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really-bright-hummus

Taste Test Tuesday — Hummus 3 ways

By on October 8, 2013 in Cooking Light, Taste Test Tuesday

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Taste Test Tuesday is back! Starting with a fun experiment with hummus.
I have never made hummus before, but I’ve always wanted to. Luckily, the famous (infamous?) Casey Conrad (fitness and health guru) was here for a few days and she whipped up a batch of hummus! She divided it into thirds, added garlic to one part, spinach to another and shredded BEETS to another!

Just look at that bright pink color! I love beets in my Hot Pink Breakfast Drink so I thought it sounded perfectly reasonable to add it to some hummus. 🙂

Now, a quick note on the Sesame Tahini that is required to make hummus. I always thought it came in a squeezable tube…which is perhaps why I haven’t been able to FIND it in the store. It actually comes in an orange and brown can with a lid. Casey instructed me to look near the jam at the health food store, and sure enough, that’s right where I found it!

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Hummus is surprisingly easy to make with a food processor. Just throw the basic ingredients in (garbanzo beans, tahini, olive oil, lemon juice, garlic, salt), mix it up, add your flavor choices and VOILA! Homemade Hummus. As I work out my favorite hummus recipe, I will be back to share it with you!

And now for the taste test RESULTS:
it was completely divided! Some liked the spinach the best, some liked beets, and some liked the garlic! I personally, liked them all, but I have to say the garlic won me over.

So try adding some different veggies to your next batch of hummus and let me know if YOU find a winner.

Do you have a favorite hummus recipe? Let me know in the comments below.

Be sure to come back this week, when I will share a Gluten-Free & Vegetarian Chocolate Cake that is actually delicious! Casey taught me just how to make it…and you will be surprised at one of the main ingredients!

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Until then,

Comments { 2 }
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Gluten Free Peanut Butter cookies

By on October 3, 2013 in Dessert, Recipes

My co-worker moved away, but she left me the Best. Present. Ever: This recipe for Gluten-Free Peanut Butter cookies! (Thank you, Kait!)

Now don’t let “gluten-free” scare you away. These are the best gluten free cookies I have EVER tasted! And they are easy to make. (Bonus)! Add a drizzle of chocolate on top, and these are a true winning cookie!

A little chocolate, a little peanut butter! Yes, these will be a WINNER at my house.

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Here’s what you do: Mix together the peanut butter, sugar, egg, and vanilla with a spoon. Then toss in your “add-in” flavor of choice (full recipe at the end of this post). Bake. Drizzle. Eat. YUM!

We tried white chocolate chips in some of our cookies and marshmallows in others. Here’s the trick: if you add marshmallows, wrap the dough around them before baking.

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Also, you want to flatten them just a little with the palm of your hand before baking.

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Then, when you take them out of the oven, allow them to cool a bit before you drizzle the melted chocolate. I microwaved the chocolate in a baggie for about 30 seconds, smooshed it around and microwaved it another 30 seconds. It doesn’t take long. Then, snip of a tiny corner of the bag.

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These are the cookies just out of the oven. Notice those ones with the marshmallows in them on the left? The marshmallows do try to escape!

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That combination of peanut butter and a little chocolate…oh, wow! You will love these little cookies…and you may not even miss the flour!

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We all decided that even though the marshmallow cookies were a little messier, we liked those better than the white chocolate chip ones. But they are all delicious! Which ones would win at your house?

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Grilled Peach Salad with Caramelized Onions and Homemade Croutons

By on September 18, 2013 in Cooking Light, Recipes

Our peaches from Utah finally came in this week! Yes, I am very excited to make all things peaches! When you think of recipes with peaches, what do you think of?

I think peach pie, peach jam, peach cobbler…you know, desserts.  But today I have an unexpected TREAT for you: My favorite salad with GRILLED PEACHES!

grilled-peach-salad

It’s my Grilled Peach Salad with Caramelized Onions and Homemade Croutons.

This salad is fantastic. It’s the only salad that I DON’T put salad dressing on…it doesn’t need it! (Ok, ok, if you need salad dressing try a light balsamic or Olive Garden Italian dressing. Those are delish on this salad. Also a Peach Balsamic is fantastic with this.)

First, prepare the caramelized onion. Slice an onion (I use a yellow onion, or Vidalia if you can find them). Heat some olive oil (about 1 T.) in a skillet. Add the onion and cook low and slow until the onions are soft and caramel colored. Stir occasionally. This will take some time…but it’s worth it!

While the onions are cooking away, prepare the croutons. Slice some bread into bite-sized pieces. I like to use sourdough bread or rosemary olive oil bread. Spritz the bread with olive oil and toss. Sprinkle lightly with garlic salt. Broil in the oven for a minute or two, until they are lightly browned and crunchy. Keep an eye on these while in the oven…they cook fast!

Now, prepare the veggies. Wash and dry the lettuce. Romaine and Green leaf lettuce are the best for this salad. Tear the lettuce into bite size pieces. Slice some fresh tomatoes. Shred some cheddar cheese.

By this time, the onions should be just about ready. Now, just slide those over a bit so you can grill the peaches. Take your peaches and cut them in half, remove the pit. Place them cut-side down in the pan with the onions (add a drizzle of olive oil if it needs it). Let those brown up just a bit…about 2 minutes. {Note: you can grill them on your outdoor grill or use an indoor grill pan if you have it.}

Now build your salad and ENJOY!

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Lettuce, tomato, caramelized onions, shredded cheddar, grilled peaches; This salad is layered with flavor…don’t forget to add your croutons!

This is one of those dishes you can feel good about eating. It tastes good AND it’s nice and light. I wish I had one right now.

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You can expect a few more peach goodies from me soon! Oh yeah.

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Mini Pumpkin Pies

By on September 10, 2013 in Dessert, Halloween, Recipes, Thanksgiving

I usually don’t start making pumpkin treats until October or November, but here it is early September and I’ve already made my favorite mini pumpkin pies. But I have a good reason! My daughter is pregnant and she was craving pumpkin pie. How can I say no to that?

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These are so fun to make, and even more fun to eat! But they are dangerous…you can pop a whole pan of these into your mouth before you even realize it. (don’t ask me how I know this)

But of course, I did take the majority of them to my daughter, who is in the hospital with complications. She NEEDED them!

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I bought pre-made dough to hurry this process along, and used a 2″ circle biscuit cutter to make the perfect sized dough circles for the mini muffin pan. (Don’t mind my saran wrap on the dough plunger…I’m a little conscientious that way…ha!)

prepared-pie-pan

I used two pie crusts, but I could have used more since I was a little short and had PLENTY of pie filling. This is my grandmother’s pie recipe that I grew up on and just LOVE.

Use a Tablespoon to spoon just the right amount of filling into each mini pie crust.

before-and-baked

They come out looking all delicious like this! Try to remain calm as you wait for them to fully cool before adding a bit of whipped cream. But, really…they are still good with melted whipped cream on top, but they don’t LOOK as pretty! (Use the real cream here and whip it up with a little sugar. It’s SO much better!)

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Then a little sprinkle of nutmeg (or cinnamon) on top adds just the right amount of yum!

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Oh these are so good! But be prepared…this recipe makes about 100 mini pies. Which is perfect for a party, or a girls lunch, but not so good if you are just at home waiting for the rain to pass. (Remind me to go for a walk later…)

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Aren’t they so cute? If you are looking for the recipe, come back by end of the day…I just have to go dig it out to share with you! It’s live now! Here it is:

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So now I am completely ready for fall. And Halloween. And Thanksgiving. 🙂

And if you like pecan pie, you’ll love these Pecan Tassies!

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Back To School Recipe Favorites (a round-up) #BackToSchoolWeek

By on August 25, 2013 in Back to School, Dinner in Minutes, Recipes

Wow! We’ve had an amazing week of all things Back To School, including crafts, crockpot meals, freezer meals, lunch ideas, and organization ideas. I have loved seeing all the creativity, and I am honored to be participating with such talented bloggers.

**The PinChat is today at 3 p.m Arizona Time, (that’s 6 p.m. EST). Click here to read how it works. I hope to “see” you there.

I want to shout out to all the great talent that contributed throughout the week:

Co-Hosted By: { {i love} my disorganized life } and { Miss Information }
{ Heather’s French Press }  { Kleinworth & Co.}  
{ Growing Up Gabel }  { Cook the Story }
{ The Tasty Fork }  { Amy’s Cooking Adventures }
 { Dukes and Duchesses }  { The Grant Life }
{ Real Housemoms }  { The NY Melrose Family }
 { Crazy & Cool With a Side of Crafty }
{ Lemons for Lulu }  { Chase the Star }  
{ Yesterday on Tuesday }  { Sweet Twist of Blogging }
{ A Night Owl Blog }  { Organized Island }  
{ Setting for Four }  { Sunshine In My Pocket }
 
Now, take a look at some of the amazing recipe ideas from this week. (I want to make ALL of these!!):


8-great-back-to-school-recipes

How am I ever going to decide which one to try first?




Peanut-Butter-Fruit-bars
Peanut Butter and Jelly Gluten Free Grain Bars from Heather’s French Press


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Southwest Chicken Tacos from Sunshine In My Pocket


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Vegetarian Quinoa Fajitas from Cook the Story


Slow-Cooker-Red-Chil-from-{i-love}-my-disorganized-life
Slow Cooker Red Chili from {I love} my disorganized life


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Caprese Chicken Bake from Real Housemoms

Don’t these all look so good? There were so many more delicious recipes! I hope you’ve enjoyed this Back To School Week…have a Great school year.

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