This is how I roasted some chick peas. They come out crunchy and salty with a bit of spice (my favorite Italian... of course!)
Rinse the canned chick peas. Spread them out on a cookie sheet with 2 Tbs olive oil. Sprinkle with Italian seasoning and salt. Roast at 400 until crispy~ 10-15 minutes.
You'll eat them like popcorn!
Y'all join in~
Smores!
Actually today might not be the best day to ask such a question. I know a lot of you have been dealing with more snow and ice than you would like this week.
It is beautiful... and in the south it doesn't last long (USUALLY!)Y'all join in the linky party~
At the 'Split Pea Cottage'!
The highlight of the evening was Christy's eggplant parmesan... I learned a few tricks! I can't wait to try it myself.
Thanks Doug and Christy.
I loved being entertained in your home. 
As I flew through the beautiful blue skies.
That makes for a fun trip!
The countryside looks so pretty from way up here! We both fly out tomorrow... hopefully?!?
This dish is made with fresh just snapped beans, finely chopped onion, and Pancetta. The secret to the brightness of the beans is adding salt to the boiling water before adding the beans. They should cook to a nutty, sweet flavor~ the time will depend on the freshness of the beans.
Melt some white chocolate with Aunt Beth's help~
Dip a pretzel stick in and swirl it around~
Stand them up in the packing containers from the lab (or something similar)
Then share your chocolate pretzels with your G-Jo!That would be my favorite any day!
Rösti Casserole with Baked Eggs
1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
Cooking spray
8 large eggs.
Preheat oven to 400°.
Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. 
Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Serve immediately.
Rösti seemed like just the thing for our Virtual Supper Club.
Now let's see what everyone else has brought for our New Year ~ New Food Feast!
Jamie is baking bread with a Fontina Beer Bread
Val is trying her had with some Quinoa
MaryAnn has the main dish with a Minestrone Soup.
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!
Y'all enjoy~
Sandi
For the past several years I have made a list for the new year... Not really 'resolutions' that I can whimp out on, but more of a list of promises to myself. In 2010, I failed at the monthly pedicures, but I plan to carry that one over! In 2009, I got started on the decluttering process . In 2008, I managed to turn 50 gracefully and get that ride in a hot air balloon . In 2007, I began wearing sunscreen in ernest... something I should have started years earlier.
He is actually more 'furry' than 'fuzzy'... but I just couldn't resist.
Guess Who's watching some Roll Tide football today?
