‘Everything’ Hummus

This hummus is full of flavor and takes minutes to make (if you have a food processor). I love ‘everything’ flavored bagels and I wish I could eat them every single day if I could! This hummus resembles the flavorings of my favorite ‘everything’ bagel. There is just something about all of the different flavors from the garlic to salt to poppy seeds and onions–I love it all!!

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‘Everything’ Hummus

Yield: 8-12 servings

‘Everything’ Hummus

Creamy, smooth, zesty and full of flavor!

Ingredients

3 cups cooked garbanzo beans (2 cans, drained and rinsed)

6 Tbsp olive oil + more for drizzling

1 Tbsp toasted sesame oil

4 cloves of garlic (roasted would be best)

1 Tbsp lemon juice (the juice from 1/2 of a lemon)

1/4 teaspoon salt

2 Tbsp dried minced onion

2 Tbsp toasted sesame seeds

1 Tbsp poppy seeds

1 Tbsp dried minced garlic

1 Tbsp flaked sea salt

1/4 tsp black pepper

Pita chips or crackers for serving

Instructions

  1. In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Mix and set aside.
  2. Add garbonzo beans, garlic, and lemon juice to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, add in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and 1 Tbsp of all of the seasoning (save the rest for the topping).
  3. Add hummus to a bowl and drizzle with extra olive oil. Pour the rest of the seasoning overtop and serve. These can be served with crackers, pita chips, or vegetables. I hope you enjoy EVERYTHING about this 🙂
http://kathrynskitchenblog.com/2016/01/everything-hummus/

 

Heirloom Tomato Caprese with Prosciutto

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This is one of our go-to favorites! You can enjoy it as a light dinner, snack, and even appetizer depending on what your in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.

Ingredients:
1 large heirloom tomato; sliced into 1/2 inch slices (about 6 slices)
5-8 ounces of fresh mozzarella cheese; sliced into 1/2 inch slices
6 fresh basil leaves
1/2 cup fresh spinach
6 slices of prosciutto
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Salt and pepper to taste

Steps:
1. Top tomato slices with spinach, basil, mozzarella cheese, and a slice of prosciutto. Drizzle with olive oil and vinegar; then sprinkle with salt and pepper. Easy peasy!
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Zucchini & Corn Fritters

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For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

Steps:
1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂

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Spicy Garlic Hummus

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Hummus is one of my favorite snacks and sometimes I even make a meal out of it. This spicy garlic recipe is a go-to snack/dinner on busy nights. Sometimes this even makes leftovers for snacks/lunches the next day!

Yield: 6

Ingredients:
1 can garbonzo beans; rinsed and washed
3 cloves of garlic
3 Tbsp olive oil
1-2 Tbsp fresh squeezed lemon juice
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper

Steps:
1. Mix all ingredients in a food processor until smooth and creamy. Serve with your favorite pita chips or make it extra healthy and serve with my personal favorite; cucumber slices!

Italian Mac and Cheese

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Growing up we would always have some type of homemade pasta dish on Sundays as an Italian tradition. We had everything from Spaghetti and Meatballs to Raviolis…you name it we had it. It was my favorite meal of the week! This recipe just sounded so good on this rainy day and it was. I actually got this recipe from one of my favorite Food Network stars, Rachael Ray and added my own twist to it! I hope you enjoy it as much as we did!

Yield: 10

Ingredients:
1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian sweet sausage; casings removed
2 tablespoons extra-virgin olive oil
1 tablespoon butter
4 cloves garlic, chopped
2 cups crimini mushrooms, sliced
Salt and pepper to taste
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk (I used low-fat)
2 1/2 cups, shredded Italian 4 cheese blend (Trader Joe’s has a great one!)
1 cup marinara sauce
1/2 cup Parmesan cheese

Steps:
1. Bring a large pot of water to a boil. Salt water and cook pasta until al dente (still chewy), about 10-11 minutes.

2. In a non-stick frying pan or skillet, brown the sausage for about 5-7 minutes or until it is no longer pink. Drain cooked sausage and set aside. In the same pan add olive oil, butter, garlic and sliced mushrooms. Season with salt and pepper and sauté for 4-5 minutes or until mushrooms look golden.
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3. Preheat oven to 400 degrees. Add flour to mushrooms and stir, cooking 2 minutes. Whisk in stock, then stir in milk. When sauce comes to a boil stir in 4 cheese blend. When cheese has melted into sauce, add marinara sauce. When sauce comes to a bubble, remove from heat.
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4. Combine cheese sauce with sausage and pasta, transfer to baking dish. Add one layer of pasta and then sprinkles more cheese in the middle. Add second layer and top with remaining cheese and parmesan. Bake for 20 minutes and enjoy!
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