Bar Nuts

The first time I had these cashews, I'm pretty sure I ate the entire container.  They are delicious and slightly addicting.  Luckily, I was able to get the recipe.  They are a fun little gift to make during the holidays.  It's a nice salty break from all of the sweets.  I like to put them in glass jelly jars, because they are quite pretty.

Fresh rosemary is a MUST! And this recipe uses quite a bit.  If you become addicted to these cashews, like I am, you will probably start growing your own rosemary.

I mean look at that goodness... you know you want to whip up a batch of these NOW!  So just do it, you won't be sorry.

Bar Nuts (*adapted from Union Square Cafe Bar Nuts)

4 c. of cashews (1.5 pounds)

1/4 c. chopped fresh rosemary

1 tsp. cayenne pepper

4 tsp. brown sugar

2 tsp. coarse sea salt

2 T melted butter

Roast nuts in a 350* oven for 7-10 minutes, or until golden brown and starting to smell good. (Watch carefully, they will burn in a hurry).  Meanwhile, combine remaining ingredients to make a paste (of sorts).  Pour paste onto hot nuts and toss until every last nut is coated.  Allow to cool completely, then package as desired (or just pour in a pretty bowl and serve at a party).

WARNING: Severely addictive

Spicy Garbanzo Beans Snackers

I'm currently watching what I eat, AKA trying practice some extra self control on the food situation! Which, it seems like each time I intend to do this, the temptations come in full effect. Ugh.

 See, the thing is, is that I ordered my wedding dress direct from China and it is tini-tiny.  So I am trying to be extra "good" for the 2 months before the big day, so I am able to actually breathe on my wedding day.

All of that nonsense brings me to the recipe today.  These little numbers are oh-so freakin' good and pretty darn healthy for you, too!  Think fiber, b-vitamins, & minerals in the beans, plus a dose of heart heathy fats from the olive oil and a little metabolism boosting cayenne pepper.  A perfect substitute for chips, nuts, and other snack foods.  Wholesome and Mmm-mmm! 

This is super simple.

Drain and rinse a can of garbanzo beans (chick peas) really well.  Pour onto a flat surface and pat dry.

In a medium bowl, combine seasoning & oil well.  Dump the beans into the bowl and toss to coat thoroughly.

Spread beans out on a parchment line baking sheet. Bake for about 20 minutes, then give a good stir and bake an additional 15-20 minutes, or until golden and crispy.  Keep a watchful eye the last few minutes.  Allow to cool completely and snack away.
Feel free to double the recipe if you really start munching on these little numbers.

Spicy Garbanzo Beans Snackers

1 15-ounce can garbanzo beans, drained & rinsed
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon garlic powder

Preheat oven 400*.  Pat the garbanzo beans dry with paper towels.  In a medium bowl, combine spices & oil.  Add garbanzo beans and toss to coat in spice mixture. Pour into even layer on parchment line baking sheet. Bake for 20 minutes; Stir. Replace in oven for 15-20 minutes or until browned and crispy. Keep a watchful eye for the last few minutes, so ensure they don't burn. Cool completely. 

Recipe Adapted from: Our Best Bites

Cucumber Hummus Bites

Do you ever get invited to a BBQ (or something like that) and not know what to bring?  

You want to bring something healthy, but you don't want it to go untouched by guests?  

Maybe you are trying to lose a few and desperately need something at the party that you can eat without overindulging?

Or maybe you simply prefer some healthier items to balance out your typical burger fare?

What ever it may be, these little cucumber appetizer bites are the thing to do.  I'm telling ya, they are the next big thing at your family get-togethers!  

They look like you spent all day making them, when actually it took about 10 minutes.

They are perfect finger food...and who doesn't like finger food?

Look at these Beaut's:

To start, prepare some of my delicious homemade hummus!  Or if you're in a rush, buy some from the super market.  If you haven't made your own before, give it a whirl.  It's easy and you can tweak it to your taste preference. 

Then, Peel an english cucumber like SO:

Slice cucumber into 1-inch rounds.

Spoon hummus into plastic bag and snip off one of the bottom corners for a make-shift pastry bag.

Squeeze hummus through "pastry bag" on top of cuke rounds, sprinkle with sesame seeds (use black sesame seeds for a pretty presentation) and course sea salt.

Serve to your friends for a healthy, pretty and fun appetizer or side dish.  Enjoy!
D

Sticky Sweet Drummies

Memorial Day is the unofficial kickoff to summer.  A special thank you to those who have given their lives.  It doesn't go unappreciated!  It's because of The Brave that we are able to celebrate the way we do. 

Summer means many things, but for many of us...it means grill time.  I love the grill for many reasons:

It's requires few dishes.

It's taste cannot be surpassed.

It's done outside.

It's fast.

It's a rush each time you hold a match to light the bugger. (my arm hair has grown back since last summer!)

It smells delicious! 

There are many more reasons to grill, but those were the ones that popped to my head today.  Why do you like to grill?

Have I ever mentioned that Summer is my favorite time of the year?  I love the heat, the sun, swimming, grilling, EVERYTHING that has to do with summer. I could easily live somewhere with 2 seasons: hot and warm.  Is anyone else with me on this?

Although today's recipe requires some indoor action as well, the resulting glaze is well worth it.  Are you drooling yet over these lovely drummies below?

It's pretty simple, read the recipe below. 

Prepare the marinade/glaze.

Pour over chicken.

Refrigerate and marinate.

Reserve marinade and grill drummies.

Simmer reserved marinade for 15 minutes until thick and gooey.

Glaze the grilled drummies with sweet and sticky goodness.

Grab a roll of paper towels and enjoy.
Wash down with an ice cold beer and tell a story.

Sticky Sweet Drummies*


1/4 cup honey

1/4 cup balsamic vinegar

1/4 cup brown sugar, packed

2 tablespoons soy sauce

1/4 tsp. dried rosemary 

5 garlic cloves, halved

6-8 chicken drumsticks

2 tablespoons toasted sesame seeds

3 tablespoons green onions, chopped

Instructions:
Combine honey, vinegar, sugar, soy sauce, rosemary, & garlic.  Stir until sugar dissolves.  Place drumsticks in a baking dish and pour marinade over the top.  Swirl around each drummie so it's coated in marinade.  Allow to marinate at least 15 minutes, then flip and marinate another 15 minutes, longer is better.


When it's time to cook, fire up the grill. Remove chicken from marinade and reserve the marinade.  Pour reserved marinade into a small saucepan and bring to a boil.  Reduce heat and simmer for about 15 minutes until marinade reduces down into a thickened glaze.
Grill drummies until cooked thoroughly.
Drizzle glaze over the top of cooked drummies.  Sprinkle with sesame seeds and green onions (if you have them...I didn't)


*Recipe adapted from Giada DeLaurentis "Sweet & Sticky Chicken Drumsticks"

Kale Chips

I'm a serious snacker....and usually when I start, I can't stop.  Since I'm such a compulsive snacker, things like potato chips, cheese, etc. are a BAD idea.  Does anyone else have this problem?  

Well, guess what?  I've found a solution!  KALE CHIPS.  They are pretty much like a baked potato chip, but a kale chip, get it?  You can snack away, without the guilt.

Super easy, super quick, super healthy and surprisingly tasty.

Here's what you need:

1 bunch of kale, washed & torn into large chunks (2"x2"ish)

olive oil

sea salt

cayenne pepper (or another seasoning of your choice, I'm all about the spice!)

Preheat oven 375*. Place kale in large bowl....drizzle with oil....sprinkle with seasoning.  I use my hands to mix it all together...but you could also use a utensil, of course.

Dump the mixture out onto a baking sheet and spread out evenly.  Bake 15-25 minutes or until brown and crispy.  Cooking time may vary.  Just start checking around 15 minutes and continue to peak every few minutes until they look like little crisps!

Remove from oven and allow to cool.  They will get crispier upon cooling.  These are so good, you've got to give them a whirl....even if you don't like kale!

I apologize for the pictures.  This was a really hard thing to photograph and my creative juices weren't flowing very well!
Happy Snacking!
D

Hummus

Since I AM a dietitian, I have decided that I must post at least 2 healthy posts to each of my naughty posts.  I was going to share an awesome chocolate chip cookie recipe with you guys, but that will have to wait until later in the week.  Today we are going to make homemade Hummus.

Making your own hummus is SO much more economic and tasty than the pre-made stuff from the store.  Plus, it's free of preservatives because there's no way it's going to last that long once you whip up a batch.

I seriously recommend using a food processor, something that I am not blessed with in the trailer.  As many of you know, I chose to take my blender with me over my food processor because I thought it had more uses.  I wish I had more storage space in here because I would bring my food processor and my Kitchenaide stand mixer.  Oh how I miss those two lovely gadgets in my life.

Ok, so back to the hummus.  Use a food processor if you can, but a blender (mixer or potato smasher) works pretty good.

Start by rinsing those garbanzo beans really, really well until the water runs clear, with no bubbles.  This helps reduce sodium content AND reduces some of those "gases" we associate with beans :)  Both things that most people are trying to reduce in their lives! 

Roughly chop some gaaaarlic. (that's my Boston accent coming through, haah!)

TAHINI, my friends, is the secret to good hummus.  It's pretty much like peanut butter, except it's made out of sesame seeds instead of peanuts.  You usually find it in the grocery store next to the peanut butters.
It's all natural, with no hydrogenated oils, so the oil will settle on the top.  Give it a good stir and store it in the fridge once you open it.
I always store my natural nut butters, Adam's peanut butter & tahini, upside down in the fridge.  That way the oil is on the bottom of the jar and I don't spill it all over when I try to mix it up.  Just another little "trick of the trade"

Combine beans, tahini, seasoning, oil, water and lemon juice in your blender or food processor; pulse until smooth.  You will obtain a much smoother consistency in a food processor.  Add more water if necessary.

Serve with fresh veggies, pita chips, or put on your favorite sandwich or wrap.
Hummus is a great source of protein, fiber, iron, plenty of B-vitamins and minerals.

You could also add a flavor punch to your hummus by adding sun-dried tomatoes, pesto, roasted garlic, etc. etc. etc.

Enjoy this lovely snack, guilt free!

Hummus

1 (14 oz. can) garbanzo beans (AKA chickpeas)

2-3 tablespoons tahini

2 cloves garlic, roughly chopped

2 tablespoons lemon juice

1/4 teaspoon cumin, or more to taste

2 teaspoons olive oil

2-3 tablespoons of water, (or more to achieve desired consistency)

salt to taste

Rinse beans well.  Combine all ingredients in food processor/blender and pulse to combine.  Continue to pulse, adding more water if needed, until desired consistency is achieved.

Garnich with fresh herbs (cilantro, basil, etc).

Serve with veggies, chips or use as a condiment on sandwiches/wraps.

Can be stored in the fridge for about a week.

Dill Goat Cheese Appetizer

Somedays, I have to thank the Man upstairs for some of the things we are blessed with in this world.....here goes....... Dear Lord, Thank you for  goat cheese.  Amen.

Ok I got this recipe from The Pioneer Woman.  It's perfectly simple.  It's so easy.  If you love goat cheese, (like me) you will love this recipe!    

All you need is a roll of goat cheese, fresh dill and something to dip it in or spread it on.  I used my Rosemary Focaccia and wheat thins for my dip/spread tool.

Finely chop up some fresh dill.
And if you hate dill or have some other fresh herb on hand, feel free to use them.  I think basil would be out of this world!
On my list of things to try!

Now simply roll your log of cheese in your fresh herbs....

.... and BAM!  That's it.

  Perfect for a party or simply gloating by yourself with some cheese and wine!

Nom, Nom, Nom.....  Dang I love goat cheese.  So creamy, tangy and absolutely scrumptious!

Bon Appétit!

Lemon Basil Shrimp with a Kick

I love me some shrimp, good shrimp that is.  Many people grossly overcook shrimp and they become tough and chewy.  This recipe would be a great on a night where you have nothing planned for dinner, because most of the ingredients you can keep on hand.  If you don't have fresh herbs or lemon, use dried herbs and lemon juice (you know, the one in the jug that looks like a lemon!).  And of course, bagged shrimp is a good thing to keep in the freezer because they thaw quickly and cook in a flash for an instant gourmet meal!  You could serve this over linguine with some steamed veggies for a complete meal.

Here's your ingredients:

Please, thoroughly rinse your shrimp, any time you use frozen shrimp!  It helps remove some sodium and other crap they put on it to preserve.  Plus it takes away the "fishiness."  Rinse for at least a minute under cold water.  This is also a great way to thaw your frozen shrimp.

Chop that lovely basil (or use ~1 Tablespoon of dried) and cut the butter into small pieces

Add your spices/salt/pepper and lemon juice.  (notice my gorgeous bowl?)

Give a good stir and try not to drink this like cereal milk straight out of the bowl! Numnumnum...

Here's the part where you can choose your method of madness.  If your going to grill (like me....less dishes, DUH!), make a foil packet to place your shrimp in.  If you are going to bake, place in a smaller baking dish (9x9ish) and pour that scrumptious sauce over the top.

Please refrain from eating raw shrimp.  I've seen it happen, and it's not pretty.  I was cooking shrimp one time and they were still raw on the counter.  Along strolls a hungry man looking for a pre-dinner snack and BOOM!, he eats a raw shrimp before I can even stop him.  Got a good laugh from that one. (ahem, Brandon!)

Fold it all up like a Christmas present so you don't lose any juices, you will need them later, I promise!

And place on your hot grill (or preheated over @ ~350).  Now it will take less than 10 minutes if your grill is hot.  Maybe 5-8 minutes, just until they are pink throughout (a little longer in the oven). Once all the grey color is gone from the tail, it's done!

Pour juices and all into a serving dish.  Finger lickin' good.  If you're like Greg, he mows through these like crazy leaving oil stains on his jeans, shirt, hands, cupboards, etc.  You get the idea.  That's how good they are.  Oh, and remember not to eat the tail in your state of shrimp-mowing, gluttony.  Wash down with a dry white wine like chardonnay or maybe even a pinot noir.  Cheers.

Lemon Basil Shrimp with a Kick

1# raw shrimp (tail on, deveined, thawed)

1/4 c. olive oil

2 tbsp butter, cut into small pieces

1/2 tsp red pepper flakes

1/2 c. fresh basil, chopped

2-3 tbsp lemon juice

salt & pepper to taste

Thoroughly rinse shrimp in a collander.  Combine remaining ingredients in a small bowl.  Place shrimp in foil packet to grill or in a baking dish and pour sauce over the top. Grill/bake just until shrimp turn pink, don't overcook!  Pour juices and all into a bowl to serve.  Can be served over linguine and steamed veggies. Pair with a dry white wine.