Her Modern Kitchen

Eating & Living in Austin, Texas

Snacks

Biscoff Cookie Butter Muddy Buddies

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Biscoff Cookie Butter Muddy Buddies reinvent this classic treat with white chocolate, cookie butter, and Biscoff cookie pieces.

Biscoff Cookie Butter Muddy Buddies Served

I created these Biscoff Cookie Butter Muddy Buddies specifically for <3M.

He loves Trader Joe’s speculoos cookie butter spread. In fact, on that rare occasion when we don’t have any dessert in the house, he’ll have a little spoonful of cookie butter as a sweet treat after dinner. (And to be honest, I sometimes do the same!)

Biscoff Cookie Butter Muddy Buddies zoomed

Love Biscoff cookies and cookie butter? Try my Biscoff Cookie Butter Pie

And while I love peanut butter and would have been completely content with the classic peanut butter and chocolate muddy buddy mixture, <3M despises peanut butter which makes this combination of white chocolate and cookie butter the perfectly delicious compromise.

This recipe was made for the cookie butter lover. 

Not only is cookie butter the base of this recipe but the speculoos flavor is amped up with chopped Biscoff cookies mixed in with the Chex cereal.  Basically, it’s loaded with speculoos cookie butter flavor!

Biscoff Cookie Butter Muddy Buddy close up

And, not only are these muddy buddies tasty, but they’re also so easy to make.  They require just a handful of ingredients and can be made start to finish in less than 10-minutes.

Here’s the rundown:

  1. Melt the white chocolate, cookie butter, and butter in a bowl.
  2. Toss the melted mixture with plain Chex cereal and chopped Biscoff cookie pieces.
  3. Place everything into a large Ziploc bag with powdered sugar, cinnamon, and a pinch of salt then shake, shake, shake. Done!

Seriously, it’s that simple.

These Biscoff Cookie Butter Muddy Buddies would be great for fall snacking and can easily transition into the winter holiday season with their hint of cinnamon and white chocolate base.

However or whenever you eat them, I hope you enjoy this easy, delicious treat!

Biscoff Cookie Butter Muddy Buddies Pin

Biscoff Cookie Butter Muddy Buddies
 
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Serves: 6 cups
Ingredients
  • ½ cup white chocolate chips
  • ½ cup cookie butter
  • 3 tablespoons unsalted butter, at room temperature
  • 5 cups Rice Chex Cereal
  • 10 biscoff cookies, roughly chopped (~1 heaping cup)
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
Instructions
  1. In a microwave-safe bowl, warm the white chocolate chips, cookie butter, and butter for 30-seconds. Remove from microwave and stir until the mixture is completely mixed together. You may need another 20-30 seconds in the microwave to have it really melt together.
  2. In a very large bowl, place the Chex cereal and cookie pieces. Pour the melted cookie butter mixture over the cereal and cookies, and using your hands, gently combine, ensuring all pieces are thoroughly coated.
  3. Place the powdered sugar, cinnamon, and salt in a large Ziploc bag and whisk together. Pour the Chex and cookie mixture into the Ziploc bag, secure the top, and shake everything together until the powdered sugar is fully combined with the cereal.
  4. Pour the mixture into a serving bowl or store at room temperature for 5-days.

 

Ridiculously Easy Pub Cheese

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Pub Cheese, beer Cheese, whatever you want to call it.  It’s delicious and can be ready to eat in less than 15-minutes.

This pub cheese recipe is an output of an Oktoberfest celebration where beer, cheese, and all things salty are meant to be consumed.

And it all started because I’m a huge pumpkin beer fan.  I love tasting allllll the pumpkin beers and luckily my neighbors agreed to host a social distance Oktoberfest celebration this past weekend where we sampled 20 different Oktoberfest beers and pumpkin ales (it was the best!).

Pub Cheese Served

To complement the beer we had some traditional Oktoberfest snacks like spätzel, sausages for currywurst, sauerkraut, pretzels, and this pub cheese.

Oktoberfest

Our beer lineup, there’s 19 here but a few more arrived post-photo.

In fact, one of our neighbor’s close friends (Hey Lydia!!!), who’s traveled to Germany many, many times claimed my pub cheese tasted much like what she had in Munich.

So this stuff is legit. Or close enough to it.

Either way, it’s good. And by the end of the night, there wasn’t a lick left in the bowl.

Pub Cheese on Pretzel

TBH, I’ve never made pub cheese before but as with all my recipes, I looked at a few different versions online before deciding on what mine would consist of.  It’s really quite simple and its 100% made in a food processor in less than 15-minutes.

But you need some flat beer.

Before beginning, you need to remember to remove your beer from the fridge, pop the top and, let it come to room temperature.  This is so the beer begins to flatten because you don’t want to pour fizzy beer into your food processor.

Pub Cheese Dip

You can also expedite this process by whisking the room-temp beer in a bowl to help deflate it.  Simply whisk it vigorously for 2-3 minutes.  Let it rest, and repeat 1-2 more times.  You are never going to get it completely flat but the overall frothiness of the beer should die down before you add it to the food processor.

As for the type of beer to use, I’d say any light beer or something amber would be great. I used what I had on hand.  However, I’d stay away from anything too robust like stouts, sours, or IPAs.

Other than that, this pub cheese is easy-peasy.  It goes great with veggies, crackers, or smeared on to a warm, salty pretzel if that’s your thing.  Plus it makes a huge batch so you’ll have plenty of leftovers.

Enjoy!

Pub Cheese Pin

Ridiculously Easy Pub Cheese
 
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Serves: 1.5 cups
Ingredients
  • 8 ounces shredded extra-sharp cheddar
  • 8 ounces shredded sharp cheddar
  • 2 large cloves garlic, peeled
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoons dried ground mustard
  • .5 teaspoon onion powder
  • 2 teaspoons hot sauce (like Frank's or Sriracha, I used Yellow Bird Blue Agave)
  • 6 ounces light or amber beer, room-temp and flattened
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon sliced green onions or chives, optional for topping
  • veggies, crackers, or pretzels for serving
Instructions
  1. Deflate your beer by letting it stand at room temperature for a while or by whisking it in a bowl for 1-2 minutes, repeating a handful of times until it is no longer frothy. Set aside.
  2. Place the cheese and garlic in the food processor and pulse until crumbly.
  3. Add in the Worcestershire sauce, ground mustard, onion powder, and hot sauce. Pulse until combined.
  4. With the food processor running, stream in the flat beer until the mixture comes together. Add in the salt and pepper, pulsing again until combined. Taste and adjust salt & pepper seasoning to your liking.
  5. Place the pub cheese in a bowl for serving and top with green onion or chives.

 

Homemade Sea Salt Vanilla Pecan Butter

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Deliciously easy, homemade pecan butter with roasted pecans and a hint of sea salt and vanilla.

Homemade pecan butter

I always wondered why nut butters (other than PB) were so expensive and now I finally know why.  It’s not because nut butter is expensive to make, it’s because shelling those darn nuts is SO time-consuming. 

My colleague at work has pecan trees in his backyard and graciously donated an entire large grocery bag of pecans to my office.  Although the nuts were cracked, they’ weren’t shelled and no one in the office was specifically interested in them.

Fresh Pecans

So after watching the bag go mainly untouched for two days, I decided to haul it home myself.

Check out my colleague’s own blog, The Small Farm Life.  I loved their goat photos and learning about rendering beeswax.

My Social Distancing Activity

The bag sat in my pantry for ~3 weeks before I finally found time to sit down and shell the pecans (thank you COVID-19) so this Saturday I plopped myself in front of the TV, turned on some trashy Bravo shows, that I absolutely needed to catch up on, (Very Cavalleri if you must know) and spent an hour and a half shelling pecans.

Roasted Pecans

Pecan Butter in food processor

The result was 10 cups of beautifully fresh organic pecans.  Not certified organic but the nuts didn’t have a lick of pesticides or chemicals used on them, so let’s go with organic.

Do you know how much 10 cups of pecans are worth on the nut market? 

That’s ~5 pounds of nuts and according to Nuts.com, that’s about $110. Danngggggg. (Thank you Greg, if you’re reading this!)

Homemade pecan butter

So with my 10 cups worth of organic pecans, I decided to use half to make homemade nut butter, because I’ve never made nut butter before and wanted to try something new.  And the other half I stashed away for a rainy day when I want to do some baking.

My nut butter tips:

  • You can use the nut butter recipe below for any nut you have on hand
  • Definitely roast your nuts before making your butter
    • Just roast them for 15-20 minutes at 325F, tossing every 5 minutes
  • Always let your nuts cool completely after roasting before making your butter
    • Using hot nuts will result is something that is NOT nut butter
    • Wait at least an hour to be safe
  • A quality food processor or a high-speed blender works great
    • I used my food processor and had zero issues

Homemade pecan butter

How I’m enjoying my nut butter:

  • Straight up on a spoon!
  • Spread on a graham cracker
  • Morning toast with banana slices
  • Mixed into oatmeal & smoothies

Looking for nut butter recipes? Try my PB scones or PB Lovers Monster Cookies.

Homemade pecan butter pinterest

Homemade Sea Salt Vanilla Pecan Butter
 
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Homemade Sea Salt Vanilla Pecan Butter Author: Alyssa Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 cup
Author:
Serves: 1 cup
Ingredients
  • 5 cups shelled pecan halves
  • ½-3/4 teaspoon sea salt
  • ¾ teaspoon pure vanilla extract
  • 3-5 drops stevia, optional
Instructions
  1. Preheat the oven to 325F
  2. Place your pecan halves on the baking sheet in a single layer and bake in the oven for 15-20 minutes, tossing every 5 minutes to ensure they brown evenly
  3. Remove nuts from the oven and allow them to cool completely before making your nut butter (do not skip this step!)
  4. Place the nuts in your food processor (or high-speed blender)
  5. Allow the food processor to run on high continuously 5-7 minutes, scraping the sides and bottom of the bowl every minute or so until a smooth, creamy nut butter forms
  6. Once you reach your desired consistency, add the salt, vanilla, and stevia if using. Start with the minimal amount of salt and stevia then adjust to your liking
  7. Enjoy immediately and store in a clean jar in the fridge for 2-3 weeks

 

Quick Pickles with Szechuan Peppercorn

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Quick pickles come together in minutes and are a great way to add flavor and crunch to a meal. This twist on the classic quick pickle adds zing with Szechuan peppercorn.

Quick Pickles with Szechuan peppercorn

I make quick pickles every few weeks and keep them in the fridge to add to salads, throw on my falafel bowls, or snack on when I need something crunchy and salty.  Lately, I’ve wanted something a little spicy and have started adding Szechuan peppercorns to my pickle mixture for a little zest.

Vegetables sliced

Close up of sliced vegetables

I love quick pickles because they’re not only easy to make, but you can add in whatever vegetables or herbs you have leftover in the kitchen.  This time around I pickled cucumber, carrots, radishes, and shallots.  Radishes are my favorite vegetable to pickle because they have their own zesty flavor that’s enhanced through pickling.  But feel free to try cauliflower, green beans, okra, or whatever you have on hand.

Adding the pickling liquid

Quick Pickles with Szechuan peppercorn

Quick__Pickles _Szechuan_Peppercorn

Using the basic pickling ratio below, you can pickle just about anything.  Explore adding herbs like rosemary or thyme to your pickling liquid, classic black peppercorns, or coriander seeds to find your favorite quick pickle mix.

Happy Pickling! 

Quick Pickles with Szechuan Peppercorn
 
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Serves: 2 quarts
Ingredients
  • A quart of loosely packed vegetables, sliced at ¼ inch.
  • My mix included:
  • 1 English cucumber
  • 4 small carrots
  • 1 bunch of radish
  • 1 small shallot
  • 2 cups apple cider vinegar
  • 2 cups of water
  • ¼ cup kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon Szechuan peppercorns
Instructions
  1. Wash and dry all of your veggies. Slice them each into ¼ inch rounds and layer them in a large 2-quart jar (or two 1-quart jars).
  2. Add the Szechuan peppercorns on top of the sliced vegetables, dividing the peppercorns betwene the jars if you're using two.
  3. In a medium saucepan, bring the apple cider vinegar, water, salt, and sugar to a boil. Once boiling and the sugar and salt have dissolved, carefully pour the liquid over the vegetables (splitting between the two jars).
  4. If you do not have enough liquid to completely cover the vegetables, add additional water to cover completely.
  5. Seal the jars and place them in the fridge to set for at least 30-minutes prior to eating, though best if they sit 2-hours or longer.
  6. Pickles can keep in the fridge for up to 2-weeks.

 

The Ultimate Party Mezze Platter

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The Ultimate Party Mezze Platter is fit to please a crowd.  With flavors made to easily mix-n-match, there’s a little something for everyone.

Ultimate Mezze Platter 3

If you know me, then you know I love hummus.  It’s my favorite food.  And my favorite way to enjoy hummus is on a mezze platter filled with all my favorite Mediterranean dips, salads, and accompaniments.

I created my ultimate Mezze Party Platter by taking my standard Everyday Hummus recipe and jazzing it up with a few new ingredients to create a hummus trio — savory roasted garlic, roasted red pepper, and beet.

Hummus Trio

Tabouli

As a twist on the standard tabouli salad, which traditionally uses bulgar wheat, I subbed in Israeli pearled couscous giving the salad a chewier texture. The tabouli is mixed with tomatoes, fresh dill, parsley, and a lemon olive oil dressing

To round out the platter, I added an assortment on marinated olives, dolmas with tzatziki, and cucumbers and whole wheat pita wedges for dipping. I chose to keep my pita wedges soft rather than toasting them, so they can more easily scoop up the hummus and tabouli but you’re welcome to toast the pita if you’d like.

Ultimate Mezze Platter 1

The Perfect Bite

What I love about mezze platters is the ability to mix and match all the flavors and textures to whatever you prefer. My perfect mezze platter bite is to spread a little bit of hummus on top of the pita, top it with a scoop of tabouli, and a dollop of tzatziki.

Ultimate Mezze Platter 2

This mezze platter is perfect for parties.  It’s a huge platter with plenty of leftovers so you can refill it a few times throughout the event — though, I have no shame in admitting that I’d be more than happy to make a full meal out of this mezze platter all by myself.

Do you love mezze platters? What’s your favorite bite?

Ultimate Party Mezze Platter

The Ultimate Party Mezze Platter
 
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Serves: 1 platter
Ingredients
  • hummus trio of roasted garlic, roasted red pepper, and beet, recipe below
  • couscous tabouli, recipe below
  • ½ cup assorted olives
  • ½ of an English cucumber sliced into ¼ inch rounds
  • 6-8 dolmas cut in half
  • ¾ cup tzatziki*
  • 8 large pita rounds, cut into wedges
  • optional for garnish: fresh dill sprigs, sliced lemon
Instructions
  1. On a large platter, place the three bowls of hummus and the tzatziki.
  2. Place the couscous tabouli into one corner and the pita wedges in another.
  3. Fill in the spaces with cucumbers, dolmas, and olives.
  4. Garnish with fresh dill sprigs and lemon slices.
  5. Serve with small spreaders or spoons, replacing pita as needed.
Notes
*you can make your own tzatziki but I find Cedar's Tzatziki to be delicious and prefer to save myself a step by using it in place of a homemade tzatziki

 
Hummus Trio
 
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Serves: 3
Ingredients
  • 1 recipe Everyday Hummus
  • 6-8 roasted garlic cloves*
  • ½ cup roasted red peppers, dried of any water and roughly chopped**
  • ⅓ cup cooked, red beets, dried of any water and roughly chopped***
  • optional for garnish: 3-4 roasted garlic cloves, ½ tablespoon diced beets, ½ tablespoon red bell pepper cut into thin strips, quality olive oil, paprika, and feta cheese
Instructions
  1. Split the Everyday Hummus recipe into thirds
  2. Take one-third of the Everyday Hummus recipe and place it in a food processor. Add in the roasted garlic and blend until fully incorporated. Remove the hummus from the food processor and place it in a small serving bowl. Garnish with a dash of paprika, swirl of olive oil, and roasted garlic cloves, if you choose.
  3. Rinse the food processor.
  4. In a clear processor, place the second-third of the Everyday Hummus recipe and add the roasted red peppers. Process until fully incorporated. Remove the hummus from the food processor and place it in a small serving bowl. Garnish with the thinly sliced bell pepper strips and a dash of paprika.
  5. Rinse the food processor.
  6. In the clean processor, place the last third of the Everyday Hummus recipe and add the chopped beets. Process until fully incorporated. Remove the hummus from the food processor and place in a small serving bowl. Garnish with diced beets and feta.
Notes
*you can purchase these at the store, they are typically found on the olive bar or you can make your own roasted garlic
**about 2 large, jarred red pepper slices
***about 2-3 small beets like Love Beets)

Couscous Tabouli
 
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Serves: 1.5 cups
Ingredients
  • 1 cup cooked Israeli pearled couscous, fluffed & cooled
  • ½ cup finely diced tomatoes, seeds removed*
  • ¼ cup finely diced cucumbers
  • ¼ cup crumbled feta cheese
  • 2 tablespoons quality olive oil
  • 2-3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. In a small bowl, whisk together the olive oil, 2 tablespoons lemon juice, dill, salt and pepper.
  2. In a medium bowl gently toss together the cous cous, tomatoes and cucumbers.
  3. Pour the olive oil & lemon juice mixture over the couscous and stir to combine.
  4. Gently fold in the feta and season with additional salt and pepper to taste. If you prefer a more lemon-y tabouli, add more lemon juice, a teaspoon at a time.
Notes
*I prefer to use cherry or grape tomatoes because they're sweeter

 

Savory Rosemary Thyme Roasted Nuts

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Spice up your holiday table with homemade Rosemary Thyme Roasted Nuts for gourmet holiday flavors.

Rosemary Thyme Roasted NutsMixed nuts are a great addition to any holiday party.  They’re the perfect little nibblers to adorn a coffee table while family and friends gather with drinks or they make great hostess gifts for the endless holiday parties you’re invited to throughout the season. But during the holiday season, plain roasted nuts just won’t cut it.  This recipe for homemade Rosemary Thyme Roast Nuts bring tons of flavor to the standard nut mix.

Rosemary Thyme Roasted Nuts Hostess Gift

I created this recipe last week for my office holiday party and have secretly been hoarding them because they’re THAT delicious. They’re slightly spicy, a little sweet, and pack a ton of flavor from fresh rosemary and thyme.  I find myself aimlessly walking back to my pantry and nibbling on the nuts because I just keep craving them. Personally, the pecans are my favorite to pick out of nut mix.

Rosemary Thyme Roasted Nuts Baked

Rosemary Thyme Roasted Nuts Close-Up

In addition to the fresh herbs in this recipe, there’s a hint of sweetness and spice from brown sugar and chili powder.  The added sea salt makes the nuts extra addicting bringing together savory, sweet, and spice into one bite.  They make the perfect pairing to cider, wine or a a cozy hot toddy during holiday celebrations.

Rosemary Thyme Roasted Nuts on Bar

My favorite part about the Rosemary Thyme Roasted Nuts is that the recipe easily doubles so they can be made in bulk meaning you’ll have plenty to share and enough to keep for yourself (because trust me, you’ll want to keep these!).  The nuts can be stored for weeks so they’ll last you through the holidays and beyond.

Rosemary Thyme Roasted Nuts Pin

Savory Rosemary Thyme Roasted Nuts
 
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Serves: 4 cups
Ingredients
  • 32 ounces unsalted mixed nuts (roughly 4 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon finely diced rosemary
  • 1 tablespoon finely diced thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons coarse sea salt
Instructions
  1. Preheat oven to 350°F and line a large baking sheet with parchment paper
  2. Place the nuts on the lined baking sheet and roast for 10-15 minutes, stirring occasionally
  3. While nuts are roasting, place the melted butter in a large bowl and stir in the herbs, sugar, chili powder, and sea salt
  4. Once nuts are roasted, remove them from oven and transfer them to the bowl with the butter & herbs
  5. Thoroughly coat the nuts with the mixture then transfer the nuts back to the parchment lined baking sheet
  6. Roast the nuts for another 8-10 minutes, stirring occasionally
  7. Remove nuts from oven and let them cool slightly then taste for salt preference. If you like saltier food, sprinkle on an additional ½-1 teaspoon of coarse sea salt to the warm nuts
  8. Let cool completely before storing
  9. Nuts will keep at room temperature in an airtight jar for 4-6 weeks

Summertime Tomato Pesto Tart

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Puff pastry, pesto, cheese and heirloom tomatoes star in this eye-catching and delicious Summertime Tomato Pesto Tart.

Summertime_Tomato_Pesto_Tart_5

This Summertime Tomato Pesto Tart recipe is  delicious, easy, and impressive.  But honestly, calling it a recipe is really a stretch. It’s truly just a few ingredients layered together without any real mixing or cooking involved — which is exactly why I love it!

Although I enjoy cooking, some days I’m just too tired to do the full shebang and that’s where a recipe like this Summertime Tomato Pesto Tart comes into play.

Summertime_Tomato_Pesto_Tart_7

This Summertime Tomato Pesto Tart has four main ingredients — puff pastry (store-bought, because ain’t nobody got time to make that from scratch), shredded cheddar cheese, pesto sauce (store-bought or homemade, your choice!), and 5-6 heirloom tomatoes.

I absolutely love the way all of these ingredients pair together! The puff pastry is buttery and chewy while the tomatoes and cheese are a classic combination, and the pesto is just an all-around flavor bomb.  Seriously, I’ve never met a person who doesn’t love pesto.

Now, although I said this is hardly a recipe, I do have a few tips to share which will ensure this tart is a success when you make it.

Fully thaw your puff pastry before unfolding

If you try to unfold the puff pasty before it’s fully defrosted you run the risk of breaking the pastry which will ruin the delicate layers of butter. The layers of butter are key in making puff pastry puff. Also, after the pastry is baked, you may have an uneven terrain which makes laying the sliced tomatoes on top difficult.  For this, just simply press the overly puffed parts flat before layering the tomatoes.

Puff Pastry & Pesto

puff pastry with pesto prior to baking

Use a sharp knife to cut the tomatoes

This may sound like a no-brainer but in order to achieve beautiful tomato slices, you need a very sharp knife.  In fact, before I cut my tomatoes, I sharpened my knife which ensured I could easily cut through the tomatoes without squashing them. Remember, you want your tomatoes to be round not oval.

Heirloom Tomatoes

heirloom tomatoes

Scissors are best for cutting the tart

I find using scissors to be the easiest way to cut this Summertime Tomato Pesto Tart. I also like to use the ‘tomato rows’ as guides for cutting slices.  I’ve tried using a knife for the tart and found that when I cut it with a knife, it pulled the tomatoes across, forcing me to layer everything a second time whereas the scissors left everything in place.

Puff Pastry Baking

puff pastry with pesto and cheese baking in the oven

Heirloom tomatoes work best

The layered, colorful tomatoes on top of the tart make an impressive presentation. The colors often draw the attention of a crowd if you’re choosing to serve the Summertime Tomato Pesto Tart as an appetizer so, when choosing tomatoes for this recipe, you should select a variety of colors.  Not only for the ‘wow’ factor the color brings but because different colored heirloom tomatoes have different flavors.

  • red or pink will be more of a classic tomato flavor with a balance of sweet and acidity
  • brown or black tomatoes have an earthy, smokey flavor
  • yellow tomatoes are sweeter with less acidity and are a great starter tomato for anyone who claims to dislike tomatoes

Summertime_Tomato_Pesto_Tart_7

Summertime_Tomato_Pesto_Tart_4

I also truly love this recipe because it’s so versatile when it comes to serving. You can make the tart ahead of time then layer the tomatoes on right before serving as an appetizer at a party.  Or, you can make it fresh and serve it while still warm as an easy, summertime dinner for a family.

Either way, it’s delicious and sure to please.

Are you a tomato fan? How else do you use heirloom tomatoes?


Summertime Tomato Pesto Tart
 
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Summertime Tomato Pesto Tart Author: Alyssa Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 8-12
Author:
Serves: 8
Ingredients
  • 1 sheet puff pastry, thawed
  • ¼ cup pesto sauce, homemade or store-bought
  • 8 ounces shredded cheddar cheese
  • 5-6 medium heirloom tomatoes, thinly sliced
  • olive oil, for serving
  • fresh basil, for serving
  • coarse sea salt, for serving
  • ground black pepper, for serving
Instructions
  1. Preheat the oven to 425F and line a large baking pan with parchment paper
  2. Unfold the puff pastry onto the prepared baking sheet, gently smoothing out any fold marks
  3. Spread the pesto over the puff pastry leaving about a half-inch around the edge as a crust
  4. Sprinkle the shredded cheese on top of the pesto covered pastry
  5. Bake the pastry for 15-18 minutes until the pastry is puffed and the cheese is golden in color
  6. Remove from oven and allow the pastry to cool for 10-15 minutes
  7. Layer the sliced tomatoes on top of the pastry
  8. Finish with a drizzle of olive oil, fresh basil, and a heavy pinch of coarse sea salt and black pepper

 

Crispy Rosemary Garlic Chickpeas for Healthy Snacking in the New Year

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Crispy Rosemary Garlic Chickpeas are a healthy, addictive snack that’s easy to make and even easier to make disappear! With fresh rosemary and garlic, these crispy golden beans are a crowd pleaser full of good-for-you benefits.

I made my first batch of Crispy Rosemary Garlic Chickpeas while <3M was traveling, and boy am I glad he was gone! They were so addictively good I ate half the batch on my own as soon as they came out of the oven! I loved their crunchy, salty, herby flavor and had to convince myself to stop eating them!

Crispy Rosemary Garlic Chickpeas on a tray

Crispy Rosemary Garlic Chickpeas close up

Growing up, I hated garbanzo beans. I remember my Dad putting them on all his salads, especially when we ate at the Ponderosa buffet. I remember tasting chickpeas and hating the texture. They were like pasty, mushy beads in my mouth. I’d meticulously pick them out of salads or gag if one ever accidentally found its way into my mouth.

Serious question folks, do you call them chickpeas or garbanzo beans? Comment below and let me know! I refer to them as garbanzo beans but for the purpose of naming this recipe, I went with chickpeas. #callitwhatyouwantto

Fast forward 10 years later, and I love garbanzo beans! I put them on salads daily, regularly use them for my homemade Everyday Hummus and my favorite Indian dish to make is Chana Masala (a chickpea curry). I almost always have a  can or two stashed away in my pantry in case of emergencies, obviously.

Crispy Rosemary Garlic Chickpeas on a tray

Crispy Rosemary Garlic Chickpeas cooked

Crispy Rosemary Garlic Chickpeas cooked

Garbanzo beans are also a great source of vegetarian protein, full of fiber, and key nutrients like vitamin k, magnesium, and zinc. Not only that, studies have shown eating garbanzo beans can benefit those with diabetes and help lower bad cholesterol.  Which makes these Crispy Rosemary Garlic Chickpeas the perfect New Year’s snack since I know we all vowed to be healthier this year!  Am I right?

The best part about these Crispy Rosemary Garlic Chickpeas is that they’re baked not fried and only require 4 main ingredients. They’re loaded with garlic and lots of fresh rosemary then baked for about 45 minutes.  They do take a bit of hand-holding though as you’ll need to gently shake the pan every 10 minutes or so to ensure the beans crisp evenly. When you take them out of the oven, immediately sprinkle them with salt while they’re still warm and serve!

Crispy Rosemary Garlic Chickpeas cooked

I enjoyed the Crispy Rosemary Garlic Chickpeas served fresh, the same day right out of the oven! I loved them plain but you can also add Crispy Rosemary Garlic Chickpeas to a creamy soup, mixed into a salad, or sprinkled over sautéed greens! Either way, they’re a delicious healthy snack that you can feel good about eating.

Crispy Rosemary Garlic Chickpeas pinned

5.0 from 3 reviews
Crispy Rosemary Garlic Chickpeas for Healthy Snacking in the New Year
 
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Author:
Serves: 4 cups
Ingredients
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ teaspoon sea salt, plus more for serving
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425F
  2. Line a large baking sheet with parchment paper and set aside
  3. Place the rinsed and drained chickpeas on one half of a clean kitchen towel. Gently fold the other half over the chickpeas and rub gently to remove the chickpea skins. You may need to work in batches*
  4. Place the olive oil in a medium-sized mixing bowl and add the rosemary, garlic, salt, and pepper. Whisk to combine.
  5. Add the chickpeas and gently toss until the beans are fully coated with the olive oil herb mixture.
  6. Spread the chickpeas out onto the prepared baking sheet in a single, even layer and place in the oven for 40-50 minutes.
  7. Every 10 minutes, gently shake the pan to move the chickpeas around and ensure they're crisping evenly.
  8. At the 30 minute mark, begin checking the chickpeas for doneness. The beans will be golden on the outside but slightly soften in the center.
  9. Once you reach your desired crispness, remove the beans from the oven, sprinkle with additional sea salt and serve immediately.
  10. Beans will keep 1-2 days stored at room temperature in an air-tight container.**
Notes
*This is optional. If you're okay with the skins on your beans or want to quickly get the beans into the oven, then skip this step. It will still be delicious!
**You may store the beans but they lose their crispness as days pass which is why I tend to make a large batch and share them with a crowd the day they're cooked.

 

Blistered Shishito Peppers with Goat Cheese & Cilantro Lime Sauce

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This healthy recipe for Blistered Shishito Peppers with Goat Cheese & Cilantro Lime Sauce makes for a great seasonal side dish with minimal effort!

The first time I had Shishito Peppers was years ago at The Cheesecake Factory. I had no idea what they were but I remember they were on the restaurant’s skinny menu (do you remember that menu?) and they were probably the healthiest, low-calorie item on that list.

Blistered Shishito Peppers & Sauce 2

Since then, Shishito Peppers have exploded across the culinary spectrum. They’re kind of like the avocado toast of the pepper world. No doubt, you’ve seen them for $8 a pop on menus from all sorts of restaurants. And since they’re simply nothing more than a roasted pepper, they’re a healthy option on most menus, even if paired with a dipping sauce or aioli.
 Blistered Peppers
Although Shishito Peppers are served throughout the year at most restaurants, these small, mild peppers are actually a seasonal item. Shishito Peppers are at their prime in mid to late summer which makes August a great time to enjoy them at home by whipping up my recipe for Blistered Shishito Pepper with Goat Cheese & Cilantro Lime Sauce.
Trader Joe Shishito Peppers
I picked my Shishito Peppers up a Trader Joe’s (because they’re $1.99 a pack) and seriously just as fresh as what I found at the farmer’s market for $5 a quart!  I love Shishito Peppers because they’re so light, fresh, and fun to eat! They have a mild spice (though sometimes you may find a spicy bad boy of a pepper in the mix), they’re easy to make, and are an awesome summer time snack.
Blistered Shishito Peppers
Blistered Shishito Peppers and Goat Cheese
Although you can enjoy Shishito Peppers solo, I like mine with a bit of course sea salt and some kind of dipping sauce on the side. Since I loved the cilantro lime goat cheese paired with my Grilled Avocados, I decided to take a similar approach with this recipe.  To compliment the mild spice of the Shishito Peppers, I created a creamy lime & cilantro goat cheese dipping sauce. I love the tang of the goat cheese paired with the subtle spice of the pepper. And the lime & cilantro bring a cooling element to the dish that completes the whole taste profile – spicy, tangy, creamy, and cool!
Enjoy this recipe for Shishito Peppers with Goat Cheese & Cilantro Lime Sauce as a snack while mixing up dinner, by the pool, or pair it with a minerally Sauvignon Blanc for an awesome summertime happy hour!
Blister Shishito Peppers
5.0 from 3 reviews
Blistered Shishito Peppers & Creamy Goat Cheese Dipping Sauce
 
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Author:
Serves: 2
Ingredients
  • 6 ounces shishito peppers
  • 2 ounces goat cheese crumbles
  • 2 teaspoons lime juice
  • 2-3 tablespoons milk
  • ¼ teaspoon garlic powder
  • 2 tablespoons roughly chopped cilantro
  • ½ teaspoon kosher salt
  • coarse sea salt for serving
  • olive oil spray
Instructions
  1. Prepare the oven by placing an oven rack on the second to highest rung and turn the oven to broil (high broil if your oven has a high and low setting). While the oven heats, prepare the peppers and dipping sauce.
  2. Prep the Peppers: Rinse the peppers and pat dry with a paper towel.
  3. Lay the peppers out in a single layer on a large baking sheet.
  4. Lightly spray the peppers with olive oil and set aside while you make the dipping sauce.
  5. For the Sauce: Place the goat cheese, lime juice, garlic powder, ½ teaspoon salt, cilantro, and 2 tablespoons of milk in the food processor.
  6. Processor everything for 10-15 seconds until combined.
  7. Scrape down the sides and continue to process in 10-15 second increments until the cilantro lightly specs the sauce.
  8. If you need the sauce to be a bit thinner, add the 3rd tablespoon of milk and process again for 10-15 seconds.
  9. Cooke the Peppers: Once the sauce is made, place the peppers in the oven on the 2nd highest rack near the broiler and broil on high for 3-5 minutes.
  10. As you begin to broil the peppers, you may hear popping, and that's okay.
  11. After 3 minutes, lightly shake the pan, moving the peppers around the pan then close the oven door and cook another 30 seconds. Continue to shake the pan every 30-60 seconds until the peppers have blistered.
  12. Once cooked, remove the peppers from the oven and immediately sprinkle with sea salt.
  13. Serve immediately with dipping sauce on the side.

Whipped Greek Feta Dip: A Summertime Party Appetizer

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Whipped Greek Feta Dip has been my go-to party appetizer all summer long. It’s a creamy, garlicky dip that’s perfect served up with pita chips or fresh veggies.

Whipped Greek Feta Dip has been my go-to party appetizer all summer long. Not only is it easy to make, it uses just 1 bowl, it’s no-bake and it’s insanely delicious making it a serious a crowd pleaser. 

Whipped Greek Feta Dip

In fact, someone actually declared it the best dip they’ve ever had in their entire life. Ever.

Not to brag or anything but I think that’s a sign. 

You have to make this dip.

Whipped Greek Feta Dip is a creamy, garlicky spread that I was first introduced to during a trip to Greece last year.  This recipe is inspired by those flavors and is guaranteed to instantly transport you to the cliffs of Santorini. 

Whipped Greek Feta Dip Served

Much like tzatziki, a traditional Greek dip, my Whipped Greek Feta Dip utilizes Greek yogurt as it’s base. The flavor profile is rounded out with tangy cream cheese, dried dill, and a punch of garlic. The feta cheese adds texture to the dip while also bringing in it’s own salty, brine-y flavor. When blended together in a food processor with a bit of olive oil, it becomes a creamy, garlicky spread! 

I serve this dip with pita chips because I love the added crunch but you can also serve this Whipped Greek Feta dip with a load of fresh cut veggies if you’re looking to make it a little healthier.

Whipped Greek Feta Dip Close Up

Whipped Greek Feta Dip with Pita

This Whipped Greek Feta Dip is great poolside, as a pre-dinner appetizer, or just served up munchie style while snacking and relaxing!  However you choose to enjoy it, I guarantee it will be a crowd pleaser and become part of your regular party recipes! 

Whipped Greek Feta Dip Pin

Whipped Greek Feta Dip
 
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Author:
Serves: 12
Ingredients
  • 8 ounces feta cheese crumbles
  • 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried dill
  • 1 small garlic clove*
  • 2-3 tablespoons olive oil
  • juice of 1 small lemon
  • 1 tablespoon diced cucumbers for garnish, optional
  • 1 tablespoon diced tomatoes, seeds removed for garnish, optional
Instructions
  1. Set aside 1 tablespoon of feta crumbles for garnish
  2. Place the remaining feta and all other ingredients except for the olive oil in a large food processor
  3. Pulse on high until well combined
  4. Scrape down the sides of the bowl then with the food processor on high, drizzle in the olive oil until the mixture becomes creamy and the feta crumbles have been combined
  5. Serve immediately topped with feta cheese crumbles, diced cucumbers & tomatoes, and fresh vegetables or pita chips.
  6. If you're serving later, refrigerate until ready. Before serving, allow the dip to sit at room temperature for 30 minutes prior to serving in order for it to soften and gain back a spreadable texture.
  7. Dip should keep for 3-5 days, chilled.
Notes
*If you only have a large clove, cut it in half. If you really like garlic, feel free to add 2 small cloves but remember, raw garlic can overpower other flavors and often adds a bit of spice.