Listen up my friends! Are you buying store bought hummus? If so you have got to try this!
First of all, this is so ridiculously easy. You cannot go wrong. Also, this is so fresh and tasty you will never go back to buying store bought. The secret to fresh homemade hummus is this:
Tahini. It is a sesame paste that resembles the texture of a thinned out peanut butter. You can find it in whole foods stores, or organic sections of most stores. Do you have a local health food store in your rural area? I bet they have it. Once you have this, the rest is easy as pie.
You will need:
One can of garbanzo beans (chick peas) (reserve 2 Tablespoons of fluid)
1/3 cup of tahini
2 cloves, garlic
1 tsp. salt (to taste)
1/3 cup of lemon juice
Process in your food processor. Boom. You're done.
Use the reserved liquid if you need to thin out the hummus. Sometimes you need it- sometimes you don't. Just use your best judgement.
This basic recipe has a lemony zing and garlic zest that you do not quite get in the store bought variety of hummus. That is why this is better. If you want to add other toppings be my guest! You can drizzle infused olive oils on top, you can add fire roasted peppers, toasted pine nuts, pesto, etc. The options are endless.
Enjoy with fresh cut veggies, sea salt pita chips, or my favorite toasted pita bread.
To toast pita bread just cut into bit size wedges, brush with olive oil and warm in the oven.
For my friends who haven't tried hummus.. go try it!
This is another Rib Crib inspired meal.
It is great for a crowd as an appetizer, a quick and easy meal, or a way to use leftovers.
This can be made with chicken, pulled pork, or brisket. For this particular batch I used chicken that I had smoked and had lots of leftover meat.
The ingredients are basically the same as in the bar-t-rito.
Ranch style beans
Sliced jalepeno (in a jar)
Line a cooking sheet with foil and get busy layering!
Heat until melted.
A few weeks ago my husband and I went to a restaurant in Joplin called Mythos and we had their feta dip as an appetizer. I'd never had feta dip before. It was so good. We really could have just eaten that alone for dinner. We were dissecting the dip trying to figure out what was in it. My first attempt to make it at home resulted in a dip so tangy it was like sucking on a lemon. It was practically inedible. This was my second attempt at the dip and I do believe I struck gold. I normally don't post recipes I have tried and tested several times but I really don't see how this could be improved upon. I think you all will love this. Even if you aren't sure you love feta cheese. It's that good.
16 oz. of feta cheese
8 oz. of cream cheese
2 garlic cloves
1/2 teaspoon of ground thyme
1/2 teaspoon of ground oregano
1 teaspoon of dried red pepper flakes
(I also added about 2 teaspoons of tabasco later to add more heat)
2 tablespoons of peperoncini
1-2 fire roasted red bell peppers (I used the kind in a jar)
fresh ground pepper
I would have used fresh herbs if I had some that were in season in my yard. But I have no problem using ground spices when fresh isn't readily available.
I used my food processor to blend. I added the garlic first then the cream cheese and blended it until smooth, then added the feta and spices. I added the peperoncini peppers and roasted bell peppers last.
The mistake I'd made the first time I made this was adding too many peperoncinis to my mix and also adding lemon juice. The feta is already tangy so I overdid it on the other tangy ingredients. This time I went slow adding ingredients and made sure it was the right amount since you can't go backwards! When the mixture became thick in the food processor I added olive oil a little at a time to help it blend. I probably didn't add more than 1/4 of a cup.
When serving you can drizzle olive oil on top of the dip- I used garlic infused olive oil.
Serve with either pita bread that has been warmed or toasted or toasted bread. I toasted bruschetta.
A few grape tomatoes sliced are the perfect thing to add for a little extra flavor and pop of color.
Now, go make this quick! I promise you'll love it.
I snapped this photo with my phone the other night while we were eating dinner at Cherokee Yacht Club. I'd ordered their Caprese Salad and it was delicious. It had ripe red tomatoes with fried green tomatoes sandwiched in between them and baby mozzarella on the side. There was basil, green onion, and bacon bits sprinkled on top and then it was dressed with a homemade green goddess dressing.
I've never had fried green tomatoes before and was very pleasantly surprised at how tasty they were. I don't know why I had expected there to be a sour flavor or no flavor at all.
The only other time I'd ever eaten a green tomato was at another restaurant on our lake that has a green tomato relish they serve with their catfish. It's yummy too!
For a couple of years I'd been thinking about trying to make some fried green tomatoes but I'd never come across any. Then yesterday while I was driving through our downtown area I noticed the farmer's market. I turned my car around and was proud of myself for being awake and out and about early enough to shop there. Then as if it were my personal reward I saw baskets of green tomatoes! Yippee!!!! I knew that I would try to make the caprese salad I'd had last week.
I came home and googled recipes and came across several. Some called for cornmeal as a coating and some called for bread crumbs. I decided to wing it. I used both cornmeal (my husband brought home self-rising cornmeal and that worked out GREAT) and panko. I added about a teaspoon of Louisiana cajun seasoning to the mixture.
1 cup of self-rising cornbread mix
1 cup panko crumbs
1 tsp. of cajun seasoning spice mix
For the wash I made some home made buttermilk.
Mix one cup of milk with 1 Tablespoon of lemon juice, let sit.
Then I added a teaspoon of hot sauce because bland food is unacceptable. :)
I washed my tomatoes, removed the stem and sliced. Then because I saw it mentioned somewhere I salted them. I guess it "sweats" the tomatoes?? I wasn't sure if this was something that needed to be done but I made one and tried it just to be sure it had a good flavor before I did the same with the whole batch.
It was good. :)
I also decided my oil in the pan needed some southern flavor so I added some bacon drippings. :)
Just dip the tomato slices in the buttermilk one at a time and then into the cornmeal.
Then fry them up until they are just browned on each side.
Let drain on a paper towel.
Then came the fun part! Assembling the pretty plate. I used some fresh baby mozzarella chunks, purple onion, bacon crumbs, onion ring salad topping, some fresh chopped basil, some shredded parmesan, herbs to garnish the plates, and drizzled with some bottle green goddess dressing.
The flavor combination was out of this world good and next time I make this I might use a homemade dressing but frankly the bottled stuff was good enough.
We order the dip sampler and usually we all end up eating just the guacamole dip. It's creamy and has a little bit of a kick to it.
I decided today that I wanted to make this. I had intended to blog about it if my recipe turned out great. But I couldn't find fresh avocados that looked very good so I opted instead for a box of Wholly Guacamole. Turns out I've happened upon one of the easiest recipes which is perfect! I love short cuts and I love short cut recipes that turn out this great!
Here's what you'll need:
A box of this stuff - Wholly Guacamole
one small bunch of green onions
1 pint of sour cream
1-2 tablespoon of hot sauce
salt and pepper.
Trim your green onions and wash well. Then blend in food processor. Add the remaining ingredients and blend until smooth. Adjust seasonings to taste. I would even say you could add cayenne pepper if you want it to have a little more kick. But my kids don't love kick like I do, so I just added the hot sauce.
If I'm not mistaken this is what they use in their avocado enchiladas too! Might need to investigate that! Enjoy!!!
I can't tell you how excited I was to make these! A couple of months ago Lori had posted that the Sonic where she lives had pickle-o's and that she'd gotten some to take to Jerry. When we were growing up our Sonic in Holdenville had these and I had not had them since I moved away. So that day I went to our Sonic here in town and was really disappointed that they didn't have them. I even asked! And no, they didn't have them. Bummer.
Then when we were in Florida Lori and Jerry had taken the kids out to Fudpuckers and she mentioned later that they'd had fried pickles there too. What is with her fried pickle luck? Then our last night we all went out to eat at a place called Kenny D's beachside bar and grill. And guess what was on the menu? PICKLE-O'S!!!!!!!!! They were yummy! Lori was telling me that she'd been making them at home and they were super easy to make. So when we got home I had to make some!
Here's how she did it:
For your wash mix 2 eggs and 2 tablespoons of milk.
You have one dish with flour in it, and another dish with panko bread crumbs.
Take your pickle slices and first dredge it in the flour. Shake off the excess and then dip in the egg wash. Then dredge it in the panko crumbs. Then fry.
I asked Lori about seasonings and she said she doesn't add any. You know me! It's hard for me not to season things so I did add a little bit of creole seasoning to the flour. But honestly, she was right. These were soooooooo yummy!
I used the "ovals" instead of just the regular sliced pickles. I think they turned out great! The restaurant served them with ranch dressing but we just ate them as is! YUM!!!
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
All Appetizer Bar-T-Rito Beef Breakfast Brunch Carne Guisada Casserole Chicken Chili Dessert Drinks Gluten-free Main Course Pasta Pork Salad Sandwich Sauce Savory Beef Stew Side Dish Snack Soup Tapas Tex Mex Tex-Mex Theta Burger Truck Tacos Why Didn't I Think Of That?