Littlemafias Parmesan Sticks Food

PARMESAN PESTO ZUCCHINI STICKS

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
• Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
• Combine the flour, salt, and pepper in a shallow bowl. Set aside.
• Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
• Beat the eggs in a third bowl.
• Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
• Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
• Serve with ketchup.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

PARMESAN FISH STICKS

Steps:

• Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend., Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere. , Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork.

PASTA SEASONING MIX

Steps:

• Combine all ingredients and store in an airtight container for up to six months.

PARMESAN FISH STICKS WITH GLAZED CARROTS

Steps:

• For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl.
• Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet.
• Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes.
• Meanwhile, for the carrots: Combine the carrots, butter, brown sugar, salt and 1/2 cup water in a large deep skillet over medium-high heat. Bring to a simmer, then cover and cook over medium heat until the carrots start softening, 4 to 6 minutes.
• Uncover and cook until the water evaporates and the carrots are tender and glazed, 5 to 7 minutes more, adding the vinegar during the last minute of cooking. Remove from the heat, add the dill and toss. Serve with the fish sticks.

CHICKEN PARMESAN STICKS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack.
• Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate.
• Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter.
• Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce.
• Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

PARMESAN CHICKEN STICKS

Steps:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

OVEN ROASTED POTATOES

Steps:

• Heat oven to 375 degrees.
• Place potatoes in a 13 x 9-inch baking dish.
• In small bowl, combine remaining ingredients.
• Pour mixture over potatoes and toss well.
• Bake for 55 to 60 minutes or until crisp, lightly browned and tender.
• Stir twice during baking.

LITTLEMAFIA'S ROMANIAN FUDGE

Steps:

• Mix water and sugar together.
• Cook for about 10 minutes,till becomes a syrup.
• Remove from heat add margarine.
• Then add cocoa and stir slightly.
• Add powder milk and mix well.
• Pour into 13"x9" pan and let cool.
• We usually add nuts, raisins and whatever we find in our kitchen.

ARABIC GARLIC SAUCE

Steps:

• Put garlic in blender and slowly add the oil.
• Blend until you have a consistency somewhat like mayonaise.
• Add the lemon juice, while still blending.
• Keep in the refrigerator in a jar.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

LITTLEMAFIA'S ASIAN SNACK MIX

Steps:

• Combine the first 6 ingredients in a large bowl; set aside.
• Melt the butter in a small saucepan over medium heat.
• Add sugar and remaining ingredients, stirring with a whisk.
• Pour butter mixture over cereal mixture, tossing gently to coat.
• Spread the mixture onto a jelly roll pan coated with cooking spray.
• Bake at 200° for 45 minutes.
• Cool completely before serving.

DIP'N COFFEE OR: HOW TO USE STALE BREAD

Steps:

• Preheat oven to 350 degrees F.
• break the bread into chunks suitable for dipping into hot liquid.
• place the bread chunks onto baking tray lined with non stick baking parchment.
• optionally mix melted butter with sugar and cinnamon, brush the bread chunks with the mixture.
• toast bread chunks in the oven until light brwon and crisp (depending on your liking - as you will soften them by dipping, every stage of crispness before burning is okay).
• let toasted bread chunks cool.
• you can make some Knabbeln ahead and store them in a cookie container.
• when bread chunks are completely cooled, stir together hot coffee, hot milk and sugar (you may use non dairy creamer instead of milk or artificial sweetener or no sweetener at all, according to your taste).
• dip bread chunks into hot coffee and enjoy :-).