Spicy Baked Chickpeas Claire Robinson, The Food Network
Ingredients • 2 (15-ounce) cans chickpeas • 2 tablespoons olive oil • 1 teaspoon Spanish smoked paprika • 1 teaspoon ground cumin • Pinch cayenne pepper, or to taste • Kosher salt Directions Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
Sally's Notes: A nice alternative to chips or nuts. So simple to make and tastes good with beer!
Sally’s Favorite Salsa Recipe. Ideas came from several online recipes!
Ingredients • 2 medium tomatoes, chopped 1 small or medium red onion, chopped • 1/4 cup fresh cilantro leaves, chopped • 3 garlic cloves, chopped • 1 1/2 tablespoons extra-virgin olive oil • 1 tablespoon fresh lime juice • 1 jalapeño, seeds and white flesh removed, minced • Kosher salt and freshly ground black pepper
Blue or Yellow Corn Chips Directions Blend first 6 ingredients in glass bowl. Season with salt and pepper, to taste. Let sit in refrigerator for at least a half hour so flavors can marry. With slotted spoon transfer into a serving dish and serve with chips.
Sally’s Notes: You may want to use less garlic, I tend to be a bit heavy handed. If you like it hotter, add some hot sauce or red pepper flakes. If you don’t like any heat skip the jalapeno and substitute green pepper.
Pea Pesto Crostini Recipe courtesy Giada De Laurentiis / The Food Network Serves: 4 to 6 servings Ingredients Pesto: • 1 (10-ounce) package frozen peas, defrosted • 1 garlic clove • 1/2 cup grated Parmesan • 1 teaspoon kosher salt, plus extra for seasoning • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning • 1/3 cup olive oil • Crostini: • 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, • 1/3 cup olive oil • 8 cherry tomatoes, halved or 1 small tomato, diced Directions For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice Top with tomato halves and serve.
Sally’s Notes: These are so yummy and pretty too. Try different types of bread too or even crackers
