The Chef's Cookbook » snacks

Justin’s Favorite Guacamole

TheSaltyChef — Sat, 23 Apr 2011 16:40:53 +0000

A few years ago we went all the way to Mexico to learn about authentic Mexican fare….well okay that is not the only reason we went. Now my husband can make killer Guac though!

4 Fresh, ripe Avocados
1 large lemon
1 lime
salt & pepper to taste
1 cup diced Roma tomatoes
1/2 cup small diced red onion
1/2 cup chopped cilantro

In a large bowl, take out the seeds from the avocado and also remove the skin. Mash until avocados are into a sauce/paste like constancy. Add chopped tomato, onion and cilantro. Next add salt and pepper to your own taste. Lastly, add the juice from 1 lemon and its zest and the juice from 1 lime. Mix up until well blended and serve with your choice of chips!

Touchdown Superbowl Recipes For All!

TheSaltyChef — Thu, 10 Feb 2011 20:00:38 +0000

This post brought to you by Kenmore Live Studio. All opinions are 100% mine.

Everyone knows the Superbowl goes hand in hand with food. Super Bowl Recipes can make or break your kickoff party. Have no fear, these great shrimp snacks will get you though!

One thing I like about this recipe is that it is so quick and simple! I also like the fact everything is used and not wasted. So many times the marinade is thrown out, but with this recipe you end up using all of the ingredients!

Another great feature in this video is the appliances they are using. Some of the best and newest technology as far as cooking is the induction method. Kenmore does this very well! Shrimp can be an easy and great tasting way to feed hungry football fans. These are also great for tailgating too!

Here is another video recipe just in case you don't want to go with the shrimp.

Popcorn is a great finger food snack and most people love it too. It has been a staple at sporting events, so this is an easy way to add an extra snack with little effort. I like how simple all these recipes are, and they will keep well on the counter as well. Either of these recipes will be sure to keep your guests fed so they have more energy to cheer for their favorite team!

Happy Snacking!!

Mother’s Day 2010 Brunch Recipes

Reindeer Snack Mix

TheSaltyChef — Wed, 10 Nov 2010 14:24:49 +0000

Ingredients

* 2 cups Bugles
* 2 cups square-shaped cheese flavored crackers
* 2 cups pretzel sticks
* 1 cup Corn Chex cereal
* 1 cup bite-size shredded wheat
* 1 cup pecan halves
* 1/2 cup butter, melted
* 1 tablespoon maple syrup
* 1 1/2 teaspoons Worcestershire sauce
* 3/4 teaspoon Cajun seasoning
* 1/4 teaspoon cayenne pepper

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, combine the butter, syrup, Worcestershire sauce, Cajun seasoning and cayenne; pour over cereal mixture and toss to coat.
2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes.

Dog Food Nutritional Bar

TheSaltyChef — Sun, 03 Oct 2010 00:42:53 +0000

One of the fastest growing sectors of the pet industry is undoubtedly pet food – particularly the area of natural pet food. As with humans, the correlation of “you are what you eat” has become a mantra with pet owners and the choices that they make for their furry friends.

All American Pet Brands, in a press release dated September 28, is hoping that the mindset of many of today’s “too-busy-must-have-it-now-on-the-go-challenged-consumers” will translate into increased sales of their Grrr-nola Dog Food Bar. Targeting the product in the drug store and convenience store marketplace is the company’s strategy.

The super premium dog nutritional bars, a full 8 ounce meal serving in a 4 ounce bar, is aimed toward the dog “on the go.” The serving suggestion is as a whole meal or in increments as a snack.

Another product, called Bow Wow Breakfast – labeled as “the first breakfast food for dogs,” is also marketed by All American Pet Brands.

Huh? Breakfast food for dogs?

From the company website it states:

“Two ingredients in All American Pet Brands that are not found in most brands of dog food, that can help dogs reduce the risk and effects of heart disease. These include: Taurine and L-Carnitine.”

That’s true.

Taurine and L-Carnitine, both amino acids, are in fact, necessary for proper heart function. They are derived from meat. If your dogs’ food contains meat and is nutritionally complete, you’re in good shape – no need to supplement.

The two amino acids are used in treating heart disease in dogs, under a veterinary doctor’s supervision of course.

Coconut Chicken Wings

TheSaltyChef — Sun, 16 May 2010 15:21:58 +0000

This Asian-inspired recipe straight out of food editor Ken Haedrich’s kitchen may be the perfect cookout finger food. It’s got a sauce that’s sweet and savory, it’s easy to make, and it works as a main course or an appetizer.

Ingredients

* 3 tablespoons vegetable or light olive oil
* 2 tablespoons soy sauce
* 2 tablespoons sugar
* 1 teaspoon mild curry powder
* 1/2 teaspoon salt

* 1/4 teaspoon ground black pepper
* 1/2 teaspoon grated lemon zest
* 1 cup coconut milk
* 3 pounds chicken wings
* 1 cup flaked sweetened coconut

Instructions

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.
2.

Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
3.

Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
4.

Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.
5.

As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
6.

Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

Kris Kringle Popcorn

TheSaltyChef — Thu, 24 Dec 2009 17:27:08 +0000

In need of a simple holiday treat tonight?

What you’ll need:
- 1 3-ounce bag of any kind of microwave popcorn
- 1 7-ounce jar of marshmallow creme
- Small red and green candy sprinkles

What to do:
First, preheat your oven to 325 degrees F.

On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave.

Microwave the marshmellow creme on high for 1 minute – make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.

Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated.

Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.

Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Delicious!

This recipe for serves/makes 8 cups.

Hot Artichoke and Spinach Dip

TheSaltyChef — Mon, 21 Dec 2009 15:31:11 +0000

Ingredients:

* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Snack Mix

TheSaltyChef — Tue, 10 Nov 2009 15:00:20 +0000

Ingredients:

* 2 cups Wheat Chex
* 2 cups Rice Chex
* 2 cups Cheerios
* 1/2 cups thin pretzel sticks, slightly broken up
* 2 cups pecans
* 2 cups walnuts
* 1/2 cup Spanish peanuts
* 1 stick margarine
* 4 teaspoons Worcestershire sauce
* 1 teaspoon celery salt
* 1 teaspoon onion powder
* 1/2 rounded teaspoon garlic powder
* salt, to taste

Preparation:
Measure cereals, pretzel sticks, pecans, walnuts, and peanuts into a large bowl or food storage bag; gently stir or toss to combine.

In a large, deep skillet, melt margarine with Worcestershire sauce. Add celery salt, onion powder and garlic powder. Stir mixture to blend, and with low heat still on, add cereals and nuts. With a spatula, keep turning until all pieces are coated. Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250Â°. Use a spatula to turn ingredients every 15 minutes. Spread out on paper towels to cool. Taste and add salt, if needed. When cool, store in tightly covered container. Reheat to freshen, if necessary.

Olive Cheese Bites

TheSaltyChef — Mon, 09 Nov 2009 15:00:11 +0000

Ingredients:

* 48 medium pimiento-stuffed olives, drained
* 4 ounces butter (1 stick)
* 1 (5-ounce) glass Kraft Old English Cheddar cheese
* 1 1/4 cups flour
* Dash salt

Preparation:
Pat olives with paper towels to dry thoroughly. Cut butter and cheese into flour. Add salt. Form into small balls around olives; seal well. Chill 8 hours or overnight in refrigerator.

Bake at 400Â° for about 15 minutes or until browned. Makes about 48 appetizers.

Barbecued Pecans

TheSaltyChef — Sun, 08 Nov 2009 18:08:44 +0000

Ingredients:

* 2 tablespoons butter
* 1/4 cup Worcestershire sauce
* 1 tablespoon ketchup
* 2 dashes hot sauce
* 4 cups pecan halves

Preparation:
Melt butter in large saucepan or skillet. Add Worcestershire sauce, ketchup and hot sauce. Add pecan halves, stirring to coat well. Spoon into a lightly greased glass or nonstick baking dish; spread out in an even layer. Toast at 400Â° about 15 to 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.