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Featured Hors d'œuvres Recipes

Stuffed Mushrooms

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Stuffed Mushrooms | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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An easy appetizer.

I love making these. Quick, simple, and hearty. Crispy bits of cheese, a tangy cream cheese center, the depth and earthy substance of mushroom, bursts in each bite.

I like to layer seasoning with Himalayan salt and pepper or Trader Joe’s Onion Salt. But even a 3 ingredient layer of mushroom, cream cheese, and shredded cheese is good in and of itself.

The key to not having a soppy, wet mushroom is to dry wipe the mushrooms clean of soil. If you must use water to rinse them, be sure to thoroughly pat them dry with a towel, paying close attention to the gills. You can also wash the mushrooms the day before and leave them overnight in the fridge so they dry out a bit. Reason is because the mushrooms will absorb water, leaving you with a soggy appetizer.


Credit: ericarobbin.com

Ingredients

    STUFFED MUSHROOMS:
  • 1 pound mushrooms, any variety
  • Himalayan salt and pepper (Trader Joe’s Onion Salt optional)
  • 2 tablespoons unsalted butter
  • 1 8 oz block cream cheese
  • 1/2 cup cheese, any variety, grated

Directions

    STUFFED MUSHROOMS:
  1. Prepare mushrooms as above, stems removed, place caps in pan.
  2. Preheat oven to 400 degrees F (204 C).
  3. Sprinkle salt and pepper and sliver of butter over mushroom caps.
  4. Fill caps with cream cheese.
  5. Sprinkle with seasonings again, then sprinkle on cheese.
  6. Bake for 10-15 minutes until cheese is melted and golden.

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Desserts Featured Hors d'œuvres Recipes

Glazed Spanish Peanuts

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Glazed Spanish Peanuts | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Such a delicious, easy, quick, satisfying snack.

A dear friend introduced me to this recipe when I was living in Malawi, Africa. They are called skaba za sugar in the Tumbuka language, sugar nuts in English.

They are sugared peanuts, similar to what you would find in a cone-shaped bag at Disney Land or at the fair.

Peanuts, known as ground nuts, also commonly known as Spanish peanuts or red peanuts, are actually endemic to South America. They were one of the most protein-rich food items I could find in our local community. My friend sells them at her shop.

The ground nut plant likes warmth and sun and loose, sandy soil, which I found was the predominant soil composition, hence why they grow so well there. They’re actually not too difficult to grow in cold climates either, having tried it in agricultural zone 6, as long as you get the soil right.

The sugar-preservation keeps them around a bit longer and they are a wonderful source of niacin, thiamin, folate, and iron that you can easily keep on hand year-round well after the growing season is over.

They have become my go-to recipe for a quick and satisfying snack.

They are also great as a treat to bring to a party or given as a gift in a treat bag tied with a bow.

It’s super important to make sure that you cook the peanuts in the liquid mixture until it has mostly evaporated so that when you bake it, the peanuts won’t turn into a brick of peanut brittle that gets stuck in the pan. Baking hardens the outside, though I had to skip baking a couple times when I didn’t have electricity and they tasted great, just a softer texture.

When prepared as below, they have this semi-crunchy, chewy texture that is so fulfilling.


Credit: ericarobbin.com

Ingredients


GLAZED SPANISH PEANUTS:

  • 3 cups raw Spanish peanuts (ground nuts with skins)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon real vanilla extract or paste (optional)

Directions

GLAZED SPANISH PEANUTS:
  1. Cook peanuts, water, sugar, and vanilla in a pan over low-medium heat until mixture becomes gooey and liquid is all evaporated. Be patient as too high of a heat will burn them, though if you do, they actually still taste yummy, so don’t throw them out if you mess up.
  2. Spread peanuts on a cookie sheet or shallow dish and bake peanuts in 325 degree (163 C) oven for about 20-30 minutes, stirring frequently, about every 5-10 minutes, until sugar begins to crystalize.
  3. Quickly spread peanuts over a surface of foil, parchment paper, or wax paper to cool.


Lake Malawi Boat on Beach | Erica Robbin
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Spanish Peanut Plant | Erica Robbin
Cooking Glazed Spanish Peanuts | Erica Robbin
Cooking Glazed Spanish Peanuts | Erica Robbin
Baking Glazed Spanish Peanuts | Erica Robbin

What is your favorite go-to snack to make?

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Categories
Bread Hors d'œuvres Recipes

Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral

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Rating: 5 out of 5.

Copycat Recipe - Trader Joe's 5 Cheese Greek Spiral | Erica Robbin

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A winner!

I love this cheesy, flaky pastry spiral called Trader Joe’s 5 Cheese Greek Spiral.

So I decided to have my own try at making it. And it turned out spectacular! It’s super easy to make too! The perfect snack, perfect appetizer. Light, yet fulfilling, crispy, with a gooey center.

And after a few experimentations, I’ve decided that any cheese you have on hand will work just as well which is the best part if you do not have access to the listed cheeses (namely Kasseri and Kefalotyri) that are more commonly found in specialty cheese shops. I tried it with a combination of cheddars, parmesan, and different blue cheeses, all so yummy!


Credit: ericarobbin.com

Ingredients

COPYCAT RECIPE – TRADER JOE’S 5 CHEESE GREEK SPIRAL:

  • 1/2 cup gouda, shredded
  • 1/2 cup kasseri, shredded
  • 1/2 cup kefalotyri, shredded
  • 1/2 cup semi-hard cheese, shredded, I used a sharp white cheddar
  • 1/2 cup blue cheese, crumbled, any type, I used Bayley Hazen Blue
  • 1 package of puff pastry sheets, thawed, I used Pepperidge Farm
  • 1 egg
  • 1 tablespoon water

Directions

COPYCAT RECIPE – TRADER JOE’S 5 CHEESE GREEK SPIRAL:

  1. Roll out pastry into a rectangle shape onto lightly floured surface, cut in 1/2, lengthwise
  2. Sprinkle cheeses over pastry. 3. Roll, then place as a spiral shape onto greased pan.
  3. Mix egg and water, brush egg mixture over pastry spiral.
  4. Bake at 350-400 degrees F (176-204C) for about 15-25 minutes, until deep golden brown and cooked through.


Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
Copycat Recipe: Trader Joe’s 5 Cheese Greek Spiral | Erica Robbin
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How does it compare? Trader Joe’s (left), mine (right).

Mine turned out a little puffier. The taste is there though!

Another time I made it, it did settle to a more wrinkly finish.

I also tried making some cut pinwheels which had a caramel, crispy cheese texture and more defined, bit of a saltier taste as a result. Very good as well and the pinwheels make a more easily shareable appetizer.

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Copycat Recipe - Trader Joe's 5 Cheese Greek Spiral © 2019 ericarobbin.com | All rights reserved.

Let me know if you give this one a try and what cheese you used in the comments below!

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Categories
Featured Hors d'œuvres Kitchen Helps & How Tos Side Dishes

Homemade Dill Pickles

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Homemade Dill Pickles | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

Yum!

I love pickles! My favorite is the Vlasic kosher dill. Their crunchy, tangy, bit of garlic flavor makes for the best ending snack to any craving.

And they’re so yummy in grilled cheese. See the Food Wishes Inside-Out Grilled Cheese Sandwich below for how to prepare the best grilled cheese).

I was longing for the kosher dill dynamic flavor and couldn’t find them in country. Since I had so many cucumbers from my garden harvest, oodles and oodles of them, I decided to make my own. They turned out so crunchy and delicious!

Pickles are so much easier to make than I thought they would be!

I used Suyo long cucumber variety, leaving some of the baby cucumbers whole, some I cut into chips, others into spears.

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There’s no canning involved in this recipe and they can be ready in 1 hour, but of course the longer they set in the refrigerator, the more punchy they will be. Though the punchiness will be at the cost of softening over time.


Credit: ericarobbin.com

Ingredients

    HOMEMADE DILL PICKLES:
  • 1/2 cup white wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon granulated sugar (to desired taste)
  • 2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns (or 1/2 teaspoon black ground pepper)
  • 1/4 teaspoon whole fennel seed (optional)
  • 1 head garlic (to desired taste)
  • 2 large cucumbers, sliced to desired shape of rounds, spears, or leave babies whole
  • 5-6 sprigs fresh dill, lightly torn
  • 1/4 cup onion (white, yellow, or red)
  • Enough water to fill remainder of jar(s)

Directions

    HOMEMADE DILL PICKLES:
  1. Bring vinegars, sugar, salt, pepper, fennel, and garlic to a boil, stirring often, turn off heat, allow to cool.
  2. In a clean jar (rinsed thoroughly with boiling water), layer cucumber, dill, and onion. Don’t pack too tightly as you want the cucumbers to be suspended, allowing the brine to be in direct contact with all surfaces of the cucumber.
  3. Add brine mixture.
  4. Fill remaining space in jar with water, ensuring everything is covered with brine mixture.
  5. Refrigerate for at least one hour or for a 2-4 weeks.

The first blossom is always so exciting!

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The female flower giving rise to fruit. Soon the little baby cucumber will grow to the size of a snacking cucumber.

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One of my first harvests. The Suyo has a characteristic shape, becoming long and curling. It’s probably my most favorite variety of cucumber, being fresh tasting as a cucumber should and not bitter.

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I’ve never had a grilled cheese sandwich so incredibly rich and satisfying!

Have you ever tried making homemade pickles before?

What is your favorite type? Dill, kosher dill, or sweet?

And yes I left the label on this pickle jar in case you were wondering.

Pickles
 
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Categories
Entrées Featured Hors d'œuvres Recipes

Nintendo Game Inspiration: Dumplings from Overcooked!

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Dumplings fit into the category of dim sum, which is a type of Chinese cuisine that is prepared as bite-sized portions cooked in a steamer and served onto small plates.

My sister and I saw the bamboo steam at the Asian market and both said “Overcooked!” so we each bought one to try it out just like the game.

Up to this point in my life, now an adult gamer, inspired by recipes from video games, I had no idea how fun and easy it was to use a bamboo steamer much less make dumplings or even pot stickers, fish, or steamed vegetables for that matter!

So here is another video game inspired recipe, I hope you enjoy!

Overcooked! Video Game
Overcooked!

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

  • Servings: 1-4
  • Difficulty: Easy
  • Print

Dumplings are so easy to make!

So much easier than I ever thought to make!


Credit: ericarobbin.com

Ingredients

    NINTENDO GAME INSPIRATION: DUMPLINGS FROM OVERCOOKED!:
  • A plate
  • 1-2 lbs meat or vegetables of choice such as beef, shrimp, pork, fish, or shiitake mushrooms, carrots, cabbage, chopped (I used cooked pork belly)
  • 1-2 teaspoons all-purpose flour
  • 2-4 tablespoons scallions, chopped
  • 3-4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1-2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Dumpling wrappers (I made homemade ones using this recipe for Dumpling Wrappers)

Directions

    NINTENDO GAME INSPIRATION: DUMPLINGS FROM OVERCOOKED!:
  1. Soak your steamer a few hours or overnight.
  2. Mix meat and vegetables of choice, coat them with the flour (mixer!).
  3. Add scallions, garlic, ginger, soy sauce, sesame oil, salt, pepper.
  4. Add a dollop of filling onto dough wraps and shape.
  5. Place parchment/lettuce/bok choy/cabbage lined bamboo steamer in shallow skillet filled with water to about 1-2″ high (don’t allow water to touch food).
  6. Place dumplings onto lined steamer, cover, and bring to a boil.
  7. Cook by steaming about 10-15 minutes.
  8. Plate the dumplings.
  9. Take the plate to the service delivery window on time, you want a good tip from your customers!

Let me know if you have ever tried making these! You can also make pot stickers and steam any fish or plain vegetables in much the same way. These were tasty, next time I’ll make my dumpling dough much much thinner though!

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Here is a how to basic video about using a bamboo steamer.
https://www.youtube.com/watch?v=ACkyk7LmzvM

And here are 10 Ways to Fold Dumplings.

I also didn’t realize that Simply Ming from back in the 90s Food Network era has a YouTube channel as well, so here is his recipe for pot stickers.
https://www.youtube.com/watch?v=27jeVa6ZJHc

We were reminded of the days of Yan Can Cook and his motto “If Yan can cook, so can you!” Here is his video, so much joy in cooking!
https://www.youtube.com/watch?v=HBKLwNSyvoI

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin
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Categories
Entrées Featured Hors d'œuvres Recipes

Spring Roll with Peanut Sauce

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Spring Roll with Peanut Sauce | Erica Robbin

  • Servings: 6-10
  • Difficulty: Easy
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Easy, fresh, and delicious!

I could live off of spring rolls. The great thing is that you can make them with any vegetables you desire and it’s nice to be able to use what you have on hand. The sauce is what really makes them, adding flavor to what would typically be just plain and simple vegetables. There are times I don’t even add noodles or sprouts and the rolls turn out just as delicious. You can also add any type of meat you like such as crab, shrimp, pork, or chicken. And any leftovers can be used to make pho, something else I could live off of.


Credit: ericarobbin.com

Ingredients

    Spring Roll:
  • Rice paper
  • Vegetables of any variety, julienned, such as carrots, red cabbage, green onion, yellow squash, radish, cucumber, jalapeño, bell pepper,
  • Glass noodles, cooked
  • Bean sprouts
  • Fresh herbs and spice such as Thai basil, garlic, cilantro, lemon, lime
  • Sriracha
  • Peanut Sauce:
  • 1/2 cup peanut butter
  • 1-2 tablespoons mustard
  • Drizzle of sesame seed oil

Directions

    Spring Roll:
  1. Dip rice paper into hot water, being careful to allow it to remain flat upon removal.
  2. Wrap vegetables, noodles, sprouts, herbs, spices, and sauces as desired with rice paper.
  3. Peanut Sauce:

  4. Combine peanut butter, mustard, and sesame seed oil until desired texture.
  5. Serve spring rolls with peanut sauce either communal style or make ahead of time.


Spring Roll © 2019 ericarobbin.com | All rights reserved.
Spring Roll © 2019 ericarobbin.com | All rights reserved.
Spring Roll © 2019 ericarobbin.com | All rights reserved.
Spring Rolls with Peanut Sauce © 2019 ericarobbin.com | All rights reserved.
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Categories
Featured Hors d'œuvres Recipes

Savory Cheese Ball

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Savory Cheese Ball | Erica Robbin

  • Servings: 8-12
  • Difficulty: Easy
  • Print

This savory cheese ball is full of flavor with an added kick.

Yesterday was National Cheese Ball Day and tomorrow is National Garlic Day, so here is a recipe that incorporates both celebrations. It’s perfect for parties or as a stay-at-home, enjoy the evening, snack. The options are endless. During the fall and winter seasons I like to add chopped bacon and a variety of toasted nuts.


Credit: ericarobbin.com

Ingredients

    SAVORY CHEESE BALL:
  • 2 tablespoons unsalted butter
  • 1 teaspoon brown sugar
  • 3-6 garlic cloves, minced
  • 2 8 oz packages of cream cheese
  • 1 cup finely grated cheese, reserve half, I like sharp white or parmesan
  • 1 jalapeño, finely chopped
  • 2 tablespoons fresh herbs such as parsley or cilantro, finely chopped

Directions

    SAVORY CHEESE BALL:
  1. Over medium heat, stir together butter and brown sugar until melted, turn off heat, then stir in garlic.
  2. Combine together butter sugar garlic mixture into cream cheese, 1/2 cup grated cheese, chopped jalapeño, and chopped herb.
  3. Roll mixture into a ball and roll into remaining cheese and optional nuts.
  4. Serve with crackers or vegetables such as celery, carrot, jicama, peppers, or yellow squash.

Savory Cheese Ball © 2018 ericarobbin.com | All rights reserved.

What ingredients do you like to add to your cheese ball?

Savory Cheese Ball © 2018 ericarobbin.com | All rights reserved.
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Categories
Featured Hors d'œuvres Recipes

Stuffed Jalapeños

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Stuffed Jalapeños | Erica Robbin

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print

These are so addicting!

These are my go-to snacks, even as a meal, and the appetizer to bring to the party. All you need is jalapeño and cream cheese for them to taste great, but adding cheese, garlic, and bacon adds that extra gourmet taste!

Some people call them “jalapeño poppers” if you coat and fry them. Some refer to them as “rat tails” if you leave the stems on. Both are very yummy!


Credit: ericarobbin.com

Ingredients

    STUFFED JALAPEÑOS:

  • 12 jalapeños (24 halves)
  • 1 package (8 oz/226 grams) cream cheese
  • 1/2 cup parmesan or sharp cheddar cheese, shredded (optional)
  • 3 cloves garlic, minced (optional)
  • 1 package (16 oz/1 lb) bacon, sliced (may cut again lengthwise, optional)

Directions

    STUFFED JALAPEÑOS:
  1. Preheat oven to 400 degrees F (204 C).
  2. Mix cream cheese, cheddar cheese, and garlic.
  3. Spread cheese mixture onto each jalapeño and wrap with bacon.
  4. Bake for 15-25 minutes until cheese is melted and bacon is to desired crispiness.

Attention cheese-lovers out there, today is National Cheddar Day! I love cheese, especially the sharp and white cheddar variety. You can stuff these jalapeños with any type you like. Be sure to check out some of my favorites below!

How are you going to celebrate today? If you make this recipe let me know in the comments below and learn more about the history of cheddar here!

Here are a few of my favorites which are great alone for snacking or in a dish:


Pinterest Stuffed Jalapenos
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Categories
Featured Hors d'œuvres Recipes

Smoked Salmon Canapés

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Smoked Salmon Canapés | Erica Robbin

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print

A light, yet satisfying snack or appetizer!


Credit: ericarobbin.com

Ingredients

    SMOKED SALMON CANAPÉS:

  • 5.3 oz box (150g) crackers, crisps, or dried bread (I really like Trader Joe’s Fig and Olive Crips for these, they add just a bit of sweetness)
  • 5 oz chèvre (goat’s milk cheese)
  • 4 oz smoked salmon
  • Sprigs of fresh dill

Directions

    SMOKED SALMON CANAPÉS:

    – 5.3 oz box (150g) crackers, crisps, or dried bread (I really like Trader Joe’s Fig and Olive Crips for these, they add just a bit of sweetness) – 5 oz chèvre (goat’s milk cheese) – 4 oz smoked salmon – Sprigs of fresh dill [/recipe-ingredients] [recipe-directions] Smoked Salmon Canapés:

  1. Spread chèvre onto crackers, layer small slices of smoked salmon, and top with sprigs of dill.

These canapés are quick, easy, delicious and perfect for parties. Let me know if you make them!

Smoked Salmon Canapés © 2018 ericarobbin.com
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Categories
Featured Hors d'œuvres Recipes Toppings & Fillings

Homemade Guacamole

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Homemade Guacamole | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

Homemade guacamole is the best!


Credit: ericarobbin.com

Ingredients

    HOMEMADE GUACAMOLE:

  • 3 avocados, ripened
  • 5 garlic cloves, minced
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, depending on taste and chips you pair it with
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 lime, juiced
  • 2 roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 jalapeño peppers, diced
  • 1 Serrano pepper, diced

Directions

    HOMEMADE GUACAMOLE:
  1. Mash together avocados, garlic, spices, cilantro, and lime juice until well incorporated.
  2. Mix in tomatoes, onion, jalapeños, and Serrano pepper.
  3. Serve with corn or tortilla chips. It’s also great on toast.

Today is Spicy Guacamole Day! Guacamole, translated as avocado sauce, was originally made by the Aztecs. It can be made in various ways and to the level of heat as desired. I like to do all the vegetable prep work ahead of time before cutting into the avocado to reduce the chance of it turning brown while making it. I also like to work in the garlic, spices, cilantro, and lime juice as I mash the avocado. And if I need to store it in the refrigerator, I’ll squeeze a bit of lime juice over the top and place clear wrap directly onto the guacamole to help keep it from browning.

I hope you enjoy!

Homemade Guacamole © 2018 ericarobbin.com | All rights reserved.
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Categories
Featured Hors d'œuvres Recipes Toppings & Fillings

Fresh Homemade Salsa

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Fresh Homemade Salsa | Erica Robbin

  • Servings: 3 cups
  • Difficulty: Moderate
  • Print

Fresh homemade salsa is the best!


Credit: ericarobbin.com

Ingredients

    FRESH HOMEMADE SALSA:

  • Drizzle of olive oil
  • 10-12 (2 lbs) roma tomatoes, cored, deseeded, and halved
  • 3-5 tomatillos, cored, deseeded, and halved
  • 1/2 medium white onion
  • 2-5 jalapeño peppers, halved
  • 2 serrano peppers, halved
  • 3-6 garlic cloves
  • 1 teaspoon fresh oregano, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, depending on taste and chips you pair the salsa with
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 lime, juiced

Directions

    FRESH HOMEMADE SALSA:
  1. Reserve 1-2 tomatoes (diced), 1-2 tomatillos (diced), 1-2 jalapeños (finely diced), 1 serrano (finely diced), as well as a small handful of onion (finely diced) and 1-2 garlic cloves (minced) to add at the end for a brighter flavor and added texture.
  2. Preheat oven to 375 degrees F (191 C) and cook remaining tomatoes, tomatillos, onion, jalapeños, and serranos in a shallow baking sheet drizzled with olive oil, skin sides up, and covered with lid or aluminum foil for about 15-20 minutes, adding the garlic cloves at the last 5 minutes of cooking time so they don’t burn and become bitter. The vegetables will begin to soften and skins will begin to peel away.
  3. *If you prefer a really smoky taste, you can cook the vegetables on top rack of oven, uncovered for a shorter amount of time at 425-450 degrees F (218-232 C) until the skins blacken. Just note that cooking, though adding a deeper flavor profile, will cause the vegetable colors to darken and dull, so roasting at a high heat for a shorter amount of time can help with that if keeping a relatively vibrant color of salsa is also what you are wanting to achieve.
  4. Once vegetables have softened (or blackened), allow to cool and peel away skins.
  5. Dice the cooked tomatoes, tomatillos, and onion, finely dice the jalapeños, serranos, and finally mince the garlic.
  6. Lightly pulse blend/process cooked vegetables to desired texture.
  7. Then combine all vegetables (cooked and reserved uncooked, as well as oregano, cumin, and salt) in sauce pan and cook on med-high heat for 5 min.
  8. Remove from heat and add cilantro and lime juice.
  9. Refrigerate for 2 hours and enjoy! Flavor will also continue to develop with additional refrigeration time.

Fresh homemade salsa is just so bright, fresh, and delightful. And it’s really easy to make. There are just a couple things you’ll want to keep in mind when making it from scratch and it is all dependent on your taste, prep, and cooking preferences. For those who like smooth salsa, you can either blend or cook the vegetables down more to achieve that consistency. Or don’t for a chunkier style.

For that bright, fresh taste, options include adding fresh lime, tomatillos, cilantro, or you can cook the vegetables for a lesser time or not at all if you’re not inclined to do so. For a deep, smoky taste, you can roast any or all of the vegetables at a higher heat in the oven.

Of course you can always simply cook then blend all the vegetables at once if you’d like but taking additional steps to prep and stage really makes for a salsa that allows for balance and depth of a fresh and smoky taste, medium-smooth texture that stays on your chip, and where the fresh vegetable colors remain. I like a depth of flavor, texture, and color that combines the best of all worlds, so I prefer to reserve some of the freshly chopped vegetables to add at the end.

And you can change the level of spice by omitting/adding more peppers of choice, mainly jalapeños and serranos and leaving in the membrane/seeds.

Let me know if you make this recipe and which way you made it, there are so many options!

Garden jalapeños © 2018 ericarobbin.com
Garden jalapeño © 2018 ericarobbin.com
Homemade Salsa © 2018 ericarobbin.com | All rights reserved.
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Categories
Featured Hors d'œuvres Recipes Toppings & Fillings

Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Healthy, delicious, and easy!


Credit: ericarobbin.com

Ingredients

    ROASTED RED PEPPER HUMMUS:

  • 1 can (15 oz/1.5 cups) chickpeas/garbanzo beans/fava beans, drained, reserve liquid (may use freshly cooked for a creamier texture)
  • 1/2 roasted red bell pepper by cooking 1/2 of pepper drizzled with olive oil, in oven at 400 degrees F (204 C) for 15 minutes, remove skin
  • 1/4 cup sesame seeds (lightly roasted)
  • 1 tablespoons sesame seed oil
  • 1 teaspoon kosher salt
  • 3-5 cloves garlic (to taste)
  • Olive oil to taste and texture
  • Juice of 1 medium lemon
  • Cumin, paprika, spearmint leaves, or parsley can also be added as an option, or other variations such as avocado, roasted beets, or jalapeños and may substitute yogurt in place of tahini (sesame seeds and oils)

Directions

    ROASTED RED PEPPER HUMMUS:
  1. Blend all ingredients together in blender or food processor.
  2. Add olive oil to taste and desired texture. You may add reserved liquid to help achieve desired texture.
  3. Garnish as desired and serve either warm or cold along with pita or your favorite vegetables, crackers, or pretzels.

Hummus originated from the Middle East. Several variations exist according to region. Since it can be prepared many different ways, the combination of ingredients are endless. Using freshly cooked beans over canned typically yields a creamier texture and if you have the time I’d recommend it!

Let me know if you enjoy eating hummus and how you prepare yours!

Roasted Red Pepper Hummus © 2018 ericarobbin.com | All rights reserved.
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