Tag: snacks
Coconola
What do you get when you mix up crunchy, nutty & sweet ingredients and toast them until golden brown and fragrant??
Coconut granola or as we like to call it, Coconola!!
So easy to mix up a batch of homemade granola for a healthy snack
Measure out 1 1/2 cup of oats, 1 cup of shredded coconut, 1 cup of chopped pecans and 1 cup of Rice Krispies
For the wet ingredients, I’ve measured out 1/3 of a cup of agave nectar, 1/4 cup of coconut oil, 1 tablespoon of vanilla and a beaten egg white
Mix the first three ingredients in a large bowl and whisk until well combined
What is agave?
Agave is a succulent plant which produces a naturally sweet nectar. Agave nectar or syrup is a sweetener produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana
I prefer agave in this recipe because it lends a subtle sweetness without adding a lot of flavor. If you prefer, feel free to substitute maple syrup or honey as a sweetener
Add in the dry ingredients and the beaten egg white and a teaspoon of cinnamon (not pictured)
Toss well and divide evenly amongst two sheet pans that you’ve lined in either parchment or silpat mats. Spread out in a layer
Bake 10 minutes at 300 degrees and stir the mixture on each sheet
After another 10 minutes, stir again and switch the trays so they cook evenly
Bake 5-7 minutes more until the coconola is a toasty brown color and fragrant
Cool and serve over yogurt, with fruit, ice cream or just alone as a tasty, nutty, crunchy snack!
Store the coconola at room temperature in a covered container for 3-5 days
Enjoy!
Simply Sundays ~ Coconola
Ingredients
1 1/2 cup of oats
1 cup of shredded coconut
1 cup of chopped pecans
1 cup of Rice Krispies
1/3 of a cup of agave
1/4 cup of coconut oil
1 tablespoon of vanilla
1 beaten egg white
1 teaspoon of cinnamon
Directions
Measure out 1 1/2 cup of oats, 1 cup of shredded coconut, 1 cup of chopped pecans and 1 cup of Rice Krispies. For the wet ingredients, measure 1/3 of a cup of agave, 1/4 cup of coconut oil, 1 tablespoon of vanilla and a beaten egg white
Mix the first three ingredients in a large bowl and whisk until well combined
Add in the dry ingredients and the beaten egg white and a teaspoon of cinnamon
Tools used to make this recipe
Reynolds Kitchens Parchment Paper
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2020
All rights reserved
Shishito Peppers & Diablo Fry Sauce
Again, I found myself at the farm market completely overwhelmed by the sheer amount of produce. Where do I start?
I typically have a list of what I know that I need and then I listen to what speaks to me Well, today, this lovely basket of shishito peppers spoke to me. They said “Susan… take us home!” So, of course, I did
Shishitos cook quickly which makes them perfect for fast and easy appetizers
Now these are tasty all on their own, but I choose to serve them with fry sauce
Fry sauce is well, just that. A popular dipping sauce for french fries. But there’s no reason to stop there. It’s a creamy sauce with a zip! Let’s dunk our shishitos in it!
It’s best to prepare the dipping sauce first because the peppers only take minutes to cook and are best eaten immediately
Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of Everyday Seasoning
Combine all of the ingredients and refrigerate until ready for serving
Shishitos have thin skin that allows them to blister and char quickly, which intensifies the green chile aroma and flavor
Although they’re small in size these peppers are big in flavor. Shishito peppers are very mild & sweet but every so often you’ll encounter a slightly spicy one – consider yourself warned!
This was about 10 ounces of shishito peppers. I’m going to grill them on the flat top, but you can cook these in a skillet as well
Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes
Remove from the heat once they slightly blister and soften a bit. Sprinkle with a pinch of flaky sea salt or kosher salt
Serve immediately with some tasty fry sauce!
Enjoy!
Shishito Peppers & Fry Sauce
Ingredients
Shishito Peppers
Olive oil spray
Flaky sea salt or kosher salt for serving
Fry Sauce
1/4 cup of mayo
2 tablespoons of ketchup
1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning
1 tablespoon of pickle juice
1 teaspoon of The Spice Apothecary’s Everyday Seasoning
Directions
Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 – 2 teaspoons of The Spice Apothecary’s Diablo seasoning, 1 tablespoon of pickle juice and 1 teaspoon of The Spice Apothecary’s Everyday Seasoning; combine all of the ingredients and refrigerate until ready for serving
Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes; remove from the heat once they slightly blister and soften a bit; Sprinkle with a pinch of flaky sea salt or kosher salt
Serve immediately with fry sauce
Tools used to make this recipe
© Simply Sundays 2019
All rights reserved
Jalapeño Poppers
So… we get invited to parties. We love parties
“What can I bring?” I say. “Can you make your Jalapeno Poppers??” they say.
Yes, of course I can.
I’ll show you why this 4 ingredient appetizer is so highly requested
I have 8 jalapeno peppers, 8 slices of bacon cut in half, 4 ounces of cream cheese, 4 ounces of pepper jack cheese and a teaspoon of garlic powder
First off, we need to seed these peppers
The seeds and membranes are what make them spicy and while we want some heat, we also want to be able to eat them without calling in the fire department
I generally choose to wear a disposable glove on my pepper-touching-hand. Just a precaution, but I cannot tell you how many times I’ve cut jalapenos and then rubbed my eye with soul burning agony
Maybe a little dramatic, but it’s better to be safe, right?
Slice the peppers lengthwise and scrape out the seeds and membranes
Using a spoon makes de-seeding the peppers an easy job
Let’s mix up our cheese stuffing
Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of garlic powder to a bowl and stir to combine
It’s stuffing time. Divide the cheese mixture equally between the 16 pepper halves
I’m sure these jalapenos would be delicious if we cooked them right now
But, uh… bacon
Wrap each pepper with a bacon strip and now we’re ready to rock and roll
I’ve lined a sheet pan with foil for easy clean up. I’m using a wire rack so the bacon cooks evenly and doesn’t sit in it’s own fat
Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes (the hardest part of this recipe) and serve!
Enjoy!
Simply Sundays ~ Jalapeño Poppers
Ingredients
8 jalapeño peppers
8 slices of bacon cut in half
4 ounces of cream cheese
4 ounces of pepper jack cheese
1 teaspoon of garlic powder
Directions
Slice the peppers in half lengthwise; scrape out the seeds and membrane
Add 4 ounces of room temp cream cheese, 4 ounces of shredded pepper jack cheese and a teaspoon of garlic powder to a bowl and stir to combine
Divide the cheese mixture equally between the 16 pepper halves; Wrap each pepper with a bacon strip
Line a sheet pan with foil for easy clean up. I’m using a wire rack so the bacon cooks evenly. Bake at 400 degrees for 25 minutes or until the bacon is cooked to your liking. Broil for 1 to 2 minutes to crisp up. Let rest for about 10 minutes and serve!
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Bakeware Scalloped Pie Plate
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
Superbowl Starters
Everyone has their favorite go-to Superbowl party snacks and we’d like to share our must-serves with you!
Some are traditional, and a few are something a little different to WOW your crowd!
Enjoy the game!
© Simply Sundays 2018
All rights reserved