Paleo Mozzarella sticks + Goat Cheese Bacon Jalapeno poppers! (Gluten/Grain/Egg Free)
Fall is just around the corner and with that comes SNACKS ON THE COUCH while watching all the tv! :) I have to easy aps for you today! Both are paleo, and the Goat Cheese Bacon Jalaepno Poppers happen to be keto too!
Goat Cheese Bacon Jalapeno poppers!
I personally don't really care about football..BUT I DO care about snacks, which go quite nicely with football, or anything really.These guys are a little different than the traditional recipe-- I used goat cheese instead of cream cheese and kicked that up with some spices, and topped it all off by wrapping them in bacon. They turned out so fantastic and you cant beat how super easy they are to make!
6 jalapenos, halved and then sliced into two quarters.
4 oz pack of goat cheese
2 Tablespoon finely chopped green onion
1 teaspoon garlic powder
6 strips of bacon, cut in half
Preheat oven to 400 degrees
Prepare your jalapeños by halving them and removing the seeds and then slicing in half once more so that each jalapeno is left with 4 mini “boat” pieces and set aside. (You may want to use gloves for this since fresh jalapeno juice can sting your skin!)
In a small bowl, mix together the goat cheese, minced green onion and garlic powder. Stuff each pepper piece with the goat cheese mixture (about a teaspoon, but will vary depending on the size of the pepper), and then wrap in bacon. It's important to make sure the bacon wraps over the peppers really well, to prevent them from splitting when they're in the oven. Just make sure they overlap over the pepper when you wrap them.
Put the jalapeno halves on a baking sheet and put in the oven until the bacon is cooked and crispy! About 13-15 minutes or until bacon is perfectly cooked. Serve that day or store in the fridge in a container or bag for up t0 4 days.
Instead of using goat cheese, feel free to use any other kind of soft cheese you prefer. You can use cream cheese or vegan cream cheese- both will taste great!
Grain Free Mozzarella Sticks
Oh how I love mozzarella sticks! I never bothered making them however because I’m allergic to eggs and I always assumed there would be no way to make them successfully without. I was thrilled to learn that I was totally wrong. So below you will find 3 options for battering the cheese so that it sticks to the delicious breading. Pick whichever option works best for your dietary needs!
You’ll need: 14 cheese sticks-cut in half.
Oil for frying (Coconut oil recommended)
Batter option #1 (Eggs)
Whisk two eggs in a small bowl. Set aside.
Batter option #2 (Starch Slurry)
In a sauce pan whisk together 1 cup of milk (dairy or nondairy) and 1 Tbsp of Starch of choice (Arrowroot, Tapioca or Potato Starch) Heat over medium heat until it becomes the thickness of a pudding. If it is thicker than this- add a little more milk to thin it out. Pour into a small bowl and set aside.
Batter option #3 (Buttermilk)
½ Cup of Buttermilk in a small bowl. Set aside.
Dredging/ Breading Flour Mix:
1 ½ cups of Blanched Almond Flour or Cashew Flour
½ cup of Starch (Arrowroot, Tapioca or Potato Starch)
1 ¾ Tsp. Garlic Powder
1 Tsp. Sea Salt
1 Tbsp Dried Parsley or Fresh Minced
¼ Tsp. Cayenne Powder
1 ½ Tsp. Black Pepper.
Prepare the string cheese by cutting each piece in half once.
Select your batter option (#1, #2 or #3) Prepare and set aside.
Make the Dredging/Breading mix! Mixing all ingredients together thoroughly in a bowl.
Dip the cheese in the wet batter then into the breading mix! Coat really well and then place on a baking sheet. After you have gotten through all of them- if using the egg or buttermilk option place each cheese stick into the wet liquid again and then a second time in the breading. This will make the breading nice and thick! If you used the starch slurry dont dip it a second time in the slurry just cover them a second time in the breading- the will pick up more flour and get thicker!
Place the covered cheese sticks in the freezer for 1-2 hours.
Fill a frying pan with an inch or two of oil of choice- heat on medium high for 8-10 minutes. Then turn heat down to medium and fry a few cheese sticks at a time until golden turning them around in the oil a few times with a fork. They will only need maybe a minute.If they start leaking cheese remove them from the oil right away. Place them on a paper towel to cool for a few minutes and then serve! Yields: 24 mozzarella sticks. Eat them within 3-4 days- popping them in the microwave very briefly just to warm up. If you want to freeze them- leave them in the freezer prior to frying for as long as you wish, then fry before eating.