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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Spiced Chickpeas

Roasted Spiced Chickpeas.jpg

Spiced Roasted Chickpeas.jpg

Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup,  delicious for salad toppers, or even a healthy snack travels. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.

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These spice blends above are part of the P.S. Flavor- Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.

You could also mix your own combination of spices together like I’ve done for this recipe.

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Spiced Roasted Chickpeas

Roasted Spiced Chickpeas

Prep Time: 5 minutes
Equipment: strainer, paper towels, measuring spoons, 2 rimmed baking sheet pans
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:
5-15 ounce cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon cracked black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin

Directions:
Heat oven to 400 degrees F. Place rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas super dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.

Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Mix the chili powder, cumin, Kosher salt, and cracked black pepper in a large bowl. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.

Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.

Note: You don’t want to add the spices to chickpeas before cooking. The spices may burn and turn bitter.

Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.

Recipe notes:
1). You can use them as a snack,  salad toppers, or on top of soup in place of croutons.

2). P.S. Flavor Spice blends by Pam Smith has a variety of spice- blend choices that will enhance the flavor of any your recipes.

3). Experiment mixing different spices and herbs

 

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Antipasto Platters Made Easy

 

Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an Antipasto Platter, start with great quality ingredients. I like to assemble a few and dress of few.

For example, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and breadsticks, wrap delicious cured meats.

Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs in my garden. Here I’m using fresh basil as a garnish for the platters.

Simple dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great about this, all the ingredients are store bought. This makes these platters quick and easy to put together. For the seasoned Bocconcini, my recipe is really simple. I doubled the recipe below for my platters in the pictures you see above.

Ingredients: Marinate For Bocconcini
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

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Jumbo Lump Crab- Two Ways

Let's Dish

Jumbo-Lump

Crab!!!!

 

 

Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

I’m using cilantro and chives, from my garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or as mini tacos, they’ll be a hit.

Prep Time: 30 Minutes
Each Recipe Yields: 6 servings each

Ingredients: For Crab Tacos
1 pound jumbo lump crab meat
juice of 1 1/2 limes
1/4 cup finely diced red onion
1/4 cup of finely minced seeded Fresno Chili
2 tablespoons finely minced fresh chives
2 tablespoon of freshly chopped cilantro
1 tablespoon Kosher salt
pinch of freshly cracked black pepper
mini crunchy taco shells

Directions For Mini Crab Tacos:
Place the lump crab meat into a bow. Next add chives, red onion, Fresno chili, cilantro, lime juice, Kosher salt, and freshly cracked black pepper. Gently toss all the ingredients together.

Ingredients: For Crab Guacamole
1/2 pound lump crab meat
4 avocados
1/4 cup fresh salsa
juice of 1 1/2 limes
1 Fresno chili, seeded and minced
1/4 cup of finely diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Half and seed all 4 avocados. Place into a large bowl. Add the rest of the ingredients to the bowl. Using a fork, mash the avocados and incorporate them with the other ingredients. Leave some chunky pieces for texture. Reserve a couple of tablespoons of crab meat for garnish. Add the lump crab meat to the guacamole and gently stir through. Won Ton Wrappers (2)

Directions: For Mini Crunchy Taco Shells
Preheat oven to 350 degrees F. Place elevated metal cooling rack (usually used for cooling cookies) on a baking sheet. Using either round or square wonton wrappers, lay the wonton wrappers over each wire of the rack forming a taco shape.

Bake for 8-9 minutes. Remove from oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.
Note: I like to use a teaspoon of guacamole on the dish as food glue. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

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Puff Pastry Wrapped With French Brie Cheese, Strawberry Honey Jam, And Walnuts- A Thanksgiving Day Brunch

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This holiday I’m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it is a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins and frittata muffins.

Most of the time, people are always dropping by throughout the day.  I thought it would be really nice if there were food there that could be served at room temperature.

First, my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam and Walnuts.

Second, are my MiniItalianSausage, Asparagus, and Truffle Fontina Cheese Frittatas.

Finally, were my Stuffing Muffins, filled with my sweet Italian Sausage, golden raisins, celery, onions, and fresh sage.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts.  The other two recipes will follow soon.

Equipment: baking sheet, pastry brush
Prep Time: 5 minutes
Oven Temperature: 400 degrees F.
Cook Time: 15 minutes or until golden brown

Ingredients:
1 sheet of cold thawed puff pastry
1-13 ounce ( 5 inches in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
egg wash- 1 beaten egg + 1 tablespoon of water
2 tablespoons of Apricot jelly
1 tablespoon of very hot  water
5 inches of kitchen twine
Sanding sugar

Directions:
Note: Remove the puff pastry, the night before, from the freezer, and transfer it to the refrigerator. The dough needs to be cold but completely thawed.

On your board, lay out one sheet of puff pastry. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to the pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation. Trim the twine as close as possible so as not to see the string.

Brush the entire pastry package with egg wash. Bake at 400 degrees F. for 15 minutes or until golden brown.

In a small bowl, whisk together the apricot jelly and hot water together until there are no lumps. Once the pastry is out of the oven, brush the apricot glaze all over the outside of the pastry. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers.

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