The past couple of years for Christmas, we’ve received a big tin of these wonderful  spicy peanuts from a family member. Sadly, this year she was not able to attain a tin. I look forward to them all year, so I must admit I was a little bit disappointed when they weren’t under the tree for us. However, it got me to thinking – how hard could they be to make at home?

After a little bit of recipe sleuthing, I found a recipe that seemed that it fit the bill.  I’m happy to report that I like this homemade version just as much, if not more, than the original. With just the right amount of kick from the chipotle powder, and a nice background sweetness from the honey – you’ll find yourself reaching for another handful.  Consider yourself warned, they are addicting! It makes a big batch, great for snacking on all week long. While I’ll still gladly accept a tin of Hot Honeys if gifted to me, I’m happy to know that I’ll be able to make my own at home all year long.

In my noobular years, I disliked avocado.  I know, I know. Shame on me! Thank Heavens I came around. Like most people, it was guacamole that brought me around. Rich, creamy, and cool – it’s pretty much the perfect condiment. Lots of people have their own spin on guacamole, and mine is no exception. It’s similar to most guac recipes, but, I like to add a little bit of sour cream. It gives it a nice tangyness, and lightens it up a bit. I’m sure you could also use Greek yogurt, and get the same effect. We put it on everything; enchiladas, tacos, even scrambled eggs. Which, incidentally, I also add a bit of sour cream to. That’s a tip I picked up from Ralph Cifaretto in “The Sopranos”, right before he got whacked (one of my favorite episodes, btw, for all you Sopranos fans out there). Ahh, I miss that show!

I digress. The guacamole. With all the football game goodness we have to look forward to in the coming weeks (Go 9ers!), save room on your table for a big bowl of guacamole and tortilla chips. It’s always one of the first things to go! I’ve also got another great munchie coming up tomorrow that’s perfect for football snacking. Stay tuned!

I hate to admit it, but I used to dislike cilantro. I thought it tasted like soap. Thankfully, I’ve since come around and now I can’t get enough of the stuff. One of my favorite uses for it, which I find myself making often around here, is pico de gallo. Obviously, it’s a great condiment for any Mexican dish. But, it is also a wonderful accompaniment to serve on top of broiled fish or grilled chicken. Not to mention it’s totally figure friendly.

I’ve found that I get pretty decent results year-round with Roma tomatoes. Of course this summer is at it’s prime with summer tomatoes, but it’s nice to be able to have a fresh tomato salsa in these dreary winter months that is edible! I like a more predominant onion flavor in my salsa, so I use white onions. If you like a milder onion flavor, try using red onion or scallions instead. If you don’t like things spicy, remove the “ribs” and seeds from the jalapeno before chopping. Or, if you want to kick the heat up a notch, try using a serrano or habenero pepper in place of the jalapeno.

It’s been a good year, football wise, for our family. Not so much for my team (the Redskins), but for my husband’s 49ers. It’s also been a good year for football snacks in our home, mainly in the form of these fried pickles. I’ve always loved pickles, and at first I was hesitant about the concept of deep frying them. I first tried them at one of my favorite places, Dogfish Head Brewings & Eats (if you’re ever in Rehoboth, DE – go! Delicious local fare and craft beer await). After that, I was hooked. I tried a few recipes that were good – but diddn’t make my heart sing. Finally threw in the towel and just tried the battering method that I use for my fish tacos, and it worked like a charm! I’ve made them every Sunday afternoon for the past month, and we’re still not tired of them.

They’re a breeze to make, as I usually have everything on hand for beer batter. They’re also a super-cheap appetizer. While I’m sure they are wonderful with a premium cold-chilled pickle, I really like them with my store’s generic brand. They’re a thick cut pickle chip, and they have the ridges in them – which I think helps the batter adhere to the pickle. They also stay nice and crispy for a good while after serving, not that they’ll actually last that long!

With playoff parties and the Super Bowl upon us, definitely add these babies to your lineup. You won’t be sorry!