HOMEMADE HUMMUS INGREDIENTS:

One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner.  You will need:

• Chickpeas*: I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
• Tahini: Since this ingredient is arguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
• Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
• Lemon juice: Fresh, please!
• Ground cumin: I absolutely love the added flavor of some cumin in hummus.
• Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
• Salt: I always use fine sea salt.
• Cold water: This is another game-changing ingredient when it comes to the texture of your hummus.  If it’s too thick and not smoothing out, just add in some more water.

*Or, as I mentioned earlier, feel free to instead use:

• Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop.  I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
• Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water.  Then bring to a simmer, continue simmering for 20 minutes, and drain.  If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

Then, of course, there are the toppings.  For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley.  But the sky’s the limit with other toppings you could add!  Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

HOW TO MAKE HUMMUS:

To make this hummus recipe, simply:

1. Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
2. Add in the chickpeas. One can, rinsed in warm water and drained.
3. Puree for 3-4 minutes, or until smooth.  Yep, put that food processor to work!  Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down.  If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
4. Taste and season.  Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
5. Garnish and serve.  Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

HUMMUS RECIPE VARIATIONS:

The sky’s the limit if you’d like to get creative and mix things up with your hummus!  Some of my favorite variations include:

• roasted red pepper hummus: a classic, and even better with some crushed red pepper flakes sprinkled in too
• pesto hummus: store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
• roasted garlic hummus: nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic

WAYS TO USE HUMMUS:

Of course, you can always use hummus as a dip.  But it’s also delicious used in:

• toast: I’ve been on a major hummus toast kick this year (more on that coming soon!)
• burgers/sandwiches: just use the hummus as a spread for extra flavor
• wraps: similarly, hummus makes a great spread in wraps or gyros
• salads: mix in some extra lemon juice, water and oil, and hummus can double as a delicious salad dressing
• mixed into pasta: similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
• as a “crust” for chicken: this old hummus-crusted chicken recipe is still one of my faves
• deviled eggs: the flavors in hummus pair perfectly with deviled eggs!
• mashed potatoes: so good.

Michelle’s Braised Salted Beef

Items needed:
Large fry pan (no nonstick coating‘s)
Large electric roaster
Shredding forks
Freezer containers

Ingredients:
Two jars Johnnys
Two jars Hienz beef gravy
Five large thick chuck roasts
Lawrey‘s seasoned salt
McCormick California blend garlic-salt
Butter
Olive oil

Additionally:
Equal parts vinegar and blue Dawn dish soap in spray bottle

Instructions:
Dump one container of Johnny’s In the bottom of a large electric roaster.

Sprinkle roasts on both sides with good amount of Lawry’s seasoned salt and McCormick California blend garlic salt.

Pan fry and Caramelize Crust on 5 large Chuck Beef Roasts with Butter and Olive oil on Med High Heat (No Non Stick Pans)

Place roasts in bottom of electric roaster and push all roasts to be tight with the sides. If everything is scrunched in there that’s even better! (The heat will create burnt ends on the sides of the roasts that are touching the roaster and create a deeper flavor).

In caramelization fry pan, deglaze with half a can of Johnny’s. Pour over roasts in electric roaster.

Cover roasts with two cans of premade Heinz beef gravy.

Cover and cook at 200° for 12 hours. (I put this on after dinner all night, and finish the next day).

Cock lid on roaster and increase temperature to 225°.

Cook for another 3 to 4 hours until juice is reduced and thick. (You may baste roasts during these 3-4 hours to keep from drying, but will have a crust of gravy on top and look dry. )

When finished cooking, let cool for 30 minutes with lid off in pan.

Remove roasts one at a time onto a plate and separate/shred beef fibers from fat and sinew.

Place only beef meat back into the roaster and coat the beef with the remaining juice/ gravy.

Put an airtight containers and freeze. I like to use the smallest Ziploc freezer containers which are enough for two sandwiches each. Keeps for one year in the freezer.

Microwave to reheat or place in crockpot with low-sodium beef broth to reheat for a crowd.

Tastes even better with reheating!  Great for serving to a crowd!

Costs about $100 per batch to make and makes 30-40 servings. Serve on small hamburger buns. You can serve it with mayonnaise, miracle whip, or creamy horseradish for an extra kick.  Be mindful of adding any extra salt. It will already be very salty!

Special note: to clean roaster and frypan easily, combine equal parts blue Dawn dish soap and vinegar in a spray bottle. Spray combination on metal and let sit.  ( if super stuck on burnt, may add water and reheat pan) Debris with kitchen brush and wash normally.

If this ends up tasting like a pot roast, you did it all wrong!  🤪 Lol The key is low and slow and then higher temp to create braised flavor.  I have tried this recipe in a cast-iron pan in the oven, a roaster in the oven, and in a crock pot, but I have not found the same results in deepness flavor and fall apart moist texture.

If you have been lucky enough to have my salted braised beef, you know that all of this work and time is worth it! 🤣😍😉

Happy braising!

Embrace the journey!

Sundried Tomato Tuscan Garlic Chicken

Sundried Tomato Tuscan Garlic Chicken

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Sundried Tomato Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Author: Alyssa

Serves: 4-6

Ingredients

• 1½ pounds boneless skinless chicken breasts, thinly sliced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ½ cup parmesan cheese
• 1 cup spinach, chopped
• ½ cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Notes

*If you are serving over pasta and like it saucy, definitely double the sauce.

Chicken Dumpling Stew

Ingredients:

• 1 large onion
• 1 can (10.5 oz) cream of celery soup
• 1 can (10.5 oz) cream of chicken soup
• 1 tablespoon fresh parsley
• 1 teaspoon poultry seasoning
• black pepper to taste
• 4 skinless boneless chicken breasts
• 2 cups low sodium chicken broth
• 2 cups frozen vegetables or peas and carrots , defrosted
• 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)

Directions:

1. Add onion to 6 qt crock pot and top with chicken breasts.
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Notes:

My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

Baja Fish Tacos with Fish Taco White Sauce

Step 1 – Fish Taco White Sauce:

• Fresh lime juice to taste (I like about 2 TB)
• ½ cup sour cream
• ½ mayonnaise
• 1 TB Sriracha hot sauce (or something similar)
• ½ teaspoon – crushed oregano
• ½ teaspoon – ground cumin
• ½ teaspoon – dried, crushed dill
• ½ teaspoon – ground cayenne chile
• ground white pepper to taste

 Combine the first three ingredients, aiming for a slightly runny consistency. Add the rest of the ingredients and mix.

Country Mustard

Fresh Country Mustard from Chef Vik

Recipe is enough to share (makes great presents)

Prep Time: 24-48 hours

3.5C Yellow Mustard Seeds

1/2C Black Mustard Seeds

4C Cider Vinegar

2C Water

Soak 24-48 Hours at Room Temperature

Blend in Food Processor with your choice of Beer until Desired Consistency is Achieved 

OPTIONAL

4 tablespoons honey 

4 tablespoons grated fresh horseradish 

1/2 cup minced fresh herbs (really any kind)

Store in Refrigerator - Lasts Forever!

Pickle Dip

Dill Pickle Dip
recipe from Foodie with Family
1 (8 ounce) package of cream cheese, softened to room temperature 
1- 1 1/2 cups chopped dill pickles (I used my mini food processor - it was a snap!)
1/4 cup finely chopped sweet onion 
2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip) 
1 teaspoon dried dill weed 
1/2 teaspoon kosher salt 
freshly ground black pepper, to taste

Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving. 

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.

Mashed Potatoes - Make Ahead!

Make Ahead Mashed Potatoes

5lb potatoes

1 egg

1/2tsp garlic powder

3tbs butter/margarine (softened)

1tsp salt

8oz cream cheese (softened)

Peel and quarter potatoes.  Cook in h2o till tender.  Drain Well.  In cooking pan or LARGE bowl, combine remaining ingredients and mix with electric mixer till smooth.  Freeze in Quart size baggies.  Reheat in Microwave until warm.  You may add cheese and or more garlic salt  mid way through micro waving.

Enjoy!

Pumpkin Roll

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar (plus extra for rolling)
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with granulated sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough granulated sugar on the towel when rolling up the cake so it will not stick. 

Northern Minnesota Chicken Wild Rice Soup

Northern Minnesota Chicken Wild Rice Soup

3 (10 ounce) cans condensed chicken broth
2 cups water
1/2 cup wild rice
1/2 cup chopped sweet onion

1 tablespoon butter

1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper

2 cups half-and-half
1 1/2 cups cooked chicken (rotisserie or smoked the best)
8 slices cooked bacon
2 tablespoons dry sherry
½ cup minced celery

½ cup minced carrots
water, if needed

Directions:

Sauté chicken with light seasoning, 4 minutes each side until lightly browned

Set aside chicken and keep warm

In same pan sauté sweet onion in tablespoon butter until golden brown

In separate stock pot, combine broth and water

Add wild rice and onion

Simmer, covered, 35-40 minutes until rice is tender

In saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
Stir constantly, to prevent burning, until smooth and bubbly.
Add half and half and cook until thickens-about 2 minutes.

Slowly add half and half mixture to the rice, stirring constantly.
Add remaining ingredients, stirring until thoroughly heated.

Add water at the end if you find this to be too thick

Artichoke Zucchini Boats

Artichoke Zucchini Boats

6-8 lg. zucchini

1 can drained artichoke hearts (diced)

1 cup mayonnaise

1tsp minced garlic

1 cup fresh grated Parmesan cheese

Fresh cracked black pepper to taste

 Slice each zucchini in half lengthwise. Place in boiling water 5 minutes to soften. Scoop out each half to form hollow "boats". (Discard insides of zucchini or place in freezer for zucchini bread.)

In a bowl place artichoke hearts and remaining ingredients.  Mix well and place in prepared zucchini boats.

Bake at 350 degrees for 30 minutes.

Crockpot Chicken Supreme

You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.
Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6 servings

Ingredients:

5 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
1/2 cup diced Swiss or Havarti cheese
Preparation:

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

Note: I've recently started cooking this dish using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

Zucchini Boats

ZUCCHINI BOATS

6-8 lg. zucchini 2 c. mozzarella, grated 1 onion, chopped 2-3 Italian sausage, mild (browned & drained) 1 egg 1/2 c. Progresso bread crumbs Parmesan cheese Slice each zucchini in half lengthwise. Place in boiling water 5 minutes to soften. Scoop out each half to form hollow "boats". Combine zucchini pulp with cheese, onion, egg, bread crumbs and sausage; mix well. Spoon into boars. Sprinkle with Parmesan. Cover with foil. Bake at 350 degrees for 30 minutes.

Fresh Vegetable Spring Rolls

Fresh Vegetable Spring Rolls

Recipe by Sue Doeden O suedoeden@gmail.com

1 bunch romaine lettuce, leaves separated 1 bunch fresh mint leaves
and ribs removed 2 avocados, ripe but firm, peeled, sliced

2 to 3 carrots, cut into long matchsticks thin
1 red bell pepper, seeds removed, cut into Cooked brown rice or quinoa, optional

matchsticks 12 round rice papers 8 ounces mung bean sprouts

Prepare all vegetables, sprouts, mint leaves and avocados and set aside.

Pour lukewarm water into a large shallow dish. A large pie plate works well. One at a time, soak rice sheets in warm water to soften. It will take just 20 to 30 seconds.

Lay a rehydrated rice sheet on a clean kitchen-towel covered work surface. Working quickly, place a lettuce leaf at the edge nearest to you, leaving about 1 inch to fold over. Place a mixture of the carrots, peppers, sprouts, mint leaves and avocado on top. Add rice or quinoa, if desired.

Fold the edge nearest to you over the filling, tuck in the sides, and roll up tightly.

Place filled rolls on a plate and cover with plastic wrap so they don’t dry out. Serve with Peanut Dipping Sauce or dipping sauce of your choice. Makes 12 spring rolls.

1⁄4 cup creamy peanut butter
3 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons tamari or soy sauce
1 tablespoon grated ginger, or to taste 2 tablespoons honey
Mix all ingredients in a small bowl until smooth and creamy.

Peanut Dipping Sauce

􏰀Once the package of rice papers is opened, store it in a zip-top plastic bag in the cupboard where the papers will last for several years. I speak from experience.

Tips from the cook

􏰀Cooked shrimp is a nice addition to these Spring Rolls.􏰀Heat up the Peanut Dipping Sauce with a bit of chili paste or sriracha.

Apple Crisp

Crispy Apple Crumble Recipe

Yield: 2 servings

2 Granny Smith apples, cored and diced
2 tbsp Brown sugar
½ tsp ground cinnamon (I much prefer grating a cinnamon stick with a microplane to get the most potent fragrance)
2 tbsp / 30g / 1oz. cold butter, cut into cubes

Topping:
½ cup oats
½ cup flour
1/4th cup granulated sugar
1/4th cup brown sugar
1/4th cup walnuts, chopped
5 tbsp / 75g / 2.65 oz. cold butter, cut into cubes

Preheat the oven to 350°F/175°C.

In a bowl, toss together apple, brown sugar and cinnamon, until well coated.

Grease an ovenproof dish with butter and transfer the apples to it. Dot with cold butter. Set aside.

In another bowl mix together the ingredients for the topping. Cut the butter into the mixture with a pastry cutter. Refrigerate this for about 10 minutes if you’ve got the time.

Spread chunks of the topping mixture over the apples and bake for 35-40 minutes until the apples are done.

If the apples are rather juicy, you might have to drain off the excess juices halfway through baking.

Sneak in a few bites while still in the oven, under the pretext of making sure there isn’t too much liquid in there.

Serve the apple crumble with vanilla icecream with caramel sauce or even better, Dulce de Leche.

Pesto Cheese Blossoms

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

15 to 20 servings

Ingredients

• 1 (8-ounce) package sliced provolone cheese
• 2 (8-ounce) packages cream cheese, at room temperature
• 20 pistachios, shelled
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 ounces oil-packed sun-dried tomatoes

Directions

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.

Banana’s Foster

Banana’s Foster

Ingredients

1/4 cup butter

2/3 cup dark brown sugar

3 1/2 tablespoons rum

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

3 bananas, peeled and sliced lengthwise and crosswise

1/4 cup pecans

1 c crushed vanilla wafers

1 pint vanilla ice cream

Directions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, 1 to 2 minutes. Place vanilla wafers and pecans in bottom of serving dish. Top with vanilla ice cream and Banana’s Foster. Enjoy!

Thai Peanut - Pork Loin

Thai Peanut - Pork Loin

Preparation time: 15 minutes

Cooking time: 15 minutes

20 dry roasted, unsalted peanuts, finely chopped (I use food processor)

1/4 cup chopped FRESH cilantro

1 tablespoon ground coriander

2 packets sugar substitute OR 1 tablespoon brown sugar

1 1/2 teaspoons garlic powder

1/4 teaspoon salt

pinch of ground red pepper

1 3/4 pound pork tenderloin, fat trimmed

MUST USE MEAT THERMOMETER!

1. Prepare grill for indirect heat or heat broiler. Stir together peanuts, cilantro, coriander, sugar, garlic powder, salt and pepper in small bowl. Roll and coat pork with mixture.

1. Grill 7 minutes. Turn; grill until instant-read thermometer reads 165 degrees, about 8 minutes each side. To broil, line broiler pan with aluminum foil; spray with non-stick vegetable oil spray. Broil 10 inches from heat, about 15 minutes total, turning once.
2. Meat will be slightly pink - let meat stand and rest 5 minutes before cutting into meat to finish cooking. 165 Degrees ensured food safety but temp may rise slightly when at rest.

Nutrition information per serving:

Calories .......... 305 Fat ............ 11 g Sat. fat ..... 2.8 g

% cal. from fat .... 34 Chol. ........ 100 mg Sodium ...... 450 mg

Carb. ............ 11 g Protein ........ 39 g Fiber ........ 1.2 g