Snack | An Inspired Cook

Category: Snack
- Spinach Artichoke & Green Chile Dip
  
  Posted at 1:12 pm by NativeNM, on December 8, 2023
  This recipe is inspired by one of our favorite appetizers at Zio’s Italian Kitchen. Zio’s was an Italian restaurant chain that we frequented when we lived in KC. Sadly Zio’s closed their doors for good, but I fondly remember their menu with so many traditional and non-traditional Italian dishes. One of their most popular appetizers was their Baked Spinach and Artichoke Dip. They also used this tasty dip in their Artichoke Chicken Pizza and Artichoke Pasta Florentine. Today I’m recreating their famous dip with a New Mexico twist by adding green chile. This is an amazing appetizer plus I’ve included my version of their pizza and pasta dishes. If only I could figure out how they made those mini French loaves that they brought to the table with bread dipping spices . . . they were so good!
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  Posted in Dutch Oven and Cast Iron, Entree, Pizza and Calzones, Recipes, Red or Green, Salsa, Guacamole and Dips, Snack | 6 Comments | Tagged Spinach Artichoke & Green Chile Dip, Spinach Artichoke Dip, Spinach Artichoke Dip with Green Chile, Spinach Artichoke Pasta, Spinach Artichoke Pizza, Zio's Artichoke Chicken Pizza, Zio's Artichoke Pasta Florentine Copycat, Zio's Baked Spinach Artichoke Dip, Zio's Italian Kitchen Copycat Recipes
- Roasted Red Chile Hummus
  
  Posted at 9:25 am by NativeNM, on June 10, 2022
  Hummus has been the snack of choice for Joe lately. He is an early riser and about 10 am he wants a snack to get him through until lunch. I’ve been picking up hummus spread from the store to snack on with crackers during the week, however he was getting tired of the same flavors. So I asked what sounded good to him and of course he wanted chile. So the next question was red or green? He picked roasted red chile which turned out to be a great choice. Chile that is grown in New Mexico is harvested when it is green, but some are left on the vine to mature which turns red. Many of the mature red chiles will be strung together in chile ristras to dry out. Those pods when dried can be used to make red chile sauce or ground into powder for spice blends. Some farms will roast the mature red chiles at the end of the harvest and those are what I’m adding to the hummus today. Roasted red chile can sometimes be spicier than green but has a hint of sweetness which gives it a unique taste. That unique flavor works well in this hummus spread.
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  Posted in Recipes, Red or Green, Snack | 6 Comments | Tagged Garbanzo Beans, Hummus Snack, Hummus with Roasted Red Chile, New Mexico Roasted Red Chile, Roasted Red Chile, Roasted Red Chile Hummus, Tahini Paste
- Red and/or Green Chile Chex Mix
  
  Posted at 9:37 am by NativeNM, on February 11, 2022
  If you are looking for the perfect snack for the big game this weekend, look no further that Red and/or Green Chile Chex Mix. Chex mix has always been a family favorite at our house and this year I decided to spice it up by adding some ground red and green chile. I got the idea when I picked up some red and green chile peanuts at our local Sprouts Market. The peanuts were roasted, salted and dusted in red and green chile spices which had a bold and spicy flavor. Using ground red and green chile seemed like the perfect solution to spicing up our traditional chex mix. I made one pan with red chile spices and one pan with green but it would be easy to make a Christmas chex mix by mixing equal parts red and green chile. A big bowl of each would be a crowd pleasing snack while watching the Superbowl this weekend. Enjoy the game!
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  Posted in Recipes, Red or Green, Snack | 6 Comments | Tagged Green Chile Chex Mix, Red Chile Chex Mix, Spicy Chex Mix, Spicy Chile Lime Chex Mix
- Creamy Feta Cheese Spread with Honey and Pistachios
  
  Posted at 9:31 am by NativeNM, on February 23, 2021
  This weekend I cleaned out the fridge to freshen it up and rearrange so that everything fit in a more organized way. While I was cleaning I came across an unopened container of feta cheese that got pushed to the back. The expiration date was still good but I needed to find a way to use it soon or toss it. I searched the web and found that feta cheese can make an incredible dip that can be savory or sweet or both. This spread has it all and is layered in flavors that will tantalize your taste buds with the salty feta, sweet honey and spicy pistachios. We enjoyed it with pita chips or slices of toasted artisan bread. I made this creamy bowl with some New Mexico honey and another bowl with Monroe’s Red Chile Honey. We enjoyed both with the red chile honey tasting slightly spicier. If you enjoy sweet and salty flavors this might be the appetizer for you.
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  Posted in Recipes, Red or Green, Salsa, Guacamole and Dips, Snack | 9 Comments | Tagged Creamy Feta Cheese Dip with Honey, Creamy Feta Cheese Spread, Creamy Feta Cheese Spread with Honey and Pistachios, Creamy Sweet and Salty Feta Cheese Dip, Feta Cheese Dip, Heart of the Desert Red Chile Pistachios, Monroe's Red Chile Honey, Red Chile Honey, Red Chile Pistachios
- Roasted Red Chile Cheese Spread
  
  Posted at 8:17 am by NativeNM, on August 14, 2020
  Pimento cheese is a great cheese spread that originated in the south. I can remember eating little finger sandwiches with pimento cheese or served with crackers. These days you might see it added to burgers or BLT’s which got me to thinking . . . what if I gave it some New Mexico flavor with roasted red chile. Roasted red chile can be quite spicy but also has a hint of sweetness that tastes really good in this cheese spread. The flavor is unmatched and enhanced over time as the ingredients blend together. You can also use different cheeses to alter the taste. I made this with cheddar and Monterey jack along with some whipped cream cheese. You can simply blend all the ingredients together for a chunky spread or you can blend it with a hand mixer for a smoother texture. Here in New Mexico chile season is in full swing, the roasters are out and everyone is filling their freezer with green chile. Red chile comes later in the season and is the result of chiles left on the plant which will change in color from green to a vivid red. This is the last of my red chile and I can’t wait until September when I can get some more.
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  Posted in Condiments and Sauces, Recipes, Red or Green, Snack | 6 Comments | Tagged New Mexico Roasted Red Chile Cheese Spread, Pimento Cheese Spread with Roasted Red Chiles, Roasted Red Chile Cheese Spread, Roasted Red Chiles
- Burrata Pesto Spread with Sun Dried Tomatoes
  
  Posted at 11:54 am by NativeNM, on August 20, 2019
  It’s been awhile since I’ve added a recipe. My kitchen has been under construction since mid May which we estimated to complete over a couple month’s. Sometimes well made plans don’t always work out though. We fell behind schedule but hope to have the total remodel completed by the end of August. Joe and I are doing a lot of the work ourselves with a little bit (actually big) help of a contractor who is helping to make it all happen. I haven’t had my stove hooked up until recently but without a sink to clean up, I’ve been making do with a more simple menu, meals that don’t require a stove or extra dishes. I shouldn’t complain though, it’s summer after all and most days I can grill outdoors. This weekend I was inspired by a recipe from “Fork in the Kitchen” , a Burrata Pesto Tomato appetizer that was so visually appealing, I had to give it a try. I tweaked the recipe so that it required no cooking and it turned out oh so good! Once you taste the creamy burrata cheese with freshly made pesto and sun-dried tomatoes layered on soft french bread it’s hard to stop!
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  Posted in Recipes, Side Dishes, Snack | 2 Comments | Tagged Appetizer, Burrata Cheese, Burrata Cheese Spread with Pesto and Sun-Dried Tomatoes, Pesto, Spinach Pesto, Sun Dried Tomatoes Marinated in Olive Oil, Toasted Pine Nuts, Toasted Pinons
- New Mexico Green Chile Cheese Ball
  
  Posted at 12:05 pm by NativeNM, on December 10, 2018
  One of my favorite things to snack on is cheese and crackers. And with the holidays just around the corner it’s time to think about appetizers. Many years ago I would make a cheese ball around the holidays, but in recent years I found other things to make and the cheese ball became a distant memory. I’ve forgotten how good it tastes and think it’s time to bring the cheese ball back!! It’s not just the green chile that makes this cheese ball so special. Many of the ingredients are grown or produced in the state of New Mexico. It’s so easy to assemble, just pack all the ingredients into a food processor and blend. Once chilled the flavors meld together and the flavors are enhanced. It’s addictive to say the least, we are having a hard time saving it for snack time. It’s so good we could make a meal out of it . . . just kidding!!
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  Posted in Recipes, Red or Green, Salsa, Guacamole and Dips, Snack | 2 Comments | Tagged Bueno Autumn Roast Chile, Bueno Green Chile, Chimayo Green Chile Powder, Green Chile Cheese Ball, Green Chile Powder, Heart of the Desert Pistachios, Ithaca Feta Cheese, New Mexico Cheese Ball, New Mexico Green Chile Cheese Ball, Tucumcari Mountain Cheese Factory
- French Toast with Cinnamon Roasted Pecans and Raspberries
  
  Posted at 9:50 am by NativeNM, on January 5, 2018
  Early last December Joe and I visited Panama City Beach, FL for a short getaway. We thought a visit to the Sunshine State before Christmas would be a great time to get away without all the crowds and have the beach to ourselves. We were prepared for cooler weather but determined to enjoy the sunshine and white sandy beaches. Little did we know Mother Nature had other ideas. It was unusually cold and rained the entire time we were there. We rented a little condo on the beach where you walk off your deck straight onto the beautiful white sand. It would have been paradise had the wind not been so blustery with cold rain coming off the ocean. Mostly we just looked out the window because it was just too cold to venture out. We expected mid 50’s and got 30 and 40 degree weather, brrrr. It wasn’t a total loss, we went out to the movies and found a couple museums to wander around. We decided we would splurge for a big breakfast, skip lunch and find some good seafood to eat for dinner. My favorite breakfast was from Andy’s Flour Power Cafe and Bakery. I had the french toast plate with thick slices of french toast topped with candied pecans and fresh strawberries. I loved every bite and vowed to recreate it one day. This is my version of the Flour Power French Toast!
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  Posted in Breakfast, Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Snack | 2 Comments | Tagged Cinnamon Roasted Pecans, French Toast, French Toast with Artisan Bread, French Toast with Cinnamon Roasted Pecans and Raspberries, Raspberries
- Sweet Roasted Tomato Brushetta with Bacon Bits
  
  Posted at 11:02 am by NativeNM, on July 17, 2015
  In June, Joe and I spent a few days vacationing in Florida. We spent the majority of our time near Cocoa Beach where we enjoyed long walks along the beach. Also, we spent a day at the Kennedy Space Center which gave us chills at times taking in all the history of the space program. They house the Atlantis Space Shuttle there and it’s an amazing sight to see in person. One day we drove inland for a day trip to Orlando and spent a few hours at Downtown Disney. We weren’t there to go to the theme parks, just a day to spend walking around and enjoying the atmosphere, shop and enjoy some good food. We stopped by Wolfgang Puck’s Cafe and enjoyed a light lunch. I wasn’t particularly hungry so I ordered the Bruschetta with roasted tomatoes, pesto, topped with fresh arugula and shaved parmesan. The first thing I tasted was the tomatoes. The texture was thicker than roasted tomatoes and had a caramelized sweetness that tantalized my taste buds. Every bite was an experience in sweet tomato flavors with a hint of saltiness in the background. The pesto was fresh with olive oil dripping over the side of the toasted bread and it was all topped with fresh arugula and shaved parmesan. I made a note to self to make this when I got home. My version is close but I added some bacon bits and brushed my Arugula pesto over the bread with some chiffonade basil leaves. I made a little sugary blend to sprinkle on top to try and recreate that sweet caramelized flavor. I came pretty close, see what you think!
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  Posted in Recipes, Side Dishes, Snack | 3 Comments | Tagged Arugula Pesto, Bruschetta, Bruschetta Sugar, Sweet Roasted Tomato Bruschetta with Bacon Bits, Wolfgang Puck's Bruschetta
- Vanilla Sugar Glazed Walnuts
  
  Posted at 8:01 am by NativeNM, on June 27, 2014
  I know that candied nuts are usually thought of as a winter treat but they can be a great snack anytime. I was looking for something crunchy and sweet to put in a salad when I remembered an old recipe for candied pecans. The recipe called for sugar, cinnamon and a splash of vanilla but an inspiration hit me when I started gathering the ingredients and found my jar of Vanilla Sugar in the pantry. Vanilla sugar would pack a lot more flavor than a splash of vanilla and I could only imagine how it would smell and taste. If you’ve ever made vanilla sugar with split and scraped vanilla beans then you know how aromatic it can be. And as the walnuts begin to roast in the oven you might be reminded of the cinnamon roasted nuts you’d find at a farmer’s market or a fall festival. These turned out to be an irresistible treat. They provided a sweet crunch to our salad as well as a dessert topper for a scoop of ice cream. Next time I will have to hide any leftovers as no one could resist grabbing a couple every time they walked by.
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  Posted in Dessert, Recipes, Snack | 0 Comments | Tagged Candied Walnuts with Vanilla Sugar, Cinnamon, Sugar, Vanilla, Vanilla Sugar, Vanilla Sugar Glazed Walnuts, Walnuts
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