In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on. They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they […]
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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own. When it comes to flavor, this tasty and incredibly flavorful Taco Style Cream Cheese Dip is the way to go; Especially for a Cinco de Mayo celebration. […]
I just love this time of the year? Most of the typical households are glued to the tv when their favorite football team is playing and there is something else, which is FOOD, of course?
Some people come to tailgate parties for the game and food, and some just for the excellent food. I love the atmosphere as much as I love a good game and delicious food. What do you love the most about football parties?
I have a houseful of football fans, so I make sure we have plenty of food just before it starts. Most of the time I make sliders along with snacks, cold sandwiches, and pizza. I feel like sliders are absolutely extraordinary and so easy.
I test lots of different sliders, and my family and friends love them all. This time I used Colman’s Mustard and it was fantastic. The taste is definitely unique, nevertheless, I would say, it is ideal if you want your sandwich with some character and Oomph. #HotMessAround
If I would accurately describe Colman’s Mustard, I’d tell you that it reminded me greatly of wasabi. It is pungent, spicy, and it opens your appetite. I used typical spreadable mustard for the inside of the delicious sandwich, but the powder was fantastic with the butter to brush on. It gave me that extra PUNCH. #BringThePunch
Now, let me see how you bring Colmans to your tailgating party. Share your creations with me and the world by using hashtags #HotMessAround #BringThePunch #ColmansMustard and of course, if you decide to make this tag me @sandraseasycooking #sandraseasycooking on Instagram
Deli Meat Lover Brioche Sliders
- 12 Brioche Bun Sliders
- 1 tbsp. Colman’s Prepared Mustard
- 1 tbsp. Avocado Mayonnaise
- 6 slices Hard Salami
- 6 slices Smoked Ham
- 6 slices Smoked Turkey
- 2 Larger Dill Pickles sliced lengthwise into thin strips
- 1/2 cup Shredded Colby and Monterey Jack Cheese Blend
- 1 tbsp. Unsalted Butter
- 1 tsp. Dried Parsley
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Colman’s Mustard Powder
- Preheat over to 375F
- Slice sliders in half. The easiest way is if you slice all at ones.
- Butter the baking pan on the bottom and around the sides.
- Place the bottom of the buns in the baking pan.
- Spread Colman’s Mustard evenly then over the mustard spread a layer of avocado mayonnaise.
- Add slices of deli sub meat combination, then add cheese evenly on the top.
- Take the pickles out of the jar and cut them lengthwise if they are not already sliced. Then using kitchen paper towel pat dry the slices before placing it in the sliders. This is optional. You do not have to use pickles in the sandwich, instead may serve them on the side.
- Place the top of the sliders to close the sandwiches.
- Melt butter, then add to the melted butter dried parsley, garlic powder, and Colman’s Mustard Powder. Mix well, then brush the mixture on the top of the sliders.
- Bake sliders for 15-18 minutes or until the cheese is completely melted. Serve immediately.
You may use any deli meat that you prefer. This combination works very well, but it’s up to you which deli meat you have or like to use. Colman’s Mustard works very well for these kinds of sandwiches.
Disclosure: This post is sponsored by Colman’s Mustard. All opinions are mine alone.
These delicious appetizers are a staple in my house during parties for many, many years. One of the kids’ favorites quick snacks. I brought them to school, I send them to my husbands work, I served them during birthday parties and Superbowl as well. […]
When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just […]
One of the treats that I remember during my high school years were roasted chestnuts. So I just have to make my own Oven Roasted Chestnuts when the Fall comes.
When the November starts and during Winter season vendors would be on the streets of Belgrade selling chestnuts, and pumpkin seeds.
The warm scent that filled the cold air was unbelievable, almost intoxicating that you simply have to stop and get some.
When the vendor packs them in the newspaper cones, that would warm my freezing hands until I’d reach the bus station.
I hide behind the kiosks and newspaper stands and munch on these until my bus or trolley arrives. Oh! They were so luscious, warm and sweet in so many ways.
Well, it was hard to wake up very early to get to school on time. You see, I had to walk by myself for 15 minutes, get on the public bus, then change several trollies just to get to school on time each morning.
However, I looked forward to some of my favorite things like roasted chestnuts.
It always fills my heart with delight. You just wait until the end of the day to get something from the street vendor before you go home.
The funniest memory that was not so funny at the moment when I roasted chestnuts at home. I lived in this old house and right below me was my friend who I spend after-school time.
So, I turned the oven on, wiped all the chestnut with the damp kitchen towel and threw them in the oven to roast. Without thinking, I went downstairs to drink coffee with my friend.
As we went on and on about our day, we could hear a noise (BOOM!) that sounded like somebody is breaking into my place.
We were terrified, and my friend pushed me out of her door and stood there like a Statue Of Liberty… She couldn’t move. I took the biggest knife from her kitchen and went bravely upstairs.
I shouted, I screamed, I threatened… For probably 10 minutes. “Get out of my house… I have a knife, and I am not afraid to use it…” My friend was ready to start calling cops. I looked back and her finger was on that “finger-wheel”.
OK! This was before the cell phone era, and when the rotary finger-wheel phones are still in many of the households. Anyhow, I shouted again, and again…
And the noise was louder and louder every couple of seconds, as I was making each step. As I made it to the top of the stairs, just then I remembered that the noise was coming from my kitchen.
Yup! The thing that never answered my threats was, in fact, chestnuts that were roasting in my oven. How stupid of me, right?!
But I was like 15 years old, so I didn’t know that you have to score chestnuts, and if you don’t they will start bombarding your oven.
Nowadays, I usually roast them on the grill or in the oven and they wake up the warm and fuzzy sensation from the happy memories of my high school days.
To guarantee that you’re getting fresh, healthy chestnuts, avoid wrinkles, mottled, or dingy shells. These things can indicate mold or that they’re past their prime.
Also, check for pinholes as this can indicate worms. The chestnut season is October through the end of December, so any for sale outside that window will likely be either too young or too old. You want shiny, firm nuts that have little, if any, space between the shell and the meat inside.
If you make Oven Roasted Chestnuts, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking
Easy way to make over-roasted chestnuts
- 1 to 2 pounds CHESTNUTS
- Clean each chestnut with the damp kitchen towel.
- With a sharp knife, make a cut across the belly side of the chestnuts. You can also score cross, but one cut across the belly is easy to open it up after they are completely done.
- Preheat the oven to 400 degrees Fahrenheit.
- Place the chestnuts in one layer of the baking tin just to measure how many you can use in one layer before boiling.
- Boil water, then turn down on simmer. When you see small simmering bubbles add chestnuts and simmer for 10 full minutes under the lid on low heat.
- Drain the chestnuts, then roast the chestnuts for 20 to 25 minutes at 400F depending on your oven.
- When the chestnuts start to open, most likely they are doing. Squeeze one or two of the chestnuts to check if the meat inside is softer and the shell is cracking. You do not want to burn them.
- When done, keep them in the baking tin for a minute or two covered with a large kitchen towel; this will make them even softer and better for eating after they steam up for just a bit under the kitchen towel.
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- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Wildone Baking Sheet with Silicone Mat Set, Set of 4 (2 Sheets + 2 Mats), Wildone Stainless Steel Cookie Sheet Baking Pan with Silicone Mat, Size 16 x 12 x 1 inch, Non Toxic & Heavy Duty & Easy Clean
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Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top the list. Not only that I love it, but my kids adore soybeans especially in the pods. I guess it’s more fun to pop them out of their […]
Happy Mid-week peeps! I am finally back to my morning routine. You guessed, kids are back to school! I love my peaceful mornings; coffee, music, and photo shoots, recipe testings, etc
I have been working every day since the President’s day, and that was a long weekend if you remember. The kids were off due to the bad weather all this time.
I felt like out of my comfort zone. Something was missing, and I will tell you exactly what was missing: Peace and quiet!
I finally get in the mood to write, literally finishing one small paragraph and they just had to come in my office. One by one in the rotation and ask for something; food, paper, glue sticks, what game should they play and the list is endless.
There is no winning that war, I tell ya, just turn everything off and make something for them to eat, that would shut them up right away, at least for an hour!
This is one of the snacks that I was making for my family this past week. Not only that they (to my surprise) liked it, but each time I’ve used whole cauliflower and it was eaten. I was happy because it is a healthy snack, and needless to say it is full of flavor.
Malaysian Satay Seasoning is mostly used for Satay, of course. For seasoned and diced or sliced chicken, lamb, beef, pork, fish, or tofu, skewered and grilled meat, served with a sauce.
However, I thought how much flavor would give if I try it with cauliflower. I love cauliflower, as well as my family, but usually, they like it raw or fried. Me, on the other hand, I can eat it, however, it is made, and this one was a winner for sure.
The first look and I could tell it was something out of their comfort zone, but when they tried it there were no complaints whatsoever. I jumped in my car soon after and bought three more cauliflowers.
Malaysian Roasted Cauliflower
- 1 Cauliflower medium size
- 1 tsp. Coarse salt, or to taste
- 1 tbsp. Malaysian Satay Seasoning 1 teaspoon more for a stronger flavor
- Juice from 1/2 Lemon
- 1 tbsp. Olive Oil
- Preheat oven at 375°F (190°C).
- Trim off leaves and any brown spots, then separate cauliflower into smaller pieces and wash. Place in large (mixing) bowl. Pat dry with a paper towel as much as you can.
- Add 1 teaspoon of Coarse salt and 1 tablespoon of Malaysian seasoning; mix, trying not to crumble cauliflower.
- Add lemon juice and drizzle oil, then toss it to coat each piece.
- Transfer it into Roasting pan, or baking pan lined with parchment paper/mat etc. Try to keep it in a single layer, meaning separate pieces so they have a little space in between.
Roast for 20-30 minutes, then open the oven and simply shake the baking pan and turn cauliflower around.
Let the cauliflower roast for 15 to 20 more minutes. Shake the baking/roast pan again and turn the oven on the broiler (high) just for a minute or so. Stay close, and try not to burn cauliflower. This also depends on how well done you want your cauliflower. I like it this way.
- The taste is a little crunchy on the outside, and soft on the inside. If there is moisture, place it on the kitchen paper towel to absorb any extra moisture.
This could be served as a side dish. Pair it with rice, chicken or fish. You can make a soup with roasted cauliflower.
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