My Favorite Hummus
Right before Covid hit, my husband and I went to a wonderful Turkish kebab house with friends. It was very small, with only five or six tables. But the food! Wow! So incredibly fresh! We started with the house made hummus and it was so light and creamy – it just melted in your mouth. You couldn’t stop eating it. Once we got home, I was determined to learn how to make it. It took a long time to find a similar recipe, but now I can recreate My Favorite Hummus at home! I tried several recipes in the past, but they were always grainy, never ultra smooth with the creamy consistency that I wanted. Other recipes did create that creamy texture but were A LOT of work. You started with dried chickpeas that were soaked, cooked, and then peeled. Then I found a recipe for Best Hummus on Cookie and Kate’s food blog along with helpful tips. To get the creamy consistency, you take canned chickpeas and simmer them for a few minutes with a pinch of baking soda. The baking soda makes the water alkaline, breaking down the pectin in the chickpea skins. This little secret is the difference between grainy hummus and ultra creamy hummus! The other tip I learned is that not all tahini pastes are equal. The thickness of the tahini varies greatly from one brand to another. With that in mind, you want to add enough ice water to your hummus to go from a thick paste to a luscious, light dip. That could be as little as one tablespoon or as many as five or six tablespoons. Don’t be afraid to experiment! Now, I can make My Favorite Hummus anytime. I love to serve it with fresh veggies, warm pita bread, or slathered on a wrap sandwich! Sooo delicious! How to Make My Favorite Hummus Put drained and rinsed chickpeas and baking soda in a medium saucepan and cover with at least 1” of water. Heat on medium high and bring to a boil. Reduce heat and simmer for 20 minutes until the chickpeas are very soft. Rinse and drain in a fine-mesh strainer and let cool. While chickpeas are simmering Combine lemon juice, garlic, and salt in a food processor. Process the mixture until the garlic is finely chopped Allow the mixture to rest. The lemon juice and salt will mellow the garlic so it is not overpowering. After a few minutes, add the tahini to the food processor Process 1-2 minutes until the tahini is whipped and creamy. Add in 2 Tbsp. of ice water and blend again for another 2 minutes.The tahini mixture should become very pale, creamy, and smooth. If your tahini was very thick, you may need to add an additional Tbsp. or two of ice water to get the smooth consistency. Add the cooled chickpeas and the ground cumin powder. Begin blending and pour in the olive oil. Blend for another 2 minutes until smooth and whipped. If it seems thick, add more ice water, a tablespoon at a time, until you achieve the desired consistency. Taste and add additional seasonings as needed. To Serve Pour the hummus onto a shallow bowl or platter. Use a large spoon and swirl the top. Drizzle with some extra virgin olive oil and add the garnishes you like the best. I love sprinkling ground sumac on top for an extra zing of lemon flavor! Serve with fresh veggies, warm pita bread, or pita chips. Appetizer Idea For a beautiful appetizer, serve the hummus with a simple Israeli salad on top. See recipe below. Israeli Salad 1 cup cherry tomatoes, chopped small 1 cup Persian or English cucumber, chopped small ¼ cup diced red onion 2-3 Tbsp. fresh lemon juice 2 Tbsp. chopped fresh parsley Salt and pepper Toss all of the ingredients together in a medium bowl. Serve on top of hummus with fresh pita. Homemade hummus that is better than the restaurant! Creamy, luscious, and easy to make! You might also enjoy
Wine Soaked Cherries
My husband loves to challenge me to come up with new recipes but always at random times. For instance: wine soaked cherries. Lol! We were out for drinks a couple weeks ago and he absolutely loved the Old Fashioned he had at our local distillery. When he asked the bartender what was in it, he found out it had red wine soaked cherries. Immediately, he got that twinkle in his eyes and asked – can you make wine soaked cherries??? My answer? Sure! Challenge Accepted So, the next day, I was researching and found a couple recipes I liked. I played with them a bit, changing amounts and flavors until I got the combination I thought he would like best. Guess what? He was thrilled! He liked my version even better than the one he had on date night. Of course, he also knows – happy wife, happy life – hahaha! Wine Soaked Cherries for the win! Anyway, I’m happy to share this recipe with you. The red wine and vodka will cook down (and the alcohol will cook off) leaving you with rich, wine infused cherries that are absolutely delicious! They are great for Cherry Old Fashioneds and would be fabulous drizzled over ice cream or as a great addition to your charcuterie board! They are the perfect balance of sweet and syrupy to complement your favorite drinks and desserts! How to Make Wine Soaked Cherries Place all of the ingredients (cherries, sugar, red wine, vodka, and vanilla) into a small saucepan and heat gently, stirring occasionally. Bring to a boil and then reduce the heat to a simmer for 10 minutes. Let the liquid cook down and reduce. It will become syrupy and glossy. Take the saucepan off of the heat and let the cherries cool. Pour into a small glass container with a tight-fitting lid and refrigerate. Sweet cherries in a red wine syrup are perfect for cocktails, desserts, and charcuterie boards! You might also enjoy
Sweetheart Chicken and Pasta
One of the first things that made me fall in love with my husband is his cooking! This man can make some incredible meals! The #1 requested meal in our house is his Sweetheart Chicken and Pasta. His recipe has always been TOP SECRET and the kids have begged for it. This is comfort food in its purest form. Boneless chicken breast is simmered in a blend of seasonings and Italian dressing, loading it with flavor. Then we add in our favorite marinara, more dressing, and more seasonings. Layering the flavors is key to this dish! Traditional pasta dish? Nope. If you are looking for a traditional pasta dish, keep scrolling. This is not traditional and was my hubby’s creation when he had time to explore the spice rack and the fridge. The end result? A flavor-packed pasta with so much umami flavor – you are gonna LOVE it!!! Can I make this for a crowd? Yes! This is a great pasta dish to make for a crowd! Just double the recipe. You can pour it into a large 9×13 pan, cover with foil, and keep it warm in the oven until you are ready to serve. We have served this at many family dinners and it is always a huge hit! How to Make Sweetheart Chicken and Pasta Prepare all of your ingredients. Dice the onions and chicken. Heat Then heat a large skillet over medium heat. Add a drizzle of olive oil, the onions and the garlic. Sauté for 2-3 minutes until onions are translucent. Add Now add one jar of marinara sauce, the remaining ¼ cup of Zesty Italian, an additional teaspoon of chili powder, ½ tsp. cumin, ⅛ tsp. ground red pepper and a pinch of black pepper. Mix together and simmer for another 10-15 minutes. Cook the pasta In the meantime, bring a large pot of water to a boil. Season liberally with salt. Add one pound of rigatoni and cook according to package directions. Drain and add back into the pot with a couple pats of butter. Stir well. Assemble When the chicken and sauce are done, carefully pour it into the large pot of pasta. Stir together well. Cover and let it sit for 5 minutes to allow the flavors to blend. Serve with fresh grated Parmesan cheese and enjoy! Tender chicken is tossed in a seasoned marinara sauce with rigatoni. Packed with flavor, this will be on repeat in your kitchen! You might also enjoy
One Pan Mediterranean Cod
One Pan Mediterranean Cod is a quick, easy weeknight meal! Keep it low carb or serve on a bed of rice. Either way, it’s delicious! I love the simplicity of Mediterranean cooking. It’s not fussy. It’s all about using the fresh ingredients you have in your kitchen. I’ve made several versions of this dish, changing ingredients here and there, depending on what I have on hand in the refrigerator. Any greens will work – kale, spinach, Swiss chard. Don’t have cod? Use flounder, tilapia, or haddock. It’s all about working with what you have available. Another great addition would be a drizzle of Easy Basil Oil! This recipe is meant to be flexible. Try it this week and drop a comment below! How to Make One Pan Mediterranean Cod Heat Heat olive oil in a large skillet over medium heat.Add the garlic, baby greens and grape tomatoes. Sauté for 1 minute and push out to the sides. Cod Add the cod and season with salt, pepper, dill, and red pepper flakes. Sauté for an additional 1-2 minutes until the greens start to wilt and the tomatoes start to soften. Wine Sauce Add the lemon juice, wine, butter, and capers. Cover and reduce heat to medium-low. Simmer for 3-5 minutes, checking periodically. It is finished when the fish is white and flakes easily. Serve Serve with the pan juices and a wedge of lemon. Enjoy! One Pan Mediterranean Cod is a quick, easy, weeknight meal! You might also enjoy
Pork and Soba Noodles with Spicy Peanut Sauce
If you ask my husband what my favorite food is, he will instantly tell you anything with noodles in it! I adore noodle bowls! There are so many options, the combinations are endless! This Asian inspired Pork and Soba Noodles with Spicy Peanut Sauce is sure to impress your family! Tender pork, lots of fresh crunchy veggies, soba noodles, and that awesome spicy peanut sauce make the ultimate noodle bowl! Made with mostly pantry staples and things you have in your refrigerator, it is budget conscious as well as delicious. As with many of my recipes, this one is completely flexible! Chicken or tofu are great swaps for the pork. Cucumbers, purple cabbage, and bean sprouts are great swaps for the bell pepper and carrots. You can customize this to your family’s taste! Have fun with it! Let’s get cooking! How to Make Pork and Soba Noodles with Spicy Peanut Sauce Spicy Peanut Sauce Whisk all of the ingredients together in a small bowl. It will look grainy at first, then it will blend into a smooth sauce. Set aside. Noodles In a medium pot, bring water to a boil. Cook the soba noodles according to the package directions. Drain and rinse with cool water to prevent the noodles from sticking together. Set aside. Sauté While noodles are cooking, sauté the pork in 1 Tbsp. olive oil over medium heat. Season with salt and pepper. When it is nearly cooked through, add in the ginger, garlic, whites of the scallions, and Napa cabbage. Sauté for an additional 2-3 minutes until cabbage softens. Add Noodles and combine Turn off the heat. Add in the soba noodles and ½ of the spicy peanut sauce. Toss well to coat with the sauce. Add additional sauce as needed. Serve Divide the noodle mixture evenly between 4 bowls. Arrange the red bell pepper strips, carrots, and the green parts of the scallions in each bowl. Sprinkle with chopped peanuts and cilantro. Drizzle additional spicy peanut sauce over the top. Serve with a lime wedge to squeeze on top. Enjoy! Asian inspired Pork and Soba Noodles with Spicy Peanut Sauce is sure to impress! Tender pork, lots of crunchy veggies, soba noodles, and that awesome spicy peanut sauce make the ultimate noodle bowl! You might also enjoy
Corey’s Reuben Sandwiches
There is something irresistible about a big, messy, two-handed reuben sandwich. It is an explosion of flavor and textures in your mouth! The juicy corned beef, gooey Swiss cheese and tangy sauerkraut all hugged together with a smear of Thousand Island dressing and toasty rye bread. It is HEAVENLY! My favorite version of the classic Reuben sandwich is by far, my husband’s! As soon as that hot, crispy reuben hits my plate, I’ve got it in my hands and my eyes roll back with pure pleasure in that first bite…yeah…it’s THAT GOOD! His secret for making sure you have a crispy Reuben and not a soggy one? Preparing the sandwich open-faced. This gives each side time to toast evenly and the cheese to melt perfectly. He also insists on making sure the corned beef and sauerkraut are hot before assembling this yummy goodness! I dare you to eat just one! Lol! How to Make Corey’s Reuben Sandwiches Prepare all of your ingredients. Have all ingredients ready. Heat a large griddle or skillet over medium-low heat and a medium skillet over low heat. Divide portions Divide the corned beef into 4 equal piles and place one one side of a medium skillet with a splash or two of water. Add the sauerkraut on the other side. Steam gently, turning occasionally, until hot. Warming Warming up the corned beef and sauerkraut will help melt the cheese and keep the sandwich from getting soggy. Prep the bread While the corned beef and sauerkraut are warming up, butter one side of each slice of marble rye bread. Then spread Thousand Island dressing evenly on the other side of the bread. Lay the bread butter side down on the griddle in pairs to toast. Layer it up Layer two slices of Swiss cheese and ¼ of the corned beef on one side and ¼ cup of sauerkraut on the other side. Grill until the bread is crisp and golden brown, about 2-3 minutes. Toast Carefully flip the sauerkraut side onto the corned beef side, pressing down slightly. Cook for an additional minute. Serve hot and crispy! Enjoy! Our favorite pub style Reubens! Stuffed with corned beef, gooey Swiss cheese and sauerkraut – you can't eat just one bite! You might also enjoy