Seriously Delish

Seriously Delish’s BBQ Roasted Chickpeas

I love seasoned & lightly salted snacks. Specifically popcorn, potato chips, roasted nuts & seeds, pretzels… actually it’s not specific to anything- just season & salt it. But for a period of time I almost lost that passion. I was on a train in Alaska when my husband brought me a thoughtful and highly seasoned snack pack, because he knows me so well… that I could never eat because just the smell of the unopened package made me sick (like many things on that trip). Of course, when we got home, it all began to make sense because we found out I was pregnant (with who is now my daughter). I’ll admit it took a while to get past my little hangup, but let the good times roll and the seasoned snacks too! It’s nibbles like these that remind me of how good snacking can be. Did I mention they are healthy? Purely Coincidental! (Furthermore they are awesome tossed in a salad!)

As found in Seriously Delish by Jessica Merchant:

1 Tbsp Smoked paprika

1 Tbsp Onion powder

1 1/2 tsp light Brown sugar

1 1/2 tsp Garlic salt

1/2 tsp Chili powder

1/2 tsp freshly ground Black pepper

1 1/2 cups canned Chickpeas, rinsed and drained

1 Tbsp extra-virgin Olive oil

 

Preheat the oven to 425°.

In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.

Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture. Mix well to coat the chickpeas and spread them out on a nonstick baking sheet. Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.

Taste the chickpeas and season them with the additional spice mix if needed… Roasted chickpeas are best the day they are made- after a few hours they can lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.

 

 

Bakin’ Bacon

Have you tried baking your bacon yet? I’m sure by now you’ve seen a chef on Food Network do it, if you haven’t tried yourself. I remember watching the Barefoot Contessa layer it across a rack fitted into a baking sheet years ago. In one of my favorite cookbooks, Seriously Delish by Jessica Merchant, she has a whole paragraph in her introduction titled “Bake Yo’ Bacon”. Let me be the first to say, I am quick to stand by the old school method of frying it up in a pan. And now that I’ve said that let me also say, you are going to love baking it in the oven.

The first time I tasted “baked” bacon was at a brunch party. The hostess had cut the bacon pieces in half lengthwise and baked them into a chewy crispy combination of perfection. The first time I tried doing it myself, I was responsible for bring 5 pounds of cooked bacon to a breakfast bar themed menu for my son’s school party. I didn’t have time to stand in front of the stove and get dressed before having to make and serve my bacon obligation. And that was it, I gave it a try. And then it was: “why haven’t I done this sooner?”

So here is my first entertaining tip: If you need to make a surplus of bacon for a crowd, or your stove top is loaded with pots and pans and you still need to make that bacon, or your just not in the mood to stand in front of a burner because you’d rather be sitting down and drinking your coffee… Bake it!

Barefoot Contessa suggests placing it on a rack first, Jessica Merchant suggests lining your baking sheet with aluminum foil. I just jam it on there… a method for everyone. The rest of the instructions are about the same. Preheat the oven to 375° and bake for 20-25 minutes depending on the thickness of the bacon. And save your fat! Pour it into a bowl and refrigerate until ready to use. (Great for biscuits, cornbread…)