in case you didn’t notice, I spent Family Day with my handsome and ‘bread maker” yesterday. May I say the smells in this house were off the chart. It was also a day to connect with two of our five children (they’ll love that). All in all, a great day.
Now to get on to today’s work. I am sure we all have a bad/good habit at night while watching the television and that is to snack on all the wrong things. Try these…
Chili Lime Nuts
- (yup, they are spicy)
- 1 cup each of blanched raw peanuts, raw cashews and pecan halves
- 1/2 cup pistachios, shelled
- finely grated zest of two limes
- 2 tbsp. sugar
- 1 1/2 tbsp. unsalted butter, melted
- 1 1/2 tsp. chili powder
- 1 tsp. crushed red chilies
- 1/2 tsp. ground cumin
- generous pinch of salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Combine all the nuts in a bowl. In a small saucepan combine the remaining ingredients and stir over medium heat until the sugar has melted. Drizzle this over the nuts and spread them out in a single layer. Bake for 15-17 minutes. Remove.
Leave on the pan..stop! don’t sample just yet. Let them cool completely before putting into jars with a lid. Refrigerate and then at night (or lunch/breakfast)…okay- any time, put some in a small bowl and munch away!.
See how good I am to you?
Chicken Frittata With A Cantaloupe/Tomato Salsa
This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
We used:
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
Salsa
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Frittata
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.
Serves 4.
Santa Fe Rice and Corn Salad
Great salad to have after the holiday festivities….light, a little spicy and yet tempered with a special lemon dressing.
- 1 cup long grain rice
- 1/4 cup fresh lemon juice
- 4 tbsp. olive oil, divided
- 1 1/2 cups fresh corn kernals (2 ears of corn or frozen corn, thawed)
- 1 cup chopped fresh poblano chilies
- 1 cup diced, seeded yellow bell pepper
- 1 cup yellow zucchini, cut in 1/2 inch cubes
- 1 avocado, halved, peeled and diced
- 1/2 cup thinly sliced green onions (optional, for sure)
- 1/2 cup chopped fresh cilantro
Cook the rice until tender (12-15 minutes). Drain and rinse in cold water and drain again. Set aside.
Whisk the lemon juice and 3 tbsp. oil in a small bowl, season with a wee pinch of salt and pepper.
Heat the frypan and add 1 tbsp. olive oil. Add the corn, chilies, yellow pepper and zucchini and saute until the vegetables are tender (5-7 minutes). Scrape into a large bowl and add the rice, avocado, onion and cilantro. Add the dressing and toss to coat.
Plate with barbecued chicken or pulled pork sandwiches. Wow!