Category Archives: Appetizer

Artichoke Feta & Ricotta Dip

Artichoke Feta & Ricotta Dip

….AND…its Friday already! Woohoo!  This was the best week, it flew by, I was super productive with my work projects, the weather was beautiful and I got in some good crossfit workouts.  Now to move on to the OPPOSITE of healthy workouts and take a look at this creamy dreamy dip recipe.  Actually, it’s not THAT bad for you, but we’re definitely not tipping into the healthy scales at all here.

One of the very first recipes that I used to make when I was younger was a hot artichoke dip, in fact according to tradition, I still whip up a batch for our appetizer extravaganza every Christmas.  I decided it was time to come up with a cold version I could make in the summer that still had that oh-so-delicious creamy artichoke flavor but without the heavy (and hot) melted cheese.

SO, I came up with this version, and it was pretty freakin’ awesome if I do say so myself.

Artichoke Feta & Ricotta Dip

It’s as simple as throwing all of the ingredients in a food processor, blending it up, and pouring it into a bowl.  Its awesome kept simple with chips but I’m sure it would also be great on some grilled crostini or with some fresh crudités.

Artichoke Feta & Ricotta Dip

BTW – if you haven’t tried Kettle Brand Salsa Picante tortilla chips, they are the bom diggity of all diggity.  I picked some up for the first time this weekend and we gobbled them up with this dip.

Enjoy this summer dip while the nice weather lasts!  You can probably make it in the fall or winter too, I won’t tell.

Happy Weekend to all!

 

WHAT MAKES ME HAPPY:

Getting a new body wash scent.

BodyWash

haha, sorry that picture is GINORMOUS, its like I forced my body wash to take a mug shot.

I’m generally a pretty brand loyal person but when it comes to body wash, I need a different scent, every, single, time.  In fact I don’t think I’ve ever, once in my life bought the same scent twice.  Its a weird thing, its like its my life’s mission to try out every smell that exists on my body (in body wash format of course).  This piña colada wash is pretty awesome, especially since you know what a coconut freak I am. In fact, I think its time to go lather up with some right now after that tough workout today, see ya!

Artichoke Feta & Ricotta Dip

Ingredients

  • 1 can artichoke hearts (14oz)
  • 1/2 cup ricotta cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh lemon juice
  • 2 Medium scallions (white & green parts)
  • drizzle olive oil

Directions

1. Blend all of the ingredients together in a food processor until smooth & creamy.
2. Pour into a bowl and store in refrigerator before serving.

BBQ Chicken & Avocado Baked Egg Rolls

BBQ Chicken & Avocado Baked Egg Rolls

Ok, so I know its boring to talk about the weather and whatever but I don’t care, this weather is making me SO FREAKIN’ happy! Every time I step out my door I just close my eyes, take a look at the sky and take in a deep breath of warm air.  Summer is almost here and I can’t WAIT!  Summer is why we live in this great little beach community, I just wish it lasted longer! Anyways, I hope you all had great weekends as well, how could you not with the sun shining and 80 degree weather?

So in case you missed my last Stubbs BBQ post, I’ve been lucky enough to partner with them for some recipe creation this year.  They just send me the product and its my job to get busy in the kitchen.

I made some baked turkey egg rolls last year that came out really good so I’ve been wanting to revisit them and come up with a new creative version.  I thought it could be really delicious to give them a try with some shredded chicken, and avocado and a creamy bbq dipping sauce.  Well, I guess I thought right, holy yum!

BBQ Chicken & Avocado Baked Egg Rolls

I’ve been using Stubb’s BBQ sauce for a while and I’ve always bought their original flavor but this time I tried out the Smokey Mesquite.  Holy Moly that stuff was SO GOOD! It might be my new favorite go-to sauce when I make ribs and pulled pork in the summer.  I kept accidentally spilling it so I could lick my fingers.  Whoops!

BBQ Chicken & Avocado Baked Egg Rolls

I made the shredded chicken for the egg rolls using my slow cooker.  I would suggest you throw as much chicken as you can in there, you’re going to want some leftovers for sandwiches.  Simply line the slow cooker with a layer of onions, place the chicken on top, pour on the bbq sauce and let the slow cooker do its thang.  If you don’t have a slow cooker or don’t have the time, you can boil the chicken on the stovetop in some chicken broth for about 30 minutes or until cooked through and then toss with the sauce after shredding.

BBQ Chicken & Avocado Baked Egg Rolls

This recipe is seriously easy, the only thing that will take a little time is assembly.  Just set up a little assembly line for yourself and it will go quickly.  I folded in the straight sides but you could also fold in the corners if you prefer.

BBQ Chicken & Avocado Baked Egg Rolls

If you’re feeling a little naughty and want to go all-out you can go ahead and fry the egg rolls, I’m sure they wold be ridiculous.  I baked them so they could stay on the healthy side.  The texture isn’t quite the same as the fried egg rolls you get in a restaurant but they are still crispy and the filling is delicious and the sauce is out of this world.  It is seriously so simple but just mixing a little sour cream and bbq sauce together is like WOAH.  Next time I made pulled pork I might need to serve it with this creamy bbq sauce.  You can also drizzle it on top if you want to get messy (we’re talking bbq here, why not bring out the stack of napkins?)

BBQ Chicken & Avocado Baked Egg Rolls

Hope you guys love these as much as we did!  Happy Eating! BBQ Season has arrived!!!

WHAT MAKES ME HAPPY:

Getting back to golfing!

Golf

I played my first round of golf this year on Sunday.  It was such a picture-perfect day and its so relaxing to get out there.  You forget about all the stresses of work and life while being active and enjoying the sunshine!

BBQ Chicken & Avocado Baked Egg Rolls

Serves 12-15 rolls
Meal type Appetizer, Main Dish
Misc Serve Hot

Ingredients

  • 1-2lb boneless chicken breasts or thighs
  • 1 Small onion (sliced)
  • 1 jar Stubbs BBQ Sauce
  • 2 cups shredded carrots
  • 1 Medium hass avocado
  • 1/2 cup sour cream
  • 12-15 egg roll wrappers

Directions

1. First you will need to make the shredded chicken*. Please sliced onions in a single layer on the bottom of a slow cooker, cover with chicken and season well with salt and pepper. Pour 1/2 jar of Stubbs BBQ sauce over the chicken, cover and cook on low 6-8 hours.
2. In a small bowl combine 1/2 cup sour cream and 1/2 cup bbq sauce (you can make more or less depending on how many you are serving). Keep refrigerated until ready to serve.
3. When chicken is done, remove from the slow cooker using a slotted spoon and shred in a bowl using two forks. Add a few tablespoons of leftover cooking liquid to the chicken along with more BBQ sauce until it is coated evenly (you might need to do a little taste testing here to see how delicious it is).
4. Preheat oven to 425 F and set out a piece of parchment paper for assembling.
5. Lay egg roll wrappers flat and top with a spoonful of shredded carrots, one slice of avocado and a spoonful of shredded chicken. Moisten the edges of the egg roll wrapper, fold two opposite edges toward the center and then fold in the remaining two edges, rolling so that the seam is on the bottom.
6. Bake on a parchment lined cookie sheet until lightly browned & crispy (15-20 minutes).
7. Serve with creamy BBQ dipping sauce.

Note

* If you don't have a slow cooker, you could buy shred a rotisserie chicken or cook on the stovetop by boiling in chicken broth for about 30 minutes or until cooked through.

 

 

 

 

 

 

 

Spinach Ricotta & Roasted Tomato Toast

Spinach, Ricotta & Roasted Tomato Toast

Hey guys!  Long time no speak!  I just recovered from a nasty stomach bug so needless to say I didn’t have any exciting eats to share.  Toast and a few bites of broth was about all I could muster for a few days.  Fortunately it has since passed and I’ve moved on to more exciting toast, like toast topped with creamy ricotta, caramelized onions, spinach and roasted tomatoes.

BirthdayParty

This past weekend Tom & I had a delayed 30th birthday party at a bar in Boston and we had SO MUCH FUN!  We rented out a room that had its own bar and music system, we rocked out to some 90s hip hop and threw back some cocktails and miller high life 🙂  I feel so lucky to have such a great group of friends, thanks to everyone for coming out to celebrate with us!

RicottaTomatoToast3

When I go back to cooking meals after going a while without spending much time in the kitchen, its SO nice to just spend time chopping and prepping for a meal.  There is something so meditative about it, its  my zen zone.  I’ve just been having trouble finding the motivation to cook lately.  I’m hoping my work schedule will slow down a bit so I have more time to cook up elaborate meals again 🙂 Stay tuned…

Spinach, Ricotta & Roasted Tomato Toast

Anyways, about this toast.  It makes the perfect light lunch, I was trying to imagine eating it outside on the patio on a nice warm summer day.  Warm summer days feel so far off after a week of rainy cold weather but maybe it will come some day.  Until then, a girl can dream can’t she?

Spinach, Ricotta & Roasted Tomato Toast

To make this I just roasted some sweet cherry tomatoes at 425 until they started to explode 🙂  Then I sautéed some onions, garlic, spinach and ricotta cheese .  Stirred in some salt, pepper and thyme, drizzled with some olive oil and called it a day!

Spinach, Ricotta & Roasted Tomato Toast

I know we’re not knocking down culinary boundaries with this one but it was delicious & quick and hopefully you’ll get to enjoy it outside on a patio with warm summer weather, someday…

Have a great weekend!!

 

 

 

 

Sausage & Pepperoni Pizza Bruschetta

Sausage & Pepperoni Pizza Bruschetta

Not sure where you guys live but here in Massachusetts Sunday was one of the nicest days we’ve had this year.  It was as though everyone was rising from the dead and coming out to see the light.  The beach was packed with people biking, running, walking their dogs, pretty much anything that got them out of the house and into the sun.  We got an early start on the day, whipped up some smoothies for breakfast and then got our errands out of the way before the stores filled up.  We followed it up with a nice long walk with Oto around the island.  For lunch we cooked up some salmon burgers and then I got my nails done while Tom went to swim training.  He’s training for a triathalon this summer and has been putting lots of time in running, biking and swimming.  I always admire how committed he is to his goals once he sets them for himself.  Can’t wait to go cheer him on in August!

Anyways, since we’re talking about an awesome day, let’s talk about some awesome food too…

Sausage & Pepperoni Pizza Bruschetta

This actually started out as an entirely different meal but ended up being even better as leftovers.  I originally made this as a pizza fondue which we dipped small chunks of bread into.  It was out-of-this-world delicious and we were lucky to have a bunch of leftovers.  It didn’t melt to the same consistency when I reheated it so we started just piling it on top of bread and realized that it almost tasted better as a bruschetta-type topping.

Sausage & Pepperoni Pizza Bruschetta

This would be the perfect appetizer to make for a party.  You can prepare everything ahead of time if you’d like and then before serving just reheat in the microwave (or stovetop), toast up some bread points and call it a day.  I used a round piece of onion focaccia that I cut into wedges and then cut each wedge in half (depth-wise) so it wasn’t as thick.  The nice part about the topping is the consistency, its not quite as watery as regular bruschetta so you don’t have to worry too much about the bread getting soggy.

Sausage & Pepperoni Pizza Bruschetta

I finished it off with some grated parmesan cheese, I’m sure it would be amazing with some fresh basil as well.  Only a few more months before I can start planting my summer herbs and have constant access to fresh basil, mint and thyme!  You could also make it vegetarian by omitting the sausage & pepperoni and adding some vegetables like zucchini or peppers.

If you decide to make this as a fondue, prepare the same way, just serve immediately with bread cut into small cubes.  It’s pizza night without all the mess!

 

WHAT MAKES ME HAPPY:

The sound of spring birds…

Now that we’ve fixed the bathroom vent and I’m no longer dealing with creepy birds IN our house, I’m really starting to enjoy the sounds of birds outside the house.  When we go for our afternoon walks the birds are out chirping in full force, I always imagine that they are talking to each other about what a beautiful day it is (and this year, probably how crappy that winter was)…

Sausage & Pepperoni Pizza Bruschetta

Ingredients

  • 1/2 Medium onion (diced)
  • olive oil
  • 1/2lb sweet italian sausage (casings removed)
  • 3oz thinly sliced pepperoni (diced)
  • 24oz chunky tomato sauce**
  • 8oz shredded mozzarella cheese
  • 1 tablespoon corn starch

Directions

1. In a large pot heat olive oil over medium high heat. Add onions and cook for 5 minutes stirring occasionally.
2. Remove casings from the sausage and add to the pot. Break the sausage up into small pieces using a spoon or spatula. Cook until lightly browned & cooked through. Drain excess fat from the pot if necessary.
3. Add the tomato sauce and stir well. Continue cooking until sauce is heated through (5-10 minutes).
4. In a bowl toss the mozzarella cheese and diced pepperoni with the corn starch until coated well.
5. When sauce is hot, slowly stir in the mozzarella cheese mixture until creamy and melted.
6. If serving as fondue, serve with small pieces of bread. If serving as bruschetta, serve on top of lightly toasted bread.*

Note

* Can be made ahead.  Before serving, reheat in the microwave or on the stove top over low heat.

**For sauce, I used a mixture of Rao's Four Cheese sauce and Trader Joe's bruschetta topping.

Roasted Red Pepper Artichoke Dip

Roasted Red Pepper Artichoke Dip

You guys are probably just as stuffed as I am from the super bowl but I wanted to share this quick dip with you before I forget.  This is a super easy, super delicious recipe that you’ll want to keep in your toolbox.    The recipe is from my Mom, I’ve made it a handful of times and its always delicious and received well.

Speaking of the Super Bowl… holy crap that was a blowout huh?  Seattle won so I’m happy about that but it was just sad, I felt kind of sorry for Denver.  I was starting to root for them to get a few more points so they would feel a little better about it.  Oh well, I’m glad they didn’t because I won $50 on the final score! wooohooo!

Roasted Red Pepper Artichoke Dip

We had some of this dip leftover so I made a huge spinach salad tonight topped with this dip, some roasted garlic caesar dressing & buffalo shrimp.  YUM!  I bet it would also make a delicious sauce to serve with some grilled chicken, steak or veggies.  Ooh, that just gave me an idea, I think tomorrow night I am going to make a veggie quinoa bowl topped with this sauce.

 

WHAT MAKES ME HAPPY:

When you get a warm day during the winter where you can actually drive in your car without a jacket on.  Saturday & Sunday were so gorgeous, we were able to get outside and take a nice long run.  I took a little trip to Trader Joe’s and blasted my music while driving WITHOUT a jacket.  I know it sounds weird but its just so freeing to not feel all bulky for once after bundling up in winter clothes for weeks.

It was nice while it lasted, now back to the cold & snow…

Roasted Red Pepper Artichoke Dip

Ingredients

  • 12oz jar roasted red peppers
  • 2 cloves garlic
  • juice half lemon
  • 14oz artichoke hearts (drained)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup feta cheese
  • drizzle olive oil
  • 2 tablespoons fresh parsley

Directions

1. Combine all of the ingredients in a food processor and process until smooth & creamy.
2. Serve with chips, crackers or crostini.

 

2014 Superbowl Appetizer Party!

Superbowl Appetizer Party!

Since I know all you planners out there are starting to think about what goodies you’re going to cook up for the Superbowl, I wanted to have a little appetizer party today to celebrate some of my tried & true favorites, along with others that I can’t wait to try.  Feel free to post a link in the comments below to your favorite appetizers, I’d love to hear what you guys are cooking up!  Let’s face it, the Superbowl is all about food and the advertisements right?  Especially now that the Patriots are out of the picture.  Although I will be rooting hard for my Seattle peeps, go Seahawks!

Let’s forget about that whole “football” thing for a bit and focus on the food.  Here are some of my favorite appetizers from A Sunshiny Day past.

If you want to shove a few vegetables in your mouth in-between fried cheese items, you’ll definitely want to whip up some of this Homemade Vegetable Dip.  The recipe is from my grandmother and its a keeper!

Baked Turkey Egg Rolls

These Baked Turkey Egg Rolls are delicious! If you’re feeling naughty you can fry them but they’re just as delicious and crispy if you bake them.

Lamb Meatballs

Or you can switch it up a little and make some delicious Spiced Lamb Meatballs with a little tzatziki sauce for dipping.

Mediterranean Hummus Dip

If anything, you HAVE to make this Mediterranean Hummus Dip, it will be the star of the party.

Roasted Red Pepper Bacon Goat Cheese Balls

I almost forgot about these but just came across them in my archives.  These Red Pepper Bacon Goat Cheese Balls are da bomb!

Smoked Salmon Dip

The Smoked Salmon Dip I made for our holiday party this year was SO good, I can’t wait to make it again. You have to give this one a try!

Now here is a collection of drool-worthy appetizer recipes I’ve found from other great bloggers.  Click on the link to view the recipes.

Buffalo Cauliflower Tots

Buffalo Cauliflower Tots from The Table.

Hawaiian Pizza Dip

Hawaiian Pizza Dip from Bake Your Day.

Pizza Pretzel Bites

Pizza Pretzel Bites from Two Peas & Their Pod.

Roasted Corn Crab Dip

Roasted Corn & Crab Dip from Vikalinka.

Spinach Lasagna Cups

Spinach Lasagna Cups from Alida’s Kitchen.

Sweet Potato Cheese Balls

Sweet Potato Cheese Balls from kimkim cooking.

Happy Cooking! Feel free to link up your recipes below!

 

 

 

 

 

 

 

 

 

Hummus Mediterranean Dip

Hummus Mediterranean Dip

Well it’s officially the new year now and we know what that means right?  About 3 weeks of crowded gyms and people posting about their salads and smoothies.  I’ve decided not to do the traditional “lose weight” resolution that I never stick to but instead I’ve worked on making more realistic, easy-to-achieve goals.  I’ve made 3 resolutions:

1.  Drink more water.  Whenever we go anywhere on the weekend I have to bring a full water bottle with me and it must be empty by the time we come home. I’m always good about drinking during the week when I have a full glass at my desk but on the weekends I completely forget to drink when we’re out and about.  I think carrying a water bottle is a fairly easy-to-follow rule and so far I’ve been pretty good about it.

2.  Try to read at least one book a month.  I’d like to spend less time watching TV and more time reading so I thought this was a good one.  I’m about halfway through “The Book Thief” right now and its only January 7th so I’m on track to finish this one by the end of the month if not earlier!

3. The last one is a joint one with Tom.  We decided to eat breakfast at home on the weekends unless we’re going on a trip.  We fell into a habit of going to the gym in the morning and then being so hungry by the time we got out we’d end up going out for a big breakfast or Starbucks or something.  It’s just as easy to come home and whip up a delicious (and cheap) omelette!

What are your resolutions this year?

Hummus Mediterranean Dip

Since I’m assuming most people are trying to be healthier after indulging over the holidays, I figured I would post a healthier dip that you could make for all those big football games coming up. Or you can just make it just because it’s so freaking delicious you may want to eat it with a spoon.

Hummus Mediterranean Dip

Basically all we’re doing here is taking 2 of my most FAVORITE dips ever and putting them together in one fancy presentation. I guarantee this will be a hit if you bring it to a party.  The dip in the middle is my Avocado Tomato Feta dip which was my #1 viewed recipe in 2013, the dip on the outside is my creamy dreamy Peanut Hummus.  I SUPPOSE you could cheat and use some store-bought hummus if you HAVE to, but if you haven’t made that hummus recipe yet, you need to do it.  The flavors work so well with the fresh bright flavors in the avocado tomato dip.

Hummus Mediterranean Dip

Ok, so now for the pretty presentation?

1.  Using a pie dish, place a smaller bowl in the center of the dish upside down.

2.  Spread the hummus in an even layer around the perimeter of the pie plate.

3.  Remove the small bowl and then fill the center with the Avocado Tomato Feta Dip.

Voila! Enjoy!

 

WHAT MAKES ME HAPPY:

Snowshoeing!

Snowshoeing

We got a nice dump of snow in Massachusetts last week.  We fought the urge to stay inside and be lazy all day so we shoveled ourselves out (or Tom shoveled us out), and then we set out to get some fresh tracks.  Despite the SUPER cold temps, it felt good to be outside and sweating.  I love how quiet the woods are after a snow, it’s so peaceful.

P.S. – if you want to get some snow shoes but don’t feel like dropping big bucks you can buy them at Ocean State Job lot for $45. 🙂

 

 

 

A Holiday Cocktail Party

Holiday Cocktail Party Ideas

Shrimp with Chipotle Cocktail Sauce

Hope you all had a great weekend! We hosted a holiday cocktail party on Saturday and despite the cold temperatures and snow outside we had a full house with lots of great food, drinks & friends.  I’ve found that it usually works best to make a bunch of appetizers so that people can fill up on whatever they like no matter what time they arrive.  I tried to take photographs of what I could so I could share some ideas with you guys.  This fed about 25 people with a little leftover.

Shrimp with Chipotle Cocktail Sauce

This first one was chilled shrimp with chipotle cocktail sauce.  Simply mix together ketchup, prepared horseradish and Chipotle Cholula sauce.  It adds a nice smoky spicy flavor to the traditional shrimp cocktail.

Mushroom Goat Cheese Cups

I also served goat cheese mushroom cups.  Here is what you do:

Sauté 10 oz diced baby bella mushrooms, 8 oz diced shitake mushrooms, 1 small diced onion, 3 cloves of garlic & 2 oz goat cheese.  Season with salt, pepper & thyme. Fill pre-made appetizer cups with the mushroom mixture and bake at 350 for 10 minutes.  The mushroom mixture can be made a day ahead and refrigerated.

Bacon Wrapped Jalapeño Poppers

These were jalapeños that I stuffed with cream cheese, gruyere and scallions and then wrapped in bacon.  Bake for 20 -30 minutes until bacon is crispy.

BuffaloChickenCups

Using a mini muffin tin I made these buffalo chicken cups.  Simply create little cups using crescent dough and then stuff with a mixture of  chicken, mayo, shredded cheese, salt, pepper & Frank’s red hot.

Sausage & Pepperoni Pizza Dip

I didn’t get a finished photo of this but it was SO good.  I put a layer of bruschetta in the pie dish and then topped with a layer of sweet italian sausage, pepperoni, another layer of bruschetta and a top layer of melted mozzarella cheese.

Creamy Smoked Salmon Dip

I think my favorite dip of the night was this Creamy Smoked Salmon Dip that I made served with bagel chips. If you’re hosting a brunch, this would be a killer spread to serve with bagels. It combines all of the fantastic flavors of bagels and lox without all of the assembling.

Creamy Smoked Salmon Dip

Creamy Smoked Salmon Dip

8 oz cream cheese
2 tablespoons mayo
1/2 cup cottage cheese
8 oz smoked salmon
1/2 teaspoon garlic powder
1/4 cup diced red onions
2 tablespoons scallions
1/4 cup capers

Mix everything together in a food processor except 1/2 of the salmon and the capers until smooth & creamy.  Empty into a separate bowl and stir in remaining salmon & capers.

Spiced Pear Champagne Cocktail

In addition to the beer & wine we served a Spiced Pear Champagne cocktail which was SO good!  I found some Cinnamon Pear Cider at Trader Joe’s so I just mixed a bottle of that with a bottle of Champagne and 1/2 bottle St. Germain. We went through it so quickly that we had to make another bowl with regular cider which was equally as delicious.

Dessert Tray

For dessert we put out a dessert tray with brownies, lemon squares, mini cupcakes and gingerbread men.

In addition to everything pictured I served a vegetable platter with dip, chips with salsa & ranch dip and a cheese salami platter.  It seems like a ton of food but people plowed through it pretty quickly, it’s always better to have too much than not enough!

Happy Holiday Party Season!!

 

 

 

 

 

 

 

 

Creamy Thai Peanut Hummus

Creamy Thai Peanut Hummus

So can we agree that homemade is almost always better?  I say almost because there are certain items that I leave up to the professionals since I just can’t seem to match it at home.  Hummus used to be on that list.  I’ve made it quite a few times and…well, it was ok.  It tasted like hummus and it was fine, but it was nowhere near the delicious creamy hummus you buy at the store.

Creamy Thai Peanut Hummus

I say it used to be on the list because after this hummus, it has been removed. Completely.  This stuff is SO freaking yummy, I may not ever touch the store-bought stuff again.  That’s a lie, I’ll probably get lazy next week and buy some Sabra at the store, but for now, I’m going to revel in my homemade hummus glory.

Creamy Thai Peanut Hummus

I’ve read on a few blogs lately that the trick to creamy hummus is peeling the chickpeas.  Holy moly were they right!  I know, it sounds tedious, and it kind of is, but you will completely forget all about that when you try this stuff. Just turn on your favorite TV show or blast some music and sit down for a peeling party, its actually kind of relaxing.

Creamy Thai Peanut Hummus

Look at that stuff.  How awesome does that look?  It literally just POURS out of the bowl.

Creamy Thai Peanut Hummus

I got the idea for this hummus last week when Tom & I were enjoying a nice vietnamese meal.  We had some summer rolls with peanut dipping sauce and we were talking about how freaking awesome the peanut sauce was.  I just wanted to lick it straight from the bowl.  Then the next day I was dipping some carrots in peanut butter and hummus and realized “Um, hello, just combine the two. Duh.”  I know I’m probably not the first person to do this but its SO good, I’m taking credit for it.

Creamy Thai Peanut Hummus

I added some sweet chili sauce which brought it more towards that sweet/savory taste of the peanut sauce we had at the restaurant.  If you don’t have any chili sauce, try adding just a teaspoon of honey, its really nice to have the subtle sweetness in there with the peanuts.

Creamy Thai Peanut Hummus

Its so creamy that you can use it as a sauce too.  Tonight for dinner I grilled up some eggplant, topped with some Trader Joe’s Bruschetta and then drizzled with the hummus.  Its like an explosion of flavor in your mouth.

Just make this. Do it. Now. Yum.

 

WHAT MAKES ME HAPPY:

Morning Dew.

GolfCourseMorning

There is something so fresh about the dew on grass early in the morning.  I’m imagining a crisp fall morning with a light dew covering the grass and flowers and the warm sun rising up over the mountains…

Creamy Thai Peanut Hummus

Allergy Peanuts
Dietary Vegetarian
Misc Serve Cold

Ingredients

  • 1 can chickpeas (15oz)
  • 1 Large garlic clove
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon creamy unsalted peanut butter

Directions

1. Drain the liquid from the chickpeas and set the liquid aside in a small bowl. Peel the skins off the chick peas by pinching one end with two fingers (you don't HAVE to peel them, but you really should, it makes it SO creamy!)
2. Add the chickpeas to a food processor and blend until crumbled. Add the remaining ingredients and blend REALLY well!
3. Add the leftover chickpea liquid until it reaches your desired consistency.
4. Serve with chopped peanuts and sweet chili sauce.

 

 

 

 

 

 

Super Bowl Appetizer Party!

So I don’t care too much about the game this year since the Patriots are out of it, but you can bet I’ll be enjoying some yummy eats this weekend.  I’ll definitely be rooting for San Francisco because a few of the players on the Ravens have touch down dances that annoy the CRAP out of me!

So here’s a roundup of my favorite dips  & appetizers from A Sunshiny Day as well as some that I’ve found around the web.

Asian Cocktail Meatballs

Spicy Asian Cocktail Meatballs

Baked Feta

Baked Fetal with Spicy Tomato Sauce

 

 

Cocoa Cayenne Kale Chips

Cocoa & Cayenne Dusted Kale Chips

Truffled Ricotta Dip

Truffled Ricotta Dip

 

Cheesy Shrimp Puffs

Cheesy Shrimp Puffs

 

SOME APPETIZERS FROM OTHER GREAT BLOGS:

Roasted Cauliflower & Aged White Cheddar Dip from Closet Cooking

Savory Onion Cheesecake from Claire on Fab Food

Avocado & Goat Cheese Crostini with Balsamic Roasted Tomatoes on The Passionate Cook

Creamy White Bean & Apple Smoked Bacon Dip from The Cozy Apron

 

Check out some other ideas on my Appetizer Pinterest Board!

 

Have a great weekend!