Tag Archives: appetizer

Fried Tortellini

Do you have one food item that when you see it on a menu, you just have to get it? For me, it’s fried ravioli. I’m not sure what it is about ‘em, but they’re so darn delicious that, if they’re available as an appetizer, then you can bet your sticky buns I’ll order them. Perhaps it’s the combination of my two favorite things, pasta + deep fried, that makes them so irresistible. I don’t know who thought to bread & fry little raviolis, but whoever did was a genius.

I’ve dipped my feet into the waters of homemade fried ravioli in the past, so now it was time to switch it up ever so slightly. Naturally, the way to do that was with Fried Tortellini. I like to think of tortellini as ravioli’s compact cousin. You get all the components of ravioli, but in a tinier, tighter package. I actually prefer tortellini if we’re just talking straight up pasta. I like that it’s not quite so floppy, but you still get a cheesy filling. Plus, ravioli is really awkwardly sized; it’s too big to comfortably eat in one bite, but to small too not feel like a fool if you take multiple bites.

That’s just too much stress for me.

These Fried Tortellinis, on the other hand, are perfectly poppable. One bite, and down the rabbit hole they go! They’re properly suited for snacking since you inhale a hundred of them in the blink of an eye and show those hunger pains who’s boss. Each little tortellini is wrapped in a golden brown and delightfully crispy crust that gives way to a tender interior and delicious cheese filling. And if you really want to be livin’ the life, then serve up these crunchy cheese-stuffed pasta pockets with some marinara sauce for dipping.

You’re so fancy!

Frying tortellini is a simple process, perfect for anyone who’s never deep-fried before. In fact, there’s no actual deep fryer required; we’re just using a regular frying pan over stove top and some piping hot oil. Plop the little tortellinis in, and you’ve got yourself a make-shift (less scary) deep fryer!

These Fried Tortellinis are a super easy & cheesy appetizer that’s sure to become a new favorite. Serve ‘em at a party, get-together, or finger food night with your family. I served a double batch of them at my Halloween, and not a single one was left at the end of the night!

P.S. That green tortellini is spinach tortellini, if you were wondering.

A Few Tips Before You Get Cooking:

  1. You can use this same exact breading recipe and procedure to fry ravioli.
  2. If marinara sauce ain’t your thing, serve with good olive oil, salsa, or ranch sauce.
  3. If you don’t want to use regular breadcrumbs, Panko breadcrumbs work just as well, but make sure you season ‘em up good with salt and pepper.
  4. The oil must be good and hot for frying! Make sure you test it first.
  5. You don’t have to use plain tortellini. I used a cheese tortellini & spinach tortellini mix; it was delicious!
  6. Tortellini literally only takes a minute to cook if the water is boiling hot, so make sure you keep an eye on them and test taste frequently. They MUST be al dente, meaning they still have a little bite, since you’re going to fry them too. You don’t want soggy tortellinis.

Fried Tortellini
By The Smart Cookie Cook

Ingredients:

  • 2 cups seasoned breadcrumbs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • vegetable oil, for frying
  • 1 10-oz. package cheese tortellini
  • marinara sauce, for dipping

Directions:

  1. In a large pot of boiling salted water over high heat, cook tortellinis according to package directions. It will only take a a minute or so. Make sure they are al dente, not soggy. Drain and rinse with cold water to halt the cooking process. Pat dry with paper towels.
  2. Pour the flour into a large bowl. Pour the breadcrumbs into another large bowl. Then whisk together the eggs and milk in one more large bowl.
  3. Use a fork to dunk each tortellini into the flour and coat evenly. Next, dunk the tortellini into the milk/egg mixture, soaking both sides. Finish with the breadcrumbs, making sure to coat the entire tortellini. To repeat, the order is: flour, milk/egg mixture, breadcrumbs.
  4. Once all the tortellinis are breaded, Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Line another baking sheet with paper towels. Set aside.
  5. Pour olive oil into a large, deep nonstick skillet, filling it 1-inch deep. Bring to medium-high heat. Once oil starts to smoke and bubble, add about 10-12 tortellini to the pan. If they do not sizzle when you put them in, the oil is not hot enough.
  6. Fry each side of the tortellini until golden brown, flipping in between. If your oil is good and hot, each side should only take a few seconds. Set finished tortellinis on the paper towel-lined tray to soak up extra oil. Sprinkle with salt & pepper. Then transfer tortellinis to aluminum-lined tray and keep warm in oven while you finish the remaining batches. Serve with marinara sauce for dipping.

Fried Mac & Cheese Ravioli (or any flavor ravioli you wish)

Before you jump to conclusions about this being a really complicated recipe, I have to confess that I cheated a little bit. Remember those Mac & Cheese Raviolis from Wegmans that I flipped my lid over a little while ago? Well, I took them to the next level by breading them in a delicious, crispy coating then deep-frying ‘em good. But if you don’t have access to a Wegmans, and therefore can’t get your hungry paws on Mac & Cheese Ravioli, then you need not fear. You can use any kind of ravioli in this recipe, whether it be stuffed with ricotta, spinach, four cheeses, chicken, or even nutella. Just pick up a bag of ravioli from the grocery store, and you’re halfway to crispy, crunchy, deep-fried ravioli heaven.

If you’ve never had fried ravioli, you’re missing out. These tender pockets of pasta are wrapped in the most perfectly crisp, golden-brown breading then lightly seasoned. Once you bite through the crunchy, fried glory of that breadcrumb armor, the ravioli gives way to a creamy, cheesy filling. It’s pure delight in every poppable bite. Don’t be surprise when a dozen of these cheese-stuffed pockets disappear.

It’s the kind of snack you inhale like a hungry, hungry hippo-vacuum hybrid.

The best part of these fried ravies is that you don’t need a deep-fryer. I know a lot of people are intimidated by the deep-fryer, and quite honestly, I am too sometimes. Instead, these raviolis take a hot bath in a pan of golden oil atop the stove. Pan on stove top = much less intimidating than a deep fryer.

I highly recommend snagging a bag of Mac & Cheese Ravioli from Wegman’s because they are insanely delectable. Their creamy cheddar cheese filling really makes ‘em taste like mac & cheese. Essentially, it is mac & cheese, but inside-out. However, as I said, any kind of ravioli will work deliciously with this recipe. So go get you deep-fried Italian on!

A Few Tips Before You Get Cooking:

  1. Pick any ravioli flavor you like best.
  2. You can make these in the deep fryer if you prefer.
  3. You can add grated parmesan to the breading for an extra cheesy kick!
  4. I served these with marinara sauce, but you could also serve them with a blush sauce or tomato soup.

Fried Mac & Cheese Ravioli (or any flavor Fried Ravioli)
By The Smart Cookie Cook

Ingredients:

  • 1 16-oz. package Mac & Cheese Ravioli, or flavor of you choice
  • 2 cups seasoned breadcrumbs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • vegetable oil, for frying
  • marinara sauce, for dipping

Directions:

  1. In a large pot of boiling salted water over high heat, cook raviolis according to package directions. It will only take a couple minutes. Make sure they are al dente, not soggy. Drain and let cool enough to work with. Pat dry with paper towels.
  2. Pour the flour into a large bowl. Pour the breadcrumbs into another large bowl. Then whisk together the eggs and milk in one more large bowl.
  3. Use a fork to dunk each ravioli into the flour and coat evenly. Next, dunk the ravioli into the milk/egg mixture, soaking both sides. Finish with the breadcrumbs, making sure to coat the entire ravioli. To repeat, the order is: flour, milk/egg mixture, breadcrumbs.
  4. Once all the raviolis are breaded, Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Line another baking sheet with paper towels. Set aside.
  5. Pour olive oil into a large, deep nonstick skillet, filling it 1-inch deep. Bring to medium-high heat. Once oil starts to smoke and bubble, add about 6-8 raviolis to the pan. If they do not sizzle when you put them in, the oil is not hot enough.
  6. Fry each side of the ravioli until golden brown, flipping in between. Set finished raviolis on the paper towel-lined tray to soak up extra oil. Sprinkle with salt & pepper. Then transfer raviolis to aluminum-lined tray and keep warm in oven while you finish the remaining batches. Serve with marinara sauce for dipping.

2 For 1: Roasted Eggplant Hummus & Avocado Hummus

The inspiration for this duo of dips came while I was gazing at the contents of my dark, crowded pantry. I was in “the zone,” my eyes flitting from can to can, from box to box, observing the pantry’s contents and calculating possible creations given the ingredients at hand. My eureka moment struck when my eyes landed on two big cans of chickpeas. All of a sudden, I was jolted from my trance, and I exclaimed, “Hummus!”

But then I paused. Plain old hummus is not good enough for The Smart Cookie Cook. So I kicked my foodie mind back into gear to determine how to dress up the simple spread. It didn’t take long before I remembered the fresh eggplant waiting patiently in the fridge.

“Roasted Eggplant Hummus!” I cried.

I felt as if I’d just solved the world’s greatest conundrum as I sauntered to the fridge to retrieve necessary ingredients. but I hit a roadblock when I spotted a perfectly ripe avocado perched in the fruit bowl.

“Avocado Hummus!” I exclaimed.

I then frowned, feeling conflicted and exasperated. Both hummus varieties sounded so good. How to choose?

Simple, I made both.

Each hummus recipe is quick and easy to put together. It’s merely a matter of tossing fresh, quality ingredients into the food processor and pureeing away. The Roasted Eggplant does require an extra step of, well, roasting the eggplant, but that’s something you can do in advance, and only takes a few minutes.

So which one did I like better? I’m sorry, but I simply cannot choose. The Avocado Hummus is so incredibly rich thanks to the avocado. I guarantee it’s the creamiest hummus you’ll ever have. Plus, I sneaked in a little parmesan to give it that cheesy backbone. This is hummus like never before. Any avocado lover will be in heaven with this dreamy dip.

The Roasted Eggplant Hummus is equally divine. It has such deep flavor from that oven-roasting. I was worried you wouldn’t be able to taste the eggplant, but that sure as sugar is not the case. Every bite is bursting with caramelized eggplant flavor, plus a little kick from red pepper flakes. Watch out for those suckers.

It doesn’t matter which dip you choose; both are beyond delicious. Plus, they boast nutritious benefits like protein, healthy fats, and more. If you’re going to indulge in dip, this is the way to do it. Good thing too, because both dips are dangerously addicting.

You know what I say: you might as well try both dips! Then you don’t have to choose. Serve ‘em up with some of my delightful Homemade Tortilla Chips, and you’ve got a snack fit for the Gods.

Spot the differences!

A Few Tips Before You Get Cooking:

  1. Hummus makes a great appetizer for dinner parties, picnics, or any get-together.
  2. If you have a hard time getting your kids to eat healthy snacks, this is a great way to do it!
  3. Don’t like eggplant? Try using roasted peppers instead.
  4. You could pre-cook or roast the chickpeas (in either recipe) to make the spread extra creamy.
  5. Roasting the garlic would make either dip crazy flavorful.

Avocado Hummus
By The Smart Cookie Cook

Ingredients:

  • 1 ripe avocado
  • 1 15.5-oz. can chickpeas, drained & rinsed
  • 2 tbsp. olive oil
  • 1/4 tsp. minced garlic
  • 2 tbsp. grated parmesan cheese
  • salt, to taste
  • pepper, to taste
  • 1-2 drops lemon or lime juice

Directions:

  1. Slice the avocado in half. Stab the pit with a knife and pull it free from the avocado. Scoop the innards from the skin and into a food processor. Add the chickpeas, parmesan, and garlic and pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing until hummus is smooth and homogenous (or you can leave it a bit chunkier if you prefer). Pulse in salt & pepper to taste, then stir in the lemon or lime juice (this prevents browning). Serve with chips or pita bread. Store in fridge in an air-tight container for up to 3 days.

Roasted Eggplant Hummus
By The Smart Cookie Cook

Ingredients:

  • 1 small eggplant, peeled & chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. + 2 tbsp. olive oil, divided
  • 1 15.5-oz. can chickpeas, drained & rinsed
  • 1/4 tsp. minced garlic
  • 1/2 tsp. red pepper flakes (omit if you don’t like heat)
  • more salt, to taste

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Spread the eggplant out in an even layer. Drizzle with 1 tablespoon of the olive oil then sprinkle with salt & pepper. Roast for 10-15 minutes, or until tender & golden brown. Let cool.
  2. Put the roasted eggplant in the food processor with the chickpeas and garlic. Pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing continuously until hummus is smooth. Pulse in red pepper flakes and salt. Serve with chips or pita bread. Store in fridge in an air-tight container for up to a week.

Italian Cheese Fries

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:

  1. You can use canola oil, vegetable oil, or peanut oil for the fries.
  2. Keep it simple and use straight-up mozzarella if you like.
  3. Fresh herbs would make these babies even better. Try basil or oregano.
  4. Don’t be afraid of the fryer! It’s really not difficult or scary. Once you try it, you’ll never go back!
  5. Serve with marinara sauce if you like.
  6. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Spinach Artichoke Nachos

DSC_1362-2

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:

  1. If you want to scale back the spice a bit, use mozzarella or parmesan cheese in place of the pepper jack.
  2. 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.
  3. These chips are awesome for appetizers, party eats, and movie nights.
  4. 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:

  1. 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.
  2. 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.
  3. 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).
  4. Bake chips for 10-15 minutes or until golden brown and bubbly. Enjoy!

Mini Zucchini Frittatas

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:

  1. Don’t like parmesan? Use a low-fat cheddar or mozzarella instead.
  2. Shallots would be lovely in place of the onions.
  3. 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!
  4. Make sure you spray the Babycakes Maker liberally with nonstick spray or you’ll leave half the frittata behind in the pan.
  5. These are great for party appetizers or brunch.
  6. 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:

  1. Preheat your babycakes maker. Liberally spray with nonstick cooking spray.
  2. 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.

Cheesy Garlic Bread Dunkers + Video

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:

  1. 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!
  2. Don’t like oregano? Try parsley or basil instead.
  3. 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.
  4. Store bought marinara sauce is just fine for dipping. But feel free to make some homemade if you like!
  5. 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:

  1. 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.
  2. 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.
  3. Top with fresh oregano and cut into sticks. Serve with marinara sauce.

Easy Pesto Garlic Knots

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!

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Classic Crispy French Fries

My little cookies, I must confess something about myself to you.

When I was little, I had a problem, or perhaps “obsession” would be the better word. I have mentioned the deep, all-consuming love I had for potatoes as a child a few times before, and I have never once exaggerated. Potatoes were my main food group between the ages of 6 and 12. I could not get enough of them. It didn’t help that I was a picky eater, so I didn’t eat much else. In the morning, I would eat a hashbrown with cheese melted on top. Then, I would come home from school and wolf down almost an entire bag of sour cream and onion potato chips (still my favorite). And for dinner: I gorged on my all time favorite cheese fries from Giovanni’s Pizza, the incredible pizzeria I was so blessed to live within walking distance from as a kid.

Whether it be mashed potatoes, hashbrowns, or potato pancakes, I ate every food involving potatoes to satiate my starch cravings. However, my true achilles heel was french fries. At that young age, I knew of no love stronger than the one I harbored for french fries. I would make a meal out of them, eating ungodly large piles in one sitting. They were just so good. (Would you be shocked if I told you I went through a pudgy stage right around this time?)

Eventually, my dad rationed me to only eating fries twice a week, in the hopes of working some other food groups into my system. This was a crushing blow, but perhaps for the better. Nowadays, I eat much healthier (not to mention, I lost the pudge). My diet consists of many more health-conscious choice and a lot loss french fries. But I’ve got to say, they are still one of my absolute favorite foods.

When I choose to indulge, I still love to scarf down some fries. There’s just something so impeccably addicting about those golden, deep-fried suckers that lures me in every time. If you offer me fries, I could muster up a serious amount of strength and force myself to pass them up, but as soon as I eat one, I’m a goner.

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Baked Fontina Dip

This one’s for all the foodies who have ever asked, “Is it socially acceptable to consume mounds of melted cheese and nothing more?” It’s time to fess up; many of us desire to do just that. The good news is, you finally can.

You see, the trick is to be crafty about it. If you melt down a hunk of cheddar and stuff your face into it, you’ll probably get some judgmental looks and sideways glances. However, if you melt together Fontina with olive oil, garlic, and an array of fresh, flavorful herbs, then you’ve got yourself a dip, and dip is 100% accepted by society (…unless it has people it. As Johnny Depp so eloquently points out in Charlie and The Chocolate Factory, cannibalism is “frowned upon in most societies”).

This Baked Fontina Dip is delightfully deceiving. It tastes and looks like some fancy fondue, when in all actuality, it’s three simple ingredients melted into cheesy bliss. It doesn’t get much easier than this, nor does it get more indulgent. A dip that’s practically pure cheese is the ultimate way to feed your soul. All you need is a good hunk of bread, and you’re ready to go to town.

If ooey, gooey, melty* cheese sounds good to you, then you can’t pass up this delicious dip. It has tons of flavor from the fresh herbs and garlic, mimicking fondues and dips from the fanciest of Italian restaurants. The best part is, you don’t have to go out to a fancy Italian restaurant to eat it. You don’t even have to exert a significant amount of effort; just pop it in the oven and bake, then get ready to start dipping.

A Few Tips Before You Get Cooking:

  1. I’m going to be honest: you must keep this dip warm in order for it to remain dippable.* When it starts to cool, it immediately begins to re-solidify, like most fondues do. I recommend serving it in a fondue pot or some other heated serving dish. If you don’t have either of these things, then eat fast!
  2. I adore sourdough bread for dipping in this. You could also do Italian bread or veggies. I don’t recommend crackers or chips though because they won’t hold up to the dip.
  3. If you aren’t into the herbs I used, basil or parsley would be delicious substitutions.
  4. This makes A LOT of dip, so I cut it in half for you. Trust me, you’ll be glad. Unless you’re feeding an army, you don’t need all that cheese!
  5. Got leftovers? Make it into a grilled cheese!

Baked Fontina
Adapted from Smells Like Home; originally adapted from How Easy is That? by Ina Garten

Ingredients:

  • 3/4 lb Italian fontina, rind removed and cubed into 1-inch pieces
  • 2 cloves garlic, thinly sliced
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp fresh rosemary, chopped
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. Spread cheese out in the bottom of a cast iron pan or casserole dish.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
  3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately with bread for dipping.

*Melty – (adj) Melted; a term often used to describe foods that are ooey gooey.

*Dippable – (adj) Having the ideal texture for dipping.