Host The Toast Blog http://blog.hostthetoast.com a Kitchen Kapers blog Tue, 22 Jul 2014 15:04:28 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 Three Cheese Crock Pot Macaroni and Cheese http://blog.hostthetoast.com/three-cheese-crock-pot-macaroni-cheese/ http://blog.hostthetoast.com/three-cheese-crock-pot-macaroni-cheese/#comments Tue, 22 Jul 2014 15:04:28 +0000 http://blog.hostthetoast.com/?p=3184 I’m sad to say that there was a point in my life when I hated Mac n’ Cheese. Doesn’t that make you sad for my childhood?  Oh, the wasted years! For much of my life, I didn’t realize that there was anything else out there other than the watery, powder-made instant cheese sauce from a box.  No... 

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I’m sad to say that there was a point in my life when I hated Mac n’ Cheese.

Three Cheese Crock Pot Macaroni and Cheese.  So rich, so creamy, and so extremely cheesy!  Just throw the ingredients in the slow cooker (even the uncooked pasta) and in just a few hours you have some of the tastiest mac out there! | blog.hostthetoast.com

Doesn’t that make you sad for my childhood?  Oh, the wasted years!

For much of my life, I didn’t realize that there was anything else out there other than the watery, powder-made instant cheese sauce from a box.  No thank you!

Then I discovered the joys of baked Macaroni and Cheese at a barbecue a few years back, and then I realized that, of course, you can make Mac ‘n’ Cheese with real cheese on the stove top.

And I thought to myself, “What a wonderful world.”

Three Cheese Crock Pot Macaroni and Cheese.  So rich, so creamy, and so extremely cheesy!  Just throw the ingredients in the slow cooker (even the uncooked pasta) and in just a few hours you have some of the tastiest mac out there! | blog.hostthetoast.com

I have had a deep, soul-encompassing desire to eat Macaroni and Cheese at every opportunity from then on out.  There’s just something so… comforting… about this comfort food.  (How eloquent of me, right?)

In the time since, I’ve made many forms of Mac ‘n’ Cheese and featured some of them here, like Grilled Mac ‘n’ Beer Cheese Sliders with Tomato-Bacon Jam, Chicken Enchilada Mac ‘n’ Cheese, and Cauliflower Baked Mac ‘n’ Cheese.  Holy yum to all of the above.

Three Cheese Crock Pot Macaroni and Cheese.  So rich, so creamy, and so extremely cheesy!  Just throw the ingredients in the slow cooker (even the uncooked pasta) and in just a few hours you have some of the tastiest mac out there! | blog.hostthetoast.com

But it wasn’t until just recently that I realized that I would love a way to make Macaroni and Cheese with as little effort and heating up the house as possible.

I mean, 1) I’m a bit lazy. 2) It’s summer.  I’m not turning on the oven unless there’s a gun to my head.  Or brownies that need baking.  But that’s it!

Anyway, then it came to me.  Mac ‘n’ Cheese made in the crock pot.  Genius, genius, genius!  But would it taste good?

Three Cheese Crock Pot Macaroni and Cheese.  So rich, so creamy, and so extremely cheesy!  Just throw the ingredients in the slow cooker (even the uncooked pasta) and in just a few hours you have some of the tastiest mac out there! | blog.hostthetoast.com
Oh yes.  Oh yes it would.

This Three Cheese Crock Pot Macaroni and Cheese might be some of the cheesiest, creamiest, richest Mac ‘n’ Cheese I ever had.  The first time I made it, I left it in too long and the macaroni was too overcooked for a good picture (but my brother and I loved it anyway), and then my brother begged me to make it again for his birthday weekend.

I tweaked a few things, didn’t cook it as long, and wound up with this amazing side dish.  Well, I eat it as though it’s a main course.  Woops?

Three Cheese Crock Pot Macaroni and Cheese.  So rich, so creamy, and so extremely cheesy!  Just throw the ingredients in the slow cooker (even the uncooked pasta) and in just a few hours you have some of the tastiest mac out there! | blog.hostthetoast.com

Try out this recipe for Three Cheese Crock Pot Macaroni and Cheese for your next summer barbecue and let me know what you think!

Three Cheese Crock Pot Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 12 oz dry elbow macaroni
  • 1¼ cups gruyere cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 10 slices American cheese, chopped
  • 1 (12 oz) can evaporated milk
  • 1½ cups skim milk
  • ½ teaspoon dry mustard
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Paprika, to garnish (optional)
  • Chopped parlsey, to garnish (optional)
Directions
  1. Spray the inside of the crock pot bowl with nonstick cooking spray.
  2. In the bowl of the slow cooker, combine the macaroni, cheeses, evaporated milk and skim milk. Stir well to combine. Cover and cook on low for 1½ hours.
  3. After 1½ hours, the cheese should be melted and the macaroni should be cooked. Fold and stir in the dry mustard, nutmeg, salt, black pepper, and cayenne pepper. Make sure you're folding enough to break up any pocket of cheese or milk that may exist from the previous hour and a half of cooking. Let cook on low for another 30 minutes.
  4. At this point, your Three Cheese Crock Pot Mac 'n' Cheese should be creamy, cheesy, and fully cooked. Serve with a sprinkle of paprika and chopped parsley.

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Mom’s Sloppy Joe Stuffed Peppers http://blog.hostthetoast.com/moms-sloppy-joe-stuffed-peppers/ http://blog.hostthetoast.com/moms-sloppy-joe-stuffed-peppers/#comments Fri, 18 Jul 2014 15:58:46 +0000 http://blog.hostthetoast.com/?p=3173 Today is a great day.  Partially because it’s Friday (wooo!), but MOSTLY because today is the day that I finally get to share with you one of my favorite recipes ever.  It’s simple, it’s low-carb and low-calorie (only 250 calories per serving),  and I got the recipe from my mama so you know it’s gotta... 

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Today is a great day.  Partially because it’s Friday (wooo!), but MOSTLY because today is the day that I finally get to share with you one of my favorite recipes ever.  It’s simple, it’s low-carb and low-calorie (only 250 calories per serving),  and I got the recipe from my mama so you know it’s gotta be good.

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com

And by good, I mean a-maaaay-zing.

When I was growing up, my mom didn’t cook many different things.  My dad was picky and I was even pickier so dinner was kind of boring and monotonous.  That is, except for when my mom made her Lemon Chicken, which I will also get up on this blog someday because oh man I’m drooling at the thought and I can’t even finish my sentence.

Anyway, then I went to college. Apparently, my mom decided that now that I was gone, she would start making all of this insanely mouth-watering food and then she and my brother would laugh maniacally at the dinner table about how I was missing out and surviving on Ramen noodles in my dorm.

I’m convinced that’s exactly how it went down.  Don’t try to tell me otherwise, MOM!

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com
So one day my poor, hungry, college student self went back home for an unannounced visit, and guess what my mom and brother were eating?  Sloppy Joe Stuffed Peppers, oozing with cheesy goodness.

I almost cried real tears of joy when I realized that there was one extra that I could try.  They looked and smelled so delicious.

And, wouldn’t you know it, they tasted even more delicious than I had imagined.

Ever since then, they’ve been one of my favorite foods.  After much prodding, my mom taught me the recipe (which got two thumbs up from James, by the way) and after a few weeks of me begging, she agreed to let me put her “secret recipe” up on the blog.  YAY FOR AWESOME MOM!
Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com
The recipe is super easy to make.  All you have to do is take your peppers, cut out the stems, and chop them in half.

Then, you cut out any excess membrane until you just have nice clean peppers, like so:

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com

Next, you brown your ground turkey, and then mix in the sloppy joe sauce. Let it continue to cook on low with a lid on so it doesn’t dry out.

Then cook your peppers for 10-15 minutes, or until they’ve softened up.

Now you can scoop that tasty sloppy joe turkey into the peppers and pop them back in the oven.

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com
Bake them for 15 minutes, and then lay a slice of colby jack or cheddar over each pepper.

Bake again for 5 more minutes.  The cheese should be melty and alluring and it will probably take every ounce of willpower in your body to resist eating them right away and burning your tongue off.

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com
Let them cool, garnish them with parsley or green onion if you feel so inclined (although it’s totally not necessary) and dig in.  Serve with a side of brown rice if you’d like to soak up some of the extra sloppy joe sauce… yum!

Mom's Sloppy Joe Stuffed Peppers- If I had to eat one thing for the rest of my life, this would be it.  Delicious, easy and inexpensive to make, delicious, low calorie, low carb, and did I mention DELICIOUS?!  | blog.hostthetoast.com
Thanks so much to my mom, Theresa Armstrong, the best mom ever and creator of these fantastic Sloppy Joe Stuffed Peppers, for sharing this recipe with me so I can share it with everyone through the blog.  Also, thanks for inspiring me with all of the new recipes you make, and old ones you’ve perfected.  You have been so helpful throughout the journey of this blog, and it wouldn’t be the same without your input, ideas, taste-testing, and encouragement.  Love you!

Alright, that’s enough heart-felt mushiness for today.  Make these peppers. Eat them.  Love them.  Savor every bite.  Then, add them to your rotation because you’re gonna want to eat them every week.

Enjoy!

Mom's Sloppy Joe Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 bell peppers (I prefer red, orange, and yellow)
  • 1 lb lean ground turkey
  • 1 can Sloppy Joe sauce (we use Hunt's Manwich)
  • 1 tablespoon canola oil
  • Salt and pepper, to taste
  • 6 slices colby jack or cheddar cheese
  • Parsley or green onion, chopped, to garnish (optional)
  • Brown rice, cooked, to serve (optional)
Directions
  1. Using a paring knife or other small knife, cut around the stem to remove it from the pepper and discard.
  2. Cut the pepper in half and cut out any leftover seeds or membrane.
  3. Preheat the oven to 350 degrees F.
  4. In a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. Once the oil is hot, add in the ground turkey, breaking it apart as it browns.
  5. Once the turkey browns, drain off any excess liquid. Add in the Sloppy Joe sauce, cook for 2 minutes, and then cover and reduce heat to low.
  6. Spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. Bake for 10-15 minutes, or until slightly softened.
  7. Divide the Sloppy Joe turkey meat evenly among the pepper halves. Bake again for 15 minutes.
  8. Top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted.
  9. Garnish with parsley or green onion, if you'd like, and serve with brown rice.

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Blackened Fish Tacos with Avocado-Cilantro Sauce http://blog.hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/ http://blog.hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/#comments Tue, 15 Jul 2014 15:08:16 +0000 http://blog.hostthetoast.com/?p=3164 I come from a family of avid taco lovers.  We eat tacos of some sort at least twice a week (in fact, we had tacos last night), and every single week, when I ask my brother what I should make for the blog, he tells me to make tacos.   The only thing that rivals my... 

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I come from a family of avid taco lovers.  We eat tacos of some sort at least twice a week (in fact, we had tacos last night), and every single week, when I ask my brother what I should make for the blog, he tells me to make tacos.

Blackened Fish Tacos with Avocado-Cilantro Sauce.  These were some of the BEST tacos I've ever had!  This recipe uses tilapia, but you can also try it with salmon, catfish, or whatever your heart desires! You can't go wrong with this recipe. | blog.hostthetoast.com

 

The only thing that rivals my family’s love of tacos is their love of fish of any kind.  I’m the odd (wo)man out there, though, because fish usually just ain’t my thang.  I’ll eat sushi, I’ll eat mollusks, and I really do love crustaceans, but I’m very, very picky with fish.

Blackened Fish Tacos with Avocado-Cilantro Sauce.  These were some of the BEST tacos I've ever had!  This recipe uses tilapia, but you can also try it with salmon, catfish, or whatever your heart desires! You can't go wrong with this recipe. | blog.hostthetoast.com

A few weeks ago, we had three birthdays in my family– my mom’s, my brother’s, and my aunt’s.  I asked what they wanted to celebrate their special days, and of course they decided on Fish Tacos.

They’re very predictable people.

So I decided I’d make some Blackened Fish Tacos and throw on some Avocado-Cilantro Sauce, because everything tastes better with avocado.  I figured I wouldn’t be a huge fan, because uhm, fish.

Blackened Fish Tacos with Avocado-Cilantro Sauce.  These were some of the BEST tacos I've ever had!  This recipe uses tilapia, but you can also try it with salmon, catfish, or whatever your heart desires! You can't go wrong with this recipe. | blog.hostthetoast.com

But I was wrong.  These were some of the best tacos I’ve ever had!  Am I allowed to say that without sounding full of myself?

Probably not, but I’ll say it again anyway.  This time with added emphasis.

THESE WERE SOME OF THE BEST TACOS I’VE EVER HAD.

Blackened Fish Tacos with Avocado-Cilantro Sauce.  These were some of the BEST tacos I've ever had!  This recipe uses tilapia, but you can also try it with salmon, catfish, or whatever your heart desires! You can't go wrong with this recipe. | blog.hostthetoast.com

The fish was so flavorful and spicy, but the heat was mellowed out by the slaw and creamy avocado dressing.  All together it was just a ton of amazing tastes and textures, but so light and perfect for a hot summer’s day spent by the pool (which, trust me, is exactly how my family spent the remainder of the day).

Blackened Fish Tacos with Avocado-Cilantro Sauce.  These were some of the BEST tacos I've ever had!  This recipe uses tilapia, but you can also try it with salmon, catfish, or whatever your heart desires! You can't go wrong with this recipe. | blog.hostthetoast.com

If you’re a fish taco fan, you’ve got to give these a try!  Even if you aren’t, you might be converted to one like I was and then find yourself eating 4 of these tacos shamelessly as your family rushes to grab some before you devour them all.  Or something like that.

5.0 from 1 reviews
Blackened Fish Tacos with Avocado-Cilantro Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the Blackened Fish:
  • 1.5 lbs tilapia fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas
For the Slaw:
  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime
For the Avocado-Cilantro Sauce:
  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste
Directions
  1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
  2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  3. Combine all of the Slaw ingredients in a large bowl and mix well.
  4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

 

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Fried Pickle Poppers http://blog.hostthetoast.com/fried-pickle-poppers/ http://blog.hostthetoast.com/fried-pickle-poppers/#comments Mon, 14 Jul 2014 15:21:22 +0000 http://blog.hostthetoast.com/?p=3152 As a “northerner”, there are a lot of foods that I feel it took me far too long to discover.  I’ve fallen in love with BBQ brisket, pecan pie, collard greens, fried green tomatoes, and chicken fried steak all within the past few years. There’s no denying that there’s some delicious dishes to be had... 

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As a “northerner”, there are a lot of foods that I feel it took me far too long to discover.  I’ve fallen in love with BBQ brisket, pecan pie, collard greens, fried green tomatoes, and chicken fried steak all within the past few years.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  Also, Chipotle Mayo Dip = delicious| blog.hostthetoast.com

There’s no denying that there’s some delicious dishes to be had down south, but one really surprised me as a New Jersey native:  Fried Pickles.

Fried Pickles sounded gross to me when I first heard about them, but in the spirit of trying anything once (especially anything fried), I gave them a try in North Carolina a few years back.  Oh my.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

Snooki from Jersey Shore called eating fried pickles “a life-changing experience”, and while Snooki and I don’t exactly have a history of shared sentiments, I’ve got to agree with her on that one.

Life. Changing.

It’s not an exaggeration.

They were tangy, crispy, crunchy, and not nearly as heavy and oily as a lot of fried foods.  Fried Pickles stole my heart that day, and I can’t even begin to tell you how excited I was when I saw Fried Pickles on a menu in NJ for the first time.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

I’ve become a biiiit of a Fried Pickle fanatic.

So why has it taken me so long to make Fried Pickles for the blog?  Well, I really hate deep frying, so I was trying to come up with an easier fry-method, and lets be serious, Fried Pickles the “regular way” have been done to death.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

I had to get creative, so naturally my mind went to cheese.  Cheese-Stuffed Fried Pickles.

FRIED PICKLE POPPERS.  Have you ever imagined a more perfect finger food?

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

I used an apple corer to cut out the insides of kosher dills.  Then, I spooned cheddar & horseradish pub cheese into the opening (pimento cheese would be great here too), and tried my best not to eat all of the cheesy pickles as they were.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

Then I took egg roll wrappers and rolled the pickles up in them, and pan fried them until golden brown on all sides.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

They rested briefly on a wire rack to cool as I hovered over them, rubbing my hands in anticipation.

Finally, I cut the Fried Pickle Poppers in half and dipped them in Chipotle Mayo before scarfing them down, and I have to say, they were even better than the Fried Pickle Chips I was used to ordering.

Fried Pickle Poppers.  These cheese-stuffed fried pickles are way easier to make than the typical deep-fried pickle chips, and they're even tastier!  The Chipotle Mayo Dip brings them over the top, but they're a great appetizer even without it! | blog.hostthetoast.com

Not to mention, these make amazing appetizers for parties, get-togethers, or watching sporting events.  These Fried Pickle Poppers were eaten while watching a World Cup game, and they will be made again for the Super Bowl this year (and many times in between that).  Make them once and you’ll be just as obsessed as I am!

Fried Pickle Poppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the Fried Pickle Poppers:
  • 6 kosher dill pickles
  • 1 cup cheddar & horseradish pub cheese (pimento cheese or even softened cream cheese would also work well here)
  • 6 egg roll wrappers
  • Oil, for pan-frying
For the Chipotle Mayo Dip:
  • ¾ cup mayonnaise
  • 1 tablespoon lime juice (about 1 lime)
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 garlic clove, chopped
  • ½ teaspoon kosher salt
Directions
  1. Using an apple corer, remove the centers of the pickles. To do this, stand the pickle straight up, twist the corer to break the pickle skin, and then push it down until you reach the opposite end of the pickle. Twist and pull towards you to remove the inside of the pickle. You can discard these centers or save them to use in relish, macaroni salad, potato salad, or tartar sauce.
  2. Spoon the pub cheese into the cored pickle, pressing it in until the pickle is full. You will want to hold your thumb against the opposite end of the pickle to make sure that the filling doesn't squeeze out as you're pushing more in.
  3. Once the pickles are filled with cheese, get out your egg roll wrappers. Take one pickle and lay it in the center of an egg roll wrapper. You want the egg roll wrapper to be angled so that it looks like a diamond, with the pickle going down the center.
  4. Fold over one side of the egg roll wrapper to cover the pickle. Then, fold up the bottom end and fold down the top end. Dip a finger in water and run it over the unfolded side of the wrapper. Then, roll it up tightly. You should have a traditional egg roll shape now! Repeat with the remaining pickles.
  5. In a heavy-bottomed skillet, fill about ½" high with oil and heat over medium-high heat. When the oil is hot, add in the pickles. Pan fry until golden brown all around, turning to cook evenly.
  6. Remove the pickles from heat and place on a rack or track to cool.
  7. As the pickles cool, add the Chipotle Mayo Dip ingredients in a food processor or blender and mix until well-combined.
  8. Serve the Fried Pickle Poppers warm with the Chipotle Mayo Dip.

 

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Mozzarella-Stuffed Chicken Parm Meatballs http://blog.hostthetoast.com/mozzarella-stuffed-chicken-parm-meatballs/ http://blog.hostthetoast.com/mozzarella-stuffed-chicken-parm-meatballs/#comments Fri, 11 Jul 2014 14:43:22 +0000 http://blog.hostthetoast.com/?p=3145 At all times, I have at least 3 varieties of mozzarella in my fridge.  Bocconcini, shredded, sliced, mozzarella di bufala… it’s all got its place in my heart and in my meals (especially since I learned how to make my own fresh mozzarella).  I could –and would– eat mozzarella in everything, but I try to... 

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At all times, I have at least 3 varieties of mozzarella in my fridge.  Bocconcini, shredded, sliced, mozzarella di bufala… it’s all got its place in my heart and in my meals (especially since I learned how to make my own fresh mozzarella).  I could –and would– eat mozzarella in everything, but I try to save it for dishes where it will really shine.

You know, like Mozzarella-Stuffed Chicken Parm Meatballs.

Mozzarella-Stuffed Chicken Parm Meatballs!  All the flavors of chicken parmesan in a fun-to-eat bite!  Click through to see a picture of the mozzarella-y inside and get the recipe!  | blog.hostthetoast.com

I bought ciliegine (bite sized mozzarella balls) a week or so ago, thinking I would use them in a recipe that never wound up happening.  I don’t believe in wasting food, so I had to come up with something quick when I realized that my precious (think Gollum from the Lord of the Rings– I’m serious about my cheese) mozzarella would probably be going bad if I didn’t use it up soon.

The horror.  I couldn’t allow it.

It didn’t take me long to come up with meatballs stuffed with mozzarella, but I was thinking I’d make my typical Italian meatballs until my mom requested that I make them using ground chicken or turkey.

Ground chicken, mozzarella cheese, and red sauce?  Chicken Parm Meatballs all the way.

Mozzarella-Stuffed Chicken Parm Meatballs!  All the flavors of chicken parmesan in a fun-to-eat bite! | blog.hostthetoast.com

Ignore my alien hand smushing this otherwise gorgeous meatball.  Focus on that melted mozzarella.

Mozzarella-Stuffed Chicken Parm Meatballs!  All the flavors of chicken parmesan in a fun-to-eat bite!  Click through to see a picture of the mozzarella-y inside and get the recipe!  | blog.hostthetoast.com

So I made a chicken-based meatball mixture with some Italian herbs and breadcrumbs, stuffed in the mozzarella balls, rolled them in flour, pan fried them, and finished them off in the oven.  Then I topped them with warm red sauce and some fresh basil, and served them hot.

They’d also be great over pasta, if you’d like to make a full meal of them!  I thought about making some pasta to go with mine, but they got picked off before I could bring the pot of water to a boil.

Mozzarella-Stuffed Chicken Parm Meatballs!  All the flavors of chicken parmesan in a fun-to-eat bite! | blog.hostthetoast.com

I also think these would make great appetizers for a party!  Two of my favorite apps are mozzarella sticks and cocktail meatballs, and these Mozzarella-Stuffed Chicken Parm Meatballs are like the love child of them both.  It doesn’t get much better.

Try them out and let me know what you think in the comments!

5.0 from 1 reviews
Mozzarella-Stuffed Chicken Parm Meatballs
 
Prep time
Cook time
Total time
 
Adapted from What's Gaby Cooking's recipe!
Author:
Serves: about 18 meatballs
Ingredients
  • 1 lb ground chicken
  • 2 large eggs
  • ⅓ cup unseasoned breadcrumbs
  • ⅓ cup Parmesan cheese, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • Bite-sized mozzarella balls (I used ciliegine)
  • ½ cup flour
  • Olive oil, for pan frying
  • Tomato sauce, to top
  • Fresh basil, to garnish
Directions
  1. In a large bowl, combine the ground chicken, eggs, breadcrumbs, Parmesan, salt, pepper, basil, oregano, parsley, and garlic powder. Mix until well combined.
  2. Shape the meatball mixture into small balls, and then press a ball of mozzarella into each. Reseal the meatball mixture around the mozzarella, making sure to cover it completely. You don't want any mozzarella to be visible, or it will ooze out while you cook the meatballs.
  3. Once all of the meatballs have been stuffed, roll them in the flour., one at a time, to coat. Shake off any excess and set aside.
  4. Preheat the oven to 350 degrees F and heat a few tablespoons of olive oil in a skillet over medium-high.
  5. Once the oil has warmed, add in half of the meatballs and cook until browned, turning often.
  6. Once the meatballs brown, remove them from the skillet and add your second batch of meatballs.
  7. When those meatballs have also browned, remove them from heat and transfer all of the browned meatballs into a baking dish sprayed with nonstick spray (or, if your skillet is oven safe, simply transfer that into the oven). Place in the oven and cook for 15 minutes.
  8. While the meatballs cook, heat up your sauce in a small saucepan.
  9. When the meatballs are finished, spoon warm tomato sauce over the tops, garnish with basil, and serve.

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