Roasted Garlic and Herb Hummus

The hummus turned out to be very creamy and smooth possibly because I added the garbanzo beans last and stirred the dip several times while blending. I ended up with a tasty and addicting hummus dip I came up with to snack on while watching football with my best friend. We couldn't get enough! For once I ran out of dip before pita bread.

Roasted Garlic and Herb Hummus

Ingredients:
2 cups garbanzo beans( reserve liquid)
5 tablespoons liquid from beans may need to add more
1 roasted head of garlic use all cloves
2 sprigs rosemary
8 sage leaves
1 small bunch of thyme
Juice of 1 lemon ( add some lemon zest for a more lemony taste)
2 tablespoons tahini
1 teaspoon cumin
1-2 teaspoons sea salt
1/2 teaspoon fresh cracked pepper

Directions:
1. Place all ingredients except garbanzo beans and liquid into food processor and blend
2. Add garbanzo beans and liquid, blend until creamy and smooth. May need to add more liquid until desired consistency
3. Place in serving dish and sprinkle the top with paprika

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Uh Oh Spaghettios

For Sunday funday and in celebration of Alfred's (the third) birthday I made the always delicious and classic childhood food, drum roll please..... Spaghettio's.
Let me tell you what, it turned out amazing. You have to try this recipe. It taste just like the canned stuff but BETTER and the response from everyone was excitingly fantastic. 👍👍

Uh Oh Spaghettios
(Homemade Spaghetti-O's)

10 oz ground chicken
3 tablespoons pesto
3 tablespoons panko breadcrumbs
1 teaspoon fresh cracked pepper
6 cups canned tomato sauce
3-4 cups (pasta) water
2-3 teaspoons garlic powder
1 lb bag ditalini pasta
1 1/2 shredded gouda cheese
1/2 cup milk
2 tablespoons butter
salt

1. In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/2 teaspoon salt and black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure.
2. Cook pasta to al dente and drain
3. Add tomato sauce, water, sugar, and garlic powder in a large pot. Bring to a boil.
4. Add meatballs
5. Cook, stirring frequently for about 20-25 minutes
6. Stir in cheese until melted. Add milk, butter and salt to taste.

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Tuna Gyro

I love love love gyros. I could eat them everyday! But I have never had a fish gyro so decided be brave and take a culinary adventure.
The tuna turned out fantastic and the Greek flavors compliment the fish extremely well. Just be sure not to over cook the tuna.
The tzatziki is very simple and a gyro staple!

Tuna Gyro

Ingredients:

3 cloves finely minced garlic
1/2 teaspoon fine sea salt
3 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons dry white wine
1 tablespoons chopped fresh oregano
2 teaspoon fresh rosemary
2 teaspoon fresh thyme
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1 1/4 pounds tuna steak, trimmed of skin and any dark portions, cut into 1 1/4 inch cubes
Tzatziki (recipe below)
1 diced tomato
1/2 sliced red or sweet onion
Chopped lettuce
Balsamic vinegar
Pita bread

Directions:

1. Mix garlic, salt, lemon juice and zest, wine, herbs, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat.
2. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
3. Prepare the grill for high, direct heat.
4. Thread the marinated tuna onto skewers
5. Oil the grill rack
6. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Baste tuna. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Baste tuna again
7. Toss chopped tomatoes, onion, and lettuce with balsamic vinegar
8. Place tuna pita Bread and top with tzatziki and lettuce mix


Tzatziki

Ingredients

1/2 cup cucumber English or Persian
2-3 cloves of garlic
2 teaspoon wine vinegar or champagne vinegar
Juice of 1 lemon
2 cups Greek yogurt (full fat)
1 tablespoon finally chopped dill leaves

Directions:

1. Remove the skin of the cucumber and grate it. (not finely)
2. Salt the cucumber and leave it in a colander for half-an-hour and then drain well. Pat dry with paper towel
3. Finely grate the garlic
4. Mix cucumber in a bowl with the garlic and the rest of the ingredients.
5. Add salt to taste and decorate it with few dill leaves.

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Beef Stroganoff

My sister and mom came to town to visit. We had a great time catching up and running around town. We had been so busy all day I thought it would be a good idea to stay in for dinner and watch the Packers. Dinner turned out fantastic but sadly I can't say the same for the Pack. They lost their season opener to the 49ers at Lambeau! UGH!
Next up DA Bears! I must admit I am nervous about this game! Go PACK Go!

Beef Stroganoff

Ingredients:
1 1/2 cups thinly sliced sweet yellow onion
1 clove minced garlic
2 cups sliced mushrooms
2 1/2 lbs beef top sirloin sliced in strips
2 cups sour cream at room temp
1 1/2 tablespoon Dijon mustard
1 tablespoon ketchup
1 teaspoon fresh chopped thyme
Salt and Pepper
1/4 cup Marsala
Fresh chopped parsley
Butter for sautéing

Directions:
1. Sauté onions and garlic in butter until translucent
2. Add mushrooms and sauté (may need to add more butter)
3. In a separate skillet quickly sear thin strips of meat in butter
4. Add S&P, thyme, and Marsala to meat
5. Prepare sauce by mixing sour cream, mustard, ketchup, and S&P in a bowl. Set aside
6. Once meat is done and marsala is slightly reduced add mushrooms and onion mixture. Stir together and cook for a few minutes to allow flavors to meld together
7. Turn off heat and add sour cream sauce. Stir until well combined
9. Serve over noodles
10. Top with parsley

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Dirty Bottom Oatmeal Cookies

I have been in surgery orientation for several days with some new friends that I just met. I thought I would sweeten up our Friday by making oatmeal cookies which is perfect for our early morning schedule and snacking on throughout the day. I don't know about you but I feel like you can eat oatmeal cookies anytime of the day, the oatmeal makes them a health food...right???

Dirty Bottom Oatmeal Cookies
Ingredients:

1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 tablespoon pure maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups Old-Fashioned oats, uncooked
1 cup raisins
1 cup chopped pecans
2 cups peanut butter chips (found by the chocolate chips)

Directions:

1. Heat oven to 350°F.
2. Beat together margarine, sugars, and maple syrup until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, nutmeg, and salt; mix well.
5. Stir in oats, nuts, and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8-10 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Melt 2 cups peanut butter chips
10. Spread melted PB on bottom of cookies
11. Set cookies on parchment paper
12. Place cookies in freezer for approximately 20 mins to harden PB

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Meatball Sandwich

I got this idea during sandwich week a while back and yes in the food world there is an entire week dedicated to the multifaceted sandwich! I was watching tons of cooking shows featuring burgers and meatball sandwiches and thought a meatball burger would be AMAZING! Not to mention you wouldn't have to worry about a meatball plopping on your lap, not saying something like that has ever happened to me before ; )

Meatball Sandwich

2 pounds combined of ground beef, veal, and pork (equal amounts)
2 large eggs slightly beaten
3/4 cup plus of finely diced onion
2-3 garlic cloves minced
2 cups garlic bread preferably a day or two chopped
1/2 cup of milk
1/2 cup Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
1 teaspoon fine sea salt
1/2 teaspoon cracked pepper
Mozzarella

1. Soak chopped bread in milk till it is nice and mushy
2. Add eggs, parsley, onions, cheese, salt and pepper and mix well
3. Add chopped meat and mix well using your *hands; there is no alternative
4. When thoroughly mixed, form into square or round patty.
5. Lightly coat a pan with olive oil and on med high heat brown both sides in a frying pan. Reduce heat and periodically flip patties. Cook slower to make sure meat is cooked completely. Remove once no pink. Let meatball patties rest
6. Serve on garlic bread and top with Italian sauce (recipe below) and Mozzarella

Italian Sauce (may be prepared before cooking meatball patties)
1 15oz can sauce italiano by Cento
1 garlic clove minced
1/2 cup finely diced onion
1/4 cup chopped Italian parsley
1 tablespoon chopped basil
Salt and pepper to taste

1. Sauté garlic and onion in olive oil until translucent
2. Add tomato sauce, parsley, basil
3. Simmer
5. Season with S&P
6. Continue to simmer until ready to serve

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Pepperoni Spaghetti

This was a complete experiment that went insanely...RIGHT! I was cooking for my best friend Maddie and two of her favorite foods are noodles and pepperoni. I decided to combine the two and it was an excellent pizza, spaghetti combo!

Pepperoni Spaghetti
1 package fettucini or spaghetti noodles
2 cans (Italian) tomato sauce
2 tablespoons fresh Oregano
2 tablespoons fresh Basil
1 tablespoon fresh thyme
1/2 cup freshly chopped Italian parsley
5 cloves of Garlic, minced
1 onion diced
3/4 cup mushrooms (optional)
Package of pizza pepperoni
olive oil
1/3-1/2 cup wine (red or white whatever you are drinking)
4 tomatoes sliced in half
Salt and Pepper (S&P)
Shredded Mozzarella (optional)

Preheat oven to 400
Place tomatoes in a baking dish. Drizzle and rub with olive oil. Season with S&P
Bake for approximately 30 mins until slightly darkened and skin is cracked and easily removed. Set aside tomatoes with peel removed
Coat a medium sized pot with olive oil on medium heat heat. Add garlic and onions. Sauté until translucent. Add tomato sauce and herbs. Simmer. Add tomatoes and allow to simmer for awhile then mash the tomatoes. Season with S&P then add mushrooms. Simmer. Add wine and return to a simmer. Allow sauce to simmer for at least 30 mins. Add pepperoni and simmer for 5-10 mins

Serve over prepared noodles.

Sprinkle shredded mozzarella on top.

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S'mores

This weekend my best friend Maddie came to visit and we decided to go see Hit & Run, which was pretty action packed for a romantic comedy, and we needed snacks. We decided on the classic, messy but yummy s'more! While also quoting the Sandlot!!
Ham Porter: Hey, Smalls, you wanna s'more?
Smalls: Some more of what?
Ham Porter: No, do you wanna s'more?
Smalls: I haven't had anything yet, so how can I have some more of nothing?
Ham Porter: You're killing me Smalls! These are s'more's stuff! Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!

S'Mores

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
1 bag of large marshmallows
1 bag of milk chocolate chips or peanut butter chips

DIRECTIONS
-Sift together both flours, and cinnamon into a bowl. Set aside

-In the bowl beat together the butter, brown sugar, and honey until fluffy. About 4 minutes

-Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.
-Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)

-Preheat oven to 350º F.

-Unwrap the dough and place between two sheets of parchment paper.
-On a clean work surface, roll out to a thickness of about 1/4 inch. Remove top parchment paper.
-Use a pizza cutter to slice dough into even squares, do not need to separate. -Transfer sliced dough and bottom parchment paper onto cookie sheet.
-At this time you can poke each square with a fork to give it the appearance of a graham cracker.
-Bake until golden brown. About 10-14 minutes.
-Let cool then snap apart each square.

-Turn on oven to broil

-Place 1/2 of separated graham crackers on a cookie sheet but place them very close together.
-Spinkle with a bag of marshmallows
-Return to oven and watch closely until marshmallows are toasted appoxamitely 3-5 mins
-Place the other 1/2 of the graham crackers on top of each square
-Place in freezer for about 20-30 mins but may need to separate/wrap each s'more in parchment paper
- Melt a bag of chocolate chips (or peanut butter chips) and dip each s'more into melted chocolate
OR
-Pat chocolate or peanut butter chips on the outside gooey marshmallow section between the graham crackers
-Freeze for 30 mins
-Best stored in refrigerator that's if you don't eat them all first

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Chocolate Butter Cup Cookies

I made these cookies to take and share at work. I wanted to thank everyone because I am a new employee and everyone has been very nice and welcoming.
The feedback was excellent, everyone loved them, even early in the morning with coffee at our 6:30am staff meeting. I love putting smiles on people's faces and this definitely did the trick!

Chocolate Butter Cup Cookies

Ingredients
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 12oz bag of white chocolate chips
1 package (13 ounces) Reese's miniature butter cups candies

Directions
In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Mix in 1 cup of white chocolate chips.
Refrigerate dough for at least one hour to decrease stickiness of dough.
Shape dough around each candy. (May need to use two large metal spoons in place of hands to shape cookies)
Place on ungreased baking sheets. Bake at 375° for 8-12 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.
Melt 1 cup of white chocolate chips and drizzle over cookies.

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Green Chili Hummus

My food adventure today... hummus!
I love Greek cuisine and being from New Mexico I absolutely love green chili, I practically put it on everything! It is also Hatch Green Chili season so outside the grocery store they are freshly roasting green chili. The smell is absolutely amazing so it's easy to see why I couldn't resist and is the reason why I decided to add a bit of my New Mexican flare to one of my favorite dips. The combination turned out to be delicious and addicting! Regardless it's still Greek to me!

GREEN CHILI HUMMUS
Ingredients

2 cups canned garbanzo beans, drained, save liquid
1/3 cup liquid from garbanzo beans
1/4 cup tahini
1/4 cup lemon juice
1 teaspoon sea salt
1 teaspoon fresh cracked pepper add
2 cloves garlic, halved
1 tsp cumin
1 1/2 tsp chili powder
1/4 cup diced hatch green chili
1 tablespoon olive oil

Directions

Place all ingredients except olive oil in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with chili powder. Goes great with tortilla chips, pita bread, or fresh vegetables such as bell peppers and carrots.

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Blueberry Piglets (sausage pancakes)

Today I am cooking my all time favorite breakfast recipe, which happens to be in theme with the release of the Hunger Games. It's a combination of my favorite breakfast foods blueBERRIES (non poisonous), sausage, and pancakes! Every time I make these I never have any leftover, unlike when I order pancakes at a restaurant. They always sound soooo good and appealing but when I order pancakes I always get tired of them after the first few bites. This does not happen with these because they are sweet due to the blueberries and brown sugar and hearty due to the sausage. The combination is AMAZING. I encourage you to try topping you pancakes with butter and brown sugar it's simple and tastes fantastic.
"Happy Hunger Games. May the odds ever be in your fLavor."

BlueBERRY Piglets

Ingredients
2 cups Bisquick
1 cup milk
1 tablespoon sugar
2 tablespoons amaretto
2 eggs
2 teaspoons baking powder
3/4 lbs sausage
1- 1 1/2 cups blueberries

1. Cook sausage in a skillet to form crumbles. Once sausage is done place the crumbles into a bowl.
2. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
3. Stir all ingredients (except blueberries and sausage) with wire whisk or fork until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
4. Sprinkle on the desired amount of blueberries and sausage while pancakes are cooking and before flipping the pancake.
5. Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Makes about 10-12 pancakes
6. Top with butter and brown sugar or maple syrup.
7. Enjoy!!!!

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Squash the Green Goat Pasta

Squash the Green Goat Pasta

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 sweet yellow onion, diced into 1/2-inch pieces
Olive oil
Fine sea salt and freshly ground black pepper
1 pound fettucini or penne
1 cup (8 ounces) goat cheese, crumbled
3/4 cup hatch green chili
8 oz sliced mushrooms (portobello or white)
2-3 cloves garlic
1 cup white wine or chicken broth or pasta water
1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and toss. Then season with S&P, to taste. Bake for to 30 to 40 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. (Reserve 1 cup if thats the liquid you will be using.)

Sauté garlic and mushrooms in olive oil on med high heat until done. Turn stove down to low. Add diced green chili, goat cheese, 1 cup wine, and pasta. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

NOTE: Would go great with chicken but any left over meat would probably work great too. Add cubed chicken when adding squash mixture for the added protein.

BEER PARING: The Griffin (Hefeweizen) by Grimm Brothers Brewery

Recipe adapted from Giada De Laurentiis' Penne with Butternut Squash and Goat Cheese Recipe on foodnetwork.com

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Salmon Nuggets

I love salmon and have really been craving fish sticks but i also wanted a healthy and tasty dish. These nuggets are baked and still have an amazing crunch to them thanks to the Panko bread crumbs. If you can't find Panko regular breadcrumbs work great too!
These salmon nuggets are fantastic and are a great spin on your traditional white fish sticks.

Salmon Nuggets
Prep Time:4 minInactive Prep Time: -- Cook Time:17 min
Serves:
4 to 6 servings

Ingredients
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
fine sea salt
freshly ground black pepper
3 egg whites
1 cup Panko
Olive oil, for drizzling or Spray oil

Dipping Sauce

1/3 cup mayonnaise
2 tablespoons Dijon mustard or favorite mustard
1 tablespoon capers
2 tablespoons chopped bread and butter or sweet pickle relish
2-3 tablespoons sweet or bread and butter pickle juice
Fresh ground pepper

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the S&P. Place the egg whites in another bowl and beat until frothy, about 30 seconds. In a third bowl place Panko and season with S&P (salt and pepper)

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Panko, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle or spray lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, Dijon mustard, pickle juice, pickles, capers in a small dipping bowl season with pepper to taste

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, or ranch
I also recommend when dipping the fish in the egg then into the breadcrumbs use one hand to dip in the egg and the other for the breadcrumbs. This will help you to avoid doughy fingers.

Beer Paring: 90 Schilling by Odell

Recipe adapted from Giada De Laurentiis, 2008

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