Holiday Bacon Appetizer

I saw this recipe demonstrated on the Pioneer Woman cooking show, and instantly knew I had to save it for a special occasion. I didn't have to wait long, because my family was invited to spend Christmas dinner with my friend, Claire's family. Brilliantly, they skip the big fancy dinner and just opt for a meal of appetizers and drinks. It. is. fantastic. So much more relaxed and fun than a sit-around-the-table affair, and we were so happy to be included. These appetizers fit in perfectly, and were very easy to assemble and bake. There are two versions, and I must admit, I made less of the brown sugar ones thinking that they were a gamble and would be shunned. In reality, I should have made more of those than the classic Parm version, because everyone seemed to like the sweet/savory combo better (myself included). I guess they can also be made with bits of blue cheese, which sounds yummy as well. This is certainly a thumbs up recipe that was inexpensive, easy, and yielded great results. I will certainly this appetizer idea in my back pocket for future use!

Oh, one more thing...

I've been remiss (read: lazy) with the photos lately, so you will just have to imagine what these little beauties look like. :)

Holiday Bacon Appetizer
From: The Pioneer Woman

Ingredients:

1 sleeve country club-style crackers
3/4 cup grated Parmesan
1 pound thinly sliced bacon

Directions:

Preheat the oven to 250 degrees F.

Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature!
Notes

Cook's Note: Can also use brown sugar (with or without a pinch of cayenne pepper mixed into the sugar) or blue cheese instead of Parmesan! As I said, the brown sugar (with cayenne) version was fantastic!

Baked Hummus Dip

Okay, I have a confession today. I really do not feel like doing blog updates. I have three recipes I've been meaning to post, and now is as good a time as any I suppose. I just have been stalling and avoiding it all morning. I'm not sure why...all three recipes were really good. (How's that for killing a few lines with some idle thoughts?)

Anyway, I made this dip for my husband's work Christmas party/family picnic day. I got several compliments and it was easy to put together. Hmmm, that's about it.

Here is the recipe...

Baked Hummus Dip

Ingredients:
2 (8 oz.) tubs of store bought hummus
1 block of cream cheese, softened
2 cups of shredded cheese of your choice (I used cheddar)
4-6 cups of fresh spinach (I didn't measure, I just used a large salad container of baby spinach leaves)
1 small jar of sun dried tomatoes, drained (optional)
3 chopped green onions, for garnish (optional)

Directions:
Chop fresh spinach leaves in a food processor, until finely minced. (Add sun dried tomatoes and pulse to chop finely, if you are using.) Move spinach to a large bowl. Add hummus, cream cheese, and 1 cup of shredded cheese. Stir to combine. Put mixture in a 8 x 8 casserole dish. Add 1 cup of shredded cheese on top. Bake at 375 for 20 minutes. Once finished, switch on broiler for 1 minute or until cheese is browned and bubbly on top. Sprinkle with chopped green onions as garnish, if desired. Serve with pita bread triangles for dipping.

Buffalo Chicken Dip

I don't remember the main ingredient being crack in this dip, but it sure seemed like it was. I made this for a football gathering at a friends house and it got devoured! Then, I hid the few leftovers in the back of my fridge so I could snack on it the next day (tee-hee). (Sorry, husband!!!) This dip is awesome. Seriously, awesome. Try it.

Buffalo Chicken Dip
Adapted From: Cooking Claire blog

Ingredients:
4 green onions, white and green diced finely
2 celery stalks, diced finely
2-3 cups shredded cooked chicken
8 oz cream cheese, softened
3/4 cup ranch dressing
3/4 cup Frank's hot sauce
1 cup sharp cheddar cheese, shredded
salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Combine first four ingredients and spread in 8x12 baking dish. Top with shredded cheese. Bake for 30 minutes or until cheese is melted and dip is bubbly. Serve with tortilla chips and/or celery sticks, or just eat with a freaking spoon.

[Sorry, no photo.]

Mexican Layer Dip

I almost forgot about my bean dip! I had a plethora of leftover beans from burritos, so I decided to make this dip to go on my football food party table. I had all the ingredients on hand, so it was easy to just assemble. Again, Pioneer Woman did not advise poorly...this bean dip was even better than the one my mom used to make in the 80's!

Mexican Layer Dip
From: The Pioneer Woman, via thepioneerwoman.com
Link: http://thepioneerwoman.com/cooking/2009/01/mexican-layer-dip/

Ingredients:
1 can refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
3/4 cups Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 cup Guacamole
3/4 cups Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo

Directions:
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chiles. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

The Result:
This was snarfed down all to quickly, so no photo. I actually served this over chips for dinner the next evening to my family. I know, I know...bean dip for dinner???? I called it vegetarian nachos, thank you very much. (Please submit your "Mother of the Year" accolades here...)

Classic Hot Wings (with Blue Cheese and Ranch Dips)

Here is the other wing recipe from my Super Bowl spread. I also made two simple dips; actually the second was just a variation of the first dip recipe for these wings. I must confess, these were the best wings that I've ever made at home. They were restaurant-quality...GOOD restaurant-quality. Again, they went quickly so I'm assuming our friends agreed that these wings were pretty darn tasty.

Classic Hot Wings (with Blue Cheese and Ranch Dips)
Adapted From: The Pioneer Woman, via foodnetwork.com
Link: http://www.foodnetwork.com/recipes/ree-drummond/classic-hot-wings-recipe/index.html

Ingredients:
1-2 cups of AP flour
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco

Directions:
Dry the wings with paper towels and dredge in AP flour. Shake off any excess, so there is a very light dusting of flour on each wing.

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

The Result:
I ended up doing about 6 pounds of wings, so I just doubled the sauce recipe. Make sure you fry your wings in small batches and coat with the sauce, bake just before serving for the best results.

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Ranch and Blue Cheese Dips
Adapted From: The Pioneer Woman, via thepioneerwoman.com
Link: http://thepioneerwoman.com/cooking/2012/02/my-top-ten-food-picks-for-super-bowl-sunday/

1/2 cup of milk
1 packet of Ranch Salad Dressing & Seasoning Mix
1 cup mayo
1/2 cup sour cream

***1 (4 oz.) container of blue cheese crumbles (optional)***

Directions:
Mix the milk and ranch packet together in a bowl until well combined. Add mayo and sour cream. Stir to combine and serve for Ranch Dip.

***(Add blue cheese to make blue cheese dip variation.)***

The Result:
I made two separate dips. One with and one without the blue cheese. YUM! The were both delish!!!

Asian Hot Wings

I made a couple of different varieties of hot wings for our annual Super Bowl gathering. This year it was a little larger than it has been in the past, so I made a total of 10 pounds of wings...6 pounds of classic (recipe to follow) and 4 pounds of these bad boys. Both were delicious and went like hotcakes. Seriously, nary a wing survived at my house for leftovers. They. were. awesome.

(For some reason, my blog hyperlink feature is not working properly. Therefore, I must include the link separately from the original recipe source.)

Asian Hot Wings
From: The Pioneer Woman, via foodnetwork.com
Link: http://www.foodnetwork.com/recipes/ree-drummond/asian-hot-wings-recipe/index.html

Ingredients:
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
3/4 cup plum jelly
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced garlic
1 tablespoon red pepper flakes (less of you'd like less heat!)
3 to 4 assorted hot peppers (serranos, jalapenos, and so on), minced fine
Thinly sliced (julienne) carrots and cucumber, for serving

Directions:
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.

Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.

Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)

The Result:
By the time I thought of taking a photo, these wings were gone! I used 2 Serrano peppers and one jalapeno. Since I wasn't sure about the heat tolerance of my guests, I stemmed and seeded each pepper. They were still plenty spicy, but not overwhelming. Trust me, these were a hit!

Jen's Greek Turkey Burgers (with Feta Dip Topping)

I really have not been experimenting with new recipes these past two weeks, since we've had sickness sweeping through our house. Also, I am really trying to use some of the stuff we have already on hand. In fact, I didn't even bother to do a menu plan and coordinating grocery list this week. I just went to the store and picked up things that we needed and figured I would just go from there. These burgers were born out of a desire to use up some Feta Dip that I made for a girls' dinner I had with a couple of my friends. The dip recipe made a ton and I didn't want to waste it, so I devised these burgers and just used the dip as a sauce topping. I must say, they were delicious. I steam-microwaved some frozen veggies and we had a very yummy and simple Sunday night meal.

Jen's Greek Turkey Burgers

Ingredients:
1 (1.25 lb.) package of lean ground turkey
1 teaspoon of garlic powder
1 tablespoon of dried minced onions
1 teaspoon of dried oregano
1 teaspoon of dried dill
1 teaspoon of dried thyme
1 teaspoon of dried basil
salt and pepper to taste
1 egg, beaten
1/2 cup of whole wheat Panko breadcrumbs
garlic salt to taste
5 whole wheat English muffins, toasted
sliced English cucumber
sliced tomatoes
fresh red bell pepper, cut into strips
fresh baby spinach leaves
1 cup of Feta Dip (see recipe below)
cooking spray

Directions:
In a large bowl, combine ground turkey, garlic powder, minced onions, oregano, dill, thyme, basil, egg, Panko bread crumbs, and salt and pepper to taste. Form meat mixture into patties.

Coat a large skillet with olive oil cooking spray and heat over medium-high heat. Cook patties for approximately 4-5 minutes, or until browned on one side. Before flipping sprinkle a tiny bit of garlic salt on each uncooked patty top. Then flip burgers over to cook on the other side for another 4-5 minutes, or until cooked thoroughly.

Toast English muffins and top both sides of the bun with a spoonful of the feta dip. On top of the feta dip, top buns with spinach, cucumber, tomatoes, and red pepper strips. Place cooked burger on top of veggies and top with other side of bun. Serve and enjoy!

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Feta Dip
Adapted From: the Aggie's Kitchen website

Ingredients:
8 oz crumbled feta (I used block feta and crumbled it myself)
8 oz low-fat cream cheese
1/2 cup mayo
2 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dill weed
1 tsp dried thyme
salt and pepper to taste
1/4 cup of lemon juice (use more if needed)
1 (6 oz.) container of plain non-fat Greek-style yogurt
2 splashes of pepperoncini pepper liquid from the jar

Directions:
Combine all ingredients in a food processor and mix well until blended together. Cover and refrigerate until ready to serve. Serve as a burger topping, or as a dip with pretzel chips or pita bread.




The Result:
These were really tasty and surprisingly healthy. I really like to use toasted English muffins instead of regular hamburger buns. It is just a more satisfying bread delivery system. I like the dip better as a hamburger spread than a dip, but it was pretty good either way. I can't wait to have the leftovers for lunch!

Bunco!

I recently hosted Bunco night for a bunch of my girlfriends. Since there are so many Pioneer Woman recipes that I have been meaning to try, I decided to make it a themed menu of sorts. All of my recipes, except for one, came from the Pioneer Woman website/cookbook. Let me tell you...everything turned out amazing, and I think my guests had a great time!

Here are the recipes that I made with some accompanying photos. On the night of the party, I forgot to take a pic of the pumpkin cake recipe. Oops! So, I just made myself a piece just now to have as a little afternoon snack...just so I could photograph it. Oh, how I suffer for my art! ;)

Bunco!

Olive Cheese Bread
From: The Pioneer Woman website

Ingredients:
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Directions:
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.



The olive cheese bread was probably my favorite!

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Baba Ghanoush
From: The Pioneer Woman website

Ingredients:
3 whole Medium Eggplants
4 Tablespoons Tahini
4 cloves Garlic, Finely Minced
¼ cups Lemon Juice
3 Tablespoons Extra Virgin Olive Oil (good Quality)
⅓ cups Fresh Parsley, Minced

Directions:
IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.

On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly.

When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)

Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.

Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!

Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.



My four year old helped me make this recipe. It was fantastic, and he loved saying "Baba Ghanoush!"... it was so freakin' cute!

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Mushrooms Stuffed with Brie
From: The Pioneer Woman website

Ingredients:
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Directions:
Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: Mushrooms are best when they’ve been allowed to cool slightly.



I ended up tripling this recipe, and I could have actually made more. These little mouthfuls of joy disappeared quick!

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Cinnamon Cookies



This is the only non-Pioneer Woman recipe in the bunch. These are my families' favorite cookies, so I had to share them with my Bunco buddies!

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Pumpkin Cake with Whiskey Whipped Cream
From: The Pioneer Woman website

Ingredients:
1 cup Golden Raisins (*I used regular raisins*)
1 cup Whiskey (optional)
2-½ cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
½ teaspoons Baking Soda
2 teaspoons Cinnamon
⅛ teaspoons Ground Nutmeg
1 stick Softened Butter
1-½ cup Sugar
3 whole Eggs
1-¼ cup Plain, Unflavored Yogurt
1 cup Canned Or Fresh Pumpkin Puree

WHISKEY WHIPPED CREAM:
1 cup Heavy Cream, Very Cold
2 Tablespoons (to 3 Tablespoons) Sugar
2 Tablespoons Whiskey

Directions:
Preheat over to 325 degrees.

Spray 9×13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile.

Sift together flour, salt , baking powder, baking soda, cinnamon, and nutmeg. Set aside.

Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs one at a time, beating after each egg.

Add yogurt and pumpkin and mix gently until just combined. Add flour mixture in increments, beating until just combined. Drain raisins and stir in by hand.

Pour batter into pan and bake for 35-40 minutes, or until set. Remove from oven and allow to cool completely.

Whiskey Whipped Cream:
Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Eat extra cream with a spoon, if desired.



I love booze in desserts!!! (Please don't judge me.)

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

I put together this dip for my husband's bible study group tonight. It is similar to a dip that my mom used to make, but I have doctored it up a bit. My version is more along the lines of Mexican flavors, whereas my mom's was creamy and savory. This recipe makes a big pot o' chow, so I think I will send half with the husband and then freeze the remnants for another application (it makes tasty enchilada filling).

Also, I didn't measure any of the spices. I would say I use about a teaspoon of each, but adjust each to suit your tastes or based on what you have on hand. This dip is pretty forgiving.

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

Ingredients:
Cooking spray
1 lb. of ground beef
1 lb. of pork sausage
salt and pepper to taste
onion powder
garlic powder
paprika
1 can of pinto beans, with liquid
2 cans of condensed cheddar cheese soup
1 can of Rotel or your favorite salsa
1 small can of green chiles
1 diced jalapeno pepper, seeds and veins removed
1 8 oz. block of cream cheese
dried oregano
cumin
coriander
chili powder
green onions, diced for garnish
shredded cheddar cheese for topping
tortilla chips

Directions:
Heat a large skillet over high heat and brown the ground beef and pork sausage. Season with salt, pepper, paprika, onion powder and garlic powder. (Mash the meat mixture with a potato masher in the skillet to get the meat into small crumbles.) When meat is cooked, remove to a colander and drain the excess grease off and discard.

Spray the inside of a large slow cooker with cooking spray. Add meat mixture and next 10 ingredients (including chili powder). Stir to combine, and cook on high for 2 hours or low for 4 hours. When finished cooking, sprinkle the top of the dip with shredded cheese and green onions. Serve with your favorite tortilla chips.

For Enchiladas:

Additional Ingredients:
cooking spray
1 large can of enchilada sauce
whole wheat or flour tortillas
8 ozs. of shredded cheese, either cheddar or pepper jack

Directions:
Spray 9 x 13 casserole dish with cooking spray and preheat oven to 375 degrees. Spoon 2 or 3 Tablespoons of dip into a tortilla and roll. Place in casserole dish, seam side down. Repeat with remaining dip and tortillas until dish is full. Cover with can of your favorite enchilada sauce and shredded cheese. Bake for 20 minutes until edges of tortillas are slightly browned and crisp and all the cheese is melted and bubbly. Serve and enjoy!!!

Hot Artichoke Dip

I made this appetizer for my bible study last night, and everyone really seemed to like it. It was simple to put together; all with ingredients I already had on hand. I love appetizers that I can assemble from items that I usually keep in my fridge and/or pantry!
I thought the dip was a perfect blend of warm, creamy, deliciousness; and I tried really hard to only have a small sample. Let me tell you, it was hard to exercise self control with this dip calling my name from the kitchen!!!

Hot Artichoke Dip
Adapted from: Pioneer Woman Cooks cookbook, copyright 2009

Ingredients:
2 (14 ounce) cans of artichoke hearts, drained
1 (8 ounce) block of low-fat cream cheese or Nuefchatel cheese
1 cup of mayonnaise
3 green onions, chopped
cayenne pepper to taste (I probably used 1/4 to 1/2 teaspoon)
1 cup of grated Parmesan cheese
Salt and pepper to taste

Directions:
Preheat the oven to 350 degrees. Add one can of artichoke hearts, green onions, cream cheese,cayenne pepper, and mayo into a food processor or blender. Pulse the mixture 6 or 7 times just to chop and combine the ingredients. Add in Parmesan cheese, salt and pepper, and pulse once or twice more to mix it in. Roughly chop the artichokes from the other can into bite sized pieces, and gently fold them into the mixture. Pour the dip into an oven safe dish, and bake for 15 to 20 minutes. Serve immediately with tortilla chips, pita triangles, raw veggies, or crackers.

Cookout! (and PW's Hot Olive Artichoke Dip)

My In-Law's are coming over tonight for dinner and swimming, and we are having a good ol' fashioned cookout. We were going eat dinner with them yesterday, but we decided to change plans and invite them over tonight instead. (Having a cookout on a Thursday night is somehow not the same as having a cookout on a Friday or Saturday night.) So, we are having burgers and dogs on the grill, corn on the cob, some sort of cold salad (I am not sure what yet), and a dessert. I am also toying with the idea of making Pioneer Woman's Hot Olive Artichoke Dip. Yum! I will post any new recipes that I try later on. For now, I need to get my game plan together and figure out exactly what I am serving. I am really excited to relax and have some summertime favorites from the grill!

UPDATE: I did make the PW dip. It was awesome!!!

Jen's Falafel Pitas with Homemade Hummus

The husband and I made a batch of hummus yesterday afternoon, so I thought what better way to use it then to make pitas. This dinner is ridiculously easy, without any real "cooking" involved. I love the pre-made falafel that Costco carries; just for the simplicity alone. I know, I know...real falafel is not that hard to make from scratch and delivers a much better flavor. However, these are a pretty good stand-in, without all the work. I really don't mind cutting corners sometimes. Also, the ingredients list is pretty straight forward with these falafels, without any horribly funky things going on (i.e. hydrogenated crud or high fructose sludge). Even though I occasionally use some processed products, I try to cut back on the offensive ingredients when it makes sense. I am certainly not perfect, and we all know my weakness for condensed canned soup. I have noticed lately that I have been turning to "convenience" items more and more. Aside from the occasional flash of guilt, I am pretty much okay with it. We are a busy family, and I am just happy to get dinner on the table every night.

Okay...I am done with all of my justifications. Here's the link to my previous dinner post:

Jen's Falafel Pitas with Homemade Hummus

We are going to have some other veggie, since we just had carrots a few night ago. I think that is the only change I am making tonight. I am looking forward to an easy dinner night. Also, I have another package of Trader Joe's frozen, heat and serve naan bread. I love naan for pitas, and the Trader Joe's brand is really good.

Falafel Pitas, Jen's Hummus, and Baked Potatoes

Well, we are on day three of me feeling kinda rotten. That means day three of easy dinners. I did feel okay enough to make a batch of hummus this afternoon, so I think that I am on the mend. Other than that, I really have not ventured far from my couch.
Needless to say, there were no surprises for our family meal this evening...just our standard falafel pitas and baked (microwaved) potatoes. They were yummy as usual, and best of all, not very challenging to put together. Here is the link below for both recipes (pitas and hummus). Tomorrow is Monday and the husband goes back to work. I cringe at the thought of being left alone with a active three year old and not feeling good. I am really keeping my fingers crossed that I will wake up in the morning feeling like my normal self, and back to my usual antics. As soon as that happens, I will be back in my kitchen with some new recipes to share!

Falafel Pitas and Jen's Hummus

This meal is so easy, fast and delicious. No wonder why it is one of our favorites!

Jen's Falafel Pitas, Homemade Hummus, and Glazed Carrots

I just got back from the grocery store a little while ago, and I am still a little lightheaded from the experience. Let's just say I was very close to a 'mommy meltdown'. My son simply does not behave at the grocery store. I don't know why...that is just how it goes with him. I think the fluorescent lights make him crazy or something! It is just bad no matter how you slice it. I usually skip taking him and go by myself when the husband is home to watch him. That way, I can take my time, look through all my coupons, and price shop. This week, I did not plan very well. I did not go to the store during my normally scheduled time...basically I procrastinated until today. (Yes, I waited until it was absolutely necessary to go, and I had to cart along my naughty almost-three-year old little boy.) Moreover, I had a ton of coupons to use and a bunch of groceries to purchase (which was another draw back to procrastination...I had a big shop to do). Rather than share all the gory details, let me just sum up...it was nightmarish. When I got home, I put everything away as quickly as I could, fed the boy lunch, and put him straight down for a nap. Next time, I will stick with my normal routine and leave him home with Daddy. Lesson learned!

Since I expended all of my sanity and energy at the grocery store, we will be having a simple dinner. Really, I am not in the mood for pouring a whole lot of effort into the family meal tonight. I bought some pre-made Falafel at Costco this past weekend, so I think Falafel Pitas sound really yummy. I think I will make a quick batch of hummus for topping, and then garnish our pitas with some diced onion, lettuce, and tomatoes. All in all, Falafel Pitas are pretty easy to put together. The Falafel's themselves just need a quick reheat in the microwave, since they are all pre-cooked. As a side dish, I will just throw together some steamed, glazed carrots and be done with it. That should be easy enough!!! I am looking forward to a stress-free dinner.

Jen's Falafel Pitas

Ingredients:
pita bread of your choice (I like Naan or a flat-bread pita)
2-3 falafel patties per sandwich (I am using pre-made)
lettuce of your choice (I like romaine or baby spinach)
sliced red onion
sliced tomato
sliced cucumber
Tzatziki sauce or hummus for topping (recipe to follow)
Fresh cilantro (optional)

Directions:
Cook Falafel according to package directions. Place in pita with other ingredients of your choice. Eat like a sandwich.


Jen's Homemade Hummus: Plain

Ingredients:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
1-2 garlic cloves (depending on how sharp and garlicy you like it)
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup of feta cheese
2 Tablespoons of tahini

Directions:
In food processor blender, puree all the ingredients with 1-2 tablespoon water. Add more olive oil and salt, if needed.

Jen’s Notes:
This recipe can be easily doubled. All measurements are approximate.

PS--
I don't think I have ever included my glazed carrots recipe on my blog, although I know I have mentioned it many times. This is an easy, foolproof way to cook delicious carrots. Here it is...the quantities will need to be increased if you have a large amount of carrots to cook.

Jen's Glazed Carrots

Ingredients:
whole, peeled, fresh carrots: diced into coins (make sure they are all the same size)
pinch of salt
pinch of sugar
1 Tablespoon of butter
Steamer basket insert

Directions:
Place an inch to an inch and a half of water into the bottom of a sauce pan. Place steamer basket into water-filled sauce pan. Place raw carrot coins into steamer basket insert with lid partially (cracked) open. Steam raw carrots until soft and tender, generally about 15-20 minutes (maybe a little longer, depending on if you have a lot of carrots to cook). Test for doneness by piercing carrot coins with a fork to see if they are soft/cooked through. Remove carrots to a bowl and toss with sugar, salt, and butter. Serve immediately.



The Result:
This was super-yummy! It was just what I needed for a no-brainer dinner. Best of all, it was totally vegetarian. I did not realize that until I finished my post yesterday and applied all the tags. I have fallen a bit behind with my vegetarian meals, so it was nice to get one in this week. Actually, in looking at my menu plan, I think I have another one slotted for later this week...so that makes two.

The pitas themselves were so good. I used Naan bread which we just bend into pita sandwiches to eat. My pic shows it open (like a tostada of sorts),but I only photographed it that way so you guys could check out the pita filling itself. A lot of people ask me what Falafel is, so these photos show these little chickpea patties in all their glory! On another note, I love my homemade hummus. If you have a fully stocked spice cabinet, it is very inexpensive to make...and usually tastier than store bought versions. This time, it was a little spicier than I would have liked, since I slipped and sprinkled a little too much cayenne pepper into the mix. My family likes spicy foods, so it was really no big thing. Also, I was experimenting with flavors and added a pinch of ground cinnamon. It sounds strange, but it was really good. Well, I liked it...the husband was not too sure. I just wanted to try something a little different, and I really like cinnamon in savory applications. Overall, this was a totally satisfying and easy meal.

Jen's Hummus: Plain

I decided to bring hummus for my Mom's Night Out game night. Hummus is always a crowd-pleaser and it is super easy to make. I did not add any flavor variations this time, I just stuck with my base recipe. Yum! I think I will stop at the store and grab some pitas to serve with it.

Jen’s Hummus: Plain

Base Recipe Ingredients:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
3 garlic cloves
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup of feta cheese


In food processor blender, puree all the ingredients with 1-2 tablespoon water. Add more olive oil and salt, if needed.

Jen’s Notes:
This recipe can be easily doubled. All measurements are approximate.

Jen's Hummus: Spinach/Garlic Flavor

This morning I hosted my MOMS Club monthly board meeting, and I decided to make hummus for a snack. I had an abundance of spinach leftover from salads last week, so I thought that spinach/garlic hummus sounded really good. I typically use the same base recipe, and then flavor it with whatever ingredients I happen to have on hand. In the past I have made jalapeño/cilantro, sun dried tomato, roasted red pepper, and plain. I find that homemade is better than store bought; and much cheaper to make. Garbanzo beans are very inexpensive, so I just keep them stocked in my pantry.
I served this with some Stacy's Pita Chips and soft, Garlic Naan bread cut into triangles. Everyone seemed to really like it, and most of the kids ate some too. I especially feel good about giving it to Connor and his pals, because hummus is an exceptionally nutritious snack.
This is another recipe where I don't measure all of the ingredients. I typically add one thing at a time, taste, and then adjust the seasoning.

Jen’s Hummus: Spinach/Garlic Flavor
Base Recipe:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
3 garlic cloves
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
½ tsp black pepper
½ tsp cayenne pepper
½ tsp coriander
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
zest of 1 lemon

Flavor Variation:
4 additional garlic cloves
1 cup of spinach
¼ cup of fresh basil (approximately 4 leaves; stems okay)
¼ cup feta cheese

In food processor blender, puree all the ingredients with 1 tablespoon water. Add more olive oil and salt, if needed.

Jen’s Notes:
This recipe can be easily doubled. All measurements are approximate.

Jen's Homemade Salsa

I originally got this recipe from another mom I know who made it for a Mexican themed party that I attended a few months ago. I have tweaked it to my liking and changed up some of the ingredients. It is now different enough from the original recipe that I can claim it as my own. I served this as an appetizer with some corn chips, and I also used this to mix in to my pinto beans.

Jen's Homemade Salsa
1 14.5 oz can of fire roasted diced tomatoes (I use Hunt's brand)
4 cloves of minced garlic
1 4oz. can diced green chiles
1 4oz. can diced black olives
2 diced fresh tomatoes
5 green onions chopped
1-2 chipotle peppers, seeded and diced
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of Ancho chili powder
1 tablespoon of lime juice
1/4 cup of fresh cilantro, finely chopped
1 tablespoon of hot sauce (I like Tamazula brand)
1 small pinch of dried Mexican oregano
salt and pepper to taste

Place all ingredients in a storage container and stir lightly to combine. Let mixture stand for at least 1/2 hour before serving so flavors may blend. Salsa will keep in the refrigerator for up to a week.