Artichoke Hummus

Artichoke Hummus
Serves: 1 large bowl

Prep time: 
Total time: 

  • 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

  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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Pecan Bourbon Bon Bons

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

Prep time: 
Total time: 

  • 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

  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


Avocado Tacos with Black Bean-Corn Salsa

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

Prep time: 
Cook time: 
Total time: 

  • 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

  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

Prep time: 
Total time: 

  • 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

  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


Garlic Grilled Tomatoes


  • 10 mediun sized Tomatoes
  • 10 Garlic Cloves
  • Olive Oil
  • Thyme
  • Sage
  • Oregano


  1. Finely chop Garlic and leafs (Thyme, Sage, Oregano).
  2. In a Bowl, mix all the ingredients except of the tomatoes. Whisk well.
  3. Cut the tomatoes in half and pour the mix over it.
  4. Grill to taste on a frying pan on a high heat.



Post thanks to Albert hood – The Edmonton Painters

Homemade Apple Chips

  • Apples
  • Cinnamon
  • Sugar

Preheat oven to 200 degrees, then line a baking sheet with parchment paper.

Stir together the Cinnamon & Sugar in a small bowl, then sprinkle half of the mixture onto the baking sheet.

Cut up the apple slices as thin as possible.

Arrange the slices on the baking sheet. Sprinkle the remaining mixture on top.

Bake in oven for about 2 hours.


homemade apple chips