2019-05-01 Better Homes and Gardens

1 tsp. kosher salt
1/4 cup vegetable oil
1 Tbsp. black sesame seeds
1 Tbsp. white sesame seeds
1 Tbsp. chia seeds
1 tsp. cumin seeds
1 tsp. flaky sea salt

1. Preheat oven to 375°F. In a medium
   bowl combine flour, amaranth, pepitas,
   sunflower kernels, and salt. Add oil
   and 1/4 cup water. Using your hands, mix
   until evenly moistened; form into a ball.


2. Place dough between two sheets of
   parchment paper. Roll to 1/8 -inch
   thickness. Peel off top sheet of
   parchment paper; use bottom sheet to
   transfer dough to a baking sheet.
   Sprinkle evenly with sesame seeds,
   chia seeds, cumin seeds, and sea salt.
   Press seeds into dough.


3. Bake about 15 minutes or until
   golden and crisp. Let cool. Break into
   pieces. Store at room temperature
   up to 3 days. Makes 6 to 8 servings.
   each serving 231 cal, 13 g fat,

482 mg sodium, 24 g carb, 2 g fiber,
5 g pro.

SPICY PICKLED EGGS

& BEETS

hands-on time 40 min.
total time 1 hr. 40 min., plus overnight

2 lb. small red beets, trimmed,
peeled, and quartered
12 cloves garlic
1 cup sugar
1 cup distilled white vinegar
1 Tbsp. black peppercorns
1 Tbsp. crab boil spice mix, such
as Zatarain’s
6 bay leaves
3 dried árbol chiles
6 hard-boiled eggs

1. In a large saucepan combine beets
   and garlic. Cover with lightly salted
   water. Bring to boiling; reduce heat.

Simmer, uncovered, 10 to 12 minutes or
until beets are easily pierced with a
knife; drain.

2. In the same saucepan combine
   1 cup water, the sugar, vinegar,
   1 Tbsp. kosher salt, the peppercorns,

May 2019 | 129

spice mix, bay leaves, and árbol

chiles. Bring to boiling, whisking to

dissolve sugar.

3. Divide beets, garlic, eggs, bay
   leaves, and chiles among three clean
   pint canning jars. Pour hot brine over
   top to cover, leaving 1/4 -inch headspace.
   Seal. Chill overnight or up to 1 week.
   Makes 6 servings.
   each serving 284 cal, 5 g fat,
   186 mg chol, 267 mg sodium, 50 g carb,
   4 g fiber, 44 g sugars, 9 g pro.

PICKLED-JALAPEÑO

FRIED CHICKEN

If you can’t find canned pickled

jalapeños with carrots and onions

(such as La Costena), plain pickled

jalapeños work too.

hands-on time 40 min.

total time 3 hr. 55 min.

1 28.2-oz. can pickled jalapeños

with carrots and onions

3 1/2 to 4 lb. meaty bone-in chicken

pieces (breast halves, thighs,

and drumsticks)

2 1/2 cups all-purpose flour

2/3 cup cornstarch

2 Tbsp. ground cumin

2 Tbsp. smoked paprika

1 egg

8 cups vegetable oil

1. For marinade: Place pickled
   jalapeños, carrots, onions, and their
   juices into a food processor. Process
   until nearly smooth. Using a large
   chef’s knife, cut chicken breast pieces in
   half crosswise. In a large bowl combine
   all chicken and marinade, turning
   chicken to coat evenly. Chill, covered,
   at least 2 hours or overnight.


2. In a large bowl whisk together flour,
   cornstarch, 2 Tbsp. kosher salt, the
   cumin, smoked paprika, and 2 tsp. black
   pepper. Remove chicken from
   marinade one piece at a time, letting
   excess drip back into bowl. Dip chicken
   into flour mixture, turning to coat. Place
   on a wire rack over a 15×10-inch pan.


3. For batter: Whisk egg into marinade
   until combined. Stir in remaining
   flour mixture until combined. (Mixture
   will be very thick.)

®, TM, © 2018 Kellogg NA Co.

Start the

day with

delicious

strawberry

fl a v o r.

®

®

NEW

!