Tag Archives: Snack

Brittle with a Bite

Brittle with a Bite

Adapted from Yankee Magazine

1 cup sugar
1/3 cup corn syrup
1 cup water
1 cup Spicy Nut Mix (roughly chopped)

In a medium saucepan over high heat, combine sugar, corn syrup, and water; cook, stirring often until sugar melts.  Cook until temperature reaches 310 degrees (hard crack stage) and mixture becomes amber in color, 15 TO 20 minutes.  As mixture cooks, use a wet pastry brush to push accumulated sugar down from the side of the pan; be careful not to stir mixture.  Now stir in nuts.  Pour carefully onto a baking sheet lined with parchment and spread into a 1/2 inch layer.  Let cool completely (about 30 minutes).  Break into pieces.  Store in an airtight container.

Spicy Nut Mix

1/2 cup unsalted peanuts
1 cup unsalted cashews
1/2 cup unsalted shelled pistachios
1 tablespoon vegetable oil
2 teaspoons hot sauce (such as Tabasco)
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 teaspoon kosher or sea salt
1 tablespoon sugar

Heat oven to 300 degrees.  In a large mixing bowl, combine nuts and oil until nuts are well-coated.  Add hot sauce and stir well to coat.   In a separate small bowl, combine remaining ingredients.  Add to nut mixture and stir well to coat.  Turn nuts onto rimmed baking sheet lined with parchment and bake, stirring 2 or 3 times, 15 minutes.  Remove and transfer to another baking sheet to cool.  Yield 2 cups nuts.  Store unused nut mixture in airtight container.

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Nuggets of Goodness

These little suckers are just what the title suggests – nuggets of goodness!

Buffalo Chicken Bites
4 cups cooked chicken, coarsely chopped, I suggest rotisserie
4 ounces cream cheese, softened
1/4-1/2 cup hot sauce
3/4 tsp garlic powder
1/2 tsp onion powder
salt and pepper
1 3/4 cup shredded cheddar cheese
1 cup flour
3 eggs, lightly beaten with a splash of milk
2 cups Panko breadcrumbs
oil for frying Continue reading

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A Super Bowl Staple!

I know, you’re probably reacting the exact same way I did… Baked? As good as fried?  I don’t believe it!

We’ll being from Buffalo, and reading the comment from NATIVE BUFFALONIANS, on the topic at Serious Eats, I thought I’d break the stereotype and give these baked wings a go on Sunday.

The recipe I’m going to try for the wings is: Baked Buffalo Hot Wings.
I’m also going to try the corresponding Homemade Blue Cheese Dip.

If you try them, let me know what you think…

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Chex Mix… Buffalo-Style

Alright, I’m going to do it… Here comes a plethora of recipes to satiate your craving for something “Buffalo” ie. hot sauce, inspired for Sunday.  Some are my recipes and others come from fellow food bloggers – I’ll be sure to indicate who and where so you can check out their sites too… Here goes!

Chex Mix… Buffalo-Style
4 cups Rice Chex cereal
4 cups Wheat Chex cereal
4 cups Corn Chex cereal
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 packet ranch dressing mix
2 teaspoons celery seed

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In Print: Clips from Food Sections

5. – The Chicago Tribune A Sophisticated Super Bowl Menu “Still, a crowd will gather in your home. Eating and drinking will commence. This can be a dignified affair. We consulted a few experts on how to serve a Super Bowl spread that just might replace the commercials as the highlight of the evening.”

4. – The Boston Globe Snack Attack: A Whole New World of Treats “Snacking is an art. Anyone can eat pretzels or hot dogs, doughnuts or candy bars. Those snacks are for amateurs. There’s a more vaunted level of snacking – more filling, more fulfilling – that expands flavors and ignores borders. Ranging from Latin American street food to Asian pastries, many of these snacks can double as light meals.”

3. – The LA Times Rise of the Modern Romaine Empire “A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house sends its models out dressed in gingham and lace — “Oh, how very droll!””

2. – The NY Times When Chocolate and Chakras Collide “The words of Ziggy Marley’s “Love Is My Religion” floated over 30 people lying on yoga mats in a steamy, dim loft above Madison Avenue on Friday. All had signed up for a strange new hybrid of physical activity: first an hour of vigorous, sweaty yoga, then a multicourse dinner of pasta, red wine and chocolate. As soon as the lights went up, dinner was served on the floor: an (almost) seamless transition designed to allow the yogis to taste, smell and digest in a heightened state of awareness.”

1. – The Washington Post Professional chefs teach a home cook how to get the most from her kitchen knives “I was obviously a kitchen-knife neophyte. That was before I learned how to hold the chef’s knife — in ways I never thought a knife should be held — and before I learned the all-important (but frankly awkward) “claw,” a way of tucking the fingertips of my other hand safely out of the way of a cutting blade. It was before I learned a lot of other things about my knives, too, things that can make a home cook perform more like a sophisticated chef.”

photo from The LA Times

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In Print: Clips from Food Sections

5. – The Chicago Tribune Beefing Up Milk “Those who’ve grown up on skim milk varieties may cringe at the richness of whole milk. But other skim milk drinkers secretly long for a creamier drink. At least that’s the theory behind a growing niche of the market aimed at providing a thicker skim milk experience.”

4. – The Boston Globe Spoonfuls of Yum “Good chicken broth is the essence of great soup, and most chefs insist on making their own. If they’ve been boning chickens for another dish, there are plenty of meaty bones on hand. Chefs tend to scorn the idea of making soup using commercial broth (though some allow that home cooks shouldn’t shy away from buying broth if they don’t have time to make their own). When it comes to making chicken soup, everyone has opinions – usually very, very strong ones.”

3. – The LA Times Her phyllo rolls were Elektra-fying “Nina Lamb may be partially responsible for some of the greatest rock music ever recorded. Her contribution? Cheese-and-spinach phyllo rolls.”

2. – The NY Times Snack Time Never Ends “The obligations to bring a little something to eat extend to the adult world, too — I’ve baked for PTA meetings and child-rearing seminars that I didn’t even attend. But when it comes to American boys and girls, snacks seem both mandatory and constant. Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.”

1. – The Washington Post DIY Coffee “Why on earth would you roast your own coffee, you say? For the same reason you’d make your own pasta or ice cream, brew your own beer, make your own vinegar or tonic water, or in fact create any edible or potable product from as close to scratch as possible, I say. Maybe you think you can do better than the pros. Maybe it’s cheaper, not as hard as you might think, or somehow therapeutic. Or maybe you just think it would be a hoot to try.”

photo from The Washington Post

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Homemade Honey Roasted Peanuts

I was craving something sweet and salty last night and decided to tackle making homemade honey roasted peanuts (without the high fructose corn syrup in every brand in the store) and here’s what I came up with.  I’m going to try another batch tonight with cashews… I can’t wait to try those!

2 cups raw peanuts
2 tbsp honey
2 tbsp water
2 tbsp peanut oil
1/4 cup sugar (plus extra for dusting)
1/2 tsp salt

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Baked Onion Rings

baked_onion_ringsBefore you get all “it’s too healthy to be good” on me, I ask that you try these just once!  They don’t take that much time and you probably already have all the ingredients in your cupboard.  The cornflakes help them keep the delicious crunch and the baking works wonders for softening the onion to make the consistency taste like it’s been fried.

Baked Onion Rings

1 1/2 cups cornflakes
1/2 cup dried plain breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup flour
1 tsp dried rosemary
Kosher salt and pepper
1 medium sweet onion (Vidalia’s work great), sliced into rings
2 tbsp olive oil

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Tip of the Day: Perfectly Popped Popcorn

Making popcorn from “scratch” is so easy, it amazing to me that someone thought it necessary to make a microwaveable version (full of processed crap).  Especially, because it can be a healthy, high fiber snack, if you don’t add too much butter.

Here’s my “recipe” for a perfectly popped batch…

Heat about 2-3 tbsp of oil (sometimes I use corn oil, and sometimes I splurge with truffle oil) in a large pot with a tight fitting lid.  Heat over high heat until very hot.  Add 1 cup of popcorn, cover and shake vigorously across the burner.  Leave the heat on high until the popcorn begins to pop, which usually takes about 30 seconds.  As the kernals pop, continue to shake vigorously – this helps prevent popped corn from burning and keeps the unpopped corn on the bottom of the pan.  Keep shaking until the popping subsides, usually about 2 minutes.  Remove from heat, dump into a bowl and salt.  Toss with butter or parmesan or truffle oil, if desired…



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