MANGO ON A STICK
Steps:
- Holding the mango vertically, stem end down, push chopsticks carefully but firmly upward right into the pit or as close to the pit as possible. Peel the mango, using the chopsticks to sturdy your grip. Working from bottom to top starting at the mango's midpoint; make 3 cuts into the flesh at a slight downward angle almost to the pit, being careful to keep the petals attached to the pit at their base. Gently bend each cut-away from the pit as if opening a petal. Rotate the mango about 60 degrees. Repeat process until the entire mango has been cut to look like a flower. Repeat with remaining mangos. Squeeze lime juice over mangoes and sprinkle with equal amounts chili powder and salt before serving.
CHILI CHEESE MEATBALL CORNDOG
What's better than a meatball on spaghetti? Meatballs on a stick, dipped in corn batter and fried in oil.
Provided by Food.com
Categories Meatballs
Time 55m
Yield 8 sticks
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a large heavy pot to 350 degrees F. Line a baking sheet with parchment paper. Line a large plate with paper towels; set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onions and garlic until soft and translucent, about 5 minutes. Stir in chili powder, tomato paste, worcestershire sauce, ketchup and hot sauce. Remove from heat and let cool to room temperature.
- In a large bowl, mix to combine ground beef, cheddar cheese, egg, breadcrumbs, cooled onion mixture, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Form into 2-inch meatballs. Arrange meatballs on parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool slightly.
- Thread 3 meatballs on to the end of 8-10 skewers, stacking them directly next to each other so that they touch.
- In a medium bowl, whisk to combine cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. In a separate small bowl, whisk to combine buttermilk and 2 eggs. Pour buttermilk into dry mixture and stir until just combined.
- Working in batches, dip the meatball skewers into the batter, coating completely, then fry until golden and cooked through, about 2-3 minutes per side. Drain on a towel lined plate.
- Serve meatball corndogs with a side of sour cream and sprinkle over 1/2 cup shredded cheddar cheese and sliced scallions.
Nutrition Facts : Calories 2300.9, Fat 237.6, SaturatedFat 23.8, Cholesterol 124.4, Sodium 627.2, Carbohydrate 28.8, Fiber 2.2, Sugar 6, Protein 20.7
CHILI ON A STICK
Number Of Ingredients 14
Steps:
- Trim the steaks of all fat and sinewy material, then pat dry with paper towels. In a glass bowl or resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, onion, cilantro, garlic, chili powder, salt, and black pepper. Stir, then add the steaks. Place the marinating steaks in the refrigerator, covered or sealed, for 2-4 hours. When the first hour is up, put the mesquite wood chips in a pail of water, and prepare the vegetables for the skewers. Wearing rubber gloves, cut off the tops of the jalapeños and core and seed them. Cut them in half lengthwise. Trim the tops and bottoms of the onions, leaving about 3 inches of green tops. Drain the meat, cut it up into 1- to 2-inch chunks, and alternate the meat, onion, jalapeños, and tomatoes on the skewers. Begin and end with the meat to secure the stringer. For a propane barbecue: Drain the wood chips and place them in a wood box. Set it on one side of the coal grate. Preheat the unit for 10 minutes, then turn down to medium-high heat. For charcoal: Start 40 charcoal briquettes on one side of the grill, wait 25 minutes, then spread them out in a single layer, leaving room in the middle to nestle the wood box among the coals. Place the kabobs over the hot coals, and not directly over the wood chips. Cover the grill and cook 8-10 minutes, basting often and turning once. Serve with lots of chips and Mexican beer in well-chilled glasses.
Nutrition Facts : Nutritional Facts Serves
FRUIT ON A STICK
My family loves this fun finger food with its smooth, creamy dip. -Faye Hintz, Springfield, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen (1-1/2 cups dip).
Number Of Ingredients 6
Steps:
- Mix cream cheese, marshmallow creme and milk until smooth. Thread fruit onto 12 skewers. Serve with dip.
Nutrition Facts : Calories 149 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED MEXICAN CHIPS ON A STICK
Forget about ripping open a bag of potato chips and make your own healthier baked potato chips on a stick. These chips have a subtle Mexican flavor, but get creative and use different seasonings that you like. Once you get used to threading the potato spirals onto skewers, these are not only fun, but easy!
Provided by lutzflcat
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 32m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
- Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
- Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
- Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.6 g, Protein 1.4 g, Sodium 206.1 mg, Sugar 0.7 g
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