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Archive for the category “baked”

04 Jun 2015

Pecan Crusted Chicken

pecan crusted tenders

A few years ago we stopped eating wheat for a number of reasons. We have not been perfect about it, but try really hard. It is amazingly difficult to avoid wheat in convenience foods at stores and restaurants in America. Take a quick look at kid menus in quick serve and sit-down service restaurants – you are most likely to see choices like burgers,  grilled cheese sandwiches, corn dogs, macaroni and cheese, and some sort of breaded chicken. Most often included are the lovely and mysterious chicken nuggets and tenders – lovely because they are often crispy and mysterious because it not always clear what parts of the chicken are tendered or nuggetted. Little B and I like having such things on occasion, and am glad I have found a few versions that are not only wheat free but completely grain free. I like using the baked crispy chicken recipe for tenders and nuggets too, but wanted something with a little more crunch and bulk. The pecans sure fit the bill in this new recipe! The nuts chop up into various sizes, adding a nice texture which mixes well with the chicken. Little B eats them plain, but I like dipping in spicy dressing or mustard. They are filling too – instead of feeling hungry soon after eating like with wheat, the nut coating fills me up fast and keeps me full for a while. My in laws generously let me take over their kitchen during a recent visit and really liked them. Little B inhaled this stuff too – another score!

Pecan Crusted Chicken

3 pounds boneless skinless chicken pieces (tenders and thighs recommended)
2 pounds raw pecans
1 tsp sea salt
1 tsp garlic powder
3 egg whites
2 Tbsp dijon mustard
Sea salt and ground black pepper to taste

Preheat oven to 400 degrees. In a food processor pulse pecans, salt and garlic powder until nuts are finely chopped. In a medium bowl whisk together egg whites and mustard until well combined, but stop short of the whites becoming stiff. Line one to two shallow baking sheets with aluminum foil. Spread the nuts on a third sheet or large plate. Generously season chicken with salt and pepper. Dip the chicken in the egg wash, letting the excess run off. Roll chicken in the nuts, gently pressing them into the meat. Place chicken on the foil lined baking sheets with about an inch between pieces. Bake for 35-45 minutes, until juices run clear (whole chicken breasts or bone-in chicken may take longer). Serve immediately, plain or with desired dipping sauces.

Posted in baked, chicken, eggs, garlic, nuts, S&K's Kitchen, wheat free | Leave a Comment
21 May 2015

Tangy Wings

tangy wings

We eat wings often, but mostly when Big D is not around for the meal. It is not a sneaky thing, for it is based on historical fact. He is not a big fan of high maintenance food, even if it tastes good – lobster, crab, quail, cornish game hens…and even chicken wings. In spite of all this I still make them sometimes when he will be home for dinner. I usually just toss wings in a bit of oil and some spices, then toss them on a tray for the oven, like I did with these mustard parmesean wings. I would like to think I can evolve, so I attempted to do so. These wings take a little longer to prepare than the others I posted, but I think the time is well spent. I got the idea from my brother’s efforts to brine some chicken before smoking it. Doing the soaked portion of this recipe is not a pure brine, but I think it had a similar effect of adding flavor to the chicken without doing much else, which is how his wonderful smoked chicken works. I love the result I got with these wings. The acids and bases in the ‘brine’ worked well to make the wings tangy and juicy. Since it was a meal when Big D would be home I added some larger,  lower maintenance chicken legs to the mix. The legs got done cooking about the time the smaller wings were perfectly browned and crispy, so all was well. People kept eating and eating, so there were no leftovers. I think I will make these again, regardless of who is noshing on them.

Tangy Wings

24 – 36 chicken wing drumettes
12 chicken legs
1/2 cup extra virgin olive oil
1 cup apple cider vinegar
2 Tbsp lime juice
2 Tbsp Montreal Steak Seasoning (or other general seasoning mix)
1 tsp onion powder
1 tsp garlic powder
1 tsp yellow mustard powder

In a large bowl combine the oil, vinegar and lime juice. Add all the chicken and toss, making sure all pieces are coated. Marinate for at least 90 minutes to four hours, tossing to coat every 30 minutes. Preheat oven to 400 degrees. Drain liquid from chicken and pat all pieces dry. In large bowl add the seasoning mix, garlic powder, onion powder and mustard powder. Add chicken and toss to coat. Place chicken pieces on shallow baking sheets, leaving some space between each one. Bake for 45 – 60 minutes, switching pans halfway through cooking if multiple pans are used at different levels in the oven. After chicken is cooked and juices run clear, remove from oven and let cool about five minutes before serving.

Posted in baked, chicken, Irving Kitchen, wheat free | Leave a Comment
13 May 2015

Beef in Wine

beefwine4

This may make some shudder. I had a craving for beef bourguignon. Knowing I did not have all the ingredients or time to prep before leaving it to cook accurately to the version by the great Julia Child, I decided to wing it. I found out that some things still exist that were true when Little B was, well, smaller. The needs are different but the level of desired attention is the same. Not that I have not been present, but the flurry of a full time job has broken up the timing of focus. Instead of squeezing in project research at lunch, grabbing supplies after work and doing them after dinner when Big D was working, I have all the time in the world to prepare, right? Wrong! The planning and purchasing were much more efficient when doing it solo. This is soooo much a first world problem. I know. Having a dollar store a mile away (instead of a thousand miles) makes more projects tempting. The challenge now is getting in and out of the store without being accosted by my own daughter for random things that make her pile of toys higher. The size of the pile is not troublesome, but the amount of abandonment of said toys after a week is the troublesome part. We did a big purge when we moved recently, and Little B did a lot of work to help with her stuff. I don’t want to create the same pile of stuff for her to deal with, but trying to tell her that when she is starry eyed in front of a wall of cheap toys is not very helpful. We are working on earning and managing her own money, but the more important concept is contributing to our household, not earning money. I don’t want to be in a situation where I am debating with her on one or two dollars to sweep the kitchen or pick up her clothes. It is part of living with people. Needless to say, transition means finding a balance, so dinner was good but not traditional. Even if it is not a traditional version, it came out great, allowed for project preparation, gave me time to give Little B attention, tidy up after the dogs (one of which is still in a chewing stage) and and still feed seven people for dinner. Phew! This domestic thing can be lazy or not. Maybe lazy for now…

Beef in Wine

5 pound beef roast (rump or other)
3 medium turnips
1 large yellow onion
3 large carrots
1 cup dry red wine
2 cups beef or vegetable broth
1/2 cabbage head, roughly chopped
Salt and pepper to taste

Preheat oven to 300 degrees. Heat medium oven-proof stock pot to medium high. Chop turnips, onion and carrots into bite-sized pieces. Season roast generously with salt and pepper. Sear meat on all sides in heated pot until browned. Add vegetables and stir, slightly coating with the browning bits. Arrange meat so fat side is facing up. Pour wine and broth over meat and vegetables. Cover pot and place in oven. Cook for four hours, leaving it covered the whole time. Remove pot from oven and uncover. Add cabbage, stir vegetables, trying not to disturb crusty fat layer on top and replace cover. Return to oven and cook for one more hour. Remove from oven, arrange meat and vegetables on serving tray and serve immediately.

Posted in baked, beef, Irving Kitchen, onion, vegetables, wheat free | Leave a Comment
05 May 2015

Red Eggs

red poached egg

We had leftover sauce! My aptly named Red Chicken was delish, and left us with some sauce that was taunting us from the fridge the other morning. I was reminded of the simple egg bake I posted about a few years ago. It is also reminiscent of Indian shakshuka or Mexican huevos rancheros, which have a bit more than smooth sauce and eggs, but the concept sounded really good, easy and filling.

We were in the middle of a significant effort to reduce our worldly belongings and using up stuff from our food stores before moving. Such a process is pretty emotionally draining. More so than I ever expected. Not the use of food stores, but the reduction of belongings. I would think that getting rid of sweaters not worn in years would be easy, but remembering wearing them when spending time with family and friends brought a bunch of memories to the forefront,  good and bad. After the sweaters were done I shifted over to sorting other stuff. The same type of memories rise, everywhere from who gifted them to me to remembering all the places I wore them. If I was doing the process over the span of months is one thing, but we were doing this type of sorting day after day for a week. Although most of the time was spent sitting or standing and sorting, we were all exhausted at the end of the day. We were all doing it (me, Big D and Little B) and all felt the energy drain.

red poached egg platedThe cooking during this week of great purging helped us relax and talk about our goal – keep the things that serve us and we cherish, not being tempted by keeping stuff just because we always did before. We successfully got through the grand project and winnowed down our stuff to the amount we agreed to (two pick up trucks worth of bins, etc). We make no promises of avoiding the rut of collecting things again, but I think the experience will make us think twice before nonchalantly filling the cart at the big box stores. Keeping things simple provides clarity and encourages creativity – things we can never have too much of. On another note, we are so very proud of Little B. It would have been easy to send her off to a friend’s house and quietly sort through her stuff in absentia, but since we consider her a little person, we thought it important to take her through the process with us. It was not easy, but we took the time to work with her about what she used, what she had outgrown, what she had not touched in a year, and what she cherished. Of course, she is looking forward to more stuff as her interests change in the future, so she leapt in with both feet and made very thoughtful decisions, way beyond her five years on this earth. We surrounded ourselves with comforting food as we moved forward with the purge, including these eggs. Fortunately I did not step away from the pan at the wrong minute, so the poachiness of the eggs was pretty darned perfect. They helped us move on and gave us a new go to dish.

Red Eggs

2 Tbsp butter
1/2 white onion finely chopped
4 cloves garlic, finely chopped
1/2 cup natural peanut butter
15 ounces tomato sauce
1/2 cup lemon juice
2 Tbsp ground turmeric
2 tsp ground ginger
1 tsp ground cinnamon
1 Tbsp cayenne pepper
1 tsp sea salt
1tsp ground black pepper
8 ounces full fat coconut milk
4 – 6 eggs

In medium saute pan over medium high heat melt butter. Add the onion and garlic, cooking until browning begins. Add remaining ingredients except for coconut milk. Stir until all ingredients are combined, turning down heat to low. Stir in coconut milk and simmer until steam is rising from sauce. With the back of a spoon make a divet along the edge of the sauce in the pan. Drop a raw egg into the divet. Repeat with remaining eggs, evenly distributing them in the sauce. Cover pan and let simmer until eggs are cooked to desired doneness – about five minutes for soft. Serve immediately by scooping egg(s) onto a place and drizzle sauce on top.

 

 

 

Posted in baked, Douglas Kitchen, eggs, garlic, onion, sauces, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
31 Mar 2015

Cheesy White and Green Bake

image

We have been very busy lately, so you may have noticed more often than not my posts include quick, easy recipes, good as leftovers for days we don’t have time to cook. I am so busy I noticed how much of a run on sentence I just wrote. Everything is moving quickly for us at the moment, but we still enjoy cooking a good meal, and want to make sure there is variety and a healthy dose of vegetables. This bake is filled with staples we always have in our kitchen. I hope you try it. As of the date of this posting, Little B inhaled this side dish the day I made it (along with a hunk of steak) then proceeded to request it three days in a row until the leftovers were all gone. This is noteworthy for two reasons: 1) although Little B is a fruit and vegetable nut, she tends toward raw rather than baked, so interest in this dish was refreshing, and 2) Little B is not a fan of leftovers, which may be rooted in our penchant for constant variety, or just a general tendency of a typical five year old. Regardless, she inhaled it and we happily watched! I may throw in some tuna or chicken next time and make it a full on casserole…

Cheesy White and Green Bake

1 small head cauliflower
1 stalk broccoli
1/2 small onion
2 eggs
1 cup heavy whipping cream
1 tsp sea salt
1 tsp ground black pepper
2 tsp granulated garlic
1/2 tsp ground thyme
2 Tbsp lemon juice
3 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Roughly chop onion, cauliflower and broccoli into bite-sized pieces. Toss together then spread vegetables evenly in a 9×13 inch baking dish. In medium bowl combine eggs, cream, salt, pepper, garlic, thyme and lemon juice. Whisk together until eggs are combined with other ingredients. Pour sauce over vegetables, gently tossing vegetables until they are coated. Sprinkle cheese on top of vegetables. Bake for 30 minutes until edges are browning and middle is bubbly. Remove from oven and let rest for five minutes before serving.

Posted in baked, cauliflower, Douglas Kitchen, eggs, garlic, onion, side dish, vegetables, wheat free | Leave a Comment
21 Mar 2015
1 Comment

Junky Nuts

junkynuts

No, this is not a promotion for a porn movie. It is much less provocative. This recipe is actually based on some family traditions from both my and Big D’s relations. It reminds both of us of holidays we have always celebrated in November and December. Why am I writing about it in March, you ask? Because this is when I start missing some of the holiday food traditions, like snacks and eggnog. Our little family actually keep ‘holidays’ going from November 1st through March 17th. It stretches so far because things like Samhain, birthdays, Mardi Gras, Candlemas (Imbolc) and the Vernal Equinox (Ostara). We officially take a holiday break between St. Patrick’s Day and Easter before the build up for May Day (Beltane). It is a pretty short break this year (less than three weeks), but it is long enough to develop a hankering for holiday smells and flavors. Specifically, an ubiquitous snack mixture. Big D’s family called it Trash, mine called it Junk – the savory combination of square cereal pieces, pretzels, nuts and cheese crackers baked in a buttery Worcestershire sauce. This exclusively nut version takes out the wheaty, grainy bits and lets the saucy flavor shine while keeping the crunch. The sauce sticks to the nuts and creates salty black bits that linger in nut wrinkles. We started the habit years ago of keeping some type of flavored nuts around as a quick, ‘good fat’ snack for when hunger strikes. I first made this version a few months ago and now I automatically make a batch every week. I don’t know what this means for next November when the holiday season begins again, if we continue to eat them year round. Maybe we will have to come up with some other holiday snack tradition and keep it special, for I am pretty sure I am un-special-ing this one, but for a good cause. Regardless, I think it will all turn out okay, time will continue to turn and holidays will still come and go. Crunch on everybody!

Junky Nuts

4 cups raw walnuts
3 cups raw pecans
2 cups shelled peanuts (raw or roasted)
1/2 cup butter, melted
1/2 cup Worcestershire sauce
1 Tbsp garlic powder
2 tsp onion powder
1 Tbsp sea salt
1/2 tsp ancho chile powder

Preheat oven to 300 degrees. Add melted butter in a large bowl along with the Worcestershire sauce, garlic powder, onion powder, salt and chile powder. Stir until combined. Add walnuts, pecans and peanuts. Toss nuts until they are all coated. Spread nuts evenly in one layer on shallow baking sheets. Bake for ten minutes. Remove from oven and toss nuts so they are all flipped. Return to oven and bake for ten more minutes. If you are baking multiple sheets at once you should switch their positions in the oven. Remove from oven and let cool completely on the sheets. They will look damp at first, but will dry as they cool. Store in airtight container at room temperature.

Posted in baked, Douglas Kitchen, garlic, nuts, snack, Uncategorized, wheat free
02 Mar 2015

Mustard Parmesean Wings

Mustard paremsean wings

I have a love and loathing relationship with my kitchen. It has nothing to do with whether or not I enjoy cooking, it is just that I don’t always want to cook. What is worse, I think Big D is very similar. There is not always the desire to do, but there is often the desire to eat. Since we rarely bring home prepared or processed foods, there is a constant need to make food with the wonderful ingredients we bring into our home. In finding a balance between needing to eat and wanting to cook I have come up with numerous recipes that don’t take much prep time. One such recipe is my recently shared Bacon Muffins – five minutes to prepare, then the oven does the rest of the work. Here is a more dinner focused quick pick that comes in handy, especially for my wing loving self and Little B – Big D will eat them, but so very much prefers beef! The great part about this recipe is that it completely comes from our freezer and pantry, of staples we always have around. No excuses for not eating well if your pantry is stocked!

Mustard Parmesean Wings

2 – 3 pounds wing pieces, frozen or thawed
1 Tbsp apple cider vinegar
2 Tbsp yellow mustard
1 Tbsp lime juice
1/2 cup finely grated Parmesan cheese
1/2 tsp ground turmeric
1 Tbsp dried parsley flakes
1 tsp sea salt
1 tsp ground black pepper
2 tsp ground garlic powder
1 tsp ground onion powder
2 tsp red pepper flakes (optional)

Preheat oven to 375 degrees. Line shallow aluminum baking sheet(s) with aluminum foil. In large bowl combine all ingredients except chicken. Stir to combine. Add chicken and stir until chicken is coated (either with a wooden spoon or hands). Place chicken in one layer on baking sheet. If the chicken is frozen the coating may not stick as well, so you may need to spread it on chicken after placing pieces on baking sheets. Place in oven and back for 45 – 60 minutes, until juices running from chicken are clear. Remove from oven and let sit for five minutes before serving. May be dipped in the sauce/dressing of your choice, but are wonderful without.

 

Posted in baked, cheese, chicken, Douglas Kitchen, garlic, lime, onion, wheat free | Leave a Comment
21 Feb 2015

Bacon Muffins

bacon egg muffins

These eggs were so good Big D inhaled three, then went to stare at the leftovers, wishing he had belly room to eat more. I know the ingredients are the traditional stuff you may find in a breakfast, only the convenience of having it all together in a little ball makes them taste oh so much better! Depending on my mood I may add garlic powder, parsley, chili powder….whatever is sprinkled on top mixes nicely with the egg and cheese to give them even more character. They also travel well, for those mornings when we run late and breakfast is in the car! If you like crispy bacon line the cups with the meaty side up (the pictured egg in the foreground). If you like softer bacon line the cups with fat edge up (eggs in the background). Another nice thing about these eggs is breakfast prep time drops exponentially. A typical bacon and eggs breakfast requires me to stand over crackling bacon and gently fondling eggs for 20 minutes or so, while sometimes taking special orders for soft bacon or easy over eggs. With this dish I did five minutes of prep then sat down and read some Harry Potter to Little B until the oven timer went off. Always looking for more cuddle time! And she insisted they be called Bacon Muffins when I started suggesting other names. Sometimes it is wise not to argue.

Bacon Muffins

2 Tbsp butter, cut into 12 pieces
12 slices bacon
12 eggs
1 cup shredded cheese
Sea salt and coarse ground black pepper to taste

Preheat oven to 350 degrees. In a muffin tin that holds twelve muffins, line each cup with a piece of bacon. For crispier bacon stand the meaty side up in the pan; for less crispy bacon stand the bacon fat side up. Drop a piece of butter in the bottom. Crack an egg into each cup. Sprinkle salt and pepper (or other seasonings to your liking) on top of the egg. Sprinkle cheese equally among the twelve cups. Bake 18 minutes for soft, and up to 21 minutes for firm eggs. Remove from oven and let sit for a few minutes to cool, then serve.

 

Posted in baked, cheese, Douglas Kitchen, eggs, wheat free | Leave a Comment
16 Feb 2015

King Cheesecake

king cheesecakeIn past years I have created a myriad of different King Cake-themed treats. This year I almost passed up creating a new treat, but then Big D opened his mouth. I do admit that most times when he does that the result is positive. Other times, not so much. This time when he got a look on his face and was about to talk I held my breath. Really? We don’t have enough possibilties to choose from? Really?! Well, after he finished sharing his idea (aka closed his mouth) I was sold. Really, we don’t have enough. More more more! This here treat is a wonderful combination of past creations – the limey cheesecake, the Unholy King Cake and King Cakelettes.  I officially say, Big D, here and now, you were right…this time. The cheesecake is, as always, extremely creamy and satisfying. The crumbly, nutty topping reminds me of the spicy middle of a traditional King Cake, and the colored frosting provides for the traditional colors of Mardi Gras – green, gold and purple. I do wish the colored frosting was more vibrant in the picture, for I had to make a choice while waging a gentle battle. Today, being a gymnastics workshop day, Little B ran and flipped and tumbled pretty much nonstop for four hours. This means that her temperament, and mine, were at a bare minimum. After promising her for days she could help with this treat I could not refuse her here at the end. There was no margin for adjusting color or hue when mixing the three little bowls, so what you see is our wondrous treat with a pastel version of our dream. The good thing is she helped and looks forward to ending our feast tomorrow with a big slice. The bad thing is the decor is about four shades darker than planned. A small price to pay for some fun time with my little chef! Laissez les bon temps rouler!!!!! I hope you all have a wonder Fat Tuesday celebration tomorrow and are properly somber (whether from absinthe or faith or both) on Wednesday!

King Cheesecake

Crust
2 cups finely ground almond flour
2 Tbsp coconut flour
2 Tbsp butter, melted
1 tsp Stevita granulated sweetener
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 ground ginger
1 egg white, whisked (save yolk for filling)

Filling
16 ounces cream cheese, room temperature
1/3 cup sour cream
2 large eggs and 1 egg yolk, room temperature
3 Tbsp butter, room temperature
2 Tbsp heavy whipping cream, room temperature
1/3 cup Stevita, granular sweetener
2 large limes, zested and juice separated from meat (use less for milder lime tang)
1 tsp vanilla extract

Topping
1/2 cup raw pecans
1/2 cup raw walnuts
1 Tbsp ground cinnamon
2 tsp Stevita granulated sweetener
1/4 cup butter, melted
Dash sea salt

Frosting
4 ounces cream cheese, room temperature
3 ounces butter, room temperature
1 Tbsp Stevita
Food coloring (green, yellow, purple – made with one part blue and three parts red)

Make the Topping. Preheat oven to 350 degrees. Spread raw walnuts and pecans in one layer on a shallow, metal baking sheet. Place in oven for about five to eight minutes, until they begin to darken. Remove from oven, and set aside to cool. In a microwavable bowl add the butter. Melt on medium power, checking every 30 seconds, until completely melted. In food processor grind toasted nuts until they are a consistency of a rough meal. Add to the butter the ground nuts, cinnamon, Stevita and salt. Stir until well combined. Set aside.

Make the Cake. Preheat oven to 325 degrees. In 9″ pie dish cut a round of parchment paper that fits the bottom of the dish. In medium bowl stir together all dry crust ingredients. Add the butter and stir until the ingredients clump. Add the egg white mix until well combined. Crust will still be crumbly. Press crust into dish until bottom and sides are covered.For the filling add to a large bowl the cream cheese and sour cream. Whisk together until completely smooth. Add butter and stir again until smooth. Add eggs and yolk, stirring to incorporate and until smooth. Add sweetener, lime zest, lime juice and vanilla. Beat until well combined and smooth (see a pattern?). Pour filling into crust and gently smooth surface. Place cheesecake in oven. Bake for 20 minutes, until filling sets. Remove cake from oven and sprinkle topping on top – either evenly over the the entire top of the cheesecake, or Just along the edges, leaving a 2″ diameter space the middle uncovered, like the hole in the middle of a traditional King Cake. Return cake to oven for 10 more minutes. Turn off heat without opening oven door. Leave cake in the oven until mostly cooled, about two hours.

Make Frosting and Decorate. Whisk together cream cheese, butter and sweetener until well combined and smooth. Divide mixture into three separate bowls. Using green, yellow and purple food coloring, color the mixture in the different bowls until the desired tint is achieved. Using a spoon for each color drizzle the frosting over the top of the cheesecake – if you left the middle of the cheesecake clear of topping, I suggest you continue the theme of leaving the middle plain and drizzle the frosting over the portions with the topping. If the frosting is too firm to spread randomly you have two choices: 1) scoop frosting onto the bottom of a spoon and run it over the top of the cake, allowing it to catch on the pieces of topping, or 2) heat the frosting in the microwave at half power for 15-30 seconds until it is runny, then drizzle it over the top of the cake. If the topping was spread over the top of the entire cheesecake, then use any pattern you choose to apply the frosting.

Chill finished cheesecake at least one hour before serving.

 

Posted in baked, cheese, cinnamon, coconut flour, Douglas Kitchen, eggs, lime, nuts, wheat free | Leave a Comment
14 Jan 2015

Parmesean Crisps

image

Dinner the other night was some leftover steak. Wonderful stuff, but looking kind of lonely sitting by itself on the plate. I was hard pressed to be inspired by the veggies in the fridge for accompanying the lovely steak. I made some awesome cheddar cheese crisps a while back, and there was parmesean sitting next to the sad veggies. Let’s make some with parmesean! They were quick, fun and brightened up a dinner made up otherwise of leftovers. Little B and I even took some off the baking sheet early and laid them over some spoon handles. When they cooled they looked like little bitty taco shells. Molding the cheddar cheese version did not work as well when I tried, because the parmesean cheese is a drier cheese and cooperated much better. I can’t describe how spiffy they tasted when a slice of steak was nestled in one. Our leftover dinner became a little steak and cheese party. We even finished it off with some of our homemade sugar free ice cream sundaes – party dessert! One warning: I did a few crisps on a baking sheet without parchment paper and they seemed to want to become a permanent fixture of the pan, so I strongly recommend the parchment!

Parmesean Crisps

Grated parmesean cheese
Sea salt
Garlic powder or cayenne pepper powder ( if you like a kick)

Preheat oven to 325 degrees. Line shallow baking sheets with parchment paper. Measure a heaping tablespoon of cheese and drop it onto the paper. Use your finger to spread out the cheese into a round shape of even thickness. Sprinkle lightly with salt and garlic powder or cayenne pepper powder. Leave about an inch between rounds for possible spreading. Bake for about five minutes, until the edges begin to brown. Remove pan from oven. Crisps can be removed from paper after about a ,minute with a spatula. If you want to shape them for fancy serving, do so immediately with the back of a spoon, thick handle of a ladle or press them on the bottom of a muffin pan to make them more like little bowls.

Posted in baked, cheese, Douglas Kitchen, garlic | Leave a Comment

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