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Cauliflower Patties

Cauliflower Patties

What if we started our next meal with a few light cauliflower patties? Or what if wanted to binge-watch while eating creamy cheesy bites with a red dip? And what if we wanted a nutritious mildly crunchy side for something? We’d cook these baked cauliflower patties!

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Ingredients Needed for Cauliflower Patties

1 cauliflower, broken into florets
hot water
7 ounces Cheddar cheese, grated
1 egg
chives
pepper
½ cup panko

How to Make Cauliflower Patties

  1. Add the cauliflower florets to a pot over medium heat, cover with hot water, then boil for 2 minutes.
  2. Add the Cheddar and egg to a blender. Season with chives and pepper, then puree.
  3. Strain the boiled cauliflower and discard the soup.
  4. Add the pureed cheese mixture and mash using a hand blender.
  5. Add the panko and mix more using a spatula.
  6. Line a baking tray with parchment paper, then start shaping patties and placing them onto the tray.
  7. Bake for 15-20 minutes at 360ºF/180ºC.
  8. Serve them with a red dip.
Chicken Breast and Apple Meatballs

Chicken Breast and Apple Meatballs

In order to have these extra-smooth and crusty meatballs on your plate, you’ll have to use minced chicken breast, grated apple, onion, and panko, mainly. They’ll be ready in 40 minutes tops. Serve them with a red dip or with mustard.

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Ingredients Needed for Chicken Breast and Apple Meatballs

1 tablespoon olive oil
1 onion, minced
5 ounces chicken breast, minced
½ cup chicken stock
3 ounces panko
salt
1 teaspoon thyme
1 apple, grated
fresh parsley
pepper
2 tablespoons flour

How to Make Chicken Breast and Apple Meatballs

  1. Heat the olive oil in a pan over low heat and add the onion.
  2. Cook and stir until tender.
  3. Add the chicken mince and turn the heat to medium-high. Cook and stir until it starts changing color.
  4. Add the chicken stock. Cook and stir for 10 more minutes. Set aside.
  5. Add the panko and apple to the blender. Season with salt, pepper, and thyme and toss 3-4 sprigs of parsley.
  6. Add the cooked chicken mince and puree everything.
  7. Fill a deeper pan halfway with vegetable oil and heat it.
  8. Shape meatballs from the pureed mixture, coat them with flour and drop them into the pan.
  9. Fry them on all sides until golden brown.
Baked Sweet Potato Fries

Baked Sweet Potato Fries

OK, maybe the name is a bit of an oxymoron, but bear with us; we liked it. After you’ll try these, chances are you’ll end up asking yourself the same question: “Aren’t the French fries a bit overrated?” Serve these with a dip. White, perhaps?

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Ingredients Needed for Baked Sweet Potato Fries

3 large sweet potatoes, cut into sticks
1 tablespoon olive oil
salt
2 teaspoons garlic powder
2 teaspoons dried oregano
pepper

How to Make Baked Sweet Potato Fries

  1. Line a baking tray with parchment paper and spread the sweet potato sticks on it.
  2. Drizzle them with olive oil and season with garlic powder, oregano, salt, and pepper.
  3. Roast for 20 minutes at 425ºF/220ºC.

How to Revive Food

Let’s talk about how can we save food! Here is a quick guide to help you get the better of fruits, veggies, burnt, overcooked, stale or salty foods. Too many people have a habit of throwing away food at the very first sign of bruise or browning. If it happens to be your case, why

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Salmon and Potato Nuggets

Salmon and Potato Nuggets

Let’s make some nuggets for the next binge-watch party, only this time we’ll use salmon and potatoes mainly, adding some peas and Cheddar cheese in the process. And we’ll bake everything rather than deep-fry. Serve them with a red dip.

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Ingredients Needed for Salmon and Potato Nuggets

2 potatoes
7 ounces salmon
1 egg
1 tablespoon vegetable oil
3 tablespoons peas, cooked
3 ounces Cheddar, grated
salt
pepper

How to Make Salmon and Potato Nuggets

  1. Wrap the potatoes in aluminum foil and bake them for 1 hour at 400ºF/200ºC.
  2. Cut the salmon fillet into pieces and transfer them to the blender.
  3. Add the egg and oil, then puree them.
  4. Peel the baked potatoes, add them to a bowl and mash them.
  5. Keep adding the peas and Cheddar cheese. Season with salt and pepper, then mix until even.
  6. Start shaping the nuggets.
  7. Line a baking dish with parchment paper and transfer the nuggets to it.
  8. Bake for 15 minutes at 380ºF/190ºC.
Shrimp Spread

Shrimp Spread

Why don’t we spread shrimp on toast? Yep! Flavored with parsley, honey, soy sauce, and Worcester sauce. Actually, you can serve this on toast, or as a dip with, say, deep-fried rice noodles.

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Ingredients Needed for Shrimp Spread

6 ounces shrimp
1 teaspoon soy sauce
salt
1 teaspoon honey
1 teaspoon Worcester sauce
fresh rosemary sprigs
2 ounces butter
4 stems of parsley

How to Make Shrimp Spread

  1. Add the shrimp, soy sauce, honey, and Worcester sauce to a small bowl. Season with salt and mix.
  2. Add 3-4 rosemary sprigs, seal with plastic foil and marinate for 30 minutes.
  3. Melt 1 teaspoon of butter in a pan over medium heat.
  4. Add the marinated shrimp and sautee for 3-5 minutes.
  5. Transfer to a measuring cup along with the butter, add the parsley and mash them together using the immersion blender.
Mozzarella Sticks

Mozzarella Sticks

Yesterday we felt the urge for decadent snacks. Well, we made these puppies with gooey mozzarella and flavored them with oregano. You can make them, too, if you spare 25 minutes, that is. Serve them with a white or a red dip. Or both, like we did!

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Ingredients Needed for Mozzarella Sticks

3 eggs
½ cup milk
5 ounces panko
1 teaspoon dried oregano
5 ounces flour
pepper
salt
7 ounces low moisture mozzarella, cut into sticks

How to Make Mozzarella Sticks

  1. Add the eggs and milk to a bowl or to some other dish and whisk them with a fork.
  2. Add the panko to a tray and mix it with the oregano.
  3. Add the flour to another tray and season with salt and pepper.
  4. Heat vegetable oil in a pot over medium heat.
  5. Coat the mozzarella sticks with flour, beaten egg mixture, and panko, then deep-fry them for 1-2 minutes.
  6. Serve them with a dip.
Cheesy Chorizo Phyllo Pastry Roll-Ups

Cheesy Chorizo Phyllo Pastry Roll-Ups

Creamy and flaky! What more could anyone wish from a hearty snack? These buttery roll-ups are stuffed with chorizo and goat cheese and you can dip them in a smoky lemony dip made with tasty roasted bell peppers.

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Ingredients Needed for Cheesy Chorizo Phyllo Pastry Roll-Ups

6 ounces goat cheese
2 ounces chorizo, chopped
1 tablespoon chives, chopped
salt
pepper
8 ounces phyllo pastry (some 20 sheets)
melted butter
2 red bell peppers, roasted and sliced
4 garlic cloves
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
2 teaspoons lemon juice
1 red onion, quartered

How to Make Cheesy Chorizo Phyllo Pastry Roll-Ups

  1. Add the goat cheese and chorizo to a bowl. Mix until even using a fork.
  2. Mix in the chives and season with salt and pepper.
  3. Place 5 phyllo pastry sheets on the work surface and coat the topmost one with melted butter. Add on top 5 more and do the same. Repeat for the remaining 10.
  4. Cut the stack of sheets into equal parts (try 9 or 12).
  5. Spread 1-2 teaspoons of goat cheese mixture over them and roll.
  6. Line a baking tray with parchment paper and transfer the rolls on it.
  7. Bake for 20 minutes at 360⁰F/180⁰C.
  8. Remove the tray from the oven, coat the rolls with more melted butter, then bake for 5 more minutes at  360⁰F/180⁰C.
  9. Add the roasted bell peppers, garlic, oregano, parsley, lemon juice, and onion to a measuring cup. Mash them together using a hand blender, then transfer to a cup.
  10. Serve the roll-ups with bell pepper dip.
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