Starting extended Induction...and recipe question?

[SuperDork]

Hey!
Since I've been doing good on Induction and all and I'm past it now, I've decided to stay on it.
Now, I had this recipe idea and was wondering what anyone's thoughts or ideas on it might be. I love mozzerella sticks....so I was thinking...do you think it would work to maybe get some of the mozzerella cheese sticks or a chunk of mozzerella and cut it up into small peices...like half an inch, by half an inch and then somehow wrap it in some bacon and bake it maybe? Or pin the bacon around it and fry it? I'm just thinking about getting the bacon a little crispy on the outside and it acting as something to protect the cheese and let it get melty. I just thought that might be a good little snack or something to go with a salad, but I'm not 100% sure it'd work....

~Jen~

[boonie stomper]

Re: Starting extended Induction...and recipe question?

Sounds tasty - maybe coat a use cupcake papers & tin to hold them?

[mwalsh95]

Re: Starting extended Induction...and recipe question?

I have dipped either chunks of mozarella or use string cheese in egg and then in parmeson cheese. Do this twice then dip them in hot oil. Wait for them to brown and pull out before they bust out of the coating. They are really good!

[Isabeau]

Re: Starting extended Induction...and recipe question?

I use ground up pork rinds mixed with grated parmesan cheese as a 'breading' for things like mushrooms, zucchini, eggplant,etc. I bet that would work with the mozzerella too. Beat an egg in one bowl, have the ground pork rinds/parmesan cheese in another. Dip your pieces of mozzerella in the egg, then in the rinds, then deep fry. Not sure about the bacon though...try it!

[Vampyre]

Re: Starting extended Induction...and recipe question?

If it doesn't work, you can fry the bacon, put the cheese on top, and then microwave it so you have melted cheese on bacon. One of my favorite snacks is pepperoni with cheese melted on in the microwave. The pepperoni gets crisp on the edges. Yum!