Happy New Year! I made this incredibly delicious (and time consuming!!) pork tenderloin for New Year’s Eve dinner and it was an absolute hit. Not a drop was left on anyone’s plate! I highly advise splitting the workload up into two days, since the sauces can be made a day ahead. :-)
I’m back…and extremely behind on blogging! I was in D.C. all last week for the National Christmas Tree Lighting for work; so, needless to say, I didn’t have any time to cook.
Since Christmas is fast approaching, I’m catching up on cooking/posting holiday recipes. This delicious red pepper dip more often than not makes an appearance at our holiday parties. In fact, I’m bringing the appetizer to a secret Santa party tonight. It’s tasty, simple and festive–can’t get much better than that.
I’m on roll with these Weight Watchers recipes. Though this quesadilla wasn’t to the caliber of the breakfast stacks, it was still a delicious and light snack. The original recipe calls for swiss cheese, but since I didn’t have any on hand, I worked with what I had. Next time, I’d add a spicy spread to juxtapose the sweetness of the mango and red pepper. The spread would of course add calories, but if you’re not on the diet, I guess it’s OK, right? :)
It’s no secret that I’m a huge chicken fan. The meat is versatile, easy to cook and high in protein. Since my freezer is always stocked with chicken, I’m constantly on the hunt for unique recipes to spruce up a plain chicken breast. This roasted red pepper and tomato sauce sure did the trick. It was scrumptious drizzled over chicken and rice, and I can imagine it working wonderfully as a pasta sauce.
Since I won’t post again until next week, I hope everyone has a fantastic weekend. I’ll be baking up a storm on Saturday morning for my boss’ Christmas party that night. Pressure’s on. ;)
In my opinion, beans are one of the most universal fruits (or legumes). You can eat them plain, pile them in burritos, use them to flavor soup or in my case, blend them for hummus. In addition to their versatility, the variety of bean types is extensive.
The other day I was browsing through a healthy food magazine my mom purchased in South Carolina. I was looking for a quick and healthy recipe that offered lots of flavor. I decided on white bean hummus with grilled rosemary flatbread.
I’ve found that hummus is one of the most simple dips to make. Just throw all the ingredients in a food processor, blend the mixture and voilà! The white bean hummus was delightful and fresh; however, the flatbread was a disappointment. I’m not even going to include the recipe because I’d rather you not waste your time. Although I enjoyed making the flatbread from scratch, it was bland, dry and lacked texture. I would recommend buying Arabic style flatbread or making homemade lavash (recipe found in post “when eggplant met salsa”) instead.
My mom surprised us the other day and brought home some Arabic flatbread, still warm and crispy from the oven. I can’t describe how much of a difference the bread made—it boosted the flavor of the hummus dramatically.
