National Day of Chocolate Covered Nuts – Feb. 19th

Feb. 19th was National Day of Chocolate Covered Nuts.  Here is my recipe.

 

4 ounces non-dairy chocolate

1 cup nuts, roasted & unsalted (I used cashews)

Pinch salt

1/4 teaspoon coconut or Crisco

 

 

Melt  the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts.  Stir to coat nuts; pour out onto waxed paper lined pan to cool.  Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).

 

Store in refrigerator.

 

 

 

Appetizers: Teriyaki Wings (Heirloom Recipe)

This fall-off-the-bone-tender appetizer is one of my heirloom recipes from my grandmother; it was her go to recipe.  She loved a good party (family, friends & food) even if she wasn’t rooting for the teams, but by the end of the day she’d decided who she was rooting for & was one of the loudest couch cheerleaders!

It is simple in its ingredients & prep; put it in the oven & let it back while you prep the rest of your party.  Happy Super Bowl!!

 

5 lbs wings
10 oz soy sauce/liquid aminos
1 lb brown sugar
1 very generous teaspoon garlic powder

Preheat to 325°
Combine soy sauce & brown sugar; place wings in baking dish & add sugar mixture. Bake 2-3 hours, until cooked through & sauce has reduced, stirring occasionally. Mix in garlic powder when just about done baking.

 

What other appetizers or foods are you creating for the party?  Comment & let me know.

Appetizers: Stuffed Mushrooms

This is a savory bite-full of deliciousness recipe.  I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend).  As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were.  I consider that a success!!  I hope you find the same success with this recipe!

 

mushrooms   2

3 eight ounce boxes (24 ounces) mushrooms (unsliced)

1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)

1/4 teaspoon cumin*

pinch chili powder*

medium onion, finely chopped

4 large cloves garlic, finely chopped

approximately 3/4 cup mock parm

1/3 cup chicken broth

salt & pepper, to taste

1 egg yolk

8 ounces non-dairy cream cheese (I used Tofutti brand)

 

* you can use a smokey spice mix in lieu of the cumin & chili powder

 

Preheat oven to 350°F.

Remove stems; chop up fine & set aside.

Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.

Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes.  Add chopped stems.  Cook, seasoning with a pinch of salt & pepper.  Cook until tender & liquid is evaporated.  Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).

Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.

Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt.  Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.

Bake filled caps 20-25 minutes.

 

These are a versatile appetizer.  You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve).  You can also make the filling a couple of days in advance & store in fridge until  needed.

 

How do you like your caps stuffed?  Do you have a preferred method?  Comment & let me know.

 

 

National Day of Nachos – November 6

Happy National Day of Nachos.

Nachos are a favorite of our family; the creamy cheese sauce poured over chips are such a delight.  I hope you enjoy this recipe!

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2.5 cups broth (I used chicken)

1 package Follow Your Heart Mozzarella slices

2 packages Follow Your Heart cheddar shreds

1 can diced jalapenos, optional

 

Bring broth just to a boil (but not boiling) over medium heat; add in mozzarella slices, one at a time.  With a wire whisk, stir slightly to break up.

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Add in cheddar shreds, 1 package at a time, whisking to incorporate.  Stir constantly over medium heat until all the cheese has dissolved; add jalapenos.

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Taste & season as desired (pinch onion powder, pinch or two of garlic, black pepper, salt, etc).

Set aside for about 10 minutes or until thickened & cooled slightly; pour over chips & enjoy.

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Heirloom: Cinnamon Walnuts

This recipe was shared with my grandmother by a friend; because of how much my grandmother and several of my uncles loved the results, this is a staple at our Thanksgiving celebrations each year; I now share it with you.

 

5 cups walnut halves

2 cups sugar

2 teaspoons salt

2 teaspoons cinnamon

3/4 cup non-dairy milk

2 teaspoons vanilla

 

Combine sugar, salt, cinnamon and milk; cook to softball stage (you’ll need a candy thermometer for this – 235*F).  Remove from heat & add vanilla; stir until creamy.  Add nuts & immediately pour onto waxed paper; separate with fork & cool.

 

Grandma’s note:  I use cold water & my fingers [to separate].

 

What are your favorite traditions for the holidays?  Comment & let me know.

 

 

Stuffed Pepper Appetizers // Postponed Posts

This Friday is National Day of the Great American Pot Pie (9/23).  I’m having to postpone that post due my grandmother passing away this week.  I also won’t have the nutrition post this next weekend as I’m postponing it to be with family.

 

I was saving this recipe for another post, but I’ll share this appetizer recipe that I put together a few months ago so you are not without a recipe post.  It would be great for the upcoming holidays.  I hope you enjoy it.  I’ll be back soon.

 

 

8 ounces of cream cheese

half a package of follow your heart American shredded finely

a small bunch of green onions chopped finely

garlic powder to taste

onion powder to taste

pink Himalayan sea salt taste

ground black pepper to taste

a splash or five Worcestershire sauce

splash or 4 5 6 or 7 of soy sauce

about three or four splashes of Tapatio or any other hot sauce

about a half a package of turkey bacon chopped finely and cooked

 

combine all ingredients except peppers; slice ends off the papers and seed them cut them in half and stuffed peppers and just before serving broil in the oven for a few minutes to the cheese gets melted.

 

Enjoy & thank you for understanding my absence.

Heirloom: Spiced Zucchini Bread

This is one of two recipes I received from my mom; she got it from a cookbook from our church.  I used the recipe as a base for my Sweet Cherry Bread I shared in December.

My mother said one of her aunt’s adds a small can of crushed pineapple, well-drained to her recipe; my mother said it is delicious.  It sounds delicious & I’m hoping to try it soon.  I hope you enjoy this heirloom recipe.

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1 ½ c sugar

¼ c butter, + 2 tbsp, soft + ¼ cup butter Crisco

2 eggs/2 flax eggs (2 tbsp g. flax/tbsp water – let sit 10 minutes)

1 ¾ c flour

½ tsp salt

½ tsp baking soda

¼ tsp nutmeg

1 c grated, unpeeled zucchini

½ c chopped nuts

1 tsp vanilla

 

Preheat oven to 350ºF.  Grease pan.

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Cream sugar and butter.  Beat in eggs.

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Combine flour, salt, baking soda and nutmeg.  Stir half of flour into butter.

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Add zucchini.

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Add remaining dry ingredients and blend well.

Stir in nuts & vanilla.

Pour into pan.

Bake 50-60 minutes.

Run a knife around the edges of the pan loosening the bread, however, allow to cool in pan at a minimum of 10 minutes – 15 to 20 minutes is better.

(This is what happens when you take the bread out too soon…  IMG_3740  )

Remove from pan.  Cool completely, slice & enjoy.

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