A Favorite Snack ( Keto friendly)!

Here I am again giving away one of my secrets. My very favorite “homemade snack”. You’ll be excited/intrigued/aghast/all the other words(slash) at just how simple these great Parmesan Crisps are to make!

Just one ingredient! Well, maybe two if you wanna get fancy with it.

I’m a notorious lover of crunchy things. Instead of thinking about food in terms of the usual categories like vegetables, or fruit, carbs or proteins, I think about textures: Crunchy things, soft things, smooth things, etc…

You get the picture (maybe you don’t, but let’s just assume.)

If I have a snack craving I guarantee it will be for something crunchy and a little salty (remember my crispy bacon obsession?), and these crisps are perfect. Bonus! For all of you out there who are doing the Keto thing- these should be right up your alley.

Here’s what you can use:

Parmesan Crisps!

  1. Choose either standard old grated Parmesan cheese from the familiar green plastic container, or very finely shredded bagged Parmesan. I typically like to use the dry grated because it gives a crispier texture, and I always seem to have it on hand. If you use shredded, because of the higher moisture content, you’ll need to reduce the heat a bit and cook a little slower.
  2. Heat a non-stick (super important!!) skillet on medium-low heat.
  3. Spoon about 1-2 tablespoons of the cheese into the heated skillet (just make a little pile and then spread it out slightly with the back of your spoon-I can usually fit 3 or maybe 4 at a time in the skillet).
  4. Here’s your chance to get fancy: As soon as you spread it, you can add a flavor/seasoning- I like Trader Joe’s Everything but the Bagel Seasoning- just sprinkle some on. As an alternative try adding coarsely ground black pepper, a little chili powder, or even some slices of jarred jalapenos (patted dry). But if you prefer- just stick with cheese!
  5. Let it brown on one side then carefully flip with a spatula to brown the other side. (Takes about 1 minute per side!) They will crisp up as they cool.
  6. Enjoy! These are so good with salads and soups or just all on their own.

Happy Wednesday!

Mexican Street Corn

Raise your hand if you think Mondays are hard.

Raise your hand if the last thing you can muster up on a Monday is any kind of culinary creativity when dinnertime comes around.

Raise your hand if everyone (most urgently, you) is still gonna need to eat no matter how tired and un-creative you feel.

How about an absolutely delicious side dish that takes 5 minutes to prepare. Really. This Mexican Street Corn is so fast, so easy, and so scrumptious that you, like me, may be tempted to make this for your lunch and then proceed to eat it while standing at your kitchen island.

See. We’re really so much alike!

This is also great as a dip with chips, or you could go really crazy and brown and drain a little chorizo and stir it right in.

You’ll just love it, promise.

Start your week off right and enjoy!

Mexican Street Corn

Luann at Hobnob Kitchen

Ingredients

1 (16 oz.) bag frozen corn (thawed) or 3 ½-4 cups fresh corn off the cob

4 T. butter

½ tsp. Mexican oregano

1 tsp. chili powder (I use New Mexican chili powder)

½ tsp. coarsely ground black pepper

½ tsp. salt

¼ c. coarsely chopped cilantro

(plus a little more for topping)

½ c. crumbled feta cheese (plus a little more for topping)

3 green onions, chopped (both white and green parts)

¼ c. good mayo (I highly recommend using Duke’s)

Directions

Melt the butter in a large, heavy skillet. Pour in the corn and stir over medium heat until the corn starts to get just a little brown. Add the oregano, chili powder, salt and pepper and stir about 3 minutes.

Turn off the heat. Add the feta, the green onions and cilantro. Stir. Add the mayo. Stir.

That’s it. Really! Top with more feta, a little chili powder, and cilantro.