So clearly I’m on a little bit of a nut kick. My favorite types are cashews and pecans, although cashews especially because they’re a bit easier to make into either sweet or savory. Pecans are more of just a sweet nut. But then again….anyways.
My mom bought a lot of rosemary for Thanksgiving. Unfortunately, a lot of that rosemary was not used. Gasp! Whatever shall we do with this rosemary?!?!?
Don’t worry, dear family, for I have a solution. Let’s roast them with nuts and spice em up!
And this happened.
And they are delicious. Plus, they’re perfect to snack on. Wake up hungry but too lazy to eat breakfast? Here ya are. It’s 5pm and dinner isn’t for another hour? Omnomnomnom. It’s midnight and you’re sleepeating? This is what you’ll go to. These would also be awesome for just leaving out at a dinner party; they’ll probably be gone by the end of the night.
This recipe is adapted from Lottie and Doof, link is at the bottom 🙂
Here’s what you need:
- 1 lb/16 oz of roasted unsalted cashews
- 2 tablespoons of finely chopped rosemary
- 1/2 tsp cayenne pepper
- 2 tsp light brown sugar
- 1 tbs kosher salt
- 1 tbs unsalted butter, melted
Preheat oven to 350. Lay the cashews out on a baking sheet and stick them in the oven, just so they can get warm. Leave them in there for about 5 minutes. In the mean-time, mix the rosemary, cayenne pepper, brown sugar, salt, and butter in a bowl. Add the warmed cashews to the bowl, and stir so that all of the cashews are coated. Toss ’em all up. Serve warm, or let cool and store in a ziplock back. Or, you know, eat the whole bowl. That’s cool too.
Probably one of my favorite things ever.
Ricotta. Cheddar. Mozzarella. Pepperjack. Brie. Anddddddd Parmesan! Classic Italy, Classic home cooking. And all parmesan crisps are are baked bits of parm! Perfect for snacking on as an appetizer, and so easy to make. Plus, they’re so pretty! Just look at them!
- 3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano, but domestic will work too)
- 1 1/2 teaspoons all-purpose flour
Putting ’em together:
Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. Spoon level tablespoons of mixture in mounds about 4 inches apart, and spread out into little circles. Bake crisps in middle of oven until golden, about 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.
Here’s the link to the original recipe:
Who doesn’t love the Pioneer Woman? Seriously. All of her recipes seem so picturesque, so western, so delicious. I just happened to find this recipe while randomly searching through Yummly’s recipe bank. And oh. My. Goodness. I don’t know how she got fresh scallops wherever she lives, but she obviously knows what she’s doing with seafood. This dish is a perfect appetizer- or even a weeknight dinner! Bacon. Scallops. Chili. Butter.
Here’s what you’ll need:
- 2 lbs of large scallops
- 1/2 pound of bacon, cut into thirds or half
- 1 stick of unsalted butter
- 2 tsp chili powder
- dash of cayenne
Here’s what you’ll do:
Wrap bacon pieces around the outside of the scallops, then attach with a toothpick.
Now you have three options:
- Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown
- Cook under the broiler for 15 minutes, or until bacon is sizzling and brown
- Grill until bacon is sizzling and brown.
Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
Careful not to eat too many, safe room for dinner! Unless it is dinner. Then eat as many as you want!
Here’s the link to the original recipe:
I love cheese. So much. Brie, cheddar, ricotta, parmesan…the only cheese I don’t really love is bleu or gorgonzola. I mean, they’re alright. But anyways.
I also love bread. Carbs. Can’t get enough of em. Which is saddening, since I never have bread/pasta.
But tonight, I had both. IN ONE FOOD. It was glorious. So I shall share my discovery with you and you will bask in the glory of this cheesy bread.
I found this recipe on yummly.com, which found it on epicurious, which found it in Bon Appètit’s August 2006 edition. I did a couple of modifications 🙂
- Nonstick vegetable oil spray
- 1 10-ounce tube refrigerated pizza dough
- 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
- 3/4 cup finely grated Parmesan cheese, divided
- 3 tablespoons chopped fresh Italian parsley, divided
- 1 small red onion, about 1/4 cup finely chopped
- 1 7- to 8-inch-long zucchini (yellow or green), chopped up pretty finely.
- Olive oil
Preheat oven to 400 F. Line baking sheet with parchment paper; butter the paper. Unroll dough onto parchment. Or if its just a hunk of dough, stretch it out so it’s an 8×8′ squareish shape. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half , but don’t seal the edges. Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Sprinkle the veggies over the top of the bread; in lines or layers or however you please. The original recipe calls for the veggies to be sliced up in circles, but I think it’s way easier and quicker to just chop it all up and throw it on. Presentation is nice, but this is just as pretty. Sprinkle vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Here’s the original recipe from Epicurious! http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578#ixzz2jXua1Ang
Hope you enjoy this as much as I did!