Other Stuff

And I have Mary Ellen to thank for this one. Unfortunately I didn’t write down on my note where she is from.

So this is a simple and quick on too
Goat cheese cut and placed on a plate
Finely chopped Red Onion
Finely chopped fresh Cilantro
DIVINO Pomegranate Balsamic Vinegar drizzled all over the top!

When Mary Ellen told me about this she used creamed cheese but goat cheese is delicious as well!!

This isn’t the best picture but we had all ready been sampling by the time I remembered!

This was shared with me by Karen of West Chester, PA. Thanks, she even sent a picture!

Simple and easy –
Strawberries sliced with crumbled blue cheese and a drizzle of DIVINO “Hot” Habanero Balsamic Vinegar.

I had told her that the first time I tried the Habanero Balsamic I did the same but with goat cheese. Both are amazing and worth checking out!

Official Master Pairing Chart

Long time in the making and ALWAYS changing as we discover things and absolutely want to share with YOU!Cross ref pairing chart

Thank you SO much Kevin for turning me on to this combination.  I met Kevin at the Jersey Shore Wine Festival!

This is amazing!  Just drizzle some DIVINO Chocolate Balsamic Vinegar & DIVINO White Truffle EVOO over the best liguine you can get your hands on.  City2Shore Gourmet will be selling imported liguine and penne from Italy but only at a few markets.

Just try this combination . . . .O.M.B.  I could NOT believe how good this is!!

Not sure how long ago Bonnie shared this idea with me but here it is.  Haven’t made it myself as my parents aren’t fans of hazlenuts (but I am) but I do know how good DIVINO Blood Orange EVOO is on carrots!

First chop up hazelnuts, toss them in DIVINO Blood Orange EVOO and then toast in your toaster oven.  Thinly slice your carrots and steam them.  Drain then toss with infused toasted hazlenuts and serve.  Easy peasy . . .sounds yum!

Thanks again Bonnie for sharing!

Another quick side dish . . . .

She cooked her brown rice as you normally would. On tin foil toast coconut shavings or shred and almond slices till golden brown. Add to cooked rice and drizzle with DIVINO Lime EVOO and DIVINO Coconut Balsamic Vinegar.

Thanks, Yvette!

This was given to me by Jen of Forked, River, NJ! This sounds amazing – a wonderful quick side dish.

Mango – chopped
Red Onion – chopped
Jalepeno – chopped (I would take the seeds out myself or just leave a few)
Cilantro – chopped

She combined these different ingredients and drizzled with DIVINO Coconut White Balsamic Vinegar. Wondering if you changed out the mango for watermelon and drizzled PassionFruit Balsamic Vinegar???

Thanks, Jen!

A suggestion from Chris of Lancaster, PA

Pan searing a filet of salmon in the Blood Orange Olive Oil. Try tarragon as your spice with this. When done remove from pan, plate the filet followed by a drizzle Mixed Berry Balsamic Vinegar lightly over top and serve.

I checked my spice cabinet for Tarragon . . .it’s on my Tuesday shopping list!

A suggestion from Scott

Pre-heat your oven to 450.
Red potatoes – chopped
A couple gloves of garlic – minced well
Chopped fresh Parsley
Crushed Red Pepper Flakes (to your taste)
Rosemary Olive Oil

Combine the chopped red potatoes (I leave the skin on),garlic, parsley, crushed red pepper flakes and then toff Rosemary Olive Oil. Salt and freshly ground pepper to taste.
Put in a baking dish with sides and bake till done. They’ll be tender and golden brown about 30 minutes depending on how many potatoes you used.

I’ve made potatoes like this before but not with the red pepper flakes. I’ll have to try it next time.

Yes . . .the title is correct and these cookies are awesome! For the original recipe check out http://www.texanerin.com but here’s how I made mine! I thought they were delicious and can’t wait to make them again and try different variations.

Ingredients

1 can chickpeas (15.5 oz.can) well-rinsed and patted dry with a paper towel. Be sure to check out the sodium on the can. I used Goya – low sodium.
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons NATURAL peanut butter, SunButter Natural or almond butter – room temperature
I used Natural Dark Chocolate Dream Peanut Butter by Peanut Butter & Company. Anybody that has met me probably has heard about this company out of NY — I’m a TOTAL fan! If you don’t use natural PB the website cautions the cookies will be oily.
1/4 cup light agave (the website mentions using honey or maple syrup with success!)
1 teaspoon baking powder
1/4 c Craisins

Directions

Preheat your oven to 350°F Combine all the ingredients, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Hand stir in the craisins.
The mixture will be very thick and sticky.
I used my cookie scooper and always parchment paper. If not — wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

NOTES:
If using plain natural peanut butter
1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed)
If your PB has salt you don’t need to add any . .if not just add a pinch.