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.
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. Okay, so was I, can you blame me? These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
Pancakes and Strawberry Butter In my opinion, pancakes are the most perfect of breakfast foods. However, not all pancakes are created equal and I’ve been on a lifelong quest to find the perfect pancake recipe. My ideal pancake is thick and cakey, yet still maintaining a light fluffiness. One of the best pancakes I’ve ever had meeting this description is at the okayokay diner in our neighbourhood. It’s a really small diner so we often end up eating at the counter where you can watch the cook making orders on the griddle. I’ve spent many a morning watching him ladle out the pancake batter, speculating about possible ingredient combinations and ideal cooking temperatures. My friends, I think my quest is over. I started with Ian’s dad’s traditional Saturday morning recipe and adjusted the baking powder, salt, and egg ratios until somehow I stumbled onto this combination that makes a great thick batter that puffs up into beautiful fluffy pancakes. Perfect Pancakes Strawberry Butter Combine all in a blender or food processor.
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!
We Have Freebies 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.
Homemade Onion Rings « Straight from the Farm February 23, 2010 at 10:28 pm Jennie Oh the humble onion. How often I have overlooked thee in my winter local food stores. You might ramp up the flavor in a soup or an omelet, nevertheless I just wasn’t thinking about what you might do as the star of the show. Caramelized onions or French onion soup would perhaps be more predictable fates for a large stash of onions like that leftover from my plentiful onion harvest in the garden last summer. I love onion rings with that crispy salty outside and that soft sweet onion on the inside. Unfortunately I don’t have the physique to get away with eating fried foods in any great quantity. Besides burning the first batch, I declare these a solid success! So, if you had a good dozen or so large juicy onions still in storage, what would you do with them? Homemade Onion RingsA Straight from the Farm Original Cut the onions into a thick rings. Bake for 15 minutes or until golden but not brown, turning over once during baking. (serve 6) Like this: