Tag Archives: panko bread crumbs

Faux-Fried Mozzarella Sticks

I just found this recipe while going through my emails and thought it was a perfect addition to a holiday weekend.  A quick, easy snack that isn’t loaded with fat and calories. Who doesn’t love mozzarella sticks? I always say you can fry anything and it will taste good. But this recipe bakes the sticks and it still seems like it is fried. I think it’s because the panko bread crumbs make everything much crisper and tastier! Love panko bread crumbs in our house! (Yes, we should marry them!) To go to the original link click on Chef Meg’s “Fried” Cheese Sticks.

I always have the part-skim mozzarella sticks in the house. They are a great quick snack and it won’t kill your appetite or diet. I will make up a batch soon and add my own picture to the page. But for now I thank Chef Meg at SparkPeople for the photo I have added here. Also if you have Italian flavored panko bread crumbs you can use them instead of the plain and herb seasoning. Saves a step.

INGREDIENTS:

4 light string cheese sticks

1 tablespoon flour

1 cup panko bread crumbs(Japanese bread crumbs)

½ cup egg substitute (or 2 egg whites)

1½ tablespoons Chef Meg’s Italian Herb Seasoning Blend

DIRECTIONS:

1. Preheat the oven to 375º F. Spray a baking sheet with nonstick cooking spray. Pour the flour onto a small plate.

2. Cut the cheese sticks in half. Roll each cheese stick in the flour.

3. Place breadcrumbs and Italian herb blend in a small container with a lid or zipper-top bag; set aside. Pour egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan. Continue until all cheese sticks are breaded. Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.

If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).

Makes 4 two-stick servings.

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Cauliflower au Gratin w/Panko Crusted Flounder

Today’s post I have to give props to Biz at My Bizzy Kitchen. (see the original recipe at My Bizzy Kitchen)The cauliflower au gratin part of the recipe is from her blog and it is so good I had to rave about it today. I had to make a few changes to the recipe only because I didn’t have all the exact ingredients. Original recipe called for skim milk, I didn’t have any so I used fat-free half-and-half; original recipe had mozzarella cheese and blue cheese, I used swiss and gorgonzola, which I had. It still came out great. I also didn’t cook the sauce long enough for it to thicken but it still came out great. There were no leftovers which is a good sign it was edible! I served it with panko crusted flounder fillets. For these I just dredged the fillets in a little soy flour, dunked in egg/milk mixture and then coated with panko bread crumbs. Just fry them in a large pan with enough oil to cover the bottom of the pan. You don’t need a ton of oil so don’t go freaking out that it’s fried. I used olive oil also. Actually the entire dish is pretty low-calorie.  Lots of protein and vitamins!

Flounder frying in very little olive oil

Cauliflower before baking

So before you look at the finished photo remember, the sauce was a bit watery! But, I also discovered that it tastes great poured over the fish as well! (no pic of that of course!) So all in all I would make this again. Very easy actually and cooked pretty fast. Oh also, the original recipe called for cooking the cauliflower first on the stove in water. I cooked mine in the microwave. Less heat since I was using the stove for the flounder and the oven was heating up for baking the cauliflower.

INGREDIENTS:

1 medium head cauliflower, washed and cut into bite size pieces

1 cup fat-free half-and-half

1 tablespoon butter (I used a butter substitute)

1 tablespoon flour (I used soy flour)

3 ounces shredded swiss cheese (You can use mozzarella, monterey jack or cheddar too)

1 ounce crumbled gorgonzola cheese (You can use blue cheese too)

1 tablespoon Italian bread crumbs (I used panko)

DIRECTIONS:

1. Place the cauliflower in a microwave safe container with about ¼ cup of water. Cover and cook on HIGH for 6-8 minutes, checking halfway through to see if it’s tender. Drain water when done. Set aside.

2. While the cauliflower is cooking melt the butter in a medium saucepan. Stir in the flour and cook on medium heat for about 1 minute. Slowly add the milk, making a white sauce, stirring constantly. (Here is where I apparently didn’t cook it long enough. You can raise the heat a bit and keep stirring until it thickens up a bit. Don’t worry if it doesn’t. It’ll still taste good.)

Cauliflower au gratin!

3. Remove saucepan from the heat and mix in the other cheeses until they all melt. The gorgonzola or blue cheese may not melt all the way but that is fine as it will continue to melt in the oven. Add the cauliflower and mix well. If it’s easier to mix the cauliflower in the casserole dish you are going to use that is fine. That’s what I did. Top with the bread crumbs and bake at 425º for 15-20 minutes. I put the broiler on for a minute or so just to brown it up a little more. The cheese should be nice and bubbly! Serve

Voila! Flounder and Cauliflower au Gratin!

Makes about 4 servings.

Pecan Crusted Orange Roughy

I am always looking for ways to make fish differently. The thing is that when I find a good recipe I tend to make it over and over and over…My husband loves when I use panko bread crumbs so I decided to use that and kick it up a notch. Orange roughy is a really tasty, white flakey fish. This recipe can used with any white filet, like flounder, tilapia, snapper etc. Orange Roughy was on sale at my supermarket this week so I bought it. At a restaurant the other night I had almond crusted brook trout. It was delicious. So I decided to used crushed pecans with my orange roughy. It was really the first time I tried making it myself. It came out incredible! I could have eaten another filet easily. I used soy flour in this recipe also as it’s lower in carbs but feel free to use regular or whole wheat flour.

INGREDIENTS:

14 ounces orange roughy (2 filets)

¼ cup soy flour

¼ cup fat-free half-and-half (or any milk you choose)

1 egg

½ cup chopped pecans

½ cup seasoned panko bread crumbs

salt & pepper

2 tablespoons olive oil

DIRECTIONS:

1. Heat a large frying pan on medium heat.

2. Combine the pecans and bread crumbs on one plate. Combine the milk and egg in another bowl. Place flour on a plate.

3. Season the fish with salt and pepper and dredge in the soy flour. Then dip the fish into the egg/milk mixture and then bread crumbs/pecans.

4. Add oil to hot pan. Add fish to hot oil and cook 3-5 minutes on each side until fish flakes easily.  Coating should be golden brown.

Baked Stuffed Shrimp (Shrimp Aragonate)

This dish can be used as an appetizer or as a side dish to steak for “surf and turf”. Double the recipe because I am positive these will disappear really fast. (Especially if our friend Andre is around! No shrimp is safe then!) You can use freshly made bread crumbs but most of us don’t have the time to do that these days, so I recommend using Italian flavored Panko breadcrumbs. They crisp up better and have a really great flavor also. This can be served hot or at room temperature.

Baked Stuffed Shrimp

INGREDIENTS:

1 cup Italian flavored Panko bread crumbs

1/3 cup chopped fresh flat-leaf parsley

4 large garlic cloves, finely chopped

About ¼ cup olive oil

1½ pounds large shrimp, shelled and deveined (tails left on)

2 large lemons, cut into wedges

salt and freshly ground pepper


DIRECTIONS:

1. Preheat the oven to 450ºF. Oil a large baking pan.

2. In a medium bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Stir in ¼ cup olive oil, or just enough to moisten the crumbs.

3. Arrange the shrimp in the pan in a single layer, curling each shrimp into a circle. Spoon a little of the bread crumb mixture onto each shrimp.

4. Bake until the crumbs are browned and the shrimp are cooked through when cut in the thickest part, about 10 minutes.

Serve hot or at room temperature, with the lemon wedges.

Serves 6

Meatloaf in the Round

One of the all time favorite comfort foods, meatloaf. I could make meatloaf every night for John and he’d be so happy! But after a while the same old loaf gets boring. So to change things up a bit I have made them in muffin tins or as today’s title says, “in the round”.  All I do is take a round casserole dish and invert a small bowl in the center and put the meatloaf mixture all around the small bowl. Ta da! Meatloaf in the round! Still tastes exactly the same just in a different shape! The muffin tin is great too because you get little mini meatloaf muffins, though the pan is a pain to clean so I don’t do that too often!

Meatloaf in the Round

Meatloaf in the Round

INGREDIENTS:

1 pound ground beef of choice

1 cup bread crumbs of choice (I like Italian Panko)

2 eggs

1 small onion or half of a large onion chopped

3 cloves garlic chopped

½ cup parmesan cheese of choice

¼ cup milk of choice

2 tablespoons dried parsley

1 tablespoon dried basil

Meatloaf Ingredients

1 teaspoon Worcestershire sauce

few dashes Tabasco hot sauce, optional

tomato sauce or tomato paste for topping (optional)

DIRECTIONS:

1. Place all ingredients in a large bowl and mix till everything is evenly mixed in. Don’t over mix though.

Meatloaf Ingredients in Bowl

Meatloaf Ingredients in Bowl

2. Place small bowl upside down in center of round casserole dish. Place meatloaf mixture evenly around small bowl in casserole.

3. Bake at 350º for 30 minutes. Remove from oven and spread tomato sauce or tomato paste over top of meatloaf if you wish.

4. Return meatloaf to oven and continue to bake for 15 more minutes.

5. Let sit 5 minutes before serving so it can set up a bit.

6. Enjoy!

After 30 minutes at 350 degrees

Meatloaf after cutting

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