Chipotle Flavored Roasted Cashews

Chipotle Flavored Roasted Cashews

Roasted Cashews are one of my husband’s favorite snacks, specially when he’s on his “keto diet”.  Although cashews have some carbs they are also high in fat, so when consumed moderately they can be part of a keto diet as long as you count their carb content as part of your carb consumption for the day.

I’m not really an expert on all things keto so I’ll leave that up to you.  But I digress.  Recently I purchased a tub of roasted cashews from Costco, the brand we usually buy, and when my husband snacked on it he insisted that the cashews were not roasted nor were they salted.  I can’t imagine what happened but after tasting them myself I had to agree.  Perhaps this was part of a weird batch, who knows!  But I do know that unless I did something with them we’d end up tossing the container away and that’s a waste!  So I decided to roast and flavor them myself.  I can’t be that hard.  Anyway I tossed some in my cast iron skillet and sprinkled a bit of this and a bit of that over them and lo and behold they came out delicious!

Everyone in the family loved my latest creation, this one I’m calling Chipotle Flavored Roasted Cashews!  I’ve  had to make it several more times since then, it disappears that fast!  I’m also thinking of using different seasonings.  I’ll let you know how that goes!

But in the mean time here’s my recipe for Chipotle Flavored Roasted Cashews. A quick tip, when roasting cashews or any type of nut be sure you keep stirring the pan because they tend to burn quickly and you do not want burnt cashews!

Anyway make up a batch or two of these Chipotle Flavored Roasted Cashews and see how quickly they disappear!  You can serve them hot from the pan, that’s really delish!  Left overs can be stored in airtight containers in a cool dry place.  But I doubt you’ll be storing them for long.  Yes they’re that good!

By the way you can double or triple this recipe.  I just prefer to make it in small batches because we really love them warm and in Hawaii the humidity makes it hard to keep them crunchy.

 

Chipotle Flavored Roasted Cashews
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Servings
1 Cup
Servings
1 Cup
Chipotle Flavored Roasted Cashews
Print Recipe
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Heat Olive Oil in shallow skillet
  2. Mix seasonings together in a small bowl
  3. Add cashews to the hot oil stirring continuously to avoid burning the nuts
  4. Sprinkle seasoning mix over cashews and stir to distribute evenly
  5. When cashews are slightly browned remove from heat and serve or let cool and store in airtight containers
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Tex-Mex Meat Rub

Tex-Mex Meat Rub

As I’ve said so many times the secret to well seasoned meat dishes start with the meat rub or seasoning.  The same holds true for one of my favorite types of cuisine, Mexican or Tex-Mex.

Whether you’re making fajitas, steaks, or taco and burrito filling if you’re filling that tortilla with any type of meat you’re going to need a meat rub.  That’s where my Tex-Mex Meat Rub comes in handy.

I usually make a large batch, large meaning enough to fill a pint sized Mason Jar, to season chicken, beef, and even seafood for any kind to Tex-Mex dish I want to make.  That way I don’t have to make the mix every time I feel like having flautas or nachos or whatever.  I always have enough to rub on my meats; assuming I don’t forget to replenish the jar!

This Tex-Mex Meat Rub is super easy to whip up and makes your meat filling taste incredible!  I use just enough pepper in it to give the meat a little kick, but you can adjust the “hotness” according to your preference just by increasing or decreasing the amount of pepper powder you use.  Once you’re done just store the rub in a sealed jar and place it in a cool dry place, like your pantry.  The Tex-Mex Meat Rub should keep about 3 months, if you can manage not to use it all the first week!

To use the rub you’ll need 1 Tbs. of Tex-Mex Meat per pound of meat.  Make a paste with it by adding it to 1 Tbs. Olive Oil and 1/2 Tbs. Apple Cider Vinegar.  This is enough to season 3 large chicken breasts.

Rub the paste all over your meat then place the meat in a covered dish or ziplock bag in the fridge.  Let the meat marinate in the rub for at least an hour but no more than 24 hours.  Overnight works great!

Depending on the dish you are trying to create you can either slice the meat into strips for fajitas or leave it whole and shred after cooking.  Then cook the meat the way you want, fry, grill, bake, or in an Instant Pot!

Use the seasoned meat for nachos, fajitas, burritos, tacos, or whatever you like.

 

Tex-Mex Meat Rub
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Tex-Mex Meat Rub
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Ingredients
Servings:
Instructions
  1. Mix all the ingredients in a small bowl
  2. Transfer to jar with a tight lid
  3. Tighten the lid and store in a cool dry place
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Basic BBQ Chicken Rub

Basic BBQ Chicken Rub

Who doesn’t love the sweet tangy taste of Barbecued Chicken? But have you ever wondered how those BBQ joints (as my NYC cousin calls them) make such delicious chicken?  I used to think it was all in the sauce which they slather on quite generously.  But oh how wrong I was!  I tried slathering different brands of barbecue sauces on my grilling chicken; all I got was burned sauce dripping off tasteless chicken!  Restaurant worthy finger licking good barbecued chicken requires 2 things:  BBQ Chicken Rub and really good barbecue sauce.

So really it all begins with a basic BBQ Chicken Rub; by the way in case you were wondering barbecued brisket, ribs, and other meats require a rub too; but I use a slightly different version with different spices.  I generally make a large batch of BBQ Chicken Rub, meaning a batch large enough to fill the 8 oz. mason jar I store it in.  This way I always have some handy, at least that’s the plan, whenever we feel like making barbecued chicken.

You will use about 1/4 of the jar each time you want to grill about 8-9 pieces of chicken.  I know it sounds like a lot, but trust me use the correct amount for some amazing chicken.  To use it you will need to drizzle 2 Tbs. of Olive Oil on the chicken ( I use boneless skinless chicken thighs, but you can use whatever parts you want although it’s best to at least remove the skin before seasoning.)  Then massage the BBQ Chicken Rub on each piece of chicken, be sure you get all sides.  Place the chicken in ziplock bag and allow to rest in the refrigerator for at least 30 minutes.  Or better still leave it in the fridge overnight or up to 24 hours.  Remember the longer it rests the more flavoring it will absorb.

If you’ve had the chicken marinating in the fridge for longer than 30 minutes let it rest on the counter for 30 minutes to bring it to room temperature.  Then grill* the chicken until just about 2 minutes before it’s full cooked then brush on barbecue sauce (homemade or your favorite brand) and cook for 1 minute, flip over, brush more sauce on and cook for another minute or until cooked.*  Read Tips on how to Grill Barbecued Chicken below.

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Here’s my recipe for Basic BBQ Chicken Rub.  You can also use it on Turkey and other poultry you want to grill.

Ingredients:

3 Tbs. Paprika

3 Tbs.  Ground Sea Salt

2 1/2 Tbs. Chili Powder

2 1/2 Tbs. Onion Powder

3 Tbs. Garlic Powder

2 1/2 Tbs. Dark Brown Sugar

2 Tsp. Chipotle Chili Powder

2 Tsp. Ground Thyme

2 Tsp.  Ground Black Pepper

Directions:

Combine all ingredients in a small bowl and mix thoroughly.

Transfer to 8 Oz. Mason Jar and store tightly covered in a dry place.

You can store it in the pantry for about 3 months.  Store in the freezer if you want to keep it fresh longer.

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* Tips for Grilling Barbecued Chicken

Spray grill with oil and preheat to high heat

Place chicken on the hot grill and cook uncovered for 5 minutes

Flip chicken over and cook another 5 minutes

Cover the grill and turn heat to low to maintain a temperature of about 325º with lid closed

Cook 5 minutes then flip chicken over and cook another 5 minutes with closed lid

Uncover the chicken and baste with barbecue sauce (homemade or your favorite brand)

Cook uncovered for 1 minute then flip chicken over and baste again

Cook uncovered another minute or until chicken temperature registers 165-180º when you insert a thermometer into the thickest part of the chicken (don’t touch the bone)

If chicken is still undone continue to grill with lid down until it reaches the correct temperature.  If you are doing this baste the chicken with barbecue sauce every 3 minutes until done.

Remove cooked chicken from grill and place in a pot.

Baste with more barbecue sauce and cover pot.

Let rest for 5 minutes before serving.  You can serve with a side of barbecue sauce.

Basic BBQ Chicken Rub
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Basic BBQ Chicken Rub
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all ingredients in a small bowl anc combine thoroughly
  2. Transfer to an 8 Oz. Mason Jar and cover with a tight lid, store in a dry place
Recipe Notes

This rub will store tightly covered in the pantry for about 3 months.  If you want to store it longer place it in the freezer where it can be stored for 6 months.

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