Hummus

So I really like hummus but it's expensive to buy. I found a good basic recipe that you can use to add different flavors to and it's really cheap to make! Use this recipe and try different renditions by adding: curry, roasted red peppers, artichoke hearts, sun-dried tomatoes, spices, etc...

2 cups canned garbanzo beans, drained
1/3 cup tahini (in the Mediterranean food isle, it's essentially sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1/4 water (add to desired consistency)

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Sprinkle with paprika, parsley or your favorite spice.

Yummy Salsa

I have a prolific tomato plant. To date I have picked over 75 huge tomatoes from this one plant and there are more to be picked. A friend suggested that I use some of the tomatoes to make his salsa recipe. I tried it and absolutely love it. It's so yummy I want to eat it by the spoonfuls and lick the plate when I'm done!

4 large ripe tomatoes, bur firm, diced into 1/2 inch cubes
1 large red onion, 3" to 4" in diameter, dice into 1/4 inch cubes
1 cup frozen corn
3 cloves garlic, finely minced
3 green onions, sliced using the entire stalk
2-4.5 ounce can of chopped green chilies (mild or hot)
1-4 to 6 ounce can of tomato paste
1/2 cup cilantro, finely chopped (about 2/3 of bunch)
1/2 cup lemon juice (REAL lemon is okay)
1/4 cup cider vinegar
2/3 cup sugar
2.5 Tablespoon chili powder
1/2 Tablespoon sea salt
1/3 Tablespoon freshly ground pepper
1/2 Tablespoon dried parsley
1/4 cup olive oil

Place all ingredients into a large mixing bowl. Fold mixture gently until all the tomato paste is dissolved evenly. Makes 10 to 12 cups of salsa.

Adjust to taste. If you like heat, use chopped jalepenos instead of the mild green chilies. You can also add 1 Tablespoon red pepper flakes or 1.5 Tablespoons of Tabsco Sauce.

It should keep in the fridge for a week or freeze to use later.

Anasazi Chicken Enchiladas

Here's another really good recipe. Some stirring involved, but a total winner in our house!

1 1/4 pounds diced chicken breasts
1/2 cup diced tomato
1 teaspoon diced garlic
1/2 cup yellow onion, diced
4 ounces diced green chiles
Pinch ground cumin
1 teaspoon chicken bouillon
2 tablespoons cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand (not the really cheap stuff, though)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish

DIRECTIONS

1. Place diced chicken breast in a half-gallon pot. Add tomato, garlic, onion, chiles, cumin, and the bouillon, stirring constantly on low heat until the chicken is cooked, about 20 minutes.
2. Add cream cheese, sour cream and pepperjack cheese, stirring constantly until the pepperjack has melted.
3. Roll 6 tablespoons (5/8 cup) of the filling into each of the 8 corn tortillas and place in a 9x13- inch casserole dish; smother them with the enchilada sauce (you may have some left over) and top with shredded Monterey Jack cheese.
4. Bake at 350 degrees for about 10 to 15 minutes or until cheese melts and casserole is hot. Remove from the oven and drizzle with yogurt. Serve with fresh chopped tomatoes, sour cream, guacamole, rice and beans.

Tortilla Soup

6 tablespoons cooking oil
8 6-inch tortillas, halved and cut crosswise into 1/4 inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts canned low-sodium chicken broth
3 cups canned crushed tomatoes (one 28 oz. can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly packed cilantro leaves and 3 tablespoons chopped cilantro (optional)
1 3/4 lbs boneless, skinless chicken breast, cut into 3/4 in pieces
1 avocado, cut into 1/2 inch dice
1/4 pound cheddar, grated
Lime wedges for serving

DIRECTIONS

1. In a large heavy pot, heat the oil over moderately high heat.
2. Add half the tortilla strips and cook, stirring, until pale golden, about one minute.
3. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
4. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes.
5. Add the broth, tomatoes, bay leaves, salt, cilantro leaves (if using), and a third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
6. In a blender, puree the soup in batches; pour it back into the pot.
7. Add the chicken, bring the soup back to a simmer, and cook until the chicken is cooked through. Stir in the avocado.
8. To serve, put the remaining tortilla strips in bowls, top with cheese and pour in the soup.
9. Sprinkle with the chopped cilantro (if using), and serve with the lime wedges.

This is a recipe Dillon's mom gave me. It takes a little time to make, but I promise, it's SO WORTH IT! It's so yummy!!!

Sweet Corn and Crab Chowder

This recipes is worth the work. It does dirty a number of pans but it makes a really delicious brothy chowder. You can substitue shrimp or lobster for the crab or leave out the seafood and enjoy a corn chowder. Whatever you do don't use fake crab meat! (I got this recipe from the famous Chicago chef, Charlie Trotter)

10 ears of sweet corn
2 bay leaves
4 qts water
Salt and freshly ground pepper (to taste)
1 cup heavy whipping cream
8 oz. bacon
1 small yellow onion, chopped
1 large potato, peeled and diced
12 oz. crab meat, cooked
2 T. chopped fresh chives (optional)

Broth:
Cut off the kernels from the cob, reserving both the kernels and the cob. Place the cobs, bay leaves and water into a stock pot and simmer for 1 hour. Strain through a fine sieve and through away the solids. Season the broth with salt and pepper.

Chowder base:
Put half of the corn kernels into a saucepan with the cream and cook for 8 to 10 minutes or until the cream is reduced to 2/3 cup. Put in blender or food processor and puree until smooth.

Cook the bacon in frying pan until the fat is translucent. Add the onion, potato and the rest of the corn. Cook for 10 to 12 minutes. Add the crab and cook for 2 to 3 minutes. Season with salt and pepper.

Put the corn puree into a large dutch oven or saucepan and add the corn broth 1 cup at a time until the chowder has the desired consistency. (A chef once told me that in the West, where they don't really understand chowders, they make it too thick. In the East, the home of chowder, they make it brothy.) Add the bacon mixture and cook for 5 minutes or until warm. Add more broth if needed. Season with salt and pepper.

Serve in bowls topped with fresh chives, if desired.

Creme Brulee French Toast

This recipe is courtesy of Chad's Mom Brenda. (a great cook) We love making this when people come over--also a great one for Conference Weekend!

bottom layer:
1 stick butter
1 C brown sugar
2 T corn syrup

1 loaf french bread (the fluffy kind, not the hard baguette)

top layer:
1 1/2 C half & half (can use the fat free)
5 eggs
1/4 tsp salt
1 tsp vanilla
1 29 oz. can of peach slices
2+ T cinnamon sugar

Melt the butter in a saucepan. Stir in brown sugar and corn syrup into the melted butter until smooth. Don't overcook or it will become hard when baked. Pour into a 9x13 inch pan.

Slice french bread into 1-2 inch slices. Place on top of the melted butter. Squish in as many pieces as possible, but only make one layer. You should be able to do almost the whole loaf of bread.

Beat eggs, half & half, vanilla and salt. Pour over bread. Placed drained peach slices on top & sprinkle with cinnamon sugar. Refrigerate for 8 hours or overnight.

Bake at 350 for 45-55 minutes. (You may have to bake it a touch longer if you've used the fat free half and half) Serve with fresh whipped cream or squirty whipped cream. SOOO yummy!

Pasta Salad with Asparagus and Red Peppers

This is so yummy!! I added a little more garlic, and even the kids ate it.

Chives work particularly well with the asparagus and peppers, but you can substitute fresh mint, parsley, or basil.

Serves 6 to 8

1 1/2	pounds asparagus , tough ends trimmed
3	large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2	cup extra-virgin olive oil , plus more to toss with vegetables
	Table salt and ground black pepper
1/4	cup lemon juice from 2 lemons
1/2	teaspoon grated lemon zest
1	medium clove garlic , minced or put through garlic press
1	pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3	tablespoons chopped fresh chives (see note above)
1/3	cup grated Parmesan cheese

1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.

2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.

3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)