Almond Crusted Fried Mozzarella Cheese Sticks

Melty, gooey...oh, it's love.

To say that fried cheese was my favorite restaurant stand by growing up is probably an understatement. I could easily polish off an order on my own, and frequently did so. Sometimes I ordered it as my meal, sometimes I ordered it with my meal, but I always ordered it.

There’s something so attractive about fried cheese. The crunchy coating? The gooey, melty center? The beautiful melding of flavors as you bite into a marinara-drenched morsel? I’m not sure, but it may be a combination of all of those factors that makes it so appealing to not only myself, but the young and young-at-heart all over the nation.

Although the whole idea of fried does imply a certain amount of unhealthiness, there are a few things you can do to improve this favorite snack and feel less guilty serving it up, all the while earning major brownie points with the kids or your guests. I hope the tips below will help you to enjoy a guilt-free snacking session with the whole family!

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Ingredients:

 

Fresh Mozzarella Cheese

Marinara Sauce

Almonds
Garlic Powder

Basil

Eggs

Olive Oil

 

Step One: Slice The Cheese

Now, when we talk about mozzarella cheese, we aren’t talking about string cheese or shredded. We’re talking those delightful little balls you see near the deli section, wrapped up tight in saran. You’re going to need about a half a pound, so look for one around that size. Or if you’re feeling adventurous, make your own! It doesn’t take much time (about half an hour) and it doesn’t take many ingredients. We’ve got a recipe for it available here. It’s a fun activity with the kids, and you can really impress your friends when you tell them you’ve made your own cheese. Not to mention that’s about the only way you’re going to be able to get fresh, grass-fed, raw milk mozz. All other kinds will be pasteurized already, most likely grain fed, and most likely made from skim instead of whole milk. It just lacks the flavor and fulfillment of a real cheese!

So take your cheese ball, and slice it into whatever size you find aesthetically pleasing. Try not to go too thick, or you’ll end up with fried cheese that’s cold in the middle. 1/3 of an inch is a great size!

Step Two: Dip and Coat

Now you’ll need to do an egg wash. Just crack an egg in a bowl and whisk it lightly. Then take your food processor, blender, or Ninja (I love my Ninja!) and pour in some almonds (1 cup) and some garlic powder (1 tsp) Cover and pulse until you have a pretty fine almond meal. Pour part of it on a plate. You never want to put all of it on the plate at once, because if you’ve made too much, you will contaminate the whole lot with raw egg and you’ll have to throw out the left overs.

Take your slices of mozzarella and dip them in the eggs, then coat them with almond meal, pressing firmly on both sides to ensure it sticks. Arrange them all in one layer on a plae and continue until you’ve coated them all.

 

Step Three: Repeat! Repeat!

That’s right, you have to do it again! If your egg is running a little low, whisk up another. Then dip and coat all of your cheese slices a second time. This step is critical: given the gooey nature of hot cheese, if they aren’t well sealed, you’re going to have a pan full of icky gooey mess instead of beautiful individual cheese sticks. Once you’ve done all of your slices a second time, cover with plastic wrap and let sit in the fridge for ½ hour to chill. This is a good time to clean up your mess! Yes, I can tell you made one. Go ahead, clean it up. You’ll feel better later.

Step Four: Fry it up!

About 5 minutes before you want to start cooking, put a small layer of oil (regular olive oil, not extra virgin, or you can use coconut oil or palm oil.) into a pan with high sides. Just enough to coat the bottom is fine, we aren’t going to deep fry these! Let it heat on medium low.

Grab your cheese and gently place several into your oiled pan, being careful to avoid oil splatter! I know you’re excited to try them, but do several small batches even if you can fit all of them in the pan at once. Every time you put a new slice in you make the temperature of the oil go down. So you’re going to have to cook them longer if you put too many, and they won’t cook evenly or brown as nicely.

After a minute or two, flip all of them over and cook for another minute. They don’t take long! If you leave them for too long, all the coating in the world won’t save you- you’re going to have a big blob of greasy cheese in your pan. Take one out and slice in half just to make sure it’s heated through, then repeat with the rest of your batches, adding more oil if necessary.

Serve immediately with warm marinara on the side. Yuuuum-my!





Almond Crusted Salmon with Asparagus Spears

This one is definitely a best seller in my house, sure to disappear quickly even from the plate of my finicky two year old! I started with the desire to make a slightly healthier version of fried fish. As I munched on almonds, pondering a plausible solution, it came to me. Almond meal! And so a beautiful relationship was born. This is also a great alternative to breading in just about every recipe, from chicken parm to the less formal chicken nugget! It’s a good substitute for bread crumbs for any of you low-carb people doing South Beach or Atkins, too, for instance. Almonds are packed with a great number of yummy nutrients, so don’t be afraid of them! The best way to eat them is, of course, raw. But we’ll make an exception for this recipe, ok?



Ingredients:



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Raw almonds

1 lb Salmon fillet

Garlic powder

Salt and Pepper to taste

Dill

Lemon

Asparagus

Ground Flax Seed (Optional)

Olive Oil

Step One: Prep your coating

You can do this in a blender, food processor, or (like me!) with a trusty Ninja! Put about a cup of raw almonds, 1 tsp of garlic powder, 1 tsp of dill, 2 TBSP of flax seed (optional) and ½ tsp of salt into your food crusher of choice. Then pulse it a few times, until you get a nice meal. You can use one that is coarse, or one that is very fine, it’s all about personal preference. I prefer the texture of a coarser grind, so that’s what I’ve done for this recipe.

Crack one  egg into a bowl and whisk with a fork. Now set everything aside for a few minutes, we’ll get back to it later. A note on the flax seed: lots of people try to add flax to their diet for its nutritional benefits. Unfortunately, you can’t digest flax seeds in their whole state! Make sure when you make such valiant efforts, that you consume flax that has been ground or crushed. J

Step Two: No scales, please!

Next you want to get your fish ready for coating. Depending on what salmon you buy, this step may not apply to you. We can do a quick test to see if it does or not, so don’t panic. Here we go: Look at your fillets. Do they have scales? If yes, then this step applies to you! If not, skip ahead to step three.

As of yet, there is currently NO organic seafood. There just aren’t standards for something you’re getting out of the middle of the ocean! Your best bet at this point wild caught, all natural. It’s important to be aware that due to pollution, all fish is going to have mercury in it. The bigger the fish, the more mercury, since they eat smaller fish and absorb the mercury from those as well. Salmon is one of the safest fish that’s going to be common in any given seafood section, so you don’t have to worry too much. Plus, fish (salmon especially) is one of the best sources there is of omega-3 fatty acids, essential for brain function and growth, so yeah, really important. Don’t skimp on those omega-3s! There are plant sources of omega-3, too, but they don’t compare to animal sources. Your body has to convert them to the same type as the animal omegas, and in doing so you loose pretty much all of it, resulting in only trace amounts of what you’ve consumed. Try to eat a good omega-3 animal source, like salmon, twice a week.

You might think at this point, “Why don’t I just get farm raised salmon? Wouldn’t they have less mercury than their wild counterparts?”

It may be true, I’m not sure. But I do know that most fish farms feed their fish pellets composed of crushed up chicken feathers. Why? Because the factory farms don’t have a good use for the quadrillions of feathers they rip off their chickens each year, and they want to get every penny they can. It’s a cheap food source for fish farmers. And it’s completely unhealthy. Fish aren’t supposed to eat feathers! Unless you can verify that your farm source is practicing ethically, stick to wild caught. Fish eating feathers just aren’t getting what they need- why would you think any different concerning the people eating those feather fish?

Ok, now, let’s skin that fish! Some  people use a knife. I buy Full Circle’s frozen fillets from Big Y and never have to, though. I find that by just grabbing the fish at the corner and pulling gently at the skin, I am able to pull the whole piece away without too much trouble. Try to start on the thinner side of your fillet so that you don’t end up pulling the flesh away with the skin. You will still have a thin ‘film’ of skin when you’re done- this is fine to cook and eat!

Step Three: Dunk and Coat

At this point you’re ready to pre-heat your pan. You want to put two or three tablespoons of olive oil in it and heat on medium low. This is important, don’t cook on high with olive oil! Once the olive oil starts smoking, it has turned from a good, healthy fat, into a bad one. Cooking with lower temperatures will help prevent this transformation from taking place.

You also want to get your asparagus ready. I am using my handy bamboo steamer, but you can use any method you prefer- asparagus is very versatile. I like the bamboo steamer because unlike metal steamers, it does not collect water on the surface, effectively flooding your veggies. It absorbs water, and lets them actually be cooked by the steam, as you intended to do in the first place. Lightly steaming them is fine, if you overcook them, they lose most of their nutrients. It should only take between 6-8 minutes, or until tender. If you’re using frozen asparagus refer to the instructions on the bag.

HINT: If you don’t have a steamer, that’s perfectly all right: the best way to cook asparagus is to steam it standing up! That way it cooks more evenly, because the bottoms are tough and thick, the tops are thin and tender. Place all the stalks together and tie with a little twine or a rope fashioned MacGyver style from aluminum foil. Place them upright in a pot in an inch or so of boiling water for 6-8 minutes. Beautiful!

Here’s one last handy note on your asparagus. If you’re using fresh asparagus, most people cut off an inch or so from the bottom to avoid that akward, this-is-too-tough-I’m-going-to-spit-it-in-my-napkin-and-everyone-will-stare moment. But there’s a better way to make sure you’re getting the tenderest of the tender! Hold the stalk horizontally with your thumbs and forefingers. If you hold both sides and gently bend the stalk, it will snap right where that tough part and the tender part meet. If you find that yours are breaking halfway up, it means you probably got old asparagus that was sitting in the store awhile. Sorry, pal- tough break! (Pun intended.)

Remember your eggs and almond meal? Grab them, it’s time to get down to business! Pour a little almond meal onto a plate. Don’t pour all of it- it will only take about ¾ cup to coat your fish, so you don’t want to contaminate the whole lot with raw eggs and raw fish. Instead, add a little to the plate as needed. The rest can be saved, and if you aren’t going to use it in fairly short order, go ahead and freeze it. (Looking for a great recipe to use that left over almond meal? Why not try my Fried  Mozzarella Cheese sticks?) Dip your fillets, one at a time, into the egg, and then place them on your almond meal plate. Coat all over with the meal, making sure to press it in well so it doesn’t all just fall off in the pan.

Step Four: The fish fry!

When all of your fillets are coated, place them on your pre-heated pan. As you cook, you might want to add more olive oil. Use your discretion! Cook until golden brown on one side, then flip and do the same on the other side. It will take about 5 minutes per side, but this can vary widely depending on the thickness of your fillets. You can tell they are done when there is no more translucent pink in the middle, only opaque pink. Cut into one with a knife to check, I don’t expect you to have crazy x-ray powers!

Arrange your asparagus and salmon on a plate and either bring a lemon wedge to the table or just add a squeeze fresh off the pan. Salt and pepper to taste, and serve with a hearty helping of quinoa (not pictured.) Costco sells organic Quinoa for the best price that I’ve found so far, but you can find a Bob’s Red Mill version for slightly more per pound at most grocery stores and even Ocean State Job Lot. Quinoa is a whole grain, try to store it in the refrigerator to keep it from going rancid if you aren’t going to use it right away. If you have no idea what Quinoa even is, please try it! It’s a healthier and much yummier substitute for rice that is also gluten free. It’s so tasty, it has a light, nutty flavor, and goes nice in any number of recipes as well as being the perfect side dish.

I hope you enjoy the salmon. Every time I make it, it’s almost sad how quickly it disappears. I only wish I could savor it longer!

Chibi's Slider Sampler

First of all, you don't have to make all three types of sliders if you don't want. I call it a slider sampler because there are three great varieties in this recipe for you. But if one doesn't sound so great to you, then just make more of another! Or even get brave and mix and match ingredients. That's the beauty of it. Still, I think all three of these tiny cheeseburgers are sure to please, and encourage you to give them a try! There's the Wholly Guacamole, the Bacon BBQ Bonanza, and Chibi's Classic Cheeseburger. We’re trying to limit our carbs lately, so I’ve prepared them sans rolls- but feel free to throw them on the buns of your choice, OR, make your own! Nothing beats the smell of freshly baked bread. I’ll be including a few recipes here on the blog very soon, so make sure to follow me and keep an eye out for them! The same goes for guacamole. There are store brands, but they really don't compare to freshly made. Serve these up with a nice side salad and enjoy!

Note:  The ingredients I use are ALWAYS all organic. I think hunting for a new ingredient or a replacement for something I really loved to cook with is exciting and fun. If you don't agree, check out my links for brands that I use to help get you started.

Yield: 9 Sliders

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Ingredients

1 lb grass-fed ground beef

Guacamole
¼ Small Onion

Crispy Fried Onions

2 TBSP Shredded Cheese

Kirkland Brand Organic No Salt Seasoning

Garlic Powder

Salt and Pepper to taste

2 Slices Bacon

½ Tomato

Lettuce
BBQ Sauce
3 Slices of Cheese (I like cheddar, but you can use your favorite! Whole foods sells a large variety of sliced organic cheeses.)

Ketchup (try to find it in glass- acidic things like tomatoes leech chemicals from plastic. Many of which are carcinogens! Yikes.)

Mustard

Step One: Prepare Your Toppings

Nothing is worse than making the perfect burger only to have it get cold while you’re busy scraping together your toppings as quickly as you can. In a pan, fry up two slices of bacon until they’re nice and crispy, then set aside to drain.

Slice up your ¼ onion into thin slices, and then sauté until translucent. If you’re feeling crazy, use the bacon grease to sauté your onions- it adds a little extra umph! Next, slice your tomato. You’ll need three slices. The rest you can snack on while you’re cooking or put away for another recipe (like guacamole!)

Grab your guacamole, BBQ sauce, ketchup, mustard, and lettuce (wash it first and pat try! You’ll need three small pieces.) Take your cheese slices and quarter them- you’ll end up with a few extra, you can eat them, I won’t tell.

Once your bacon is cool, crumble it up and divide it into six parts.

All right, we’re ready! Let’s get cooking!

Step Two: Season Your Meat

I don’t think a lot of people do this, so I don’t think you might realize how crucial this step is! Adding things to your beef before you cook it really ups the deliciousness factor in your finished product.

Start by making an indentation in your beef where you can throw all of your seasonings. Be warned, I like things to have a lot of flavor. So if you’re more on the, well, let’s face it- boring side- you can scale down any spices to taste. I put about ¼ tsp of Kirkland Brand Organic Salt Free Seasoning. This stuff is so yummy! It has 21 spices and veggies all mixed up in perfect proportions and ready to enjoy. I use it on almost everything, to be honest. It never hurts to add a little flavor! Then add ¼ tsp of garlic powder (Frontier spices has a nice line of organics, but buying bulk at your local health food store is going to be a lot less pricey then buying those little jars at the grocery store!) and some salt and pepper to taste.

Note: Table salt is a no-no. It’s not real salt. It’s an overly processed mess that they add aluminum to most times to help it pour more smoothly! Yowza. Sea salt is a step up, but most of them are still highly processed. My favorite is Himalayan Salt. It’s pink! And it comes from the Himalayan mountains. It’s so pure that it does not need refining at all. And guess what? You know how everyone is always telling you, watch your sodium, too much can be dangerous? When you’re eating REAL salt, it’s good for you! That’s right, good for you! Your body needs salt to survive. Eat the good stuff. Your body will thank you. You can usually snag it at stores like TJ Maxx that have a specialty food section, or buy it bulk online or in a higher end store like Whole Foods. Don’t get jipped at the supermarket- they sell a 3 ounce bottle for $10 when you can get 5lbs online for $20!

Throw in 2 TBSP of shredded cheese (I use mozzarella. Try whatever you like!) and 2 TBSP of Crispy Onions. The onions are optional, but they definitely make a big difference, so if you can find them, go for it! The brand I use is Golden Farms.

Step Three: Form Your Patties

That’s all for your seasonings. Preheat your cookware of choice over a medium high flame. I always cook with cast iron. It’s the safest way to go, it’s not as much of a hassle as they would like you to believe, and I promise- nothing tastes better than food in a cast iron pan. There is just something about it that makes stuff so much better. If you don’t have cast iron, that’s fine. Just promise you’re not using non-stick cookware, like Teflon! Did you know that people with birds can’t use non-stick cookware, because the birds will die? Have you ever heard of the canary in the coal mine? If it’s killing the birds, it’s killing you- it just might take a little longer. My advice, toss that garbage into the junk heap where it belongs and get yourself some quality cookware!

If you’d like to acquire some cast iron cookware, it’s really not too expensive. Surf the web. I have a bunch of Lodge pans that have served me well and are very affordable.

Now back to the recipe! Grab that meat and kneed it until everything’s incorporated and well distributed. Then divide it into 9 pieces and form it into little patties. Aren’t they just adorable???

Step Four: Grill On!

You can grill these on a real grill but it’s a bit tricky given their small size- you may lose some between the bars. A better bet is a frying pan or a griddle on the stove top. When your pan is hot (do drops of water sizzle when they hit it?) you’re ready to start cooking. Throw those little guys in the pan and let them cook for 2-3 minutes on one side. Grass fed beef is a little different than your standard grain fed beef, so don’t get lazy here. It has 50% less fat, and so it cooks about 30% faster than grain fed. Depending how you like your burgers, you’re going to want to keep an eye on them or they might end up well done! When the first side is well browned, flip them. It will take another 2-3 minutes on the other side.

Step Five: Cheese, Anyone?

If you like cheese, now is the time to add it. Once the burgers are flipped, place a ¼ slice of cheese on each and then cover (if you’d like, you don’t have to) to speed melting. When it’s been 2-3 minutes and when the cheese is nice and gooey, remove the patties from the heat and get them onto plates.

Step Six: Topping Time

Now for the part we’ve all been waiting for! You’re going to be making three of each kind of slider, so prepare in whatever order makes you happy. For the Wholly Guacamole, all you need is a large dollop of guacamole. It doesn’t sound all that exciting, but all the flavors of the guacamole are going to be all you need to complement your deliciously seasoned slider.

For the Bacon BBQ Bonanza, put one part bacon, add a spoonful of BBQ sauce (I really like the Organic Village brand, classic!) and then smother in 1/3 of your sautéed onions.

Finally, for Chibi’s Classic Cheeseburger, grab some ketchup and mustard (or mayo if you’d like. I’m going to have a recipe for that up soon as well!) and top with a tomato slice, a lettuce leaf, and bacon.

Arrange on a plate with your side salad and enjoy the oohs and awws of your adoring family at the utter cuteness of their lunch!