If you have friends coming over or just want something to snack on, these are perfect!
Ingredients:
2 1/4 cups (18-ounces) assorted unsalted nuts, I use the mix from Costco
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees.
Spread nuts out on a baking sheet. Toast in the oven until light golden brown, about 5 to 8 minutes. Be careful not to burn they can go quick.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you try these, you will never want to stop :)
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Ingredients:
2 1/4 cups (18-ounces) assorted unsalted nuts, I use the mix from Costco
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees.
Spread nuts out on a baking sheet. Toast in the oven until light golden brown, about 5 to 8 minutes. Be careful not to burn they can go quick.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you try these, you will never want to stop :)
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Simple. Delicious. Easy. Healthy.
Kids gobbled up this fried goat cheese spinach salad :) It's a win win in my book!
Warm goat cheese and toasted walnuts melt in your mouth, followed by crunchy spinach and apples. YUM!
Ingredients for the dressing:
Balsamic vinaigrette
1T balsamic vinegar
1T olive oil (more if you want it lighter in vinegar flavor)
1stp Dijon mustard
1tsp honey
Salt and pepper
Whisk or shake all ingredients to combine and set a side
Ingredients:
Baby spinach about 2 handfuls
¼ cup goat cheese
¼ cup panko bread crumbs
1T olive oil
1 small apple cut in slices
½ cup walnuts toasted and chopped
Make a disc with the goat cheese using your hands. Press and form the cheese until it comes together and you can shape. Splash a little water on the cheese so the panko can stick. Press the panko into the cheese so it forms a crust on all sides. Heat the oil in non stick pan and cook the cheese, just until the panko is brown and cheese is a little warm.
Toss the spinach with the vinaigrette, you don’t have to use it all, top with the apples, walnuts and fried goat cheese.
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Kids gobbled up this fried goat cheese spinach salad :) It's a win win in my book!
Warm goat cheese and toasted walnuts melt in your mouth, followed by crunchy spinach and apples. YUM!
Ingredients for the dressing:
Balsamic vinaigrette
1T balsamic vinegar
1T olive oil (more if you want it lighter in vinegar flavor)
1stp Dijon mustard
1tsp honey
Salt and pepper
Whisk or shake all ingredients to combine and set a side
Ingredients:
Baby spinach about 2 handfuls
¼ cup goat cheese
¼ cup panko bread crumbs
1T olive oil
1 small apple cut in slices
½ cup walnuts toasted and chopped
Make a disc with the goat cheese using your hands. Press and form the cheese until it comes together and you can shape. Splash a little water on the cheese so the panko can stick. Press the panko into the cheese so it forms a crust on all sides. Heat the oil in non stick pan and cook the cheese, just until the panko is brown and cheese is a little warm.
Toss the spinach with the vinaigrette, you don’t have to use it all, top with the apples, walnuts and fried goat cheese.
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The most delicious sauce that goes with many pasta or chicken dishes. You can pre-make it and keep it need the fridge.
6 slices bacon cut into pieces
1 onion diced
5 cloves garlic minced
1/4 cup white wine
2 can diced tomato
1 cup water
1tsp dried oregano
3/4 cup heavy cream
Salt and pepper
2 drops basil oil
In large sauce pan cook bacon until crispy, remove from pan and set a side. Keep 2T bacon fat in pan, discard the rest.
Add onions over medium heat and cook for 10 min.
Add garlic and cook for 2 min.
Deglaze with wine, add tomato's.
Use the water to rinse the tomato cans out and add to sauce.
Add salt, pepper and oregano. Cook for 30 min, stir frequently.
Add cream and cook for another 20 min.
Add basil oil.
Bob makes my favorite tortellini dish with the this sauce. Add peas and then add the bacon on top.
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6 slices bacon cut into pieces
1 onion diced
5 cloves garlic minced
1/4 cup white wine
2 can diced tomato
1 cup water
1tsp dried oregano
3/4 cup heavy cream
Salt and pepper
2 drops basil oil
In large sauce pan cook bacon until crispy, remove from pan and set a side. Keep 2T bacon fat in pan, discard the rest.
Add onions over medium heat and cook for 10 min.
Add garlic and cook for 2 min.
Deglaze with wine, add tomato's.
Use the water to rinse the tomato cans out and add to sauce.
Add salt, pepper and oregano. Cook for 30 min, stir frequently.
Add cream and cook for another 20 min.
Add basil oil.
Bob makes my favorite tortellini dish with the this sauce. Add peas and then add the bacon on top.
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I can eat so many empanadas and Bob keeps making them for me :)
Empanadas
10 Goya empanada skins
Vegetable oil for frying
Filling
3 cups Pulled pork
1 onion chopped and sautéed
1 cup rinsed black bean
1/2 cup cheddar cheese
1/2 cup Pepper jack cheese
1/4 cup chopped cilantro
2 T hot sauce optional
1/4 pomegranates
Mix together all filling ingredients.
Layout empanada shells and brush the edges of each empanada with water so it will seal. Place heaping spoonful of the mixture in the center of each shell. Fold the shell in half and press edges with your fingers. Then use a fork to fully seal the edges.
Heat vegetable oil on medium heat in pan until the bottom is coated about 2 inches. Add the empanadas to the hot oil and fry until brown on all sides. Add more oil if need as you cook the rest in batches.
Serve with your favorite sauce: chipotle mayo is my favorite.
You can pre-make a lot of them and freeze them.
Do you like this recipe? You can get them delivered to your inbox ever Thursday. Sign up here.
Empanadas
10 Goya empanada skins
Vegetable oil for frying
Filling
3 cups Pulled pork
1 onion chopped and sautéed
1 cup rinsed black bean
1/2 cup cheddar cheese
1/2 cup Pepper jack cheese
1/4 cup chopped cilantro
2 T hot sauce optional
1/4 pomegranates
Mix together all filling ingredients.
Layout empanada shells and brush the edges of each empanada with water so it will seal. Place heaping spoonful of the mixture in the center of each shell. Fold the shell in half and press edges with your fingers. Then use a fork to fully seal the edges.
Heat vegetable oil on medium heat in pan until the bottom is coated about 2 inches. Add the empanadas to the hot oil and fry until brown on all sides. Add more oil if need as you cook the rest in batches.
Serve with your favorite sauce: chipotle mayo is my favorite.
You can pre-make a lot of them and freeze them.
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Bob uses chipotle mayo for many recipes and it's everyone's favorite. We'll be referring to this a lot.
1 cup mayo
1 or 2 chipotle in adobo
2 T cilantro with stems
1tsp honey
1tsp cumin
Juice of 1 lime
Salt and pepper
Blend all.
Goes well with pulled pork empanadas.
1 cup mayo
1 or 2 chipotle in adobo
2 T cilantro with stems
1tsp honey
1tsp cumin
Juice of 1 lime
Salt and pepper
Blend all.
Goes well with pulled pork empanadas.
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