Recipe: Spiced Pecans

Spiced Pecans, Courtesy: www.foodnetwork.com
Spiced Pecans, Courtesy: http://www.foodnetwork.com
Ingredients:
1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried ground orange peel
1 pound pecan halves
4 Tbsp. unsalted butter
1/4 cup packed light brown sugar
2 Tbsp. packed dark brown sugar
2 Tbsp. water
Directions:
  1. Line a half sheet pan with parchment paper and set aside.
  2. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  3. Place the nuts in a 10-inch cast iron skillet and set over medium heat.
  4. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted.
  5. Add the butter and stir until it melts.
  6. Add the spice mixture and stir to combine.
  7. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
  8. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula.
  9. Allow the nuts to cool completely before transferring to an airtight container for storage.
  10. Can be stored up to 3 weeks.
Food Mingle Blog Alternatives and Substitutions:
  • Adjust the spices to your liking – it’s better to start with less and add more.
Yield: 1 pound
Source: http://www.foodnetwork.com, Courtesy: Alton Brown
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Recipe: Parmesan Oyster Crackers

Parmesan Oyster Crackers, Courtesy: www.foodnetwork.com
Parmesan Oyster Crackers, Courtesy: http://www.foodnetwork.com

In case you were wondering, there are no oysters in Oyster Crackers. Instead, they are wheat flour based-crackers, similar to saltines in taste, but with less salt. Said to have originated in the early to mid-1800s in the New England region of the USA, they most likely got their name because they have a shape similar to that of an oyster and were originally served with oyster stew. Today, however, they are usually served with Clam Chowder and other seafood-based soups and stews.  For those of us who prefer a little more flavor in our crackers, here is a recipe for Parmesan Oyster Crackers.

Ingredients:

2 cloves garlic
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups oyster crackers
1 handful flat-leaf parsley, finely chopped
1/4 cup grated Parmigiano-Reggian
Directions:
  1. Preheat oven to 250 degrees F.
  2. Chop garlic cloves then sprinkle with some salt and smash to make a paste.
  3. Set a large nonstick pan over medium heat.
  4. Add butter, oil and garlic and swirl pan.
  5. Add oyster crackers and chopped flat-leaf parsley and toss to coat.
  6. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano.
  7. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

Food Mingle Blog Alternatives and Substitutions:

  • Substitute your favorite grated cheese for the Parmigiano.

Yield: 2 cups

Source: http://www.foodnetwork.com, Courtesy: Tyler Florence, Show: Tyler’s Ultimate, Episode: Ultimate Fish Fillet Sandwich, and http://www.thekitchn.com

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Recipe: Baked Banana Chips

Baked Banana Chips, Courtesy: www.foodnetwork.com
Baked Banana Chips, Courtesy: http://www.foodnetwork.com

 

Not long ago, I shared a post about fried green plantains.  Although bananas and plantains are in the same family, banana contain more sugars and less starch than plantains.  Here’s a great way to enjoy bananas as a snack.

Ingredients:

Bananas

Directions:

  1. Slice a banana into 1/8-inch-thick rounds.
  2.  Lay rounds on a greased baking sheet.
  3. Bake at 200 degrees F until golden, 2 to 3 hours.
  4. Let harden at room temperature.

Food Mingle Blog Alternatives and Substitutions:

  • Although the natural sugars in the banana make this a semi-sweet snack, you might want to amp up the sweetness with a sprinkle of sugar, brown sugar or cinnamon.

Source: http://www.foodnetwork.com

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Recipe: Hummus Olive Spread

Hummus Olive Spread, Courtesy: www.bettycrocker.com
Hummus Olive Spread, Courtesy: http://www.bettycrocker.com

When I found myself with leftover hummus from a get together, I searched for recipes in which to use it. This Betty Crocker recipe was just the right one because I also had leftover olives, from an antipasto platter.

Ingredients:
7 ounces plain hummus
1/2 cup pitted Kalamata and/or Spanish olives, chopped and drained
1 Tbsp. Greek vinaigrette or zesty Italian dressing
7 pita bread (6″ diameter), each cut into 6 wedges

Directions:

  1. Spread hummus on 8- to 10-inch serving plate
  2. Mix olives and vinaigrette in small bowl.
  3. Spoon over hummus.
  4. Serve with pita bread wedges.

Food Mingle Blog Alternatives and Substitutions:

  • Use any olives which you happen to have. I used a mix of black olives and green olives.

Yield: 10 servings

Source:  http://www.bettycrocker.com

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Recipe: Pizza Peanuts

Pizza Peanuts, Courtesy: www.bettycrocker.com
Pizza Peanuts, Courtesy: http://www.bettycrocker.com

Spice up your peanuts and watch your guests make them disappear. They pair well with a glass of frosty cold beer.

Ingredients;
4 tsp.  vegetable oil
1 Tbsp. pizza seasoning
1/2 tsp. ground red pepper (cayenne)
4 cups lightly salted dry-roasted peanuts

Directions:

  1. In 12-inch skillet, heat oil over medium heat.
  2. Stir in pizza seasoning and red pepper.
  3. Stir in peanuts.
  4. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot.
  5. Cool slightly, about 10 minutes.
  6. Serve warm or cool.
  7. Store in airtight container up to 3 weeks.

Food Mingle Blog Alternatives and Substitutions

  • Maybe try with cashews?

Yield: 16 appetizer servings

Source: http://www.bettycrocker.com

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