Sometimes I have to reevaluate my commitments. My husband is good at helping me sort through what’s unnecessary, and what I need to get rid of. Sometimes it’s easy, sometimes not so easy. It takes discipline to constantly reassess your life and where you are putting your energy.
One thing I’ve learned is to keep things simple. When dinner guests come for a meal, I’ve been changing the way I do appetizers.
With the heat of summer, lately I’ve been setting out a bowl of delicious homemade Toasted Asian Almonds, made with Harry & David’s Raspberry Flavored Honey Mustard Dip.
It’s a really easy recipe to make, which I usually double, and then I keep them on hand for company.
Or to wrap up and take a small bag as a hostess gift.
Or for friends who stop by for a glass of wine.
Sometimes I have to hide them from the kids.
Because they are really that good.
Life is always changing and sifting. Sometimes we have time to make elaborate foods, but sometimes we don’t.
A little nibble for an appetizer works for me, and in fact, I really like to be hungry when it comes time for the main course of the meal.
I know I can’t do it all, especially with the amount of entertaining that we do in our home. I love to delegate, keep it simple, and remind myself that the guests are more important than the food, although we do love a good meal.
What’s your simplest appetizer that you serve, when you’re trying to keep it simple?
- 2 Tbsp. Honey Mustard Dip
- 1/2 tsp. red pepper flakes
- 2 Tbsp. sesame seeds
- 1 Tbsp. vegetable oil
- 3 cups blanched white whole almonds
- 2 tsp. salt
- 6 Tbsp. granulated sugar
- Preheat the oven to 350 degrees. Mix the first 4 ingredients in an ovenproof bowl and microwave for 30 seconds to loosen mixture. Add the almonds and coat them well. Sprinkle in the salt and sugar and toss all together.
- Pour onto an oiled baking pan and toast the nuts in the oven for 15-20 minutes or until nuts are golden in color and the sugar begins to caramelize.
- Shake the pan and loosen the almonds. Cool nuts completely and store in an airtight container for up to 1 week.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Harry & David provided me with the product, but they did not pay me to write this post today.