We throw Adobo into our Pimento Cheese to give it a je ne sais quoi that keeps everyone coming back for more. Combined with the spicy twang of homemade pickles this is a perfectly delightful treat to whip up for lunch, snacktime, or even as a last minute cocktail hour treat!
Find the recipe for pimento cheese here and for pickling spices go here.
These little bites are a crowd pleaser! They can be a simple appetizer before a more complicated meal or just a nice light afternoon snack!
All you need is 8 oz of cream cheese (we used cream cheese from Charleston Artisan Cheesehouse) and 4 teaspoons of our Onion Dip Blend (or another of our dip blends, the choice is yours). Once you’ve blended these two, let sit to flavor up a bit more or use right away.
Spread the cream cheese over crackers or fresh bread and top with fresh veggies, olives, or even pesto!!
a few cloves of garlic, and some black truffle sea salt?
You could make some popcorn!!!!
That’s right, POPCORN!!!!!
I slice the peppers into rings and the garlic into slivers and put the truffle salt on standby. I have a Whirley Pop so I put the popcorn and oil in and turn the stove on high. When the oil starts to bubble in a spirited manner I throw in the peppers and garlic and continue the popping as per usual. The delayed addition keeps the overall heat down and makes it so the garlic and peppers aren’t overly roasted. But you can add the peppers sooner or later depending on the peppers you are using and your own personal preferences.
Once the popping is complete I pour the popcorn into my bowl. At this point it’s always nice to have a second pair of hands so one person can pour the popcorn in layers while the other person makes sure to get the appropriate amount of truffle salt onto all the popcorn!!
Market season is here and for us that means salad season is about to kick into full swing.
After standing in the humid heat of sunny SC for hours eating isn’t always top on our list of things to do, but a nice big salad can work wonders to restore morale. With four markets a week we eat a lot of salads and are always looking for ways to keep things interesting.
EnterRoasted Chickpeas. Crunchy and delightful, these are a fabulous salad topper and snack.
Here’s what you need:
3 cups chickpeas (I used dried prepared according to package instructions, but you can use canned as well)
2 Tablespoons olive oil
seasoning to taste
Preheat oven to 400 F. Line a baking sheet with parchment paper. Coat chickpeas with olive oil and throw them onto your prepared baking sheet. Bake for 30-35 minutes. Take chickpeas out, add your seasoning of choice and bake another 10-15 minutes. As far as seasonings go, it’s up to you, this is your chance to get wild. I enjoy chickpeas roasted with our Hot Curry for salad topping and for snacking I like Cocoa Nib Rub.