BBQ Roasted Chickpeas recipe is a simple to make a healthy snack, full of sweet bbq flavor and the best part is they are protein packed, gluten-free, dairy-free, and sugar-free!

Move over popcorn and nuts, a new snack is in town. This roasted chickpeas recipe is inexpensive, simple to make and packed with disease-fighting nutrition. Chickpeas provide a variety of vitamins and minerals, as well as fiber and protein.

A 1-ounce (28-gram) serving provides the following nutrients:

• Calories: 46
• Carbs: 31 grams
• Fiber: 2 grams
• Protein: 3 grams
• Folate: 12% of the RDI
• Iron: 4% of the RDI
• Phosphorus: 5% of the RDI
• Copper: 5% of the RDI
• Manganese: 14% of the RDI

According to Healthline.comChickpeas have several characteristics that may help reduce the risk of several chronic diseases.

Heart Disease

Chickpeas are a great source of several minerals, such as magnesiumand potassium, which have been studied for their potential to boost heart health (1, 22, 23).

This is because they may help prevent high blood pressure, which is a major risk factor for heart disease.

Additionally, the soluble fiber in chickpeas has been shown to help reduce triglyceride and “bad” LDL cholesterol levels, which may increase heart disease risk when elevated (16, 24).

In one 12- week study, 45 people who ate 728 grams of chickpeas per week significantly reduced their total cholesterol levels by an average of almost 16 mg/dL (21).

Cancer

Including chickpeas in your diet on a regular basis may help reduce your risk of certain types of cancer.
First, eating chickpeas may promote the body’s production of butyrate, a fatty acid that has been studied for its potential to reduce inflammation in colon cells, possibly decreasing the risk of colon cancer (16, 25).
Furthermore, chickpeas are a source of saponins, which are plant compounds that may help prevent the development of certain cancers. Saponins have also been studied for their role in inhibiting tumor growth (16, 26, 27).
Chickpeas also contain several vitamins and minerals that may lower your risk of cancer, including B vitamins, which may be responsible for reducing the risk of breast and lung cancer (28, 29, 30).

Diabetes

Chickpeas have a few properties known to support blood sugar control, and thus may help prevent and manage diabetes.
The fiber and protein in chickpeas help prevent your blood sugar levels from rising too quickly after eating, which is an important factor in diabetes management (5, 10, 16, 31).
Additionally, their low glycemic index (GI) makes them appropriate for those with diabetes, as they are unlikely to lead to blood sugar spikes (16, 32, 33).
They’re also a source of several vitamins and minerals that have been found to reduce the risk of type 2 diabetes, including magnesium, B vitamins and zinc (1, 34, 35, 36).
 

With all this goodness it’s easy to see that we need to add more chickpeas to our diets. One great way is snacking on them like nuts or popcorn when you make this BBQ Roasted Chickpeas recipe.

For more delicious roasted nut recipes be sure and visit my Sweet & Spicy Roasted Cashews.

BBQ Roasted Chickpeas Recipe

BBQ Roasted Chickpeas Recipe

• Author: Gina ~ Intentional Hospitality
• Yield: 15 oz 1x

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BBQ Roasted Chickpeas recipe is a simple to make a healthy snack, full of sweet bbq flavor and the best part is they are protein packed, gluten-free, dairy-free, and sugar-free!

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Ingredients

1 15 oz can chickpeas

1 tablespoon extra virgin olive oil

BBQ Seasoning Mix

1/4 cup finely ground coffee
1/4 cup brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon black pepper
2 tablespoons salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cocoa powder
1/2 tablespoon cayenne ~ or more

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Instructions

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper and set aside
3. Rinse and thoroughly dry the chickpeas. It is best to place the chickpeas on paper towels and pat until they are almost dry.
4. In a small bowl, mix together all the ingredients to the bbq seasoning mix. You will have extra seasoning so I suggest placing in a jar with a tight lid to use next time.
5. Place the chickpeas in a large dry bowl and drizzle the olive oil over them. Toss until they are completely covered.
6. Add 2 tablespoons of the bbq seasoning mix, lightly toss to coat.
7. Place coated chickpeas on parchment lined baking sheet
8. Roast in 400-degree oven for 35 minutes. Set your timer every 15 minutes to gently stir the chickpeas while roasting.  Ovens vary so when the desired roasting is done, remove and allow to cool.
9. Store in an airtight container for up to 1 week

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Keywords: roasted chickpeas recipe

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Sweet & Spicy Roasted Cashews are a delightful appetizer, snack or gift to give that is quick and easy to make. The best part is these cashew nuts are good for you, gluten-free and vegan.

Are Cashews Good For You?

According to Livestrong Cashews offer several health benefits, although many avoid eating them because of their fat content. The fact is that cashews contain less fat than many other nuts, and what they do contain is primarily unsaturated fat. Unsaturated fats can help lower cholesterol levels and improve heart health. Along with delivering healthy fats, cashews have a positive impact on your health in several other ways.

Cashew Nutrition Facts

• 155 calories
• 9.2 grams carbohydrates
• 5.1 grams protein
• 12.3 grams fat
• 0.9 gram fiber
• 0.6 milligram copper (31 percent DV)
• 0.5 milligram manganese (23 percent DV)
• 81.8 milligrams magnesium (20 percent DV)
• 166 milligrams phosphorus (17 percent DV)
• 9.5 micrograms vitamin K (12 percent DV)
• 1.6 milligrams zinc (11 percent DV)
• 1.9 milligrams iron (10 percent DV)
• 0.1 milligram thiamine (8 percent DV)
• 5.6 micrograms selenium (8 percent DV)
• 0.1 milligram vitamin B6 (6 percent DV)
• 185 milligrams potassium (5 percent DV)

Cashews nutrition also contains some vitamin E, niacin, folate, pantothenic acid and calcium.

For these roasted cashews, I like to use the flavor of butter to go along with the maple syrup. I did this by using Nutiva Organic Coconut Oil with Butter Flavor

For another yummy roasted appetizer try my BBQ Roasted Chickpeas They are a simple to make, healthy snack, full of sweet bbq flavor and the best part is they are protein packed, gluten-free, dairy-free, and sugar-free!

Sweet & Spicy Roasted Cashews

• Author: Gina ~ Intentional Hospitality
• Yield: 2 cups 1x

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Sweet & Spicy Roasted Cashews are a delightful appetizer, snack or gift to give that is quick and easy to make. The best part is these cashew nuts are good for you, gluten-free and vegan.

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Ingredients

• 2 cups raw cashews
• 4 teaspoons butter flavored  coconut oil melted and warmed
• 3 tablespoons maple syrup
• 2 teaspoons brown sugar
• 1 teaspoon pink Himalayan salt divided
• 1/2  teaspoon cayenne red pepper ground
• 1 1/2 tablespoons fresh rosemary finely chopped and divided

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Instructions

1. Preheat oven to 375F
2. In a mixing bowl add the raw cashews, warmed coconut oil, maple syrup, brown sugar, 1/2 teaspoon salt, cayenne pepper, and 1 tablespoon rosemary, whisk well. Then toss over nuts and stir until they are evenly coated with mixture.
3. Roast nuts on a parchment paper lined sheet pan for about 10 minutes, stirring and turning pan 1/2 way through roasting. Then roast for another 7 minutes or until golden brown.  I set my timer and checked them every minute until they were brown and caramelized. Be careful they can go from golden to dark fast!
4. Immediately after removing the cashew nuts from oven, sprinkle with remaining salt and fresh rosemary. Allow to cool one minute then give them a stir. Allow to cool another minute or so and then lift the parchment paper with the nuts on it and break apart any nuts sticking together.
5. Serve slightly warm or at room temperature. Store in a covered container for up to a week.

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Keywords: roasted cashews

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Vegetable spring rolls with peanut sauce are a delicious and easy way to get a rainbow of veggies all wrapped up into one eye-popping meal.

The great thing about spring rolls is you can make them any way that suits your diet. They can be vegetarian, keto, FODMAP friendly, gluten-free, or paleo, whatever suits your desire. Spring rolls are a fantastic way to wrap up great nutrition for an appetizer or a meal. These Vegetable spring rolls with peanut sauce pack a good for you punch in every bite.

Vegetable Spring Rolls, Eat The Rainbow

• Mint – antioxidants + calms the stomach
• Cilantro – Vitamin C + antioxidants
• Bell Pepper – vitamin C, carotenoids + fiber
• Mango – vitamin C, fiber + antioxidants
• Carrot – beta carotene + vitamin A
• Basil – magnesium + vitamin K
• Watermelon Radish – fiber + vitamin C

Why Are Spring Rolls Clear?

Spring roll wrappers are made from a paste of rice flour and water that is stamped into bamboo mats and dried. The rice paper wrappers are so thin they are translucent which means when dried they are brittle and delicate. For these Vegetable Spring Rolls with Peanut Sauce I used Three Ladies Brand rice papers.

What Is A Watermelon Radish?

The watermelon radish is a member of the mustard family, which includes arugula, broccoli, and turnips. The radish has an edible round white root with a green stem and leaves. Inside the flesh is rimmed in white with a dark pink circular pattern, resembling a watermelon; hence it’s named. 

You will enjoy the radish’s crisp, sweet, mildly peppery taste. When picking out watermelon radishes, select those that are firm, without bruises or cracks. Keep them in the refrigerator vegetable drawer until ready to use. 

How To Roll A Rice Paper Spring Roll

• Clear a workspace on your counter or work on a large cutting board.
• Layout a damp dish towel on the surface to work on.
• Fill a pie pan large enough for your rice paper to completely fit in with warm water and submerge one wrapper in the water for 15 to 20 seconds.
• Rub it with your hand, flip it, and rub the other side, leaving it in the water just long enough to make sure the whole rice paper wrapper gets wet. It will still feel slightly firm when you pull it out of the water, but it will continue to soften some. It takes some practice to figure out what the right amount of firmness feels like. If you leave the wrapper in the water for too long it will start sticking to itself and get too soft for you to work with. 
• Lay the rice paper wrapper out on the flat damp towel and place ingredients in the bottom third of the wrapper.
• Be sure and place the prettiest items on the bottom since they will show on the outside of your spring roll. Layer the ingredients so you get a little bit of every ingredient in each bite. Don’t overstuff the roll, you need to leave enough space on all sides to wrap it up. 

• Carefully pulling the edge of the rice paper closest to you, wrap up and over the filling, tucking it under a little bit to pull the ingredients closer together.
• Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll, similar to a burrito roll.
• Roll it up away from you, continuing to gently tuck the filling in tighter as you go. The tucking helps the roll keep a nice shape.

For more Asian inspired dishes be sure and try my Asian Noodles Lao Gan Ma. They are absolutely the best Asian noodle recipe I have ever tried, better than takeout or even some fancy restaurant. The dish has layers of sweet spicy flavors that develop a sauce you will be willing to lick the pan for.

Vegetable Spring Rolls with Peanut Sauce

• Author: Gina ~ Intentional Hospitality

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Vegetable spring rolls with peanut sauce are a delicious and easy way to get a rainbow of veggies all wrapped up into one eye-popping meal.

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Ingredients

7 spring roll rice papers

A quarter of each, yellow, red, green and orange pepper, seeded and sliced in thin strips

2 small rainbow carrots, peeled and julienne cut

3 small watermelon radishes sliced with a mandolin (carefully)

1 ripe mango, peeled and cut into small cubes

8 ounces cooked rice noodles

1 small bunch of cilantro

1 small bunch of basil

1 small bunch of mint

Peanut Sauce

1/2 cup salted natural peanut butter, no sugars added

1 tablespoon soy sauce

1 tablespoon brown sugar

1/2 medium lime, juiced

1 clove garlic minced

1 teaspoon fresh grated ginger

1 teaspoon  Sambal Oelek Chili Paste

hot water to thin as needed

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Instructions

Peanut Sauce

Add all ingredients into a mixing bowl except the water. Whisk together until creamy and smooth. If needed add warm water a tablespoon at a time until desired consistency is achieved. Set aside

Spring Rolls

Prepare all vegetables and fruit as directed, place all together in preparation for rolling.

Fill a cookie sheet 1/2 way with warm tap water.

See notes* for detailed rolling instructions – Submerge one rice paper in water to soften for about 20 seconds then lay on a damp towel, fill and roll.

Serve with Peanut Sauce

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Notes

• Clear a workspace on your counter or work on a large cutting board.
• Layout a damp dish towel on the surface to work on.
• Fill a pie pan large enough for your rice paper to completely fit in with warm water and submerge one wrapper in the water for 15 to 20 seconds.
• Rub it with your hand, flip it, and rub the other side, leaving it in the water just long enough to make sure the whole rice paper wrapper gets wet. It will still feel slightly firm when you pull it out of the water, but it will continue to soften some. It takes some practice to figure out what the right amount of firmness feels like. If you leave the wrapper in the water for too long it will start sticking to itself and get too soft for you to work with.
• Lay the rice paper wrapper out on the flat damp towel and place ingredients in the bottom third of the wrapper.
• Be sure and place the prettiest items on the bottom since they will show on the outside of your spring roll. Layer the ingredients so you get a little bit of every ingredient in each bite. Don’t overstuff the roll, you need to leave enough space on all sides to wrap it up.

• Carefully pulling the edge of the rice paper closest to you, wrap up and over the filling, tucking it under a little bit to pull the ingredients closer together.
• Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll, similar to a burrito roll.
• Roll it up away from you, continuing to gently tuck the filling in tighter as you go. The tucking helps the roll keep a nice shape.

Keywords: vegetable spring rolls

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Two southern classics spin into one delicious treat when you make these yummy Pimento Cheese Crackers. These little gems are easy to make and are an elegant southern appetizer with cocktails or a savory late night snack while watching a movie with the family.

The key to these cracker’s great flavor is starting with the traditional Masters Pimento Cheese Recipe.  Whip up a double batch, one for the spread on your sandwiches and one for your crackers.  Every good southern cook has a cheese cracker recipe from her grandmother or someone special stuffed in her recipe box. However, if you dont have your own recipe, now you have the perfect classic cheese cracker with a twist.

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Pimento Cheese Crackers

• Author: Intentional Hospitality
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Appetizer

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Ingredients

• 1 cup Masters Pimento Cheese Spread (recipe on Intentional Hospitality)
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon Cayenne pepper, or to taste

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Instructions

1. Mix all ingredients in a bowl, kneading with your hands until dough forms a soft ball. It will be crumbly at first but keep at it, it’s worth it.
2. Place parchment paper on a large cookie sheet
3. Roll out dough into a large rectangle about 1/3 inch thick (I used a Tervis tumbler cup as a rolling pen
4. Bake for 20 minutes in a 350 degree preheated oven
5. As soon as crackers are removed from the oven, slice into squares. I found it easiest to use a pizza cutter
6. Allow crackers to cool for 3 minutes then serve

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Shrimp Pico De Gallo is full of zesty lime flavor, sweet onion, cilantro and yummy spicy shrimp that packs a punch to all your Mexican dishes.

Today my daughter whipped up a batch of her Shrimp Pico De Gallo.  We were both hungry for shrimp and I had some tomatoes ripening in the window seal so she suggested a little Mexican for lunch! Yes, I love having someone cook for me, especially someone who is as good at it as she is.  She is a product of Food Network, choosing to watch it over Barney when she was only two.

Ok, so here is a funny thing about pico de gallo, the translation from English to Spanish literally means rooster’s beak! So for the sake of not grossing out my guest when I serve it, I’ll call it by its Spanish name.

My favorite part about pico de gallo’s flavor is the base recipe consist of all fresh raw ingredients. The key to a full flavored recipe is to use fresh cilantro not dried.  Here’s a tip, I find it easier to cut it with kitchen scissors instead of chopping with a knife. Also, I like to freeze any left over cilantro I have. I just wash it, pull off all the big stems then stuff it in a sandwich size ziplock bag.  When I need to use it in a recipe I just take scissors and cut off from the frozen leaves what I need. It’s not as good as fresh but much better than dried.

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Shrimp Pico De Gallo

• Author: Intentional Hospitality ~ Faith
• Prep Time: 15 mins
• Cook Time: 3 mins
• Total Time: 18 mins
• Category: Appetizer
• Cuisine: Mexican

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Shrimp Pico De Gallo is full of zesty lime flavor, sweet onion, cilantro and yummy spicy shrimp that packs a punch to all your Mexican dishes.

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Ingredients

• 1 pound raw shrimp, peeled and tails cut off
• 2 tablespoons canola oil
• 1 teaspoon Tony Cacciatore seasoning
• 1/2 cup sweet onion, diced finely
• 5 Roma tomatoes, diced
• 2 to 3 tablespoons, diced, fresh packed jar jalapeno peppers
• 2 whole limes, juiced
• Salt to taste
• 2 cups cilantro, chopped small

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Instructions

1. Heat canola oil over medium heat, toss in raw peeled shrimp.
2. Sprinkle with Tony Cacciatore seasoning. Cook for 3 minutes or until done.
3. Chop shrimp then place in a mixing bowl
4. Add onions, tomatoes, jalapenos, lime juice and cilantro. Salt to taste
5. Toss until well mixed, chill in refrigerator until ready to serve.

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This creamy Thai Peanut Hummus Recipe is loaded with spicy Thai seasonings, hints of cilantro and coconut all wrapped up with a nutty peanut flavor.  It’s healthy, delicious, and great for dipping vegetables or pita chips.

Hummus is a wonderful healthy food, creamy, nutty, and spectacular with raw vegetables such as carrots and celery.  This Thai Peanut Hummus Recipe features flavors that are traditional to Thai food  and substituting the traditional chickpeas for peanuts.

To give the hummus a little more authentic Thai flavor be sure to add unsweetened coconut such as Now Organic Coconut.  You could also use the coconut as a garnish just before serving.
The secret to the spicy Thai flavor in this hummus is to use my Thai Seasoning.  It is easy to make a batch of this homemade seasoning so be sure to keep some on hand for all your Thai recipes.

When you make Thai Peanut Hummus you can use canned boiled peanuts from your local grocery or even better try canning your own.  Be sure and read how on my post Canned Boiled Peanuts.

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Thai Peanut Hummus Recipe

• Author: Intentional Hospitality
• Category: Appitizer
• Cuisine: Thai

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This creamy Thai Peanut Hummus Recipe is loaded with spicy Thai seasonings, hints of cilantro and coconut all wrapped up with a nutty peanut flavor. It’s healthy, delicious, and great for dipping vegetables or pita chips.

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Ingredients

• 1 cup shelled boiled peanuts
• 2 tablespoons tahini
• 2 tablespoons fresh lime juice
• 1 tablespoon cilantro
• 1 teaspoon fresh minced garlic
• 1 tablespoon unsweetened dried coconut
• 1 teaspoon Intentional Hospitality Thai Seasoning
• 1/8 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 1 to 2 tablespoons water, if needed to make creamier
• Garnish; unsweetened dried coconut

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Instructions

1. Place all ingredients in a food processor. Blend until smooth.
2. Garnish with unsweetened dried coconut

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Y’all are going to love this Boiled Peanut Hummus! Smooth, nutty flavor with a punch of lemon and parsley makes this a hummus recipe you will make again and again.

Sound crazy? Not to us southerners, we know the goodness that can come out of a brown paper bag at a roadside boiled peanut stand.

Now I know the word hummus means chickpeas in Arabic but I’m using it generically to mean a smooth paste of peanuts  blended with tahini, olive oil, and lemon juice. The hardest part about making this recipe will be peeling all the boiled peanuts.

You can purchase store bought boiled peanuts in a can for this recipe however, it is very easy to can your own.  Be sure and check my recipe for Canned Boiled Peanuts to learn how.

To take this recipe all the way to the deep south why not use cheese crackers as a dipping cracker. Tidy Mom has a really recipe with only 6 easy ingredients that create a flaky delicious Homemade Cheese Crackers  in under an hour.

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Boiled Peanut Hummus

• Author: Intentional Hospitality
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 1 1/3 cup 1x
• Category: Appitizer

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Y’all are going to love this Boiled Peanut Hummus! Smooth, nutty flavor with a punch of lemon and parsley make this a hummus recipe you will make again and again.

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Ingredients

• 1 cup shelled boiled peanuts
• 2 tablespoons tahini
• 2 tablespoons lemon fresh juice
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon ground cumin
• 2 teaspoons hot sauce
• 1 tablespoon peanut juice (more if you like your hummus thinner)
• 3 tablespoons olive oil
• 1/2 teaspoon salt

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Instructions

1. Process all ingredients in a food processor until hummus is smooth.
2. Serve with cheese crackers or pita chips

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Salted Maple Whiskey Caramels create a party in your mouth when you taste these deliciously sweet, lightly salty caramels, having just a hint of the smooth maple whiskey. 

My daughter was home visiting, and of coarse we enjoy spending time together looking through Pinterest.   She came across a pin by So How’s It Taste? for Salted Whiskey Caramels.  The idea of adding whiskey to a candy intrigued us. 

We decided to change up the recipe just a little bit by adding Crown Royal’s Maple Whiskey. The use of sweet whipping cream, real butter and just the right amount of heat while cooking these caramels created a perfect toasty brown bite of goodness. My favorite part of these caramels is the flavor the salt adds to the candy and how it makes them look like something out of an expensive candy shop. 

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Salted Maple Whiskey Caramels

• Author: So How's It Taste?
• Yield: 50 small caramels 1x
• Category: Candy

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Salted Maple Whiskey Caramels create a party in your mouth when you taste these deliciously sweet, lightly salty caramels having just a hint of the smooth maple whiskey.

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Ingredients

• 5 tbsp. butter and 1 tbsp. for greasing square pan
• 1 cup heavy whipping cream
• 1/4 cup Crown Royal Maple Whiskey
• 1 tsp. vanilla
• 1/4 tsp. kosher (coarse) salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• up to 1 tbsp. course kosher salt, for sprinkling

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Instructions

1. Lightly grease a 9-inch square pan with butter, being sure to get all sides and bottom
2. In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
3. In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
4. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
5. Rub butter on a pair of kitchen scissors then cut caramels into squares; wrap individually in parchment or wax paper.

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It was one of those late night , I’m hungry but don’t know what to eat kind of nights.  Jumped on Pinterest and found a recipe for Maple Glazed Popcorn by this HOMEMADE life.

Ok so popcorn is good for you, and maple, well it’s better for you than processed sugar so I decided to give it a try. It was very easy to make and didn’t take much time at all. I used a little more butter and a less maple syrup than the original recipe called for. It is also key to use real maple syrup, none of that fake stuff! 

I allowed my butter and maple to come just to a frothy boil and then poured it slowly over my popcorn, tossing in the bowl as I went.  Did a test sample and wow, it was really good.  I decided to take my own photos of the maple glazed popcorn but I had trouble, I couldn’t stop eating it while I shot the pictures, which cased my hands to get all sticky and thus not a good thing for a camera.  

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Maple Glazed Popcorn

• Author: http://thishomemadelife.com/
• Yield: 6 servings 1x
• Category: Snack

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Ingredients

• Maple Glazed Popcorn
• 1 cup popcorn kernels (or 6 cups popped popcorn)
• 5 tablespoons butter, separated
• 1/4 cup real maple syrup
• 1 teaspoon vanilla
• kosher salt
• Parchment paper

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Instructions

1. Pop popcorn in 3 tablespoons butter, be sure to shake pot continually as you are popping the corn. I like to use an automatic stirring popper.
2. In a small saucepan, over medium heat, melt remaining 2 tablespoon of butter. Once butter is melted add maple syrup. Stir to combine and heat syrup through just until it starts to bubble.
3. Take off heat and stir in vanilla.
4. Pour over popcorn and quickly toss to coat.
5. Spread popped corn into a single layer of parchment paper and sprinkle with salt.
6. Allow to cool before eating. Store in an airtight container.

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While in Italy this past summer I visited the most dreamy cheese shop called Giolito Formaggi in Bra. I purchased a large block of parmesan, carefully wrapping it in wax paper and then shrink wrapped so it would travel well in my suitcase back to the states.  Sadly my block of cheese is almost gone now so I wanted to find a very special recipe to use my last little bit in.  Jennifer at Savory Simple had just what I was looking for. I adapted her recipe and created my  Savory Parmesan Rosemary Shortbread.

This shortbread recipe is the perfect savory I was looking for to use my last bit of  Italian parmesan from Giolito.  The little shortbreads were a hit with everyone in the family. So much so, my daughter kept asking if I was finished photographing for this post so she could eat them for breakfast. 

They will be perfect to make ahead for a party.  Just mix the dough, form into a log and freeze.  When you have guest and need a quick savory aromatic appetizer all you have to do is slice and bake.  Your guest will be so impressed. 

Savory Parmesan Rosemary Shortbread would also be great to give as a gift or take along as an appetizer to share at parties. 

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Savory Parmesan Rosemary Shortbread

• Prep Time: 20 mins
• Cook Time: 22 mins
• Total Time: 42 mins
• Yield: 20 shortbreads 1x
• Category: Bread

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Savory Parmesan and Rosemary Shortbreads are easy to make and elegant to serve.

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Ingredients

• 1 stick (1/2 cup) butter, room temperature
• 1/2 cup freshly grated Parmesan (not the green can kind)
• 1/2 teaspoon coarsely ground pink salt
• 1/2 teaspoon find ground black pepper
• 1/2 teaspoon finely chopped dried thyme leaves
• 1/2 teaspoon finely chopped dried rosemary
• 1 1/4 cups all-purpose flour
• 1 tablespoon water

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Instructions

1. Place the butter in a stand mixer with the paddle attachment and mix butter on medium until creamy.
2. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined.
3. Add 1 tablespoon of water to help bring the dough together.
4. Roll dough in a log form and wrap in wax paper, chill for at least 30 minutes
5. Preheat the oven to 350 degrees F.
6. Slice shortbread 1 inch thick. Place on parchment lined cookie sheet.
7. Bake for approximately 22-25 minutes, just until they turn golden on the edges.

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This EasyBaba Ganoush Recipe is a delicious traditional Middle Eastern eggplant spread with a fun name that means pampered papa.

It is made with eggplant that’s been roasted on a hot grill or under a broiler to the point of shriveling. The flesh of the eggplant is then combined with tahini, garlic, olive oil and other spices to create  wonderful spread.

This Easy Baba Ganoush  Recipe can be served as a  cold side dish or as a dip with pita bread or a crusty french bread.  

I found this basic recipe for my own  over at Inspired Taste.  I did mine just a little different from their recipe, such as roasting the garlic with the eggplant.  They also give a link to their post on how to make your own tahini.

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Easy Baba Ganoush Recipe

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Baba Ganoush is a delicious traditional Middle Eastern eggplant spread with a fun name that means pampered papa.

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Scale 1x2x3x

Ingredients

• 2 medium purple or 8 long white eggplant
• 1/4 cup tahini
• 1/4 cup fresh squeezed lemon juice
• 3 cloves garlic
• 1/4 teaspoon ground cumin
• 1 teaspoon sea salt
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons good quality olive oil

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Instructions

1. Place whole washed eggplant on a parchment lined cookie sheet.
2. Place whole unpeeled garlic on the same pan
3. Roast on 350 for 20 minutes or until shriveled and skin is browned
4. Allow eggplant and garlic to cool to touch
5. Scrape inside of eggplant into a bowl.
6. Trim tip of garlic and squeeze bulb into the bowl.
7. Add remaining ingredients into the bowl. Blend all contents with a stick blender until smooth. You could also do this in a food processor.
8. Chill and serve.

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