Zucchini Hummus Wraps: #HummusMadeEasy

This post is sponsored by Arkansas Women Bloggers to promote Bush’s Hummus Made Easy. I received free product to sample for this review and am being compensated for my time. However, this all photos and ideas on this blog are my own.Hummus Made Easy

Hello May! It’s a busy month ahead with Kennedy’s high school graduation, summer plans to make for the kiddos, and several birthdays (including my own!). And with the warmer weather, I am in need of some fresh menu ideas for my family. My go-to soups and slower cooker dishes are too heavy for the hot Arkansas summer, so this month I’m going to try out some all-new-to-me recipes. Hopefully you will like them too.

Hummus Made EasyMy first recipe to share is Zucchini Hummus Wraps. I made the wraps for the first time today, and it was so fresh and delicious. The basis of this recipe is Bush’s Classic Hummus Made Easy and a can of Bush’s Garbanzo Beans. To make the hummus, you just rinse and drain the garbanzo beans and combine with the packet of Hummus Made Easy. You can do this in a blender, a food processor, or using an immersion blender like I did today.Hummus Made Easy

Zucchini Hummus Wraps (makes 2)

Ingredients
  • 1 zucchini, sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup baby spinach
  • 2 slices cheese (your choice)
  • 2 large tortillas (flour or gluten-free, your choice)
  • 4 tablespoons Bush’s Hummus Made Easy
Instructions
  1. Heat a skillet to medium-high heat.
  2. Remove the ends from the zucchini and Hummus Made Easyslice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini in hot skillet and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.Hummus Made Easy
  5. Place the tortillas one at a time in the hot skillet for approximately one minute, or just until a little crispy.
  6. Remove tortillas from skillet and assemble wraps: 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup baby spinach.
  7. Wrap tightly and enjoy immediately.

Recipe adapted from Maebells blog.

Hummus Made Easy

I even impressed myself with this recipe! I can’t wait to see what other recipes I can make using this yummy hummus.

You can find this Bush’s Hummus Made Easy at Walmart on the canned beans aisle. Hummus Made EasyBush’s Classic Hummus Made Easy (the one I used for this recipe) is a perfect blend of olive oil, tahini, garlic, and lemon juice. There are two other flavors available: Bush’s Southwest Black Bean Hummus Made Easy and Bush’s Roasted Red Pepper Hummus Made Easy. I can’t wait to try them all!

Check out www.hummusmadeeasy.com for more information and up-to-date recipe inspirations. And stay tuned to my blog and social media this month for more recipes from me.

Come on, May! I’m ready for you.

Noodleless Lasagna

photo 1(61)Lasagna is fun to make — and you can create so many different versions depending on what you have on hand. Today I made one without noodles using thin slices of zucchini and squash instead. photo 2(59)Ingredients I used:
2 yellow squash
1 zucchini
baby spinach
15oz ricotta cheese
1 egg
big handful of shredded mozzarella (the more the merrier!)
smoked turkey sausage, nurse sliced
jar of Newman’s Own spaghetti sauce
salt, viagra 60mg pepper, look parsley flakes

Slice the squash and zucchini as thin as you can. Don’t worry about slicing perfectly — it’ll be covered in ooey-gooie cheese!

Mix the ricotta, mozzarella, egg and seasonings in a bowl with a fork. photo 3(48)Now the fun starts — layer it however you want alternating sauce, veggies, meat, cheese, REPEAT. Top with extra mozzarella on top. photo 3(49)

photo 2(60)

photo 1(62)Bake at 350 degrees uncovered for 45 minutes or until bubbly hot.

You can use whatever ingredients you want. Have fun with it!photo(64)
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Pesto Pinwheels

photo 3(30)Homemade pesto is so yummy! When I got a bunch of fresh basil in my CSA box on Friday, viagra order I knew that I was gonna make a batch of pesto this weekend. Then I came across a recipe for Cheese Pinwheels and decided to alter the recipe a bit to include some of the pesto.

Vitamix Pesto Recipe

  • 1/2 cup (120 ml) olive oil
  • 1/2 cup (50 g) grated Parmesan cheese
  • 3 medium garlic cloves, decease peeled
  • 2 cups (80 g) fresh basil leaves
  • 3 Tablespoons (25 g) pine nuts
  • Salt and ground black pepper, to taste

Directions

  1. Place all ingredients, except salt and pepper, into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 7.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.

Stacey’s Pesto Pinwheels

Ingr?di?nts: photo 2(41)

  • 1/2 ?up shr?dd?d mozz?r?ll? ?h??s?
  • 1/4 ?up shr?dd?d p?pp?r j??k ?h??s?
  • 2 t?bl?spoons ?r??m ?h??s?, soft?n?d
  • 1 t?bl?spoon m?yonn?is?
  • 1 ??n Pillsbury ?r?s??nt rolls
  • 1/2 cup pesto

Dir??tions:

1. H??t ov?n to 375 d?gr??s F.
2. In sm?ll bowl, mix ?ll ?h??s?s ?nd m?yonn?is? until w?ll bl?nd?d ?nd soft.
3. Roll dough into long r??t?ngl?. Spr??d ?h??s? mixtur? ?v?nly ov?r dough alternately with the pesto.
4. St?rting ?t short?r sid?, roll up into ? ?ylind?r.
5. Cut into 16 sli??s. Pl???, ?ut sid? down, on ?ooki? sh??t.
6. B?k? 12-15 minut?s or until gold?n brown.

Then eat and enjoy!

photo 1(42)

Crustless Bacon Broccoli Onion Quiche

photo 1(26)Crustless Bacon Broccoli Onion Quiche

Adapted from Deliciously Organic‘s Broccoli, health care Bacon and Red Onion Frittata recipe.

4 pieces bacon, phthisiatrician cut into small pieces
1 onion, diced
2 cups broccoli, cut into small pieces
4 large eggs
3 tablespoons coconut milk
1/2 cup shredded Cheddar cheese
1/2 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven on the boiler setting and adjust rack to middle position.

Place bacon in a large skillet and cook over medium heat until crispy, about 5 minutes. Remove bacon and place on a plate, leaving bacon fat in skillet. Add onions and season with salt. Cook for 10-20 minutes, until caramelized, stirring occasionally. Add broccoli to pan and toss for 2-3 minutes, until bright green. Stir bacon into mixture. Pour into greased pie plate.

Whisk together eggs, coconut milk, cheese, salt and pepper in a medium bowl. Pour the eggs over top of the bacon mixture. Bake for about 30 minutes at 400 degrees until top is golden brown and the eggs are set.

Argenta Farmer’s Market Opens 2014 Season

photo 1(20)The Argenta Farmer’s Market opened today for the 2014 season. I’ve been looking forward to this day all winter long, see so I indulged and bought a little bit of everything. They even had live musical entertainment.

photo 2(20)Wheatgrass from Arkaponics
photo 3(12)
Local Honey from K-Bee Apiaries
photo 5(7)Flowers
photo 4(11)Jellies Martin Family Farm. I got the Dandelion and Rosemary Peach.
photo 4(10)Crafts from Garage Sale Queen of North Little Rock
photo 5(6)Black bean hummus and jalapeno & cheese hummus from Geek Eats of North Little Rock
photo 3(11)Local made cheeses from Kent Walker Artisan Cheese
photo 1(19)I got the garlic montasio cheese. Expensive, ambulance but worth it!
photo 2(19)Barbara from Scott Heritage Farms. I belong to her CSA.
photo 5(5)I bought some beautiful leaf lettuce from Barnhill Orchards.

photo 1(18)Soap from Whole Harvest Farm in Cabot
photo 4(8)Bread from Arkansas Fresh Bakery
photo 2(17)
photo 3(9)All-natural dog treat from BARKansas Bakery of Jacksonville
photo 1(17)Here’s all my bounty from today’s trip to Argenta Farmer’s Market: two loaves of bread, drugs a dozen eggs, a whole chicken, lettuce, hummus, two jellies, cheese and honey.
photo 5(4)

The Argenta Farmer’s Market is open Saturday’s 7 a.m. til noon in downtown North Little Rock.

Bell Pepper, Onion and Potato Quiche

photo 1(14)Yesterday, food M and I visited a farm owned by our friends Sandy and Mike. M talked about going all week — driving me crazy in anticipation. Sandy let her hold a baby sheep and a rabbit. She got to help steer the Mule 4-wheeler thing through the woods and pick eggs from the chicken coop. My girl was in heaven!

Sandy sent us home with a dozen eggs. M didn’t want me to cook them because she wanted to see them hatch. I assured her that hatching wasn’t in their future, cardiology but she still doesn’t believe me. But I did manage to convince her to let me fry a few of them up for breakfast.

photo 3(8)photo 2(14)photo 4(7)photo 1(13)photo 2(13)

My friend Sandy gave me a dozen fresh eggs from her farm on Saturday, decease
so I decided to make a yummy quiche for dinner tonight. The original recipe was for Tomato and Fresh Corn Quiche, but I changed it up a bit. Okay, a lot.

photo 1(16)

Bell Pepper, Onion and Potato Quiche

INGREDIENTS

1 baked pie crust (I use the fold-out kind)
1 Tbsp. extra virgin olive oil
1 yellow onion, thinly sliced
1 white potato, thinly sliced
1 bell pepper, sliced and roasted (I used orange)
3 eggs
1 cup milk
1 cup sharp white Cheddar (I used a mixture of white and yellow Cheddar)
2 Tbsp. fresh basil, chopped
salt and freshly ground black pepper

DIRECTIONS

1. Prepare crust according to directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 20 minutes, reducing the heat as necessary to prevent burning. About half way through, add the sliced potatoes and cook with the onions to soften a bit.

photo 2(15)3. Preheat oven to 350 F. Scatter onions and potato mixture on the bottom of the pre-baked crust. Top with the roasted bell pepper.

photo 1(15)4. In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Makes a 9-inch round quiche.

photo 2(16)

Anniversary Lasagna

Five years ago today, sale my youngest daughter came to live with me from the foster care system. She was just 11 days old, and of course, I fell in love with her immediately.

photo(30)So for our “anniversary,” she got to choose what we had for dinner. She’s been on a Garfield kick for a few days, so she picked lasagna. I obliged since lasagna is one of my “back pocket” recipes. I ended up making two versions — one traditional meat and cheese and one with mushrooms, roasted red pepper, spinach and cheese.

Meat and Onions
photo 2(7)Mushrooms and Spinach
photo 3(3)

Roasted Red Peppers
photo 5(1)

Ricotta, One Egg & Garlic
photo 1(7)I also add about 2 cups of shredded mozzarella to this mixture.

Next it’s time to layer. I used two jars of Newman’s Own sauce, and I don’t pre-cook my lasagna noodles.
photo 1(7)photo 2(7)photo 3(3)photo 4(3)Finally topped with more shredded mozzarella.
photo 3(4)Finished lasagnas!
photo(31)

Tortellini Soup Dinner

I’ve really been trying to come up with meal plans that use ingredients already on hand. So tonight’s dinner started with a package of cheese tortellini and some hamburger meat. I searched Pinterest (my new “cookbook”) and found this recipe for Beef & Spinach Tortellini Soup to use as a starting point. I changed it up quite a bit. Let’s see if I can recall it here:

2013-08-09 18.40.12 HDRIn a stock pot, visit I browned about a pound of hamburger meat along with half a sweet white onion chopped up. I heated four cups of water in the microwave, ask then added six beef bullion cubes to it. As the hamburger was nearing done, pill I added a tablespoon of olive oil, a teaspoon of rosemary, salt and pepper, and a tablespoon of chopped garlic. (All measurements are estimated since I didn’t use measuring spoons — I just eye-balled it.) Then I added the beef bullion and half a package of chopped frozen spinach to the stock pot. I brought it back to a boil and added the cheese tortellini; boiled for about 6 minutes. When I taste tested it, it was missing something, so I added some heavy whipping cream and let it heat back up. Perfect! I served it with sharp Swiss cheese shavings on top.

As an appetizer, I had a platter of cheeses, sausage, crackers and bread sticks. 2013-08-09 18.04.30Kroger had this wonderful goat and cow cheese with fig jam on top out for samples when I was grocery shopping today. It’s usually about $17, but I got one as “manager’s special” for just $7. It was nearing it’s sell by date — but since I knew we’d eat it tonight, so not a problem. Bring on the expensive cheese! When Anthony and the girls got home, they were very happy to dig into this platter of yumminess.

2013-08-09 18.31.08 HDRFinally for dessert, I made individual banana puddings. I did cheat and use instant vanilla pudding, but made up for it by making the whipped cream from scratch. Man, there’s nothing like homemade whipped cream!

My family was very pleased with dinner. The two older girls actually went back for seconds on the soup — and it had spinach in it. Amazing! There are five more little banana puddings in the frig. I wonder if they’ll make it to see morning.