Sweet & Spicy Almonds

YOU NEED:

2 1/2 cups whole unblanched almonds

1/4 cup sugar
1 1/2 tsps. coarse salt
1 tsp. cayenne pepper
1 tbsp. honey
1 tsp. olive oil
1 tbsp. water

Preheat over to 350.

Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper-lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.

Discovered this recipe from "Everyday Food" cookbook.  First time I made these, the compliments were endless... if you want more sweet and less spicy, just cut the cayenne in half, or leave it out completely. They do have a little kick to them!

Stuffed Poblanos

YOU NEED:

1 can- 28 oz. whole peeled Tomatoes in juice

1 Jalapeno chile, minced (ribs & seeds removed, for less heat, if desired)

2 small Onions, coarsley chopped

3 Garlic cloves (peeled): 2 crushed, 1 minced

Coarse Salt & fresh ground Pepper

1 can 19oz. Black Beans, rinsed & drained
1/2 cup Yellow Cornmeal
1 cup shredded Pepper Jack cheese 4 oz.
1 tsp. ground Cumin
3/4 cup water

4 large Poblano Chilies, halved lengthwise (stems left intact), ribs & seeds removed

Preheat oven to 425, in a blender puree tomatoes along with their juice, jalapeno, HALF the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13inch baking dish, and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool slightly before serving.

* A good addition to this dish is shredded chicken layed in the sauce around the poblanos.

Discovered this dish from the Everyday Food cookbook, I added the chicken in to make it more of a complete meal.  Would be great as a Mexican sidedish.

Chocolate Chip Zucchini Bread

YOU NEED:

3 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract 

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

Whipped cream, for serving and/or cream cheese spread

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing or serve warm (my favorite)  Serve with whipped cream or spread with cream cheese.

Discovered this recipe in looking for a Zucchini Bread, with all the Zucchini I get from my mother's garden every year... this is definitely a hit and favorite with my friends and family.  The Chocolate Chips and Orange zest give a delicious sweetness. One of my favorites, this easy recipe makes 2 nice big loaves, one for you and one to share!!

Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Spicy Sausage Dip

YOU NEED:

1-16oz of Pork Sausage, such as Jimmy Dean (reg. or hot)

2-3 medium Jalepeno, minced

5 medium Mushrooms, chopped

1-8oz. package of Cream Cheese (I use fat free)

Crackers and/or Chips of choice




In a large skillet, on medium heat cook the sasauge breaking it down into small chunks.  Once fairly cooked through, drain. (I usually rinse the grease out) Set aside. In the same skillet add jalepenos and mushrooms and heat till softened. Return the sausage back to skillet and finish cooking to desired doneness.  Add the cream cheese in chunks, melting and mixing it into the mixture, do this till mixture is coated well with cream cheese. Serve warm.

* To omit the "spicy", leave out the jalepenos and you can also try adding a can of diced tomatos

This recipe is similar to the "Stuffed Jalepenos & Mushrooms" ... but a lot LESS time consuming and easier... still very good and a great hit for parties.

Stuffed Jalepenos & Mushrooms

YOU NEED:

10-15 medium size Jalepenos, cut in half and seeded

AND/OR
25-30 medium size Mushrooms, cleaned and gutted to just the "caps"
1- 16oz. pork sausage, such as Jimmy Dean (I use half regular & half hot)
1- 8 oz. package of Cream Cheese

Preheat oven to 350

In a large skillet cook sausage over medium heat, breaking up the meat into the smallest chunks you can and stirring frequently. Once fairly cooked all the way, and moist. Drain the grease. (I rinse to release more fat) Transfer back to the pan and add the cream cheese in cut up pieces. Melt the cream cheese into the sausage and mix up well. Let cool, untill cream cheese thickens back up for stuffing.

Stuff a heaping mound into the halves of jalepenos, and/or caps of mushrooms, then place them out on a cookie sheet. 

Cook untill desired tenderness of the jalepenos and/or mushrooms.  I like them fairly soft and cooked throughly.  Estimate of 25-35 minutes. (warning the less you cook the jalepenos, the hotter they will be)

Serve right away...best when hot/warm.

This recipe was discovered from friends, and has been a huge hit for such a simple preperation... and there many things you can add to give it more flavor and character.

Crispy Smashed Roasted Potatoes

YOU NEED:

12-15 "BABY" red or yellow potatoes

 (about 1 1/2 oz. each, 1 1/2 to 2 inches in diameter)

Kosher Salt

Extra Virgin Olive Oil (about 1/2 cup)

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water.  Add 2 tsp. salt to the water.  Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can easily pierced with a metal or wood skewer.  Make sure they are cooked through but don't overcook.  The total cooking time will be about 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop.  As the Potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch.  Repeat with all the potatoes.  Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil.  Carefully transfer the flattened potatoes to the baking sheet and let them cool completely at room temperature.  If working ahead, refrigerate for up to 8 hours.

Remove the pan of potatoes from the refrigerator, if prepared ahead.  Heat the oven to 450degrees. (Alternatively, if you have a convection function, turn it on and set the temperature to 400degrees) Sprinkle the potatoes with about 3/4 tsp. salt and pour olive oil over them.  Lift the potatoes gently to make sure some of the oil goes underneath them and that they're well coated on both sides. Roast the potatoes until they're crisp and deep brown around the edges, 30-40 minutes. Turning over once gently with a spatula or tangs halfway through cooking. Serve hot.

(I like to add Pepper...you can get creative and add any other dry topping, curry, garlic, italian herbs etc. and also add cheese, I like Parmesan, sprikled at the end, last couple minutes to melt)

- This recipe was discovered from Fine Cooking party food magazine, find more recipes @ FineCooking.com

Spiced Pecans

YOU NEED:

One lb. to 1 1/4 lb. of Whole Pecans
1/3 cup Sugar
1/4 cup Butter
1/4 cup Orange Juice
1 1/4 tsp. Cinnamon
3/4 tsp. Salt
1/2 tsp. Cayenne Pepper


Heat Sugar, Butter, OJ and Spices. Melt and toss in nuts, stir to cover.  Spread on a lined cookie sheet.  Bake at 250degrees for 45 minutes, turn with spatula every 15 minutes.  Seperate pecans while warm and cool on wax paper.  They will store for weeks in an airtight container.


(Spiced pecans go great on any kind of salad.  My favorite is with Raspberry/Feta cheese with raspberry vinergerette or Pear/Gorgonzola cheese with Balsamic vinergerette. Or you can just eat them as is...which I do all the time!!)

Recipe was discovered from my husband Tyler's aunt Tina Jones.  I have made these for the past 3 years, and still love them.