Appetizer » Living Lou

Jalapeno Cheddar Breadsticks

Frozen puff pastry is a life saver. I don’t like to use frozen, pre-made ingredients often, but when it comes to puff pastry, I’ll make an exception. I try to always keep a box in the freezer, because I can almost guarantee that there will be a time when you forget you need an appetizer for a dinner or barbecue you’re hosting. Trust me, it will save your life, not to mention reputation. Ha! Just kidding, nobody really cares if you have an appetizer, but it’s fun to play Martha Stewart every now and then. Plus, because these Jalapeno Cheddar Breadsticks are so easy, you might love them even more than your guests.

I’ve made many of these bread sticks before and they are one of the easiest (and most loved) appetizers you can make. It’s amazing the way puff pastry can transform ingredients. If you’re looking for some other options to make, give my Olive and Mozzarella Breadsticks a try. You know what would be even more fun? If you made the Jalapeno Cheddar Breadsticks and Olive Mozzarella Breadsticks at the same time and had options for your guests. This is why they pay me the big(!) bucks my friends.

Jalapeno Cheddar Breadsticks
Recipe by Lou

Ingredients

2 sheets frozen puff pastry, thawed
1 egg + 1 tbsp water, whisked
1 cup shredded cheddar cheese
2 jalapenos, seeded and finely diced
4 cloves garlic, diced
1 tsp pepper
1/4 tsp salt

Directions

Preheat oven to 400.

On a lightly floured surface roll out both pieces of puff pastry and brush with egg wash.

In a medium bowl, mix together cheese, jalapenos, garlic, pepper and salt.

Leaving a 1/2 inch border, sprinkle one sheet of puff pastry with cheese mixture.

Place the second sheet of puff pastry on top of the first sheet. Pressing around the edges to seal.

Using a knife or a pizza cutter cut the sheets into 24 thin strips. Picking up by each end, twist the breadsticks and place on an ungreased baking sheet. Be sure to press down the ends of the dough onto the cookie sheet so that the breadsticks keep their shape.

Repeat with remaining dough and bake in the oven for 10-12 minutes.

Give these Jalapeno Cheddar Breadsticks a try at your next dinner party.

- Lou

Crispy Baked Chicken Wings

I have so many thoughts rushing through my head right now that coming up with a coherent sentence is proving to be a huge challenge. But I want to write about these Crunchy Baked Chicken Wings and how good they are. And how they are healthier than your favourite fried chicken wings. And how they are so easy. But it would be nice if I could put that all in a fluffy, beautiful, compound sentences. Maybe I could even throw a few metaphors and similes in there…

Hmm, not today, my friends.

I have a serious addiction to chicken wings. Which you will know if you’ve been reading Living Lou for a while, I’ve shared recipes for Baked Buffalo Chicken Wings and my all time favourite, Living Lou’s Chicken Wings. I knew that the next type of chicken wing I wanted to was a crispy, baked chicken wing that’s healthier than the deep friend variety. I turned to corn starch to create the crunch and a couple of favourite spices – chili powder and cumin – to create a unique chicken wing.This recipe is simple and I have a feeling that kids and adults alike will go crazy for these wings.

Crispy Baked Chicken Wings (serves 4-6)
Recipe by Lou

Ingredients

2 1/2 lbs chicken wings
4 tbsp corn starch
2 tbsp brown sugar
2 tsp salt
2 tbsp chili powder
1 tsp garlic powder

Directions

Preheat oven to 350. Prepare a baking dish with a piece of tinfoil.

Combine corn starch, brown sugar, salt, chili powder and garlic powder in a large bowl. Toss with the chicken wings. Allow to sit for 10 minutes, allowing the spice mixture to absorb into the wings. Toss again, letting to sit another 5 minutes or until most of the spice mixture has been absorbed into the chicken.

Place wings on the baking sheet and bake for 20 minutes.

Remove from oven and flip over. Cook for another 20 minutes.

Chicken wings are a great way to make something different and delicious for dinner and these Crispy Baked Chicken Wings taste like they’ve been fried without all that added fat.

You see, as much as I love all chicken wings, I have a soft spot in my heart for the crunchy, friend, unhealthy variety…which is not something I want to be eating too often. I set out to create a healthier, alternative and I think I’ve hit the jackpot.

Avocado Feta Dip

While people go nuts over the Superbowl in February, I prefer The Oscars. It’s a time to look back and celebrate a great year of film. I usually love to throw an Oscar Party and last year I shared my menu leading up to the big day. Unfortunately, this year I have a bunch of midterms and papers due which means I will be watching the Oscars from my couch, in sweat pants, going over flashcards during commercial breaks. Does it get any more glamorous?

Instead of a delicious spread like last year, my snack of choice is this healthy Avocado Feta Dip. Midterms means stress, and stress can also mean eating. A lot. When I have this dip in my fridge and some carrot sticks and celery, I’m not worried about the midnight snacking because it’s not like I’m eating a whole row of Oreos… This dip is delicious, my whole family devoured it within seconds and I had to make another batch for tonight. It would also make a great after school snack for kids, just leave out the jalapeno. You can serve it the way I have in the photo above, with some celery, carrot sicks and crackers. It would go really well with red peppers also. Yum.

Avocado Feta Dip
Recipe by Lou

Ingredients

2 avocados
3/4 cup diced or crumbled feta
1/4 cup chopped onion
2 cloves garlic
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and cut into 1 inch pieces
2 1/2 tbsp lemon juice
2 tbsp olive oil

Directions

In a food processor, pulse avocado, feta, onion, garlic, cilantro and jalapeno.

Scrape down the sides of the bowl, add lemon and olive oil. Pulse again until smooth.

This Avocado Feta Dip is so easy and healthy, I can foresee this dip having a constant presence in my fridge from now on.

- Lou

5 Ingredient Guacamole

I am obsessed with 5 Ingredient Recipes. And I’m obsessed with avocados, so this 5 Ingredient Guacamole is a natural progression.

Avocados on toast, avocado salad, avocado tossed with a little soya sauce, I could go on and on. While all of those preparations are divine, my favourite way to eat avocado is in its simplest form; plain and scooped right out of the peel with a spoon. People think I’m a little weird because I will literally just bring an avocado to class and eat it straight out of its peel. Sue me!

It’s kind of like the way I like to eat guacamole; made with just a few ingredients to really allow that avocado to shine. Plus it’s way easier and faster. A little onion, garlic and lemon go a long way. And please, don’t skimp on the salt, it’s one of avocados one true loves.

If you’re not really feeling making an extravagant, time consuming Super Bowl party this year (because let’s face it maybe you want to actually enjoy the game (Beyonce half time show) too?) this 5 Ingredient Guacamole is so simple and it will please the crowd. They’ll never know how easy it was.

5 Ingredient Guacamole (serves 4-6)
Recipe by Lou

Ingredients

3 avocados, peeled, pitted and smashed
1/4 cup chopped white or yellow onion, chopped
1 tbsp lemon juice
2 cloves garlic, crushed
coarse salt to taste

Directions

In a bowl, combine avocados, onion, lemon juice and garlic. Season with salt and mix to combine. Serve with your favourite chips.

If you are a fan of a simple, flavorful guacamole (and are in the camp of “what the heck are tomatoes doing in my guac!“) then this is the recipe for you. It couldn’t be easier or faster than this, my friends.

Zucchini Fritters

Zucchini is everywhere right now, but after looking at hundreds of recipes online on other blogs, I realized that I’m really lacking in zucchini recipes on here. Gasp! But don’t worry, I’ve got you covered. I’ve got a couple of zucchini recipes up my sleeve for those of you with bountiful zucchini growing in your garden or for those of you like me, who just really like zucchini. Zucchini Fritters are a pretty typical way to enjoy zucchini, I wanted to make mine a little different and I added fresh basil which compliments the zucchini wonderfully.

There aren’t many foods, other than the holy trifecta of bacon, eggs and toast, and we can’t forget pizza that you can eat for dinner and breakfast, but you can add these Zucchini Fritters to that list. I feel like these would even make a good packed lunch because they taste amazing when they’re cold. I like to eat mine with a little ketchup mixed with sriracha – it’s so good.

Zucchini Fritters (makes 6)
Recipe by Lou

Ingredients

1 small onion, shredded
2 zucchini, shredded
1 tbsp minced fresh chives
1 tbsp minced fresh basil
1 egg
2 tbsp plain yogurt
2 tbsp corn starch
1/4 cup all purpose flour
1/4 tsp garlic powder
1 + 1/4 tsp salt
Oil for frying

Directions

In a colander lined with paper towels, place zucchini with 1 tsp of salt. Allow to sit for 10 minutes. After 10 minutes, using more paper towel if necessary, squeeze out as much liquid from the zucchini as possible.

Combine zucchini with remaining ingredients in a large bowl.

Cover the pan with oil, heat over medium-high heat. Using an ice cream scoop, drop one scoop per fritter into the hot oil. Cook for 2-3 minutes per side. If you find that the fritters are cooking too quickly, turn the heat down to medium and continue frying.

If you’re looking for more ways to use up your zucchini, try my Stuffed Mushrooms.

- Lou