Appetizers/Snacks, Sweet

Ted Lasso Shortbread Biscuits

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A classic gets an upgrade, with powdered sugar and vanilla – Ted Lasso style!

If you’ve seen Ted Lasso, you’re familiar with his trademark pink box of “Biscuits” he delivers every morning to Rebecca, ensuing a therapy-worth addiction to the tradition, simply called, “Biscuits with the Boss”.  Shortbread recipes are as simple as baking gets, requiring staple ingredients, little time, and minimal effort. However, the end product seems to outweigh the sum of its parts by miles.  

Shortbread itself dates back to the 12th century in Scotland, where they developed this recipe much like the Italians did with biscotti, baking leftover bread a second time into a biscuit.  Over time, the deal was sweetened with sugar, and lots of butter, leading us to the treat we all know today.  This recipe, based on the Milkbar version of the Ted Lasso cookies (by Christina Tosi), is enhanced by the addition of vanilla.  It’s the use of powdered sugar, vs. granulated, that creates the lift in these seriously updated shortbread bars.  https://milkbarstore.com/blogs/recipes/milk-bar-x-ted-lasso-biscuits, My version is similar, and thanks to a little vanilla, might even be better!  

I even found some little pink boxes for these beauties, which makes them ideal for shipping… more to come on that!

Ted Lasso's Shortbread Biscuits

Print Recipe
A buttery crumbly shortbread bar that defies expectation.
Course Dessert
Cuisine American, british
Keyword shorbread cookie, tedd lasso
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sticks good quality European Butter, softened
  • 1 3/4 cup sifted powdered sugar
  • 3 Tbsp light brown sugar
  • 3 xl egg yolks
  • 1/2 tsp vanilla
  • 1 3/4 cup sifted all purpose flour
  • 1/2 tsp kosher salt

Instructions

  • Preheat oven to 315 degrees, placing rack in the middle. Grease and line a 8x8 square baking dish with parchment paper, so you can lift the cooled biscuits out easily.
  • In a large bowl, whisk together the softened butter with the sugars, then add the egg yolks and vanilla. You should have a very creamy, thick, yellow paste. In a separate bowl, sift the flour and salt together. Slowly stir in the dry ingredients to the butter mixture, being careful to not overmix. The less you do here, the better - you want a smooth consistency, but crumbly as well.
  • Using damp fingertips (I keep a bowl of water next to the dish) gently press the dough into the prepared baking dish, smoothing as much as possible. Bake at 315 for 40 minutes until the top is golden brown.
  • Let the bars cool completely in the pan - I let them sit for several hours, before lifting out to cut in half, and then into small bars as pictured. Serve with your favorite beverage, or gift in small pink boxes, like Ted!

Notes

This recipe was crafted by Christina Tosi, of Milkbar, and I tweaked it a bit with the addition of vanilla.  The real credit, of course, goes to Ted Lasso.  
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Appetizers/Snacks, Sweet

Salted Oatmeal Dark Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies – but the BEST ones ever!  This cookie recipe is a slight variation on my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip from last year, with added Dark Chocolate and hearty oats.  

These cookies are salty and sweet but not too sweet – in fact, I envision them being a good upgrade for a s’more instead of the graham cracker. The oats balance out the flavor, and you literally can taste the butter with the saltiness.  Pure heaven.  Two notes – they are delicious when packed after baking – do this by banging the pan on the counter top as soon as you remove from the oven.  Here is a video of the process!   https://www.tiktok.com/@walestable/video/7101690967107079470?_t=8ScWDdYMGnz&_r=1

Salted Oatmeal Dark Chocolate Chip Cookies

Print Recipe
Buttery Cookies with Oats, Dark Chocolate, and Flaked Salt
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 2 sticks butter, at room temperature I use salted
  • 1/4 cup white sugar
  • 1 cup packed brown sugar
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1/2 Tbsp kosher salt
  • 3/4 tsp baking soda
  • 1 cup rolled oats
  • 1 bag good quality chocolate chips I like Trader Joe's 72%
  • flaked salt for finishing I like Malden

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer (or you can do this by hand) combine the butter with both sugars, mixing well until smooth and fluffy. In a small bowl mix the heavy cream, corn syrup and vanilla, then add to the wet ingredients. In a small bowl, whisk the dry ingredients together (flour, baking soda and kosher salt). and add those to the mixer. Last, fold in the oats and chocolate chips, until well blended.
  • Using a 2 inch ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing about 9-12 per sheet. Sprinkle as desired with flaked salt, and bake at 350 for 12 minutes. When the cookies are done, bang the pans on the counter top. This condenses the cookies and makes the edges even more crispy!
  • Enjoy!

Notes

This recipe is an updated version of my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip - they are simply updated to have the oats and a little chewier texture.  
This recipe is a cookie dough without eggs - it's not a mistake.  So enjoy it raw!
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Appetizers/Snacks, Dinner, Lunch

Oven Baked Nashville Hot Honey Chicken Tenders

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A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard.  These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top!  This is a crowd pleasing favorite.  

This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven.  The sauce becomes part of the crust, and flavors the chicken intensely.  The combination of sweet from the cornflakes balances everything perfectly.  

The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.  

Oven Baked Nashville Hot Honey Chicken Tenders

Print Recipe
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Course dinner, Lunch
Cuisine American
Keyword chicken tenders, nashville hot honey chicken
Servings 6

Ingredients

Chicken Tenders

  • 3 lbs chicken tenders
  • 3 cups buttermilk
  • 2 tsp kosher salt
  • 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
  • 1/4 cup flour
  • 1 tsp chopped fresh thyme
  • 2 tsp kosher salt
  • 3-4 Tbsp olive oil
  • 8 Tbsp salted butter, melted
  • 3 Tbsp Honey
  • 3 tsp cayenne pepper
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika

Homemade Creamy Honey Mustard

  • 1 cup plain greek yogurt (with some fat)
  • 2 Tbsp dijon mustard
  • 2 Tbsp Honey
  • 1 Tbsp Whole grain mustard
  • 1 tsp kosher salt
  • 3/4 tsp paprika
  • 2 tsp buttermilk

Instructions

Chicken Tenders

  • Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
  • Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
  • When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
  • Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
  • While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.

Homemade Creamy Honey Mustard

  • Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.

Notes

These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.  
The Honey Mustard is great on a turkey sandwich too!
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Appetizers/Snacks, Dinner, Lunch

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

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Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.

This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese!  Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook.  The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s.  Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine. 

This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper.   The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor  to salads.  You can also spoon it over grilled fish or chicken.  

The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter.  Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes.  You will want the insides to soften but maintain a crispy crust on the outside.  

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

Print Recipe
Crispy Goat Cheese Medallions on Salad greens tossed with a shallot vinaigrette
Course Appetizer, dinner, Lunch
Cuisine American, French
Keyword goat cheese salad, vinaigrette, shallot vinaigrette
Servings 6 people

Ingredients

Macerated Shallot Vinaigrette

  • 1 shallot, minced
  • 1/4 cup Rice Wine Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup olive oil

Warm Goat Cheese Medallions

  • 11 oz log of plain goat cheese, cold
  • 4 slices soft white bread
  • 2 large eggs
  • 2 Tbsp each, butter and olive oil, for frying

For the Salad

  • 6 cups mesclun greens, arugula, or spinach

Instructions

For the Macerated Shallot Vinaigrette

  • Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
  • After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.

Warm Goat Cheese Medallions

  • Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
  • In a small bowl, whisk the two eggs with 1 Tablespoon of water.
  • Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
  • When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.

Assemble the Salad

  • When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.

Notes

This recipe is a spin on the Barefoot Contessa's Salad with warm goat cheese, using a slightly tweaked version of Erin French's Macerated Shallot Vinaigrette.  I love how Ina uses the fresh breadcrumbs to coat the goat cheese, as they lend a great consistency to the coating when pan seared.  The dressing is classic Erin French (The Lost Kitchen) where simplicity rules.  
This is one of my daughter's absolute favorite things to eat - I have worked on how to make extra for eating later, and while nothing beats fresh out of the pan goat cheese, you can store these (fully cooked) in the fridge, and reheat for 5 minutes in a 325 degree oven.  The dressing keeps great for at least a week.  
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Appetizers/Snacks

Cheesy Baked Buffalo Chicken Dip

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Cheesy baked buffalo chicken dip with pepper jack and blue cheese.

Going into Superbowl weekend with a crowd pleasing appetizer you can make ahead and adjust for whatever size party you have.  Of the many versions I’ve made over the years, this one stands out with the best balance of flavor and heat.  The recipe comes from a food blog called Foodwishes.com, and the secret ingredient here is Old Bay Seasoning – trust me, it works.  

If you prefer less heat, omit the cayenne, but if you are up for it, the spice lends a great kick.  My favorite dipper for this is pretzel snaps – perfect shape and size for dipping, and the pretzels just work with this.  

Cheesy Baked Buffalo Chicken Dip

Print Recipe
Baked buffalo chicken dip with pepper jack, blue cheese, and the perfect balance of spice and flavor.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip, baked dip, cheese dip
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10 people

Ingredients

  • 2 8oz packages full fat cream cheese at room temp or softened
  • 3/4 cup Frank's Red Hot Sauce
  • 1/2 cup blue cheese dressing you can sub ranch
  • 1/2 cup crumbled blue cheese
  • 3/4 cup shredded pepperjack cheese, divided
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper optional
  • 3 cups shredded cooked chicken see note at bottom for roasting your own, or use rotisserie
  • 2 Tbsp chopped chives or scallions for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, mix the cream cheese, Frank's, Blue Cheese dressing, blue cheese, 1/2 cup of the shredded pepper jack, along with the spices until you reach a smooth consistency. Fold in the chicken, and spread the mixture into an even layer in a small (8x10, or pie plate) baking dish, topping with the remaining 1/4 cup of shredded pepper jack. Bake at 400 until bubbling throughout, about 20-25 minutes. You can also turn on the broiler at the very end to brown the top to your liking.
  • Scatter the chives or scallions over the top before serving, ideally hot out of the oven. Serve with pretzels, tortilla chips, crackers, and celery for dipping.

Notes

To roast chicken for this, use two to three bone in skin on chicken breasts, cook at 350 for 30 - 35 minutes.  Let cool, then remove the skin and bones, and shred the chicken meat into bite size pieces.  
This recipe is from chef John at Foodwishes.com, a great website for "guy food", which clearly is right up my alley.  https://foodwishes.blogspot.com/2012/01/baked-buffalo-chicken-dip-dont-bet.html
 
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Appetizers/Snacks, Breakfast

Ginger Scones with Orange Zest

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A perfectly balanced crumbly scone with candied ginger and orange zest.  Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston.  https://flourbakery.comhttps://flourbakery.com

I adore scones.  I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go.  I don’t like dry scones, and refuse to waste time on any that aren’t great.  It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger.  I think they are perfect. 

It’s a simple recipe using simple ingredients, and there are two tricks to making these great.  First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together.  Second, it’s imperative to not over-mix the ingredients, which makes them tender.  

Chang’s recipe calls for not separating the scones fully until after they are baked.  You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.  

Ginger Scones with Orange Zest

Print Recipe
A perfectly balanced crumbly scone with candied ginger and orange zest.
Course Breakfast, Snack
Cuisine American, british
Prep Time 17 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 3/4 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup white sugar
  • 1/2 cup finely chopped candied ginger
  • 1 stick cold butter, cut into 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold creme fraiche, or full fat greek yogurt
  • 1 cold egg
  • 1 tsp grated orange zest
  • 1 egg yolk, beaten
  • 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Instructions

  • Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
  • Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
  • In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
  • Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .

Notes

This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger.  I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here.  Flour bakery is one of the most legit institutions for scones.  Anywhere.  https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking.  I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go.  Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.  
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Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

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Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions.  A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd.  Even if the Pats aren’t playing this weekend…

 

When I first got married, I really wasn’t much of a cook.  This was one of the first things I came up with when I started figuring things out.  It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly.  It remains one of our favorite dinners, and now our kids love it too.  It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.  

The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.  

Seared Flank Steak and Blue Cheese Quesadilla's

Print Recipe
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Course dinner, Lunch, Snack
Cuisine American
Keyword steak quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1.5 lbs flank steak
  • Avocado oil, Salt & Pepper for the steak can also use canola oil
  • 8 oz freshly grated sharp cheddar cheese
  • 8 oz crumbled blue cheese
  • 1 small red onion, halved, then sliced very thin
  • 2 bunches scallions, chopped
  • 12 flour tortilla's I like Trader Joe's Homestyle
  • sliced avocado, sour cream and cilantro for serving

Instructions

  • Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
  • When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
  • Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.

Notes

These can be made ahead and either kept warm in a low oven, or reheated for later use.  They are great as leftovers, and you could cut into small triangles for a game day appetizer.  
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
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Appetizers/Snacks, Breakfast, Smoothie

Winter Citrus Immunity Smoothie

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A delicious winter smoothie to boost your immune system, and wake up your taste buds!

It’s January, a month when everyone seems to focus more on nutrition and wellness, even in a normal year.  Add to that a colossal surge in viral cases in this seemingly endless pandemic, and you have the makings for an over the top desire for overall health.  This smoothie fits the times perfectly.  I first made this two years ago, from this recipe and immediately fell in love.   https://www.halfbakedharvest.com/immune-boosting-winter-citrus-smoothie/. 

This smoothie perfectly balances all the flavors and delivers a huge punch of vitamin c – something we all could use more of these days!  Berries and mangoes make things sweet, while ginger and cayenne bring the heat, and the pomegranate and orange juices pull everything together.  

If you are making this for someone who won’t like the heat, you can add more honey, and omit the cayenne and turmeric.  I would still suggest using the ginger, but you could lighten the amount.  

Winter Citrus Immunity Smoothie

Print Recipe
A zingy blend of winter citrus, ginger, turmeric, raspberries and beets to boost your immune & digestive systems.
Course Breakfast, Drinks
Cuisine American
Prep Time 10 minutes
Servings 2 people

Equipment

  • blender

Ingredients

  • 1 cup frozen mango chunks
  • juice of one lemon
  • 3/4 cup freshly squeezed orange juice
  • 1/2 tsp ground turmeric (you can use less)
  • 1/4 tsp cayenne (optional)
  • 1-2 tsp freshly grated ginger root
  • 1 Tbsp honey
  • 1 small red beet, peeled and chopped
  • 1 cup frozen raspberries
  • 1 cara cara or navel orange, peeled and segmented
  • 1/2 cup pomegranate juice
  • pom seeds and ground nutmeg for topping

Instructions

  • This smoothie is made in two batches to preserve color and make it fun. First, blend the mango chunks with the lemon and orange juice, turmeric, cayenne ginger, and honey. Pour into two glasses to form the base layer.
  • Rinse out the blender, then make the red batch, blending the beets, raspberries, segmented orange, and pomegranate juice. Top the glasses with the second layer, stir a bit to combine if desired. Garnish with pomegranate seeds and ground nutmeg.

Notes

This smoothie is from Tieghan Girard's Half Baked Harvest.  It leans on the spicy side, so adjust for your own tastes, and you can omit the cayenne and turmeric completely if you wish - they do, however, offer great digestive properties for gut health.  
If you are new to using beets, make sure you have a piece of parchment paper to protect your cutting board when chopping, as the juices will stain easily.  
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Appetizers/Snacks

The Best Chex Mix, Ever.

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It’s the holidays, and this means it’s time to make Chex Mix.  This one is much like the classic recipe, with more of the good stuff, and some upgraded ingredients.  It’s so good, I’m going to make it throughout the year – life is too short for holiday snacks to only come around in December!

Chex Mix is one of the most nostalgic foods from my childhood – the ultimate holiday snack that brings back the best memories with every bite.  This one is ramped up with extra flavor all around, and a slight change up on ingredients.  

My mom always made this with cheerios, which aside from the pretzels, was my favorite part.  I think it was because the cheerios soaked up so much of the butter, so when I wanted to make a better batch, I added more butter, and instead of cheerios, I used oyster crackers.  They have a similar soak-ability but don’t get as lost in size – it worked out perfectly!  

BEST CHEX MIX EVER

Print Recipe
Classic Chex mix, with a little more of all the good stuff
Course Appetizer
Cuisine American
Keyword chex mix, snack mix
Prep Time 5 minutes
Cook Time 1 hour
Servings 10 people

Ingredients

  • 12 Tbsp melted butter
  • 4 Tbsp Worcestershire sauce
  • 2 tsp Lawry's Seasoned Salt with the red top!
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 cups corn Chex cereal
  • 3 cups rice Chex cereal
  • 2 cups wheat Chex cereal
  • 2 cups pretzel sticks or snaps
  • 2 cups oyster crackers
  • 2 cups cashews

Instructions

  • Preheat oven to 250 and set two racks in the center of the oven.
  • Combine the melted butter with all of the seasoning, and set aside while you toss the snack mix together.
  • In a very large bowl, throw all the cereals, pretzels, crackers and cashews together and mix. Slowly pour 1/2 of the butter mixture over the snacks, and toss to combine. Finish by adding the rest of the melted butter and seasoning, making sure to mix very thoroughly - doing this in two stages helps to ensure a more even coating of the good stuff!
  • Spread the snack mix between two large baking sheets, and bake in the oven at 250 degrees for one hour, stopping to stir and rotate the pans 1/2 way through.
  • Cool and store at room temp in an airtight container - lasts for a week, if it doesn't disappear immediately!
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Appetizers/Snacks, Dinner, Lunch

Everything Bagel Seasoned Grilled Cheese Sandwiches

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Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning

My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu.  Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.

One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy.  However, this one can be fully prepped in advance, so the quick cooking can take place right before serving.  I found the crust almost stuck better after resting in the fridge for a while.  If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven.  I didn’t quite have room for 20 that way!

Everything Bagel Seasoning Grilled Cheese

Print Recipe
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Course dinner, Lunch, sandwich, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 4 slices sourdough or French country bread
  • 4 Tbsp room temp butter
  • 1/4 cup grated parmesan
  • 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella

Instructions

  • Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
  • In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
  • Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
  • Serve warm with ketchup on the side!

Notes

There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves.  This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
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