Cecchi

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Usually by the time this time of year swings around, I'm totally sick of cookies.  As much as I love pizzelles, chocolate/peppermint crinkles, and Italian wedding cookies... I'm just done.  (cookies are everywhere in December!!) This spicy/salty treat is one of my favorite snacks during the holidays and the baking process leaves your home smelling like one of those little vendors who sell nuts on the streets of Boston. Ah, yum.

I found this recipe a few years ago when I was watching Giada on The Food Network. I usually double or triple the recipe so that I have enough to package up into little mason jars or gift bags to family, friends, and co-workers. It's always a big hit! (Plus, It's healthy!)

It's a simple mash up of herbs, spice, extra virgin, salt, & sugar (details below). I love that chickpeas are involved because they add a little chewiness to the mix. 

 

1 (15 ounce) can garbanzo beans, drained, rinsed and dried
4 tablespoons total olive oil
1 cup shelled raw pistachios
1 cup raw almonds (blanched or not)
1 tablespoon granulated sugar
1 tablespoon chopped fresh rosemary leaf
1 tablespoon chopped fresh thyme leave
1 teaspoon coarse sea salt
1/2 teaspoon cayenne pepper

This batch was divided up into little gift bags for my co-workers and also into pretty little glass bowls throughout my condo for my small cocktail party on Saturday night.

This mixture serves great as a host/hostess gift, as a quick appetizer to whip up for a holiday party, or as previously mentioned... for coworkers!

I hope you all have a wonderful weekend! I have two parties to put on and then I'm on vacation for a week. (Yes, two parties, I don't know who I think I am) How are you all spending the weekend?!

xo

 

PS: Speaking of salty nuts... if you haven't re-watched this skit in a while... you're welcome & enjoy:

Baked Chicken Fingers & "Fries"

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Who doesn't like chicken fingers with honey mustard dipping sauce? Classic pub food bringing flavor and happiness to bars since 1971 (just an educated guess, but, I think I'm close to right after a couple google searches).

As previously mentioned... I've been so bored with chicken lately unless it's covered in panko and/or buffalo sauce. Tonight, I decided to take a break from buffalo and give you the classic chicken finger sans fried fats and grease. Sound good? Ok good.

This meal is EASY and QUICK to prepare and I think we all need that desperately this time of year.  And so, I bring you comfort food turned healthy.

Need: Organic Chicken Tenderloins, Panko, Potatoes, 1 egg, Mustard, Organic Mayo, Honey, tbs or so of Herbs de Provence, 1/2 tsp or so of cayenne pepper, salt, rosemary, extra virgin o/o, and asparagus. (measurements listed serve 1 and I don't actually measure - just eyeball - but they are about right :)

First, cut up the potatoes into bite-size cubes, toss with extra virgin o/o, salt, and rosemary and throw in a 425 degree oven.

Second, toss together some panko/herbs de provence/cayenne/salt and set aside. Then, whisk up the egg and dip the chicken tenderloins in it and then in the panko mixture.

Take your time so that the potatoes have about 5-10 minutes to themselves in the oven.  Then...third, flip around the potatoes on the pan and add the chicken and asparagus (tossed with evoo & salt) in the oven for another 15 minutes.

Fourth, Mix up two parts mustard, 1 part mayo, 1 part honey & a pinch of salt to make the honey mustard.

Plate & serve, my friends... plate & servvveeee.

Here's how this meal stacks up besides its overall yumminess (feel free to eat this with organic ketchup in addition or in place of honey mustard - it works!):

Asparagus: Vitamins K, A, B1 & C, folate and has anti-oxidant & anti-inflammatory properties
Organic Chicken: Protein, B3, B6, Selenium
Potatoes: C, B6, Potassium,Tryptophan, Fiber

Make it a GREAT Wednesday! Two weeks 'til Christmas fa la la la la!!!!

Best Hummus Ever.

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Lately, I feel like I have SO MUCH to blog about (meals I've made, articles I've read, I have a Peter Welch's Gym post that's been sitting in my queue for over a month now... it's written, all it needs is pictures (sorry guys!).  This recipe is the absolute BEST hummus recipe out there. And, it is SO healthy. In fact, I've made it twice in the past two weeks and forgot to take appropriate pictures both times so I had to piece them together. Anyway, my point is... I'll try to be a better blogger.  More than one post per week - ok? Ok.

 

Moving on... my mom (nickname Bambi) has been making this hummus recipe for yearssss. She sent it to me via snail mail a few years back so that I would start using the food processor she and my dad got me for Christmas. 

Simple stuff. Gather ingredients, throw into food processor and you're done! If you're like me - you probably go through vats of hummus a week... Why not just make it? Save a little dinero.

The lemon to hummus flavor ratio is perfection. 

We always drizzle it with extra virgin. Serve with pitas, carrots, bread, gmo-free corn chips. Whatever vehicle you prefer, my friends! Bring it to a holiday party this year!

Enjoy and have an awesome week! xo