Arugula Hummus
Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread.
Place garbanzo beans arugula tahini lemon juice and garlic in a food processor; pulse until garbanzo beans are chopped.
Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth.
Season with salt and pepper.
Fabulous Olive Salsa by James
Making a zingy salsa with black and green olives, white onions, and green chiles is simple with a food processor.
Drain green and black olives and green chiles in a colander.
Chop white onion in a food processor pulsing several times.
Add green and black olives green chiles tomatoes olive oil red wine vinegar garlic and hot sauce to the processor.
Pulse several more times to mix; process until chunky 20 to 30 seconds.
Grandma’s Canadian Cashew Caramels
Chewy caramel and cashew candies are easy to make and simply irresistible.
Lightly spray a 9×13 inch baking dish with butter flavored cooking spray.
Arrange chopped cashews in the bottom of dish.
Combine brown sugar golden syrup sweetened condensed milk and butter in a large heavy bottomed saucepan.
Bring to a boil over medium-high heat.
Do not stir once the sugar syrup begins to boil.
Heat to 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour caramel over top of cashews.
Stir well.
Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour.
Cut cooled caramel into squares or roll into balls as desired.
Mango Tofu Tacos
Spice up your vegetarian taco fillings with this refreshing mango and tofu combination flavored with fresh cilantro and cumin.
Warm over medium heat with coconut oil spread over the bottom of the skillet.
Add the onion, serrano pepper, and garlic; stir-fry for 10 minutes, or until the onion is just beginning to brown.
Add the tofu and mix to coat.
cilantro stems are mixed.
14 of a taco seasoning package Add 1 teaspoon each of cumin and coriander to the tofu mixture, and stir-fry for 5 minutes, or until the tofu is thoroughly heated through.
Mangos and 1/4 of the taco seasoning package should be added; cook for 3 to 5 minutes before stirring.
Stir in salt and chili powder before serving.
If desired, add more cumin and coriander to the seasoning.
Cook the tofu-mango mixture for a further 10 minutes or until the majority of the liquid has evaporated.
One minute before serving, add the cilantro leaves.
Cliffany’s Monkey Bread
This quick and easy monkey bread recipe calls for refrigerated biscuit dough covered with a brown sugar and cinnamon syrup.
Preheat oven to 350 degrees F (175 degrees C).
Combine sugar 2 tablespoons cinnamon and nutmeg together in a bag.
Drop biscuit quarters into bag and shake well to coat biscuits.
Stir margarine brown sugar and 2 teaspoons cinnamon together in a saucepan over medium-high heat.
Cook and stir until sugar dissolves and mixture has a syrup consistency 2 to 5 minutes.
Remove from heat.
Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt) and pour 1/3 the syrup over the top.
Repeat layering process 2 more times.
Bake in the preheated oven until bread is golden and cooked through about 35 minutes.
Cool in the pan for 5 minutes and turn bread out onto a serving plate.
Baked Mexican Rice
You can concentrate on preparing the rest of your meal while this Mexican rice recipe bakes up in the oven without your supervision.
Preheat the oven to 400 degrees F (200 degrees C).
Place rice in a 9-inch square baking dish.
Drizzle in canola oil; stir to coat rice completely.
Stir in green pepper onion and green onions.
Season with sazon seasoning cumin garlic powder coriander and salt.
Combine water and tomato sauce in a microwave-safe bowl or measuring cup.
Heat until simmering about 2 minutes.
Pour over the rice and stir briefly.
Cover the baking dish tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 30 minutes.
Let stand covered for 5 minutes.
Uncover and fluff with a fork.
Stir in cilantro and squeeze lime juice over the top.
Apricot Lavender Jam
This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
In the bowl of a food processor, add 1/2 cup sugar and 1/2 cup lavender blossoms.
Pulse until the sugar is fragrant and the lavender blossoms are finely chopped.
You should have 5 cups of prepared fruit after weighing the apricots.
Place in a glass or plastic bowl with a tight-fitting lid after finely chopping.
Mix well after adding lemon and lavender sugar.
Overnight, cover and chill.
8 half-pint jars should be inspected for cracks and rusty rings before being discarded.
Immerse until jam is ready in simmering water.
New, unused lids and rings should be cleaned in warm, soapy water.
Cold Rice Salad
White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
Bring water to a boil in a medium saucepan.
Add rice and stir.
Reduce heat cover and simmer for 20 minutes.
Remove from heat and set aside to cool.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Cool peel and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat.
Cook chicken stirring occasionally until no longer pink and juices run clear.
Shredded Potato Quiche
Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes, etc.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9 inch pie pan.
Press potatoes into greased pie plate.
Brush with melted butter.
Bake in preheated oven until lightly browned about 10 to 15 minutes.
In a large bowl stir together beaten eggs milk cheese ham salt and pepper.
Pour egg mixture into baked crust.
Bake in preheated oven until center is set about 20 minutes.
The quiche will be browned on top and a knife inserted into the center will come out clean.
Grilled Lobster Tails with Seasoned Butter
This is a fool-proof recipe for grilled lobster tail with seasoned butter. Throw a steak on the grill while you have it fired up for a surf-and-turf dinner that is sure to impress.
Whisk melted butter parsley and seafood seasoning together in a bowl.
Refrigerate until ready to use.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Using kitchen shears cut the top portion of each lobster shell lengthwise down the middle.
Crack shells open to expose meat.
Separate meat from sides of shell.
Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled).
Brush 1/2 teaspoon of olive oil on the exposed meat of each tail.
Season with salt and pepper.
Place tails on the grill grate flesh-side down and grill for 6 minutes.
Using tongs flip tails and spoon reserved seasoned butter over the top.
Grill for 4 minutes more.
Serve with lemon wedges.