KETO MOZZARELLA CHEESE STICKS

The cheese blanket makes its return yet again to satisfy those taste bud brains.

This time, I’m not getting cozy with a cheese comforter of flavor, but rather, rolling the cheese up like a sleeping bag and packing it into all sorts of delicious carb free awesomeness. But how? This recipe is so easy you’ll be buying extra cheese just to have some leftover for those nights you really want to get crazy. If you’ve made the other cheese blanket inspired recipes that I’ve put out, this one is a bit different.

Rather than evenly distribute the cheese and frying it on medium to create a “tortilla” like vessel, this cheese blanket requires you to fry the bottom fast, and keep the top and center of the blanket gooey. That’s how I was able to get a crispy exterior and that classic silky center that we all love about a mozzarella stick. The truth is, it’s just fried cheese, but if you do decide to make it, you’ll be singing “we are the champions” with your cheese sleeping bags all the way to the top of the mountain

INGREDIENTS
  • 2 cups shredded mozzarella cheese
  • 1-1/2 cups crushed tomatoes
  • 1/4 cup tomato paste
  • 1 tbsp soya sauce
  • 1 tbsp onion powder technically not keto friendly, feel free to omit those if you’re following the strict diet
  • 1 tbsp garlic powder technically not keto friendly, feel free to omit those if you’re following the strict diet
  • 1 tbsp oregano
INSTRUCTIONS
  • For the marinara sauce:
  • In a pot, heat 1 tablespoon of olive oil to medium high heat. Add tomato paste (careful it might splatter). Stir the tomato paste for one minute.
  • Add the crushed tomatoes, soy sauce, seasoning and stir. Reduce heat to low and simmer for 5 minutes. Remove from heat. When the sauce has reached room temperature, place in a small bowl.
  • For the cheese sticks
  • Add the mozzarella cheese to a non stick frying pan. Put the pan on high and begin frying the cheese.
  • Fry the cheese until the middle starts to bubble and the edges are browned. Make sure the cheese is still gooey in the center, and transfer it still in tact, to a cutting board lined with parchment paper.
  • Using a pizza cutter or a large chef’s knife, slice the cheese into 12 wedges. Roll each wedge into a cylinder starting with the point and resting them on a cutting board or plate, seam side down. Enjoy and dip!
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