Oven "Fried" Parmesan Pickles with Buttermilk Ranch Dip Recipe

oven fried parmesan pickles - epicuricloud

Say Parmesan Pepper Panko Pickles, 5 times fast!

Wasn't that fun!  I'll tell you what's more fun - double dipping these yummy crunchy, tart and salty nibbles in cool and creamy homemade ranch!  I'm thinking Friday night, cold beer and a few good friends laughing and crunching away! ( :

Oven “Fried” Parmesan Pickles with Buttermilk Ranch Recipe
Tina Verrelli – epicuricloud.com
Makes 10 “fried” pickle spears

Buttermilk Ranch Ingredients:
½ cup lowfat mayonnaise
¼ cup buttermilk
1 tablespoon pickle brine from jar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dill
¼ teaspoon celery salt
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh minced parsley

“Fried” Pickle Ingredients:
10 dill pickle spears
½ cup flour
1 egg
¼ cup buttermilk
2/3 cup panko bread crumbs
2/3 cup shredded Parmesan cheese
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Non-Stick Baking Spray

Directions:
Note:  This recipe was written using the KitchenAid 12” Countertop Convection Oven.  Other oven temperatures and times may vary.

Roll pickle spears in paper towels to dry their outsides.  Preheat oven on Bake to 450 degrees F.  

Place rack on baking tray and spray both with non-stick cooking spray.

Arrange 3 shallow bowls.  
•    1st bowl with flour, 
•    2nd with egg and buttermilk, beaten together
•    3rd with bread crumbs, Parmesan cheese, pepper and salt, mixed together

Stir together the ranch dip ingredients in a small bowl, refrigerate.

Dredge each pickle spear in flour, shaking off excess.  Next, coat in egg mixture.  Lastly, coat with breadcrumb mixture, pressing crumbs on to coat.  Place coated pickles on prepared baking tray with rack.  Make sure they have a little room between so they get evenly crispy.  Spray them liberally with non-stick baking spray.  Bake in center of oven for 15-20 minutes or until crispy and browned.  Serve with Buttermilk Ranch Dip.

Printable Recipe: Oven "Fried" Parmesan Pickles with Buttermilk Ranch Dip

Cheeseburger Macaroni & Cheese with Burger Topping Relish Recipes

Everything you love in a cheeseburger!

Everything you love in a cheeseburger is baked together in our favorite macaroni and cheese...but don't forget the toppings!  Pickles, tomato, lettuce and red onion are diced and combined to make a fresh and crunchy relish to top or serve alongside the rich and creamy macaroni.  I love the contrasting textures and flavors - just like on a great burger!  We served this at our Memorial Day BBQ this year and it was a big hit with our crowd!

Cheeseburger Macaroni and Cheese with Burger Topping Relish
Tina Verrelli – epicuricloud.com

10-12 Servings

Ingredients:

Macaroni:
1 tablespoon salt – for water
1 box/pound elbow macaroni

Beef Mixture:
1 pound lean ground beef
¾ cup finely chopped onion
½ teaspoon salt
¼ teaspoon pepper
1/3 cup ketchup

Cheese Sauce:
½ stick of butter
¼ cup + 2 tablespoons flour
¼ teaspoon white pepper
2 teaspoons dry mustard
¼ teaspoon salt
4½ cups whole milk
½ teaspoon Worcestershire Sauce
¾ pound sharp cheddar cheese, shredded
 6-ounces American cheese, cut into strips

Bread Crumb Topping:
1 tablespoon butter, melted
1 cup panko breadcrumbs
1/8 teaspoon salt and pepper

Burger Topping Relish:
2 large dill pickles, diced
2 plum tomatoes, diced
2 large leaves romaine lettuce, cut into small pieces
¼ cup finely minced red onion

Directions:

This makes a half-sized foil steam table pan (12 ¾ x 10 3/8 x 2 3/5).  Place your foil pan on a baking sheet for stability.

Butter foil pan and preheat oven to 350 degrees F.

Set a large pot (6-quart or larger) of salted water (1 tablespoons salt) to boil.

Beef Mixture:  Brown ground beef, drain off fat.  Add onions, salt and pepper and cook, stirring until onions are softened, about 3 minutes.  Stir in ketchup.  

Cheese Sauce: In 4-quart saucepan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth.  Cook for a few minutes stirring constantly.
Whisk ½ cup of the milk into the roux until they combine smoothly.  Add a little more milk and whisk until smooth.  Whisk in the rest of the milk.  Heat and stir frequently over medium heat.  Make sure to scrape the bottom and edges of pan while stirring.  When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses.  Stir until melted and smooth.  Stir in ground beef mixture.  Taste and add more seasonings if desired.  

Pasta: Cook the pasta, about a minute or two less than the package directions. Drain and pour into baking pan.  Pour in cheese sauce and stir to combine.  Cover with foil and bake for about 30 minutes.  

Assemble & Bake: Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs.  Bake uncovered for another 20-30 minutes or until hot all the way through.  Should be at least 150-160 degrees in the center of the pan on an instant read thermometer.  If breadcrumbs are not browned to your liking, you can broil until browned. 

Topping: Stir together pickles and vegetables.  Serve with Cheeseburger Macaroni & Cheese.   

Printable Recipe Link: Cheeseburger Macaroni & Cheese w/Burger Topping Relish

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats Recipe

2 sweet doggies and 1 human agree...

These truffles are a tasty treat!  Ha!! Yes of course I tried them!  5 ingredients in your food processor + no baking = a no brainer delicious doggie treat for your furry friends! (and humans too!)  Special thanks to my sweet neighbor doggie taste testers!

Ruff-Ruff Truffles: Pumpkin & Peanut Butter Dog Treats Recipe

Christina Verrelli - epicuricloud.com

Makes 24 doggie truffles

2/3 cup finely shredded unsweetened coconut, divided
1/3 cup peanut butter
1/3 cup canned pumpkin
2 tablespoons coconut oil
2 cups old-fashioned oats

Put 1/3 cup of the coconut in a bowl (you will roll the truffles in this when done.)
Place the remaining coconut, peanut butter, pumpkin, coconut oil and oats in the bowl of food processor fitted with multi-purpose blade.  Pulse a few times, then run on high for 30 seconds.  Stop and scrape down mixture.  Run on high for another 30 seconds.  Repeat this until the mixture forms a crumbly texture that will hold together when squeezed in your hand.  Scoop 1-tablespoon portions, squeeze in your hand to compress, roll into a ball and roll, pressing into the reserved coconut.
Store in refrigerator.

Printable Recipe: Ruff, Ruff Truffles