Chili-Lime Roasted Chickpeas, a contest and a GIVEAWAY!

I can’t tell you where I’ve been or why I haven’t posted lately. And I don’t mean that in a “if I told you, I’d have to kill you” sort of way. I mean that in a “I’ve been excruciatingly lazy” sort of way. So for that, my apologies. And though tasty, my comeback recipe isn’t extravagant by any means but these chickpeas are full of flavor and addicting.

If you’re more civilized refined than myself, you may choose to scoop these into a small dish for yourself (much to the appreciation of your fellow partygoers). Though not at all necessary if your friends don’t care about where your hands have been. Not gonna lie, part of me just wanted to show off my new pretty red condiment spoon.

Chili-Lime Roasted Chickpeas

Ingredients

• 2 cans chickpeas, drained and rinsed
• 2 T extra virgin lime olive oil (if using regular olive oil, add a few t of lime juice)
• 2 T Chili Powder
• 1 t cayenne pepper

In a bowl, mix chickpeas, olive oil and spices. Let marinated for at least 20 minutes.

Preheat oven to 375. On a cookie sheet lined with parchment, spread even layer of chickpeas. Roast for 25-35 minutes, checking and mixing every 8 minutes or so.

Chickpeas are ready once outside is crispy but inside is still soft.

Remember back in November when I participated in The Recipe Impossible Challenge hosted by Joanne, one of my favorite bloggers, and Marx Foods?

Well, I didn’t win. BUT, I did win a giveaway sponsored by Marx Foods for 24 Quail! I received them back in December and have been excited about sharing the dishes created using them. But that’s not what this is about. Because I won that giveaway, I was made eligible for another Marx Foods sponsored recipe contest, this one called The Ridiculously Delicious Challenge.

This one works a bit differently in that I have to initially tell all of you what fantastic treats I would choose as my prize should I win the contest. Marx Foods supplied us with a list of the potential prizes and instructed us to choose 3. ‘Twas not an easy task, I want to try so many of them but I narrowed it down.

My first choice was a no-brainer. The Specialty Sausage Sampler is an essential ingredient in a “Farewell to Winter Sausage Party” I’d like to host. Get your mind out of the gutter, it would truly be an event to celebrate the delightfulness of the product of efficient butchery.

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With varieties like these?!:

Venison Sausage with Merlot & Blueberries
Lamb Merguez
Buffalo Sausage with Chipotle Chilies
Duck Sausage with Foie Gras & Sauterne Wine
Duck Sausage with Orange Liquor
Rabbit Sausage with White Wine
Wild Boar Sausage with Cranberries & Shiraz
Smoked Duck Sausage with Apple Brandy
Elk with Pear & Port Wine
Pheasant Cognac
Wild Boar with Roasted Garlic & Marsala
Venison with Red Wine & Demi Glace

I mean!!!

Next up, Wild Pink Salmon Fillets. Why? Well, first of all, I consider Salmon to be the sexiest fish in the sea. Look at it,

Don’t even tell me you disagree. As a lover of mostly all fish, Salmon is and will always be, the first one I’d choose to bring home with me. What a better complement to my Sausage Party than some sexy Wild Pink Salmon. You’re nodding your head now. I’m thinking of a preparation of grilling on a cedar plank? I’ve been promising such a thing to my veggie roommate since we moved in together back in April.

Lastly, since it wouldn’t be a true meat party without more meat, I’d love to add the Kobe Beef Sliders to the Menu.

The many ways I can prepare these is mind-blowing. I’ve professed my love for sauces before and that would come into play big time here. Perhaps a Wasabi Aioli? Some chipotle ketchup? Or some marinated mushrooms? Most likely, all of those and more.

I hope that I can share another fun recipe with you using products supplied by Marx Foods!

In the meantime, click here, scroll down to The Goodie List, and leave a comment telling me which 3 goodies you would choose!

Also, check back for a fun giveaway later on this week!