So Easy a Caveman Can Do It: Lemon Basil Hummus

Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!

I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)

  • 1 can of chic peas
  • 1 cup of fresh basil leaves
  • 2 lemons (1 tsp of lemon juice and 1 tsp of zest)
  • 1 tbsp of olive oil

Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.

Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.

Lemon Basil Hummus

Happy Eating, XO!

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Foodie Fav: Veggie & The Beast

This is the first summer I’m attempting to grow an herb garden. (I say attempt because it could still all go down hill.). In it, I have chives, basil, cilantro, and peppermint, and by some act of God, I haven’t killed any of them yet. If I haven’t mentioned this already, I have a black thumb. I can barely keep a fake tree alive…

Well, I’m getting to a point where I have too many herbs and I can’t use them fast enough. I started researching some simple, “whip-it-together” recipes that I can use these herbs in and came across this fantastic food blog – Veggie & The Beast, and their literal “whip-it” style recipe. I made this for a BBQ last weekend and it was a hit. It’s so delish and refreshing, and the basil from my garden was the perfect topping.

Whipped Basil Ricotta

  • 1 (15-ounce) container whole-milk ricotta
  • ¾ cup fresh basil
  • ½ teaspoon kosher salt (plus more to taste)
  • 5 ounces cream cheese, softened

Strawberry Balsamic Crostini

  • 1 (15-ounce) whole wheat baguette
  • ¼ cup olive oil
  • ¼ teaspoon kosher salt
  • ½ pound strawberries, hulled and chopped
  • ¼ cup basil, sliced or chopped
  • ½ cup balsamic vinegar
  1. Place the ricotta and ¾ cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
  2. Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
  3. Preheat oven to 350.
  4. Slice the baguette into ¼-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
  5. Bake for 15 minutes, until lightly golden.
  6. Slice or chop the additional ¼ cup fresh basil leaves for garnish.
  7. Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.

 

 whipped-basil-ricotta-and-strawberry-crostini

Winner, Winner, Chicken Dinner

I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.

  • 3-4 boneless chicken breasts
  • 4 tomatoes, cubed
  • 1 large can of artichoke hearts
  • Salt & pepper to taste
  • 1 cup mozzarella

Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.

Chicken bake

Happy Eating, XO.

Caprese Salad Meets Grilled Cheese

This sandwich is for those who don’t have a ton of time and don’t want to sacrifice on flavor. Over the weekend, I was looking for something to throw together in between doing laundry and cleaning…two of my favorite things (yes, that’s sarcasm). I was also going out to dinner that night (starting the birthday celebrations early!) so I didn’t want it to be too heavy. I happened to have these ingredients on hand so in to a sandwich they went!

  • 3-4 slices of mozzarella cheese
  • 3-4 slices of tomato (vine tomatoes are my favorite but you can use whatever you have)
  • Italian bread
  • Fresh basil
  • Adobo (you should have this stocked in your kitchen at all times, seriously. It can be used to liven the flavor on almost any recipe.)
  • Feel free to add balsamic dressing as well. I didn’t have any to use this time around.

As you would imagine – layer the mozzarella, tomato and basil and add a light sprinkling of the Adobo on the bread. I have a handy dandy panini press,  but you can also use a pan on the stove – think “grilled cheese”. I left mine on the press for about 6-7 minutes, just enough to melt the cheese and soften the tomatoes. And it was all done just before the dryer buzzer went off…

IMG_0023

Happy Eating, XO.