Cajun Roasted Chickpeas
- 1 15- ounce can chickpeas drained and dried
- 1 Tbsp avocado or olive oil
- 1-1/4 tsp Cajun/Creole seasoning I used Tony Chachere’s Creole Seasoning
Preheat oven to 375 degrees.
Drain chickpeas well.
Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off.
Transfer the chickpeas to a mixing bowl and top with oil (or omit) and Cajun seasoning.
Place on baking sheet and bake for 45 minutes, while stirring every 15 minutes until crispy.
Remove from oven and let cool.
Store in a plastic container.
Hummus & Ginger Peanut Dip
- 1 15-ounce can chickpeas, drained
- ¼ cup fresh lemon juice 1 large lemon
- ¼ cup tahini
- 1 small garlic clove minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash ground paprika for garnish
Peanut Ginger Dressing
- 3 tablespoons creamy peanut butter
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lime juice from one lime
- 3 tablespoons light olive oil
- 1 tablespoon soy sauce use gluten-free if needed
- 2 tablespoons honey
- 1 large clove garlic roughly chopped
- 1- inch square piece fresh ginger peeled and roughly chopped
- 3/4 teaspoon salt
- 1/2 teaspoon sriracha
- 1/2 teaspoon sesame oil
1. Add chickpeas to food processor and puree until it forms a smooth paste.
2. Add lemon juice, tahini, garlic clove, olive oil, cumin, and water and puree until creamy.
3. Add salt to taste and puree one final time.
4. Put hummus in a serving bowl and garnish with a drizzle of olive oil and a dash of paprika.
5. Serve with assorted vegetables and pita chips.
Peanut Ginger Dressing
1. Combine all of the ingredients for the salad in a large mixing bowl.
2. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
- 1 cup all purpose flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. onion powder
- ¾ cup water
- 1 cup milk
- 1 head cauliflower cut into florets
- Franks Red Hot Buffalo Wing Sauce
1. Preheat 450 degrees. Whisk flour, garlic powder, salt, paprika, onion powder, water, and milk. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
2. Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
3. Serve with celery, carrots, and blue cheese or ranch dressing.
Bacon Caramel Popcorn
- 8 slices thick-cut bacon cut into 1/4-inch pieces
- 3/4 cup unpopped popcorn
- 1 stick unsalted butter
- ½ cup of reserved bacon fat
- 2 cups light brown sugar lightly packed
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
In a large sauté pan set over medium-low heat, cook the bacon until a majority of the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate and reserve the bacon drippings.
Add 1 tablespoon of the reserved drippings, plus the vegetable oil, to a large stockpot over medium heat.
Add the popcorn to the pot and cover it. Once you hear the first kernel pop, remove the pot from the heat for 1 minute. Return the covered pot to the heat, shaking it over the flame until all of the kernels have popped. (It may take up to 5 minutes for all of the popcorn to pop.) Transfer the popcorn to a large bowl, sprinkle with the cooked bacon pieces, tossing to combine, and set the bowl aside.
Melt the butter in a medium saucepan over medium heat. Stir in the rest of the bacon fat, brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Then allow the mixture to boil, undisturbed, for 4 minutes. Remove the caramel from the heat and carefully stir in the baking soda and vanilla extract. (The caramel will bubble vigorously once you add the vanilla.)
Immediately pour the caramel over the popcorn, stirring to coat the popcorn and bacon.
Transfer the coated popcorn into two 9x13-inch shallow baking pans.
Bake the caramel corn for 20 minutes, stirring every 10 minutes.
Remove the caramel corn from the oven and spread it onto a parchment paper-lined baking sheet to cool completely before breaking it into pieces and serving.