This special snack is perfect for your favorite valentine, whether big or small. It's all the deliciousness of a traditional mozzarella stick with some added Nut Crumbs flavor.
1 c. of your favorite Nut Crumbs flavor (seriously...they are all delicious in this recipe) Use Spicy if you are going for the Valentine's Day red theme :)
1/4 c. milk (almond milk works as well)
mozzarella cheese ( the harder kind...doesn't melt as fast)
heart shaped cookie cutter (or some serious knife skills!)
Start by cutting our your mozzarella into heart shapes. Once cut, stick into the freezer for 10-15 minutes. This step is super important, as it will help the cheese hold its shape during the cooking process.
In a small bowl, whisk together the milk and eggs. Pour Nut Crumbs on a small plate. Take the cheese hearts out of the freezer and dunk in the milk mixture, then coat in Nut Crumbs on each side.
Heat oven to 400 degrees and place "breaded" hearts on a baking sheet.
Now here's where it gets tricky! Every oven is different, and some are hotter than others. You MUST do a tester on this one, because if you cook for too long (like we did) your hearts will end up like this...
So test one...we recommend cooking for only 5 minutes...enough to make the cheese soft, but not totally melt them. Worth noting...even the totally ruined ones taste yummy, but they don't accomplish the look we're going for here :)
Once tested, throw the whole batch in there and serve with your favorite marinara. Enjoy!
We’ve been traveling and couldn’t find a proper nonstick pan where we’re staying (and trying to cook coated shrimp in a regular pan is a battle we weren’t willing to fight) so we cooked these bad boys in the oven. It actually is way easier and ended up being just as tasty! Dip the shrimp (by holding the tails) in an egg and milk mixture (whisked together), dredge in Coconut Curry Nut Crumbs and place on a baking sheet. We lined our baking sheet with foil (for easy clean up) and rubbed it with olive oil so the shrimp won’t stick! We melted some butter and olive oil and drizzled over the shrimp then baked in a 425 degrees oven for about 15 minutes. For the rice...use coconut milk instead of water following regular instructions on rice packaging. Cook for the allotted time without lifting the lid! Add crushed pecans, butter, coconut flakes, and some salt and pepper once cooked. Enjoy!
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