Italian Breadsticks

We’ve been trying to perfect our breadsticks approach for years. It’s sad to admit that. But something always went weird. Heck, they’re just breadsticks, I know! Well, no more. These Italian breadsticks are absolutely fantastic. We made them on our wood pizza oven, but you can make them just as easily and just as good in your oven. They’re light and fluffy, very tasty and perfect for dipping in warmed marinara sauce.

Italian Breadsticks

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks. We’ve discovered a frozen dough, Tiseo’s, at our local grocery store that is perfect for breadsticks. And pizza. You can’t beat the final product. It’s just great!

Italian Breadsticks

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks.
Course Bread
Cuisine American
Prep Time 13 hours 15 minutes
Cook Time 15 minutes
Servings 8
Calories 240kcal
Author Mike

Ingredients

Instructions

  • Remove the dough from the freezer and place in the fridge over night to thaw.
  • One hour before you plan on making the breadsticks remove the dough from the fridge and place on your countertop to come to room temperature.
  • Preheat your oven to 425 F.
  • Lightly flour a flat work surface, such as a countertop.
  • Lightly oil your pizza pan. Sprinkle with cornmeal.
  • Remove the dough from its packaging and, using your palms or a rolling pin, form into a round that is roughly the size of your pizza pan. Try to not overwork the dough. Transfer dough to the pan.
  • In a small pan over low heat, melt the butter. Stir in the garlic powder and Italian seasoning. Brush over the dough. Remember, edge-to-edge is our pledge so get it all around!
  • Cover the dough with the cheese, again getting it everywhere!
  • Bake the dough for 12-15 minutes or until golden brown and lightly crispy. If desired, turn the broiler on for 1 minute to further brown the top.
  • Remove from oven. Transfer to a cutting board and cut into sticks.
  • Serve with warmed marinara sauce for dipping.

Nutrition

Calories: 240kcal | Carbohydrates: 28g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

Nutritional values are approximate.

Buffalo Shrimp

I have what can easily be described as an addiction to Buffalo wings and anything with Buffalo wing sauce in the ingredients. So it came as no surprise that I devoured these Buffalo shrimp. I made them on the grill, which was about as easy to do as possible, but you can also make them in the oven. The shrimp soak up the fantastic sauce in no time. I loved them, and definitely should’ve made more!

Buffalo Shrimp

I used a nice medium Buffalo wing sauce when I made these shrimp. I love the flavor of shrimp, and didn’t want some mouth-blisteringly-hot sauce burying that great taste. I could easily see making a mix of medium and mild for appetizers for a get-together. The shrimp only take a few minutes to cook so you can satisfy a crowd in no time at all. Serving them with blue cheese or ranch dressing is optional, in my opinion. They’re great by themselves!

Oh, don’t forget that the oyster shells are super hot when taken off the grill. You might want to let your guests know to not handle them for at least a few minutes. They do cool off relatively quickly.

Buffalo Shrimp

These spicy shrimp are sure to disappear in no time!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 5kcal
Author Mike

Ingredients

Instructions

  • Place the shrimp in a bowl.
  • Combine the spices and sprinkle over the shrimp. Toss to coat.
  • Place shrimp in the oyster shells. Add enough Buffalo sauce to almost fill the shells.
  • Cook the shrimp (see below). Warning: The sauce will be very hot as will the shells, so be careful handing them after they are cooked.
  • Serve with blue cheese dressing for dipping if desired.

In the oven

  • Bake at 350 F for 10 minutes or until the shrimp are no longer translucent and the sauce is hot and bubbly.

On the grill

  • Cook over medium heat for 10 minutes or until the shrimp are no longer translucent and the sauce is hot and bubbly.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

Chili Cheese Fries

I had bar food on my brain. Not sure how it got there but I was dreaming of potato skins, nachos, sliders… and chili cheese fries. Nothing beats chili on a cold day, sure… but put it over crispy fries and top it with a creamy, ooey-gooey cheese sauce, and well… Hey, it’s bar food time!

Chili Cheese Fries

You could keep going with the toppings on chili cheese fries. Yeah, throw some sliced jalapenos on there, sure. Some sour cream? Yeah. Whatever you want, it can go on there because there aren’t any rules when it comes to bar food. I know because I’ve eaten my share of bar food.

Chili Cheese Fries

Nothing beats chili on a cold day
Course Appetizer or Main
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 199kcal

Ingredients

For the fries

  • 26 ounce frozen French fries
  • 4 cups chili I made a batch of Carrol Shelby's chili, but you can use your own recipe or even canned chili, whichever you prefer
  • other toppings optional, consider adding sliced jalapenos, sour cream, whatever you like!

For the cheese sauce

Instructions

For the fries

  • Prepare the fries per package instructions. Meanwhile make the cheese sauce (below).
  • Serve fries topped with chili, cheese sauce and whatever favorite toppings you prefer.

For the cheese sauce

  • Melt the butter in a medium skillet over medium-low heat.
  • Whisk in the flour and cook for 2 minutes, whisking constantly.
  • Add the garlic powder, onion powder and chili powder and whisk to combine.
  • While whisking, slowly add in the milk. Let the sauce come to a simmer and stir to thicken.
  • Reduce heat to low and stir in the cheese until smooth, creamy and melted. If the sauce gets too thick stir in a bit more milk.

Nutrition

Calories: 199kcal | Carbohydrates: 14g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 433mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 144mg | Calcium: 283mg | Iron: 1mg

Nutritional values are approximate.