Sticking to the All the Proteins!! theme, but going plant-based this time, here is a recipe for Honey Chipotle Snacking Nuts. I know, I know, I usually make candied nuts around Christmas time, no they are great around the campfire or on the beach too, so why not do a summer version? A little bit sweet, a little bit spicy and a whole lot of snack-worthy!
Switching gears here for a minute from All the Proteins!! Week, I wanted to show you these “overthought” hand pies. You see, today is of course Juneteenth. I must admit that until I attended grad school some 25 years ago in someplace other than New England or Germany, I never really paid much attention to a whole lot of Black history — a fault that I will admit and have hopefully rectified. I’ll spare you the details of my grad school work except to say that it was eye-opening. In addition, I think that most of you know that I find cultural meaning and shared common beliefs through food — yes, for me, almost everything comes back to the food, whether it be Independence Day or Christmas. I did some more details research on the food traditions of Juneteenth, which is often celebrated with a menu of red foods to represent the perseverance of the enslaved. No, these Blackberry Peach Hand Pies aren’t red – there will be red on the menu soon as Strawberry week starts on Monday (and I have taken the day off to go Strawberry picking) — but they are a combination of ideas: Pies, and hand pies, a commonality between North and South, though these are inspired by a recipe from a little Georgia bakery. Peaches are common to both GA and TX. And I will always go back to Breaking Bread with family and friends as an important part of community building.
Sometimes you just have a craving for wings, am I right? I’ve got a few recipes for wings on this and I usually make them aroung like the Superbowl, but I had a craving, so here we go. The base recipe is always the same (baking on a wire rack); it’s just the sauce that varies. This time, I made a sweeter Bourbon Maple Glaze, with a little bit of a hot sauce kick. Eat as is or with a side of Ranch or Blue Cheese.
I love this recipe. Not just because I love scallops (I definitely do) and not just because it is very pretty and colorful, but also because it is really easy to make and really versatile. You can make it with other veg thrown in (I’ve added parsnips and broccoli at various times) and the protein can be swapped out too — instead of scallops, you can totally do shrimp or chicken or turkey. I’ve never tried pork or beef, but I think they might work as well. Serve with rice; this is on the table in under 30 minutes!
Sundae Funday! Happy Sunday everyone! It’s a beautiful day and I hope that there might be some ice cream in your future. When I was a little girl, the Italian gelato place that we went to didn’t have cones. You always got your frozen goodness in a dish, but they always added a small pizzelle. So that got me to thinking … isn’t a pizzelle just a flat cone? After looking at the ingredients for cones and pizzelle, yup, they are. These are extra-special though, so meant for Sundays (I mean Sundaes) with the chocolate and sprinkles.