Italian Cheese Fries
Posted: May 21, 2012 Filed under: The Smart Cookie Cook | Tags: appetizer, cheese fries, food, french fries 6 Comments »
If you guys know anything about your Smart Cookie Cook, then you know I have a borderline-obsession with french fries. Naturally, there is only one thing in the world better than crisp, golden, deep-fried potatoes, and that’s crisp, golden, deep-fried potatoes covered in mounds of melted cheese. I’m talking about cheese fries, and I mean business.
Cheese fries are no joking matter. You can’t just serve some sad fries with a side of neon-orange “cheese” sauce dispensed from a machine; you’ve got to have great fries topped with real cheese. Some of the best cheese fries I’ve ever had are covered with real mozzarella cheese; no fake sauce crap or unnecessary garnishes. The fries are cooked to golden perfection and the cheese is beautifully melted. It’s delicious.
Unfortunately, I can’t for the life of me get good cheese fries in CNY. Thus, in order to satisfy my cheesy potato needs, I had to make my own. So I deep-fried my own fries, topped them with real cheese, and finished them with fresh herbs and garlic to create an Italian take on this cheesy classic. The french fries are perfectly cooked thanks to a double-deep frying; they’re soft and tender inside but crisp and golden outside. The blend of Italian cheeses melts perfectly with those golden taters, and is further complimented by aromatic herbs and garlic. It’s wonderfully flavorful, but beautifully simple.
Real cheese, homemade french fries, and flavor that processed cheese sauce can’t touch. Don’t settle for soggy fries, fake cheese, or bland taste; make these deliciously indulgent, crispy, cheesy Italian Cheese Fries at home. Experience what good cheese fries are supposed to taste like, and settle down with finger food at its finest.
A Few Tips Before You Get Cooking:
- You can use canola oil, vegetable oil, or peanut oil for the fries.
- Keep it simple and use straight-up mozzarella if you like.
- Fresh herbs would make these babies even better. Try basil or oregano.
- Don’t be afraid of the fryer! It’s really not difficult or scary. Once you try it, you’ll never go back!
- Serve with marinara sauce if you like.
- Frying the fries twice allows them to cook until tender during the first fry and turn golden brown and crisp during the second fry. Just one frying session can leave your fries over-cooked on the outside while still hard on the inside.
Italian Cheese Fries
By The Smart Cookie Cook
Ingredients:
- 5 russet potatoes, peeled
- vegetable oil or canola oil, for frying
- kosher salt, to taste
- 2 tsp. fresh garlic, minced
- 1 cup mozzarella cheese or Italian blend
- 2 tsp. Italian seasoning
Directions:
- Fill fryer with oil to fill line and preheat to 350 degrees F. Slice potatoes into fries just shy of 1/2-inch thick. Use a paper towel to blot out as much moisture as possible. The drier they are, the crisper they’ll get.
- Pre-fry the french fries in batches for 5 minutes, just until fork tender, not golden. This is a pre-fry step that will cook the fries tender. You will fry them up crisp in the next step. Lay cooked fries on a baking sheet lined with paper towels to absorb grease. Sprinkle with salt to taste.
- When ready to eat the fries, preheat fryer to 400 degrees F. Preheat the oven to 400 degrees F as well. Fry the french fries in batches until golden brown and crisp, about 7 minutes. Lay finished fries on a baking sheet lined with paper towels.
- Once all the fries are finished, line a baking sheet with aluminum foil. Spread the fries out in a single layer. Sprinkle garlic over fries evenly. Top with cheese and herbs then bake for 10-15 minutes, or until cheese is melted and bubbly. Enjoy.
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Spinach Artichoke Nachos
Posted: May 17, 2012 Filed under: The Smart Cookie Cook | Tags: appetizer, cheese, chips, food, nachos, spinach artichoke dip 10 Comments »
You know what the problem with dip is? It’s too much effort. How can you expect me to pick up a chip AND submerge it into the dip just to eat it? I want my delicious dip already slathered onto the chips so I can proceed straight to chowing down. That’s why nachos are awesome. They’ve got all the good stuff already piled on, so all I have to do is grab and go. The convenience of nachos inspired me to turn my favorite dip ever into handheld nacho form: Spinach Artichoke Nachos.
These loaded up babies have all the melty, ooey, gooey, creamy, cheesiness of spinach artichoke dip slathered right on top and baked until hot and bubbly. The sauce is thick, creamy, and flavorful. But we also have to bring in the spiciness that nachos characteristically bear. So, I add some kickin’ Rotel tomatoes and pepper jack cheese. That little bit of added heat really gets the flavor party going. So, you get delicious spinach artichoke dip plus the easy eating of spicy nachos, all in one awesome app. The only hard part about eating ‘ it is finding the chips because they’re buried in so much cheesy goodness. Don’t worry; the excavating is totally worth it.
Love creamy spinach artichoke dip? How about spicy nachos? Now you don’t have to choose. Get all that heavenly, cheesy perfection in one bite.
Nom, nom, nom.
A Few Tips Before You Get Cooking:
- If you want to scale back the spice a bit, use mozzarella or parmesan cheese in place of the pepper jack.
- Make sure you dry the spinach out good. You can also save yourself some time by taking it out of the freezer in the morning so it can thaw during the day.
- These chips are awesome for appetizers, party eats, and movie nights.
- If you just want to enjoy traditional Spinach Artichoke Dip, I have the best recipe EVER right here.
Spinach Artichoke Nachos
By The Smart Cookie Cook
Ingredients:
- 2 tbsp. butter
- 1 tsp. minced garlic
- 3 tbsp. flour
- 2 cups heavy cream
- 1 12-oz. package frozen spinach, thawed, drained, and squeezed dry with a towel
- kosher salt, to taste
- 1/2 can artichoke hearts, drained and chopped
- 1 can Rotel tomatoes, drained
- 1-2 cups pepper jack cheese
- 1/2 bag tortilla chips
Directions:
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread nachos out in an even layer.
- In a medium sauce pan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps. Let cook for one minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
- Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and pepper jack cheese (use more or less cheese to taste).
- Bake chips for 10-15 minutes or until golden brown and bubbly. Enjoy!
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Mini Zucchini Frittatas
Posted: May 1, 2012 Filed under: The Smart Cookie Cook | Tags: appetizer, brunch, dinner, eggs, frittata, healthy, lunch, Recipe, zucchini 7 Comments »
Everything is so much cuter when it’s mini. Cupcakes, cats, DQ Blizzards…you name it. Even shoes are cuter when they’re tiny. Try and tell me you’ve never walked into the children’s section at a shoe store and gone, “OMG, LOOK AT THESE. THEY’RE SO SMALL!”
These mini frittatas are the perfect example of the appeal generated when something is miniaturized. Regular frittatas are good. Mini frittatas are great. My Mini Zucchini Frittatas are bite-sized and fun to eat. You’ve probably never thought of frittatas as finger food, but these little guys will open your mind. Don’t be deceived by their small surface area; these babies are packing even more flavor than a full-sized frittata.
Each little bite of eggy goodness is perfectly sized to cradle a slice of fresh zucchini. Just look at the photos, and you’ll know these mini frittatas were just begging for it. The zucchini serves a two-fold purpose: one, it’s so cute on top of the little frittatas, and two, it adds a bite of freshness and flavor. The zucchini cooks just perfectly upon the eggs, turning tender while still retaining a bit of crispness.
I also employ a generous amount of tangy, salty parmesan cheese. Scallions and garlic lend their fragrant flavors as well. You can eat these guys plain or do as I like to and dip them into marinara sauce. It’s so fun and delicious!
Now I must divulge the secret to cooking my mini frittatas: a Babycakes Maker. For those who are unaware, Babycakes Makers are meant for cooking up mini cupcakes and muffins in a matter of minutes. I, however, have expanded its possibilities to Pancake Poppers, frittatas, and more. It steams my mini frittatas just right, cooking them through all the way until they reach fluffy perfection. It’s super quick, and just so darn fun! However, if you don’t have a Babycakes Maker, never fear. You can cook these guys in mini muffin tins in the oven instead.
A Few Tips Before You Get Cooking:
- Don’t like parmesan? Use a low-fat cheddar or mozzarella instead.
- Shallots would be lovely in place of the onions.
- Warning: your Babycakes Maker is going to make some scary noises while these guys are cooking, but don’t be afraid! It’s totally normally; it’s the sound of the heat rising through these hot frittata tamales. Be strong and frittata on!
- Make sure you spray the Babycakes Maker liberally with nonstick spray or you’ll leave half the frittata behind in the pan.
- These are great for party appetizers or brunch.
- These are super low-calorie, so they make a great healthy meal.
Mini Zucchini Frittatas
By The Smart Cookie Cook
Yield: 16 mini frittatas
Ingredients:
- 1 cup Egg Beaters
- 1 clove garlic, minced
- 1/4 cup chopped scallions
- 1/4 cup grated parmesan cheese
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1 zucchini, sliced into 16 1/4-inch slices
- 16 teaspoons shredded parmesan cheese (about 6 tablespoons)
- marinara sauce, for dipping
Special Equipment: Babycakes Maker or mini muffin tin*
Directions:
- Preheat your babycakes maker. Liberally spray with nonstick cooking spray.
- In a medium bowl, whisk together the egg beaters, garlic, scallions, grated parmesan, salt and pepper. When the babycakes maker is hot, quickly poor about a tablespoon of egg mixture into each slot; they should be 2/3 full. Place a slice of zucchini on top of each frittata and close. Let cook for 5-10 minutes, or until golden brown and center is cooked through all the way. Use a fork and knife to gently lift the frittatas out and onto a serving plate. They will come out big and fluffy then deflate, don’t worry. Immediately sprinkle a teaspoon of shredded parmesan onto each frittatta. Cover and let the cheese melt. Serve with sauce for dipping.
*If using a mini muffin tin, preheat oven to 350 degrees. Spray pan liberally with nonstick cooking spray. Fill the tins until 2/3 full and top each with a slice of zucchini. Sprinkle a teaspoon of grated cheese on each and bake until golden brown and centers are set.
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Cheesy Garlic Bread Dunkers + Video
Posted: April 30, 2012 Filed under: The Smart Cookie Cook | Tags: appetizer, cheese, food, garlic bread, italian, pizza, video 16 Comments »
Pardon my grammar, but it don’t get no better than buttery, garlicky bread covered in gooey cheese. That kind of food is out to steal your heart. Often times, you’ll pop into your favorite pizza place with the full intention of eating pizza, only to see cheesy garlic bread on the menu and wind up eating a gazillion slices of that. Then the pizza comes and you’re like, “Oh right…pizza.”
I’ve got good news for you: it is crazy easy to indulge in delicious cheesy garlic bread at home. In fact, my Cheesy Garlic Bread Dunkers need only 5 ingredients. They come together in minutes, and they taste just like the ones from the pizzeria.
Actually, that’s a lie. Mine taste way better. There’s no skimping on toppings or using poor-quality ingredients here. I’ve got these babies covered in garlic, 2 kinds of cheese, and butter. The bread is crusty and buttery; the cheese is perfectly stringy. Restaurants just can’t compare.
These dunkers are so much fun to eat. They’re sliced into perfectly sized strips so you can dunk ‘em in marinara sauce. It’s like a cheesy-pizza-garlic bread party, and you do not want to pass up this invite.
You probably have most of the ingredients on hand right now! Don’t wait a second longer. It’s time to get dunking!
A Few Tips Before You Get Cooking:
- See just how quick and easy this bread is to make in my video above. My furry friend Reese joins us in the kitchen today to do some taste-testing. Even she loves this stuff!
- Don’t like oregano? Try parsley or basil instead.
- I found my pizza crust in the refrigerated section of my grocery store. It’s made by a local pizza company, Spano’s. You want to find something similar, which I’m sure your grocery store will have as well. The crust should be thick and fluffy, like all good garlic bread is. If all else fails, gets some good focaccia or another thick bread.
- Store bought marinara sauce is just fine for dipping. But feel free to make some homemade if you like!
- You can use all mozzarella instead of the mozzarella-cheddar mix.
Cheesy Garlic Bread Dunkers
By The Smart Cookie Cook
Ingredients:
- 1 thick rectangular pizza crust, store-bought or homemade (if you can’t find this, use store-bought dough and roll it thick, or you can use focaccia)
- 3/4 stick of butter (6 tablespoons), melted
- 1 1/2 tsp. minced garlic
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tsp. chopped fresh oregano
- marinara sauce, for dunking
Directions:
- Preheat the oven to 400 degrees. Place the crust on a baking sheet and bake for 5-8 minutes, or until hot and set but not yet browned.
- Remove the crust from the oven, but leave the oven on. Use a pastry brush to evenly spread the butter over the crust. Do the same with the garlic. Sprinkle cheese evenly over top and bake for 10-15 minutes, or until cheese is melted and bubbly and the crust is golden brown.
- Top with fresh oregano and cut into sticks. Serve with marinara sauce.
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Easy Pesto Garlic Knots
Posted: April 20, 2012 Filed under: The Smart Cookie Cook | Tags: appetizer, food, garlic knots, side dish 12 Comments »
You know what’s a sign of a good pizzeria? Good garlic knots. What’s that? You don’t sell garlic knots? Please excuse me while I take my business elsewhere.
In case you’re unfamiliar with garlic knots, imagine the love child of breadsticks and garlic bread. Now imagine that tied up in a cute little ball, and you’ve got yourself a garlic knot. When done right, they are chewy, tender, and bursting with garlic flavor. It’s just about impossible to stop at one. What’s really fun is unwinding the knot as you eat. I just love deconstructing my food!
Now, when you look at these whimsical twisted bites, you might assume they’d be a pain in the you-know-what to make at home. On the contrary, I’ve got a super simple version that you can make in a matter of minutes, but tastes fresh from the pizzeria. My Pesto Garlic Knots are the easiest Italian treat you can make. So before you pick up the phone and call the pizzeria, give these a try instead!
