Hummus (w/ Fresh Garlic)

Last weekend I threw a small get-together, and like with any good gathering I knew we needed something fun to snack on. I decided to make an array of dips to pair with chips, crackers, and the sort.
One of the dips I made was Hummus.

Hummus has been a newly acquired taste for me, and I wasn't quite sure how this was going to go over with my guests. It seems that people either LOVE Hummus or could care less. But this Hummus was a HIT!! Not only did I love it, but my guests did too.

(Ps. I'll be sharing the recipes to the other dips in the coming days. Keep your eyes peeled.)

Like any good party planner, I did some research, made a long list of ideas, and then peeked into my The Real Girl's Kitchen Behold, I found the PERFECT recipe for Hummus. I tweaked it a little bit to my liking and now I am sharing this amazing dip with all of you.

I must say, freshly prepared Hummus is SO much better than store bought. It's also really easy to make, and you can totally make it to your liking. It takes about 5 minutes to prepare and the taste is Oh So Good!

I hope you enjoy!

Hummus (with Fresh Garlic)

Ingredients 2 cans of Chickpeas, Rinsed and Drained 1/4 cup Pine Nuts (+ some reserved for topping) 6 fresh Garlic Cloves 1 cup non-fat Greek Yogurt 2 tablespoons of Extra Virgin Olive Oil (EVOO) + some to drizzle on top Juice from 1/2 lemon Large pinch of Salt Large pinch of Cayenne Pepper 1 teaspoon of Paprika Instructions

• Rinse Chickpeas and drain well.

• Blend all ingredients in a food processor or heavy duty Blender (like the professional Ninja blender). Blend until smooth, or desired consistency. Top with a drizzle of EVOO and a few pine nuts. Add a dash of Paprika. 

Store any leftovers in a airtight container and refrigerate for up to three days. 

Party Tip: pair the Hummus with fresh veggies, such as carrots, cauliflower, and celery. Also pairs great with Pita Chips and Pretzel Crisps. 

So what do you think about Hummus? Don't you just love it?! If you've never tried it, you have to give this recipe a shot. I promise you will not be disappointed. 

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

Yippee! Football Season is upon us! 

I absolutely love Football season. Cheering for your favorite teams, the clatter of cheers and commentators fill the house all weekend long. And, my ultimate favorite: Football/ Tailgating Food! It's the perfect excuse to whip up something warm, cheesy, spicy, and oh so Yummy! Guilt free, of course. Cause after all, you need some food fuel to help you cheer on your team to a championship... right?!

First up on the Football Food menu: Jalapeno Poppers! You just simply cannot go wrong. The perfect combination of cheese and spice and everything nice (+ a little Bacon). 

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

These poppers are perfection. Simple, quick, and did I mention wrapped in Bacon?! Regardless of who is winning on the field, you'll be a winner in the kitchen with these Texas Tailgate Torpedoes.

Here's what you'll need:

• Fresh Jalapenos 
• Cream Cheese
• Mexican Shredded Cheese
• Bacon

Start by rinsing and cleaning your peppers, then lay them out to dry. Pre-heat oven to 375 degrees. Set your cream cheese out to allow it to thaw to room temperature (for easy mixing, of course). 

Next, carefully slice your peppers length-wise and remove the seeds. I find it easiest to scoop the pepper guts out with a spoon. Wash your hands thoroughly and avoid hand contact with your face. Your fingers will be spicy. Or use gloves. 

Combine softened cream cheese and shredded cheese to make the pepper filling. 

Once cream cheese filling is mixed, evenly scoop the filling into each pepper half. Then lay one piece of bacon flat onto a cutting board.

Wrap the bacon around the pepper filled with cheese to create a neat little torpedo. Place each bacon wrapped pepper on a foil lined baking sheet. Repeat with the remaining pepper halves. 

Once all the peppers have been stuffed and wrapped into little torpedoes. Bake in the oven at 375 for 20 to 25 minutes. 

Turn up the oven to 425 and continue to back for an additional 10 to 15 minutes. Depending on how crispy you like your Bacon. Be sure that the cheese does not completely melt out of the peppers while cooking. That would be a sad, sad thing...

Once the peppers reach your desired level of bacon crispy-ness, remove the torpedoes from the oven and carefully place on a paper-towel to drain the remaining bacon grease and to cool. Serve warm & Enjoy!

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

Ingredients:

• 7 fresh Jalapeno peppers
• 8 oz stick of Cream Cheese
• 1/2 cup of Shredded Mexican-Style Cheese
• 14 Slices of Bacon

Instructions:

• Pre-heat oven to 375 degrees
• Rinse and clean peppers, lay out to dry
• Cut peppers length-wise and remove seeds
• Combine Cream Cheese and Shredded Cheese until mixed well
• Stuff each pepper with cream cheese filling then tightly wrap with one slice of bacon
• Repeat for remaining pepper halves
• Place bacon wrapped peppers on a foil lined baking sheet
• Bake wrapped peppers in the oven for 20 - 25 minutes
• Turn oven up to 425 degrees and continue to cook peppers and additional 10 - 15 minutes until bacon starts to become crispy on the outside
• Remove peppers from oven and place on a paper towel to drain grease and cool
• Serve warm and Enjoy!

Pimento Cheese stuffed Celery

Move over Peanut Butter. There's a new celery spread in town.

Celery, meet Pimento Cheese.

Pimento Cheese, meet Celery.

Ladies & Gents! 

Introducing.....

Pimento Cheese Stuffed Celery

So, yeah. I just discovered Pimento Cheese filled in Celery is the JAM!
I couldn't wait to share this amazing duo any longer!
So today, I am sharing this devine concoction with all you lovely people.

Although it may seem simple. Do not mistake the power this combination will have over your taste-buds.
And, I promise, once you try it, you will LOVE it!

Seriously Y'all!!

Run, (don't walk) to your nearest grocery store and pick yourself up some nice, green, crunchy Celery and while you're at it be sure to grab your favorite Pimento Cheese spread.

If you're anything like me (pondering up and continuously thinking about this union) the second your feet hit that kitchen floor get these two equally amazing ingredients combined as quickly and efficiently as possible.

And, if you're anything like me (again) you've been thinking about THE pimento cheese for a over an hour. On your journey back home from Market Street. Because you HAD to HAVE THE (freshly prepared) Smoked Gouda Pimento Spread. (OMG!) aaannnddddd, you drove over an hour to the nearest Market Street to get said spread, allowing your mind to run wild with thoughts of pimento cheese. (#noshame)

That Smoked Gouda takes the pimento cheese game to a whole new level.

(Similar Pimento Cheese recipe can be found here.)

Side note: if you do, by chance, find yourself in the same situation as me, please email me ASAP so we can be BFF's!

BTW, is Pimento Cheese just a Southern thing? 

I've always wondered... does all of the country equally love the deliciously cold cheese spread dotted with bright red pimentos? Or, are some of you still trying figure out what the hell Pimento Cheese is and what the heck you do with it? 

Either way, I love me some Pimento Cheese - and now I don't feel as guilty when I pair it with a nice chunk of celery instead of pilling it onto a thick piece of white bread.

Y'ALL!!

y'all.

This stuff is sooooooo goood!

And, the possibilities are endless.

I'm envisioning: lunches, appetizers, afternoon snacks, side dishes, cheese and veggie trays...
I'm talking: birthday parties, bridal showers, girls night in, pot-lucks, lunch for the kiddos or on the go.
The list goes on and on...
AND, or in my case, you can just eat it for breakfast.

Yes. Yes, my friends, I ate Celery & Pimento Cheese for breakfast.
I'm telling you! It's that good!
I guess, sometimes, you just can't wait.

Just smear/ spread/ fill your Pimento Cheese in those little celery cracks (as much as your heart desires) and VIOLA!
I also added a little Paprika cause I'm cool like that. 


Enjoy!

    oxox, 

Amanda