These were so much fun! Now, they’re complicated so take a minute to prepare yourself for the giant shopping list. I kid! Obviously. My awesome sister rocks a lower carb diet, but we felt the need to have a chips and salsa night so I made these as a chip alternative. As with most things I make, they’re ridiculously easy.
- 8 ounces shredded Parmesan cheese
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat
- Put 1 Tbsp. cheese on the mat and tap a little with the back of the spoon to flatten it out a bit; repeat, leaving a couple inches between your little piles of cheese
- Bake at 350F for 4 to 5 minutes, watching for the edges to start browning; this will happen quickly so don’t go anywhere. Either pull them when the edges are brown, or let them go a little bit longer for even crispier, um, crisps
- At this point you can either leave them to cool on the tray or you can drape them over an overturned glass or a rolling pin (as above) to give them a little shape (the better to hold your salsa with, obviously). If you go the draping route, let them cool on the tray for a minute or two till they start to harden up a bit; when you can get a spatula cleanly under them then you can move them without turning them into a ball of cheese
They’re not biscuits. I promise.
They’re bagels, but without holes. Get it? Unholey? I’ll be here till Thursday!
No, seriously. No holes = more surface area for cream cheese. That’s a total win in my book.
I had a couple bags of clementine puree in the freezer left over from the Cutie Cakes so I decided to see if I could work them into bagels. Batch #2 was a success! Batch #1 involved dead yeast. D’oh. Anyhoo, work these up like super simple bagels:
Unholey clementine bagels
For the overnight starter:
- 2 1/8 oz bread flour (I actually used AP flour for the starter and it was fine)
- 2 oz. cool water
- a pinch of yeast
Add the next day:
- 12 oz clementine puree* (or 10 ounces clementine and 2 ounces water)
- 18 oz flour (bread flour would be great)
- 1 1/2 tsp yeast
- 1 3/4 tsp salt
- Let the starter sit, covered, overnight at room temperature
- Add the remaining ingredients the next morning
- Knead, knead, knead, especially if you’re using bread flour. When it’s lovely and smooth and elastic (about 8 minutes in a stand mixer) then let it rise for about an hour; punch it down and let it rise again for another 30 minutes
- Transfer to a work surface (I use a silicone mat) and either divide into equal pieces, or roll out and cut out with a biscuit cutter if you’re doing the unholey version; cover with plastic wrap and let them sit for about 30 minutes while you preheat the oven to 425F and get a large pot of water boiling
- At the end of 30 minutes drop the bagels four at a time into boiling water, cooking for 1 minute on the first side, then flipping and boiling for three more minutes, then bake for about 20 minutes or until they’re nicely browned
Need a refresher on clementine puree? Put five clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (the whole fruit, peel and everything) until you have a smooth puree. Easy!
This is an interpretation of a dish I saw at Carrie in the Kitchen (originally at About a Bit of Everything). It’s SO tasty, but rather unphotogenic — as I suppose a lot of casseroles are.
Regardless, you should try this. Just, you know, don’t sign it up for a food modeling contest.
Taco pasta bake
- 1 pound ground beef
- 1/4 cup taco seasoning
- 3/4 cup water
- 8 ounces cream cheese, cubed
- 8 ounces dried pasta
- 1 cup mozzarella cheese
- 1 can Ro*tel
- Preheat oven to 350F
- Cook pasta in salted water for two minutes less than lowest time recommendation on box (e.g. if “cook 7 minutes for al dente” then cook yours for 5 minutes); drain
- Brown ground beef and drain any grease; add water and taco seasoning, stir, and let simmer uncovered 5-10 minutes; stir in cream cheese, cooked pasta and RO*TEL
- Spoon into greased casserole dish and top with mozzarella cheese; bake for 20 minutes or so until cheese is bubbly and starting to brown around the edges
Bonus: this freezes like a dream! Make two and freeze one covered in a layer of plastic wrap then a layer of foil — just remember to remove the plastic wrap before baking!