Jalapeno Mozzarella Sticks

I saw this recipe and wanted to try it since it seemed pretty easy.  We all agreed it was "okay" but needed some more kick.  I tried a 2nd batch and left a few more jalapeno seeds in the peppers and instead of mozzarella sticks, I put a jalapeno cheddar dip (found at Costco) in them.  The 2nd batch was much tastier than just using mozzarella sticks.  

Ingredients:

1 cup Panko bread crumbs

1/4 tsp Kosher salt

1/4 tsp Garlic powder

8 sticks of Mozzarella string cheese, cut in half 

8 small jalapenos, cut in half and seeds removed (leave some in if you like a little kick)

16 wonton wrappers

Bowl of water

1 egg, beaten

Oil for frying

Directions:

In a shallow bowl, combine Panko, salt & garlic powder

Place in piece of mozzarella inside one jalapeno half & place in wonton wrapper.  (You may need 2 wrappers per jalapeno depending how large your peppers are.)  Dip your finger in the water bowl and run along the edges of the wrapper.  Press wonton together to seal.  Dip in egg and then in Panko to cover completely.  Repeat with remaining ingredients.

In a large skillet, heat oil.  Fry jalapenos, turning them a couple of times, for about 2-3 minutes each until golden / crispy.  Set on paper towels to allow oil to drain off.  

Enjoy!

Summer Veggie Pasta Salad

I was looking for something light to serve with a weekend of food events (M smoked a brisket; salmon and pork shoulder for a house full of guests!).  The appealing part of this recipe was the make-it-yourself dressing.  It is really easy and delicious!!  I found the recipe here and made some adjustments based on personal tastes in terms of the veggies & adding cheese but the dressing was followed exactly.  I doubled the dressing and only put a little on when I made it.  I added a little more each time we served it which worked well to not have it be too much at one time.

Ingredients
12 oz bow tie pasta
1 package cherry tomatoes
2 medium zucchini
1 medium broccoli crown
1 green pepper
1 red pepper
1 yellow pepper
1 medium ball mozzerella cheese

Dressing
1/4 c vegetable oil
1/4 c olive oil
1/3 c red wine vinegar
1 tbsp dijon mustard
1 tsp dried oregano
Salt / Pepper

Directions
Cook pasta according to package instructions.  When it's done, drain. 
Cut up and prepare veggies.  I ended up grilling my zucchini (marinated in a little EVOO and salt/ pepper).  All other veggies I just washed & cut up.
Cut mozzerella into bite size pieces
While the pasta is cooling, prepare the vinaigrette
Combine the pasta; veggies & cheese in a large bowl.  Drizzle with the vinaigrette.  Refrigerate until you're ready to serve.