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Blog

Filtering by Category: appetizers

Frico Eggs (Keto)

Patricia Reitz

Frico (freek-o) - "what's frico" you might be asking?  Frico are thin, crispy, lacey discs of cooked cheese (in this case, parmesan).  Frico are often crumbled over a salad or served as an appetizer.  Today I'm bulking up these delicate disks by marrying them with hard-cooked eggs - the flavor marriage of the two are perfect together.  Super cool looking too, don't you think?

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Start by cutting hard-cooked eggs in half lengthwise.  A thin, sharp knife works best (like this one).

Oh hey, check out my absolute favorite method for cooking eggs with shells that release perfectly every single time, even when the eggs are freshly laid.  And here's my second favorite method that works almost as well.

In a nonstick skillet over medium-low heat, place little mounds of grated or ground parmesan cheese.  Depending on the size of your eggs, use between 1 1/2 and 2 teaspoons for each egg half.  You can substitute other cheeses if you like, but you'll have to experiment to see which ones work well.  I've used pecorino romano - it works beautifully, but the flavor is stronger and the cheese is quite a bit saltier than parmesan.

Carefully center one egg half on each mound of cheese.  

Now we wait.  If any bits of cheese start jumping around in the pan, lower the heat.  You don't want to risk burning the cheese so take it slow and be patient - the whole process will only take a few minutes.

Remove from the heat when they look like this.  Allow to cool slightly before removing from the pan.  Use a very thin, flexible nylon spatula (like this one) to protect the finish of your nonstick pan.  

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That's all there is to it - super easy.  Enjoy!

Items used to make this recipe:


Frico Eggs

makes 4 appetizers

Ingredients

  • 2 hard-cooked eggs, peeled and cut in half

  • 2 tablespoons ground pecorino romano or parmesan cheese

Directions

  1. In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.

  2. Top each cheese mound with 1/2 hard-cooked egg, cut side down; allow cheese to slowly melt until golden brown (if the cheese starts to jump in the pan, lower the heat).

  3. Remove from skillet and enjoy.

Roasted Chickpeas with a Kick

Patricia Reitz

Help!  I can't stop eating these things.  I'm not even kidding - they're totally addictive!  Why have I waited so long to try them?   Feel free to increase, decrease, or omit the cayenne to suit your taste.

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Start by preheating the oven to 400F.  Rinse and drain the canned chickpeas, then dry them well with a clean kitchen towel or paper towels.  Place them o a rimmed half sheet pan and give the pan a shake to spread them out a bit.  Pop in the hot oven for 15 minutes, then give the chickpeas a toss and return to the oven for another 15 minutes.

Time to mix up the flavorings.  Whisk together extra virgin olive oil (a good, fruity one), garlic salt, and cayenne pepper. 

This teeny-tiny whisk makes me happy. 

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After the chickpeas have been in the oven for 30 minutes, drizzle the olive oil mixture over them and toss well to coat.  Put them back in the oven for another 15 minutes.  Remove from the oven and cool before crunching and munching on them.   

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I’m telling you, make extra because they’re going to disappear fast!  But in the event you should find yourself with leftovers, store them in an airtight container at room temperature.   

Items used to make this recipe:


Roasted Chickpeas with a Kick

makes 2 cups

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and dried

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 teaspoons garlic salt

  • 1/4 teaspoon cayenne pepper

Directions

  1. Preheat oven to 400F.

  2. Dry rinsed chickpeas well and place on a rimmed half sheet pan.

  3. Roast in the center of preheated oven for 15 minutes; toss chickpeas and roast another 15 minutes.

  4. Combine olive oil, garlic salt, and cayenne pepper; drizzle over chickpeas and return to oven for 15 minutes.

  5. Remove from oven and cool completely before serving.

Note:  To make the chickpeas extra crispy, roast them for 15 minutes longer than stated in the recipe (for a grand total of 60 minutes), but watch them carefully so they don't burn.

Amish Onion Patties

Patricia Reitz

If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive.  Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.  

Amish Onion Patties - recipe with how-to photos - ButterYum

Measure out all the ingredients needed.

how to make amish onion patties - ButterYum - recipe and how-to photos

Place the dry ingredients in a medium mixing bowl.

easy recipe for amish onion patties - ButterYum

Whisk them together.

fried onion patties - recipe and how-to photos - ButterYum

Add the milk.

Mix well until no lumps remain.

deliciou onion fritter recipe - with how-to photos - ButterYum

Add the onions.

fried onion patties - fried onion fritters - recipe and how-to photos - ButterYum

Stir the onions until they're completely coated with the batter.

shimmering oil

Heat some peanut or canola oil in a 10-inch cast iron skillet.

testing the temperature of frying oil without a thermometer - ButterYum

You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.

frying onion patties - amish recipe - ButterYum

Portion patties using 1/4-cup measure.  Fry until the first side is brown.  I like 'em really brown.  

Carefully turn them over and repeat on the other side.

Amish Onion Patties - recipe - ButterYum

Remove from hot oil when done.  I find a flat whisk (like this one) is perfect for this job.

Amish Recipes - Onion Patties - ButterYum

Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.

Amish Onion Patties - recipe with how-to photos

Serve immediately with sour cream and chives.  Enjoy!

Items used to make this recipe:


Amish Onion Patties

makes 6 (3-inch diameter patties)

Ingredients

  • 6 tablespoons all purpose flour

  • 1 1/2 teaspoons granulated sugar

  • 1 1/2 teaspoons cornmeal

  • 1 teaspoon baking powder

  • 3/4 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 6 tablespoons milk

  • 1 1/4 cup finely minced onion

  • peanut or canola oil for frying

  • optional garnish: sour cream and chopped chives

Directions

  1. In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

  2. Add milk and stir until no lumps remain; stir in onions.

  3. In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.

  4. Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.

  5. Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

  6. Repeat steps 4 and 5 with remaining batter; serve immediately.