A very dear friend of mine, whom I've known for most of my life recently had a baby - I was so honored to host a baby shower for her and her sweet, precious baby boy! Not only did I get to hold him and hug him, but it also gave me a chance to cook and bake for a group of gals. Woot woot!
Here is what was on the menu -
Parmesan Crisps
Tomato and Goat Cheese Tarts - recipe to come later!
Fruit, Meat and Cheese
Cupcakes
Today, here is the recipe for Parmesan Crisps. It's a ONE ingredient recipe! It was so elegant and light - perfect for an afternoon baby shower. It pairs very nicely with sparkling wine, sparkling water and strawberries!
Parmesan Crisps
Ingredients
- 4 oz. Parmesan Reggiano Cheese
Heat oven to 350 degrees.
Finely grate 2 oz. cheese, set in a bowl. Finely shred another 2 oz. cheese and mix together with grated cheese.
On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper. I usually did 12 on a baking sheet. place in oven and bake for 6 minutes. Repeat until all cheese is used.
Serve (can be made a couple of hours ahead of time).
They were light, crisp, salty and very delicious!
And - here's a little peek of the cupcakes I made - those were also y.u.m.m.y.!!!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
It's Friday! It's Friday!!
I have a friend who used to celebrate "Fried Fridays" - this meant that if she ate healthy all week long, she would reward herself with something utterly and sinfully delicious and of course, fried. While I am not disciplined enough to do it (after all, I'm an ice cream addict), I love the idea of "Fried Fridays". So - here is my little contribution to that concept :-) I tried these for the first time last summer while travelling cross country, and I fell in love with this appetizer. It may completely yuck some of you out - but trust me, it's delicious!
Also - there is still time to enter and win the groovy Stella and Dot necklace! It's my latest favorite thing! Click here to leave a comment under my "Giveaway" post The winner will be drawn on Sunday and announced on Monday!!
Fried Pickles
Recipe courtesy of Food Network
Recipe adapted by Kitchen Groovy
Ingredients:
3/4 C cornstarch, separated
1 egg
3/4 C milk
1/2 C cornmeal
pinch of cayenne pepper
2 tsp. paprika
salt and pepper, to taste
canola oil
Directions:
In three different bowls, place the following:
Bowl 1: Place 1/4 C cornstarch
Bowl 2: Beat 1 egg, 3/4 C milk, and a pinch of cayenne pepper
Bowl 3: Mix 1/2 C cornstarch, 1/2 C cornmeal, 2 tsp. paprika, salt and pepper
Dip pickles in each bowl starting with Bowl 1. Fry in 2" of 375 degrees canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Carina
Have I mentioned that one of my son's favorite things to eat is Buffalo Chicken Wings? Seriously, this kid will eat 50 wings in one sitting, then ask for another serving. He's 14, so he's basically a bottomless pit in which, seemingly only chicken wings, or pizza, or steak, finds itself into. He's a teenager, so that's not weird at all. :-)
I decided to make this for him, I think I made about 30, and he scarfed them down as if his life depended on it. Obviously, he liked it. I got one or two wings, and so did Miss Sunshine. Blog worthy? He thought so!
Also - I just updated my "Monthly Meal Plan" page for March - check it out!
Buffalo Chicken Wings
Original recipe by Ina Garten, Barefoot Contessa Family Style cookbook, pg. 36
FOR THE WINGS:
16 chicken wings (about 3 lbs.)
1/4 lb. (1 stick) unsalted butter
1 tsp. cayenne pepper
4 tsp. Frank's Hot Sauce, or 1 tsp. Tabasco sauce
1 tsp. kosher salt
FOR THE DIP:
1 1/2 C crumbled gorgonzola cheese or other blue cheese
1 C good mayonnaise
1/4 C sour cream
2 T milk
1/4 tsp. Worcestershire sauce
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Celery sticks, for serving
Preheat the boiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked.
For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
Click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Carina
