Archive for the ‘Holidays’ Category
In honor of National Hot and Spicy Day, we thought we’d share a great spicy chickpea recipe…
Bland chickpeas are a distant memory with foodie Amy Sherman’s Spiced Chickpea recipe. Amy recommends roasting them in the ActiFry for a crunchy-on-the-outside, chewy-on-the-inside texture. Using the ActiFry is also the healthiest way to prepare them. And…if you haven’t heard, an inside source reveals that the Executive White House Chefs also uses the ActiFry to whip up his spicy dishes for the First Family!
A little pinch of chili and cumin powder (more if you’re brave!) with a hint of garlic pack these protein nibblets with flavor for a satisfying snack that you will feel good about serving to friends or family. For a light lunch or snack buffet, Amy recommends serving spiced chickpeas alongside raw vegetables, dips, guacamole and chips. They even make a great appetizer alongside cocktails, beer or wine!
Compliments of Amy Sherman
115 ounce can garbanzo beans
2 cloves garlic, peeled and smashed
1 scoop olive oil
1 teaspoon chili powder
1/2 teaspoon cumin powder
Salt to taste
Rinse, drain and dry the garbanzo beans with paper towels. Add the garlic, olive oil and garbanzo beans to the Actifry and cook for 30 minutes. Transfer to a bowl and discard the garlic. Add the chili and cumin and toss to coat. Taste and season with salt. They are best served fresh, either hot or warm.
For more information about the ActiFry and more great recipes, log onto: http://tfalactifry.com/
National Hot & Spicy Day is Sunday, August 19th. Try these Spicy Mustard Stir-Fry Bites on for size!
Spicy Mustard Stir-Fry Bites
Compliments of Better Homes and Gardens
Makes approx. 25 appetizers
Nonstick cooking spray
1 pound packaged chicken, pork, or beef stir-fry strips
1/2 cup water
1/2 cup spicy brown mustard
4 teaspoons fajita seasoning
5 7 to 8-inch flour tortillas, warmed*
1 medium red, green, and/or yellow sweet pepper, seeded and cut into thin strips
Snipped fresh cilantro and/or sliced green onion (optional)
- Lightly coat a large skillet with nonstick cooking spray. Heat over medium-high; add stir-fry strips. Cook and stir until browned. Drain off fat.
- For sauce, in a 1-1/2-quart slow cooker combine water, mustard, and fajita seasoning. Add browned chicken, pork, or beef, stirring to coat with sauce.
- Cover and cook on low-heat setting, if available, for 6 to 7 hours. Using a slotted spoon, remove meat from cooker. Use two forks to shred meat. Discard juices in cooker.
- Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks.
- Note: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
- Note: Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
Spangled Sandwich Pops
Compliments of Disney’s FamilyFun
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 1 per sandwich
Mini ice-cream sandwiches
Sprinkles or nonpareils
Colorful cupcake liners
- First, skewer mini ice-cream sandwiches on popsicle sticks.
- Then, press the exposed filling into a plate of sprinkles or nonpareils.
- To keep mess to a minimum, serve the pops in colorful cupcake liners.
What better way to spice up your Independence Day barbeque than with a patriotic mocktail or cocktail featuring Lipton Iced Tea? We promise your guests will approve!
Compliments of Lipton Iced Tea
Prep Time: 5 minutes
1 bottle 100% Natural Lipton® Iced Tea with Pomegranate Blueberry
3 Tbsp. 100% cranberry juice
3 Tbsp. orange juice
1 Tbsp. lime juice
- Combine all ingredients in shaker filled with ice.
- Shake well and pour into chilled martini glasses.
For an adult version:
- Use 2 Tbsp. vodka
- 2 Tbsp. orange liqueur instead of orange juice.
For more recipe information, visit https://www.facebook.com/liptonicedtea.
Figs Stuffed with Goat Cheese
20 ripe figs
4 oz soft goat cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon roughly chopped fresh rosemary
Type of fire: Direct
Grill heat: medium
- Cut off the stem of each fig, and then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig.
- Stuff each fig with about 1 teaspoon of goat cheese.
- Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour Pink How Come You’re Not Here mp3 out and spread the coals evenly over entire surface of coal grate.
- Set cooking grates in place, cover gill and allow preheating for 5 minutes.
- Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill.
- Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
- Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.
Recipe compliments of Good Eats!