Mozzarella Cheese Sticks (Fried, of course)

Mozzarella Cheese Sticks (Fried, of course)

I know how crazy what I’m about to say is going to sound. But we love to have “Fried Food Day” anytime we are having people over for any sort of watch party.

And really, what better time for some fried mozzarella goodness than when you and your peeps are getting ready to sit down and enjoy the season premiere of The Bachelorette.

And when we do Fried Food Day, we do Fried Food Day. We do fried cheese, fried jalape├▒os, wings, potato skins. . .if it makes a good fried appetizer, we serve it up.

I know, I know. . .it’s super unhealthy and all that jazz. I didn’t say we do it EVERY day, we know what the word moderation means.

As always, please read through the entire recipe as well as notes, before heating up your oil.

Mozzarella Cheese Sticks (Fried, of course)
Serves 9
No need to go out when you get the craving for fried mozzarella yumminess. Now you can whip it right up in your kitchen.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 18 mozzarella cheese sticks
  2. 2 cups panko bread crumbs
  3. 4 eggs
  4. 1/4 cup milk
  5. 1 cup all purpose flour
  6. 1/2 tsp dried basil
  7. 1/2 tsp dried parsley
  8. salt and pepper (to your liking)
  9. oil for frying
  10. Dipping Sauce
  11. Marinara Sauce click for recipe
  12. Ranch Dressing click for recipe
Instructions
  1. Unwrap cheese sticks and cut in half. You will have 36 cheese sticks when you are done.
  2. Line a small sheet pan with parchment paper.
  3. Set up your breading station
  4. DISH #1
  5. All purpose flour
  6. DISH #2
  7. Eggs
  8. Milk
  9. Beat until well incorporated with one another
  10. Season with salt and pepper (season to your liking)
  11. DISH #3
  12. Panko
  13. Basil
  14. Parsley
  15. Mix Together
  16. Now it's time to bread
  17. Starting at dish #1, roll each cheese stick in the FLOUR, shake off excess.
  18. Dunk the cheese stick in your EGG/MILK mixture
  19. Then coat each cheese stick in your PANKO mixture
  20. Lay each cheese stick on your sheet pan, stick pan in freezer for about 30 minutes.
  21. If you are using a deep fryer, heat your oil to about 360┬░. Place about 4-6 cheese sticks into your basket (depending on how big your basket is, you may be able to fit more). Keep a very close eye on the mozzarella, it should take no longer than 2-3 minutes for each batch to fry.
  22. If frying on stove, add oil to pan, when oil is hot, place 6-8 cheese sticks in oil (do not over crowd). Turn each cheese stick when brown and allow other side to cook. It is a very quick process and should not take any longer than 2-4 minutes, so keep a close eye on your cheese.
  23. Place done mozzarella on paper towel lined dish.
  24. You do not want the cheese to start leaking from your breading.
Notes
  1. The cheese sticks that I use are the snack cheese sticks. It seems to be more economical to buy the bulk pack from Sam's/Costco. I use what I need to fry, then the rest can be used as snacks for the kiddos.
  2. I cut my sticks in half because (a) it's a more kid friendly size and (b) the 1/2 sticks fit better in our fry basket.
  3. While we have never tried a cheddar cheese stick, it is something I plan on doing. However, I'm sure if you were wanting to go down that route, it would be delicious.
  4. I actually have nothing against the store bought frozen fried mozzarella. I do, however prefer the panko breaded fried mozzarella and I have never seen that in my grocery store freezer.
  5. We use vegetable oil, but go with whatever oil you use for frying.
  6. The mozzarella in the picture below was breaded start to finish by my 8 year old and my 10 year old. I cut the stick in half and set up the breading station, but once I gave them instructions, they were good to go. My point in sharing this. . .don't be afraid to get your kiddos in the kitchen and put them to work.
  7. It's okay if you do not have the need for 36 fried mozzarella sticks. Cut down the recipe as you see fit and adjust your breading stations accordingly.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/

Mozzarella Cheese Sticks (Fried, of course) | Recipe on www.bxtchesbeblogging.comRecipe Tag

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Salsa, Restaurant Style

Salsa, Restaurant Style

Let me lay one of my many personal opinions on you, here goes, if people, even those who claim to be horrible cooks, knew how easy it was to make things from scratch, they would be shocked. I’m not that mom who reads every label (I need to be, I know), but I am the mom that believes if you have the opportunity to control the quality of ingredients that you and your family are going to consume AND it still tastes F*CKING AMAZING, then why the hell not. 

I enjoy jarred salsa. I like Pace Picante or even Tostitos brand, but for me (and my tribe) nothing is as good as salsa made fresh at home.

Let’s not get crazy, I don’t cook my own tomatoes, so I do use those out of a can, but everything else is fresh.

As always, read through the entire recipe and all of the notes before starting.

Salsa, Restaurant Style
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 (28 oz.) can of whole, peeled tomatoes (DO NOT THROW OUT JUICE)
  2. 1 small red onion OR 1/2 large red onion (chopped rough)
  3. juice of (1) whole lime
  4. 3 garlic cloves, peeled
  5. 1 whole jalapeno
  6. handful of cilantro
  7. salt to taste
In whatever blending contraption that you use (food processor, blender, hand held) COMBINE
  1. Tomatoes (with or without juice, see notes)
  2. Onion
  3. Juice from lime
  4. Garlic
  5. Jalapeno
  6. Cilantro
  7. Salt
  8. Blend well until the salsa reaches the consistency that YOU prefer. Taste, adjust seasonings if you need to .
Notes
  1. When adding the tomatoes, you don't have to use the juice if you don't want to. The pictures that you see, are with the juice. If you choose not to use the juice, save it. That way just in case there is not enough liquid in your salsa after you have blended the ingredients, you can add some of the juice.
  2. I know that cilantro is a "love 'em or hate 'em" ingredient. I personally think that salsa is not complete without cilantro. But I don't measure it, I literally just pull off a handful from the bunch, rough chop it, and toss it in. If you are not too sure, start small then add more if needed.
  3. Precision chopping is not necessary. Rough chop and throw in to be blended.
  4. This is not a time consuming recipe, our 16 year old, who can't cook for crap, can make this salsa like you wouldn't believe. Start teaching them now, because one day they will be having their own parties and will need these recipes.
  5. Throw in an ice pack and this packs well in a lunchbox.
  6. You control the heat here. If you like your salsa a little tame, then make sure to remove the membrane and seeds from the jalapeno (a spoon is perfect for this chore). If you like it spicy, just rough chop the pepper and throw it in.
  7. Think that salsa is only for tortilla chips? Think again my BXTCHES, use this for:
    • Add to some sour cream for sour cream salsa. Use it for a dip or anything that you add sour cream to (i.e. baked potato, tacos, nachos, frito pie).
    • Use it alone on a salad or add it to your ranch for a spicy kick.
    • This works well in a Mexican style layered dip.
    • Use for any style tacos. Regular or breakfast.
    • Add to your scrambled eggs for some extra heat in the morning.
    • Making a Mexican Pizza? Top it off with some salsa.
    • Be creative.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/

Salsa, Restaurant Style

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Crockpot Spinach & Artichoke Dip

Crockpot Spinach & Artichoke Dip

Scrolling through Pinterest, I come across a recipe for Spinach & Artichoke Dip, made in a Crock Pot and I then thought, HOLY CRAP, I have got to pin this to make later. After that, I started to think that the Crock Pot isn’t as much about convenience as it is about, what can we cook in there. But, I did try the recipe and it turned out FANTASTIC!

This is really a great party food. While I do think that the Crock Pot is becoming more of an experiment in cooking, this is a recipe that is good to “throw it in and forget it”. Which I think is important when preparing food for a party. As much as I would like to prepare what I can the day before, I’m really not that organized. So if a recipe presents itself to be easily thrown together and I feel is going to be a hit, then I’m going for it.

With a lot of recipes, they are inspired from one site that was inspired from another. I’m just going to link you to where I got this recipe from and let you track it backwards if you please.

As always, read through the entire recipe and all of the notes before starting.

I found this recipe here

Crockpot Spinach and Artichoke Dip
Serves 8
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 2 (14-ounce) can artichoke hearts, drained and chopped
  2. 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  3. 8 ounces sour cream
  4. 1 small onion, diced
  5. 2 cloves garlic, crushed
  6. 3/4 cup shredded Parmesan cheese
  7. 3/4 cup milk
  8. 1/4 cup crumbled feta cheese
  9. 1/3 cup mayonnaise
  10. 1 tablespoon red wine vinegar
  11. 8 ounces cream cheese, cubed
  12. black pepper to taste
In the Crock Pot combine
  1. Artichoke Hearts
  2. Spinach
  3. Sour Cream
  4. Onion
  5. Garlic
  6. Parmesan
  7. Milk
  8. Feta
  9. Mayonnaise
  10. Vinegar
  11. Pepper
  12. EVERYTHING BUT THE CREAM CHEESE (you're wondering why I just didn't say that to begin with, right?)
  13. Stir until well combined
  14. Top with cream cheese.
  15. Cover and cook on low heat for 2 hours.
Notes
  1. The pictures in this post are of the recipe doubled.
  2. Just a tip: At Costco, you can get (2) 33 ounce jars of artichoke hearts for about $9.50. Which where I live is much cheaper than cans in the grocery store. Especially if you are going to double the recipe.
  3. Serve with sliced french bread, crackers, tortilla chips, or if you're really have no self-control, eat by itself.
  4. This held up really well for us. But if you're party is going to go on for hours, you may want to up the milk a bit, especially if you are serving it straight from the Crock Pot.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Spin Dip
Spin Dip 2
Crockpot Spinach & Artichoke Dip

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