Restaurant-Style Home-made Hummus

Recipe from Cooks Illustrated.

www.cooksillustrated.com

The original recipe from Cooks Illustrated does not have the sprinkle of paprika on top but I saw a recipe somewhere else which had it. It looks prettier in my opinion. I also added another small clove of garlic, just my personal taste.

1/4 cup water
3 tablespoons lemon juice
6 tablespoons Tahini (Joyva or Krinos)
2 tablespoons extra-virgin olive oil plus extra for drizzling
1 small garlic, minced
14 oz canned chick-peas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon cumin
1 tablespoon minced fresh cilantro or parsley
Pinch cayenne pepper

Combine water and lemon juice in small bowl. Whisk together tahini and 2 tablespoon oil in a small second bowl. Set aside 2 tablespoons chick-peas for garnish.

Process remaining chick-peas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute with machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy about 15 minutes scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chick-peas and cilantro over surface; cover with plastic wrap and let stand until flavors meld at least 30 minutes. Drizzle with olive oil and serve.

Hummus can be refrigerated up to 5 days; refrigerate garnish separately. When ready to serve, stir in approximately 1 tablespoon warm water if mixture is too thick.

Makes 2 cups

Festive Smokies

Recipe courtesy of Michele Dickerson.

Smokies are always a must at our New Year's Eve table.

1 bag (1 lb) lil'smokies (beef or sausage flavor)

Glaze:

1 bottle (12 oz) chili sauce
1 cup grape jelly
1/4-1/2 teaspoon cayenne pepper

Heat up the sauce ingredients in the microwave and stir with a wire whisk until combined. Pour some of the sauce in the bottom of a small slow-cooker or dipper. Place the small sausages on top and cover with the remaining glaze. Heat it up on low for a couple of hours or until heated through.

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

The Famous Lipton California Dip

Lipton's Recipe Secrets

Michele usually brings this dip to our family dinners. I love it.

1 envelope Lipton Recipe Secrets Onion Soup Mix
1 container (16 ounces) regular or light sour cream

In a medium bowl, combine all ingredients; chill at least 2 hours.

Serve with your favorite dippers.

Makes 2 cups dip

Note: For a creamier dip, add more sour cream

Teriyaki Chicken Wings

1 1/2 -2 lb chicken wings, tips discarded
1/4 cup pineapple juice

Marinade:

1/4 cup honey
1/4 cup soy sauce
1 teaspoon vegetable oil
1/2 teaspoon-1 teaspoon ground ginger
2 garlic cloves, minced
1/4 cup pineapple juice

Combine all the ingredients and marinade the chicken for at least 4 hours. 

Bak at 350 F in a single layer for 1 hour-1 hour 10 minutes turning them over a couple of times.

Creamy Spinach and Artichoke Dip

Mix:

 6 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon red chili pepper flakes.

Boil:

1/2 bag frozen chopped spinach and squeeze well.

Add:

1 small can artichoke hearts, drained well and chopped.

Mix everything and bake in a preheated 350 F for 30 minutes or until hot and bubbly.

Serve with tortilla chips, bagel or pita chips or toasted French bread slices.

Knorr Spinach Dip

Besides being delicious, this dip tastes great even if using low-fat ingredients.
www.knorr.com

1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Makes 4 cups dip

Quick and Easy Black Bean Salsa

Christmas Gifts of Good Taste

I made this salsa recipe on Christmas and gave it to some neighbors as a gift.

1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) Mexican–style diced tomatoes with
lime juice and cilantro
1 can (8 ¾ oz) whole kernel corn, drained
¼ cup finely chopped onion
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Pinch of dried oregano (optional)
Chopped cilantro (optional)

Combine everything until well blended.

Store in airtight container in refrigerator 4 hours to let flavors blend.

Yield: about 3 cups salsa.