PF Chang’s made chicken lettuce wraps popular back in 1993 when the restaurant first opened.

Ever since then, I crave them quite often, and find it hard to order any other appetizer when I eat at the restaurant.

And in all my cooking adventures, I’ve yet to find a recipe that even comes close.

Until now …

I found this chicken lettuce wrap recipe in a Food Network magazine that was given to me as a gift (thanks V!), and luckily I decided to give it a shot. Because it ROCKS.

Chicken Lettuce Wraps

The flavor is so good, and the combination of savory stir-fried chicken, and cool crisp lettuce cups, makes it a recipe you’ll want to make again and again.

So the next time you’re craving PF Chang’s lettuce wraps, don’t worry about running to the restaurant to order takeout. You have the perfect recipe for satisfying that craving from the comfort of your own home.

Until our next meal,
Rebecca

You want to host a blind wine tasting this weekend …

That’s right – no pretense, advertising, or fancy labels.  Just the wine.

Each attendee’s mission – should they choose to accept it - is to bring the BEST wine.

As the host, it’s your job to run the tasting, and of course provide some tasty treats for your guests.

You need appetizers that can be enjoyed long into the evening.  Ideally ones that do not require heating (and therefore reheating once they get cold!).

So to start, put together a old fashioned antipasto platter.  Just get a selection of Italian meats and cheeses from the deli, pair them a variety of olives and some nuts, and you have the perfect core for your wine tasting spread.

Now all you have to do is add a few interesting appetizers …

White Bean and Eggplant Hummus

The first appetizer recipe I’m sharing with you is a new take on hummus that is made out of white beans and roasted eggplant, and then served on cucumber slices.  It’s fresh, zesty, and the perfect balance to savory the meats and cheeses. And it would also be perfect on a hot summer day so save this recipe!

And then to round out the spread you’ll want to throw in something a little sweet…

Fig Jam, Pecorino Romano and Apples

So the next recipe I’m sharing is for a fig spread, which is actually the perfect starting point to many tasty appetizers.  Today I’m pairing the fig jam with tart apples and sharp pecorino romano.  But if you read on through the recipe, you’ll see I also give you plenty of other options as well.

So the next time you’re hosting a blind wine tasting, rest assured that you can spend your energy picking out the winning wine.  You have the perfect recipe for a white bean and eggplant hummus AND the perfect recipe for fig jam, pecorino romano and apples, to create a delicious spread that will keep your guests from getting too loopy after all that wine!

Until our next meal,

Rebecca

Gotta love dinner parties …

And this Saturday one of your gal pals is hosting a modern twist on the old-fashioned pot luck, where each guest is asked to bring a particular course.

You get the pick the recipe … but it has to be from the selected country of choice.

And this time it’s Italy.

Now you’re not sure if she questions your cooking ability, thinks you’re the busiest guest in the group,  or it truly was random, but you’ve been asked to bring a dip or spread of some sort.

Pretty lame, I know.

BUT, you here’s your chance to really wow your fellow guests with the first thing to hit their taste buds.

I actually found this spread on Allrecipes.com a couple years ago when I was researching appetizers ideas for another party.  But it wasn’t until a friend of mine asked me to make it for a party she was having a couple weeks ago, that I decided to give it a shot.

And I’m really glad I did.  For one, it really takes a simple spread up a notch.  (A big notch!)  But it’s also very pretty (read: fancy) to look at, and has a good amount of complex flavors all converging into one big explosion in your mouth.

So the next time your Italian pot luck dinner party throwing friend gives you the duty of brining the dip, go ahead and grin.  You have the perfect recipe for a dreamy italian spread that will wow the guests before the dinner even starts.

Until our next meal,

Rebecca

Italian Dream Spread

Ingredients:

Italian Dream Spread

• 1 Cup Unsalted Butter
• 3/4 Pound Feta Cheese, Crumbled (2 6 oz. Packages)
• 1 8oz Package Cream Cheese, Softened
• 2 Cloves Garlic, Minced
• 1 Shallot, Minced
• 3 Tbs Dry Vermouth
• 1/2 Cup Pine Nuts, Toasted
• 1 Cup Sun-Dried Tomatoes, Chopped (Not Packed in Oil)
• 3/4 Cup Pesto Sauce

Directions:

1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, and vermouth.
2. Process until smooth.
3. Oil a medium bowl, or a few smaller dishes, and line with plastic wrap for easy removal.
4. Layer the dip into the mold as follows: sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
5. Turn the drip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Source: Allrecipes.com

Hooray!  Your friend is having a boy!

And you’ve offered to throw her a baby shower to celebrate.

You want to make some tasty finger foods so that people can just grab bites while talking …

Or put together a plate of easy-to-eat foods while standing.

And due to a crazy schedule recently, you’d prefer easy-to-make items, that won’t leave your kitchen crazy hot from the oven.

Now sometimes I really enjoy cooking all day for a party, but last week I was traveling for work all week, arrived home Saturday night, immediately went to a party that evening from the airport, and then was hosting a baby shower the very next day.

So I needed a menu where I could quickly run to the store in the morning, come home and assemble, and still have time to get ready and set up for the party — with my brain and sense of humor still in tact!

Fortunately everything worked out perfectly, so I thought I’d share with you some of what I served.  That way if you’re ever faced with the same situation, or just want to pull a party together super-fast, you’ll have this handy list to refer to!

So the next time you’re throwing a baby shower, or any party for that matter, and have limited prep time, don’t panic. You’ve got the perfect recipes for a easy baby shower that both the guests and the mom-to-be will enjoy.

Until our next meal,

Rebecca

Baby Shower Appetizers

Caprese Salad

Caprese Skewers

• Grape Tomatoes
• Basil
• Small Fresh Mozzarella Balls
• Toothpicks
• Olive Oil
• Balsamic Vinegar

Directions:

1. Tear the basil into small pieces, and then skewer each toothpick with one tomato, a piece of basil, and a piece of mozzarella.
2. Arrange on a plate and lightly drizzle with olive oil.
3. Reduce some balsamic vinegar down (reduction) buy boiling it over low heat, and then drizzle it over the plate.

Chicken Salad and Crab Salad Canapes

Canapes

• Large Cucumber (Hot House or English Works Well)
• Small Toast Squares
• Chicken Salad or Crab Salad (Buy Pre-made or Make from Scratch)

If you use my curry chicken salad recipe, and crab salad recipe, I recommend putting the chicken on the toast, and the crab on the cucumbers.  And if you buy pre-made from the store, just taste a sample of each before committing!

Directions:

1. Cut the cucumber into 1/4-inch rounds.
2. Arrange on serving platter along with the small toast.
3. Spoon a little of the salad onto each one.

Tip: The cucumber canapes can be made up to 2 hours ahead of time, but prepare the toasts right before guests arrive so that they don’t get soggy.

Raspberry Brie Bites

I love a good brie en croute, but that adds a little extra prep time plus the use of the oven.  This alternative is delicious either alone or on a cracker, and can be prepared 2-3 hours in advance.

• Small Brie Round
• Raspberry Preserves
• Sliced Almonds

Bite-Size Appetizers

Directions:

1. Cut the brie like you would a pie, into small pie-shaped slivers.
2. Lay them on their sides on a serving platter.
3. Dot each piece with some of the preserves, and then stick two slices of almonds on top.

Salami and Olive Bites

This one is super easy and can be made 3 hours in advance.

Just buy a really nice salami log, preferably one with a little kick if you don’t mind the spice.  Slice it into 1/2-inch rounds, and then slice each round into fourths.  Skewer a green olive stuffed with pimento on a toothpick, and push into the top of each piece of salami.  Arrange on a plate and that’s it!  (Sounds simple, but adds a really nice touch to the menu!)

Other Easy Ideas

Buy a few packages of pre-made sushi, and arrange on a platter with some ginger, wasabi and soy sauce.  If you’re planning for a baby shower, make sure you buy sushi that’s been cooked so the mom-to-be can enjoy it too.

For dessert, go to your bakery and pick out an assortment of single-serve desserts.  Arrange them all on a platter with some fresh fruit garnish, and set out with some knives.  It’s a fun way to sample a lot of different desserts, every guest will find something they enjoy, and it makes for a beautiful display.

Dessert Platter

And if you do feel like making a few more items, check out these other WhatToCookWhen.com appetizers that can be made far in advance…

Antipasto Rounds

Talk about the perfect appetizer.  Not only are these antipasto rounds delicious, cheap, and easy, they look downright fancy!

Hummus

This hummus is easy to whip up, and goes great with crackers, pita, or fresh vegetables like green peppers and celery.  You’ll never buy pre-made hummus again.

Shrimp with Spicy Breadcrumbs

The complex flavors of the dip, and crunch of the tasty breadcrumbs, make this appetizer a winner.

Have an appetizer recipe you’d like to share?  Or need a recipe for an upcoming party?  Let me know below!

It’s so much fun to have traditions…

And I’m not even talking about the big ones, like always doing Christmas Eve at Grandma’s House.

Because the small ones can be just as comforting.

This time of year I wake up to the same sounds every Saturday morning.

First thing, it’s the roar of Premier League soccer.  Which is shortly followed by the screams of eager college football fans during ESPN’s Game Day.

These sounds remind me that Fall is officially here, and puts me in a sports kind of mood, right out of the gate.

And where there are sports, there’s an implied demand for tasty and indulgent food.

And where there’s fun food like that, there’s a perfect opportunity to try out lots of new recipes!

But first I need to come clean with you today…

Last week was a total bust on the recipes!  Everything new I tried just didn’t quite do it for me.  And I wouldn’t dare compromise the list of “WhatoCookWhen.com Approved” recipes!

But if you’re new to cooking, there’s a good lesson here for you.  Not every recipe is good.  Even when you follow the directions to a “T.”  So don’t beat yourself up when you hit a dud.  Just throw it away, and move on to the next one.

So now back to my latest sports recipe …

Even though last week was a bust, on Saturday I finally hit a winner:  Coconut Shrimp with Apricot Dipping Sauce.

And while I don’t normally fry anything (if you don’t either, make sure you read my tip below), I just love coconut shrimp and think these babies are totally worth it.

So the next time College Game Day puts you in the mood for an indulgent treat, pull out that bag of coconut you should always have on hand.  You have the perfect recipe for coconut shrimp that will match even the best restaurants.

Until our next meal,

Rebecca

Coconut Shrimp with Apricot Dipping Sauce

Ingredients:

• 1 Egg
  
  

  Coconut Shrimp

• 1/2 Cup All-Purpose Flour
• 2/3 Cup Beer
• 1 1/2 Tsp Baking Powder
• 1/2 Cup Flaked Coconut
• 1/4 Cup All-Purpose Flour
• 2 Cups Flaked Coconut
• 24 Large Shrimp
• 3 Cups Canola Oil for Frying (Less if you pan fry)
• Wax Paper and Paper Towels

Apricot Dipping Sauce

• 1/2 Cup Apricot Jam (Can Also Use Orange Marmalade)
• 2 Tsp Dijon Mustard
• 1 Tsp Prepared Horseradish

Directions:

1. Clean the shrimp, leaving the tail in tact.
2. In a medium bowl, beat the egg.
3. Mix in the flour, beer, baking powder, and 1/2 cup coconut.
4. Place the 1/4 cup flour and remaining 2 cups coconut in two separate bowls, and set up an assembly line of flour, batter, and then coconut, followed by a plate covered in wax paper.
5. Hold shrimp by the tail, dredge in flour; dip in batter, and let excess drip off;  and then roll in coconut.
6. Place on the plate and refrigerate for 30 minutes before frying. (Do not skip this step, as it will keep the coconut attached to the shrimp!)
7. Meanwhile, mix the ingredients for the apricot dipping sauce and set aside.
8. When ready to fry, heat oil to 350 degrees F in a deep fryer.  (Use a thermometer to test!)  You can also use a frying pan but you’ll need to flip the shrimp a few times while cooking.
9. Fry shrimp in batches, turning once, for 2 minutes.
10. Using tongs with silicone or nylon tips and handle, remove the shrimp from the oil, and place on a plate lined with paper towels.
11. Use another paper towel to blot any additional oil, and serve warm with apricot dipping sauce.

Tip: If you don’t have a lot of experience frying (and I didn’t before I made this!), make sure you use a thermometer to measure the oil temperature.  Too hot and the coconut burns, too cool and the shrimp will absorb a lot more oil.

If you don’t already have one, below is the one I’d recommend getting, because it hangs on the side of the pot, and doubles as a candy thermometer, which you’ll need for all of those holiday treats just around the corner!

Taylor Classic Candy and Deep-Fry Analog Thermometer

Do you look at your budget on a regular basis?

I don’t as often as I should, but when I started working from home, I found two huge cost savings.

Starbucks beverages and eating out for lunch.

Now don’t get me wrong, I still enjoy a good soy chai or a pumpkin spice latte (they’re back for the Fall!) from time to time.  But not driving by a Starbucks every day on my way to work has saved me quite a bit of cash.

And not eating out?  Well that’s easily a $50+ savings each week for me.

Jeez, I just punched that into calculator … that’s $2,600 a year!

If you’re looking to save money, even taking your lunch to work a few times a week can make a big difference.

And since I know it can be a pain to get it prepared each day, I want to make it as easy as possible.

That’s why I think this pureed vegetable soup recipe is perfect.  You can make it in advance, and then package it individual containers that you can grab on your way out the door.

Pair with a piece of fruit and maybe some crackers or a pita slice, and you have a delicious lunch that is both filling and a healthy treat at the same time.

I got the basic recipe from that Naturally Thin book I’ve been talking about. (For more, read my review of Naturally Thin.)  And after making a few tweaks, think this is super easy, super tasty, and super healthy.

Note to wives, girlfriends, friends, and mothers of non-veggie eating males – this is a GREAT way to get them to eat vegetables they normally wouldn’t eat.  I got my husband to eat zucchini, squash and onions this weekend — three of his least favorite veggies!

So the next time you’re looking to save a little extra cash each month, try taking your lunch to work.  You have the perfect recipe for a healthy soup that will keep you full all the way to the bank.

Until our next meal,

Rebecca

Pureed Vegetable Soup

Ingredients:

• 1/2 Large Sweet Onion
  

  Zucchini Soup

• Nonstick Cooking Spray
• 4 Cups Chicken or Vegetable Stock
• 3 Cups Chopped Zucchini, Asparagus, Cauliflower, whatever vegetables you prefer.  You can even mix them up!
• Salt and Pepper
• Poultry Seasoning (Experiment with other seasonings too!)
• 10 Oz. Frozen Pureed Squash, Warm
• 1 Cup Plain Soymilk

Directions:

1. Saute the onions in a large pot using nonstick cooking spray, until slightly soft.  Add the chicken stock or broth, chopped veggies, and then salt and pepper to taste.
2. Cook until veggies are soft.
3. Working in two batches, transfer soup to a blender and puree until the mixture is smooth.
4. Remove from the heat, and add the squash and soymilk.
5. Season with more salt, pepper and poultry seasoning to taste.

Tip: I use poultry seasoning in my soup recipes because it’s easy (thyme, sage, marjoram, rosemary, black pepper, and nutmeg).  But try separating this recipe into smaller batches and playing with your seasonings.  If you come up anything interesting that you want to share, definitely post it on the pureed vegetable recipe page!

Dolphins play the Colts tonight in what will probably be an embarrassment to Dol-Fans everywhere.

Hopefully I’m wrong (unless you’re a Colts fan!) … but regardless you want to enjoy Monday Night Football from the comfort of your own home.

However you still want to enjoy the additional pleasures that come with watching football.

That’s right … you want wings and beer!

Let me put this out there now, I love chicken wings.  Even though they’re not the healthiest option on the menu, I don’t care.  It’s something I’m willing to give in to.  Watching football at the bar just doesn’t make sense to me unless you’re eating wings.

Just like watching football at the stadium requires a hot dog with all the trimmings.

So being that we aren’t going to spend every night this football season at the bar, I set out to find the best wing recipe that I could make at home.  With a slightly healthy spin of course!

And boy did I find it.  If you glance ahead, it may look like a lot of steps.  But it’s totally not.  Even though from start to finish they take almost an hour and half, you can make these wings while you’re doing other things.

And you can customize the recipe based on your taste.  I love my sweet and tangy barbeque sauce recipe, so I use that as the starter. (Tip: If you make that recipe, make a full batch and store the leftovers in mason jars to use in place of store-bought sauce!)

But you can adapt this recipe to use your favorite flavor sauce – spicy, sweet, mild, whatever.  It’s the cooking style that makes these wings healthier, and the honey and high heat that gets your favorite sauce to stick.

So the next time you want to watch Monday Night Football at home, grab some cold beer on your way home.  You have the perfect wing recipe that will have you licking your fingers clean while you cheer on your favorite team.

Until our next meal,

Rebecca

Finger-Lickin Baked Chicken Wings

Finger Lickin Baked Chicken Wings

• 16 Chicken Wings and/or Drummettes
• 1/2 Cup Barbeque Sauce
• 1/4 Cup Honey
• 2 Tbs Soy Sauce
• Onion Powder
• Garlic Powder

1. Preheat the oven to 400 degrees F.
2. If you’re looking for a lower-fat option, first skin the chicken and remove the excess fat. Or if you like the skin (like I do!) go ahead on to step three.
3. Line a baking pan with tin foil, lightly spray with cooking oil, and place the chicken in the pan. Lightly season with onion and garlic powder.
4. Cook for 25 minutes, take out, and flip each piece over. Lightly season this side with onion and garlic powder.
5. Put back in the oven and cook for another 25 minutes.
6. Prepare a second cookie sheet or baking dish, by lining it with tin foil and spraying with cooking oil.
7. Mix all of the barbeque sauce, honey and soy sauce, in a small bowl.
8. Using tongs, carefully dip each wing into the sauce a few times, and lay on the newly prepared cookie sheet.
9. Pour remaining sauce over the wings, making sure each wing gets a fresh coat.
10. Bake for 10 minutes, remove and flip each wing again with tongs, making sure you cover them again with sauce.
11. Bake for 10 more minutes, and once again rotate the wings. The sauce will be a tad thicker this time, so it will really start to stick.
12. Pop them back in the oven for just 5-10 more minutes, depending how done you like them, and give them one more lap around the gooey sauce before putting them on your serving dish.
13. Prepare to have wet naps or plenty of napkins on hand. These wings are awesome but they are messy!

Woo hoo … another 3-day weekend is here!  

And along with the extra day off, Labor Day Weekend includes many things to celebrate.

Football officially starts …

Summer is coming to an end …

The kids are back in school …

You can save at least 50% at all major department stores (yay!) … 

And it’s another reason to have people over and enjoy a delicious meal.

I’ve started going through my recipes to find the perfect ones for all kinds of Labor Day parties, and today I’m going to kick things off with a fresh and delicious appetizer if you’re having a nice Labor Day Weekend dinner party or cocktail party.

Or something to enjoy WHILE you’re planning your menu!

Don’t worry – there are plenty of picnic and barbeque recipes on this website already to cover the traditional Labor Day fare.  So you’ll be covered either way.

But this twist on the classic shrimp cocktail is too delicious to miss.  It’s easy to make and SO fresh and light.  You can even turn it into a main meal salad by tossing it with arugula, grape tomatoes and feta cheese.  Delicious!

So the next time you’re going through recipe after recipe, preparing for your Labor Day Weekend feast, take a minute to sit back and enjoy at the same time.  You have the perfect recipe for an appetizer (or salad!) that will excite your palate and your guests!

Until our next meal,

Rebecca

Lemony Shrimp and Scallop Cocktail

Ingredients:

Lemony Shrimp and Scallop Cocktail

• 4 Cups of Water
• 1/4 Cup White Wine Vinegar
• 1 Tsp Salt
• 1/2 Lb Shrimp, Peeled and Deveined
• 1/2 Lb Scallops

Lemon Vinaigrette

• 1/3 Cup Olive Oil
• 1/2 Tsp Thyme
• 1 Tsp Garlic, Minced
• 3 Tbs Fresh Lemon Juice
• 2 Tbs White Wine Vinegar
• 1 Tsp Dijon Mustard
• 1/2 Tsp Fresh Ground Pepper

Directions:

1. Combine the water, white wine vinegar, and salt in a large saucepan and bring to a boil.
2. Add the shrimp and cook for 2 minutes.
3. Remove immediately with a slotted spoon, and set aside.
4. Add the scallops, and cook for 4 to 5 minutes, until cooked through.
5. Remove from the water and add to the shrimp.
6. Heat olive oil in a medium sauce pan, and add thyme and garlic.
7. Cook over low heat for 1 minute, and them remove from heat.
8. Add the lemon juice, mustard, white wine vinegar, and pepper.
9. Pour the hot vinaigrette over the seafood and toss well.
10. Refrigerate for an hour, and serve with lemon or lime slices in a pretty cocktail glass.

Tip: If you’d like to just use shrimp, simply use a pound of shrimp and eliminate the scallops.

Last week you tried my pork chops with raspberry balsamic reduction.

You loved it (of course!) but now you have over half a jar of raspberry jam taking up room in your fridge.

You’d like a few more recipes to use up the rest.

And you’re thinking a little something more than just using it on toast.

Perhaps an appetizer?  Maybe a salad?

Well lo and behold … I’ve got you covered.

If you like brie, you’ll love this baked version. Whether you choose to bake it alone, or enclose it in a puffed pastry, it’s sure to be a hit.

And this fresh spinach salad with a raspberry vinaigrette, will take care of the remaining raspberry preserves, and put it to flavorful good use.

So the next time you find yourself stuck with half a jar of raspberry preserves, don’t even think about throwing it away!  You’ve got the perfect recipes to quickly use it up!

Until our next meal,

Rebecca

Spinach Salad with Raspberry Vinaigrette

Ingredients:

Spinach Salad with Raspberry Vinaigrette

• 3 Tbs Raspberry Preserves
• 2 Tbs Olive Oil
• 2 Tbs Raspberry  or Red Wine Vinegar
• 1/2 Tsp Dijon Mustard
• Fresh Pepper

Directions:

1. Combine all ingredients in a container with a tight fitting lid.
2. Pour over a spinach salad topped with your favorite ingredients.

Looking for new ingredients? This time I chose spinach, tomatoes, mushrooms, strawberries, almonds, and a chopped hard boiled egg. Delicious!

Baked Brie with Raspberries and Almonds

Ingredients:

1. 1 8 Oz Wheel Brie Cheese
2. 1/2 Cup Raspberry Preserves
3. 1 Tbs Balsamic Vinegar
4. 1/4 Cup Sliced Toasted Almonds

Directions:

1. Preheat oven to 375 degrees F.
2. Place brie wheel in a foil lined baking pan.
3. Bake for 10-15 minutes or until brie is soft in the center.
4. Stir the raspberry preserves and the balsamic vinegar together.
5. Place brie in serving dish, cover with the sauce, and then sprinkle with almonds.
6. Serve with sliced fruit and a sliced baguette.

Raspberry Brie En Croute

Ingredients:

Brie En Croute with Raspberries

1. 1 8 Oz Wheel Brie Cheese
2. 1/2 Cup Raspberry Preserves
3. 1 Tbs Balsamic Vinegar
4. 1/4 Cup Sliced Toasted Almonds
5. 1 Sheet Frozen Puff Pastry
6. 1 Egg, Beaten

Directions:

1. Defrost pastry sheet for 15 minutes.
2. Preheat oven to 375 degrees F.
3. Slice the brie wheel in half longwise, so you end up with two circles.
4. Layout pastry sheet on an ungreased baking sheet, and place half of the brie wheel in the center, rind side down.
5. Stir the raspberry preserves and the balsamic vinegar together.
6. Pour over the brie half, sprinkle with almonds, and then place other brie half on top, rind side up.
7. Bring all four corners of the pastry sheet together above the brie, and twist slightly to enclose the brie.
8. Seal the seams by pinching together.
9. Brush the entire outside with the beaten egg.
10. Bake for 20 – 25 minutes, or until pastry is golden brown.
11. Serve with sliced fruit and good crackers.

Tip: If you can’t find toasted almond, just by regular sliced almonds and bake in the oven for 5 minutes at 350 degrees F, shaking the pan once or twice to stop from burning.

OK, so you didn’t follow the golden rule of stress-free cooking: Read the entire recipe ahead of time.

You didn’t realize that the three cheese lasagna recipe took three and a half hours to cook.  (The sauce is homemade!)

So dinner is going to be a little later than usual tonight.

But that’s ok … it just means you’ll have more time to catch up on a few odds and ends to prepare for your end of summer party this weekend.

However the idea of not eating until 8:30 doesn’t sit well with you or your dining partner’s stomach.  So you want to whip up a quick appetizer to tide you over.

Well after numerous tries … I finally have the perfect hummus recipe.  (Thank you to my party guests who have “suffered” through all of the other tries!)

What I love about hummus is it’s versatile – you can eat it with so many different things, and even use it as a condiment on sandwiches.  It’s healthy – garbanzo beans (aka chickpeas) are a great source of cholesterol-lower fiber.  And it’s easy – just buy a jar of tahini and a few cans of chickpeas, and you can pretty much make this recipe any time the mood strikes.  It’s great for unexpected guests!

So the next time your tummy starts to rumble a while before dinner will be ready, head to your pantry and pull out a can of chickpeas.  You have the perfect recipe for hummus to tide you over.

Until our next meal,

Rebecca

Hummus

Ingredients:

Hummus

• 1 16 oz Can of Chickpeas
• 3 Garlic Cloves, Minced
• 2 Tbs Olive Oil
• 2 Tbs Tahini Paste
• Juice of 2 Lemons
• Salt and Black Pepper to Taste

Directions:

1. Process chickpeas in a food processor until smooth.
2. Add the lemon juice, garlic, olive oil, tahini and lemon juice, and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the puree with salt and pepper to taste if desired (I like it plain!), and transfer to a serving bowl.
4. Drizzle a tiny bit of olive oil over the top, and add perhaps a dash of cayenne pepper, and serve with pita, hearty crackers, or fresh crunchy vegetables – red, yellow and orange peppers are great with hummus!

Tip: Tahini paste is usually located near the peanut butter in most grocery stores.  If you can’t find it, don’t worry.  This recipe is still delicious without it. Try it with a teaspoon of cumin for added flavor.