Sometimes the best things in life are the simplest things.  Like this recipe.

On those days when life keeps you running around like crazy, there just does not seem to be enough hours in the day and you want something tasty to snack on but don’t have the energy to fuss around with a complicated recipe.  Well, this is an elegant and simple little recipe that goes together in a snap, keeps well when stored in the fridge and has big flavor that is sure to impress even when you’re pinched for time.

There are a few ingredients that I always keep on hand, because of their versatility and the big flavors they bring to the table.  Goat cheese and Oil Packed Sun Dried Tomatoes are two of those items.  They can be added separately or together from salads, to pastas to appetizers making them a favorite in my kitchen when I’m looking for a little extra punch of flavor.

This recipe is the perfect thing to make when you have unexpected drop-in guests because it goes together in 5 minutes.  Get your ingredients together, add them to a food processor, whip it up, scoop it in to a bowl and throw some crackers or herb toast points on the side.  Done.

Aside from using this as a spread on crackers, it’s also an amazing condiment for burgers and sandwiches too!

Goat Cheese & Sun Dried Tomato Spread

• 1 1/2 cups Goat Cheese
• 1/2 clove of crushed garlic
• 1/2 cup Oil Packed Sun Dried Tomatoes, drained and chopped
• 1/2 Teaspoon  Fresh Thyme or Parsley
• Squeeze of Lemon Juice
• Salt to Taste

Put all the ingredients in to a food processor and pulse until smooth and well blended.  Place in a serving bowl and serve with crackers or toast.  Makes about 2 cups and will keep up to 1 week, covered in the fridge.

Additional Serving Suggestions:
– Topping for crackers, pita chips, melba toast, herbed toast
– Condiment for Sandwiches and Burgers
– Quick way to dress up some Penne Pasta by tossing it together.  Great Hot or Cold!

Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness.  Not only are Quesadillas delicious, they are incredibly easy to make.  My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker.   Be sure to check my suggestions below for ideas!

For this recipe I have decided to go healthy and make these Veggie Quesadillas.  Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless.  I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite.  Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.

And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa.  This salsa packs a mouth watering spicy, sweet punch.  It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine.  Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!

Veggie Quesadillas
Yield: 1 Quesadilla

• 2 Large Flour Tortillas
• 2 Tablespoons Black Beans, canned or rehydrated
• 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
• 1 Tablespoon Sweet Onion, finely chopped
• 1 Tablespoon Red Bell Pepper, finely chopped
• 1/4 cup Sharp Cheddar Cheese, finely shredded
• Salt & Pepper to Taste
• Splash of Olive Oil

On the stove top heat a large skillet over medium heat.  Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly.  Take the first Flour Tortilla and place it into the hot pan.  Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla.  Place the remaining Tortilla on top of the filling and let it toast.

Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side.  When it is ready, cut it as if you were cutting a pie, making 6 wedges.  Top with Salsa and serve immediately.

Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.

Pineapple Salsa
Yield: 2 cups

• 1 Cup Pineapple, in chunks, canned or fresh
• 1/2 Cup Yellow Bell Pepper, roughly chopped
• 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
• 1/2 Cup Cilantro, chopped
• Crushed Red Pepper Flakes, to taste

Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire.  Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.

Additional Quesadilla Filling Ideas:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette,  Feta, Brie, Goat Cheese

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Every other week we have friends over for a night of playing games and snacks.  On our last gaming night I made up a batch of Herbed Mixed Nuts that were a big hit with everyone, so I thought… Hey, I’ll make another batch of those nuts!

The big running joke ever since then has been “You’re gunna love my nuts” and really… everyone will love your nuts.  These nuts are delicious and easy as pie to prepare.   They are also an awesome portable snack and an extra bonus is that this recipe is gluten free and vegan friendly!! Make a big batch as they go fast!  If you are interested in a drink that celebrates Seafair and the Blue Angels you really have to go check out ThirstQuest’s Seafair LemonBlueaid, so refreshing and a perfect pair with this recipe.  Just in time for your Seafair enjoyment, be safe out there and have a great time Seattle!

Herb Mixed Nuts

• 1 cup Raw Almonds
• 1 cup Raw Pecans
• 1 cup Raw Cashews
• 1 cup Raw Hazelnuts
• 3 Tablespoons Olive Oil
• 2 Tablespoons fresh Rosemary, chopped or whole leaves – your preference
• 1/2 Teaspoon Coarse Ground Black Pepper
• 1/4 Teaspoon Red Chili Flake
• 1 Teaspoon Demerara Sugar (sub Light Brown Sugar)
• 1 Teaspoon Sea Salt
• Optional Add In: 1 Tablespoon Shaved Black Truffle

Over medium heat add everything into a large frying pan, Toss to coat the nuts completely with the oil and spice mixture.  Stirring constantly for about 7-10 minutes or just until the nuts are toasted. You will want to keep turning and stirring the nuts to prevent scorching or burning the nuts.  Once they are done put them in a bowl or a simple brown paper bag and they are done.  If you want to make them a little extra special you can shave a little Black Truffle over them while they are still warm.

A good indicator that your nuts are ready are the cashews.  Their light color will show you how far along the toasting process is.  Keep in mind that even when you take the nuts off the heat they will continue to keep on toasting, so take them off when you achieve a very light toast.

You will want to use RAW nuts for this recipe.  You can find those at PCC Natural Markets and at other places like Trader Joes.  The reason for the Raw Nuts is already toasted nuts will taste bitter and burnt, Raw Nuts will yield sweet, crunchy and nutty bites that will keep your hands dipping back into the snack bowl or bag.

Full disclosure: I have received no compensation from Trader Joes, Blue Angels,  Seafair or PCC Natural Markets for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Hummus is one of those dishes that carnivores and vegans can agree is a little chunk of heaven… in a dippable and spreadable form. I’ve been known to make a pretty mean and delicious Hummus (aka houmous, hommus, or humus). Everytime I get asked for the recipe people freak out that it is so easy to make. Around these parts to buy a small 10 oz. tub of Hummus dip will run you about $4.00 – $7.00 depending on who you get it from and how fancy shmancy the label is. This is bad for an addict of Hummus, like myself, so years ago I set out to find a recipe. I searched and searched and finally I found one, but after making it I was sorely disappointed in the results. So after having tweaked and twisted the recipe I came up with something that makes my eyes roll back in my head everytime I eat it while I literally sit here and go NOM NOM NOM.

Now aside from the control you have of making your own Hummus and flavoring it the way you like, the other advantage is that it only costs you about $2.00 to make about 2 1/2 cups worth of this delicious dip, even LESS if you do it from dried beans. It’s really good too if you make one of the variations like the Roasted Garlic or the Sun Dried Tomato and use it as a veggie dip for your crudites.

Hummus

• 3-4 Cloves Raw Garlic
• 1 1/2 cups of rehydrated, cooked Dry Garbanzo Beans or 1 15 oz. Can of Garbanzo Beans
• ¼ cup Extra Virgin Olive
• 4 tablespoons Tahini Paste
• ¼ teaspoon
• Sea Salt
• Juice of Half a Lemon
• 1 to 2 tablespoons Water (add more or less until desired consistency)
• Pinch of Cumin

Time to whip out your handy dandy food processor. Throw your garlic cloves in there and pulse them until they are minced up good. Now just throw the rest of the ingredients in and pulse it until everything is blended smooth. Make sure to dip in there and give it a taste and adjust to your liking Garnish it off with a sprinkle of Paprika or Parsley.  Serve it with a drizzle of Olive Oil, little squeeze of Lemon and Pita Wedges.

Roasted Garlic Variation: Replace the Garlic with about 8 cloves of Roasted Garlic.
Sun Dried Tomato Variation: Replace the Garlic with 1/8 cup oil cured Sun Dried Tomatoes.
Kalamata Olive Variation: Add 1/8 cup pitted Kalamata Olives.
Low Fat Variation: Cut the Oil back to 2 Tablespoons and increase the Water to 1/4 cup.
This stuff is awesome with pita wedges, falafel or even use it as a spread on a sandwich like you would Mayonaise. It is really delicious. Enjoy!

I’m going to share with you a secret little imported food haven that a friend of mine shared with me last year. Down by Safeco Field is a little hidden gem of a place called Big John’s PFI. It’s tucked away in the bottom of a brick building on 6th Avenue and it is the place to go for imported foods like tahini paste, pomegranate molasses, exquisite olive oils, halloumi, big pearl cous cous, pastas… I could just go on and on with the selection of items they have here for great prices that you would be hard pressed to find anywhere else. They have a selection of bulk dried peas and legumes, as well as an impressive selection of bulk spices, which make it the perfect go to spot for this recipe, you can pick up your tahini, olive oil, cumin and chick peas all in one stop! Don’t forget to sample their extensive selection of cow, sheep and goat’s milk cheese from around the world. It’s a specialty food lover’s delight in there!

This is about simplicity.  Perfect, fresh ingredients combined together to make a perfectly delicious snack.
This quick & simple little bite works well for a party appetizer, a snack or as a home cooking project with the kids.
Savor delicious simplicity.

Brie & Apple Melts

• 1 Baguette – sliced to 1/2″ thick
• 3-4 Tablspoons Unsalted Butter
• 8 oz Brie, rind removed, thinly sliced
• 2 Green Apples, cored, halved and thinly sliced
• Sprigs of Arugula
• Pinch of Black Pepper, freshly cracked

Cooking temperatures & times will vary depending on the oven or grill being used.
Lightly butter one side of the baguette slices.  You can either place them under a preheated 400º broiler or on a grill, either way you are going to let them toast on one side, until just golden brown.  Once toasted, remove them from the heat and top each slice with the apples.  Now you are going to take your brie and place it in the middle on top of the apple slices.  Return to the broiler (for the grill – protect the bottoms) for just enough time that the brie begins to droop a bit.  Once it starts to melt and droop remove from the heat, transfer the whole lot to a plate and top with springs of arugula and black pepper.

***Cook’s Note:  You can also add crisped pancetta or bacon bits to this recipe for a little added extra sumpthin’ sumpthin’