I think we have a new favorite snack around here!! And, it is actually healthy!!!
The other night, Chris and I had some humus as one of the courses in our anniversary dinner. We talked to the owner of the restaurant while we ate our dessert and he gave me some of the info for the recipe so I made my version for our Memorial Day BBQ.
This stuff is good!!!
Easy & Delicious Humus (that’s my name for it!)
3 cans chickpeas, drained
1 T minced garlic
fresh mint to taste (I used about 5 stems – pulled off the leaves only)
1/4 c olive oil + more to make desired consistency
lemon juice to taste (I used about 3 T)
1 t vinegar (any white) – I used a white wine vinegar
1/2 t sugar
salt to taste
Combine all ingredients in a food processor.
Pulse until smooth, adding olive oil as needed.
Serve with fresh veggies – we used baby carrots, green pepper slices and sliced cucumber.
I stole a sample before our friends came over:I can’t believe that I’ve never made this – so good!!!
(adapted from Williams-Sonoma Weeknight Fresh + Fast)
8 chicken thighs (you could use breasts but I wanted something different)
salt & pepper
1 T olive oil
red bell pepper, sliced
green bell pepper, sliced
onion, halved then sliced
Pancetta, chopped (first time I have ever used Pancetta)
1 can diced tomatoes
white wine – about 1 c
capers, 2 T
In a dutch oven, heat the oil over medium-high heat. Salt & pepper the chicken and put it in the pot. Cook until brown – about 10-15 min. (My pan was full and I had to keep moving the chicken around – you could, and probably should, do this in batches.) Transfer the chicken to a plate or bowl.
Add the peppers, onion and pancetta to dutch oven. Saute until veggies begin to soften, about 5 minutes. Add the tomatoes, with the juice, wine, olives and capers. Bring to a boil.
Return the chicken to the pot. Reduce the heat to low, cover and simmer – about 30 minutes. Uncover and simmer until meat is tender and the sauce has thickened slightly, about 15 more minutes.
Serve! We had ours with baked cauliflower (recipe below picture).
Crispy Baked Cauliflower
1 head cauliflower, chopped
4-6 T flour
2 c cornflakes, crushed
Steam cauliflower until crisp-tender; drain.
Mix flour, garlic powder and paprika in a bowl. Stir steamed cauliflower into flour mixture. Lightly beat egg then stir into mixture.
Grease a baking sheet and spread the mixture out. Cover with crushed cornflakes.
Bake at 425 degrees 15-20 minutes until golden brown.
The cauliflower was great with the sauce from the chicken! The meal was a success!