We recently had a substantial amount of local beef delivered to our home. One of my colleagues owns a beef ranch and I decided to try the product that so many often rave about. The delivery came with a selection of cuts including various roasts, steaks, and ground beef. As I looked at all of the individually wrapped beef packages, I was reminded of a recipe that I first spotted in a community cookbook that I’m fond of. It’s an ole’ time recipe for homemade beef salami and the ingredients are few and common. I substituted Lawry’s seasoning salt for the “tender quick salt” just because I didn’t have any on hand. The beef salami turned out just fine.
As the holiday weekend approaches, I thought this might be a fun recipe to try as I’m often assembling plates of appetizers when friends stop by and the kids open the fridge constantly looking for something to munch on.
For those of you trying to reduce the amount of refined sugar and processed white flour in your diet, this is a doozy of a cookie. I stumbled on a version of this recipe several years ago when the only readily available sugar substitute on the market was Splenda. Since then, the options are abundant when choosing sweeteners to add to baked goods. For this particular recipe, I use a mixture of unrefined coconut sugar and a brown sugar substitute blend to sweeten the batter. The result, an absolutely delicious cookie that everyone is sure to enjoy. Tuck them away in a safe place after they’ve cooled or they’ll be gone in no time at all!
Peanut Butter Bites
1 16 oz. jar natural crunchy peanut butter (no sugar added)
1/4 cup unrefined coconut sugar (readily available in grocery stores)
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla extract, optional
Preheat oven to 350 degrees. Lightly spray two cookie sheets w/ cooking spray.
In a large bowl, combine the peanut butter, sweeteners, eggs and vanilla extract; mix well. With a small round ice cream scoop, press the dough into walnut-sized balls and place 2″ apart on the cookie sheet.
With a tines of a fork, flatten the cookies in a criss-cross pattern. Bake 9-10 minutes or until just starting to turn golden brown. Wait a few minutes before removing from tray to cool on wire racks. Store in an airtight container.
(Note: If you prefer a sweeter cookie, double the coconut sugar and brown sugar blend to equal 1/2 cup each.)
I’m always looking for a crunchy snack that is low in carbs but high in flavor. This treat fits the bill. The sweet cinnamon flavor and spicy cayenne pepper make for a winning combination. Throw the simple ingredients together and this recipe takes about 5-10 minutes from start to finish. The aroma of cinnamon and nuts warming over the heat is simply devine! Eat them alone or sprinkle them over a bed of lettuce with sliced berries and a light vinaigrette dressing. YUMMY!
Cinnamon Spiced Pecans (Low Carb)
2 cups pecan halves
2 tablespoons butter
1/4 teaspoon cayenne pepper
3 packets of Splenda artificial sweetener (or to suit your taste)
4 tsp cinnamon
1/2 teaspoon salt
In a large non-stick skillet, melt butter and add cayenne pepper. In a single layer, add pecans to skillet and cook over medium heat. Stir constantly just until they begin to brown. Be careful to regulate the heat as not to burn the nuts or butter. Stir in cinnamon, salt, and powdered sweetener. Remove from pan and cool. Adjust seasonings to suit your taste.
As the cool winds blow down the length of Lake Michigan, they usher in autumn showers and chilly temperatures. This weekend we are experiencing “lake effect rains” and the cooler temperatures have me searching through my files for all of my favorite “comfort food” recipes.
This irresistible snack is great for a fall tailgate party or family get-together. Roasted cashews mixed with a blend of sweet and spicy ingredients make this crunchy finger-food hard to resist. Nearly everyone that has tried these spiced nuts find them irresistible. Make a couple of batches because they’re usually gobbled up rather quickly.
Sweet and Spicy Roasted Nuts
1 1/2 lbs. cashew nuts
1½ tablespoons butter, melted
2 tablespoons fresh rosemary, finely chopped
2 teaspoons brown sugar
½ teaspoons cayenne pepper
2 teaspoons sea salt
Preheat oven to 375 degrees. Spread cashews in a single layer on a jelly roll pan. Roast the cashews for 8 to 12 minutes, or until lightly toasted and golden brown.
Meanwhile, in a large mixing bowl, combine fresh rosemary, brown sugar, cayenne, and salt; add melted butter, mixing well.Remove the nuts from the oven and carefully add hot cashews to the spice mixture. With a large spoon or spatula fold in the nuts to completely coat with the spice mixture. Cool cashews in a single layer on a piece of foil or parchment. Serve warm or transfer to an airtight container and keep at room temperature for a few days.
(adapted from the Food Network)
Yesterday we enjoyed a mild, breezy day with low humidity. I thought I’d do some baking before the rain and humid conditions make their way back into our lives.
These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings. The bars are also great for an on-the-go breakfast. If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice. Pull out the Keurig and brew your own cup of coffee and be on your way. What a great way to start the day!
Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans
1 cup raisins (any dried fruit will do)
1/2 cup sunflower seeds
1/4 cup packed brown sugar
2 tsp cinnamon
1 1/2 tsp salt
1/4 cup canola oil
1 1/2 cups skim milk
2 eggs, lightly beaten
1 tsp vanilla
Preheat oven to 350 degrees. Spray with cooking spray, a 13×9″ baking dish. In a large mixing bowl, combine dry ingredients. In a separate bowl, combine wet ingredients, mix well. Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish. Sprinkle a handful of old fashioned oats over the top. Bake for 35-40 minutes. Cool and cut into squares.
When looking for a salty snack, I usually reach for a jar of nuts on the pantry shelf. Recently, I scoured my cookbooks for a recipe that might change up the taste of my everyday snack staple. Most recipes I found included a good dose of sugar which was definitely not the direction I was headed. I stumbled on a recipe in my Best of Country Cooking Cookbook from 1999. I had all of the ingredients on hand so I whipped up the quick recipe. What a yummy, crunchy, surprise! The four ingredient recipe calls for a mixture of Italian spices, a bit of butter and soy sauce mixed in with a few cups of quality nuts. After tasting this flavorful crunchy mix, I’m sure this will become a staple recipe in my snack folder.
Italian Nut Medley
2 tablespoons butter
4 cups quality mixed nuts ( cashews, hazelnuts, walnuts, almonds)
1 tablespoon soy sauce
1 envelope Italian salad dressing mix
In a skillet, melt the butter over medium heat. Add nuts; cook and stir constantly for 2 minutes. Stir in soy sauce. Sprinkle with salad dressing mix, stir to coat. Immediately transfer to a baking sheet and spread thinly to cool. Store in an airtight container.
Adapted from The Best of Country Cooking – 1999.
Recently, I bought some raw shrimp at the local market. Because of our crazy busy summer schedule, I needed to prepare the shrimp in a way that was quick and easy. Basil has been growing like mad in my garden so I thought it best to whip up a fast sauté with tomatoes, basil, shrimp and Parmesan cheese. As many of you know, I try to stay away from white flour and high carbs, so this fit the bill for a light Sunday brunch dish.
1 lb. shrimp, shelled, cleaned, and deveined
2 medium tomatoes, washed and roughly chopped
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Preheat a large sauté pan over medium-high heat; add olive oil and garlic. Sauté until garlic is lightly browned. Add shrimp and cook quickly until shrimp is pink and cooked through. Remove from pan. In a medium bowl, combine remaining ingredients and toss in the shrimp. Season to taste. Serve as a salad or pour it over lightly toasted crusty bread for a tradition bruschetta appetizer.