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Posts Tagged ‘A Taste of Utica’

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.  DSC_0355

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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. 

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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.

 

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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.

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This recipe was donated by Rainie Piccione, from Dolores Cecere Piccione.  It is amazingly light and tasty.  I cut it into 9 squares using a 9×9 square pan but to serve more, you can certainly get 18 smaller squares out of this delicious dish.

DSC_0732The recipe from page 10 of “A Taste of Utica” cookbook.

Zucchini Appetizers

  • 3 cups zucchini with peel – thinly sliced
  • 1/2 cup vegetable oil (I used 1/3 cup olive oil)
  • 1 cup Bisquick mix
  • 1/2 cup Parmesan Cheese
  • 1/2 cup onion, fine chop
  • 1/2 tsp salt
  • 1/2 tsp seasoned salt (I used SPIKE vegetable seasoning)
  • dash of ground pepper (I used red pepper)
  • 1/2 tsp oregano or marjoram (I used 1 TBS  Italian Seasoning)
  • garlic powder to taste (I used 1/2 tsp)
  • 2 TBS chopped parsley
  • 4 eggs beaten (I used 2 whole eggs and 1/2 cup EggBeaters)

Preheat the oven to 350 F. Mix all the ingredients together.  *I mixed all ingredients except the zucchini and onion which I added at the end.

Left to right, left to right: Ingredients. Mixing wet mixture. Sliced zucchini. Onion and zucchini

Left to right:1. Ingredients. 2. Mixing wet mixture. 3. (lower left)Sliced zucchini. 4. Onion and zucchini

 

Spray the bottom of your pan with non stick spray. Pour the mixture (eggs, cheese, seasoning mixed with zucch. and onion) into the pan

I added thinly sliced tomato on top for color.

I added thinly sliced tomato on top for color.

and bake for 35 minutes or until golden brown. Cut into squares of desired serving amounts. Eat while warm. Enjoy

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Next week it’s Chicken Wing Dip. Great for football season!

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This is a strong, tasty spread that can be served with an assortment of crackers, toast points or a really good bread.  It reminded me of an olive tapenade.  It’s easy to make so don’t be put off by the instructions which tell you to make it the day/night before.  I made this at 9 pm last night to be ready for today.  It made the house smell glorious at that time of night.

DSC_0648Antipasto Spread by Joe  “A Taste of Utica”

  • 4 oz can mushrooms, stems and pieces. Drained and fine chop
  • 14 oz jar artichoke hearts. Drained and fine chop
  • 9 to 10 oz jar pimiento stuffed olives. Drain and fine chop
  • 6 0z can/jar ripe olives (I used Calamata). Drain and fine chop
  • 1/4 cup chopped green pepper (just under 1/2 a pepper)
  • 1/2 cup chopped celery (about 2 ribs)
  • 3/4 cup vinegar (I used apple cider vinegar)
  • 3/4 cup olive oil
  • 1/4 cup instant minced onion (if you use fresh onion, increase to 1/3 to 1/2 cup)
  • 2 1/2 tsp Italian seasoning
  • 1 tsp onion salt (I used onion powder)
  • 1 tsp salt
  • 1 tsp seasoned salt. (I used Spike Gourmet Seasoning)

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  • 1 tsp garlic salt (I used garlic powder)
  • 1 tsp sugar
  • 1 tsp fresh ground pepper

Combine the first 6 ingredients in a bowl and mix well.

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In a saucepan, combine the remaining ingredients and bring to a boil.  I thought it smelled like chicken soup for some reason.  🙂

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Pour the hot mixture over the vegetables/olives. 

In a large jar or container with a tight fitting lid, pour all the ingredients. 

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Seal tightly and give the container a shake to combine all ingredients.  Refrigerate overnight.  Enjoy with your favorite crackers, breads, toast points, even crudites.  The spread has a strong flavor but it is really delicious and a great appetizer for get togethers.

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If you enjoy the look of these recipes and have given them a try, why not get the book yourself and make them along with me.  I will post your photos as well as mine and your reviews.  OR…if you have a blog, I will link to your blog so everyone can see different opinions and “takes” on the recipes in “A Taste Of Utica”. 

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Next week it’s Zucchini Appetizers. Yum!  As Paula Deen might say “Come ON, Ya’ll!”

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