Artichoke Hummus

My sister-in-law Olga brought this Hummus over to our house on Christmas eve and it was really good I especially loved the addition of artichokes (I'm a sucker for artichokes). She recently got a recipe book called 'Hungry Girl: 200 under 200' and this was a recipe from it.  It is 200 recipes under 200 calories. I promptly made this myself the next week to bring to work and have with veggies as a snack since I had all the ingredients already in my pantry.Thanks Olga for hooking me up with a new recipe for a healthy snack!

Artichoke Hummus
From: Olga & Hungry Girl

Ingredients:
1 15 oz can chick peas (garbanzo beans), drained
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth or chicken broth
1/4 cup plain fat-free greek yogurt
1 Tbs lemon juice
1 1/2 tsp crushed garlic
1/2 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp smoked paprika (or regular paprika)

Directions:
1. Using a potato masher or a for, thoroughly mash chickpeas.  Transfer to food processor and all other ingredients.

2. Puree until smooth, stopping and stirring if blending slows.

3. For best flavor, refrigerate hummus for several hours.  Before serving, garnish with a sprinkle of paprika and parsley if desired. Serve with vegetables or crackers.

Tasty Taco Salad

This is a recipe we got from a Men's Health book called The Abs Diet. The book has a lot of healthy but delicious meals.  This was the first one we tried and it was very tasty.  It was great as a dinner, and the left overs were also good for lunch.  I really like taco salad (again my love for Mexican food shows through), but this has such a tasty light dressing that it makes it even more healthy.

Tasty Taco Salad
aka - A Thinner Mexican Dinner
From: Men's Health - The Abs Diet

Ingredients:
For Meat:
3/4 lb lean ground beef
2 cloves garlic, minced
1 can Black beans - drained and rinsed
1 Tbsp Chili powder
1/4 tsp cayenne pepper
1/3 cup water

For the dressing:
4 medium tomatoes, diced
2 Tbsp Extra-Virgin Olive Oil
2 Tbsp Lime Juice
1/2 tsp salt
1/4 tsp black pepper

For the Salad:
Romain Lettuce, chopped
1/2 cup shredded cheddar cheese
2 ounces baked corn tortilla chips (optional)
Avocado (optional)

Directions:
1. Heat a large skillet over medium-high heat and brown beef.  Add the garlic and beans and cook for 2 minutes more.  Add the chili powder, cayenne, and water and stir until well-combined and most of the water has been absorbed.  Remove from heat.

2. Mix dressing ingredients in a bowl.

3. Divide the lettuce among dinner plates, top with the beef mixture and sprinkle with cheese.  Spoon the dressing over each salad and crush tortilla chips on top (we left out the chips but added slices of avocado due to our love of avocados and that we happened to have a bunch).

Southwest Chicken and Rice Bake

This casserole of sorts sounded delicious and not overly heavy like some casseroles can be.  It was delicious, but then again I tend to like anything 'Southwestern.'  I found this recipe from How Sweet It Is, and it is a great one shot meal and really quick to cook up (especially if you use a rotisserie chicken).I would definitely make it again (and again!).

Southwest Chicken and Rice Bake
From: How Sweet It Is


Ingredients:
2 cooked boneless skinless chicken breast - shredded (or from a rotisserie chicken like I did)
2 cups cooked brown rice (can use instant - I did)
3/4 cup frozen corn
1 15oz can black beans, drained and rinsed
1 cup plain greek yogurt (or low fat sour cream)
1 4oz can green chilies
1/2 - 1 cup chunky salsa
1 cup grated cheddar and monterey jack cheese
Cilantro for garnish if desired

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine.  Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper.

2.  Transfer to a 1 1/2 quart oven-safe dish and top with extra cheese f you would like.  Bake for 20-25 minutes, or until heated through.  Garnish with chopped cilantro if desired.

If Freezing, cover tightly before adding cilantro and freeze.  To use, defrost and bake as directed in original directions.

Updating

I decided to do a little updating to my blog. I figured in with the New Year, may as well do some cleaning in the ole blog.  Most people won't notice, but I felt it needed a little organizing/cleaning up.  People (also known as my mom) have mentioned sometimes it is hard to find a recipe they are looking for, so I added the search button at the top right to help.

I also added a title under the main recipe and listed who it was from, and if applicable, a link.  I did this for all of them, so it took a while, but hopefully it will help.  And if it doesn't help the 10 people who read this, it will at least help me. :)  I've been trying to add a facebook like/share button to the blog, but I haven't found just the one I want yet, but I have one up there for now!  I also got rid of a few things on the sides, but nothing anyone will miss! 

More recipes soon!  I tried a bunch over the Holidays and can't wait to share them!  In the mean time,  Here are some of the recipes I made over the holidays that are already on my blog!

Spicy Lemon Garlic Shrimp

Peppermint Pie

Tortilla Roll Ups

Pickle Wraps

Cilantro-Lime Chicken with Avocado Salsa (from My fresh avocados!)

Christmas Egg Casserole

Rosemary Rolls

Peanut Butter Bars

Frosted Mint Bars

Tuna Pasta Salad


White Chocolate Chex Mix

Mom's Rice Casserole

Huevos Rancheros (again with the avocados)



Some of Our New Years Eve Tapas Table!

Spicy Lemon Garlic Shrimp

 

This is a recipe made on New Year's Eve when we made tapas.  It is a recipe from the Pioneer Woman, and it was super easy and turned out great (and I'm not even a huge lover of Shrimp).  I will definitely be making this again. There is quite a bit of butter in the recipe, but don't be scared off, they don't seem that heavy.  Unfortunately I forgot to take a picture of the ingredients, but the list of ingredients is short so I think we don't need it.  Also, the original recipe says to use shrimp still in the shell, but I didn't want everyone to have to peel them so I used ones that were already shelled and I think they turned out just as well.

Spicy Lemon Garlic Shrimp
from Pioneer Woman

Ingredients:
2 pounds Raw Frozen Shrimp, deveined (with or without shells - I used ones without shells)
2 sticks cold Unsalted Butter cut into pieces
1 tsp Kosher Salt
4 cloves Garlic, Peeled
1/4 cups Fresh Parsley
1/2 tsp Crushed Red Pepper
1 Whole Lemon, Juiced

Directions:
1. Preheat oven to 375 degrees.  Rinse frozen shrimp to separate, then arranged in a single layer on baking sheet.

2. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper.  Pulse until combined.  Sprinkle cold butter crumbles over the shrimp.

3. Bake until shrimp is opaque and butter is hot and bubbly (about 20 min).

4. Serve with hot crusty bread.  Peal and eat shrimp (if not already peeled) then dip the bread into the butter at the bottom of the pan.

Tuna Pasta Salad

This salad is a recipe from my grandma Mimi.  She used to make this every Christmas and served it in the exact same bowl every year.  The same bowl I serve it in now. I like it most of all because it reminds me of her, but also because it is so tasty and a change of pace from all the heavy holiday foods.  It is also great for several days after when you have had it up to your ears in sweets!  Mimi was very special to me and I'm glad that every year at Christmas this recipe (and bowl!) reminds me of her.

Tuna Pasta Salad
From: Mimi


Ingredients:
1 large can tuna (drained)
3 - 4 celery stalks (diced)
1/2 onion (diced)
1/2 green pepper (diced)
radishes for color (optional - I didn''t use them)
6-8 hard boiled eggs (chopped)
1 box small shells (boiled and drained)
1 small can baby peas
Mayo (to taste and consistency)
Salt and pepper to taste

Directions:
1. Mix together all ingredients adding the boiled eggs and peas last.

2. Refrigerate for several hours. Sprinkle paprika on the top if desired and serve!

Avocado Special Delivery

I received a very special delivery from my Brother 3 days before Christmas.  He got a big box of avocados straight from the grower and sent me about 10 of them!  What an excellent Christmas surprise.  I love avocados but we usually don't see any good ones around here during the cold winter. The first one was ripe enough to eat on Christmas and you better believe this week will be jammed packed full of avocados for breakfast, lunch and dinner.  Thanks David! What a great and generous surprise!

Also - here is a picture of Buckley digging into her Christmas stocking yesterday!

Peanut Butter Bars

 One of my favorite Christmas treats my mom used to make was Peanut Butter Bars.  I love peanut butter and chocolate and this is like an entire pan of Reese's Peanut Butter cups, so of course I would love these. This was one of the recipes I included in my 5th grade recipe book that I mentioned in the last post. 

 The picture I drew to go with the recipe was very high quality (I also love the greasy PB finger smudges - you can tell this recipe is well loved even if the picture stinks!).

 I think it is supposed to be me with an apron on and 2 people grabbing for the last peanut butter bar.  Although it looks a lot like they are reaching for the knife and what looks like a scissors (I think it is supposed to be a spatula).  I guess we can all see why I didn't become a world famous artist!

Peanut Butter Bars

Ingredients:

1/2 cup melted butter

2 cups peanut butter

1 lb powdered sugar

1 Tbsp vanilla

1 cup brown sugar

12 oz semi-sweet chocolate chips

2 Tbsp butter

Directions:

1.  Spray a cookie sheet with PAM. Mix together 1/2 cup melted butter, peanut butter, powdered sugar, vanilla and brown sugar together and spread on cookie sheet.

2. Refrigerate 15 - 30 min.  

3.  Melt chocolate chips and 2 Tbsp butter together and spread on top. Enjoy!

Frosted Mint Bars

When I was in 5th Grade, our class all brought in our favorite recipes and made a cookbook for a fundraiser.  Ths is one of the recipes I always liked from the book.  I think they are perfect for this time of year with the green frosting and mint flavor.

When my mom gave me this book a while back it was fun looking though all the recipes, but was most entertaining was the pictures we all drew with them.   I'll post a picture from one of my recipes next time... it is a real winner.

Frosted Mint Bars
From: Ricky Fairbarin - 5th grade recipe book

Ingredients:
Bars:
1 Cup Sugar
1/2 cup softened butter
1 tsp Vanilla
2 eggs
2/3 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt

Frosting:
1 1/2 cups powdered sugar
1/4 cup butter softened
1/8 cup milk
1/4 tsp peppermint
green food coloring
1 square unsweetened chocolate

Directions:
1. Mix sugar and butter, vanilla, & eggs.  Add other Bar ingredients.   Stir until creamy.

2. Pour into greased 8x8 inch pan. Bake at 350 degrees for 25 minutes.  Let cool. 

3. Frosting: Mix Powdered sugar with butter.  Then add milk and peppermint and mix.  Add 3 drops of green food coloring.  Spread over brownies (once they are cool).  Refrigerate for 15 minutes.

4. Melt square of unsweetened chocolate and then drizzle over Bars.

No-Bake cookies

 
I got this recipe from my friend Madison at work.  They are tasty, and easy and I like the oatmeal in them!

No-Bake Cookies 
From: Sara Major

Ingredients:
2 cups sugar
4 Tbsp cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tbsp vanilla
3 cups oatmeal
waxed paper

Directions:
1. In a heavy sauce pan bring to a boil the sugar, cocoa, butter and milk.

2. Let boil for 1 minute then add peanut butter and vanilla.  Once that is mixed, add oatmeal.

3.  On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.