A dear friend introduced me to making these and they have become my go-to recipe for a satisfying snack, a treat to bring to a party, or given as a gift in a treat bag tied with a bow.
It’s super important to make sure that you cook the peanuts in the liquid mixture until it has mostly evaporated so that when you bake it, the peanuts won’t turn into a brick of peanut brittle that gets stuck in the pan.
They have this semi-crunchy, chewy texture that is so fulfilling.
Credit: ericarobbin.com
Ingredients
GLAZED SPANISH PEANUTS:
3 cups raw Spanish peanuts (ground nuts with skins)
1/2 cup water
1/2 cup granulated sugar
1 tablespoon real vanilla extract
Directions
GLAZED SPANISH PEANUTS:
Cook peanuts, water, sugar, and vanilla in a pan over medium heat until mixture becomes gooey and liquid is all evaporated.
Spread peanuts on a cookie sheet and bake peanuts in 325 degree (163 C) oven for about 20-40 minutes, stirring frequently, about every 5-10 minutes, until sugar begins to crystalize.
Quickly spread peanuts over a surface of foil, parchment paper, or wax paper to cool.
So I decided to have my own try at making it. And it turned out spectacular! It’s super easy to make too! The perfect snack, perfect appetizer. Light, yet fulfilling, crispy, with a gooey center.
And after a few experimentations, I’ve decided that any cheese you have on hand will work just as well which is the best part if you do not have access to the listed cheeses (namely Kasseri and Kefalotyri) that are more commonly found in specialty cheese shops. I tried it with a combination of cheddars, parmesan, and different blue cheeses, all so yummy!
Roll out pastry into a rectangle shape onto lightly floured surface, cut in 1/2, lengthwise
Sprinkle cheeses over pastry.
3. Roll, then place as a spiral shape onto greased pan.
Mix egg and water, brush egg mixture over pastry spiral.
Bake at 350-400 degrees F (176-204C) for about 15-25 minutes, until deep golden brown and cooked through.
How does it compare? Trader Joe’s (left), mine (right).
Mine turned out a little puffier. The taste is there though!
Another time it did settle to a more wrinkly finish. I also tried making some cut pinwheels which had a caramel, crispy cheese texture and more defined, bit of a saltier taste as a result. Very good as well and the pinwheels would make a more easily shareable appetizer.
Let me know if you give this one a try and what cheese you used in the comments below!
I was longing for the kosher dill dynamic flavor and couldn’t find them in country. Since I had so many cucumbers from my garden harvest, oodles and oodles of them, I decided to make my own. They turned out so crunchy and delicious!
Pickles are so much easier to make than I thought they would be!
I used Suyo long cucumber variety, leaving some of the baby cucumbers whole, some I cut into chips, others into spears.
There’s no canning involved in this recipe and they can be ready in 1 hour, but of course the longer they set in the refrigerator, the more punchy they will be. Though the punchiness will be at the cost of softening over time.
Credit: ericarobbin.com
Ingredients
HOMEMADE DILL PICKLES:
1/2 cup white wine vinegar
1/2 cup apple cider vinegar
1/2 teaspoon granulated sugar (to desired taste)
2 teaspoons kosher salt
1 teaspoon whole black peppercorns (or 1/2 teaspoon black ground pepper)
1/4 teaspoon whole fennel seed (optional)
1 head garlic (to desired taste)
2 large cucumbers, sliced to desired shape of rounds, spears, or leave babies whole
5-6 sprigs fresh dill, lightly torn
1/4 cup onion (white, yellow, or red)
Enough water to fill remainder of jar(s)
Directions
HOMEMADE DILL PICKLES:
Bring vinegars, sugar, salt, pepper, fennel, and garlic to a boil, stirring often, turn off heat, allow to cool.
In a clean jar (rinsed thoroughly with boiling water), layer cucumber, dill, and onion. Don’t pack too tightly as you want the cucumbers to be suspended, allowing the brine to be in direct contact with all surfaces of the cucumber.
Add brine mixture.
Fill remaining space in jar with water, ensuring everything is covered with brine mixture.
Refrigerate for at least one hour or for a 2-4 weeks.
The first blossom is always so exciting!
The female flower giving rise to fruit. Soon the little baby cucumber will grow to the size of a snacking cucumber.
One of my first harvests. The Suyo has a characteristic shape, becoming long and curling. It’s probably my most favorite variety of cucumber, being fresh tasting as a cucumber should and not bitter.
I’ve never had a grilled cheese sandwich so incredibly rich and satisfying!
Have you ever tried making homemade pickles before?
What is your favorite type? Dill, kosher dill, or sweet?
And yes I left the label on this pickle jar in case you were wondering.
Dumplings fit into the category of dim sum, which is a type of Chinese cuisine that is prepared as bite-sized portions cooked in a steamer and served onto small plates.
My sister and I saw the bamboo steam at the Asian market and both said “Overcooked!” so we each bought one to try it out just like the game.
Up to this point in my life, now an adult gamer, inspired by recipes from video games, I had no idea how fun and easy it was to use a bamboo steamer much less make dumplings or even pot stickers, fish, or steamed vegetables for that matter!
So here is another video game inspired recipe, I hope you enjoy!
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Add a dollop of filling onto dough wraps and shape.
Place parchment/lettuce/bok choy/cabbage lined bamboo steamer in shallow skillet filled with water to about 1-2″ high (don’t allow water to touch food).
Place dumplings onto lined steamer, cover, and bring to a boil.
Cook by steaming about 10-15 minutes.
Plate the dumplings.
Take the plate to the service delivery window on time, you want a good tip from your customers!
Let me know if you have ever tried making these! You can also make pot stickers and steam any fish or plain vegetables in much the same way. These were tasty, next time I’ll make my dumpling dough much much thinner though!
Here is a how to basic video about using a bamboo steamer.
I could live off of spring rolls. The great thing is that you can make them with any vegetables you desire and it’s nice to be able to use what you have on hand. The sauce is what really makes them, adding flavor to what would typically be just plain and simple vegetables. There are times I don’t even add noodles or sprouts and the rolls turn out just as delicious. You can also add any type of meat you like such as crab, shrimp, pork, or chicken. And any leftovers can be used to make pho, something else I could live off of.
Credit: ericarobbin.com
Ingredients
Spring Roll:
Rice paper
Vegetables of any variety, julienned, such as carrots, red cabbage, green onion, yellow squash, radish, cucumber, jalapeño, bell pepper,
Glass noodles, cooked
Bean sprouts
Fresh herbs and spice such as Thai basil, garlic, cilantro, lemon, lime
Sriracha
Peanut Sauce:
1/2 cup peanut butter
1-2 tablespoons mustard
Drizzle of sesame seed oil
Directions
Spring Roll:
Dip rice paper into hot water, being careful to allow it to remain flat upon removal.
Wrap vegetables, noodles, sprouts, herbs, spices, and sauces as desired with rice paper.
Peanut Sauce:
Combine peanut butter, mustard, and sesame seed oil until desired texture.
Serve spring rolls with peanut sauce either communal style or make ahead of time.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
This savory cheese ball is full of flavor with an added kick.
Yesterday was National Cheese Ball Day and tomorrow is National Garlic Day, so here is a recipe that incorporates both celebrations. It’s perfect for parties or as a stay-at-home, enjoy the evening, snack. The options are endless. During the fall and winter seasons I like to add chopped bacon and a variety of toasted nuts.
Credit: ericarobbin.com
Ingredients
SAVORY CHEESE BALL:
2 tablespoons unsalted butter
1 teaspoon brown sugar
3-6 garlic cloves, minced
2 8 oz packages of cream cheese
1 cup finely grated cheese, reserve half, I like sharp white or parmesan
1 jalapeño, finely chopped
2 tablespoons fresh herbs such as parsley or cilantro, finely chopped
Directions
SAVORY CHEESE BALL:
Over medium heat, stir together butter and brown sugar until melted, turn off heat, then stir in garlic.
Combine together butter sugar garlic mixture into cream cheese, 1/2 cup grated cheese, chopped jalapeño, and chopped herb.
Roll mixture into a ball and roll into remaining cheese and optional nuts.
Serve with crackers or vegetables such as celery, carrot, jicama, peppers, or yellow squash.
What ingredients do you like to add to your cheese ball?
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
These are my go-to snacks, even as a meal, and the appetizer to bring to the party. All you need is jalapeño and cream cheese for them to taste great, but adding cheese, garlic, and bacon adds that extra gourmet taste!
Some people call them “jalapeño poppers” if you coat and fry them. Some refer to them as “rat tails” if you leave the stems on. Both are very yummy!
Credit: ericarobbin.com
Ingredients
STUFFED JALAPEÑOS:
12 jalapeños (24 halves)
1 package (8 oz/226 grams) cream cheese
1/2 cup parmesan or sharp cheddar cheese, shredded (optional)
Spread cheese mixture onto each jalapeño and wrap with bacon.
Bake for 15-25 minutes until cheese is melted and bacon is to desired crispiness.
Attention cheese-lovers out there, today is National Cheddar Day! I love cheese, especially the sharp and white cheddar variety. You can stuff these jalapeños with any type you like. Be sure to check out some of my favorites below!
How are you going to celebrate today? If you make this recipe let me know in the comments below and learn more about the history of cheddar here!
Here are a few of my favorites which are great alone for snacking or in a dish:
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
5.3 oz box (150g) crackers, crisps, or dried bread (I really like Trader Joe’s Fig and Olive Crips for these, they add just a bit of sweetness)
5 oz chèvre (goat’s milk cheese)
4 oz smoked salmon
Sprigs of fresh dill
Directions
SMOKED SALMON CANAPÉS:
– 5.3 oz box (150g) crackers, crisps, or dried bread (I really like Trader Joe’s Fig and Olive Crips for these, they add just a bit of sweetness)
– 5 oz chèvre (goat’s milk cheese)
– 4 oz smoked salmon
– Sprigs of fresh dill
[/recipe-ingredients] [recipe-directions]
Smoked Salmon Canapés:
Spread chèvre onto crackers, layer small slices of smoked salmon, and top with sprigs of dill.
These canapés are quick, easy, delicious and perfect for parties. Let me know if you make them!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
1/2 teaspoon salt, depending on taste and chips you pair it with
1/4 cup fresh cilantro, roughly chopped
1 lime, juiced
2 roma tomatoes, diced
1/2 red onion, diced
2 jalapeño peppers, diced
1 Serrano pepper, diced
Directions
HOMEMADE GUACAMOLE:
Mash together avocados, garlic, spices, cilantro, and lime juice until well incorporated.
Mix in tomatoes, onion, jalapeños, and Serrano pepper.
Serve with corn or tortilla chips. It’s also great on toast.
Today is Spicy Guacamole Day! Guacamole, translated as avocado sauce, was originally made by the Aztecs. It can be made in various ways and to the level of heat as desired. I like to do all the vegetable prep work ahead of time before cutting into the avocado to reduce the chance of it turning brown while making it. I also like to work in the garlic, spices, cilantro, and lime juice as I mash the avocado. And if I need to store it in the refrigerator, I’ll squeeze a bit of lime juice over the top and place clear wrap directly onto the guacamole to help keep it from browning.
I hope you enjoy!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
10-12 (2 lbs) roma tomatoes, cored, deseeded, and halved
3-5 tomatillos, cored, deseeded, and halved
1/2 medium white onion
2-5 jalapeño peppers, halved
2 serrano peppers, halved
3-6 garlic cloves
1 teaspoon fresh oregano, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, depending on taste and chips you pair the salsa with
1/4 cup fresh cilantro, roughly chopped
1/4 lime, juiced
Directions
FRESH HOMEMADE SALSA:
Reserve 1-2 tomatoes (diced), 1-2 tomatillos (diced), 1-2 jalapeños (finely diced), 1 serrano (finely diced), as well as a small handful of onion (finely diced) and 1-2 garlic cloves (minced) to add at the end for a brighter flavor and added texture.
Preheat oven to 375 degrees F (191 C) and cook remaining tomatoes, tomatillos, onion, jalapeños, and serranos in a shallow baking sheet drizzled with olive oil, skin sides up, and covered with lid or aluminum foil for about 15-20 minutes, adding the garlic cloves at the last 5 minutes of cooking time so they don’t burn and become bitter. The vegetables will begin to soften and skins will begin to peel away.
*If you prefer a really smoky taste, you can cook the vegetables on top rack of oven, uncovered for a shorter amount of time at 425-450 degrees F (218-232 C) until the skins blacken. Just note that cooking, though adding a deeper flavor profile, will cause the vegetable colors to darken and dull, so roasting at a high heat for a shorter amount of time can help with that if keeping a relatively vibrant color of salsa is also what you are wanting to achieve.
Once vegetables have softened (or blackened), allow to cool and peel away skins.
Dice the cooked tomatoes, tomatillos, and onion, finely dice the jalapeños, serranos, and finally mince the garlic.
Lightly pulse blend/process cooked vegetables to desired texture.
Then combine all vegetables (cooked and reserved uncooked, as well as oregano, cumin, and salt) in sauce pan and cook on med-high heat for 5 min.
Remove from heat and add cilantro and lime juice.
Refrigerate for 2 hours and enjoy! Flavor will also continue to develop with additional refrigeration time.
Fresh homemade salsa is just so bright, fresh, and delightful. And it’s really easy to make. There are just a couple things you’ll want to keep in mind when making it from scratch and it is all dependent on your taste, prep, and cooking preferences. For those who like smooth salsa, you can either blend or cook the vegetables down more to achieve that consistency. Or don’t for a chunkier style.
For that bright, fresh taste, options include adding fresh lime, tomatillos, cilantro, or you can cook the vegetables for a lesser time or not at all if you’re not inclined to do so. For a deep, smoky taste, you can roast any or all of the vegetables at a higher heat in the oven.
Of course you can always simply cook then blend all the vegetables at once if you’d like but taking additional steps to prep and stage really makes for a salsa that allows for balance and depth of a fresh and smoky taste, medium-smooth texture that stays on your chip, and where the fresh vegetable colors remain. I like a depth of flavor, texture, and color that combines the best of all worlds, so I prefer to reserve some of the freshly chopped vegetables to add at the end.
And you can change the level of spice by omitting/adding more peppers of choice, mainly jalapeños and serranos and leaving in the membrane/seeds.
Let me know if you make this recipe and which way you made it, there are so many options!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
1 can (15 oz/1.5 cups) chickpeas/garbanzo beans/fava beans, drained, reserve liquid (may use freshly cooked for a creamier texture)
1/2 roasted red bell pepper by cooking 1/2 of pepper drizzled with olive oil, in oven at 400 degrees F (204 C) for 15 minutes, remove skin
1/4 cup sesame seeds (lightly roasted)
1 tablespoons sesame seed oil
1 teaspoon kosher salt
3-5 cloves garlic (to taste)
Olive oil to taste and texture
Juice of 1 medium lemon
Cumin, paprika, spearmint leaves, or parsley can also be added as an option, or other variations such as avocado, roasted beets, or jalapeños and may substitute yogurt in place of tahini (sesame seeds and oils)
Directions
ROASTED RED PEPPER HUMMUS:
Blend all ingredients together in blender or food processor.
Add olive oil to taste and desired texture. You may add reserved liquid to help achieve desired texture.
Garnish as desired and serve either warm or cold along with pita or your favorite vegetables, crackers, or pretzels.
Hummus originated from the Middle East. Several variations exist according to region. Since it can be prepared many different ways, the combination of ingredients are endless. Using freshly cooked beans over canned typically yields a creamier texture and if you have the time I’d recommend it!
Let me know if you enjoy eating hummus and how you prepare yours!
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
1/4-1/2 cup brown sugar (to taste depending on sweetness of pumpkin)
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1 teaspoon salt
1 can (15 oz) canned pumpkin or use 2 cups fresh baked pumpkin (fresh baked adds to prep time)
3/4 cup chopped walnuts
Directions
EMPANADA DOUGH:
Mix dry ingredients together.
Add warm water gradually until dough is soft to knead but not sticky.
Roll dough into 3″ balls and let rest in a bowl covered with warm flour sack towels (see below for more about flour sack towels) for 1 hour.
FILLING:
Melt butter over stove and add brown sugar until sugar is dissolved and begins to caramelize. Stir in white sugar, cinnamon, pumpkin spice, and salt. Then add pumpkin and walnuts, heat through.
There are many variations to try and you’re welcome to add raisins, shredded chicken, diced apples (with caramel 😊), or anything you like as they can be savory or sweet.
PREPARING AND COOKING:
Fold and flute. Click here or see below for my How To: Fold and Flute an Empanada video.
Fry in vegetable oil at medium heat or 350 degrees F (177 C) until golden brown and cooked through.
The word comes from the Spanish verb empanar, meaning to wrap or coat in bread. Today they are made in many countries including Spain and the Americas.
Pronounced em-pah-nah-th ah, they can be sweet or savory and filled with meat, vegetables, and a variety of additions such as raisins or nuts. This particular recipe includes fresh pumpkin and chopped walnuts for a tasty combination, but feel free to experiment and add your favorite ingredients, the options are endless!
Flour sack towels can have multiple uses but are great for covering bread dough while it’s rising. The weave is slightly looser compared to a typical tea or dish towel. Because they aren’t dyed, they’re safe to use around foods. A good quality flour sack towel is low lint, low pill, and lightweight enough to allow dough to rise, while maintaining enough coverage to prevent drying out and crusting. They should have finished, clean fabric edges that won’t unravel with repeated use so they don’t end up in your recipe.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
