Mozzarella Sticks,Potato Skins, and Sliders are so American restaurant food chain. They are also my children's favourites. They are popularly served as starters or party finger foods.
Both the mozzarella sticks and potato skins are easy to prepare. I usually do not refer to any specific recipes when making them. However, for this post and for the benefit of those who have not made them before, I shall refer to Ree Drummond's Pioneer Woman Cooks
These are usually serve with a Marinara sauce or Ranch dressing dip. Like Pioneer woman, I also prefer to use panko because they are so light and crisp.
Adapted from Pioneer woman cooks
16 pieces, String cheese, removed from wrappers(mozzarella block)
1/2 cups all purpose flour
2 whole eggs
3 tablespoons milk
Canola oil, for frying
Marinara sauce, for dipping
2 cups Panko bread crumbs
- Slice string cheese pieces in half, for a total of 32 pieces
- Place flour in a small bowl.
- In a separate bowl, whisk eggs and milk.
- In another separate bowl, combine panko bread crumbs with parsley flakes.
- One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs.
- Use your hand to sweep crumbs all over the mozzarella stick.
- Repeat until all mozzarella sticks are coated.
- Heat canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes.
- Do not allow cheese to bubble and leak.
- Remove to a paper towel-lined plate.
- Serve immediately with warm marinara sauce.
Potato skins are classics appetizer of the early 80s. Everyone loves potato skins and there is always never enough to go round.
Pioneer Woman Cooks, Ree Drummond
8 sliced thick cut bacon
8 russet potatoes, scrubbed clean
1 and half cup sharp cheddar cheese
1 cup sour cream
4 green onions, sliced
- Preheat the oven to 400F
- Fry the bacon and leave aside
- Wash the potatoes and rib the skin liberally with canola oil. Place on a baking pan and bake for 45 minutes to 1 hour, until the potatoes are fork tender. ( I parboil the potato first to cut short baking time).
- Slice the potatoes in half lengthwise. With a cookie scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins,
- Brush both sides of the potato skins with canola oil. Salt both sides liberally.
- Place the skins cut side down on the pan and return to the oven.
- Bake for 7 minutes, then flip the skins to the other side.
- Bake for 7 minutes more or until the skins are crispy.
- Grate the cheddar and chop the bacon into bits.
- Sprinkle cheese into each potato skin and then sprinkle with bacon and return to the oven just until the cheese melts.
- Just before serving, spoon 1 tablespoon of sour cream on each skin and sprinkle with sliced green onions.
A good cook never let anything to waste. Can you guess what I made with the potato flesh?
This post is linked to Little Thumbs Up 'Cheese' hosted by Alice from I love.I cook. I bake. This is organised by Zoe of Bake for Happy Kids and Doreen, My little favourite DIY.
This is also linked to Joyce, Kitchen flavours' 'CookYour Books' event.
My son, keep your father's command and do not forsake your mother's teaching. Bind them always on your heart;fasten them around your neck. When you walk, they will guide you; when you sleep, they will watch over you; when you awake, they will speak to you. For this command is a lamp, this teaching is a light,and correction and instruction are the way to life.