Cheese Crisps - A Fun Quick Baked Snack

By
Steve and I headed to Hilo for the Valentine's Day weekend and stayed at a unique Bed and Breakfast in downtown Hilo run by two locals, Penny and Tip. As we sat in their tin roof covered courtyard playing the ukelele and talking story, Penny offered us a glass jar filled with cheese crisps she had baked. Steve lit up because he loves cheese crackers. Penny told us how easy they were to make. They were quite good!

And so upon arriving back in Honolulu we baked these delicious treats with the three types of cheeses we had in the refrigerator: shredded Parmesan, shredded cheddar and shredded Monterey Jack. 

Sidebar: Ok...so we said we would cut back on dairy and yes we have replaced yogurt and milk, but you can see we are still hitting the cheese hard 😅

Take whatever medium to hard cheeses that you have in the refrigerator, mix them together in a small bowl, add seeds of your choice and you are done with your mixture and ready to bake. We added a small handful of four types of seeds: pumpkin, sunflower, black chia and hemp. Mix that all up together, then on a cookie sheet lined with parchment paper drop about one tablespoon of mixture with space in between each clump. These will spread out thinly in the oven. Preheat the oven to 400 degrees and bake for 8 minutes. Watch them closely - you want them browned but not burnt. A quick and easy treat for those cheese loving folks out there.

This is an easy recipe!  15 minutes including clean up.  I imagine kids would love these, but since we are empty-nesters, we get to eat them up ourselves. 😋


Comments

Post a Comment

Popular posts from this blog

Puerto Rican Sunday Bean and Rice Wraps

By
Image
Eating healthy is hard, but it's a lot better when you can make healthy Hispanic food. If you're only feeding one or two, this is a great recipe to make on a Sunday afternoon so you can put a few wraps in the freezer for lunches too. Super simple: Ingredients: - 1 can black beans (seasoned or unseasoned) - 2 cups of rice - 8 corn tortillas (8") - 1/4 cup cilantro (fresh ideally or dried) - 1/2 cup Red or green salsa - 1/2 cup yogurt (we're using cashew-milk yogurt right now) - 1 cup shredded cheese (optional) - Seasonings for beans (ideally sofrito) Steps: Cook rice while preparing other ingredients Cook beans with plenty seasonings (we use sofrito, which makes it officially Puerto Rican) Wash cilantro and break into small pieces When rice is done transfer to bowl and mix in the cilantro Microwave tortillas wrapped in wet paper towel on high for 45 seconds Mix salsa with yogurt in a small bowl Lay tortillas flat on countertop Fill each tortil
Read more

“Eat food. Not too much. Mostly plants.”

By
Image
Chris and I have been interested in eating healthy for many years. I gave up meat for two years while I was teaching middle school, and it was a great experience, but it didn’t stick. And I wasn’t eating especially healthy vegetarian, with lots of sweet cereal and Taco Bell black-bean and cilantro rice burritos. Chris has also been searching for solutions to her serious stomach issues and first eliminated meat from her diet a few years ago before her celiac diagnosis. Along the way, there were a few books that I read that made an impact on me. The first was Michael Pollan’s book “The Omnivore’s Dilemma” followed by “In Defense of Food.” Both books challenged the diet culture all around us as well shedding light on the marketing machine that drives a lot of how we feel about what we eat and ultimately what we actually eat. A lot of what Pollan has to say can be found in a really interesting article he published in the New York Times back in 2007. I also read a book called “Grain Brain”
Read more