My family was mesmerized by this magical salsa! You can use it as a dip or sauce. And, it keeps fresh for 3 days (maybe more). During the Plant-Forward Cooking Boot Camp I participated in at The Culinary Institute of America, we made it to go with Barbecued Jackfruit Tacos. The tacos were super spicy, so this salsa served to cool them down. I brought home leftovers and we ate it with grilled chicken and as a salsa for breakfast tacos. Delish!
I found some purple sweet potatoes at the grocery store the other day & had a moment. The hummus ended up being more of a vivid pink, which I think is just gorgeous! It tasted even more G O R G E O U S! Topped it with olive oil, za’atar, sumac, tri-color peppercorns and thyme from my garden!
Viva Fiesta! This traditional Tex-Mex queso is made with creamy & smooth Kraft velveeta cheese. I like to elevate my “queso” by using fresh tomatoes, onion, jalapeños & a bit of white wine. If you’re a purist, you eat this molten liquid gold, as is, with seasoned tortilla chips. If you are feeling adventurous, you can add a scoop of picadillo or chopped brisket. In our family, we often add cooked & crumbled sausage. Pretty much anything goes! Any way you choose to consume a bowl of this addictive concoction is fine with me! Enjoy!
We had a quiet Saturday evening ~ I finished baking the flat of Poteet strawberries I purchased this past Tuesday. The hubs cracked open a bottle of cab and grilled these thick slices of ciabatta from one of our local bakeries, The Bread Box. I made this gorgeous spread w/tahini, lemon juice & roasted garlic. Y’all, this ciabatta was crispy on the outside & super moist on the inside ~ perfect brushed w/olive oil & toasted on a hot grill. I got the recipe for this spread from https://www.ful-filled.com
I served this at my Oscar Party for 2 (me & the hubs) & it was a hit! This is the first time I’ve made hummus, so it took a little tweaking as I went along. My version was smooth, creamy and a little tart. I served it with pita chips & was it ever good! I don’t think I will ever be able to go back to store bought hummus ~ seriously! It was that good.
Can. Not. Get. Enough…of this Marble Rye from one of local bakeries. And, what better to slather on a toasted piece of this gorgeousness than some homemade pimento cheese. My version has fresh jalapeños. Especially yummy. Ridiculously simple. Enjoy!
HAPPY NEW YEAR! In Texas, eating black-eyed peas to ring in the new year is supposed to bring good luck & prosperity. My mom used to put on a hot pot of these yummies & we would drop by for a bowl full on New Years Day. Since we are having friends over for dinner, I thought why not incorporate them into an appetizer ~ so, here ya go! BLACK-EYED PEA SALSA DIP, chocked full of tomatoes, fresh corn, red onion, avocado, cilantro & black-eyed peas. Cheers to a fab new year, y’all!