Bacon Cheese Balls

Bacon Cheese Balls

Today's recipe is a quick and easy appetizer or snack. You can make this ahead of time and it freezes like a charm. It is a great time saver if you are planning a get-together. Are you are looking for delightful crispy snacks for entertaining or a game-day snack? Then why not try this yummy bacon cheese balls. This is one of the most requested ones at home and my kid loves this so much. I make it sometimes for his school lunch and it is always a hit. It is so addictive! Trust me it will be gone before you realize.

I tried this for the first time at a friend's dinner party and loved the flavor profile of this snack. I have been making this for so many years now and experimenting with different flavors. If you wish to make variations, continue reading. I have listed down below different ways to make this recipe extra special. Experiment a little and find a flavor combo that makes your taste buds happy!

Bacon cheese balls are deep-fried, bite-sized finger food that you cannot stop munching. It is a pretty straightforward recipe. The key ingredients for this recipe are potatoes, bacon, and cheddar cheese. Mashed potato mixed with bacon and cheddar cheese and fried till crispy and golden. Panko bread gives it a light and crispy coating and potatoes make it soft and fluffy on the inside. It has smokiness from the bacon, and it also adds a crispy crunch. The spicy kick is from cayenne pepper and black pepper. It is good cheesy in the inside and cheddar cheese melts extremely well. But you can add the cheese of your choice. It tastes delicious when it is warm and the cheese is melty and oozy. Give this recipe a try, you will surely love it.

Ingredients to make Cheese balls

The main ingredients in this recipe are cheddar cheese, crispy fried bacon, boiled potatoes, eggs, and breadcrumbs. This recipe calls for sharp cheddar cheese and cream cheese. But you can go ahead and use any cheese of your choice. For this recipe, you can use boiled potatoes, but leftover mashed potatoes also work perfectly for this recipe. Potatoes make a creamy and soft filling. If you are using leftover potatoes, add a tablespoon of flour or bread crumbs to balance the moisture content of the filling. Use panko bread crumbs for a light and crispy coating. But you can also use regular bread crumbs too.

Simple and easy variations of cheese ball recipe

There are a few ways to alter or jazz up this simple bacon cheese balls recipe, here are a few ways. Experiment and find a flavor combo that you and your family can enjoy!

1)If you are not a fan of potatoes try using cooked and mashed chickpeas or mashed cauliflower instead.

2)This recipe calls for crispy fried bacon. But you can also use other cooked meat of your choices like chicken or beef. You can also use leftover roasted turkey, chicken or beef.

3)You can also make a veggie version with loads of green veggies, potatoes, carrots, peas and any cheese of your choice.

4)Green bell peppers or jalapenos taste delicious with bacon and cheese.

5)You can bring a surprising twist by adding sliced or quartered boiled eggs. Place and egg quarter in the center and roll. Boiled quail eggs or mozzarella cheese balls are fun options too.

6)Use any cheese of your choice. Cheddar cheese goes well with bacon. Cream cheese and goat cheese are also great options.

7) Use garlic powder, onion powder, ranch flavoring or herbs of your choice.

 Bacon Cheese Balls Recipe

Prep time- 20 minutes
Cooking time- 10 minutes
Recipe type- appetizer/ snack

Ingredients
Boiled potatoes- 2 medium
Sharp cheddar cheese- 1 cup
Cream Cheese- 2 tbs
Cooked bacon chopped- 3/4 cup
Onion powder- 1 tsp
Garlic powder- 1/2 tsp
Pepper- powder- 1/2 tsp
salt to taste
Cayenne pepper- 1/2 tsp
Chopped parsley- 2 tbs
Egg- 2
All purpose flour- 1/3 cup
Bread crumbs- 1 cup
Oil for frying- 2 cup

To cook bacon

Use the skillet method or bake in the oven. For the skillet method heat your skillet. When it is slightly warm place the bacon strips without overlapping. Cook in medium heat three to four minutes, flip and cook the other side. Continue to turn the strips till it reaches desired crispness. To bake in the oven line baking sheet with parchment paper and bacon strips without overlapping. Bake at 400 degrees F for 12- 15 minutes or till the desired level of crispiness. Drain into paper towels. When it cools down chop into small pieces and set aside.

To make the cheese balls

Boil potatoes and mash it gently. Add mashed potatoes, cream cheese, and shredded cheddar cheese in a food processor and pulse till it combines. Add onion powder, garlic powder, cayenne pepper, salt, and pepper and mix well. Combine chopped bacon and chopped parsley and roll into small lemon sized balls.

Now for the second step, lightly whisk the egg in a bowl. Spread bread crumbs on a plate and keep aside. 

Take a spoonful of the bacon cheese mixture and make small balls. Roll each ball in all-purpose flour and dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.

 Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cheese into the oil and fry in batches. Fry till it is golden brown and drain on to paper towels. 

Freezing the cheese balls. 

Cheese balls are deep-fried snacks. You can make this ahead of time and it freezes well and is a great time saver. Make balls, dip in egg and coat with bread crumbs. Line them on a baking sheet and freeze them. Once it is frozen transfer it into freezer-safe zip lock bags and you always have cheese balls handy and ready to deep fry. But it is always good to freeze these cheese balls for them to retain their shape. When it is time to fry, allow it to defrost for half an hour and then fry.

You might also like,
Beef Vegetable cutlets
Persian Kotlet
Chicken Croquettes
Shami Kebab
Tuna Fish Patties
Italian Spicy Breaded Shrimp

Try it,
Hope you will all enjoy!

Beef Vegetable Cutlet

Beef Vegetable Cutlet

Cutlet is a very popular snack in Kerala.This recipe is made with beef and vegetables. Also check my earlier posts of chicken cutlet, fish cutlet and vegetarian version of beetroot and mushroom cutlet. Cutlet is a tempting snack and party-pleasing appetizer. The meat and vegetables are cooked in aromatic spices, breaded and deep fried to make this crispy snack.Beef cutlets is a must have in most Christian wedding parties and also found in restaurants and road side tea stalls. You can make this in advance in bigger batches and it freezes well.So whenever you need cutlet just thaw them and fry. Serve this with ketchup and onion salad and enjoy with a cup of tea.

Ingredients

Beef- 1/2 kg
Potato large-1
Green peas- 1/2 cup
Chopped carrot- 1/2 cup
Chopped beans and bell pepper- 1/4 cup

Onion- 1 medium
Green chilly-1

Ginger Garlic paste- 1 tsp

Turmeric powder- 1/2 tsp

Pepper powder-3/4 tsp

Chilly powder- 1 tsp
Tomato ketchup- 1 tsp (optional)

Meat masala- 1 tbs

Chopped Coriander leaves- a little

Lemon juice- 1/2 lemon

salt to taste

For coating

Bread Crumbs- 1 cup

Egg- 2

Oil for frying

Cook meat along with salt, turmeric powder and  pepper powder. You can pressure cook it, 5-6 whistles so that the meat is tender.Once cool either shred or mince the meat and set aside.

Boil potato and mash it. Cook the vegetables till tender, drain and set aside.

Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry till the raw flavor disappears. Add all the spice powders,minced meat and boiled vegetables and mix well. Add ketchup and one tbs of water and mix well.Finally sprinkle coriander leaves and lemon juice. Allow this mixture to cool down completely.

Now for the second step,lightly whisk egg in a bowl. Spread bread crumbs on a plate and keep aside. 

Take spoonful of the the cooked meat and vegetable mixture and make small balls and using your palm flatten into round or oval  patties. Dip into eggs and then roll on bread crumbs. Refrigerate this for half an hour.
Heat 2 cups of oil in a pan. When the oil is medium hot, gently slide the cutlet into the oil and fry in batches. Fry till both sides are evenly brown. You can also and shallow fry the cutlets. Serve with tomato ketchup and onion salad.

You might also like
Chicken Cutlet
Persian Kotlet
Malaysian Crispy Fried Chicken Curry Puffs
Chicken Pops
Chicken Spring Rolls
Kothu Parotta

Try this,
Hope you will all enjoy!

Crab Stuffed Portobello Mushrooms

Crab Stuffed Portobello Mushrooms

If you like mushrooms this is a perfect party appetizer recipe that you should try. You can use large portobello  or medium sized white button mushroom caps to stuff the filling.This is a versatile recipe and you can use vegetarian or non vegetarian filling of your choice. The filling here is a creamy crab meat filling.

Ingredients
Portobello mushroom caps- 4
Crab meat- 1 cup
Cream cheese- 3 tbs
Salt and pepper to taste
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Chopped spring onion- 1 tbs
Chopped parsley- 1 tbs
Chopped mint- 1/2 tsp
Parmesan cheese-3 tbs
Panko bread crumbs- 1/3 cup
Olive oil- 2 tsp

Pre heat oven to 345 degree f. 
Remove the stem and clean the mushroom cap.
In a bowl add crab meat, cream cheese, chopped parsley and mint and the rest of the seasoning and mix well. Spoon the filling into the mushroom cap and spread evenly. Finally sprinkle the bread crumbs on top and drizzle with olive oil.
Place mushrooms on baking tray and bake for twenty minutes or till the mushroom is tender and the filling is golden brown.Serve warm

Try this,
Hope you will all enjoy!

Shami Kebab

Shami Kebab

Shami kebab can be served as an appetizer or as a snack. It dates back to the Mughal era and was considered to be part of the royal menu.  It is delightful with a soft melt in mouth texture and is equally tasty. It is made with minced mutton and split chick peas. These patties are pan fried and served with mint chutney.

Ingredients
Mutton- 1 lb
Chana dal- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Onion- 1 small
Mint leaves chopped- 2 tbs
Coriander leaves - 1 hand full
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbs
Cumin powder- 1/2 tsp
Pepper powder- 1/2 tsp
Meat masala- 1/2 tsp
Lemon juice- 1/2

Whole spices- Black cardomom-2,green cardamom- 4,Clove- 3
Cinnamon stick- 2 pieces, Bay leaves- 2 ( Make a potli /pouch using a muslin cloth)
Oil for frying
Salt to taste

Cook chana dal till soft and drain off the excess water.
Pressure cook  meat along with the ginger garlic paste, green chilly paste,salt and 1/2 cup water. Make sure the meat is soft and all the water evaporates.
When it cools down remove the spice pouch. Add the cooked meat, cooked chana dal, chopped onions, mint leaves coriander leaves,spice powders and juice of half lemon into a food processor. Grind the meat till it is smooth with no visible meat chunks. Divide the mixture into small lemon sized ball and flatten into patties. Let it chill in the refrigerator for two hours. Heat three to four tsp oil in a frying pan. Shallow fry till both sides are golden brown.
Serve warm with mint coriander chutney.

Try this,
Hope you will all enjoy!

Crab Croquettes

Crab Croquettes

Crab croquettes is delicious appetizer perfect for parties and get together. It has a creamy and tasty crab meat filling and is crispy in the outside. Béchamel sauce is used to make the it creamy and rich.It also helps to bind and shape the patties. Try this,you will surely love it.

Ingredients

Crab meat- 8 oz.

Onion- 1 small

Garlic 2 cloves

Pepper powder-to taste

salt to taste

Chopped parsley- 2 tsp

Lemon juice-a few drops

For the white sauce

Milk- 1/2 cup

Cream-1/4 cup
Butter-  3 tbs
All purpose flour- 2 tsp

Panko bread crumbs- 1 cup

Egg -1

Oil for frying- 2 cup

To make the sauce,heat a pan and add butter, when it melts add the flour and cook the butter and flour in low flame, till the raw flavor disappears and  the flour changes color. Do not allow it to brown up. Add milk and cream and whisk till it thickens to sauce consistency. Switch off the flame.


If you are using regular crabs cook and break the shell. Scoop out the meat and set aside.You can also use cooked crab meat available in super markets.
Heat one tbs of oil in pan and saute onions and garlic till golden brown. When it cools down make it into a paste and add to the crab meat along with white sauce, salt and pepper,lemon juice and chopped parsley. Mix well cover and refrigerate for one hour or till chilled and firm. This will make it easy to handle.

Make this into small balls and flatten into patties. Dip in egg whites and then roll on bread crumbs and set aside for another ten minutes. You can put it back in the fridge till you are ready to fry.
Heat two cups of oil in a pan. Fry croquettes in batches. Fry till both sides are crispy and evenly brown. Serve warm.

Try this,
Hope you will all enjoy!

Crab Rangoon

Crab Rangoon

Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it.

Ingredients
Wanton wraps- 16
Crab meat- 1 cup
Cream cheese- 4 ounce
Sugar- 1/2 tsp
Minced garlic- 1
Soya sauce- a few drops
Spring onion chopped- 3 tbs
Salt and pepper to taste
Oil for frying- 2 cup

Keep wanton wraps under a damp towel to keep it from drying.
If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside.
In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well.
Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal the two edges but not the center. Now pull the two side flaps to the top like crown and seal. Make it into a tiny parcel and press to seal all sides to keep it secure.
Meanwhile heat oil in a pan and when hot gently drop them and fry till crispy and golden brown. Remove from oil and place on paper towel to remove the excess oil. Serve with sweet chilly sauce or ketchup.

You might also like,
Crab Croquettes
Malaysian Crispy Fried Chicken Curry Puffs
Korean Chilli Garlic Chicken
Vietnamese Fish Cakes
Italian Spicy Breaded Shrimp
Minced Prawns Patties

Try this
Hope you will all enjoy!

Ahi Poke Napoleon

What is Ahi Poke?  It's a raw (sushi grade) tuna salad served as an appetizer.   I ordered this appetizer at Tommy Bahama Restaurant in Florida, it was so good!  I wanted to try and make it at home and was so excited to find the recipe on Tommy Bahama's website.  Check it out here, and I also came across a youtube video, here.  So now that I had the recipe, I went shopping for the ahi tuna.  I tried Whole Foods first.  The seafood guy was so nice and helpful.  I didn't really know what I was looking for but told him what I was making.  He let me know that I needed sushi grade tuna and where I could get it (Seafood Center) as they didn't have any at the moment.  He did say that he can always get it in if he had a couple days notice.  

  We went to the Seafood Center and they had a beautiful piece of ahi tuna.  It's pricey, $34.99 per lb but you only need 1/2 lbs for 8 servings.  I got 1/4 lb and made two generous portions but for an appetizer size, it would make 4 servings.

So FRESH!

It was fun to make a restaurant dish at home.  Especially because we don't have a Tommy Bahama restaurant in Wisconsin!  Delicious, we enjoyed every bite!

*  I followed the recipe for the tuna and dressing but made my own guacamole.  I also didn't use all the dressing, you just want to use enough dressing to lightly dress the tuna.  Find the recipe here and the YouTube video here.

                                                           

4th of July

We sure had a wonderful, fun packed 4th of July weekend.  We spent time with family and friends hiking, biking, picnicking and relaxing.   While watching the fire works we were entertained by this little girl.  She orchestrated the fire works the whole time.  She was singing, Disney's Frozen "Let it Go".  How adorable is that!

For our picnic, one recipe I love making when there is going to be a crowd is my Black Bean Avocado Salsa.  It's a recipe I make all year round but in the summer when corn is available it's even better with the fresh roasted corn.  If (and that is a big IF) there is any left over it will keep in the fridge until the next day.  I just lay plastic wrap right on top of the salsa so that the avocado won't turn brown.   The next day it makes a great topping for a salad.  I just grill up some shrimp and it becomes an amazing shrimp fiesta salad.  

Grilled Oysters with Green Butter

I love oysters.  Growing up in Florida I've had my fill of raw, steamed and grilled oysters.  I've only had them at oyster bars and restaurants, that is, until today.  I picked up fresh oysters at Whole Foods.  The guy at the seafood counter checked each oyster to make sure  they were fresh.  If they're open and won't close they are no good.  A bad oyster can make you very sick.  Just make sure you get them from a reliable vendor because they aren't cheap and you don't want to get home and have to throw some away if they're dead.

No shucking needed, oysters can be cooked in their shells on your grill. The heat from the grill steams the oysters and pops the shells open.  I could of just eaten them steamed but topped with this green butter and parmesan took them over the top. These oysters were a delicious appetizer.  Now that it's finally grilling season I can't wait to make these again! 

Green Butter - butter, parsley, anchovy, garlic and white pepper

Green butter: (2 dozen oysters):

10 tablespoons butter

1/2 cup of parsley leaves

3 cloves of garlic

1 anchovy fillet in olive oil

1/4 tsp of ground white pepper
.....................................................................

2 dozen medium-size oysters

freshly grated parmesan cheese (1/2 teaspoon for each oysters)

1 rustic loaf of bread, sliced and lightly grilled

Add all the ingredients for the green butter into a food-processor.  Mix until smooth.  Set aside.

Scrub the oysters with a brush or pad under running water.  If any are opened, discard them, they are dead.

Prepare the grill to high heat.

Carefully arrange the oysters on the grill and cook for about 5 minutes or until they begin to open.

Remove the oysters and place them on a baking sheet.

Using an oven mitt to hold the oysters, pry each open with an oyster knife or butter knife.  Be carefully of the hot liquid inside the oyster. Drain most of the oyster liquid out of the shells and make sure the interior is free from broken shells.  Throw away the top shell.

Fill each shell with a dollop of green butter and a sprinkle of parmesan.  Carefully put the oysters back on the grill in a way that the oysters are not slanting too much that the butter can escape.  Grill for another one to two minutes.

Place the oysters on a platter and serve while hot with the grilled baguette.  It's all about dipping the bread inside the green liquid gold.

Delicious!!

Recipe adapted from:  ladyandpups.com

                                                                      

Salsa

We have been so excited around here as our Wisconsin Badgers are in the Final Four.  Last Saturday's win against Arizona was the most suspenseful and exciting game I have ever watched.  The game is tonight against Kentucky and we are all hoping for another win.  Hopefully it won't be as suspenseful because I don't think my heart can take it!  We are so very proud of our Badgers and coach Bo Ryan.  GO BADGERS!

This is my favorite, easy, anytime salsa.  It's a perfect snack for the game and it's Badger Red!  The easy part is that it all goes into a food processor, a few pulses and it's done.  Also you don't have to wait for tomato season to make this as it uses canned tomatoes.  I love the bright red color and the bright fresh taste.  I'll go as far as saying this is better than the salsa I make with fresh tomatoes.

This recipe comes from Pioneer Woman.  Check out her recipe here as she has step by step photos.  With all her recipes, once you look at all the photos, you want to make it!  Everything that I've made from her blog and cookbooks have been delicious.
  Now that the salsa is made, I'll just relax and enjoy a sample before the party starts.  YUM!

Ingredients:

1 can (28 Ounce) Whole Tomatoes  (do not drain juice, you will use it)

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 jalapeno, quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro 

1/2 whole Lime Juice

Instructions:

This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes with 1/2 of the juice, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like adding more of the tomato juice if needed.  

Refrigerate salsa for at least an hour. Serve with tortilla chips.

Smooth Hummus

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I found this recipe for Ethereally Smooth Hummus on the blog Smitten Kitchen and it's the best hummus I've ever made.  The secret to this smooth hummus is removing the skins from the chickpeas.  Who knew, I didn't, and now that I do, I'll always make it this way.  It takes a little time but it's so worth it.  Once that's done it comes together quickly in a food processor.  Another thing I like about this recipe is it uses the reserved juice from the beans to thin out the hummus instead of using olive oil.     This way the olive oil is just used as a garnish.  This will be my go to hummus recipe for now on.       

• 1-15 ounce can chickpeas (Reserve juice, I use about 1/4-1/3 cup)
• 1/2 cup tahini paste (I use 1/3 cup)
• 3 Tablespoons freshly squeezed lemon juice
• 2 small cloves garlic, minced
• 3/4 teaspoon salt
• Extra Virgin Olive oil and paprika for serving
• 
  

1. Drain the chickpeas, reserving the juice.
2. Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas and the skin comes right off. Place the skinned chickpea in the food processor, and the skins in the trash.
3. Pulse until the chickpeas are in sandy looking. 
4. Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
5. Slowly add the chickpea juice (I use about 1/4 - 1/3 cup) to the mix until the mixture is the texture you like and completely smooth.  
6. I like to chill the hummus for an hour or so. To serve, top with olive oil, and sprinkle with paprika.  Serve with crackers, pita bread or veggies.

                                                                                                        

Chicken Nachos

I've been making these Chicken Nachos for years and are a family favorite.  The filling is baked and then served along side tortilla chips and sour cream.   These would make a perfect snack next week while watching the Super Bowl.


4 Chicken breasts, cooked, finely diced (4cups)
1 teaspoon butter
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 (4oz) can chopped green chilies
1 teaspoon salt
2 teaspoon cumin
1 teaspoon chili powder
2/3 cup chopped tomatoes or 1 (14.5 oz) can Petite Diced Tomatoes, drained well
12oz Monterey jack or Pepper Jack (for a little spice) cheese, shredded



1.  Saute onion and pepper in butter until tender.
2.  In a large bowl add onion mixture, chicken, green chilies, salt, cumin, chili powder, tomatoes and cheese.
4.  Place in baking dish and bake 350 for 25 minutes or until bubbly.

Serve with tortilla chips, sour cream.

Serves 6-8 as an appetizer

Asian Zing Wings

Have you ever had the Asian Zing Sauce at Buffalo Wild Wings?  Well, I've been craving their Asian Zing Wings and tonight  I'm a happy girl as I made them at home.   These wings were just what I was craving.  I found the recipe here Food.com.  These are spicy (but not too spicy) with a touch of sweetness.

Sauce Ingredients:

2 tsp cornstarch
4 tsp rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili garlic sauce (find this in the Asian section)

1 tbsp (low sodium) soy sauce
1 tsp fresh lemon juice (if you don't have fresh lemon, fresh lime or even orange juice works)
1/4 tsp ground ginger
1/4 tsp garlic, minced (I don't add, already enough garlic in the chili garlic sauce)
1/4 tsp salt

Directions:
1. Mix cornstarch and rice wine vinegar, set aside
2. Mix everything else in a saucepan and heat on medium until steaming, add the cornstarch and vinegar mix.
3. Heat to a boil, stirring often, boil for 1 minute.  Take it off the heat.  It will thicken as it cools.  Once it cools, use or store in the fridge until ready to serve.

 *Best made ahead as it thickens as it cools.

Wings:
3lbs Chicken Wing

Directions:
1.  Preheat oven 400 degrees.
2.  Grease a baking sheet (with sides) lightly with vegetable oil.
3.  Lay wings on the baking sheet in a single layer.  Bake 20-30 minutes or until cooked through.
4.  Remove from oven, increase oven temperature to broil. Move oven racks closer to broiler (but not too close) Broil both sides until golden brown.  It only takes about 3-5 minutes per side.  Watch closely so not to burn.
5.  Transfer cooked wings to a large bowl and toss wings with the Asian Zing sauce.

Serves 3-4

UPDATE:  I use my air fryer now to cook wings.  They come out super crispy! 

                                                             

Zucchini Fries with Caramelized Onion Dip

Made these zucchini fries tonight for a side dish to go with burgers.  I found the recipe on Pinterest from the website King Arthur Flour.  I didn't make a full batch as it was just Kevin and I but the recipe was easy to half.  We loved these and will making these again soon!

Ingredients:

Dip:
1 Tbsp butter
1 medium onion, peeled and sliced
2 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp mustard (I used  1/2 Tbsp Dijon)
1 cup mayonnaise
Salt and pepper to taste (use very little)
 * In a saucepan, melt the butter and sauté onions on medium until onions are soft and carmelized.  Be patient, this will take between 15-20 minutes as you want the onions to be caramelized and brown in color.  Remove from heat and put onions into a mini food processor.  Add  in the cider vinegar, honey and mustard and process until smooth. Let cool before you add the mayonnaise.  Then  fold in mayonnaise and season with salt and pepper.  Spoon into container and store in refrigerator until ready to use.

 Zucchini Sticks:
3 medium zucchini, washed, ends cut off and cut each into 16 pieces
salt
1 cup panko
1/2 cup freshly grated parmesan (I use the grated can Parmesan)
(original recipe calls for 1 Tablespoons pizza seasoning but I didn't use as the caramelized dip has so much flavor the Parmesan crust is perfect with out the extra seasoning)
Olive Oil cooking spray
2 large eggs, lightly beaten
 Directions:
* Place zucchini in a colander and sprinkle with salt.  Drain for 30 minutes to an hour. This will help release the liquid in the zucchini and help to crisp up when baked.
* Pat dry with paper towels (this will remove excess salt).
* Preheat oven to 425 degrees.
* Line a large cookie sheet with aluminum foil (or parchment paper), spray with olive oil spray.
* Combine panko and parmesan in small bowl.
* Dip the zucchini in egg, and then toss in the panko mixture.  So that the dry ingredients don't get soggy make sure you do one zucchini stick at a time.  Takes time but this way the panko doesn't get soggy with egg.  Line the zucchini on the baking sheet.
* Bake 12 minutes and turn zucchini over.  Bake another 10-15 minutes or until golden/medium brown.
* Serve with a side of carmelized onion dip

Source: Inspired by King Arthur Flour

Garlic Tomato Bruschetta

This is a basic recipe for tomato bruschetta. This makes a small batch, but can be doubled and doubled again depending how much you'll need. Start here and add to taste.  This is what summer taste like!

2 -3 Roma tomatoes (about 1 1/2 cups), diced (if using large tomatoes that are juicy, drain before adding to other ingredients)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh basil (has to be fresh)
1 garlic clove, minced or chopped fine
season with salt and pepper
1 tablespoon freshly shredded or grated Parmesan cheese (more cheese is even better!)
1 french baguette

In a bowl, combine tomatoes, olive oil, basil, garlic, salt and pepper. Sprinkle with cheese. Refrigerate or serve at room temperature. Cut bread into thin slices; toast under broiler or bake at 450 until lightly toasted. (Watch closely because if you burn the toast you won't have bruschetta!) You want the bread to be toasted, not soft (or burned). To serve, put tomato mixture in a bowl and toast on a tray. Let everyone help themselves. If bruschetta is going to be served immediately spoon the tomato mixture onto each slice of toast and serve.
*This can be doubled and doubled again, as needed.

Avocado Black Bean Salsa

This is one recipe I will make several times during the summer.  I've posted this recipe before but it's worth a reminder as it's an all time favorite.  I'll be making it this weekend for Father's Day as it will make a great appetizer before the hamburgers and brats hit the grill.  It's colorful, fresh tasting and healthy.  

1 can Bush's Best Black beans, rinsed and drained
1 can (11 oz) sweet whole kernel corn, drained
2 medium tomatoes, chopped (remove seeds)
(I like to use 4 roma tomatoes, less seeds)
1 red bell pepper, diced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced fresh jalapeno pepper
4 T. fresh lime juice
2 T. red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocado, diced
tortilla chips


Combine black beans, corn, chopped tomatoes and next 7 ingredients in a bowl. Add avocado last and lightly toss so not to mush up. Cover using plastic wrap putting it right on top of salsa (this helps keep the avocados from turning brown) and chill at least 2 hours. Serve with tortilla chips.


Tip: I like to take the lime (after it's been juiced) and rub down the bowl you will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown.

!!!This makes a lot!  What I do if we won't be eating the whole batch is I will make the salsa and only add the avocado, tomato, lime juice and vinegar to half the batch.  That way the the rest of the batch with the beans, corn, onions and peppers will stay fresh in the fridge until you want to make more.  The other day I had a 1/2 batch of salsa in the fridge and I made some new potato salad with mayo and a little Dijon.  Then I folded in the corn salsa and diced avocado.  It was so good!  It's always fun to reinvent leftovers.

SO EXCITED!

The 45 Pillsbury Bake-Off is finally here! My husband and I leave today to go to Orlando Florida. I am excited that the day is finally here as it's been a long but fun journey. I just want to take this opportunity to thank my family and friends for all their support and love. Also thanks to my customers at Mocha Moment for being so excited for me and all the kind words. I can't forget to thank my co-workers who put up with me day in and day out as my excitement got old at times (I'm sure!) And thanks to my cousin (boss) Steve Dean who got me my very own Bill Board. How cool is that! Most importantly thanks to my husband and kids because they are why I love to cook. This has been a dream come true and I'm hoping my dream continues and I win the one million dollars! 

Here my 45th Pillsbury Bake-Off recipe: 

 Caramelized Onion and Peppered Bacon Flatbread

INGREDIENTS

1/4 cup firmly packed brown sugar

1/4 teaspoon McCormick® Ground Black Pepper

1/8 teaspoon McCormick® Cayenne Pepper

8 slices thick-sliced bacon

4 cups thinly sliced sweet onion (about 1 lb)

2 cloves garlic, minced

2 tablespoons LAND O LAKES® Butter

1 can Pillsbury® refrigerated thin pizza crust

1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained

2 cups (8 oz) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup thinly sliced fresh basil leaves

DIRECTIONS

1 Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. 

2 In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. 

3 Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside. 

4 Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside.  

5 Spray15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.  

6 Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. 

7 Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted.  

8 Remove from oven; sprinkle with basil.