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RECIPE: Mozzarella Sticks for BC Living

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Mozzarella Sticks
”From Scratch” for BC Living
February 2024
 
Forget flavourless frozen snacks from the grocery store, these homemade mozzarella sticks are sure to level up your game day snack platter. 
 
You can deep-fry, bake, or air-fry these (my choice), and they pair perfectly with a homemade marinara sauce and some fresh parsley. 
 
 
INGREDIENTS: 
 
- low-moisture mozzarella cheese (if you want, you can use string cheese, cut in half) 
- 2 eggs 
- ½ cup bread crumbs (regular) 
- ½ cup panko bread crumbs 
- ¼ cup all-purpose flour 
- ½ tsp garlic powder 
- ½ tsp onion powder 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ tsp salt 
- ½ tsp pepper 
 
- vegetable oil for coating 
- marinara sauce for dipping 
- parsley for garnish 
 
 
INSTRUCTIONS: 
 
Line a baking sheet or tray (that will fit in your freezer) with parchment paper and set to the side. 
 
Gather three medium-sized bowls. In one bowl, crack the eggs and add 2 tsp of water, and whisk together. 
In the second bowl add the regular and panko breadcrumbs and mix until combined. 
Finally in the third bowl, add the flour together with the garlic and onion powder, oregano, thyme, and salt and pepper – mixing. 

I like to put my mozzarella in the freezer for about 10-15 minutes before cutting it, as it makes it a lot easier. You’ll want to slice them in about 3-inch-long sticks, that are also about ½ an inch to ¾ inch wide. 
 
You’re going to follow the pattern of dipping the cheese in the egg, then the flour, into the egg for a second time, and finally the breadcrumbs. 
 
Be sure to press down into the breadcrumbs to help them stick as much as possible. 
 
When coated, place on the prepared baking sheet with parchment paper, and repeat with the mozzarella, until you’ve made your desired amount, or run out of breadcrumbs. 
 
Place the sticks in the freezer for at least one hour. Freezing the cheese means that the coating will cook evenly with the cheese melting. 
 
At this stage with the sticks frozen, you can also place them in an airtight container to store until ready to make. 
 
If using an air fryer to cook, preheat to 390F. 
 
Spray the sticks with cooking spray or use a brush to place oil on them. 
 
Test on stick by cooking for 4-5 minutes, rotating and watching closely to see how long it takes to brown, before making as many batches as you’d like. 
 
Place on serving dish, sprinkle with parsley, and serve with a marinara sauce on the side. 
 
[Note: If you’re frying in oil, bring vegetable oil to 350F, and cook sticks for approx. 2 minutes, and drain on paper towels. If baking heat to 450F and bake for approx. 8 minutes. You may want to make a test with either method first to be sure, as ovens can all be different.]

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RECIPE: Salmon Chowder with Organic Ocean Seafood

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Salmon Chowder with Organic Ocean Seafood
 
This chowder is hearty, filled with flavor from a wide variety of spices, and balanced so it’s not fishy at all. 
 
You can prep a lot of this soup the day before you want to serve it, and on the day of, add in the potatoes and salmon, so they don’t get overcooked or mushy. 

 

Ingredients: 
 
- (optional) 8 strips of bacon 
- 2 celery stalks, finely chopped 
- 2 carrots, finely chopped 
- 1 large onion, finely chopped 
- 4 (or more) garlic cloves, miced 
- approx. 1 lb. of potatoes, chopped into cubes (I used mini-potatoes cut in half or quarters) 
- 1 (200ml) can of corn, or frozen 
- 2-4 tbsp butter 
- (optional) red pepper flakes 
- ¼ cup dry white wine 
- ¼ cup flour 
- ½ tsp dried basil 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ to 1 tsp dried dill 
- ½ tsp fresh ground pepper 
- 2 or 3 bay leaves 
- salt (to taste) 
- 4 cups of chicken broth (or sub in some seafood stock) 
- 2 cups cream or half and half 
- ½ tsp corn starch 
- 2 medium sized Organic Ocean salmon filets (1 to 1.5 lbs.) 
- fresh dill for garnish (or thyme) 
- optional garnish includes green onions, chives, jalapenos, crumbled bacon or oyster crackers 
 
Instructions: 
 
If including the bacon, cook in your preferred method until it is brown and extra crispy. Drain on paper towels, keep grease to cook vegetables in. 
 
In a heavy bottom pot, or a Dutch oven, heat 2 tbsp of butter and the grease (if using, if not, add 2 more tablespoons of butter). 
Add in the onion and cook for one minute, then add the celery, carrots and garlic, as well as the red pepper flakes if desired. 

Cook for 5 to 6 minutes, or until the vegetables are softened, add the ¼ cup of flour and cook for an additional minute, and then deglaze with the white wine. 
 
Add the stock, the corn, half of the bacon, the dried basil, oregano, thyme, dill, pepper and bay leaves. 
If you are making the soup ahead of time, stop here until you are ready to continue. 
 
Add in the potatoes, and bring the soup to a boil, and then turn down to a simmer, cooking the potatoes for about 15 minutes. 

While this is happening, remove the skin from the salmon and cut it into 1-inch pieces/chunks. 
 
In a small bowl, place the tsp of corn starch with some of the cream, and whisk until no lumps remain. 
When the potatoes are cooked, add in the corn starch mixture as well as the rest of the cream and stir to combine, then add in the salmon. 
 

Let the salmon cook for 5 minutes on simmer, and check to see if more time is needed. 
 
Remove the bay leaves, and taste for seasoning, adding salt and pepper as needed, as well as any other spices. 
 
Plate in shallow soup bowls, and top with your desired topping of choice! 
 
The soup should keep for a few days in the fridge, but it is best fresh. Make sure to reheat it on low and do not bring to a boil. 

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