Hummus

1 15 ounce can of chickpeas/garbanzo beans
2 T tahini
1-2 cloves of garlic
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp paprika
juice of one lemon
olive oil, about 1/4 cup
water
2 T plain greek yogurt (optional)


Cream tahini and lemon juice in food processor or blender until light and fluffy. You can add a little water and/or olive oil to help this process. Add the garlic, salt, cayenne, cumin and paprika and pulse until incorporated. Now add the rinsed chickpeas 1/3 can at a time and blend until smooth. At this point add enough olive oil, water to reach your desired consistency. Enjoy with pita chips and veggies.

NOTES:
• When I make my hummus I taste as I go and add a little more of this and that, which is why the measurements are approximate.

• The greek yogurt makes it really creamy, but if you don't have it on hand, no worries

• Tahini can be found at health food stores or in the asain section of some regular grocery stores. It's a sesame seed paste. It's kind of expensive, but lasts a really long time.

• If you want a super smooth hummus and have some time on your hands, you can peel the chickpeas. After you rinse them in cold water, take a handful between your hands and run your hands together. The skins should fall right off. 

Cranberry and Pecan Brie En Croute

Cranberry and Pecan Brie En Croute

• 1 sheet frozen puff pastry, thawed
• 1 8 ounce wheel of Brie
• 1/3 cup chopped pecans
• 1 Tablespoon butter
• 1/4 teaspoon cinnamon
• 1/4 cup dried cranberries
• 1/4 cup brown sugar
• 1  egg, beaten

1. Preheat oven to 375 degrees.
2. Soak dried cranberries in a small bowl of water for one minute so that they are not hard. (I soaked mine in orange juice, just for a little extra flavor)
3. Lay thawed puff pastry sheet on a cookie sheet.
4. In a small saucepan, melt butter. Stir in pecans and toast for about 3 minutes.
5. Place Brie in the middle of the puff pastry.
6. Place pecan mixture on top of Brie.
7. Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
8. Drain cranberries. Place them on top of brown sugar.
9. Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.
10. Using a pastry brush, brush the entire pastry with the beaten egg.
11. Bake for 15-20 minutes in the oven or until the pastry is a golden brown.
12. Serve with crackers or just by the slice.

recipe from here

Mini BBQ Chicken Skewers

(Recipe from Emily Brady)

• 1/4 cup water
• 3 Tablespoons Worcestershire sauce
• 3 teaspoons vinegar
• 1 teaspoon beef bullion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper flakes
• 2 cloves garlic, minced

• 3/4 cup ketchup
• 2 Tablespoons brown sugar
• 2 Tablespoons butter
• 3 large boneless skinless chicken breasts
• salt and pepper

Brine chicken in heavily salted water for 2-3 hours (or until chicken is thawed if using frozen.) Remove from water and pat dry with paper towel. Slice chicken lengthwise into half-inch strips.

Place skewers in water to soak. Heat grill to medium-high. Thread chicken onto skewers. Salt and pepper chicken and set aside.

Combine first 8 ingredients in a small bowl and set aside. In a small sauce pan, melt butter and brown sugar over medium heat. Turn to medium low; add ketchup and stir. Pour in the 8 combined ingredients and combine until smooth. Remove from heat. (You can pour a little bit of the sauce in a bowl and set it aside for dipping once the skewers are done.)

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6-8 minutes, basting with the BBQ mixture during the last 2 minutes of cooking. Makes 24 skewers. Serve with set aside BBQ sauce and ranch for dipping.


*Ranch Dipping Sauce

• 1 packet hidden valley ranch mix
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 cup milk
• 1 Tablespoon vinegar (Optional- to give it a buttermilk ranch twist)

Combine all ingredients and refrigerate for at least an hour before serving.

Caramel Toffee Apple Dip

8 oz cream cheese
1 c. Brown sugar
1/4 c. Powder sugar
1 tsp. Vanilla
1/4 c. Toffee bits (you can find these in the chocolate chips section)

Mix everything but the toffee, let sit in fridge for 1 hour. Add toffee bits right before serving.

Black Beam, Tomato & Corn Salsa

Grape Tomatoes (I get the big box at Costco)

1 bag frozen corn

2 cans black beans

1 bundle of cilantro

1 TBSP Ranch dressing

Lime Juice to taste

Just slice up the tomatoes, and cilantro and mix with the rest of the ingredients. 

Serve with scoop chips! 

Soft Pretzels with Jalapeno Cheese Sauce

Pretzels
adapted from here

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (2 1/4 teaspoon)
4 1/2 cups all purpose flour
2 ounces unsalted butter, melted
non-stick spray
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Kosher salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.


Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.


Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Jalapeno Cheese Sauce
from here

1 T unsalted butter
1 T flour
3/4 cup milk
1 clove garlic, finely grated or minced
1 jalapeno pepper, finely minced
1 cup Colby Jack cheese
1/2 -1 tsp cayenne pepper

In a small sauce pan, melt butter over medium heat.  Add flour and whisk to combine, cooking about one minute until smooth.  Add milk, whisking to incorporate.  Add garlic and jalapeno.  Switch to a wooden spoon and stir frequently until thickened, about 15 minutes.  The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese.  Add cayenne pepper to taste.