Tag Archives: Roasted Red Pepper

Roasted Red Pepper Hummus

I’ve been cooped up at home with mono for the
past three days,  so with all that free time,
I’ve cooked up quite a few recipes I’m excited
to share (avocado brownies being my favorite)!!!

But today I’m sharing homemade hummus!  I love hummus with pita chips or celery sticks and carrots.  It’s a great healthy snack and a tasty addition to a salad!  There are all different kinds of hummus flavors that I like, but I went with Roasted Red Pepper.  I think next time I’ll have to do a garlic lime hummus or taco spices maybe.  It’s really easy to put your own spin on this recipe with whatever spices and flavors you want to use.

I started with two cans of garbanzo beans (chickpeas), one jar of roasted red peppers, and some olive oil.  I had that in the food processor ready to blend, then I started to get creative. I had about half a cup of sun-dried tomatoes packed in oil in the fridge.  That when in.  Then a couple teaspoons of garlic.  Half a cup of lemon juice.  Then I decided to turn up the heat.  So, I tossed in a jalapeño pepper and two heaping tablespoons of cayenne. Some salt and pepper to taste, and it was done!

I love to cook this way.  For something like hummus, you don’t need a recipe.  You can be spontaneous and imaginative and just get completely carried away with flavors.  The important things are chickpeas and olive oil (and in my opinion garlic), but after that, it’s your recipe!

I’m giving you the recipe for my hummus, but I hope you use it as more of a guide to creating whatever you want with the things you already have in your fridge!  That’s what makes it fun!

Thanks for reading!

Abby Hughes

Roasted Red Pepper Hummus
This is a versatile recipe for hummus that's great for a snack, on a salad, or as an appetizer.
Recipe type: Healthy Snack or Appetizer
Cuisine: Mediterranean
Serves: approx. 24 oz.
  • 2 cans of garbanzo beans
  • 1 small jar of fire roasted peppers
  • ½ c. sun-dried tomatoes packed in oil
  • 1 to 1½ jalapenos roughly chopped with seeds
  • 2 Tbs minced garlic or 3-4 cloves
  • 3 Tbs. olive oil
  • 3 Tbs lemon juice
  • 2 Tbs cayenne pepper optional
  • salt and pepper to taste
  • fresh cilantro or parsley for garnish
  1. Put all ingredients in food processor and blend until smooth.
  2. Scrape the sides as necessary.
  3. Taste and adjust seasonings or flavors as desired.

Weekend RoundUP With A New Facebook Fan Page

How can it possibly be the weekend already? Where did the week go? Where has more than half of May gone? That puts us looking half of 2012 square in the eyes. It really is true, the older you get the faster time goes. Why is that? Some of my time this week as been spent starting a project I have had on my “to do” list for quite some time — A Facebook  “like” page for this blog!

I am friends with many of you through my personal Facebook page.  I’ve used that page to post pictures and recipes for some time. But now I have completed a Facebook Fan Page for My Daily Bread Body and Soul — Pray Cook Blog.  I would love to see you there.  If you are on Facebook, or want to be, click HERE and I will link you to my new page.  Please take time to “like” the fan page as I build it up with more recipes, pictures and posts.  I look forward to seeing you there.  Don’t forget to leave a comment or two 🙂

This was a Tuesdays With Dorie week and the Pecan Sticky Buns I made were the best I have ever done.  The more I bake from this cookbook, Baking With Julia,  the more I am in love with french breads and pastries and there is so much more to come!
This week I also shared my Chocolate Chip Mousse Cupcake recipe and I am adding another of my favorites today, which is the Sour Cream Coconut Filled cupcakes!  Oh, so good.

With Memorial Day coming up next weekend you may be looking for just the right new recipe to add to your BBQ or holiday meal.  I am listing a few of my favorites and I’ve linked them to the recipe and pictures!

For a holiday breakfast you may start out with an awesome Spinach, roasted pepper and Gruyere quiche.

Or if something sweet is planned for brunch, this Candied Pecan Cheese Braid is easy to make and so elegant to serve.

My holiday breakfast menu won’t be complete without Pralines and Cream French Toast, which is one of my family’s absolute favorites.

If salads are on your lunch or BBQ menu be sure and consider a Thai Chicken Salad or this Spinach and Chicken Asian Salad.

And our weekend menu will most likely include a dessert to finish the festivities. If you love pie, this Topsy Turvy Apple Pie has been one of my most popular recipes posted!

No matter what your planning needs are, stay tuned as next week I share some super-duper easy BBQ recipes!

Happy Cooking and Many Blessings!

Here are the verses through this week. If you are just starting …no problem. Jump right in, you can always read the first chapters at the beginning of next year! Blessings!

Walk Through The Bible In One Year
Week 16 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 2 Kings 1-4, Tues 2 Kings 5-8,
Wed 2 Kings 9-11
, Thursday 2 Kings 12-15,
Friday 2 Kings 16-18,
Saturday 2 Kings 19-22,
Sunday 2 Kings 23-25
Blessings as you read!

Chicken Tetrazzini

Walk Through The Bible In One Year
Week 13 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 1 Samuel 1-4, Tues 1 Samuel 5-10, Wed 1 Samuel 11-14,
Thursday 1 Samuel 15-17, Friday 1 Samuel 18-21,
Saturday Samuel 22-25, Sunday 1 Samuel 26-31
Blessings as you read!

Happy Monday!  I just figured out I can change the color of my blog title.
Baby steps … anyway, tell me, do you like this color … kinda bright pink?  I tried RED because I love red.  But it seemed too “in your face”.  What do you think?  I really, really need your opinion!  Please leave me a comment!

Today I’m excited to share with you a recipe for Easy Chicken Tetrazzini.  This recipe comes from my sister-in-law, Liz.  We have eaten it many times in her home and it is always delicious.  After serving spaghetti and meatballs recently I decided I wanted to use the leftover sauce for lasagna.  Now, what to do with that bowl of spaghetti?  I called Liz.

This is an easy recipe.  It can be made by starting off with a simple roux or cream of chicken soup and some chicken broth will work in place of the roux.  In my case — I made the roux and added a can of cream of chicken soup.  Yes, unfortunately I have always been an overachiever :),

Liz often times uses some red or green bell pepper in her Tetrazzini.  I had some roasted red pepper and it turned out a perfect flavor combination with the chicken.

Leftover chicken or turkey can be used or in my case I simply simmered a couple of chicken breasts then shredded them while they were still warm.  Recently my friend Cheryl wrote and shared that she used rotisserie chicken in my Chicken Enchilada Casserole  recipe.  Rotisserie chicken works great in this recipe also!
So here you go … mix it all up, include some of your favorites like roasted red pepper, green peppers, mushrooms, olives, or green chilies … add some cheese, bake.  Done!
I used a Fiesta Cheese mix which included shredded Monterey jack, cheddar, queso quesadilla, asadero cheese and I added pepper jack!
First bite …

I should have made this a long time ago!  Liz, thanks for sharing.
My chief culinary consultant, sous-chef-dishwashing-mom, and I all agree the second time around the flavors were even better than the first!  Ya’ll know I love adding “this or that” to recipes to change-up the flavor a bit and this is a perfect recipe to use leftover chicken or spaghetti and add nothing to it or whatever you have on hand!  Definitely my kind of dish!

Bon Appetite’

Chicken Tetrazzini
Prep time
Cook time
Total time
Baked spaghetti and chicken in a delicious creamy sauce. A family pleaser for sure! A wonderful use of leftover spaghetti or chicken.
Serves: 8
  • 1 lb Cooked and drained spaghetti
  • 4 Chicken Breasts, cooked and shredded
  • 1 to 2 can Condensed Cream of Chicken Soup
  • 2¼ cup Vegetable or chicken broth
  • ¼ cup Butter
  • 1 small White onion, chopped
  • 8 oz Shredded Cheese
  • 2 tablespoon Flour
  • ½ cup Chopped Roasted Red Pepper
  • ½ cup Mushrooms
  • ½ cup Chopped Green Pepper
  1. Melt butter in medium skillet and saute' onions until translucent (about 5 minutes.) Add flour and mix well, gradually whisk in the chicken broth, continuing to mix. Stir in cream of chicken soup. This should make a nice creamy pourable sauce. If sauce is too thick add a little water or milk to thin. Should be just about gravy thickness.
  2. In a large mixing bowl stir spaghetti, shredded chicken, ½ the cheese, roasted red peppers and any additional ingredients you may prefer to add. Pour sauce into bowl. Mix well.
  3. Place spaghetti mixture into a 9"x13" greased baking dish. Sprinkle remaining cheese on top. Bake 350 degrees F. for 30 minutes or until bubbling well and cheese is melted.
  4. First Bite!
(1) Cheese - use 8 ounces of your choice.  I like to mix several cheeses including a bit of pepper jack for a little heat.

(2) Red pepper, green pepper, mushrooms, all optional according to your preference and taste.

(3) If you don't want to make the roux, use 2 cans of cream of chicken. If you make the roux, you may only need 1 can of cream of chicken.



Weekend Round Up #5

Walking Through the Bible in One Year —
Bringing the Story to Life
This weeks reading plan per day:

Monday (Genesis 1-3)
Tuesday (Genesis 4-7) Wednesday (Genesis 8-11) Thursday (Genesis 12-15) Friday (Genesis 16-18)
Saturday (Genesis 19-21)
Sunday (Genesis 22-24)

In case you missed the blog post earlier this week about my walk through the Bible this year, the links listed above take you to a scripture reading that will take about 15 minutes a day. Reading each of these scriptures according to this plan should yield the reading of the entire Bible in one year. I didn’t start January 1, so it will take me until middle of January 2013. I invite you to join me in bringing the story of the Bible to life this year!

Happy Saturday!  Welcome to the weekend round-up.  Today my blog will be filled with links to some super recipes for the big game on Sunday, as well as a look back at the three recipes I posted this week, just in case you missed them!  I am not making a big game day spread, so this year I am relying on other foodies to give you some ideas to kick-start your weekend baking and cooking for game day lunching and snacking.  If you click on the picture it will take you to the blog post for that recipe!  Enjoy the view!
Pizza Dip From The Brown Eyed Baker!
Tracey’s Culinary Adventure’s Spinach Gruyere Puff Pastry Pinwheels. I have made these many times and every time I do my family and guests eat them as fast as they come out of the oven. These little pinwheels make a nice side to soup or salad, as well.
And just in case The Food Network made buffalo wings, which Alton Brown did, I stopped by there for a link to all their “must have” food for the weekend! If you click on the chicken wings picture you will see lots of recipes for game day food!  I think all of this super food viewing is making me hungry.  I think I better get to summing up my own week in the kitchen and get back there for some Saturday morning vittles.

I started the week out with a Roasted Red Pepper and Asiago Cheese spread that I used to make some super Panini sandwiches.  This cheese spread would work very well on crackers, baguettes, or with chips!

The biggest hit of the week was without a doubt this flavorful, healthy, warm-you-up Italian Cabbage  Soup.  Hands down it is a keeper for us!

While I am still shying away from the sugar bowl, these savory little crispy cheese rounds showed up just in thyme to accompany soups and salads this week.  These are crispy and chocked full of flavor from fresh or dried thyme or in my case for this recipe I used a mix of Italian herbs.  The pecans and sliced green olives add a little festive garnish.  These are quick and easy to make.

I hope your weekend is full of some simple pleasures and time to enjoy friends and family.  And if you haven’t had time to do a little pinning, this may just be the weekend!  For those of you in Colorado and Nebraska (and just about anywhere else that saw the snow fly for 24 hours) let the snow scoop wait, put on a cup of tea and enjoy the view from inside your warm and cozy place!

Many Blessings and Happy Cooking!

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