Baseball Park Style Candied Cashews

Unfortunately we were not able to get out to a ballgame this year. It is one of those things we love to do as a family. Everything from the tailgate, walking into the stadium, and enjoying the game (and more food). If there is one thing my wife loves it is the candied style nuts that they serve. The smell of them cooking is intoxicating, and they are as good to eat as they are to smell. It’s one of those things we typically buy together when we go. So with that being said, and a bit disappointed that we were not able to get to a game this year, I was not going to let that stop me from coming up with a batch of these baseball park style candied nuts for my wife and kids to enjoy.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Let’s get started.

Ingredients:

  • 2 cups of whole cashews
  • 1 whole egg white, beaten
  • 1 tsp ice cold water
  • 3/4 cup of granulated sugar
  • generous pinch of salt
  • 1/2 tsp cinnamon powder
  • cooking spray, or parchment paper

The trick to getting that candied effect on the nuts is the egg white. It adds just the awesome crunch and serves as the glue for the seasoning.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper.

Beat the egg white and water in a bowl until it is nice and frothy.

Add the nuts to the bowl, along with the spices, and mix very well.

Baseball Park Style Candied Nuts Recipe
Baseball Park Style Candied Nuts Recipe

Lay the nuts evenly on the baking sheet and place in the preheated oven for about 30 minutes or until everything begins to caramelize and get nice and toasted. Once that is achieved, remove from the oven, and slide those nuts into a serving bowl. Let cool for about 5 minutes (if you can resist), and dig in.

You want to talk about not only a great ballpark snack, but these nuts are perfect this time of year, especially around the holidays! Hope you enjoy and Merry Christmas and Happy Holidays to everyone!

Eggplant Parmesan

Unfortunately our local farmers market season has ended and for us Wisconsinites that means only one thing. Winter is on its way. It’s actually snowing out while I type this and looking out of the windows yields a heavy, thick snowfall. It’s pretty for about 2 minutes, then well I guess I’m over it. But reflecting on the market days, I always try to buy an array of things from various farmers. Eggplant was one of those items this season. I’ll be up front and honest, I’m not not a fan of eggplant and never really have been, but I keep trying, much like I will keep trying beets (yes, not a fan). When I brought them home, I immediately thought of making baba ghanoush (that I am a fan of), but then I thought I would go with an eggplant parmesan and see how my kids would like it. They love lasagna so maybe if I tried to disguise it as a lasagna on a meatless Monday, how would they react?

Eggplant Parmesan Recipe
Eggplant Parmesan Recipe

It was not actually all meatless, as I used about a 1/4 pound of ground meat just to get the kids thinking it was possibly what they thought it was. It worked out just fine.

Let’s get started.

Ingredients:

  • 3 whole, small eggplants, cut into 1/2 inch rounds
  • 28 oz jar of your favorite marinara sauce
  • 1/2 cup of olive oil
  • 2 cups of panko breadcrumbs
  • 3 whole eggs, beaten
  • salt, to taste
  • cracked black pepper, to taste
  • 1 cup of grated parmesan cheese
  • 2 cups of shredded mozzarella cheese
  • 1/4 lb ground beef, cooked and fat drained

Start by preheating your oven to 375 degrees.

Season your eggs and breadcrumbs with salt and pepper.

Take each eggplant round and swipe it through eggs, then the breadcrumbs, then place on a baking sheet. Repeat with all eggplant. Drizzle the tops with olive oil.

Place the baking sheet into the oven and cook for about 25 minutes or until the eggplant’s coating is a nice golden brown.

Eggplant Parmesan Ingredients
Eggplant Parmesan Ingredients

Next, add about 1 cup of marinara to the bottom of a casserole or lasagna dish. Layer in half of the eggplant, top with half of the mozzarella cheese, layer with the remaining eggplant, then more cheese, then top with the ground meat, and finish with more marinara and all of the remaining cheese.

Place into the oven, uncovered, and cook for about another 25 minutes or until the cheese and sauce is nice and bubbly. Remove and let it cool for about 10 minutes before slicing into it.

The result? Well, eggplant parmesan. Were my kids a fan? Not really! Was I? Not really, but it was nice knowing I wasn’t indulging in a mound of meat and potatoes. It was easy, clean, and well very good if you are into that type of stuff. Hope you enjoy!

Apple Chips

We were fortunate enough this year to go apple picking at one of our favorite orchards. Not sure if we love apple picking as much as we love their apple pie from the Elegant Farmer.  Regardless, apple picking was something we always loved to do when the kids were growing up. Something about watching them eat a bunch of apples while climbing trees is a quick pleasure. This year we probably bought way too many apples, and as I would walk past the half bushel, I decided that I would come up with something and see if the family would try out the apple chips.

Dehydrated Apple Chips Recipe
Dehydrated Apple Chips Recipe

My wife was gratuitous enough to get me a food dehydrator some time ago.  I’ve done everything from making beef jerky to vegetable chips in the dehydrator and I’ll admit that I love it. So when the apples were in my zone, I decided on batching out some apples and making apple chips. So easy, so good, and a great way to use up some apples.

Let’s get started.

Ingredients:

  • 2 of your favorite apples, cored, cut into 1/4 inch rounds
  • food dehydrator

Yep, that’s it. If you want to jazz them up, you could put some cinnamon and sugar mix onto them once they were cut up, but I went simple and simple was good.

Take your sliced apples and place them onto your dehydrator trays, leaving about 1/2 inch between each one. The goal is to not let them overlap or touch one another.

Apple Picking
Apple Picking – The Squinters

Once you have filled the trays, turn on your dehydrator and let them dry out for about 4-6 hours. It’s ok to feel them, and take them out when they meet your desired crispness.

Dehydrated Apples
Dehydrated Apples

You can store these in a airtight container to keep their crispness, but in our house, they were gone that afternoon. I was a bit startled to say the least to see them go so quickly, but I was actually really glad because I knew that everyone had a great nutritious snack that day. So if you are looking for something delicious and easy, and a great snack to boot, give these dehydrated apple chips a try (and yes you can do these in the oven as well).

Nacho Pot Pie

It’s starting to ramp up to comfort food season. Not like that has stopped me year round to make most any type of comfort food, but this fall season in particular has already yielded a variety of soups and casseroles. This is one of those recipes. While thinking of a warm recipe for a cool day, I thought of what my wife and kids would eat, and eat well. Nachos! But how could I turn a simple, or complex plate of nachos into something warm and comforting?

I looked around to check on my inventory, and granted I was looking at pie dough and thinking of chicken pot pie, a thought I had to quickly shake out of my mind, and then again back to the nacho thought. How about a riff on chicken pot pie but go nacho style? How about a nacho pot pie?!

Nacho pot pie it was, and not only super easy to throw together, but everything you love about nachos in a luxurious pot pie style, sans the pie crust.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Granted this is not the prettiest of all dishes, but again what pot pie is when you plate it? This is forkalicious delicious.

Let’s get started.

Ingredients:

  • 1 lb ground beef, or chuck, cooked and fat removed
  • 1 cup onion, diced
  • 15 oz can diced green chilies
  • 2 cloves of garlic, minced
  • 1/4 cup of taco seasoning
  • 1/3 cup water
  • 6 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 1/2 cup of milk
  • 2 cups of water or stock
  • 1 cup of canned black beans, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black
  • 1 bag of tortilla chips
  • 2 cups of shredded cheddar cheese
  • 1 head of iceberg lettuce, shredded
  • sour cream, optional
  • hot sauce, optional
  • salsa, optional
  • black olives, optional
  • any other favorite nacho toppings

Think nachos. Think pie. Good, let’s go.

Preheat your oven to 350 degrees.

Get a large skillet on your burner over medium-high heat. Add the ground meat and cook until browned. Drain any fat, and then add the taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until the onions are softened, about 5-7 minutes.

Place the meat mixture into a casserole dish and return the skillet to the heat.

Add the butter and let it completely melt. Once melted, add the flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.

Slowy stir in the milk, and use a whisk if you want to ensure that the mixture gets nice and smooth. No clumps needed here.

Once smooth, add in the remaining water or stock, and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.

Nacho Pot Pie Ingredients
Nacho Pot Pie Ingredients

Once the sauce thickens, add in the black beans, and return the meat back into the skillet. Stir well and cook for another 5-7 minutes.

Add shredded cheese to the top, then crumble a generous amount of tortilla chips over the top.

Place the skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15-20 minutes.

Now you are ready to serve.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Scoop out your desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!

The result is spectacular. It is so comforting and everything we loved about a pie or a plate of nachos, all bundled together! Hope you enjoy!