22+ Easy Appetizer Recipes Perfect for a Crowd - Foolproof Living

Mediterranean Hummus Recipe

Aysegul Sanford — Tue, 05 Sep 2023 00:39:37 +0000

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
Water: A bit of water helps with consistency. For best results, use ice-cold water.
Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well.
Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need.

Substitutions and Optional Garnish Ideas

While you can serve this DIY hummus simply as is, I find extra garnishes and Mediterranean additions compliment the classic characteristics of hummus and give it depth of flavor. Some favorites you can try include:

Chickpeas: If you would prefer to make hummus from dried chickpeas, I recommend trying Ottolenghi’s method of cooking chickpeas. Place 1 ⅓ cups dry chickpeas in a bowl, cover with cool water, add 1 teaspoon baking soda, cover and soak overnight. The next day, drain, rinse, and cook in a pot of water for 40 minutes to an hour, or until softened. And if you prefer it to be quicker, you can cook chickpeas in a pressure cooker as well.
Olive Oil: Create a deep crevice into the bowl of hummus with a large spoon and finish with a generous drizzle of olive oil.
Pine Nuts + Olives: Add crunch and fruitiness by finishing with toasted pine nuts and chopped Kalamata olives or green olives.
Hummus Seasoning: Finish with an array of spices and herbs, such as my Mediterranean Seasoning or Baharat Spice Blend, bright and tangy sumac, or dried oregano.
Greek: Garnish with chopped sun-dried tomatoes, crumbled feta cheese, chopped red onion, and a drizzle of olive oil.

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

Expert Tips

While the recipe for this authentic hummus recipe is pretty simple and straightforward, below are a few tips to ensure you get perfect results on your first try:

Should I remove the skins of chickpeas? I am sure you’ve seen a lot of recipes suggesting removing the chickpea skins. While I get why they recommend doing so, I personally do not have the time or patience to do so. And I guarantee you that this recipe is just as creamy and delicious without removing the skin.
Use high-quality tahini: The quality of your tahini makes a huge difference here. For optimal taste and texture, use a brand of tahini that uses the buttery white Humera sesame seeds from Ethiopia. It should also be soft and creamy. If the tahini bottle has been sitting in the fridge for a while, be sure to give it a good stir before using it.
Use an ice cube: This is an optional step, but it really works. To achieve an extra smooth and creamy hummus, add 1-2 ice cubes near the end of processing.
No food processor? Use a blender. However, please keep in mind that if you have a high-speed blender like Vitamix (affiliate link), you might have to stop the machine and scrape the sides a few times.
Serve at room temperature: Fun fact – restaurant hummus is never refrigerated and is made fresh each morning. While I refrigerate my batch of homemade hummus to get ahead, I always serve it at room temperature.

FAQs

What is hummus?

Hummus originated in the Middle East, but many countries have welcomed and adapted it to their own. Such variations include Israeli, Lebanese, Palestine, Egyptian, and Greek hummus.

What is the secret to the creamiest hummus?

The creamiest hummus is made from soft chickpeas and a high-powered food processor or blender. Adding 1-2 ice cubes at the end of the processing time would also help.

Can you have hummus on a Mediterranean diet?

Yes, hummus is a staple of the Mediterranean diet and is celebrated for being plant-based and full of protein, dietary fiber, and healthy fats.

What is the main ingredient in hummus?

The main ingredient in hummus is chickpeas, sometimes referred to as garbanzo beans.

How much tahini for hummus?

This is more about personal preference and cultural influence, but I use ⅓ cup tahini for every 1 (14-15 oz) can of chickpeas.

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139kcal

Author Aysegul Sanford

Ingredients

3 tablespoons lemon juice freshly squeezed
1/4 cup water
1/3 cup tahini paste
2 tablespoons extra virgin olive oil
1 can chickpeas (14 oz.) drained and rinsed
2 small cloves garlic minced
1/4 teaspoon cumin
Pinch of cayenne pepper
Pinch of black pepper
1/2 teaspoon salt
2 tablespoons Italian parsley finely chopped

Instructions

In a small bowl, combine the lemon juice and water.
In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
Reserve 2 tablespoons of chickpeas as a garnish.
Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

Baba Ganoush Recipe

Aysegul Sanford — Mon, 21 Aug 2023 15:24:58 +0000

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
Fresh garlic cloves
Fresh lemon juice
Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
Kosher salt
Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

Prep the oven: Preheat the oven to 400 degrees F.
Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month.
Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more.

Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

Expert Tips

You don’t have to be a Middle Eastern chef to make an epic baba ganoush the whole family will love. These pro tips have everything you need to keep your spread as flavorful and smooth as possible.

Roasting time might change based on the sizes of your eggplant: Depending on the size and variety of your eggplant, they may need more or less cooking time. Japanese eggplants are smaller and thinner, requiring less time on the stove/grill, while globe eggplants are larger and may need more time to develop tender insides than other types. In total, however, you should have about 17 ounces (~480 gr.) of cooked eggplant flesh to make this babaganoush recipe.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. Though these seeds are entirely edible and blend into the dip after everything is mixed, you may remove them if you are not a fan.
Roasted eggplant skin: It is totally okay if some of the charred eggplant skin goes into the mixture. While we want to remove as much of the skin as we possibly can, the eggplant skin is edible, so don’t worry about it if some skin gets mixed into your baba ganouj.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplants after they are cooked. Not only do not skip this step but also take your time to ensure that the juices are fully drained as much as possible to ensure it is as creamy and tasty as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Taste for seasoning: One other important tip for making the best baba ganoush recipe is tasting the mixture for seasoning before serving. I cannot stress this step enough, as it’s vital that you adjust the taste of your spread to your liking. Add more salt, cumin, or paprika to achieve a more robustly flavored dip, or if you prefer a more acidic, tart flavor, add more lemon juice.
Let it rest: Letting your eggplant baba ganoush rest for thirty minutes will allow its flavors to mix and develop, giving every bite a rich, Middle Eastern flavor. While it is an optional step, if you do have the time, let it rest in the fridge before serving.
Baba ganoush without Tahini: If you are not a fan of tahini, you can use an equal amount of plain Greek yogurt for a different but equally delicious version of this recipe.
For the iconic smoky taste: If you want to give your roasted eggplant spread an authentically smoky, robust taste, I highly recommend charring your eggplants over an open flame. Whether you cook them on a gas stovetop or on the grill, the smoky flavor that comes from the charred eggplants is worth the effort and time, especially if you are after the traditional baba ganoush recipe you enjoy in Middle Eastern restaurants.
Food processor or blender: Though not a traditional preparation method, you may use a food processor or blender to make an easy baba ganoush without heavy mixing. Simply fit your food processor with a steel blade and place the roasted eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, ground cumin, and paprika (if using) in the bowl. Pulse 7-9 times until thoroughly combined or longer, depending on how smooth you want the texture of your dip to be. Then, transfer the mixture to a bowl, garnish it with fresh parsley and a drizzle of olive oil, and serve.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Where is baba ganoush from?

Baba ganoush originated in the Levantine regions, roughly located in the Middle East and Mediterranean. This area now includes several modern-day countries, including Palatine, Lebanon, Syria, Jordan, and Turkey.

Is baba ganoush vegan?

Yes! This baba ganoush recipe is vegan, dairy-free, and gluten-free, making it the perfect recipe for anyone with dietary restrictions.

How long to grill eggplant for baba ganoush?

When grilling eggplant for baba ganoush, your eggplants will need 40-50 minutes of cooking time, depending on their size.

What does baba ganoush taste like?

This creamy roasted eggplant dip offers a delectable balance of smoky, savory, and zesty flavors—a classic profile in Mediterranean and Middle Eastern cuisine. Not only does this spread taste incredible on its own, but it also makes a fabulous appetizer when served alongside a bowl of pita bread or raw veggies.

Is baba ganoush served hot or cold?

I recommend serving baba ghanouj chilled or at room temperature to ensure you can taste all its complex flavors.

Why is my babaganoush bitter?

If your babaganoush comes out bitter, your eggplant may be old or not in season. I recommend selecting only fresh eggplants, which tend to have milder, sweeter flesh. Furthermore, it’s possible that the tahini paste you used has a naturally bitter profile or that you added too much during the mixing process. Always be sure to taste your babaganoush as you go so that you can adjust the seasoning to counteract any unwanted bitterness. You may also try adding extra fats, such as olive oil or Greek yogurt, to balance out any bitterness you taste.

What is the difference between hummus and baba ganoush?

Though they have a similarly smooth, rich flavor profile, hummus comes from a mixture of chickpeas and tahini, while baba ganoush contains a blend of eggplants and tahini.

Is baba ganoush healthy?

Absolutely! This recipe only uses the freshest, most natural ingredients—all packed with healthy nutrients. In fact, eggplants are high in antioxidants, fiber, and vitamins, helping reduce your risk of heart disease.

How long does baba ganoush last in fridge?

As long as it is kept in an airtight container in the fridge, your baba ganoush should last for up to 4 days.

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
2 cloves garlic minced
¼ cup lemon juice plus more to taste
¼ cup tahini
2 tablespoons olive oil plus more as a drizzle
1 ½ teaspoons kosher salt plus more to taste
Pinch ground cumin optional
Pinch paprika to finish it off – optional
1 tablespoon fresh Italian parsley chopped (as garnish)
Handful of pomegranate seeds optional

Instructions

To cook eggplants for baba ganoush, you have three options:
a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
* Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using) in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Ina Garten’s Roasted Eggplant Spread

Aysegul Sanford — Sun, 20 Aug 2023 20:28:16 +0000

As one of my favorite Eggplant Recipes, this eggplant spread is just as elegant as the Barefoot Contessa herself. It is easy to make with just a few simple ingredients; it is a great appetizer to serve with crackers, pita bread, and veggies.

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
Red Onion: All you have to do is peel and cut the onion into big chunks.
Garlic Cloves
Olive Oil
Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

Optional Add-Ins

Tomato Paste: The original recipe from the Barefoot Contessa cookbook contains tomato paste. While I did not include it here, you can add 1 Tablespoon of tomato paste for a richer flavor.
Extra Seasoning: Give it a smoky eggplant dip flavor with the addition of 1 teaspoon smoked paprika or an herbal kick with 1 teaspoon dried oregano.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree.
Taste: Taste for seasoning and add more salt and lemon juice, if necessary.
Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Expert Tips

While the recipe for this eggplant red pepper dip is an easy one, here are a few tips to help you achieve perfect results on your first try:

Cut the vegetables into the same size pieces: This ensures the vegetables will be done at the same time.
Single layer: Be sure to spread the veggies on a single layer to ensure even baking. If they don’t fit in one baking sheet, you can spread them on two separate sheets.
Pay attention to the cooking time: We want the vegetables to be tender and slightly caramelized. Overcooking can lead to a bitter flavor.
Do not over-process: We want a chunky spread, not a puree. Pulse just a few times in the food processor.
Make a double batch: Use two sheet pans and double the recipe. It’s a wonderful dip to have on hand when hosting a party.

FAQs

Should eggplant be peeled before roasting?

Although eggplant skin can impart a bitter flavor, it is not necessary to peel eggplant before roasting.

How do you prepare eggplant before cooking?

Eggplant preparation depends on the dish you are making it for. In this roasted eggplant dip, all we have to do is cut it into 1-inch cubes and let the oven do the rest of the work for us.

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

If you try Ina Garten’s Roasted Eggplant Spread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Roasted Eggplant Spread Recipe

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Course Appetizer, Dip

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

2 medium-sized eggplants with skin on and cut into small cubes (~1 pound each)
1 red bell pepper seeded and cut into smaller pieces
1 red onion peeled and chopped into big chunks
3 cloves garlic peeled – no need to mince
3 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
Pinch cayenne pepper optional
5 tablespoons lemon juice freshly squeezed
2 tablespoons tahini
3 tablespoons Italian parsley chopped
Pita bread for serving

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Nutrition

The post Ina Garten’s Roasted Eggplant Spread appeared first on Foolproof Living.

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Air Fryer Garlic Bread

Aysegul Sanford — Fri, 14 Jul 2023 13:39:14 +0000

With so much bold, warm flavor, it’s no wonder why so many people love making garlic toast in the air fryer. This simple recipe has all the robust, toasty flavor of my Roasted Garlic Butter Spread while taking as little time to make as my all-purpose Garlic Butter Sauce. You’ll go head-over-heels for all the delectable recipes you can make with these garlic butter recipes.

Ingredients You’ll Need

You can say goodbye to complicated Italian recipes with this super-easy side dish. You only need a handful of ingredients to make air fryer homemade garlic bread.

Bread: During our recipe testing, we found that the best bread for this delicious garlic bread recipe is a French baguette because of its fluffy insides and firm yet crusty exterior. Day-old bread, too, is preferable as it is drier compared to a fresh loaf. However, you can also make garlic bread with white, Italian, or French bread if you don’t have a baguette. If you want to make your own loaf, you could also whip up my favorite crusty bread, aka No-Knead Bread, for an effortless solution. However, remember that the air frying time may need to be modified based on the type of bread you are using. Irrespective of the bread variety, we recommend cutting your bread into ½-inch slices to ensure proper cooking.
Butter: Unsalted butter is the best choice for garlic bread because it keeps your side from tasting overly salty when paired with parmesan cheese. However, if you want to make this recipe without cheese, I recommend using salted butter or adding a touch of flaky sea salt or Kosher salt to your butter mixture.
Garlic: It’s essential to use finely minced garlic in this recipe to ensure its flavors evenly coat each slice of bread. If you prefer fresh garlic, I recommend using a garlic press (affiliate link) to chop the ingredient into an ultra-fine paste. If you don’t have any fresh garlic in your pantry, you may substitute this ingredient for an equal amount of garlic powder. You could also use Roasted Garlic Cloves instead for a rich, caramelized taste.
Parsley: Parsley is essential to giving this dish its herby undertones and a pop of bright color. You can use dried or fresh parsley if you chop it thinly.
Shredded parmesan cheese: I usually use shredded parmesan when I make cheesy garlic bread in the air fryer, giving each bite a touch of nutty, rich flavor. However, shaved parmesan or shredded mozzarella cheese would also work.

How to Make Garlic Bread in the Air Fryer?

Preparing homemade garlic bread in an air fryer is a simple way to enjoy warm, perfectly toasted sides every night of the week—or even a quick snack! Plus, it only takes six steps and no lengthy oven time.

Prepare the air fryer: Preheat your air fryer to 350 degrees F.

Make the garlic butter: In a small bowl, mix the butter, garlic, parsley, and parmesan cheese.
Coat the bread slices: Spread about one teaspoon of the butter mixture onto each slice of bread, covering the entire surface.
Transfer the bread: Arrange the buttered bread slices in the air fryer basket. Make sure they lay in a single layer without any overlap. If all your bread doesn’t fit, you may need to cook them in two batches.
Air fry the garlic toast: Toast the garlic bread in the air fryer for approximately five minutes or until golden brown.
Serve: Serve the toasted garlic bread while still warm.

How to Make Ahead, Store, Freeze, and Reheat?

This recipe for garlic bread in the air fryer is an easy way to simplify your meal prep. Prepare this recipe ahead of time for an easy crowd-ready side, or store your leftover garlic bread to enjoy throughout the week.

Make-ahead: To make this recipe ahead of time, make the garlic butter mixture up to one day beforehand and slice your bread into ½-inch slices. Then, store the butter mixture in an airtight container in the fridge and keep the bread slices separately, spreading the pieces with the softened butter just before air frying. If you’re preparing for a dinner party and won’t have time to spread the slices before cooking, you can also coat the bread slices with the butter mixture one day in advance. Then, arrange them in a single layer on a sheet pan, cover them tightly with stretch film or aluminum foil, and store them in the fridge until ready to cook.
Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
Freeze: Bring your slices to room temperature to make frozen garlic bread for later use. Then, place parchment paper between each of the slices to prevent sticking, and store them in an airtight freezer-safe container (or Ziploc bag) in the freezer until ready to reheat.
Reheat: There’s no need to defrost your slices when reheating garlic bread in an air fryer. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

What to Serve with Air Fried Garlic Bread?

Cooking garlic bread in the air fryer is one of the best ways to ensure a five-star meal any day of the week. This simple collection of recipes will satisfy any craving, from creamy pasta to light salads.

Pasta: Few combinations are as mouthwatering as garlic bread and pasta. If you’re a fan of bold flavors, I recommend serving your bread with classic dishes like Garlic Butter Noodles or Spaghetti Bolognese. You could also serve this delectable dish with Vodka Pasta or Baked Ziti for a more decadent menu.
Soup, stews, and chili: If you love to dip your bread in soup, then these easy recipes are just what you need. Green Lentil Soup and Carrot Ginger Soup add a bright, veggie-packed taste to your dinner spread. Or, you could whip up a heartier menu by preparing Quinoa Stew or—if you’re a meat-lover—Turkish Beef Stew.
Salad: Add a hearty carb to your light meal by pairing your garlic toast alongside classic salad recipes, like Caesar Salad or Caprese Burrata Salad.
Seafood: When you make a garlic baguette in the air fryer, you’ll have dozens of lip-smacking seafood recipes to pair. Shrimp Scampi, Steamed Mussels, and Fish Stew are just a few of my seaside go-tos.
Italian meals: You can impress even your most devout Italian food fans by serving your air-fried garlic bread with authentic, delectable dishes, like Chicken Parm, Eggplant Parmesan, or Eggplant Involtini.

Expert Tips

It’s a cinch to toast French bread in the air fryer. With this expert guide, you’ll enjoy deliciously crisp, heartily flavored garlic bread in no time.

Evenly sliced bread: When making air fryer garlic bread with sliced bread, slicing your loaf into evenly thick pieces is imperative. The thickness of your slices will directly affect how long they take to cook., so I recommend cutting ½-inch portions to ensure ideal toasting.
Spread butter evenly: An easy way to give each bite of your garlic bread a delectably bold flavor is to spread your butter mixture over your slices evenly. For best results, only about one teaspoon of butter per slice (granted, you are using French baguette slices), as too much will result in soggy bread.
Don’t overcrowd the air fryer: Be sure to arrange your garlic bread in the air fryer in a single layer without any overlap to get evenly browned slices. You may have to cook this recipe in multiple batches if you have extra pieces of bread.
Different air fryer brands: How long it takes to air fry garlic bread may change depending on the air fryer you own. We tested this recipe both in Ninja Foodie and Instant Pot air fryers. It took slightly shorter to cook Ninja Foodi garlic bread than its Instant Pot air fryer version. Therefore, we recommend using this recipe as a general guide and watching your slices closely to ensure they’re perfectly golden brown before serving.
Keep a close eye on it: Because toasting French bread in an air fryer takes so little time, you must watch your bread slices while they cook to keep them from burning—especially when you add parmesan cheese.

FAQs

Making fresh garlic bread in an air fryer is a beginner-ready recipe that comes together with minimal effort. Below, I’ve answered all your questions about this easy dish, taking the stress out of the process.

Can you air-fry garlic bread?

Yes! Preparing homemade garlic bread in an air fryer is a quick and easy way to ensure robustly flavored, evenly toasted slices any day of the week. And the best part, it is much quicker than making it in the oven.

What is the best time and temperature to cook garlic bread in an air fryer?

I recommend air-frying your garlic bread for about five minutes at 350 degrees F. However, this time may change depending on the thickness of your slices and the brand of your air fryer.

How long to cook garlic bread in an air fryer?

When making garlic bread in an air fryer that’s not frozen, you’ll need about five minutes at 350 degrees F. to give your slices an ideal warmth and crispiness.

How long to reheat garlic bread in an air fryer?

To warm up garlic bread in an air fryer, preheat your air fryer to 300 degrees F. Then, toast your slices for 2-3 minutes or until they turn golden brown.

How long to toast frozen garlic bread in an air fryer?

To cook frozen garlic bread, set your air fryer to 350 degrees F. and cook the slices for 5-7 minutes or until golden brown.

How to cook store bought garlic bread in an air fryer?

Though instructions may vary between brands, it only takes five minutes at 350 degrees F. to air-fry Texas Toast (prepackaged.) However, keep in mind that the timing might slightly change based on the brand you are using. Therefore, we recommend watching your batches closely when making store-bought air-fried garlic bread.

Other Air Fryer Recipes You Might Also Like

No one can resist the hassle-free, tasty eats possible with an air fryer. If you liked this air fryer garlic toast, here are a few other easy air fryer recipes you might also like.

If you try this Air Fryer Garlic Bread recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Garlic Bread Recipe (Fresh or Frozen)

Making fresh garlic bread in the air fryer is possibly the easiest and quickest way to treat yourself to a delicious side dish or appetizer. Not to mention, using your air fryer cuts down on the cooking time, allowing you to enjoy your garlic bread in minutes.

Course Bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings slices

Calories 107kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

¼ cup unsalted butter at room temperature (2 ounces)
5 cloves garlic crushed through a garlic press or finely chopped
1 tablespoon dried parsley or chopped fresh parsley
½ cup parmesan cheese grated (optional*)
1 baguette sliced into ½-inch thick slices

Instructions

Preheat the air fryer to 350 degrees F.
Mix the butter, garlic, parsley, and parmesan cheese (if using) in a bowl.
Spread the butter mixture evenly onto each slice of bread, approximately 1 teaspoon per slice.
Place the garlic toast slices in the air fryer in a single layer, ensuring that they are not overlapping. Depending on the size of your air fryer, if they don’t fit, you may have to air fry them in two batches.
Air fry for approximately 5 minutes or until golden brown.
Serve immediately while they are still warm.
Any leftover browned slices can be stored in an airtight container in the fridge for up to 2 days. You can reheat in the air fryer at 300 degrees F for 2-3 minutes until warm.

Notes

Yields: This recipe yields 12 slices of French baguette bread. The nutritional information below is per slice.
Bread: You can use any other bread you have on hand. Italian bread, sourdough bread, French bread, and even ciabatta would all work. However, keep in mind that there is a direct correlation between the thickness of bread and air frying time. We recommend slicing in ½-inch slices for the best results. We also recommend day-old bread as it absorbs the garlic-butter mixture better.
Parmesan Cheese: If you decide to make this recipe without parmesan cheese, add in 1/2 teaspoon kosher salt into the butter mixture.
Garlic: We found that minced fresh garlic was way better than garlic powder. However, the two can be used interchangeably in a pinch. If you do have the time, we recommend trying this recipe with Roasted Garlic or Air Fried Garlic for truly next-level garlic bread.
Parsley: If you do not have dried parsley, you can substitute it with fresh, but it should be finely chopped when incorporating it into the butter mixture. Alternatively, you can use other dried or fresh herbs such as thyme, oregano, and rosemary.
Keep in mind that individual air fryer brands may perform differently, so consider this recipe as a starting point and adjust the cook time according to your personal preference.
Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store them in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
Freeze: Bring your slices to room temperature, place parchment paper between each of the slices to prevent sticking, and store them in an airtight Ziploc bag in the freezer until ready to cook.
Reheat: There’s no need to defrost your slices before reheating. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

Nutrition

The post Air Fryer Garlic Bread appeared first on Foolproof Living.

Mango Pineapple Salsa

Aysegul Sanford — Sat, 10 Jun 2023 17:49:18 +0000

Preparing mango salsa with pineapple is one of my favorite ways to make a fruity, fresh, and zesty condiment that pairs with dozens of dishes. Like my Peach Salsa and Cherry Tomato Salsa, this recipe is delicious as an appetizer, a topping for fish-based mains, or even a side for hearty meats. This dish will be your new summer staple, no matter how you serve it.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
Fresh cilantro
Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
Salt

Substitutions and Optional Add-Ins

Green onions: Want to make this tangy salsa a little milder? Use a bit of finely chopped green onions instead of red onions. This easy ingredient substitution is both delicious and colorful.
Mint: If you’re not a fan of cilantro, fresh mint makes an excellent substitution, giving this recipe a bright, herby flavor.
Avocado: Adding a few chunks of ripe avocado is the best way to add a mild, creamy taste to this fruit salsa.
Cherry tomatoes: Transform this simple recipe into pineapple mango pico de gallo by adding a cup of finely chopped cherry tomatoes. This addition will add sharp juiciness to each bite—perfect for tacos!
Habanero: To increase the heat level of this recipe, add a little bit of finely chopped habanero peppers. These tiny veggies will give your salsa a bold kick, perfect for spice lovers.

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
Mix: Stir until you thoroughly combine the ingredients.
Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

Expert Tips

If you want a fresh salsa with vibrant color and the best flavor, these pro tips are a great way to cook like a master chef. Follow this simple guide for the perfect balance of presentation and taste.

Ripe fruit is the best: The best mango pineapple salsa begins with sweet, ripe ingredients. If you have difficulty telling which fruits are ripe, purchase pre-cut fruit at the grocery store. Not only will this save time, but it’ll also guarantee that your ingredients are maximally fresh.
Finely chopped: When making this salsa, it’s essential that you chop your ingredients into small, bite-sized pieces. Use a sharp knife and cutting board to ensure easy slicing, and avoid using a food processor, as it will likely result in a watery, off-colored mixture.
Taste for seasoning and add more: No one wants their salsa to come out bland. I recommend tasting your mixture for seasoning before serving and adding more if necessary.
Let it rest: Let your fruit salsa chill for at least 30 minutes before serving. This extra resting time allows the ingredients to mix flavors and absorb the added seasoning, giving each bite an exquisite balance of fruity, savory taste.

FAQs

What can I substitute mango for in mango salsa?

If you don’t have ripe mangos, papaya or pineapple are easy substitutes that perfectly mimic mangos’ juicy, sweet taste. Plus, no one can say no to tropical salsa!

Can you freeze pineapple mango salsa?

I don’t recommend freezing this condiment, as the temperature change may result in a grainy, unpalatable texture.

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

If you try this Mango Pineapple Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20

Resting time (optional) 30

Total Time 50

Servings servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
¼ cup red onion roughly chopped (1 ounce)
1 jalapeno seeded and roughly chopped (1 ounce)
3 tablespoons fresh cilantro roughly chopped
4 tablespoons lime juice freshly squeezed; approximately 2 limes
½ teaspoon kosher salt

Optional add ins:

¼ cup red bell pepper roughly chopped

Instructions

In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
Stir to combine.
Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
Serve as a condiment or with your favorite tortilla chips on the side.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

The post Mango Pineapple Salsa appeared first on Foolproof Living.

Burrata Caprese

Aysegul Sanford — Sun, 28 May 2023 16:17:29 +0000

Nothing says summer more than ripe, juicy tomatoes, and this one celebrates tomato season in style. And if you are looking for more ways to use your summer tomatoes, be sure to check out Mozzarella Cucumber Tomato Salad, Turkish Bean Salad, and Caprese Pasta Salad.

Ingredients

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:

Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
Balsamic vinegar
Extra virgin olive oil
Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

Optional Add-Ins and Substitutions

Balsamic reduction: Balsamic reduction – affiliate link – (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end for a robust and tangy finish.
Dressing: Take it up a notch with a simple basil dressing for Caprese salad, like Basil Vinaigrette, or go for Balsamic and Lemon Dressing.
Avocado: Although untraditional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad.
Mozzarella: If you can’t get your hands on burrata, you can use fresh mozzarella balls instead.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:

Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!

How to Store Leftovers

Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Expert Tips

Use good quality ingredients: Since this is a salad with such minimal ingredients, use ingredients that taste good to you. I like to seek out good olive oil and aged balsamic vinegar for the best flavor.
Season tomatoes liberally: Don’t skip on the salt when it comes to tomatoes; they benefit from a good sprinkle. As always, opt for the juiciest, freshest tomatoes you can find.
Serve at room temperature: Burrata tastes best when served at room temperature or just above, as the creamy center is soft and spreadable. Tomatoes also turn mealy and lose their flavor if stored in the fridge.
Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or be scattered into pieces.
Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.

What to Serve It With?

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:

Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

Where does caprese salad come from?

Also referred to as “Insalata Caprese”, Caprese has its roots in Campania, Italy at the Hotel Quisisana on the island of Capri. The salad was a tribute to Italy, as the ingredients represent the color of the Italian flag.

What is burrata?

Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).

Where does burrata cheese come from?

Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.

What’s the difference between burrata and Caprese?

Burrata is a soft cheese ball with a creamy center, whereas caprese is a simple Italian salad that can be made with either burrata or fresh mozzarella.

What is the difference between burrata and mozzarella?

Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.

How do you eat burrata?

Burrata is typically first sliced with a knife to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.

Who sells burrata cheese?

You can find burrata in Italian markets, specialty cheese shops, or in the cheese section of large grocery stores. It is most often sold in plastic deli containers with some water or brine to keep the moisture intact.

Other Caprese Recipes You Might Also Like:

Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:

If you try this Burrata Caprese recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

4-5 large tomatoes
¾ teaspoon kosher salt or flaky sea salt
2 balls burrata 8 ounces in total
¼ cup fresh basil leaves torn
¼ teaspoon black pepper freshly ground
2 tablespoons extra virgin olive oil plus more for finishing
2 tablespoons balsamic vinegar or reduced balsamic vinegar

Instructions

Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
Garnish it with basil leaves. Serve!

Video

Notes

Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

The post Burrata Caprese appeared first on Foolproof Living.

Steamed Asparagus

Aysegul Sanford — Sun, 09 Apr 2023 22:34:31 +0000

We’re huge fans of asparagus here at Foolproof Living. From rich, buttery Pan Sautéed Asparagus to tender-crisp Air Fried Asparagus, asparagus recipes are a must in my recipe book. If you prefer to cook veggies in the oven, you could even whip up my healthy yet flavorful Baked Asparagus with just five simple ingredients! These simple veggie sides are just what you need to complete your menu during asparagus season.

Ingredients

Whether you’re making steamed asparagus in a steamer or steaming asparagus in a pan doesn’t matter. You only need one simple ingredient to prepare this nutritious recipe: asparagus! Plus, of course, your favorite seasonings such as butter, a squeeze of lemon juice, and salt & pepper (we’ll cover the seasoning options in detail below.)

You may choose any fresh asparagus for this recipe, including green, purple, and white asparagus.

Keep in mind, too, that the steam time for asparagus directly correlates with the thickness of your stalks—not necessarily the type of asparagus. Therefore, your asparagus steam time may vary depending on the thickness of your spears.

After selecting your asparagus, complete the following steps:

Rinse it under cool water.
Dry it with a kitchen towel.
Remove the woody ends (1-2 inches from the bottom). You can either snap off these ends with your fingers or line up your asparagus stalks on a cutting board and slice them off as a group. Discard the trims or save them for making veggie stock later.

Once prepped, you can cook the vegetable immediately or save it for future use. For more handy tips on storage instructions, check out my simple guide on storing asparagus.

How to Steam Asparagus?

This steamed asparagus recipe comes together with minimal effort and in no time, no matter which method you choose. Select any of these four foolproof cooking styles, and you’ll never have to scramble for side dish ideas again.

With a Steamer Basket

Want to steam fresh asparagus perfectly every time? Learn how to steam asparagus with a steamer basket, and your veggies will come out exquisitely tender without hassle.

Fill the pot: Select a large pot—one that’s large enough to fit your steamer basket—with a tight-fitting lid. Fill the bottom of the pan with 2-3 inches of water. The water level should reach below the bottom of the steam basket.
Prepare the steamer basket: Place a collapsible steamer basket (affiliate link) inside the pot. Add the lid to the pot and bring the water to a boil.
Steam the asparagus: Place the asparagus spears—cut or whole—inside the basket, put the lid back on the pot, and cook for 4-5 minutes for al dente.
Serve: Carefully remove the asparagus stalks from the steamer basket. Top with your desired seasonings, then serve.

On the Stove

Steaming asparagus on the stove is one of the most hassle-free methods of perfectly cooking your veggies. Using this method, you can still get similar results to steaming asparagus in a steamer without having to own yet another kitchen gadget.

Prepare the skillet: Fill a large skillet with just enough water to cover its bottom. You shouldn’t have to use more than a cup of water.
Steam asparagus in the pan: Add the asparagus to the skillet, put the lid on, and bring the water to a boil over medium-high heat. Pan-steam the asparagus for 5-6 minutes or until tender.
Serve: Transfer the pan-steamed asparagus to a serving plate.

In the Microwave

Curious about how to steam asparagus without a steamer? Follow this steamed asparagus recipe that I learned from the folks over at The Kitchn! The steps below will have you steaming asparagus in the microwave in no time.

Wet the paper towels: Wet four sheets of paper towels with ¼ cup water. Gently squeeze each sheet to remove excess water. Your paper towels should be damp—not soaking wet—by the end of this step.
Assemble: Stack all four paper towel sheets on top of one another, then arrange the asparagus stalks in a single layer. This step is optional but if you want season the vegetables with salt with a little bit of salt (about ¼ teaspoon.)
Wrap: Roll the paper towels with the asparagus inside into a semi-tight bundle. When finished wrapping, your bundle should have several layers of asparagus and paper towels inside.

Cook asparagus in the microwave: Place the asparagus in the microwave with the paper towel wrap. Cook on high for 3 minutes.
Check for doneness: Remove the microwave-steamed asparagus bundle from the microwave, being careful of its heat. Gently unroll the bundle and pierce one of the spears with a paring knife to check for doneness. If it needs more time, re-roll the bundle and steam the asparagus in the microwave in 1-minute increments until it reaches your desired doneness.

In a Rice Cooker

If you love easy kitchen shortcuts, you’ll adore this foolproof method for fresh steamed asparagus. Put your rice cooker to work and get tender, nutritious spears every time.

Prepare the rice cooker: Fill the inner pot of your rice cooker (I own an Aroma Rice Cooker – affiliate link) with 1½ cups of water. Place the steamer tray on top.
Arrange the asparagus: Place asparagus stalks on top of the steamer tray.
Steam the spears: Close the lid, then turn on your rice cooker. Select the steam setting and set your timer for 10 minutes. Because the countdown timer doesn’t start until the water inside boils, even though the actual cook time is only 10 minutes, it takes about 20-25 minutes to steam asparagus in a rice cooker.
Remove the steamer basket: After cooking, open the lid and carefully remove the steaming basket using a tong or oven mitts.
Serve: Transfer the steamed fresh asparagus to a serving platter, season as desired, and serve.

How Long Does it Take to Steam Asparagus?

Wondering how much time it takes to steam asparagus? The quick answer is that this simple recipe usually takes 3-6 minutes to prepare. However, remember that these times are for one bunch of medium-thick spears (about ½-inch diameter).

Below is a quick guide for steaming time for asparagus to an al dente tenderness. If your stalks are different thicknesses, use the following tips:

If you select thinner stalks, reduce the cooking time by 1-2 minutes.
If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.

Steaming Method	Asparagus Steam Time
Using a steamer basket	4-5 minutes
On The Stove in a Pan	5-6 minutes
In the microwave (high heat setting)	3 minutes
In a rice cooker (using the steamer insert)	20-25 minutes

How to Check for Asparagus Doneness

There are two easy ways to check whether your asparagus is ready to eat:

Knife method: To check the doneness of your asparagus, insert a paring knife into a spear. If the blade enters without extra effort, your asparagus doesn’t need more time. You may also cook your asparagus to whatever tenderness level you prefer.
Visual cues: You can also assess whether your asparagus needs more or less time by its color. Perfectly steamed asparagus should have beautiful, fresh green hues. If your spears come out in more of a green-olive color, they’re likely overcooked.

How to Season Steamed Asparagus?

If you love to try new flavor combinations, you’ll enjoy the endless seasoning options that are available to you. The list below includes zesty lemon juice, creamy salad dressing, roasted garlic, and more!

Butter: Rich, decadent, and full-bodied, butter is just what you need to bring this easy dish to life. Drizzle your asparagus with two tablespoons of melted butter, or kick it up a notch with my robust and creamy Roasted Garlic Butter.
Extra Virgin Olive oil: A small drizzle of olive oil is an easy way to give your delicious asparagus subtle yet mouthwatering complexity. Plus, olive oil makes it much easier to season steamed asparagus with other herbs and spices.
Salt & pepper: Who can resist a classic? Always stocked in my spice cabinet, a pinch of sea or kosher salt and a dash of freshly ground black pepper are my go-to seasonings for this steamed asparagus recipe.
Garlic: Give this side dish bold, earthy notes by topping steamed asparagus with garlic. Along with a drizzle of olive oil, you can use freshly minced garlic, oven-roasted garlic, air-fried garlic, lightly sautéed garlic, or even garlic powder in this asparagus recipe.
Parmesan cheese: Nothing complements steamed asparagus’s grassy, tender taste better than nutty, rich parmesan cheese. Sprinkle your freshly steamed asparagus with one tablespoon of olive oil, 2-3 tablespoons of parmesan cheese, and a dash of black pepper, and voila! An elegant side perfect for any occasion.
Fresh herbs: Fresh parsley and basil are an iconic seasoning for steamed asparagus. Earthy, fragrant, and visually stunning, these herbs will give every bite a sumptuous flavor.
A squeeze of fresh lemon: Bring every bite of your vegetable to life with a light spritz of fresh lemon juice. Brilliant and bright, lemon wedges will also give your asparagus spears a gorgeous presentation.
Your favorite salad dressings: To give your asparagus maximum flavor, salad dressing is the way to go. Yogurt Dressing and Ranch Yogurt Dressing are two easy recipes with creamy, tangy richness. Or, try a lighter flavor profile with my fan-favorite recipes for Lemon Salad Dressing and Lemon Mustard Dressing.
Hollandaise sauce: You only need four ingredients and two minutes to make this buttery, luxurious topping. Serve this sophisticated asparagus dish at Easter brunch or on busy weeknights. You’ll be licking your plate clean, no matter the time of day.

How to Store, Freeze, and Thaw?

Steaming fresh asparagus is the perfect dish for easy meal prep. Store it for simple lunch salads throughout the week, or freeze it for meals months in advance—the choice is yours!

Storage: Before storing, let your steamed asparagus cool completely. Once room temperature, place it in an airtight container in the fridge for 3-4 days.
Freezing: I recommend flash-freezing asparagus to ensure it maintains its texture. First, let your steamed spears cool completely. Then, lay them in a single layer on a baking sheet lined with parchment paper. Place the baking tray in the freezer until the asparagus hardens. Once frozen, transfer the stalks to an airtight container, such as a Ziploc bag, and remove as much air as possible. You may then store your asparagus in the freezer for up to a month.
Thawing: To thaw your frozen asparagus, take it out of the freezer one to two hours before serving.

How to Serve?

This recipe for steamed asparagus is as versatile as it is delicious. Serve it warm or cold, with a protein or on a salad, or even on its own for a side dish the whole family will love.

As a side dish: Light and healthy, steamed asparagus perfectly balance the hearty taste of chicken, beef, pork, and turkey recipes. You can even serve it with morning eggs to start your day with vitamins, antioxidants, and fiber.
Make it a part of a spring salad: What pairs better with spring-fresh salads than more delicious vegetables? Mix your steamed asparagus into irresistibly fresh recipes, like my Asparagus Salad or Boston Lettuce Salad, for a light lunch or a crisp vegetarian main course.
As a topping: Steamed asparagus makes an ideal topping for dozens of nutritious, filling recipes. Add it to Savory Steel-Cut Oatmeal for a hint of grassy flavor, or layer it atop Asparagus Tart for an earthy, creamy side you’ll serve at every get-together.

Expert Tips

It doesn’t matter whether you prefer preparing your asparagus in a steamer or making asparagus steamed in the microwave. Here are a few pro tips to help you get tasty and tender asparagus every time.

Woody ends: Don’t skip trimming off the asparagus spears’ bottom 1-2 inches. These tough ends have a rigid, woody texture and don’t taste good.
Cut or not: For any of my four cooking methods, you may steam your asparagus spears whole or cut them into smaller, 2-inch pieces.
Using rice cooker and microwave: Please keep in mind that every rice cooker and microwave is different, so I’d encourage you to look at their user manuals before steaming asparagus. Take my recipe instructions as a place to start and adjust them as necessary, especially when it comes to steaming time.
Ice water bath: If I am serving y steamed asparagus right away, there is no need to set up an ice water bath. However, if you are planning to serve it later, it is a good idea to fill a bowl with water and ice and place the freshly steamed asparagus stalks in there to stop the cooking. This way it will continue to maintain its bright green color and still be fork-tender when you are ready to serve.

FAQs

There’s no secret to how to steam fresh asparagus. This handy guide will answer all your questions, from how long to steam asparagus to the difference between cooking methods.

Is it better to boil or steam asparagus?

My favorite way to cook asparagus is to steam it instead of boiling it. When you boil asparagus, the vegetables lose some of their nutrients in the water. By contrast, steamed asparagus retains its nutritional value while achieving a warm, tender texture.

How do you tell if steamed asparagus is done?

You can tell asparagus is done using one of two ways. One method is to insert a paring knife into an asparagus spear and see if the spear is tender enough to allow easy insertion. You can also use visual cues to tell. Appropriately steamed asparagus should have a bright green color, while overcooked asparagus is a lighter green with olive undertones.

How do you steam asparagus if you don’t have a steamer?

If you don’t have a steamer, you can also use the other three other methods I detail above: on the stove, in the microwave, or in a rice cooker.

How is steaming asparagus different than blanching?

Unlike steaming, blanching is a form of par-cooking in which you cook asparagus directly in boiling water for 5-6 minutes before immediately transferring it to an ice bath. By contrast, steaming entails cooking asparagus in the steam of boiling water for 5-6 minutes.

Other Asparagus Recipes You Might Like

One bite of this perfectly steamed asparagus, and you’ll be longing for asparagus recipes every night of the week. Satisfy all your garden-fresh cravings with these easy side dishes.

Sautéed Asparagus and Mushrooms
Asparagus Tart
Cold Asparagus Salad
Sesame Chicken and Noodles with Asparagus

Steamed Asparagus Recipe

Steamed asparagus is probably the easiest and most versatile side dish you can make. Below is 4 different methods you can steam asparagus; Using a steamer basket, on the stove, in the microwave, and in a rice cooker.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings Bunch

Calories 91kcal

Author Aysegul Sanford

Ingredients

1 bunch of asparagus rinsed
Water

Instructions

Trim the ends: Snap off the woody ends of the asparagus spears by holding the ends and bending them until they break naturally. Or, if you want to do it faster, you can line them on a cutting board and trim an inch (or two) off the bottom using a knife.

Using a Steamer Basket:

Prepare the pot: Fill the bottom of a large pot (one that is large enough to accommodate your steamer basket) with a tight-fitting lid with two to three inches of water. The water level should be below the bottom of the steamer basket.
Assemble the steamer basket: Place a collapsible steamer basket inside. Put the lid on and bring the water to a boil.
Add the asparagus spears: Place the asparagus stalks inside, put the lid back on, and cook for 4-5 minutes for al dente.
Season and serve: Carefully remove steamed asparagus stalks from the steamer basket and season it with your favorite seasonings.

In a Pan on the Stove Top:

Prepare the skillet: Fill a large (10 or 12-inch) skillet with water just enough to cover the bottom of it. No more than 1/2 cup.
Cook: Add the asparagus, put the lid on, and bring it to a boil over medium-high heat. Let it steam for 5-6 minutes or until tender. I use kitchen tongs to turn them a few times to ensure that they are cooking evenly.
Serve: Transfer them onto a plate and season as you wish.

In the Microwave:

Prepare the paper towels: Wet 4 sheets of paper towels using ¼ cup water. Gently squeeze each sheet of paper towel to remove excess water. They should be dampened instead of soaking wet.
Assemble: Stack all four sheets on top of each other and spread the asparagus spears on top in a single layer. Season with salt.
Wrap: Roll the paper towels into a bundle with asparagus spears, forming layers of asparagus and paper towels throughout. It should be a semi-tight bundle more so than a loose one.
Microwave: Place the bundle into the microwave and cook on high for 3 minutes.
Check for doneness: Remove the asparagus bundle from the microwave. Being very careful (it is hot!!), unroll the bundle and pierce one of the spears with a pairing knife to check for doneness. If it needs more time, roll it again and microwave for 1-minute increments until it is cooked to your liking.

In a Rice Cooker:

Prepare the rice cooker: Fill the inner pot of your rice cooker with 1 ½ cups of water. Place the provided steamer tray on top.
Add the asparagus: Place the asparagus on top. If the full stalks don't fit, you can cut them into smaller pieces.
Steam: Close the lid. Turn on the rice cooker. Select the steam setting and set the timer to 20 minutes. Please remember that the countdown timer does not start until the water inside the cooker comes to a boil.
Remove from the rice cooker: When the cooking time is completed (my rice cooker beeps), open the lid and carefully remove the steamer basket using a tong or kitchen mittens.
Serve: Transfer the steamed asparagus to a serving platter. Season as desired before serving.

Notes

Steaming Time: The time suggested for steaming using every one of these methods is for medium-sized asparagus (about ½-inch diameter) to an al dente tenderness. If your stalks are different thicknesses, use the following tips:
- If you select thinner stalks, reduce the cooking time by 1-2 minutes.
- If you choose thicker stalks, add 1-2 minutes of cooking time to the recipe.
Seasoning ideas:
Below are a few seasoning ideas that you can use to season your steamed asparagus after it is cooked:
- Melted butter and salt and pepper: Drizzle steamed asparagus with 2 tablespoons of melted butter and sprinkle with salt and pepper.
- Extra virgin olive oil, garlic, lemon juice, and salt and pepper: Mix together 2 tablespoons of olive oil, 1 small minced garlic, and 1 tablespoon of lemon juice with ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Drizzle it over the steamed asparagus.
- Olive oil, parmesan cheese, and black pepper: Drizzle asparagus with 1 tablespoon of olive oil and sprinkle it with 2-3 tablespoons of parmesan cheese. Finish it off with freshly cracked pepper. Give it a gentle toss and serve.
The method for steaming asparagus is adapted from The Kitchn.

Nutrition

The post Steamed Asparagus appeared first on Foolproof Living.

Kale Chips with Nutritional Yeast

Aysegul Sanford — Fri, 03 Feb 2023 20:48:37 +0000

Short on time? If you have an air fryer, be sure to also try our Air Fryer Kale Chips recipe, which takes less than 5 minutes to make from start to finish.

These homemade kale chips are my favorite way to curb an afternoon salt craving, and they couldn’t be easier to throw together. If you find yourself grabbing for the crunchy, salty, savory snacks throughout the day, you’ll be amazed at how these vegan cheesy kale chips are a great way to replace a bag of chips or pretzels.

Not to mention, having your choice of seasoning for kale chips (more on that below) gives you unlimited options of flavors each time you make them. So, go ahead, make your own kale chips, and enjoy a great snack that happens to be good for you.

Ingredients

This quick and easy recipe for kale chips with nutritional yeast requires only a few ingredients.

Kale: Curly kale or lacinato kale (aka dinosaur kale) would both work in this recipe. If you are new to buying kale, be sure to check out our guide on the different varieties of kale.
Oil: I recommend using avocado oil, olive oil, or coconut oil. You can even use tahini (sesame paste), which will pair beautifully with the nutritional yeast. Though it is important to thoroughly whisk your tahini before massaging it into the kale.
Nutritional yeast: Nutritional yeast is the ingredient that gives these vegan kale chips their great cheesy flavor. The cheesy-tasting cousin to baker’s yeast, nutritional yeast is rich in nutrients. It is mostly used in place of cheese in vegan recipes (such as this vegan nacho cheese sauce) mainly because it tastes very similar to parmesan cheese. In this cheesy kale chips recipe, it is the savory element that makes them extra delicious. You can often find it in the healthy section of the store or order it online (affiliate link.)

Seasonings for Kale Chips:

The best part of this recipe is that it is incredibly versatile; you can easily make it your own by adding a variety of seasonings. Here are a few options:

A combination of ½ teaspoon of garlic powder and onion powder would not only pair well with the cheesy qualities of nutritional yeast but also enhance their umami flavors.
You can opt for a Mexican flair by adding a sprinkle of ground cumin, chili powder, and even cayenne pepper for some heat.
Sprinkle it with some toasted sesame seeds or Everything But The Bagel seasoning for an extra savory punch. And, of course, you can also finish it with a sprinkle of sea salt to help bring all the flavors together.

How to make kale with nutritional yeast?

The steps of this vegan cheese kale chips recipe are simple and only take a few minutes.

Prepare the kale: Preheat the oven to 300 degrees F before you begin prepping the ingredients. Rinse a fresh bunch of kale and tear it into small pieces. Dry them in a salad spinner as much as you can. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry with a sheet of paper towel.
Mix: Lightly massage kale with oil, nutritional yeast, and any of the kale chip seasonings of your choice in a large bowl.

Prep for baking: Spread the kale on a large sheet pan in a single layer. This is an important step for achieving crispy kale chips, so if needed, feel free to use two separate baking sheets.
Bake: Bake in the preheated oven for 5 minutes. Remove from the oven, gently flip the kale leaves and bake for another 5-7 minutes keeping a close eye on it. If you are baking two sheets at the same time, be sure to rotate them as well.

How to make ahead and store leftovers?

Make Ahead: Most of the prep time involved in this recipe is the cleaning and preparing of the kale to make the chips. The good thing is that you can easily wash, cut, and store kale in the refrigerator, so it takes just a few minutes to put it all together. If you are new to prepping kale, be sure to check out our guide on storing kale.
Store: I’d be surprised if you have leftover kale chips. Truthfully, these crunchy kale chips are best on the day they are made. However, if you do wish to store them, wait until they cool fully, then keep them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Expert Tips:

Having been making these cheesy vegan kale chips for years, I learned a thing or two. Here are my tips for making the best baked kale chips:

Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is an important step for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
Tear or Cut the kale into equally sized pieces. Make sure to tear or cut the raw kale pieces roughly equal in size. This will help them bake evenly and prevent browning.
Massage the oil into the kale. Tossing kale with oil and nutritional yeast is an option, but I recommend giving it a gentle massage to ensure that they are distributed evenly throughout. If you are new to it, be sure to check out our quick guide on how to massage kale.
Low-temperature oven: Baking kale leaves at a low oven temp is a key step for crispy chips. Low and slow is a safer option for getting evenly baked kale chips with a crispy texture.
Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.

FAQs

Does making kale chips destroy the nutrients?

Surprisingly, when baking kale, very minimal nutrients are cooked off, making it a more nutritious alternative to other salty snacks such as potato chips, pretzels or tortilla chips.

How do you keep kale chips crispy?

The secret to keeping kale chips crispy is to let them cool completely before storing them. We also recommend storing them in a large enough container so they won’t break.

Other Kale Recipes You Might Enjoy

If you love kale or are using kale to add more leafy greens to your diet, here are a few more must-try kale recipes:

If you try this Homemade Kale Chips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Chips with Nutritional Yeast Recipe

These Kale Chips are flavored with nutritional yeast for a cheesy yet vegan and healthy snack. Flavored with nutritional yeast, this easy and quick-to-make kale snack recipe is guaranteed to be your next movie night treat. Perfectly crispy, this kid-friendly snack is a great way to sneak some greens into your diet. Paleo, whole30 & gluten-free diet-friendly tool!

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 86kcal

Author Aysegul Sanford

Ingredients

1 bunch fresh kale (curly kale) (8 oz. with stems), about 4-5 cups
2 teaspoons olive oil or avocado oil or coconut oil
2 tablespoons nutritional yeast plus more for sprinkling
¼ teaspoon Kosher salt

Instructions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
Rinse kale under cold water, remove stems, and tear each leaf into bite-size pieces. It is best if they are (roughly) equal in size to help with even roasting in the oven.
Using a salad spinner, dry the leaves as much as possible. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry. Transfer the kale leaves to a large mixing bowl.
Drizzle with oil and sprinkle with nutritional yeast and salt. Lightly massage to ensure each leaf is coated with the oil and nutritional yeast.
Transfer kale to the parchment-lined baking sheet. Spread them on an even layer making sure that they are not overlapping. You can grab a second baking sheet or bake it in two batches if needed.
Bake in the oven for 7 minutes. Remove from the oven, gently flip each piece of kale, and bake for another 5-7 minutes. Towards the end, they should be crisp but not browned.
Remove from the oven and let it cool for 1-2 minutes. Serve with an additional sprinkling of nutritional yeast on top.

Notes

Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is important for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
Tear kale into equally-sized pieces. Make sure to tear or cut the kale leaves roughly equal in size. This will help them bake evenly and prevent browning.
Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.
Storage: While we think that these kale chips are best on the day they are made, you can store them to enjoy later. To do so, bring them to room temperature and store them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Nutrition

The post Kale Chips with Nutritional Yeast appeared first on Foolproof Living.

Air Fryer Kale Chips

Aysegul Sanford — Thu, 02 Feb 2023 20:55:07 +0000

It’s no secret that we love kale here at Foolproof Living. Made from my favorite superfood, kale chips in the air fryer are one of my go-to snacks. That’s why I have countless other tasty kale recipes in my recipe book!

For a light lunch or nutritious side, Avocado Kale Salad and Kale Quinoa Salad are the perfect recipes for busy weekdays. Or, if you want your kale on the go, my Pineapple Kale Smoothie uses only five ingredients to start your morning with a sweet energy boost.

Ingredients You’ll Need

To make kale in the air fryer, you only need three simple ingredients:

Kale: When selecting among types of kale for this recipe, I recommend choosing either curly kale or lacinato kale. Curly kale is available in most grocery stores, making it a go-to for crispy kale chips. Lacinato kale—also known as dinosaur kale—is more delicate, so it will cook more quickly.
Oil: Olive oil, coconut oil, or avocado oil will work in this air fryer kale chips recipe. If you want less oil, you can spray the leaves lightly with oil spray. You may also use well-stirred tahini to give your healthy kale chips an earthy, savory flavor.
Salt: To bring out the snackable flavor of your air fry kale chips, I recommend using sea salt, kosher salt, or garlic salt.

Kale Chips Seasoning Ideas

Ranch seasoning: You don’t need to run to the grocery store to make ranch kale chips in the air fryer. You can easily make it at home. This Homemade Ranch Seasoning calls for ¼ teaspoon each of dried dill, dried parsley (or chives), garlic powder, onion powder, salt, and black pepper.
Cheese: Give your air fry kale a rich, gooey flavor by sprinkling it with your favorite cheese. For vegan cheese, use two teaspoons of nutritional yeast. Or, top your kale with one tablespoon of parmesan cheese for savory, nutty undertones.
BBQ seasoning: If you count barbecue sauce as one of your favorite seasonings, try this Homemade Barbeque Seasoning. Simply mix ¼ teaspoon of brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and black pepper. You can even add a kick of spice by adding a pinch of cayenne pepper or red pepper flakes on top of the kale.
Everything But the Bagel seasoning: Robust and garlicky, Everything But the Bagel seasoning (affiliate link) makes an excellent addition to seasoned kale. However, if you don’t have this seasoning on hand, toasted sesame seeds make a great substitute—especially if you massage your kale with tahini!

How to Prepare Kale for Chips?

Following these simple steps, you don’t need to stress about kale prep time. From cutting kale to cleaning and storing kale, you’ll make kale chips in the air fryer in no time.

Wash and dry kale: Wash your raw kale leaves under cold water. To dry, line a baking sheet with paper towels, place the wet leaves on top, and pat them dry with more paper towels. You can also use a salad spinner to dry your kale if you want to avoid using extra towels.
Remove stems: Using a cutting board and a sharp paring knife, remove the stems of your kale. Fold the kale leaves in half, so the stem lies at one end, and then slice along the stem to separate the leaves. Or, pull the stem through one closed fist to detach the leaves without using a knife.
Tear the kale: Once de-stemmed, tear your leaves into bite-sized pieces. Try to keep your pieces of kale as equal as possible to ensure even cooking.

How to Make Kale Chips in Air Fryer?

If you like healthy eating and have an air fryer, this easy kale recipe is just what you need. Follow these hassle-free steps, and you can prepare kale in the air fryer in just ten minutes.

Prepare the air fryer: Preheat your air fryer to 375 degrees F.

Mix the ingredients: Add the fresh kale leaves, olive oil, and salt to a large mixing bowl.
Massage the kale: Using your hands, lightly massage the kale such that you evenly coat each leaf with olive oil. For more detailed instructions on this step, check out my guide on how to massage kale.
Arrange in the air fryer basket: Transfer the massaged kale pieces to the air fryer basket. Spread the leaves in a single layer, being sure not to overcrowd them. I recommend frying your kale leaves in batches to make crispy kale in the air fryer.
Air fry the kale: Air fry the arranged kale leaves for 3-5 minutes, flipping them halfway during the process.

How to Make Ahead and Store Leftovers?

You won’t be able to get enough of these air fried kale chips once you give it a go. Here is how I make it ahead and store leftovers to have this flavorful afternoon snack ready whenever a craving strikes:

Make ahead: For the crunchiest, best results, I recommend putting your kale in the air fryer on the day you want to enjoy it. However, you can prepare your kale leaves (the part of this recipe that takes the most amount of time) in advance by following my tips on how to store kale. First, wash your kale in cold water, remove the stem, and dry the leaves. Once dry, lay 2-3 kale leaves per paper towel and roll them into a sort of towel-kale cannoli. Place the rolled kale in a plastic storage bag and store it in the fridge. When ready to use, remove the kale from the refrigerator, massage the leaves, and air fry as usual. I recommend using stored kale within 2-3 days.
Store: For maximum crunchiness, I prefer to eat homemade kale chips on the day I cook them. However, storing kale chips is an easy way to fit healthy vitamins into your diet throughout the week. Simply place your kale chips in a paper bag or a paper towel-lined airtight container large enough so that the crispy leaves will not break. Your chips will stay fresh for up to two days.

Expert Tips

It doesn’t matter whether you’re a master chef or new to the air fryer game. This air fryer kale recipe will come out perfectly crisp every time with these foolproof suggestions.

Dry kale leaves thoroughly: Drying your kale leaves is the key to getting crispy air fryer chips. I recommend using a salad spinner or laying your washed kale on a paper towel-lined sheet pan for complete dryness. Just don’t let your kale sit out for too long, as the leaves will lose their firmness.
Lightly massage kale to coat them with oil: A light, even oil coating is necessary to give your kale chips sufficient crunch. For this reason, it’s essential that you gently massage your leaves in the oil for 30-40 seconds before adding them to the air fryer.
Arrange leaves in a single layer: For proper cooking, it’s crucial to arrange your kale leaves in a single layer in your air fryer basket. Overcrowding will prevent the chips from crisping up evenly. Remember that you’ll likely have to cook your kale in batches to avoid overcrowding.

Cover chips with another rack while cooking: Due to hot air circulation, kale tends to fly around in the air fryer during the cooking process. Covering each batch with an air fryer rack or another basket will keep your kale chips in place.
Check after three minutes: It doesn’t take long to air fry kale, so you must keep a close eye on it to avoid overcooked chips. After three minutes of cook time, checking each batch will help keep your kale from burning.
Play with seasoning ideas: One of the best parts about these easy air fryer kale chips is how simple it is to try different flavor combinations. It doesn’t matter if you’re looking for a savory, herby, or cheesy flavor. Experimenting with kale chip seasonings is a great way to add creativity to your kitchen.

FAQs

There’s no need to stress out about air frying kale. Whether you want to know about air fryer kale chips’ nutrition information or how to make crispy kale in the air fryer, this FAQ has all you need.

Can you air fry kale chips?

Definitely! Making kale chips in an air fryer is one of the easiest snacks in my recipe book. Good for weight loss, dietary restrictions, and cost-effectiveness, air-fried kale chips come together in less than ten minutes using any air fryer brand. (We tested this recipe in a Ninja Air Fryer and Instant Vortex Air Fryer, but any kind should work!)

Are kale chips better in the oven or air fryer?

Kale chips are a delicious snack whether you make them in an oven or an air fryer. The only difference is that cooking them in the air fryer is quicker, though you’ll have to cook them in several batches. By contrast, the oven will require a longer cook time, but you can make your kale chips in a single batch.

How do you keep kale chips so crunchy?

To get your air fryer kale chips as crunchy as possible, dry them thoroughly before massaging them with oil. Then, keep a close eye on them during the air frying process to ensure they crisp up without burning.

Are kale chips healthy?

Yes! Kale chips are one of my favorite healthy snack recipes because they contain a fraction of the fat of regular potato chips and retain their nutritional value during the air frying process. Kale is high in vitamins A, B, and C and has tons of fiber and antioxidants. As an added bonus, these air fryer kale chips are keto, vegan, gluten-free, Whole30, low-carb, and low-calorie!

Can you air fry frozen kale?

Yes, you can air fry frozen kale by frying the frozen pieces for 7-8 minutes at 375 degrees F. When using this method, I recommend placing smaller pieces of kale in your basket to avoid overcrowding, as frozen kale will expand in the hot air. Also, remember that fresh kale tends to result in crunchier chips.

Other Air Fryer Vegetable Recipes You Might Like

Kale chips from the air fryer are a healthy, crunchy snack that’s as satisfying as it is tasty. After trying out these other delicious recipes, your air fryer will be your new favorite appliance.

If you try this Air Fryer Kale Chips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Kale Chips Recipe

These Air Fryer Kale Chips are a fun, crispy, and nutritious snack that's ready in about 10 minutes. They're vegan, gluten-free, keto, and low-calorie, too, so you can munch on them guilt-free. Sprinkle these crunchy chips with your favorite seasoning as a great way to get in your veggies for the day!

Course Snack

Cuisine American

Diet Vegan

Prep Time 7

Cook Time 3

Total Time 10

Servings cups

Calories 121kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

5 cups kale (1 bunch of kale) rinsed, spin-dried, torn into smaller pieces
1 tablespoon olive oil
¼ teaspoon kosher salt

Instructions

Preheat the air fryer: Preheat air fryer to 375 degrees F.
Add the ingredients to a bowl: Place kale leaves, olive oil, and salt in a large mixing bowl.
Massage the kale: Lightly massage the kale, ensuring all leaves are coated with the oil.
Place in the air fryer: Transfer the kale to the air fryer basket and spread them in a single layer, making sure not to overcrowd them. It is best to air-fry kale leaves in batches for optimum crispiness.
Air fry the kale: Air fry for 3-4 minutes, turning them halfway through the air frying process. Keep a close eye on them around the 3-minute mark to prevent over cooking.

Notes

Can I air fry frozen kale? Yes, you can. Frozen kale takes about 7-8 minutes. Keep in mind, though, that kale expands as it air fries, so it’s important not to overcrowd the air fryer basket. Additionally, during our recipe testing, we found that kale chips made with fresh kale were crispier than its version made with frozen kale.
You may need to cover kale with another rack while cooking: Due to hot air circulation, the fragile and light kale leaves tend to fly around in the air fryer during the cooking process. Covering each batch with an air fryer rack or another heat-proof basket will keep your kale chips in place.
Seasoning ideas: Seasoning is the fun part of making kale chips at home! While you can sprinkle them with parmesan cheese (or nutritional yeast for a vegan option), you can also season them with ranch seasoning, bbq seasoning, or even everything but the bagel seasoning.
Make ahead: The part that takes the most time in this recipe is preparing the kale chips (rinse, dry, and cut the leaves into small pieces) for frying. The good news is that you can prepare kale and store it in the fridge a few days in advance.
Storage: For maximum crunchiness, we recommend air frying kale chips on the day you plan to consume them. However, if you have some leftovers, you can store them in a paper bag or a paper towel-lined airtight container large enough so that the crispy leaves will not break. Make sure that they are at room temperature before you store them. Your chips will stay fresh for up to two days.

Nutrition

The post Air Fryer Kale Chips appeared first on Foolproof Living.

Catalan Spinach

Aysegul Sanford — Tue, 31 Jan 2023 00:28:39 +0000

Spinach is a staple ingredient that I always keep stocked in my fridge. It’s nutritious, versatile, and pairs well with sweet and savory flavors. If you’re looking for more savory spinach recipes, you’ll love this Spinach and Cheese Quesadilla, Green Spaghetti Sauce, or this Spinach Shrimp Salad. Or, to sweeten things up, try my Spinach Blueberry Salad.

Ingredients

This recipe, also known by its Spanish name, Espinacas a La Catalana, requires only a few simple ingredients. The pine nuts add a nice crunch and an earthy flavor that complements the spinach, while the dried fruit adds texture and a hint of sweetness.

For this spinach Catalan recipe, you’ll need fresh spinach, raisins, extra-virgin olive oil, an onion, large garlic cloves, pine nuts, kosher salt, and black pepper.

Ingredient Substitutions

If you’re missing one or more recipe ingredients, feel free to be resourceful and use what you have on hand. Various nuts would work for that crunch factor, while another type of dried fruit would still add a hint of sweetness. Here are a few recommendations:

Spinach: If you don’t have any fresh spinach on hand, you can use frozen spinach instead. You can use a 1:1 ratio of frozen spinach to fresh spinach. Make sure to thaw your frozen spinach overnight in the fridge and squeeze out the excess juices before using it in the recipe.
Onion: While I chose to use a medium onion for this recipe, you can substitute a shallot for a similar flavor.
Pine nuts: I love the earthy, buttery taste of pine nuts, but I know they can be expensive and sometimes difficult to find at the store. If you’d like to substitute a different nut, I recommend sliced or slivered almonds.
Dried fruit: Raisins aren’t everyone’s cup of tea, but I like the chewy texture and subtle sweetness they add to this dish. If you don’t have raisins or aren’t a fan of them, you can use dried cranberries or chopped dried apricots instead. You can also use golden raisins, which are a bit sweeter than regular ones.
Optional addition: Some traditional spinach Spanish recipes also include a golden delicious apple in the dish. If you’d like to add in a small golden delicious apple for additional sweetness and flavor, I recommend chopping it up and sauteing it with the rest of the ingredients.

How to Make Catalan Spinach

If you’re craving a quick appetizer or snack, it only takes 20 minutes to make this spinach tapas recipe. Here’s how to do it:

Soak the raisins: To help the raisins get plump and juicy, soak them in a small bowl of hot water for 15-20 minutes. In the meantime, make the rest of the recipe.
Saute the onion and garlic: Heat the oil in a skillet. Once hot, add the onion and saute for 5-6 minutes or until translucent, tossing as it cooks. Add the garlic and saute for an additional 30 seconds.

Cook the spinach: Add the baby spinach and cook until wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much, nothing.
Add the plump raisins, nuts, and spinach: Drain the raisins and add them to the skillet, along with the pine nuts. Season to taste with salt and pepper, stir, and cook for about 3 minutes.
Serve: Transfer the dish to a serving bowl and serve it warm or cold with crusty bread like my Artisan Bread or even more Mediterranean, Kalamata olive bread. I also like it with roasted tomatoes on the side.

How to Store

If you have leftovers or wish to make a double recipe to serve later, you can store the dish in the fridge to have this yummy appetizer ready to go whenever the craving strikes.

To store leftovers, let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.

How to Serve?

If you’re in the mood for a light meal, enjoy this dish tapas-style with bread and other small snacks and appetizers. You can also serve it up as a side dish to pair with a larger main dish for a more filling meal. Here are some serving recommendations:

Serve it with crusty bread: In Spain, this dish is traditionally served with crusty bread, roasted tomatoes, and roasted garlic. I personally love to pair this recipe with a sliced French baguette and a glass of red wine.
Pair it with a grilled dish: The delicate flavors of this spinach dish pair nicely with grilled meat or fish. On a nice evening, fire up your grill and serve this spinach appetizer with my Grilled Mahi Mahi for a zesty, light spring or summer meal, or pair it with Marinated Shrimp for a crowd-pleasing spread.

Expert Tips

This Spanish spinach dish is pretty quick and easy to make, as it only requires a few basic cooking skills. Even so, I’ve compiled a few tips to help you achieve the best results on your first try. Here’s what you need to know:

Buy prewashed spinach: I think it is a time saver and worth the money.
Salting the spinach: As the recipe states, ensure to season the spinach after it’s cooked. If you season spinach with salt while cooking, it may become too salty as it absorbs the salted water.
Toast the pine nuts: If you have the time, toast pine nuts in an empty skillet until they turn lightly golden brown. It takes only a few minutes to do so but takes the dish to a whole other level.

FAQs

Can I use frozen spinach instead of fresh?

While you can use frozen spinach in this recipe, we prefer the version made with fresh baby spinach. If you need to use frozen spinach, you can use a 1:1 ratio of frozen spinach to fresh spinach. Make sure to thaw your frozen spinach overnight in the fridge and squeeze out any excess water or juices before using it in the recipe.

What is Catalan spinach?

Catalan-style spinach is a traditional Spanish tapas dish made with spinach, pine nuts, and dried fruit. World-renowned Chef José Andrés created the dish and named it after Catalonia, a region in Spain. He believed the dish represented the Catalonian penchant for combining savory food with sweet flavors, as well as their love for small dishes.

Other Similar Small Dishes You Might Also Like:

If you try this Catalan Style Spinach recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Catalan Spinach Recipes

This Catalan Spinach is a fantastic Spanish Tapas dish that is quick and easy to make. Flavored with pine nuts and raisins, it is a flavor-packed dish that is guaranteed to impress.

Course Side Dish

Cuisine Spanish

Diet Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 185kcal

Author Aysegul Sanford

Ingredients

3 tablespoons raisins
8 ounces spinach washed, dried and roughly chopped
2 tablespoons extra virgin olive oil
1 onion finely chopped – medium size (about 1 cup)
2 cloves garlic minced
3 tablespoons pine nuts
1/2 teaspoon kosher salt
1/4 black pepper freshly grounded

Instructions

Soak the raisins in hot water and let them plump up for 10 minutes. Drain and set aside.
Heat the olive oil in a large skillet, add the onion and cook for 5-7 minutes until translucent, stirring occasionally.
Add the garlic and cook for 30 seconds.
Add the spinach and cook until fully wilted. At first, it will look like you have a lot of spinach, but as it cooks, it will go down to pretty much nothing.
Stir in the raisins and pine nuts. Season with salt and pepper, and cook for 3 minutes.
Serve with crusty bread on the side.

Notes

Serving: Can be served warm or cold.
Storage: Let the dish cool to room temperature before transferring it to an airtight container. Store it in the fridge and enjoy it for up to four days.
Yields: This recipe makes about 1 to 1 ½ cups of spinach that is supposed to be served as tapas style. However, if you want to serve it as a side dish, you can make multiply the recipe as many times as you want.

Nutrition

The post Catalan Spinach appeared first on Foolproof Living.

Air Fryer Frozen Mozzarella Sticks

Aysegul Sanford — Tue, 27 Dec 2022 17:00:09 +0000

A party wouldn’t be a party without at least one easy appetizer, and here on the blog, we love to share recipes for party foods that are just as fun to eat as they are delicious. If you’re gearing up to host a party and are in need of some recipe inspiration, look no further than my collection of recipes for New Year’s Appetizers and Game Day Recipes.

Ingredients

As the name suggests, the only ingredient you need for this air fryer frozen cheese sticks recipe is a box of your favorite frozen mozzarella sticks! If you love to dunk your mozzarella sticks, feel free to also include your favorite dipping sauce on your shopping list.

If you’ve purchased frozen mozzarella sticks before, you’ve probably noticed that stores often carry various brands in the frozen foods section. I personally love the Trader Joe’s mozzarella sticks, but many store brands also make this frozen snack, such as Kroger, Costco, Publix, Member’s Mark (Sam’s Club’s brand), and Market Pantry (Target’s brand). Other popular brands you might find at your local grocery store include Morning Star, Snapps, Feel Good Foods, Nathan’s, Crav’n, Petite Cuisine, and Farm Rich mozzarella sticks.

I have tried many of these brands in the past and have gotten similar results, so as long as you get the basic mozzarella cheese sticks, they are pretty much the same.

Another well-known brand that makes frozen, cheesy snacks is Bosco Sticks. However, it’s important to note that Bosco Sticks are actually breadsticks, not battered or bread crumb mozzarella sticks. If you purchased Bosco Sticks, I recommend following the package instructions for cooking rather than following these air fryer instructions for mozzarella sticks.

How to Air Fry Frozen Cheese Sticks

It only takes 10 minutes and an air fryer to transform frozen, store-bought mozzarella sticks into a classic, delicious snack that no one can resist. If you’re wondering how to cook frozen mozzarella sticks in the air fryer, I have all the answers right here.

So, to cook frozen mozzarella sticks in the air fryer, simply:

Preheat the air fryer: Set your air fryer to 360 degrees F (183 degrees C).

Place frozen mozzarella sticks in the air fryer: Arrange the mozzarella sticks in the preheated air fryer basket (be careful, it’s hot!), making sure they remain in a single layer.
Air fry frozen mozzarella sticks: Air fry the cheese sticks for 4 minutes. Carefully flip them over and cook for another 1-2 minutes or until they are crispy golden brown and still holding their shape. A few may open up slightly.
Remove from the air fryer and serve: Remove the mozz sticks from the air fryer and arrange them on a serving plate. Serve with your dipping sauce of choice, if desired.

Serving Suggestions

If you’re a sauce fanatic, these air fried cheese sticks are the ideal tasty snack to dunk into a variety of dipping sauces. From your favorite marinara sauce to zesty BBQ sauce and ranch, you’ll find that they pair beautifully with whatever tasty dips you choose. If you’re not a sauce lover, or if your kids prefer them plain, you can rest assured that they taste great as-is.

If you’re in need of a sauce recipe to pair as a side dish with your frozen mozzarella sticks recipe, try my Basil and Tomato Sauce or this yummy and easy Greek Yogurt Ranch Dressing.

How to Store and Reheat Leftovers

If your air fryer cheese sticks need to be revived a little bit, you can easily pop them back in the air fryer to reheat them. You can also store your leftovers to enjoy the next day. Here are a few tips:

Store: Store your fried mozzarella sticks in an airtight container with a lid in the fridge for up to two days.
Reheat: To reheat mozzarella sticks in the air fryer, set your air fryer to 360 degrees F and cook the mozzarella sticks for 3-4 minutes, turning them halfway through. Keep a close eye on them as they reheat, as they may split open as the cheese melts if you heat them for too long.

Expert Tips

While this is a pretty straightforward recipe, I’ve put together a few additional tips to help you achieve a crispy, perfectly gooey texture without much trial and error.

No need to thaw: The best part of cooking frozen mozzarella sticks in the air fryer is that you can cook them straight from the freezer without needing to thaw them first. Just make sure to watch carefully as they fry because the cook time might differ slightly based on the air fryer brand you are using. Mine is the Instant Pot brand (affiliate link), which is a large air fryer (5.7 Q), and I find that 6-8 minutes of cook time is the sweet spot. The best way to know is to use this recipe as a starting point, test it with a few frozen cheese sticks, and adjust the time accordingly.
Make sure to flip them while cooking: Flipping your frozen air fryer mozzarella sticks halfway through ensures that they cook evenly, and it will also help you gauge their doneness. If they’re starting to split open or leak melty cheese during the halfway-through mark, they might be done. Use your judgment- they’ll taste great either way!
No need to spray the basket with cooking spray: The gooey mozzarella sticks likely won’t stick to your air fryer, even without oil, so don’t feel like you need to spray the basket with oil spray or brush with olive oil.
Air fry mozzarella sticks right before serving: Breaded mozzarella sticks in air fryer are fantastic when piping hot but not so great when cold. For best results, make sure to cook them right before you intend to serve them.
Don’t overcrowd the basket: When arranging them in the basket, make sure they remain in an even layer so they cook evenly. My air fryer basket fits 12 sticks in a single layer, but if you have a smaller air fryer basket, you may need to cook them in smaller batches.

FAQs

Can I cook frozen mozzarella sticks in an air fryer?

Yes, you can. I find that the best way to cook frozen mozzarella sticks is in the air fryer because it’s much quicker than cooking them in a conventional oven. However, since they cook so quickly, check your mozzarella sticks for doneness halfway through the cooking process (the air fryer time for frozen mozzarella sticks is 6-8 minutes).

How long and what temperature do you cook mozzarella sticks in the air fryer?

I’ve found that the best temperature for cooking frozen mozzarella sticks in the air fryer is 360 degrees F, as a hotter air fryer temp for mozzarella sticks may make the sticks split open. Twelve frozen mozzarella sticks should cook in a 360-degree air fryer for a total time of 6-8 mins.

How to make sure cheese doesn’t ooze out of the mozzarella sticks?

One way to prevent your mozzarella sticks from splitting open and oozing gooey cheese during the cooking process is to cook them at a lower temperature, such as 360 degrees F. Since they cook so quickly, it also helps to keep an eye on them. I recommend flipping them halfway through cooking (after around 4 minutes) to gauge their doneness.

Other Air Fryer Recipes You Might Also Like

Show that trusty air fryer some love and learn a few new air fryer recipes! This little appliance can do everything from party snacks like air fryer pizza rolls to healthier options like air-fried veggies. If you loved this simple, 10-minute Frozen Cheese Sticks in Air Fryer recipe, you’re sure to enjoy these other quick and easy air fryer recipes:

If you try this Frozen Mozzarella Cheese Sticks in Air Fryer recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Frozen Mozzarella Sticks Recipe

These Air Fryer Frozen Mozzarella Sticks are a no-fuss, 10-minute appetizer that's the perfect party finger food. Serve these cheesy, crispy mozzarella sticks with your favorite dipping sauce for a Game Day party, a New Year's Eve celebration, or anytime you need a quick, crowd-favorite snack.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 2

Cook Time 7

Total Time 9

Servings cheese sticks

Calories 80kcal

Author Aysegul Sanford

Ingredients

12 frozen mozzarella sticks

Optional:

Dipping sauce

Instructions

Preheat the air fryer: Preheat the air fryer to 360 degrees F. (183 C).
Place cheese sticks in the air fryer: Carefully place frozen mozzarella sticks in the preheated air fryer basket in a single layer.
Cook: Air fry frozen cheese sticks for 4 minutes. Flip them, and air fry them for another 2-3 minutes or until they are golden brown and crispy. Ideally, you want to ensure they hold their shape, but a few might open up.
Remove and serve: Carefully remove them from the air fryer onto a plate and serve with your choice of dipping sauce on the side.

Notes

Optional dipping sauce: If you’re in need of a sauce recipe to pair as a side dish with your frozen mozzarella sticks recipe, try my Basil and Tomato Sauce or this yummy and easy Greek Yogurt Ranch Dressing. Alternatively, you can serve it with your favorite store-bought marinara sauce.
Gauging doneness: Do not skip the step where you flip them halfway through, as this step is important to gauge doneness. At that stage, if you see them opening up too fast, you might have to shorten the timing.
Cook time: The results may differ depending on the air fryer you are using. For best results, use this recipe as a starting point, test it with a few frozen mozzarella sticks, and adjust the time accordingly.
Store: Store the leftovers in an airtight container in the fridge for up to two days.
Reheat: To reheat mozzarella sticks in the air fryer, set it to 360 degrees F and cook the cheese sticks for 3-4 minutes, turning them halfway through. Keep a close eye on them as they reheat, as they may split open if you heat them for too long.
The calorie information below is for one cheese stick, and it is intended as a general reference. The calorie and nutrition information may differ based on the brand of mozzarella sticks you are using.

Nutrition

The post Air Fryer Frozen Mozzarella Sticks appeared first on Foolproof Living.

Mascarpone Stuffed Dates with Pomegranate and Honey

Aysegul Sanford — Thu, 15 Dec 2022 22:08:47 +0000

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese.

Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

Blackberry Baked Brie
Muhammara
Poached Pears with Mascarpone
Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

Nutrition

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

Smashed Fingerling Potatoes

Aysegul Sanford — Tue, 22 Nov 2022 20:41:40 +0000

When it comes to carbs, it doesn’t get better than a good potato recipe. Potatoes are so versatile, inexpensive, and easy to cook, so I have lots of potato recipes here on the blog. Whip up Mashed Potatoes with Rosemary or cook a batch of Red Potatoes in the air fryer for a classic Thanksgiving dinner, make a Caper Potato Salad for a cold side dish, or throw together Muffin Tin Potatoes for a party-ready appetizer.

Ingredients

Fingerling smashed potatoes are so buttery and creamy on their own that they don’t need many ingredients to jazz them up. In this recipe, we’re simply sprinkling on a little garlic powder and topping with fresh herbs to enhance their mild flavor.

To make this recipe, you’ll need a pound of fingerling potatoes (you can use colorful ones if they’re available), olive oil, garlic powder, fresh thyme, kosher salt, ground black pepper, and fresh chives (optional).

Substitutions and Optional Add-Ins

While you can follow this recipe exactly as written for a classic, great side dish, you can also customize it to suit the occasion or your preferences. Load them up with cheese and bacon for a great Game Day recipe, or top them with lots of fresh herbs for a holiday party. Here are some more suggestions:

Potatoes: I used fingerlings for their small size and mild, buttery taste, but you can also substitute different types of potatoes in this recipe. Try Yukon Gold potatoes (also called Pee Wee potatoes), Honey Gold potatoes, or any other variation of a petite gold potato.
Oil: The olive oil in this recipe helps the potatoes crisp up nicely, but you can also substitute butter for a richer, creamier taste. Just make sure to use melted butter so you can apply it evenly to the potatoes before baking.
Herbs: If you have leftover herbs in your fridge from all your holiday cooking, feel free to add them to this recipe. You can substitute fresh rosemary in place of thyme and turn this recipe into delicious garlic rosemary smashed potatoes. Or use chopped green onions instead of chives if you can’t get your hands on them. Any other fresh herbs you have on hand, such as parsley, would also work.
Garlic: We’re using a little bit of garlic powder in this recipe to enhance the buttery, mild flavor of the potatoes. I would not recommend substituting fresh garlic, as I found that it was prone to burning during the baking process. If you’d like to add extra garlicky flavor, whip up my Roasted Garlic Butter recipe and brush it onto the potatoes once they’re done baking.
Other topping ideas: For a fun take on loaded baked potatoes, top your smashed fingerlings with parmesan cheese and chopped bacon bits. If you love turkey bacon, you can make my Oven Baked Turkey Bacon or Air Fried Turkey Bacon recipe, chop it, and sprinkle it over the potatoes.

How to Make Crispy Fingerling Potatoes?

This recipe requires minimal prep and baking time, making it the perfect easy, last-minute, and crowd-pleasing dish for any occasion. Plus, smashing the potatoes is oddly satisfying! Here’s how to make them:

Boil the potatoes: Add the potatoes to a medium saucepan or large pot and fill with cold water until the potatoes are covered by an inch. Add a large pinch of salt to the pan, bring the salted water to a boil, and simmer for about 10 minutes, or until the potatoes are al dente and fork tender. Keep in mind that the potatoes may need more or less cooking time depending on their size. You should be able to easily insert and remove a sharp knife when done.
Drain the potatoes: Use a colander to drain the potatoes and place them back in the pan to “dry” for a few minutes.
Preheat the oven: While the potatoes are drying, preheat the oven to 450 degrees F.
Season the potatoes: In the same pan, sprinkle the potatoes with olive oil, garlic powder, thyme, salt, and pepper. Gently toss to evenly coat the potatoes with the seasonings and oil.
Transfer to a sheet pan: Transfer the potatoes to a rimmed baking sheet and arrange them in an even layer.

Smash the potatoes: Use a ramekin, the bottom of a glass or jar, the bottom of a small bowl, or a potato masher to gently smash the potatoes until they’re all about ½ of an inch thick. If your smashing tool gets sticky, brush or spray it with a little oil.
Bake: Bake the smashed potatoes in the hot oven for about 15-20 minutes until crispy and lightly golden brown. Make sure to flip them at the halfway mark.
Serve: Transfer the smashed crispy fingerling potatoes from the large baking sheet to a serving plate or platter, sprinkle with chives (optional), and serve.

How to Make Ahead, Store, and Reheat?

For a perfectly timed holiday dinner party or gathering, you can make these potatoes ahead of time and bake them right before the rest of your dishes are ready. They’re also super easy to store and reheat so that you can look forward to leftovers the next day. Here are some tips:

Make-ahead: If you’re busy juggling multiple recipes for a big dinner or event and don’t have much time, you can prep the potatoes earlier in the day so you can pop them in the oven when you’re ready. Simply boil and smash the potatoes, let them cool, and store them on a covered baking sheet in the fridge. When it’s time to bake the potatoes, brush them with oil and follow the instructions above for roasting in the oven.
Storage: Let the roasted smashed fingerling potatoes cool to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat: To reheat, you have two options:
- Skillet method: For extra crispy potatoes, reheat the smashed potatoes over medium-high heat in a cast iron skillet with hot oil until they’re cooked through and golden brown.
- Oven method: Reheat in a 350-degree F oven until cooked through and golden brown (make sure to flip halfway through reheating). If they are too dry, brush them with a bit of oil before reheating.

What to Serve Them With?

There are endless ways to serve these melt-in-your-mouth, crispy smashed fingerling potatoes. Pair them with dipping sauces for a Game Day appetizer, serve them with your favorite main dish, or get creative with leftovers. If you’re still wondering what to serve with fingerling potatoes, here are a few suggestions:

As a crowd-favorite appetizer: These crispy fingerling potatoes will fit right in with all your favorite Game Day Foods. Serve them as grown-up french fries with an herbed sauce, such as Basil Tomato Sauce, Yogurt Dill Sauce, Blue Cheese Dressing without Sour Cream, or Yogurt Ranch Sauce. Or, simply top with a drizzle of Pesto Dressing.
To serve with main dishes: With a sprinkling of fresh herbs, you can transform these crispy smashed potatoes into a sophisticated side dish to serve with an elegant main for an impressive family dinner. These potatoes pair beautifully with a holiday classic like Baked Turkey Tenderloin or chicken dishes such as Air Fried Chicken Legs, Greek Yogurt Chicken, or Goat Cheese Stuffed Chicken. You could also serve them with this next-level Porchetta recipe for an impressive meal.
Got leftovers?: If you have leftover potatoes, why not turn your fingerling smash into a fingerling hash? Use them as breakfast potatoes and add them to a breakfast hash (don’t forget the bacon and lots of cheese), or throw them in a frittata for extra flavor.

Expert Tips

These crispy fingerlings are a breeze to make for even a beginner chef, but following my tips will eliminate guesswork and help you achieve pro results on your first try. Here’s what I recommend:

Aim for equal-sized potatoes: If you can, try to buy fairly equal-sized potatoes to ensure even roasting.
Smash with care: While you may be tempted to smash the potatoes with all your might (I was tempted, too), doing so may break the skin of the potatoes or cause split fingerling potatoes. I recommend using the bottom of a ramekin or jar (or a potato masher) to gently smash the potatoes down so that their surface area measures about ½ inch in thickness. Here is a quick visual.
Arrange in a single layer: When arranging the crushed fingerling potatoes on your baking sheet, make sure they form an even layer without overlapping. This will help them roast evenly and get nice and crispy on the outside.
Let them dry: After boiling, it’s important to drain the potatoes and return them to the still-warm pan to let them “dry” for a few minutes. Don’t skip this step, as it makes a world of difference in preventing the potatoes from retaining excess moisture and helping them get crispy in the oven.
Use extra oil for maximum crispiness: If you prefer extra crispy skin with crispy edges, oil is your best friend. Once the potatoes are done baking, remove them from the oven and brush them with an additional tablespoon of olive oil (or avocado oil) for the crispiest results. Broil them for 1-2 minutes, keeping a close eye on them so that they don’t burn.

FAQs

What are fingerling potatoes?

Fingerling potatoes are miniature, oblong-shaped potatoes that come in different colors and sizes. These waxy potatoes usually have thin skins, and they have a mild, buttery flavor when roasted.

How are fingerling potatoes different?

Fingerling potatoes are unique, finger-shaped small potatoes that are harvested when they are fully mature. They are usually confused with new potatoes or baby potatoes, which are also smaller potatoes but are harvested before they’re fully mature.

Can smashed potatoes be made ahead?

Yes, you can easily make smashed fingerling potatoes ahead of time. On the day you plan to bake them, boil and smash them, let them cool, and store them on a covered baking sheet in the fridge. Brush them with oil and pop them in the oven when you’re ready to serve.

Can you eat the skin of fingerling potatoes?

The skin of a fingerling potato is fully edible. When they’re smashed, brushed with oil, and oven-roasted, the skin gets super crispy while the inside stays creamy and soft.

What is the difference between mashed and smashed potatoes?

Mashing potatoes is the process of boiling potatoes and then mashing them completely for a smooth, creamy texture. For smashed potatoes, boil fingerling potatoes before roasting and gently smash them down until they form a thin, disk-like shape. Roast and serve.

Other Potato Recipes You Might Also Like

An easy potato recipe is always my go-to for the perfect side dish, appetizer, or snack for a crowd. If you and your family are looking for more ways to prepare this versatile vegetable, browse some of my favorite recipes below for inspiration:

If you try this Smashed Fingerling Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Smashed Fingerling Potatoes Recipe

These Smashed Fingerling Potatoes, seasoned with salt, garlic powder, and fresh thyme, are perfectly crisp on the outside with a buttery, creamy center. Serve them sprinkled with chives for an elegant holiday side dish, or pair them with a dipping sauce for a fun Game Day appetizer. Plus, they're easy to make and require minimal ingredients!

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 183kcal

Author Aysegul Sanford

Ingredients

1 lb fingerling potatoes scrubbed
3 tablespoons olive oil
½ teaspoon garlic powder
3-4 sprigs fresh thyme minced
1/2 teaspoon kosher salt plus more to taste
¼ teaspoon ground black pepper
1 tablespoon chives chopped – optional

Instructions

Boil the potatoes: Place potatoes in a medium saucepan and fill it with cold water until covered by an inch. Season the water with a generous pinch of salt. Bring it to a boil and let it simmer until potatoes are fork-tender for about 10 minutes. They should be al dente. Please be aware that you may have to adjust the timing depending on the size of your potatoes.
Drain the potatoes: Drain the potatoes in a colander. Place them back into the pan, and let them dry for a few minutes.
Preheat the oven: Meanwhile, preheat the oven to 450 degrees Fahrenheit.
Add the oil and seasonings: Add olive oil, garlic powder, thyme, salt, and pepper into the saucepan with the potatoes and give it a gentle toss to ensure that they are coated with the olive oil mixture.
Prep for baking: Transfer the potatoes onto a baking sheet on a single layer.
Smash the potatoes: Using a potato masher, the bottom of a jar, or a ramekin, gently smash each potato to about ½-inch thickness. If it gets sticky, feel free to brush (or spray) the bottom of the glass or ramekin with a little bit of oil.
Bake: Bake in the preheated oven for about 20 minutes until they are lightly golden browned, making sure to turn them halfway through the baking process.
Serve: Transfer smashed potatoes onto a plate and sprinkle with chives if using.

Notes

Make-ahead: You can prep the potatoes earlier in the day so you can pop them in the oven when you’re ready to bake. Simply boil and smash the potatoes, let them cool, and store them on a covered baking sheet in the fridge. When it’s time to bake the potatoes, brush them with oil and follow the instructions above for roasting in the oven.
Storage: After roasting, let the potatoes cool to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat: To reheat, you have two options:
- Skillet method: For extra crispy potatoes, reheat the smashed potatoes over medium-high heat in a lightly oiled cast iron skillet until they’re cooked through and golden brown.
- Oven method: Reheat in a 350-degree F oven until cooked through and golden brown (make sure to flip halfway through reheating). If they are too dry, brush them with a bit of oil before reheating.

Nutrition

The post Smashed Fingerling Potatoes appeared first on Foolproof Living.

Roasted Garlic Butter

Aysegul Sanford — Mon, 12 Sep 2022 23:58:41 +0000

Roasting your garlic is a must for this recipe, which is why we’ve included a step-by-step method for foolproof roasted garlic. Once you roast the garlic, the rest of the recipe comes together in a flash.

Ingredients

You won’t believe how easy it is to take a stick of butter from boring to restaurant-quality with just a few simple ingredients. Our main ingredient, the roasted garlic, adds so much depth and flavor to the butter, while the fresh herbs brighten everything up.

For this roasted garlic spread recipe, gather:

A bulb of garlic
Olive oil
A stick of unsalted butter
Kosher salt
Black pepper
Fresh herbs (I used fresh rosemary, chives, and parsley)

Substitutions & Optional Add-Ins

Whether you’re looking for a simple roasted garlic butter for bread or a more complex flavored butter for a specific dish, this butter can do it all. There are a number of swaps and additions you can make to customize the butter to your liking. Here are a few suggestions:

Butter: I use unsalted butter in this recipe to control the amount of salt I’m adding, but feel free to use salted butter instead. Just be careful when adding additional salt if you’re using salted butter. This roast garlic butter recipe also works well with vegan butter.
Fresh herbs: Fresh, fragrant herbs take this roasted garlic butter spread to the next level and give it that fancy restaurant-quality taste. You can use your favorite herbs or any you have on hand, but I recommend fresh parsley, rosemary, thyme, chives, or basil. As a rule of thumb, use two teaspoons of finely chopped fresh herbs per stick of butter.
Spices: Amplify the flavor of your butter by adding some spices. You can cater the spices to a specific recipe’s flavor profile, so feel free to get creative. Sweet paprika, oregano, or a pinch of red pepper flakes are great additions that complement a variety of recipes.
Flaky sea salt: Topping your compound garlic butter with flaky sea salt brings out all the delicious flavors of this recipe and adds the perfect finishing touch. Trust me on this one. My favorite brands of sea salt are Maldon Sea Salt Flakes and Jacobsen Flake Finishing Salt.
Parmesan Cheese: I usually add a few tablespoons of parmesan cheese if I am using it to make my Rosemary Mashed Potatoes.

How to Make Roasted Garlic Butter?

Once you roast the garlic, all you have to do is add in the rest of the ingredients and give it a mix! We’re using our oven-roasted garlic method for this recipe, but if you’re in a pinch, you can cut roasting time in half by following my Air Fryer Roasted Garlic recipe. I even have a Roasted Garlic Without Foil version! Here’s how to make this easy recipe:

Preheat the oven: Set your oven temperature to 400 degrees F.

Prep the garlic: Slice the top of the garlic with a paring knife, so the cloves are exposed and place the bulb on a piece of foil. Add a drizzle of olive oil on top of the cloves.
Wrap the garlic: Wrap the whole head of garlic tightly with foil so that it resembles a pouch. Place on a baking sheet or in a baking dish.
Roast: Roast the garlic in the 400-degree oven for 40 minutes. You’ll know the garlic is done if it appears soft and lightly caramelized (be careful when opening the aluminum foil pouch, as it will be hot). If it doesn’t appear done, wrap the garlic back up and roast for another 5-10 minutes.
Remove the cloves: After letting the garlic cool for at least 20 minutes, remove the roasted garlic cloves by gently squeezing the bulb from the root end until each individual clove is squeezed out. Discard the outer skin and place the cloves in a bowl.

Mash the garlic: In a small bowl or on a cutting board, use a fork to mash the roasted garlic until it’s pureed.
Add the remaining ingredients: To the same bowl, add the softened butter, salt and pepper, and (optional) chopped herbs. Mix until well combined, or blend in a small food processor.

How to Roll Compound Butter into a Log?

Now that you know how to make roasted garlic butter, you can stop there and store garlic butter in a bowl. However, I find it easy (and fun) to roll my butter into a log. Doing so makes for easy slicing, and, as a bonus, it looks extra fancy! Follow these simple steps:

Shape the butter: Place the roasted garlic compound butter on a piece of plastic wrap or parchment paper and shape it into a cylinder. Wrap it up tightly so it holds its shape.
Cool: Place the butter log in the fridge and cool for at least three hours. To serve, unwrap the butter, cut it into slices, and use it in your favorite recipes!

How to Use Garlic Butter?

You can use this homemade roasted garlic butter anywhere you’d use regular butter, so the sky’s the limit if you’re a butter fanatic! This flavorful butter is the perfect finishing touch to make any meal or snack come to life. Here are a few suggestions to get you started:

Spread it on crusty bread: It’s no secret that you can use this garlic compound butter for garlic bread. There’s nothing better than melty, garlicky butter spread on crusty, fresh bread. This butter pairs beautifully with my No Knead Bread, Olive Bread, French Bread, or your favorite dinner rolls! It is also wonderful to spread on when making garlic bread in an air fryer.
Use it to flavor fish: Fish and garlic butter are a match made in heaven! This roasted garlic and herb butter really elevates my Grilled Mahi Mahi, and my Grilled Shrimp Skewers aren’t complete without some garlicky, buttery goodness.
Serve over steak: Many restaurants use roasted garlic butter for steak, and it’s always such a treat to order a buttery, sizzling steak from your favorite steakhouse. But with this delicious butter, you can bring those steakhouse flavors right to your own kitchen! Slather as much butter as you desire on Reverse Sear Beef Tenderloin or Grilled Steak.
Add to roasted vegetables: In my opinion, roasted veggies aren’t complete without a liberal helping of butter. Roasted garlic herb butter adds a more caramelized flavor to roasted mushrooms, so be sure to pair this butter recipe with my Roasted Portobello Mushrooms, Roasted Shiitake Mushrooms, or my Sauteed Asparagus and Mushrooms. Or, transform my Southern-inspired vegetable recipes, such as these Garlic Butter Green Beans, my Mashed Potato Casserole, or Air Fryer Corn on the Cob, into true comfort food by topping them with a dollop of garlic butter with roasted garlic.

How to Store & Freeze

If you still have some extra homemade garlic butter on hand after spreading it on everything you can think of (we won’t judge), then feel free to pop your leftovers in the fridge or freezer so you can enjoy them another day! Here are my storage recommendations:

Make Ahead: If you want to save time, you can roast your garlic a day in advance. Simply combine your roasted garlic with butter when ready to serve.
Store: If stored either tightly wrapped or in an airtight container, this simple compound butter recipe stays fresh in the fridge for up to three days. Be sure to consume your butter within this time period, as a foodborne illness called botulism can occur if garlic sits for too long in an oxygen-free environment. Try making a smaller batch of this recipe or make only one batch at a time to avoid waste and ensure you can consume the butter within the three-day period.
Freeze: Freeze your rosemary garlic compound butter for up to a month, either tightly wrapped or in an airtight container.
Thaw: Thaw your butter from frozen by taking it out of the freezer an hour before you expect to serve it. Make sure only to thaw the amount you want to use.

FAQs

Is garlic butter good for you?

Butter has various health benefits and is a great source of vitamins A and E, which support skin health, the immune system, eye health, and heart health. Garlic is also very nutritious, and a major health benefit of garlic lies in its immune-boosting properties.

Can you get botulism from garlic butter?

Botulism, a foodborne illness, can occur when a homemade garlic-in-oil mixture is stored in a room-temperature environment. Bottled or otherwise enclosed raw garlic creates an oxygen-free environment that supports bacterial growth, which can lead to botulism. To reduce the risk of botulism, per food safety guidelines, always store homemade garlic mixtures, including garlic butter, in the refrigerator and consume them within three days.

How many tablespoons are in a clove of garlic?

There are about two to three tablespoons of garlic in each garlic clove, depending on the size of the garlic bulb.

Can I use salted butter?

Yes, you can. However, if you do so, be sure to adjust the amount of salt you use in the recipe below.

Can I make this with pre-peeled garlic?

Yes, you can. However, keep in mind that it takes much less time to roast pre-peeled garlic, so be sure to adjust the roasting time accordingly.

Other Garlic Recipes You Might Like

If you can’t cook a single meal without using garlic, we can definitely relate. That’s why we have so many garlic recipes here on the blog! Check out the links below for more garlic inspiration:

If you try this Roasted Garlic Butter recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Garlic Butter Recipe

This easy Roasted Garlic Butter combines bold oven-roasted garlic with creamy butter and fresh herbs for a mouthwatering addition to endless recipes. Simply spread on fresh bread or elevate your favorite fish, meat, or vegetable dishes by topping them off with a dollop of this delicious butter.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 40

Resting Time 3

Total Time 3 45

Servings ounces

Calories 214kcal

Author Aysegul Sanford

Ingredients

1 whole garlic bulb
1 teaspoon olive oil
4 oz. unsalted butter, at room temperature (1 stick)
½ teaspoon kosher salt or sea salt
¼ teaspoon black pepper
2 teaspoon chopped fresh herbs rosemary, chives, and parsley

Instructions

Preheat: Preheat oven to 400 degrees F.
Prep the garlic: Slice the top off the garlic and place it on a piece of aluminum foil.
Add oil: Pour olive oil over the garlic bulbs.
Roast: Wrap it tightly. It should look like a small pouch. Place it on a baking sheet and roast it in the oven for 40 minutes.
Check for doneness: To check doneness, carefully remove the aluminum foil (be careful as it is hot and steamy) and see if the garlic cloves are softened and lightly caramelized. If they are, you are good to go. If not, wrap it back up and let it roast for 5-10 more minutes or until the cloves are fully softened.
Remove the cloves: Let the roasted garlic cool for 10-15 minutes. Gently squeeze the head from the root end, pushing out all the soft cloves until you are left with the outer skin. Discard the skin and transfer the roasted garlic into a medium bowl.
Mash: Using the back of a fork, mash garlic until it is fully pureed.
Combine the ingredients: Into the same bowl, add the softened butter, salt, black pepper, and chopped herbs (if using). Mix until everything is combined. Alternatively, you can do this in a food processor.
Shape: You can use your garlic butter right away or shape it into a cylinder (make it a compound butter) for better presentation and portion control. To do so, place the garlic butter on a piece of plastic wrap (or parchment paper), shape it into a cylinder, and wrap it tightly. Place it in the fridge for at least 3 hours before using. When ready to serve, unwrap and cut it into slices and use in your recipe.

Notes

Make Ahead: Roast the garlic a day in advance and combine with butter and other ingredients when ready to serve.
Store: Store in the fridge, either tightly wrapped or in an airtight container, for up to three days.
Freeze: Freeze for up to a month, either tightly wrapped or in an airtight container.
Thaw: Take the butter out of the freezer an hour before you expect to serve it. Make sure only to thaw the amount you want to use.

Nutrition

The post Roasted Garlic Butter appeared first on Foolproof Living.

Air Fryer Elotes

Aysegul Sanford — Sun, 31 Jul 2022 13:26:24 +0000

Are you looking for more quick corn recipes? Try my Air Fryer Corn on the Cob, lightly seasoned with fantastic, charred corn flavor; it will be ready and on the table in 15 minutes.

Why Should You Make This Recipe?

This elote recipe is the air fryer version of my fan favorite Mexican Street Corn, one of my most popular recipes. It is the perfect side dish or a quick snack to make when you are short on time. If that’s not reason enough, I have listed a few more below:

A great alternative to grilling: Mexican street corn in the air fryer is perfect for you if you don’t have a grill. You still get that excellent, charred corn taste without all the mess of grilling. And since you can fire up the air fryer no matter the weather, every day can be Cinco de Mayo.
Ready in 20 minutes: You will be stunned at how fast you can whip together this authentic Mexican corn on the cob in the air fryer. 20 minutes is all you need from start to finish.

Ingredients

Using the freshest corn on the cob and a few simple ingredients are all you need to make this melt-in-your-mouth air fryer street corn.

Let’s start by gathering your fresh sweet corn (fully husked) and vegetable oil for cooking. For your elote sauce, you will need mayonnaise, sour cream, lime juice, and chili powder. And lastly, Mexican cotija cheese and fresh cilantro for your garnish.

Substitutions & Variations

If you are missing some ingredients or want to experiment a little, no worries; I’ve listed a few of the most common substitutions and variations below. Feel free to make this recipe your own.

Mexican Crema: If you are lucky enough to get your hands on some authentic Mexican crema, you are in for a treat. A cross between American sour cream and French crème fraiche, Mexican crema is thick and tangy, the perfect addition to Mexican fare, and a great alternative to air fryer corn on the cob with mayo and sour cream-based elote sauce. Simply omit mayo and sour cream and use ½ cup Mexican crema instead.
Cheese: Have everything you need but the cotija cheese, don’t panic; you can substitute parmesan cheese and even feta cheese (though I would recommend using low sodium feta) and still end up with excellent results.
Elote Seasoning: If you have access to Trader Joe’s, their elote seasoning is worth trying in this recipe.
Lemon juice: If you don’t have any lime juice and are in a pinch, feel free to use some lemon juice in its place.
Spice it up: If you enjoy spicy flavors, you can increase the heat by adding more chili powder or cayenne pepper.
Frozen corn on the cob: You can use frozen corn to make Mexican fried corn on the cob when fresh is no longer available. You can find the instructions to use frozen corn in the recipe card below.
Not a fan of cilantro: You either love it or hate it. If you don’t care for it, omit the cilantro.

How To Make Air Fryer Street Corn

If you find yourself with an abundance of fresh sweet corn and a craving for Mexican food, this air fryer Mexican street corn recipe is exactly what you need. Follow my step-by-step instructions below for quick and delicious elotes.

Be sure to preheat your air fryer to 380° F.

Prep corn: While you wait for your air fryer to preheat, brush each ear of corn with vegetable oil (or olive oil).
Air Fry corn: Once your fryer is ready, place ears of corn in a single layer in the air fryer basket and cook for 5-6 minutes.
Make your elote sauce: While your corn is cooking, assemble your sauce by gently mixing your mayonnaise, sour cream, lime juice, and chili powder in a small bowl.
Rotate corn: Check your corn and rotate the ears to ensure even cooking. Fry for another 7-8 minutes (a total of 12-15 min of air frying time).

Apply sauce and serve: Carefully remove hot ears of corn from the fryer basket and allow to cool. After a few moments, cover each air fried corn generously with Mexican street corn sauce. Sprinkle all sides with Mexican cotija cheese, extra chili powder (if you wish), freshly chopped cilantro, and garnish with lime wedges. Enjoy!

How To Serve

On the cob or off the cob? That is the question. Fortunately, this recipe is a hit either way; I have listed some options for you to try below, let me know your favorite form of serving it.

As a snack by itself: My favorite way of eating air fryer Mexican corn on the cob is right from the air fryer and smothered in tangy Mexican flavored sauce; the mixture of hot charred corn and the kick of creamy sauce is pure perfection.
Elote in a cup: This is an excellent alternative to eating it on the cob. For elote in a cup, you will slice the charred kernels from the corn cobs and gently mix them in a small bowl with the prepared street corn sauce. For an elegant touch, spoon the corn mixture into glass cups, top with cheese and seasonings, and garnish with lime wedges for a perfect dinner party appetizer.

How To Store

This Mexican street corn air fryer recipe is so scrumptious that it will be hard not to eat it all at once; if you find yourself with some leftovers, below are some instructions for storage.

Storage: You can store your delicious corn leftovers in an airtight container. If your street corn is already assembled, it will be good for up to one day in the refrigerator.
Freezing: I would not recommend freezing this dish.

Expert Tips

Is this your first time making air fryer elote? Here are some helpful tips that will guarantee perfect results on your first try:

Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket.
Do not overcrowd your fryer basket: To get the best possible char on each ear of corn, you want to be sure to place corn in a single layer.
You can use frozen corn: If you don’t have fresh corn on hand, you can make frozen corn elote. My method requires only 5 minutes of additional (hands off time) and requires no thawing. Instructions and cooking time are included in the recipe card below.
Use a flat platter for prep: Mixing your sauce ingredients on a flat platter or a large plate and then rolling your ears of corn through the mayonnaise mixture may help you get a more even sauce coverage. Finish each ear with a sprinkle of chili powder, cheese, and cilantro.
Extra Salt: Be sure to taste your Cotija cheese before adding salt to the elote sauce, as some Cotija cheese brands can be very salty.
Want to make it dairy free? Here is a recipe for Dairy-Free Mexican Street Corn Sauce you can use should you prefer it to have no dairy.

Other Air Fryer Recipes You Might Also Like:

If you try this Air Fryer Mexican Corn recipe or any other Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Elotes Recipe

These Air Fryer Elotes are perfectly seasoned, roasted to perfection, and topped with a creamy homemade elote sauce and plenty of cheese and cilantro. Serve this take on Mexican Street Corn as a quick appetizer or side dish for a weeknight dinner or your next fiesta. With only a few ingredients, you can throw these together in 20 minutes!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 213kcal

Author Aysegul Sanford

Ingredients

For The Corn On The Cob

5 ears of corn on the cob husks fully removed
1 teaspoon vegetable oil like avocado oil or melted butter

For The Street Corn Sauce

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon lime juice plus wedges of lime for serving
½ teaspoon chili powder plus more to sprinkle over at the end
½ cup crumbled cotija cheese*
3 tablespoons fresh cilantro chopped

Instructions

Preheat the air fryer to 380 degrees F.
While it is heating, brush each ear of corn with vegetable oil.
Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process. Let it cool for a few minutes before spreading it with the sauce.
Meanwhile, make the sauce by mixing together mayonnaise, sour cream, lime juice, and chili powder in a bowl.
When ready to serve, brush each corn on the cob with a generous amount of the mayo mixture. Sprinkle each corn with cotija cheese and chopped fresh cilantro on all sides. Serve with lime wedges on the side.

Notes

Additional Salt: Be sure to taste the cotija cheese you are using before adding salt to the salt. Some cotija cheese is very salty. If it is not, then you can add in ½ teaspoon salt and adjust it accordingly after giving it a taste.
Cut the ears of corn in half: If you own a small air fryer or want to fry a lot of corn at the same time, you can cut each corn on the cobb in half. This way, you can fit more corn in your air fryer basket. However, be sure not to overcrowd the basket to get proper charring.
Times may vary: It is a known fact that air fryer cooking times may vary. Take the cooking time here as a place to start and adjust accordingly. One easy way to gauge the process is to check halfway through the frying process. If it is getting too charred, then shorten the cooking time. Or visa versa.
Storage: Store leftover corn in an airtight container in the refrigerator for up to one day.
Freezing: I would not recommend freezing this dish.

Nutrition

The post Air Fryer Elotes appeared first on Foolproof Living.

Air Fryer Corn On The Cob

Aysegul Sanford — Fri, 29 Jul 2022 19:16:01 +0000

Can’t get enough? Once you master cooking sweet corn in air fryer, be sure to also try my Air Fryer Mexican Street Corn recipe.

Ingredients

Crispy, sweet, and juicy corn on the cob is the star of the show in this delicious air fryer recipe, so take advantage of your local farmers’ market to find the freshest, sweetest corn possible.

Get started by gathering your ears of sweet corn (make sure you husk them first), some vegetable oil, kosher salt, and black pepper.

Substitutions & Optional Seasonings

Vegetable oil: I used avocado oil, but you can also use olive oil. If it is easier, you can also use cooking spray.
Unsalted butter: If you want to be decadent, you can use 1 tsp of unsalted butter in place of the vegetable oil. The butter helps crisp the corn and adds a creamy taste to the roasted corn kernels.
A sprinkle of parmesan cheese: If you are serving your air-fried corn as a side dish and want to elevate it to the next level, sprinkle it with grated parmesan cheese. The juicy kernels of corn mixed with crispy fried parmesan cheese bits are amazing, addicting, and a must-try.
Seasoning ideas: For additional flavors, get creative with your favorite seasoning blends. Try smoked paprika and/or chili powder for a splash of color and a little heat. Garlic powder sprinkled on each ear is also fantastic.
Frozen corn: If fresh corn is not in season, you can use this recipe with frozen corn. When using frozen corn, you do not need to thaw it first; it can go straight from the freezer to the air fryer; check the modification to cooking times described below.

How to Cook Corn On The Cob In Air Fryer

You can make this air fryer corn on the cob at the height of summer or in the middle of winter. Whether you use fresh or frozen corn, the only thing that will be different is how you cook them.

I am giving you both options below to ensure you experience the most incredibly flavorful, crispy air fryer sweet corn imaginable.

For both methods, preheat your air fryer to 380° F

If using fresh corn:

Oil and season: Lightly brush each ear of corn with a thin layer of oil and sprinkle with salt and pepper (you can also add the optional seasonings at this time).

Fill fryer basket: Once your air fryer reaches 380° F, arrange your ears of corn in a single layer. Do not overcrowd your fryer basket.
Air fry for 12-15 minutes: Rotate each ear of corn halfway through (around 6-7 minutes) for even cooking. If you want crispier corn, you can apply a layer of melted butter to each ear before rotating.
Add butter and serve: Carefully remove the corn from the basket and smother it with butter or take it to the next level and try topping it off with my roasted garlic herb butter or drizzling it with Buttery Garlic Sauce. That being said, butter is optional but highly recommended.

If using frozen corn:

Cooking frozen corn on the cob in an air fryer is not much different. It is only 5 minutes longer and there is no need to thaw the corn.

Fill fryer basket: Once your fryer has reached 380° F, arrange the frozen corn on the cob (no need to thaw first) in a single layer and fry for 5 minutes.
Brush with oil: Carefully remove the hot ears of corn and lightly brush with oil, sprinkle with salt and pepper (additional seasonings can be added now) and place corn back into the fryer basket.
Air fry for 10-12 minutes: You will want to check on the corn after cooking for 5-6 minutes. Rotate and cook for the remaining time.
Add butter and serve: Carefully remove the hot ears and layer on the butter. Again, the butter is optional, though it is highly suggested you give it a try.

What to Serve it With

The amazing thing about this recipe is its versatility. Air fryer roasted corn on the cob makes a perfect side dish all on its own, or you can remove those crispy kernels and add them to any recipe calling for corn.

Below are a few recipe ideas to serve it with:

Seafood: Corn and seafood are a classic combination. Nothing screams coastal vibes more than fried corn and Grilled Shrimp Skewers, except perhaps pairing this corn with my delicious Grilled Mahi Mahi.
Chicken: If seafood isn’t your thing, I’ve got you covered; corn on the cob makes a fantastic pairing with chicken. Give it a try with my Yogurt Marinated Chicken or alongside Mediterranean Lemon Chicken; either one makes for a delicious combo.
Salads: While I am a big fan of eating corn on the cob, I also like to husk it and throw it into my summer salad recipes, such as my Mexican Street Corn Pasta Salad and Esquites. I find that this is especially a good use of the leftover corn.

How to Store Leftovers and Reheat

Whether you include your air-fried corn on the cob as a part of your weekly meal prep or have some leftovers, below are the instructions to store and reheat:

Storage: A perfect make-ahead dish, this corn stores so well that you can keep it in an airtight container in the refrigerator for up to 5 days without losing flavor.
Reheat: To reheat the corn, pop it back into the air fryer basket and cook for 5 minutes at 320 F degrees to crisp it up.

Expert Tips

New to air frying? Here are some great tips for the best air-fried corn on the cob (even on your first try!).

Choose corn that is equal in size: For the best results, you want to choose corn that is similar in size, as mixing thin corn cobs with thick corn cobs could cause excess browning or undercooked corn.
Cut them in half: If you have a small fryer basket, you can cut the cobs in half for a better fit. Cutting them into smaller pieces is also great if you have a crowd of people or to make it easier for children to grab onto.
Do not overcrowd the air fryer basket: Keep the corn in a single layer so that the hot circulating air can reach every corn kernel and ensure even cooking.
Be sure to rotate the ears halfway through: To keep the corn from being cooked unevenly, you should turn them halfway through cooking.
Quick cooking: Air frying corn on the cob takes a fraction of the time necessary for other methods, so while it’s a good idea to get your fryer preheated, you will want to put off cooking the corn until the last thing, when the rest of your meal is close to being ready. Cooking the corn at the end ensures your piping hot meal is ready all at once. If you misjudged the time, it’s no big deal; cover the hot corn with aluminum foil to keep the heat in.
Cook time might slightly change based on your air fryer: Pay attention to the color and doneness while you are rotating the corn on the cob in the air fryer halfway through the cooking process. It is a known fact that there might be slight differences in cooking times with different brands of air fryers.

FAQs

How long to air fry corn on the cob?

Air fry corn on the cob for 12-15 minutes in an air fryer preheated to 380° F.

Do I have to cut corn on the cob in half to air fry them?

Cutting the ears of corn is optional. For air fryers with smaller baskets, it may be necessary to cut the corn so it will fit. Cutting the corn also makes it easier for kids to handle.

Can I cook frozen corn ears in the air fryer?

Absolutely! You can pull your frozen corn straight from the freezer and add it to your air fryer; no need to thaw it first. Cooking times and procedures may vary. See the instructions above to make perfect air fryer corn on the cob from frozen corn.

Can corn on the cob pop like popcorn in the air fryer?

Not unless it is a cob of popcorn variety corn. There is a difference between sweet corn and popcorn. The perfect corn for this recipe is sweet corn. So, no worries about it popping in your air fryer.

Can I air fry corn on the cob in husk?

You can air fry corn in its husk, but it will take a much longer time, and you will lose the crispy roasted flavor air-fried corn is famous for. For best results, I suggest husking the corn fully (don’t forget those little corn silks).

Other Easy Air Fryer Recipes You Might Also Like:

Here are a few other side dishes you can make using your air fryer:

If you try this Air Fryer Corn on the Cob recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Corn On The Cob Recipe

This easy air fryer corn on the cob recipe produces crisp, perfectly tender corn with a hint of sweetness and a buttery finish- without a grill! This versatile, 15-minute recipe makes for an easy side dish to accompany a weeknight dinner or can be served as a crowd-favorite addition to your BBQ or outdoor gathering.

Course Side Dish

Cuisine American

Diet Vegetarian

Cook Time 15

Total Time 15

Servings

Calories 128kcal

Author Aysegul Sanford

Ingredients

4 ears of corn on the cob husks fully removed
1 teaspoon vegetable oil like avocado oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons unsalted butter optional

Instructions

Preheat air fryer to 380 degrees F.
While it is heating, brush each ear of corn with vegetable oil and season with salt and pepper.
Place in the air fryer basket in a single layer and air fry for 12-15 minutes, rotating them halfway through the air frying process.
Remove from the air fryer and top it off with butter*, if preferred.

Notes

Instructions for making this recipe with frozen corn: If using frozen corn, there is no need to thaw it before air frying them.
Simply place frozen corn on the cob in the air fryer basket and the air fryer for 5 minutes. Carefully remove them from the basket, lightly brush with oil and season them with salt and pepper. Air fry for another 10-12 minutes making sure to rotate halfway through the air frying process. Carefully remove them from the basket onto a plate and top it off with butter if using.
Storage: Store leftover corn in the refrigerator in an airtight container for up to 5 days.
Reheat: Reheat the corn in the air fryer at 320 F degrees for about 5 minutes, or until crisp.
Butter: Use our Roasted Garlic Butter or Melted Garlic Butter Sauce to drizzle them in the end.

Nutrition

The post Air Fryer Corn On The Cob appeared first on Foolproof Living.

Crispy Baked Eggplant

Aysegul Sanford — Wed, 27 Apr 2022 21:14:26 +0000

Why Should You Try this Recipe?

Out of all the quick eggplant recipes to make, this oven-fried crispy eggplant is guaranteed to be a fan favorite. I personally love it because it is an Italian-inspired dish that is savory, simple, and oh so irresistibly crisp. Here are a few more reasons why it is worth a try:

Ready in less than 30 minutes, crispy baked eggplant rounds are the perfect side dish. It comes together more quickly than everybody’s favorite, Eggplant Parmesan, but offers a very similar flavor and texture profile.
With so many ways to prepare eggplant, this recipe is the most flavorful. Packed with robust seasonings, nutty parmesan, and crunchy panko, this dish is rich enough to serve by itself (with your favorite dipping sauce, of course!).
This easy eggplant recipe packs serious crunch in every bite. And guess what? It uses no oil which means that it is much healthier than its pan-fried alternatives. So, go ahead and put this baked breaded eggplant recipe on the menu with no guilt.

Ingredients

To make sliced baked eggplant with panko, you will need globe eggplants, large eggs, panko breadcrumbs, shredded parmesan cheese, garlic powder, Italian seasoning, and black pepper.

If you prefer to serve it with a condiment on the side, my Homemade Tomato Sauce would be a perfect addition, but any of your favorite tomato sauces would work.

Helpful Notes & Variations

You can make crispy roasted eggplant in countless different ways—each of them delicious. These tasty variations are sure to please, whether you’re accommodating a special diet or simplifying ingredients.

Type of eggplant: Though I use globe eggplants—the larger, more spherical type of eggplant most common in the U.S.—you may also use Japanese eggplants for this recipe. However, Japanese eggplant is slightly skinnier, so the baking time may vary. If you are new to the world of eggplants, be sure to check out our guide on Different Types of Eggplants with Pictures.
Gluten-free fried eggplant: To make this recipe gluten-free, all you have to do is use gluten-free panko crumbs.
Vegan fried eggplant: Wonder how to make crispy eggplant vegan? Simply omit the eggs and parmesan cheese. Instead, dip eggplant slices first in aquafaba and then into a breadcrumb mixture made with panko breadcrumbs and nutritional yeast.
No breadcrumbs: If you want to make this crispy baked eggplant with no breadcrumbs, you’re in luck! My recipe for Baked Eggplant Slices preserves the rich flavor of roasted eggplant without the extra breading.

How to Make Crispy Eggplant?

This crispy roasted eggplant is a simple recipe that packs major flavor. Every bite of this easy side dish explodes with seasoned Italian flavor.

Preheat the oven: Preheat the oven to 400 degrees F., and line two baking sheets with parchment paper. Set the sheets aside.
Prepare the eggplant: Slice your eggplant into ½-inch slices, and set them aside. If you are new to preparing eggplant for cooking, be sure to check out my how-to guide on slicing an eggplant.
Prepare the breading station: Whisk the eggs until in a shallow bowl. Then, whisk together the breading ingredients; panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in a separate bowl.

Coat the slices: Take a slice of eggplant and dip it in the eggs, letting any excess egg drip off. Then, dip the slice in the breadcrumb mixture, ensuring that you coat each side. You may have to gently push down on the slice to give it a full coating. Repeat this step until each eggplant slice has an even layer of egg and panko.
Transfer the slices: Transfer the coated eggplant slices onto the prepared baking tray in a single layer, meaning no pieces overlap with one another.
Bake: Place the baking sheets in the hot oven and bake for 15 minutes. Then, flip the slices of eggplant, rotate the pans, and bake until the veggies are lightly browned on top (12-15 minutes).
Serve: Serve your deliciously crispy oven-fried baked eggplant slices right away alongside your favorite dipping sauce.

How to Serve

One of my favorite things about this crispy roasted eggplant dish is its versatility. Whether you serve it as a crisp side dish or a savory snack, you never have to be at a loss for what to make with eggplant ever again.

As a side dish: I think we can all agree that a good eggplant side dish recipe is a godsend for meal planning and/or entertaining. Versatile and tasty, these crispy baked rounds make a great pairing with meat dishes like my Chicken Fricassee, Turkish Kofte, and Spaghetti Bolognese.
As an appetizer or a snack: Who says you can’t eat baked panko eggplant by itself? (Not me!) Serve these eggplant chips with warm marinara sauce or my Tomato Basil Sauce (drizzled with yoghurt dressing) or blue cheese sauce for dipping, and the whole tray will be gone in seconds.
As a topping: For a lighter meal option, I love chopping up this crispy baked eggplant recipe and using it to top my favorite salads. Spring Mix Salad, Mediterranean Quinoa Salad, and Kale Avocado Salad recipes are a few to name.
Use it to make my Eggplant Parm Recipe: I used these breaded eggplant cutlets in my go-to easy eggplant parmesan recipe for a healthier twist on the classic eggplant parmigiana recipe. Baked and breaded eggplant slices are not only easy to put together but also mess-free.

How to Store & Reheat

Follow these easy steps for storing any leftovers so you won’t have to waste a single bite of these delicious breaded eggplant slices. Though, if I am being honest, I think these breaded baked eggplant slices taste best on the day they are made, preferably as soon as they come out of the oven.

Storage: To store any leftovers, place the breaded slices in an airtight container in the fridge. It will stay fresh for up to 2 days, though it will likely lose its crisp texture once placed in the refrigerator.
Reheat: To reheat your panko-baked eggplant, place it in a 300-degree F. oven for 10 minutes or until warmed through.
Freezing: I do not recommend freezing the leftovers of this dish.

Expert Tips

This simple recipe is a favorite recipe among beginner chefs—and it’s no wonder why. Follow my foolproof tips to take your eggplant cooking skills to the next level.

Olive oil spray: This is an optional step, but if you want to give your eggplant slices extra crispiness, lightly spray them with olive oil spray before placing them in the oven.
Not all eggplant is created equal: Because eggplants come in different shapes and sizes, depending on the size of your eggplant, you may have to use more eggs and panko to give your slices a complete coating. For this recipe, I used globe eggplants that were approximately 1 lb. each.
Seasoning: There’s no doubt that this recipe has—in my opinion—the best breading for eggplant. However, if you want to switch up your eggplants’ flavor profile or add a fresh twist to your recipe feel free to swap out the seasonings you use in your breading mixture.
Sweating eggplants: Though not necessary, you may choose to sweat your eggplant slices before coating them in the egg and panko. Salting eggplant before cooking removes any unwanted bitterness, seasons the veggie from the inside out, and gives your slices extra crunch by removing excess water. For more information on sweating eggplants be sure to check out my detailed article, How To Salt Eggplant.

FAQs

Your crunchy eggplant recipe doesn’t have to be rocket science. Whether you want to know how to bread eggplant for baking or make eggplant taste good, below are answers to some of the most popular faqs:

Is eggplant gluten-free?

Yes! Since gluten comes from wheat and eggplant is wheat-free, eggplant is safe for anyone with a gluten-based dietary restriction.

Is eggplant supposed to be crunchy?

No, unless it is coated with breadcrumbs. Properly cooked eggplant should have a caramelized and crispy exterior and a soft and tender interior. Giving each slice enough room in the pan will result in this ideal texture—no crowding allowed!

How long to bake breaded eggplant?

I recommend baking your eggplant slices at 400 degrees F. for 15 min on one side and 10-12 minutes on the other. This baking time ensures your eggplant rounds come out with a crisp, golden brown exterior and soft insides.

How to make eggplant taste good?

The best way to make your crispy eggplant slices taste good is to coat them with delicious ingredients. Breading your eggplant in panko breadcrumbs, nutty parmesan cheese, and fresh Italian seasonings will give them a mouthwatering flavor.

Other Baked Eggplant Recipes You Might Like:

Are you still wondering what can you do with an eggplant? Then, here are a few more baked eggplant recipes for you from the archives:

If you try this Crispy Breaded Baked Eggplant recipe or any other eggplant recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment about your experience below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Crispy Baked Eggplant Recipe

This Crispy Baked Eggplant is made by breading eggplant slices in a mixture of panko, parmesan cheese, garlic powder, and Italian seasoning and then baking them to crispy perfection. Serve it as a side dish or with tomato sauce on the side.

Course Vegetarian Side Dish

Cuisine Italian American

Diet Vegetarian

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 174kcal

Author Aysegul Sanford

Ingredients

2 medium- sized globe eggplant rinsed and dried ~1 pound each*
2 large eggs
1 ½ cups panko breadcrumbs
¾ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 ½ cups Homemade Tomato Basil Sauce optional

Instructions

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
Slice eggplant into ½ inch thick slices.* Set them aside.
Set up your dredging station: Whisk eggs in a shallow bowl. Whisk panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning and black pepper in another shallow bowl.
Dip each eggplant slice in eggs (letting the excess drip off) first and then into the panko mixture making sure that it is coated on all sides. You may have to gently push it down to ensure that slices are fully coated.
Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices.
Bake for 15 minutes, flip each eggplant rounds and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
Serve it right away with your favorite dipping sauce (or Marinara sauce).

Notes

Serving size: A globe eggplant that is approximately one pound sliced in 1/2-inch thickness yields 8-10 slices. Based on that, this recipe serves 6 people 3-4 crispy eggplant per person.
Based on the size of your eggplant you may have to use a bit more (or less) egg or breadcrumbs. Use this recipe as a starting point and adjust the amounts as necessary.
* Sweating eggplants: Thanks to modern farming, nowadays the eggplants sold in the supermarket do not need salting. However, if you prefer to salt yours, check out my foolproof guide on How to Salt Eggplant.
Storing leftovers: I think these breaded baked eggplant slices are best on the day they are made, preferably as soon as they come out of the oven. However, you can store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

The post Crispy Baked Eggplant appeared first on Foolproof Living.

Roasted Shiitake Mushrooms

Aysegul Sanford — Wed, 16 Mar 2022 22:41:13 +0000

Before roasting shiitake mushrooms it is important to clean them properly. If you are new to it, be sure to check out my beginner-friendly post for more information on How To Clean Shiitake Mushrooms.

Ingredients

To make this baked shiitake mushrooms recipe, you will need fresh shiitake mushrooms, olive oil, kosher salt, and freshly ground black pepper.

Variations and Substitutions

Oil: You can use any vegetable oil you like. I usually prefer the neutral flavor of extra virgin olive oil. Still, avocado oil, sesame oil, coconut oil, and even melted butter would also work.
Flavor with garlic: Mince a clove of fresh garlic, and voila: The perfect seasoning for a garlicky roasted shiitake mushrooms dish that’s as flavorful as it is effortless.
Additional seasonings and spices: This shiitake mushrooms recipe may be basic, but you can easily jazz it up with numerous spices and seasonings. My favorite way to add flavor to my roast mushrooms is to sprinkle them with garlic powder, ground cumin, red pepper flakes, and/or Italian seasoning.
White wine vinegar: Some people also drizzle their shiitakes with a tablespoon of white wine vinegar before roasting them to brighten up their earthy flavor.
Garnishes: Finish off your baked masterpiece with chopped fresh herbs like parsley, thyme, rosemary, or lemon zest to give your mushrooms a fresh twist.
A squeeze of lemon juice: If I’m planning to use these baked shiitake mushrooms in a salad, I love drizzling them with some freshly squeezed lemon or lime juice. These coated mushrooms pair well with salad greens such as spring mix and butter lettuce.

Instructions on How to Make

The steps to roasting shiitake mushrooms could not be easier. Simply:

Heat oven & prepare a sheet pan: Preheat the oven to 400 degrees F. Line a roasting pan with parchment paper or aluminum foil and set it aside.

Start by cleaning shiitake mushrooms: Place mushrooms in a colander and rinse under cold water. Transfer onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can. Alternatively, you can use a damp cloth to clean mushrooms one by one.
Remove the stems and save them to use in mushroom stock for later.

Add the flavorings: Place the now-cleaned shiitake mushroom caps in a large bowl. Drizzle them with olive oil and season with salt and pepper. Toss mushrooms using clean hands, ensuring that you evenly coat each mushroom with the flavorings.

Arrange on the sheet pan: Place mushroom caps onto the prepared rimmed baking sheet and arrange them on in a single layer with the caps facing down (or gill side up).
Bake & turn: Roast shiitake mushrooms in the oven for 10 minutes, remove them from the oven, and turn them over one by one using a pair of tongs. Bake for another 8-10 minutes until they turn golden brown. The larger mushrooms should be crisp on the edges, while the smaller ones should be crispy throughout.
Serve: Transfer onto a serving platter. If preferred, sprinkle with fresh herbs and more freshly ground black pepper. You can serve seasoned shiitake mushrooms warm, at room temperature, or even cold.

What To Do With Shiitake Mushrooms

Deliciously crispy and lightly caramelized, shiitake mushrooms make an addictive snack. However, you can use them in countless other ways. Below are just a few recipes with shiitake mushrooms:

Serve as a simple side dish: Roasted mushrooms are probably the easiest side dish to serve with any of your meat, chicken, or vegetarian mains. They even work in healthy breakfasts (especially with egg recipes). Garnish them with fresh herbs, a chopped green onion, and/or a squeeze of lemon juice for a healthy and satisfying side dish.
Turn them into a soup: Try this easy recipe for shiitake mushroom soup for an ultra-creamy and silky mushroom soup that celebrates the rich, umami flavors of this delicious mushroom variety.
Use them in place of croutons to top vegetable soups like Sweet Potato Soup, Cauliflower Celeriac Soup, and Carrot Ginger Soup.
Add them in eggs and savory oatmeal for breakfast: Incorporate oven-roasted shiitake mushrooms into omelets or add a handful into your savory oatmeal for an additional umami flavor.
Incorporate into your favorite green salads: Stir these crispy roasted mushrooms into salads for some meaty texture. A few of my favorite salad recipes to use are Pan-fried Asparagus and Shiitake Mushroom, Butter Lettuce Salad, and Spring Mix Green Salad.
Use them in Asian dishes: Roasted shiitake mushrooms are a great addition to some of the most popular Asian recipes. I suggest adding them to this Teriyaki Chicken Stir Fry or Vegetarian Ramen Noodles.

How To Store

Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.

Expert Tips

Dry them thoroughly: The secret to crispy/crunchy shiitake mushrooms is to dry them thoroughly. Even though it’s a bit of extra work, take the time to dry them off.
Hand-pick them at the store: If you can, hand-pick your mushrooms one by one at the grocery store. When buying shiitakes, look for firm mushrooms with large caps without bruises. Avoid those that are wilted, wet, or slimy.
Finish it off with sea salt: If you’re a fan of salt like I am, finish off your roasted shiitakes with coarse sea salt for a bit more flavor.

FAQs

How to make crispy mushrooms?

The secret to making crispy shiitake mushrooms is two-fold. First, be sure to dry them thoroughly after rinsing them. Second, turn mushrooms halfway through the roasting process to make sure they bake evenly. Keep a close eye on them as they roast, too, since the smaller shiitakes crisp quicker than the larger ones. You may have to remove them before the larger ones are crisp throughout and done roasting.

Love Mushrooms? Here are a few recipes you might like:

If you try this Roasted Shiitake Mushroom recipe or any other one of our mushroom recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Shiitake Mushrooms Recipe

Roasted Shiitake Mushrooms are delicious when served by themselves as a snack. They can also be served as a side dish or an appetizer. Ready in less than 20 minutes, this easy recipe is healthy and quick to make.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 132kcal

Author Aysegul Sanford

Ingredients

1 lb shiitake mushrooms
3 tablespoons olive oil or avocado oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon Italian parsley chopped – optional

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
Place shiitakes in a colander* and rinse under cold running water for 30-45 seconds while moving them around to help get rid of any dirt or debris. Transfer the mushroom caps onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can.
Transfer the shiitakes onto the prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Using your clean hands, toss to make sure that they are evenly coated with oil and seasoning. Arrange them on a single layer with the mushroom caps facing down.
Roast in the preheated oven for 10 minutes, remove from the oven, turn them around, and bake for another 8-10 minutes or until the larger mushrooms are crisp on the edges and the smaller ones are crispy throughout.
Taste for seasoning and add in if necessary. Transfer onto a serving plate and, if preferred, garnish with fresh herbs.

Notes

Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.
If you have a salad spinner, it makes the cleaning process quicker. I included the instructions on how to use it in this How To Clean Shiitake Mushrooms post.

Nutrition

The post Roasted Shiitake Mushrooms appeared first on Foolproof Living.

Air Fryer Green Bean Fries

Aysegul Sanford — Thu, 03 Mar 2022 03:43:55 +0000

For another air fryer green beans side dish recipe, check out these easy Air Fryer String Beans. And if you are in need of more creative green bean recipes, you might also like my Boiled Green Beans and Garlic Butter Green Beans recipe.

Why You Should Make This Recipe

These parmesan green bean fries are packed with flavor that even picky eaters will love this healthier option instead of oily, heavy deep-fried green beans.

A quick and easy recipe: This is a simple recipe made with a handful of ingredients that takes about 30 minutes from start to finish.
Great way to sneak in some veggies in your diet: Thanks to the panko breading, these air fryer green bean chips are addictively crispy making it a fun yet healthy snack, especially compared to its fried version.
The recipe can be easily adapted to low-carb and keto diets with a simple ingredient swap: almond flour in place of panko.

Ingredients

You will need a handful of ingredients for this simple recipe. Grab fresh green beans, all purpose flour, large eggs, panko bread crumbs, shredded parmesan cheese, and kosher salt and black pepper.

Green Beans vs Haricot Verts

The recipe below is made with regular supermarket green beans. If you can get your hands on French green beans aka Haricot verts, shorten the cooking time by half as they cook much faster.

How to Make This Recipe?

There are only a few steps for making green bean fries in air fryer. Simply:

Prep green beans for air frying: Place green beans in a colander and rinse under cold water. Line a kitchen towel (or a few sheets of paper towels) on a sheet pan and spread the beans to dry them as much as you can. Trim the ends.
Air fry unbreaded green beans: While you can skip this step, during my recipe testing I found out that airfrying green beans for a few minutes before breading yielded fully cooked green bean fries. To do so, preheat your air fryer to 370 F degrees. Place green beans into the air fryer basket making sure that they are in a single layer and air fry them for 2 minutes. Transfer them onto a paper towel-lined sheet pan. If you’re using French green beans (haricot verts), this step is not necessary as they cook faster than normal string beans.

Breading: Set up the breading station with three plates. Place all-purpose flour in the first plate and whisked eggs in the second. Mix the panko breadcrumbs, parmesan cheese, and garlic powder in the third plate. To bread, dip each green bean first into the flour, then the egg mixture, and finally into the panko mixture.Collect them on a baking sheet on the side.

Air fry breaded green beans: Air fry the breaded green beans, this time at 390 F for 5 minutes. Be sure to turn them halfway through cooking.
Serve: Let the green beans cool for a few minutes. Season with salt and pepper to taste, and serve with your favorite dipping sauce.

How to Make it Keto-Diet Friendly?

To make keto green beans fries or low carb crispy green bean fries, omit the all-purpose flour and use blanched almond flour instead of panko for a low-carb crispy coating. The version made with almond flour breading is just as delicious and worth trying even if you are not following a keto diet.

Additionally, because low-carb green bean fries cook longer in the air fryer, there is no reason to pre-air fry them. Follow the below steps, after rinsing, drying, and trimming your green beans.

Set up the breading station this time with only two shallow bowls. Whisk the eggs and place it in the first bowl. Then mix together almond flour, parmesan cheese, and garlic powder in the second bowl.
Bread green beans: Dip green beans in eggs, and then into the almond flour mixture making sure to coat them on all sides. Collect the breaded green beans on a plate.
Air fry breaded green beans: Place them in a single layer in the air fryer basket and air fry them at 390 F for 9-10 minutes making sure to turn them halfway through cooking.
Serve: Let the green beans cool for a few minutes. Season with salt and pepper to taste right before serving.

How to Store

Storage: It’s worth noting that green bean fries are best served fresh. If necessary, you can store them in an airtight container, but they will lose some of the crispy texture.
Freezing: I would not recommend freezing the leftover air fried green bean fries.

How to Serve

Pair it with your favorite dipping sauce: Serve these parmesan crusted green beans by themselves or with your favorite dipping sauce: sriracha mayo, blue cheese dip, or your favorite ranch dressing are all great options.
Easy Side Dish: In addition to being the perfect snack, these air fried green bean fries make a great side dish to serve with meat, chicken, seafood and vegetarian dinner recipes.

Expert Tips

Prep everything before you start: To make this green bean fries recipe fast, set up the breading station, “ the assembly line”, before you start.
Do not overcrowd the air fryer basket: As it is with all air fryer recipes, it is best to have the green bean fries in a single layer. I would recommend air frying them in batches.
Season well: While the recipe for breaded green beans in air fryer below tastes wonderful as it is. You can easily make it even more delicious and flavorful by adding in your favorite spices. In my experience, spices such as paprika, cayenne pepper, red pepper flakes, and chili powder work wonderfully. Just add them into the panko (or almond flour) mixture.
Cooking spray: Some people spray the green bean fries with a cooking spray right before air frying. I tested both ways (with and without spraying) and didn’t see much difference in the crispiness. Though if you want you can spray it lightly right before air frying them.

FAQs:

Can I make air fryer green bean fries without all purpose flour?

You can but I find that using a bit of flour helps with making it crispy because it creates a thicker surface for the eggs and breading to stick to. If you prefer not to use all purpose flour, try my version made with almond flour.

Can I bake green bean fries in the oven?

Yes, you can. Follow the recipe exactly written. Instead of frying them in the air fryer, place breaded green beans onto a parchment-lined baking sheet in a single layer. Bake them in a 350 degrees F. preheated oven for 12-13 minutes, carefully flip them over, and bake for another 4-5 minutes or until they turn golden brown.

Other Air Fryer Vegetable Recipes You Might Like:

If you try this Air Fryer Green Bean Fries recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Green Bean Fries Recipe

With an addictively crispy topping, these Air Fryer Green Bean fries are the perfect snack or side dish. They are easy to make and require no additional use of oil.

Course Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 7

Total Time 27

Servings servings

Calories 215kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 pound fresh green beans rinsed, dried and trimmed
¼ cup all-purpose flour
2 large eggs whisked
1 cup panko bread crumbs
½ cup shredded parmesan cheese
1 tablespoon garlic powder
Salt and pepper to taste optional

Instructions

Preheat air fryer to 370 degrees.
Add in the fresh green beans into the air fryer making sure that they are not overlapping. You may have to do this in two batches. Air fry for 2 minutes. Remove from air fryer onto a paper towel lined sheet pan. Let them cool for a few minutes.*
Meanwhile, set up the breading station by arranging three plates.
Place all purpose flour on the first plate. Place whisked eggs into the second plate. Finally, mix together panko bread crumbs, parmesan cheese, and garlic powder in the third one.
Preheat the air fryer to 390 degrees.
To bread the green beans, dip each green bean into the first plate with the all-purpose flour, then into the eggs, and finally into the panko breadcrumbs mixture.
Carefully transfer them into the air fryer basket. Air fry for 5 minutes making sure to turn them halfway through.
Remove them from the air fryer and allow them to cool for a few minutes. If preferred, season them with salt and pepper to taste before serving.

Notes

I know having to air fry them before breading is an extra step but during my recipe testing I found out that if you skip this step, they don’t fully cook. The breading turns golden brown but the green beans are still raw. You can skip this step if you have blanched green beans on hand.
Storage: It’s worth noting that green bean fries are best served fresh. If necessary, you can store them in an airtight container, but they will lose some of the crispy texture.
Freezing: I would not recommend freezing these. They are best when made fresh.
For a low carb/keto version, omit using all-purpose flour and use blanched almond flour in place of panko bread crumbs. You can also skip the step where you air fry them before breading them. To do so:
1. Set up the breading station this time with only two shallow bowls. Whisk the eggs and place them in the first bowl. Then mix together almond flour, parmesan cheese, and garlic powder in the second bowl.
2. Bread green beans: Dip green beans in eggs, and then into the almond flour mixture making sure to coat them on all sides. Collect the breaded green beans on a plate.
3. Air fry breaded green beans: Place them in a single layer in the air fryer basket and air fry them at 390 F for 9-10 minutes making sure to turn them halfway through cooking.
4. Serve: Let the green beans cool for a few minutes. Season with salt and pepper to taste right before serving.

Nutrition

The post Air Fryer Green Bean Fries appeared first on Foolproof Living.

Air Fryer Green Beans

Aysegul Sanford — Thu, 03 Mar 2022 03:39:52 +0000

If you’re a fan of easy vegetable side dishes like this one and want to learn different ways to use green beans in your everyday cooking, be sure to check out my No Mushroom Soup Green Bean Casserole, Garlic Butter Green Beans recipe and my essential guide on How To Boil Green Beans.

Ingredients For Air Fryer Green Beans

Just a few ingredients go into this easy recipe for air fryer green beans:

Fresh green beans or string beans
Olive Oil
A little salt
Some black pepper

Notes on Ingredients

Green Beans vs. Haricot Verts: Haricot verts, or also known as French green beans, are thinner and longer than standard green beans because they are harvested earlier in the season. If you’re using haricot verts, halve the cooking time: for air fryer haricot verts, that means cooking them for 3-5 minutes rather than 7-9.
Changing it Up: Make this dish your own! Because air fried green beans are so simple to cook, you can have fun with the recipe and add your own unique flair. Try seasoning your green beans with chili powder, garlic powder, red pepper flakes, a squeeze of lemon juice, or your favorite spices for an extra kick, or sprinkle some Parmesan cheese on top before air frying for a melty addition.
Cooking Oil: Although I used olive oil in my version, you can switch the type of oil used in this recipe. For an Asian-inspired flavor, try air frying green beans in sesame oil.

How to Make this Recipe

Preheat your air fryer to 375 degrees F (190°C)
Wash and dry green beans: Place the green beans in a colander and wash them under cold running water. Place them on a sheet pan lined with a kitchen towel or paper towels and dry them as much as you can.
Trim green beans: Trim the ends to remove their tough, stringy tails. A great way to cut the beans is to line 5-7 of them up at a time on a cutting board and remove the stem end with a single cut. Based on your personal preference, you can cut them in half or leave them whole.
Dry them off: Gently dry them on a sheet pan lined with parchment paper. Transfer them into a large bowl.

Add seasoning: Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to make sure all of the string beans are coated with oil and seasoning.
Air fry green beans: Transfer to the air fryer basket, ensuring that they are arranged in a single layer. If not, you may have to cook them in batches. Cook them until crisp-tender, 7-9 minutes, tossing halfway through cooking. For even more crispy green beans, you can extend the air frying time by 1-2 minutes.
Serve: When done, carefully remove them from the air fryer and serve immediately.

How to Store Leftovers

Storage: Store your green beans in an airtight container in the fridge for up to a week. Reheat in the air fryer or oven, or just eat them straight away—they make a delicious snack right out of the fridge.
Freezing: Freeze your green beans in a Ziploc bag or other container for up to 2 months.
Thawing: Reheat your frozen green beans in the air fryer or oven at 375°F for 7-8 minutes.

Expert Tips

Here are a few helpful tips to get the most delicious and perfectly cooked air-fried string beans:

Make sure the green beans are dry: For best results, dry your green beans thoroughly with paper towels before air frying for the perfect crispy texture.
Single layer: Don’t overcrowd the green beans when you put them into the air fryer basket. Instead, spread them out into a single layer before air frying so each green bean will be perfectly cooked. It is best to do several batches for the crispiest and perfectly air-fried beans.
Toss halfway through: To ensure the green beans fry evenly, toss them halfway through cooking.
The timing might change: depending on the brand of air fryer you use, the cooking time might vary slightly. I used the Instant Pot Air Fryer, but if you used Nuwave, Actifry, or another brand, you might need to adjust the timing.

Why Should You Try This Recipe?

These quick, versatile air fryer string beans are a perfect side dish (or healthy snack!) that complements a wide variety of main dishes and accommodates diverse diets and tastes. Here are a few reasons why you should give it a try:

It’s a quick, easy side dish that takes under 15 minutes from start to finish and uses only a few simple ingredients you probably already have in your pantry.
The green beans come out perfectly crispy using much less oil, thanks to the convenience of the air fryer.
You can change up the flavor with spices, herbs, and toppings—make it your own!
It works perfectly for any occasion ranging from a holiday celebration to a normal weeknight dinner.

FAQs

How long to cook green beans in the air fryer?

Air fry fresh green beans for 7-8 minutes at 375°F. For air fryer haricot verts (French green beans), the cook time is 4-5 minutes at 375°F. If you have too many green beans for one layer in the air-fryer basket, cook them in batches.

How long to cook frozen green beans in the air fryer?

Cook frozen green beans for up to 11-12 minutes at 375°F. No need to thaw them beforehand.

What temperature to air fry green beans?

The ideal temperature for air frying green beans is 375°F degrees (190°C).

How to air fry green beans without oil?

Simply omit the oil. The green beans will still be delicious but a bit softer instead of crispy.

How to make crispy green beans in air fryer?

For extra-crispy air fried green beans, extend the cooking time by 1-2 extra minutes.

Is this recipe healthy?

Yes, it is. Green beans are low in calories and high in fiber and vitamin C. Additionally, air frying green beans with a very small amount of oil helps us achieve a healthier fried green beans recipe without all the frying oil.

Other Air Fryer Vegetables You Might Also Like:

If you try this Easy Air Fryer Green Beans recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Green Beans Recipe

Air Fryer Green Beans is a quick, easy, and healthy side dish to serve with weeknight dinner or as a holiday side dish. It can be made fresh or frozen making it ideal all year round.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 9

Total Time 19

Servings servings

Calories 66kcal

Author Aysegul Sanford

Equipment

1 Air Fryer

Ingredients

1 lb. fresh green beans
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat your air fryer to 375 degrees F.
Place green beans in a colander and wash them under cold running water. Trim the ends to remove their tough, stringy tails before cooking. A great way to cut the beans is to line 5-7 of them up at a time on a cutting board and remove the stem end with a single cut. At this point, you can cut them in half or leave them as a whole.
Gently dry them on a sheet pan lined with parchment paper. Transfer them into a large bowl.
Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to make sure all of the string beans are coated with oil and seasoning.
Transfer to the air fryer basket ensuring that they are arranged on a single layer. If not, you may have to cook them in batches. Cook them until crisp-tender 7-9 minutes, tossing halfway through cooking.
When done, carefully remove them from the air fryer and serve immediately while still warm.

Notes

Seasoning ideas: Change it up by seasoning your green beans with chili powder, garlic powder, red pepper flakes, or your favorite spices for an extra kick, or sprinkle some Parmesan cheese right before serving.
Green Beans vs. Haricot Verts: Haricot verts, also known as French green beans, are thinner and longer than standard green beans because they are harvested earlier in the season. If you’re using haricot verts, halve the cooking time: for air fryer haricot verts, that means cooking them for 3-5 minutes rather than 7-9.
If using frozen green beans: Cook frozen green beans for up to 11-12 minutes at 375°F. No need to thaw them beforehand.

Nutrition

The post Air Fryer Green Beans appeared first on Foolproof Living.

Air Fryer Asparagus

Aysegul Sanford — Fri, 25 Feb 2022 14:07:21 +0000

If you are a fan of asparagus like I am, be sure to check out my Baked Asparagus, Pan Seared Asparagus, and Steamed Asparagus recipes. And if you are new to shopping for asparagus, give a read to my post on How To Keep and Store Asparagus Fresh to get the most out of this versatile vegetable.

Why You Should Make This Recipe

With the help of air frying technology, getting deliciously crispy asparagus is easier than ever now. Here are a few reasons why you should give this recipe a try:

The quickest method: Compared to roasting in the oven or cooking on the stove top, roasting asparagus in air fryer is quicker.
Perfect texture every time: The light and crispy texture of air fried asparagus can’t be duplicated through any other method. It also has less oil than deep fried asparagus.
Easy to jazz up: Easy customizations with different spices, add-ons and toppings make this a new favorite you’ll make again and again.
Versatile: It is the perfect side dish, healthy snack, or a great addition to recipes like Asparagus Salad, Asparagus Tart and even Butter Lettuce Salad.

Ingredients

This air fryer asparagus recipe has five simple ingredients:

Fresh asparagus
Olive oil
Minced garlic
Kosher salt
Black pepper

You probably have most of these at home already.

How to Cook Asparagus in Air Fryer

Preheat the air fryer: Plug in your air fryer and let it preheat to 375 F / 190 C. Rinse and dry asparagus spears. Place the asparagus on a cutting board. While holding the bunch with one hand, cut the woody ends by one inch from the bottom using a sharp knife.

Season the asparagus: In a large bowl, combine the trimmed asparagus, a little bit of oil, minced garlic, and salt and black pepper. With clean hands or kitchen tongs, give it a toss to make sure that each asparagus spear is thoroughly coated with the mixture.

Arrange in the basket: Carefully arrange asparagus spears in the air fryer basket in a single layer. A larger air fryer might fit all the asparagus stalks, but a smaller air fryer may require multiple batches.
Cook until tender: Cook for only 6-7 minutes until tender, but don’t forget to turn the spears halfway through. If you are using thin asparagus, air fry for 3-4 minutes.
Transfer to serving platter: Carefully transfer to a serving plate, season with salt and pepper, and serve while it is still warm.

How to Store & Reheat

Use this air fried asparagus recipe to batch cook asparagus for your weekly meal prep and store them in the refrigerator following my directions below:

To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.

Recipe Variations

Want to check it up and make it your own? Here are a few ways to take your air fryer roasted asparagus to a whole new level:

Freshen with herbs: Fresh herbs give this dish new flavor. Try basil, parsley, mint or chives.
Experiment with spices: Make this dish unique each time with new spices. Try paprika, garlic powder or even red pepper flakes to start.
Use lemon zest and balsamic: Drizzle it with a mixture of lemon zest, balsamic vinegar (or lemon juice) and a little olive oil to give it a refreshing flavor.
Sprinkle with cheese: Shredded mozzarella or parmesan cheese make the dish more scrumptious.
Imitate Asian flavors: Use soy sauce, maple syrup or honey to create an Asian-inspired sauce.

Expert Tips

Make sure to follow these tips for the best results with this healthy side dish.

Take time to trim asparagus, dry it thoroughly and cook in single layers – even if it requires batch cooking. This is crucial for light, crispy asparagus.
Change the cook time if necessary. As I mentioned earlier, this recipe was tested both with thick asparagus and pencil thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
Add variety with new flavors. Make this dish new each time by experimenting with spices, herbs and other fresh ingredients.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
Keep in mind that the cooking time may differ from one air fryer to another. I tested this recipe in my Instant Vortex 6 Quart Air Fryer (affiliate link). For the best results, it is best to keep a close eye on the asparagus and check doneness after the 5-minute mark.

Serving Suggestions

There isn’t one right answer when it comes to serving this asparagus air fried recipe. It tastes great in so many ways, so consider your options!

Serve on the side: Air fried asparagus is an easy vegetable side dish that you can serve with any chicken, meat or seafood main dish.
Toss in salad: Try this asparagus air fryer recipe with my Asparagus Salad and Butter Lettuce Salad.
Add to pasta and grain dishes: Asparagus adds more healthy fiber to pasta and grains. Toss it with quinoa salads or add it in tabbouleh for a surprising crunch.
Eat as a snack: Air frying asparagus on its own is a tasty and nutritious snack.

FAQs

What temperature do you air fry asparagus?

The ideal temperature for air frying asparagus is 375 F degrees (190 C).

How long to cook asparagus in air fryer?

Cooking asparagus in air fryer takes about 6-7 minutes at 375 F degrees.

How to cook frozen asparagus in air fryer?

Frozen asparagus takes 9-10 minutes to cook in the air fryer, but there’s no need to thaw beforehand.

How long do you reheat asparagus in air fryer?

Air frying leftover asparagus only takes 3 minutes to reheat, so it couldn’t be easier.

Do I need to adjust the cooking time when using thin asparagus?

Yes, you do. This recipe was tested both with thick asparagus and thin asparagus. By thick asparagus, I mean the regular asparagus you would find in most grocery stores. Thin asparagus is usually available for a short time at the beginning of spring. You can cook both types of asparagus in an air fryer. However, the thinner should be cooked for a shorter amount of time. While the exact time depends on how thin the asparagus stalks are, shortening the air frying time by 2-3 minutes (and keeping a close eye on it) is a good place to start.

Why did my asparagus come out stringy and tough?

If you do not take the time and cut the woodsy ends, you will end up with stringy and tough asparagus.

Do I need to soak my asparagus before air frying?

No, you do not need to soak asparagus before air frying. Instead, we recommend giving it a quick rinse and drying it as much as possible.

Other Air Fryer Vegetable Recipes You Might Like:

If you try this air fryer recipe for asparagus or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Air Fryer Asparagus Recipe

Learn how to cook asparagus in air fryer for perfectly crispy and tender asparagus cooked in less than 10 minutes by using only a teaspoon of oil. Easy, quick, and convenient.

Course Vegetarian Side Dish

Cuisine American Vegan

Diet Vegan

Prep Time 3

Cook Time 7

Preheating Air Fryer 3

Total Time 13

Servings people

Calories 33kcal

Author Aysegul Sanford

Equipment

Instant Vortex 6 Quart Air Fryer

Ingredients

1 pound asparagus* woody ends trimmed
1 teaspoon olive oil
1 garlic clove minced (optional)
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat air fryer to 375 F degrees.
Place asparagus, olive oil, minced garlic, and salt and black pepper in a bowl. Using your clean hands or kitchen tongs, toss to make sure that each asparagus spear is coated with oil, garlic and seasonings.
Arrange them in your air fryer basket making sure that they are on a single layer. If you have a smaller air fryer, you may have to air fry your asparagus in batches.
Cook until tender for 6-7 minutes making sure to toss halfway through the cooking process.
Carefully transfer the now air fried asparagus to a platter and serve right away.

Notes

Thick Asparagus vs Thin Asparagus: This recipe was tested both with thick asparagus and pencil-thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.
For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
I listed fresh garlic as an optional ingredient as this recipe would work perfectly without it. You can also substitute fresh garlic with 1 teaspoon garlic powder if you wish.

Nutrition

The post Air Fryer Asparagus appeared first on Foolproof Living.

Healthy Blue Cheese Dip Without Sour Cream

Aysegul Sanford — Sun, 06 Feb 2022 06:57:00 +0000

If you’re looking for a sweet dip recipe to end the night, make sure to include yogurt fruit dip alongside strawberry and pear slices as part of your Game Day spread.

One of my favorite game day recipes is this slow-baked chicken wings recipe. While it is delicious by itself, it is better when served with a dip that I can serve with vegetables on the side. This is how I ended up with this blue cheese dip recipe. It is your usual blue cheese dip but with a healthy twist! It’s creamy, tangy, crumbly, and savory, with just the right amount of heat and it does not include an ounce of sour cream. All the blue cheese lovers will go crazy for this one.

Why Should You Try This Recipe?

I love any recipe that allows the ingredients to shine. I know you’ll love it because:

It requires only 8 simple ingredients – most of them already tucked inside your pantry and fridge.
Healthy and high quality ingredients make a dip that will out beat any grocery store bought brand.
One bowl and 5 minutes is all you need to have this easy dip recipe at the ready once party time comes along.
It’s easily customizable to suit your tastes and can be made in small batches or doubled or tripled depending on how many guests you have coming over.

Ingredients

The ingredient list for this creamy blue cheese dip requires no sour cream and no buttermilk. Gather together plain yogurt, vegan or regular mayo, garlic, lemon juice, Tabasco sauce, salt, black pepper, and blue cheese.

Ingredient Substitutions & Notes

Yogurt: I originally made this recipe with fat-free plain yogurt, but have come to realize the taste and quality of full-fat yogurt is worth a few extra calories. Greek yogurt would make for an extra thick consistency but any plain (unsweetened) yogurt would work.
Mayo: I prefer the taste of vegan mayo, but regular mayo works just as well. Light mayo doesn’t offer the same taste or consistency.
Garlic: Use a teaspoon garlic powder or even onion powder if you’re in a pinch.
Lemon Juice: Swap out the fresh lemon juice for fresh lime juice or apple cider vinegar.
Hot Sauce: Omit the hot sauce completely or swap it out for another favorite, such as Frank’s or Cholula.
Blue Cheese: Seek out a wedge of high-quality, crumbly blue cheese. A few different kinds of blue cheese include Gorgonzola, Maytag blue, Stilton, or Roquefort. Crumble it with your fingertips when you get home.

How to Make

I can assure you, this is the best blue cheese dressing recipe that will be ready before you can say, “party time.” And if you think you can not make a blue cheese dressing with no sour cream think again, because it is super easy:

Prepare dip: Place yogurt, mayo, garlic, lemon juice, Tabasco sauce (if using), salt, and pepper in a medium bowl. Give it a big stir. Add the blue cheese. Taste for additional salt and adjust if necessary.
Store: Transfer to a serving bowl, cover, and chill until you are ready to serve.
Serve: Set out on a large platter alongside freshly cut vegetables, bread, chips, pretzels, or spicy buffalo wings.

Serving Suggestions

This creamy, cooling and easy blue cheese dipping sauce work wonders with spicy hot chicken wings, but some of my other recommendations include:

Freshly cut vegetables, like carrots, broccoli, celery sticks, tomatoes, and cauliflower or drizzle over a wedge salad
Bread cubes, like pumpernickel, whole wheat, sourdough, or rye
Chips, such as Kettle cooked, tortilla chips, or pita chips
Pretzels of any shape and size

How to Make Ahead and Store

Make Ahead Instructions: This veggie dip actually tastes better after chilling for a few hours in the fridge. Make it the night before or morning of, cover with plastic wrap, and store in the fridge.
Storage Instructions: To store leftover blue cheese dip, simply transfer to an airtight container and keep for up to 5 days.

Variations

A few additional ingredients can really make this blue cheese sauce one to call your own. Some of my favorites include:

Herbs: Add a few tablespoons of freshly minced herbs, such as fresh parsley, dill, or chives.
Bacon: Add up to ½ cup crumbled cooked bacon, reserving a few tablespoons for garnish.
Onions: Whip up a batch of caramelized onion, finely chop, and stir right in with the remaining ingredients for a fun onion and blue cheese dip recipe.

Expert Tips

Use high quality ingredients. Since this recipe requires minimal ingredients, the type of blue cheese matters. Look for a northern Italy or imported blue cheese wedge for the best homemade dressing.
Opt for full-fat everything. I used to make this dip with non-fat yogurt, but have come to appreciate the added texture and creaminess of full-fat. Go for full-fat mayo as well.
Make at least a few hours or one day in advance. This allows for the ingredients to marry together, making the dip taste so much better.
Adjust the quantity of blue cheese. Feel free to add more or less blue cheese crumbles depending on how much you like it.
Make it a chunky or smooth dip. This makes a chunky blue cheese dip, with big chunks of cheese throughout. For a smoother consistency, mash the blue cheese with the back of a fork in a separate bowl before adding to the yogurt mixture or whiz it all together in a food processor.

FAQs

What does blue cheese dip taste like?

It is the perfect balance of creamy, cooling, tangy, sharp, and spicy. Give it a stronger flavor with more blue cheese or turn down the spice with less hot sauce, the choice is up to you.

How do you thicken blue cheese dip?

Thicken the dip by first mashing the cheese in a separate bowl and blending it in, or adding more blue cheese crumbles. Allowing it to sit in the fridge for a few hours will help it stay thick upon serving.

What’s the difference between blue cheese dip and dressing?

Blue cheese dip vs dressing comes down to consistency. Blue cheese dressing is simply a thinner version of dip. To turn it into dressing, thin it out with a few tablespoons of whole milk.

How long does homemade blue cheese dressing last?

When stored covered or in an airtight container in the fridge, homemade blue cheese dip will last for 5 days. When serving, keep it out at room temperature for no longer than 2 hours. If the dip develops an off-color or odor after a few days, that means it’s time to throw it out.

Other Yogurt Based Recipes You Might Like:

If you try this Blue Cheese Dip with No Sour Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Blue Cheese Dip Without Sour Cream Recipe

A healthier blue cheese dip/dressing made with yogurt instead of sour cream. Even though it is lighter it is still super delicious and great to serve with chicken wings or as a blue cheese dip by itself.

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 5

Total Time 5

Servings servings

Calories 170kcal

Author Aysegul Sanford

Ingredients

1/2 cup plain yogurt preferably full fat
1/4 cup mayonnaise or vegan mayo
1-2 clove garlic minced
2 tablespoons lemon juice freshly squeezed
2-3 dashes Tabasco Sauce or any hot sauce optional
1/2 cup blue cheese crumbled
1/4 teaspoon kosher salt*
1/4 teaspoon coarse black pepper

Instructions

Place yogurt, mayonnaise, garlic, lemon juice, and Tabasco sauce (if using) in a medium bowl. Give it a stir. Add the blue cheese.
Taste for seasoning and add in salt and black pepper.
Chill, covered, until you are ready to serve.
Serve with freshly cut carrots, broccoli, celery sticks, tomatoes, and/or chicken wings.

Notes

Be sure to give it a taste before adding salt. Most blue cheese has an ample amount of salt so it is important to give it a taste before adding more.
Make ahead: This veggie dip actually tastes better after chilling for a few hours in the fridge. Make it the night before or morning of, cover with plastic wrap, and store in the fridge.
Storing Leftovers: To store leftover blue cheese dip, simply transfer to an airtight container and keep for up to 5 days.

Nutrition

The post Healthy Blue Cheese Dip Without Sour Cream appeared first on Foolproof Living.

4 Ingredient Guacamole Recipe

Aysegul Sanford — Fri, 04 Feb 2022 22:00:27 +0000

Why Make This Recipe?

This fast, easy guacamole recipe comes together in a cinch. With simple preparation, a few minimal ingredients, and a creamy, snackable taste, it’s the perfect dish for avocado lovers, large crowds, and even kids.

This basic recipe only takes 4 ingredients and 5 minutes to make, making it the ultimate beginner-level recipe.
Gluten-free, low-carb, and vegan, this healthy recipe tastes as good as it is good for you. This avocado-based dish packs a ton of essential nutrients, such as vitamin B6, healthy fats, and potassium.
This mild guacamole recipe is kid-friendly since it doesn’t have any spicy jalapeño or large chunks of onion. However, it’s easy to jazz up with other zesty, fresh, and spicy ingredients. More on that below.
You can easily make this 4-ingredient guacamole recipe for a crowd by multiplying the recipe. Doubling—or even tripling—this recipe is easy to feed a large group.

Ingredients

As the name suggests, you will only need 4 ingredients for this easy guac recipe. So, gather Hass avocado, garlic, kosher salt, and fresh lime juice.

Since the main ingredient in guacamole is avocado, it’s important to select the best kind. In my opinion, the best avocados for guacamole are Hass avocados because of their creamy flesh, rich taste, and protective skin.

Substitutions and Optional Add-Ins

Whether you make this recipe a game-day snack or a condiment for your favorite Mexican meal, there are countless ways to make it yours. Adding flavor is a snap with these main ingredients.

Substitutions:

Garlic powder: Garlic powder is an easy, pantry-ready substitute for fresh garlic in this guacamole recipe.
Lemon juice: Don’t like the taste of limes? Lemon juice will give your guac the same vibrancy without any unwanted bitter taste. You can even omit the extra juice for an easy 3 ingredient guacamole recipe.

Optional add-ins:

The beauty of this healthy guacamole recipe is that you can make it even more delicious with one or more of these optional add-ins. Simply chop them up and add them in as you are making your guacamole.

Red onion: Red onion is just the ingredient you need for guacamole that packs a punch. Pungent and crisp, this add-in will take your guac to the next level. And if you want to take it up a notch, try adding a tablespoon of my Mexican Pickled Onions.
Fresh tomato or fresh cherry tomato salsa (pico de gallo): These additional ingredients will give your guacamole brilliant color, juicy texture, and a garden-fresh taste that’s out of this world.
Jarred salsa: Could you eat salsa by the spoonful? Adding a little of this tasty condiment will give your guacamole a layer of savory, piquant flavor.
Cilantro: Fresh and earthy, this herb will bring out all the green flavors of your homemade guacamole. One of the best ways to enliven your guac recipes is to sprinkle a handful of fresh cilantro on top of the guacamole.
Jalapeño: If you love spicy foods, then jalapeno is the ingredient you’ve been looking for. This bright pepper will make every bite of your guac explode in your mouth.
Ground cumin: Want to add some depth to your four-ingredient guacamole? This rich spice will give any dish a rich, warm, and earthy layer.

How To Make This Recipe?

Ready in five minutes, this easy four-ingredient guacamole recipe is a lifesaver for anyone looking for a quick, delicious fix. Whip up this dish in no time and without the messy clean-up.

Prepare the avocados: Peel, pit, and cube your ripe Hass avocado, and put the cubes in a medium bowl. Then, use a potato masher or a fork to mash the cubes until smooth.
Add the rest of the ingredients: Add the garlic, salt, and lime juice to the avocado puree. Stir the mixture until it’s thoroughly combined. You can make it super smooth or leave it chunky depending on your preference. Taste for seasoning and add in more if preferred.

How to Make Ahead, Store, and Freeze

With a working fridge and an airtight container, there’s no reason to let a bite of this basic guacamole go to waste. Meal prep and leftover storage will be a breeze with these handy tips.

Make-Ahead and Storage: You can make your four ingredient guac up to one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapenos, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Expert Tips

This 4 avocado guacamole recipe is super simple to make, but you make your life even easier with these pro tips. Find all the scrumptious secrets about my homemade guac right here.

Serve your guacamole at room temperature. Not only do ripe avocados have a better flavor when served at room temperature, but cold guacamole is also harder to scoop. Plus, this recipe’s fresh, mild flavors come out when served at room temperature.
Multiply the recipe for an easy dish to serve a crowd. No one has to lose out on this savory dish. Make sure everyone gets their fill by multiplying this recipe to satisfy as many mouths as your table can handle.

How to Use?

It doesn’t matter whether you make this simple guacamole recipe for nachos, serve it with chili, or eat it by the spoonful. This tasty recipe is guaranteed to stun no matter how you serve it.

By itself: Serve this delicious dip with tortilla chips or raw veggies for a healthy snack you can make in minutes. Take the stress out of party menus and afternoon pick-me-ups when you have this simple recipe at your fingertips.
With nachos: Warm, cheesy, and bursting with savory flavor, this Mexican classic is the perfect pair with guacamole. Dollop your 5-minute dip atop my layered Chicken Nachos and prepare yourself for a heap of compliments to the chef!
With tacos: Guacamole, and tacos? Sounds like a match made in heaven! This mild topping amplifies every bite of savory, rich, and spicy tacos. Try it alongside my Flank Steak Tacos or Brisket Tacos for a meaty meal that will fill you in minutes. Or, serve this good guac with Black Bean Quinoa Tacos for a gluten-free dish vegetarians will adore.
With quesadillas: Take your ooey-gooey quesadilla to the next level by serving it alongside a bowl of fresh, flavorful guacamole. Serve this condiment alongside my rich, buttery Spinach Quesadillas or Chicken Quesadilla Cake, and your tastebuds will thank you.
To top off chili or burrito bowls: Want to add a rich, creamy taste to your favorite Mexican bowl? Spoon some guacamole on a bowl of hot, smoky chili—like my White Chicken Chili or Vegetarian Chili—or atop homemade Vegan Burrito Bowls to bring out every layer of flavor.
Make Avocado Toast or a Burger: If you have any leftovers, simply spread it on a piece of toast the next day and top it off with a fried egg for a delicious and healthy breakfast. Or use it to layer an Avocado Bacon Burger during the BBQ season.
With Margaritas: What is better than a bowl of guacamole served with margaritas? Try my Pineapple Margaritas or Blueberry Margaritas to treat yourself with some Mexican deliciousness.

FAQs

Have more questions about this five-star recipe? Make this mild guacamole recipe easy with this collection of most-asked questions. You’ll be an avocado expert in no time.

Is it safe to eat avocado after it turns brown?

Yes! Though brown avocados may not look appetizing, the browning process results from a chemical reaction when avocado flesh touches to air—a non-toxic process known as oxidation. Avocados can sit out for several days before spoiling.

Is guacamole good for you?

Guacamole has tons of health benefits. This avocado-based recipe has many vitamins, healthy fats, and potassium, among countless other essential nutrients.

How many avocados for guacamole for 4?

As a general rule, I recommend using one avocado per person. Therefore, you should use four avocados to serve four people.

How do you make guacamole for nachos?

To make this dish for nachos, follow the recipe as written. Then, put dollops of guacamole on top of your nachos or in a side dish right before serving.

Similar Recipes You Might Like:

If you are a fan of quick and easy appetizers like this guacamole recipe here are a few more recipes that you might also like:

Roasted Carrot Hummus
Eggplant Yogurt Dip
Syrian Red Pepper Dip
Bread Dipping Oil
Peach Salsa
Can’t get enough? Check out all our Easy Appetizer Recipes

If you try this 4 ingredient guacamole recipe or any other one of our easy Mexican recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

4 Ingredient Guacamole Recipe

This easy 4-ingredient guacamole recipe is made by mixing together ripe avocados, garlic, lime and salt. It is not only the best but also the easiest appetizer you can make in 5 minutes for your next Mexican fiesta.

Course Appetizer

Cuisine Mexican Cuisine

Diet Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

2 cloves garlic minced
2 tablespoons lime juice
½ teaspoon kosher salt
4 large ripe Hass avocados

Instructions

Mix together garlic, lime juice, and salt in a large bowl.
Cut the avocados in half and carefully remove the pit. Scoop out the avocados and place them into the bowl.
Using a potato masher or the back of a fork mash the avocados until it reaches to your desired level of chunkiness.
Taste for seasoning and add in if necessary.

Video

Notes

Salt: I used Kosher salt but you can also use table salt or sea salt.
Make-Ahead and Storage: You can make this recipe one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapeños, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Nutrition

The post 4 Ingredient Guacamole Recipe appeared first on Foolproof Living.

Roasted Carrot Hummus

Aysegul Sanford — Tue, 12 Oct 2021 15:48:00 +0000

Today’s recipe, Roasted Carrot Hummus, is the newest addition to our collection of easy appetizers. Similar to some of the other reader favorites like my Baked Goat Cheese Dip, Italian Bread Dipping Oil, and Muhammara, it is ready in less than 20 minutes.

Why Should You Make This Recipe?

Next-level flavor: The caramelized flavor of roasted carrots mixed in with tahini, chickpeas, and a squeeze of lemon juice is surprisingly flavorful and can be a great alternative to the classic hummus recipe with only one quick step (aka adding roasted carrots)
Easy to customize: While the recipe as written is great, if you are having to accommodate different diet restrictions, perhaps requiring it to be made without tahini or chickpeas (for Whole 30), you can easily make a few ingredient swaps to customize it to your needs. It is also vegan, gluten-free and paleo friendly.
Versatile: Entertain in style by serving it with crudite vegetables (like I did) or simply use it to spread your morning/avocado toast for a delicious breakfast.

List of Ingredients:

To make this carrot hummus recipe you will need three sets of ingredients. The list below might look long but I bet you have all of them in your pantry.

For Roasting Carrots:

In terms of veggies, you will need carrots and whole garlic cloves. Make sure to wash and chop your carrots and don’t be afraid to mix them up with some colorful carrots such as purple or yellow.

I like to cut them into equal (2-inch) pieces to make sure they roast evenly. You will also need a few garlic cloves, olive oil, ground cumin, and salt and black pepper.

For The Hummus:

For the hummus ingredients, gather tahini (aka sesame paste), olive oil, fresh lemon juice, water, salt and black pepper, and chickpeas.

For The Toppings:

You can certainly serve this roasted carrot hummus without any toppings, but toppings are usually the fun part. A few of my favorites include black or white sesame seeds, chopped fresh herbs like parsley or dill, and a drizzle of olive oil.

How To Make It?

Roast the vegetables: Arrange carrot and garlic cloves in a single layer on a baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast in a preheated 400 degrees F oven for 30-35 minutes. Set aside to cool.

Prep the tahini mixture: Meanwhile, whisk together tahini, olive oil, lemon juice, water, salt and pepper in a small bowl. Place roasted carrots, garlic and drained chickpeas in a food processor.
Process: Pulse 4-5 times to break them. Then while the machine is running, pour the tahini dressing through the opening.
Scrape: Stop and scrape the sides of the bowl to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary.
Garnish & Serve: Transfer into a bowl, drizzle it with a tablespoon of olive oil and sprinkle it with fresh parsley.

Variations:

What I love most about this Roasted Carrot Hummus is that you can easily accommodate various dietary needs with a few simple ingredient adjustments. Here are a few variations I tried:

Carrot Hummus without Chickpeas: Not allowed to eat legumes because you’re following the Whole30 diet? No worries! Simply replace the can of chickpeas with 2 or 3 more carrots or a ½ cup of cauliflower florets.
Carrot Hummus without Tahini: If you’re not crazy about the taste of sesame paste, use an equal amount of unsalted and unsweetened peanut or almond butter in place of tahini.
Carrot Turmeric Hummus: For a little extra boost of seasoning, add ½ teaspoon of dried turmeric but keep in mind that a little goes a long way.
Moroccan Spiced Carrot Hummus: If you want to add a unique flavor straight from the Middle East, try adding a mix of ¼ teaspoon each of ground cinnamon, ginger, coriander, and all spice to the hummus while blending in the food processor.
Carrot Sriracha Hummus: Like your dip with a little bit of kick? Try mixing in 1 tablespoon of sriracha!
Switch up the flavors with toppings: Inspired by the way I serve my Whole Roasted Carrots, you can top it off with crumbled feta, fresh dill, and pomegranate seeds.

How and What to Serve With?

There are so many options when it comes to serving this carrot hummus dip and no wrong way to eat it! Here are a few of my favorite ways to serve this appetizer:

Serve it with crackers & raw vegetables: Pita chips, crackers, root vegetable chips, raw veggies (like snap peas, cauliflower, and broccoli) provide a colorful serving option.
Serve it as a part of a charcuterie board: Present this homemade hummus as part of a meat and cheese platter for a unique spin on an appetizer display.
Use it as sandwich spread: On the next day, use it to spread over toasted bread and top it off with sliced avocado for a delicious vegan breakfast.

How To Store, Freeze, and Thaw

To Store: If you have leftovers, place them in an airtight container (make sure that it is at room temperature) and store in the fridge for upto 3 days.
To Freeze: As long as it is kept in an airtight container, carrot hummus will keep fresh for upto a month.
To Thaw: Thaw in the fridge overnight. You may have to give it a stir before serving as ingredients tend to separate. Thawed out hummus is good for up to 5 days and should not be refrozen.

Expert Tips

Chunky or smooth: If you prefer chunkier hummus, keep an eye on the food processor and stop it before it becomes too well blended. For fluffy hummus with a smooth texture, allow the processor to mix the ingredients for a longer period of time.
Scrape the bowl: Like it is with any dip recipe, it is a good idea to stop the machine and scrape the sides a few times to make sure it is processing evenly.
Taste for seasoning: Be sure to give it a taste before serving and season accordingly.
Don’t have a food processor? While a food processor is your best option, a high speed blender (such as Vitamix) will work as well. However, since they are more powerful it is a good idea to keep a close eye on it as it blends.

FAQs

Do I have to peel the carrots when making this carrot hummus recipe?

This is a personal choice. If you wash it well and scrub it lightly with a kitchen brush to get rid of any of the debris, you do not need to peel the carrots, especially if your carrots are organic.

How many calories are in carrot hummus?

A serving of this carrot hummus is around 188 calories.

Is carrot hummus Keto-diet friendly?

Hummus is considered keto-friendly. However, due to the high carb content of chickpeas and carrots, they should be consumed in small amounts.

Other Carrot Recipes You Might Also Like:

Whether you are a fan of Food Network / Giada’s Carrot Hummus or have always loved Bon Appetite’s Roasted Carrot Hummus recipe, I hope you give my version a try. I know those are favorited by many people but I promise you that my version is just as good, if not better.

And if you have some leftover carrots, here are a few more recipes to try”

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Roasted Carrot Hummus Recipe

This Roasted carrot hummus has all of the creaminess of classic hummus, but with the volume turned up. The sweetnees coming from caramelized roasted carrots mixed with tahini and chickpeas take the simple hummus recipe to a whole new level. Serve this easy dip as an appetizer or as a part of your meat and cheese boards.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 188kcal

Author Aysegul Sanford

Ingredients

For the Roasted Carrots:

8-10 medium carrots scrubbed well and cut into big chunks ( about 1 1/4 pounds)
2 cloves garlic peeled
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper freshly ground

For the Hummus:

2 tablespoons tahini sesame paste
3 tablespoons of extra virgin olive oil
3 tablespoons lemon juice freshly squeezed
2 tablespoons water more if needed
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup canned chickpeas rinsed and drained

Optional Garnish:

1 teaspoon black or white sesame seeds
Drizzle of olive oil
1 tablespoon chopped parsley

Instructions

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
Taste for seasoning and add in more salt and pepper if necessary.
Garnish with a drizzle of olive oil, sesame seeds, and parsley if using.

Notes

This carrot hummus recipe yields 1 1/2 – 2 cups of carrot hummus.
To Store: If you have leftovers, place them in an airtight container (make sure that it is at room temperature) and store in the fridge for up to 3 days.
To Freeze: As long as it is kept in an airtight container, carrot hummus will keep fresh for up to a month.
To Thaw: Thaw in the fridge overnight. You may have to give it a stir before serving as ingredients tend to separate. Thawed out hummus is good for up to 5 days and should not be refrozen.

Nutrition

The post Roasted Carrot Hummus appeared first on Foolproof Living.

Spinach Quesadilla

Aysegul Sanford — Wed, 11 Aug 2021 16:35:25 +0000

This Spinach Quesadilla pleases your tastebuds, wallet, and picky eaters with nothing but simple, fresh, and flavorful ingredients. After all, who can resist the rich taste of sauteéd spinach, hearty garlic, and buttery cheese? Plus, when served with Mr. Spice’s zesty, vegan Tangy Bang sauce, this spinach quesadilla recipe really comes to life.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Why Should You Try This Recipe?

Spinach and cheese quesadillas are one of the most beloved Mexican recipes. With toasty tortillas and melty cheese, what’s not to love about this delicious side dish?

Quick and easy, this dish is so simple that you can make it for breakfast on your busiest mornings without skipping a beat.
These veggie quesadillas are a great way to get fussy eaters (hello, toddlers!) to eat leafy greens and even ask for seconds.
You can take this dish to the next level with one simple addition: Mr. Spice’s zesty, bold, and sodium-free hot sauce, Tangy Bang!
Customize this spinach quesadillas recipe with hundreds of delicious add-ons, from sauteéd mushrooms to smoky grilled shrimp.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

What’s the Best Cheese for Quesadillas?

Shredded Mexican Cheese Blend: For hands-off ingredient prep, shredded Mexican cheese blends from the local grocery store are a great choice.
Your Own Cheese Blend: If you want to make a cheese mixture from scratch, you can also combine my favorite cheeses: Monterey Jack cheese and mozzarella. Cheddar, too, can add a rich yet mild flavor to the dish, though it’s not a traditional choice for quesadillas.
Oaxaca Cheese: However, if you can get your hands on it, Oaxaca cheese—buttery, gooey, and melt-in-your-mouth creamy—is the best choice for any quesadilla.

Mr. Spice Sauce for Flavor

To add a bold, citrusy heat to this easy quesadilla recipe, Mr. Spice’s Tangy Bang sauce is just what you need. Not only is this sauce GMO-, gluten-, and sodium-free, but it’s also low-calorie and low-carb!

For another healthy flavor addition, you can also try Mr. Spice’s Garlic Steak sauce to give your quesadillas a meaty, smoky twist.

Flour Tortillas

For this recipe, I used store-bought 9-inch flour tortillas. However, gluten-free tortillas, corn tortillas, or even wheat tortilla quesadillas work just as well for those following a special diet.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

How to Store

Crispy, gooey, and hot off the skillet, quesadillas are best on the day they’re made. However, leftovers can be stored in the fridge in an airtight container for up to 2 days.

To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.

Variations

Whether you want to add a tender protein, a crisp vegetable, or a diet-friendly twist to this dish, spinach quesadillas are one of the easiest recipes to make your own.

Here are a few ideas to make it your own:

Chicken: To make a chicken and spinach quesadilla, just add cubed baked chicken breasts or leftover rotisserie chicken. Only 1 cup is necessary for 4 tortillas.
Shrimp: Bring the smoky, summer taste of the grill to your quesadilla by adding in grilled shrimp.
Mushrooms: Get an irresistible umami flavor by turning this recipe into a spinach mushroom quesadilla. All you need is 1 cup of sliced and sauteéd baby portobellos.

FAQs

When scouting out a new recipe, you deserve to know what’s in it! Learn all you need to know about nutrition information and ingredients right here.

Can you use mozzarella cheese for quesadillas?

Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. Add some basil and tomato, too, and you can even make Caprese quesadillas!

How many calories are in spinach quesadillas?

Each serving of spinach quesadillas is around 386 calories.

Are spinach quesadillas healthy?

Spinach quesadillas are an excellent source of dairy, leafy greens, and fiber, making them both a delicious and nutritious choice. Plus, spinach is packed with vitamins and minerals that boost the immune system, iron levels, and skin health.

Got Some Leftover Spinach? Try These Recipes:

Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

1 tablespoon unsalted butter
5 cups baby spinach rinsed and spin-dried
1 clove garlic minced
1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Spinach Tortillas

4 flour tortillas mine are 9-inch in diameter
2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
2 tablespoons unsalted butter melted

Optional:

Sour cream
1-2 tablespoons of chopped cilantro

Instructions

Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

The post Spinach Quesadilla appeared first on Foolproof Living.

Eggplant Yogurt Recipe

Aysegul Sanford — Mon, 02 Aug 2021 03:37:00 +0000

This Eggplant Yogurt Recipe is a Turkish appetizer that will make your mouth water with every bite. Fire-roasted eggplant adds a smoky flavor to this tangy and bold dish, and fresh lemon juice gives it a tantalizing citrus bite. Whether you serve it as a side dish or as an eggplant yogurt dip with pita chips, this recipe is guaranteed to satisfy!

Spain has tapas and Italy has antipasti, but in my opinion, Middle Eastern mezze is the most delicious. If you’re craving even more appetizing mezze recipes, you’ll love my Muhammara Recipe, Roasted Eggplant Red Pepper Spread, and Hummus Dip. You can also try my Yoghurt Dressing and Turkish Stuffed Eggplant for even more Turkish Cuisine inspiration.

Why You Should Try This Recipe

With all the best flavors of Mediterranean cuisine, this eggplant and Greek yogurt recipe will be your new go-to dish to serve at parties and in your own home!

This recipe is a great alternative to Baba Ganoush if you don’t have tahini on hand or simply want to try out a new Middle Eastern spread.
You can serve this recipe as Turkish eggplant dip or as a side dish, depending on how you present it.
Take the stress out of meal prep by making this dish up to 2 days in advance.

Ingredients

Who knew eating around the world could be so easy? This authentic Israeli dish is just as scrumptious as other Yotam Ottolenghi dips, but it only uses a handful of pantry staples.

Eggplants

Whether you have globe eggplants or long and lean Japanese eggplant, both work perfectly for this recipe. Just be sure to adjust how many eggplants you gather depending on their size. You’ll need 4 medium eggplants or 2 large ones.

Pro Tip: The best eggplants are those that are firm, heavy for their size, shiny on the outside, and unbruised. Choosing the freshest produce will ensure that your Turkish grilled eggplant tastes as smoky, tender, and non-bitter as possible. (Source)

Greek Yogurt Mixture

For the yogurt mixture, gather Greek yogurt, garlic cloves, olive oil, fresh lemon juice, salt, black pepper, and Italian parsley.

How To Make It

If you love the taste of Turkish smoked eggplant, with a little planning, you will find that the steps of making this easy side dish are a breeze.

Fire roast the eggplants: Turn the gas stove on low and place the eggplants directly on the flame. Use a pair of tongs to turn the eggplants every 3-5 minutes until they’re blackened and soft. Remove them from the flame and cover them with aluminum foil to steam further. (For more instructions, tips, and tricks be sure to check out my guide on How To Cook Eggplant on Gas Stove)
Alternatively, if you want a more hands off approach for cooking eggplants, you can roast whole eggplants in the oven, scoop out their flesh using a spoon, and use the flesh in this recipe.
Peel the eggplant skins: When the eggplants reach about room temperature, run them under cool water and gently peel off as much of their black outer layer as possible. Place in a colander placed over a bowl and let them sit on the counter for 10-15 minutes.
Cut the flesh: If you choose to, remove both the eggplant flesh and any large chunks of seeds. Then, cut the flesh into small pieces and place them in a medium bowl.

Make the yogurt mixture: In a large bowl, whisk together the yogurt, lemon juice, salt, and pepper until creamy.
Combine the eggplant: Spoon yogurt sauce over the slices of eggplant and mix with a fork. Make sure that there are no large chunks and each piece of eggplant is evenly coated in yogurt. You may find you need more or less yogurt depending on how much eggplant you have.
Serve: Transfer the mixture to a serving platter, and put pita chips or pita bread on the side. Garnish with parsley and/or sesame seeds, and it’s ready to eat!

PRO TIP: Because the amount of eggplant used varies so greatly, you may find you need more salt than listed in the recipe to give your dish enough flavor. Make sure you taste this recipe as you go and add extra seasoning as needed.

Expert Tips & Variations

I always have so much fun playing with recipes to make them my own. Satisfy your taste buds with this classic Israeli yogurt dip by using these genius variations:

Take the stress out of fire roasting by roasting whole eggplants instead. Just poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.
Alternatively, you can cut eggplants in half lenghtwise and bake eggplant halves in the oven. Then scoop out the flesh to use in this recipe.
Don’t worry if you can’t get off all the burnt eggplant skin when peeling it in the sink. These charred bits will actually add more smoky flavor to the recipe.
Add a drizzle of sumac and pomegranate molasses for a delicious, tart twist to this eggplant dip with yogurt.
Pita chips, crackers, and even slices of pita bread pair perfectly with this Middle Eastern appetizer.
Transform this dish into aubergine yoghurt salad by adding a little bit less yogurt mixture to your roasted eggplant.
Give your spice rack a spin by using any fresh herbs you want in this recipe. Parsley, dill, fresh mint, or even a combination of them all make this eggplant dip Greek style.
Sprinkle it with this Homemade Everything Bagel Seasoning for extra crunch and flavor.
Prefer a version of this without the yogurt sauce? Try this Roasted Eggplant Dip

How to Make Ahead and Store

Whether you’re preparing a side dish for a dinner party or a quick snack for when you’re on the go, this aubergine yoghurt is the perfect recipe for meal prep.

Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor.
Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery.
Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.

Other Yogurt Recipes You Might Also Like:

Other Eggplant Recipes You Might Also Like:

Turkish Stuffed Eggplant
Eggplant Involtini
Mediterranean Stuffed Eggplant Vegetarian
Need more inspiration? Check out all our Vegetable Side Dishes

Eggplant Yogurt Dip Recipe

This Eggplant yogurt recipe is made by roasting eggplants on the stove top and then mixing it with a garlic yogurt sauce. Served with pita chips on the side, it is the perfect side dish or appetizer that you can make with eggplants.

Course Appetizer

Cuisine Turkish

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 190kcal

Author Aysegul Sanford

Ingredients

4 medium size eggplants or 2 large eggplants* – no need to peel them.
1 cup full fat plain Greek yogurt
3 cloves garlic minced
1 tablespoon olive oil plus more to drizzle at the end
3 tablespoons lemon juice freshly squeezed
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup Italian parsley chopped
Pita chips for serving
1 tbsp sesame seeds or Z'aatar as garnish – optional

Instructions

To fire roast the eggplants on the stove: Place eggplants directly on the gas stove. Roast them on direct flames, turning it every 3-5 minutes until they are charred, soft and collapsing. Set them aside to cool.
When cool enough to handle, peel them gently under cold running water. At this point, all you want to do is to remove the outer black layer as much as you can. And if some pieces make it to the dip, that is perfectly fine.
Remove the flesh. If there are large chunks of seeds, you can remove them as well. This is an optional step and it would be okay if you didn’t remove them, especially if you are making this during the eggplant season when they are the freshest.
Cut the eggplant flesh into small pieces and place it in a medium sized bowl.
While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy.
Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
Garnish with parsley
Serve with pita bread or pita chips on the side.

Notes

After roasting the eggplants, you should have about 3 1/2 to 4 cups of eggplant flesh for this recipe.
Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor.
Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery.

Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.
For cooking eggplants, if you prefer a more hands-off approach try roasting them as a whole: To do so, poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.

Nutrition

This eggplant yogurt recipe was originally published in August 2014. It has been updated with new photos and helpful text in August 2021.

The post Eggplant Yogurt Recipe appeared first on Foolproof Living.

Baked Zucchini Fritters with Breadcrumbs and Feta

Aysegul Sanford — Fri, 25 Jun 2021 19:15:00 +0000

It is a shame that for as long as I have been blogging I haven’t shared a baked zucchini fritter recipe. Because growing up, baked courgette fritters (as my mom called them) were one of those dishes that my mother made very often during the summer months.

After receiving requests from many people asking for her zucchini feta fritters recipe, I knew that it needed to be added to my collection of Turkish recipes. So today, this healthy zucchini appetizer recipe comes to you directly out of my mom’s handwritten cookbook.

Before I continue to explain the recipe, I want to clarify the terminology around it. Because if you do a quick search you will realize that people refer to this recipe in several different ways. Some examples are baked zucchini patties, baked zucchini latkes, baked zucchini cakes, baked zucchini puffs, zucchini bites, or baked zucchini pancakes. Essentially, they are all the same thing.

Got some extra zucchini to use? Check out our reader favorites Zucchini Noodles and Low-Calorie Zucchini Soup recipes.

Why I Love This Recipe:

Whether you refer to them as fritters, cakes, puffs, pancakes, or patties, they are good. Here are a few reasons why this recipe is better than any other:

It is healthier compared to the classic fried zucchini fritters: If you were asking yourself, can I bake zucchini fritters? this recipe is your answer. There is no frying happening here. Instead, we mix everything in a bowl, portion them out on a sheet pan, and bake in the oven. And surprisingly, this healthy version is just as good in terms of taste.
A great way to use leftover shredded zucchini: If you have some leftover shredded zucchini from making zucchini bread (like my Almond Flour Zucchini Bread or Vegan Zucchini Bread recipes), you can use the leftover zucchini to make these zucchini patties.
The Perfect Side Dish: When summer rolls around and fresh zucchini is in abundance, these summery baked vegetable fritters make the best vegetable side dish to serve with breakfast eggs or chicken, meat, and vegetarian dinner recipes.
Easy To Customize: My mom flavored her baked courgette fritters with dill and feta cheese but you can use other types of cheeses and herbs, ie. parmesan cheese and parsley.
No Flour: This recipe uses breadcrumbs instead of flour, which gives it a nice body and texture. Also, if you are following a keto diet, you can use almond flour instead of breadcrumbs.

Ingredients:

As I mentioned earlier, this baked zucchini pancakes recipe has a lot of Turkish/Greek influences. The combination of zucchini-dill-feta is truly delicious and a very easy way to flavor what could otherwise be quite boring a baked zucchini appetizer. The rest is a bunch of simple ingredients you probably have in your fridge/pantry.

In terms of ingredients, you will need medium-size zucchini, fresh garlic, baking powder, large eggs, feta cheese, panko bread crumbs (or regular bread crumbs), scallions, and fresh dill.

Substitutions & Helpful Notes on Ingredients:

Zucchini: You will need 2 1/2 cups (packed tightly) of shredded zucchini. I used 2 medium-sized zucchinis (about 1 1/2 lbs in total) but if yours are smaller or larger adjust the number of zucchinis you use accordingly. You do not have to peel them, especially if it is during the summer months when they are in season.
Breadcrumbs: I use panko breadcrumbs (aka Japanese breadcrumbs) that have a crunchier and lighter texture. However, you can use regular (or gluten-free) breadcrumbs as well. The texture will be a little bit heartier but still good.
Baking Powder: I know that baking powder is an unusual ingredient here, but using a little bit of baking powder helps them keep their shape and also rise a bit.
Feta Cheese: As it is with any recipe with feta cheese, make sure to taste the cheese before adding salt to the recipe. In this dish, I used only a ½ teaspoon of kosher salt to help extract the juices from the zucchini. My feta cheese was quite salty so I didn’t add any more salt. But if yours is less salty, adjust the amount of salt accordingly.
Topping for Baked Fritters: I used my yogurt sauce, but you can also serve it with my easy tzatziki recipe.

How to Make Oven Baked Zucchini Fritters:

Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean tea towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a large bowl.

Add in the rest of the ingredients: Add in garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions (green onions), and fresh dill in the bowl with zucchini.
Scoop onto a baking sheet: Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the prepared baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers (or back of a spoon) to make flatten.
Bake in the oven: Bake in the preheated oven for 22-25 minutes or until they turned golden brown on the outside. Take it out of the oven and let it cool for 5 minutes before serving.
Make the yogurt sauce: If using, make the Greek yogurt sauce by mixing all ingredients in a bowl.
Serve: Place a few of the freshly baked zucchini bites on a plate and top them off with the sauce. Serve.

Variations:

Gluten-free: If you want to make them gluten-free, be sure to use gluten-free breadcrumbs.
Use different kinds of cheese: You can change it up by using shredded cheddar or parmesan instead of feta cheese. I promise parmesan zucchini bites are just as good as its version with feta cheese.
Low Carb Keto Zucchini Fritters: If you want to make this recipe low-carb/keto-friendly, use 1/2 cup almond flour or almond meal instead of 1 cup of breadcrumbs.
Use different fresh herbs: The classic Greek zucchini fritters recipe uses dill, but you can swap dill with fresh parsley as well. And if you are not a fan or have no herbs on hand, feel free to omit using them.

Make Ahead, Storage & Freezing Instructions:

Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.

Expert Tips:

Do not skip the process of squeezing the juices out of the zucchini: I know it is extra work, but it is an important step to help fritters to hold their shape and not be soggy.
Use an ice cream scoop for even fritters: An ice cream scoop is a really helpful tool to use here as it will help to get equal-sized zucchini balls, which in turn will help them bake at the same time and evenly. So if you have one, I would highly recommend using it.
Use a box grater instead of a food processor: While a food processor might be easier and quicker to shred the zucchini, I find that grating it in a box grater does a better job. Mainly because the food processor makes the shredded zucchini pieces too thin.

FAQs:

Can you bake zucchini fritters?

Yes, you can. If you are used to eating the fried version of zucchini bites you might be surprised to hear that you can totally cook them in the oven with a few minor changes. And the baked version of this recipe is not only healthier but also doesn’t taste much different than its fried version.

Do I need to peel the zucchini to make fritters?

If I am making it in the summer time during the zucchini season I do not peel the skin. I make sure to give it a through wash though. However, this is a personal preference. You can make this recipe both ways, with or without the skin on.

Can I make Baked Zucchini Fritters batter in advance?

I would not recommend making this batter in advance. The reason is because of the high water content of zucchini. As the batter sits in the fridge, the shredded zucchini releases more of its juices and the excess water turns to batter into a very soggy mixture. I have tried this twice and in both cases thought that the end product was not ideal.

Can I freeze these Baked Zucchini Pancakes?

Yes, you can. However, I recommend baking them first. You also want to make sure that they are at room temperature before freezing. When ready to serve, simply place them in a 350-degree oven for 8-10 minutes. No need to thaw beforehand. I also recommend keeping a close eye on them as they bake because they warm-up (and burn) pretty quickly.

Can I pan-fry these zucchini fritters instead of baking them in the oven?

Yes, you can. Heat a tablespoon of vegetable oil in a large 12-inch non-stick skillet. Scoop 3-4 fritters at a time making sure not to overcrowd the pan. They should be on a single layer without touching each other. Cook 3-5 minutes on one side and flip to cook the other side. Store the cooked zucchini pancakes in a low heat (200 F oven) while working on cooking the rest with adding more oil to the skillet after each batch.

Other Recipe Ideas for Shredded Zucchini:

Think about what else you can make with grated zucchini? I’ve got you covered. Here are a few more ideas to put that leftover shredded zucchini to good use:

Other Zucchini Recipes You Might Like

5-Ingredient Zucchini Noodles
Zucchini Soup
Zucchini Lasagna
Zucchini Fettuccine with Kale
Skinny Shrimp Scampi (with Zucchini Noodles)

Baked Zucchini Fritters Recipe

These Baked Zucchini Fritters are flavored with feta cheese, fresh dill, and scallions. In my version, instead of using flour I used Panko breadcrumbs and ground oats as well as eggs to bind all the ingredients. You can serve them with fried eggs or as a side dish with any of your meat and vegetable dishes.

Course Side Dish

Cuisine Turkish

Prep Time 15

Cook Time 25

Total Time 40

Servings fritters

Calories 107kcal

Author Aysegul Sanford

Ingredients

For the Zucchini Fritters

2 medium-sized zucchini (1 1/2 pounds) – 2 1/2 cups after shredded, peeled and grated
2 cloves garlic minced
1 tablespoon olive oil
1 teaspoon baking powder
¼ teaspoon black pepper
2 large eggs
¾ cup crumbled feta cheese
1 cup Panko Bread Crumbs
2 scallions chopped thinly
2 tablespoons fresh dill chopped – plus more as garnish

For the Yogurt Sauce: (optional)

1 cup Greek yogurt
2 cloves of garlic minced
1 tablespoon lemon juice freshly squeezed
½ teaspoon Kosher salt

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Prepare the zucchini: Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in the middle of a clean kitchen towel, collect it from the sides and squeeze as much liquid as possible. You should have about 2 to 2 1/2 cups of zucchini. Set it in a bowl.
Mix together the grated zucchini, garlic, olive oil, baking powder, black pepper, eggs, feta cheese, Panko bread crumbs, scallions, and dill in a bowl.
Using a spoon or medium-sized ice cream scoop, scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Continue until you run out of the batter. Gently press each fritter with your fingers to make flatten.
Bake for 22-25 minutes or until golden. Take it out of the oven and let it cool for 5 minutes before serving.
To make the yogurt sauce: Whisk together all the ingredients in a bowl.
Serve zucchini fritters with the yogurt sauce and more dill on the side.

Video

Notes

If you watch the how-to video above, you will see that I placed the shredded zucchini in a colander and sprinkled it with salt to get its juices out. You can use both the cloth method or the colander method. The reason why I changed it is that I want to make sure I am not adding too much salt into the recipe, especially because I am using feta cheese.
While you can use both methods to get the juices out, I highly recommend giving a taste to your feta cheese and adjusting the amount of salt you put in the recipe accordingly.
Make ahead: You can prepare all the ingredients in advance to save on time. However, I recommend mixing the batter right before baking so you won’t end up with soggy fritters.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can serve them cold or warm them up in a low-heat 280-300 degrees F oven for 5-7 minutes.
Freezing Thawing: While I personally liked the freshly baked version the most, you can freeze these fritters. Before freezing, be sure to bring them to room temperature. Then place in an airtight container and freeze for up to a month. Thaw in the fridge overnight and warm up in a low heat oven until warmed thoroughly, 5-10 minutes.
Can I pan-fry these zucchini fritters instead of baking them in the oven?Yes, you can. Heat a tablespoon of vegetable oil in a large 12-inch non-stick skillet. Scoop 3-4 fritters at a time making sure not to overcrowd the pan. Cook 3-5 minutes on one side and flip to cook the other side. Store the cooked zucchini pancakes in low heat (200 F oven) while working on cooking the rest by adding more oil to the skillet after each batch.
An earlier version of this recipe listed 2 tablespoons of ground oats in the list of ingredients. After testing the recipe a few more times, I decided that this recipe can also be made without oats. You can still add them but it is an optional ingredient.

Nutrition

This Easy Baked Zucchini Fritters Recipe was originally published in 2016. It is updated with additional helpful information in June 2021. A few minor changes to the originally published recipe were made.

The post Baked Zucchini Fritters with Breadcrumbs and Feta appeared first on Foolproof Living.

Sauteed Asparagus

Aysegul Sanford — Sun, 14 Mar 2021 19:44:08 +0000

While I also love the ease and convenience of roasted asparagus, air fried asparagus, and steamed asparagus, I find that this pan-seared version is quicker and can be prepared easily when your main dish is cooking.

It can also be adjusted with various flavorings to serve it as a quick vegetable side dish or a Chopped Asparagus Salad. Regardless of how you are serving it, this pan-seared garlic butter asparagus recipe is a great way to elevate any of your main dishes and feed your family in a healthy way.

I Love This Basic Recipe Because:

It comes together in one skillet in under 10 minutes from start to finish.
You can use it as a blank canvas and flavor it in any way you like (more on that below)
It is visually impressive and healthy.

Ingredients:

You will need butter (or olive oil), asparagus spears, garlic, and kosher salt and pepper.

It is optional, but I love serving asparagus with parmesan. I think the saltiness that comes from parmesan paired with the earthy tones of garlicky asparagus is an easy way to elevate this otherwise humble dish.

With that being said, if you are not a fan, you can simply omit using it.

Seasoning Ideas:

While I went for the basic salt and pepper for seasoning, the beauty of cooking asparagus on the stovetop is that you can add in any of your favorite spices during the cooking process.

Alternatively, you can really take it to the next level by using roasted garlic butter instead of regular unsalted butter.

I personally like spices like store-bought Italian seasoning or simple ground cumin and coriander and fresh ingredients like lemon zest, fresh chives, and fresh mint for seasoning.

How To Prepare Asparagus?

To prepare asparagus for cooking it in a skillet:

Rinse: Wash asparagus spears under cold water
Dry: Place them on a clean kitchen towel and dry them thoroughly.
Trim: To trim asparagus, you have two options – First, you can snap off the ends one by one. Or second, you can snap one spear (to find the natural breaking point), then bunch the rest of the asparagus spears together, line up the ends and trim at the same point where the one asparagus spear was cut.

Do I Need To Cut the Asparagus?

It is up to you. As you can see in the pictures, I sauteed my asparagus spears as a whole, but you can cut them into 2-3 inch pieces. The cooking time might change slightly (more on that below), but it will be just as delicious.

How To Make It?

To process of cooking asparagus in a skillet on the stovetop has 4 folds:

Start in a large skillet: Heat butter in a skillet over medium heat. I recommend a skillet large enough to accommodate all your asparagus easily without overcrowding it. If you do not have one, then you can cook it in batches.
Add in the asparagus: Transfer the dried asparagus to the skillet and cook, turning once or twice with kitchen tongs, until it is lightly charred on all sides. You can also check doneness by inserting a knife into a spear. It should be cooked if it comes in and out easily without any resistance.
Add the seasoning: Stir in the minced garlic, kosher salt, and ground black pepper. Saute asparagus with garlic for 30-45 more seconds until the garlic is evenly distributed but not burned.
Garnish & Serve: Transfer asparagus to a serving platter and garnish with shaved parmesan if using. Serve.

How Long Do You Saute It?

The cooking time for asparagus on the stove depends on how you are preparing your asparagus. I find that cooking whole asparagus spears takes a few minutes more than cooking asparagus cut into smaller (2-3 inch) pieces.

If you are pan-frying asparagus that are cut into small pieces, it takes about 5-6 minutes to cook them. However, if you cook whole asparagus spears, the cooking time might be around 6-8 minutes.

Additionally, if you are using thin asparagus spears, the timing might significantly change. If that is the case, I would keep a close eye on them after the 3-minute mark.

In either scenario, it is essential to make sure that you are not crowding the pan and making sure that the spears are distributed evenly.

How To Know If It Is Fully Cooked?

The best way to check doneness is by inserting a knife into the thickest part of an asparagus spear. If it comes in and out easily, it should be cooked. If not, let it cook for a few minutes longer.

Variations:

While I think asparagus sauteed in garlic and butter is truly delicious, there are a few other options you can try:

Make it vegan with olive oil and olives: Swap butter with olive oil and omit the parmesan cheese. If you like a bit of a salty kick, you can top it off with chopped & pitted kalamata olives.
Make it fresh with lemon: It is no secret that a squeeze of lemon juice brightens any dish and this sauteed asparagus recipe is no exception. I would even recommend zesting a lemon for extra freshness and color.
Top it off with fresh herbs: My favorite herbs to pair stovetop asparagus are fresh chives, basil, and mint.
Use different types of cheese: As you can see in the pictures, I went with shaved parmesan cheese, but crumbled goat cheese and feta can also be used.
Add nuts: I am a big fan of roasted and sliced almonds, but pine nuts are also great in this recipe. I would use ¼ cup per pound of asparagus.

How To Store & Reheat?

To Store: Bring sauteed asparagus to room temperature. Place in an airtight container and store in the fridge for up to 3 days.
To Reheat: Lightly pan fry with a teaspoon of butter or olive oil until it is warmed through. Alternatively, you can reheat it for 30 seconds in the microwave.

A Few Helpful Tips:

Adding garlic in the end: Since garlic cooks much faster and browns easily, I chose to add it in the end. The only time I recommend sauteing garlic with butter (in the beginning) is when you are using thin asparagus spears.
Do not overcrowd the pan for even cooking: If you are cooking for a crowd, it is best to saute asparagus in batches rather than cooking them all at the same time.
New to using asparagus in your cooking? Be sure to check out my detailed post on the best way to store fresh asparagus to extend its shelf life.

What To Serve It With?

You can serve this sauteed parmesan asparagus as a side dish with any of your main dishes. Here are a few of my favorite ones:

Sauteed Asparagus Recipe

Pan-Sauteed Asparagus flavored with butter, garlic and parmesan cheese. This simple recipe is the perfect side dish to serve with any of your meat, chicken, and fish recipes.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 3

Cook Time 7

Total Time 10

Servings servings

Calories 86kcal

Author Aysegul Sanford

Ingredients

1 1/2 tablespoons unsalted butter
1 lb. Asparagus rinsed, dried, and trimmed
1 clove garlic minced (1 large one or 2 small one)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese shaved or shredded (optional)

Instructions

Heat butter in a large skillet over medium heat.
Add in the asparagus in to the pan making sure to not to overcrowd the pan. Cook, turning a few times using tongs for even cooking for about 6-7 minutes.
Add in the minced garlic, salt and pepper. Give it a gentle stir. Cook for another 30-45 seconds or until garlic is lightly browned (but not burned).
Transfer onto a plate and garnish with shaved parmesan cheese. Serve.

Notes

Cooking Time: The cooking time might change based on the way you prepare your asparagus. As you can see in the pictures, I used whole spears. However, you can cut them in small (2-3 inch) pieces before cooking. I find that it takes a little shorter (due to increased cooking surface), 1-2 minutes less, if you do so.
Thin Asparagus: If you are using thin asparagus, be aware that it cooks much faster. I recommend keeping a close eye on it after the 3- minute mark.
Do not overcrowd the pan: If you are using a smaller skillet or want to saute more asparagus, I recommend you cook in batches rather them overcrowding the pan.
To Store: Place the leftovers in an airtight container and keep in the fridge upto 3 days.

Nutrition

The post Sauteed Asparagus appeared first on Foolproof Living.

The Best Cocktails, Appetizers, and Desserts for New Year’s Eve

Aysegul Sanford — Mon, 28 Dec 2020 10:14:00 +0000

Welcome the New Year with a bang! Whether you are looking for New Year’s Eve finger foods, creative appetizers, cocktails, or simple desserts to impress your guests, our top recipes are perfect for your New Year’s Eve celebration.

This round-up of New Year’s Eve recipes includes some of our most popular recipes, such as Black Eyed Peas Salad, Bread Dipping Oil, and Goat Cheese Dip. But those are just the tip of the iceberg, so scroll down to find your next recipe for your menu.

Delicious & Easy To Make Cocktails for Your NYE Party

No New Year party is complete without a signature cocktail. Here are a few of our favorites ranging from classic margaritas to Kentucky mules.

Pineapple Margaritas

Whether you like it frozen or on the rocks, these pineapple margaritas are great for any party, especially if they are accompanied by guacamole and nachos on the side.

Get the recipe

Spicy Jalapeno Margaritas

Fan of spicy Mexican food? Then this cilantro-infused Spicy Jalapeno Margaritas recipe is for you. This is a 5-minute cocktail recipe that is sweet, salty, and spicy all at the same time.

Get the recipe

Mango and Blackberry Vodka Cooler

This vodka cooler has been one of the most popular recipes on Foolproof Living, and for a good reason. Fresh (or frozen) mango and blackberries muddled with fresh mint, mixed in with vodka, and garnished with blackberries. I recommend making extra because, believe me, your friends will be asking for seconds.

Get the recipe

Kentucky Mule

Are you a fan of Moscow Mule? Then try this Kentucky Mule recipe. It is the ultimate holiday party cocktail. Not to mention, it is a great cocktail for Bourbon lovers. Made with only 3 ingredients, it comes together in just a few minutes.

Get the recipe

Raspberry Lemon Drop Martini

If you love lemon drop martinis, try this version made with raspberries (or any berries you can get your hands on). It is refreshingly delicious, visually appealing, and takes 5 minutes to make.

Get the recipe

Quick and Easy Appetizers For Your New Year’s Eve Gathering

Texas Caviar Recipe

This Texas Caviar is the best way I know how to incorporate black-eyed peas into your NYE celebrations. It comes together rather quickly and can be served as a salad or a snack with chips on the side.

Get the recipe

Muhammara

It is no secret that delicious dips are a must for any New Years’ Eve celebrations. And if you want to try something new, this Middle Eastern red pepper walnut dip is a must. It comes together in a food processor, and its leftovers make the best spread the next day.

And if you are a fan of serving dips, be sure to also try my Carrot Hummus and Eggplant Yogurt Dip recipes.

Get the recipe

Meat and Cheese Platter

No New Year’s Eve party menu is complete without a cheese board! Whether you need some help putting it together or you simply want to know about the best cheeses for charcuterie board, check out this post on how to put together a charcuterie platter with matching cheese and wine ideas.

Get the recipe

Spicy Candied Nuts

You can’t have a party without nuts. Ditch the store-bought candied nuts and try my spicy candied nuts recipe. They are naturally sweetened with cane sugar and flavored with cinnamon, cumin, red pepper flakes, and ginger.

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Mascarpone Stuffed Dates

Whether you serve them as an appetizer or a dessert, these mascarpone-filled warm dates are out of this world. Top them off with walnuts, pomegranate arils, and a drizzle of honey to make them even more delicious.

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Bread Dipping Oil

You know how when you go to an Italian restaurant and as soon as you sit down they bring dipping oil with warm bread to the table? This is the recipe for that dipping oil. Packed with dried or fresh herbs, it is one of the most popular New Year’s eve appetizers on the blog ever since it was published back in 2019.

I serve it with my olive bread, and people go crazy for it.

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Vegan Greek Nachos

If you are serving health-conscious friends, these vegan nachos are what you should serve them. Served with pita chips (instead of fried corn chips) topped off with fresh tomatoes, cucumbers, and chickpeas and drizzled with homemade herbed tahini dressing, it is the perfect appetizer for a crowd.

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Chicken Nachos

If vegan nachos are not for you, then you should try these sheet pan chicken nachos. Made by layering tortilla chips with cheese, shredded chicken, black beans, and tomatoes, these nachos will get everyone around the table.

Get the recipe

Cheesy Apple Bites

The easiest appetizer that you can put together in no time. Simply slice apples thinly, spread each slice with blue cheese (cream or feta cheese would also work) and sprinkle them with chives and pomegranate arils.

Get the recipe

Oven Baked Goat Cheese Balls

Herbed goat cheese rolled in crackers and baked in the oven for a crunchy outside and soft inside. This make-ahead-friendly appetizer can be served as a part of my Warm Goat Cheese Salad or by itself as an impressive tasty bite.

Be sure to make an extra batch because I know for a fact that these will be the first ones to disappear on your NYE buffet.

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Avocado Deviled Eggs

These no-mayo avocado deviled eggs are the perfect finger food for any party. Flavored with capers, jalapeños, and cilantro, they are easy to make.

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Baked Goat Cheese Dip

A combination of goat cheese, cream cheese, and parmesan cheese whipped with olive oil and baked in the oven for perfection. Serve warm with crackers, veggies, or fruits for a warm appetizer for any goat cheese lover.

Are you a lover of goat cheese? We are too! So much so that we have a page dedicated to helping you figure out What To Make with Goat Cheese.

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Black Eyed Pea Salad

If you follow the Southern tradition of serving black-eyed peas to bring luck and prosperity in the new year, make this black eye pea salad a part of your New Year’s eve cocktail party menu. It is a great salad recipe that is also a crowd-pleaser.

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Frozen Mozzarella Sticks in The Air Fryer

I think we can all agree that no party is complete without a gooey mozzarella cheese stick with a delicious marinara sauce served on the side. I make mine in the air fryer as it is the quickest way to cook them. If you have an air fryer, try this recipe! It takes 10 minutes from start to finish, and it is great for a crowd.

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Healthy Sweets For Your New Years’ Eve Party

Almond Flour Chocolate Cupcakes

These flourless chocolate cupcakes are made in a bowl in less than an hour. They are made with gluten-free almond flour and minimally sweetened with maple syrup.

And if you can’t get enough of chocolate, check out my round-up of healthier, easy chocolate desserts.

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Mini Lemon Tarts

These mini lemon tarts are the perfect bite-sized dessert for a crowd. They are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes of hands-on time.

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Almond Flour Cookies

These vegan and gluten-free almond flour cookies are packed with chocolate chips. Made in one bowl with only 6 ingredients and in less than 30 minutes, they are the perfect cookie to serve at your NYE party.

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Cranberry Poached Pears

If you want a dessert that is on the lighter side, try this honey-sweetened cranberry poached pears recipe. I served it with mascarpone to balance out the sweetness and for extra creaminess. They come together rather quickly and make an impressive winter fruit dessert.

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Baked Brie with Berry Compote

Take the classic French brie and turn it into a masterpiece! This baked brie recipe is somewhere between an appetizer and a dessert. Simply bake brie in the oven and top it off with homemade blackberry compote and candied pecans.

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15+ New Years Eve Appetizers, Cocktails, & Desserts – Texas Caviar Recipe (A Reader Favorite)

This Texas Caviar recipe is a reader favorite during the New Years Eve celebrations. I think it is mostly because it uses black eyed peas in the recipe, comes together easily, and feeds a small crowd.

Course Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 443kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup olive oil
1 tablespoon lime zest
4 tablespoons lime juice freshly squeezed
1 teaspoon ground cumin
½ teaspoon smoked paprika sweet or hot
¾ teaspoon kosher salt
½ teaspoon honey
2 cloves of garlic minced

For The Caviar Dip:

1 15 oz. can black beans drained and rinsed*
1 15 oz. can black eyed peas drained and rinsed*
½ cup whole corn kernels I used canned corn but drained it first
3 scallions both white and green parts are chopped
⅓ cup red onion chopped finely or diced
3 small bell peppers chopped approx. ¼ cup
1 small jalapeno pepper seeded and chopped
½ cup cherry tomatoes sliced thinly
½ ripe avocado cut into small cubes
½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

Your favorite hot Sauce
Tortilla Chips

Instructions

To make the dressing: Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
Drizzle the dressing over the salad. Give it a gentle mix.
Taste for seasoning and add in if necessary.
Add in a few dashes of your favorite hot sauce (if using) and serve with tortilla chips.

Video

Nutrition

The post The Best Cocktails, Appetizers, and Desserts for New Year’s Eve appeared first on Foolproof Living.

Baked Goat Cheese Dip Recipe

Aysegul Sanford — Fri, 18 Dec 2020 07:32:00 +0000

This post has been sponsored by Vermont Creamery, but as always all opinions are my own.

For years, my go-to recipe for an easy appetizer was my Pecan Baked Brie that I shared a few years ago. But this holiday season, I wanted to come up with another classic so here I am with a delicious goat cheese appetizer: Baked Goat Cheese Dip recipe.

If you have friends who love goat cheese, this creamy and warm goat cheese dip is guaranteed to knock their socks off. Because let’s face it, who can say no to melted goat cheese served with crackers, veggies, and fruits? Especially when it is served with a drizzle of honey…

How To Make Baked Goat Cheese

This stupid easy to make Baked Goat Cheese dip comes together in less than 20 minutes and can be served by itself with veggies, fruits, and crackers or as a part of a meat and cheese platter, especially if you are entertaining in your house.

The recipe for this easy goat cheese appetizer has 2 folds.

First, you place goat cheese, shredded Parmesan cheese, and cream cheese in the bowl of a food processor. Drizzle it with a little bit of olive oil and sprinkle it with some black pepper. Then, you whip it up until all ingredients are fully combined.

I chose to keep the recipe simple, but if you want, you can add in other ingredients like fresh herbs, roasted nuts, or even sun-dried tomatoes. If you do so, be sure to process them until everything is fully mixed.

Second, you transfer the cheese mixture into an oven-proof bowl, lightly coat it with oil, and bake in a pre-heated 400 degree oven for 17-18 minutes or until the top turns lightly golden brown and it starts bubbling.

As you can see in the photos, I used my favorite, Vermont Creamery’s goat cheese. I love their goat cheese, not only because they are incredibly delicious, but also because I have had a chance to attend one of their Vermont Cheese Camp events and see how dedicated they were to produce a high-quality product with my own eyes.

For this baked cheese dip recipe, I used their plain goat cheese. They recently added flavored goat cheeses to their collection. Flavors like honey, blueberries, and even smokey pepper jelly.

I bet you this simple goat cheese dip recipe would be great with those flavors as well.

A Few Helpful Tips for the Best Baked Goat Cheese Dip

Can I use a different cheese than parmesan? Yes, as a matter of fact I recommend trying this with shredded cheddar (instead of Parmesan cheese) and turning it into a yummy hot cheddar goat cheese dip. If you decide to do so, you can use the same amount of cheddar.
Can I make it ahead? Yes, you can. Simple whip everything up in the food processor, place the mixture into the bowl you plan on baking, cover it with stretch film, and keep it in the fridge. Bake it right before you are ready to serve to make sure that it is nice and warm.
Can I freeze it? I wouldn’t recommend freezing this dip.
What can I do with leftovers? I doubt that you’ll have leftovers, but if you do you can use this dip to spread on a piece of toast and top it off with roasted vegetables, like I did in this Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam recipe.

If You Liked This Easy Goat Cheese Appetizer, You Might Also Like

Other Goat Cheese Recipes You Might Like:

Shaved Brussel Sprout Salad with Goat Cheese
Roasted Beet Salad with Goat Cheese
Goat Cheese Quiche
Asparagus and Goats Cheese Tart
Want more? See all of my Best Goat Cheese Recipes

Baked Goat Cheese Dip Recipe

This Baked Goat Cheese Dip recipe is a super easy and quick to make appetizer that you can serve throughout the year for all your entertaining needs.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 224kcal

Author Aysegul Sanford

Ingredients

8 ounces Vermont Creamery Goat Cheese
4 ounces cream cheese
¼ cup grated parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons olive oil plus more for coating at the end
1 tablespoon minced chives

Instructions

Pre-heat oven to 400 degrees. Place goat cheese, cream cheese, parmesan cheese, black pepper, and olive oil in the bowl of a food processor. Pulse a few times to break the goat cheese logs and then process until fully mixed, 30 seconds or so.
Transfer to an oven-proof bowl. Smooth out the top with the back of a spoon and brush it with a little bit of (no more than ½ teaspoon) olive oil.
Bake in the oven for 16-18 minutes or until it starts bubbling.
Serve immediately with crackers, veggies, and fruits.

Video

Notes

Can I use a different cheese than parmesan? Yes, as a matter of fact I recommend trying this with shredded cheddar (instead of Parmesan cheese) and turning it into a yummy hot cheddar goat cheese dip. If you decide to do so, you can use the same amount of cheddar.
Can I make it ahead? Yes, you can. Simple whip everything up in the food processor, place the mixture into the bowl you plan on baking, cover it with stretch film, and keep it in the fridge. Bake it right before you are ready to serve to make sure that it is nice and warm.
Can I freeze it? I wouldn’t recommend freezing this dip.
What can I do with leftovers? I doubt that you’ll have leftovers, but if you do you can use this dip to spread on a piece of toast and top it off with roasted vegetables, like I did in this Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam recipe.

Nutrition

The post Baked Goat Cheese Dip Recipe appeared first on Foolproof Living.

Roasted Delicata Squash

Aysegul Sanford — Tue, 29 Sep 2020 09:28:00 +0000

Every time I go to the farmer’s market I find myself wanting to buy everything. Truth be told, in the past, there have been instances where I purchased more than we can consume. Sadly, things ended up going bad and later in the trash. Nowadays, I go there with a detailed ingredient list for what I plan to cook for the week, but the urge is still there.

I did not plan on cooking delicata squash recipe this week. At least until I overheard two ladies talking about how yummy they are as a healthy snack at the farmstand. We have been trying different versions of delicata squash recipes but it’s been a while since we roasted them in the oven.

Coincidently, on the same day, I received Athena Calderone’s new cookbook, Cook Beautiful, in the mail and the first recipe that got my attention was her roasted delicata squash agrodolce.

Talk about a sign from above.

If you are new to cooking delicata squash like I am, I thought it would be helpful to answer some of the FAQs. Here are some of the questions I had:

What is Delicata Squash?

If you are new to cooking delicata squash, you might be wondering what it is. As the name suggests, it is a squash with delicate skin. According to this Wikipidia article, even though it is mostly consumed as winter squash, it belongs to the same species of summer squash like zucchini and pattypan squash.

Some people also call it, long striped squash.

When is It is in Season?

Depending on where you live, delicata squash season usually starts from early September and is available through late January.

How To Pick Delicata Squash?

When buying delicata squash look for the well-shaped ones that are heavier for their size. Touch all sides and examine the skin for soft spots. As long as there is no softening in the flesh and it has a light yellowish creamy color with long green stripes, it should be good to go. If it is more on the orange side then it might be overly mature.

How to Cook Delicata Squash?

My favorite way to cook delicata squash rings is to roast them in the oven but below I will also share with you how I cook in the microwave as well.

How to roast?

To roast them, simply place sliced and deseeded delicata squash rings on a sheet pan, drizzle it with some olive oil, salt, and pepper, and roast it in a 375-degree F oven.

Additionally, while roasting it with a little bit of oil, salt and pepper would do it, there are a few ways to take it to the next level. My favorite one is to add a few tablespoons of honey (or maple syrup would work too) into the dressing.

The added sweetness mixed in with the already sweet delicata winter squash helps it get caramelized during the roasting process and brings out its nutty and sweet flavors even more.

If you prefer, you can use maple syrup or brown sugar in place of honey as well.

How Long To Roast?

It takes around 30 minutes for the delicata squash slices to fully cook. Though I recommend flipping them halfway through the roasting process.

What To Do With the Seeds?

Don’t throw away the delicata squash seeds. I have not tried this just yet, but most people rinse and drain them and then roast it in the oven under the broiler for a few minutes. Also, this Toasted Delicate Squash Seeds recipe looks really good.

How To Prepare For Roasting?

To prepare delicata squash for roasting, slice it in 1-inch slices, scoop out the seeds and discard the ends. If you want, you can also cut the delicata squash lengthwise and remove the seeds to roast the halves on a sheet pan.

Can I Eat The Skin?

Yes, you can. As a matter of fact, you should because it is full of nutritional fiber. Plus, since it is super thin it disappears in your mouth.

What Does This Dish Taste Like?

Baked delicata squash tastes sweeter than most other squash including butternut squash and sweet potato squash. It tastes somewhere between sweet corn and pumpkin pie making it a perfect healthy snack to munch on.

The Microwave Cooking Method

While I know that I am a fan of roasting it, you can also cook delicata squash in the microwave. To do so:

Place the rings in a microwave-safe bowl.
Add in 1/2 cup of water or vegetable broth.
Cover it with a lid or stretch film.
Cook 4 minutes. Flip each ring and cook for another 4 minutes or until they are easily pierced with a knife.
Drain the liquid and enjoy.

Sweet & Sour Drizzle Sauce To Take This Recipe To The Next Level

Another way to truly up your roasted delicata squash game is to drizzle it with agrodolce sauce as Athena Calderone did in her book, Cook Beautiful.

To be honest, when I first saw the recipe I didn’t know what “agrodolce” meant. Come to find out, it is a traditional Italian sauce made by reducing sour and sweet elements like vinegar and sugar. In her recipe, Athena drizzles the freshly roasted crispy delicata squash rings with this traditional sauce. In her version of agrodolce, she uses minced habanero chili, white wine vinegar, and honey.

While you might think of this sauce as an unnecessary step, I beg to differ. The sweet, sour and spicy sauce elevates the humble roasted delicata squash to a restaurant-quality dish.

There you have it… Whether you want to enjoy it as a healthy snack or serve it as a side dish in your upcoming holiday parties, this easy-to-make roasted delicata squash recipe is guaranteed to impress.

If You Liked This Healthy Recipe, You Might Also Like

Slow Cooker Butternut Squash Lentil Stew
Roasted Butternut Squash Cubes
Roasted Kabocha Squash Soup
Roasted Acorn Squash Salad
Turkey Pumpkin Chili
Vegan Stuffed Acorn Squash
Whole Roasted Carrots
Need more inspiration? Check out all our vegetable side dishes

Roasted Delicata Squash Recipe

Whether you serve it as a healthy snack or a luxurious side dish, this roasted delicata squash recipe is an autumn classic that will impress.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 235kcal

Author Aysegul Sanford

Ingredients

For the roasted squash:

2 Delicata squash 1 pound each, rinsed, seeds removed & cut into ½-inch slices
3 tablespoons extra virgin olive oil
2 tablespoons honey
¾ teaspoon kosher salt
¼ teaspoon black pepper

For the sweet & sour (agrodolce) drizzle sauce: (optional)

1 small ½ teaspoon red habanero (or any other hot) chili, minced
⅓ cup white wine vinegar
Zest of a lime
Juice of a lime 2-3 tablespoons, freshly squeezed
Pinch of salt
2 tablespoons pepitas aka pumpkin seeds

Instructions

Pre-heat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
Serve immediately.

Notes

Alternatively, you can microwave delicata squash. To do so:

Place the rings in a microwave-safe bowl.
Add in 1/2 cup of water or vegetable broth.
Cover it with a lid or stretch film.
Cook 4 minutes. Flip each ring and cook for another 4 minutes or until they are easily pierced with a knife.
Drain the liquid and enjoy.

Nutrition

This recipe is adapted from Athena Calderone’s cookbook with minor changes, Cook Beautiful.

This recipe post was originally published in October 2017. It has been updated with additional information with no changes to the originally published recipe in September 2020.

The post Roasted Delicata Squash appeared first on Foolproof Living.

How to Make a Charcuterie Board? (Meat and Cheese Platter)

Aysegul Sanford — Wed, 23 Sep 2020 13:30:33 +0000

Meat and Cheese Tray Ideas

This post is sponsored by Layer Cake Wines, but all opinions are mine.

There is no doubt that winters are long and brutal in Vermont. To be honest, just the thought of wearing turtlenecks and boots in a few short months give me the chills. However, after almost 2 years of calling this beautiful state home, I know one thing to be true: The chance to experience the beauty of the transition from summer to fall is worth every minute of those merciless cold months.

What I love about it the most is that the days are still long enough to enjoy the beauty of the foliage with cooler (but comfortable) temperatures that makes it a joy to be outdoors. Gatherings with friends and family become a frequent occasion before we head inside for the colder months.

In the next couple of weeks, a few friends will be coming over from Atlanta to join us witness the season change. As you can imagine there is a quite a bit of entertaining in my near future. And when it comes to easy outdoor entertaining, my go-to set up has always been a beautiful meat and cheese platter.

That is why today I thought I could share my tips on how to make the best cheese and meat platter with the hopes of giving you some party tray ideas as we approach the holiday season. Additionally, since I always serve it with a variety of wines, I partnered up with Layer Cake wines to share some of my wine, charcuterie, and cheese pairing suggestions to help you as you prepare your own.

I’ll be utilizing these tips for some light entertaining and gathering with friends, but be sure to bookmark this post to be used for dinner party tips, pre-holiday celebrations, and more!

What is a Charcuterie Board?

Did you know one of the most frequently asked questions in Google on the subject is what is a meat and cheese tray called? Knowing that I think it is important to address what I would name such an arrangement.

I am sure you have seen such a party platter being sold in supermarkets during the holidays. While they refer to it as “Meat and Cheese Platter” or “Meat Cheese Tray”, the most commonly used name is Charcuterie Board.

According to the definition on Wikipedia, Charcuterie is a French term for a branch of cooking devoted to primarily pork meat products. It was originally intended as a way to preserve meat before refrigeration was invented.

Nowadays, with the increased availability and popularity of cured meat (aka cold cuts) made from various meats, the name Charcuterie is used as a general term for all kinds of preserved meat including bacon, ham, confit, salami etc.

And if this word is new to you, the correct way to pronounce it is “shahr-ku-tuh-ree”.

So, in light of this information, what we refer to as Charcuterie Board here is a board prepared with various cold cuts (cured meat). Nowadays, most Charcuterie Boards are also arranged with various cheeses, dried fruit, nuts, crackers, and served as an appetizer.

How To Make The Best Meat and Cheese Tray

I don’t know about you, but I believe a charcuterie and cheese board is much more than throwing a few pieces of cheese and cold cuts on a board and serving it with crackers or bread. While that is certainly acceptable, I look at it as a form of art and an opportunity to feed the eyes of your guests before you satisfy their palates.

With that being said, choosing the right combination of wine, cheese, meats, crackers, and other accompaniments takes a little bit of planning, but hopefully, with my tips, it will be an easy one and you will master the art of preparing a gorgeous meat and cheese tray for your guests.

Pick your cheese

Lucky for us, nowadays most supermarkets have a section for a variety of cheeses that goes beyond your usual provolone, cottage, mozzarella, and cheddar cheeses. When it comes to picking the cheese for my meat and cheese tray, I think about 2 things:

1. Taste and Texture:

It is no secret that cheeses come in a variety of tastes and textures. When setting my platter, I always go for odd numbers as I find that to be most visually appealing. I also love to choose a different texture for each type of cheese I am placing on my cheese board.

Below are my favorite ones:

Aged: Gouda, Sharp Cheddar, Gruyere
Soft and creamy: Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella
Crumbly: Goat and Feta Cheese
Firm: Parmigiano Reggiano, Manchego, Gouda
Smoked: Smoked Gouda, Provolone, and Cheddar
Blue cheese: Gorgonzola, Stilton, Roquefort

Each of these cheese varieties has its unique flavor, texture, and smell. I personally do not mind smelly cheeses but I know that some people don’t care for them. That is why, if you are serving new friends (or people whose preferences you are not familiar with), I recommend staying away from smelly cheeses like Epoisses, Stilton, and Gorgonzola.

2. Wine and Cheese Pairing:

Another important factor when picking cheese for your cheese and meat platter is wine pairing. Similar to the cheese, I try to stick to odd numbers when it comes to types of wine I serve. For my Ultimate Fall Cheese and Meat Platter, I picked Layer Cake Wines’ Shiraz, Malbec, and Chardonnay (but would also recommend their Cabernet Sauvignon). I find their wines to be richly layered and full-bodied. Additionally, they take pride in creating and curating wines by way of cultural immersion with one wine team that travels the world, carrying out harvests and making wines inspired by each region’s culture and people. Below are a few of my favorite wine and cheese pairings to get you started:

Malbec (chocolate tones): Sharp aged cheddar and aged Manchego
Shiraz (cocoa and dark fruit flavors): Aged Jack and smoked Gouda
Chardonnay (clean, crisp fruit flavors): Brie
Sauvignon Blanc (citrus notes): Soft cheese like Mozzarella, Burrata, cream cheese or firm cheese like Gruyere
Pinot Noir (light to medium-bodied): Manchego, Fresh Sheep’s Milk Cheese
Cabernet: Cheddar, Smoked Gouda, and sharp cheeses like Irish Dubliner

In my meat and cheese platter, I paired my wine with Brie, smoked Gouda, sharp Vermont Cheddar, and Manchego. The bold yet smooth and richly flavored taste of Layer Cake Wines paired perfectly with these cheeses.

Pick your meat (aka charcuterie)

You might ask, what does Charcuterie mean? It is the French term that is used for cold cooked meats collectively. Also, stores that sell cold cooked meats are called Charcuterie.

When picking meats for a charcuterie board, I always go with the equal number of cheeses I used. In other words, if I use 3 types of cheeses I pick 3 types of meats.

Below are a few of my favorite charcuterie meats list:

Dry Cured Salami: Made of beef or pork and mostly air dried
Prosciutto: Italian Dry Cured Ham
Sopressata: Italian Dry Salami
Mortadella: Italian Sausage

Last but not least, I usually include bite sized beef, turkey or pork jerky. Some people call jerky, “The American Charcuterie” and if you have ever had one you know how delicious it is.

Crackers and bread

I think we all can agree that you need a vehicle to get all this goodness into your mouth. That is where crackers and bread come into play. Thankfully, even in our small town, our grocery stores offer a variety of crackers and breadsticks to choose from. I am big fan of gourmet crackers that has sweet and nutty notes to them, but feel free to choose whatever you prefer.

In terms of bread, I love a loaf of crusty French baguette because it offers the perfect portion size after it is sliced.

Other Charcuterie Board Ideas

In addition to variety meats and cheeses, I use a few other accompaniments to add-on and balance the layers of flavors in my charcuterie and cheese board.

Below are a few of my go-to accompaniments:

Sweets: To balance all the salty and umami flavors provided by cheese and meats, I use sweet condiments like fig jam (or other seasonal preserves), local honey (with the comb), and fresh fruits and veggies in season. I love that sweets not also “sweeten” the board and mellows the flavors, but also add color making it visually impressive. Additionally, sweet additions allow me to make it seasonal.
As you can see in these cheese platter images, I went grapes, kumquats, pears, and fig preserves as I was going for more of a fall theme.
Crunchy: A handful of nuts are good for adding crunch and making the meat and cheese tray look full and abundant. I love pistachios and Macadamia nuts, but you can use any nuts you like. Or if you have the time, make my Spicy Candied Nuts for a next-level delicious nut spread.
Olives and Pickles: Though they are savory, I think the tartness coming from olives and pickles are always welcome on a charcuterie and cheese board. I usually go for a mixture of black and green olives and cornichon, but feel free to serve whatever olives and pickles you like.
Dips: If you have time, feel free to make a few dips (enhanced with fresh herbs) to add color and variety to your spread. I usually go with beet or Homemade Mediterranean Hummus and Roasted Red Pepper and Walnut Dip. Served with cheese and crackers, they are great if you are serving a crowd.
The Company: The best part about creating a Meat and Cheese platter with perfect wine pairings is sharing it with your friends, family, neighbors, etc. and equally good conversation.

How To Arrange a Meat and Cheese Platter

Before I let you go, I wanted spend a few minutes and talk about the aesthetics of putting together a few cheese and charcuterie board. While there are endless possibilities, below are a few things I learned over the years of creating my own cheese trays:

What to serve your cheese and meat on?

I usually use a wooden cutting board, rustic wood cheese plate, wooden lazy susan, or a pre-cut marble to set it all up. If you are serving to a large crowd and those options are too small, you can also get a piece of wood cut to your liking at your closest hardware store and use it as your backdrop.

In the past, when I used pre-cut wood I covered it with parchment paper before I placed the cheese and meat on top. Since the whole board was covered with all the goodies the parchment paper was not visible. Alternatively, you can use food-safe finish to paint the board.

What is the best portion per serving?

My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.

How far in advance it is best to set up the cheese and meat platter?

The answer to this question depends on the weather (if you are serving it outside) or the temperature of the room you are serving it in. However, if you are serving it in room temperature or not-so hot outdoor temps, I recommend setting it up 20-30 minutes before your guests arrive.

Alternatively, if your fridge has enough space to accommodate a big cheese board, you can arrange the meat and cheese and cover it tightly with stretch film a few hours before serving. This way, right before you are ready to serve you can add all the other goodies onto your board.

What is the best way to serve cheese?

When it comes to cheeses, I do my best to make sure that they are finger-food friendly. In other words, I want my guests to be able to easily pick it up without needing a utensil or with the help of a toothpick. For that reason, if the cheese is firm I make sure to slice it thinly or cut into smaller bite-size cubes.

If the cheese is a soft spreadable cheese, then I make sure to place a cheese knife alongside so that my guests can easily spread it on their crackers or bread.

When you are placing the cheese on the platter I recommend making sure to leave room on each side of the cheese so you alternate the cheese with meat and fill in the gaps using small fruit, nuts, and crackers to make it look full.

On a final note, cheese taste best when it is served at room temperature so I recommend taking it out of the fridge 10-15 minutes before serving.

What is the best way to serve charcuterie?

You can certainly arrange the meat alongside the cheese, but if you don’t mind getting a little creative, you can also wrap fruit with some of these cold cuts.

As you can see in the pictures, I wrapped sliced cantaloupe with a few thin slices of prosciutto and breadsticks with soppressata. You can change up the fruit with whatever is in season to add color and sweetness to your cheese board.

A carefully curated meat and cheese platter is an easy, yet elegant way to turn an otherwise not-so-exciting appetizer to a gourmet dish that is delicious and visually appealing. So next time you are entertaining, treat your guests with a combination of artisanal craftsmanship and global flavors all in the form of meat and cheese. And while you are at it, be sure to pick up a few bottles of Layer Cake wines to enrich the experience and wow your guests.

WANT MORE CHEESY GOODNESS? Check out my Best Goat Cheese Recipes for more ideas.

Charcuterie Board Recipe

Get all my favorite pairings for the best meat and cheese tray and learn how to make the best charcuterie board for all your entertaining needs.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings people

Author Aysegul Sanford

Ingredients

3 Different Types of Cured Meats sliced or cubed (I used Salami, Prosciutto, Beef Jerk)
3-4 Different types of Cheese served as a whole or sliced, ideally one aged, one soft, and one firm or smoked (I used Gouda, Sharp Cheddar, Brie, and Manchego)
1 cup 2-3 Types Seasonal Fresh Fruit, I used Cantaloupe, Grapes, and pears (or dried fruit)
1-2 Types of Nuts I used pistachios
1-2 Kinds of Crackers or Bread I used crackers and sliced French baguette)
½ cups of mixed olives
½ cup pickles optional
1 Dip of your choice Optional, A few of my favorites are hummus and muhammara

Instructions

To Arrange a meat and cheese board:

Bring in a cutting board or a cheeseboard.
Arrange the cheeses and charcuterie meat on top. I personally like to arrange it as one cheese and one cold cut followed by another cheese and another cold cut.
If you have space on the board, dried & fresh fruits, nuts, crackers, olives, and pickles around. If not, place in small cups and place next to the meat and cheese platter.

To Serve:

If serving with a dip, place it in a bowl over a small plate and serve with more crackers or bread like I did in the pictures.
Pair up with your favorite wine and serve right away.

Notes

How far in advance it is best to set up the cheese and meat platter? Most of these ingredients are best when they are served at room temperature so I would recommend taking them out of the fridge 20-30 minutes before serving.

Best Portion for Serving: My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.

The post How to Make a Charcuterie Board? (Meat and Cheese Platter) appeared first on Foolproof Living.

Deviled Eggs Without Mayo

Aysegul Sanford — Tue, 07 Apr 2020 13:31:05 +0000

I have always had a love and hate relationship with mayonnaise. It’s one of those condiments that I can only consume in small doses. If you are like me, not a fan of mayo, I have some good news for you. I finally figured out the best substitute for mayo in deviled eggs and how to make deviled eggs without mayo (or sour cream).

The answer is simple: Use creamy avocados in place of mayonnaise. Inspired by my homemade avocado salad dressing, the avocado filling is a great mayonnaise alternative that surprisingly tastes like mayonnaise. Not to mention, it makes a guilt-free and healthy deviled eggs recipe with a modern twist. It is also a tasty appetizer to serve everyone in your family or any of the mayo haters in your life.

As we are getting closer to the Easter weekend, I plan on serving them along with my Five Bean Salad, No Mayo Coleslaw, and Deviled Egg Potato Salad.

These healthy avocado deviled eggs are perfect for potlucks, picnics, game day, and even as a protein-pack snack or an easy appetizer. If you are looking for an alternative to classic flavors and want to try something new, make this your new Easter eggs recipe.

Recipe Ingredients

The main ingredients for this avocado deviled eggs recipe are large eggs, avocado, olive oil, white wine vinegar, capers, dijon mustard, jalapeno, garlic, fresh cilantro, paprika, radishes, and chives.

Ingredient Notes Substitutions:

Ripe Avocados: Be sure to pick out a ripe avocado. Softer, ready-to eat avocados make the most delicious creamy avocado filling
Vinegar: You can use apple cider vinegar in place of white wine vinegar. If you do not have vinegar, you can use an equal amount of the pickle juice of capers as well.
Not a fan of cilantro? Either omit it or use fresh parsley or chives instead
Mustard: I like the kick that I get from Dijon mustard but yellow mustard can also be used
Additional seasoning: I used the good old salt and black pepper here, but feel free to season it with your favorite spices. A sprinkle of paprika, cayenne pepper, ground cumin, or Everything but the bagel seasoning are a few good examples.

How To Make

Start by cooking eggs

Before I talk more about how to make this easy recipe, I want to talk about how I cook my eggs. Because as you know, the backbone of deviled eggs is perfectly cooked hard boiled eggs. As someone, who had her fair share of overcooked eggs (with black spots around the edges of the egg yolks), I feel like I nailed it down.

First, make sure that your eggs are at least a week old. If you use freshly picked eggs, it will be really hard to peel them later. Second, make sure that your pan is big enough to accommodate all of the eggs in a single. If your pan is too small the eggs will not cook evenly.

Place the eggs in a pan and cover them with 2-inches of water. Bring them to a full boil (or some people call it, rolling boil).

As soon as it does, take your eggs off the heat, put the lid on, and let them sit for 10-12 minutes. Meanwhile, prep an ice water bath by placing cold water in a bowl with a few ice cubes. Using a slotted spoon fish out the eggs and place them into the ice bath to stop the cooking process.

Crack each hard boiled egg and peel it under running water: Simply, crack the egg, roll it on the counter and peel it under cold running water.

How To Make The Egg Filling:

The secret to the most delicious deviled eggs without mayonnaise is the creamy avocado filling. The ingredient list might look long, but I bet you already have everything in the pantry. Follow the basic steps below to make it:

Get the ingredients ready: Place the cooked yolks, a ripe avocado, seeded jalapenos, fresh cilantro, capers, dijon mustard, and a splash of vinegar in the bowl of a food processor.
Process in the food processor: Give it a few pulses, stop the machine, and scrape the sides. Continue to do this until the avocado filling is nice and smooth.
Prep for assembly: Once the mixture is ready, use a disposable piping bag (affiliate link) or a plastic bag with a star tip to fill the white halves.

How To Pipe Deviled Eggs

My favorite part of making deviled eggs for Easter is the assembly. To pipe deviled eggs to create your masterpiece follow the steps below (or watch the video in this post for a visual):

Use a disposable piping bag with a star tip: Cut the bottom part of a disposable piping bag (or a freezer bag) with a pair of scissors. Place a star tip (affiliate link) at the bottom.
Use a tall glass: Place it in a tall glass and fold the excess liner over the rim.
Fill it with the avocado filling: Spoon the creamy mixture into the bag and push it gently towards the bottom.
Start piping: Collect the edges of the piping bag, get the air out as much as you can. Hold the piping bag at a 45-degree angle in the middle of an egg white and fill using a gentle swirling motion. Continue with the rest of the egg whites.

How To Make Ahead Store:

If you were planning to make these healthy mayo-free deviled eggs with avocado ahead, I would recommend:

Doing it only a day before
Assembling them right before you are ready to serve them.

Here is why; If you have ever made guacamole you know that avocado starts browning as it sits. The same thing happens in this avocado deviled egg recipe. If you fill the egg whites too early, the filling starts to brown.

This doesn’t affect the taste, but the beautiful green color turns brown. You can slow down the browning by drizzling a few drops of freshly squeezed lemon juice (or lime juice), but it will still brown if it sits for a long time.

If you decide to make them ahead, this is what I would do:

Egg Whites: Place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
The avocado yolk mixture filling: Transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) making sure that it is completely covered, and keep it in the fridge in an airtight container until you are ready to assemble.

Similar Recipes You Might Also Like:

All in all this healthy and deliciously creamy deviled eggs recipe makes the best gluten-free and dairy-free appetizer. Whether you serve it during Easter, as a part of your game day food, or your other spring/summer gatherings, it is guaranteed to impress. Below are a few more recipes that you might also like:

If you try this Deviled Eggs No Mayo recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Deviled Eggs Without Mayo Recipe

These Deviled Eggs Made Without Mayo are guaranteed to be the first to disappear in any of your gatherings. They are creamy, tangy and oh-so good. Plus, they are much healthier than the mayo filled deviled eggs. So why not change things up a bit and give this recipe a try?

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings egg halves

Calories 80kcal

Author Aysegul Sanford

Ingredients

6 large eggs
1 ripe avocado
2 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar or apple cider vinegar
1 teaspoon capers
¼ teaspoon Dijon mustard or grainy or yellow mustard
1 tablespoon jalapeno seeded and minced
1 small clove of garlic peeled and minced
1 tablespoon fresh cilantro
pinch paprika
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 radish thinly sliced as garnish
1 tablespoon chives chopped as garnish

Instructions

Place eggs in a single layer at the bottom of a saucepan. Cover them with 2-inches of water. Bring it to a full (or rolling) boil. Remove from the heat, cover the pan with a lid, and let it sit for 10-12 minutes. As you are waiting, place a large bowl with cold water and a few cubes of ice. Remove your eggs with a slotted spoon and place them into the cold water. This will stop the cooking. Let them cool for a minute and then start peeling.
Slice each egg in half, lengthwise and remove the yolks. Set egg whites on a plate and set it aside.
Place egg yolks in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse 4-5 times in 1-second intervals. Scrape the bottom and sides of the bowl with a spatula and repeat until it is perfectly pureed. Taste for seasoning and add in if necessary.
Place the yolk mixture in a piping bag fitted with the star tip. Alternatively, you can use a clean Ziploc bag and cut a small opening in the corner. Pipe the mixture into the hole of each egg white.
Garnish each egg with a slice of radish and some chives. Serve.

Video

Notes

Make-Ahead Instructions: If you were planning to make these healthy mayo-free deviled eggs with avocado ahead, I would recommend doing it only a day before and assembling them right before you are ready to serve them. Here is why; If you have ever made guacamole you know that avocado starts browning as it sits. The same thing happens in this avocado deviled egg recipe. If you fill the egg whites too early, the filling starts to brown.
This doesn’t affect the taste, but the beautiful green color turns brown. You can slow down the browning by drizzling a few drops of freshly squeezed lemon/lime juice, but it will still brown if it sits for a long time. If you decide to make them ahead, this is what I would do:

1. Egg Whites: Place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
2. The avocado yolk mixture filling: Transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) make sure that it is completely covered, and keep it in the fridge until you are ready to assemble.

As you will see in the recipe above, I only used 6 large eggs to make this no mayo deviled eggs recipe. I think it is important to mention that, even after you place all the ingredients in the food processor it barely fills the bottom of the food processor. If you are like me, using a 9-cup food processor, you might have to stop the machine a few times and scrape the bowl (and the sides) to get a really smooth mixture. And if you are making it for a crowd, you can always multiply the recipe.

Nutrition

The post Deviled Eggs Without Mayo appeared first on Foolproof Living.

The Best Muhammara Recipe

Aysegul Sanford — Fri, 10 Jan 2020 18:46:27 +0000

My aunt was the queen of Muhammara sauce! It was a vegetable dip I grew up eating. We literally put it on everything – pasta, eggs, vegetables – and brought it to all our special occasions. Being one of the popular recipes of the Turkish Cuisine, pita chips and muhammara dip was our version of bread and butter.

If you’ve never heard of this Middle Eastern pepper sauce, prepare to be amazed! Similar to its simpler version roasted red pepper walnut dip, it is robust in flavor with sweet red peppers, nutty walnuts, and pomegranate molasses added to it to make it closer to its traditional version. All you need is a food processor and 30 minutes for a Meditteranean-inspired dip that is bright in both color and flavor! Intrigued? Let’s break it down.

If you are a fan of Middle Eastern dips and sauces, be sure to check out my Eggplant Yogurt Dip (a recipe similar to baba ganoush), Roasted Carrot Hummus, Mediterranean Hummus, and Roasted Vegetable Dip recipes as well.

Key Ingredients

To make this Mediterranean red pepper sauce, you will need the following ingredients:

Red Bell Peppers – Purchase fresh, organic, sweet red bell peppers the day you are going to prepare the dip for the best flavor. If you’re in a pinch, jarred roasted red peppers can be substituted, however, it’s worth noting that the flavor of homemade roasted red peppers is much sweeter than using ones from a jar and the texture is softer.
Raw Walnuts – Toasting the walnuts beforehand brings out more of their nutty, creamy flavor. I like to purchase a bulk of walnuts and toast them in a single layer on a large baking sheet in a 350-degree oven until light golden brown (about 7 minutes) as soon as I get home from the store, then cool completely and store them in an airtight container in the freezer. That way I have toasted walnuts at the ready any time I need them!
Crackers – The traditional muhammara recipe is made with bread crumbs. In this modern version, I followed in the footsteps of the authors of the Vegetable Illustrated and used crackers instead. You can use any type of lean crackers, such as the simple water cracker. However, for even more flavor variation, use a cracker scented with rosemary, thyme, flax seeds or sesame seeds. For best results, gently crack the crackers in a zip-top bag and finish crushing with a rolling pin.
Scallions – Use both green and white parts and be sure to roughly chop prior to adding to the bowl of your food processor.
Extra Virgin Olive Oil – This is a raw, uncooked sauce, so a good-quality Extra Virgin Olive Oil makes all the difference. My favorite is California Olive Ranch (affiliate link).
Pomegranate Molasses – If you are not familiar with pomegranate molasses, it is a slightly sweet, slightly tart syrup made from boiling down pomegranate juice (similar to the way balsamic glaze is prepared). It is a very popular ingredient in Middle Eastern cuisine and an authentic ingredient for this red pepper spread. Nowadays most supermarkets sell pomegranate molasses, but you can also purchase it online. If you need a suggestion, this pomegranate molasses (affiliate link) is the brand I use.
Lemon Juice – A hint of fresh acidity goes a long way and locks in the color of those beautiful roasted red peppers.
Paprika – I prefer sweet paprika over hot since the spice factor will come from the cayenne.
Cumin – Although not typically included, I like the punch of savory, smoky goodness cumin brings to this dip. It complements the fire-roasted red peppers so well.
Kosher Salt – Use the amount called for in the recipe and adjust the taste to your liking at the very end. I also recommend finishing it off with some flaky sea salt.
Cayenne Pepper – A slight kick from the cayenne pepper transforms it into a healthy spicy capsicum dip (capsicum is another word for pepper). If you are not into spiciness, you can simply omit it.
Alternatively, if you can get your hands on it, you can swap cayenne pepper with Aleppo red pepper flakes.

How to make roasted red pepper dip

To make this Middle Eastern pepper sauce, simply:

Roast bell peppers. Prepare the bell peppers by slicing off the stem end, removing the seeds and core with a spoon, slice in half and cut each half in three pieces. Remove the stem from the end and slice the end into large chunks. Transfer to a parchment-lined baking sheet and broil for 10 minutes, or until skins are well charred, making sure to rotate halfway through.
Steam the bell peppers. Once roasted and charred, transfer the red bell peppers to a large bowl and cover with plastic wrap to steam for 10 minutes (this makes it easier to remove the skins). At this point, you can either leave the skins on for extra charred flavor or remove them.
Crush the crackers. Place the crackers in a plastic bag, seal tight and gently crush with your hands. Finish crushing the crackers into coarse crumbs by rolling over with a rolling pin.

Process all the ingredients. In the bowl of a food processor, add the roasted red peppers, walnuts, crackers, scallions, olive oil, pomegranate molasses, lemon juice, paprika, cumin, salt, and cayenne and process until smooth, about 15-20 seconds, scraping down the sides of the bowl halfway through.
Garnish and serve. Transfer to a small bowl, spread it with the back of a spoon, garnish with fresh dill, scallions, sesame seeds, and a drizzle of olive oil. Serve with more crackers, pita or crudites.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

Dip: Definitely the most authentic, serve it as a dip with more crackers, pita bread, or fresh sliced vegetables.
Spread: Slather it on sandwich bread, fresh pita bread, or your morning toast. In my opinion, leftover muhammara make the best sandwich spread.
Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!

Expert Tips:

Best way to store: You can store this roasted red pepper dipping sauce recipe in an airtight container in the fridge for up to 3 days.
Don’t have crackers on hand? Substitute ¼ cup plain breadcrumbs, which is actually more traditional. The crumbs are necessary to absorb extra moisture so the finished dip isn’t runny.
Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika. Also if you can handle the heat be sure to sprinkle it with aleppo chili flakes.
For a vegan red pepper dip, make sure to purchase crackers that are vegan compliant.
Add a clove of garlic: While it is not a traditional ingredient, I sometimes add in a clove of minced garlic into the food processor for additional garlicky flavor as I did in this Vegan Red Pepper Dip recipe.

FAQs

What is Muhammara?

Muhammara is a traditional Middle Eastern red pepper dip or condiment typically served a dip or sauce with warm pita bread. It is claimed by many countries, but the actual origin is the Syrian city of Aleppo.
Also called Muhumra, Hamara, or Marmara, the dip is popular throughout Lebanon, Turkey, Armenia, the Middle East, and Meditteranean. It’s one of those recipes that’s very widely adapted according to the region and personal taste.

How do you pronounce Muhammara?

Muhammara is the formal pronunciation and it sounds like it is written (though the “h” is slightly sibilant, almost as if you are exhaling through a sore throat). Not so easy to get right! Mm’hamara is a more idiomatic version. It also means roasted or burnt (made red), sharing the same etymological root as the word red (Ahmar).

How Many Calories?

This recipe makes 1 1/2 cups and easily serves 6 people. And one serving of it is only 176 calories! When you pair the dip with fresh sliced vegetables, it’s even better for you. So go ahead, eat your veggies!

Other sauce/dip recipes you might also like:

If you try this Muhammara dip recipe or any other Middle Eastern Dip recipes mentioned in this post, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Muhammara Recipe

Muhammara is a traditional Syrian red pepper dip made with roasted red peppers, walnuts, and pomegranate molasses. This recipe is easy to make, vegan and gluten-free. Serve as a dip, spread, or even as a pasta sauce. It is deliciously addictive!

Course Appetizer

Cuisine Middle Eastern

Prep Time 20

Cook Time 10

Total Time 30

Servings servings (1 1/2 cups)

Calories 176kcal

Author Aysegul Sanford

Ingredients

2 medium-sized red bell peppers
½ cup walnuts lightly roasted
⅓ cup crackers any type of lean cracker can be used
3 scallions chopped (both green and white parts)
¼ cup extra virgin olive oil
1 ½ tablespoons pomegranate molasses*
4 teaspoons lemon juice freshly squeezed
1 ½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper

Instructions

To roast the bell peppers: Line a rimmed baking sheet with parchment paper. Slice the tops of the bell peppers and remove the stems from the tops. Using a paring knife (or a spoon) take out the core. Cut the bell pepper into three pieces. Place them on the sheet pan skin side up.
Adjust oven rack 3 to 4 inches from the broiler element (or at the top rack) and heat broiler. Broil until the skin is well charred, 10 minutes. Be sure to rotate the sheet pan halfway through.
Place the now-charred peppers in a bowl, cover with plastic wrap and let it steam for 10 minutes. At this point, it is up to you to whether or not remove the skin. If you like the charred flavor, feel free to keep the skins on. If not remove and discard them. You should end up with approximately 1 cup of roasted bell peppers.
Place crackers into a ziplock bag and crush them with a rolling pin.
Place roasted peppers, walnuts, cracker crumbs, scallions, olive oil, pomegranate molasses, lemon juice, paprika, ground cumin, salt, and cayenne pepper into the bowl of a foods processor.
Process until pureed, 15-20 seconds scraping down the sides of the bowl halfway through processing.
Transfer to a bowl and serve with crackers, pita bread, and/or crudites.

Video

Notes

Best way to store: You can store this roasted red pepper dipping sauce recipe in an airtight container in the fridge for up to 3 days.
Don’t have crackers on hand? Substitute ¼ cup plain breadcrumbs, which is actually more traditional. The crumbs are necessary to absorb extra moisture so the finished dip isn’t runny.
Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika.
For a vegan red pepper dip, make sure to purchase crackers that are vegan compliant.
If you need a suggestion, this pomegranate molasses (affiliate link) is the brand I use.

Nutrition

This recipe has been adapted (with minor changes) from Vegetables Illustrated (affiliate link).

The post The Best Muhammara Recipe appeared first on Foolproof Living.

Quick and Easy Olive Oil Bread Dip Recipe (The Best 5-Minute Appetizer)

Aysegul Sanford — Thu, 17 Oct 2019 22:28:54 +0000

So, you know how you go to an Italian restaurant and as soon as you sit down, you can’t wait for the olive oil dip and crusty bread (similar to my olive bread) to be placed on your table. It’s restaurant-style at its best (I’m looking at you Carrabba’s Italian Grill, Bertucci’s, California Pizza Kitchen, and Romano Macaroni Grill.) That is this recipe!

With the right mix of bread dipping seasoning and the best olive oil you can find, you can make restaurant-style food in your home kitchen. It serves as the perfect appetizer for those get-togethers with family and friends. And with the right adjustments, I found a way to make it enjoyable throughout the year.

Who knew bread and olive oil could taste so good?!

The best tasting olive oil for dipping bread

Before we dive deep into the bread dipping spices, let’s talk about the most important ingredient of the recipe: Olive Oil.

There are so many olive oils on supermarket shelves these days, it’s hard to know which one is the best olive oil for dipping bread. A general rule of thumb is to purchase a cold-pressed Extra Virgin Olive Oil from one supplier or country. These are the fruitiest and most flavorful. Avoid olive oil blends or refined versions.

And remember, above all else, taste trumps all, so go with your favorite. My favorites include Bertolli (affiliate link), California Olive Ranch (affiliate link), and Carapelli (affiliate link). If you happen to have a local Italian market or gourmet market, they will usually let you taste the olive oils and help you find what you’re looking for – all you have to do is ask!

PRO TIP: Note that olive oil is perishable. For best results, store your good-quality Extra Virgin Olive Oil in a cool, dark place and use within 1-2 months upon opening. If unopened, it will last in your cabinet for up to two years. Don’t store your olive oil in glass jars or near your oven, as light and heat will degrade the oil faster.

Olive oil dipping spices

Dried spice or fresh herbs

You can use both depending on the season and what you have on hand. Personally, I prefer the fresh herb recipe, but this offers you a nice variation and the best of both worlds.

Dried Spices – Convenient and easy to have stored in your pantry so you can make this recipe year-round.

Dried Basil
Dried Thyme
Dried Oregano
Dried Rosemary

PRO TIP: Making this Italian herb-infused olive oil on the go? Keep a jar of homemade Italian seasoning in your pantry to make it quick and easy.

Here is my go-to Italian seasoning recipe:

1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ teaspoon red pepper flakes
½ teaspoon garlic powder

Fresh Herbs – Great for making this seasoned olive oil during the spring and summer months, especially if you are growing your own herbs. Note that the measurements for fresh herbs are just about the same (or less) as compared to the dried spices. This is because fresh herbs pack so much more flavor, so if we use too much, they can become overpowering.

Fresh Basil
Fresh Oregano
Fresh Thyme
Fresh Rosemary

PRO TIP: I prefer chopping all my fresh herbs by hand, as this is the more delicate approach, but feel free to use your food processor.With the exception of fresh basil. Basil is such a soft herb, it bruises easily. Either gently slice into ribbons (known as chiffonade) or simply tear with your hands.

Garlic

Garlic is a big flavor provider and enhancer. When mixed with the spices (or fresh herbs) it infuses the oil with additional Mediterranean flavors.

However, it is also such a delicate ingredient. Use this list as a guide depending on how strong you want the garlic flavor when whipping up your own garlic bread cheese dip.

Minced Fresh Garlic – This will provide a strong, raw garlic flavor. I recommend using this version the moment you are going to serve. Note that when raw garlic sits in oil for an extended period of time, foodborne illness can occur since garlic produces botulism in anaerobic environments.
Minced Lightly Sauteed Garlic – This will provide a strong garlic flavor, but a bit more on the mellow side, since the bite of raw garlic has been cooked out. Use the moment you are going to serve.
Oven Roasted Garlic – Roasted garlic oil bread dip is my absolute favorite! When you roast garlic, it brings out a natural, caramel sweetness that is simply divine. Once the garlic cloves are roasted, you should be able to easily mash with a fork and mix in. Use the moment you are going to serve.
Garlic Powder – A good substitute if you want to make olive oil dip ahead. Use 1 teaspoon garlic powder to replace the fresh.

Acid

Acid gives it a fresh flavor and adds a new dimension, so don’t skip it!

My favorite is freshly squeezed lemon juice. But you can make olive oil and balsamic vinegar bread dip with balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice.

Cheese

A traditional olive oil dipping dish is made with grated Parmesan cheese. But I recommend changing it up from time to time to keep things interesting. Grated Pecorino Romano, cubed feta, or those small mozzarella balls known as bocconcini can be chopped up and mixed in for fresh, cheesy flavor.

Salt and pepper

I know it may seem a bit basic, but the salt and pepper you use make all the difference. Avoid table salt and pre-ground black pepper. Use sea salt or kosher salt and freshly cracked black pepper for the best flavor.

How to make olive oil bread dip

This olive oil dipping sauce for bread comes together quickly and easily.
All you have to do is to mix all the ingredients together in a shallow bowl and allow to sit for at least an hour for the flavors to meld together nicely. Then dip your favorite bread in oil and enjoy it!

Can I make the bread dipping oil recipe ahead?

Yes! The simple olive oil bread dip can be made 1-2 days in advance. But it all depends on whether you use dried or fresh herbs.

Dried Version: Mix all the ingredients together in a bowl, except the garlic*, lemon juice and cheese. On the day you are going to serve, mix in the remaining ingredients and enjoy!

Fresh Version: Mix all the ingredients together in a bowl, except the fresh basil, garlic*, lemon juice and cheese. The basil tends to turn black if left in the oil for too long. On the day you are going to serve, mix in the remaining ingredients and enjoy!

*Note that if you are using garlic powder as the garlic component, you can add this into the mix when preparing the olive oil sauce ahead. When ready to serve, simply add the remaining ingredients!

Olive oil dipping dish for everyone in the family

This easy bread dip is perfect to serve to family and friends, especially during the holiday season. To adjust the recipe for children, omit the red pepper flakes and use less of the overpowering dried herbs like rosemary and thyme. Since fresh herbs are milder than dried, it is best to leave the fresh herb dipping oil recipe as is. Both kids and adults enjoy the fresh flavor!

Best bread for dipping

Some of my favorite breads to dip into the Italian bread dipping oil are Olive Bread, No-Knead Bread, French Bread, or Crusty Ciabatta Rolls.
A little tip – if you let the bread sit in the oil for a good minute or two, it absorbs even more of it’s delicious flavor!

A little tip – if you let the bread sit in the oil for a good minute or two, it absorbs even more of its delicious flavor!

How to serve Italian olive oil bread dip recipe

Honestly, all this olive oil herb dip for bread needs is, well, bread. A warm, crusty bread!

If looking to serve this at your next holiday party, it would go perfectly next to a cheese and meat platter, too. And if you want to amp up your weeknight dinner, try drizzling it on fish before roasting in the oven.

Needless to say, it is perfect with a glass of wine!

Olive Oil Bread Dip

The best olive oil dipping sauce for bread. Made with extra virgin olive oil, dried spices (or fresh herbs), lemon juice, and parmesan cheese, this Italian-restaurant style olive oil bread dip is guaranteed to impress

Course Appetizer

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings (1 cup)

Calories 1973kcal

Author Aysegul Sanford

Ingredients

If Using Dried Spices:

½ tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes optional

If Using Fresh Herbs:

1 tablespoon fresh basil chopped
1 teaspoon fresh oregano chopped
½ teaspoon fresh thyme chopped finely
¼ teaspoon fresh rosemary chopped finely
¼ teaspoon red pepper flakes optional

OTHER INGREDIENTS:

1 cup extra virgin olive oil please read the post for my favorite supermarket brands
3 cloves garlic minced
½ teaspoon freshly squeezed lemon juice
2 tablespoons parmesan cheese
Salt & pepper

Instructions

Place all the spices/herbs in a bowl. Pour in the olive oil. Give it a mix.
Add in the garlic, lemon juice, and parmesan cheese. Give it a stir and serve with crusty bread.

Video

Nutrition

The post Quick and Easy Olive Oil Bread Dip Recipe (The Best 5-Minute Appetizer) appeared first on Foolproof Living.

Roasted Red Pepper and Walnut Dip

Aysegul Sanford — Mon, 05 Aug 2019 21:09:00 +0000

Did you know that red bell peppers are harvested green bell peppers that have ripened and matured over time, taking on a red color and a sweeter flavor?

Well… I didn’t. For some reason, I thought that different colors meant different kinds of bell pepper. Come to find out, over time as they ripen, green bell peppers turn red in color.

I first read this in Sarah Brittan’s new cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season (affiliate link). This book is not only full of delicious recipes but also is a good source for those of us who want to learn more about how to maintain a vegetarian kitchen and how to cook creatively using methods that promote a healthier cooking style.

This Roasted Red Pepper Walnut Dip recipe is one of my favorite recipes in this great book. And to be honest, it wasn’t even in the list of recipes that I had planned on sharing here until I saw these gorgeous red bell peppers in the store. They looked so beautiful, I had to buy them and make something for us.

Luckily, Sarah’s book offered this delicious dip recipe, which ended up being the perfect appetizer recipe with roasted red peppers to serve with our happy hour drinks on that day.

The beauty of red bell peppers

Going back to red bell peppers… After I found out about the fact that green bell peppers are bell peppers that have been harvested before being allowed to fully ripen, I did a quick research to see what else I do not know about them.

Come to find out, there were many things. So here are some facts I learned as I read through a couple of my favorite cookbooks and websites:

They are an excellent source of vitamin C, vitamin A, and carotenoids (the colorful plant pigments and antioxidants that prevents disease and some types of cancer). Letting them ripen allows them to offer their full nutritional benefits, which also is why the red ones are better for you than the green ones.
When it comes to choosing red bell peppers, it is best to judge them by the color quality, overall texture and feel. They should (1) have vivid red color, (2) feel heavy for their size, (3) be free of soft spots and blemishes, and (4) be firm enough to yield slightly to pressure. In addition, their stems should be green and fresh looking.

They are available throughout the year but are usually in greater abundance during the summer and early fall months.
When it comes to storing them, it is best to keep them in the vegetable compartment of your fridge. Since they are very sensitive to moisture loss and need to be well hydrated, lining the bottom of your vegetable compartment with paper towels or a damp cloth will help them retain their moisture and keep them fresh up to 10 days. Also, keeping their stems on help with the retaining of their moisture, and as a result, keeps them fresh.
With that being said, if you are planning to eat them in the next one or two days and they are not fully ripened, it is okay to leave them out on the kitchen counter.
When it is time to use them, refrain from washing them under hot water. A recent study has shown that bell peppers retain more of their total antioxidant capacity when washed under cold versus hot water.

Ingredients for red pepper walnut dip

To make this simple bell pepper dip, you will need the following ingredients:

Red Bell Peppers – Fresh, organic red bell peppers will offer the best flavor and texture for this red pepper dip. Follow the directions above to learn how to pick the perfect pepper (say that five times fast)!
Olive Oil – Fresh and fruity Extra Virgin Olive Oil is best since this is a raw, vegan red pepper dip. My favorite is California Olive Ranch (affiliate link).
Walnuts – Purchase raw, whole walnuts from the grocery store and store them in your freezer. This helps to keep the natural oils in walnuts from becoming rancid.
Garlic Cloves – No need to chop the garlic cloves, just make sure you peel them. The food processor will do the rest of the work for you!
Lemon Zest + Juice – You will need the entire zest of one medium size lemon, along with 1 Tablespoon juice, so make sure to purchase organic, if you can. The skin on organic citrus is less waxy and definitely better for you.
Cumin – This Mediterranean spice offers a subtle smokey, savory bite to this roasted red pepper and walnut dip.
Paprika – Another pantry staple that goes so well in this homemade walnut and red pepper dip. To add even more flavor, substitute Smoked or Hot Paprika to your liking.
Cayenne Pepper – A kick of spice makes this simple spread linger on your palate just a little bit longer. If you are not into spice, simply reduce it to ⅛ teaspoon or omit it to suit your needs.
Coarse Sea Salt – I recommend coarse sea salt since it breaks down in the food processor even more. If fine sea salt is all you have on hand, use ¼ teaspoon. Always adjust the seasoning at the very end.
Fresh Parsley – Beautiful green color and fresh flavor finishes off this red pepper walnut spread quite nicely.
Pita Bread, Chips or Crackers – For serving, the options are truly endless. Pita bread is the most traditional, but your favorite chips, crackers or fresh sliced vegetables offer an even greater variety.

How to make roasted red pepper dip

To make this easy Roasted Bell Pepper dip, simply:

Roast the bell peppers. Preheat the oven to 400 degrees. Rub the bell peppers with 1 teaspoon olive oil and place on a parchment-lined baking sheet. Roast for 35-40 minutes, flipping halfway through, until charred and roasted in places.
Remove the skin from the bell peppers. Immediately transfer the now roasted peppers to a bowl, cover with plastic wrap and let sit 10-15 minutes. (While the peppers are cooling, reduce the oven temperature to 325 degrees and toast the walnuts for 7-9 minutes, keeping a close eye on them as they can burn easily. Transfer to a plate to cool completely). Once the peppers are cool enough to handle, remove the skins and place them in the bowl of your food processor.
Add the remaining ingredients to the food processor. Add the remaining olive oil, now-cooled walnuts, garlic cloves, lemon zest and juice, cumin, paprika, cayenne pepper and salt. Process until smooth, but still a bit chunky. Taste and adjust seasonings, if necessary.
Garnish and serve. Transfer to a serving bowl, garnish with fresh parsley and serve with accoutrement of your choice – toasted pita, chips, crackers, or crudites.

FUN FACT:
Did you know the word Pepper can also be referred to as Capsicum? This is because capsicum is the name of the Genus of the flowering plant and the fruit we eat from this plant are bell peppers. Label it as Roasted Red Capsicum Dip to test all your friends!

Is this red pepper dip vegan?

Yes! This roasted red pepper dip just happens to be vegan (without any intention). The fresh pepper flavor and simple spices really shine without covering them up with any unnecessary ingredients.

If you’re looking for a more robust, Meditteranean-inspired appetizer spread, you’ll love Muhammara, too! Made with pomegranate molasses and crackers (or bread crumbs), that is a slightly more traditional version of this dip.

Tips for the best red pepper dip recipe:

Want to make a green bell pepper dip? Use green bell peppers instead! Note that the flavor will not be as sweet, so feel free to add 1 Tablespoon of agave (to keep it vegan-friendly) or honey (for a vegetarian version) to add that extra bit of sweetness.
Looking for more variety in this nut dip? Replace the walnuts with an equal amount of almonds or cashews and toast as directed. Bonus tip – make sure to cool the nuts completely before adding to the food processor. If the nuts are too hot, they will ruin the texture of the finished spread.
Don’t have time to roast bell peppers? Substitute one jarred roasted red bell peppers that have been drained, rinsed and patted dry with paper towels. Just note, the flavor will not be as sweet and the texture a bit stiffer.
Prepare the dip one day ahead and serve it cold from the fridge the next day. Simply store the prepared dip in an airtight container overnight in the fridge and remove 30 minutes prior to serving. The overnight sit in the fridge helps the flavors to meld together even more.

A Few other recipes that uses bell peppers:

Other dip recipes you might also like:

Roasted Red Pepper and Walnut Dip

A Roasted Red Pepper Walnut Dip that is clean, fresh, irresistible and secretly vegan. With all the benefits of red bell peppers and a few pantry staples, it’s a recipe that offers a fun twist on vegetables. It makes the perfect appetizer dip or spread to share with all your friends!

Course Dips

Cuisine Middle Eastern

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (1 1/2 cups)

Calories 172kcal

Author Aysegul Sanford

Ingredients

3 large red peppers cut into large pieces
1 teaspoon + 3 tablespoons olive oil divided
1 cup walnuts
2 garlic cloves peeled
zest of a lemon
1 tablespoon lemon juice freshly squeezed
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse sea salt
a handful of fresh parsley chopped
pita bread toasted – or any other chips/crackers of your choice

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Rub the red peppers with a teaspoon of olive oil and put them on the baking sheet. Roast for 30-35 minutes or until they are blackened and blistered in a couple of places.
As soon as they come out of the oven, transfer the peppers into a bowl and cover it with plastic wrap. Let it sit for 10-15 minutes.
Turn down the oven temperature to 325 degrees. Spread the walnuts in a separate baking sheet and toast for 7-9 minutes. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
Peel the skins off the peppers and transfer them into the bowl of a food processor. Add in the garlic cloves, rest of the olive oil, lemon zest, lemon juice, cumin, paprika, cayenne pepper, salt, and now-cooled walnuts. Process until smooth, but still chunky.
Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with fresh chopped parsley and a couple of walnut pieces. Serve it with pita bread, chips, or crackers of your choice.

Nutrition

This recipe is adapted from Sarah Britton’s cookbook My New Roots.

The post Roasted Red Pepper and Walnut Dip appeared first on Foolproof Living.

Sheet-Pan Chicken Nachos

Aysegul Sanford — Thu, 01 Feb 2018 21:55:45 +0000

Are you ready for the big game on Sunday? Even though I am not much of a football person, I get excited whenever a New England team plays. My husband is a Philadelphia guy, but as a new(ish) Vermont resident, I am rooting for the Patriots all the way. What I am super excited for is the halftime show, commercials, and most especially, the food. Yup, I am a total cliché.

This year, since we are celebrating game day at a friend’s house, I won’t be making my go-to Slow Baked Chicken Wings (she is making them). Instead, I will be bringing to the party these Sheet-Pan Chicken Nachos along with my Five Bean Salad.

How to Make Chicken Nachos in the Oven

This oven-baked chicken nachos recipe has three parts.

First, you roast the chicken. Second, you assemble the nachos. Last but not least, you baked them in the oven.

So let’s chat about the chicken first.

How to Cook Chicken For Nachos

When it comes to chicken you can go two ways.

First, you can do what I did and roast it. Or, if you are short on time, you can buy a rotisserie chicken and shred it right before you assemble your nachos.

To prep the chicken for roasting, begin by patting dry the thighs with a paper towel.

Then, rub both sides with a little bit of olive oil, cumin, garlic powder, salt and pepper. If you have time, I recommend mixing it up in a Ziploc bag and marinating it overnight.

In addition to saving time, I found that the time spent in the fridge allows all the flavors to mingle and produce a moist and well-seasoned roasted chicken that makes the best layered nachos. With that being said, it would still be good if you mix it up right before roasting.

To roast the chicken: Preheat the oven to 350 degrees. While the oven is heating up, line a baking sheet with parchment paper.

Place chicken onto the parchment-lined baking sheet and roast for 25-35 minutes, or until the thighs reach an internal temperature of 165 degrees.

When the chicken is done cooking, remove from the oven and cover with a sheet of aluminum foil. Set the chicken aside to cool for 5 minutes. The resting time allows the juices to evenly distribute throughout the chicken.

Right before you are ready to assemble, shred the chicken.

Be sure to leave the oven on, because now it’s time to prepare the nachos!

How To Layer Chicken Nachos

Moving on to the second part of our baked chicken nachos recipe: layering and baking the corn chips with delicious toppings.In my opinion, this is where you can get as creative as you want.

While there is no science to layering chicken nachos, I usually start with placing corn tortilla chips on a single layer on a parchment-lined sheet pan.

I like a sheet pan as I like that it is large enough, but a large skillet (such as cast iron skillet) would also work.

I top them off with Monterey jack cheese, half of the beans, and then put it in the oven for about 8 minutes or so. Doing so ensures that the cheese at the bottom layers will be all warm and melted.

Then I continue with layering the rest of the ingredients: shredded chicken, beans, bell peppers, tomatoes, jalapeno peppers, and rest of the chips.

One thing I recommend here is to make sure you distribute everything as evenly as possible so that all your guests will get a bite of every ingredient in your nachos.

Once all the layering is done, bake your chicken-loaded nachos for another 7-8 minutes or until the cheese on top is nicely melted.

What To Put On Nachos

As you’ll see in the recipe below, I reserved some of the ingredients I used for layering to garnish the baked chicken nachos. I intentionally did that as I wanted to make sure my guests have a visual cue of what is inside.

Additionally, I topped it off with cubed avocado, cilantro, queso fresco and thinly sliced radishes. If you have a few additional minutes, you can also top it off with my 5-minute four ingredient guacamole recipe.

A Few Tips For Making The Best Homemade Chicken Nachos Recipe

Pick a variety of nachos if you can: It is no secret that in order to make really good sheet pan nachos, you need to have really good tortilla chips—which some people say is the key to any Mexican nachos recipe.
There are so many types of tortilla chips out there: with different flavors, shapes, sizes, etc. It is hard to choose. That is why, if I can, I usually use a variety of tortilla chips when I make chicken nachos.
Two Kinds of Cheese for the Best Mexican Chicken Nachos: When it comes to cheese for nachos, I love Monterey Jack cheese and I always shred my own in the food processor. I think it melts better. In this recipe, I also used some queso fresco in the very end to add another layer of melty cheese, but that’s totally optional.
Don’t Skip on the Jalapenos: I don’t know about you, but I think pickled jalapenos are one of the best toppings for nachos. I just love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapenos. Nowadays most supermarkets sell them on the same aisle. With that being said, fresh, seeded and minced jalapenos would also work well in this recipe.
Missing an ingredient? No problem: If you look at the recipe below, you’ll see that the ingredient list is somewhat long, but this is such a forgiving recipe in that if you are missing a few of the toppings you would still be fine. Or you can always add some of your own such as sour cream, green onions, red onions, or refried beans. If you can’t decide what to put on nachos, you can always make two batches of loaded chicken nachos with different topping combinations.
Short on time? Make rotisserie chicken nachos instead: If you are short on time or you want to make this in less than 20 minutes, you can skip roasting your own chicken and use rotisserie chicken, or even, leftover chicken. Or, if you have the grill going for the big game, you could always make grilled chicken nachos instead.
Feel like making shredded chicken nachos for dinner? This recipe also works as a main dish for a quick weeknight dinner the whole family can enjoy.
Serving a large crowd? Simply double the recipe: This baked nachos recipe below serves 4 to 6 people. If you are entertaining a larger group, you can certainly multiply the recipe. However, I caution you on overcrowding the sheet pan. It is best if you make several sheet pans instead of piling them all up in one baking sheet.

Ready to make the best homemade nachos you’ve ever tasted? Follow the detailed recipe below and get ready to crunch and munch.

Healthy Game Day Recipe Idea - Sheet-Pan Chicken Nachos

Here is a reader favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 812kcal

Author Aysegul Sanford

Ingredients

For The Roasted Chicken:

1 pound boneless and skinless chicken thighs
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon garlic powder optional
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Nachos

13 ounces 8 cups of your favorite tortilla chips,
12 ounces 2 ½ cups shredded Monterey Jack cheese
1 cup cooked black beans I used drained and rinsed canned black beans

For the Toppings:

1 cup tomatoes sliced thinly, I used colorful cherry tomatoes
½ cup fresh bell peppers sliced thinly
½ cup pickled Jalapeños roughly chopped
¾ cup corn I used drained and rinsed canned corn
1 ripe avocado cut into small cubes
Handful of fresh cilantro leaves as garnish
4 radishes sliced thinly (optional)
¾ cup fresh Mexican cheese such as queso fresco optional,
crumbled1 fresh lime cut into wedges

Instructions

For the chicken:

Pre-heat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Pat dry chicken thighs using paper towels.
Rub both sides of the thighs with olive oil.
Sprinkle them with cumin, garlic powder, salt and pepper.
Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh.
Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.

For the chips:

Line another baking sheet with parchment paper.
Spread half of the chips onto the sheet.
Sprinkle half of the Monterey Jack cheese and half of the beans over the chips.
Place in the oven and bake until cheese melt, 8-10 minutes.
Meanwhile, shred the chicken.
Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.

For the topping:

Top it off with the rest of the chicken, tomatoes, and peppers.
Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled
queso fresco
Serve immediately with wedges of lime on the side.

Notes

– I used pickled jalapeños as I love the sour and spicy flavors. If you are not a fan of spicy jalapenos, you can use tamed pickled jalapeños. Nowadays most supermarkets sell them on the same aisle.
With that being said, fresh, seeded and minced jalapeños would also work well in this recipe.
– If you are short on time or want to make this in less than 20 minutes, you can skip roasting your own chicken and use rotisserie, or even, leftover chicken.
– The recipe below serves 4 to 6 people. If you are entertaining a larger group, you can certainly multiply the recipe. However, I caution you on overcrowding the sheet pan. It is best if you make several sheet pans instead of piling them all up in one baking sheet.

Nutrition

The post Sheet-Pan Chicken Nachos appeared first on Foolproof Living.

Baked Goat Cheese Balls

Aysegul Sanford — Wed, 20 Dec 2017 15:25:32 +0000

Are you ready to learn how to set up a beautiful cheese board set up for the holidays? Scroll down to read through my tips and tricks as well as the recipe for Baked Goat Cheese Balls.
These warm inside and crunchy outside appetizers are my go-to recipe whenever I entertain. Coated with herbs, dipped in an egg-mustard mixture, and then rolled in toasted crumbs, they can be prepped ahead of time, kept in a plastic bag, and frozen until you are ready to use.

This post is sponsored by Vermont Creamery, but as always all opinions are my own.

Well hello there. Are you ready to get your cheese on? If so, you are in for a treat because we are talking about one of my favorite kinds of cheese today: goat cheese.

With Christmas and New Years Eve approaching, I thought why not put together a cheese board that will give you some inspiration as you plan for all your gatherings. So I partnered up with my cheese friends, Vermont Creamery, to bring you this scrumptious set up.

When it comes to entertaining (especially for the holiday season), I believe there is nothing better than welcoming everyone with a signature cocktail and a beautiful cheese board. It not only breaks the ice, but also serves as a great conversation starter if there are people at your party who are meeting for the first time. Because as you know, most everyone loves alcohol and cheese. And in my many years of entertaining, I learned that most everyone has a favorite story to share when it comes to cheese.

Now, if I am being honest, I don’t usually go over the top like the one you see in these photos. Obviously, these kinds of boards only happen during special occasions. However, there are a few things that I do no matter what size of a cheese board I set up. So here are my 8 tips when it comes to setting up a cheese board:

– Stick to 2-3 types of cheese: I usually go for a firm cheese (i.e. aged Gouda, Parmesan), a semi hard cheese (i.e cheddar, Gruyere, Manchego), and a soft cheese (i.e. goat cheese, epoisse, brie.) I think that these types of cheeses go well together and people mostly love them.
With that being said, it is totally fine to stick to one type of cheese, similar to what I did here. In my set-up, I used mainly goat cheeses. Vermont Creamery has a great line of aged and fresh cheeses that made it so easy. For my set up here, I used their aged goat cheeses like Bijou and Coupole (both made with fresh pasteurized goat’s milk), St. Albans (made with aged cow milk cheese), Cremont (made with aged goat’s and cow milk), and fresh goat cheeses that are coated with cranberry & orange and Herbes de Provence.

Click here to check out where you can find Vermont Creamery cheeses in your area. Want to know more about them? Be sure to check out my blog post, Vermont Cheese Camp, to see the photos of my trip to their facilities back in September of 2016.

– Always serve your cheese at room temperature: Now, I am sure there are exceptions to this, but 9 out of 10 times, cheese served at room temperature spreads easier and tastes better. I usually take my cheeses out of the fridge an hour or two before serving.

– Don’t be afraid to make it colorful: I don’t know about you, but I eat with my eyes. If a dish is visually appealing and colorful, it makes me want to eat it even more. So when it comes to my cheese board set up, I love adding color using seasonal fresh and dried fruit, homemade jams, honey, nuts, and dips. Additionally, these colorful food add some sweetness to the set up helping people balance the flavors.

– Be sure to include a few of your favorite appetizers: Now, I know that it is additional work, but I promise when you add a few extras, it adds that wow factor. While you can certainly skip on this, if you have time add a few of your go-to appetizers to your cheese set up.
For this set up, I made my avocado deviled eggs and marinated olives. However, next time I also plan on adding mascarpone stuffed dates with pomegranate and honey into the mix.

– Include a warm appetizer (especially during the winter time): While people usually go crazy over the set up, an added bonus, something freshly baked (or cooked), will make them swoon even more.
For this set up, I made oven baked goat cheese balls. They are coated with melba crackers (that I pulverized in my food processor), eggs, and thyme. I love them, because they are the perfect finger food. Additionally, you can make them ahead of time, freeze in plastic bags, and bake them right before your guests arrive. Though I have to warn you, with the incredibly scrumptious smell of freshly baked goat cheese coming out of the kitchen, these usually go first, so be sure to have some extras on hand.

– Feel free to experiment with crackers and bread: Nowadays, even the smallest of grocery stores have a great cracker section. Ours is right next to the cheese aisle. There are so many different kinds, and I find it so much fun to experiment with different brands. I personally love the ones with nuts, but since I am not the only one eating I make sure to pick out a few different types. You can also add sliced bread onto your cheeseboard. If you do so, I recommend toasting them a few minutes before your guests arrive so that they will be warm.

– Use fresh herbs or forage some leaves to add a green color to the set up: If you are like me, a big Ina Garten fan and watch her show regularly, you know how she uses fig leaves in her cheese boards. Similar to her set up, I foraged some pine leaves and covered the empty parts of my board with them. It went well, as it is the holidays. However, you can use whatever leaves you can get your hands on depending on the season you are in. In the past, I used strawberry leaves and even fresh herbs like rosemary, mint, and thyme.

– Add some cured meats to the mix: I think cured meats are an essential part of a cheeseboard. I usually use some thinly sliced prosciutto, salami, and pepperoni. However, I try to keep them all on one side, especially if I have guests who are vegetarian. That way, they won’t be mixed with the cheeses and our vegetarian friends can easily enjoy them with everyone else.

LOVE CHEESEBOARDS? Check out my meat and cheese platter post for more tips on setting up gorgeous cheeseboards.

If You Liked This Baked Goat Cheese Balls recipe, You Might Also Like

Baked Goat Cheese Balls

This Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in toast crumbs. You can prep these ahead of time, keep them in a plastic bag, and freeze until you are ready to use. They make the perfect appetizer for any cheese board set up and usually disappear a few minutes after they come out of the oven. This recipe was adapted from Baked Goat Cheese Salad recipe with minor changes.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings Goat Cheese Balls

Calories 122kcal

Author Aysegul Sanford

Ingredients

For the Goat Cheese Balls

3 ounces 2 cups plain Melba Toasts*
1 teaspoon black pepper freshly grounded
3 large eggs
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves chopped
1 tablespoon fresh chives chopped
12 ounces Vermont Creamery plain goat cheese
1 tablespoon olive oil

Instructions

Place the Melba toasts in the bowl of a food processor. Process until fine for a minute and half. You want really fine crumbs. Place in a plate, stir in the black pepper, and set it aside.
Whisk eggs and mustard in a plate and set aside.
Place the herbs in a small plate and set aside.
Using a unscented dental floss, slice the goat cheese diagonally into two pieces. Then slice the goat cheese into 12 equal pieces. For a visual as to how to slice the goat cheese using a dental floss, check out this baked goat cheese salad recipe.
Roll each piece of goat cheese into a ball. Each goat cheese ball should be similar to a golf ball.
Dip each ball first into the herb mixture, second into the egg mixture and then finally into the crumbs.
Place on a parchment lined baking sheet.
Continue with the rest of the goat cheese balls.
Place them in the freezer for 30 minutes.
Preheat the oven to 475 degrees.
Lightly brush the balls with the olive oil.
Baked the goat cheese balls for 8-10 minutes or until they turn golden brown.
Serve immediately.

Notes

If you don't have access to Melba toasts, feel free to use another toast/cracker you like.
Nowadays, Melba toasts are sold in different flavors. While you can certainly experiment with different flavors, I find that the best one is the plain flavor for this recipe.
These balls freeze very well. I make a big batch and keep them in a plastic bag in the freezer. When I am ready to bake, I take them out 10 minutes prior to placing them in the oven.

Nutrition

The post Baked Goat Cheese Balls appeared first on Foolproof Living.

Muffin-Pan Potatoes

Aysegul Sanford — Sun, 26 Nov 2017 18:52:06 +0000

The first time I published this muffin tin potatoes recipe was back in 2013. Since then it has been my go-to recipe for entertaining. I served it again last week for our Thanksgiving meal, and as it is usually the case, everyone asked for the recipe. So I thought why not take a few photos, update the recipe and make a quick video to help you as you get ready for your Christmas cooking.

You can serve these as a side dish or as an appetizer. They are perfect when served along with eggs for breakfast (like in the old photos I took below) or along with your favorite meat dishes. While I think they are better served right out of the oven, you can make them ahead and reheat right before serving.

Muffin-Pan Potatoes

Whether you serve them as a side dish or finger food (as appetizer), these muffin pan potatoes are perfect for entertaining. Made with just a few ingredients and ready in less than 40 minutes.

This recipe is adapted from Martha Steward's Muffin Pan Potato Gratins recipe.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 125kcal

Author Aysegul Sanford

Ingredients

2 tablespoons of butter melted
4-5 medium russet potatoes peeled and sliced in 1/2 -inch slices
Coarse salt
Black Pepper freshly grounded
12 tablespoons heavy cream
1 tablespoon fresh thyme

Instructions

Preheat the oven to 400 degrees
Use melted butter to grease each muffin cup.
Place 3 slices of potatoes and season with salt and pepper. Top it off with 3-4 more slices or until the muffin cup is full. Repeat until all 12 muffin cups are full.
Pour 1 tablespoon of heavy cream over each muffin cup.
Garnish with thyme.
Place it in the oven and bake it for 30 minutes.
Let it cool in room temperature for 5-10 minutes and spoon it out. Sprinkle it with fresh thyme and serve immediately.

Video

Notes

Like I mentioned in the post, I made these many times. And every time I make it, I use 1 tablespoon of heavy cream. However, a reader commented that when she used only 1 tablespoon she thought that it wasn't enough. After reading her comment, I increased the amount of heavy cream to 1 1/2 tablespoons and tried it that way. It was still good, but a little too soft (less crispy) for my taste. If you like it softer, feel free to increase the amount of heavy cream used to your liking.

Nutrition

**** Below is the old post that was published in November 2013. ****

As I felt the sweet touch of his lips on my cheek, I knew that it was time to get up. It was way too late to stay in bed. The only problem was that my eyes and body were not cooperating.

It was not until he came back, crawled next to me and whispered in my ear: “Let’s have breakfast, honey.” He said the magic word – BREAKFAST – and I thought to myself how he knew me all too well.

I got up and took a quick shower. While I was getting ready, he knocked on the door to let me know that the coffee was ready.

As I inhaled the smell of coffee into my lungs, I realized how grateful I am to have the life that I do.

I went to the kitchen, poured a cup of coffee for myself, and started making breakfast. I had an inexplicable desire to make it really special, for absolutely no particular reason. A breakfast that I know he has been waiting for, for many hours.

I decided to steam some asparagus to serve with our usual: two eggs “over easy” and the simple potatoes that I made the other day for friends.

I quickly peeled two potatoes and sliced them thinly. It took me longer than usual to find my muffin pan in the cupboard, which made me realize how long it’s been since I last made muffins. As I was thinking about which muffin recipe I should try next, I started placing the slices of potatoes in each cup and seasoned them with salt and pepper, every few slices until all cups were filled. I poured one tablespoon of heavy cream over each cup and placed it in a 400 F degree oven.

As they were baking, I went downstairs to pick some flowers. The purple-blue flowers that I have been admiring lately made the most beautiful breakfast decoration for my table.

It was only half an hour later that the potatoes were ready to be served. All I had to do was to sprinkle them with some fresh thyme.

As I was cracking the eggs, he came to the kitchen and gave me a quick hug from behind and said: “It smells so good. I just cannot wait to eat. ”

I placed the eggs in the middle of the plate, being careful not to break the yolks. Stalks of asparagus that I arranged near the eggs gave it the healthy green color it needed. I spooned the potato slices out of the muffin cups and I set them on the other side of the eggs.

We had the best breakfast that day. A simple breakfast with the basics: eggs, potatoes, and steamed vegetables.

He said that he could eat these potatoes every morning. I did not tell him, but I was thinking the same way.

We took our time eating that day, enjoying each other’s company. Just as I was thinking to myself that this is why I love cooking so much, he said aloud how much he loves our mornings together.

Not knowing what was going through my mind, he gave me the answer I was looking for…

The post Muffin-Pan Potatoes appeared first on Foolproof Living.

Vegan Greek Nachos With Herbed Tahini Dressing

Aysegul Sanford — Sat, 03 Jun 2017 19:32:55 +0000

I took the last few weeks off from blogging to spend time with my family, who came for a visit from Turkey. First, my cousin came and then right after she left, my father and aunt came.

My initial plan was to work while they were here, but as it usually happens, I was having such a good time that I couldn’t get myself to sit in front of a computer to work. Though they are still here, I have been feeling a little guilty for leaving my blog too quiet so I am popping in with a great recipe.

Today’s recipe, Vegan Greek Nachos, comes from my friend Kathryne’s new cookbook, LOVE REAL FOOD. Kathryne is the author and photographer behind one of my favorite vegetarian food blogs, Cookie + Kate.

If you are into vegetarian cooking and/or trying to get more veggies in your diet in a creative way, you owe it to yourself to pick up a copy of this book. It is full of “feel-good” recipes made with ingredients that are readily available in well-stocked pantries. Plus, for each recipe Kathryne offers alternatives for different ingredients and diets. Overall, a phenomenal book that I know I will be cooking a lot from.

About This Vegan Greek Nachos Recipe:

Now, we all know that the traditional nachos are made with chips topped off with black beans, salsa, and a good amount of cheese. The concept in Kathyrne’s version is similar, but with a Greek-style twist. Instead of using tortilla chips, she uses whole wheat pita bread. She slices each pita bread into smaller triangles and toasts them in the oven.

To top off freshly toasted and crunchy pita chips, she uses a Mediterranean salad made with cooked chickpeas, scallions, Kalamata olives, fresh parsley, tomatoes, and cucumber. To finish it off, she makes a tahini dressing flavored with lemon juice and parsley, which I think is the best part.

The final product is a much healthier nachos recipe made with whole ingredients and a to-die-for green tahini dressing. And if you are one those people, who refuses to enjoy nachos without cheese, you can always sprinkle your nachos with some crumbled feta on top. The flavors coming from the salad mixed in with the tahini dressing are truly delicious.

But I think the best part of this recipe is that everything comes together in less than 15 minutes, which makes it perfect for an afternoon snack or an appetizer for a party that you can put together right before it starts. Plus if you are short on time, you can always make the tahini dressing in advance and keep it in the fridge for a few days. Either way, this easy-to-make Greek-style vegan nachos recipe is guaranteed to impress.

Similar Vegan Summer Recipes You Might Like

Similar Appetizer / Party Food You Might Like:

Muhammara Recipe
Red Pepper Walnut Dip
Carrot Hummus Dip
Chicken Nachos
Need more inspiration? Check out all our Appetizers

Vegan Greek Nachos

These Vegan Greek Nachos are made by layering toasted pita bread with a simple Greek chickpea salad and drizzling them with a to-die-for herbed tahini dressing. Ready in less than 15-minutes and perfect as a quick snack or an appetizer for an outdoor summer party.

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings Servings

Calories 246kcal

Author Aysegul Sanford

Ingredients

Toasted Pita Wedges:

4 7-inch whole wheat pitas
1 tbsp Extra-virgin olive oil for brushing
1/2 teaspoon Fine sea salt

Mediterranean Salad:

1 (15 ounces) chickpeas rinsed and drained, or 11⁄2 cups cooked chickpeas
10 cherry tomatoes sliced (or 1 medium size tomato, chopped)
1 small cucumber sliced thinly
¼ cup chopped green onions about 2¼ cup
chopped fresh flat-leaf parsley plus more for garnish
¼ cup pitted and thinly sliced Kalamata olives
2 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
1/3 cup Herbed Tahini Sauce sesame paste
¼ cup lemon juice from 1 1⁄2 to 2 lemons
¼ cup parsley flat leaf Italian parsley
2 tablespoons water plus more as needed
¼ teaspoon fine sea salt

Instructions

To toast the pita wedges:

Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment paper for easy cleanup.
Brush both sides of the pitas with olive oil and lightly sprinkle with salt.
Stack 1 pita evenly on top of another and use a sharp chef’s knife to slice them into 8 small wedges, like you would a pizza.
Repeat with the remaining 2 pitas.
Arrange the wedges evenly across the baking sheet and bake until they are lightly crisp and golden, about 10 minutes, flipping halfway.

To assemble the salad:

In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and salt.
Toss, then taste and add more salt, if necessary.
Set aside to marinate.

To make the tahini sauce:

In a small food processor, combine the tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down the sides as necessary. (Alternatively, you can finely chop the leafy herbs and whisk together the sauce in a liquid measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water.
Taste and add more salt, if necessary.
To assemble the nachos,

To assemble the nachos:

Arrange the toasted pita wedges across a large serving plate (some overlap is fine).
Stir the salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl.
Generously drizzle the herbed tahini sauce over the salad, then finish off the nachos with a light sprinkle of chopped fresh parsley.
Serve immediately.
These nachos are best consumed soon after assembling, as they get soggy over time, but I have enjoyed leftovers from the refrigerator the next day.

Nutrition

Reprinted (with minimal changes) from LOVE REAL FOOD by Kathryne Taylor. By permission of Rodale Books.

The post Vegan Greek Nachos With Herbed Tahini Dressing appeared first on Foolproof Living.

Spicy Candied Nuts

Aysegul Sanford — Mon, 19 Dec 2016 14:21:25 +0000

We decided to stay home for Christmas this year. Since we already spent Thanksgiving with family, we are going to have a quiet day at home. I am happy about this, because I really do not feel like travelling. Like I usually do, I will make a big pot of roast and serve it along with a few appetizers and a bottle of wine. However, this year for New Years Eve, we are planning to have a small party at our house. Nothing too big, just a couple of friends… Of course, I am in charge of food. Since a few of our friends are vegetarian, I am planning on a meat-free spread. The plan is to play games, eat and drink good food, and watch the fireworks in downtown Atlanta.

This post has been sponsored by Kroger. All thoughts and opinions are my own.

So the menu… When it comes to entertaining friends at home, I have a few go-to recipes. Since it is not going to be a formal sit-down dinner, I always start with a couple of appetizers that people can serve themselves. And what is better than a cheese plate with lots of fresh fruits, a few different kinds of cheese, and some dips served with crackers. I usually include a few different kinds of nuts as well, but this year I am taking it a step further and including these spicy candied nuts in my cheese plate. They are delicious, addictive, and perfect for entertaining.

About the Nuts:

One thing I love about this recipe is that you can use any nuts you like. Just mix them up as you please. Here, the important thing is to make sure to purchase the freshest nuts you can get your hands on. Here in Atlanta, I go to our local Kroger, because they have a new line of products called Simple Truth. Their products are mostly organic, natural, and free from artificial flavors. Plus, in addition to a wide variety of nuts, you can pick from different kinds of tasty snacks like toasted corn, chips, and trail mix. Perfect for all my entertaining needs.

About This Spicy Candied Nuts Recipe:

The process of making these spicy candied nuts could not be easier. You make a simple syrup flavored with a bunch of spices and roast the nuts with the mixture. Once it is cooled, it is ready to serve. I used a few sprigs of fresh rosemary, because we love rosemary. If you are not a fan, just omit it.

In terms of the simple syrup, I initially planned on using coconut sugar. As you may have read in my coconut sugar cookies recipe post, coconut sugar is my new favorite ingredient to use in my baking. However, for this recipe it did not provide the results that I was hoping for. The simple syrup that I made with coconut sugar did not pair well with the spices and ended up having a bitter and unpleasant taste. Certainly not something I was aiming for. So I made another one, but this time I used sucanat (aka natural cane sugar) and it was perfect.

In terms of nuts, I used hazelnuts, cashews, pecans, and almonds. Though like I mentioned earlier, any nuts would work. The nuts I used were all raw and unsalted, but if you prefer you can use already roasted and salted nuts. Though if you do, I recommend adjusting the amount of salt you use in your sucanat simple syrup. In the recipe below, you will see a long list of spices. If you are missing one or do not care for it, simply omit it.

How to Serve:

As you can see in the photos, I served them with a few kinds of cheese, dried and fresh fruit, some unshelled nuts (just because they are fun), crackers, my homemade Mediterranean hummus, and some snacks like roasted corn and soy nuts on a wood cutting board. I usually fill the cutting board with as much as I can and use small bowls and plates to serve around the board. This way everyone can treat him/herself as they please. Plus, I think it makes it easier when it comes to replenishing it throughout the night.

Everything you see in these photos was from our local Kroger. I love that I can find everything I am looking for in one quick visit and am able to find healthy and fresh ingredients every time I need to entertain. I highly recommend giving a try to the Simple Truth product line for all your holiday entertaining needs this season.

Finally, the folks over at Kroger are allowing me to give one of my readers a $50 gift card. ~~To get a chance to win, leave a comment below telling me about your plans for this New Year Eve before January 1st, 2017 – 12PM EST~~. I will announce the winner via e-mail and here in the blog post. This giveaway is open to U.S. residents only. Good luck friends!

***** THE GIVEAWAY IS CLOSED. Linda is the winner. *****

Spicy Candied Nuts

Whether you use it for entertaining, edible gifts, or just to snack on for yourself, these Spicy Candied Nuts are totally delicious and addictive. They are naturally sweetened with natural cane sugar and flavored with cinnamon, cumin, red pepper flakes, and ginger. Ready in less than half an hour and guaranteed to impress.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 1018kcal

Author Aysegul Sanford

Ingredients

½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon cayenne pepper optional
1 teaspoon kosher salt divided
1 cup Sucanat I used Wholesome brand
1/3 cup water
5 cups mixed unsalted and unroasted nuts cashews, almonds, pecans, hazelnuts, etc.*
1 sprig of fresh rosemary leaves torn

Instructions

Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Mix together all the spices and ½ teaspoon salt in a bowl. Set aside.
Place sucanat, water, and rest of the salt in a saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Turn down the heat to medium-low and cook until it is slightly thickened, 4-6 minutes. Off the heat, stir in the spices.
Spread the nuts in the prepared baking sheet and roast for 5 minutes. Take it out of the oven and drizzle it with the mixture. Give it a big stir to make sure that the nuts are fully coated with the sugar syrup.
Bake for 20 more minutes, stirring and flipping the nuts three times during the process. You will see that as they bake the syrup will thicken and stick to the nuts.
Take the nuts out of the oven, stir in the rosemary leaves, and let them cool on the counter.
When ready to serve, break up the nuts if there are clustered, and serve.

Notes

-If you want you can make this recipe a day in advance, and once it is completely cooled, break the nuts apart and store them in an airtight container in room temperature. When ready to serve, you can re-heat them in a low temperature oven (250 F°) for a short amount of time (less 10 minutes).
– If you have any leftovers, you can freeze them in an airtight container up to a month.

Nutrition

The post Spicy Candied Nuts appeared first on Foolproof Living.

Cheesy Apple Bites

Aysegul Sanford — Mon, 21 Nov 2016 14:38:31 +0000

This post is sponsored by Domex Superfresh Growers, but all opinions are mine.

Can you believe that we are only 3 days away from Thanksgiving? This afternoon, we will be heading to the farmer’s market to pick up a few more groceries and then I will start prepping for the big day. But before then, I have a super simple, easy and quick to make appetizer recipe to share with you.

When I say ‘quick’ I mean it, because it literally takes 5 minutes to put these cheesy apple bites together. In the midst of all the cooking and prepping, I can’t imagine a simpler appetizer to serve family and friends alongside a glass of champagne.

I know I will be serving them.

The thing about simple recipes is that in order for them to work you have to have incredible ingredients that are able to shine on their own. For this recipe, instead of using crackers to spread the cheese, I used thinly sliced apples. But they are not just any apples.

They are the Autumn Glory Apples, a.k.a. the most delicious and juiciest apples I have ever had. They literally taste like candy with caramel and cinnamon undertones with every bite. And imagine what happens when they are spread with a little bit of cheese and topped off with a few fresh ingredients.

About this Apple Appetizers Recipe:

As I mentioned earlier, putting these together cannot be easier.

To start, lay the apple on its side and cut it thinly (1/4-inch) width-wise. If you prefer, you can use a pairing knife to remove the seeds. I only removed the seeds for the middle slices as the rest had very minimal seeds.

Next, spread it with cheese. Now, if I was serving these just for us I would only spread it with blue cheese because we are a huge fan. However, I know a lot of people, who are not crazy about stinky cheeses. And since I am serving them for a crowd, I also spread them with whipped cream cheese, which is loved by most people I know.

You can certainly, buy cream cheese, bring it to room temperature, and whip it yourself in a standing mixer. However, luckily nowadays most supermarkets carry already whipped cream cheese helping you save time on the prep.

In terms of condiments, I used chopped celery, walnuts, chives and a few pomegranate seeds to make them look festive. The apples are already super sweet, but if you want you can lightly drizzle them with a little bit of honey, especially for the ones spread with blue cheese.

Autumn Glory Apples as “Crackers” On Your Cheese Plate:

This year, in addition to these cheesy apple bites, I will also be putting together a cheese board. When it comes to cheese plates, my rule of thumb is to have only a few types of cheeses. I almost always have a creamy cheese (like Epoisse, goat cheese, herbed cream cheese), a stinky cheese (like blue cheese, gorgonzola, or Stilton), and a hard cheese (like cheddar, Manchego, Gouda).

Alongside with the cheese, I love serving a combination of fresh and dried fruits and some roasted nuts. This year, I am completely ditching the crackers and going for the flavorful and sweet Autumn Glory Apples. You can either slice them like I did or cut big bite-size chunks of them for easy snacking. Either way, they are the perfect pairing for any of your cheese plates and I cannot imagine a better combination.

To get more information on Autumn Glory Apples, check out their website and follow them on Facebook, Twitter, Instagram, and Youtube.

Other apple recipes you might also like:

Cheesy Apple Bites

These Cheesy Apple Bites are the easiest and the quickest appetizer you can serve to your guests during the holidays. They are made with Autumn Glory Apples that taste like candy with cinnamon and caramel undertones.Simply spread thinly sliced apples with cheese and sprinkle them with a few fresh condiments. And VOILA! Your gorgeously festive and delicious appetizer is ready to serve.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 126kcal

Author Aysegul Sanford

Ingredients

3 Apples
6 ounces blue cheese or whipped cream cheese or BOTH
¼ cup celery thinly sliced
3 tablespoons chives chopped
3 tablespoons of walnuts lightly toasted and chopped
handful of pomegranate seeds
3-4 tablespoons honey optional, for drizzling
a few fresh thyme leaves optional, as garnish

Instructions

Lay an apple on its side and slice it in ¼-inch thick slices. Slice the rest of the apples.
Place each apple slice on a large plate and spread it with cheese.
Sprinkle each slice with celery, chives, walnuts and pomegranate seeds. If preferred, drizzle them with honey and garnish with fresh thyme leaves.
Serve immediately.

Notes

* Alternatively, you can slice the apples in chunks and serve them on a cheese board.
* I used only three apples, but if you are serving for more people feel free the double or even triple the recipe.

Nutrition

Editor’s Note: This post is sponsored by Domex Superfresh Growers. The compensation received in exchange for placement on Foolproof Living is used to purchase ingredients and props, write blog posts, take and edit photos and maintain this website in general.

However, though compensation was received in exchange for coverage, the thoughts and opinions mentioned in this post are my own. Thank you for supporting brands that support Foolproof Living!

The post Cheesy Apple Bites appeared first on Foolproof Living.

Baked Brie with Blackberry Compote and Spicy Candied Pecans

Aysegul Sanford — Tue, 08 Nov 2016 18:15:05 +0000

Today’s recipe comes from my friend Jennifer’s new cookbook, The Gourmet Kitchen. Jennifer is the author and photographer behind the popular food blog, Savory Simple. I ran into Savory Simple over 3 years ago while I was looking for inspiration for a recipe.

I still remember scrolling through her recipes and beautiful photographs and thinking to myself that she has a great deal of knowledge of cooking. Her recipes were written in a way that was easy to understand with tips that would guide the home cook along the process. Later, when I found out that she was a culinary graduate it all made sense: She knew what she was talking about.

About this Spicy Candied Pecan Baked Brie Recipe:

For years, baked Brie was my go-to recipe for entertaining. I have baked so many wheels of Brie that I lost count. It was the simplest dish I could think of, and quite honestly, I didn’t think of it as a recipe worth sharing. However, after reading Jennifer’s version and realizing that I was doing it wrong all along, I decided that it was about time to post a baked Brie recipe that will knock you sucks off.

How do you bake your Brie?

Until I read The Gourmet Kitchen’s version, I would cover my Brie with some sort of a jam and some nuts and bake it in the oven for 10-15 minutes and serve it that away. However, Jennifer does it differently, and I have to say, I think it is a much better way. Instead of baking Brie covered with condiments, she bakes it separately, just by itself. She also slices off the top rind. I loved this technique, because when you cut the top rind off and leave the sides intact, you basically create a “cup” that the cheese bakes in making all the gooey goodness stay in the “cup” and easier to serve.

The Toppings:

Now, you can certainly serve baked Brie with your favorite marmalade and nuts. However, in this pecan baked brie recipe we are taking things up a notch.

First, make the spiced candied pecans by roasting pecans after coating them in a butter-maple syrup-cinnamon-cayenne mixture.

Second, make a simple blackberry compote by reducing fresh blackberries with a little bit of lemon juice, honey and vanilla extract. Once you top your baked Brie with these condiments, you and your guest are in for a serious treat.

With the holidays approaching, I just can’t imagine a better dish to entertain. Why not switch things up a little bit and give this luxurious baked Brie recipe a try? I know for a fact that it will not disappoint.

Be sure to watch the how To Make Baked Brie Video below.

Baked Brie Recipe with Blackberry Compote and Spicy Candied Pecans

Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote. This appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 248kcal

Author Aysegul Sanford

Ingredients

For The Spicy Pecans:

1 cup pecan halves
½ tablespoon unsalted butter melted and cooled
1 ½ tablespoons natural cane sugar or light brown sugar
2 teaspoons maple syrup
¼ teaspoon ground cinnamon
¾ teaspoon kosher salt
¼ teaspoon cayenne pepper

For The Blackberry Compote:

2 cups blackberries plus more for garnish
1 tablespoon lemon juice freshly squeezed
1 tablespoon honey
1 teaspoon vanilla extract

For The Baked Brie:

2 wheels Brie (8-ounces each) room temperature
handful of pomegranate seeds as garnish optional
a few fresh thyme leaves as garnish optional
crackers for serving

Instructions

To make the spicy candied pecans:

Pre-heat the oven to 350 F degrees.
Line a baking sheet with parchment paper.
Place pecans on the sheet and toast for 10 minutes or until fragrant.
While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.

To make the blackberry compote:

In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
Top each baked Brie with blackberry compote and spicy candied pecans.
If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
Serve immediately.

Video

Notes

The instructions in the video is slightly different than the ones in the recipe, but either way would work.
You can make the blackberry compote and candied pecans a day ahead and store them in the fridge until you are ready to use them. If you do so, I recommend lightly warming up the compote before drizzling it over the baked brie.
I highly recommend baking brie at the last minute, right before serving. Not only, it fills your house with the most delicious cheese smells but also looks very appetizing when it first comes out of the oven.

Nutrition

This recipe is adapted (with minor changes) from The Gourmet Kitchen.

The post Baked Brie with Blackberry Compote and Spicy Candied Pecans appeared first on Foolproof Living.

Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam

Aysegul Sanford — Tue, 08 Dec 2015 19:54:19 +0000

It was a month ago on a Saturday morning. Dwight and I heard about a neighborhood farmer’s market in Malvern PA, 15 minutes away from where we are currently (and temporarily) residing. The plan was to shop at the market, come back home, and make breakfast with the fresh produce we have gotten from the market.

But the plans had changed when I saw this cute spot called Buttery at the bottom corner of a building on our way to the farmer’s market.It looked bright, clean, and lively from the outside with handwritten signs on its windows saying, “Bread, Coffee + Deliciousness”. We immediately (and happily) changed our plans and decided to go there for breakfast instead.

If you are a regular reader of this blog you’d know, we have just moved back to the U.S. from a small island in the British Virgin Islands. And after almost 4 years of living on a 9-mile long island, I have been so excited to be back in a city environment with restaurants, cafes, supermarkets, and farmer’s markets. So as you can imagine, I felt right in my element in Malvern Buttery.

As soon as we entered the restaurant, we were welcomed with the smell of freshly baked bread mixed with freshly brewed coffee. The buffet-style display in front of an open kitchen had offered a range of breakfast items like baked eggs served on top of roasted potatoes, croissants, blueberry scones, cinnamon buns, and breakfast tarts.

After we picked our food and ordered our coffee, the food paparazzo that I am, I wanted to snap a couple of shots of this gorgeously appetizing looking food. But before doing so I asked one of the waiters if it would be okay to take some photos. That waiter, Silenia and I immediately struck up a conversation and she told me that she was the owner.

After the initial introduction and us letting her know how much we loved Buttery, she asked to see if she could take a look at my work. Coincidently, they were looking for someone to up their website and their online visual look in general. As you can imagine, I jumped at the opportunity. After a couple e-mails back and forth, we decided to work together.

The creative minds behind Malvern Buttery are John and Silenia, a modern day husband-wife power couple. After moving from Washington State to be close to their family, they decided to open up a bakery. As an entrepreneur with a background in sustainable farming, John was already into baking bread and was doing so at home for his family.

When they saw their current space available at the bottom of a newly build condo complex, they decided to go for it. They opened their doors back in July of this year and the rest is history. Today, Buttery is a place where locals can stop by to enjoy a cup of coffee with a delicious pastry or take home a loaf of freshly baked artisanal bread or a seasonal tart.

My time in Buttery and meeting and spending time with its incredibly talented staff was an unforgettable experience that I enjoyed immensely. Every single member of the staff I met and photographed was happy to be a part of this community and proud of serving the freshly made food, which is basically a photographer’s dream.

Finally, the executive chef – Kevin LaForest was nice enough to share one of his seasonal recipes, which happens to be one of my favorite items on the menu. This bruschetta was the first thing I ate at the Buttery and adapted a version of it in my kitchen the very next day.

The recipe below has 4 components: roast the butternut squash, make the cranberry jam, whip up the goat cheese with herbs and scallions, and assemble.

Every component in the recipe is done from scratch. However, if you are short on time feel free to use your favorite cranberry jam or a supermarket-bought herbed goat cheese. Though I have to say, I doubt that any alternative ingredient could beat the deliciousness of the homemade one.

I hope, with its gorgeous and seasonal color palette, this herbed goat cheese bruschetta with butternut squash and cranberry jam would brighten your holiday menu.

Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam

A festive, colorful, and easy to make recipe for Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam that I learned from a small bakery and coffee shop in Malvern, PA.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 363kcal

Author Aysegul Sanford

Ingredients

For the cranberry jam:

1 16 ounce bag of fresh cranberries
1 cup sugar
zest of an orange
1/2 cup orange juice
1 cinnamon stick

For the roasted butternut squash:

1 medium-size butternut squash peeled and cut into 1/2 inch cubes
2 tablespoons of olive oil
salt and pepper

For the herbed goat cheese:

8 ounces goat cheese at room temperature
2 tablespoons heavy cream
3 stalks of scallions chopped
1/4 cup Italian parsley or dill, chopped
salt

For the bruschetta:

1 loaf of your favorite artisanal bread sliced
1/2 cup sliced almonds lightly toasted
3 tablespoons of chives chopped
honey optional

Instructions

Start with making the jam: Place all ingredients into a saucepan and heat until it comes to a boil in medium-high heat. Reduce heat to medium-low and let it simmer, stirring frequently, until the cranberries have softened and the mixture has thickened, 8-10 minutes. Turn the heat off and let it cool on the counter. *** You can prepare the jam in advance. Simply take out the cinnamon stick, place it in small jars, and keep them in the fridge until you are ready to serve. ***
While the jam is cooling, roast the butternut squash: Heat the oven to 400 degrees. Line a large baking sheet with parchment paper. Spread the butternut squash cubes in the baking sheet and toss it with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 25-30 minutes, turning halfway through to ensure even baking.
Meanwhile prep the goat cheese mixture. Place goat cheese and heavy cream in the bowl of a mixer attached with the paddle attachment. Whip until creamy, 1 to 1 1/2 minutes. Stir in the scallions, parsley, and 1/4 teaspoon salt. Mix until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
To assemble: Lightly toast the slices of your bread in a toaster (or in the oven).
Lay a slice of bread flat on a cutting board. Spread it with 1-2 tablespoons of the goat cheese mixture. Spoon 2 tablespoons of cranberry jam (with a couple of berries) on top. Add some roasted squash on top and sprinkle it with sliced almonds and chives. If preferred, drizzle it with some honey. Continue the same process with the rest of the slices of bread.

Notes

This recipe makes 8-10 bruschettas depending on the thickness of your slices.

Nutrition

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Strawberry-Ricotta Bruschetta with Homemade Balsamic Reduction

Aysegul Sanford — Mon, 13 Jul 2015 16:40:24 +0000

Have you ever heard the term The Holy Trinity of Flavor? In her book, My New Roots: Inspired Plant-Based Recipes for Every Season, Sarah Britton talks about how to enrich your cooking with using a simple technique.

The story is that she gets a job in one of her favorite restaurants in Copenhagen as a cook. On her first day on the job, she makes a big batch of soup that she thought would blow away her coworker Daniel. However, after a quick taste he asks her, “What is your acid?” As she was caught by surprise, she responds, “My what?”

Later he explains that in anything she makes, if she wants to hit all notes and ensure that it doesn’t feel like something is missing, she should include three things in every recipe. And those are salt, sugar, and acid, or what Sarah calls: The Holly Trinity of Flavor.

Following his advice, Sarah goes back to her soup and pours a couple glugs of apple cider vinegar into it. After a quick sip she says, “Almost like a miracle, the taste goes from good to wow.”

Since the day I read about this technique, I started paying more to the rule of The Holly Trinity of Flavor. And I have to admit – it made a tremendous difference in my cooking. Who would know something so simple would make such a big difference?

You may ask, “What are some ingredients that I can use as salt, sugar, and acid?” The following is a list of options that I use, some of which are additions to Sarah’s list:

Sweet: honey, maple syrup, dates, coconut sugar and nectar, fruit juice, apple juice, brown rice syrup, natural fruit juices, granulated sugar (as a last option)
Salt: sea salt (such as –my favorite- Malton salt), soy sauce, miso paste, tamari
Acid: lemon juice, apple cider vinegar, balsamic vinegar, ume plum vinegar

About this Strawberry-Ricotta Bruschetta with Homemade Balsamic Reduction Recipe:

So as I was looking for a way to use the leftover strawberries from last week’s recipe (summer berry tart) for a party that we were invited, I knew I had to find a way to ensure that every single flavor note was included in my recipe for it to have the wow factor. As this was for a crowd, I decided to make a luxurious bruschetta that follows Sarah’s technique. To do that, I spread some homemade ricotta cheese on slices of thick toasted French baguette, topped them off with fresh peppery arugula and sliced strawberries (and some leftover pomegranate seeds), and then drizzled each slice with some balsamic reduction that I quickly made on the stovetop. And finally, for the “wow” factor, I sprinkled them with some coarse sea salt.

It ended up being a delicious finger food and a crowd pleaser that got some raving reviews from the people in the party. Many of them even asked for the recipe. So if you are getting ready to host a summer party or looking for a way to use some of the strawberries that are in abundance during this time of the year, why not give this bruschetta recipe a try?

Strawberry-Ricotta Bruschetta with Homemade Balsamic Reduction

This Strawberry-Ricotta Bruschetta with Homemade Balsamic Reduction is a great summer time appetizer that will WOW your guests. Imagine, Toasted French baguette slices spread with ricotta cheese, topped off with arugula leaves and strawberries, and drizzled with homemade balsamic reduction.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Servings -12 Slices

Calories 172kcal

Author Aysegul Sanford

Ingredients

For the Balsamic Reduction:

1 cup balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon lemon juice freshly squeezed

For the Bruschetta:

1 large French baguette sliced into 1-inch thick slices
1-1/2 cups whole-milk ricotta cheese preferably homemade
2 cups arugula washed and spin-dried
3 pints fresh strawberries* hulled and sliced into small cubes
1/3 cup pomegranate seeds optional
Maldon or any other coarse salt

Instructions

Place balsamic vinegar, sugar, and lemon juice in a saucepan. Heat in medium heat. Let it simmer until it is reduced by half, 10-15 minutes. Transfer it to a bowl (or a glass jar) and let it cool on the kitchen counter.
Meanwhile, arrange baguette slices on a baking sheet and broil them until golden brown, 1-2 minutes on each side. Alternatively, you can toast them in a toaster or grill them on a grill.
Spread each slice with a generous layer of ricotta cheese. Top them off with arugula, strawberries, and pomegranate seeds (if using).
Drizzle each slice with balsamic reduction and sprinkle with Maldon salt.
Serve immediately.

Nutrition

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Herb Coeur a La Crème

Aysegul Sanford — Fri, 26 Sep 2014 18:06:22 +0000

We are back on the island from our 12-day vacation. Even though we had an amazing time, I am glad to be back home. I will be spending the next couple of days unpacking, doing laundry, and editing & organizing the more than 2,000 pictures I took during our time in Santa Fe, New Mexico and San Miguel de Allende, Guanajuato. I have to say, I cannot wait to share them with you guys.

I have to admit- this recipe is long overdue. I have had the pictures and the recipe ready for almost 3 weeks now and I had every intention of posting it during our vacation, but quite honestly I couldn’t get myself to sit in a hotel room and write blog posts. Instead, I went out and enjoyed the streets of Santa Fe and San Miguel de Allende, took lots of pictures, and ate a lot of great food.

Needless to say, I am rested, recharged, and happy to be back with lots of inspiration and stories to share with you.
So hang on tight, I am back!

A couple of weeks ago, I invited some friends over for a Sunday brunch. This was a part of our plan with 2 other couples to keep our social life going when most restaurants and hotels are closed on the island due to it being the slow season. We had decided that we would get together once a week, have a meal together, and play some games. To make it easier on the host, everyone would bring a dish based on a pre-selected theme. That way we would have some fun times together when there is absolutely nothing else happening on the island.

That Sunday it was my turn. As the host of the party, I chose the theme of Mediterranean Vegetarian. My goal was to introduce some of the amazing vegetarian dishes that the Mediterranean cuisine offers and have our friends try something that they had never had before. Of course, as a food blogger I decided to make two of the most popular Mediterranean dishes from my blog: simit and spinach and feta cheese börek. In addition to these dishes, I decided to make a quick cheese plate to serve with the simit and some crackers.

On Saturday, I whipped up this herb couer a la crème, placed it in the fridge, and got the börek prepped to bake for the next day. On Sunday morning, I woke up at 6 o’clock in the morning to make the simit. In between waiting for the dough to rise, getting them ready to bake, and cleaning up after all the baking, it took me 5 hours to put them on the table. At the very last minute, I quickly put together a cheese plate, which literally took me less than 10 minutes to prepare.

By the time they arrived, the house smelled like a bakery. I was hoping to get some compliments about the börek and the simit.
But guess what happened?!!??

My guests were more interested in the cheese plate than the other two dishes that I spent hours making. Yes, they did say everything looked good, but neither the simit nor the börek were the highlights of my brunch table. They all went for this herb couer a la crème and the cheese plate in general.

I guess it should not have come to me as a surprise, because this simple cream cheese and herb mixture is a delicious spread that I have been serving for years and getting great comments from everyone who has tasted it. And the best part of it is that (1) it takes less than 10 minutes to whip together, and (2) you can make it anytime of the year for any type of entertaining. I have to say, it is such a crowd pleaser.

For a cheese plate, depending on the crowd and the availability in our island supermarkets, I like to mix and match with cheeses, grapes, dried fruits, and nuts. For this one, in addition to the herb couer a la crème, I used fresh mozzarella, baked brie (drizzled with honey), cashews, walnuts, grapes, dried figs, and olives. I served it with some crackers, baked pita bread chips, and simit. I also used some leaves I picked from my backyard to make it look interesting and inviting. Like I mentioned earlier, it was a hit. They all asked for the recipe of the herb couer a la crème. So here it is…

As we are approaching the holidays and getting ready to do a lot of entertaining (and eating), I hope you’ll give this recipe a try and add it to your holiday party menu. I promise, it will not disappoint.

Herb Coeur a La Creme

Ina Garten's cream cheese dip flavored with herbs, scallions, and lemon juice.

Course Appetizer

Cuisine French

Prep Time 15

Servings servings

Calories 300kcal

Author Aysegul Sanford

Ingredients

12 ounces cream cheese at room temperature
3/4 cup heavy cream
1/3 cup scallions both white and green parts chopped (approx. 4 scallions)
1/4 cup fresh dill chopped
1 teaspoon lemon zest
1 tablespoon lemon juice freshly squeezed
1 teaspoon Kosher salt
1/4 teaspoon black pepper freshly ground

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese until creamy in medium speed, 1 minute.
While the machine is running, slowly pour in the heavy cream and mix until combined.
Turn it down to slow speed and add the scallions, dill, lemon zest, lemon juice, salt and pepper. Mix, until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
Place 2 layers of cheesecloth over a 6-inch medium mesh strainer placed in a bowl. Pour the cream cheese into the strainer and smooth the top with the back of a spoon. Fold the top of the cream cheese with the excess cheesecloth.
Cover it with stretch film. Place it in the fridge and let it sit overnight or at least 4 hours.
When ready to serve, invert the crème on to a plate and discard the liquid in the bowl.
Serve with crackers or slices of toasted French baguette.

Notes

This recipe makes 1 1/2 cups.

Nutrition

Recipe adapted (with minor changes) from here.

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Gorgonzola-Walnut Bruschetta with Truffle Oil

Aysegul Sanford — Fri, 18 Jul 2014 16:11:51 +0000

Last week, while we were in Miami, we went to a couple of really good restaurants, two of which we loved so much that I wanted to share with you.

Both restaurants are in a neighborhood called Wynwood. Wynwood is a trendy arts hub with more than 70 galleries and museums. As we walked through the streets, we got a chance to see some of the most amazing murals I have ever seen in my life. Also, we went into a couple of galleries and saw some exceptionally beautiful paintings, murals, and sculptures. If you have time, you could literally spend a whole day going in and out of these galleries in the area.

Wynwood also is home to some of the trendiest restaurants in Miami. We ate at a couple of them, and while they were all impressive, two in particular were really something special.

The first one is called Mandolin. It is an Aegean Bistro located on 4312 NE 2^nd Avenue. It was our friends, Andrea and Thalia’s idea to go there. The minute we entered Mandolin, I felt the familiar, warm and welcoming feeling that made me feel like I was back home. From the color scheme to the happy and genuine smile of our server, I knew from the very beginning that I was going to enjoy this dinner. When we were handed the menu, it was confirmed that there was a Turkish chef in the kitchen. Come to find out, Mandolin is a restaurant owned by 2 people – one is Turkish and the other is Greek.

The menu was full of Aegean classics from small plates – mezes to main dishes like chicken kebap and sea bass- levrek. To start with, we ordered Turkish chorizo, Kofte, and marinated octopus. Then for our entrées we both had the daily special, sea bass. I was so happy when I saw that they served the whole fish, just like they would do back home. To end our dinner, we had Turkish coffee and a couple of pieces of delicious homemade baklava.

All in all it was a wonderful dinner that we enjoyed immensely. I strongly recommend anyone living or going to Miami to stop by and have a bite at Mandolin.

The second place we loved is called Joey’s. Located on 2506 NW 2^nd Avenue, it is a modern Italian café. When we heard that they claim to be the best pizza in Miami, we knew we were going to have pizza for lunch that day.

Joey’s menu offers some of the most popular Italian dishes from Bruschetta Fresca to Cocette Primavera to pizzas like Margherita and Parma e Funghi. We started with the Cocette Primavera, a dish similar to a summer vegetable gratin served in a small ovenproof bowl with toasted garlicky bread. Then we shared a pizza called Gorgonzola Tartufata – a pizza made with Gorgonzola cheese, walnuts and topped with arugula flavored with truffle oil. It was AMAZING. I thought the combination of Gorgonzola cheese and chopped walnuts together with truffle oil was just simply yummy.

I told Dwight that we would have to make this at home. On our way back to the hotel, we stopped by a supermarket and picked up a bottle of truffle oil.

So the idea of this bruschetta came from Joey’s in Miami. I opted for a bruschetta because it is much quicker to put together. However, you could certainly use the combination as a pizza topping. If you decide to do that I would recommend making the pizza dough as thin as possible so that it would be light and crunchy. Just like they served in Joey’s.

Either way, I promise you with such flavors, your taste buds are in for a treat. The creamy and salty Gorgonzola cheese flavored with earthy and crunchy walnuts and topped off with peppery arugula tossed with truffle oil offer you a simple yet delicious treat. I served it with my Mint and Rosemary Lemonade with Vanilla for lunch. But it could also be served with wine as an appetizer for a dinner or a brunch party.

Gorgonzola-Walnut Bruschetta with Truffle Oil

Gorgonzola Bruschetta with Truffle Oil: An easy to make yet incredibly flavorful bruschetta recipe flavored with mozzarella, gorgonzola, walnuts, and arugula drizzled with truffle oil. This is a restaurant style appetizer dish that will make your guests ask for the recipe.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 366kcal

Author Aysegul Sanford

Ingredients

8 slices of sourdough bread
1 1/2 cup mozzarella cheese shredded
3/4 cup gorgonzola cheese crumbled
1/2 cup walnuts chopped
2 cups arugula washed and spin-dried
2 cloves of garlic pressed through a garlic press
2 tablespoons of truffle oil

Instructions

Preheat the oven to 300 degrees.
Line the bread slices on two baking sheets.
Divide the shredded mozzarella evenly on each bread slice. Continue the same process with the gorgonzola cheese and walnuts.
Place baking sheets in the oven and bake them for 10-12 minutes, or until the cheese is melted.
Place the arugula in a salad bowl. Add the garlic and truffle oil. Toss to combine.
Top each bruschetta with a handful of arugula.
Serve when it is still warm.

Nutrition

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