Spicy Mixed Nuts – 2 Ways 2 Recipes – Perfect anytime Appetizers

Posted on September 8, 2011 | 1 comment

This is my original favorite nut recipe and it is from Union Square Cafe cookbook. It is the best. I have been making these nuts for years and people always ask for the recipe. I can’t take credit for it but I can add a few useful tips. To avoid the brown sugar being grainy, make sure that the nuts are hot when you mix them, mix well from the bottom of the bowl and follow directions below for the melted butter in the saucepan. The nuts taste best when they are cooled down for a long time and have sat out for a while. They will keep for a long time in an airtight container. This recipe is pretty quick and easy too.

*check out my other nut recipe Sweet and Spicy Nuts for Thanksgiving Recipe also on site.

INGREDIENTS:

I usually start with unsalted nuts. (1/4 lb. of each, but adjust to your liking. You can even use mixed nuts as long as your final count is 2 1/4 cups. Use cashews, walnuts, pecans, almonds, brazil nuts, etc.)

2 tbsp coarsely chopped fresh rosemary leaves

1/2 tsp cayenne pepper

2 tsp dark brown sugar

2 tsp kosher salt

1 tbsp unsalted butter, melted

DIRECTIONS:

Preheat oven to 350 degrees.

Toss the nuts in a large bowl and spread them out on a baking sheet. Toast in the oven until light golden brown–about 10 minutes.

In a large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter. While nuts are hot, thoroughly toss the toasted nuts in the spiced butter. Allow to cool off enough for flavors to soak in.

*You can make this with all cashews

*You can melt the butter in a saucepan and add all ingredients right there. This may prevent grainy brown sugar. I like to do it this way.

*If you like a spicier version, add additional cayenne pepper

Second Recipe for Spicy Mixed Nuts:

Here is another recipe in the event that you don’t like rosemary.

INGREDIENTS:

1 1/4 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mustard powder

1/2 cup sugar

Kosher salt

1 large egg white

4 cups mixed, roasted, salted nuts

DIRECTIONS:

Preheat oven to 250 degrees. Line a baking sheet with parchment paper or use cooking spray (regular Pam is fine).

Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon kosher salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.

Spread the nuts on the baking sheet with parchment paper. Bake until dry–about 45 minutes or so. Let cool completely on the baking sheet.

*If you like them with more heat, add 1-2 teaspoons of Chipotle chili powder to the spice mixture.

Enjoy!

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Chickpea, Feta and Tomato Salad (with cukes) Raw and Vegetarian

Posted on September 6, 2011 | 1 comment

Chickpea, Feta, and Tomato ( with cukes) Salad

I served this salad with my Easiest Chicken Ever, it is fresh tasting , and crunchy. very easy and can be made throughout the year. it is very good using heirloom tomatoes, which I couldn’t find this time out.  It’s also perfect with small, grape tomatoes, which can be found everywhere, at any time. Enjoy! pretty low in calories as well. 🙂

INGREDIENTS:

1 can (15 oz) chickpeas, rinsed and drained (try and buy the organic ones)

1 pint cherry, grape or heirloom (if in season) tomatoes. (If you are using the little ones, cut them in 1/2. If you are using the larger ones, slice.)

2 oz (approx. 1/3 cup or to your liking) feta, crumbled or cubed

2 tablespoons fresh lemon juice (approx. 1 average lemon)

kosher salt

freshly ground black pepper

dried oregano gives it a real mediterranean flavor use as little or as much as you’d like

DIRECTIONS:

Combine everything in a bowl and season with salt and pepper and oregano to taste, flavors will come together nicely , I let it sit out for app. 1/2 hour before serving, give it a mix from the bottom before serving. Taste for seasoning.

*Should serve approx. 4

*Very low in calories (yeah!)

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Bye Bye Summer

Posted on September 5, 2011 | Leave a comment

as much as we may hate to admit it labor day is the “unofficial” end of summer. even when you are not going back to school, have no kids going back to school it still signals the end of summer. september is here. let’s all just enjoy the last warm days of the season since it really doesn’t officially end till the 21st. not cooking this weekend , visiting family in ny. will be back cooking next week. thanks for reading my blog, and for welcoming me into your kitchens so graciously , it was a great beginning . hope to continue to inspire you all to keep cooking through the next coming seasons right along with me. please feel free to comment, subscribe and reach out and communicate (good or bad). enjoy the remainder of the holiday weekend.

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Easiest Chicken Dinner Ever

Posted on September 1, 2011 | 2 comments

Easiest Chicken Dinner Ever

photo (2)

Seriously, I don’t even like to own up to this recipe. It is one of Joel’s favorites and anyone who ever eats it always wants to know how to make it…but the recipe is a little embarrassing! All that being said, I am going to share it because it needs to be done. I have to own it and I do. I’ve been making this chicken dish for years and hopefully when you make it, everyone will love it and you won’t have to admit how super easy it is and how there are hardly any ingredients at all. Enjoy! I owe you all this one. It is the perfect meal when you don’t have a lot of time to prepare, marinate, shop , etc.

INGREDIENTS:

1 lb. thin chicken filets (approx. 4)

6 oz can French’s french fried onion rings

1 egg, beaten

2 tbsp flour

DIRECTIONS:

Preheat oven to 400 degrees.

Crush onion rings. (I place them in a large Ziploc bag and bang on them until they’re all crushed up. It’s fun!) Add the 2 tablespoons of flour to the bag, shake it up and place in a shallow bowl or plate.

Pat each cutlet dry with paper towels, dip in the egg, then dip in the crushed onion rings. Youwill have to push down on onion rings with a spoon so they adhere. Place on sprayed (Pam) cookie sheet and bake for 20 minutes.

That’s it, enjoy!

I served this last night with rice and a chickpea, tomato, and feta salad (I will post salad recipe shortly).

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Something to do with a few zucchini (bake a bread), vegetarian

Posted on August 30, 2011 | 3 comments

 What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan. 

INGREDIENTS:

3 eggs, room temperature (as always)

1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)

3/4 cup vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.

2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon

1 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.

Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.

In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.

Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!

Cool slightly, remove from pan, and let it cool completely on a rack.

For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.

something to do with a few zucchini

 

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Posted in breads/cakes, vegetarian

Cold Corn Soup (Corn Vichyssoise, Vegetarian)

Posted on August 29, 2011 | Leave a comment

Cold Corn Soup

best way to cut kernels off cob (in a bundt pan)

Cold Corn Soup on the Stove

cleaning leeks

Summer is really coming to an end and we have to take advantage of the delicious fresh produce that is in such abundance before the official end of the season arrives. I love corn, and am always looking for new ways to cook with it. This recipe is very tasty. It’s not for everyone, I’m sure; but for those of you who can handle cold soups, this is a real treat and something a little different. That being said, I don’t know why you couldn’t serve this warm. I just like it with fresh corn and think that for summer, it should be served cold. A corn Vichyssoise, for those among us who like fancy French titles. This also happens to be vegetarian and can also be vegan without the sour cream at the end. (Even Joel likes this recipe!)

INGREDIENTS:

5 ears of fresh corn, kernels cut off the cob (see picture); reserve the 5 cobs

2 medium leeks, white and light green parts only. Cut up leeks need to be cleaned very well (I place them in a bowl of cold water, drain and look over for dirt–see picture again)

1 potato, peeled and cut up into cubes

2 tbsp Extra Virgin Olive Oil

4 cups vegetable stock (unless you don’t care about being vegetarian and then you can use chicken stock)

Kosher salt and freshly ground black pepper, to taste

*sour cream and fresh chives for garnish

DIRECTIONS:

Heat oil in a large, heavy pot (le Creuset is good) over medium heat. When oil is hot, add leeks and cook until softened (about 6 minutes). Add in the corn kernels, cobs, potato, and stock. Season lightly with salt and pepper. Bring to a boil, reduce heat, and simmer. I cover almost all the way. You basically need to cook this until the veggies are all soft (about 45 minutes to 1 hour). After an hour, discard the cobs and let the soup cool off. Then, using either a blender or Cuisinart food processor, blend in batches until very smooth. There should be no chunks of vegetables at this point. If it is too thick, add a little water. I probably end up adding about 1/2 cup of water, which I do while the soup is cooking. You can add water for consistency and adjust seasonings at any time. At this time, season again with salt and pepper. I add a spoonful of sour cream and cut up fresh chives for garnish. Very tasty and very beautiful.

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Peach Bar-B-Q Sauce

Posted on August 28, 2011 | Leave a comment

peach BBQ sauce on chicken with rice on the side

 Peaches are still in season and they are so delish that I am always trying to find ways to use them so they don’t go bad. It just kills me to throw them away. This recipe solves the dilemma of peaches going bad. It is quite good on chicken or ribs. I happen to have used it on chicken. I got it from Gwyneth Paltrow’s new cookbook. I made it a tad more spicy for us but you can adjust the heat to your liking. It’s pretty easy. Thanks, Gwyneth. 

INGREDIENTS:

I used 2 nice sized peaches (approx. 1 cup), peeled and cut into small cubes

1/2 cup ketchup

Juice from 1 average lemon (approx. 2 tablespoons)

2 cloves of garlic, minced

1 1/2 teaspoon Adobo sauce from canned chipotle chiles in Adobo (I used a lot more than this. Adjust to you liking. They are sold in a can and usually available in the supermarket in the Mexican food section. Gwyneth suggests soy sauce if you don’t want the heat.)

Kosher salt and freshly ground black pepper

4 boneless chicken breasts (I use organic)

DIRECTIONS:

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and simmer until peaches are very soft (about 15 minutes). Remove from heat and let the sauce cool off. Pour peach mixture into a blender and puree until smooth. Taste for salt and pepper. Place 1/2 the sauce in a medium-sized bowl and add the chicken. Turn to coat well. Let marinate at room temp for about 20 minutes or so, or cover and chill for up to 8 hours. Cover and refrigerate the remaining sauce (you will use this for cooking later), leaving a little left over on the side if you would like to serve with it.

Prepare grill on high heat. Grill chicken until almost cooked through (about five minutes per side). Using a silicon brush, brush the remaining marinade on both sides of chicken while on the grill. Continue grilling until done–glazed and cooked through (about 3 minutes more per side). I had to cut into the chicken to check that it was cooked through (I used pretty thick pieces). Just slice crosswise and serve with extra sauce on the side. I served over rice and with cold corn soup.

chicken breasts marinating in peach BBQ sauce

 

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Second Favorite Salad Dressing (Balsamic)

Posted on August 26, 2011 | 1 comment

 

Balsamic Salad Dressing

As much as I love my mustard vinaigrette dressing, I also love this dressing. It is a nice, light balsamic, and I often use it on my greek salads with a little oregano. It’s just perfect as it is. I use those wonderful bell jars which are available in most supermarkets. You will almost always have all of these ingredients on hand, and if you don’t, you should! It couldn’t be much simpler. No excuse not to make your own dressing. Take control of what goes into the food you eat!

INGREDIENTS & DIRECTIONS:

In a small bowl, whisk together 1/4 cup Balsamic vinegar, 1 tablespoon Dijon (I use 2 because I like a strong mustard flavor but you should use according to your own taste.) Add a pinch of sugar. (What exactly is a pinch? Pour a very little bit of sugar into the palm of your hand and with your other hand, literally pinch some sugar! And there is your pinch.) Add approx. 1/4 teaspoon kosher salt (you can always add more so err on the side of a little bit at a time). Add a few grinds of black pepper. Slowly add 3/4 cup olive oil and continue to whisk until it emulsifies…and finished!

*You can store this for up to 2 weeks in the refrigerator

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No Fuss, No Muss Salmon

Posted on August 24, 2011 | 1 comment

This is really the easiest way to grill salmon and truly my most favorite way to cook and eat it! It really takes no time and the ingredients are simple, fresh and tasty. That’s why I call it No Fuss, No Muss Salmon. I suppose you can cook this in the oven. Just bake it in a baking dish at 350 degrees for about 20 minutes depending on the size of the piece of fish.

INGREDIENTS:

I use 2 1/2 lb salmon filets (1 per person)

1 lemon

Capers

Dijon mustard

Kosher salt and freshly ground pepper

DIRECTIONS:

Take a piece of aluminum large enough to hold 1 filet. Put the filet on aluminum and fold up edges (as pictured), making a little tray out of foil.

First pat salmon dry with a paper towel and very lightly sprinkle salt and pepper on each filet (it really doesn’t need it, but I use a little bit). Next, spread dijon mustard on the filet with a butter knife (all over the top). Sprinkle a few capers on each–as many or as little as you like, I don’t use a lot; just a few is good. I cut the lemon in 1/2 and then squeeze a little all over each piece (1/2 lemon is good for the 2 pieces) and then I slice very thin slices from the other 1/2 of the lemon and place them right on top of the salmon.

I then place the salmon on a hot grill in aluminum, lower heat to a more moderate heat and cook for about 20 minutes. Next, remove from heat, fold up sides and just let it sit for about 5 minutes. When you open up the aluminum and take the salmon out, it should lift right off the skin but you may have to play with it. The skin is actually very crispy at this point. Salmon should be light pink and flaky.

I served this with a beautiful salad, gazpacho and homemade macaroni salad. We sat  outside and ate. It was a beautiful night.

No Fuss, No Muss Salmon

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Posted in seafood

Gazpacho in the Blender

Posted on August 22, 2011 | 1 comment

Gazpacho in a Glass

Gazpacho in the Blender

As much as we hate to see it happen, summer is coming to an end. Gazpacho is all about the summer though and now is the most perfect time to make it. It’s so cool and refreshing. This recipe is super easy and I make it all in the blender. I love it very spicy so I use Jalapeno peppers and Serrano chiles. I also add some Tabasco. Obviously, you don’t have to add this hot stuff. Just make it without the spicy additions. My sister is out here now and she likes it as spicy as I do. Feel free to indulge as you wish. We loved it! This is really very easy to make and looks beautiful. You can add croutons or sliced avocado or chopped up shrimp,or crab to the top when you serve it. This recipe is a go-to every summer. I have mixed and matched many recipes to perfect it.

INGREDIENTS:

1 lb ripe cherry tomatoes (they’re so super easy as is but you can use 1 lb of any kind of tomatoe–you’ll just have to cut up the larger ones)

1/2 Hot House cucumber, peeled and cut into chunks

1 large (or two small) shallots, coarsely chopped

1 clove garlic (smash the whole clove)

2 tablespoons apple cider vinegar

1 1/2 teaspoons kosher salt

*hot stuff (use as much or as little as the traffic will bear. I always wear gloves when handling these peppers. Be very careful of the oils getting into your eyes, nose, etc. I also use a separate cutting board for these and then wash the board very carefully still with the gloves on):

1 Jalapeno chile (stemmed, seeded and coarsely chopped)

1 Serrano chile (stemmed, seeded and coarsely chopped)

Dash of Tabasco

DIRECTIONS:

Place all the ingredients into the blender and blend until smooth. Adjust the seasoning with salt, to taste. I make this ahead of time (at least two hours) so it gets nice and cold in the fridge. I put in stemless wine glasses and serve right before meal.

*Yields about 4 servings

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