Pan Fried Cajun Chickpeas You seriously must try these. Over the weekend I was introduced to these little gems. I was at a birthday party where a mom friend mentioned her addiction to “fried chickpeas”…hmmm…sounded good to me. When she told me how she made them I was instantly intrigued. Why haven’t I thought to do this myself? It’s so simple people…and these babies make the best snack, appetizer or even better, topping for a salad (which I experienced for lunch today – holy yum!). To prepare the chickpeas you lightly dust them in seasoned flour then saute them in a little bit of olive oil in a hot pan till they get nice and crispy. Thank you so much for sharing Juliet! Pan Fried Cajun Chickpeas A fun way to serve up chickpeas as a snack or salad topping! Ingredients 1 can chickpeas (I like to use Bush's Garbanzo Beans) 2-3 tsp flour 2-3 tsp Cajun seasoning 2-3 TB olive oil sea salt, to taste Instructions Rinse and dry chickpease on paper towel.
Christmas Jell-O Shots new! Christmas 2009 We’re on a roll after our Halloween Jell-O shot extravaganza. Egg-cellent Eggnog Whether you like it or not, eggnog is a holiday standby. Eggnog Gelatin Shots 1 packet Knox unflavored gelatin 1 cup water ¼ cup sugar 1 cup premade eggnog from the dairy case 1/2 cup Bourbon, Brandy, Rum, or a mixture of them Additional nutmeg (ground or freshly grated) if desired In a saucepan, sprinkle the gelatin over 1 cup cold water and let sit for a few minutes. Eggnog Pudding Shots 3 oz. pkg Jell-O Instant Vanilla Pudding Mix 1 cup cold milk 1/2 cup Bourbon, Brandy, Rum, or a mixture of them 8 oz. container Cool Whip, thawed ½ tsp Nutmeg, ground or fresh grated Whipped cream (optional) Combine milk and liquor. Jell-O Shots Just Like Grandma Used to Make These are based on an actual liquor shot called the Gingerbread Man, but we’ve added our own special touches. You may see a little bit of curdling caused by the Irish cream. Gingerbread Gelatin Shots Like an Arctic Blast in Your Mouth
Recipe for Bacon Cheese Dip at Life's Ambrosia Of all the things that will be on our Super Bowl Party table from the chicken wings to the hot dogs to the jalapeno bites, I must say that the thing I am looking forward too the most is the dips. I’ve said it before and I’ll say it again, I love dips. Whether creamy, spicy, hot or cold, you will generally find me standing directly in front of them with chip in hand ready to scoop up all of the goodness. I must warn you: this dip is thick.
cobbler baked in jars I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!). I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.) I used the blueberry cobbler recipe from Baking Illustrated. (Look! These are great for bake sales because the packing is an eye catcher. The recipe, with notes on actually making it in jars, is below. Seriously, the cornmeal added to the biscuit batter makes all the difference here. I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch. For each batch I used a 10-ounce package of frozen wild blueberries and, for the sake of economy, filled out the rest with locally grown (and gorgeous) frozen blueberries that are sold in 48-ounce bags. The scent of these baked goods right here is amazing. 1. 2. 3. 4.
Garlic and Rosemary Rub for Steaks This makes enough for two New York Strip steaks and comes from Weber's Real Grilling: Over 200 Original Recipes . The full recipe included a barbecue sauce as well but I never use a barbecue sauce on good steak! 3 garlic cloves 1/2 tsp kosher salt 3 Tbs olive oil 1 Tbs chopped fresh rosemary 2 tsp pepper Chop garlic, then add the salt and rub and chop, using the flat of the knife to make a paste. Cook 6-8 minutes for medium rare, turning once, then letting sit for 3-5 minutes before serving. You could try out this chimichurri sauce as well! Guacamummus or Hummamole (Avocado Hummus) Recipe So…what’s a girl to do when gorgeous, big, ripe avocados are on sale during “Hip Hip for Hummus Week”? Make guacamumus! Or hummamole! Whatever you want to call it, this fantastic marriage of my two favorite dips — hummus and guacamole — is definitely a winner. Hooray for dips that are fun to say, and to eat! You’ll love this Guacamummus or Hummamole (Avocado Hummus) Recipe! Ingredients: 1 avocado, peeled and pitted1 (15 oz.) can of chickpeas, drained1/2 cup fresh cilantro, chopped1/4 cup chopped red onion3 cloves garlic, peeled and smashed2 Tbsp. tahini (optional)1 Tbsp. olive oil1 lime, juiced1 tsp. cumin1/4 tsp. salt (more or less to taste) Directions: Combine all ingredients in a food processor and blend until smooth. All images and text ©Gimme Some Oven If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. Ali’s Tip: Feel free to add in the chopped red onion at the end (instead of blending it in the food processor) if you’d like a less strong onion flavor!
Fonts2u.com free fonts Pierogies Recipe at Epicurious Make dough: Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour. Make filling while dough stands: Peel potatoes and cut into 1-inch pieces. When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Make onion topping: Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Bring a 6- to 8-quart pot of salted water to a boil.
Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.