Posts filed under ‘snacks’
One of our favorite restaurants to dine out at is Cantina Laredo. They make guacamole fresh at your table, and it is the best we have ever tasted. They have a secret combination of spices they use and I have been trying to replicate it for quite some time. I think this version came pretty close. I made a very large quantity for the superbowl, but this can definitely be scaled down to suit your needs.
Juice of 3 limes
1/4-1/2 red onion, diced
2-3 small tomatoes, seeded and diced
2-3 jalepenos, diced
1/4 cup fresh cilantro, chopped
In a medium bowl, mash avacados. Add onion, jalepeno, and lime juice and mix gently. Add spices, salt, and pepper to taste. Gently mix in cilantro. Serve immediately or refrigerate for a couple hours.
Source: Just2Good Original.
When I was planning Alana’s first birthday party I was looking for something that would be easy to eat and something that everyone would enjoy. When I saw these sandwiches I was brought back to my childhood because my Mom always made ham and cheese sandwiches wrapped in foil and baked in the oven. Those are delicious, but wrapping that many sandwiches individually in foil just wasn’t feasible for a birthday party. I loved how these were baked on a baking sheet wrapped in foil. The addition of the special sauce was delicious and added a little something to this old classic. Everyone who ate these sandwiches enjoyed them. My husband enjoyed them so much he asked that I make them for his lunches. Which by the way works out fabulously. Whip up some of these on a Sunday and store them in the fridge for the week. When you’re ready to eat just wrap in a paper towel and put it in the microwave for 30 seconds. Delicious!
Ham and Cheese Sandwiches
For the sandwiches:
12 sandwich rolls (or 24 slider rolls)
24-36 slices honey ham
12 slices Swiss cheese (or 24 if using slider rolls)
For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling
Preheat the oven to 350˚ F. Split the sandwich rolls and spread the insides lightly with mayonnaise. Place 2-3 slices of ham to on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
Source: adapted from Annie’s Eats
Ok everyone, these wings are life-changing for me. These wings taught me that I do in fact like hot wings. That’s a big deal in our house. My husband is a hot wing lover and me not so much – until now. I don’t fry foods often, but I made an exception for the super bowl. I must say I am so glad that I did. These wings are to-die-for. My husband even said they were the best wings he’s ever had – really!? They were really good. The breading was perfect and the sauce with the basil infused butter really brought this up a notch. If you’re looking for a hot wing recipe these will be sure to please.
Hot Wings With Spicy Butter Sauce
Vegetable oil, for frying
3 lbs chicken wingettes
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
For the spicy butter sauce:
1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
In a small saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the spicy butter sauce. Serve Immediately.
Source: Sunny Anderson via the Food network
Before Alana was born my friend Jenn gave me a wonderful baby shower. Several people that attended brought dishes to share and Adrian brought this bean salad. While I was pregnant I couldn’t eat beans due to the horrible heart burn that I sufferred so I initially passed right by this salad. After several people told me I had to try it I finally did and it was delicious! I was really sad I couldn’t eat more of it, but you better believe that it is now a staple in our house. We eat it as a snack, served over fish, in taco salads, and just by itself. You name it we’ve probably tried it. This recipe makes a lot, but it keeps well in the fridge. My 13 month old is even crazy about this salad!
1 can white shoepeg corn
1 can red kidney beans
1 can garbanzo beans
1 can black beans
1 can black eyed peas
6 green onions, chopped
2 bell peppers (any color)
3 large tomatoes, diced
1 medium red onion, diced
broccoli florets, cut into bite-sized pieces
2 packages Good Seasons italian salad dressing
vegetable or canola oil
red wine vinegar or apple cider vinegar
1 package of taco seasoning or 3-4 Tbps homemade
tobasco or other hot sauce, to taste
Rinse and drain the beans and corn. Place into a large bowl. Add green onions, bell peppers, tomatoes, red onion, and broccoli florets to the bean mixture.
In a 2 cup measuring cup mix up the Good Seasons Italian dressing per directions (using oil, vinegar, and water) add 1 pkg taco seasoning, and tobasco to taste. Mix dressing well and pour over veggie mix. Refrigerate for several hours or overnight. Serve with tortilla chips, over fish, in a salad, etc.
Source: my friend Adrian T.
I have an onion-loving husband. I am almost positive, no I am positive, that no one else could possibly love onions more than this man. He can eat them like an apple — ick! I enjoy cooked onions in many forms, but I especially love onion straws. These wont be something I make often because they are not healthy, but they sure taste great!
Please excuse the awful picture. It was the best I could do before the onion-lover got to them.
1 Large onion
2 Cups buttermilk
2 Cups flour
1 Scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside. Heat oil to 375 degrees. Coat onions in flour mixture, shaking off the excess, and submerge into the hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat with remaining onions.
Source: The Pioneer Woman
My husband and I are American Idol fans and this week he asked me to make snacks to eat during the show. Since, I normally don’t eat too much after dinner this really mean snacks for him! That’s ok though, it gave me a reason to try a new recipe I have saved. Earlier in the week, when I asked Joe if he had any dinner requests he asked for BLTs so I thought this would be a perfect way to give them to him! I snuck one since I like to try everything I write about and I would definitely make these again. They are simple, delicious, and would be a definite crowd pleaser.
3 8 or 9 inch flour tortillas
3 oz. cream cheese, softened
1-2 tbsp. Ranch dressing
6 pieces bacon, cooked and crumbled (I used turkey bacon)
1/2 cup shredded lettuce
1 large tomato, diced
Ranch dressing for dipping, if desired
Lay all three tortillas out on a work surface. Combine the cream cheese and range dressing in a small bowl and mix until smooth. Spread a thin layer over each tortilla. Sprinkle lettuce, tomato, and one-third of the bacon over each tortilla. Starting at one edge, roll each tortilla in a tight spiral log. Slice into 1-inch sections. Serve with ranch dressing, if desired.
Source: Annie’s Eats
I had a couple apples left over from the apple pie I made recently and happen to stumble across this recipe. I have been looking for healthy snacks to eat during the day and these are a great sweet treat.
Cinnamon Apple Chips
1/4 Cup confectioners’ sugar
2 tsp ground cinnamon
2 large apples
Preheat oven to 250. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline thinly slice the apples crosswise, discarding the seeds and both ends. Arrange in a single layer on parchment paper lined baking sheets. Sprinkle with the sugar mixture.
Bake apples, turning every half hour, until dry, 1 1/2-2 hours. Cool on racks and store in an airtight container.
Source: adapted from Everyday with Rachael Ray.