Easy Hummus Recipe Without Tahini ~ delicious, creamy hummus with a hint of lemon. No tahini needed and this healthy appetizer comes together in a jiffy!
I haven’t sworn off tahini and have nothing against it, but the last time I bought it I could only find it in a super size jar that could have easily come off the shelves of Sam’s Club (but didn’t). I couldn’t use it all before the expiration date and ended up throwing a good portion of it away.
When we were in Florida last March, I bought a container of the local grocery store’s own hummus and was really disappointed ~ thick, tasteless and a little clumpy ~ whaaat? I swore when I got home I would make the kind of hummus I like to eat ~ creamy, full of flavor with just a hint of lemon.
Easy Hummus Recipe Without Tahini recipe rivals any I’ve had with tahini and since I usually have everything on hand to make it, it’s easier than a trip to the store for pre-packaged and takes about as much time.
Greek Tortellini Pasta Salad ~ three cheese tortellini blended with fresh vegetables, roasted red peppers, olives and feta, tossed in a simple homemade Greek dressing.
My daughter reminded me recently that even though I don’t need an excuse to eat Pickled Red Onions right out of the jar, there are many people that would actually like to put them in something ~ like this Greek Tortellini Pasta Salad.
If you haven’t made them yet (whyyyy?) you can still make this salad with great results using sliced red onions. But if you happen to have the few ingredients the pickled onions call for and a Mason jar . . . swoon.
Of course this salad isn’t all about the onions. It all starts with tortellini ~ tender bite size pasta pillows filled with three kinds of cheese and combined with fresh summer veggies in a simple homemade Greek Dressing. Give it a try. The combination of flavors is unbelievably good.
Easy Refrigerator Dill Pickles Recipe ~ loaded with garlic and dill flavors; prepped and in the fridge in 5 minutes without the canning process.
I’m kind of on a pickling craze right now, starting with Pickled Red Onions that I’ve been putting on practically everything ~ or nothing ~ even a fork full right out of the jar into my mouth.
I’ve made quite a few batches, passing them along to my kids (ahem. . .my jars?) because not only are they really good, but making them is ridiculously simple, like things should be in the summertime. So I decided to give pickles a try too ~ tangy, puckery dill pickles.
There are always a few different jars of pickles in my refrigerator but with this Easy Refrigerator Dill Pickles Recipe, buying them premade made become a thing of the past.
Pickled Red Onions ~ easy and quick to make ~ this bright, zesty condiment is delicious on salads, burgers, hot dogs and even tacos.
My daughter has been raving about a salad she’s gotten hooked on from Panera. It doesn’t have either of my favorite salad ingredients, bread or pasta; but she said what makes it so good is the Green Goddess Dressing and Pickled Red Onions.
I ate my fill of Green Goddess Dressing in the ‘70’s when I rocked hip-hugging bell bottoms jeans, but the Pickled Red Onions definitely had my attention.
Pickled ~ anything ~ is just so darn good. Okay, almost anything. Not the pickled eggs in oversize jars you see sometimes in sports bars. But you can pickle a lot of other foods, like red onions or pretty much anything else you want to add bright, zesty flavor to.
Crispy Prosciutto Wrapped Asparagus ~ prosciutto wrapped around fresh asparagus, pan sautéed crisping the prosciutto and cooking the asparagus to tender perfection.
It may be mistletoe, egg nog, holiday cookies and ugly Christmas sweaters for now but New Year’s Eve will be here before we know it.
Last year I had a bright idea that we should go out for dinner, so we ditched our comfy pants and fuzzy slippers and embarked on our favorite neighborhood restaurant only to find our waitress frazzled, the place packed and the food not at all the quality we had come to expect there.
This year we’ll ring in the new year with a delicious home cooked meal including Crispy Prosciutto Wrapped Asparagus ~ thin sliced prosciutto wrapped around fresh asparagus spears pan sautéed crisping the prosciutto and cooking the asparagus until tender ~ and of course good company too because isn’t that what the best celebrations are about?
Yukon Gold Sweet Potato Au Gratin ~ thinly sliced sweet and Yukon gold potatoes topped with shredded gruyere cheese and fresh thyme all baked until bubbly and golden in a deliciously creamy, silky sauce.
Maybe you’ve made classic Au Gratin Potatoes ~ one of my favorite potato-cheesy comfort dishes and while I still love them, the combination of Yukon Gold and sweet potatoes with a rich, creamy sauce just takes potatoes to a whole new level.
Yukon Gold Sweet Potato Au Gratin makes a simple, yet elevated holiday side, but I can’t help but ask myself why are all these fabulous side dishes saved for the holidays? Let’s make it today!
Traditional Bread Sausage Stuffing ~ a classic recipe baked outside the bird with delicious fresh herb and sausage flavors. Serve with turkey, chicken or pork.
Whether you call it stuffing, like we do in these parts or dressing because it’s baked outside the bird, this Traditional Bread Sausage Stuffing this is the dish that says Thanksgiving for me. It’s not a holiday without it. I love the crispy bread parts best but that doesn’t stop me from scooping into the moist center because it’s all flavored with fresh herbs, vegetables and sausage. Mmmmm.
I’ve been making Traditional Bread Sausage Stuffing for more years than I can count, but I always cooked it inside the bird. Today it’s said to be a big no-no, but we never had any issues.
A couple of years ago my daughter started hosting the family Thanksgiving dinner and she opted to cook her turkeys ~ yes two ~ in the air fryer ~ delicious, crispy skin, juicy meat and packed with two different flavors. But that means the stuffing needed to be baked in the oven without sacrificing all that crazy good taste.
Traditional Bread Sausage Stuffing is the best stuffing ever. I’ve perfected the recipe over the years. It’s simple, with classic flavors and the only recipe you’ll need.
Brown Butter Honey Glazed Carrots ~ roasted until fork-tender in a delicious brown butter honey-garlic sauce.
Does every family have a picky eater? I know mine does. She ate peanut butter and jelly every day of first grade. Every single day. Growing up, she staunchly refused to eat vegetables (other than corn and potatoes) and called carrots “the devil’s vegetable”. This may have something to do her *ahem* well-meaning parents telling her to try them because they taste like her favorite mint chocolate chip ice cream. Another one of these stories you just can’t make up but if you have kids (or were a kid), you know where I’m coming from.
My picky eater loved chicken (still does) and couldn’t pass up a french fry if her life depended upon it (still can’t) and still doesn’t eat carrots, but if you like carrots, are looking for an simple side dish that doesn’t taste like one with some serious wow factor, this is it.
Caramelized Brussels Sprouts Sweet Potato Medley ~ delicious roasted brussels sprouts and sweet potatoes drizzled with balsamic glaze and topped with dried cranberries & pepitas.
Halloween is over and fall is marching on, which means Thanksgiving will be here before we know it! Are you hosting dinner? Bringing a dish to share? Either way, Caramelized Brussels Sprouts Sweet Potato Medley is your dish.
I know, the name is a mouthful. I struggled with the name because I wanted you know all the really tasty stuff it has in it. There’s more than brussels sprouts and sweet potatoes. Much more.
Brussels sprouts because if you haven’t noticed, are the jam these days. So trendy, so in vogue, so. . . delicious, because that’s the most important thing. They’re no longer that vegetable people make faces upon hearing the name. I’m pretty sure there was once a conspiracy theory about brussels sprouts.
Sweet potatoes, which have also taken on a new-found popularity the last few years both for taste and health benefits are included in this dish and when you caramelize these simple vegetables, magic happens. Pure magic. They develop flavors that practically explode in your mouth and with just a few other ingredients, Caramelized Brussels Sprouts Sweet Potato Medley is your must-have side dish for the holidays.
Cheesy Baked Cauliflower ~ tender cauliflower bites baked in a creamy cheesy sauce. All the decadence of mac and cheese, with the health benefits of a veggie.
Here we go again. Cheesy this. Three Cheese that. Some may say I’m cheese obsessed. They’re right. But never underestimate the power of cheese, even when ~especially when ~ it’s added to a vegetable. Enter, Cheesy Baked Cauliflower.