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Rosemary Roasted Cashews

Jun 7, 2012 by

This is another recipe I stole from my mom that we are always expected to bring to family gatherings.  It’s an easy appetizer with a slight kick. I know what you are thinking.  They are just nuts… But, they are not just nuts, these cashews are served warm and have the perfect mixture of sweet and spicy with a unique twist of rosemary.  Plus they take 15 minutes to make!

Ingredients

  • 1 1/4 lb cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons Kosher salt
  • 1 tablespoon melted butter
Directions
Preheat the oven to 375 degrees F
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.  Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a small bowl. Toss warm nuts with the rosemary mixture in a large plastic bag until the nuts are completely coated. Serve warm.
*** Can be warmed in a microwave

I used slightly salted cashew for this batch because it was all I could find at the store, but I try to use raw cashews.

Place the cashews in an oven at 375 degrees for 10 minutes.

Love using my rosemary herb. It has become one of my favorites!

Mix together spices and butter

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Texas Jalapeno Poppers

Jan 22, 2012 by

My sister lives in Texas and this little appetizer is a delicacy down there.  Every time I see her we are making these delicious jalapeno poppers. And oh how they are Yummy!  The downfall to these dangerously addictive poppers is avoiding touching your eyes after making them.  Twice now I have made these and touched my eyes after, leading to several tears and red eyes for the next couple hours.  This is why I recommend wearing gloves when de-veining the jalapenos or resisting the urge to touch your eyes.

Ingredients

  • 20 fresh jalapenos
  • 2 blocks of cream cheese (softened)
  • 1 lb bacon
Directions
Cut off tops of jalapenos and slice in half, length-wise.  Remove seeds and veins inside the jalapenos, the veins are the source of heat so leave some white if you want spice. I would recommend wearing latex gloves when deveining and removing seeds. Spread cream cheese on each half of the jalapenos.  Slice bacon in half and wrap around the jalapeno and cream cheese.   Bake on a pan at 375 degrees for 20-25 minutes.  Let cool for a few minutes and serve.

Cut tops off jalapenos and slice in half.

Devein and remove seeds from jalapenos.  Leave some of the white veins if you want spice. 

Spread cream cheese on jalapenos.

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Asparagus Roast Beef Roll-Ups

Nov 23, 2011 by

A week has gone by and I just realized I have been making food to cater to my hot sauce craving (this is not ok).   I may have a mild obsession with spicy food…  I like to blame it on Sheena, my Indian friend, whose mother is a rock star in the kitchen. I am currently working on getting her recipes for falafel (made in a waffle iron) and “street food” aka pani puri.  When I dream of indian food those are the 2 dishes (+tikka masala) on my mind.  Hopefully they will make an appearance on the blog soon!

Now lets step away from hot sauce and move onto another type of heat, horseradish.  There is something about the pungent flavor of horseradish that can make a simple something (let’s say asparagus) absolutely addictive.  No really, this little appetizer is hard to step away from if you have a spot in your heart for a little horseradish zing.  My mothers best friend, Shawna (another amazing cook in my life), brought these bad boys over a couple years ago and they are now on my list of appetizers to make every time we have company over.

Ingredients

  • 3 dozen asparagus spears
  •  1 pkg (8 ounces) chive and onion cream cheese
  • 5 tablespoons horseradish
  • 2 packages (5 oz each) sliced roast beef

Boil water and lightly cook asparagus for 2-3 minutes.  You want them to be crispy!

Mix together cream cheese and horseradish. Add horse radish to your own taste, usually 3-5 table spoons.

Spread each slice of roast beef with a thin layer of mixture. Roll up the asparagus spear inside of the roast beef.  

 

Could it get any easier!?!?

Thanks for the introduction Shawna!

 

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