Thai Curry Hummus

So yesterday I showed you how to make homemade pita bread. And what would homemade pita bread be without homemade hummus? You see, hummus to me will never get old. Once I discovered the secret to perfectly creamy hummus, I just couldn't stop trying to come up with new flavors. Something I had never tried? Adding curry to my hummus! Can I just say...game changer! The mix of curry and ginger gives the hummus just the bit of bite I was looking for, without compromising or over-powering the other flavors. The cilantro has a cooling/chill component, and the peanuts, well the peanuts are just fun, and add a perfect crunch to bring everything together! 

Thai Curry Hummus

Ingredients:

• 1 15-oz. can garbanzo beans, skins removed, liquid reserved
• 2 tbsp. Sriracha hot sauce
• 2 tbsp. tahini paste (can substitute for peanut butter)
• 2 garlic cloves, roughly chopped
• 1/2 tbsp. honey
• 1 tsp. ground curry
• 1/2 tsp. ground ginger
• 1 tbsp. olive oil
• salt and pepper to taste
• handful of chopped peanuts
• 2 tbsp. chopped cilantro
• pita bread for dipping

In the bowl of a food processor, add in the sriracha, tahini, garlic, honey, curry, ginger and turn on to combine, about 1 minute.

Add in the chickpeas and blend until a thick paste forms. With the processor on, slowly add in the olive oil in a steady stream, and then add in as much of the reserved garbanzo bean liquid as you want until you reach your desired hummus consistency.

Season with salt and pepper and pule so combine. Serve with chopped peanuts and cilantro on the side of some pita bread, veggies, chips, you name it! 

Chorizo Queso Fundido with Salsa Verde

As you all know by now Superbowl season is about to be in full swing, and what screams football more than chips and dip? Here in Arizona, I have grown up a true Cardinals fan (no bandwagoner here), and win or lose, I always support my team. You know what else I'm an even bigger fan of than the Cardinals? Queso. But this ain't no ordinary queso, folks. No way. You think I wouldn't go all out for you this year? I've you got your dip needs covered my friends. Arizonans love their spicy foods. In every shape and form. So queso is no exception. 

This queso combines perfectly melted cheese, topped with greasy chorizo, then swirled with homemade salsa verde, which comes together in a cinch thanks to my Zyliss Easy Pull Food Processor. No dragging out my huge electric processor, cords and bowls askew. Nope, just toss everything into the easy pull and ta-da! Salsa verde just like that. I'm even giving one away to one of you lucky readers out there! To enter, simply go to my instagram page, follow me and comment with what you would make with the Zyliss Easy Pull Food Processor! Kapeesh?!

Salsa Verde

• 1 lb. tomatillos, husks removed
• 1/2 jalapeno
• 2 garlic cloves
• 1/4 onion
• 1/2 cup cilantro
• 1/2 lime, juiced

Chorizo

• 1/2 lb. pork chorizo
• 1/4 cup minced onion
• 1/2 jalapeno, minced
• 1/2 tsp. ground cumin

Queso

• 1 cup heavy cream
• 1 tbsp. flour
• 2 oz. sharp cheddar cheese, shredded
• 2 oz. white American cheese, shredded
• 2 oz. colby jack cheese, shredded
• pinch of freshly ground black pepper

Heat a cast iron skillet over high heat and cook the tomatillos, jalapeno, garlic, and onion for 4 minutes, until slightly charred. Add the roasted vegetables along with the cilantro and lime juice to your Zyliss easy pull food processor and pull about 20 times until smooth and well-blended.

Place the bowl of salsa in the fridge while your prep the rest of the dip.

In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, then add the onion, jalapeno, and cumin. Continue to cook until the chorizo is cooked through. Remove from the heat.

In a medium sauce pot, heat the cream and flour until just simmering. Add in the cheese and whisk until the cheese melts completely and sauce becomes silky smooth. Add the pepper and whisk to combine.

Pour the queso in a serving dish. Add the chorizo to the center of the queso, then swirl the salsa verde around the outside. Serve hot with chips. 

**I was provided with 2 Zyliss Easy Pull Food Processors for this post. All recipes and opinions are my own. Contest ends Monday,  January 18, 2016 at Midnight ET. 

Chipotle Pineapple Chicken Lettuce Cups

It's my final recipe of the week and with that I am sharing with you a recipe that can be made smaller as an appetizer (you know some big sports game is coming up in a few weeks), or made large enough to be a main course entrée for lunch or dinner! I love the combination of spicy and sweet. Probably because it reminds me of myself. I won't ramble on too much today because A) it's Friday, and B) you should be making these ASAP.

Chipotle Pineapple Chicken Lettuce Cups

Ingredients:

• 1 lb. raw chicken, cut into 1/2-inch pieces
• 1 head romaine or butter lettuce
• 1 egg, scrambled and chopped
• 2 slices bacon, chopped
• 1 bell pepper, chopped
• 1 cup fresh pineapple, chopped
• 1/4 cup cilantro
• 3 tbsp. chipotle in adobo sauce

In a pan over medium heat, cook the bacon pieces until crispy. Set aside on a paper towel to soak up any excess grease.

Add chopped chicken, chipotle sauce, in the same pan and cook until the chicken is no longer pink, about 5-8 minutes.

Add bell pepper and fresh pineapple. Cook for another 1-2 minutes.

Turn off the heat and add in the cooked bacon, chopped egg and cilantro. Stir and serve in lettuce cups.

Roasted Eggplant Dip

For my bridal shower, I received a set of cookbooks that my fiance's family all have and cook from themselves. It was such a sweet sentiment to be let in on some of their favorite recipes and chefs form around the world. One such cookbook was Ottelenghi, which had some of the most beautiful images inside, as well as mouth-watering recipes. Plus, the traditional Mediterranean cuisine featured pushed me out of my comfort zone and we have been eating super-well because of it. My first attempt at a recipe was Ottelenghi's burnt eggplant dip, and I just had to share it with you all. This would make a great appetizer for a NYE party, or a healthy snack for all of you whose New Year's resolution is to lose weight (let's be honest, it's all of us for about 2 weeks before we give in to the donuts!). Plus, pomegranate is supposed to be a good luck food as it brings prosperity into the new year. Cheers!

Roasted Eggplant Dip

Ingredients:

• 4 eggplants
• 5 tbsp. olive oil
• 1 lemon, zested
• 1/2 lemon, juiced
• 1/2 cup pomegranate seeds
• 2 tbsp. fresh chopped parsley
• salt and pepper to taste

Pierce the eggplant all over with a sharp knife (to keep the eggplant from exploding in the oven). Place the eggplants on a tinfoil lined baking sheet and place under the broiler for 1 hours, turning every 20 minutes. 

Remove from the oven and allow to cool before handling. Once the eggplant has cooled, split the eggplants open and scoop out the flesh, Discard the skins. Place the flesh into a fine mesh sieve and allow to drain at room temperature for an hour (or in the fridge overnight).

Mix the drained eggplant with the olive oil, lemon zest, juice, parsley, pomegranate, salt, and pepper. Place into the fridge to marinate until ready to serve. Allow to sit at room temperature for 1 hour before serving. 

Chipotle White Bean Dip

This is one of my favorite dips to make at home, and I honestly can't believe that this is the first time I am posting about it. I have made it for parties as well as for snacking on at home. I may or may not have had just this dip and some pita chips for dinner on occasion. Don't pretend you haven't done it too. Aren't snacks for dinner the best sometimes? Now you all know that I like the heat, but if spicy isn't you forte, feel free to only add 1 chipotle chile instead of 2 to cut the heat index down. Drizzle with really good olive oil and sprinkle with some pepita seeds for an extra boost of flavor! 

Chipotle White Bean Dip

Ingredients:

• 1 can white beans, drained and rinsed
• 2 chipotle chiles in adobo
• 2 garlic cloves, peeled and roughly chopped
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tbsp. lemon juice
• 1/4 cup olive oil
• pinch of sea salt

In a food processor, add the chipotle chiles and garlic and pulse until chopped. Then turn the processor to the on position and add the beans in three sections, waiting for the first addition to chop before adding the next. 

Add in the cumin, chile powder and lemon juice and pulse 5 times. Now with the processor in the on position, slowly add the olive oil in a steady stream until the mixture begins to smooth out. If you desire a thinner consistency, add a tbsp. of water at a time until your desired consistency is reached.

Season with salt to taste, and keep covered in the fridge until ready to serve. 

Cheeseburger Stuffed Meatballs with Sriracha Ketchup

I have a confession to make. I am not a huge ketchup fan. Like french fries only. But my fiance on the other hand is a ketchup fanatic. Like has asked restaurants what they put in their ketchup so he can try to re-create it at home. So when the amazingly talented (and stunning to boot) Joanie Simon asked me if I wanted to try out some of Traina Foods' sun-dried tomato ketchup, I knew I had to bite the bullet and try it out for myself. I had to swallow my pride and admit, that this was some damn good ketchup! We especially enjoyed their Sriracha flavored version, which added a spicy kick to the not overly sweet taste of the sun-dried tomatoes. Plus, anything stuffed with cheese, like these meatballs, can only be enhanced with such a fine condiment. 

Cheeseburger Stuffed Meatballs with Sriracha Ketchup

Ingredients:

• 1 lb. 85/15 grass-fed ground beef
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/8 tsp. paprika
• 1/8 tsp. cayenne pepper
• pinch of salt & ground black pepper
• block of medium cheddar cheese
• Traina Sriracha Ketchup

Preheat oven to 375 degrees F. 

In a bowl, mix together the beef, garlic powder, onion powder, paprika, cayenne, salt and pepper with your hands. For 6-8 flattened disks out of the beef mixture (depending on how big or small you want them).

Cut the cheese into 1/2-inch squares, and place in the middle of each disk.

Then form the meat around the cheese and seal, to form a meatball.

Place the meatballs into a muffin pan, sprayed with non-stick cooking spray. Bake for 20 minutes until the beef is cooked and the cheese has melted.

Serve hot and topped with Traina Sriracha Ketchup. 

*While I was provided with ketchup from Traina, I was not paid. Recipe and reviews are my own. 

Roasted Poblano Pico de Gallo

I. Can't. Get. Enough. Poblanos. It's like every time I see them, I have to buy at least 3 or 4. Then I rush straight home and throw them on the grill to roast. Meanwhile, brainstorming anything and everything that I can make with them once they are shed of their charred skin, leaving behind the most savory roasted pepper ever! Last weekend we had the best man in our {future} wedding and his fiance over for dinner, and we made a simple spread of guac and chips with carne asada tacos, complete with this roasted poblano pico. And man, it did not disappoint. What would you pair this homemade poblano pico with?

Roasted Poblano Pico de Gallo

Ingredients :

• 2 large poblano peppers
• 3 tomatoes, finely diced 
• 1 garlic clove,  minced 
• 1/4 cup finely diced red onion 
• 1/2 lime, juiced 
• 2 tbsp. fresh cilantro, chopped
• salt & pepper to taste

Preheat grill to high or turn on your broiler. Roast the poblano peppers until charred black on all sides. Remove the poblanos from the heat and put into a ziplock bag. Close and let steam for 20 minutes. Once they have steamed, the charred skin will easily peel off. Discard the charred skin, stem, and seeds. Chop the roasted peppers.

In a medium bowl add together the tomatoes, garlic, onion, lime juice, and chopped poblanos. Season with salt and pepper and place in the fridge to chill. Just before serving, stir in the chopped cilantro.

Serve it upon tacos, eggs, chips, you name it!

Okra Corn Cakes with Lime Cilantro Yogurt Dip

Hi, my name is Rhea, and I am brand new to the okra scene. I have been seeing it for weeks now at the farmer's market, and slowly popping up in the grocery stores. But I had yet to get my hands on it, nor did I really know what to do with it? Until now. Next time I will be brave enough to cook it on it's own and let the flavor really come out, but I had to start out with something safe. Breaded and pan-fried is usually safe in this house. I have to say, I really enjoyed these corn cakes, but I felt that they were a little low on salt, so I upped the salt in the recipe, just fyi. Plus, anything with a yogurt dipping sauce is a winner to me. So next time you see a new ingredients, don't be afraid to try something new, you might really enjoy it! 

Okra Corn Cakes:

• 1 garlic clove, minced
• 1 small jalapeno, minced
• 1/2 cup red bell pepper, chopped
• 1 1/2 cups sliced okra rounds
• 1 cup corn meal
• 1 tsp. baking powder
• 1 egg
• 1/2 cup water
• salt and pepper to taste
• 2 tbsp. high-heat oil for frying

Lime Cilantro Yogurt Dip:

• 1 cup plain greek yogurt
• 1 lime, juiced
• handful fresh cilantro, chopped

In a medium bowl, add the garlic, jalapeno, bell pepper, and okra. Season well with salt and pepper and set aside. In another medium bowl, whisk together the corn meal, baking powder, egg, and water. Add to the bowl with the veggies, and mix well. Add more water, a tbsp. at a time as needed if they aren't wet enough. 

Heat up the oil in a large pan over medium-high heat. Form the batter into small- or medium-sized patties. Fry for 2-3 minutes on each side, until cooked through and crispy on the outsides. Remove form the oil and drain on a paper towel to soak up any extra oil.

Whisk together the yogurt, lime juice, and cilantro. Serve the cakes hot with the dipping sauce. 

Roasted Carrot White Bean Dip

We all know that I have a love affair with hummus. And, well, white bean dip is basically hummus' half-sibling. To be honest, I just didn't have any garbanzo beans/chickpeas on hand, but I did have a can of northern beans, so I saved myself a trip to the store, and still got my weekly fix of homemade dip. The first thing I did was make the most refreshing cucumber sandwich by spreading both pieces of bread with the carrot dip and smashed a whole cup of sliced cucumbers in between. I also devoured half of it using chia seed tortilla chips as the main vehicle between the tupperware and my mouth. Sorry for the visual. What I am trying to say is that you should make this. Over and out. 

Roasted Carrot White Bean Dip

Ingredients:

• 4 large carrots, peeled and cut into 1/2-inch slices
• 2 garlic cloves
• 1/4 cup olive oil + 1 tbsp.
• 1 can white northern beans. rinsed and drained
• 2 tbsp. tahini
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/2 lemon, juiced
• salt and pepper to taste

Preheat oven to 375 degrees F. Drizzle the carrots and garlic with 1 tbsp. olive oil and season with salt and pepper. Wrap the garlic cloves in a small tin foil packet, and place on the baking sheet with the carrots. Roast in the oven for 25 minutes, flipping the carrots at 15 minutes.

Remove the roasted veggies from the oven and allow to cool slightly while you prep the dip. 

Add the beans, tahini, paprika, cumin, and lemon juice to a food processor. Pulse until the beans are broken down. Add in the carrots and garlic, and continue to pulse until the carrots are broken down slightly. 

Turn the food processor on, and slowly add the 1/4 cup of olive oil in a steady stream. Scrape down the sides and continue to process until smooth. Season with salt and pepper as needed and pulse again to combine. 

Keep the dip in the fridge in an airtight container for up to 1 week. Serve with your favorite veggies, chips, or as a spread on sandwiches. 

Grilled Artichoke Appetizer with Creamy Lemon Dip

One of Andrew and I's favorite places to go out on a date to is Hillstone. There you can find the best dirty martinis (extra cold with 3 olives please!), as well as the most ridiculously addicting ice cream sundae that comes with it's own gravy boat full of chocolate fudge.  What you can also find there during the summer months when available is the most sinful grilled artichoke appetizer. Well worth the price of an entree for 3 artichoke halves and a creamy lemon herb dip; these things are a hot commodity. I tried to make my very own commoner version at home, doing my best to re-create their infamous app, and I admittedly did a great job, but like they always say, if it ain't broke, don't expect it to come out the same as a top-tier restaurant with professional chefs. Try your hand at this for your next dinner party, or as a quick snack to be had between lunch and dinner. Cheers!

Grilled Artichoke Appetizer with Lemon Dip

Ingredients:

• 2 large artichokes, halved lengthwise
• 1 tbsp. olive oil
• 1 lemon, juiced
• 2 tbsp. mayo
• 2 tbsp. plain Greek yogurt
• 1 garlic clove, grated or pressed
• salt and pepper to taste

Bring a large pot of water to a boil. Lower heat to a rolling boil and add in the halved artichokes,. Cook for 20 minutes.

Meanwhile prepare the lemon dip. Whisk together 1/2 of the lemon juice, mayo, yogurt, garlic, salt, and pepper. Keep in the fridge until ready to serve.

During the last 5 minutes of boiling, preheat our grill over high heat. Once the artichokes are done cooking, remove them from the water, drizzle with olive oil on the cut side and place onto the direst heat of the grill. Grill for 3-5 minutes until charred. Remove from the heat and serve with lemon dip.

Fig & Bacon Jam

I am a lover of all things fig. And bacon. So I thought, why not put those two loves of mine together to make one totally awesome spread. And it tastes, well, for lack of better words, totally awesome! This jam is the perfect addition to any chef's board, or a grown-up grilled cheese, or my personal favorite, pizza! I used about half of the jar and spread it on a pizza in place of classic marinara sauce. I've gotta say, it's gonna be hard to beat that from here on out.

Fig & Bacon Jam

Ingredients:

• 1/2 lb. bacon, chopped into 1-inch pieces
• 1/2 onion, chopped
• 1 garlic clove, chopped
• 1/2 lb. whole figs, stems removed, then halved
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 2 tbsp. maple syrup
• 1/4 cup brewed coffee
• 3 tbsp. apple cider vinegar
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt
• 1/8 tsp. chile powder

In a large stock pot, cook the bacon over medium-high heat until crispy. Remove the bacon and allow to drain on a paper towel. Discard all of the bacon fat from the pot except for about 1 tbsp.

Add the onion and garlic to the bacon fat and cook over medium heat until softened, about 5 minutes. After the onions are cooked, add in the remaining ingredients. Lower heat to a simmer and cook, stirring occasionally, until thickened, about 45 minutes.

Allow the mixture to cool slightly before transferring to a food processor. Pulse until combined and you come to your desired texture (I like my jam to have a little texture).

Keep in an airtight container in the fridge for up to 2 weeks.

Greek Watermelon Salad

One of my favorite couples and closest friends invited us and another couple over for a casual Mediterranean themed dinner party last week. And while the hosts covered the main course, delicious chicken kabobs with homemade tzatziki sauce, we were in charge of the salad. Keeping with theme and what was in season for the summer, I chose to bring this fresh watermelon salad, tossed with some blueberries for added texture as well as classic Greek flavors like mint and feta. This is surprisingly light and refreshing, leaving plenty of room for the main course, and of course, dessert. Plus, this is scientifically proven to cool you down on a hot day. I did the research.

Greek Watermelon Salad

Ingredients:

• 6 cups chopped seedless watermelon
• 1 cup fresh blueberries
• 1 avocado, seeded and chopped
• 1 medium cucumber, peeled, halved lengthwise, then thinly sliced
• 1/2 cup crumbled feta cheese
• handful of fresh mint, chopped
• 2 tbsp. good quality extra virgin olive oil
• 1 lime, juiced
• pinch of sea salt

In a large serving bowl, toss together the watermelon, blueberries, avocado, cucumber, feta, and mint. Drizzle with olive oil and lime juice, then sprinkle the sea salt on top. Toss once more and place into the fridge until ready to serve. Best served the same day.

Blueberry Guacamole

Gimme all of the flavors and all the colors! I am obsessed with this flavor combination right now, and I wanted to switch up my go-to creamy guacamole for something more organic and effortless. I simply tossed together all of the ingredients listed and magically, I had a delicious appetizer (that I also ate as an entire meal one day, not sorry) in seconds flat! This guac has it all; sweet, spicy, creamy, crisp. All the things!

Blueberry Guacamole

Ingredients:

• 1 large haas avocado, seeded and chopped
• 1 garlic clove, minced
• 2 green onions, sliced
• 1 tbsp. minced jalapeno
• 2 tbsp. fresh cilantro, chopped
• juice of 1 lime
• 1/2 cup fresh blueberries
• salt and pepper to taste

Toss all of the ingredients together and season to taste. Serve immediately or store in the fridge until ready to serve with your favorite tortilla chips.

Roasted Poblano Hummus

 Have you ever roasted poblano peppers on the grill? If you have, then you know the delicious smell that comes with it. If you haven't, isn't it about time that you did? Roasting them makes your backyard smell like your favorite Mexican food restaurant, rich with flavor and fresh peppers. Usually when I roast then I will stuff them with shredded pork, or chop them up into some tacos. But this time I am pureeing them into some homemade hummus. Hands down, this is better than any store bought hummus you will ever buy, and worth the labor of love.

Roasted Poblano Hummus

Ingredients:

• 1 large poblano pepper
• 1 14.5-oz. can chickpeas or garbanzo beans
• 1 garlic clove, chopped
• 1/4 cup tahini
• 1/2 lemon, juiced
• 1/4 cup olive oil
• 1/4 tsp. cumin
• salt and pepper to taste

Cook the poblano on the grill, over a gas burner, or in the oven until the outside are charred black. Place the pepper into a plastic bag and allow it to steam for 20 minutes. This makes it easy to remove the skin. Once it has steamed and cooled a bit, use your hands or a paper towel to remove the charred outer layer of the pepper. Then discard the stem and the seeds inside the pepper.

Drain the chickpeas and reserve the drained liquid. Begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the roasted poblano, garlic, lemon juice, salt and pepper. Pulse until combined.

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream.

Place in an airtight container and keep in the fridge for up to one week.