lemon cookies with lemon glaze

daisi - September 13, 2012

restaurant week recap [week 37]

daisi - September 13, 2012

menu recap [week 36]

daisi - September 13, 2012
[Monday – Labor Day] With leftover hamburger meat from the Whiskey-Mustard Meatballs, I stuck with the Pioneer Woman kick and made her delicious patty melts for dinner on Monday. Let’s just say the main ingredients are meat, butter and cheese… so, for obvious reasons this recipe should be labeled as “healthy.” So worth the artery clogging though. Seriously.

Also on Monday I made these lemon glazed lemon cookies… read more about them here. And just about everyone loved these. Even non-lemon-cookie-lovers like myself. Something about them… so good!

[Tuesday] On Tuesday night’s I’ve been taking a photoshop class that starts at 6 p.m. so there is barely time to eat, much less time to cook. So we’ve been having leftovers on most Tuesdays and will continue to until my class is over in October. I’ve been planning on sharing some tips from my class, but I haven’t actually mastered anything yet… so… yeah. Maybe there will be tips in the future. Maybe.

[Wednesday] This evening I decided I needed to make a bunch of snack-type food. I started with making more of the lemon cookies since I had two more lemons leftover. And then I made gigantic batches of zesty crackers and spiced nuts. The crackers I’ve made several times before, but I used a new cracker-combo this time and I loved how it turned out. It’s really easy and is a crowd-pleaser… whether as a gift or at a party or at a tailgate. Here’s how you make the Zesty Crackers:

what you’ll need:

  • 1 (16 ounce) package unsalted saltine crackers (or oyster crackers or chex or all 3)
  • 1 cup canola oil
  • 2 teaspoons crushed red pepper flakes
  • 1 (1 ounce) package dry ranch salad dressing mix

Place the crackers into a 1 gallon size container with a tight fitting lid. In a small bowl, stir together the canola oil, red pepper flakes, and ranch dressing mix.

Pour over the crackers and close the lid tightly. Move/roll/maneuver the container every 5 minutes for about 1 hour to coat the crackers evenly with the spice mixture.

And the best part is… the longer they sit, the better they get! SO ADDICTING.

And the spiced nuts are just as easy. Just grab a few handfuls of your favorite nuts (almonds, walnuts, pecans, sunflower seeds) and put them in a large skillet. Roast them over medium-high heat until they are lightly browned or until they are fragrant (stir constantly so you don’t burn them!).

In a small bowl, combine the following spices.

  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

When the nuts are nice and hot (hehe), put them in a large bowl, drizzle them with 1 Tablespoon of olive oil and sprinkle in the spice mixture, while stirring the nuts so that you coat evenly. Place in an airtight container so that you can enjoy this delicious snack all week!

[Thursday] We had leftovers and then I saw these baked avocados on pinterest and had to try them.

Ours don’t look quike as delicious as the ones on pinterest; however, they did taste pretty good and it was super easy and mostly healthy. So I could see these making a repeat appearance in our house.

[Friday] Date night at the Palace Cafe… no pics, sorry!

[Saturday] GAMEDAY!!! OU versus Florida A&M in Norman. I love OU football – it was so fun tailgating with friends and the cooler weather just made the day even more perfect.

[never turn down a free photo booth]

[lindsay & me at the game – right before our touchdown dance]

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