#appetizer
This maple mushroom crostini is the perfect appetizer or snack! Sauteed mushrooms caramelized with maple syrup and served on toasted baguette - so good!
https://bakeeatrepeat.ca/maple-mushroom-crostini-recipe/
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Baked Hatch Chili Rellenos
This was my awesomely delicious lunch the other day. My friend gave me a bunch of Hatch Chilis when I saw her at the grocery store, she’d just bought a huge bag of them. Hatch chili season is at the end of the summer around August / September. Hatch chilies grow in Hatch valley of New Mexico. They’re like a cross between a Banana pepper and an Anaheim. These chilies are brought to grocery store parking lots on the backs of farm trucks, and the guys who bring them roast them right there in the parking lot in huge chili roasting drums. You can smell the chilies cooking for miles around. The already blistered and roasted chilies freeze well, so people buy huge bags of them to use all year. Or you can buy them fresh like my friend did. These chilies are so yummy! Not too spicy and just the right amount of sweet.
So, I won 250.00 for making this recipe. I was on instagram, and saw on the Bristol Farms page that they were having a contest. Win a 250 dollar gift card with your best Hatch chili recipe. So, I cooked this, and entered the contest and won 2nd place! Free groceries! Yay!!
This was delicious and only took about 20 minutes to make. This is the second time I’ve made this. Fresh chilies & sweet corn are a wonderful flavor combination. The fact that it’s baked instead of fried makes it a teeny bit healthier. Using less cheese would also help make it more heart healthy and lower in flavor. I mean fat.
Here’s how to make this creamy, cheesy, smokey dish:
Blister the Hatch chilies by placing them directly on the burner of the stove or under the broiler, turning them a few times. Once they get nice and charred, set them in a covered bowl to steam. You can substitute with any sweet or mildly spicy pepper if there are no hatch chilies available.
Saute 1 chopped shallot, 2 or 3 garlic cloves in a little butter or oil. Add sweet corn cut off the cob, or you could use frozen or canned.
Sauce your veggies until cooked, but the corn should still be crunchy. Season with celery salt, pepper, a sprinkle of smoked paprika, a pinch of coriander powder, and a bit of cumin. Set aside.
Peel the chilies and carefully remove the seeds or keep them if you like spicy heat. I kept the stems for the picture, but you could remove those too if you like. Butter a baking dish. Stuff the chilies with the corn mixture, I just sorta lay them open in the baking dish, and spoon the stuff onto it. Add some cheese, I used sharp cheddar and jack. Scramble an egg or two with about ½ cup cream depending on how many of these you make. I used 1 egg and ½ cup cream for 3 smallish to med sized hatch chilies and the equivalent of 1 ear of corn off the cob. Pour the custard over the whole magilla and bake at 350 for about 15 to 20 minutes until bubbly and amazing. Garnish with fresh chopped cilantro. Serve and enjoy with organic tortilla chips for scooping it all up. Yum!
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Kung Pao Brussels Sprouts
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
STUFF
Sprouts:
2 pounds Brussels sprouts
2 tablespoons olive oil
Kung Pao sauce:
2 tablespoons reduced-sodium tamari* or soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
½ to 2 teaspoons sriracha, to taste
2 cloves garlic, pressed or minced
Garnishes:
⅓ cup roasted peanuts (either salted or unsalted)
⅓ cup chopped green onion (both green and white parts), about 3 green onions
2 tablespoons fresh cilantro leaves, chopped (optional)
Red pepper flakes (optional)
STEPS
To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
NOTES
MAKE IT GLUTEN FREE: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
MAKE IT VEGAN: Simply swap maple syrup for the honey instead when making the sesame glaze.
MAKE IT PEANUT-FREE: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
CHANGE IT UP: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
NUTRITION
Calories 233
Total Fat 11.1g
Saturated Fat1.6g
Trans Fat0g
Polyunsaturated Fat2.3g
Monounsaturated Fat6.6g
Cholesterol 0mg
Sodium 430.8mg
Total Carbohydrate 30.4g
Dietary Fiber8.8g
Sugars14g
Protein 9.2g
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Curried White Bean Hemp Hummus
STUFF
1 15 oz can cannellini beans, drained and rinsed
¼ cup shelled hemp seeds
1 large clove garlic
3 Tbsp fresh lime juice
2 tsp curry powder
½ tsp salt
1/8 tsp cayenne powder
2 Tbsp extra virgin olive oil
2 Tbsp water
STEPS
Place all ingredients in the bowl of a food processor fitted with the S blade. Blend all ingredients until smooth and completely combined, which could take about one to two minutes.
Season to taste with additional salt and lime juice, if necessary. Serve drizzled with olive oil on seeded crackers, warm pita bread, or crudité.
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Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Makes about three dozen bites
1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, ½ teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
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Plein d'idées pour un apéritif de Noël original !! Les recettes ici : http://jefouinetufouines.fr/2013/12/13/recettes-aperitif-de-noel/
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CHICKEN AND WAFFLES ON A PRIVATE JET * JACQUELINE TRAVELS
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Hi! Come fly to Atlanta with me on a Private Jet! I made chicken and waffles for my passengers and take you on a catering run to show you some of the work a private jet flight attendant job requires. Please leave me a thumbs up and don’t forget to subscribe to my channel so you don’t miss out on any future flight attendant vlogs. Thanks for watching!
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