Archives for November 2011

Secret Recipe Club and another Meatless Monday!!!

Happy Monday all!

Today I am prepping for Thanksgiving, i.e. writing my grocery list for the batch of goodies I am making. One of those goodies includes an appetizer consisting of thinly sliced prosciutto, spread with tangy goat cheese and sweet homemade jam. I haven’t decided what kind of green veggie I am going to use in these prosciutto roll-ups, maybe slices of romaine, or maybe peppery arugula. If you have any suggestions, feel free to leave me a comment speaking your mind. Now that I have exhausted y’all with Thanksgiving chatter, let’s get on to the good stuff!

I am excited to announce that my Secret Recipe Club reveal for the month of November is Lisa, the Authentic Suburban Gourmet. Can you guess where she lives? Not in Texas, y’all. However, like myself, Lisa has a passion for the countryside (especially if it involves wine tasting…I hear ya, girl), entertaining, shopping @ Williams-Sonoma and Sur La Table (O.M.G. it’s like crack), and of course, sharing her love of food and cooking with her readers. Plus, she is from San Francisco which gives her an A++ in my book. Lisa, I am so jealous right now…so jealous! After spending hours salivating over Lisa’s scrumptious-looking recipe collection, something occurred to me. Why not make a recipe that could assist me in prepping for my Thanksgiving appetizer. Bam.boom.done deal.

Lucky for me, Lisa is the queen of condiments and has some fantastic homemade jam recipes. Anyway, her recipe for Green Fig, Peach and Balsamic Jam looked particularly delicious and it had my name written all over it! Of course I had to make it my own, and because peaches aren’t really in season right now, I decided to call up my bff, Ms. Pear, and she and I arranged for her substitution for this fabulous recipe. Ms. Pear is totally in season right now, and if you haven’t noticed, we have become quite good friends. Plus, she accents holiday meals quite well, weather it’s being drizzled in honey, or the main event of a crisp dessert tart.

I mean, how pretty is that?

Ms. Pear and Mr. Fig met for the first time today…it was magical

Also, instead of using regular sugar, I substituted brown sugar…something about brown sugar just gets me every time. Plus, I totally forgot sugar at the grocery store and brown sugar was all I had on hand. Anyway, I made the old switcheroo and bada-bing, the pears and figs complimented each other very nicely, while the balsamic vinegar added an extra kick of flavor and a smidgen of sweetness to the jam.
This is what happens when pears and figs make a baby…glorious jam!

Love me some crackers and jam!

I lightly processed the jam at the end using an emulsion blender, just to make it a bit smoother. However, you can use a blender or food processor, or if you prefer a chunkier consistency, just let it be. It’s your call. I hope you all enjoy this fabulous recipe. Big thanks to Lisa for the recipe and inspiration, you are a rock star! I cannot wait to feature this in my holiday appetizer, its going to be ah-mazing! Don’t forget to check out the Secret Recipe Club and feel free to join in on all the fun! Tip: These also make great holiday gifts!

Fig, Pear, and Balsamic Jam:

1 1/2 lb. figs, stems removed and coarsely chopped
1/2 lb. pears, peeled and pit removed and coarsely chopped
1 c. brown sugar
1/2 c. balsamic vinegar
1/4 c. fresh lemon juice

1. Combine the figs, pears, brown sugar, and balsamic vinegar in a large saucepan.
2. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook.
3. Break up the large pieces and stir periodically until the jam thickens.
4. Remove from the heat and squeeze about a tablespoon of lemon juice, stir.
5. Taste and add more lemon juice if desired.
6. If too chunky, you can use a food processor to quickly pulse a bit smoother.
7. Spoon the jam into a container with a lid.
8. Using sterilized jar, spoon into jars, seal with jar and process in boiling water for 10 minutes.
9. Let cool and lids should seal.


Follow the links below to enjoy all the recipes from this month’s Secret Recipe Club reveal!



Friday Link Love: Fourth Week of Thanksgiving: Dessert!

Hey there Sweet Potato!

Hooked on Crack…

Pie with booze…

Cinnamon, spice, and everything nice!

Coconut Cream dream!

Apples + Ice Cream + Cheddar

Bacon, Bourbon, and Pecans? Enough said…

Another day, another cupcake…

Can you believe this is gluten-free? Yea, I can’t either.

Just because…

Happy Friday all!

It has been a pretty busy week for me. Did I mention I picked up a second job? What can I say? I gotta pay them bills! Let’s just say I am working for a local establishment that provides fresh, healthy meals for busy people. My kind of job, right? Anyway, definitely completing some goals over here. Well, we are down to the count for Thanksgiving, which if you didn’t notice is SIX days away! I am trying to figure out how Thanksgiving snuck up on me like this. I am so excited I can hardly contain myself. This year Thanksgiving is at my aunt and uncle’s house and while the menu is extensive, I will be helping my little celiac of a little sister make a few gluten-free dishes for take along, including a gluten-free pumpkin pie that she insists we have! Hey, the girl has got to have her sweets.

I am particularly excited because my mom is making her famous chocolate delight for the dessert table and I am ready to dive in fork first! If you haven’t noticed I have an extreme sweet tooth and my day is seriously incomplete without something sweet and satisfying. It’s usually frozen yogurt with lots of fruit. But, come Thanksgiving, I am ready for some real dessert, and that means I want a slice of pumpkin pie, pecan pie, a chunky serving of my moms chocolate delight, and anything else that has “pie” in the equation has my name written all over it! Today I want to share my Top Ten Thanksgiving Dessert Recipes, some traditional, some non-traditional, but all sliced with love and a cherry on top! Bring on Thanksgiving!

Top Ten Thanksgiving Dessert Recipes:

1. Sweet Potato Pie Cupcakes with Marshmallow Frosting by How Sweet It Is: Now, I am going to be honest here. Sometimes I don’t know why I say that when I am honest all the time! Anyway, I don’t think I have ever had sweet potato pie. Come to think of it, I have never even met a sweet potato pie or been in the same vicinity as a sweet potato pie. However, I have had me a sweet potato before, and let me tell you, there isn’t a sweet potato that I have met that I didn’t just absolutely love! To me, there is nothing better than a piping hot sweet potato fresh from the oven with a dollop of cinnamon butter on top. I give the butter a chance to melt, creating a buttery lake within the sweet potato. Sometimes, I even add glazed pecans to the mixture if I’m feeling a little crunch. Sweet heavens! While I haven’t had sweet potato pie, I figure that you have to start somewhere, and why not with these lovely sweet potato pie cupcakes. O my bee-jeez-us! This cupcake starts with a crisp graham cracker crust (my fave), which gets topped with an ooey, gooey, brown-sugar laden, sweet potato filling. Then comes the frosting which is Paula Deen friendly with a stick of butter and marshmallow fluff. Drizzle with caramel sauce and crushed cinnamon pecans, and if that isn’t Thanksgiving in a cupcake liner, then I don’t know what is!
2. Crack Pie by Bon Appetit: Now, I know this pie has a really odd name, but seriously it is like crack! Not that I have ever tried crack before, but I am 100% positive that people that are on crack are addicted, and this pie is definitely addicting. Therefore, the name is fitting. This pie is perfect for Thanksgiving, and once you start eating this rich, sweet-salty pie with it’s crisp oat cookie crust, you will be saying “Pumpkin pie who.” Go get you some crack…pie, that is!
3. Rum Raisin Apple Pie by Gourmet: Ho, ho, ho and a bottle of Rum…Raisin Pie? Yes, I know I am cheesy. I just can’t help it. It’s genetic, ask my parent, the king and queen of cheesy land. Now, apple pie is not something that I am typically gung-ho over at Thanksgiving. I like it, but it’s not something that is a MUST have at the Thanksgiving meal. However, if it is accompanied by a scoop of homemade vanilla Blue Bell ice cream, I automatically have a change of heart. Blue Bell would go great with this pie. Raisins get steeped in a vat of dark rum along with a combination of tart and sweet apples. The double-crust is my favorite part, the more crust the better…at least for me! Top with homemade whipped cream and I am all in!
4. Cinnamon Spice Cake with Cream Cheese Frosting and Candied Ginger by Spoon Fork Bacon: I don’t know about y’all, but my all time favorite spice is cinnamon! It’s so aromatic…if I could have the smell of fresh baked cinnamon rolls infiltrating my apart, I wouldn’t skip a heart beat! Did I mention cinnamon is the perfect spice for the holidays? Heck, it is great all year round, but even better on the holidays. In this cupcake, cinnamon gets combined with it’s sister spices, allspice, and nutmeg, making for the perfect autumn sweet treat! Did I mention this cake is actually in mini form…everything in mini form is 10x’s better because that means you can eat this cake 10x’s in a row and not feel one ounce of guilt. The best part about these mini cakes is that they are topped with a cream cheese frosting (holla!) and the ultimate, candied ginger. I had my first piece of candied ginger this past year. And no, it wasn’t in a cake, but wouldn’t you know? It was in a salad. Yes, people that candied ginger was like finding a piece of gold at the bottom of the ocean. Candied ginger=freekin fantastic…in my book! So, instead of serving your guests a slice of your family’s 500 year old traditional pumpkin pie recipe, why don’t you surprise them with these cupcakes instead? Believe me, they won’t mind!
5. Coconut Cream Pie by Martha Stewart: Now, I know that you are thinking coconut cream pie doesn’t belong anywhere near a Thanksgiving table. But, think again. If you are a member of my family, you always, and I mean ALWAYS expect coconut cream pie on Thanksgiving, and even Christmas. It is usually my family that brings the pie. Now, this is the only thing we don’t actually make ourselves at Thanksgiving. That’s because we have been getting the best Coconut Cream Pie every year from one place and one place only, Kelly’s Country Cookin’. Now, Kelly’s is a chain in Houston and they have some pretty good country cookin’, but their specialities are their homemade pies. My dad’s loves coconut cream pie, as do I, and possibly can’t live without it. Kelly’s is #1 and we usually stop in on Thanksgiving Day (yes, this place is open on Thanksgiving…they are that good) and pick us up a Coconut Cream Pie from their always luxurious rotating pie case that stands tall in front of the cash register. I can’t wait to get my hands on a slice of this thing, with its crisp wafer cookie crust, creamy coconut filling, and topping that is a mile high! Put a little bit of coconut into your Thanksgiving and I promise, you will thank me later!
6. Apple Pie Sundaes with Cheddar Crust Shards by Food and Wine: Now this is my kind of dessert. If you haven’t noticed, I am a big fan of sweet and salty combinations and this dessert takes the cake! Tart granny smith apples are sauteed Paula Deen style in a sea of butter along along with sugar, brown sugar, cinnamon, and nutmeg. Layer the piping hot apple mixture over a scoop…or two of vanilla frozen yogurt and wait for it…the best part is yet to come. This baby gets topped with a crispy, salty cheddar crisp that might as well be used as a spoon!
7. Bacon and Bourbon Pecan Pie by No Recipes: Bacon + Bourbon? Now, that is a funny contradiction, isn’t it? I usually associate drinking bourbon with drunken late nights that lead to hangover food. The number one hangover food being bacon, that is. Yet, I never imagined bacon and bourbon becoming best pie buddies. Now that I think about it, this is the best idea I have heard yet! You see, booze, like bacon makes everything better (okay, not really…but it helps)! This pie is truly sinful, with a crust that has actual bacon grease in it, and a sticky brown sugar/bourbon filling that is chock full of whole pecans and strips of crisp bacon. For some odd reason this takes me back to my days as a child when I would sit at the breakfast table with a plate of bacon and a stack of pancakes covered in maple syrup. I would proceed to drown my bacon in the sticky vat of syrup until the bacon was nearly crystallized from the sugar. That is where my love of sweet and salty combo’s begins I guess and that is where it still stands today!
8. Marzipan and Pear Cupcakes with Caramel Buttercream by Sweetapolita: Now, if you haven’t heard of marzipan, don’t freak…it’s just a fancy name for almond paste. And, its freekin ah-maze. The marzipan works its magic in these cupcakes, giving them a classic almond flavor. The cupcake also highlights one of my bff’s right now, Ms. Pear and I have become particularly GREAT friends over the past month. Well, chunks of Ms. Pear get incorporated into this batter, along with additional ground almonds, making for a gorgeous texture. The best part is of course, the frosting, because caramel, pear, and almond make an awesome trio if you ask me. Plus, you can never go wrong with buttercream, i mean c’mon…butter+cream=enough said.
9. Gluten-Free Thin Crust Pear Tart by Tartlette: Attention! Leslie Renee, I know you are reading this and this one is for you! Now, I know that you are not a big pear fan, but c’mon Les, really now? Just look at the dang picture…you know you want this, and I think my readers would agree. I love me a good thin crust, especially on pizza, but on desserts, I am totally sold. Not to mention the filling is pear-a-licious with a filling of sweet vanilla bean, apricot jam, and honey. Pears and honey? You cannot go wrong,
10. Spiced Dark Chocolate and Pumpkin Seed Bark with Sea Salt by The Parsley Thief: Because every one needs a little chocolate in their life. Because Chocolate and Sea Salt make a perfect sweet and salty out of this world combination. And because I love giving hostess gifts, and this is the perfect one. I suggest you do the same.


Pre-gaming for Thanksgiving!

Happy Thursday all!

We are exactly one week from Thanksgiving and things are looking pretty stellar if you ask me! Now, obviously I haven’t made it clear how excited I am to indulge in the flavors of Thanksgiving. I cannot wait to get a mouthful of that juicy, tender turkey, ham crusted with a honey glaze, cornbread stuffing packed with chopped veggies, and pumpkin pie so sweet that I might just go back for seconds…and thirds. Now, I must confess that yesterday I had the last straw with my contemplation and anxiety over Thanksgiving food. Of course I had my food breakdown when I was in Whole Foods staring through the glass case at the two different types of sliced turkey breast, cranberry sauce, gravy, balsamic glazed green beans, sweet potato crunch casserole, and the list goes on.

Basically, I have kept myself from indulging in the real Thanksgiving food because I want to be surprised on Thanksgiving. It’s not Thanksgiving food if you have it every day leading up to Thanksgiving! Do you understand the words that are coming out of my mouth? Maybe it’s just me, but I like to indulge in Thanksgiving food on the actual day! However, that doesn’t mean that I can’t re-create the flavors of Thanksgiving, now does it? Yes, people I have found a loop hole. A loop hole that would allow me to create my pre-gaming Thanksgiving meal. I believe I mentioned that I enjoyed a fabulous roasted root vegetable puree at Foodbuzz Festival, and ever since then my little hands have been eager to recreate my own roasted vegetable puree.

Now, I am not a huge fan of mashed potatoes, but hey, when I want some comfort food, all I can think of is getting my hands on a heaping plate of garlic mashed potatoes. So, as I was wondering through the produce aisle yesterday gazing at vegetables I don’t usually identify with, I saw the itty bitty sign labeled parsnips. Now, I was kind of confused because I thought parsnips were round, like a rutabaga. However, the produce guy informed me that “Parsnips are those ugly yellow things that look like carrots.”
Now, I had no idea that these things right here were parsnips!
So, I took those parsnips and made this!
Roasted parsnip puree…pretty damn inventive, no?
I would say that this dish definitely satisfied my mashed potato tooth, and may have even been better than mashed potatoes. No, they were DEFINITELY better! All I did was roast those parsnips, saute garlic and onion, put it all in a food processor with some vegetable broth, pinch of salt and pepper, and a handful of fresh green onions. Give it a whirl or two, and BAM! You have a healthy Thanksgiving side dish! Now all I needed was something to satisfy my turkey tooth. That was a no-brainer. I did what I do best, meatballs, turkey-style. Remember that sage from my pumpkin-sage sauce a few days ago? Well, I obviously didn’t use all of it, so I thought, why let a a good thing go to waste? So, I made turkey-sage meat-a-balls! Super easy! I have said before that I don’t like a lot of crap in my meatballs, i.e. fillers. You know, I like to actually be able to taste the meat. I love meatballs so I definitely knew what I was doing.
I mix-a the meat-a-ball and I scoop-a the meat-a-ball…

Before going into the oven…

And after…gorgeous, right?

I looked at my two dishes and knew that I was missing one extra thing to bring it all together. That’s when I decided to make a cranberry-orange relish. I told you I have a sweet tooth, and combining sweet and savory together is my forte.

The finished product…
Up close and personal…are you drooling yet? I hope so!
Let’s just say I am definitely excited for my lunch today…

And that my friends is how you make a pre-gaming meal for Thanksgiving. I would also like to add that making comfort food brought in the cold weather round these here parts last night. Nothing better that a warm helping of comfort food on a cold and windy fall day. If you are having Thanksgiving anxiety, this meal is a sure fix to last you up to Thanksgiving day. I suggest you get into the kitchen and whip you up some of these Thanksgiving comfort flavors stat!

Roasted Parsnip Puree and Turkey-Sage Meatballs with Cranberry-Orange Relish:


For the Roasted Parsnip Puree:
1 lb. of parsnips, peeled, and top stems cut off
olive oil
1/2 of a white onion
2 cloves of garlic
1 c. low-sodium vegetable broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green onions

For the Turkey-Sage Meatballs:
1 lb. of ground turkey (I used 7% fat)
1/2 of a white onion
2 cloves of garlic
2 Tbs. fresh sage, finely chopped
salt and pepper, to taste
olive oil

For the Cranberry-Orange Relish:
2 (12 oz.) bags fresh cranberries
2 oranges
1 c. sugar


For the Roasted Parsnip Puree:
1. Pre-heat the oven to 400 F. Line a baking sheet with parchment paper.
2. Place the parsnips on the baking sheet and drizzle with olive oil.
3. Bake in the oven for 20-25 minutes.
4. Allow the parsnips to cool.
5. In the meantime, add the onion and garlic to the food processor and blend.
6. Place a saute pan over medium heat on the stove, drizzle with olive oil, add the onion and garlic to the pan.
7. Saute for about 5 minutes or until lightly browned.
8. Place the parsnips, onion, garlic, green onions, salt and pepper into the food processor. Process for one minute.
9. Add the vegetable broth and process until smooth.
10. Plate and garnish with fresh chopped green onions.

For the Turkey-Sage Meatballs:
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. Pulse the onion and garlic together using a food processor.
3. In a large mixing bowl, combine the onion, garlic, turkey, sage, salt and pepper.
4. Roll the turkey mixture into 1-in. balls (you can also use a cookie dough scooper or an ice cream scooper if you want larger meat balls).
5. Place each meatball on the prepared baking sheet. Bake for 25 minutes or until lightly golden brown.

For the Cranberry-Orange Relish:
1. In a sauce pan, combine one bag of cranberries along with the zest and juice of one orange.
2. Bring the mixture to a simmer for three minutes. Allow to cool.
3. Add the remaining bag of cranberries to a food processor.
4. Cut the remaining orange into 8 pieces and add to the food processor.
5. Pulse the cranberries and orange together until finely chopped.
6. Combine this mixture with the cooked mixture and serve.


Roasted Spaghetti Squash with Pumpkin-Sage Sauce

Happy Tuesday!

I am particularly happy because when I walked into the coffee shop (we will call it bucks of the star…not 4 “star” espresso but hey, I will take it) they were playing Christmas music! Despite the fact that it is 80 degrees with 100% humidity around these parts, Christmas music was just what I needed to get into the holiday spirit. I can’t believe Thanksgiving is almost 1 week away…I am so doing a fist pump at this very moment. Have I mentioned that my family is huge, loud, and always hungry? So, you can only imagine the feast we are going to have. I am sure I will take the fetal position on the couch after my fourth helping of turkey and stuffing, unable to move, yet already looking forward to a post-nap slice of pumpkin pie. What can I say? Thanksgiving is a time to be extra thankful for your food, so I definitely go crazy!

The past couple of weeks I have been food blog stalking some of my friends and I have noticed several recipes using spaghetti squash. I have always wanted to try spaghetti squash because every dish that I have seen has looked so beautiful and tasty.

What do ya think? Did I do it justice?

I am surprised that I have never tried it…where have I been? Now, spaghetti squash is super duper healthy and, wouldn’t you know? It’s a bit deceiving (with that name and all). Spaghetti squash takes on the appearance of actual spaghetti. Who would have thought? I purchased the squash on Sunday along with a can of pumpkin and some fresh herbs.

Don’t you just love my “potted” sage? Got my coffee cup a while back from Anthro (Gosh I love em’)!
Now, the pumpkin was meant for a pumpkin pie recipe that I have been meaning to create. However, if you know me, pumpkin never lasts a couple of hours in my house, and I was looking for a quick, creative, and tasty dish. Plus, fall is just calling my name and I felt like spaghetti + pumpkin needed to have a holiday baby.

Who can resist pumpkin? I mean, just look at the velvet, creamy goodness!

So, I whipped this dish up and O mah bee-jeezus!

So prettay…!

This dish was the best idea I had all day! The spaghetti squash was so hearty, just like regular angel hair pasta, while the pumpkin-sage sauce with simple, flavorful, and creamy. Yummy in my tummy! This dish is pretty versatile and can double as either a side dish or an entree…would be fantastic with some sliced chicken breast on top! Excuse me while I go dream up some more pumpkin recipes!

Roasted Spaghetti Squash with Pumpkin-Sage Sauce:


For the spaghetti squash:
1 medium spaghetti squash, cut in half crosswise, seeds and pulp discarded

For the pumpkin-sage sauce:
15-ounce can pumpkin
1 tsp. finely chopped fresh sage
1 c. water
salt and pepper, to taste


For the spaghetti squash:
1. Pre-heat the oven to 375 F.
2. Lay the squash halves in a baking pan, cut side down, fill with 1 cup of water.
3. Bake for 40-50 minutes until the squash is slightly soft to the touch.
4. Allow squash to cool completely.
5. Using a fork, pull out and separate the strands.
6. Place 1/2 c. in a small bowl, put the remaining squash in an air tight container and refrigerate.

For the pumpkin-sage sauce:
1. Combine the pumpkin, water, and sage in a small saucepan.
2. Cook over medium heat until smooth and hot.
3. Season with salt and pepper.
4. Pour 1/4 c. of the sauce over the spaghetti squash and serve.

Note: If the sauce is too thick, add a little more water (I added about 1/4 c. and it was perfect)!

Optional: I garnished my squash with a bit of fresh chopped sage and a little freshly grated Parmesan cheese. Delicious!


Meatless Monday: Crazy for California Walnuts!

Walnuts are the new black…just saying.

Happy Monday y’all!

I am guessing you all read my posts last week about attending Foodbuzz Festival. I mean, how could you miss them? Anyway, if you didn’t, here is an abbreviated version: featured publisher for Foodbuzz, Foodbuzz has a festival for featured publishers, traveled to San Fran on a jet plane for festival, ate lots of good food, met new friends, ate more food, walked up and down San Fran, met T-Flo, ate more food…did I mention I ate tons of food? Hence, (FOOD)buzz festival.

Anyway, while I was at the tasting pavilion on Saturday I had the pleasure of meeting two nice ladies who were reps for California Walnuts. Now, I am a big fan of walnuts and all, but I wasn’t overly stoked about getting my hands on a cup of walnuts. However, that was until I discovered what was in these serving cups that the sweet ladies were handing out. Basically, they were cups filled with gold: roasted walnuts with rosemary and sea salt. O the heavens! Rosemary is one of my favorite herbs of all time, and coupled with sea salt it was a sweet and salty flavor explosion. The walnuts were perfectly crunchy and I finished my first serving in about five seconds. Did you notice I said first serving? I went back for seconds…and thirds! Who would have thought this would have been my favorite snack at the tasting pavilion.

With Foodbuzz behind me I have been having serious withdrawals from a variety of the dishes that I tasted. So, what do I do? I start recreating those recipes, beginning with Rosemary and Sea Salt Walnuts. Now, here is the original recipe from California Walnuts. Instead of using butter, I used Walnut Oil from one of my fave new shops, Con’ Olio Oils and Vinegars (o.m.g. I cannot describe how good their oils and balsamic vinegars are…check them out). The walnut oil really accents the flavor of the walnuts beautifully, without making them greasy.

Now, you can purchase sea salt from just about anywhere, but it just so happens that Con’Olio is right next door to the other new love in my life, Savory Spice Shop (basically its a spice castle filled with every spice you need, from baking a chocolate cake, to grilling a pork loin on the barbecue), they have ah-mazing spice mixes, check them out as well.

I swear, I am not being endorsed to say any of this by these companies. They are just that good! On another note, I doubled the recipe because I am a hungry girl and I needed a good size batch to snack on for at least the next three days.

Do you see what I mean? Love me some snackin’!

Obviously I would recommend these here walnuts for the ultimate snacking food. Do you Iike my little snack ramekins?

Perfect for party snacking!
Might I also suggest serving them over a salad of mixed greens. I myself have some MAJOR ideas for giving these as gifts to some pretty special people for the upcoming holidays. I really hope you all enjoy these because they have super powers and will knock you off your feet…literally.

Rosemary and Sea Salt Roasted Walnuts:
4 Tbs. walnut oil (you can use butter if you want…little butter never hurt anyone)
1/4 c. finely chopped fresh rosemary
2 tsp. smoked black pepper
1 1/4 tsp. sea salt
4 c. walnuts, unsalted

1. Pre-heat oven to 300 F. Line a baking sheet with parchment paper. Pour walnuts into a large mixing bowl.
2. In a small bowl, combine the walnut oil, rosemary, black pepper, and sea salt.
3. Pour the oil mixture over the walnuts and mix well until the walnuts are covered evenly.
4. Pour the walnuts onto the prepared baking sheet.
5. Bake for 30 minutes, stirring every 10 minutes.
6. Allow the walnuts to cool completely before storing them in an airtight container.