Posts Tagged 'Snacks'

8Bit Heart Cookies

Snack or Die has a new recipe up just in time for Valentines Day!

8Bit Heart Sugar Cookies

Mmmm pixels and sugar, a match made in heaven! If youve been hesitant to try a Snack or Die recipe because you feel your confectionery skills are not up to par, this is surely a good beginners project. Hell all you need to do is buy a vat of pre-made sugar cookie dough, a heart sapped cookie cutter and some M&Ms and youre halfway done! I love that the only problem Jocelyn ran into was getting the right color M&Ms, however her solution was quite clever…and delicious…

“What I ended up doing is pouring a bag of M&Ms into a small dish and ate all the non-red M&Ms. Problem solved.”

<3 seanalyn

Ultimate Super Bowl Snack Stadium

This weekend is the Super Bowl so of course there will be a plethora of sporting snacks to be had at every Super Bowl party. But if you really want to steal the thunder then I suggest creating this monstrosity of snacking.

The Greatest Snack Stadium Ever Built

Made by the guys over at Holy Taco this creation includes the following:
The Field:

  • 1 Pound of Guacamole
  • 15 Oz. Queso Dip For The Steelers End Zone
  • 15 Oz. Salsa For The Cardinals End Zone
  • 2 Oz. Sour Cream for the Field Lines

The Players:

  • 15 Vienna Sausages
  • Helmets – 3 Oz. Sharp Cheddar Cheese

The Goal Posts:

  • 1 Slim Jim for Each Goal Post
  • 1 Oz. Monterey Jack Cheddar To Anchor (each)

The Stands:

  • 58 Twinkies
  • 1 Pound of Bacon
  • 1 Bag of Nacho Cheese Doritos
  • 1 Bag of Cheetos
  • 1 Bag of Corn Tortilla Chips
  • 1 Bag of Chex Mix


And I suppose youre wondering what this ammount of junk food will do your arteries…well the Holy Taco boys broke it down.

TOTAL CALORIES: 24,375
TOTAL GRAMS OF FAT: 1,285
TOTAL COST: $86.47
TOTAL DELICIOUSNESS: 1 Billion trillion dude.  One billion trillion.
I guess you cant put a price on awesome.  Although they probably shouldve figured in the medical bill for the triple bypass you’ll need after eating this whole stadium to yourself.

For all the juicy details to make your own Super Bowl Snack Stadium click here.

<3 seanalyn

Tapas Week pt 1

So I wrote this last week but incorrectly published it….so here is my original tapas blog from last Monday! Better late than never!

I cant even type the word tapas without salivating so last night when Cesar and I had to cancel our tapas dinner my tummy was devastated. However, it did give me the opportunity to try some tapas recipes of my own. For those that are wondering “WTF are tapas?!” they are traditionally a Spanish style of food which is comprised of many small plates from which the dinner chooses a few to make their whole meal. In the US and UK they have evolved into their own style of cuisine not necessarily Spanish in style. I love tapas especially for eating with friends because everyone shares their food and you are focused more on enjoying each other and the experience as opposed to your own plate of food. Also Im a sucker for appetizer snacky type food ;)

So last night I made some tapas of my own! Eggplant, Mushroom and Roasted Red Pepper Empanadas, Garlic Roasted Mushrooms, and a Sardline Lemon Salad. All were quite excellent if I do say so myself and since Im going to two parties this weekend Im making some more…so as I try more recipes I’ll post em up! Today I’ll start off with the Empanadas and Roasted Mushrooms.

The Garlic Roasted Mushrooms are the easiest so I’ll start off with those.

Garlic Roasted Mushrooms
Ingredients

Assorted mushrooms (button, oyster, shitake)

Garlic

Olive Oil

Rosemary

Salt and pepper

Water

Preheat the oven to 450. Gently wipe the mushrooms clean (dont wash them! wipe them with a towel!) and place them in a baking pan. Drizzle them with olive oil and fresh minced garlic. Sprinkle with salt, pepper and rosemary. You could also add other spices like oregano, thyme, or basil! Make sure the mushrooms are evenly coated and pop them into the oven. Cook until they are brown (about 20 to 25 minutes). Remove from the oven and add a little water to the pan to soften the dried brown garlic bits and stir (it creates a nice little sauce). Serve immediately!

Eggplant, Mushroom and Roasted Red Pepper Empanadas

Ingredients

2 cups Cornmeal

2 cups Water

1 cup diced eggplant

1 cup diced red peppers

1 cup diced mushrooms (oyster or button)

1/2 cup cilantro

1/2 cup onions

1/2 cup goat cheese

garlic

salt and pepper

cumin

In a bowl mix 2 cups cornmeal with some salt…slowly add warm water and mix with your hands until it is elasticy and sticky. you want it to be firm and pliable but not liquid like pancake batter. cover with plastic wrap and place in the fridge for about 10 minutes.

Cover the red peppers in a bit of olive oil and sprinkle with salt…roast in a 450 degree oven until they are soft.

For the filling, use a saute pan to heat some vegetable oil and saute the onions, garlic, eggplant and mushrooms until the eggplant is soft. Add the red peppers and spices and give it a few quick tosses. Remove from heat and mix in the goat cheese and cilantro.

Take a ball of the dough and place it on a piece of plastic wrap and place another piece on top. Using a rolling pin or cup roll the dough out to about 1/8 inch thickness. Using a 5 inch cookie cutter or a cup make circles (going thru the top layer of plastic wrap). Pull of the plastic wrap and remove the excess dough from around the circles. spoon about a tablespoon of filling on each one filling only the lower half, use the plastic wrap to help fold over the top of each empanada. pinch it with your fingers to seal it shut.

Once you have your empanadas made, heat about 2 inches of vegetable oil in a pot or fryer. Drop and few in at a time and cook until golden brown then flip. Remove from heat and drain on a paper towel.

I served mine with a tequila lemon hot sauce…basically take any red chili hot sauce, add some tequila and lemon juice and ketchup then mix until its a nice consistency.

Hope you enjoy! I’ll post up a few more recipes to enjoy tomorrow!

Tapas Week pt 2

As promised heres a few other tapas recipes sure to make for a delicious meal or party!

Spicy Crispy Fried Oysters

Ingredients

  • 24 Oysters
  • 2 cups cornmeal flour
  • 1 cup either spelt or white flour
  • salt
  • pepper
  • cumin
  • chili pepper
  • garlic powder
  • onion powder
  • canola or vegetable oil.
  • aioli (recipe to follow)
  • green onions

Pop the oysters out of their shell and give both them and the shell a quick rinse.  Keep only the bottom half of the shell.  If you have never shucked oysters, its very easy, <a href=”http://recipes.howstuffworks.com/oysters.htm”>heres a step by step guide</a> that explains it better than I could.

In a bowl mix the two flours together.  Add all the different seasonings until it reaches a spice you like.  I prefer very spicy so I add lots of garlic, chili and cumin.

In a pan heat about 2-3 inches of oil. Thoroughly roll each oyster in the flour mixture until they are completely coated.  Drop a few at a time in the oil and cook a golden brown, flip and do the same with the other side.  Allow oil to drain on a  paper towel. Place the cooked oysters each on an oyster half and top with aioli and chopped green onion.

Lemon Aioli

To make an aioli basically whisk some mayonnaise with some lemon juice, lemon pepper and just a but of mustard.  You want it to be slightly more liquidy than the mayonaise is.  I like adding either crushed garlic or some capers, but you can experiment and add different spices to see what you like!

Sun-dried Tomato and Shrimp Ceviche

Ingredients

  • 1/2 cup sun dried tomatoes drained from oil or dry and re-hydrated in water
  • 1/2 cup olive oil
  • 10 roasted garlic
  • 1/2 cup white vinegar or rice vinegar
  • 1/3 cup sugar
  • 1/2 lb of medium to small sized cooked shrimp
  • 1 cup diced sweet white onion
  • 1 cup diced cabbage
  • 2 oranges
  • 2 lemons
  • 2 limes
  • cilantro
  • salt and pepper

To make the roasted garlic drizzle whole garlic cloves with olive oil and sprinkle with salt and pepper.  Place them in a 450 degree oven and cook until they are soft and golden.  In a blender add the garlic, sun-dried tomatoes, olive oil, vinegar and sugar.  blend until all the tomatoes are thoroughly chopped up and liquid, add salt and pepper to taste.  Finely dice onions and cabbage and chop the cilantro.  If you like spicy add some finely diced jalepenos!  In a bow  mix the sun-dried tomato mixture and add the shrimp, cabbage, onions and juice of the oranges, lemons, and limes.  Mix it all together thoroughly and add the cilantro.

Serve with chips or use it on mini sope shells as a great appetizer! I recently served this at a ladies night and it was quite well recieved.  Its nice because its a pretty easy ceviche to make and with the precooked shrimp you dont have to worry about raw fish or anything ;)


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