5-Layer Greek dip

Do you love hummus as much as I do? If so, you will probably enjoy this 5-layer Greek dip! I followed this recipe: http://www.thelovelycupboard.com/2011/09/5-layer-greek-dip.html

I made this for a party I attended, and it was so quick to put together! I used Sabra roasted pine nut hummus on the bottom layer (so good on its own!) and piled sliced Kalamata olives, crumbled feta, and chopped red pepper and cucumber on top. I omitted the fresh dill for time and cost. So easy!

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We ate it with Stacy’s brand pita chips!
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Best guacamole

I never really enjoyed guacamole until my friend Carolyn brought this Food Network version to a party a few years ago. The green, pureed paste that I was used to seeing always grossed me out a bit, but this was something completely new!

This version is deliciously chunky because instead of smashing up the avocados, they are sliced with a sharp knife. It also has great, crunchy pieces of red onion and juicy pieces of diced tomato.

I also love that this recipe includes hot sauce! I always add more hot sauce than it calls for, and obviously a lot more garlic. I dare you not to fall in love with this recipe!

Before mixing the ingredients:

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And after: (with Chef Husband’s awesome fajitas and black beans!)

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Horseradish hummus

You may have guessed by now how much I love hummus! I found a recipe for horseradish hummus and have made it twice now, with some modifications.

The first time I tried this recipe, I doubled all of the ingredients, but upped the garlic even more to 3 or 4 large cloves and used the juice of an entire lemon. I also found that I needed to add more olive oil while it was processing to smooth it out. This attempt was pretty tasty, but didn’t deliver the kick that I was hoping for.

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The second time I made the hummus, I again doubled the recipe, but used about 5 or 6 large cloves of garlic. Instead of the doubled amount of 4 Tbsp. of prepared horseradish, I used an entire jar (approximately 10 Tbsp.). WOO! Now THAT was some horseradish hummus. I would highly recommend letting it sit in the fridge for at least an hour to chill and to let the flavors blend before eating. I found this to be especially delicious on some Stacy’s “Simply Naked” pita chips.

Recipe fail

I experienced a recent recipe fail when attempting to make baked radish chips. The picture on the recipe website shows crisp, browned radish slices. My radish chips came out of the oven as squishy, floppy radish circles.

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My theories on why I was unsuccessful:
–    I used too much olive oil
–    I should have dried off extra liquid before baking the radish slices
–    I let the radish slices sit for too long in the oil and salt while the oven preheated
–    I did not bake the slices long enough

Oh well! Not every recipe can be a delicious achievement. If anyone out there has had success with this recipe, I would love some pointers!

Protein bars

I’ve recently been sort of obsessed with these Nature Valley protein bars:

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I don’t actually know if they are very healthy, but they taste like candy bars and they have some protein in them. I bring one to work almost every day!

Kale chips

I have heard so many people rave about kale chips, so I decided I should give them a try.

I used this recipe: http://glutenfreegirl.com/baked-kale-chips/

After spinning the leaves in the salad spinner, they were still quite wet and I ended up drying them with a paper towel. It took a lot of time to dry each piece of shredded leaf, and I wished that I had washed and towel-dried each full leaf before I shredded them. Oh well!

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I checked on them in the oven at 12 minutes and decided to bake them for 2 more minutes. A few of the kale chips still came out soggy but most were nice and crispy. I think the leaves that were resting on top of other leaves were the ones that didn’t get fully crisp. For the seasoning, I used regular paprika, doubled the garlic (of course) and added a few shakes of cayenne pepper.

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I can officially say that I am a fan of kale chips!