DR. PEPPER BEAN DIP! Vintage Cookbook Review and Recipes
DR. PEPPER BEAN DIP! Vintage Cookbook Review and Recipes
In this video, I review Cookin' With Dr. Pepper, published in 1965. I'm also cooking up some delicious Dr. Pepper Bean Dip, sure to be a hit at your next party.
I'm cooking through history and you're invited! Follow along with me as I prepare a recipe from one of my many vintage cookbooks. Will the results be delicious, or disastrous? There's only one way to find out. Thanks for checking out my midcentury cooking video and joining me in my vintage cooking corner.
If you can't find La Fiesta chips locally, you can order them online!
TIMESTAMPS
0:00 Intro
0:10 Cookbook Review - Cookin' with Dr. Pepper
8:59 Recipe - Dr. Pepper Bean Dip
12:08 Dottie Break
12:23 Recipe resumes
14:38 The Official Taste
16:54 Outro
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OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
Victorinox Swiss Army 10-1/4 Serrated Bread Knife:
GIR: Get It Right Premium Silicone Spatula:
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Candied Pecan & Pear Salad
Today's episode shows you how to make delicious candied pecans and use them for a yummy pear salad.
KETO / LOW CARB Maple Bourbon Glazed Pecan Crusted Salmon with Seasoned Green Beans
This keto/low carb Maple Bourbon Glazed Salmon was probably the best fillet of salmon that I have ever had. It was like something you'd get at a restaurant. I can't wait to make it again. Finding regular recipes and turning them keto/low carb is one of my culinary joys! I hope that you all try this, you will not be disappointed. Please let me know in the comments what you think!
*As always, please be patient with me and my style of videos, I have social anxiety and a few other issues and I'm doing my best to overcome them and share this diet/lifestyle and some yummy recipes with everyone. This keto/low carb lifestyle has helped me feel better both physically and mentally which is why I want to share it! Constructive criticism is always welcome, as I am trying to evolve and get better at this, please be gentle though. Additionally, please subscribe if you have a moment as I am trying to grow and that would really help out a lot. Thank you for reading this. :)
Recipe:
The original recipe (non-low carb):
Ingredients:
Salmon & Pecan Coating:
4 salmon fillets , skin-on (about 6 ounces each)
1/2 cup finely-chopped pecans
1/3 cup kiss my keto breadcrumbs
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1 tablespoon unsalted butter , melted
kosher salt and freshly-ground black pepper
Glaze:
1/2 cup Lakanto sugar free maple syrup
1/4 cup Dijon mustard
1/4 cup bourbon
1 large garlic clove , minced
1/2 teaspoon freshly-ground black pepper
Green Beans:
1/2 lb fresh green beans
2 tbsp Olive Oil
2 tbsp roasted garlic and herb seasoning
Directions:
Salmon:
1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray, or line with foil for easy cleanup and spray the foil.
2. In a bowl, stir together chopped pecans, breadcrumbs, thyme, paprika, butter, and a pinch or two each of salt and pepper. Set aside.
3. In a heavy-bottomed pot, stir together Lakanto maple syrup, Dijon mustard, bourbon, garlic, and pepper.
4. Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and brush the tops with some of the glaze mixture. Divide the crust mixture between the tops of the fillets, gently pressing to adhere.
5. Roast for 12-14 minutes per 1-inch of thickness, until the fish flakes easily with a fork, or to your desired doneness.
6. While the salmon is roasting, bring the remaining glaze mixture to a boil over medium heat on the stove, stirring frequently. (Watch it carefully - it will bubble up!) Reduce heat and simmer, stirring often, until the glaze is syrupy and coats the back of a spoon, about 10 minutes.* Season to taste with salt.
7. Use a thin fish spatula to lift the fillets from the skin and transfer the salmon to your serving plates or platter. Drizzle the tops with the glaze (use as much or as little as you'd like) and serve.
Green Beans:
1. Cut tips and wash green beans
2. Lightly coat with 2 tbsp of Olive Oil
3. Stir in 2 tbsp Roasted garlic and herb seasoning and make sure all of them are coated
4. Place in preheated oven at 425 for 12-14 minutes
Nutrition Estimate
*based on 1/4 of the aforementioned ingredients
Salmon with glaze
Calories: 437
Protein: 46g
Fat: 22g
Carbohydrates: 18g
Fiber: 10g
NET CARBS: 2g
The lakanto has erythritol and monk fruit extract if you are wondering where the extra carbs are coming from, these are generally not counted in NET CARBS (at least according to carb manager app)
Green Beans:
Calories: 80
Protein: 1g
Fat: 7g
Carbohydrates: 4g
Fiber: 2g
NET CARBS: 2g
INGREDIENTS/PRODUCTS/GADGETS USED IN MY VIDEO (or similar, if I don't list something and you are curious just leave a comment and I'll do my best to help you find it)
I am an amazon affiliate and I do receive a small commission off of qualifying purchases. You do not at all have to use these links, I have included the full name for each item and you are more than welcome to copy the name and paste it in Amazon to find for yourselves if you would prefer
Kiss My Keto Bread Crumbs Zero Carb (0g Net) ~
Lakanto Sugar Free Maple Syrup ~
Kirkland Signature Extra Virgin Olive Oil, 67.62 Ounce ~ (you can buy it off amazon for convenience but it's much more economical to buy it from costco if possible)
Superior Glass Oil and Vinegar Dispenser ~
McCormick Grill Mates Roasted Garlic & Herb Seasoning ~
Spice World Squeeze Garlic ~
McCormick Culinary Paprika ~
#keto #lowcarb #ketodiet #ketolifestyle #ketolife #weightloss #ketosis #lchf #ketogenic #ketomeals #ketorecipes #mealprep #healthy #diet #cooking
How To Make Dr. Axtell's Kale Salad with Butternut Squash and Candied Pecans
Looking for a tasty salad to make for Thanksgiving? Dr. Axtell and her girls have you covered. This Kale Salad with Butternut Squash and Candied Pecans is the perfect blend of Fall flavors. And it’s so easy! Enjoy!
Ingredients:
For the Salad:
- 1 bunch of kale, de-stemmed and chopped
- 1/2 cup chopped cilantro
- 2 cups butternut squash, diced (time saver- buy the bags of pre-cut butternut squash)
- 3 TBSP avocado oil or olive oil
- 1 TBSP curry powder
- 1/2 cup candied pecans
- 1 tsp salt
For the Dressing:
- 1/4 cup tahini
- 1/4 cup water
- 2 TBSP apple cider vinegar
- 1 TBSP honey
- 1-2 cloves garlic (optional)
- Salt to taste
Instructions
1. Add kale to a large bowl and massage with 1 TBSP oil for 1-2 minutes. (This is a necessary step to break down the kale so it is not as tough and bitter). Add the chopped cilantro.
2. Preheat oven to 400 degrees F. Add the diced butternut squash to a baking sheet and coat with the remaining 2 TBSP oil, curry powder and salt. Mix well. Bake for 20-25 minutes until squash is tender.
3. To make dressing: Add all ingredients to a blender or food processor and blend until smooth.
4. Transfer to butternut squash to the bowl of kale and cilantro. Add the candied pecans. Drizzle with the tahini dressing. Toss to coat. Enjoy!
Food is Medicine!
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Lakeside Natural Medicine
414-939-8748
info@LakesideNaturalMedicine.com
Episode 22: Candied Pecans (for salad)
Candied walnuts recipe | jaggery coated walnuts | caramelized walnuts with jaggery, healthy snacks
Candied walnuts recipe | jaggery coated walnuts | caramelized walnuts with jaggery, healthy snacks
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Ingredients:
* Walnuts (akhrot) - 2 cup (200 gram)
* Ghee (clarified butter) - 1 tsp
* Jaggery (gud) - 1/2 cup (90 gram)
* Pinch of salt
* Roasted white til (sesame seed) - 1 tbsp
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