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Artichoke Hummus

Artichoke Hummus
Serves: 1 large bowl

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Ingredients
  • 14 oz. can chickpeas, drained with liquid set aside
  • 14 oz. can artichoke hearts, drained
  • 2 tbs. tahini
  • 3 tbs. olive oil
  • 2 cloves garlic, minced
  • 3 tbs. lemon juice

Instructions
  1. In a food processor, combine chickpeas, artichokes, and tahini, blend.
  2. Slowly pour in olive oil, garlic, and lemon juice. Blend to a smooth consistency. If hummus is too thick, add 1 tablespoon of chickpea liquid at a time until the desired consistency is achieved.Artichoke Hummus

 

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Jalepeno Deviled Eggs

Jalepeno Deviled Eggs
Recipe type: Appetiser
Serves: 24 Eggs

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Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tbs. dijon mustard
  • 1 tbs. shallot, minced
  • ½ tsp. Tapatio
  • 24 pickled jalepeno slices
  • Paprika

Instructions
  1. First, cook the eggs. Fill a stock pot with about 10-12 cups of water. Add the eggs, making sure they are covered with water by at least an inch. Turn the heat on high and bring to a boil. Once boiling, turn the heat off and cover. Let stand for 12-15 minutes. Remove eggs from hot water and place in an ice water bath. Let cool for 3-4 minutes, then remove from water and peel.
  2. Slice eggs in half, lengthwise. Using a small spoon, remove the egg yolks and place into a medium sized mixing bowl.
  3. Add minced shallots, mustard, mayonnaise, Tapatio to egg yolks. Using a fork, mash all of the ingredients together until combined.
  4. Spoon mixture into the egg whites. Sprinkle with paprika, and top each with a single slice of jalepeno.Jalepeno Deviled Eggs

 

Pecan Bourbon Bon Bons

Pecan Bourbon Bon Bons
Cuisine: American
Recipe type: Dessert
Serves: 20-25 Bon-Bons

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Ingredients
  • 3 cups crushed vanilla wafers
  • 1 cup powdered sugar
  • 1 cup pecans, finely chopped
  • 1 ½ tbs. cocoa powder
  • 2 tbs. light corn syrup
  • ½ cup bourbon
  • Extra powdered sugar for rolling

Instructions
  1. Combine the first four ingredients in a medium bowl.
  2. Stir in the corn syrup and bourbon.
  3. Roll mixture into 1 inch balls, then roll balls in powdered sugar.Pecan Bourbon Bon Bons

 

Chili Haricot Verts

Chili Haricot Verts
Cuisine: American
Recipe type: Sides
Serves: 6

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Ingredients
  • 1 lb. haricot verts, washed and trimmed
  • 2 tsp. canola oil
  • 2 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • ¼ cup soy sauce
  • 1 tsp. siracha

Instructions
  1. In a large skillet, heat oil on medium.
  2. Add ginger and garlic, cook for 2 minutes.
  3. Add haricot verts and sautee for another 2 minutes.
  4. Add soy sauce and siracha, stir and cook until beans reach desired doneness, about 2-5 more minutes. Season with salt and pepper to taste.Chili Haricot Verts

 

Blueberry Lemonade

Blueberry Lemonade
Recipe type: Drinks
Serves: 4

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Ingredients
  • ½ cup blueberries
  • 2 lemons
  • 24 oz. lemonade

Instructions
  1. In a pitcher, strain and juice lemons into a pitcher filled with ice.
  2. In a bowl, gentle smash the blueberries, then add to pitcher.
  3. Add lemonade to the pitcher, stir.
  4. Divide the contents between 4 tall glasses.Lemon Blueberry Cooler

 

Skillet Apples with Lemon and Thyme

Skillet Apples with Lemon and Thyme
Cuisine: Fusion
Recipe type: Dessert
Serves: 4

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Ingredients
  • 1 tablespoon butter
  • 3 Gala apples, quartered, cored, and sliced ¼-inch thick
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon lemon zest
  • Ice-cream (optional)

Instructions
  1. Place a large skillet over medium heat.
  2. Add the butter followed by the apples, salt, and pepper.
  3. Cook until the apples are just soft, then stir in the thyme and lemon zest.
  4. Serve immediately with ice-cream.Skillet Apples with Lemon and Thyme

 

Avocado Tacos with Black Bean-Corn Salsa

Avocado Tacos with Black Bean-Corn Salsa
Cuisine: Mexican
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn, thawed
  • ½ red onion, small diced
  • 1 roma tomato, seeded and small diced
  • ¼ cup lime juice
  • 1 jalapeno, diced (seeds removed if you prefer a less spicy salsa)
  • ¼ cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas
  • 3 large avocados, peeled, pitted, and sliced
  • Salt to taste

Instructions
  1. In a medium bowl, combine the black beans, corn, onion, lime juice, cilantro, and salt. Set aside to marinate.
  2. Place a large, heavy skillet over high heat. Heat the tortillas, one at a time, on the skillet until soft and pliable, about 1 minute per side.
  3. Wrap in a clean kitchen towel to keep warm.
  4. To serve, place and even amount of avocado in each tortilla and season lightly with salt. Spoon on the salsa, draining as you go, then serve.Avocado Tacos with Black Bean-Corn Salsa

 

Roasted Habanero Salsa

Roasted Habanero Salsa
Cuisine: Mexican
Recipe type: Salads
Serves: 2

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Ingredients
  • 9 plum tomatoes
  • 2 Habanero peppers
  • ½ red onion
  • 6 cloves of garlic
  • Handful of fresh cilantro
  • Juice of one lime
  • 1 tbs. olive oil
  • 1 tsp. red wine vinegar
  • Salt and pepper to taste

Instructions
  1. Half the habanero peppers, remove stems and seeds.
  2. Line baking sheet with foil, place halved peppers on foil, and roast under broiler until slightly blackened, about 2-3 minutes.
  3. Finely dice roasted habaneros, tomatoes, garlic, and onions, place in large bowl.
  4. Wash and de-stem cilantro, chop finely, add to bowl.
  5. Add wet ingredients (lime juice, olive oil, and vinegar) to bowl.
  6. Mix together, salt and pepper to taste.Roasted Habanero Salsa-2

 

Broiled Salmon with Spinach, Feta, and Lemon

Broiled Salmon with Spinach, Feta, and Lemon
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) skinless salmon fillets
  • 1 tablespoon olive oil
  • 4 cups firmly packed baby spinach
  • ¼ teaspoon lemon zest
  • 1 teaspoons lemon juice
  • ½ cup crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the broiler. Line the broiler pan with aluminum foil and lightly coat with oil.
  2. Season the salmon with salt and pepper. Place the salmon on the broiler pan and broil until the fish flakes easily with a fork, about 6 minutes.
  3. Meanwhile, place a large skillet over medium-high heat.
  4. Add the oil followed by the spinach and cook, stirring often, until wilted.
  5. Stir the lemon juice and lemon zest into the spinach.
  6. Serve the salmon over the spinach and sprinkle with feta cheese.Broiled Salmon with Spinach

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Ingredients
  • 1 pint grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta
  • ½ cup loosely packed fresh parsley leaves
  • 2 tablespoons vegetable oil, divided
  • 4 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • salt and pepper to taste

Instructions
  1. In a medium bowl, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper. Set aside to marinate while you make the chicken.
  2. Preheat a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Add the remaining 1 tablespoon of oil followed by the seasoned chicken breasts.
  4. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  5. Serve the tomato-olive mixture over the chicken, then serve.

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes