For my Monthly Recipe Tests, my friend Anna and I will try out new recipes for a meal twice a month for one year- and will complete a goal on my 2013 Manifesto. Come along on the ride!
Super Bowl Sunday- the football, the commercials, and the food. This past weekend Anna and I watched the Super Bowl and tested several different new appetizers- Corn salsa, fruit salsa, mozzarella sticks and mac and cheese bites.
The cast of characters for the fruit salsa:
The cast of characters for the mac and cheese bites:
The cast of characters for the baked mozzarella sticks:
Making the corn salsa:
The finished spread!!
It was all delicious, but the mac and cheese bites were to die for:
Besides the black out, Beyonce’s concert and the Raven’s winning, my fav part of this year’s Super Bowl were the commercials:
Fire Roasted Corn Salsa
3 ears sweet corn shucked
1/4 red bell pepper, minced
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano
Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.
Fruit Salsa with Baked Cinnamon Chips
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
1 cup white sugar
2 tbsp cinnamon
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.
2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.
Skinny Baked Mozzarella Sticks
- 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
- 1 large egg, beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray (I used my misto)
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.
Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.
Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 – 5 minutes watching them closely so they don’t melt.
Makes 24 pieces
Macaroni & Cheese Bites
1 lb. elbow macaroni
3 Tbsp. butter
4 Tbsp. flour
1-1/2 cup milk (skim works fine)
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
2 extra large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
Cook the pasta according to the package directions and drain well.
Preheat oven to 425 degrees.
Spray a nonstick mini muffin pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheddar and Parmesan cheeses and stir to melt.
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.
Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.
Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
*If you’re not serving these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10 minutes prior to serving.