Edamame Hummus

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

I’ve taken a little creative license with the standard hummus recipe and mixed it with another favorite of mine, edamame.  Enjoy it with pitas, crunchy veggies or slather it on sandwiches or wraps.  

Make this delicious recipe once and it will be hard to go back to regular hummus again.

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

I hate to admit it, but my husband and I are basically professional snackers. We love trying out new recipes and reinventing dips and bites.

Luckily, we tend to snack smart and make healthy choices. Which is how I came around to this delicious (and nutritious) Edamame Hummus. There really is nothing better than homemade hummus. Once you learn how easy it is to make your own, store-bought hummus will be out of the picture.

If you can use a blender, you can make your own Edamame Hummus. Seriously, it’s that easy! Don’t believe me? This recipe literally comes together 2 minutes.

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!
This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

What Ingredients do I need?

  • Shelled edamame
  • Tahini
  • Minced garlic
  • Olive oil
  • Cilantro
  • Salt/Pepper
  • Lemon juice

Just blend and voila! It really is that simple!

*Specific measurements are listed in the recipe card below*

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

What’s the best hummus recipe? To that I say, whatever flavor combination you prefer the best! Check out more of my delicious hummus recipes below!

Black-Eyed Pea Hummus

Oven Roasted Cauliflower Hummus

Honey Beet Hummus

Lox Hummus Dip

Easy Hummus without Tahini

Easy Quinoa Power Bowl with Italian White Bean Hummus

Edamame Hummus

Edamame Hummus

Ingredients

  • 12oz edamame (If using frozen, makes sure they are fully thawed and cooked)
  • ⅓ cup tahini
  • ¼ cup olive oil
  • 1 ½ tsp minced garlic
  • Juice of 1 lemon
  • ¼ cup fresh cilantro
  • ⅓- ½ cup water (depending on how thin you would like the hummus to be)
  • Salt & pepper to taste

Instructions

  1. In a food processor, break down the edamame.
  2. Add garlic, tahini, olive oil and lemon juice.  Blend until everything is well mixed.
  3. Add fresh cilantro and salt & pepper to taste.  
  4. If you would like a thinner hummus, add ⅓-½ cup of water.  Add a little at a time, until you have reached your preferred consistency.  Blend until you have a creamy texture.
  5. Serve with pita bread, crackers or your favorite veggies. ENJOY!

Originally posted at The Healthy Homecook

Greek Yogurt French Onion Dip

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.

I grew up loving French onion dip, and how easy it was to make with a packet of seasoning and a tub of sour cream. It definitely works in a pinch, but I wouldn’t recommend it for anyone who is wanting to eat more “nutritious” foods.

A great dip starts with great ingredients. That’s why I decided to swap out the usual sour cream and cream cheese, for a much healthier Greek Yogurt.

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.

Let me tell you this is not your usual French onion dip. The fresh ingredients make ALL the difference. Next time you have a craving for a creamy dip, you have to try this simple recipe.

Here’s to eating better ingredients and enjoying fresh flavors!

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.

Ingredients for Greek Yogurt French Onion Dip:

Skip the store bought dip and make your own. It only takes a few simple ingredients:

  • Greek Yogurt – 0% plain
  • White or yellow onion
  • Minced garlic
  • Worcestershire sauce
  • Olive oil
  • Fresh parsley

How to make caramelized onions:

One of the most important things I can say, is to go low and slow. Don’t rush it!

Step 1: Slice or chop 1 onion (for this recipe I chopped it).

Step 2: Heat 2 Tbsp oil or butter in a large skillet. Add 1 tsp minced garlic, sauté until fragrant.

Step 3: Add onions and continue to cook for 20-25 minutes, stirring often, until golden and tender.

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.

To create the dip, simply combine the sautéed onions with greek yogurt, Worcestershire sauce and parsley. Stir well then store in the refrigerator until you are ready to serve.

What to serve with Greek Yogurt French Onion Dip:

Serve it up with chips, veggies, bread, fries, crackers, or any other dippers that sound good. The possibilities are endless with a great dip!

This Greek Yogurt French Onion Dip is so addictive and creamy, it’ll be gone before you know it.
Greek Yogurt French Onion Dip

Greek Yogurt French Onion Dip

Ingredients

  • 2 cups Greek Yogurt – 0% plain
  • 1 White or yellow onion
  • 1 tsp minced garlic
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Olive oil
  • 1/3 cup fresh parsley

Instructions

  1. Start by creating the caramelized onions: Chop 1 onion.
  2. Heat 2 Tbsp oil in a large skillet. Add 1 tsp minced garlic, sauté until fragrant.
  3. Add onions and continue to cook for 20-25 minutes, stirring often, until golden and tender.
  4. In a large mixing bowl, combine Greek yogurt, sautéed onions, Worcestershire sauce and parsley. Stir well.
  5. Store in the refrigerator until you are ready to serve.

Originally posted at The Healthy Homecook

French Onion Galette

If you love French Onion Soup, then this rustic French Onion Galette is for you; caramelized onions with Gruyere cheese and thyme on a flaky crust. Très délicieux.

Whole French Onion Galette on a Baking Sheet

The term galette has a loose definition that is tied to the French word galet, meaning a smooth, flat pebble. A reach into history and many consider that the very earliest breads were indeed galettes—simple, unleavened breads made by smearing thick cereal paste on hot stones. An early tradition that has been much improved with a dish like this French Onion Galette.

By definition a galette is any flat, round pastry or cake-like creation. Although this can include round, shortbread-like butter cookies, thin buckwheat crêpes or something as simple as potato cakes; that is not what I typically think of when I consider making a galette.

For me a galette is much like a tart but has a very free-form crust. It is a pastry dough used more like a pizza and typically the sides are rolled back up over the filling to constitute a crust of sorts. While the edges can remain flat, I don’t do that because I want to contain any juices that might flow from whatever I’m putting into the galette. 

Italian cooks use the term crostata in place of galette but the only crostata I’ve made has more of a shortbread crust. This Cherry Ricotta Crostata would be perfect this time of year with fresh cherries so plentiful in the market; you must try it too!

Galettes can be either sweet or savory…whatever you can put into a pie…you can probably put the same into a galette.

One of the beauties of this rustic tart is how easy the crust is…there is no crimping. While I long ago mastered a technique I can’t even describe, I would literally have to show you you how I crimp, but I do think it’s easy. Still, for many that dexterity is harder and galette to the rescue…it’s look great too, doesn’t it? Win-win!

French Onion Galette Sliced on a Cutting Board

The idea to make this dish was pretty simple…I am in a Facebook group that discusses trends in food and food history and well, lots of food culture. Someone posted about this French Onion Galette from The Kitchn not too long ago and I had recently made a big batch of Instant Pot Caramelized Onions so I was on it within minutes.

The recipe included in this post includes directions for stovetop cooking of your onions but if you want to jumpstart them, try making them first in your pressure cooker and then following the rest of the steps according to the recipe that follows at the bottom of the page.

While I will often use less expensive Swiss cheese when I make French Onion Soup, I luckily happened to actually have Gruyere in my fridge and it does add something extra delicious and nutty. Still, by all means use Swiss too if that’s what you prefer or have on hand; it will be great.

French Onion Galette Slices on a White Plate Served with a Salad

True confession? I’ve made this a couple of times and while I seriously love a ‘from scratch’ dough, I don’t always use them. I’m sure the pie dough police would have my head but I like blending a bit of convenience with something homemade so I always keep a package of Pillsbury’s Pie dough discs in my fridge.

You simple let one thaw and the next step is…well, there is no next step, you’re ready to go. They are a great time saver for busy families and I promise no one has ever returned a pie, a quiche, or a galette slice that I’ve served that uses one. Give yourself a break today, buy a couple!

The one thing I did though when I used a purchased crust for this French Onion Galette was to sprinkle it with black pepper to simulate the recipe for the dough from scratch; that black pepper with the onions and Gruyere is a very good thing.

PIN IT! ‘French Onion Galette’

French Onion Galette Sliced, on a Bread Board

Slices of French Onion Galette on a White Plate

Yield: 6 Servings

French Onion Galette

French Onion Galette Sliced, on a Bread Board

If you love French Onion Soup, then this rustic French Onion Galette
is for you; caramelized onions with Gruyere cheese and thyme on a flaky crust.

Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours

Ingredients

For the crust

  • 8 tablespoons (1 stick) cold unsalted butter
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup plus 3 tablespoons ice water

For the Filling and Assembly

  • 3 pounds yellow onions (about 3 large or 6 medium)
  • 10 sprigs fresh thyme
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces Gruyère cheese
  • 1/4 cup dry white wine
  • 2 teaspoons balsamic or sherry vinegar
  • 2 teaspoons Dijon mustard

Instructions

Make the Crust

  1. Freeze 1 stick cold unsalted butter until firm, about 15 minutes. Meanwhile, whisk 1 1/2 cups all-purpose flour, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt together in a large bowl.
  2. Place a box grater over a small piece of parchment paper, cutting board, or large plate. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Reserve the grater (no need to clean).
  3. Transfer the butter to the dry ingredients and reserve the parchment paper. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.
  4. Drizzle 1/4 cup plus 3 tablespoon ice water over the butter-flour mixture. Use a fork or your hands to combine and lightly mix until a rough dough ball forms; do not overwork the dough.
  5. Turn the dough out onto a large piece of plastic wrap. Use the palm of your hand to quickly gather and press the mound into a thick disk. Wrap in the plastic wrap and refrigerate while you prepare the filling, at least 1 hour.

Make the Filling

  1. Halve and thinly slice 3 pounds yellow onions (about 11 cups). Strip the leaves from 10 fresh thyme sprigs.
  2. Melt 3 tablespoons unsalted butter in a 12-inch or larger, preferably high-sided, skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden brown, 45 to 60 minutes.
  3. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater onto the reserved parchment paper (about 1 1/2 cups).
  4. Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove from the heat and stir in 2 teaspoons balsamic or sherry vinegar.

Assemble and Bake the Galette

Arrange a rack in the middle of the oven and heat the oven to 400°F. Prepare a sheet of parchment paper about the size of a baking sheet. Lightly dust the parchment with all-purpose flour.

Unwrap the dough and place it on the prepared parchment paper. Sprinkle the dough with more flour and, using a rolling pin, roll it out into a round about 12 inches wide. Carefully transfer the parchment paper, with the rolled-out dough on it, onto a baking sheet.

Spread 2 teaspoons Dijon mustard evenly onto the dough with the back of a spoon or a butter knife, leaving a 1 1/2- to 2-inch border. Sprinkle half of the cheese onto the mustard. Spoon the caramelized onions onto the cheese.

Gently fold the edges of the dough over the filling, pleating it about every 2 inches. Sprinkle the remaining cheese on top. (Don’t worry if some of the cheese gets on the crust — it will just result in some nice, golden-brown crispy bits like French onion soup!)

Bake until the crust is firm and golden-brown, and the cheese is melted and browned in spots, about 35 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the remaining thyme leaves and serve warm or at room temperature, cut into wedges.

Notes

Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days. Re-warm in a 300°F oven.

Make ahead: The dough and caramelized onions can be made a day ahead of time. Store both in the refrigerator and let the onions sit at room temperature while the oven preheats before rolling out the dough and assembling.

 

Originally posted at Creative Culinary

Pea Bruschetta

Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

I love bruschetta! I love how simple, fresh and delicious it is. Especially this easy Pea Bruschetta.

Delicious green peas, tossed with garlic, Parmesan cheese, lemon juice and olive oil then served on freshly toasted bread for an easy and flavorful appetizer. Serve it for a casual dinner or a big celebration!

Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

What bread is best for Bruschetta?

You want to use a good rustic style loaf for this. A rustic Italian or French loaf will provide a crisp surface with a soft interior after toasting. If you like a thicker crust, sourdough is fabulous as they are much more dense make great crispy sturdy toasts.

If you need a gluten free version, like myself, there are great options in the freezer section of your local grocery store.

Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

How to make the mashed pea spread:

To create the delicious topping for your toast, simply mash 1 cup of cooked peas in a bowl. Add a drizzle of olive oil, a squeeze of lemon juice and 1/3 cup of freshly grated parmesan cheese. Mix well, then spread it on your toasted bread.

**Detailed directions are listed in the printable recipe card below**

Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

Why does my bread get soggy?

There’s two ways to keep your bruschetta from getting soggy: 

  1. Be sure to grill or broil the bread BEFORE you add the toppings (especially, if you are making a traditional tomato bruschetta).
  2. Top your bread right before you’re going to serve.
Pea Bruschetta: An easy, quick appetizer perfect for summer entertaining.

This bruschetta mixture is my new go-to. It’s perfectly simple and delicious. No frills here!

If you’re looking for another great alternative to the traditional bruschetta, try my Cool Cucumber Bruschetta, as well.

Looking for the perfect recipe to end summer with?  This Cool Cucumber Bruschetta is just what you need for your upcoming Labor Day Celebration.
Pea Bruschetta

Pea Bruschetta

Ingredients

  • 1 cup of cooked peas + additional for garnish
  • Preferred rustic bread
  • 2-3 Tbsp olive oil
  • 1/3 cup shredded Parmesan cheese + additional for garnish
  • 1/2 tsp garlic powder
  • Juice of 1 lemon

Instructions

  1. Slice bread. Drizzle with 1-2 Tbsp of olive oil. Top with garlic powder.
  2. Cook under a broiler until slightly brown. Watch carefully, every broiler cooks a little differently. This should only take a couple minutes.
  3. In a bowl, mash 1 cup of peas with 1 Tbsp olive oil, 1/3 cup of shredded Parmesan cheese, and the juice of 1 lemon. Mix well.
  4. Once your bread is finished toasting, remove and top with pea spread.
  5. Top each with additional peas and shredded parmesan if desired.

Originally posted at The Healthy Homecook

Favorites for July 4th – Celebrate with Food and Cocktails!


The 4th of July is a great time to fire up the grill and barbecue outdoors…and make sure you have a fresh, cold cocktail in your hand while you do it!  These are some of my all time Favorites for July 4th!

Favorites Foods and Cocktails for the 4th of July

Combining great foods and refreshing drinks with friends and family makes for a perfect day. Considering the heat wave we’ve been having in Colorado, I’m all for celebrating without turning on the oven and a Watermelon Mojito would sure help to beat the heat too. It’s on the list of my Favorites for July 4th!

I love a great fresh from the garden watermelon…be sure to visit the post for the Watermelon Mojito with Mint… I’ve got some tips on how to find one when you go to the grocer. Plus you’ll find more watermelon cocktails and salads that would be great for the 4th or all summer long!

Here are some of my favorites for a great 4th of July Holiday Barbecue!

My children are grown so I’m not as inclined to make food with a red, white and blue theme as I am to make foods I love. I bring the colors of the day into play with white paper tablecloths and plates, blue napkins and well, this Watermelon Mojito is all the red I need; for me I always want the food to be the star!

Watermelon Mint MojitoOne of my favorite summer cocktails!

Watermelon Mint Mojito

 

Best Fresh Margarita – ALWAYS on the list, the cocktail that inspired me to start making cocktails at home. Plus a list of more favorite margaritas too!

The Best Fresh Margarita on A Serving Tray with Lime Wedges

Watermelon Raspberry Cooler – A refreshing combination of the best of summer fruit…with rum!

Watermelon Raspberry Cooler Cocktail with Rum Garnished with Three Fruits

 

Lemon Drop Martini – Had them before? None like this. Combining fresh lemon and lime juice and zest with vanilla; it’s incomparable.

Lemon Drop Martini

 

Blackberry Whiskey Lemonade Cocktail – A wonderful summer cooler, definitely an adults only lemonade!

Blackberry Whiskey Lemonade

 

Fresh Grilled Corn Salsa with Poblano Peppers and Honey – This is great with chips or in my case? A spoon. Love this stuff; so will your friends.

Favorites for July 4th - Grilled Corn Salsa with Poblano Pepper, Cilantro and Honey

 

Watermelon Salsa – This is both fun, pretty and so delicious! Watermelon is combined with yellow, orange, red, and jalapeno peppers for my favorite summer salsa.

Favorites for the 4th - Watermelon Salsa (Pico de Gallo) Closeup of dish with watermelon, red, orange, and yellow bell peppers, and jalapeno mixed with honey.

 

Artichoke and Parmesan Cheese Dip from The Wynkoop Brewery – Colorado’s own Senator John Hickenlooper used to own this brewpub and this has been my favorite appetizer since day one!

Artichoke and Parmesan Cheese Dip

 

Canyon Creek Burger – This burger I recreated after enjoying one at Ted’s Montana Grill might be the best burger I’ve ever had!

The Canyon Creek Burger on a plate

 

Beer, Butter, and Garlic Basting Sauce for Chicken – This sauce is simple to put together but it makes the best grilled chicken!

Barbecue Chicken Basting Sauce

 

Flank Steak with Pesto, Mashed Potatoes and Salad – From a Denver restaurant, Panzano, they may not serve it anymore but I’m so glad I have this recipe; it’s a favorite I’ve served for parties, the Super Bowl and yes, backyard barbecues.

Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese

 

Buttermilk Pan Fried Chicken – My Dad first showed me how to make fried chicken and I still think his recipe is the best; we always had a platter on our table for the 4th!

Closeup of Old Fashioned Pan Fried Chicken

 

Cilantro Serrano RiceThis rice is simply fantastic. Don’t let the serrano peppers steer you clear; they add amazing flavor without overpowering heat. Seriously could sit and eat this entire bowl of rice all by myself.

Cilantro Serrano Rice

 

French Potato Salad – As much as I love my old fashioned potato salad; I’m currently in love with the French version. All herbs and no mayo make a tasty dish and one that does not have to be kept cold. How perfect is that for a holiday barbecue?

French Potato Salad

 

Panzanella Salad – I think the best of the summer salads when tomatoes are fresh from the garden and can be the rightful star.

 

Bacon Wrapped Grilled Asparagus – I’m usually happy with grilled meats and salads but if I serve a hot side dish this one is pretty perfect.

Bacon Wrapped Asparagus with Garlic on a White Serving Plate

 

Fresh Strawberry Pie – I’ve been making this since I was given a Better Homes and Gardens Cookbook in my twenties. In other words, a LONG time. Still a favorite. My only change over the years is a layer of mascarpone or cream cheese; it keeps the crust from getting soggy and just happens to be delicious!

Fresh Strawberry Pie

Lime Sherbet – Easy to make plus so cool and refreshing; perfect for a July 4th barbecue. Not just on my list, nope, this is truly one of my personal Favorites for July 4th!

Homemade Lime Sherbet

 

Raspberry and Chocolate Pavlova – The beauty of this baked meringue dessert is belied by how easy it is; especially since it can be made a day ahead. It’s a huge crowd pleaser and really simple to make.

Raspberry Boccone Dolce from @creativculinary

 

Strawberry Squares – Last but certainly not least; these are cool and crisp and can be made ahead and kept frozen til the 4th. Unless you eat them all.

Favorites for July 4th - Strawberry Squares

 

Mexican Hot Chocolate Pie – Take a French Silk Pie, add some tequila and cayenne pepper and replicate a famed drink from Cabo San Lucas in this pie. It is amazing, I promise!

French Silk Pie with some Mexican Spice

 

Strawberry and Blueberry Patriotic Poke Cake – Here’s my one exception; I redid an old recipe and used fresh fruit and whipped cream and it is the bomb!

Favorites for July 4th - Fresh Strawberry & Blueberry Poke Cake Decorated with Fresh Berries and Real Whipped Cream

If this isn’t enough; I’ve got another post for a Citrus Rum Punch that has more great drinks and appetizer foods. Check it out too…I know you’ll find something you can’t live without!

What are your Favorites for July 4th? Is there a certain cocktail, appetizer, or dessert you must have? Would love to hear from you!

Have a safe and fun filled holiday…Cheers!

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Food and Cocktail Favorites for the 4th of July

Food and Cocktail Favorites for the 4th of July

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use your Instant Pot to speed up the process for making sweet, buttery, Caramelized Onions.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

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Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 cups

Caramelized Onions Made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnary

Instructions

    1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
    2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
    3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
    4. Add white wine and cook down again until wine is evaporated.
    5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 100Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 556mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Caramelized Onions in the Instant Pot

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot.

Finished Caramelized Onion made in the Instant Pot

While I know there are some Instant Pot aficionados who are determined to make EVERYTHING in the multi-purpose cooker. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions.

Which is probably why you will never see a cheesecake on these pages that used one of these appliances. I like a crispy, solid crust, not a steamed one, you know?

Still I’m always excited when I do try something new and the results are as stellar as they were with this little venture.

Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top.

Of course I realize now this might be dangerous; love, love, love these things. I swear if they are handy I can find a reason every day to use a spoonful or two. Eggs for breakfasts? Check. Sandwich for lunch? Another check? On beef, pork, or chicken for dinner? Check, check, check…I”ll even use them in a salad!

And since I made these I’ve used them in two different recipes I’ll be including on this blog; one a re-creation of a burger I had at Ted’s Montana Grill, another in an easy French Onion Gallette; both absolutely divine.

The first one coming up soon will be this French Onion Veggie Burger with Roasted Garlic Aioli and Caramelized Onions.

I LOVE the burgers at Ted’s Montana Grill and have been craving a great burger…but you know, what with a virus and well, the fact that that I’m trying to almost eliminate red meat from my diet, I devised this most delicious alternative to their Avalon Burger.

Cutting back on the bun and making a plant based burger allowed me some indulgence on the toppings and these two were the perfect choice. Still, I didn’t used to make Caramelized Onions very often, they are easy but time consuming and the slicing. Ugh, hate the slicing.

In order to make the effort worthwhile, I like to make a lot of them, and it takes a good long while to slice two pounds of onions and to cook them long enough to melt into something sweet and delicious.

Slicing Onions with a Small Kitchen Slicer

First I used the other tool I wish I had bought 40 years ago, this small kitchen size slicer. It makes such easy work of the one part of the job I have always hated…slicing those onions! I sort of bought this on a whim, and with some encouragement from a friend, and I’ve never regretted it.

If I never used it for anything but onions it would be worth it, but I use it for so much more. Zucchini, cucumber, meatloaf, apples, oranges…I use it all the time. I had planned to store it but instead moved other kitchen items into cabinets, this baby is out all the time!

Of course the real brainiac moment was when I thought…why not the Instant Pot

Sliced Onions and Butter in the Instant Pot

This is almost too easy. The sliced onions are combined with butter, salt, and pepper, and pressure cooked on High for 5 minutes.

To clarify…that doesn’t mean it takes 5 minutes though; the unit has to reach high pressure which can take from 10-15 minutes for these onions. But still, I normally saute them on the stovetop for 2+ hours!

Caramelized Onions After Cooking in the Instant Pot.

After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point…but I like to add some additional steps.

Final Step of Caramelized Onions in the Instant Pot 

I’ve made a delicious French Onion Soup for ages, literally decades. The original recipe came from a local department store cafe in my hometown of St. Louis. It’s always delicious and seriously you can make it using these onions and be very happy.

But I did discover an additional step when I last made French Onion Soup that I think is worth a bit more time. I call it the Ultimate French Onion Soup and the biggest different is a tip I got from Cook’s Illustrated.

After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom.

The final step and the one that makes the biggest difference is to add a half cup of sherry and continue sauteing until the liquid has evaporated.

This can take from 15-20 additional minutes so in crunch time, it’s not required…but if you want a deeper, richer flavor…try it sometime; they are amazing!

Fun fact too…you can freeze caramelized onions. I did and the other day I defrosted some and made this delicious French Onion Galette.

While I will often make a pie crust from scratch, this baby was in the oven only minutes after I was inspired with the help of a Pillsbury Crust and my already made onions. I’ll share this recipe soon too…great for an appetizer, or a light meal if combined with a salad. Either way…indescribably yummy!

French Onion Gallette

When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions. Those reasons alone are enough for me!

PIN IT! ‘Caramelized Onions Made in the Instant Pot’

Finished Caramelized Onion made in the Instant Pot

Finished Caramelized Onion made in the Instant Pot Served with a Veggie Burger

Yield: 2.5 Cups

Caramelized Onions in the Instant Pot

Caramelized Onions in a White Serving Bowl

Use your instant pot to make homemade caramelized onions in a fraction of the time normally required with stovetop preparation.

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
  • 2 tablespoons butter, cut into small pieces
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup dry white wine; I used a Chardonnay

Instructions

  1. Add onions, butter, salt, and pepper to the container of an Instant Pot or other multi-use pressure cooker and stir to combine.
  2. Secure the lid and adjust vent to seal. Cook on high “Pressure Cook” setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  3. Cook over high “Saute” setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes.
  4. Add white wine and cook down again until wine is evaporated.
  5. Remove from heat and store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 557mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 2g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary

Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Air Fryer Pizza Rolls (Ready In 6 Minutes!)

Air Fryer Pizza Rolls (Ready In 6 Minutes!)

Crispy Air Fryer Pizza Rolls are ready in just 6 minutes. Learn how to make frozen pizza rolls in the air fryer with golden exteriors and interiors that ooze hot cheese and other pizza topping favorites.

Air Fryer Pizza Rolls on a white plate with a bowl of marinara sauce. The air fryer basket is in the background.

Dude. Before you say it, I will. This isn’t technically a “recipe”. But y’all have been loving my Air Fried Frozen French Fries post, Ultra Crispy Air Fryer Tater Tots post and Frozen Burrito in Air Fryer post, so I’m keeping the “Air Fryer Frozen Food” series going with one of your favorites – Air Fryer Pizza Rolls.

Frozen Pizza Rolls are a favorite when looking for a quick snack and even make for a great finger food when hosting a party. Thanks to the air fryer we can now serve pizza rolls how they were meant to be served- with golden crusts and scorching hot interiors filled with our favorite pizza toppings.

Many of you received an Air Fryer for Christmas so I’m making sure you have some easy side-dish options to pair with Air Fryer favorites like our Air Fryer Chicken Wings, Jamaican Jerk Chicken Wings or even Air Fryer Onion Rings.

Air Fryer Pizza Rolls

For my Air Fryer Recipes, I use the June Oven and the Instant Pot Duo Crisp . In the market for a new Air Fryer? Amazon has a ton on other options, including the very popular Ninja Foodie Digital Fry

Frozen pizza rolls on an air fryer baking sheet.

HOW TO COOK AIR FRYER PIZZA ROLLS IN THE AIR FRYER

As with most frozen foods, making Air Fried Pizza Rolls is a breeze. You don’t even need to spray oil over the food or season. It’s a “dump and go” kinda thing.

 

Step 1 – Pre-heat the air fryer to 380 degrees and spray the air fryer basket with cooking spray so the rolls don’t stick to the basket.

 

Step 2- Spread out the pizza rolls in the air fryer basket so they don’t overlap. 

 

Step 3- Place the basket in the air fryer and cook for 6 minutes, shaking/tossing halfway through.

 

Step 4- Remove from the air fryer, let cool, and grub down!

How long Do Your Air Fry Pizza Rolls For?

Our air fryer takes only 6 minutes to produce pizza rolls with a nice golden crust as we pre-heat the oven. If you don’t want to pre-heat the oven, you’ll need to cook them for 8-10 minutes. Air Fryer temperatures do vary from model to model, so it’s possible your model may take a little less or little more time to cook. Just keep watch the first batch and adjust if needed.

FOODIE & WINE DRINK PAIRING RECOMMENDATIONS:

Wine- Chianti (Any Toppings), Sangiovese (Cheese), Pinot Noir (Pepperoni), Syrah (Sausage)

Cocktails- Homemade Margaritas
Beer- Light or Wheat Ales (Cheese), Pilsner (Pepperoni), IPA (Sausage)

## I’d love to hear from you! Use hashtag #foodieandwine when you’ve made this recipe and post to social media! Leave a comment with your favorite pizza toppings!!

Air Fryer Pizza Rolls on a white plate with a bowl of marinara sauce. The air fryer basket is in the background.

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Air Fryer Pizza Rolls (Ready In Just 6 Min!)

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Crispy Air Fryer Pizza Rolls are ready in only 6 minutes. Learn how to make frozen pizza rolls in the air fryer with golden exterior crusts and hot interiors stuffed with hot cheese and other pizza topping favorites.
Course Lunch, Snack
Cuisine American
Keyword Air Fryer, Frozen Food, Instant Pot, Instant Pot Duo Crisp, Pizza Recipes
Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes
Servings 4 people
Calories 210kcal
Cost $3.50

Ingredients

  • 1/2 Bag Frozen Pizza Rolls (Any Brand) (*Note 1)

Instructions

  • Preheat the air fryer to 380ºF (*Note 2). Spray the air fryer basket with cooking spray.
  • Spread out the pizza rolls in the air fryer basket so they don’t overlap (they can touch- just not overlap).
  • Place the basket in the air fryer and cook for 6 minutes, tossing/shake the basket halfway through for even cooking (*Note 3)
  • For ultra crispy exteriors, keep them in for an extra minute.
  • Remove from the air fryer, divide between plates and let cool a bit before eating. Interiors will be HOT!

Notes

Note 1 – Any brand of pizza rolls will work with this recipe. They do vary by shapes and sizes, so keep an eye on them the first time you cook them to make sure they don’t burst open. If using the “mini pizza rolls” start with 4 minutes of cook time (6-7 if not pre-heating) and check for doneness (exteriors will be golden brown). Continue cooking in one minute increments until golden brown. 

Note 2 – You do not have to pre-heat the air fryer, but it does cut down on the cook time. Increase the cook time to 8-10 minutes if you don’t pre-heat.

Note 3 – Air Fryer temperatures do vary from model to model, so it’s possible your model may take a little less or little more time to cook. Just keep your eye on them the first time you make them and adjust as needed.

Nutritional information was calculated using Kroger Brand Pizza Snacks – Pepperoni Rolls. 

Nutrition

Serving: 6rolls | Calories: 210kcal | Carbohydrates: 23g | Protein: 6g | Fat: 110g | Cholesterol: 5mg | Sodium: 440mg | Fiber: 1g

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Originally posted at Foodie And Wine

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños. Add a layer to cream cheese to make a quick and easy holiday appetizer. Spicy jalapeño rings are marinated in a sweet simple syrup to create a flavorful and versatile condiment.

A mason jar full of cowboy candy surrounded by crackers, bread and a white napkin.

We LOVE our jalapeño recipes here at Foodie and Wine. One of our long time reader favorites is our Pickled Peppers Recipe and last week we posted the recipe to our beloved Cranberry Jalapeno Dip. Next up is a classic we’ve been making for over 20 years – Sweet and Spicy Cowboy Candy Jalapeños, better known as Candied Jalapeños. 

 

What is Cowboy Candy?

Cowboy Candy is something special. Spicy jalapeno peppers are marinated in a sweet sugar glaze to create a powerhouse condiment. The jalapeños soften, yet retain their heat, which is balanced by the sugar-based glaze. This recipe is considered a small batch Cowboy Candy, but you can easily double or tripe to make large batch Cowboy Candy. Many of the ingredients you may already have on-hand if you’re into pickling recipes.

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

Cowboy Candy Uses

This candied fruit recipe can be utilized in many different ways. Here are a few of my favorites:

 

Candied Jalapeno Dip

Dump a jar out over cream cheese and serve with crackers and bread. You could also serve it with pickled peaches. The combo would be amazing.

 

Baked Beans 

Add them to your favorite baked beans recipe (our favorite – Slow Cooker Refried Beans )

 

Grilled Meat

Marinate and/or top your favorite beef recipes and pork recipes with these bad boys. Think how amazing this sweet and spicy  glaze would be on chicken wing recipes

 

Sandwiches and Hamburgers

Two words: Grilled Cheese.

Three crackers on a white plate topped with cream cheese and cowboy candy.

If you’ve ever looked up Cowboy Candy for sale, you’ll know it’s not cheap. One popular brand on Amazon charges $12 per jar! This fruit candy recipe pencils to less than 25% of that and includes the exact same ingredients. Of course those jars are ready to eat upon delivery whereas making it from home requires some patience. 

 

Candied Jalapeno Recipe

A few tips to note before making this recipe:

 

Seeds in or seeds out? As with many jalapeno recipes, it’s up to you. It won’t affect the recipe other than the texture of the seeds. 

 

Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

 

There are three options for slicing up the jalapeños. All options are great – it really comes down to how you like to work in the kitchen. I pick “easy to clean” over “quick” any day of the week, but you may be the opposite.

 

1. If you’re a long time reader you know I detest whipping out my Mandoline slicer. Using it is great, but cleaning it in a safe way is a a hassle. But it works really well here.

 

2. Add the peppers, one at a time, through the feed chute of your food processor.

 

3. Whip out some gloves and cut them by hand with a sharp knife. I actually prefer this method. Sure it’s tedious but it’s less “stuff” to clean.

I’d love to hear how you’re planning on using Cowboy Candy! Leave a comment with your ideas and recommendations. 

 

Next time you have a bunch of jalapeños and are asking yourself “What Can I Make With A Bunch of Jalapeños” think Cowboy Candy! 

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

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Cowboy Candy (a.k.a. Candied Jalapeños)

#wprm-recipe-user-rating-38 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-38 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-38-33); }#wprm-recipe-user-rating-38 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-38-50); }#wprm-recipe-user-rating-38 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-38-66); }linearGradient#wprm-recipe-user-rating-38-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-38-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-38-66 stop { stop-color: #343434; }

Make this sweet and spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños, to make the best cream cheese dip for your holiday gathering. Spicy jalapeño rings are marinated in a sweet simple syrup. Top your sandwiches, burgers and nachos with this flavorful and versatile condiment.
Course Condiments
Cuisine American
Keyword Canned Recipes, Christmas Appetizer, Dip Recipe, Holiday Appetizer, Jalapeno Recipes, Mason Jar Recipes, Spicy Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 314kcal
Cost $5

Equipment

Ingredients

  • 1 Lb Jalapeño Peppers
  • 3 Cups White Sugar
  • 1 Cup Apple Cider Vinegar
  • 1 tsp Granulated Garlic
  • 1 tsp Chili Powder (*Note 1)
  • 1/8 tsp Ground Turmeric Powder
  • 1/8 tsp Celery Seeds

Instructions

  • Cut the jalapeño peppers into 1/8″ round slices.
  • In a large sauce pan, add the sugar, vinegar, garlic, chili powder, turmeric and celery seeds and bring to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer until the sugar mixture has a thick syrup consistency, approx. 5 minutes.
  • Add the pepper slices to the sauce pan and toss to coat. Raise the heat to return to a hard boil. Once a rolling boil is achieved, immediately reduce the heat again and simmer for 4 minutes.
  • Using a slotted spoon, transfer the jalapeños to clean canning jars. Leave about 1/4″ of space at the top.
  • Reduce the syrup, one last time, by bring it to a full rolling boil for 5 minutes.
  • Ladle the syrup over the jalapeños until the syrup reaches about 1/4″ from the top.
  • Store in an airtight container in the refrigerator for up to 3 months. Let the jalapeños marinate for a minimum of one week, before enjoying. (*Note 2)

Notes

Note 1 – Chili Powder is optional. Most of the major cowboy candy producers includes this ingredient in their recipes, but feel free to omit.

Note 2- Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

Nutrition

Calories: 314kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 167mg | Fiber: 2g | Sugar: 77g | Vitamin A: 611IU | Vitamin C: 67mg | Calcium: 9mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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Originally posted at Foodie And Wine