Tag Archives: Chili powder

Popcorn Cauliflower Nuggets

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This recipe had me at the word “popcorn,” being the popcorn-lover that I am. But it actually doesn’t have anything to do with popcorn; it’s a roasted cauliflower recipe, flavored 61lqkjHsHuL._SX402_BO1,204,203,200_with some spices that really give it some punch–chili powder, cumin, and paprika. I found this recipe in The Quick Six Fix, a cookbook by Stuart O’Keeffe that has 100 easy recipes with six ingredients, six minutes prep time, and six minutes cleanup. That’s my kind of cooking!

The Popcorn Cauliflower Nuggets recipe calls for an 18 x 26″ pan, and the largest size pan I had was 13 x 18,” so I halved the recipe below. I loved the spicy taste of these nuggets! It was hard to stop eating them, they were so tasty. The recipe says it makes 4 to 6 servings, but if you’re really hungry and you really like these, it may just make 2 servings! 🙂

POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix

Serves 4-6

  • 2 medium heads cauliflower, broken into popcorn-sized florets
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.

Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.

Remove pan from the oven and empty the bag onto the piping hot baking sheet.

Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.

I liked these cauliflower nuggets more than I thought I would, and I’ll definitely be making them again! What’s your favorite way to fix cauliflower?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Southwestern Black Bean Soup

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Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good. And after tasting it, I thought it was great!  It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. I really like the way it turned out–it’s great for lunch or a lighter dinner.

SOUTHWESTERN BLACK BEAN SOUP by NancyC, adapted from EatingWell.com

Makes about 6 servings

  • 2 Tablespoons canola oil
  • 2 small or medium onions, chopped
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 (15-ounce) cans black beans, rinsed
  • 3 cups water
  • 1 cup prepared salsa
  • 1/2 teaspoon salt
  • 2 Tablespoons lime juice
  • Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.

Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Stir the puree back into the saucepan. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.

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Do you like black beans? What’s your favorite way to prepare them?

5-Layer Mexican Dip

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Since rooting for your favorite sports team can work up an appetite (or is that just an excuse to snack? 🙂 ), I thought I’d share this yummy dip recipe I found on the Kraft Foods website. I love recipes like this that are so easy to make! And because it has refried black beans, olives, green onions, and chopped tomato in it, it’s a little healthy, right? You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty!

I made a few small changes to the recipe and included suggestions for making it lighter. This makes about 4 cups of dip or 32 (2 Tbsp.) servings. You can also make this into a 6-or 7-layer dip by adding a layer of guacamole and/or salsa–either one or both would be good, and I’ve noted that in the recipe…

5-LAYER MEXICAN DIP by NancyC, slightly adapted from Kraft Foods

  • 1 (15-1/2 oz.) can refried black beans
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 cup light or regular sour cream, or plain Greek yogurt
  • optional ingredients: 1 cup guacamole and/or 1 cup salsa (as additions to, or in place of, the sour cream)
  • 1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese)
  • 3 green onions, sliced (you can slice up the entire green onion, or just the stems)
  • 1 (2.25-ounce) can sliced olives (about 1/2 cup)
  • 1 large tomato, chopped
  • optional garnish: 1/8 to 1/4 cup sour cream, or Greek yogurt
  • optional garnish: 1 sliced green onion stem

Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate.

Spread sour cream over the bean mixture. If using guacamole and/or salsa, spread 1 cup of each over the sour cream, spreading the guacamole first. Then top with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Garnish with additional sour cream and sliced green onions, if desired.

Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this, and I’ve read that they are healthier than the white corn tortilla chips).

Then dig into the dip and enjoy the game!

Linked to Carole’s Chatter.

Salsa Roll-Ups

Salsa Roll-Ups @ NancyCFor upcoming game days, you may be looking for some ideas on tasty finger foods and appetizers you can serve. This is a great recipe I found at Kraft Foods. I added a little more cheese, some chopped green onions, and fresh cilantro–if you use these, make sure you chop them very finely so the tortillas will roll up nice and smooth (I didn’t chop my green onion stems fine enough, so my filling was a little bumpy, but they tasted good!).

These Salsa Roll-Ups are really easy to make and just about everyone loves them! You can make the roll-ups a few hours ahead of time if you want, and then cover and refrigerate them until you’re ready to serve. This recipe makes about 20 to 24 roll-ups, so you’ll want to double the recipe if you’re making this for a larger group.

Salsa Roll-Ups

  • Servings: 4-6
  • Difficulty: easy
  • Print

SALSA ROLL-UPS by NancyC, adapted from Kraft Foods                 Salsa Roll-Ups @ NancyC

  • 4 ounces (half of  an 8-ounce package) cream cheese or light cream cheese, softened
  • 3 Tablespoons salsa (use your favorite kind–I used a “Lime and Garlic” flavored salsa)
  • 1/4 teaspoon chili powder
  • 4 (6-inch) flour tortillas (or substitute 3 (8-inch) tortillas–I like to use the spinach, sun-dried tomato, or whole wheat flavors)
  • 3/4 cup finely shredded sharp cheddar cheese or Fiesta/Mexican blend cheese
  • 2 green onion stems, finely chopped (you need to finely chop these so the tortillas will roll up smoothly)
  • 1/4 cup fresh cilantro, finely chopped

In small bowl, mix softened cream cheese and salsa together until well blended. Add chili powder and blend well.

Spread cream cheese mixture evenly onto the tortillas. Top each tortilla evenly with shredded cheese, green onion, and cilantro.

Roll up tortillas tightly (they’ll cut into slices much better if you roll them tightly). Trim the ends of each rolled tortilla, about 1/2″ to 1″, and cut each tortilla into 5 slices for 6″ tortillas, or 8 or 9 slices for 8″ tortillas.

Arrange on a platter and serve. Makes 20 to 24 roll-ups.

Recipe from NancyC | nancy-c.com

Chili from The Pioneer Woman

Chili from Pioneer Woman1 @ NancyC

There’s nothing like a hot bowl of chili on a cold day! I recently made some, and I used the recipe from the cookbook The Pioneer Woman Cooks, which I had been wanting to try for some time. I really liked it! It’s a nice, thick chili, Continue reading