We’re getting a lot closer to where I am in the recipe box, which is pretty exciting! This week, though there are a couple duds, there are also some definite keepers. 🙂
First up is one of our all time favorite Mexican dishes: Baked Burritos with a Sour Cream Poblano Sauce. They’re not terribly authentic, but they are so tasty! Plus once you’ve got the sauce and filling made, they’re quick and easy to put together on a weeknight. I blogged about them back in 2013, but we definitely didn’t mind having them again so that I could take some *slightly* better photos.
For the microwave category, I tried a chocolate chip cookie in a cup. It was okay, but since one of the ingredients was an egg yolk, it’s not something I’m likely to make often. (I don’t know about you, but when I’m craving a fast dessert, I’m probably not in the mood to separate eggs. 😛 )
The Apple Cheddar Muffins I tried next didn’t fare much better. Again, they were okay (as blogged about previously here), but just not stellar enough to keep.
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A full day, but so profitable. Baked up a pound of #bacon, made some #applecheddarmuffins (#bettycrockerrecipe), prepped #teriyakichicken for tomorrow’s #slowcooker (#purewowrecipe), put together some #southwestchickensalad (#yellowblissroadrecipe) for lunches this week, and finished up with tonight’s dinner of #salad and #lowcarb #shepherdspie (#mypcoskitchenrecipe). #dinnertonight #tryingtoeathealthy #cookingthroughmyrecipebox
Lastly is the nut category, which has a keeper and a loss. I like to have flavored nuts on hand for quick snacks, but the store bought ones can get really pricey. I have a lot of nut recipes, so it seemed like a no-brainer to start making our own. (Plus I’m trying more recipe box recipes, a double win!) First up, we tried some BBQ Pecans which sadly didn’t carry a lot of flavor.
Luckily, the next nut recipe was better! This recipe is for Indian Almonds with Coconut, and while I’ll tweak them a little for next time, they do pack a really nice flavor. Though I love coconut, I don’t think it works well here because it just kind of sinks to the bottom of the jar.
Indian Almonds with Coconut (from Party Nuts by Sally Sampson)
1 tsp. curry powder
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. ginger
1/4 tsp. cardamom
2 tbsp. coconut (Like I mentioned before, I’ll leave this out the next time.)
1 tbsp. canola oil (I used coconut oil to echo the coconut, and even though I’m leaving that out next time, I’d probably still use coconut oil since it pairs well with the Indian flavors. If you want to use the coconut oil, just make sure it’s slightly warmed to be liquid.)
2 c. almonds
1 tsp. salt
Zest of 1 lime
- Preheat the oven to 250 degrees and line a baking sheet with parchment.
- Place the spices and oil in a medium bowl and toss to combine. Add in the almonds and mix again. (I added the salt in at this point too so that they could be totally seasoned before cooking. Also, I prefer to toss the almonds in the oil first and then add the spices. I feel like they stick better that way.)
- Transfer the nuts to the baking sheet and spread in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored, about 45 minutes.
- Remove from the oven and immediately loosen the nuts with a metal spatula. Sprinkle evenly with the salt and lime zest; set aside to cool before serving.
Though I’m mostly going in order by category, sometime when I need a certain type of recipe, I’ll try an extra one from my box. That’s why we’ve had extra egg and nut dishes; they’re things we go through a bit more frequently.
Hope you’re having a good week! I’m a little in shock that September is already halfway over when I feel like it JUST started, but I’m not sad to start getting a little bit cooler weather down here. Talk to you again soon!