Candied Almonds: Your Go-To Snack for the Holidays

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Between the countless holiday parties, endless gift buying, and hustle and bustle of the season, it’s easy to cut corners when it comes to cooking for Christmas and Hanukkah. So I wanted to share a simple recipe that requires only five ingredients to make. Check out this new festive recipe on CC&BT, Candied Almonds!

Each whole almond has the perfect sugary crunch, thanks to this simple and unexpected cooking technique. Sprinkle the nuts with a touch of maldon salt for a festive snack that will impress friends and family alike.

Check out the recipe for Candied Almonds here. And make sure to check out all of the Snacks and Starters on CC&BT for inspiration this December. Happy holiday’s from Coffee, Cabs and Bar Tabs!

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Pick Your Potion: Halloween Treats from CC&BT

Halloween is meant for ghostly costumes, haunted houses and spooky treats. But why not make your own homemade snacks and stay away from the overpriced store-bought candy? Check out these three mouthwatering recipes perfect for any Halloween party or festivity.

Fall Trail Mix
Sweet chocolate and salty pretzel snaps are the perfect combination in this Fall Trail Mix recipe. Add some of your favorite toasted nuts or other fall candies to make this recipe unique and your own. Check out the recipe for Fall Trail Mix here!

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Spooky Brownie Cake
A fudgy brownie and bittersweet chocolate ganache come together for the perfectly spooky halloween treat. Have fun drizzling the top with sweet white chocolate to create a spider web fit for this haunted holiday. Check out the recipe for a Spooky Brownie Cake here!

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Halloween Magic Bars
Magic bars are a classic bar-cookie that is both chewy and sweet. Usually magic bars are topped with butterscotch chips, chocolate chips and shredded coconut. But why not change things up for a fun Halloween twist? So use up your leftover candy from trick-or-treating and make these delicious magic bars for your next holiday costume party. Check out the recipe for Halloween Magic Bars here!

Happy Halloween from CC&BT!

New Recipe Alert: Roasted Red Beet Hummus

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It’s always a great idea to have an extra can or two of chickpeas in your pantry. They are perfect in soups, stews and salads because they add a delicious creamy texture and a significant amount of nutritional value. Add a healthy dose of tahini (ground sesame seeds), squeeze of lemon juice and a few cloves of garlic, then you have an incredible spread called hummus, a classic Middle Eastern dip.

To make this dish a little more interesting, I decided to add roasted red beets, toasted sunflower seeds and parsley. The earthiness of the beets, nuttiness from the tahini and bright acidity from the lemon makes for an amazing dish you’ll want at every meal. Serve with naan and fresh veggies on the side for dipping.

To make this recipe for Roasted Red Beet Hummus, check it out here on Coffee, Cabs and Bar Tabs. Also, make sure to follow CC&BT on Instagram at @coffeecabsandbartabs to join me on all of my foodie adventures in the big apple. Thanks for stopping by, and happy cooking!

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Campanelle Bolognese, The Perfect Recipe for Fall

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I’m so excited that the blistering heat is coming to an end and the cool days of fall are right around the corner. Football Sundays, cozy sweaters and a simmering pot of chili makes fall without-a-doubt my favorite time of year.

To kick off the cooler months, I wanted to create a recipe that you could simmer away and fill your house up with delicious smells and warmth. But I also wanted to develop a dish that was simple to make and wouldn’t take all day to make. So I decided to make a classic; bolognese with campanelle.

This recipe for a classic bolognese is not only quick and easy, but it’s also incredibly flavorful. Pair with your favorite fresh pasta or layer this sauce with lasagna noodles and ricotta cheese. Once you make this bolognese, it will easily become a family favorite.

Check out the recipe for Campanelle Bolognese here under the savory recipes page on Coffee, Cabs and Bar Tabs. Happy eating!

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Not Your Yiayia’s Greek Salad

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I LOVE Greek food. From a traditional lamb gyro with tzatziki and red onion to creamy avgolemeno soup with chicken and lemon, the flavors are always big, comforting and impossible to resist. Now don’t get me wrong, these dishes are perfect exactly how they are. But I wanted to take a classic Mediterranean-inspired dish and incorporate some new ingredients, while still maintaining traditional flavors and textures. So I decided to make a Skirt Steak Salad with Arugula, Bulgur and Tzatziki.

The base of this salad is bulgur, a type of dried cracked wheat, which provides great texture and whole grain nutrients. The cream tzatziki sauce, peppery arugula and crisp Persian cucumbers also add freshness to this bright salad. And while the pickled red onions are not traditionally on a Greek salad, they add intense acidity and crunch. Finally, the seared skirt steak completes this salad into the perfect dish for any meal.

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To learn how to Pickled Red Onions, click here. And check out this recipe for a Skirt Steak Salad with Arugula, Bulgur and Tzatziki here. Thank you for stopping by Coffee, Cabs and Bar Tabs, happy cooking!

New Recipe Alert: Balsamic Roasted Brussels and Chickpeas

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If you love the texture of roasted vegetables and the bite of balsamic vinegar, then definitely try the latest recipe on Coffee, Cabs and Bar Tabs, Balsamic Roasted Brussels and Chickpeas!

There are many reasons to love this recipe, including the simple preparation and quick cooking time. The Brussels, shallots and chickpeas all cook together on the same baking sheet for the same amount of time, making for less mess and overall cleanup.

The combination of textures is also something to love. The Brussels are tender on the inside with some crispy leaves on the outside. The sliced shallots become soft and caramelized, and the chickpeas are creamy and smooth. Each bite is complex and interesting.

The addition of balsamic vinegar also makes this recipe a winner. The vinegar not only gives incredible flavor to otherwise bland ingredients, but also helps to caramelize the Brussels and chickpeas to golden brown perfection.

To make this recipe, check out the Balsamic Roasted Brussels and Chickpeas here on Coffee, Cabs and Bar Tabs. And make sure to check out all of the savory recipes now. Cheers!

New Recipe Alert: Soy Sauce Eggs

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You’ve probably seen soy sauce eggs on the menu at your favorite ramen shop. But have you ever thought about making them in your own kitchen? Well I’m happy to report they are simple to throw together and easy to make, plus you probably already have all the ingredients in your pantry and fridge.

A soy sauce egg is most basically a hard boiled or medium boiled egg that has been marinated in a soy sauce mixture. The combination of soy sauce, red wine vinegar and ginger takes a flavorless hard boiled egg to a whole other level. These eggs can be used in a variety of ways: spread on toasted bread, dice up and toss in a crisp green salad, serve in a bowl of warm ramen, or simply enjoy on its own.

What makes this recipe extra special is doneness of the eggs. The combination of high heat and the cooking time of 9 minutes makes for a hard boiled egg with a deliciously creamy yolk. The aggressive boil and quick ice water bath also aids in peeling the cooked eggs, and you’ll have perfectly smooth whites every time. These soy sauce eggs are all about the cooking time and flavorful marinade.

If you want to learn how to make these delicious eggs, check out the recipe for Soy Sauce Eggs here. And be sure to try all the savory recipes on Coffee, Cabs and Bar Tabs now!