When it comes to airplane snacks or snacks in general, next to cashews, my next favorite snack is chocolate. I recently went to my favorite spice store, Savory Spice, and was inspired to make some cashew clusters with a twist, Chicharron Salt!
What could be better? Sweet. Salty. Crunchy. Slightly Meaty.
I grew up eating pork rinds as a snack and there was something so tempting about adding them to chocolate as an adult!!
You know how, on airplanes, they sell those tightly packed snack boxes? I often find myself purchasing the one with the hummus, crackers, dried fruit, etc. I’m willing to buy them because it’s pretty healthy, filling, and (I’ll admit) I love digging through the box for all of the treats. Downside is that they’re expensive and while they do perform well as a hearty snack, it doesn’t have any veggies, and as far as I’m concerned, therefore doesn’t count as truly healthy or filling lunch.
Brandon and I recently traveled to Montreal for a short vacation (*great* city, go there!) and I decided to do one better than to depend on the airline snack – I’d make our own portable snack kits, but include fruits and vegetables while mimicking still some of my favorite parts of the airline-branded snack kits (namely: olives and chocolate). We even just so happened to have some small cardboard boxes that would that would work perfectly for a per-person sized lunch container.
Strudel and I are getting excited! At the end of this month, we will be meeting up in Sacramento for this year’s International Food Blogger Conference. The IFBC (not to be confused with the International Fungal Biology Conference) is a weekend of fantastic food and a time for us to talk non-stop! Also our friend, Erica, from ericaeveryday.com will be joining us!
In honor of our upcoming trip, we thought it would be fun to blog about airplane snacks this month. My go-to snack when on an airplane is cashews. I thought I would spice up the plain cashew with dukkah!
I felt like fries yesterday. Recently, I have not been eating as wholesome as I normally do so in an effort to satisfy this craving and feel good about my food choice, I made these fries. They were more than satisfying and they were baked! I ate them along side a chicken burger. Yumm!
It’s possible this is my most non-recipe recipe I’ve put on the blog, but this zucchini “technique” is by far my favorite way to prep the veggie and how we eat it most frequently. When I told Brandon it was zucchini month on the blog, his response was, “You’re going to post the pan seared zucchini, right?” I initially thought I wouldn’t – there’s not much to say about it – but then reconsidered, because if folks aren’t eating their zucchini this way, I highly recommend it.
As I continue to document, I’m a big fan of roasting veggies – with zucchini as a big exception. I’ve done it a few times, and it’s fine, but often a bit mushy and not amazing. Pan searing is the way to go, my friends!
I thought about making something sweet for zucchini month here on the blog. Strudel’s Zucchini Chocolate Cake is a hard act to follow though so I opted for savory! One quick internet search and I happened upon the always fabulously tasty recipes of Ina Garten!
Her Zucchini Tart called to me so I made it for a little party I had this afternoon welcoming a new puppy into our home! It’s actually my daughter’s dog and his name is Oscar. Everyone loved him and loved this tart! I think mushrooms would be really tasty on this tart as well. Easy to make and easy to impress, it would be a great appetizer for any party.
I’m very proud to say that my garden is growing beautifully this year – the tomatoes (my favorite!) are coming along nicely – the plants are huge and have tons of fruit, I’m just waiting (im)patiently for them to turn red. The zucchini – also ginormous – are already producing like the champs they are.
This year’s zucchini have been restorative for me – everyone talks about how easy it is to grow, and while I’ve historically had luck producing great big zucchini plants, I’ve had no luck growing the actual vegetable. Not sure what I did wrong in years past, but I’m excited to figure out what to do with this year’s abundant crop.
The other season that’s closing in on us here in the PNW is blackberries – Himalayan blackberries grow as an invasive plant all around the area. I’d never want in my yard, but it does mean that we can find them everywhere (and it’s not uncommon to see folks snacking directly off the branches). Every summer, we (Brandon) picks a bunch, then we (me) freeze them for use throughout the year. In rooting through the freezer, I came across a small bag from last summer – with a new year of blackberries upon us, I figured this was the perfect opportunity to use up what we have.
For the final 9 x 13 pan recipe for this month, I thought I would end July with an out-of-this-world cornbread recipe. I know what most of you are thinking, meh cornbread, I can take it or leave it. No. You cannot leave this cornbread. This is the kind of cornbread that is perfect sitting next to your hot-off-the-grill BBQ or your big ole spoon full of baked beans.
I adapted this recipe from “Huckleberry” by Zoe Nathan. Remember this recipe? It came from this cookbook as well. It’s a gem of a book! I made this recipe with a Colorado favorite, 4 ears of fresh-cut Olathe sweet corn kernels. Olathe sweet corn is something I get super excited about this time of year here in Colorado. I have never tasted any other corn so sweet! You’ll want to make this delish cornbread for your summer BBQ before summer comes to an end.
First up, let’s address the photo above. I know it doesn’t make this dish look delicious, but as it turns out, it’s pretty difficult to make a bean dip look exceptionally tasty. I’ve seen other photos, so I know others know how to make this magic happen, but I’m afraid I’m not one of those bloggers. So, we’ll have to settle for a delicious tasting food. Also – this gave me my first opportunity for a video! Fun! See below – maybe not fascinating, but definitely realistic.
So – about this dip! Once again, I’m faced with the reality of bringing snacks to a team meeting. This time around, we’re doing a little staff appreciation activity, and I want to bring some food for people to enjoy while we hang out together. I always try to find things that can please many people – healthy but not too healthy, hearty but not overly filling (it’s meant to be a nibble, not substitute for lunch). I thought about bringing just guacamole, but that’s not as healthy or hearty as I’d like. And since I like to add kale to everything, by the time I was done daydreaming about this appetizer, it had turned in to a (mostly) healthy seven layer dip. Remove (or reduce) the cheese, and I think we could even commit to calling this Entirely Healthy Seven Layer Dip.
The resulting dip is tasty, filling, and quick to make for a crowd. Enjoy!
I love Molasses. I didn’t know how much I loved molasses until I made Amish Shoofly Cake. Due to my love for molasses I later adapted the cake into cookies. As I thought about a bar recipe to make this week I knew I wanted it to contain molasses and cashews since I bought two pounds of unsalted roasted cashews when they were on sale this week at Sprouts.
I adapted this recipe quite a bit to create these easy bars. So easy that I didn’t even take pictures while making these bars. They are quick, tasty and are fabulous with my morning cup of coffee.