CRISPY CHICKEN PARM BALLS
These golden, crunchy balls are like inside-out chicken Parmesan: gooey cheese is encased in Italian-seasoned chicken. Marinara is the perfect dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 15 balls
Number Of Ingredients 9
Steps:
- Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
- Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
- Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
- Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
- Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
- Serve with the marinara for dipping.
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
CACIO E PEPE CHEESE PUFFS
Ina Garten's 12th cookbook, "Modern Comfort Food," was published in October 2020. As always, she seemed to have her finger on the culinary zeitgeist: Comfort was the order of the day. These puffs, which she adapted from the Brooklyn chef Missy Robbins, combine the richness of classic gougères with the bite of black pepper and Parmesan.
Provided by Julia Moskin
Categories snack, finger foods, pastries, appetizer
Time 45m
Yield 40 to 50 puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
- In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
- Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
- Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
- Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
- Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
- Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)
PARMESAN SPINACH BALLS
These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.
Provided by tish
Categories Appetizers and Snacks Cheese
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
- Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 19.1 g, Cholesterol 107.6 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 632.6 mg, Sugar 1.5 g
SPINACH STUFFING BALLS
These cute bites are a snap to fix with stuffing mix and frozen spinach. "Over the years, we've held several appetizer parties for our family gatherings," says Janice Mitchell of Aurora, Colorado. "These delicious spinach balls are always a big hit."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 168 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
MEATBALLS WITH PARSLEY AND PARMESAN
Provided by Gayle Gardner
Categories Beef Cheese Egg Herb Dinner Bon Appétit New Mexico
Yield Makes about 44
Number Of Ingredients 10
Steps:
- Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.
PEPPER PARMESAN BEANS
A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the peppers, onion and garlic in oil until the vegetables are tender, about 3 minutes. Add the beans, basil and salt; toss to coat. Cover and cook over medium-low heat for 7-8 minutes or until beans are crisp-tender. Stir in cheese; serve immediately.
Nutrition Facts : Calories 107 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 357mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
PARMESAN CHEESE BALL
Your guests will want the recipe for this cheesy spread filled with crunchy nuts, chopped onion and garlic flavor. The chopped nut coating makes a good thing even better.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 8h40m
Yield 12
Number Of Ingredients 9
Steps:
- Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts.
- Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 205, Carbohydrate 3 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
GARLIC-PARMESAN CHEESE BALL
This is one of our entertaining mainstays. It complements most meals and is so easy to prepare and dress up with a variety of garnishes. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Shape into a ball. Roll in walnuts if desired. Wrap tightly; chill 2 hours. Serve with vegetables and/or crackers.
Nutrition Facts : Calories 98 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PARMESAN BROCCOLI BALLS
I have made this recipe for parties before, and they seem to go quite quickly. These are great warm or cold.
Provided by Heather P
Categories Appetizers and Snacks Cheese
Time 1h40m
Yield 36
Number Of Ingredients 8
Steps:
- Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
- In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
- Bake 15 to 20 minutes in the preheated oven, until browned.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 4.2 g, Cholesterol 32 mg, Fat 5.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 186.3 mg, Sugar 0.5 g
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