Garlic and Dill Fried Cheese Curds

This past weekend I had to go to one of our local grocery stores, and typically on the weekend, there are always vendors pushing their local products. I’m somewhat a fan of that, and I always sample their products, and about half of the time purchase their products, only to support local. My first encounter was an older lady pushing her cheese curds. She had a few to choose from, and when my first question was ‘how fresh are they?’, she immediately said she pulled them this morning. You can always tell a fresh cheese curd from that first bite. It should be squeaky, soft, and lightly salty. These were everything that, and more. I loved them.

As my daughter has been asking, A LOT, lately ‘when are we going to make those cheese curds again?’, I decided that this was the time, and a perfect time because the curds from Malcore Foods were really good, especially the garlic and dill cheese curds. I picked up some regular cheddar, as well as the garlic dill, and headed home to show them to my daughter.

Garlic and Dill Fried Cheese Curds
Garlic and Dill Fried Cheese Curds

When I opened the bag, I was a bit skeptical if she, or my boys would like them, after all they had green specs of dill on them! They liked them, a lot. I’ve never fried these type of curds, so I was excited to see how they would turn out. Let’s just say they were gone in a matter of minutes!

Let’s get started.

Ingredients:

  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1 1/2 tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt

Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.

Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat.

How to make garlic and dill fried cheese curds
How to make garlic and dill fried cheese curds

Serve immediately. Again, this bag of cheese curds were gone in a matter of minutes, and all of my kids wanted more! I thought one bag was enough, especially that we are going to the annual State Fair. If you ever wanted something from Wisconsin, and especially our State Fair, well, cheese curds would be the ticket. I’m sure we will get plenty more, and hopefully they have the garlic and dill fried cheese curds as that subtle garlic and tang from the dill really made these cheese curds that much better. Hope you enjoy!

Garlic and Dill Fried Cheese Curds
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1½ tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt
Instructions
  1. Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.
  2. Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat. Serve immediately.

 

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Taco Pie

This past fourth of July, we decided to break from our normal routine of staying put in our neighborhood, and instead decided to go to our sister-in-law’s house for the weekend. It was fun to say the least. We were able to go fishing along the Rock river, as well as just spend good old time with family. Granted we did not catch many fish, but my kids were able to spend some good quality time with their cousins, and they loved every second of it! With that said, my cooking responsibilities were set aside as well. My sister-in-law did not even let me help. WITH ANYTHING. I will be honest, it actually felt pretty good not to cook for a bunch of people. Regardless, there was one dish she threw together that was so simple, and one where everyone devoured. It was a taco pie.

Taco Pie Recipe
Taco Pie

This taco pie is everything you could probably love about tacos, but done in a pie kind of form. In my case, I decided to use pre-baked puff pastry sheets as my top and bottom crust. Did my family love it? Heck yes, and it was so, so good.

Let’s get started.

Ingredients:

  • 2 sheets of puff pastry, cooked according to directions
  • 1 1/2 lb ground chuck, cooked and fat removed
  • 1 whole onion, chopped
  • 1 whole jalapeno pepper, diced (seeds removed if you do not want it spicy)
  • 1/2 tbsp salt, to taste
  • 2 tbsp taco seasoning
  • 1 tsp cumin powder
  • 1/2 tsp cracked black pepper
  • 1 cup of cooked corn kernels
  • 1 cup of your favorite salsa (I used a blend)
  • 3 cups colby jack cheese, shredded
  • 2 cups Doritos, crumbled
  • black olives, optional
  • sour cream, optional
  • shredded lettuce, optional
  • additional jalapenos, optional
  • lime wedges, optional
  • hot sauce, optional

Start by heating a large skillet on medium-high heat. Once heated, add in your ground chuck, and cook until browned. Strain and discard the fat.

Return the ground chuck back to the heat, and toss in the onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove them from the heat, and prepare your taco pie.

Preheat your oven to 350 degrees.

To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom.

Ingredients for making a Taco Pie

Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until the cheese is nice and melted. Once melted, remove and top with the remaining puff pastry sheet, and then back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.

Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want.

Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.

The ultimate is the taco pie. It’s a bit sweet from that awesome puff pastry, and then an explosion of flavor from everything you love about a spiced taco meat mixture. You could do this with chicken or pork if you want, but the classic ground beef mixture hit a homerun with my kids. Did I mention my oldest even ate it, and loved it? To me, that’s a win, win, and I’m thankful my sister-in-law turned me on to something so easy, yet so comforting to make. Hope you enjoy!

Taco Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 sheets of puff pastry, cooked according to directions
  • 1½ lb ground chuck, cooked and fat removed
  • 1 whole onion, chopped
  • 1 whole jalapeno pepper, diced (seeds removed if you do not want it spicy)
  • ½ tbsp salt, to taste
  • 2 tbsp taco seasoning
  • 1 tsp cumin powder
  • ½ tsp cracked black pepper
  • 1 cup of cooked corn kernels
  • 1 cup of your favorite salsa (I used a blend)
  • 3 cups colby jack cheese, shredded
  • 2 cups Doritos, crumbled
  • black olives, optional
  • sour cream, optional
  • shredded lettuce, optional
  • additional jalapenos, optional
  • lime wedges, optional
  • hot sauce, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Once heated, add in your ground chuck, and cook until browned. Strain and discard the fat.
  2. Return the ground chuck back to the heat, and toss in the onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove them from the heat, and prepare your taco pie.
  3. Preheat your oven to 350 degrees.
  4. To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom.
  5. Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until the cheese is nice and melted. Once melted, remove and top with the remaining puff pastry sheet, and then back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.
  6. Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want.
  7. Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.

 

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Fried Pizza Dough

There is a pizza place near where we live that we have been ordering from lately. It’s called Pizzeria Scotty, and it is probably our favorite pizza place, at this time. As I often make my own pizzas, yes there are days where I’m pinched for time, I will go ahead and place an order. Not too long ago we tried one of their appetizers. It was their deep fried garlic bread sticks. My first bite into these things, as well as everyone around the table, was as though we just entered heaven. Lightly fried with a garlic butter sauce, along with some romano cheese, we could have simply ate those for dinner. It was now for me to recreate these awesome snacks, and I believe I hit it right on the head. As my kids and I sat around the first batch that came out, we simply giggled because we nailed it. No more ordering those anymore.

Fried Pizza Dough with Garlic Butter

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough
  • 1/2 cup of all purpose flour
  • 4 tbsp unsalted butter
  • 1/2 tbsp garlic powder
  • 1/2 cup of grated parmesan cheese
  • 2 cups of canola oil

Start by heating your oil on medium heat. You will want this to come up to about 350 degrees.

During this time, roll out your dough. Shower your cutting board with some of the flour, then layout your dough, and roll it out into about 1/2 inch thick. Using your bench scraper, or knife, but them into strips, then slice those strips in half. You could target about 3 to 4 inch strips.

Add the butter and garlic powder to a bowl. Melt in the microwave, or on a pot on the stove. Your call.

How to make fried pizza dough

Once the oil is heated, add in a handful of the dough strips, and cook for about 2-3 minutes or until they are a light golden brown. Once golden, remove with a slotted spoon and place on a paper lined plate to let any excess oil drain.

Brush some of the garlic butter onto the fried pizza dough, and shower with some of the parmesan cheese.

Repeat.

Go buy, or make some more pizza dough because these things are so addicting you will want to.

These are the perfect side dish to your pizza party. Garlicky, buttery, and just salty enough from the parmesan cheese. I know you will love these. I know we did, and sorry Pizzeria Scotty… I’m making my own from here on out. Hope you enjoy!

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Tahini Sauce

Not too long ago, I posted a recipe for a shawarma seasoning (that was really great), and I used it when making chicken shawarma, another recipe that I will be posting in the near future. To accompany the chicken shawarma, I made a batch of tahini sauce. If you have never had tahini sauce, oh man, it’s a must try. The ingredients are simple, but the impact it makes on sandwiches, or salads for that matter is amazing.

As my chicken shawarma had some hummus I had made a few days prior, I decided to do a final drizzle of tahini sauce to elevate the sandwich to another level.

The picture is not very exciting to say the least, but you can get a sense of what it looks like.

Tahini Sauce Recipe

Let’s get started.

Ingredients:

  • 1/2 cup of tahini paste, mixed
  • 2 cloves garlic, mashed
  • 1 lemon, juiced
  • 1/4 cup of lukewarm water, more if needed
  • 1/4 tsp salt, to taste

That’s it. You can add some minced fresh parsley if you want, but I wanted mine to be a bit cleaner in a sense.

Basically add everything to a mixing bowl, and stir until everything is incorporated. The consistency should be that of a salad dressing, not too thick, and not too thin.

Tahini Sauce Recipe

The lemon and garlic are perfectly balanced by the tahini paste. Did I mention how much I love tahini sauce? Again, this tahini sauce goes great on salads, sandwiches, or heck even a quick dip for pita chips. Hope you enjoy!

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