Category: Snacks


Kiwi Salsa

I made this quite a while back and just realized I didn’t post it. What was I thinking??

Kiwi SalsaTypically I bake something for birthday treats at work but this time I wanted to do something more snacky. It was summer and hot outside, and fruit salsa just sounded refreshing. And it was!

I bought golden kiwi instead of green kiwi, but didn’t realize it until I was peeling them. Did you know there are golden kiwi?? I wondered why they were a different color than I expected, and then I read the package. Golden Kiwi.  Huh. I had no idea they existed! Turns out these were great in the salsa. They had a hint of vanilla flavor, which worked really well with the other ingredients. Whichever you use – green or golden – will be great, so don’t bother looking for the golden kiwi for this recipe.

Pretty, isn’t it? It’s super simple and holds for a couple of days – if you can keep yourself from eating it in one sitting. It’s perfect to serve at a party or to eat all by yourself! I tasted this as I made it, and quickly became addicted. I seriously couldn’t stop eating it! Good thing I was making a quadruple batch, or there wouldn’t have been any to take to work the next day. Kiwi Salsa

As with most recipes, you can easily adjust the heat by adding more jalapeno or leaving some out. I like to have a good amount of heat in a dish that has a sweet ingredient. The two play off each other so well, and the sweetness of the kiwi mellows out the bite of the jalapenos. Be sure to have some chips on hand so you can taste as you go. If you just test from a spoon, you won’t get the salty element from the chips and you won’t have the full effect.

With the hope of spring coming someday, this would be a perfect treat! It’s great by itself with chips, or would also be fabulous over grilled fish, as the original blog author presented it. Give it a try. This might become one of your addictions too!

Kiwi Salsa

Slightly adapted from How Sweet It Is

Stuff you need:
4 kiwi fruit, peeled and chopped
2 Tablespoons finely chopped red onion
1/2 jalapeno, chopped
2 Tablespoons chopped cilantro
1 teaspoon fresh lime juice
pinch of salt
pinch of pepper

Now what?
Mix all ingredients in a bowl. Taste and adjust seasonings to meet your preference.
Note: I put the onion, jalapeno and cilantro in a food processor and chopped them up before mixing with the rest of the ingredients.

Sweet Potato Hummus? I couldn’t decide if that sounded good to me or not. I only like sweet potatoes once in a while, and only in small quantities. And I’m picky about my hummus. So I’m not sure why I had to try this recipe.

Sweet Potato HummusIn fact, when I tried it the first time, I wasn’t sure I liked it and I gave away probably 2/3 of it. And then a couple of weeks later I had to make it again. But this time, I only gave away a little bit and kept the rest for myself. I think my body was screaming for beta carotene, and this was a good way to get it.

The recipe calls for using a food processor but since I killed mine last year making peanut butter balls for Sensei Peterbilt and haven’t replaced it yet, I used my mixer. The second time I made it, I put the chick peas in a zipperbag and smooshed them with my hands before I put them in the mixer with the rest of the ingredients. This method doesn’t produce the super-silky, smooth version but I didn’t mind!

You can use your choice of oils for this. I used walnut oil and I think it adds a slightly nutty flavor. The original blogger suggests replacing the oil with OJ or a splash of soy milk if you want to reduce the fat.

In terms of spices, I used a couple teaspoons of blackened Cajun spice and maybe 1/2 teaspoon of garlic powder. I like sweet & spicy combinations, and I think the combination of these spices plus the sweet potato and maple syrup work well together. Adjust the spice if you like more or less seasoning.

Spiced Sweet Potato Hummus

Slightly adapted from Lunchboxbunch.com

Makes about 3 cups

Stuff you need:

1 cup oven-baked sweet potato, skin removed [I won’t tell if you microwave your potato!]
1 1/2 cups garbanzo beans, drained and rinsed
2 Tablespoons apple cider vinegar
2 Tablespoons tahini
4 Tablespoons oil (olive oil, walnut oil, etc.)
1/3 cup nutritional yeast (optional)
1 Tablespoon pure maple syrup or 1-2 tsp agave [I used maple syrup -pure, not the fake stuff]
Optional: 1/4 cup orange juice – for a zesty sweet accent of flavor!
Salt and spice to taste*

* I used about 2 teaspoons blackened Cajun seasoning, 1/2 teaspoon garlic powder, and a pinch of salt
* Add more oil/vinegar for silkier hummus – if desired.
Now what?

1. Add all the ingredients to a Vitamix or Food Processor.
2. Pulse or blend until smooth. For chunkier hummus – pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.

Mixer Method:

If you don’t have a food processor, smoosh the beans in a zipperbag, then beat them with an electric mixer until they’re fairly smooth. Add the remaining ingredients and mix until smooth.

Scoop up with sliced apples, carrots, bagel chips, jicama, or whatever appeals to you.

The Super Bowl is coming!  Need a last minute appetizer that everyone will RAVE about?? Roasted Red Pepper Dip

Try this winning recipe for Roasted Red Pepper Dip. We make this often. It is so wonderful and tasty! Hard to describe – lots of flavor and so versatile.

Use as a tortilla chip or veggie dip. We use this in chicken wraps with lettuce and rice. Delicious!! We also use it as a sauce (cold) when we serve grilled steak.

And, honestly, what’s not to love? Put everything in the blender or food processor and blend it up. So easy!

You can use the jarred red peppers, but it is so easy (and more flavorful) to make your own! (Instructions for this appear in the recipe.)

One of our most requested party recipes – try it and you’ll see why.

Hope you enjoy!
~ Kitchen Kween (Munchie’s Sis)

Roasted Red Pepper Dip

Stuff you need:
1  7-oz jar roasted red sweet peppers, well drained (or 3 home-roasted red peppers, skinned, seeded, and sliced)
1  8-oz pkg cream cheese, softened to room temp
2 Tablespoons real mayonnaise [can omit this if you want – don’t sub Miracle Whip]
1 clove garlic, pressed or minced
1 Tablespoon lime (or lemon) juice
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley (or 1-1/2 Tablespoons fresh, snipped parsley)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 – 1/2 teaspoon cayenne pepper
1 Tablespoon cumin
Now what?
In food processor or blender, combine all ingredients and blend until smooth and creamy.
Taste for seasoning. (Wait to add more cayenne – when the flavors blend it may sneak up on you!)
Yield:  2 cups.**To roast your own red peppers, place whole peppers directly onto stovetop flame. Once one side is nice and charred BLACK, turn and continue charring until all sides are black.
Place in plastic or paper bag, cover with a cloth. Let sit for 15 minutes to loosen skin.
Peel black skin off, cut open, take out seeds and veins, and dab with a paper towel to dry a bit.
Don’t worry about getting ALL of the black specks, it adds mucho flavor! This is messy, but soooooo good!!

My sis sent this recipe recently. Sounds like a great snack for New Year’s Eve parties and football!!

Kitchen Kween's Ranch PretzelsI wanted to pass this recipe on — something for the guys. I tried this recipe for Jerry’s fishing trip last fall, and it was requested for Thanksgiving by the guys.

One my nephews calls these “crack” pretzels. We broke them open before dinner on Thanksgiving and everyone ate so many, they were almost not hungry for turkey! (And I say “almost” because all 4 of the “boys” are 6’2″ and larger — you can imagine how much they can put away!)

They have become a new family favorite. I always double the recipe when taking them somewhere. It’s really NOT too many!!

If you make these once, you’ll see why I recommend doubling this recipe. Great snack!!

~ Kitchen Kween (Munchie’s Sis)

Ranch Pretzels

Stuff you need:

1 package (16 oz) pretzel nubs (thick bite-sized pretzels) [See picture.]

1 envelope ranch salad dressing mix

2/3 cup vegetable oil

1-1/2 teaspoons dill weed

1-1/2 teaspoons garlic powder (can reduce by 1/2 teaspoon if too strong)

Now what?

Mix salad dressing mix, vegetable oil, dill and garlic powder in a large bowl. Stir in pretzels to coat well.

Pour onto an ungreased cookie sheet.

Bake at 200 degrees for 1 hour, stirring every 15 minutes.