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Posts Tagged ‘Spicy’

Chipotle & Rosemary Spiced Nuts (Guest Post)

Posted in Snacks, tagged , , , , , , , on January 15, 2012 | 9 Comments »

A few weeks ago I did my FIRST EVER guest post!!!  I was so excited when I saw on twitter that Lindsay from The Lean Green Blog was looking for guest bloggers over the holidays.  Ofcourse, in my typical overly excited fashion, I shot Lindsay a tweet back to sign me up!!!  Linsday’s blog is a good mix of everyday health and fitness, along with recipes to keep you on track.  I wanted to share something that was more on the healthy side to stick with her theme.  These Chipotle & Rosemary Spiced Nuts were perfect.  They are a great combo of sweet, savory, and spicy and would make a great addition to your Super Bowl Party menu (aka…they go great with a lager!).

Head over to Lindsay’s blog for the recipe and some more pics!

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Spicy Pepitas

Posted in Snacks, tagged , , , on October 19, 2010 | 3 Comments »

I want to say a huge THANK YOU to my cousin, Kayla, for the new header!  She did such an awesome job!!  She asked me what I wanted or if I had any ideas in mind, and I told her not really, she could be creative.  She knows me too well because she came back with this simple and clean design which is exactly what I had in mind.  Kayla….you are so creative and talented!  Thanks so much!!!

On to the recipe…..

Do you ever buy something for a recipe, use the required amount and then have a ton of that one ingredient left over?!?  I bought some pepitas for my pumpkin granola a few weeks ago and every time I opened my cupboard the big bag of raw, unsalted (boring) seeds were staring me in the face.  What am I going to do with all these??  Why not spice them up!!  You know me…I love my spicy snacks!  No joke guys, these took about 15 minutes to make start to finish.  If you are carving pumpkins or have extra pepitas on hand like me, try these out.  They are simple and tasty!  They would be really good mixed in with some cajun party mix too!

If you are looking for a non-baked good way to get some more pumpkin in your life, try this Pumpkin Black Bean Soup I made last year.  Soo good!!  I think I’m going to make it again this week.  Thanks for stopping by!!

 

(Printable Recipe)

Spicy Pepitas

Recipe from Food Network

Ingredients

  • 2 cups raw, unsalted hulled pepitas
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 3/4- 1 tsp chili powder
  • 2 tsp lime juice
  • 1/2-3/4 tsp salt

1.  Preheat oven to 375 degrees.

2.  Toss all ingredients together in a bowl.  Stir until pepitas are coated with seasonings.

3.  Spread on baking sheet and bake for 5-10 minutes (mine took about 10 minutes) or until lightly browned, shaking pan once or twice.

4.  Serve and enjoy!

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Cocoa-dusted Glazed Almonds

Posted in Snacks, tagged , , on August 3, 2010 | 2 Comments »

Since I am vegetarian, I get asked a lot “where I get my protein from?”   There are so many different types of foods that you can receive protein, but my go-to are almonds or almond butter.  Lately I’ve been hooked on  almonds and dried blueberries.  You can’t beat the combination of sweet and salty.  One of my favorite flavored almonds are Wasabi & Soy Sauce from Blue Diamond.  They have just enough wasabi kick without being overbearing!!  Definitely check them out if you like wasabi!

These almonds reminded me of the glazed kind you find in the mall or at a fair.  They made my house smell amazing!!  The cayenne pepper gives them a little spicy flair, which you know I love.  I liked the glazed almond mixture by itself, so I only dusted 1/2 with cocoa powder, but feel free to dust as much or as little as you want.  Make sure to keep a close eye on them in the oven because the maple syrup can burn easily if left unattended.  When the glaze on the almonds starts to turn a darker shade of brown, they are done.

Cocoa-dusted Glazed Almonds

Recipe from vegetariantimes.com

Ingredients

  • 3 tbsp maple syrup (I substituted agave nectar)
  • 2 tbsp light brown sugar, firmly packed
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 2 cups raw almonds (I used 1 cup almonds + 1 cup cashews)
  • 1 1/2 tbsp cocoa powder

1.  Preheat oven to 325 degrees.  Line rimmed baking sheet with parchment paper.

2.  Combine maple syrup, brown sugar, salt, cayenne, and cinnamon in a medium saucepan and bring to a simmer over medium heat.

3.  Add nuts, and cook for 3 minutes stirring constantly.  Pour almonds onto prepared baking sheet in a single layer.

4.  Bake for 18-20 minutes, or until almonds are toasted and syrup has become dark brown.  Stir occasionally to prevent burning.  Remove from oven to cool and stir to separate.

5.  Place nuts in resealable plastic bag.  Sprinkle with cocoa powder and shake to coat.  (I recommend adding cocoa powder in shifts in case you don’t want to add it all)

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Spicy Oyster Crackers

Posted in Uncategorized, tagged , on May 13, 2010 | 3 Comments »

Super quick post before I run out the door.  Do you ever have those weeks were you are on the go, away from home right after work until about 10 or 10:30 at night??  That’s been this week for us.  Busy busy!!!  Always fun…..but definitely busy.  Tonight I’m hoping to be in the kitchen, fingers crossed!

My grandma makes these spicy crackers in the summer – and she makes A LOT of them because they always go so fast.  They are super easy and a huge hit no matter what the occasion.  They make a delicious compliment to a cold beer on a summer day!

Spicy Oyster Crackers

Ingredients

  • 1 box(bag) oyster crackers
  • 1 packet Hidden Valley Ranch dry mix
  • Bottle of spray butter (I used I Can’t Believe it’s Not Butter)

1 tsp – 1 tbsp of each of the following: (adjust measurements to your desired spiciness – measurements below is what I normally use)

  • 1 tbsp Lawry’s Seasoned Salt
  • 1 tbsp garlic salt
  • 3/4 tbsp black pepper
  • 3/4 tbsp crushed red pepper flakes
  • 1 tsp cayenne pepper

1. Preheat oven to 350 degrees.  Mix all seasonings together in a bowl, set aside.

2.  In a large bowl, spray butter over top of crackers.  Stirring every couple of sprays to start coating the crackers enough that the seasonings will stick.  Sprinkle 1 tbsp of seasonings over crackers, stir to combine.  Spray crackers again and continue to alternate between butter and seasonings until majority is sticking to the crackers.  **I tried to use olive oil the first time I made these and the seasonings didn’t stick to the crackers as well**

3.  Place crackers on a cookie sheet trying not to overlap too much.  Bake for 5 minutes.  Remove pan from oven, stir crackers and return to oven for another 5 minutes or until crackers start to turn golden brown.  Remove from oven and let cool.  Store in an airtight container.

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Quick Vegetarian Chili and Maple Cornbread Muffins

Posted in Dinner, Soup, tagged , , , on February 21, 2010 | 2 Comments »

Although I wish spring weather was here, in Ohio we are supposed to be getting another snow storm this week.  If you are still craving something to warm you up from all that shoveling, this chili will do the trick.  It’s really thick and hearty with a bit of a kick. I actually eat soup year round but this one is perfect for the colder months due to how thick it is.  On the side I served some vegan cornbread that was soo good.  I like my cornbread to have actual corn in it…..just makes it that much better.  I think I ate 3 of them before I even sat down for dinner.   The slightly sweet cornbread helps to tame down the spicy chili.

Quick Vegetarian Chili

Prep Time: 20min    Total Time: 35-40min

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 15oz can black beans, drained and rinsed
  • 1 14.5 oz can Mexican-style stewed tomatoes, crushed
  • 2 tbsp chili powder
  • 1 tbsp chopped chipotle or jalepeno pepper, optional
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp unsweetened cocoa
  • 1 pinch cinnamon
  • 1 16oz can yellow hominy, rinsed
  • Lime wedges

Spray a large saucepan with cooking spray and set over medium heat.  Add onions and cook until soft, about 5 minutes.  Add garlic and cook 1 minute longer.

Stir in beans, tomatoes, chili powder, chipotles, cumin, oregano, cocoa and cinnamon.  Bring to a boil and reduce heat to low.  Simmer for 10 minutes to blend the flavors.  Add hominy and cook until heated through, about 10 minutes.

Ladle into bowls and garnish with cilantro or green onions.  Serve lime wedges on the side.

Maple Cornbread Muffins

Recipe from Vegetarian Times (February 2010)

Total time: 20-30min

Ingredients

  • 1 cup plain soymilk
  • 3/4 cup nonhydrogenated vegan margarine, melted
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 cup stone ground cornmeal
  • 1 cup non-bleached all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup frozen corn kernals, thawed

Preheat oven to 350 degrees.  Line a muffin pan with paper lines or cooking spray.

Whisk together cornmeal, flour, sugar, baking powder, and salt.  Set aside.  In a separate bowl, whisk together soymilk, maple syrup, vinegar, and melted margarine.  Stir wet mixture into dry mixture.  Fold in corn kernals.

Divide batter among prepared muffin cups bake for 20min.  I used a mini muffin pan and baked about 10min.  Make sure toothpick comes out clean.  Cool in pan for 10 minutes and serve warm.

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