Buffalo Roasted Chickpeas (Blogger C.L.U.E.)

Buffalo Roasted Chickpeas

Buffalo Roasted Chickpeas

Hey everybody! Time for another month of Blogger Clue. You remember… it’s a group I’m a part of on Facebook where we peruse the blogs of one other member in the group and pick a recipe from their blog; one that fits a certain theme. This months theme was “Red”. I mean, Valentines Day and all; makes sense, huh?

I was having a hard time finding something to fit the theme on the blog I was given, which was Lemon And Anchovies run by a lovely lady named Jean. Jean’s blog is wonderful; lots of great recipes I wanted to try… just not many with red, lol. There was a gorgeous raspberry tart in her blog, but I couldn’t afford the berries right now and I will try that one in Spring when berries aren’t as high as a mortgage payment and aren’t shipped from another planet somewhere in a different solar system..

But lookee what I found! I know, chickpeas aren’t red, but these are Buffalo Roasted Chickpeas and anything buffalo style is red, right? Of course right :-p Other than in hummus, it was only fairly recently that I started using chickpeas in things. I may be weird, but to me, they taste almost exactly like boiled peanuts. Since I love boiled peanuts, that means I also love them. And they are, nutritionally, a wonderful source of protein and fiber. But who cares about nutrition. They taste good. 😀 I’ve always loved buffalo wings. I have been known to make a complete glutton of myself with them. We won’t talk about the time my son Cameron and I had a wing eating contest at Hooters once. We’ll just leave it at I won by ONE wing.

But since I don’t want to weigh 500 pounds, I have to find alternate buffalo fixes. These fit the bill quite nicely. A bit spicy, a bit garlicky and with a nice crunch. I was out of olive oil, so I used all butter with this recipe. I think it worked well, as butter is what is usually used in wings. It made it a bit less healthy, but… ummmm… this is me. I also used a touch of onion powder and I increased the oven temp to 425. Jean mentioned that hers didn’t get as crispy as she’d like so I thought a slight jump in temp might take care of that. I think my theory may have been right, because these were wonderfully crunchy.

You know the drill…

Buffalo Roasted Chickpeas

(My changes in parentheses)


  • 2 15 ounce cans chickpeas ,drained, rinsed and dried well.
  • 1 teaspoon melted butter (I used 1 1/2 tablespoons butter and no olive oil)
  • 1 tablespoon olive oil
  • 1 teaspoon granulated garlic (garlic powder not garlic salt)
  • (1/4 teaspoon onion powder)
  • Pinch salt
  • 4½ tablespoons Frank’s Red Hot Sauce (or your favorite hot sauce)
  1. Preheat oven to 400 (425 is what I did). Combine all the ingredients in a small bowl; toss to coat.
  2. Lay in a single layer in a pan and bake for 40 to 45 (only took 30 in a 425 oven) minutes, until browned and crispy.
  3. Hide them from everyone else and eat them all.
  4. Go to Jeans blog and tell her she’s wonderful.

Here are all the participants in this months Blogger C.L.U.E. Go check out what they made. Somewhere in there you’ll find one that made a recipe form little old me. Be scared for them. Be very scared.


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Participating Bloggers:

Vegetarian Chili

Simple,Hearty Vegetarian Chili

Simple,Hearty Vegetarian Chili

Yes, you read that correctly. Quit sitting there open mouthed looking like I just kicked a puppy. There is actually *gasps and sits here open mouthed looking like someone just kicked a puppy* a healthy recipe on my blog. A vegetarian one no less! I told you lovely people that as I began posting more, I would begin trying to make some of the recipes  healthy *shudders*, maybe even vegetarian.

My son Zachary was recently trying the “Daniel Fast”. This is a fast many Christians use at the beginning of each year. It’s based on the experiences of Daniel, a prophet from the Old Testament of the Bible. It’s a very strict vegan diet that I myself couldn’t handle for more than say, five minutes. I give props to my boy for attempting it. This fast makes vegen-ism look fun, that’s how strict it is 😛 I did my best to help him during his fast by making some dishes that he could enjoy while the rest of us kept on with our normal eating habits. Which, btw, there is nothing so guilt inducing to a mother as having dessert when ones child is on a strict fast, lol.

One of the things I made for him that he liked was this vegetarian chili. Not a speck of meat in this *sobs quietly*. If one wanted to make a nice hearty veggie chili WITH meat, it wouldn’t take much to brown some up and add it into this. But you didn’t hear me say that and I’ll deny it to the death if asked. *gnaws on a bone as I speak*

Seriously though, this is pretty yummy. It’s a very hearty, filling chili, wonderful with cornbread. This is great for Meatless Monday, if you do that, wonderful for a game day if you have people who prefer to watch the meat intake or just because you love it’s flavor and feel like making it, no reasons needed.

You know the drill…. 🙂

Mrs. Cupcake, who is suddenly craving a steak

Vegetarian Chili

  • 4 zucchini, chopped into bite sized chunks
  • 2 medium onions, chopped (about 2 cups)
  • 1 cup chopped green pepper
  • 1 cup chopped red pepper
  • 1/2 cup chopped celery
  • 1 jalapeno pepper, finely minced (or 1 1/2 teaspoons from a jar of  chopped jalapenos)
  • 4 garlic cloves, finely minced
  • 1/4 cup oil
  • 1 28 ounce can Italian stewed tomatoes, cut up
  • 1 28 ounce can whole tomatoes, cut up
  • 1 15 ounce can seasoned pinto beans, undrained (obviously no meat flavor in them if you’re trying to keep this vegetarian)
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can chili beans, undrained (we like the hot style; use what you prefer)
  • 1/4 cup chili powder
  • 2 tablespoons dark brown sugar (optional)
  • 1 teaspoon salt
  • cilantro, cheese (vegetarian non dairy cheese if preferred) and green onions for garnish
  1. In a large pot or dutch oven, stirring often, saute the onions, all the peppers, the celery and the garlic in the oil until soft and limp, about 5 to 7 minutes.
  2. Stir in the rest of the ingredients, except of course for the garnish ingredients.
  3. Bring to a boil over medium heat. Taste for seasoning, adjust what’s needed (salt, a touch more sugar, some hot sauce if it’s not spicy enough for your crowd), then turn the heat down to low and let simmer for about 30 minutes (time enough to get some cornbread made!), stirring occasionally to prevent sticking. If you want a thicker chili, just let this simmer longer.
  4. Serve with garnishes and a lovely slice of cornbread or some crackers. Whether you add a hamburger on the side is entirely up to you. 😀

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

I Love Spring & Summer Veggies & Herbs

I’m not a fan of hot weather. Actually, I hate hot weather. I am one of those people who loves the cozy feel of crisp Autumn days. I love sweaters and beef stew; the Autumn and Winter holidays and just the feeling of family togetherness that short days and long nights bring.

But one thing I absolutely adore about warmer weather is the food. I grow my own herbs every year. They are the only plants that don’t look at me, squeal in horror and die. So I grow basil, dill, sage, thyme, lavender and whatever else looks good at the store when I am out buying them. So every Spring and a few gazillion times throughout the Spring and Summer until my family threatens to kill me if I make it one more time, I make Pasta Caprese. The combination of fresh basil, mozzarella, fresh cherry tomatoes (since warmer weather means tomatoes that have more flavor than your pillow) and pasta (preferably a curly fun shaped one just because I’m five years old at heart) just screams Spring to me. It also screams “I am yummy; eat me until your feel like you’re going to explode!” but that may be a personal thing.

This is light yet filling. It’s not exactly low calorie but neither is it horrid for you.  You can cut the fat if you want to by using low fat cheese (or less cheese but I am pretty sure there are laws against that) and not using the small amount of butter used in the garlic tomato mix. This makes eight side dish servings or four entree servings as a vegetarian meal.


  1. 1 12 oz box pasta (I used the new Smart Taste by Ronzoni because it has added Calcium, Fiber & Vitamin D)
  2. 1 teaspoon salt
  3. 1 pint cherry (or grape) tomatoes
  4. 1/2 cup chopped fresh Basil (if you absolutely can’t get fresh, use 1/4 cup from the tubes of basil puree you can find in the produce area. Don’t use dried.)
  5. 1/2 cup fresh grated Parmesan cheese
  6. 1 lb mozzarella cheese (I used a mix of fresh mozzarella balls and an 8 oz bag shredded)
  7. 1 tablespoon olive oil
  8. 1 tablespoon butter
  9. 1 tablespoon chopped garlic
  • Cook your pasta in a large pot with the one teaspoon salt. Drain when done but scoop out one cup of the pasta water first and set aside. Put back into pot or serving bowl and cover to keep warm.
  • Meanwhile, in a medium saucepan, saute the garlic over medium heat with the olive oil and butter until it is fragrant but not browned, about 2 minutes. Add in the cherry tomatoes and cook over low heat until the tomatoes soften; about three to five minutes. Using a fork or potato masher, mash the tomatoes. Don’t turn them into a puree, just flatten them out.
  • Add the cup of reserved pasta water to the tomatoes and let simmer for just a couple of minutes. Pour the tomatoes and liquid into the pasta. Add in your mozzarella and Parmesan and give it all a quick stir together. Last, stir in your chopped basil. Salt to taste. Pig out. Enjoy the taste of Spring.