Tag

appetizer

Your Choice Herb and Lemon Hummus

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Tired of the same old bland store bought hummus? I was too!

Hummus is one of the easiest things you can make, and it can be customized so many ways to appease anyone’s palate. I wasn’t always a hummus fan, and then I started making it myself. Once I did that, I was addicted to this healthy and delicious snack (so was everyone else in my house). There is now always some in the fridge.

 

I have found, the keys to a good hummus, are flavor and texture.

Hummus is made with chick peas. However, I realized that one of the main reasons I didn’t like hummus in the past was because I prefer a smoother texture so I wondered if I could use something else. Also, while there are some excellent brands of hummus that can be bought in the store, I found that many of the flavors were much too strong for me. So, after doing a bit of research, I have come up with the perfect formula to creating my own hummus recipes.

I made a small graph below: basically first you choose your beans (choose 1), then your acid (choose 1), then your flavorings (any combo you like), add olive oil, salt and pepper, and zip in in a food processor and you will have the perfect hummus that is customized to your taste.

 

With summertime here and my garden flourishing, I have been using all the herbs growing. My favorite combination right now is either Thyme or Basil and Lemon with Cannellini Beans.

 

 

Herb and Lemon Hummus
1 15.5 ounce can of Cannellini beans, drained and rinsed
1 lemon zested and juiced
1 clove of garlic
1 large handful of basil leaves OR 2 sprigs of thyme
1 TBS extra virgin olive oil
Salt and Pepper to Taste

 

In a food processor, add all the ingredients.

 

Blend until desired texture. You can serve with pita chips, vegetable, or on a veggie wrap.

 

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In Transit: Portable Caprese Salad

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Caprese salad is something that I discovered much too late in my life.

I have always loved Italian food. In fact, pasta was always requested for my birthday dinner, and most big events or dinners have included an Italian restaurant. It still seems almost silly that I did not try my first Caprese Salad until I was in my mid twenties.

I remember the first bite of Caprese salad I had at my favorite Italian restaurant, and I was so amazed by the combination of flavor and texture. It was love at first bite.

Since that first taste, I have been creating different ways to enjoy this awesome flavor combination.

A few days ago, I was at my favorite grocery store Mariano’s (here is my post dedicated to this store’s wonderfulness), and they had an awesome selection of cherry and grape tomatoes, and I had an amazing idea.

I got some wooden skewers, tomatoes, bocconcini (small mozzarella), and a ton of fresh basil.

 

I skewered a tomato, wrapped the bocconcini in a basil leaf and put that on next, and then added another tomato.

I loved that I was able to use different color tomatoes.

Finally, I poured my favorite store bought Balsalmic viniegrette into a small dish for dipping.

Ta da! Portable and delicious and oh so easy! If only I could make every salad like this.

Super Bowl Nosh: Cranberry, Turkey Roll Ups

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The Super Bowl is coming. Soon. Because of this, I figured people might be planning parties already and would want some menu ideas. Now, to be honest, I will of course be watching with the rest of America (the world), but neither team is one that I follow. Regardless of who is playing, however, it is the perfect day to showcase some yummy appetizers.

 

I made these delicious Cranberry, Turkey Roll-ups for New Year’s Eve and then again for a dinner party. They have been such a hit, I think they are going to be a regular appetizer. They are perfect because they combine two classic flavors, they are easy, and they are more satisfying than cheese and crackers or chips and dip. I hope you enjoy them as much as we did.

Cranberry Turkey Roll-Ups

1 can of Pillsbury refrigerated seamless crescent sheet
3 to 4 slices of deli roasted turkey breast
1/3 cup jellied or whole cranberry sauce
1/2 cup shredded Gruyere or Swiss cheese.

Preheat oven to 350 degrees.

Grease a large baking sheet.

Open the can of seamless crescent sheet and spread cranberry sauce evenly to the edges.

 

Then add turkey slices in an even layer.

 

Finally, add cheese in an even layer.

 

Very carefully, starting with the long end, roll the crescent sheet. Pinch the seam together.

 

Cut the roll with a serrated knife into about half inch slices. Place slices on cookie sheet. Bake for 12-14 minutes.

 

Anyone out there have plans for Super Bowl Sunday? What are you serving?