Scallion and Roasted Pine Nut Hummus

3 tbs pine nuts
1 can chickpeas
1/2 c sliced green onions, divided
1-2 garlic cloves, minced
2-3 tbs lemon juice
1/2 tsp cumin
1 tbs olive oil
Coarse salt to taste
4 whole pita breads, cut into 32 wedges
green onion slices (optional)

Toast pine nuts for 3-4 minutes until lightly brown, stirring frequently to avoid scorching.  Remove from heat and cool.

Drain the chickpeas, reserving 1/4 c of the liquid.  Place chickpeas, 1/4 c green onions, and next five ingredients in a food processor and process until mixture resembles coarse meal.  Add the reserved liquid and process into a smooth paste.  (Add more liquid if necessary.)  Taste for seasoning and add salt if desired.  Stir in pine nuts and remaining green onions.  Garnish with more green onion if desired.  Serve at room temperature with the pita bread wedges.


From Eat, Drink, and Be Healthy

Banana Berry Shake

1 banana (frozen is even better!)
1 bag frozen or fresh strawberries
1 c milk
1 tbs ground flaxseed

Blend together.


From Eat to Live

Rigatoni D

1/4 c balsamic vinegar
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated

Preheat oven to 450.  On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated.  Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated.  Set aside mixture.

In a medium bowl, combine corn starch with cold chicken broth with a whisk.  Set aside.

Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish).  Do not shock the pasta in ice water or run under cold water.  Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.

Cut chicken into pieces approximately 1" long by 3/4" wide.  Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved.  Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer.  Add cream, salt, pepper, and mushroom mixture.  Bring to a simmer and allow sauce to thicken.  Add pasta and continue cooking 2 minutes.  Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.


From Maggiano's

Josephine's Shortbread Bars

For the Shortbread layer:
2 c flour
2 sticks butter, room temperature
1/2 c sugar

For the Caramel layer:
2 sticks butter
1 c sugar
2 14 oz. cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet chocolate chips
1 stick butter
Coarse sea salt/kosher salt, for sprinkling


Shortbread layer: Preheat oven to 325.  Line a 9 X 13 backing pan with parchment paper.  Put the butter and sugar in a mixing bowl and beat until well blended.  Add the flour and mix until just combined.  Press into the baking pan and bake until golden, about 15-18 minutes.

Caramel layer: Melt the butter in a large pan over low/med heat.  Add the condensed milk and sugar and increase the heat to med/high whisking until it comes to a boil.  Lower the heat to a simmer and whisk constantly until turns to an amber color and thickens and the bubbles are gooey.  This may take a little time-- and your arm will get tired but it's totally worth it!  Pour over the shortbread layer, cover, and refrigerate until completely cool.

Chocolate layer: Melt butter and chocolate together in a pan over low heat stirring constantly.  Once it is smooth and liquidy, spread over the top of the caramel layer.  Sprinkle the salt over the top of the chocolate (use more than you might think!) before covering again and putting it back in the refrigerator.  Once it is completely cool, cut into squares and try not to eat too much at once!


From Josephine Andersen

Garlic Butter Roasted Carrots

2 lbs carrots, diagonally cut into about 2- to 3-inch pieces
5 tbs butter
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
chopped fresh parsley, optional

Preheat oven to 425.  Grease a baking sheet and set aside.  Cut up carrots and set aside.  Melt butter over medium heat, then add garlic and cook for 3 minutes, stirring very frequently so garlic doesn't burn.  Toss the carrots with the garlic butter (this can be done in the baking dish), arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.  Season to taste and serve.


From Diethood

Carne Asada Fries

Marinade:
1.5-2 lbs flank steak
1/3 c vinegar
1/2 c olive oil
1/2 c soy sauce
2 limes juiced
4 garlic cloves, minced
1 tsp salt
2 tsp black pepper
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1.5 tsp oregano
1 tsp paprika

32 oz. oven fries
sour cream
guacamole
grated cheddar cheese

Pico de gallo:
3-4 tomatoes (I like campari tomatoes)
1/4 c finely chopped onion
1 lime, juiced
2 tbs finely chopped cilantro


Marinate meat 6+ hours (overnight is best).
Prepare fries according to package directions.
Grill steak to desired doneness and then let rest for 5-10 minutes before slicing.  Layer meat, cheese, sour cream, guacamole and pico de gallo over fries and enjoy!

From DamnDelicious

Crispy Cheese and Bacon Potatoes

1/2 lb bacon
3 extra large russet potatoes, peeled and chopped
1 tsp kosher salt
3/4 tsp pepper
1 1/2 c shredded cheddar cheese (or Mexican blend)
3 green onions, sliced thin

Cook bacon in oven: spread across a large rimmed baking sheet and place in a COLD oven.  Set temperature to 400 and turn oven on.  Check after 16 minutes, and then every minute until bacon is crispy enough. 

Chop and peel potatoes while bacon is cooking.  Transfer bacon to a paper towel lined plate.  Put potatoes on tray and toss in bacon fat.  Sprinkle with salt and pepper.  Spread in a single line and bake for 20 minutes, stir well and bake an additional 20 minutes.  Stir again, bake another 15 minutes.

Chop bacon into small pieces.  Remove potatoes from the oven and stir and sprinkle with bacon and cheese.  Return tray to oven for 2-3 more minutes, until cheese has melted.  Top with sliced green onions and serve.


From Barefeet In The Kitchen