Cilantro and Garlic Hummus Dip

Easy, delicious and good for you!
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 Lindsay's  Cilantro & Garlic 
Hummus Dip

My niece made this for a bridal shower this past weekend and it was a BIG hit. Especially for those of us that love garlic.  I didn't think of taking a picture till it was almost gone....

Recipe & Directions

* 1 can of garbanzo beans, dump half the liquid from the can.

Place in  food processor. Puree
* Add about 1/8 cup of Olive Oil.
* 2 tbs lemon juice
* 4-5 minced garlic cloves
* Handful of cilantro, stems are okay too
* Salt and pepper to taste.
Mix/blend and serve.

Tomato, Kale and Turkey Soup in March

This is Hot Lips (notice the green chili for a mouth) and my daughter. We  quickly made Hot Lips just before the sun went down, which meant we didn't have much time to find him decent facial features. Poor guy,  he got what I could in the fridge veggie drawer. And unfortunately he has just one arm to wave with, but it's a nice arm.
Here in Oregon, in the Willamette Valley  we don't usually get snow  in March - so we had to have a little fun!  The cold weather inspired this next recipe for a bowl of  hot homemade soup.

Home Canned Tomatoes

Home canned tomatoes can't be beat! The flavor alone is worth the time, not to mention the health benefits.
I work full time so I am picky about what I do on the weekends, but I consider home canned tomatoes definitely worth the time.
My other inspiration for this soup was garbanzo beans. I read they are great as a thickener for soups when pureed and wanted to give it a try.
 I am sure they're better if  not from a can....but sometime you just use what you have.  That seems to be a theme in this post.


Tomato, Kale and Turkey Soup
Ingredients:
32 ounces tomatoes
2 cups chicken stock or broth ( I like Costco's organic chicken stock)
1 can garbanzo  beans (chickpeas) pureed in a food processor
1 bunch of Kale
1 tsp Salt
1/2-1 tsp Rosemary
1 -2 Tsp crushed fennel seeds (helps the turkey to taste like sausage)
1 pound ground turkey
* Fiesta fajitas seasoning   http://www.fiestaspices.com/index.asp?page=fajita

Directions:

• Place in a large pot over med. high heat; tomatoes, chicken stock, slowly pour in pureed garbanzo beans, add seasonings.

•  Sprinkle ground turkey  with a moderate amount of  fajita seasoning  and cook till done and crumbled. 

•  Cut kale into bit size pieces.

•  Add turkey and kale to soup. Simmer 10 more minutes.

* This is my favorite brand and I like the fajita combo of spices.  You could sub a multi purpose seasoning that has garlic. I just like the smell of meat cooking when it has been seasoned.
* The seasonings are estimates, start with the smaller amount and add more if you like. 

Kale,Tomato and Turkey soup.  Warm deliciousness!

Marley & Hot Lips enjoying a little sunshine the next day. (At least Marley is...)

Skinny Pretzel Buckeyes

Buckeye

 This is Buckeye and his mommy (my niece) is getting married!

  So what would you serve at her bridal shower?

Buckeyes!

Buckeyes of course.  And since the bride and groom are into healthy eating I've made the buckeyes without powdered sugar. But you will be impressed with how good they still taste and that they are full of protein. 


Buckeye's dad-to-be is from Ohio so I think that has something to do with  puppy's name.
Real buckeyes are nuts that grow on a tree. 

 Lets Begin

Put chickpeas in a food processor

Add peanut butter and remaining ingredients

Roll dough into little balls and squish between crackers

Freeze

Special

 I am not coordinated enough to take pictures while dipping crackers and peanut butter into chocolate.  So instead you get to see the creation I made just for me......  and yes, it was yummy! And yes, you can dip the ball into chocolate more than once.

So basically these are peanut butter protein balls, squished between crackers and dipped into chocolate. 



Ingredients:
1 can chickpeas (garbanzo beans)
1 1/2 cups creamy peanut butter
1/4 cup honey
2 packets Truvia (more if you want it sweeter)
1 tsp vanilla extract
Pretzels or pretzel like crackers

For chocolate coating:
Chocolate melts  or chocolate chips
1 tsp shortening
Place in bowl and microwave about 1 1/2 minutes.  Stir to complete melting

Directions:

1. In a food processor blend the chickpeas till smooth (about 2-3 minutes)
2. Add the  peanut butter to the food processor  and blend well with chickpeas
3. Add the remaining ingredients, blend till well incorporated.
4. Make balls
5. Place balls between crackers and lightly squeeze
6. Dip in chocolate. This is so easy to do because of the crackers. Before dipping, stand and press to  create a  a flat spot on the buckeye. Dip the opposite end.  Then it will stand nicely while the chocolate sets. 
7.  They can be refrigerated briefly, but if you freeze the pretzels get soft.

Enjoy!  Love, Buckeye

Isn't he adorable???

Creamy Cauliflower Bisque

Had an awesome soup for dinner tonight that I am sure you'll want to try. My daughter had a friend drop by for dinner and she fell in love with the Mmmmm good flavor and  the fact  it is was so simple and healthy.  After several compliments to the chef  she wanted the recipe.
So here is the link to the original recipe.  The only adaption I made was using chicken stock instead of vegetable broth. And a food processor in place of a Vita Mix. (Maybe some day I 'll have a Vita Mix)

What I really enjoyed about this soup was the feeling I was eating something  creamy  and indulgent....but it was just cauliflower.

http://www.hellifignaw.com/2012/02/things-that-make-you-go-mmmmmmm.html


ENJOY!

Best Ever Chicken Enchiladas

Best Ever Chicken Enchiladas
Photo by Greengatephoto.com 

Enchiladas so yummy you'll think they are the best ever! At least that is what my family and friends say, or perhaps it's because we've been eating them since 1986 when I adapted this recipe from our church cookbook. My cousin loves them so much she requests them on her birthday and has asked  me to post the recipe in case she feels like cooking before her next birthday. 

I think the real secret to these enchiladas is the seasoning I use on the chicken.  I came across it several decades ago while visiting relatives in San Antonio,Texas. It's not sold in the Pacific NW where I live, so I have become accustom to stocking up on it or ordering it online. 
www.fiestaspices.com

You'll be happy to know it comes MSG free.  I am such a fan of it I use it in a variety of meat dishes, so don't let the  name fool you, it's not just for fajitas -  at least in my opinion.

COMPLETE RECIPE follows the pictures. 

Sprinkle Fiesta Fajita Seasoning generously

Begin by baking 4 or more chicken breast sprinkled generously with Fiesta Fajita seasoning. ( Always good to have extra baked chicken for later)
While chicken is baking, saute your onions, remove from pan and  make your sauce.

I love this little tool for easily  making sauces lump free.  It's from Pampered Chef and is actually meant to be a drink mixer, but it's my nifty sauce tool.

Once your sauce is made and you've added the onions, green chilies and sour cream  add a layer of sauce to the bottom of a 9x13 pan. Remember to  reserve a cup of sauce, then add the chicken to the remaining sauce mixture. Next layer  the tortillas on top of the sauce. About four tortillas, folding to tear and    fit nice and squarely covering all the openings.  ( sorry no pictures of the tortillas folding and tearing)

Next layer is the meat and cheese,  the tortillas again,  meat and cheese.Third layer is tortillas topped off with the one cup of remaining sauce mixed with one cup of salsa.   Last is the  cheese and garnish.

Ready to Bake!

INGREDIENTS:

12 Corn Tortillas

Fiesta  Fajita Seasoning
2 Tbl canola oil
1/3 cup chopped onion ( or half of a medium onion)
3 cups chicken broth

4 Tbl flour

4 Tbl butter
 2  4oz  cans green chili

16 oz sour cream

1 cup salsa

4 cups  chopped chicken meat ( 4 chicken breast)

4- 5 cups grated Colby Jack or Mexican blend cheese

DIRECTIONS:

1.Sprinkle chicken generously with Fiesta Fajita seasoning  (Or  Fiesta Chicken Fajita Seasoning)

2.Bake chicken until breast are cooked thoroughly.

3.Sauté onions in canola oil for 2-3 minutes – just enough to soften .  Remove  onions from pan and make sauce.

4.Sauce:  Melt butter over medium heat, add flour stirring constantly till smooth, cook about 2-3 minutes  or till lightly browned.  Slowly add chicken broth, stirring continuously.  Broth will thicken making a nice sauce.

 5.Turn off burner and add  chilis, onion and sour cream. 

6.Spread a thin layer of  sauce over the bottom layer of a 9x 13 pan.
7.  Reserve one cup of sauce.

8. Add your  chopped chicken to the sauce mixture.

9.Make a single layer of tortillas on top of sauce by  folding and  tearing  tortillas to fit into pan ( usually takes about 4).
10. Add a layer of meat sauce
11. then 2 cups of cheese.
12.Another layer of tortillas
13. Remaining meat sauce & 1 cup of cheese
14. Third  layer of tortillas
15.For the top layer of sauce  mix the one cup of reserved sauce with one cup of salsa. Spread on top .

16. Top with about  2 cups of cheese.  Garnish with green onions, sliced olives, or cilantro. 

17.Bake at 375 for  35- 40 minutes .  Until golden and bubbly.

In the summer I use fresh roasted green chili's from the garden.  (More info on that this summer.)

ENJOY! 

 And there you go!  Best Ever Chicken Enchiladas.

PS. I realize that we call these enchiladas but technically it is a casserole. I got tired of rolling up those darn  tortillas many years ago and just started layering them. SO much easier.  Please don't tell my family what real enchiladas look like.  Thanks!

Peanut Butter & Apple Bars

Friday Morning Coffee Break

Drizzzzzzle........

I like Fridays!

 

Friday is often bring a treat to work day here at my office.  So on Tuesday when I was  looking at  favorite foods  on Pinterest   ( great lunch time entertainment with zero calories)  I  came  across this recipe for peanut butter and apple bars and knew immediately I  had to make them for Friday treat day.  I need “special occasions”  for new recipes so I don’t eat them all myself.

The Pinterest  link took me to www.twopeasandtheirpod.com  for this great recipe.   I was attracted to this recipe because peanut butter and apples are a natural sweet & salty combo, good for you and reminiscent of childhood.

And to make the morning even sweeter my professional photographer friend  Jessica took these awesome photos. You can see her work at  www.greengatephoto.com 
The pedestal of Peanut Butter Apple bars  are sitting on a table not far from my desk, and all morning I have felt like I am looking at a pinterest pin. How fun is that!
 

Peanut Butter Apple Bars

Yield: 24 bars

Cook Time: 30 minutes

Ingredients:

For the bars:

1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup diced apples, peel removed (I used Granny Smith apples)

For the peanut butter glaze:

1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in the diced apples.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 30 minutes or until the top is golden and the edges are slightly browned. Remove bars from oven and place them on a wire rack to cool.

6. While the bars are cooling, make the peanut butter glaze. In a medium bowl, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract. Whisk until smooth. Drizzle the glaze over the cooled bars. Cut into squares and serve.

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Kale Pesto

Kale is my friend

(  

I became a big fan of kale last summer when it was the first veggie in my garden ready for a trip to the dinner table. It was also the last surviving plant come fall.

Kale became my friend and the rumor is  it's good for you!  One of my favorites is kale pesto,  it is a great compliment to many dishes - plus it has lots of  garlic.

Kale and Walnut Pesto

¼ cup chopped walnuts

3 garlic cloves

Salt

½ cup good olive oil

½ cup Parmesan cheese

½ pound of Kale with stems removed

Directions

1.       Blanch Kale.  (Bring water to boil, add Kale and 1 tsp salt.  When water returns to a boil let boil for 1-2  minutes and remove, put in ice water) Drain well.

2.       In a food processor chop garlic and walnuts.

3.       Add Kale to food processor, slowly add olive oil until smoothly pureed

4.       Add Parmesan. And salt if desired.

5.       Serve over pasta, rice or  my favorite - Spaghetti Squash 

 I   I also like it with crackers, especially the brand Mary's Gone Crackers

(    Add cheese after mixing with pasta, rice or squash to prevent little clumps)  

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