Creamy Spinach, Feta, Dill Dip

Today was the first day that finally actually felt like Spring.  Days after the "official" beginning of the seasons and weeks after I am past the point of my limited patience of waiting for it, Spring has come.  Yes, I do realize that there is still snow on the ground, but do you know what else?  There are birds that are actually singing, outside, and the sky?  It's blue.  With white puffy clouds!  A blue sky!  I don't think I've seen one of those since November!  My heart is filled with joy.

Needless to say, for an Arizona girl, unhappily transplanted in the Midwest, the first day that actually feels like Spring is a Godsend.  And it could not have come at a better time.  Things are starting to really fly, both at work and at home (hello wedding planning!) and I don't know how well I could have taken any more drab, ugly, melt-y snowy, crappy days.  And if you asked Ben, he would tell you that I haven't been handling them at all.  But that doesn't matter any more.  Because I am calling it, although Punxsutawney Phil I am not, Spring is here people!  Put away the heavy down coat!  And scarfs, cute as they may be.  Good bye leather gloves and 180 earmuffs.  Because It. Is. Spring.  And so help me God, if it snows again, I may have a psychological break down.

For Ben's sake, let's pray it doesn't...

On the whole 3 month absence... I have come to a conclusion.  Although my brain may be a little punch drunk with the idea of spring, us here at the BGCB, we're rolling with it.  The conclusion was this: seeing as no one really even noticed I was gone (and if they did, they failed to mention it), I am not apologizing, giving explanations or excuses.  We're pretending I didn't fall off the bandwagon.  And hoping I won't again any time soon.  And that's that on that subject.

Creamy Spinach, Feta, Dill Dip
From Jan./Feb. 2013 Cooking Light

Not much to say about this dip.  It came together very easily.  Was tasty and somewhat tangy from the feta.  It did have a large amount of ingredients when, to be perfectly honest, I am just as satisfied mixing in Hidden Valley's Fiesta Ranch dip mix into some zero fat Greek yogurt.  Yes, I use dip mix.  But I put it in Greek yogurt, not sour cream.  It totally makes it healthy.  And it tastes the exact same.

In other words, below is the recipe for this dip (which is good!), but here's another, even easier, just as tasty one as well:  Fiesta Ranch dip mix + Greek yogurt.  Add veggies.

6 oz. nonfat Greek yogurt
3/4 c. crumbled feta cheese
2 oz. softened cream cheese
1/4 c. low-fat sour cream
1 garlic clove, crushed
1 1/2 c. fresh spinach, chopped (measured after chopping)
1 Tbsp. fresh dill
Fresh ground black pepper

In food processor, wiz together first 5 ingredients, through garlic, processing until smooth.  Add spinach, dill and pepper.  Pulse until well combined.  Chill.

Serve with veggies or pita chips or whatever you love to dip.  Like chicken wings!  Just realize, there's some loss of healthy-ness when you reach for a chicken wing...

Chile Lime Pecans

I have a thing for nuts.  Don't go there.  I know you want to, but just don't.

Let me expound upon that.  I really have a thing for candied nuts.  For nuts that are made better than their normal wonderful selves by things like cinnamon, cayenne pepper and of course, chocolate.  Those are the kind of nuts that I am always on the look out for, even with two tried and true recipes.  Cause, really, can you ever have too many nuts?

October's Bon Appetit came prepared to help you throw a party, from one dish mains to new and improved appetizers.   Appetizers that happened to include Chili Lime Cashews.  When first going through one of my magazines, I make sure to have a packet of page-taggers near by.  If something looks good, yummy, great potential, ect., I tag it.  The problem with this system is that there are always at least 8 tags by half way through the magazine.  So how do you know which ones you want to tackle first?  Well, that gets the tallest tag, of course.  Ok, it's not a fool-proof method, but the point I want to get across here is that those Chili Lime Cashews had the highest tag.  They were the winners of the first recipe to be cooked contest from October's BA magazine.  (It's quite a honor, really...)  I just had to find Kaffir lime leaves.

You know how this story ends.  I wasn't about to go conduct a Rockford-wide search of Asian food markets for lime leaves.  I happily took the shortcut the recipe so readily offered - no leaves?  Double the lime zest.  Got it.  Check the box.  Move on.

These were quick and easy.  When the hardest part of the recipe is taking pictures before it gets to dark out (which I failed this time around, hence no finished product.  I'm sorry), you know it's a simple one.  Unfortunately, the end results was also a little simple, a little lacking in any sort of va-va-voom (Mental note to self: start using va-va-voom more in blogging).  Maybe had I committed to finding the Kaffir lime leaves, the story would be different.  Maybe if I stuck with cashews and didn't trade in pecans, the story would be different.   But I didn't.  And so I'm left with just nuts.  Not a horrible thing, because I really do like nuts, just not as exciting as one might hope.

Chile Lime Pecans
Adapted from BA's October 2012 issue

Surprisingly not that spicy.  I think I might have liked them more had they had a little more heat to back up on.  I did add the sugar completely.  It felt weird not having sugar in there.  They are barely, hardly noticeably sweet, so it's a good balance.  They are over salty.  I would definitely cut back on the salt.

2 c. pecans
8 dried chiles de arbol
1 Tbsp. melted butter
1 Tbsp. canola oil
1/2 Tbsp. kosher salt (cut back)
1/2 Tbsp. sugar
1/2 tsp. (heaping) ancho chili powder
2 Tbsp. lime zest (3-4 limes)

Preheat oven to 325 degrees.  Line a rimmed baking sheet with either a silicone baking mat or tin foil (this will help will clean up later!)

In large bowl, toss all ingredients, except for lime zest, making sure pecans are well coated.  Spread out evenly on prepared baking sheet.

Roast 15-20 minutes, stirring every 5 minutes or so, until pecans are browned, toasted and smell heavenly (yes, that's a technical kitchen term).  Let cool to room temperature.  Toss in bowl with lime zest, covering nuts evenly.

If not serving immediately, keep in air tight container.

Parmesan Thyme Crackers

I'm sometimes afraid that people who randomly come across my blog are going to read the name and instantly think it's about being "green".  For the cooking to be about saving energy, reducing waste or any other manner of going "green".  I am all for going green, I reuse plastic produce bags and bring my own cloth sacks to the grocery store.  But that is not what this is about.  Besides my dislike of new plastic bags, the only real extent of my "green-ness", is my hatred of wasting food.

I've mentioned this before.  I only mention it again as an excuse to you for once again, so soon, repeating a recipe.  When my parents were visiting, we got my dad some half and half for his coffee.  And since only half of the half and half was actually used, I needed a vehicle for the rest.  Just days before I had sorted through my stack of newspaper cut-outs and magazine rip-outs, in an attempt to be better, and found this gem. 

Now, in my defense, this was a completely different recipe source than last time.  Ok, that was a lie, but a lie I just discovered.  Turns out Deb grabbed it from the same source I did.  Mark Bittman, New York Times, 2009.  So really, what you are looking at here is some marvelously easy Parmesan crackers, with the addition of some fresh thyme.  And a new newspaper article in my big green cookbook.  Because it always comes back to green.

Parmesan Thyme Crackers

Adapted from NYT article, February 2009

1 c. all purpose flour
1/2 tsp. kosher salt
1/2 c. freshly grated Parmesan cheese
6 sprigs fresh thyme
4 Tbsp. unsalted butter, cut in chunks
1/4 c. half and half

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In bowl of food processor, combine first 4 ingredients.  Pulse until combined well.   Add unsalted butter and pulse machine until butter and flour mixture come together.  Turn machine on and stream in half and half.  If necessary, add more half and half by the teaspoon until dough comes together, but is not sticky.

Turn dough out onto floured surface.  Roll dough out to about 1/4 inch thick, adding flour as needed to keep dough from getting sticky.  Once rolled thin, transfer dough to prepared cookie sheet.  Using dull side of a knife, score dough in checkered pattern.   Sprinkle lightly with kosher salt.

Bake until lightly browned, about 10 minutes.  Let cool on baking sheet and break apart.  Store extra in air tight container. 

Lettuce Wraps

Sometime in my early teen years, after my brother was out of the house at college but before my sister had left, my mom was given a rather large gift certificate to the famous P.F. Chang’s.  Being the great mother that she is, she decided not to hoard it all to herself, but rather to spend it on us.  And my 13 year old self could not have been more excited.  To me, it was a big deal.  I had never eaten there before, but heard so much about it.  In my mind, P.F. Chang’s was a special place, a fancy place.  Expensive Chinese food and cloth napkins and the such.  And the lettuce wraps?  Oh, the lettuce wraps!  They are supposed to be the stuff of dreams.  For a whole week, it was all I dreamed of.

Finally the weekend came and we sat down.  The waiter did some magic voodoo with the sauces, there were black cloth napkins and awesome sleek chopsticks ( my sister and I may or may not have lifted a few pairs, to stick in our super awesome early 2000’s hairdos) and lettuce wraps were ordered.  I don’t even think I ate my entire first one.  Me and those lettuce wraps did not vibe.  Maybe it was all the hype, all the build up.  I’ve had them since, but still my opinion remains the same; I am just not a fan.  There are few in my camp.  As if not liking P.F. Chang’s lettuce wraps is a sin equivalent to not liking Oreos, or freedom.

Ben, of course, is in the other camp.  The few times we have visited P.F. Chang’s, he always manages to talk me into ordering a plate.  I’ll eat the obligatory 1 serving and he usually takes care of the rest.  I still don’t know what it is, but what I think it comes down to is that I would rather save room in my stomach for the other deliciousness.  Cause it’s not like there’s a shortness of it at P.F. Chang’s.

Anyways, long story short, I was surprised as anyone when I was flipping through an old Bon Appetit on my bookshelf, and the recipe for lettuce wraps caught my eye.  Maybe it was a “of course I can do it better myself” or just my cute girlfriend-like ways of aiming to please (ha), but I decided to try them out.  I think won’t caught me was the chicken thighs.  I love chicken thighs.  I always have chicken thighs... and it’s not like lettuce wraps ever tasted badly.  I was sure that, with the option of nothing else to eat, lettuce wraps would do quite nicely.

And they did.  Presentation skills severely lacking as they are, these were good.  Yes, a few adaptations were made (mostly out of necessity) and my one big downfall was that my grocery store apparently doesn’t believe in butter lettuce.  Well, that and my decision that a heart of romaine would be a worthy substitute.  The reviews online said “just as good as P.F. Chang’s”, which is saying a lot because most people believe nirvana is introduced by P. F. Chang’s lettuce wraps.  My review?  Even better.

Lettuce Wraps
Adapted from BA's June 2011 Issue

Online reviews suggested a little more seasoning, up to double the amount, so I adjusted accordingly.  I also forgot the cashews on top, but I think they would have added a much needed crunch.  The romaine helped the crunchiness factor, but that will be lost if you use the proper butter lettuce (and you should!).

These smell delicious while they are cooking.  They come together quickly.  And really, they do taste fantastic, and that’s coming from an “eh, lettuce cups” camper!  Further proof?  They were slapped in the big green cookbook the following day.

One last thing... and then the recipe, I promise.  Boy, I am wordy today.  Recipe says serves 8 as an appetizer.  That might be stretching it (like 1 wrap/person).  Was a perfect light meal for 2 with no leftovers.  Adjust accordingly!

3-4 boneless, skinless chicken thighs, minced
2 scallions, minced
3 Tbsp. soy sauce
1 1/2 tsp. cornstarch
2 Tbsp. walnut oil
4 medium oyster mushrooms, stemmed and minced
3 garlic cloves, minced
~1 inch fresh ginger, peeled and minced
1/4 c. roasted cashews, chopped

For Serving:
16 large butter lettuce leaves
Asian sweet chili sauce, for dipping

To mince chicken, chop into chunks and place in food processor.  Pulse until minced, be careful not to go too far - you don't want ground chicken meat.

In medium bowl, combine minced chicken, scallions, soy sauce and cornstarch, mix thoroughly.  Let marinade 10-15 minutes, tossing occasionally.  In a large, non-stick skillet, heat oil until very hot.  Add mushrooms and garlic, stir-frying for 30 seconds - 1 minute, until fragrant.  Add chicken mixture, including all extra marinade and continue to stir fry.  Toss often and cook until golden brown, about 4-5 minutes.

On platter, arrange lettuce leaves, a bowl with dipping sauce and cooked chicken mixture.  Sprinkle with chopped cashews.  Serve and enjoy!

Spicy Stuffed Mushrooms

Why, helllooo mister Jimmy Dean.  Have you met Ms. Cream Cheese?  Because I think you two would really hit it off.  Truly.  So please, mix, mingle, meld.  

Need a place to hang out?  Well, lookie here, why don't you take a sit in one of these mushroom caps.  They're roomy and comfortable and let's just face it, meaty.  And meaty is good.  You're not cold are you?  Let's see what we got here...

Ah, yes, a blanket of a Parmesan Cheese and bread crumbs.  That's the ticket!  Please get all snuggled in underneath.  And lastly, how about some ambiance?  I'm talking steam bath here, Jimmy Dean, you can't say no to that now can you?  Didn't think so...

Alright... I really have no idea where that all came from, I guess that's just what stuffed mushrooms bring out in me.  And why wouldn't they?  It is spicy Jimmy Bean sausage and cream cheese and mushroom and please, just a sprinkle of Parmesan cheese on top, if you don't mind.  They are delicious and poppable and well, just party perfect in every way.  So, enough of the silliness, do what you do and pop these in the oven just as fast as possible, because the sooner you do that, the sooner you can pop them in your mouth!

Spicy Stuffed Mushrooms

From Mom's kitchen

2 dozen large mushrooms (plus or minus a few)

1 package Jimmy Dean Hot Sausage

1 8 oz package cream cheese

Panko bread crumbs

Parmesan cheese

Preheat oven to 375.  Clean mushrooms with a damp cloth.  Remove stems and scoop out a little bit of insides if necessary to get a good mushroom like cup.  Place cup side up in a rimmed baking dish.

Brown and drain sausage.  In large mixing bowl, combine with cream cheese.  If you are experimenting, here is where you can add things.  Stuff sausage cream cheese mixture firmly into mushroom caps, letting them overflow slightly.  Sprinkle with Panko bread crumbs and press down to secure.  Sprinkle generously with freshly grated Parmesan cheese and press down to secure.  

Add 1 Tbsp of water to baking dish with stuffed mushrooms.  Place in 375 and bake for 20-25 minutes.  Serve hot!

Parmesan and Cheddar Crackers

Happy December everyone!!  I know that it seems like only last week that I was ranting and raving about people who are obsessed with Christmas and listening to Christmas music WAYY to early, but we are less than 3 weeks from Christmas now, and people, it is officially Christmastime.  My Christmas lights are up, my snowman candle holder lit, and my Santa Claus cookie jar is safely on my counter.  Empty, but not for long.

These crackers, while not cookies, almost made it into Santa Claus's head.  In fact, the only reason they didn't was that they went too fast, and this was a double batch.  I've never made crackers before and so of course believed that they were quite difficult to make.  An assumption that I make more often than I should.  In fact, most of my culinary discoveries follow this route:  I see something commonly bought and assume it's difficult to make, I find a recipe and decide to give it a go, I make it and realize how incredibly simple it is, I then proceed to run around the rest of the weekend going "Ben!  I made crackers!  Ben!  Isn't that awesome?!?"  Needless to say, Ben isn't as impressed by my culinary achievements as much as he used to be.

 But I still am, especially when something common is simple to make, requires very few ingredients and is infinitely adaptable.  I tried these out mostly because the recipe would use up some of the left over half and half I had in the fridge.  I followed the recipe, topped it off with some fresh ground pepper and tried them out of the oven warm.  They were fantastic and required an immediate call to Ben to shout "I made crackers!"  After a lukewarm reception, I decided that if the crackers tasted that good with older, almost stale Parmesan wouldn't they taste fantastic with the block of cheddar-tomato-basil I bought not to long ago?  And a second round was born.

Personally, I enjoyed the Parmesan batch the best.  The cheddar seemed to get lost in the cracker and the tomato-basil flavor was almost entirely absent, much to my disappointment.  A stronger cheese is probably needed in order for the flavor to not get completely lost, as well as some tasty toppings.  My next endeavor in the cracker arena will be to make the Parmesan version again with something more than pepper on top, maybe fresh rosemary or thyme, maybe try out another cheese, maybe even try out another flour.  There is a block of pepper jack left over from the enchiladas and enough half and half for another batch...

Parmesan Crackers

adapted from the smitten kitchen 

1 c. all-purpose flour

1/2 tsp. salt

1/2 c. finely grated Parmesan cheese

4 Tbsp. unsalted butter

1/4 c. half and half

Toppings: fresh ground pepper, herbs, poppy seeds, etc

Preheat oven to 400 degree F.  Line a baking sheet with parchment paper.  In food processor, combine first 4 ingredients.  Pulse until well combined.  Stream in half and half with processor running until dough forms.  If necessary, add half and half until dough is formed, but not sticky.

Turn dough out onto well floured counter.  With rolling pin, roll out until less than 1/4 inch thick.  Using pizza cutter or pastry wheel or cookie cutter, cut out crackers.  (If using a pizza cutter/pastry wheel, maybe use a ruler or something, if you don't want you crackers to look like a drunk 2 year old cut them).  Using a fork, poke crackers in several places to keep them from puffing in the oven.  Transfer to prepared baking sheet and top with whatever toppings you wish.  Put in oven and bake for 12 minutes, or until lightly browned.  Remove and cool on rack.  

I didn't store these in anything, but they barely lasted 2 days.  Otherwise, store in an airtight container!  Enjoy!

Gooey Corn and Artichoke dip

When Ben and I go to a restaurant, especially when we are trying out a new one, there are certain menu items that, if present, we will order 98% of the time.  This includes foccacia, flat bread, and if it's a Chinese restaurant, crab rangoon.  Actually, we won't even try a new Chinese place if these aren't on the menu, but that's more because I am on the eternal quest to find the perfect crab rangoon.  (And if you are wondering, the closest to perfection I have found is J.W. Chen's in South Bend, IN.  Seriously, if you are in South Bend, you need to go to this hole in the wall and order crab rangoon.  And some pecan shrimp while you are at it, because it doesn't get any better than that. MMMMmmmm). 

ANYWAYS...  also included in that list is artichoke dip.  Ever since we drunkenly stumbled across a superb version of artichoke dip with huge lumps of fresh crab in it at Pike's Market in Seattle, we're more than willing to try it out if it appears on the appetizer menu.  The one stipulation we have about that is that it has something unique about, something to make it stand out, something that makes it different than your every day T.G.I Friday's Spinach and Artichoke dip.  You know, something like fresh corn off the cob.

I came across this recipe once before when I first found the Big Girls, Small Kitchen blog.  This was before I started up my love affair with fresh corn on the cob and I sort of bypassed it.  When it popped up on my radar again, this time as a online feature at Huffington Post, I knew I was going to try it immediately.  I love cheese and I love corn and I love artichoke dip.  Ben loves at least 2 out of the 3.  And I was sneaking in a vegetable! 

First off, I was too anxious to try the dip to let it bake as long as it needed, and the golden brown crust that should crown the top is missing.  Also, I cooked it in glass and it was rather deep, so I likely should have let it cook longer, maybe even at a high temp.  But look at me, already starting off with the negative.  This dip is good.  This dip is creamy.  The corn in it is amazing.  This dip will disappear very fast at any dinner party.  It just didn't hit my artichoke dip sweet spot.  Ben may argue a bit with me on that point, but it just wasn't quite there.  I'm still searching for the artichoke dip to put into my big green cookbook, and this wasn't the one.  It's out there, I'll find it.  And until then, I'll be dreaming of hot crab and artichoke dip....

Gooey Corn and Artichoke Dip
Inspired by the Big Girls in a Small Kitchen

2 14 oz cans artichoke hearts, drained, half finely chopped, half roughly chopped
2 ears of corn, kernels removed

1 c. mayonnaise
2 c. freshly shredded Parmesan cheese
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. teaspoon salt

Preheat the oven to 350°F.

In medium bowl, mix together all ingredients.  Taste and season more if necessary.  Pour into ovensafe dish.  Bake in oven until top is golden brown, 30-35 minutes.  Your patience will be rewarded!

Jalapeno Black Bean Hummus

Today was day number four at my new job.  Today was also day number four without air conditioning at my new job.  When you are sitting on a shop floor of a giant metal roofed building with furnances, drills and grit blasters going nonstop and there is no AC, you get a little sweaty.  When the actual temperature outside is 94 with a heat index of 110,  you're lucky if you don't get pit stains.  And after a day of this, there was no way that the fried eggs I imagined having for dinner this morning were going to happen.  I needed something lighter, cooler.  So after work, my pit-stained self got the fixings for a spicy black bean hummus.

I came home and immediately ditched the jeans and work polo for cooler attire.  After having a nice, cold glass of water, I went after the hummus.  It came together so fast, the hardest part was unpacking my food processor.  And can I just tell you how amazingly this hit the spot?  The cool cucumber was crunchy and refreshing and the hummus was smooth and so barely spicy.  And then I had it on some baby carrots and I got even more excited.  This stuff is good.  This stuff is going in my pretty, big green cookbook, just as soon as I find a printer...

For those of you in similar sticky, hot situations, this is the way to cool off and  have a nice light (and healthy!) dinner.  And if any of you have boxes and boxes to unpack in this heat like some lazy bloggers do... it just might give you the strength to knock those out.  Well, at least knock out a few, it's not a miracle food after all.

Jalapeno Black Bean Hummus

Adapted, not really, from http://knucklesalad.com/hummus-for-dinner-jalapeno-black-bean-hummus/

This was actually the most recent addition to my Recipes to Try list, and therefore also wins the title of shortest time spent on my kitchen to make list.  And it came together, sans dipping vegetables, for just under $2.  It's that perfect summer dinner that can't be beat. 

1 15-oz can black beans, drained and liquid reserved

2 cloves garlic

1/2 jalapeno (could take some more heat, if you wanted)

1 Tbsp. lime juice

Rough chop garlic cloves and jalapeno and put in food processor.  Pulse until finely chopped.  Add black beans, 2 Tbsp. reserved liquid and lime juice.  Process until smooth.  If mixture is too thick, add reserved liquid a little at a time until desired texture is achieved. 

Chill 30 minutes before serving.  Or if you are like me, eat immediately with chopped veggies straight from the food processor. 

Spiced Candied Pecans

After a long weekend of porking out on delicious food and helping to cook in a kitchen that rivals mine for lack of space, cooking something elaborate seemed like too much work.  Cooking anything requiring more than one dish and 10 minutes seemed like too much work.  Yesterday was leftovers and some corn on the cob I boiled up quickly.  Today so far has been 2 pickles and snacking on random goodies as I unpacked my groceries.  But I felt that if I went to long without writing, I might get into the habit of going really long without writing.  That, and an attempt to start eating more "healthy fats" in my diet, made me pull out a tried and true recipe.  Spiced Candied Pecans.... yum...

The good thing is that nothing could be easier.  I discovered this somewhere online 2 summers ago when I was living in Providence.  I began to make them weekly, to the extent of annoying my roommate, which was a relatively easy mission to accomplish.  I mostly put them either on my spinach salads I brought for lunch or snacked on them whenever I was home.  Even a double batch never lasted long.  I varied from the original recipe instantly, and probably couldn't even recall it if you wanted.  By why would you?  I used it for the ratios and after a few initial experiments haven't varied it since.  If it ain't broke, don't fix it?

My version has 6 ingredients.  The first thing I do is mix up the sugar and spices.  My one claim to be adventurous tonight was to use turbinado sugar instead of normal sugar, my first time deviating from that specific part of the recipe.  I must admit that substitution came purely from laziness though.  Turbinado was in the front of my pantry and easily accessible.  Regular sugar was under the flour in the back right corner, behind rice, brown sugar and various other random pantry items.   It was a no brainer.  So, 2 teaspoons of sugar.  A heaping 1/4 teaspoon of both cayenne and cinnamon.  That's a lot of cayenne, by the way, if you don't like the heat.  A pinch of kosher salt.  Mix well and step 1 is done.

Step 2 is just as easy.  Melt 1 tablespoon of butter over medium high heat.  Add 1 cup of pecans.  Stir frequently and keep the nuts moving so they don't get burnt.  After a few minutes, they will deepen in color and smell toasty, not a strong smell, but it's still there.  I probably should have timed it for ya'll, but you'll probably be able to tell.  Let's say about 3-5 minutes??

And finally, step 3.  Told you this was easy.  With the pan still on the heat, sprinkle your sugar and spice mixture over the pecans.  I'll sprinkle a bit, then toss, sprinkle then toss, until everything is well coated.  Remove from heat and keep occasionally tossing in the pan another minute or so.  Spread out of aluminum foil and let cool.  Easy, peasy.  No headache, a few dishes maximum and a cup or 2, if you do a double batch like me, of yummy, toasted, spiced, candied pecans.  I really don't think I could throw another adjective in front of them.

Super easy, super yummy and super adaptable to whatever your tastes are!  Oh, and in case you were wondering, the turbinado sugar worked great, melting mostly but also leaving a few crunchy granules on the finished product, something I am at the very moment enjoying.  If you have it on hand, I would suggest it; if not though, it's not worth a special trip to the store.  Normal sugar works fantastically as well.  I've also been meaning to experiment with some cocoa powder lately, but, alas, will have to wait for a day when I'm not lazy, poorly fed and exhausted.

Spiced Candied Pecans

1 Tbsp. butter
1 c. pecans
2 tsp. sugar
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
Pinch of salt

Melt butter in large skillet over medium heat.  Add pecans and toss frequently, until pecans are toasted and become a deeper brown in color, about 3-5 minutes.

While still on heat, pour sugar/spice mixture over pecans and toss until well coated.  Remove from heat and continue tossing.  Spread pecans out over aluminum foil to cool.