Roasted Broccoli Hummus

Photo source:  NotWithoutSalt.com

ORIGINALLY POSTED APRIL 2011

A while back I promised to feature more hummus recipes, but I got back on my bad eating habits and ventured back to fried foods and sweets.  One of my favorite foods is broccoli and the addition of white beans to make up this hummus is delicious!

The website that originally posted this recipe is no longer on the internet.

Makes 2 cups

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. 

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

Let cool slightly.

Source:  Not Without Salt

Ina's Chocolate Buttercream Frosting

Photo source:  Food Network

Originally posted March 2011

Ina Garten of Food Network's Barefoot Contessa is one of my favorite chefs.  I was watching her show where she prepared a 30th wedding anniversary meal for Jeffrey.  She made the most awesome little chocolate wedding cake, it was so cute!  The buttercream frosting she made included many ingredients that I have not used in a chocolate frosting, so I wanted to make sure that I didn't lose the recipe.

Click here to go to the Food Network recipe page.

Moo Shu Pork Stir-Fry

 

Photo source:  Taste of Home

This is a delicious moo shu pork recipe that I adapted to meet our family’s tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. Comment from Sherri Melotik, Oak Creek, Wisconsin for Taste of Home

Looks delicious!  I have never had moo shu stir fry, but I'd love to try it.

Click here to go to the Taste of Home recipe page.

Pork Chop Steaks

 

Photo source:  All Recipes

"This poor man's "steak" is really bone-in pork chops prepared to taste as rich and indulgent as steak, with mushrooms and a luscious, buttery pan sauce."  Comment from All Recipes

Perfect!!

Click here to go to the All Recipes recipe page.

Skillet Pork Chops

 

Photo source:  Taste of Home

"Skillet pork chops are just the thing when you want a hearty, comforting meal with minimal effort and minimal cleanup. All of the cooking takes place in the skillet, and when the chops are done you’ll serve from there as well."  Comment from Taste of Home

Those pork chops look awesome, they are only missing mushrooms, in my opinion.

Click here to go to the Taste of Home recipe page.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

 

Photo source:  House of Nash Eats

"This recipe for crispy Mexican slow cooker pork carnitas was shared with me by a friend and it’s become one of those dishes I return to again and again. Quite simply, it’s freaking amazing and makes the most delicious carnitas I have had this side of the border.

I made a few tweaks to the recipe over the years, but the flavors are still authentic. Everything simmers in the slow cooker all day, making the pork super tender, then the carnitas are broiled in the oven, which makes the meat crispy and delicious.

That crispy outer texture with the tender juicy interior is what really makes these pork carnitas and not just slow roasted Mexican pork, so definitely do not skip this step!"

Comments from Amy of House of Nash Eats

Those pork carnitas are perfect!!  Love that they are made in the slow cooker and I can imagine how tender the pork is.  

Click here to go to the House of Nash Eats recipe page.

Air Fryer Lemon Pepper Shrimp

 

Photo source:  All Recipes

"These air fryer shrimp are easy to make and can be served with a salad or on top of rice or pasta. They are also great as a cold appetizer."  Comment from All Recipes

I would love to just have a pile of that shrimp!!

Click here to go to the All Recipes recipe page.

Gina's Sour Cream Pound Cake

There were many women in my life who influenced my cooking starting when I was a very young little girl.  Cooking always fascinated me.  One of these ladies was my next door neighbor who I called "Aunt Dot", a southern belle from North Carolina who taught me how to cook some of my best dessert and bread recipes.  Thank God I had the good sense to write many of her recipes down since I still use many of them to this day.  She was one of the best cooks ever!

This recipe is my variation of Aunt Dot's recipe for Sour Cream Pound Cake. I have made this since I was a teenager, when I was just learning how to cook and experimenting to make my recipes uniquely mine. This is one of my best recipes!

Sorry, I have no photos . . . 

INGREDIENTS


1 cup butter or margarine
3 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp salt
1 - 8 oz. carton sour cream
1/4 tsp baking soda
1 tsp vanilla
1 tsp almond flavoring




DIRECTIONS

Preheat oven to 325 degrees

Cream butter and 2 cups sugar.

Add egg yolks, one at a time, beating well
after each addition.


Sift flour, soda and salt twice.

Add to creamed mixture alternatively
with sour cream.


Beat egg whites until stiff and add last
cup of sugar.


Mix and fold gently into batter.


Blend in flavoring.


Bake in a greased and floured tube pan for
1 to 1 1/2 hour.


Flour pans with 1 tbsp flour and 1 tbsp powdered sugar.

I bake for about an hour, checking for a golden brown crust.

Let stand 15 minutes before removing from pan.

I have experimented with this recipe by
 using different flavored extracts and flavoring,
but none came close to the almond flavoring.

For best results, use extracts instead of flavoring
. . . it makes a big difference in flavor.

Five Flavor Pound Cake

 

Photo source:  Bake or Break

"If you’ve ever flipped through a community or church cookbook, there’s a good chance you’ve seen a recipe for five flavor pound cake tucked among the classics. I’ve always been drawn to its charming name and its promise of big flavor in a simple Bundt. This cake definitely lives up to the hype.

With a rich, buttery base and the bold combination of five different extracts (vanilla, almond, coconut, lemon, and rum), it’s a celebration of old-school baking at its best. At first glance, the combination might seem a little odd, almost like a flavor experiment. But somehow, it works, blending into something sweet, warm, and wonderfully nostalgic.

It’s the kind of cake that works for any occasion, whether you’re bringing dessert to a potluck or just baking something special for yourself."  Comments from Bake or Break

Can't imagine how good this pound cake is just with the combination of all those extracts.

Click here to go to the Bake or Break recipe page.

Peanut Butter Banana Bread

 

Photo source:  Bake or Break

"Banana bread is quite likely the most popular quick bread variety—and as with any popular baked good, there are a whole lot of variations on the original. From Brown Butter Banana Bread to Dulce de Leche Banana Bread and Chai Caramel Banana Bread, you can put endless spins on banana bread, and this peanut butter banana bread is my current favorite.

Essentially, it takes a basic banana bread recipe and adds a generous amount of rich, creamy peanut butter. The result? An elevated flavor and texture, for even more deliciousness. (Plus, the peanut butter adds protein and healthy fats, so it’s a solid addition from a health standpoint too.)

A bit of cinnamon adds some warmth to the mix, while chopped nuts give the bread just the right amount of crunch. And, as with traditional banana bread, this recipe can be customized with a number of different add-ins and toppings."  Comments from Bake or Break

Peanut Butter Banana Bread sounds like a definite winner to me!

Click here to go to the Bake or Break recipe page.

Crispy Roasted Parmesan Chickpeas

 

Photo source:  Peas and Crayons

"You can season them any which way, makes them a perfect pairing for just about any dish you can come up with. I’m a super huge fan of tossing them with taco seasoning and serving them on top of tacos/tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, but I often wind up eating the tray by the handful as a wildly addictive snack! They’re even great with soup! "  Comment from Peas and Crayons

I've been meaning to make these roasted chickpeas!

Click here to go to the Peas and Crayons recipe page.

Boston Cream Poke Cake

 

Photo source:  Easy Dessert Recipes

"I’ve always loved the flavors of a classic Boston cream pie, but I don’t love the fussy assembly. This Boston cream poke cake is the perfect compromise. By using a yellow cake mix for a foolproof base, I can put all my love into the silky, homemade pastry cream and rich chocolate ganache. It’s an easy, crowd-pleasing dessert that delivers those flavors I love without the stress."  Comment from Easy Dessert Recipes

Boston Cream pie is a long-time favorite and this version sounds as good as the original without having to make the cake from scratch.  Love it!

Click here to go to the Easy Dessert Recipes recipe page.

Perfect Bang Bang Shrimp

 

Photo source:  Inspired Taste

 

"This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat."  Comment from Inspired Taste

Sounds delicious!  I have never had Bang Bang Shrimp although I have heard of it and look forward to trying it.

Click here to go to the Inspired Taste recipe page.  I was so happy to find this wonderful food website!

Chicken Wild Rice Hotdish

 

Photo source:  The Food Network

Recipe courtesy of Molly Yeh

"One of Molly’s all-time-favorite dinners, this comforting hotdish is filled with tender veggies, chewy wild rice and savory shredded chicken — all topped with crunchy, buttery crackers. She uses a rotisserie chicken as a time-saving hack, making this a perfect meal for busy weeknights."  Comment from the Food Network

I love the use of wild rice in this recipe and that this can be a quick semi-homemade meal by using rotisserie chicken.

Click here to go to the Food Network recipe page.

Cannoli Rangoons

 

Photo source:  All Recipes

"Crispy on the outside, creamy on the inside, these cannoli rangoons are the most decadent cross between two of our favorite deep-fried dishes. "I could eat 57 of these," said recipe tester Craig Ruff.

While traditional Italian cannolis require homemade dough and metal molds, these short-cut treats use wonton wrappers for a shell that's extra crispy and easy-to-handle. The filling is creamy, sweet, and tangy—just like the classic cannoli flavors you love, but with a fun and delicious twist.

Best of all, this reinvented dessert is totally customizable to your cannoli preferences. "Pistachios lend a toothsome crunch, while chocolate chips are melty, cocoa-y, and sweet," said recipe creator Catherine Jessee."  Comment from All Recipes

These cannoli rangoons are a must try in my opinion!

Click here to go to the All Recipes recipe page.

Seafood Fettuccine

 

Photo source:  All Recipes

"Delicious seafood Alfredo recipe with a creamy Parmesan sauce, shrimp, scallops, and fettuccine pasta."  Comment from All Recipes

I can never have enough recipes for any kind of seafood pasta.  This one looks delicious and I can't wait to try it.

Click here to go to the All Recipes recipe page.

Slow Cooker Creamed Corn

 

Photo source:  Southern Living

"Classic creamed corn can require a lot of work—removing kernels, extracting all the "milk" from the corn cobs, stirring and stirring some more to get that delicate, silky texture. You can get the same satisfaction with this slow-cooker creamed corn recipe, and you won't have to put in nearly as much effort. Creamy and buttery, this corn has a great balance of sweetness and salt, with a hint of tang from cream cheese.

Creamed corn works great in a slow cooker, as we aren’t looking for browning or evaporation. The low, slow method helps draw out the corn's natural juices and flavor. The sweetness of the corn really comes through, so you get that summery flavor but in a recipe that's made for the table year-round."  Comment from Southern Living

The addition of cream cheese convinced me I need to try this creamed corn which is one of my favorite foods.  And the slow cooking drawing out the natural sugar in corn is perfect.  I have made creamed corn from scratch many times and it is a lot of work.  This seems to be much easier.

Click here to go to the Southern Living recipe page.

Chocolate Covered Cherry Brownie Bites

 

Photo source:  Food Lovin Family

"My chocolate covered cherry brownie bites are rich, fudgy, and filled with a sweet cherry center. Inspired by classic chocolate covered cherries, these treats are great for holidays, parties, or when you want a delicious chocolate dessert."  Comment from Food Lovin Family

What a genius idea!  Look at that photo!!  I would love to try this recipe.

Click here to go to the Food Lovin Family recipe page.

Creamy Au Gratin Potatoes

 

Photo source:  Southern Living

"Potatoes au gratin is like the French cousin of classic scalloped potatoes—with lots of cheese folded in. (Truth be told, the names are often used interchangeably.) In this dish, thin slices of Yukon gold potatoes are layered in a baking dish, smothered in a creamy sauce, and then baked until tender. The result is a melt-in-your mouth potato side that will become your go-to side dish for everything from holiday buffets to weeknight suppers."  Comment from Southern Living

You can never have enough recipes for Au Gratin Potatoes.  Although I always make the boxed ones even if I know the ones made from scratch taste so much better.  If you have the time, make them from scratch!

Click here to go to the Southern Living recipe page.

Potatoes au Gratin from The Pioneer Woman

Photo source:  Pioneer Woman

This recipe comes from The Pioneer Woman who effortlessly brings us delicious recipes every week on the Food Network.  I love her cooking style and try not to miss her shows.

I must admit that I don't often make potatoes au gratin or scalloped potatoes from scratch . . . I really love those that come out of the box, which is very unusual for me.  However, I love them made from scratch so much more and plan on not being so lazy and toss the box mix.

Click here to go to the Pioneer Woman recipe page.