Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

• 
  
• Zucchini Pancakes
• 
  
• Ingredients
• 2 medium zucchini (about 3/4 pound)
• 1 extra-large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
  1/4 cup Parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1 teaspoon minced garlic
  1/2 teaspoon freshly ground black pepper
• Unsalted butter and oil oil
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  Directions
  Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-4 minutes on each side, until browned. Serve hot.

Sake-Steamed Clams

Summers in Massachusetts... never been but I think of clam bakes and steamed clams. Doesn't that sound yum? Imagine sitting on the beach and devouring some freshly caught clams, lobsters and oysters. Thank goodness for recipes like this sake-steamed clams. It's like East meets West with a dash of Asian flavor. It doesn't get any better than this. Trust me.

Sake-Steamed Clams

Serves 4

Ingredients

2 pounds Manila clams, New Zealand clams or cockles
1 tablespoon kosher salt or sea salt

1 cup sake

1 cup water
1 tablespoon unsalted butter, cut into 4 or 5 pieces
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon cayenne pepper
2 scallions, thinly sliced


Directions

Pick through the clams and discard any that are not tightly closed (or close when tapped gently on the counter) or have chipped shells. Fill a large bowl with cold water and stir in the salt. Add the clams and let stand for 1 hour. (This draws out sand from inside the shells.) Drain the clams and rinse them well. If the shells seem gritty, scrub the outsides gently with a clean brush.


In a deep saucepan, combine the sake and water and bring to a boil. Add the clams, cover with a lid, and steam for about 4 minutes. Uncover and discard any clams that have not opened.


Ladle the clams and broth into a large serving bowl. Scatter the butter pieces over the clams. Top off with the sesame oil, sesame seeds, cayenne, and scallions. Serve immediately.

Mini Cauliflower Pizza Bites

Want kids to eat their vegetables? Try this deceptively healthy recipe. These cauliflower bites taste like a yummy combination of pizza and a breadstick all wrapped into a mini little bite. Plus, they are perfect for dipping! These pizza bites would make a delicious snack, side or lunch. Not to mention they are kid-approved.

Mini Cauliflower Pizza Bites
Makes 14 mini muffins 

Ingredients
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup Parmesan cheese
1//2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 mini turkey pepperonis

Directions
Preheat oven to 425 degrees. Line 14 mini muffin cups with silicone liners,or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

Wash cauliflower, and cut in half (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

Place cauliflower in a microwave bowl and microwave for 8 minutes. (do NOT add water or cover).
remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes . Mix again.

Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top and press filling down so it's compact in liner.

Place muffin tin in the oven and bake muffins of 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

Artichoke Dip Wontons

One day I made mini lasagna cupcakes - which basically meant I put all the ingredients to make a lasagna into a wonton wrapper and baked them in a mini muffin pan. And it changed my life. It made such a labor-intensive dish much more manageable, especially on a weeknight or hosting a medium-sized dinner party. 


Seriously, go out and buy wonton wrappers. Round, square - whatever floats your boat and make your favorite dip . Shove the wonton wrappers in a mini muffin pan and fill with your desired dip, in this case - spinach and artichoke dip. You can't beat hot, bubbly and crispy.  Nope. Never.

Artichoke Dip Wontons

Ingredients

1 cup thawed frozen spinach

1 1/2 cups thawed frozen artichoke hearts

8 ounce cream cheese

3/4 cup mayonaise

1/2 cup Parmesan cheese

1/4 tsp. red pepper flakes

1/4 tsp. salt

1/4 tsp. garlic powder

Directions

Boil spinach and artichokes in 1 1/.2 cups water until tender. Drain, squeeze out excess liquid. 

Heat cream cheese in microwave for one minute or until hot and soft. Stir in the rest of the ingredients. 

Place wontons in mini muffin and fill with dip. Heat oven to 375 degrees and bake for 20 minutes.

Spicy Sriracha Garlic Knots

These are not your run-of-the-mill, ordinary garlic knots. No sirree! These are spicy sriracha garlic knots and they will knock your socks off! You can make them as spicy as you like depending on the chilies (variety and amount) and how much sriracha sauce you use. But, one things is certain: these knots are insanely delicious! Hot and tasty, you will find yourself making these all the time.

Spicy Sriracha Garlic Knots
Make about 40

Ingredients 
For the dough:
1 3/4 warm water
1/4 c olive oil
1 t sea salt
1 T sugar
1 1/2 T active dry yeast
Approx. 5 1/2 c all-purpose, unbleached flour
Plus extra olive oil and flour for making the knots

Spicy Garlic Coating:
1/8 c olive oil
1/4 c  unsalted butter
4 cloves garlic, crushed
2 t finely minced Thai chilies
2 t sriracha sauce
Sea salt to taste


Directions
Combine water, 1/4 c olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area).

Chill the dough for a couple hours to make it easier to handle. Set up your rolling and knotting station.  Put out a large wooden cutting board and oil liberally then dust with flour (the oil and flour balance the stick and glide of the dough, you’ll use them both liberally while making the knots.)  Leave the container of olive oil and medium bowl of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

Oil your hands to help keep dough from sticking to them. Pinch off and weigh ping pong sized balls of dough (approx. 1 oz). Set on the floured board, leaving an empty area to roll out the individual knots.

Taking the ball nearest to you, toss in the bowl of flour, and smack the ball of dough the board to knock off the excessive flour. Roll the ball back and forth between your hands and using the board to create an even rope.


Tie into a knot (over, under, and through) and place on lined sheet pan with a 1 1/2″ spacing between each knot.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.


Continue making the rest of the knots with the rest of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make the spicy garlic coating.  Gently warm olive oil, butter, garlic, and minced chilies in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add sriracha sauce and chopped parsley into the coating. Taste for spice then set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.

Turkey Taco Cups

One day I made lasagna "cupcakes" and the kids thought I was the bomb-diggity-bomb. Ever since then, I've been searching for other savory cupcakes to make. To my utter delight, I found one for turkey tacos. Pure genius! And totally tasty. As you'd expect, these tasty treats went over really well. So much for having leftovers for my lunch tomorrow. Oh well, I guess that's a good thing.

Turkey Taco Cups
Makes 24 cups

Ingredients

1 Tbs. extra-virgin olive oil
1/2 red onion, finely diced
3 cloves garlic, minced
1 pound ground turkey
1 (14.5 oz) can black beans, drained and rinsed
4 Tbs. favorite taco seasoning
1 pint cherry tomatoes
2 cups shredded cheddar cheese
24 Won Ton wrappers
2 avocados
1/3 cup freshly chopped cilantro
Juice from 1 lime
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350.

Heat oil over medium-high in a skillet. Add the onion and saute for 3 minutes. Add the garlic and saute 1 more minute.

Add in the ground turkey and cook until browned, 5 minutes. Add the taco seasoning and cook another minute. Add in the black beans and cook 2 more minutes. Season with salt and pepper.

Lightly coat each won ton wrapper with oil and nestle into a muffin tin.

Stick in the oven for 3 minutes, to start the crisping.

Remove from oven and fill each cup with the turkey mixture and tomatoes. Top with cheese and stick back in the oven for about 8 more minutes, until the cheese melts and the won tons crisp up. Keep an eye on them!

While they’re baking, whip up your quick guacamole. Mash the avocado and then add in the cilantro and a good squirt of lime juice. Season with salt.

Top each turkey cup with a dollop of guacamole and garnish with a sprig of cilantro. Give a nice squeeze of lime over each cup and serve immediately!

Pizza Dip

One of my favorite days of the year is Super Bowl Sunday. At no other point in time is it possible to find so many amazing appetizer and dip recipes.


I can easily skip a main course entirely and make a meal out of an appetizer (or two) and a dessert. Which naturally means that on a day like Super Bowl Sunday I am in a state of food nirvana.This pizza dip is super simple and combines all of the crave-worthy flavors of a pizza without the need to toss dough, preheat a pizza stone, or bust out the pizza peel. An awesome compromise for the sake of dip.


Pizza Dip
Serves 8 to 10


Ingredients
8 oz. cream cheese, at room temperature
1 cup shredded mozzarella, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 oz. sliced pepperoni
2 tbsp. chopped green pepper
2 tbsp. sliced black olives


Directions
Preheat oven to 400 degrees.


Spread the cream cheese over the bottom of a 9-inch pie plate. Top with 1/2 cup of the shredded mozzarella and 1/2 cup of the Parmesan cheese.

Spread the pizza sauce on top of the cheese, and then top with the remaining 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.


Top with pepperoni slices, chopped green pepper and sliced black olives.

Baked Jalapeño Poppers

With Superbowl around the corner, these lightened up jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version!  


Baked Jalapeño Poppers
Makes 24


Ingredients
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar 
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
salt and fresh pepper

Directions

Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Dip peppers in egg beaters.

Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray. Lightly spray the peppers with a little more spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

Remove from oven and serve immediately. Serve hot.

Skinny Buffalo Chicken Dip

Buffalo chicken wings can be be oh-so-tasty; yet oh-so-fattening! I mean, it is drowning in butter and often deep fried. But guess what I found? A recipe for buffalo chicken dip. It has all the flavor of buffalo wings without the messy hands or the high calorie count! Using low-fat and fat-free ingredients, this is the perfect appetizer for your Super Bowl party! Just adjust the heat to your liking and serve with celery, chips or crackers.

Skinny Buffalo Chicken Dip
Makes 5 1/2 cups

Ingredients
4 oz. reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Frank's hot sauce (ow whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp. white wine vinegar
2 cups cooked shredded chicken

Directions
Mix the first five ingredients until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

Spicy Whiskey BBQ Sliders

• This diminutive, decadent and dreamy sliders are absolutely divine. You'll take one bite and hear the angels singing. I mean, how can you go wrong with jalapenos, barbecue sauce and whiskey? The answer: you can't.
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• Spicy BBQ Whiskey Sliders
  Serves 6
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• Ingredients
  2 pounds Ground Meat (beef, turkey)
  Salt and Pepper
  4 Tablespoons butter
  1 whole large onion, diced
  1/2 cup whiskey
  1 cup barbecue sauce
  1/4 cup jarred jalapeno slices
  12 whole slider buns or dinner rolls

Directions
Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

Spinach and Artichoke Bread

I love spinach and artichoke dip and this recipe is like a spinach and artichoke dip that you don't need to dip. Genius! The melty cheesy topping is so good you'll find any reason to pull out this recipe - Super Bowl appetizers, tapas night, finger food. Heck, you don't need a reason to make this, you just need to make it. 'Nuff said.

Spinach and Artichoke Bread

Makes one loaf

Ingredients
1 (14 ounce) can artichoke hearts (drained and chopped)

1 box frozen spinach, thawed

2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce package) cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions
Mix the artichoke hearts, frozen spinach green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.


Hollow 1/2 an inch out of the center of both halves of the bread.


Spread the mixture into the hole in the bread slices and top with the reserved cheese.


Bake in a preheated 350F oven covered in foil for 20 minutes.


Remove the foil and continue to bake until the cheese is melted and golden brown.

Tomato, Mozzarella & Pesto Puffs

Tomato, mozzarella and pesto = heaven! I love these little pesto puffs. They make the perfect appetizer - or if you're so inclined, you can make them bigger and enjoy them as an entree. Doesn't matter - either way, you'l probably gobble them down in no time at all. 

Tomato, Mozzarella & Pesto Puffs

Serves 4

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup basil pesto, purchased or homemade
4 or 5 small tomatoes
½ pound mozzarella
Kosher salt and freshly ground black pepper
Olive oil
Fresh basil leaves, rinsed well and dried

Directions

Preheat the oven to 400 degrees.  Choose a baking sheet that you have two of.   Line one of the baking sheets with parchment paper and set aside.  Put the puff pastry on a lightly floured surface and roll it out to expand by about 2 inches per side.  Using a round cookie cutter cut the dough into rounds.   Place the rounds onto the parchment-lined baking sheet.  Put another sheet of parchment paper on top and then put the second baking sheet on top of that.  Bake the rounds for 12 minutes.  Remove the top baking sheet and top sheet of parchment paper.  If the rounds are nicely browned, they’re done—if not—put them back in the oven (uncovered) to finish browning.  Cool the puffs for a few minutes while you preheat the broiler.

Spread each round with about a teaspoon or so of pesto.  Then place a tomato and a slice of mozzarella on top.  Broil until the cheese just begins to melt.  Transfer the puffs to a serving platter.  Drizzle each one with a little bit of olive oil and a sprinkle of salt and pepper.  Thinly slice the basil leaves and sprinkle them on top.

Baked Brie

These bite-sized treats come together with puff pastry. It's buttery. It's flaky and light. It's buttery. It's totally buttery. They are sweet little cheese pockets. And they will haunt your dreams this holiday season. Psst! A lot of brie was eaten in the making of these pockets. Shh! These are best served warm. It's warm cheese baked in a buttery crust with sweet jam. If you need more convincing to make this...I just...dunno.

Baked Brie

Makes 24 squares

Ingredients

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1.3 cup guava jam (or any flavor you fancy)

1 large egg, beaten

Splash of milk

Directions

Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They'll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry should yield 12 rectangles. cut each rectangle in half. You'll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and plash of milk. Brush 12 of the small rectangles with egg wash. Place a popsicle stick halfway up the puff pasty and press gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with 1/2 tsp of guava jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 385 degrees. Place prepared bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake f0r 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Cracker Pizza

Confession time: I've never mastered the pizza dough. But I found this recipe for cracker pizza and it is fabulous. I've grown quite fond of crispy, crunchy pizza. It's good eating if you ask me. And this recipe is as simple as it gets. Fifteen minutes from start to that first crunchy bite. The whole family has enjoyed it several times, for dinner and snacks. The kids can even make their own, using their own toppings and combinations. It's that easy.

Cracker Pizza
Makes one

Ingredients

1 whole large tortilla

2 tbsp. pizza sauce

1/4 cups mozzarella cheese

10 slices pepperoni

3 dashes pizza seasoning

Directions

Preheat oven to 415 degrees.

Spoon the pizza sauce onto the tortilla, spread it out almost to the edges, evenly.

Top with cheese and pepperoni. Sprinkle with pizza seasoning.

Bake for about 10 minutes. This will brown fast so pay close attention while it is in the oven.

You can modify this with any type of pizza toppings you prefer.

Eggplant “Bruschetta”

My husband loathes eggplant. I’ve tried a variety of recipes in the hopes that one day he’ll fall in love with this vegetable like I have, but to no avail. I things it’s really a textural thing. Anyhow, that hasn’t stopped me from trying out even more recipes with this ingredient.

This recipe is like eggplant bruschetta, topped with a Mediterranean summer salsa of a salad. It’s totally addictive and not-so-heavy.

Eggplant “Bruschetta”
Serves 4

Ingredients
1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Directions
Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.

When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

Baked Zucchini Fries

My kids love fries. So one day I tried to fool them and tried this recipe for baked zucchini fries. Now let me tell you, I wasn’t fooling them. They knew by the look alone, these weren’t your McDonald’s golden French fries. In fact, when I asked them if they wanted some, they turned up their nose. But, lo and behold, after giving them one to try, they asked for another and another.

If you are looking for a healthy alternative to fries, give these a try. We dipped them in marinara sauce. These fries make a great side to any meal or a fun snack.

Baked Zucchini Fries

Ingredients
3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
½ cup whole wheat bread crumbs (we make our own)
2 T grated Parmesan cheese
¼ tsp. dried basil
Pinch of dried oregano
¼ tsp. garlic powder
Salt and pepper, to taste

Directions
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.

In a small bowl, beat egg whites with a fork until frothy.

Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.

Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.

Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm. We like to dip ours in marinara sauce.

Pizza Pretzel Bites

One of my kids’ favorite foods is pizza. They could eat it every day and never get tired of it. This is a fun pizza snack by making pizza into pretzel bites. Or is it making pretzel bites into pizza? Anyhow, pepperoni is one of their favorite toppings so each bite is stuffed with pepperoni pieces and mozzarella cheese.

The bites will puff up in the oven and form a golden brown pretzel “pizza crust.” Each bite is buttery, salty and filled with pepperoni and melted cheese. Serve with warm pizza sauce and you have the perfect snack or party appetizer.

Pizza Pretzel Bites
Makes about 6 dozen

Ingredients
1 ½ cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 ½ teaspoons kosher salt
4 ½ to 5 cups all-purpose flour
Canola oil
Pepperoni slices, cut into small pieces
Shredded mozzarella cheese
5 quarts water
¾ cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Pizza sauce-for serving

Directions
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.

Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

Remove from oven and let cool for five minutes. Serve warm with pizza sauce.

Carne Asada Fries

Drool. That’s basically what my family did when I made these Carne Asada Fries. In fact, I was pretty much freaking out the entire time I was making these and pacing the kitchen while the fries baked because I was so excited to dig in. Just imagine crispy fries topped with layers of cheese, chopped Carne Asada, fresh guacamole and Pico de Gallo. I mean, how can you not get excited about that?

Carne Asada Fries
Serves 4

Ingredients
3 russet potatoes
1 tsp. garlic salt
½ tsp. ground pepper
1 tsp. onion flakes
½ tsp. cumin
1 tbsp. olive oil
2 avocados
2 tbsp. cilantro
2 cups chopped carne asada (recipe below)
1 cup cheese – cheddar, pepper jack or quesadilla
½ cup Pico de Gallo
Salt and pepper to taste

Directions
Preheat oven to 400 degrees.

Peel the potatoes and slice into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the garlic salt, pepper, onion flakes, cumin and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.

Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown. Remove them from oven and let cool slightly.
While the potatoes and cooking, mash together the avocados and cilantro in a bowl. Season with salt and pepper as needed.

Place the bakes steak fries onto a plate. Cover with carne asada, cheese, Pico de Gallo and guacamole. Serve immediately.

For the Carne Asada:
2 lb. flank steak
4 cloves garlic, minced
1 jalapeno, minced
1 cup cilantro, finely chopped
2 limes, juiced
1 orange, juiced
½ cup olive oil
Salt and pepper

Directions
Place a 2 lb. flank steak in a large baking dish and cover with the marinade for 4-5 hours.

Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing.

Garlic Chicken Spring Rolls

Food blogging can make me chunky if I'm not careful and every now and then my jeans can barely zip up. When that’s the case, I like to make dishes that make my body, eyes and stomach happy. And nothing makes me happier than fresh spring rolls. Loaded with fresh vegetables, light proteins and fresh herbs which are rolled in a rice paper is like eating a salad in a roll. It helps keep my meals interesting, versatile and my mental state happy.

Garlic Chicken Spring Rolls

Ingredients
2 pounds of boneless chicken
4 tablespoons vegetable oil
2 medium cloves of garlic, minced
2 teaspoons of sesame oil
4 teaspoons soy sauce or fish sauce
Fresh basil, mint or other herbs
Fresh lettuce, chopped or torn in small pieces
Carrots, celery, cucumbers, daikon radish or bell peppers
Rice paper

For Garlic Soy dip:
4 tablespoons light soy sauce
1 medium clove of garlic, minced
1 tablespoon lime juice
¼ teaspoon sugar
¼ teaspoon of sesame oil

Directions
For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow marinating for about 20 minutes.
Heat frying pan and cook chicken. Slice in chicken in thin slices, about 1/4 inches for rolling.
Gather vegetables, rice paper, and board surface to roll on and bowl of hot water.

For the Dip: Combine all ingredients well.

For the Rolls: In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately with soy dip, or cover with plastic wrap to eat a few hours later.

Thai Chicken Bites

These appetizers are easy to make and easy to eat! Crispy, sweet and salty. One of my favorites!

Thai Chicken Bites
Serves 4


Ingredients
Canola, Vegetable or Peanut oil, for frying
2 whole boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoons garlic powder
Salt and pepper, to taste
2 whole eggs
4 tablespoons milk
⅓ cups Sweet Chili Sauce
Carrot and cilantro, for garnish

Directions
Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.

Cut chicken into bite-sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into the dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.