This week’s video shows on how to make your own hummus and baked tortilla chips at home, it’s my go-to snack. Delicious (and healthy) dip for Superbowl tomorrow!
- 2 tablespoons of Tahini Paste (Trader Joes)
- 1 can of chickpeas
- 1 garlic clove
- 1/2 lemon for juice
- Olive oil
- Salt & Pepper to taste
- Add-ins: Sriracha, Jalapeno, Cilantro, etc.
- Put all ingredients into food processor and blend. Gradually add olive oil until you get you desired consistency.
- Serve with veggies and/or chips.
Tortilla Chip Ingredients:
- Brice Rice Tortillas
- Olive oil
Tortilla Chip Directions:
- Preheat oven to 350 degrees.
- Cut tortillas into triangles, toss in olive oil and sprinkle with sea salt.
- Bake for 15-18 minutes, until golden brown.
- 1 can (14.5 oz) whole tomatoes
- 1 red onion, cut into chunks
- 1/2 cup fresh cilantro
- 1.5 tablespoons canned chipotle peppers in adobo sauce
- 4 cups chicken broth
- 1 cup of cooked and shredded chicken (I used a rotisserie chicken to make it real easy)
- 1 lime
- 1 avocado
- 1 jalapeño
- Shredded Mexican Blend Cheese
- Tortilla Strips or Chips
- Blend the tomatoes, red onion, cilantro and chipotle peppers together in a blender or food processor. Add a 1/4 cup of chicken broth and blend until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
- Add in the chicken breast and continue to simmer for 5 to 7 minutes.
- To serve, ladle the soup into bowl and top with a squeeze of fresh lime juice, avocado chunks, jalapeño slices, tortilla strips and shredded cheese.
Recipe adapted from No Biggie.
I can’t believe this is my 50th video! Thank you to everyone for your love and support over the last year. It’s been such a fun ride and can’t wait to see what the next 50 videos hold! Don’t forget to let me know what videos you want to see by leaving a comment below, on Facebook, Twitter or Instagram.
This dessert is sure to be a crowd pleaser. An easy, no bake recipe if you need a last minute treat to bring to a party this weekend.
About a month ago I had the pleasure of baking for my friend’s wedding. Baking is a hobby but this was my first time of doing it for almost 200 people at one event. My friend suffers from celiac disease so we worked on plan to make all the desserts gluten free. It was a big undertaking and I definitely put a few miles on my KitchenAid mixer.
The dessert menu for the night:
- Red Velvet Cake with Cream Cheese Frosting
- Cake Pops
- Coconut Macaroons
- Chocolate Peanut Butter Cups
- Chocolate Caramel Rice Krispy Treats (check the blog next week for this recipe!)
Red Velvet Cake Ingredients:
- 2.5 cups of all purpose gluten free flour
- 1/4 teaspoon xanthan gum
- 2 hefty tablespoons unsweetened coca powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 2 tablespoons Apple Cider Vinegar
- 1 cup almond milk
- 2 eggs
- 1.5 cups of sugar
- 1 teaspoon of vanilla
- 1/4 teaspoon of red food coloring gel
- 1.5 cups vegetable oil
Cream Cheese Frosting Ingredients:
- 1 bar of cream cheese (8oz)
- 1 stick of butter
- 2-3 cups of confection sugar
- Preheat oven to 350 degrees. Fill muffin pan with liners.
- In a small bowl pour in almond milk and apple cider vinegar. Do not stir, set aside in order for it to develop into “buttermilk.”
- In a medium bowl whisk together the flour, coca powder, salt, baking soda and xanthan gum.
- In a mixer on medium speed, beat together the eggs, vegetable oil and sugar until blended together.
- Add vanilla and food color to mixer and blend together.
- In 3 batches mix in flour mixture, alternating with 2 batches of the “buttermilk” mixture.
- Bake for about 15 minutes (for mini muffin pan) or until toothpick comes out clean.
- In a mixer beat together cream cheese and butter.
- Add one cup of confection sugar at a time, mixing in between. The amount of sugar you add depends on your taste level of sweetness.
- The frosting can be made up to 3 days in advance and stored in the fridge.
I have been promising this recipe for awhile, here you go! It’s great to have on hand during the holidays, especially if you have any unexpected guests that show up. It so easy to warm up, pour over chicken and/or pasta. It even makes for a great hostess gift for all those holiday parties you may be attending, package it with some dry pasta in a cute basket and voila, instant homemade gift!
- 2 cups fresh basil
- 1 cup fresh spinach
- 5 cloves of peeled garlic (can use less, depending on your taste preference)
- 3/4 cup raw almonds
- Lemon juice (1/2 of fresh lemon)
- Salt & Pepper to taste
- Olive Oil
- Optional – Parmesan cheese about 1/2 cup (or keep it out to make it vegan)
- In a food processor add the basil, spinach, garlic, almonds, lemon juice, salt & pepper and blend together.
- While the food processor is going, slowly pour in the olive oil. Keep adding until you get your desired consistency. I like mine a little more on the chunky side.
- Store in an air tight container in the fridge.
Every year my parents host Thanksgiving, it’s always a huge crowd of friends (since our family is on the east coast) with an abundance of food & drinks. Our one family friend always brings these delicious pumpkin muffins and I’m always dying for the recipe. This year, they were so gracious to share the recipe since we decided to travel to North Carolina where my parents recently got a house and do Thanksgiving on the beach. It was my duty to make the muffins and I hope I did them justice (with just a few little tweaks to make them gluten free). Let’s just say I had to hide them because I’m worried there won’t be any left for Thanksgiving tomorrow! Enjoy!
Makes 24 muffins
- 2 cups all purpose gluten free flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 2 cups sugar
- 2 eggs
- 2 cans of pumpkin puree
- ¾ cup butter at room temperature
- 1/2 cup Walnuts (optional)
- Preheat oven to 325°. Prepare muffin tins with liners.
- In a medium bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, ground cloves & nutmeg. Set aside.
- In the mixer, beat together sugar with butter on medium speed until just blended.
- Add eggs one at a time beating well after each addition. Continue beating until mixture is very light and fluffy.
- Beat in pumpkin puree.
- On low speed, beat in flour mixture until combined.
- Stir in nuts.
- Pour batter into muffins tins.
- Bake muffins for 25-30 minutes until toothpick comes out clean.