Tag Archives: cheese

Cooking, recipes, snacks

Homemade goldfish crackers

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Homemade crackers are surprisingly easy. When I saw this recipe from Sheknows.com I just had to try it. I added a pinch of smoked paprika, which made for a deeper flavor. I happened to have a goldfish cookie cutter, so I wanted to see how homemade goldfish crackers would live up to store bought.

What came out of the oven was flakey, crunchy and downright cheesy.

Homemade goldfish crackers | recipe from Alaska Knit Nat

Homemade Goldfish Crackers

Adapted from a recipe by Sarah Crowder

Ingredients:

1/2 cup all-purpose flour

4 oz. cheddar cheese or mixture of cheddar and parmesan, grated on a micro plane or rasper

1/8th tsp smoked paprika

2 Tbs. butter, chilled and cut into small cubes

1/4 tsp. salt

2 Tbs. or so cold water

Homemade goldfish crackers | recipe from Alaska Knit Nat

Directions:

Add the flour, salt and paprika to a food processor and pulse till combined. Add the cheese and butter and pulse till just combined (it will look like crumbly flour). Turn on the processor and slowly add the water. Let the machine turn the dough into a ball. It should take less than a minute. If it doesn’t turn into a ball add a tiny bit more water. Remove ball, wrap in plastic wrap and refrigerate for 30 minutes.

Homemade goldfish crackers | recipe from Alaska Knit Nat

Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface till it’s pretty thin. Either cut into Cheez-it like squares, or use a decorative cookie cutter. Place on two parchment-lined cookie sheets, with a little space between each cracker. Bake about 15 minutes, till slightly puffy and beginning to brown.

Homemade goldfish crackers | recipe from Alaska Knit Nat

Homemade goldfish crackers | recipe from Alaska Knit Nat

Let cool completely and store in an airtight container.

Homemade goldfish crackers | recipe from Alaska Knit Nat

Cooking, mexican, recipes

Chicken Enchilada Roll-ups

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I am trying to pare down our cabinets and fridge contents. This takes a little creativity. Last night I made a list of all the cookable staples such as rice, beans, rotisserie chicken, can of tomatoes, lasagna noodles, cheese and so on.

I recall my friend Kelly telling me last week that she was making enchilada stuffed shells. Any time a recipe calls for stuffed shells I automatically switch to lasagna roll-ups. You don’t have to be as ginger with them and they are really easy to serve. Why not make enchilada roll-ups with lasagna noodles, leftover chicken, spinach, cheese and homemade enchilada sauce? Sounds good to me. It was!

Since I only had a can of tomatoes, I decided to make my own enchilada sauce using this fabulous recipe from DamnDelicious.net. I will never buy enchilada sauce again if I can help it. It was thick and bursting with flavor.

As for the roll-ups, I modeled my recipe from this one at Bevcooks.com. I tweaked it here and there, but I think this experiment may become a staple in our household. I was licking the plate!

Chicken Enchilada Roll-ups | Alaska Knit Nat

Chicken Enchilada Roll-ups

Serves six

Chicken Enchilada Roll-ups | Alaska Knit Nat

Ingredients:

1 large can of red enchilada sauce (or the equivalent of homemade)

1/2 bag frozen chopped spinach, thawed and squeezed of excess liquid

1 leftover rotisserie chicken, edible bits removed and chopped

1 can diced green chiles

3 chipotle chiles in adobo sauce, seeds removed and chopped fine

1 egg (I figure if I’m modeling it after lasagna, I might as well add an egg)

1 cup grated cheese blend (I used mozzarella and cheddar)

salt and pepper to taste

12 undercooked lasagna noodles

Chicken Enchilada Roll-ups | Alaska Knit Nat

Directions:

Preheat oven to 375 degrees. Coat the bottom of a casserole dish with a generous amount of enchilada sauce. While the lasagna noodles cook, combine the spinach, chicken bits, chiles, egg, salt and pepper and 1/2 cup of cheese. Mix it well. Spread a couple of tablespoons of the mix into each lasagna noodle. Roll up the noodle and place it seam down in the casserole. Repeat with rest of the noodles and filling. Top with remaining sauce and sprinkle liberally with grated cheese. Cover and bake for 30 minutes. Remove foil and bake another 10 minutes, if desired. Let sit 5 minutes before serving with chopped scallions, sour cream and avocado.

Chicken Enchilada Roll-ups | Alaska Knit Nat