Roasted Red Pepper Hummus

Have you tried hummus yet?  If you haven't, let me just say that you really need to.  You see, I resisted for many years, I was more of a creamy/spicy type of Dip Addict (yes, I really am a dip addict, just ask my husband).  Something with a base of beans just sounded too healthy and boring.  Not that I don't strive to eat healthy, I do...sometimes.  Well, this dip is healthy but you would never guess it.  My kids even love it.  We prefer to eat it with pita chips, but it is also good with cut up raw veggies.  

I have attempted to make Roasted Red Pepper Hummus a few times now.  My first couple attempts were OK, but I honestly didn't think they were as good as the vat of Hummus that I like to buy at Sam's Club.  This one though?  Even better!  

I apologize, my camera battery died while making this and then it got eaten too fast so I never got a finished product shot!  Well, actually the food processor shot is of the dip finished, I just wanted a better shot;)

Here is what you will need (minus the apples...apples have nothing to do with this recipe, it was what my kids were eating for snack;):

Roasted Red Pepper Hummus

1 can garbanzo beans (a.k.a. chick peas), drained and rinsed

4oz. roasted red bell pepper (or, even better, roast your own!)

1 tablespoon chopped red onion

2-3 cloves of garlic, minced or pressed

1 Tbsp. tahini

juice of 1 lemon

2 Tbsp. olive oil

1/2 Tbsp. honey

1 tsp. sriracha (or to taste)

scant 1/2 tsp. ground cumin

1/2 – 1 tsp. kosher salt (to taste)

1 tsp. basil

Combine all ingredients in a blender or food processor and process until smooth. You may have to stop to stir and/or scrape down the ingredients a few times.

Serve with Pita Chips &/or fresh cut up veggies.  If you don't devour it all in one day, don't fear, it will keep just fine in the fridge for up to a week.

Souce: ME!

One Year Ago:  Buttermilk Mashed Potatoes

Grownup Mac & Cheese

Last night, I made one of the best macaroni and cheese recipes that I have ever eaten.  Seriously.  One of my best friends posted this recipe in her facebook notes ages ago, along with lots of other deliciousness.  Every once and awhile, when I think of it, I page through her notes and steal her fantastic recipes;)  I'm not sure why I haven't made this one before, but I am glad that I found it.  I will say, my kids weren't as big of fans of this as the adults were.  I also say that their opinions don't count though, since all they really want me to do is start buying Kraft Mac & Cheese again and it is the standard against which they judge all others.  Enjoy & THANK YOU Jen!

Here is what you will need

Please note that I doubled this recipe for my family.  The pictures above are of the doubled recipe.  

Grownup Mac & Cheese

8 oz. cavatappi (can use macaroni)- I used mini Penne

3 1/2 Tbs. butter (divided)

1/4 cup finely chopped shallots

2 Tbs. flour

1/2 cup dry white wine

3/4 cup chicken broth

2/3 cup heavy whipping cream

7 oz. grated gruyere (I used Fontina which was delicious also)

3 oz. grated aged gouda, smoked gouda or romano (I went with smoked gouda...because I'm obsessed with it)

2 Tbs. minced fresh chives

1 Tbs. Dijon mustard

1/2 tsp. coarse salt (divided)

1/8 tsp. cayenne (more if you like it spicy!)

1/4 tsp. nutmeg

4 oz. (1/4 loaf) crusty sourdough bread, torn into large pieces

Preheat oven to 400.

Cook pasta until al dente in salted water, drain but do not rinse.

In large frypan, melt 2 Tbs. of the butter over medium-high heat. Add the shallots and cook until they're light golden - about 3 minutes. Sprinkle in the flour and cook & stir another minute. Add wine & broth, then cook & stir, scraping up the yummy browned bits. Add cream, stir well. Add the grated cheeses, one handful at a time, stirring each handful until melted. Stir in the chives, mustard, 1/4 tsp. of the salt, the cayenne & nutmeg. Stir pasta into this mixture, and dump it all into a 2-qt. baking dish.

Place the broken sourdough pieces, the remaining 1 1/2 Tbs. butter and the remaining 1/4 tsp. salt into a food processor. Pulse until it becomes coarse crumbs. Sprinkle this on top of the pasta, pop it into the oven, and bake 20 minutes until bread is lightly brown & crunchy and cheese is bubbly.

Serves 6

Source: Jen P.

One Year Ago:  Bowties in Sausage Cream Sauce

Chocolate Eclair Cake

Let me just say that this cake pictured above may look innocent, but it is actually very dangerous.  This may be one of the easiest desserts that I have even made.  Combine that with how incredibly delicious it is, and I think I may have a problem.  I am not going to tell you how many pieces of the cake that I had because I am moving on with my life.  That said, you can choose to make this cake lighter by using reduced-fat or fat-free milk and whipped topping.  That way, your frosting is the only big offense;)  The only change I might make next time is to use a homemade frosting.  I am kind of partial to this one that I like to frost cupcakes with.  In my opinion, canned frosting just isn't as good.  If you want to keep it simple though, go ahead and use canned, it is still delicious!  This was one of MANY dishes that I made for Easter so I was glad to keep this one simple this time around!

Chocolate Eclair Cake

2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk

1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Spread the frosting over the whole cake up to the edges of the pan.  The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading. Cover, and chill at least 4 hours before serving, but preferably overnight so that the graham crackers really get a chance to soften.

Source: allrecipes.com

One Year Ago:  Crockpot Baked Beans & Sausage

Facebook

Hi!  Are any of you on facebook?  If so, take a minute and "like" Diary of a Recipe Addict!  I want to get a button for it on my blog, but I haven't figured that out yet;)  I am not the most technologically savvy person & I want to give it another go before I start bugging my live in IT guy (my husband).

Thank you so much to everyone that reads my blog!  I love you guys!

May Menu Plan

Here is my May menu plan, a bit early!  I am home today with a sick kiddo, so I am taking the opportunity to get ahead.  As always, when I do my monthly plan, it is fairly general.  I tend to cover all the main dishes for the month and a few extras.  I am basically getting the "big" job done & I typically can get my main dishes shopped for.  If I think of other things, I add them in to my weekly menu plan that I make before my weekly 'quick' trip to the store.  This is when I generally decide on our veggies and side dishes since I generally like to get what looks good & fresh and what is on sale.  

People are always surprised/impressed that I do this monthly plan, but the truth is, it makes my life very simple throughout the month.  I generally have what I need in my house to make 1 months worth of meals (aside from perishables shopped for weekly).  Therefore, I am never left stuck at 5 o'clock realizing I have no clue what to make and I don't have the ingredients I need anyway.  This is a guide, I often change things up depending on how much time I have on a particular day for dinner preparation and what we are in the mood for or skip it all together if I feel we have too many leftovers that need to be eaten.  I then just carry some of the meals over into the next month.  

Many of these recipes are linked to places outside of my own personal blog.  Some of the recipes I will follow exactly and others are mainly inspiration and I will change the recipe up according to our tastes and desires.  As I go, I try to get my favorites up on my blog along with any changes I made. 

1st:   Chicken Makhani, Naan, Basmati Rice

2nd:  Tortellini Spinach Bake in Creamy Lemon Sauce

3rd: Mixed Fajitas with Peppers & Onions & Cilantro Lime Rice

4th:  Skillet Chicken Breast Aglio e Olio over Rice & Roasted Asparagus with Balsamic Browned Butter

5th:  Grilled Salmon

6th:  My Very Favorite Homemade Pizza Crust & Assorted Toppings

7th: Jalapeno Poppers, Best Steak Marinade in Existence, Steaks, & Oven Baked Parmesan Fries

8th:  Killer Club Sandwich & Salt & Vinegar Chips

9th:  Chicken and Black Bean Green Enchilada Rice Bake

10th:  Kicked Up Ramen Noodles

11th:  Philly Cheesesteak Sandwiches

12th:  Marinated Grilled Shrimp

13th:  The Best Taco Meat & Homemade Shells

14th:  BBQ Pulled Pork Nachos

15th:   Sriracha-Glazed Chicken & Onions Over Rice

16th:  Rosemary Ranch Chicken Kabobs

17th:  Homemade Shake and Bake Pork Chops

18th:  Gorgonzola Steak Rolls & Spring Peas with Pancetta 

19th:  Maple-Balsamic Glazed Pork Medallions

20th:  My Very Favorite Homemade Pizza Crust & Assorted Toppings

21st:  Bronco Burger

22nd:  Spicy Asian Lettuce Wraps

23rd:  Chicken Pillows & Sichuan Green Beans

24th:  Baked Scallops (with some changes from last time) over Pasta

25th:  Steak Bites & Grilled Corn with Honey Butter

26th:  Ham Slices on the Grill & Cheesy Au Gratin Potatoes

27th:  The Best Taco Meat & Homemade Shells

28th:  Tequila Lime Chicken & Pico de Gallo with rice

29th:  Wasabi & Panko Crusted Pork with Gingered Soy Sauce

30th:  Sticky Finger Wraps

31st:  Oriental Fried Rice & Egg Drop Soup

Breakfast:

PW's Cinnamon Rolls

Crunchy Healthy Granola Bars

Snacks:

Red Pepper Hummus

Cyndee's Beef Jerky

Homemade Pop Tarts

Desserts:

Yellow Confetti Cake with Chocolate Frosting

Crockpot Chocolate Lava Cake

Root Beer Freeze

Mexican Layer Dip

I have been making this dip for at least 7 years.  I am pretty sure that it is one of my husband's all-time favorites.  I usually reserve it for summer potlucks, but this year, it graced our table at Easter, per my hubby's request.  It is really delicious!  Give it a try!

Mexican Layer Dip

29 oz. can refried beans (or make your own!)

8 oz. sour cream

8 oz. jalapeno chip dip (I use this one from Cass Clay)

8 oz. avacado chip dip

4 oz. can diced green chilies

1 c. taco sauce

4-6 green onions, diced

4 oz. black olives, sliced

6-8 oz. sharp shredded cheddar (always so much more delicious when you buy it in block form and shred it yourself!)

2 Roma Tomatoes, diced

Layer the first 6 ingredients in a 9 x 13 inch baking dish.

Sprinkle on the shredded cheese, onion, black olives, & tomatoes.  

Serve with tortilla chips and enjoy!

One Year Ago:  Johnny Carino's Bowtie Festival

Menu Plan Monday

Monday:  Spicy Soba Noodles with Chicken in Peanut Sauce

Tuesday:  Spaghetti Braid

Wednesday:  Grownup Mac & Cheese & Side Salad

Thursday:  Leftovers

Friday:  The Best Taco Meat, Homemade Crisp Taco Shells, Assorted Toppings

Saturday:  BWW Night at home & Onion Strings

Sunday:  Chicken Makhani, Naan, Basmati Rice