CNYEats: A Taste of Utica Mozzarella Sticks

This recipe is easy. No deep fryer needed.  No special equipment.  Just slice, mix, cook on the stove top and enjoy with your favorite marinara sauce.  Found on page 13 of A Taste of Utica.  

 

The recipe was graciously offered by Rainie Piccione and offers a clarification of Buffalo Mozzarella:  “Mozzarella de Bufala Campania”  is made only from Campania’s buffalo milk.  This satisfying cheese appetizer with its crunchy texture outside and melted inside, topped with your favorite marinara sauce and sprinkled with oregano will only want you longing for the Mediterranean. “

For about 18 sticks,  you will need…

1. 12 oz fresh mozzarella
2. 2 eggs, beaten
3. ½ cup EVOO (Extra Virgin Olive oil)…or canola oil for frying
4. 2 cups Bread Crumbs – seasoned
5. 1 cup flour
6. 1 tsp dried oregano
7. 1 tsp garlic powder
8. 2 tsp fresh parsley
9. fresh basil leaves – to garnish
10. 1 tsp fresh ground black pepper
11. salt to taste

 Slice the cheese into ½” sticks.  In a small bowl, beat the eggs.  Mix salt and pepper in with the flour to season.  Mix in the garlic powder and parsley with the bread crumbs. 

 

Heat oil in a large frying pan.  Coat each cheese slice with the flour mix.   Dip it in the egg.  Dip it once again into the bread crumbs. 

Fry the cheese, about 2 minutes per side.  Place on paper towels to drain.  Serve hot with your favorite sauce.  Sprinkle some dried oregano on top and garnish with fresh basil.

 

 

Rainie adds that her kids love these mozzarella sticks.  I know plenty of adults who love them as well   😉

 Next week , due to time constraints, we will make the Humus/Hummus recipe on pages 14 and 15.   The Appetizer Rolls, page 14 will be made on Sunday Sept. 27th.  The stuffed olives still have to be made and I am STILL waiting their arrival.  All in due time.

If you’ve ever made Mozzie sticks…tell me about your recipe and the results.

Sure signs of Fall and Pumpkin Muffins to boot

 

It has been a confusing couple of days.   I’ve been trying to switch the blog to a hosted site where I have a bit more flexibility.  I didn’t realize you have to know more code than the pundits advertise.   Please be patient with me and don’t get too confused.  I’ll have to hire a professional to straighten things out. 

Sure signs of fall…

Doesn’t that get you so excited! Halloween! Trick or Treat!  Send something good to eat!   This photo was taken on Old Herkimer Road on my way to work.  I was avoiding road construction in Frankfort  last week and found this beautiful scene.

 When you see that many pumpkins, well!  You just HAVE to make PUMPKIN MUFFINS! 

• 2 ½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup brown sugar
• 1 cup 100% pureed pumpkin – canned
• ½ cup Vegetable oil
• 1 egg
• 1 ½ tsp vanilla extract

Preheat your oven to 375F.  Combine the flour, baking powder, baking soda, salt and cinnamon.

  In a separate bowl, combine the sugar, pumpkin, oil, egg and vanilla and beat well.  

Add the pumpkin mixture to the flour and JUST STIR UNTIL COMBINED.  Don’t over mix. 

Add enough to fill the muffin cups that you have lined the muffin tins with.  You will need 18 muffin cups. 

 

Bake for 20 minutes.  You WILL enjoy these wonderful, moist, flavorful treats.  Have one for breakfast!

 

 

 

 

 

 

 

 

 

  

 

 Guess what we received Friday?   Harry & David Nectarines and Peaches ! 

Can’t wait to bite into those babies!

 

 

 

 

 

 

 

 

 

As for the weekend, we went to the Quarter Century Club clam bake put on by Ted’s company.  It was Ted’s first year as a QC.    

 

The Park

 

The Clams

 

Ted wanted more…

 

 

 

 

 

 

 

 

As for today, we went 4.5 miles around the Proctor parks.  I also ran downstairs to get in 20 minutes of weight lifting so tomorrow can be simply an aerobic day.  Yesterday, Shane and I ran 6.5 around the parks.  Not a bad, busy weekend, except for ….DUN…DA..DUN..DUNT…the website crapola!  We’ll get it right.  Stick with me guys and have a great day!