Saturday, April 21, 2018

Sweet Potato Hummus


Sweet Potato Hummus photo by Candy Dorsey
I like traditional hummus just as much as the next gal, but I thought I'd try something different...Sweet Potato Hummus.


This is what I did:

  • 1 lb. sweet potatoes, peeled and cooked
  • 1 can chickpeas (15 oz.) drained and rinsed
  • 1/4 cup tahini (sesame seed paste)
  • 1 clove garlic, minced
  • 1 tsp. cumin, or amount to taste
  • salt and pepper to taste
Put all ingredients in food processor or blender. Puree until smooth. If it's too thick, add a little bit of water or lemon juice and continue to puree.
Transfer to an airtight container and refrigerate.
Serve with pita, crackers and crudites.




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Sunday, April 15, 2018

Sardine Sandwich


Sardine Sandwich photo by Candy Dorsey
Sardines, the other fish in the sea. I remember back in the 1950's and 60's, sardine sandwiches were a menu item at delis, diners and lunch counters. I guess they lost their appeal but I still like sardines and eat them regularly. I also like anchovies and smelts but I'll save that for another blog post or two.
I've added a few toppings to give this sandwich an updated twist from the basic lettuce and tomato on pumpernickel.

This what I did for two sandwiches:

Two Cuban rolls cut horizontally. Spread each cut side with a thin layer of mayonnaise. Then using your personal taste for heat, spread with Sriracha and Wasabi (they're both hot!). 

Place three or four sardines on each sandwich and top with sliced hard-boiled egg. I added lettuce and roasted red bell pepper to give some color, and I just like roasted red bells.

Enjoy!





Friday, April 6, 2018

Twice Baked Potatoes


Leftover meatloaf and baked potatoes put to use.
Scoop the potato out of the skin, mash with some milk and butter.

Chop up leftover meatloaf.

Mix it all together, spoon the mixture back into the potato skins and bake at 350°F until heated through. About 15 minutes.
Top with BBQ sauce.




Thursday, April 5, 2018

Roast Chicken and Cranberries


Chicken and Cranberries photo by Candy Dorsey
I like to roast chicken thighs with the skin on but first I'll find the opening between the meat and skin, make a pocket and fill it with something. Today I stuffed the pocket with fresh cranberries and a few savory herbs and spices. Sometimes I put apple or orange slices, crushed pineapple, drizzle with honey, use whatever you have handy, there are no rules! Everything fits nicely into the pocket.

Here they are stuffed and ready to roast.

Set oven to 375° F.  Cover and roast about 30 minutes.  Uncover and continue roasting for about 15 minutes.

Tuesday, March 20, 2018

The Great Crostini


Crostini are small appetizers made with a thin slice of grilled Italian or French bread and a variety of toppings. I've made crostini using fresh fruit, cheese, scrambled eggs, sausage, seafood, vegetables and anything else I have on hand.
You can make crostini for breakfast, brunch, lunch, dinner or dessert.
I bought a French baguette a few days ago, so I've been making crostini every day and they're all different.

Here are just a few of my crostinis and they're all self-explanatory.




All photos by Candy Dorsey ©2018







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