Air Fryer Nacho Fries seasoned with chili powder, paprika, garlic powder, salt, and Parmesan cheese are cooked to crispy perfection in the air fryer. Air Fryer Nacho Fries Whenever Tommy comes home with nacho fries from Taco Bell, I can’t resist them! I created my own copycat Taco Bell Nacho Fries, and the spice blend […]
Air Fryer Nacho Fries seasoned with chili powder, paprika, garlic powder, salt, and Parmesan cheese are cooked to crispy perfection in the air fryer.
Air Fryer Nacho Fries
Whenever Tommy comes home with nacho fries from Taco Bell, I can’t resist them! I created my own copycat Taco Bell Nacho Fries, and the spice blend is pretty close to the real deal. I cook mine in the air fryer, so they’re extra crispy. For more air fryer french fry recipes, try my air fryer sweet potato fries and regular air fryer fries. And a reminder, I have a whole section of air fryer recipes for you to choose from.
Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author,…
Confession: I brought a sad cheese plate to last year’s Friendsgiving, and it went ignored in the corner. It was an embarrassing moment for a cookbook author, and I’ve been determined to improve my cheese board game ever since.
I walked into the party to find a gorgeous and elaborate cheese board nearly spanning the full length of the dinner table. My friend Jordan has a degree in sculpture, and she can sure put together a beautiful cheese board.
I took the opportunity to study her design. I can’t say that my efforts are quite to her level yet, but I’ve picked up a few tips and tricks to share with you today.
Building a beautiful cheese board feels like a fun art project. We’ll mix different flavors, colors, shapes and textures to build an enticing appetizer board. Give yourself some time to put it together, and you’ll enjoy the process all the more. The trick is to fill every little space on the board with nuts and fruit so it looks completely abundant.
A cheese board is the perfect excuse to break out your special serving items. If you don’t have a dedicated cheese board in your cabinets, though, don’t fret. For your base, you can use a nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper. If you don’t have a set of cheese knives, offer butter knives, cocktail forks, cocktail picks or toothpicks.
Basically, anything goes, and no occasion is too minor for a cheese board. You just might have everything you need at home already. How about a cheese board with your French 75 this evening?
Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though…
Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.
Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.
Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.
Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.
To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.
Warning! You will not be able to stay away from these seasoned pretzels. That is a promise! I’m back with one more amazing recipe for you before the holiday! I hope you can add this one to your list because it is just too good. It’s super easy. The perfect snack to grab over the […]
Warning! You will not be able to stay away from these seasoned pretzels.
That is a promise!
I’m back with one more amazing recipe for you before the holiday! I hope you can add this one to your list because it is just too good.
It’s super easy.
The perfect snack to grab over the new few weeks.
And absolutely addictive!
Oh my word. These pretzels are AMAZING.
This is one of Eddie’s FAVORITE snacks. Ever. In fact, I made another batch yesterday for the holiday week and he came home from work and immediately dug in. Once you start, you just can’t stop with these. So crunchy. And seasoned. So flavorful!
Remember when I shared the caramel pretzels last week? Well, this is another recipe that Lacy’s mother-in-law has made forever and now we are all hooked. (I told you she makes the best snacks!!)
She even made a gigantic batch for their wedding last year for the after party snack table. It was incredible.
I’ve had this recipe long before the wedding, as Lacy got it for me soon after she had them the first time. I’ve made them ever since and guys, oh my gosh. They are just such a hit.
And this is huge, because I am NOT a pretzel person.
It’s hilarious, because my kids think that pretzels are the best snack on earth. They would eat bowl after bowl of pretzels every day if I let them. They live for pretzels.
Meanwhile, I think that pretzels are generally cardboard-ish and not that great. I mean, sure, I love Dots (have you had them?!) but regular old pretzels just don’t do it for me. I find them bland and uninspiring!
But these? These are life changing pretzels.
Now I have always had an affinity for the hard sourdough pretzels. My grandpa would buy them when I was kid and they remind me of him. I’d even eat a few, especially if dip was involved. Heck, I’d still eat them now with dip.
But they are one of the reasons that this seasoning mixture is so good! You break the pretzels into bite-size pieces, almost like those nugget pretzels you can buy in the store.
You mix together your seasoning – it’s olive oil, a ranch seasoning package (I KNOW but don’t skip it!), lemon pepper and garlic. This was a big deal for me because I’m also not a big ranch fan (unless it’s my own recipe) and so I tend not to make dips or ranch with the seasoning package.
However! I am here to tell you that for the first few months when I ate these pretzels, I had NO idea they had anything ranch-like in them. I just thought they had this incredible seasoning mix! So don’t freak over the ranch if you don’t love it. And well, if you do love it? You WILL be freaking.
I don’t know how to describe how wonderfully these seasonings all come together and coat the pretzels. You bake them and stir and then store them for snacking. Make them ahead of time for the week. Give them as snacky gifts to friend and family.
These seasoned pretzels are loaded with ranch seasoning, lemon pepper, garlic and dill. They are irresistible and additive! Super easy too!
Course Snack
Cuisine American
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author How Sweet Eats
Ingredients
2(16 ounce) bags sourdough pretzels, broken into pieces
1 ⅔cupolive oil
1(1 ounce) package of Hidden Valley Ranch seasoning mix
2teaspoonslemon pepper seasoning
2teaspoonsgarlic powder
2teaspoonsdill weed
Instructions
Preheat the oven to 350 degrees F.
Break the pretzels apart into bite-size pieces and place them in a large bowl. Line a baking sheet with parchment paper.
Whisk together the olive oil, ranch seasoning, lemon pepper, garlic powder and dill until combined. Pour the oil mixture over the pretzels. Toss over and over until combined - you can even use your (clean!) hands to bring everything together.
Spread the pretzels out over the baking sheet, continuing to mix and combine. There will be some extra oil on the bottom of the sheet, just continue to toss.
Bake the pretzels for 15 minutes. Toss well. Bake for another 10 to 15 minutes. Toss again and let cool completely. Store in a resealable bag or container. These last for at least a week! If you’d like to keep them even fresher, you can store them in the fridge.
This hot spinach artichoke dip is pure comfort food. Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream…
This hot spinach artichoke dip is pure comfort food.Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus green onions and poblano pepper or bell pepper.
We’ll cook the green onions until they’re a little golden and frazzled around the edges, which is an easy way to yield tons of flavor. I’m obsessed with using lightly spicy, tender poblanos in this recipe (a great twist on standard spinach artichoke dip) but you can use a red bell pepper for a mild dip (also delicious!).
The end result is not the most beautiful dip in the world, but it’s definitely amongst the most tasty. It’s creamy and indulgent, yet tastes fresh and full of flavor. This dip is fully loaded with veggies and greens, so it’s actually more redeeming than you might think.
I hope you’ll whip together this spinach artichoke dip on the holidays, or for movie nights, or just any time you get a hankering for it. I’m daydreaming about serving this dip at parties next year!
OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?
In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocol…
OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?
In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocolate chip ice cream at a party when it was the only dessert option, and it was like the heavens parted and I was enlightened to the glory that is mint chocolate.
I’m so excited to share these crispy baked tostones with you! I discovered tostones a few years ago when I visited Costa Rica with my grandmother. Traditional…
I’m so excited to share these crispy baked tostones with you! I discovered tostones a few years ago when I visited Costa Rica with my grandmother. Traditional tostones are fried green plantains, flattened and fried again until they’re golden and crispy. You could almost call them Caribbean French fries, and I couldn’t get enough on that trip.
I got a hankering for some tostones a few months ago and decided to learn how to make them. As I was typing up my perfected skillet-fried tostones technique to share with you, a little voice in my head asked, “Why didn’t you try baking them?”
I hit pause on my post and fired up the oven. As it turns out, baked tostones are great. Compared to fried tostones, they’re easier to make, use less oil, and yield a crisp result that tastes more like plantains and less like oil. Hooray!
These baked tostones are a fun little project. Make them for game days, afternoon snacks, or of course, serve them as a side dish with Caribbean meals. They’re especially wonderful with a bold and creamy dipping sauce. Please try them and let me know what you think.
These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good! Chicken Parmesan Rolls Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re […]
These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!
Chicken Parmesan Rolls
Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re usually made with breaded fried chicken cutlets, which makes them anything but light. To make it healthier I used grilled organic chicken breast and my homemade yogurt pizza dough instead. These rolls turned out amazing – even my husband, who orders these all the time, agreed. If you like this you may want to try my Pizza Sausage Rolls.
My favorite classic candied pecans recipe is easy to make with 7 ingredients. Perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more! Raise your hand if you love candied pecans as much as I do! ♡ These sweet treats have always been a favorite of mine, especially around […]
My favorite classic candied pecans recipe is easy to make with 7 ingredients. Perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more!
Raise your hand if you love candied pecans as much as I do! ♡
These sweet treats have always been a favorite of mine, especially around the holidays, and this is is the old-fashioned candied pecans recipe that I fell in love with years ago and have made since more times than I can count. By contrast to my recipe for naturally-sweetened maple candied pecans, this retro recipe unapologetically features a thick and crunchy cinnamon sugar coating made with two kinds of sugar, plus the perfect hint of sea salt and cayenne to balance out the sweetness. And when baked up until perfectly toasty and crunchy in the oven, I’m telling you, these candied pecans are absolutely irresistible.
I always love baking up a few batches at the end of the year to pass out as fun holiday gifts. But they taste great anytime of the year as a sweet snack, or sprinkled on everything from salads to yogurt, casseroles, baked sweet potatoes, ice cream and more. They are also incredibly easy to make with just 7 simple ingredients, the recipe is naturally gluten-free, and these candied pecans have the added bonus of making your home smell absolutely heavenly as they bake in the oven.
I’m warning you now — one you start snacking on these little guys, it’s hard to stop. ♡ You’re going to love them! (more…)
The shorter, colder days now mean that it’s hot chocolate season!! And that means – marshmallows. Since it’s also probably going to be a edible gift care package holiday for 2020, marshmallows are a great one to make. They last well in an airtight container and aren’t fragile so they work perfectly for mailing. Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour. I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit. (This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)
The shorter, colder days now mean that it’s hot chocolate season!! And that means – marshmallows. Since it’s also probably going to be a edible gift care package holiday for 2020, marshmallows are a great one to make. They last well in an airtight container and aren’t fragile so they work perfectly for mailing.
Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour.
I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit.
(This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)
Pumpkin Marshmallows
Yield: 36
Fluffy pumpkin spice marshmallows, a delicious edible gift & great for hot chocolate!
Ingredients
125g granulated sugar
125g dark brown sugar
210g Lyle’s Golden Syrup
100g water
Pinch of salt
125g pumpkin puree
1 tbsp + 2 tsp (15g) powdered gelatine
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
Icing sugar + Cornflour, for dusting
Instructions
Grease an 8 x 8-inch square baking tin with vegetable oil and line with a sling of baking paper. Grease the baking paper with a layer of oil too then set aside.
Combine the sugars, syrup, water and salt in a large pot and place on the stove over a medium heat. Leave to cook, stirring occasionally, until the mixture reaches 116°C. If it looks like it’s going to boil over at any point just reduce the heat and the bubbles should subside.
Meanwhile, place the pumpkin puree into the bowl of a stand mixer with the whisk attachment fitted (or a large heatproof bowl if using a handheld electric whisk). Sprinkle over the powdered gelatine and add all of the spices. Stir together to form a thick paste then set aside.
Once the sugar mixture has reached 116°C, remove it from the heat. Start the stand mixer on a low speed (or start your electric beaters on the slowest setting) and slowly start to pour in the hot syrup, being careful to pour it down the side of the bowl rather than onto the whisk. Once all the syrup is in the bowl, increase the speed to high and whisk until very thick, pale and fluffy.
Working quickly, pour and scrape the marshmallow mixture into the tin you prepared earlier, spreading it out into an even layer. Leave to set for at least 3 hours, or preferably overnight.
To cut the marshmallows, combine equal volumes of cornflour and icing sugar in a small bowl. Dust the top of the marshmallows with this mixture using a sieve. Flip the marshmallows out onto a clean work surface (or a large piece of baking paper) and peel away the greased layer of baking paper from the underside. Dust with more of the cornflour mixture. Use a large, sharp knife to cut the marshmallows – brush the knife with vegetable oil and dust with cornflour mixture to help prevent the marshmallows from sticking to the knife.
Roll each cut marshmallow in more cornflour mixture to ensure all sides are coated. You can toss the marshmallows, a few at a time, into a clean sieve and shake to remove excess cornflour coating. Store the marshmallows in an airtight container for up to 1 month.
Have you made this recipe? I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
