ReportWire

Tag: appetizers

  • Crispy Eggless Mozzarella Sticks with the Ultimate Cheese Pull

    [ad_1]

    These Eggless Mozzarella Sticks are crispy on the outside, gooey on the inside, and made with simple pantry ingredients—no eggs needed. They deliver that classic restaurant-style crunch and cheese pull without substitutions or guesswork. Designed by an allergy mom with over 12 years of egg-free cooking experience, this recipe solves a common pain point: missing out on fun, familiar foods. Kid-approved, party-ready, and reliably delicious.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    I created these Eggless Mozzarella Sticks because my kid can’t have eggs, and for a long time, it honestly hurt watching everyone else order them at restaurants while we skipped them. Mozzarella sticks are one of those fun foods—and I wanted my child to have that experience too.

    I didn’t want a “close enough” version. I wanted the real deal: crunchy outside, gooey cheese pull inside, the kind you dunk in marinara and smile immediately. After more than a decade of egg-free cooking, I’ve learned that texture and flavor matter most—and these deliver on both. They’re egg-free by design, not adapted, so there’s no guessing or disappointment. This is one of those recipes that makes me feel really good serving it: same fun food everyone loves, just safer for our family—and honestly, no one can tell they’re egg-free.

    Why You’ll Want to Try My Recipe

    • Real crunch: A crisp, golden coating that holds up without eggs.
    • Gooey center: Proper freezing + method = that classic cheese pull.
    • Pantry-friendly: Simple ingredients you already have on hand.
    • Kid-approved: A fun food that feels normal and inclusive.
    • Party-ready: Easy to prep ahead and fry or bake when guests arrive.
    • Egg-free by design: No substitutions, no compromises.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Various ingredients for making eggless mozzarella sticks are laid out on a counter, including mozzarella cheese, flour, breadcrumbs, oil, water, and several spices.Various ingredients for making eggless mozzarella sticks are laid out on a counter, including mozzarella cheese, flour, breadcrumbs, oil, water, and several spices.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Low-Moisture Mozzarella Cheese: This is key. Fresh mozzarella has too much moisture and will leak.
    • All-Purpose Flour: Helps create a sticky base for the breadcrumbs.
    • Water: Replaces eggs in the coating — simple and effective.
    • Breadcrumbs or Panko: Panko gives extra crunch, but regular breadcrumbs work great too.
    • Garlic Powder, Paprika, Parsley, Oregano: These add that classic savory flavor you expect from mozzarella sticks.
    • Salt & Black Pepper: Don’t skip — cheese needs seasoning.
    • Vegetable Oil: Neutral oil works best for frying

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: You can use dairy-free or vegan mozzarella sticks, such as Daiya Dairy Free Mozzarella Style Vegan Cheese Sticks, or your favorite dairy-free mozzarella alternative.
    • Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs — this swap works well.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Cut the Cheese

    • Rectangular slices of white cheese, perfect for making Eggless Mozzarella Sticks, are arranged on a wooden cutting board with a solid block of cheese beside them.Rectangular slices of white cheese, perfect for making Eggless Mozzarella Sticks, are arranged on a wooden cutting board with a solid block of cheese beside them.
      Cut the mozzarella block into about 15 -16 even sticks and set them aside. About 2 to 3 inch long, ½ inch wide sticks. Tip: Try to cut the cheese into even-sized sticks so they cook at the same rate.

    Set Up the Coating

    Mix the flour and water until smooth in one bowl. In another bowl, combine the breadcrumbs, spices, salt, and pepper.

    • A round bowl of liquid batter sits next to a square dish filled with breadcrumbs on a light, textured surface, ready for making Eggless Mozzarella Sticks.A round bowl of liquid batter sits next to a square dish filled with breadcrumbs on a light, textured surface, ready for making Eggless Mozzarella Sticks.
      Mix the flour and water until smooth in one bowl. In another bowl, combine the breadcrumbs, spices, salt, and pepper.

    Coat the Cheese

    Dip each cheese stick into the flour mixture, then coat fully in the breadcrumbs, pressing gently so it sticks.

    • Eggless Mozzarella Sticks are dipped in liquid, coated with crumbs, and neatly arranged on a wire rack.Eggless Mozzarella Sticks are dipped in liquid, coated with crumbs, and neatly arranged on a wire rack.
      Dip each cheese stick into the flour mixture, then coat fully in the breadcrumbs, pressing gently so it sticks. Place the coated sticks on a plate or baking sheet and freeze for 30–60 minutes. This keeps the cheese inside.

    Cook

    • Two images: On the left, Eggless Mozzarella Sticks being lifted from oil with a spatula; on the right, mozzarella sticks arranged on a paper towel-lined tray.Two images: On the left, Eggless Mozzarella Sticks being lifted from oil with a spatula; on the right, mozzarella sticks arranged on a paper towel-lined tray.
      While the sticks are still in the freezer, pour vegetable oil into a medium saucepan to a depth of about 3 inches. Attach a thermometer to the side of the pot, making sure it does not touch the bottom. Heat the oil over medium heat until it reaches 350°F (180°C). Remove the cheese sticks from the freezer. Working in batches, fry the sticks for about 1 minute, or until golden brown. Transfer to a paper towel-lined plate to drain. Allow the oil to return to temperature before frying the next batch.

    Alternative Cooking Methods

    While baking and air frying work well, deep frying gives the most consistent crunch and the best gooey center. It seals the coating quickly, which helps prevent cheese leaks—especially important for egg-free mozzarella sticks.

    • Oven: Bake at 425° F (220º C) for 8–10 minutes, turning once.
    • Air Fry: Cook at 390° F (195º C) for 6–8 minutes, flipping halfway.

    Serve

    • Close-up of hands pulling apart an Eggless Mozzarella Stick, with melted cheese stretching between the halves. A plate with more mozzarella sticks is blurred in the background.Close-up of hands pulling apart an Eggless Mozzarella Stick, with melted cheese stretching between the halves. A plate with more mozzarella sticks is blurred in the background.
      Let them cool slightly, then serve warm with marinara or ranch and enjoy that cheese pull — no one left out.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Cheese Leaks While Frying: The cheese wasn’t cold enough. Pro Tip: Freeze the coated sticks for at least 30 minutes — don’t skip this step.
    • Breading Falls Off: The coating wasn’t pressed in firmly. Pro Tip: Gently press the breadcrumbs onto the cheese so they really stick.
    • Too Dark on the Outside: Oil temperature is too high. Pro Tip: Keep the oil steady at 350°F and let it recover between batches.
    • Cheese Isn’t Melty Enough: Fried too quickly or oil wasn’t hot enough. Pro Tip: Make sure the oil is fully heated before frying
    • Cut the cheese into even sticks so they cook at the same rate.
    • Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the sticks get crispy and golden.
    • Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
    • Serve immediately for the best cheese pull.
    A plate of Eggless Mozzarella Sticks is arranged around a small bowl of marinara sauce, with a white cloth napkin in the background.A plate of Eggless Mozzarella Sticks is arranged around a small bowl of marinara sauce, with a white cloth napkin in the background.

    Variations & Additions

    • Add Italian seasoning to the breadcrumbs for extra flavor.
    • Mix in a little grated dairy-free Parmesan-style cheese to the coating if tolerated.
    • Serve with buffalo sauce or garlic aioli for dipping.

    Storage and Freezing Instructions

    Before Cooking: You can freeze the coated, uncooked sticks for up to 2 months. Fry straight from frozen.

    After Cooking: Best enjoyed fresh. However, if you have any leftovers, let them cool completely, then freeze any leftovers right away. Reheat leftovers in the oven or air fryer to restore crispness.

    How To Reheat Mozzarella Sticks Leftovers?

    Always reheat mozzarella sticks directly from the freezer in the oven or air fryer. This helps the coating re-crisp while the cheese warms gradually. Avoid reheating from the fridge. If leftovers are thawed or refrigerated, the cheese melts too fast, causing the sticks to lose their shape and leak before the outside crisps.

    Frequently Asked Questions

    A plate of Eggless Mozzarella Sticks, with one broken open to reveal melted cheese inside, served alongside a bowl of marinara sauce.A plate of Eggless Mozzarella Sticks, with one broken open to reveal melted cheese inside, served alongside a bowl of marinara sauce.

    Serve This With These Favorite Egg-Free Dips!

    Recipe Card

    A plate of eggless mozzarella sticks garnished with herbs, served with a bowl of tomato dipping sauce on the side.A plate of eggless mozzarella sticks garnished with herbs, served with a bowl of tomato dipping sauce on the side.

    Eggless Mozzarella Sticks

    Oriana Romero

    These Eggless Mozzarella Sticks are crisp, golden, and filled with stretchy melted cheese. Made with a reliable egg-free breading method, they’re perfect for kids, parties, and anyone needing an allergy-friendly appetizer that actually works. Freeze-ahead friendly and crowd-pleasing.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Freezing Time: 30 minutes

    Total Time 55 minutes

    Servings 15 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Cut the mozzarella block widthwise into about 15 sticks. Set aside.

    • Set up a dredging station with two shallow dishes. In the first dish, whisk together the flour and water until smooth. In the second dish, mix the breadcrumbs, garlic powder, paprika, parsley, oregano, salt, and pepper until well combined.

    • Working one stick at a time, dip the cheese into the flour and water slurry, letting any excess drip off. Then coat thoroughly in the breadcrumb mixture, pressing gently so the crumbs adhere. Place the coated cheese stick on a baking sheet or large plate. Repeat with the remaining sticks.

    • Transfer the baking sheet or plate to the freezer and freeze for 30 to 60 minutes. This step is essential to prevent the cheese from melting out while frying.

    • While the sticks are still in the freezer, pour vegetable oil into a medium saucepan to a depth of about 3 inches. Attach a thermometer to the side of the pot, making sure it does not touch the bottom. Heat the oil over medium heat until it reaches 350°F (180°C).

    • Remove the cheese sticks from the freezer. Working in batches, fry the sticks for about 1 minute, or until golden brown. Transfer to a paper towel-lined plate to drain. Allow the oil to return to temperature before frying the next batch.

    • Serve warm with marinara sauce or ranch dressing.

    Alternative Cooking Methods:

    • While baking and air frying work well, deep frying gives the most consistent crunch and the best gooey center. It seals the coating quickly, which helps prevent cheese leaks—especially important for egg-free mozzarella sticks.

    • Instructions for baking: Preheat oven to 415° F (210° C) and line a baking sheet with aluminum foil. Spray lightly with cooking spray. Arrange sticks on a baking sheet, spacing at least an inch apart, and bake 10-15 minutes or until they are beginning to turn golden brown (they will not get as dark as they would if deep fried). Enjoy warm, dipped in warm marinara.

    • Instructions for air fryer: Heat the air fryer to 390° F (200° C). Spray the basket of your air fryer with cooking spray. Add sticks and spray lightly with cooking spray. Cook for 6-8 minutes, tossing halfway through, until they are golden and crispy. Enjoy warm with warm marinara.

     
    Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. A half-and-half mix is a great option.
     
    Store Before Cooking: You can freeze the coated, uncooked sticks for up to 2 months. Fry straight from frozen.
     
    Store After Cooking: Best enjoyed fresh. However, if you have any leftovers, let them cool completely, then freeze any leftovers right away. Reheat leftovers in the oven or air fryer to restore crispness.
     
    Reheat Leftovers: Always reheat mozzarella sticks directly from the freezer in the oven or air fryer. This helps the coating re-crisp while the cheese warms gradually. Avoid reheating from the fridge. If leftovers are thawed or refrigerated, the cheese melts too fast, causing the sticks to lose their shape and leak before the outside crisps.
     
     Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: You can use dairy-free or vegan mozzarella sticks, such as Daiya Dairy Free Mozzarella Style Vegan Cheese Sticks, or your favorite dairy-free mozzarella alternative.
    • Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs — this swap works well.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Cheese Leaks While Frying: The cheese wasn’t cold enough. Pro Tip: Freeze the coated sticks for at least 30 minutes — don’t skip this step.
    • Breading Falls Off: The coating wasn’t pressed in firmly. Pro Tip: Gently press the breadcrumbs onto the cheese so they really stick.
    • Too Dark on the Outside: Oil temperature is too high. Pro Tip: Keep the oil steady at 350°F and let it recover between batches.
    • Cheese Isn’t Melty Enough: Fried too quickly, or the oil wasn’t hot enough. Pro Tip: Make sure the oil is fully heated before frying

     
    ➤ Extra Tips:

    • Cut the cheese into even sticks so they cook at the same rate.
    • Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the sticks get crispy and golden.
    • Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
    • Serve immediately for the best cheese pull.

     
    ➤ Variations & Additions:

    • Add Italian seasoning to the breadcrumbs for extra flavor.
    • Mix in a little grated dairy-free Parmesan-style cheese to the coating if tolerated.
    • Serve with buffalo sauce or garlic aioli for dipping.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 149kcalCarbohydrates: 13gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 448mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 194IUVitamin C: 0.01mgCalcium: 233mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer party food Snack

    Cuisine American Italian

    Calories 149

    Keyword cheese egg-free kid-friendly recipe

    [ad_2]

    Oriana Romero

    Source link

  • You’ll never guess how many wings Americans eat on Super Bowl Sunday

    [ad_1]

    There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.Related video above: How to bake your wings and get them as crispy as possibleThe numbers back it up. According to the National Chicken Council’s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.And in case your brain can’t process a billion anything, here’s how absurd that number really is:Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.In other words: America takes its game-day eating very seriously.Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.

    There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.

    Related video above: How to bake your wings and get them as crispy as possible

    The numbers back it up.

    According to the National Chicken Council‘s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.

    And in case your brain can’t process a billion anything, here’s how absurd that number really is:

    Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.

    In other words: America takes its game-day eating very seriously.

    Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.

    Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.

    The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.

    So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.

    [ad_2]

    Source link

  • The Super Bowl Appetizer Everyone Devours First

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    There are a lot of fancy Super Bowl snacks out there, but pigs in a blanket will always be the first thing gone. Every. Single. Time. These are made with juicy Lil Smokies wrapped in buttery crescent rolls and baked until golden, then served with a simple homemade dipping sauce that takes them completely over the top.

    They’re easy, nostalgic, and totally irresistible which is exactly what you want for a game day party when everyone’s grazing the Super Bowl appetizers in between plays in the big game.

    What I Do Different to Make the BEST Lil Smokies

    Carrian Cheney

    Listen, the truth is most people would choose a hamburger over a hotdog, but I am actually a die hard hotdog fan. I have been since I was a little girl. The first time that I had pigs in a blanket, I was so excited and then was completely bummed by the lack of flavor and especially by how dry they were.

    I’ve learned that there are a few things you can do to make your pigs in a blanket better than everyone else’s. Number one always brushed the crescent dough with a little butter and sprinkle with flaky salt. It adds just that little touch of flavor and texture that will make your mouth water and you won’t be able to stop eating them, which is exactly what you want for your guests.

    I love when we are throwing a party and people say they can’t stop eating fill in the blank. And my last tip always add a delicious dipping sauce and I’m not just talking ketchup and mustard. I’m talking a smoky honey mustard dipping sauce that is absolutely the best dip I’ve ever had with Little Smokies pigs in a blanket.

    Why Pigs in a Blanket are the Ultimate Super Bowl Snack

    Pigs in a blanket check every game day box. They’re handheld, crowd-pleasing, kid-approved, and easy to eat while yelling at the TV. You can make a big batch without much effort, they bake quickly, and they’re just as good warm as they are at room temperature.

    Add a homemade honey mustard dipping sauce and suddenly this classic appetizer feels extra special without losing that nostalgic, party-food charm everyone loves.

    several baked lil smokies wrapped in crescent roll sitting next to a small bowl of honey mustard dipping sauceseveral baked lil smokies wrapped in crescent roll sitting next to a small bowl of honey mustard dipping sauce

    Ingredients You’ll Need

    These wrapped lil smokies are made with just a few pantry staples and one easy homemade dipping sauce.

    • Crescent Rolls: Buttery, flaky dough that wraps around the sausages and bakes up perfectly golden.
    • Lil Smokies: Juicy, bite-sized sausages that bring all the savory flavor to this classic appetizer.
    • Unsalted Butter: Brushed on top for extra richness and that irresistible golden finish.
    • Coarse Flaked Salt: A light sprinkle adds crunch and enhances all the flavors (don’t skip it!).

    Dipping Sauce

    • Mayonnaise: Creates a creamy, smooth base for the dipping sauce.
    • Honey: Adds sweetness that balances the savory smokies and tangy mustard.
    • Dijon Mustard: Adds just the right amount of tang and depth.
    • Smoked Paprika: Adds subtle smokiness that ties the whole sauce together.
    • Lime Juice (optional): A squeeze of brightness that wakes everything up and cuts the richness.
    one pig in a blank with a bite taken out of it so you can see the inside surrounded by other lil smokies pigs in a blanketone pig in a blank with a bite taken out of it so you can see the inside surrounded by other lil smokies pigs in a blanket

    How to Make Pigs in a Blanket with Little Smokies

    1. Prep: Preheat oven to 375℉.
    2. Cut the Crescent Rolls: Unroll the sheets of crescent roll dough and separate them where they are perforated. Cut each triangle into 3 smaller triangles.
    3. Roll: Place 1 little smokie on the thick end of one triangle and roll toward the thinner side. Repeat until all little smokies or dough triangles have been used.
    4. Brush: Brush the tops of each roll with butter and sprinkle with salt.
    5. Bake: Place on a baking sheet and bake for 12-15 minutes.
    6. Make the Dipping Sauce: Add all the ingredients to a small bowl and whisk together to combine.
    7. Serve: Serve warm with the dipping sauce and enjoy!

    The Best Homemade Dipping Sauce

    You only need 5 ingredients to make this homemade dipping sauce! I took our honey mustard dipping sauce for ham and added some smoked paprika and lime to deepen the flavor. It pairs so well with these little crescent rolls pigs in a blanket!

    carrian holding a phone taking pictures of lil smokes pigs in a blanketcarrian holding a phone taking pictures of lil smokes pigs in a blanket

    How to Keep Pigs in a Blanket Warm for a Party

    There is a fine art to keeping pigs in a blanket warm throughout your party. You want them to stay warm without getting soggy. There are two methods that work well – the slow cooker method or the oven method.

    Slow Cooker Method: Put your slow cooker on warm and line it with a couple of paper towels. Put the pigs in a blanket in a single layer and keep the lid cracked open with a wooden spoon to let the steam out.

    Oven Method: Heat the oven to 200-225 °F and place the pigs in a blanket on a wire rack over a baking sheet. Tent loosely with foil. Both of these methods allow air to circulate around the piggies and they start warm and crispy.

    a golden lil smokie sitting on the side of a bowl of honey mustard dipping saucea golden lil smokie sitting on the side of a bowl of honey mustard dipping sauce

    Can You Use Puff Pastry Instead of Crescent Rolls?

    Yes absolutely! There will be a couple of key differences. You will want to use an egg wash instead of melted butter to help them get golden brown. You’ll also want to increase the baking temperature to 400-425℉. The baking time should be about the same, maybe a little longer.

    Storing and Reheating

    Extra pigs in a blanket should be completely cooled and stored in an airtight container in the refrigerator. They will keep for up to 4-5 days. You can also freeze them and they will keep for up to 3 months.

    They are best reheated in the oven or in an air fryer.

    Oven:

    • Preheat to 350°F
    • Place on a baking sheet
    • Reheat for 8–12 minutes (from fridge; 15–20 minutes if frozen)

    Air Fryer:

    • Heat to 350°F
    • Reheat for 3–5 minutes
    • Turn halfway through

    I prefer reheating in the oven because you can do them all at once and not in batches.

    lil smokies pigs in a blanket that are baked and golden with flaked salt sprinkled on toplil smokies pigs in a blanket that are baked and golden with flaked salt sprinkled on top

    No Super Bowl party is complete without pigs in a blanket, and this version proves why they’ve stood the test of time. They’re easy, comforting, and guaranteed to disappear faster than you expect especially when paired with a homemade dipping sauce.

    Whether you’re feeding a crowd or just loading up the snack table for kickoff, this is one recipe you’ll come back to every single year. If you’re looking for more Super Bowl food ideas, head to our recipe roundup for all the best football party recipes!

    More Super Bowl Party Foods:

    Watch How These Lil Smokies Pigs in a Blanket are Made…

    Prevent your screen from going dark

    • Preheat oven to 375℉.

    • Unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.

      1 Container Crescent Rolls

    • Place 1 lil smokies wiener on the thick side of each triangle, then gently roll to thinner side.

      1 Package Lil Smokies

    • Repeat until all are used.

    • Brush with butter and sprinkle with salt. Bake 12-15 minutes.

      4 Tablespoons Unsalted Butter, Coarse Flaked Salt

    • Stir together the sauce and enjoy!

      1 Cup Mayonnaise, ¼ Cup Honey, ⅛ Cup Dijon Mustard, ¼ teaspoon Smoked Paprika, 1 Squeeze Lime Juice

    Serving: 1sausage with dip, Calories: 107kcal, Carbohydrates: 4g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 284mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 76IU, Vitamin C: 0.04mg, Calcium: 4mg, Iron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Sweet Basil

    Source link

  • Super Bowl Italian Sliders That Will Steal the Show

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Italian sliders are the perfect party dish for a Super Bowl get together! You start with slider buns and layer them with Italian deli meats like salami, pepperoni, and ham, then add melted provolone cheese.

    For extra flavor, you drizzle some garlic parmesan sauce on top, then bake them until golden and crispy. To finish, load them up with your favorite sandwiches toppings like lettuce, tomatoes, pepperoncinis and black olives mixed with a creamy Italian dressing. These sliders are delicious, easy to assemble, and perfect for a crowd!

    I’m going to fail you all a bit when it comes to the Super Bowl…we don’t watch it. It hasn’t always been easy, and it was an important decision for our family to not watch the Super Bowl. I know, don’t hate me, but Sunday is our one day set aside for our family and religion. However, we still enjoy a lot of good food (check out our Super Bowl Food Recipe Roundup for more ideas!), so I really wanted to step up a bit and provide our readers with more options for the big day. Food is everything for a football gathering, am I RIGHT?!

    I decided to take a nod from our famous ham and cheese sliders and make a new version. Because of my love of chopped salads and the goodness of Italian delis I decided to jump into a fresh version of baked sliders.

    a photo of a baking pan full of golden baked italian sliders

    What Do I Need to Make Italian Sliders?

    Head to the deli and grab a few slices of your favorite Italian meats and some provolone. Then almost everything else you’ll either have at home already or you can grab it in the produce section. Here is everything you’ll need…

    • Hawaiian Slider Buns: You can either grab a pack of rolls at the store or make homemade Hawaiian sweet rolls.
    • Provolone: Grab it from the deli when you get your meats.
      • NOTE: If you aren’t a provolone fan, use mozzarella cheese instead.
    • Meats: Ham, Pepperoni and Salami

    Garlic Parmesan Glaze

    • Butter: the base for the glaze on top of the buns
    • Parmesan: freshly and finely grated
    • Garlic Herb Seasoning: We love Johnny’s Garlic Spread, but any garlic herb seasoning will work great.

    Toppings (Grinder Salad)

    • Mayonnaise: adds creaminess to the dressing
    • Italian Dressing: adds flavor
    • Sliced Black Olives: buy a can of sliced olives or slice whole olives yourself
    • Red Onion: I like them diced pretty small so they blend right in.
    • Shredded Lettuce: shred your own romaine lettuce or buy a bag of pre-shredded
    • Tomatoes: Roma or vine ripe tomatoes work great.
    • Pepperoncini Peppers: a signature of Italian sandwiches and salads that add a little heat
      • NOTE: If pepperoncinis are too spicy for you, use banana peppers or dill pickles.

    The measurements and details for each ingredient can be found in the recipe card down below.

    a photo of all the ingredients for italian sliders including Kings Hawaiian rolls, slices of provolone, sliced meats, chopped lettuce tomatoes, red onions, olives, etc.a photo of all the ingredients for italian sliders including Kings Hawaiian rolls, slices of provolone, sliced meats, chopped lettuce tomatoes, red onions, olives, etc.

    How to Make Baked Italian Sliders

    Something so delicious shouldn’t be so easy! Baked slider sandwiches are one of my favorite ways to feed a crowd something warm and delicious. Here are the step-by-step instructions…

    1. Prep: Preheat the oven to 350℉. Cut the rolls horizontally and place them in the bottom of a 9×13 baking dish.
    2. Layer: Place a layer of provolone cheese on the bottom half of the rolls then top with all three meats. Add the top rolls and gently slice through the seams so that each sandwich is separate.
    3. Bake: Whisk together the melted butter, parmesan and garlic herb seasoning and then brush over the tops of the sliders. Bake for 15-20 minutes.
    4. Make the Chopped Salad: Whisk together the mayo and Italian dressing in a small bowl then stir in the olives (if using) and onions. Add the lettuce, tomatoes and pepperoncini peppers to a large bowl and then toss with the dressing.
    5. Finish the Sandwiches: When the sliders are done baking, carefully remove the tops and add the chopped salad. Put the tops back on and enjoy!

    Keep scrolling to the end of the post for the complete recipe found in the recipe card. You can also print or save the recipe there.

    a photo of the steps for assembling italian sandwich slidersa photo of the steps for assembling italian sandwich sliders
    a photo of the steps for making italian slidersa photo of the steps for making italian sliders

    Carrian is all about the olives while I’d rather have more spice. Create these sliders to your own tastes by making substitutions like, sun dried tomatoes, peppers, different meats and cheeses until you’ve made the sandwich of your dreams.

    What is a Slider?

    A slider is an American term for a small sandwich, typically around 2 in (5.1 cm) across, made with a bun. The term primarily refers to small hamburgers like our cheeseburger sliders, but can also cover any mini sandwiches made with a slider roll.

    a photo of an italian slider sandwich loaded with sliced deli meats and chopped grinder salada photo of an italian slider sandwich loaded with sliced deli meats and chopped grinder salad

    What to Serve with Italian Sliders

    Don’t limit yourself to just the Super Bowl for these Italian sub sliders! They are great for a quick weeknight dinner, an appetizer for a party or for a potluck with friends. If you’re serving Italian sandwich sliders as a main dish, here are some side dishes to serve with them:

    a photo of several italian sliders on a serving tray with a bag of potato chips in the backgrounda photo of several italian sliders on a serving tray with a bag of potato chips in the background

    Can Italian Sliders Be Made Ahead?

    Individual components of the sliders can be made ahead of time, but I wouldn’t recommend fully assembling them. You can slice the buns and add the cheese and meats then put the tops on and cover the baking dish tightly with plastic wrap and store in the fridge for up to 4-5 hours.

    Do not add the garlic butter mixture on top of the buns until right before baking. The chopped grinder salad could be made an hour or so ahead of time, but I wouldn’t make it too much earlier than that or the lettuce will start to wilt and brown.

    a photo of an italian slider sandwich stacked on top of another slidera photo of an italian slider sandwich stacked on top of another slider

    Storing and Reheating

    If possible, don’t store constructed sliders. The moisture of all the vegetables and the dressing will make them quite soggy. Store the lettuce mixture separately and add right before serving.

    Sliders that have been stored with just the meat and cheese can be reheated in the oven or in an air fryer. Add the chopped salad on before serving. If you have leftover sliders that are fully assembled, store them in an airtight container in the fridge. They will keep for about a day and I would just eat them cold.

    a photo of a baking dish full of baked italian sliders with the front row removed so you can see the inside of the sliders spilling outa photo of a baking dish full of baked italian sliders with the front row removed so you can see the inside of the sliders spilling out

    Get ready for game day with this delicious and easy Super Bowl Italian sliders recipe! Packed with flavor and perfect for sharing with friends and family.

    More Slider Recipes:

    Prevent your screen from going dark

    • Preheat the oven to 350℉.

    • Cut the hawaiian rolls horizontally and placed the bottom in a baking dish.

      1 Package Hawaiian Slider Buns

    • Lay the provolone cheese on the bread.

      4 oz Provolone

    • Next, top with the meats; ham, pepperoni, and salami.

      3 oz Ham, 3 oz Pepperoni, 3 oz Salami

    • Place the tops back on the rolls. Gently, using a bread knife, cut through the seams to separate each sandwich.

    • Combine the butter, parmesan, seasoning in a dish. Brush the butter over the tops of the slider sandwiches.

      5 Tablespoons Butter, 3 Tablespoons Parmesan, 1 Tablespoon Garlic Herb Seasoning

    • Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.

    • While the sandwiches bake, prepare the chopped salad by whisking together the mayonnaise, Italian dressing, olives if desired, and onions. Toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing.

      1/4 Cup Mayonnaise, 2 Tablespoons Italian Dressing, 1 Can Sliced Olives, 2 Tablespoons Red Onion, 8 oz Shredded Lettuce, 1 Cup Tomatoes, 1/2 Cup Pepperoncini Peppers

    • Once the sandwiches are done, remove the tops, add the grinder salad and put the tops back on and enjoy!

    Serving: 1slider, Calories: 236kcal, Carbohydrates: 5g, Protein: 8g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 1058mg, Potassium: 196mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1912IU, Vitamin C: 10mg, Calcium: 137mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Carrian Cheney

    Source link

  • These New Year’s Eve Appetizers Will Disappear in Minutes

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Schedule for Dec 26

    If you’re hosting a New Year’s Eve party this year, you need appetizers that are easy, crowd-pleasing, and totally irresistible. This hand-picked collection of New Year’s Eve appetizers has everything from warm and cheesy dips to fresh party bites, sliders, bacon-wrapped favorites, and make-ahead options.

    Every appetizer is simple to prepare, party-tested, and perfect for ringing in the new year deliciously.

    Hot & Cheesy Dips

    Warm dips are a must-have on New Year’s Eve! We love dips that are comforting and scoopable, and they are always the first thing guests gather around. These bubbly, cheesy favorites pair perfectly with crackers, veggies, or toasted bread.

    Spinach Artichoke Dip

    A creamy, cheesy classic packed with spinach and artichokes and always the first dip to disappear.

    Cheese Fondue

    Rich, smooth melted cheese perfect for dipping bread, veggies, and pretzels for a fun, interactive appetizer.

    Creamy Artichoke Dip

    Simple, ultra-creamy, and loaded with Parmesan and marinated artichokes for bold, savory flavor.

    Chorizo Queso Fundido

    Spicy, cheesy, skillet-baked goodness featuring melty cheese and perfectly seasoned chorizo.

    Cold Dips & Fresh Party Bites

    These dips and fresh finger foods balance out your spread with bright, bold flavors. They’re easy to prep ahead and perfect for guests who like lighter, refreshing appetizers.

    Cowboy Caviar

    A bright, zesty mix of beans, corn, peppers, and avocado — perfect with chips or served as a fresh salad.

    feta, cucumber, red onion and tomatoes on mini skewersfeta, cucumber, red onion and tomatoes on mini skewers

    Greek Salad Skewers

    Fresh mozzarella, tomatoes, and cucumbers drizzled with Greek vinaigrette for a light and elegant party bite.

    Black Eyed Peas

    A flavorful Southern classic often enjoyed on New Year’s for luck, served chilled or room temp.

    Mexican 7 Layer Dip

    The ultimate crowd-pleaser layered with beans, guac, sour cream, cheese, and all the toppings.

    Brownie Batter Dip

    A sweet, creamy dip that tastes just like brownie batter and goes perfectly with fruit, pretzels, or cookies.

    Crostini, Sliders & Elegant Small Bites

    These elevated appetizers feel fancy but are incredibly easy to assemble. They offer beautiful presentation and outrageous flavor for any NYE gathering.

    Sweet Potato Rounds

    Roasted sweet potato slices topped with flavorful, festive toppings for a gorgeous handheld bite.

    Recipes for leftover ham? Ham and cheese sliders with poppy seed dressing is the number 1 recipe for ham! ohsweetbasil.comRecipes for leftover ham? Ham and cheese sliders with poppy seed dressing is the number 1 recipe for ham! ohsweetbasil.com

    Ham and Cheese Sliders

    Warm, melty mini sandwiches brushed with buttery seasonings that are great for feeding a hungry crowd.

    Bacon-Wrapped & Oven-Baked Favorites

    For irresistible savory appetizers, these bacon-wrapped and oven-fried classics deliver big flavor in bite-sized form. They’re simple, satisfying, and always a hit.

    Bacon Wrapped Avocado

    Creamy avocado wrapped in crispy bacon…it’s unexpectedly delicious! Trust me on this one!

    Jalapeño Poppers

    Spicy jalapeños filled with creamy cheese and air-fried until perfectly bubbly.

    Bacon Wrapped Little Smokies

    Smoky cocktail sausages wrapped in bacon and baked until caramelized, crispy, and impossibly addictive. These never last long!

    Party Snacks & No-Fuss Crowd Pleasers

    These simple snacks and dips require minimal prep but deliver maximum enjoyment. They’re ideal for filling out a party table and keeping guests happily munching.

    Best Cheese Ball

    Creamy, flavorful cheese rolled in crunchy coating. It’s a party favorite that never disappoints.

    Deviled Eggs

    Creamy, tangy deviled eggs that add classic flavor and easy elegance to your appetizer spread.

    Cheese Doodles

    Fun cheese bread twists (or bites) that come together fast and vanish even faster.

    No matter how you celebrate, these New Year’s Eve appetizer recipes make it easy to put together a fun and unforgettable spread. Mix and match a few warm dips, a couple of handheld bites, and something fresh or festive to balance the table.

    With recipes this simple and delicious, you’ll be free to relax, raise a toast, and enjoy the countdown. Happy New Year — and happy snacking!

    [ad_2]

    Sweet Basil

    Source link

  • Sweet, Spicy & Totally Addictive – This Hot Pepper Jelly Appetizer Is a Party Hit

    [ad_1]

    Get ready to impress your guests with this Hot Pepper Jelly Cheese Brick—a sweet, tangy, and slightly spicy appetizer that’s perfect for the holidays! It’s quick to make, looks festive on any table, and pairs beautifully with crackers or crusty bread. The homemade pepper jelly brings just the right kick, while the creamy cheese balances every bite. Simple, make-ahead, and guaranteed to disappear fast—this one’s a holiday must-have!

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Hot Pepper Jelly Cheese Brick has been a party favorite in my family for years—it’s sweet, tangy, a little spicy, and absolutely irresistible. I gave my original recipe a tiny kick with a few dashes of Tabasco, and oh my, it’s a total flavor fiesta! The jelly simmers beautifully without any pectin, just the old-fashioned way we make it back home in Venezuela. The best part? You can make it days ahead, so it’s ready to go when your guests arrive. Trust me, once you taste this homemade version, you’ll never want the store-bought kind again.

    Why You’ll Want to Try My Recipe

    • It’s super easy to make! You only need a few simple ingredients and a little simmering time to create something truly special.
    • Perfect for parties. It’s a festive appetizer that fits right in at Thanksgiving, Christmas, or any celebration.
    • Make-ahead friendly. The jelly can be prepared days in advance, which makes entertaining so much easier.
    • A total crowd-pleaser. Sweet, tangy, and just the right amount of heat—it’s always the first thing to disappear from the table!
    • Customizable heat level. You can make it mild or spicy depending on your guests’ taste buds.
    • Versatile serving options. Serve it over a block of cream cheese, spread it on crackers, or even bake it into mini tartlets.
    • Looks beautiful on the table. The glossy red jelly over creamy cheese makes such a pretty and festive presentation.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Green Pepper: Adds a fresh, slightly grassy flavor that balances the sweetness of the jelly. You can substitute with yellow bell pepper if preferred for a milder taste.
    • Red Pepper: Brings sweetness, color, and body to the jelly. Red peppers also add a natural brightness that makes the finished jelly look beautiful and festive.
    • Sugar: The key to achieving that perfect sweet-and-spicy balance while helping the jelly set properly as it simmers. Don’t reduce the sugar too much, or the texture may not turn out right.
    • White Vinegar: Provides the necessary acidity to balance the sweetness and enhance the pepper flavor. Apple cider vinegar can be used for a slightly fruitier taste.
    • Water: Helps to thin out the jelly mixture so it simmers evenly and prevents burning while cooking.
    • Hot Sauce: Adds just the right amount of heat and depth. Use your favorite brand or adjust the quantity to suit your spice preference. You can even try chili flakes or cayenne for a different kind of heat.
    • Cream Cheese: This is the creamy, cooling base that pairs perfectly with the spicy-sweet jelly. It helps mellow the heat while adding a luscious, rich texture. Use regular, light, or dairy-free cream cheese depending on your dietary needs.

    This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: Use a plant-based cream cheese made from cashews, almonds, or soy to make this recipe dairy-free. Brands like Kite Hill or Tofutti work well.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    1. Cook the Jelly Mixture

      In a medium saucepan, mix together everything except the cream cheese. Cook it over medium-low heat, stirring every now and then, until the liquid reduces by about half and thickens up a bit—this usually takes around 25 to 30 minutes. You’ll know it’s ready when it looks glossy and slightly syrupy.

    2. Let It Cool

      Turn off the heat and give the jelly some time to cool down. It will thicken a little more as it cools, so don’t worry if it still looks a bit runny at first.

    3. Assemble and Serve

      Place your block of cream cheese on a serving plate and pour the cooled pepper jelly over the top. Serve it with your favorite crackers or mini tartlets—it’s the perfect mix of creamy, sweet, and spicy!

    4. Store for Later

      If you’re not serving it right away, pour the cooled jelly into a clean glass jar, seal it tightly, and store it in the fridge. It’ll stay fresh for up to three weeks—ready to grab whenever you need a quick, impressive appetizer!

    A block of cream cheese topped with hot pepper jelly sits on a metal plate, making the perfect Hot Pepper Jelly Cream Cheese Appetizer (Sweet & Spicy!). A knife rests beside it for easy serving.

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Jelly not setting properly: Sometimes the jelly may turn out runny if it doesn’t simmer long enough. Pro Tip: Be patient—let it simmer slowly until it thickens slightly and coats the back of a spoon. It will continue to thicken as it cools.
    • Too spicy or not spicy enough: Finding the right heat level can be tricky. Pro Tip: Start with a small amount of hot sauce and taste as you go. Remember, you can always add more heat later but can’t take it out once it’s in.
    • Pepper pieces separating from the liquid: This can happen if the mixture isn’t stirred frequently. Pro Tip: Stir the jelly often during cooking so everything stays evenly distributed and doesn’t stick to the bottom of the pan.
    • Chop the peppers finely so they cook evenly and create a smooth jelly texture.
    • Make sure your jars or containers are clean and dry before storing the jelly.
    • The jelly thickens more as it cools, so don’t panic if it seems thin right after cooking.
    • For a deeper flavor, you can mix red and green peppers in different ratios—more red for sweetness, more green for a subtle bitterness.

    Variations & Additions

    • Add a small pinch of crushed red pepper flakes for extra spice.
    • Mix in a teaspoon of grated ginger for a fresh, zesty twist.
    • Swap the hot sauce for jalapeño or chili paste for a different kind of heat.
    • Use goat cheese instead of cream cheese for a tangier pairing.

    Serving Suggestions

    Serve the hot pepper jelly poured generously over a block of cream cheese with a side of buttery crackers or toasted baguette slices. It also pairs beautifully with soft cheeses like Brie or Camembert. For a festive touch, garnish with fresh herbs, such as thyme or rosemary sprigs, before serving.

    Storage and Freezing Instructions

    To Store: Keep the jelly in an airtight jar or container in the refrigerator for up to 3 weeks.

    To Freeze: Transfer cooled jelly to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before using.

    Cream Cheese Storage: If already assembled, store leftovers in the fridge and enjoy within 2–3 days for the best texture.

    Frequently Asked Questions

    Close-up of a mini tart with a flaky crust, filled with creamy white Hot Pepper Jelly Cream Cheese and topped with vibrant red and green jelly for a sweet & spicy appetizer twist.

    Try These Appetizer Recipes Next!

    Recipe Card

    A block of cream cheese topped with hot pepper jelly sits on a metal plate, making the perfect Hot Pepper Jelly Cream Cheese Appetizer (Sweet & Spicy!). A knife rests beside it for easy serving.

    Hot Pepper Jelly Appetizer

    Oriana Romero

    This sweet-and-spicy hot pepper jelly appetizer makes hosting easy: prepare the jelly without pectin, top a block of cream cheese, serve with crackers—and your guests will beg for more

    Prep Time 5 minutes

    Cook Time 25 minutes

    Total Time 30 minutes

    Servings 8 – 10 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Combine the diced peppers, sugar, vinegar, water, and hot sauce(if using) in a medium saucepan. Cook mixture over medium-low heat, stirring occasionally until the mixture has reduced by half and thickened, about 25 – 30 minutes.

    • Turn off the heat and let it cool. If not using immediately, pour the mixture into a glass jar and store in the refrigerator for up to three weeks.

    • Assemble: Pour the slightly warm pepper jelly over the cream cheese brick and serve with crackers, sliced bread, or mini tartlets.

     
    Homemade Mini Tartlets: For the mini tartlets, I used store-bought pie dough. I cut it with a round cookie cutter and arranged the rounds in an ungreased mini muffin pan. Then baked them for 10- 12 minutes at 425ºF.
     
    Store: Keep the jelly in an airtight jar or container in the refrigerator for up to 3 weeks.
     
    Cream Cheese Storage: If already assembled, store leftovers in the fridge and enjoy within 2–3 days for the best texture.
     
    Dairy-Free: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Jelly not setting properly: Sometimes the jelly may turn out runny if it doesn’t simmer long enough. Pro Tip: Be patient—let it simmer slowly until it thickens slightly and coats the back of a spoon. It will continue to thicken as it cools.
    • Too spicy or not spicy enough: Finding the right heat level can be tricky. Pro Tip: Start with a small amount of hot sauce and taste as you go. Remember, you can always add more heat later but can’t take it out once it’s in.
    • Pepper pieces separating from the liquid: This can happen if the mixture isn’t stirred frequently. Pro Tip: Stir the jelly often during cooking so everything stays evenly distributed and doesn’t stick to the bottom of the pan.

     
    ➤ Extra Tips:

    • Chop the peppers finely so they cook evenly and create a smooth jelly texture.
    • Make sure your jars or containers are clean and dry before storing the jelly.
    • The jelly thickens more as it cools, so don’t panic if it seems thin right after cooking.
    • For a deeper flavor, you can mix red and green peppers in different ratios—more red for sweetness, more green for a subtle bitterness.

     
    ➤ Variations & Additions:

    • Add a small pinch of crushed red pepper flakes for extra spice.
    • Mix in a teaspoon of grated ginger for a fresh, zesty twist.
    • Swap the hot sauce for jalapeño or chili paste for a different kind of heat.
    • Use goat cheese instead of cream cheese for a tangier pairing.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 104kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 30mgFiber: 1gSugar: 25gVitamin A: 263IUVitamin C: 16mgCalcium: 3mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer

    Cuisine American

    Calories 104

    Keyword cream cheese peppers

    More Recipes You’ll Love!

    This recipe was originally shared in November 2014. The photos and content were refreshed in November 2025, but the recipe itself remains unchanged.

    [ad_2]

    Oriana Romero

    Source link

  • Homemade Soft Pretzels with Cheese Dip – Simply Scratch

    Homemade Soft Pretzels with Cheese Dip – Simply Scratch

    [ad_1]

    These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!

    Homemade Soft Pretzels and Cheese Dip

    Who doesn’t love soft pretzels?

    I first learned how to make them in my high school home ec class and made them all the time when I was a teenager. They are so easy and incredibly delicious, tender, chewy and addictive. And of course you can enjoy them as is but dipped in cheese is the way we do it in our house. And as my daughter Malloree would say, there are two types of people in the world – one that likes yellow cheese sauce to dip and the other likes garlicky white cheese dip. So naturally, I made both.

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    Honestly, it’s hard to choose which is best – they’re both so good.

    ingredients for Homemade Soft Pretzelsingredients for Homemade Soft Pretzels

    To Make Homemade Soft Pretzels You Will Need:

    • water – Use warm or lukewarm water.
    • sugar – Helps feed the yeast and lends flavor to the dough.
    • instant yeast (quick rise) – Has a faster rate of action than regular dry yeast. Sometimes called “bread machine yeast”.
    • unbleached bread flour – Contains higher protein content which is best for yeast leavened dough.
    • fine salt – Enhances flavors in the recipe.
    • egg wash – Helps the pretzel salt to stick and gives the pretzels that shiny golden brown exterior.
    • pretzel salt – Is large coarse salt. I’ve linked to the one I use for pretzel in the recipe printable.

    for the baking soda bath:

    sugar and water in mixing bowlsugar and water in mixing bowl

    Make The Pretzels:

    Line 2 rimmed baking sheets with parchment paper or a silicone baking mats.

    Add 1 tablespoon sugar to the mixing bowl of your stand mixer and then pour in 1-1/2 cups warm water, stirring to combine.

    add instant yeastadd instant yeast

    To the sugar water, add 2-1/4 teaspoons instant yeast.

    let sitlet sit

    Let it sit for 3 minutes to activate.

    flour and saltflour and salt

    Meanwhile, add 1 teaspoon fine salt to 4 cups bread flour.

    after 3 minutesafter 3 minutes

    After 3 minutes the yeast mixture should be foamy.

    add in flour and saltadd in flour and salt

    Add in the flour and the salt to the yeast mixture.

    mix on low until comes togethermix on low until comes together

    Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together.

    mix on medium speed for 6 mintuesmix on medium speed for 6 mintues

    Once mostly combined, increase the speed to medium and mix for 6 minutes.

    NOTE: Alternatively you can stir together by hand and then knead on a lightly floured surface for 5 to 8 minutes.

    shape into aballshape into aball

    Stop your mixer and shape the dough into a ball with your hands.

    cover with clean kitchen towel let rest for 25 mincover with clean kitchen towel let rest for 25 min

    Cover the bowl with a clean kitchen towel and let rise for 25 minutes.

    Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).

    risenrisen

    After 25 minutes the dough should have doubled in size.

    baking soda bathbaking soda bath

    Make The Baking Soda Bath:

    Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda and bring to a boil.

    divide dough into 8 wedgesdivide dough into 8 wedges

    Turn the dough out on to a very lightly floured surface and cut into 8 wedges.

    shapeshape

    Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon.

    twisttwist

    Twist once.

    fold overfold over

    And fold down over the bottom of the pretzel.

    Place onto the prepared pans and repeat. You will want 4 pretzels per pan.

    add to baking soda bathadd to baking soda bath

    Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds.

    remove after 30 seconds and repeat with remainingremove after 30 seconds and repeat with remaining

    Use a wire skimmer (aka spider) to remove it from the water – draining any excess water. I linked to the one I use in the recipe printable.

    place back on lined panplace back on lined pan

    Place back onto the prepared pan and repeat with the remaining pretzels.

    egg washegg wash

    Once finished, whisk 1 egg with 1 tablespoon of water.

    brush with egg washbrush with egg wash

    Brush each pretzel with the egg wash.

    sprinkle with pretzel saltsprinkle with pretzel salt

    And sprinkle with a desired amount of pretzel salt.

    bake for 12 minutesbake for 12 minutes

    Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.

    ingredients for cheese dipingredients for cheese dip

    To Make the Cheddar Cheese Sauce (Dip) You Will Need:

    • butter
    • unbleached all-purpose flour
    • milk
    • kosher salt
    • sharp cheddar cheese

    butter and flourbutter and flour

    In a saucepan, melt 1 tablespoon butter over medium heat. Once melted, whisk in 1 tablespoon flour until smooth.

    pour in milkpour in milk

    Slowly pour in 1 cup milk. Whisk until thickened.

    stir in cheese and saltstir in cheese and salt

    Remove off of the heat and stir in a pinch of salt and 1 cup sharp cheddar cheese.

    whisk til smoothwhisk til smooth

    Whisk until smooth. Transfer to a bowl and serve immediately. It will thicken as it cools, so rewarm in the pan over low heat or in the microwave, stirring often.

    garlic cream cheese dipgarlic cream cheese dip

    For the Garlic Cream Cheese Dip:

    Combine 8 ounces whipped cream cheese with 1 medium clove of grated garlic. Transfer to a bowl and top with sliced green onions.

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    And there you have it! Super soft and chewy salted soft pretzel and not one, but TWO cheese dips!

    homemade soft pretzelshomemade soft pretzels

    Prepare to fall in love.

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    How To Store Soft Pretzels:

    Once cooled, store in an air-tight container at room temperature. Refrigerating may make them soggy and affect their flavor.

    How Long Will Soft Pretzels Last?

    If stored properly, they will last up to 4 days.

    Can you Freeze Soft Pretzels?

    Yes. Once cooled, store in an air-tight, freezer safe container for up to 3 months. Thaw at room temperature or using a microwave at 30 second intervals.

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    Enjoy! And if you give this Homemade Soft Pretzel and Cheese Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    Yield: 8 servings

    Homemade Soft Pretzels with Cheese Dip

    These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!

    Prep Time: 40 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour 5 minutes

    FOR THE PRETZELS:

    • 1 tablespoon sugar
    • 1½ cups warm water
    • 2¼ teaspoon instant yeast, quick rise
    • 4 cups bread flour
    • 1 teaspoon fine salt

    FOR THE BAKING SODA BATH:

    • 10 cups water
    • 1/4 cup baking soda

    FOR THE TOPPING:

    • 1 egg
    • 1 tablespoon water
    • pretzel salt

    MAKE THE PRETZELS:

    • Add sugar to the mixing bowl of your stand mixer and then pour in the warm water, stirring to combine. Add the instant yeast, stir and let it sit for 3 minutes to activate. The yeast mixture should be foamy.

    • Combine the salt to the bread flour and add to the frothy yeast mixture.

    • Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together. Then increase the speed to medium and mix for 6 minutes. Stop your mixer and shape the dough into a ball with your hands. Cover the bowl with a clean kitchen towel and let rise for 25 minutes.NOTE: Alternatively you can stir ingredients together by hand and then knead on a lightly floured surface for 5 to 8 minutes.

    • Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).

    MAKE THE BAKING SODA BATH:

    • Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda. Stir and bring to a boil.

    • Turn the dough out on to a very lightly floured surface and cut into 8 wedges. Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon. Twist once and fold down over the bottom of the pretzel.

    • Place onto the prepared pans and repeat. You will want 4 pretzels per pan.

    • Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds. Use a slotted spider (or large spoon) to remove it from the water – draining any excess water. Place back onto the prepared pan and repeat with the remaining pretzels.

    BAKE THE PRETZELS:

    • Once finished, whisk 1 egg with 1 tablespoon of water. Brush each pretzel with the egg wash.

    • And sprinkle with a desired amount of pretzel salt.

    • Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1pretzel, Calories: 250kcal, Carbohydrates: 48g, Protein: 10g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 20mg, Sodium: 1345mg, Potassium: 102mg, Fiber: 2g, Sugar: 2g, Vitamin A: 31IU, Vitamin C: 0.01mg, Calcium: 24mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Breads & Baked Goods

    Cuisine: German

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    Yield: 8 servings

    Easy Cheddar Cheese Sauce

    A super simple cheese sauce for dipping or drizzling.

    Prep Time: 4 minutes

    Cook Time: 6 minutes

    Total Time: 10 minutes

    • 1 tablespoon unsalted butter
    • 1 tablespoon unbleached all-purpose flour
    • 1 cup whole milk
    • 1 cup sharp cheddar cheese, shredded
    • 1 pinch kosher salt

    • In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour. Cook for 2 minutes, should be smooth.

    • Gradually whisk in the milk and simmer (uncovered) until thickened. Remove the pan off of the heat and add in cheese and a pinch of salt. Continue to stir until the cheese has melted and the sauce is smooth.

    • Serve immediately.

    • Store leftovers in an air-tight container in the fridge for up to 1 week. Reheat in microwave or sauce pan, stirring often until smooth and heated thoroughly.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1.5tablespoons, Calories: 92kcal, Carbohydrates: 2g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 109mg, Potassium: 58mg, Fiber: 0.03g, Sugar: 2g, Vitamin A: 235IU, Calcium: 138mg, Iron: 0.1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Homemade Ingredients & Condiments

    Cuisine: American

    Homemade Soft Pretzels and Cheese DipHomemade Soft Pretzels and Cheese Dip

    Yield: 8 servings

    Garlic Cream Cheese Dip

    An incredibly delicious yet simple garlicky cream cheese dip that is great for dipping breadsticks or pretzels in.

    Prep Time: 5 minutes

    Total Time: 5 minutes

    • 8 ounces whipped cream cheese
    • 1 small to medium clove of garlic, finely grated
    • 1 green onions, sliced

    • Add whipped cream cheese to a medium mixing bowl. Using a microplane, grate in the clove of garlic. Stir to combine.

    • Transfer to a serving dish and top with sliced green onions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 2tablespoons, Calories: 72kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 95mg, Potassium: 48mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 0.3mg, Calcium: 34mg, Iron: 0.1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks, Homemade Ingredients & Condiments

    Cuisine: American

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Easy Cheese Phyllo Rolls (3-ingredient)

    Easy Cheese Phyllo Rolls (3-ingredient)

    [ad_1]

    These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

    Oriana’s Thoughts On The Recipe

    Hey, friends! I’m so excited to share one of my go-to appetizers with you—these Easy Cheese Phyllo Rolls are a dream come true for anyone who loves a quick and delicious bite. I whipped these up the other night for a last-minute get-together, and they were a total hit! Imagine crispy, golden phyllo pastry wrapped around gooey cheese sticks and savory prosciutto. Heaven, right? Plus, they’re ridiculously easy to make with just three ingredients.

    I know we all have those moments when we need something impressive in a hurry, and this recipe is exactly that. The best part? You can throw these together in no time, and they bake up beautifully. Whether you’re hosting friends or just need a snack that feels a little more special, these rolls are your new best friend in the kitchen.

    I also love how versatile these are—you can serve them as a fun appetizer, a snack, or even part of a light meal. The combination of flavors is just perfect. And don’t even get me started on that drizzle of honey at the end—it takes these rolls from delicious to downright irresistible. Trust me, you’ll want to make these over and over!

    Easy Cheese Phyllo Rolls over a wooden tray with a container with honey on the background over a blue surface.Easy Cheese Phyllo Rolls over a wooden tray with a container with honey on the background over a blue surface.

    What I Love About This Recipe

    Golden, Crispy, and Flaky: The phyllo pastry bakes up to a gorgeous golden brown that’s super crispy and flaky. Every bite is a delightful contrast between the crunchy outside and the melty cheese inside. It’s that perfect texture that keeps everyone coming back for more!

    Just 3 Simple Ingredients: You only need three ingredients to make these rolls—phyllo pastry, cheese sticks, and butter. That’s it! I love recipes that don’t require a long grocery list, and this one’s a keeper for being so simple yet so delicious.

    Quick and Easy to Make: These cheese rolls come together in a flash, making them ideal for those times when you need something impressive but don’t have a lot of time to spend in the kitchen. They’re so easy, even the kids can help with the assembly!

    Perfect for Your Next Get-Together: Whether you’re planning a party or just having a few friends over, these cheese phyllo rolls are the perfect addition to your menu. They’re a crowd-pleaser for sure—watch them disappear within minutes of hitting the table!

    Potential Cons Of The Recipe

    • Phyllo Pastry Can Be Tricky: Phyllo can be a bit delicate and prone to tearing, especially if it dries out while you’re working with it.

    Tips To Mitigate These Cons

    • Work Quickly with Phyllo: Keep the phyllo sheets covered with a damp towel while you’re working to prevent them from drying out. If a sheet tears, don’t worry—just layer another one on top!

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Cheese: These are the star of the show, giving you that melty, gooey cheese center. You can also use Mozzarella, Feta, or Halloumi. Even other cheeses like string cheese or even cheddar for a different flavor will also work.
    • Prosciutto (optional): Adds a salty, savory note that pairs beautifully with the cheese. If you prefer, you can substitute it with thinly sliced ham or turkey. Or totally omit it for a vegetarian version.
    • Phyllo Pastry: The phyllo is what gives these rolls their signature flaky crunch. You can find it in the freezer section of most grocery stores. Be sure to thaw it properly before using it.
    • Butter: Melted butter is brushed between the layers of phyllo to help them brown and crisp up. If you want to lighten things up, you can use olive oil instead.
    • Honey (optional): A drizzle of honey at the end adds a touch of sweetness that complements the salty prosciutto and rich cheese. If you’re not a fan of honey, a balsamic glaze would also work well.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Cut The Cheese

    Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) in length and around 0.5 to 1 inch (1 to 2.5 cm) in width/thickness. If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

    Step 2 – Form the Rolls

    You will work with two sheets of phyllo pastry at a time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle, forming two long strips.

    Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

    Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1″ between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

    Step 3 – Bake

    Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.

    baked Easy Cheese Phyllo Rolls on a wooden board. baked Easy Cheese Phyllo Rolls on a wooden board.

    Recipe Tips

    • Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.
    • Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent them from unrolling during baking.
    • Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.

    Here are some helpful tips for working with phyllo:

    • Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.
    • Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.
    • Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.

    Food Allergy Swaps

    • Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough. 
    • Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
    • Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.
    Easy Cheese Phyllo Rolls over a wooden serving tray garnished with chipped chives. Easy Cheese Phyllo Rolls over a wooden serving tray garnished with chipped chives.

    Variations & Additions

    • Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
    • Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
    • Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.

    Serving Suggestions

    Serve these cheese phyllo rolls warm with a drizzle of honey on top. They’re perfect as an appetizer, snack, or even a light lunch when paired with a fresh salad. For a party, arrange them on a platter with some dipping sauces on the side, like marinara or garlic aioli.

    Storing and Freezing Instructions

    • Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.
    • Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.

    Frequently Asked Questions

    Can I make these ahead of time?

    Yes! You can assemble the rolls and keep them covered in the fridge for up to 24 hours before baking. This makes them a great option for prepping in advance.

    Can I use a different type of cheese?

    Absolutely! Feel free to experiment with different cheeses. Cheddar, Gouda, or even brie would be delicious alternatives to mozzarella.

    What if I don’t have prosciutto?

    No worries! Thinly sliced ham or turkey works well as a substitute. You could even skip the meat altogether and add a few herbs or veggies instead.

    Can I air-fry these?

    Yes, you can! Air-fry at 375°F for about 10 minutes, turning halfway through. They’ll come out just as crispy and delicious.

    Easy Cheese Phyllo Rolls garnished with chipped chives. Easy Cheese Phyllo Rolls garnished with chipped chives.

    More Appetizer Recipes You’ll Love!

    Recipe Card 📖

    Easy Cheese Phyllo Rolls over a wooden serving tray garnished with chipped chives.Easy Cheese Phyllo Rolls over a wooden serving tray garnished with chipped chives.

    Easy Cheese Phyllo Rolls

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.

    Prep Time 8 minutes

    Cook Time 20 minutes

    Total Time 28 minutes

    Servings 12 rolls

    Instructions 

    • Preheat oven to 400°F (200 º C). Line a baking sheet with parchment paper. Set aside.

    • Take 12 phyllo pastry sheets, more if needed, and lay them carefully in a large tray. Cover with a slightly damp kitchen towel (remember, this will keep phyllo pastry from cracking and breaking).Important: Make sure to thaw the phyllo dough properly, following the manufacturer's instructions.

    • Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) long and 0.5 to 1 inch (1 to 2.5 cm) wide/thick.

    • If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.

    • You will work with two sheets of phyllo pastry at-a-time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle forming two long strips.

    • Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.

    • Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1" between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.

    • Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.

      Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.   Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.   Food Allergy Swaps:
    • Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough. 
    • Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
    • Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.
      Recipe Tips:
    • Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.
    • Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent it from unrolling during baking.
    • Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.
      Here are some helpful tips for working with phyllo:
    • Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.
    • Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.
    • Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.
        Variations & Additions:
    • Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
    • Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
    • Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 216kcalCarbohydrates: 7gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 45mgSodium: 377mgPotassium: 54mgFiber: 0.2gSugar: 0.4gVitamin A: 377IUCalcium: 194mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer

    Cuisine American

    Calories 216

    Keyword cheese phyllo dough prosciutto puff pastry

    [ad_2] Oriana Romero
    Source link

  • The BEST Dry Rubbed Smoked Chicken Wings – Oh Sweet Basil

    The BEST Dry Rubbed Smoked Chicken Wings – Oh Sweet Basil

    [ad_1]

    Chicken wings bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!

    I’ll be the first to admit it, I was wrong. Chicken wings are not a waste. Chicken wings are in fact delicious. I don’t know how such a teensy tiny amount of meat can be so good but these Dry Rub Smoked Chicken Wings are proof of the deliciousness. If a dry rub and smoker aren’t your thing, try our traditional buffalo wings, air fryer teriyaki wings, or our garlic parmesan grilled chicken wings recipes!

    I remember the first time I ever tried chicken wings. It was at a restaurant in Idaho and the sauces all tasted almost identical. The chicken tasted like it was frozen and reheated and there was a lot of stale popcorn.

    Maybe it was just that location.

    Maybe I was the problem.

    I don’t know, but it was not my favorite dinner and in fact I went home from that date with a stomach ache.

    Fast forward 500 years and bust out your Traeger (or any smoker) because I’m totally on board with this lil’ chicken wang thang!

    A photo of a plate full of dry rubbed smoked chicken wings.

    How to Make Smoked Chicken Wings

    The first step to making these smoked chicken wing recipe is to prep your Traeger (or pellet grill of choice). Preheat the smoker with super smoke for 5 minutes with the lid closed. Set the heat to 225 degrees and allow the smoker to preheat for 10 minutes.

    While the Traeger is preheating, prepare the dry rub. See section below and the recipe card for more details on the dry rub. We like to use a disposable pan for smoking these wings. Pat the wings dry with paper towels. Toss the wings and the dry rub in the disposable pan until the wings are completely coated. Then arrange the wings in a single layer in the pan.

    Place the pan in the smoker. Cook the wings for 1.5 to 2 hours or until the internal temperature of the wings in their thickest part is 165 degrees on a meat thermometer.

    How to Get Crispy Skin on Smoked Wings

    When the wings have reached temperature, remove the pan from the smoker and set the smoker to high heat or heat up your grill if your smoker doesn’t have the high heat function. Grill the wings on both sides until grill marks appear and then let them rest for 5 minutes. Serve and eat!

    read more: Looking for Traeger recipes? Check out our Traeger Chicken Breast Recipe or our Whole Smoked Chicken Recipe next!

    What Goes in the Dry Rub?

    The dry rub is where all the flavor comes from. Combined with the smokiness, this dry rub takes your chicken wings up a notch or twelve! Here is what you need:

    • Dark brown sugar
    • Light brown sugar
    • Kosher salt
    • Ground mustard
    • Smoked paprika
    • Garlic powder
    • Oregano
    • Black Pepper

    And before I get a bunch of questions about the two brown sugars, let me explain! A combo of dark and light brown sugar made for the best flavor without the overwhelming molasses if you only used dark. Likewise, only using light brown or white sugar wasn’t enough flavor.

    These wings are delicious on their own, but feel free to dip them in bbq sauce or ranch!

    A photo of a plate full of dry rubbed smoked chicken wings.A photo of a plate full of dry rubbed smoked chicken wings.

    How to Make Chicken Wings in the Oven

    If you don’t have a smoker, these wings can be baked in the oven. Follow the directions as written and then bake in a 425° F preheated oven for about 30 minutes. Pull them out and flip each wing over and then bake another 10-15 minutes. Again, you will want to check the internal temperature and be sure it has reached 165 degrees.

    How Many Chicken Wings Per Person

    I have the hardest time estimating how much food to make for large groups sometimes. If you are making these wings as the main dish, plan on about 4 to 6 whole chicken wings (8 to 12 pieces) per person. If these wings are part of a whole array of appetizers, 2 to 3 whole wings per person should be enough. This recipe calls for 3 pounds of wings which will be about 15-20 whole wings. So you may need to double or triple this recipe if you are preparing for a large group.

    Are Smoked Chicken Wings Gluten Free?

    Yes! Chicken on it’s own is gluten free, and all the ingredients for the dry rub are gluten free.

    What are the Best Wood Pellets for Smoking Chicken Wings?

    When it comes to smoking chicken wings, we love to use a mild wood like apple, cherry or maple works the best. A strong wood like mesquite or hickory can overwhelm the little bit of meat on the wings. But when all is said and done, any wood chips will work just fine! Test out different pellets and see which flavor you like the best!

    A photo of a plate full of dry rubbed smoked chicken wings.A photo of a plate full of dry rubbed smoked chicken wings.

    How Long Will Chicken Wings Keep?

    If you have leftover chicken wings, store them in an airtight container. They will keep in the refrigerator for up to 4 days. See section below to reheating chicken wings properly.

    Can Chicken Wings be Frozen?

    Chicken wings freeze quite well. Allow them to cool completely and then place them in a freezer safe plastic bag and squeeze as much of the air out as you can before sealing it closed. We like to use a food saver to make it super easy. They will keep in the freezer for up to 3 months.

    How to Reheat Chicken Wings?

    Bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:

    Stove Top

    Using a skillet, heat a tablespoon of oil and then pan fry your wings until they are warm all the way through. This is a quick and easy way, but it can be difficult to recreate that crispy skin you love.

    Microwave

    This is the quick and easy way to reheat if you are in a hurry, but you’re going to have zero crispiness.

    Oven

    Cook the wings in the oven for 20-25 minutes at 375 degrees. This is our favorite method because it maintains the integrity of the flavor and allows the skin to get crispy again. It takes time though.

    Grill

    Heat up your grill to medium-low heat and place the wings on the grill for 15 minutes. The crispy skin will be hard to achieve this way, but the flavor will be locked in!

    A photo of a plate full of dry rubbed smoked chicken wings.A photo of a plate full of dry rubbed smoked chicken wings.

    Whether it’s your next game day party, a New Years party or just plain dinner for the fam, these smoked chicken wings have made a wing lover out of me! They are healthier than your typical deep fried chicken wing and they have the best bold smoky flavor! Come do this wang thang with me!

    More Wings and Appetizer Recipes:

    Servings: 6

    Prep Time: 5 minutes

    Cook Time: 2 hours

    Total Time: 2 hours 5 minutes

    Description

    Bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more, your boring chicken wings just became the best dang chicken recipe you’ll have this month!

    Prevent your screen from going dark

    • Preheat the smoker with super smoke if you can with the lid closed for 5 minutes.

    • Turn the heat to 225 degrees and preheat with the lid closed for 10 minutes.

    • In a bowl, whisk together the rub.

      1/4 Cup Dark Brown Sugar, 1/4 Cup Light Brown Sugar, 2 Tablespoons Kosher Salt, 1 teaspoon Ground Mustard, 1 Tablespoon Smoked Paprika, 2 teaspoons Oregano, 2 teaspoons Garlic Powder, 1/2 teaspoon Pepper

    • In a disposable pan, toss the chicken wings and the rub until everything is heavily coated.

      3 Pounds Chicken Wings

    • Arrange the chicken pieces evenly in the pan and set the pan in the smoker.

    • Close the lid and cook for 1 1/2-2 hours or until it reaches 165 degrees at the thickest part of the meat.

    • Pull the pan off of the smoker and heat to high heat or heat a grill if your smoker doesn’t allow that.

    • Place the chicken directly on the grill and cook on each side until grill marks appear.

    • Set aside with foil laid over the top for 5 minutes.

    • Serve!

    This dry rub can be stored in a jar with a tight fitting lid for up to 6 months.

    Serving: 3gCalories: 352kcalCarbohydrates: 20gProtein: 23gFat: 20gSaturated Fat: 6gCholesterol: 94mgSodium: 2422mgPotassium: 262mgFiber: 1gSugar: 18gVitamin A: 766IUVitamin C: 1mgCalcium: 43mgIron: 2mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

    A photo of a plate full of dry rubbed smoked chicken wingsA photo of a plate full of dry rubbed smoked chicken wings

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    [ad_2]

    Sweet Basil

    Source link

  • Red, White, & Blue Olympics Recipe Roundup – Oh Sweet Basil

    Red, White, & Blue Olympics Recipe Roundup – Oh Sweet Basil

    [ad_1]

    I can’t believe we are just days away from the 2024 Paris Olympics! We absolutely love the Olympics in our house! So many incredible athletes, great stories, and inspiring moments!

    If you want to go all in on the Olympics like we are, we wanted to give you a recipe roundup of our favorite patriotic recipes to make while we cheer on Team USA as well as all our favorite appetizers and snacks for munching while you watch! What events are you the most excited to see?

    Team USA Treats❤️🤍💙

    Fireworks Pretzel Snaps — Red, White and Blue Jello Poke Cake — Red, White and Blue Strawberries

    Salty, sweet and crunchy. Fireworks pretzel snaps are so easy to make, white chocolate, caramel and a few pretzels and you're ready for 4th of July treats! ohsweetbasil.com
    A piece of red, white and blue poke cake on a dessert plate. The cake is frosted with white frosting and sprinkled with red, white and blue sprinkles.A piece of red, white and blue poke cake on a dessert plate. The cake is frosted with white frosting and sprinkled with red, white and blue sprinkles.
    Looking for a healthier 4th of July dessert recipe? These red white and blue strawberries are not only healthier than a big pie, but they only take 3 ingredients!Looking for a healthier 4th of July dessert recipe? These red white and blue strawberries are not only healthier than a big pie, but they only take 3 ingredients!

    Patriotic Popcorn — Red, White and Blue Red Velvet Cookies — Fruit and Yogurt Waffle Cones

    Patriotic PopcornPatriotic Popcorn
    Red White and Blue Red Velvet Cookies Recipe | Oh Sweet BasilRed White and Blue Red Velvet Cookies Recipe | Oh Sweet Basil
    Overhead shot of waffle cone fruit and yogurt cups in a white bowl with a purple linen underneath.Overhead shot of waffle cone fruit and yogurt cups in a white bowl with a purple linen underneath.

    Red Velvet Crinkle Cookies — Red, White and Blue Ice Box Cake — Reese’s Firecracker Oreos

    Red Velvet Crinkles - Red velvet cookie dough is rolled in powdered sugar before they’re baked into chewy cookies, forming white crinkles on top.Red Velvet Crinkles - Red velvet cookie dough is rolled in powdered sugar before they’re baked into chewy cookies, forming white crinkles on top.
    Red white and blue icebox cake! This is the ultimate summer dessert for a crowd. Make this festive 4th of July treat for your friends and family this year.Red white and blue icebox cake! This is the ultimate summer dessert for a crowd. Make this festive 4th of July treat for your friends and family this year.
    Everyone loves fireworks on the 4th of July, but let's be honest, all I care about are these Firecracker Oreos! They are perfect for potluck dessert ideas! ohsweetbasil.comEveryone loves fireworks on the 4th of July, but let's be honest, all I care about are these Firecracker Oreos! They are perfect for potluck dessert ideas! ohsweetbasil.com

    Red, White and Blue Ice Cream Sandwiches — Patriotic Trifle — American Flag Cake

    With a layer of no-churn red velvet white chocolate chip ice cream, a layer of cheesecake ice cream, and a fabulously festive blue white chocolate shell, these Red Velvet, White and Blue Ice Cream Sandwiches are all you need to cool down this Fourth of July! abajillianrecipes.comWith a layer of no-churn red velvet white chocolate chip ice cream, a layer of cheesecake ice cream, and a fabulously festive blue white chocolate shell, these Red Velvet, White and Blue Ice Cream Sandwiches are all you need to cool down this Fourth of July! abajillianrecipes.com
    Patriotic TriflesPatriotic Trifles
    Could this flag cake be better than Ina Garten's? I think it might! ohsweetbasil.comCould this flag cake be better than Ina Garten's? I think it might! ohsweetbasil.com

    Favorite Appetizers and Snacks

    Best Cheeseball — Brownie Batter Dip — Chocolate Chip Zucchini Bread

    a photo of a large cheese ball coated in chopped pecans and minced fresh parsley surrounded by a bunch of Ritz crackers.a photo of a large cheese ball coated in chopped pecans and minced fresh parsley surrounded by a bunch of Ritz crackers.
    This is your new go-to for appetizers, party food, easy dips, and treat for the holidays. It takes no time to make Brownie Batter Dip!This is your new go-to for appetizers, party food, easy dips, and treat for the holidays. It takes no time to make Brownie Batter Dip!
    a photo of several slices of chocolate chip zucchini banana bread that have tipped over onto each other.a photo of several slices of chocolate chip zucchini banana bread that have tipped over onto each other.

    Mexican Street Corn Dip — Smoked Cheezits — Chili Con Queso Dip

    a photo of a large wooden bowl full of Mexican corn dip with tortilla chips scattered around the bowl.a photo of a large wooden bowl full of Mexican corn dip with tortilla chips scattered around the bowl.
    a large white bowl full of seasoned smoked cheezits with some spilling over the sides of the bowl.a large white bowl full of seasoned smoked cheezits with some spilling over the sides of the bowl.
    A bowl of chilis queso dip. A tortilla chip is being dipped into the cheese. and more chips are around the bowl of dip.A bowl of chilis queso dip. A tortilla chip is being dipped into the cheese. and more chips are around the bowl of dip.

    Muddy Buddies — 7 Layer Dip — Smoked Chex Mix

    A photo of muddy buddies snack mix in a glass bowl.A photo of muddy buddies snack mix in a glass bowl.
    Whether it's football game day in the fall or winter, there's nothing better than wandering over to the food table and finding the best Mexican 7 layer dip. It's the best I've ever had!Whether it's football game day in the fall or winter, there's nothing better than wandering over to the food table and finding the best Mexican 7 layer dip. It's the best I've ever had!
    a photo of a wooden bowl full of chex snack mix comprised of chex cereal, pretzels, cheezits, oyster crackers, and baget chips.a photo of a wooden bowl full of chex snack mix comprised of chex cereal, pretzels, cheezits, oyster crackers, and baget chips.

    If you haven’t seen something that makes your tastebuds tingle in this recipe roundup, then check out all our appetizers and snacks here! Then sit your buns in front of the tv and cheer for all those amazing athletes!

    [ad_2]

    Sweet Basil

    Source link

  • 50+ Perfect Game Day Recipes – Simply Scratch

    50+ Perfect Game Day Recipes – Simply Scratch

    [ad_1]

    Over 50 Perfect Game Day Recipes for feeding a few or a large crowd. From dips to drinks, appetizers and tacos, nachos and taquitos. You’ll find all you need right here!

    perfect game day recipes

    The big game is this weekend and truth be told… I’m a little excited.

    This year I’m making Stromboli and Caesar salad and other than that, I’m not leaving the couch. Just a lazy Sunday filled with food and football. And just incase you’re looking for a little snack or sandwich inspiration, I decided to compile a list of perfect game day recipes! A list that already has over 50 recipes! However I do plan to update it throughout the year, so this list will be growing.

    What do you make on Super Bowl Sunday? Do you have any staple game day recipes? Let me know in the comments!

    appetizer collage in perfect game day recipesappetizer collage in perfect game day recipes

    Appetizers & Snacks:

    Air Fryer Buffalo Cauliflower

    Air Fryer Corn Ribs

    Bacon Cheddar Jalapeño Potato Skins

    Bacon Wrapped Jalapeños

    Brown Sugar Bacon Wrapped Pineapple

    Chardonnay Italian Sausage Bites

    Crispy Baked Onion Petals

    Easy Mac and Cheese

    Everything Plus The Bagel Chex Mix

    Pigs in a Blanket

    Roasted Jalapeno Poppers

    Spicy Garlic Chicken Wings

    Salty Lime Tortilla Chips

    Walking Tacos (2 WAYS!)

    burgers, sliders and sandwichs in perfect game day recipesburgers, sliders and sandwichs in perfect game day recipes

    Burgers, Sliders & Sandwiches:

    Bacon Cheddar Ranch Burgers

    Bacon Jalapeño Chicken Smash Burgers

    Classic Beef Patty Melt

    Chipotle Sliders

    Mini Mac Sliders

    Pizza Sliders

    Lentil Sloppy Joes

    Lunch Lady Sloppy Joes

    Mississippi Pot Roast Sandwich

    Oven Braised Brats

    Spicy Jalapeño Sloppy Joes

    Easy French Dip Sandwiches

    Ham and Gouda Party Sandwiches

    Italian Meatball Sandwiches

    Italian Sub Sandwiches

    Philly Cheesesteak Sandwiches

    Slow Cooker Pulled Pork Sandwiches

    Smoked Pork Butt Sandwiches

    Spicy Italian Sausage Subs

    all things chili in perfect game day recipesall things chili in perfect game day recipes

    Chili:

    Buffalo Chicken Chili

    Creamy White Chicken Chili

    Chili Mac

    Detroit-style Chili Dogs

    Loaded Chili

    Pulled Pork Chili

    Sweet Potato Turkey Chili

    Slow Cooker Taco Chili

    Turkey Taco Beer Chili

    Vegetarian Pumpkin Chili

    Dips in perfect game day recipesDips in perfect game day recipes

    Dips:

    Buffalo Chicken Dip

    Caramelized Onion Dip

    Chipotle’s Sweet Corn Salsa

    Cowboy Caviar

    Creamiest Blender Hummus

    Fried Pickle Ranch Dip

    Four Cheese Spinach Artichoke Dip

    Best Guacamole Recipe

    7-Layer Taco Dip

    7-Layer Hummus Dip

    Jalapeño Popper Dip

    Smoked Chile Con Queso

    Tomatillo Avocado Salsa

    Homemade Salsa

    drinks in perfect game day recipesdrinks in perfect game day recipes

    Drinks:

    Cilantro Lime Margaritas

    Classic Beergaritas

    Lewis Ginger Peach Whiskey Cocktail

    Margarita Slush

    Mexican Michelada

    Moscow Mule

    Spicy Jalapeño Margaritas

    pizza and flatbreads in perfect game day recipespizza and flatbreads in perfect game day recipes

    Pizza & Flatbreads:

    Bacon Jalapeño Focaccia Pizza (with Hot Honey)

    BBQ Chicken Naan Pizzas

    Detroit-style Pizza

    Focaccia Pizza Supreme

    Meat Lovers Ciabatta Pizzas

    Spicy Chicken Feta Pizza

    Stromboli

    Buffalo Chicken Flatbread

    Tacos, nachos and taquitos in perfect game day recipesTacos, nachos and taquitos in perfect game day recipes

    Tacos, Taquitos & Nachos:

    Chicken Street Tacos

    Double Decker Tacos

    Air Fryer Chipotle Chicken Black Bean Tacos

    Easy Beef Street Tacos

    Cheesy Chicken Cilantro Pesto Flautas

    Air Fryer Taquitos

    BBQ Chicken Nachos

    Deep Dish Black Bean Chicken Chorizo Nachos

    Jacuzzi Chicken Nachos

    Loaded Taco Nachos

    Mexicali Chicken Sheet Pan Nacho

    Enjoy! And if you give any of these Perfect Game Day Recipes a try, let me know! Snap a photo and tag me on twitter or instagram!

    This post may contain affiliate links.



    [ad_2]

    Laurie McNamara

    Source link

  • Stuffed Peppers recipe

    Stuffed Peppers recipe

    [ad_1]

    The secret to this Better Italian Stuffed Peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.

    Stuffed bell peppers were all the rage years and years ago but I haven’t been seeing recipes lately and so I wanted to bring back an old favorite. It’s a great way to eat a little lighter and those peppers getting all roasted and tender bring so much flavor without all the fussy work.

    Motherhood with Joy

    My friend recently had her little boy in the hospital with a bad case of pneumonia. Anytime a child, especially one that’s still a young toddler ends up in the hospital, my heart lurches into the reality of time and love. It seems only yesterday and somehow a million years ago that I was lying in a hospital fighting to survive along with an unborn baby doing the same thing, but at my own expense. I lack an awful lot in life, certainly when it comes to parenting, but times like these always remind me of one thing, and I hope it will make sense to say it, at least I’m here.

    I may not make perfect decisions or respond to situations perfectly, but oh how I perfectly ache to be a good mother. To remember to love them and to strive a little more to extend that love to those outside of my home. As I honor the gift of motherhood I find myself wondering, what is the secret to motherhood with joy?

    My friend’s son made it out of a much longer stay in the hospital than expected. She had so much on her plate and could have lost faith in tomorrow, in medicine, even in God, but she continued on, giving all she could muster each day for him.

    I guess that’s it. All I can do it strive each day to begin again and remember that though tempted to lose faith in many things, myself, people and the world, God never loses faith in those things. Maybe I won’t end up with adult children that think I was the best mom, but maybe they will think I was trying to love them. Maybe that’s enough. Just to try to love.

    a photo of a white baking dish full of stuffed peppers that have been topped with melted mozzarella cheese and chopped fresh herbs.

    The Secret to the Best Stuffed Peppers

    Now what’s this babble got to do with stuffed peppers?

    Well, I failed at making them and hated eating them no matter who made them. I lost faith in recipes like this one. Until one day the thought came to me that I could char the peppers, thus bringing more flavor and a new texture that was more pleasing to the palette. That’s the secret!

    How to Roast Peppers on the Stovetop

    My favorite way to char bell peppers is right on the stovetop of a gas stove. I like to cut the peppers in half, remove the seeds and membranes, and then place them right over the flame with the heat on high skin side down. Turn them with tongs until they are charred on all sides.

    Place the peppers in a bowl and cover them with plastic wrap so they can sweat. The skin will loosen as the peppers steam.

    If you don’t have a gas stove, you can char peppers in the oven using the broil setting. Turn the peppers every couple of minutes so they get charred on all sides.

    A photo of a fresh green and orange bell peppers that have been halved being charred on a gas stove top.A photo of a fresh green and orange bell peppers that have been halved being charred on a gas stove top.

    Stuffed Peppers Ingredients

    It doesn’t take many ingredients to make this easy stuffed peppers recipe, but it has layers of flavor that are divine! You will find the measurements for each ingredient in the recipe card at the end of this post. Here is what you will need:

    • Bell Peppers: feel free to use any color of bell pepper
    • Italian Sausage: we usually use the sweet Italian sausage, but if you like some heat, you can use spicy sausage
    • Onion: just a yellow onion works great
    • Garlic: minced small
    • Chicken Broth: this helps cook the rice and keeps the stuffing moist
    • Plum Tomatoes: I love the fresh pop of flavor that comes from fresh tomatoes in this stuffing.
    • Brown Rice: you can use any kind of rice (long grain, basmati, jasmine, etc.) or other grain
    • Italian Seasoning: using this blend of seasonings makes adding flavor so simple
    • Salt: adds flavor
    • Basil (fresh): if you need to swap this out for dried basil, use about 2.5 tablespoons
    • Mozzarella: you can add more flavor by swapping 1/2 cup of the cheese with parmesan
    a photo of a several stuffed bell peppers topped with melted mozzarella cheese and chopped fresh basil.a photo of a several stuffed bell peppers topped with melted mozzarella cheese and chopped fresh basil.

    How to Make Stuffed Peppers

    1. Prep: Preheat the oven, halve and remove the seeds from the peppers.
    2. Char: Add loads of flavor to the peppers by charring them on the stovetop or under the broiler. This step is optional but really elevates the flavor!
    3. Cook: Brown the sausage in a nonstick skillet on the stovetop over medium high heat. Remove the sausage to a plate and drain the grease.
    4. Sauté: Place the skillet back on the stove and sauté the onion and garlic, then add the spices.
    5. Simmer: Add the broth, tomatoes and rice to the skillet and bring to a simmer, then reduce the heat and summer until the rice has softened.
    6. Rest: Remove the skillet from the heat and let the dish rest until the rest of the broth has been absorbed.
    7. Combine: Stir in the cooked sausage, onions, garlic and half of the basil and half the cheese.
    8. Assemble: Scoop the rice and sausage mixture into the charred peppers and place them in a baking dish.
    9. Bake: Bake the peppers for 30 minutes. Then switch the oven to broil. Sprinkle the remaining cheese over the top of the peppers and broil for a few minutes until the cheese has melted.
    10. Garnish: Add the remaining basil over the top. Serve!

    These instructions are also found in the recipe card at the end of the post in full detail.

    Which Peppers Can I Use?

    You can use any color of bell pepper that you want…green, red, orange or yellow…or a mix of all of them! I absolutely love the bright colors of bell peppers!

    Do Green Bell Peppers Have A Different Flavor Than Red?

    Red bell peppers are the same thing as green bell peppers. Red bell peppers have just been left to ripen longer than green bell peppers.

    Green peppers tend to be a little bitter, but bell peppers sweeten as they ripen. A red bell pepper is much sweeter than a green bell pepper.

    a photo someone cutting into a stuffed bell pepper with the side of a fork.a photo someone cutting into a stuffed bell pepper with the side of a fork.

    Is Brown Rice Healthier Than White Rice?

    All rice consists almost entirely of carbs, with small amounts of protein and practically no fat.

    Brown rice is usually considered much healthier than white, because it is a whole grain that contains the bran and germ.

    Most of the nutrients in rice is contained in the bran and the germ.

    Other Additions/Variations

    Stuffed peppers are totally flexible depending on what your family loves. You can swap out ingredients or add other vegetables. Here are some ideas:

    • Veggies: red onions, asparagus, sun dried tomatoes, zucchini, slice carrots
    • Proteins: chicken, ground beef, ground turkey
    • Others: olives, capers
    • Cheese: feta, parmesan
    • Grains: using any kind of rice you like, quinoa or orzo are great too

    You could also skip the protein altogether and use vegetable broth and make is a vegetarian meal!

    Storing and Reheating

    Classic stuffed peppers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. They also freeze extremely well. Make sure they have cooled completely, then place in a freezer safe container. They will keep for up to 3 months.

    They can be reheated in the microwave or in the oven. Preheat the oven to 300 degrees F, place the stuffed peppers (refrigerated or frozen) in a baking dish, cover with foil and warm up in the oven for 15-20 minutes or until heated through (you’ll need to add a few extra minutes if frozen).

    If you consider yourself a stuffed peppers hater like I once was, then I challenge you to make this stuffed peppers recipe and try them again. I’m on a mission to make lovers out of everyone! Oh, and char the pepper first…you’re going to love how it tastes and the extra flavor it adds!

    More QUICK AND EASY DINNER IDEAS:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 5 minutes

    Description

    The secret to this better Italian stuffed peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.

    Prevent your screen from going dark

    Filling

    • Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.

      12 ounces Italian Sausage

    • Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.

      1 Small Onion, 2 Cloves Garlic, 1 Tablespoon Olive Oil

    • Add spices, stir thoroughly.

      3/4 teaspoon Salt, 1 Tablespoon Italian Seasoning

    • Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)

      1 1/2 Cups Chicken Broth, 4 Plum Tomatoes, 1/2 Cup Brown Rice

    • Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)

    • Stir in cooked sausage, onions and half of the basil and half of the cheese.

      1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese

    • Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.

    • Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.

      1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese

    * 1 can fire roasted tomatoes (drained) can be used.
    ** If you want some extra flavor, char the peppers before stuffing them.

    Serving: 1gCalories: 533kcalCarbohydrates: 59gProtein: 20gFat: 24gSaturated Fat: 9gCholesterol: 61mgSodium: 704mgPotassium: 833mgFiber: 6gSugar: 7gVitamin A: 4851IUVitamin C: 168mgCalcium: 189mgIron: 3mg

    Author: Sweet Basil

    Course: 200+ Easy Appetizers Recipes, Over 500 Family Dinner Recipes Ideas

    Recommended Products

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    The best stuffed Italian Peppers with cheeseThe best stuffed Italian Peppers with cheese



    [ad_2]

    Sweet Basil

    Source link

  • Easy Crab Dip (with roasted veggies)

    Easy Crab Dip (with roasted veggies)

    [ad_1]

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser. Ideal for parties, game days, or festive occasions

    Easy Crab Dip Recipe for Effortless Entertaining!

    Today, I am unveiling my favorite Dip recipe, which promises an explosion of taste and comes together effortlessly. Meet my Super Easy and Flavourful Crab Dip!

    Oh my! The tender crab meat, the spicy melted cheese, and the roasted veggies make a mouthwatering combination. I could really eat the whole thing myself.

    It’s the perfect appetizer or side dish for parties, game days, or holidays.

    What To Love About This Recipe

    • Easy to Make: With minimal prep and maximum flavor, this Easy Crab Dip is a testament to the joy of hassle-free cooking. It’s a quick fix for those impromptu get-togethers or last-minute cravings, ensuring you spend less time in the kitchen and more time savoring the goodness.
    • Simple Ingredients: This recipe boasts a line-up of everyday heroes that effortlessly elevate each other. From the creamy texture of cream cheese to the kick of jalapeño-infused Monterey Jack, every ingredient plays a crucial role in creating a symphony of flavors that dance on your taste buds.
    • Crowd-Pleasing: Prepare to be the star of your next gathering, as this Crab Dip has the uncanny ability to captivate hearts and taste buds alike. It’s a versatile crowd-pleaser, equally at home on game day spreads or elegant dinner tables.
    • Perfect for Entertaining: Elevate your hosting game with a dish that tastes divine and adds a touch of sophistication to your spread. The Easy Crab Dip is perfect for laughter-filled evenings and memorable moments.

    Ingredients You’ll Need, Substitutions & Notes.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Frozen Whole Kernel Corn: Adds a sweet and crunchy element, bringing a burst of freshness to the dip.
    • Red Pepper: The subtle sweetness and vibrant color of sweet pepper complement the crabmeat, enhancing both flavor and visual appeal.
    • Olive Oil: To roast the veggies.
    • Salt and Black Pepper: These pantry staples serve as the flavor architects, ensuring a well-balanced and seasoned dish.
    • Cream Cheese: The velvety texture of cream cheese provides the creamy base that binds all the flavors together.
    • Mayonnaise: Adds a hint of tanginess and further contributes to the creamy consistency.
    • Sour Cream: Introduces a pleasant tang and lightens the overall richness of the dip.
    • Natural Lump Crabmeat: The star of the show, natural lump crabmeat, brings a luxurious and sweet seafood flavor. You can use jumbo lump meat or lump crab meat. Learn the differences below.
    • Monterey Jack Cheese with Jalapeño: Infuses a subtle heat and gooey goodness that takes the dip to the next level.
    • Green Onions: Fresh and crisp, green onions add a delightful contrast, both in taste and appearance.
    • Garlic Powder: Elevates the savory notes, giving the dip a warm and inviting aroma.

    Jumbo Lump Crab Meat vs. Lump Crab Meat

    The main difference between jumbo lump crab meat and lump crab meat lies in the size and location of the crab meat pieces.

    1. Jumbo Lump Crab Meat:
      • This is the highest quality crab meat and consists of large, whole-muscle pieces.
      • Jumbo lump crab meat comes from the swimming muscles of the crab, specifically the back fin area.
      • It is prized for its impressive size, sweet taste, and delicate texture.
      • Jumbo lump crab meat is often used in dishes where large, distinct crab meat pieces are desired, such as crab cakes or salads.
      • Cost. Jumbo lump crab meat is considered a premium product due to its large, whole-muscle pieces and the fact that it is sourced from the back fin area of the crab. The careful handling and labor-intensive process of extracting these large, intact pieces contribute to its higher cost.
    2. Lump Crab Meat:
      • Lump crab meat is still good quality but consists of smaller pieces than jumbo lumps.
      • It comes from the body of the crab, and while the pieces are not as large as a jumbo lump, they are still relatively large and flavorful.
      • Lump crab meat is versatile and can be used in a variety of dishes like soups, dips, or casseroles.
      • It strikes a balance between the larger, more premium jumbo lump and the smaller flakes or claw meat.
      • Cost. Lump crab meat, while still of good quality, is usually more affordable than jumbo lump.

    In summary, the key distinction is the size and location of the crab meat pieces, with jumbo lump being the largest and coming from the back fin area, while lump crab meat is slightly smaller and sourced from the body. Both are excellent choices, but the choice between them often depends on the specific culinary application and desired presentation.

    Process Overview: How To Make Crab Dip Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Roast the Veggies

    In a small bowl, combine corn and red peppers. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Step 2 – Prepare the Dip

    In a medium bowl, beat the cream cheese until smooth – you can do this with an electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    Step 3 – Bake

    Bake for about 20 minutes or until bubbly around the edges. Serve warm with slices of bread, crackers, tortillas, or pita chips.

    baked crab dip with roasted veggies in a cast iron skillet.

    Recipe Tips

    1. Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    2. Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    3. Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    4. Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.

    Variations, Substitutions & Additions

    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.

    Storing and Freezing Instructions

    Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended.

    Frequently Asked Questions

    Can I prepare this dip in advance?

    Absolutely! The flavors meld even better when allowed to chill in the fridge for a few hours before serving.

    Can I use imitation crabmeat?

    While natural lump crabmeat is recommended for the best flavor, imitation crab can be used as a budget-friendly alternative.

    crab with with roasted veggies close up.

    More Appetizer Recipes You’ll Love!

    Recipe Card 📖

    baked crab dip with roasted veggies in a cast iron skillet with cracker and chips on the side.

    Easy Crab Dip

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser.

    Prep Time 10 minutes

    Cook Time 35 minutes

    Total Time 45 minutes

    Servings 6 servings

    Instructions 

    Roast the Veggies:

    • Preheat oven to 425º F (220º C). Line a baking tray or a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.

    • In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Make the Dip:

    • Reduce oven temperature to 375º F (190º C). Lightly grease a 9″ pie dish or similar size baking pan, such a quiche dish or iron skillet. Set aside.

    • In a medium bowl, beat the cream cheese unitl smooth – you can do this with a electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    • Bake about 20 minutes or until bubbly around edges.

    • Serve warm, with slices of bread, crackers, tortilla or pita chips.

      Store: Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended. Make-Ahead Instructions: Crab dip can be prepared one day ahead of time, stored, covered in the fridge, and then baked according to instructions. Recipe Tips
    • Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    • Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    • Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    • Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.
      Variations, Substitutions & Additions:
    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.
      ★ Did you make this recipe? Don’t forget to give it a star rating below! Read the whole post for more tips, tricks, and more. Please note that nutritional information is a rough estimate, and it can vary depending on the products used.    

    Nutrition

    Calories: 414kcalCarbohydrates: 11gProtein: 19gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 90mgSodium: 795mgPotassium: 349mgFiber: 1gSugar: 3gVitamin A: 1569IUVitamin C: 39mgCalcium: 222mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Appetizer

    Cuisine American

    Calories 414

    Keyword corn crab roasted

    [ad_2] Oriana Romero
    Source link

  • Easy Baked Chipotle Chicken Wings

    Easy Baked Chipotle Chicken Wings

    [ad_1]

    These Baked Chipotle Chicken Wings are perfect for entertaining a crowd! They’re sweet. They’re spicy. They’re finger-licking good! Oven and Air Fryer Instructions are included. Do you love Chipotle peppers as much as I do? Try my Easy Honey Chipotle Grilled Shrimp and Easy Chipotle Steak Bites. 

    Chipotle Baked Chicken Wings Recipe – A Flavor Explosion for Your Taste Buds!

    These Chipotle Chicken Wings are spicy, sweet, and CRISPY without deep-frying, which is a big plus. Everybody is happy—big flavor and texture without the guilt.

    I’m telling you! These oven-baked Chipotle Chicken Wings are just as sticky and just as addictive as the deep-fried version.

    The hot chipotle sauce bakes right into the meat, infusing it completely. The addition of Coca-Cola to the sauce creates a sweet, caramel flavor, perfectly offset by the spiciness of the chipotle chili peppers in adobo.

    Yeap…finger-licking deliciousness!! Perfect for game day. 

    What To Love About This Recipe

    • Easy to Make: This recipe is straightforward and achievable for everyone.
    • No Frying Involved: Skip the mess and the excess oil. These wings are baked to perfection for a healthier alternative.
    • Super Flavorful: Brace yourself for an explosion of flavors! The chipotle glaze strikes the ideal balance between sweetness and spiciness, bringing these wings to a new level of deliciousness.
    • Crowd Pleasing: Whether it’s game day or a casual get-together, these wings are destined to be a hit with everyone.
    • Perfect for Game Day: Picture this – a platter of Chipotle Baked Chicken Wings, your favorite beverage, and the excitement of the game. Perfection!
    Chipotle Chicken Wings on a plate with chipotle sauce on the side.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Chicken Wings: The star of the show! Make sure the wings are thawed for even cooking and optimal flavor absorption.
    • Seasoning: I used cumin, smoked paprika, salt, black pepper, and baking powder. This magical blend enhances the wings with a smoky, spicy kick and ensures a crispy texture when baked.
    • Chipotle Glaze/Sauce: For the chipotle glaze/sauce, you will need a can of Coca-Cola, chipotle peppers in adobo sauce, onion powder, garlic powder, brown sugar, soy sauce, and cornstarch. The Coca-Cola adds a hint of sweetness, while chipotle peppers bring the heat. Brown sugar adds depth, and soy sauce contributes a savory note. Cornstarch thickens the glaze to perfection. Check out my Ultimate Guide to Cooking With Chipotle Peppers in Adobo Sauce.

    My Secrets to make crispy chicken wings without frying

    I have three secrets to make crispy chicken wings without frying: 

    1. First, pat the wings dry with paper towels. It’s important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crisper your wings will be!
    2. Add a little baking powder to the seasoning mixture, which will help absorb moisture to the skin’s surface. 
    3. Bake the chicken wings over a cooling rack to ensure that the hot air is circulating and crisping up all the sides.

    Process Overview: How to Make Baked Chipotle Chicken Wings

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the Chicken Wings

    Pat wings dry with paper towels. It’s important to dry them REALLY well! This step will help you to get rid of the extra moisture, the less moisture left in the skin, the more crispy your wings will be!

    Step 2 – Season the Chicken Wings

    Place chicken wings and seasonings in a large Ziploc bag and shake to coat it evenly. Then, Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray. Finally, place seasoned chicken over the wired rack and spray it with oil.

    Chipotle Chicken Wings over a cooling rack on a baking sheet.

    Step 3 – Bake

    Bake for 30 minutes, turning once, or until cooked through and golden brown and crispy. Important Note: The total cook time will depend on the size of the wings but may take up to 1 hour.

    Baked Wings over a cooling rack on a baking sheet.

    Step 4 – Make the Chipotle Glaze

    Place all the sauce ingredients in a medium saucepan over medium heat; mix to combine. Bring to a boil; reduce heat and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry, and cook until thickened. Set aside.

    chipotle sauce for chicken wings in a small food processor.

    Step 5 – Glaze the Wings and Bake Again

    When the chicken is done, baste both sides of the chicken generously with the wing sauce and bake for 10 -15 minutes. Garnish with cilantro, if desired, and serve with lime wedges on the side. Serve hot.

    a kitchen brush glazing Baked Chicken Wings with chipotle sauce.
    Baked Chicken Wings glazed with chipotle sauce over a cooling rack.

    Recipe Tips

    • Perfect Crisp: Pat the wings dry before seasoning for an extra crispy texture.
    • Baste and Bake: Baste the wings generously with the chipotle glaze during baking for an irresistible glossy finish.
    • Swap Coca-Cola for cola alternatives or ginger beer.
    • For a Milder Kick, reduce the amount of chipotle peppers.

    Sauce for Chicken Wings

    Place these delectable wings on a platter, garnish with fresh cilantro or green onions, and watch them disappear. Serve with a side of cooling Ranch, Easy Avocado Sauce (Guasacaca), or blue cheese dip to balance the heat.

    Storing and Freezing Instructions

    Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the wings in a freezer-safe bag, ensuring they’re well-sealed to preserve freshness.

    How to Reheat Chicken Wings

    Reheating baked chicken wings to maintain their crispiness and flavor is a simple process. Here’s a step-by-step guide:

    1. Oven Method:

    • Preheat your oven to 350°F (180°C).
    • Place the baked chicken wings on a baking sheet, ensuring they are in a single layer.
    • Reheat in the preheated oven for about 10-15 minutes or until they reach the desired temperature.
    • If you want to retain or enhance crispiness, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.

    2. Air Fryer Method:

    The air fryer method is excellent for maintaining or even improving the crispiness of the wings.

    • Preheat your air fryer to 375°F (190°C).
    • Arrange the wings in a single layer in the air fryer basket.
    • Reheat for 5-8 minutes, shaking the basket halfway through to ensure even heating.

    3. Microwave Method (not my favorite for maintaining crispiness):

    Keep in mind that this method may result in softer wings compared to the oven or air fryer methods.

    • Place the wings on a microwave-safe plate.
    • Microwave on medium power in 30-second intervals, checking and flipping the wings after each interval until they are heated through.

    Pro-Tips:

    • If you’re reheating a large batch of wings, consider doing it in smaller batches for more even heating.
    • Avoid using the microwave if you want to preserve the crispiness; it tends to make the skin soggy.

    Air Fryer Chicken Wings

    These delicious baked chicken wings can be made in an air fryer. However, my preferred cooking method is to bake in the oven because you can make all the chicken wings at once. In the air fryer, you have to work in batches.

    • Preheat the air fryer to 400º F (200º C).
    • Cook for 18-20 minutes, flipping halfway, until crispy, browned, and cooked through. You will need to do this in batches since the chicken wings must be arranged in a single layer for even cooking.
    • When all the batches are done, coat them with the sauce, return all the chicken to the air fryer, and cook them for 1 -2 minutes to heat through and caramelize. 

    Frequently Asked Questions

    Can I use frozen chicken wings?

    It’s best to thaw the wings for even cooking.

    Can I make the glaze less spicy?

    Absolutely! Adjust the number of chipotle peppers to suit your spice preference.

    Do I sauce my wings before or after I bake them?

    For the best results, it’s generally recommended to sauce your wings after baking them. Baking the wings first allows the skin to crisp up, giving you that desirable texture. If you sauce them before baking, the liquid in the sauce can interfere with the crisping process. Plus, when you sauce the wings after baking, the sauce adheres better to the cooked surface, providing a more even and flavorful coating.

    Do you need to turn the wings over in the oven?

    Yes, turning the wings over in the oven while baking is a good practice. Flipping the wings during cooking ensures that they cook evenly on all sides, leading to a more uniformly crispy exterior.

    How do you know if the wings are fully cooked?

    Ensuring that your chicken wings are fully cooked is crucial to avoid foodborne illnesses. The most accurate method is to use a meat thermometer. Insert the thermometer into the thickest part of the wing, avoiding contact with the bone. The wings are considered safe to eat when they reach an internal temperature of 165°F (74°C). Fully cooked chicken wings will have opaque meat. Cut into the thickest part of a wing, and if the juices run clear without any pinkness, the wings are likely done. Cooked chicken wings should have a golden-brown color on the outside. If the skin is still pale or the meat looks translucent, it’s an indication that they need more time in the oven.

    Can I season the wings and leave them in the fridge overnight?

    I do not recommend that! This won’t work for crispy wings. It makes the wings sweat too much to become crispy.

    Chipotle Chicken Wings on a plate with chipotle sauce and a lime wedges on the side garnished with chopped cilantro.

    More Recipes You’ll Love!

    Recipe Card 📖

    Chipotle Chicken Wings on a plate with chipotle sauce and a lime wedges on the side garnished with chopped cilantro.

    Chipotle Chicken Wings

    Oriana Romero

    These Spicy and Sweet Baked Chipotle Chicken Wings are perfect for entertaining a crowd! They’re sweet. They’re spicy. They’re finger-licking good!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Total Time 1 hour

    Servings 8 servings

    Instructions 

    Oven:

    • Preheat oven to 425º F (220º C). Line a baking sheet with foil. Place a wired rack on top and spray it with oil.

    • Pat dry the chicken wings with a paper towel. It's important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crispier your wings will be!

    • Add the cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken wings and shake again to coat it evenly with the seasoning.

    • Place seasoned chicken over the wired rack and spray with oil.

    • Bake for 30 – 40 minutes, turning once, or until cooked throughand golden brown and crispy. Important Note: The total cook time will depend on the size of the wings but may take up to 1 hour.

    • When the chicken is cooked. Baste both sides of the chicken wings generously with the chipotle sauce and bake for 10 -15 minutes.

    • Garnish with cilantro, if using, and lime wedges. Serve hot.

    Air Fryer:

    • Preheat the air fryer to 400º F (200º C). Spray the fry basket with cooking spray.

    • Pat dry the chicken wings with a paper towel. It's important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crispier your wings will be!

    • Add the cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken wings and shake again to coat it evenly with the seasoning.

    • Arrange wings in an even layer, skin side up. Spray the top of the wings with cooking spray and air fry for 18-20 minutes, flipping halfway, until crispy, browned, and cooked through. Total cook time will depend on the size of the wings and air fryer but may take up to 25 minutes. You will need to do this in batches since the chicken wings must be arranged in a single layer for evenly cooked.

    • When all the batches are done, remove from air fryer allow to rest for 5 minutes before tossing in chipotle sauce.

    Make the Chipotle Sauce:

    • Place a medium saucepan, over medium heat, add the Coca-Cola, puréed chipotles, onion powder, garlic powder, brown sugar, and soy sauce; mix to combine. Bring to a boil; reduce heat to low and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.

      IMPORTANT: Chicken wings must be thawed. Baking Powder: use aluminum-free. Do NOT use Baking Soda! Chipotle Peppers: You can use a small food processor to puree the chipotle peppers. Storing and Freezing Instructions: Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the wings in a freezer-safe bag, ensuring they’re well-sealed to preserve freshness. How to Reheat Chicken Wings: Reheating baked chicken wings to maintain their crispiness and flavor is simple. Here’s a step-by-step guide:
    1. Oven Method:
    • Preheat your oven to 350°F (180°C).
    • Place the baked chicken wings on a baking sheet, ensuring they are in a single layer.
    • Reheat in the preheated oven for about 10-15 minutes or until they reach the desired temperature.
    • If you want to retain or enhance crispiness, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.
    1. Air Fryer Method:
    The air fryer method is excellent for maintaining or even improving the crispiness of the wings.
    • Preheat your air fryer to 375°F (190°C).
    • Arrange the wings in a single layer in the air fryer basket.
    • Reheat for 5-8 minutes, shaking the basket halfway through to ensure even heating.
    1. Microwave Method (not my favorite for maintaining crispiness):
    Keep in mind that this method may result in softer wings compared to the oven or air fryer methods.
    • Place the wings on a microwave-safe plate.
    • Microwave on medium power in 30-second intervals, checking and flipping the wings after each interval until they are heated through.
      Recipe Tips
    • Perfect Crisp: Pat the wings dry before seasoning for an extra crispy texture.
    • Baste and Bake: Baste the wings generously with the chipotle glaze during baking for an irresistible glossy finish.
    • Swap Coca-Cola for cola alternatives or ginger beer.
    • For a Milder Kick, reduce the amount of chipotle peppers.
      ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 351kcalCarbohydrates: 20gProtein: 23gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 1116mgPotassium: 258mgFiber: 1gSugar: 17gVitamin A: 631IUVitamin C: 1mgCalcium: 215mgIron: 2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Appetizer

    Cuisine American

    Calories 351

    Keyword appetizer chicken chipotle wing


    [ad_2]
    Oriana Romero
    Source link

  • The Under-the-Radar Delivery Service That Lets Me Enjoy Restaurant-Grade Tapas at Home

    The Under-the-Radar Delivery Service That Lets Me Enjoy Restaurant-Grade Tapas at Home

    [ad_1]

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    While I love dreaming up big cooking projects, tossing a ton of ingredients into my trusty Dutch oven, and letting it simmer for hours, I often run into a problem when I’m hosting or hanging out around the house: The smells of delicious braising meats and veggies make me hungry, and since I had just spent so much time making the main dish, I’m not usually in the mood to spend even more time on appetizers. That’s why my favorite appetizers for both solo lounging in my apt and hosting dinner parties are charcuterie or a good ol’ cheese board. Meats, cheeses, and snacks are always crowd-pleasers, and guests can make their own culinary adventure by mixing and matching whatever they want from the spread. However, the same salami and cheddar situation from the deli section of the grocery store can get a little stale, so opting for some high-quality meats and cheeses is a great way to make your cheeseboard more show-stopping — and delicious. One DTC company I recently got to test out and love is Mercado Famous, online purveyors of incredible Spanish meats. 

    What Is Mercado Famous? 

    Mercado Famous is a one-stop shop for exquisite Spanish ham and sausage. I’m talking about chorizo, lomo Ibérico, jamon Ibérico, salchichón Ibérico, and more. They hand-select the best cuts from partner farms that have been practicing their craft for generations, and they import and ship their wares all over the contiguous United States, straight to your door. What makes this ham so special (and worth the price!) is the distinct taste and texture of the meat. The pigs are fed on acorns, natural pastures, and other organic foods in an 100% ecological farm, according to the site. “Our Ibérico pigs roam free across the Dehesa — a protected reservation network of meadows and forests along Spain’s Iberian peninsula with a perfect balanced micro climate,” the brand explains. “They move freely and eat at their leisure, and, come fall, they feast on acorns from the trees overhead. Happy pigs, Happy meats.” 

    All of their products are also made in Spain, and they don’t require refrigeration — you just have to keep them in a cool, dry place and away from direct sunlight. (But you should pop them in the fridge after you open them.) You can order meats a la carte, in bundles, or (if you’re feeling ambitious) a whole leg of ham. 

    Why I Love Mercado Famous 

    It’s hard to explain just how delicious this ham is if you’ve never tried it. It tastes so much better than anything you’d be able to get at your local grocery store, and it lasts for a super long time (mine had a two-year shelf life). And, since it doesn’t require refrigeration, it saves you space in your fridge. Plus, it’s a great thing to keep on hand and forget about (if you can!) until you have people over and are in need of a charcuterie centerpiece. I got the Grazer bundle, which comes with a pack of Jamon 50% Ibérico, Chorizo Ibérico, Lomo 50% Ibérico, and Salchichon. The Jamon 50% Ibérico was my favorite, but honestly, they were all top-notch. I broke some out on New Year’s Eve, thinking I was going to get away with just putting out a single pack, but my guests devoured the whole bundle before midnight. 

    I’m not alone in my love for Mercado Famous’ delicious wares, either. “I found Mercado through Instagram and saw that their meats were organic, so I thought I’d give em a try!” one reviewer wrote. “This bundle was delicious, I served it as an appetizer for a dinner party my husband and I had for his close friends. All the men enjoyed it and I was happy knowing it was tasty and organic.” So, if you’re looking to bring the flavors of a Spanish tapas restaurant into your kitchen — no matter how far you are from Spain — this is the answer.

    Buy: The Grazer, $49.95 (normally $54.80)

    [ad_2]

    Ian Burke

    Source link

  • HAM SLIDERS – The Southern Lady Cooks – Best Ever

    HAM SLIDERS – The Southern Lady Cooks – Best Ever

    [ad_1]

    These Ham and Swiss Sliders are some of the best you will ever have. I always have to double the recipe because they go so fast!

    Ham and Swiss SlidersHam and Swiss Sliders

    If you love these sliders you need to check out our Cheesesteak Sloppy Joe Sliders. They are always a hit too.

    ❤️WHY WE LOVE THIS RECIPE

    We love these ham and swiss sliders because they are simple to make and the addition of brown sugar with the mustard gives these the best taste. They are wonderful right out of the oven and I can never eat just one. You can buy deli meat, grab some swiss cheese, a few more ingredients and you have a fantastic appetizer.

    🍴KEY INGREDIENTS

    • Sweet Hawaiian rolls or something similar
    • Deli Ham
    • Swiss Cheese
    • Mayonnaise or Miracle Whip 
    • Yellow mustard (Could use honey mustard or spicy mustard)
    • Butter
    • Onion flakes
    • Worcestershire sauce
    • Brown sugar
    • Poppy seeds (optional)

    SWAPS

    You could always swap out the meat or the cheese in these sliders. Or make half turkey and cheese and half ham and swiss. I do think the sweetness of the ham is what makes these so good!

    🍽️HOW TO MAKE

    These sliders are so easy to throw together, the hardest part is just getting the ingredients out. You can throw these together in five minutes.

    COOKING STEPS

    Step 1
    Make your sandwiches by splitting the rolls, spreading with mayo, adding a piece of cheese and ham. Add tops and place in a 9X13 baking dish.

    Step 2
    Melt the butter in a small bowl in the microwave, add poppy seeds, mustard, onion flakes and Worcestershire sauce.  Whisk together with wire whisk.  Brush the tops of the rolls using all the mixture.  Sprinkle the brown sugar over the tops after brushing with butter.  Note: I didn’t have any poppy seeds when I remade these for photos, so they are not in the picture and they are optional either way.

    Step 3
    Bake in preheated 350 degree oven for 15 to 20 minutes.  Remove the foil and bake uncovered for about 5 minutes.  Makes 12 sandwiches.

    ⭐TIP

    Hawaiian King Rolls now makes slider buns and so does Pepperidge Farm, which I think makes this much easier than having to split the rolls. I suggest buying those if you can find them.

    RECIPE VARIATIONS

    If you love sliders, then give these Chili Dog Sliders a try! They are so easy to make and you could easily make those at the same time you make these.

    SERVE THIS WITH

    If you are making sliders then you will more than likely need other appetizers. We love these Mexican Sausage Balls, Homemade Fried Dill Pickles and Crock Pot Cranberry Smokies.

    Ham and Swiss SlidersHam and Swiss Sliders

    ❓FREQUENTLY ASKED QUESTIONS

    Why were my buns soggy?

    Once you add the butter mixture, you need to bake them immediately so they won’t be soggy.

    Do you have to use the poppy seeds?

    No, you can easily leave them out.

    STORING AND REHEATING

    We just store these in tupperware in the fridge and reheat in the microwave, unless we are heating the ALL back up we do it in the oven. 350 for a 5-8 minutes should work.

    Fried Potato Cakes

    These potato cakes are a wonderful appetizer. Great way to enjoy leftover mashed potatoes.

    Dill Pickle Cheese Ball

    If you love pickles you will love this cheese ball. It’s so easy to make and a great appetizer.

    SERVING SIZE

    This makes 12 sliders, so about 4 servings. You can easily double this recipe and we do that often.

    Ham and Swiss Sliders

    Leigh Walkup

    These Ham and Swiss Sliders are so easy to make and always a hit. Only a few ingredients and you can prepare them in about 5 minutes.

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

    Course Appetizer

    Cuisine American

    • 12 rolls I use whatever is available or you can use the sweet Hawaiian rolls
    • 12 pieces of cooked ham we use deli ham
    • 12 pieces of swiss cheese
    • Mayonnaise or Miracle Whip Enough to spread on both sides of rolls
    • 1 tablespoon poppy seeds optional
    • 1 tablespoon yellow mustard Could use honey mustard or spicy mustard
    • 1 stick butter or 8 tablespoons or 1/2 cup
    • 1 teaspoon onion flakes
    • 1 teaspoon Worcestershire sauce
    • About 2 tablespoons brown sugar

    • Make your sandwiches by splitting the rolls, spreading with mayo, adding a piece of cheese and ham. Add tops of buns and place in a 9 x 13 baking dish.

    • Melt the butter in a small bowl in the microwave, add poppy seeds, mustard, onion flakes and Worcestershire sauce. Whisk together with wire whisk. Brush the tops of the rolls using all the mixture. Sprinkle the brown sugar over the tops after brushing with butter.

    • Cover with foil and let sit for one hour in the fridge or overnight if you want to make them ahead of time. You can also cook immediately. Bake in preheated 350 degree oven for 15 to 20 minutes. Remove the foil and bake uncovered for about 5 minutes.

    You can also make these with turkey or chicken.

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

    Save


    [ad_2]

    Leigh Walkup

    Source link

  • Baked Cheesy Onion Dip – Oh Sweet Basil

    Baked Cheesy Onion Dip – Oh Sweet Basil

    [ad_1]

    This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

    Five different cheeses go into this fabulous hot onion dip, and there is no such thing as too much cheese!

    Help!!

    Ok, awhile back a darling reader reached out to me and shared her baked onion cheese dip which I’ve been holding onto to try. The problem is, I can’t remember her name!! So, if this recipe was from you and you DM’d it to me on Instagram:

    1. Tell me who you are!
    2. THIS IS THE BEST DIP!!

    I adjusted things a bit to my family’s likes but my goodness, you weren’t kidding, this dip is everything.

    a photo of someone scooping cheesy onion dip up with a toasted piece of bread.

    Recommended Equipment

    Before You Begin…

    Slice up the onion and get them caramelizing and then pull out all your cheeses to prep. The cream cheese needs to be softened, so get that out on the counter so it can come to room temperature. You’ll also want to grate the parmesan, Swiss and sharp cheddar cheeses yourself if you can. Pre-shredded cheese doesn’t melt as well as cheese you grate yourself. The Mexican blend will always be a pre-shredded bag.

    a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.

    The Secret to Onion Dip

    Caramelized onions.

    Do not just throw those onions in there, caramelize them first! And in fact, if you want to really make your caramelized onions top notch throw in a little Worcestershire sauce. It adds a depth of flavor to those onions that you will love!

    What Do I Need for Baked Onion Cheese Dip?

    You will need cheese, cheese and more cheese!! Grab a sweet onion, a few simple ingredients and you’re on your way! Here is what you will need:

    • Onions: Sweet Onion, Butter, Worcestershire Sauce
    • Cheeses: Cream Cheese, Swiss Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Mexican Blend Cheese
    • Dip: Mayonnaise, Sour Cream
    • Seasonings: Salt, Pepper, Herbs (thyme and chopped chives)

    Keep scrolling to see the complete recipe card with all the measurements for each ingredient.

    a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.

    How to Make Cheesy Onion Baked Dip

    1. Caramelize Onions: Preheat a cast iron skillet on the stove and add the butter to melt, then add the onions that let them get tender. Season them with a little salt and let them cook. Add Worcestershire sauce and allow the onions to caramelize stirring every few minutes.
    2. Combine: Add all the dip ingredients to a mixing bowl including the caramelized onions and blend together until smooth.
    3. Bake: Spread the dip into the same cast iron skillet and smooth it out. Bake until heated through and golden brown on top.
    4. Serve: Sprinkle the top with fresh herbs and serve with toasted sourdough bread slices, tortilla chips, crackers, or pita chips.

    The complete instructions for making this dip can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.

    a photo of a toast wedge of bread scooping up some creamy cheese onion dipa photo of a toast wedge of bread scooping up some creamy cheese onion dip

    Variations and Substitutions

    If you want to change things up a little with this cream cheese dip, you could add jalapenos for some heat. You could use fresh minced jalapenos or canned jalapenos depending on what flavor you’re after.

    Other optional add-ins are spinach (frozen that has been thawed and all moisture squeezed out), artichoke hearts, a dash of cayenne or a splash of hot sauce.

    You can also swap out the cheese for cheeses you love or use a white or yellow onion for the sweet onion.

    Tips

    • Don’t use low fat or fat free products in this recipe.
    • If you can find a block of cheese, shred the cheese yourself. It will melt way better.
    a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.

    Storage and Reheating

    Store in an airtight container in the refrigerator for up to 5 days. You can reheat the dip in the microwave or in the oven if you want to keep that golden delicious top on the dip.

    a photo of a toasted piece of bread that is partially dipped in a hot onion cheese dip.a photo of a toasted piece of bread that is partially dipped in a hot onion cheese dip.

    Whether it’s game day, New Years Eve or you just having some friends over for appetizers and games, this baked cheesy onion dip will be the talk of the party! It’s low carb and high protein too!

    More Creamy Cheese Dip Recipes to Try:

    Servings: 12

    Prep Time: 15 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 10 minutes

    Description

    This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

    • 1 Sweet Onion, extra large, sliced
    • 1 Tablespoon Butter
    • 1 Teaspoon Worcestershire Sauce
    • 1 Brick Cream Cheese, 8oz, softened
    • 1 Cup Mayonnaise
    • 1/2 Cup Sour Cream
    • 2 Cups Swiss Cheese, shredded (8 oz package)
    • 2 Cups Sharp Cheddar Cheese, shredded (8 oz package)
    • 1 1/2 Cups Parmesan Cheese, shredded (6 oz package)
    • 1 Package Mexican Blend Cheese, 8oz, shredded
    • Salt and Pepper
    • Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

    Prevent your screen from going dark

    • Heat a large cast iron or stainless steel pan over medium heat.

    • Add the butter, and once melted add the sliced onions, stirring to coat. Add a pinch of salt and allow to cook for 5 minutes, stir and repeat after another 3-5 minutes to keep the onions from sticking.

      1 Tablespoon Butter, 1 Sweet Onion

    • Add the worcestershire sauce and stir again every few minutes until golden in color, about 15-20 minutes total. Set aside.

      1 Teaspoon Worcestershire Sauce

    • In a large bowl, beat the cream cheese, using a handmixer until smooth and creamy. Add the mayonnaise and sour cream, cheeses, onions and a pinch of salt and pepper. Beat again until smooth and pour back into the onion pan. If your pan isn’t oven proof, use a casserole dish.

      1 Brick Cream Cheese, 1 Cup Mayonnaise, 1/2 Cup Sour Cream, 2 Cups Swiss Cheese, 2 Cups Sharp Cheddar Cheese, 1 1/2 Cups Parmesan Cheese, 1 Package Mexican Blend Cheese, Salt and Pepper

    • Bake at 350 for approximately 35 minutes or until golden brown. Set aside once baked and sprinkle with fresh herbs.

      Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

    • Slice sourdough bread and drizzle with olive oil, then lay evenly on a sheet pan. Turn the oven to broil and toast one or both sides of the bread. Serve with the dip along with crackers and chips if desired.

    Serving: 1cupCalories: 278kcalCarbohydrates: 5gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 55mgSodium: 531mgPotassium: 94mgFiber: 0.2gSugar: 3gVitamin A: 540IUVitamin C: 1mgCalcium: 459mgIron: 0.3mg

    Author: Sweet Basil

    Course: 30+ Easy Dip Recipes You Can’t Stop Eating

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link