Housewarming Party Spread

Hello again, friends.  I hope you all had a good weekend.  I’m hanging on the sofa, enjoying today’s chilly afternoon.  Dave has RedZone football on, and I’m still reeling from a wonderful party at our new house.  Yesterday, we *finally* threw our housewarming party after moving into our home in late May.  It’s been a journey and a lot of work getting the house together… buying some new furniture, painting a few of the rooms, hanging up pictures, etc.  It’s nice for everything to be coming together.  The housewarming party was a great success- lots of friends and family came to visit and we had a great time.  But, more importantly… the spread was fantastic.

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After lots of planning, stress, more planning and more stress- I landed on what I hoped to be enough food for the 60+ people we were expecting.  I wanted to share my party spread and the corresponding recipes with you, in the hopes of maybe making YOUR next open house party less stressful.

Our party was awesome, and the food was absolutely perfect.  There are a few tips I’d first like to give before diving into the yummy recipes I’m sharing.

  1. When you’re going to try and cater your own party, you can never have too much planning.  My first step of planning was for our menu.  I saved recipes with links to the original pages on an email draft, and added as I thought of more.  At the same time, I made my grocery list.  Every time I added a recipe, I would open it up and jot down the ingredients I’d need to buy for it.  I’ve found this to be SO helpful while I’m at the grocery store.
  2. For your menu, come up with a variety of options.  Finger foods are always ideal, less waste and clean up required.  A few hot items, a few cold items are nice… as well as a good combination of veggie-friendly and carnivore-friendly.
  3. Next, plan when you’re cooking EVERYTHING.  If there’s anything you can prep before hand, do it.  The less you have to do the day-of, the better.  Trust me.  Things get crazy and stressful and this will make your life so much easier.
  4. Double check your ingredients.  I had to go back to the store twice, after not remembering to save my onions, or buy extra limes.  Your prep will run smoothly if you check all of your ingredients before starting on your recipes!
  5. Map out your serving plan just as precisely as your recipe plan.  Know what serving utensils, dishes bowls, and space you’re going to use before making up your mind.
  6. Labels.  Label your food and drinks, please.  You wouldn’t want all your hard work to go to waste because someone doesn’t know what’s in the cheesy dip no one’s touched yet.  People feel more comfortable eating food when they have an idea of what it is… don’t you?
  7. Ask for help!  Grab your spouse, Mom, friend, anyone who offers to help you.  It’ll be nice to get to delegate some of the work, but also getting another opinion when you’re stuck with a last minute decision is clutch.

Now that you’re ready to plan… let me share my menu with you!

Before the madness

Before the madness

For our food spread, I wanted to go with most recipes I could make before the day of the party.  I’m a huge fan of dips, so I always have a few of those.  I also had a few cheese plates we got for our wedding that I wanted to show off, so I definitely wanted to do some fun cheeses.  Adding in a few other apps here and there, and Dave’s requested Chick Fil-A nugget platter, we came up with a great variety of food that was pretty much gone by the end of the night!  It was a huge success.

Soft Pretzels:  Being in Philly, I had to order our favorite soft pretzel tray from Philly Soft Pretzel Factory.  I like to get the full tray but only include salted pretzels and everything pretzels.  Yum.  Dave picked these up about an hour before the party started.

Cheese Plates with Crackers:  I ALWAYS try to buy my cheese from Trader Joe’s.  They have an awesome variety and great prices and if you’re not sure what to do, their staff is very helpful.  I went with a crunchy, aged sharp cheddar, a 1000-day aged Gouda, the always reliably delicious and creamy Saint Andre, a nutty Manchego, and a slightly stinky Blue Stilton.  We had a few accompaniments to go alongside the cheese and crackers- Fig Butter, Honey, Dried Cherries, and Truffle Marcona Almonds.  Nommm.

Caprese Skewers:  This is probably my new favorite entertaining snack.  It’s healthy, it’s easy, and everybody loves them.  These bad boys are simple… buy yourself some small wooden skewers, stack a grape tomato, basil leaf, and chunk of fresh mozzarella.  You can drizzle with balsamic or put a small dish in the center, like I did, for your guests to dip.  I recommend doing this day of so the tomatoes and cheese don’t dry out.

Tortellini Skewers w/ Pesto Dipping Sauce:  Another SUPER simple recipe.  I bought a huge serving of the pre-cooked tortellinis from BJ’s and cooked them up day of.  Throw two tortellini’s on each skewer and then again, either drizzle or offer a pesto dipping sauce.  I wanted to do this instead of a pasta salad, that people would probably serve themselves too much of.

Roasted Shrimp w/ Cocktail Sauce:  This was a great make-ahead snack.  Bought a giant bag of Extra-Large frozen raw, tail-on shrimp from BJ’s.  Shrimp can be expensive, so definitely try to get them in bulk!  I thawed the shrimp, then spread them in a foil-lined, pam-sprayed cookie sheet.  Then, I sprayed the shrimp with coconut oil spray (olive oil drizzle would be fine too!) salt and pepper.  Popped them in the oven at 400 for about 4-5 minutes on each side.  I put those in a tupperware until the day of, when I served with cocktail sauce.  Simple, yet these were the first snacks gone!

BBQ Salami:  Two Hebrew National Salamis- score and place in foil inside a baking dish.  Cover the salami with BBQ sauce.  Sweet Baby Ray’s is a family favorite (and gluten free!).  Bake in the oven for about 45 min or until the BBQ sauce starts getting all carmelizedy on the salami.  Cut or slice and pour any extra BBQ sauce ontop.  Serve with mustard, again, family preference is Nance’s Sharp and Creamy.  Another big hit.

In case you're like me and had no idea what kind of salami to buy :)

In case you’re like me and had no idea what kind of salami to buy 🙂

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Roasted Shrimp and Green Bean Salad

Roasted Shrimp and Green Bean Salad

Now, onto the Dips.

Caramelized Onion Dip w/ Wavy Chips:  Based off of Ina’s Pan Fried Onion Dip.  This was a new recipe to me and I’m pretty much obsessed.  This was the first thing I came to when people were leaving and it was my turn to eat.  YUM.

Recipe- 2 Large Sweet Onions, 4 T Butter, 1/4 cup Vegetable Oil, 1/4 tsp Cayenne, 1 tsp Kosher Salt, 1/2 tsp Black Pepper: Cut onions in half.  Make thin slices with the cut side-down (half moon shape).  Cook the onions for about 30-40 minutes with all other ingredients listed so far in a saucepan.  Put aside and let cool.  Meanwhile, in a mixer, combine 4oz Light Cream Cheese, 1/2 cup Fat Free Sour Cream, and 1/2 cup Olive Oil Mayo.  Once the onions are cool, add them to the mixture and combine.  I tried to remove the onions from the grease, and did not just dump them in together.  

Spinach Dip w/ Carrots and Celery:  A classic staple for us.  I make this all the time just to have for Dave and I to snack on during the week.

Recipe- One container fat free sour cream, 3/4-1 cup of Olive Oil Mayo.  Mix with one package of cooked chopped spinach (I drain mine using cheese cloth.  SO MUCH BETTER than paper towels, i promise it’s worth the small investment), one small can of diced water chestnuts, and one package of Lipton Vegetable soup (dry mix only).  Serve with raw vegg.

Buffalo Chicken Dip:  I never make this because everyone does, but it was a specific request from Dave… so of course I made it again.  Check out my fav recipe here on the blog, not too long ago.  I like to serve this with crackers or my favorite, Fritos Scoops.

Roasted Jalapeno & Honey Hummus:  Another repeat for the blog, but my favorite and really the only hummus in my life anymore.  It’s so good.  I used only 2 peppers, without seeds and it was pretty hot.  Not sure how I used 4 as I talked about in the original post, but go for it if you like heat.  I try to keep things on the less-spicy side for big parties.  Served this with Pita chips.

Cheese, Salad, Hummus, Buffalo Chicken Dip

Cheese, Salad, Hummus, Buffalo Chicken Dip

Spinach Dip and vegg

Spinach Dip and vegg

Time for the “main” dishes!  Not too heavy, I tried to still stay with finger food.

Chicken Nuggets:  I’d like to say this was for the kids we were expecting, but I’m pretty sure the adults devoured them just as much.  Saved myself some time and ordered the biggest party tray available at Chick Fil-A.  They’re the best.

Balsamic Roasted Veggies:  I like to have a healthy option and a good hearty veggie option since Rachel my sister-in-law is a vegetarian, I always try and remember that not everyone can eat meat!  During my prep day, I sliced two eggplants, a few lbs of zucchini, carrots, asparagus, and multi-colored bell peppers (keep those whole!) and threw them in the oven at 400, sprayed with some oil salt and pepper.  I roasted the veggies for about an hour, flipping every so often and turning the bell peppers.  For the bell peppers- you’ll want to get those nice and browning, then toss them in a paper bag.  Let them steam for about 10 minutes, then remove the skin and seeds once they are cool.  I placed all the veggies in a tupperware with balsamic vinegar poured overtop.  Served these room-temp day of.

Strawberry Salad w/ Lime Basil Vinaigrette:  You can make the dressing ahead, but definitely do the salad day-of.  I simplified the salad but used the dressing from this recipe.  Mixed greens, tossed with fresh strawberries, raw slivered almonds, and crumbled blue cheese worked great with this light dressing.  It looked like it wouldn’t be enough, but once I tossed the salad with the dressing, it somehow dressed the whole salad.  Don’t panic if you  make the dressing and it looks small!

Dressing- 1/4 cup Fresh Lime Juice, zest from the lime, 1/2 cup Olive Oil, 1 T Honey, 1/4 cup Fresh Basil, Salt, Pepper.  Blend in a blender or food processor.  

Italian Green Bean Salad:  This recipe is a favorite of my friend Erin’s family and was passed along to me for my party!  A great additional healthy option, and is perfect room temp.  I did make the salad day of and dressing during my prep day.

Recipe- 2lbs Fresh Green Beans, 1 pint Grape Tomatoes (cut in half), 3 T Balsamic Vinegar, 1 T Dijon Mustard, 1/2 tsp. Salt, 9 T olive oil, 1 large red onion (diced and soaked in cold water).  Drop beans in boiling water.  Cook for about 4 minutes, then drain and place into an ice water bath to stop the cooking.  Mix the dressing, then toss with the beans, tomatoes, and onions.  Serve room-temp.  

Raspberry Chipotle Meatballs:  Another staple for parties of mine.  Easy, sweet, spicy, love it.  I bought a 5lb bag of Turkey meatballs from BJ’s and doubled my original recipe I found years ago from Southern Living.  Made these during prep-day, then threw the cold balls into my crock pot a few hours before game-time.

Recipe- 2lbs meatballs, 1 28oz BBQ Sauce (again, Sweet Baby Ray’s for me), 1 15oz Jar Raspberry Preserves (I use All-Fruit brand!), 3 chipotle peppers + 1 Tablespoon of sauce from a small can of Chipotle Peppers in Adobo (found near mexican food in grocery store).  Mix everything but the balls in a large pot, add 1 1/2 cups water and whisk.  Add meatballs and cook until heated through or about 45 min.  Re-heat or place in a crockpot to keep warm.

Roasted Veggie platter

Roasted Veggie platter

Pretzels, Nuggets, Salami, and Meatballs

Pretzels, Nuggets, Salami, and Meatballs

Our desserts were completely provided by our fabulous Moms!  My Mom made a decadent chocolate pizza with marshmallows ontop, chocolate covered pretzels, and her famous “White Trash” (white chocolate rolled chex mix, peanuts, and M&Ms).  Dave’s Mom brought us her famous Magic Cookie Bars, Raspberry Bars, Lemon Bars, and my favorite fall-appropriate Pumpkin Bars.  My mouth is watering again!

Dessert Area

Dessert Area

No party would be complete without the libations!  We bought beer, and provided one mixed drink option and two sangrias.  For each of the mixed drinks, I doubled the recipe.  I’ve made the red before and am a huge fan, but the favorite by far was the seasonal Apple Pie Sangria.  I’ll be making that again!  These can be made before the day of, but if you add the fruit in before, take that out day of and replace with new fruit.

Also, with any of the drinks, I’d recommend leaving out the ice and having your guests put their own ice in their cups.  That way, the ice won’t melt and water down the drinks.

Red Sangria, a Bobby Flay Recipe:  I used Spanish Red Wine, and omitted the Blackberries, as they are not in season.
Recipe- 2 Bottles Table Red, 1 cup Apricot Brandy, 1/2 cup Triple Sec, 1/2 cup Raspberry Liquor, 1 cup Orange Juice, 1 cup Pomegranate Juice, 2/4 cup simple syrup, orange slices, apple slices, blackberries, one cinnamon stick.

Apple Pie Sangria:  Followed this one exactly.  The Caramel Vodka we bought was Smirnoff brand called “Kissed Caramel”.

Recipe- 2 Bottles Reisling, 5 cups Apple Cider, 2 cups Ginger Ale, 2 cups Caramel Vodka, 3 honey crisp apples, 3 pears, 2 cinnamon sticks

Maui Moscow Mule:  Vodka, Lime, Ginger Ale, Pimms #1, Mint, Fresh Ginger and Lime Slices.  I made this one too strong at first, so I recommend tasting before serving so you can get the mixture right!  Like the sangria, I had the Ginger and Lime slices as well as mint leaves floating on top.

A pretty picture of my kitchen, where I did all this hard work :)

A pretty picture of my kitchen, where I did all this hard work 🙂

I hope this can inspire you when you’re going to make your own party next!  If you were one of the lucky ones at my party, you’re welcome ESPECIALLY for the Apple Pie Sangria recipe and thank YOU for coming!

Walnut Red Pepper Dip

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Is it me, or sometimes do you just make a recipe that you just know you can always get along with?  Like… you make it and eat it and just think that you can have this every day forever and not get sick of it?!

Maybe it’s me, but if you don’t know what this feels like, well you just haven’t tried this recipe yet.  I’ve already made it twice this month and I’m making it again this weekend.  It’s that good.

This Dip was something I wanted to try as a “healthy” option for a few things i made for our NYE party this year.  It was the first thing to go… it is SO SO yummy.  I’ll be making it again for the Puppy Bowl Superbowl and think you should too!

Here’s the recipe for all of my friends who have been bugging me all month 🙂

Walnut Red Pepper Dip

Ingredients:
2 cups Raw Walnuts (pieces or whatever is cheaper)
1/2 teaspoon Cumin
1/2 teaspoon Sugar
1 teaspoon Salt
1 jar (12 oz.) Roasted Red Peppers, rinsed and drained
1 Garlic Clove, minced
2 tablespoons Olive Oil
2 teaspoons Lemon Juice

Directions:
1. Pulse walnuts, cumin, sugar, and salt in a food processor until walnuts are finely ground.
2. Add peppers, garlic, olive oil, and lemon juice, process until smooth.
3. Serve with veggies, crackers, chips, or even slices of crusty bread.

Recipe slightly adapted from:  Cooking Light 

Crush those nuts! :)

Crush those nuts! 🙂

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This dip has been delicious on just about everything I’ve put it on!  I have been buying the walnuts from Trader Joe’s, which the only options are for raw walnuts, but it would be just as good if you have roasted walnuts.  Also, since you’re pulverizing the nuts, don’t spend extra money on getting the whole ones either.

ENJOY!

Sriracha White Bean Dip

SRIRACHA and pretty much anything with hot sauce, hot peppers, or spice is the specialty of our house.  Sriracha and Crushed Red Pepper can be found with the Salt, Pepper, and Olive Oil next to my stovetop.  We even buy Frank’s Hot Sauce by the gallon (not kidding).

Needless to say, my boyfriend Dave and I LOVE spicy food.  

About a month ago while on my neverending hunt for recipes to save through pages and pages of other food blogs, I came across a new Sriracha recipe that I knew I had to jot down.

This Bean Dip could fake you out into thinking it’s Hummus.  It looks just like it.  But it’s NOT!  No sesame, no Tahini to be found here.  Just some white beans, some seriously bold flavors, and our very favorite condiment- Sriracha.

Sriracha White Bean Dip

Serves: 2-4 

Ingredients:

1 can Cannellini Beans, rinsed and drained

1 Tablespoon Grapeseed Oil (or olive oil)

1/2 teaspoon Hot Sesame Oil

2 Tablespoons Low Sodium Soy Sauce

2 Tablespoons Sriracha Hot Sauce + some more for good luck

1 Clove Garlic or 1 teaspoon Minced Garlic

1/2 teaspoon Curry Powder

1/8-1/4 cup Water (More or less for texture purposes.  You can always save some of the liquid from the can of beans for this step instead)

1 Tablespoon Lime Juice

Serve w/: Baby Carrots, Celery, Bell Peppers, Pita Bread, Crackers, etc.

Directions:  

Put everything in a blender and process until smooth.  Enjoy!

Recipe adapted from:  White on Rice Couple’s Spicy White Bean Dip

Nutrition Facts (4 Servings)

Calories: 121

Sugar: 2g

Fat: 4g

Protein: 6g

Fiber: 7g

Carbs: 19g

So, I’m going to challenge you to only eat 1/4 of this recipe.  It’s going to be hard.  It’s really yummy and addictive because it’s spicy.  Although it’s healthy, just like hummus, you have to be careful with your portions and not eat too much.

I made this in five minutes total after dinner the other day and split it up right away into two tupperwares for Dave and I to enjoy with carrots at work this week.

Serve at a party or just put into small tupperwares for snacks at work!

Serve at a party or just put into small tupperwares for snacks at work!

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This dip will definitely please anyone who likes spicy food… give it a try instead of hummus!

Check out these other Dips too!

Jalapeno Popper Dip

Jalapeno Popper Dip

Italian Hoagie Dip

Italian Hoagie Dip

Pumpkin Hummus

Pumpkin Hummus

The latest most adorable picture of Miss Stella May

The latest most adorable picture of Miss Stella May

Mango Guacamole

HAPPY FIRST DAY OF SPRING!!!!!!!  

I’m pretty much just excited to get free Rita’s Water Ice and see the sunshine.  Where did they ever get the idea “It’s Always Sunny In Philadelphia”?!?!  I feel like it’s quite the opposite, but then again maybe that’s the point.

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Feeling very Spring-gy today, I wanted to share this great Guac recipe for you that I tried out… it has MANGO in it!!!!!  The mango is awesome in Guac since it gives it a great color and the sweetness and the spicy work so well together.

Sweet & Spicy are my all-time fav combination.  For sure.

Mango Guacamole

Ingredients:

3 Ripe Avocadoes (How to Cut an Avocado), cut into cubes

¼ Cup finely diced Onion 

1 Mango, peeled & diced

1 Jalapeno, seeded & finely diced

1 teaspoon minced Garlic

1 teaspoon Cayenne Pepper

1 teaspoon Salt

1 Tablespoon Cilantro 

½ teaspoon Lime Juice

½ teaspoon Lemon Juice

Directions:

You don’t even need to measure anything in this recipe… just stir it all together and make changes when you taste it.  The avocado will mush more when you add the citrus juice, but try not to mash it since it’s good to keep some of the pieces in there.

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YUMMY!  I haven’t been very adventurous when making Guac since my normal stuff is just so darn good!  I’m glad I got to try this version… it was especially delicious along with this breakfast I made with Eggs, Corn Tortillas, Beans, & Tomatoes.  Try it with tortilla chips or I imagine it would be super perfect on fish tacos!

To make your first day of Spring even BRIGHTER, check out some pictures of these adorable BABY ZOO ANIMALS!  I love them!!

… and check out these other fruity recipes 🙂

Blueberry Oatmeal in a Mug

Blueberry Oatmeal in a Mug

Kiwi-Strawberry-Mango Smoothie

Kiwi-Strawberry-Mango Smoothie

Pineapple Upside-Down Cake (Eva Longoria's Recipe!)

Pineapple Upside-Down Cake (Eva Longoria’s Recipe!)

Easy Whipped Feta

Lately I’ve been trying to “jazz up” our week night dinners.  I’ll either try a new interesting recipe… bake some beer bread… or in this case whip up some, well, whipped feta!

I was inspired to make this simple side from one of my all-time favorite bloggers, Jessica from How Sweet It Is (…to be loved by you!  Go ahead, sing the song… you know you were already doing it in your head) who had me drooling at her post about it a few weeks ago.

The recipe is so simple, there is hardly any room for adjustments… except instead of using real whipped cream cheese, I decided to try out my new obsession:  Greek Yogurt Cream Cheese.  It is a combination of Cream Cheese and Greek Yogurt, creating a new product higher in protein and lower in fat than typical cream cheese.  LOVE.  We tried it for the first time this weekend spread over some toast and it is just so good.  I’m a convert.

Highly recommended people!

Highly recommended people!

Well, see for yourself and try this one out… Greek Cream Cheese or not… it’s going to WOW you!

Whipped Feta

Recipe slightly adapted from:  How Sweet It Is

Ingredients:

8 oz Feta, crumbled

3-4 oz Whipped Greek Yogurt Cream Cheese (or reg. whipped!)

Optional: Olive Oil, Parsley, Red Pepper Flakes, Italian or Greek Seasoning, etc.

Directions:

1.  Toss the crumbled feta into a food processor and blend until the pieces are very small.  Add cream cheese.  Blend for another 3-5 minutes, scraping down the sides as needed.  

2.  Serve with a sliced baguette & the optional garnish I suggested, roasted tomatoes, garlic, or really anything!

The whipped feta is awesome.  I served this alongside an Italian meal I cooked for friends (Chicken Parm, WW Pasta, Green Beans) with some sliced baguette and topped with a tiny drizzle of EVOO, parsley, red pepper flakes, and Italian seasoning.

Soooo yummy.
Soooo yummy.
Close-Up!

Close-Up!

The whipped feta and roasted grape tomatoes were an A+ combination.

The whipped feta and roasted grape tomatoes were an A+ combination.

The only hiccup in this recipe for ME personally, is that my “food processor” is just an attachment to my juicer, which is on it’s way out I’m sorry to say :(.  Halfway through my blending, the motor stopped running so I had to be happy with the consistency I was left with after about 2 minutes (stopping and scraping maybe 5-6 times.).  It was still fabulous, but I’d love to make this again and do it even more whipped.

Some other “Cheesy” Recipes to spice up your weeknight menu:

Jalapeno Cheddar Beer Bread

Jalapeno Cheddar Beer Bread

Blue Cheese Spinach Orzo

Blue Cheese Spinach Orzo

Southwest Chicken Melts w/ Roasted Poblanos & Avocado

Southwest Chicken Melts w/ Roasted Poblanos & Avocado

 

 

BBQ Deviled Eggs

I’m so super excited to brag and announce that this delish recipe was chosen as a Host Favorite (TWICE!) for this week’s Daily Dish Foodie Friends Friday!  TWO big Thank You’s to Ericka & Cindy for choosing my recipe 🙂

Foodie Friends Friday

Read more at http://www.foodiefriendsfridaydailydish.com/recipes-that-caught-our-attention-6/#Yrzw1kWkeHqdfcel.99

 

Is anyone hosting an Oscars Party this weekend?  I am so excited to see who’s going to win this year.  Typically, I have very strong hopes for one movie or actor in each catagory… only having seen one or two a year.  This year is different.  I am SO excited!  I cannot figure out who to root for.

I really enjoyed Django, loved Zero Dark Thirty, and am nearly obsessed with Silver Linings.  AH!  Bradley Cooper AND Jennifer Lawrence?  LOVE THEM!

Anyway, I am sharing with you a recipe that would be perfect for a little appetizer for an Oscars Party… or any party really!  I made these for my superbowl party, and they were a huge hit.  I think I ate three of them myself too… whoops!

BBQ Deviled Eggs

Recipe adapted from:  The Neelys

Ingredients:

12 Hard Boiled Eggs

3 Tablespoons Olive Oil Mayo

4 Teaspoons Dijon Mustard

1 Tablespoon Hot Sauce

2 Tablespoons BBQ Sauce (I used Sweet Baby Ray’s… my fav)

Salt, Pepper, Chives, and Smoked Paprika

Directions:

1.  Carefully slice the hard boiled eggs in half, lengthwise.  Scoop out the yolks putting them in a mixing bowl and place the whites on a plate.  Mash the yolks with a fork and add the mayo, mustard, hot sauce, BBQ sauce, salt and pepper, mixing together.  Taste and season accordingly.

2.  Put the filling in a ziplock bag and seal.  Cut a small hole in the bottom corner.  Fill the holes in the egg whites with the mixture from the bag.  Top with Chives and Smoked Paprika (use regular if that’s all you have, but Smoked Paprika would be a GREAT addition to your spice cabinet if you don’t… and you can get it at TJ’s for $1.99)

I happen to think this is like, the best picture I've ever taken on here!

I happen to think this is like, the best picture I’ve ever taken on here!

I will probably never use my normal Deviled Eggs recipe ever again.  The flavors in this recipe are SO amazing and work so well with the eggs.  You can taste the BBQ sauce AND the mustard, and even the zing from the hot sauce.  The Smoked Paprika puts the final touch.  YUM!

So a side note about this recipe… it originally called for half the amount of eggs. I was expecting about 20 people for our superbowl party, so I decided to double it.  Thank god I did.  Despite following the strict perfect-hard-boiled eggs rules, my eggs were a NIGHTMARE!  They took me about a half hour to peel and were a huge pain in the ass.  I ended up ripping into the whites on a few of them.  UGH!  So, needless to say, I was happy to have made extra… and used the “rejects” for egg salad 🙂

This recipe can be found at this week’s Foodie Friends Friday!!

Foodie Friends Friday

Pumpkin Hummus

So, like… OMG.  Why did I not try this before?!  If you’re looking for a new hummus recipe or just something fun to bring into your Fall-Season appetizer repertoire… look no further.

You won’t believe how long it took me to find a can of Pumpkin at Wegmans this week.  I looked everywhere without success, and even the person checking me out didn’t know where it was.  Why aren’t cans and cans of pumpkin on display next to some cranberry sauce?  Thanksgiving didn’t even happen yet!!!!  At least at our Wegmans (Dunkin’ Donuts, Starbucks, Giant, and others too…) they have moved on from Thanksgiving 2 weeks prior and are already focused on Christmas.  REALLY?!

If you’re like me and are still in a super Pumkin-ey mood… you’re welcome.  This recipe is bomb.   Also, if you like my first Hummus Recipe (also my most “pinned” recipe on Pinterest), you’re going to love this one too.

Pumpkin Hummus

Recipe Adapted from: Cooking Light 

Ingredients:

2 Tablespoons Tahini

2 Tablespoons Fresh Lemon Juice

1 teaspoon Cumin

1 teaspoon Sunflower Seed Oil (or Olive Oil!)

1/2-3/4 teaspoon Sea Salt

1/8 teaspoon Cayenne Pepper (I used closer to 1/4 teaspoon)

1 15-oz can Pumpkin (NOT PUMPKIN PIE MIX!)

1 teaspoon Minced Garlic

2 Tablespoons Fresh Flat-Leaf Parsley, chopped

1 Tablespoon Raw Pumpkin Seeds (shelled)

Crackers, Chips, or Whole Wheat Pita for dipping (or just a spoon!!)

Directions:  

1.  Put the first eight ingredients into a food processor or blender (tahini through garlic).  Blend until smooth. 

2.  Add chopped parsley and blend until it’s just mixed in completely.

3.  Sprinkle with Pumpkin Seeds and extra Parsley.  

Note:  Hummus is always better a few hours after making it, so if you can, refrigerate before topping and enjoy in a little while! 

How cute are those measuring spoons?

That’s all! SO easy!

 

 

Dave, Donny, and I devoured the entire batch of this Pumpkin Hummus while we were cooking and preparing for Friendsgiving.  The hummus is just pumpkin-ey enough to notice but the spice from the cayenne brings it in a totally different direction than your typical pumpkin dish.

This recipe is also so easy.  Like, you just throw everything in the food processor and it’s done!  Why would you EVER need to buy hummus again?!  I don’t!!