We had a fun get together with friends last night. It was a gathering of both old friends and new, and everyone had a great time. I love to entertain, and have people over for dinner. It gives me a chance to try out a whole bunch of new recipes all at one time. I also love potlucks. I love to see and experience all the different foods others make. It always gives me new ideas. I learn something new all the time.
Julia brought some delicious appetizers, including two types of stuffed mushrooms, and a vegetable crudite with a dip and her amazing sourdough crackers. Her homemade crackers were a big hit. They were so different and unique. I made the main meal and Priscilla brought an apple crisp for dessert, that we topped with a dab of ice cream. The theme for the evening was ” A Fall Feast”, and a feast it was too. Everything went together very well, and we all had a fun, fabulous time. And of course, we all ate way too much.
One of the things I made were some spiced peanuts and pepitas. (Have no fear. You will see the whole meal. Just be patient.) We all really liked them and some of us decided to put them on our salad too, which was another tasty way to enjoy them. These were so simple and easy to make and oh so good. These are most definitely a “do-over”.
Spiced Peanuts and Pepitas
1 cup Spanish style peanuts
1 cup pepita seeds
2 TBSP melted butter
1 TBSP packed brown sugar
1 1/2 tsp chili powder
1 tsp oregano
1/2 tsp salt
1 tsp cumin
1 tsp ground coriander
Preheat oven to 350* F or 180* C.
Toss everything together well and spread evenly in a single layer onto a baking pan.
Bake for about 12-15 minutes, or until the nuts are lightly toasted.
These nuts are definitely good on their own, and you can just eat them one handful at a time, or as we discovered, they are also very good as a salad topper too. I love all kinds of textures in my food, and I love to mix crunchies with my salads, so for me, this just really made the salad come to life.
Stay safe and stay well Everyone. ‘Til next time.