Chickpeas are so versatile, and we eat them more than once a week. But the recipe I'm sharing has become a favorite in our house. Eat it for a light dinner or filling lunch. It is dressed in a homemade lemon vinaigrette that whips up in seconds. You do want to make this in advance and let it chill. It tastes so much better when everything has a few hours to soak up with lemon flavors. Enjoy!
Like Nikita we eat chickpeas often. We tend to have canned or dried chickpeas in the pantry all the time. Couple that with me always looking for new recipes and.. You get sticky sesame chickpeas.
The beauty of a meal like this?
Quick. Healthy and Yummy.
t was time for chickpeas again. I thought I still had a can from the June challenge but, alas, I did not! I was going to just throw them in this recipe for Bean and Pea Slow Cooker Soup. I'm kind of happy I didn't have the can I thought I had! This is quite yummy. I tried a different creole spice from those mentioned in the recipe and only used half of what was called for. It was still a bit salty, however, that may actually have come from the ham itself. Overall, this was quite yummy.
As you can see we like chickpeas. So much so we've had the chickpea challenge. More than once. This year.
Here are a few more yummy recipes to add to your collection.
Nikita, Mandy, Georgia, Cammy and Jen
This week we made Ham and Cheese sliders. Can’t go wrong with that! We used Gouda and Muenster cheese. The recipe calls for poppy seeds but we left that out. I love how the little buns got a nice crunch to them form the butter mixture. We did not cover the sliders with foil as the recipe suggested, that’s probably why the buns were nice and toasted. The recipe seemed like it would be too much since it called for 2 packages of dinner rolls but my family ate them all. What a great recipe!
What a fun challenge! Sliders were on the menu this week. I typically resort to our favorite (super unhealthy) Cuban Sliders, but these challenges are about trying something new. So Salmon Sliders with Asian Slaw it is! The flavor of these were tangy, spicy, and SALTY! I used a bottled Creole seasoning mix rather than making my own which I now regret because the sodium level in this mix was out-of-this-world high. I'd like to try these again with an Asian marinade. The fish was cooked perfectly - crusty on the outside and tender on the inside. This will definitely need a do over.
The hubs and I just added a couple of fun small appliances to our kitchen. Starting with an Instant Pot. Even before we bought one Randy found this carnitas recipe and sent it to me. When Jen threw down the sliders challenge I knew exactly what I wanted to make. These fabulous carnitas served up on Kings Hawaiian rolls.
Everything about this was delish. Except.. The rolls. Stale. Which was a first.
Instant Pot worked amazingly and the other fun small appliance was an air fryer. Looking forward to making more yummy food in the future with both
While I've never made them before, sliders is something I can totally get behind. There are so many options out there to choose from! This recipe for Ham and Swiss Sliders was one of the first I came across. I kept looking for other ideas and found many. I will have to try those out in the future. For now, how can you possibly go wrong with ham, swiss and Hawaiian sweet rolls? You really can't! The only thing I omitted from this recipe was the poppy seeds. You really don't need them!
Mini sammy's. What's not to love?
Until next week,
Jen, Mandy, Nikita, Georgia and Cammy
I chose German food for this week while wistfully recalling the delightful foods I ate on several occasions I was able to visit that fine country. I could never do any of those foods justice, but I have given it an honest effort this week.
My first attempt was Slow-Cooked Sauerkraut Soup. I actually forgot to add the can of cream of mushroom soup to it, however, I don't think it would have made much of a difference at all. Consensus in the house was this was an epic fail. We love sauerkraut. For that matter, we love every ingredient that went into the soup. None of that mattered. This soup was disgusting, so much so, that I won't even share the link!
Next up was chicken schnitzel which is traditionally served with either German potato salad or fried potatoes. While I love both, I opted for some store bought German spaetzle and sauteed summer squash, zucchini and onions. The schnitzel and spaetzle were topped with chicken gravy. This, overall, was a win. I think I would have preferred a beef gravy, mushroom gravy or even a country gravy over the chicken gravy. I will note this for next time. I also need to cook the chicken on a lower heat. Oh yes, I quickly discovered that the vent fan over the stove is not working. :)
If I can get up the gumption to "cut in the butter," I will keep the German theme up for Sunday Bakery. :)
Jen / Jade
Jade participated instead of me this week!
We live near a Tavern that specializes in German food and beer. I miss their pretzels and beer cheese very much. Hopefully they will make it through this tough time and we’ll be back to enjoying them very soon. I found this recipe for Bavarian pretzels and had to give it a try. While making the dough our kitchen smelled fantastic! It brought the kids out of their rooms. That alone made this recipe a keeper for us even if we haven’t tried them yet. I only added 4 cups of flour instead of the 4 1/2 because the dough was starting to get really tough. Be careful when adding the baking soda to the boiling water. Don’t add it all at once or it will boil over. We served our with butter and they were so wonderfully soft, chewy and delicious. These pretzels definitely give our favorite tavern a run for their money.
It's Saaaatuuurdaaaay! So many reasons to be thankful that the week is over, and now we get to enjoy time with the family uninterrupted by work & school. German food was on the menu, and I really wanted to challenge myself this week. After visiting Munich and Nuremberg for Christmas 2019, we had the opportunity to indulge in ALLLL THE pork & sausage & spaetzle. Spaetzle is a rustic noodle made with all the basics - flour, salt, eggs, milk, water. What makes these noodles interesting is they are made by pouring the noodle batter onto a wooden plank and then thinly scraped into a pot of boiling water with a sharp knife. They cook almost immediately and float to the top. I seared them with butter after the boil to give some crisp texture and a buttery flavor. The mushroom gravy came together in under 15 minutes and topped the comforting noodle dish. I did forget the parsley on top. I always do that. *Le Sigh* Matt grilled up these plump 1.5 inch pork chops that were marinated in Oktoberfest beer. Roasted Brussel Sprouts finished off the meal because my family demands green food on the plate every night. Weird, huh?
So the husband and I just moved into our home here in GA. It's a house that I've owned for many years. We were renting it out while in NM. Long story short. It's been neglected and needs a lot of work done. So we haven't unpacked much of anything. With that said. We are oh so close to the cute little town of Helen. For those not familiar with Helen. It's a little mountain town that has set itself up like a small German town. Octoberfest is big there (yes they are still planning on having it this year). So the other night Ran and I decided the best way for us to participate in this weeks food challenge it to go where it's made. A German Restaurant in Helen.
The real challenge was not so much the German food, but the man who served in the Army and spent time in Germany where he ate authentic German food.
I'll cut to the chase. The potato pancakes with sour cream and applesauce was the unexpected winner here. I would legit have it again. The spaetzle was good. The onion gravy with my schnitzle was good. Oh and the chocolate covered rice krispie treats we picked up at a local chocolate shop was really good.
My only regret. Not getting the hot pretzels. Looking at both Jade's and Mandy's is making me wish I had.
What a fun week. Always a good time when we are challenged to step outside our norm and try something new. Jade being the extra added bonus this week!
Until next week,
Cammy, Jen, Mandy, Nikita and Georgia
This week was my week and I challenged everyone to head out to their local farmers market / produce stand and make something using their great finds.
So the hubs and I headed over to our local produce stand and.. They had a lot of tomatoes. Which is probably his least favorite thing.
We ended up doing the next best thing and hitting up our local grocer. Grabbed a few fresh veggies and smoked sausage and made of our not so well stocked kitchen Okay. We bought a knife and a sheet pan (Everything is still in storage)
Lucked out and found the olive oil, salt and pepper. Chopped up everything and threw it on the sheet pan and in the oven it went.
Here in Ahwatukee, we've lucked out to have a farm delivered to us every Friday for three hours. Amadio Ranch exists on the outskirts of Phoenix, but they bring their truck filled with fruits, veggies, and homemade pies to our neighborhood every week. This week, I arrived a little late in the day and only had an assortment of pies to choose from. Well shucks. Pie it is, I guess. 😏 I bought a family favorite, Strawberry & Rhubarb pie, and oh my! It is delicious for dessert and/or breakfast! I love that they list the ingredients on the top of the pie, and you can see just how homemade it really is.
Update: that pic is 12 hours old. More than half the pie is gone. 😶
I don't know if there is anything better than homegrown and homemade food.
Until next week,
Georgia, Cammy, Jen, Mandy and Nikita
My pick - Watermelon! It's been topping out at 118F here in Phoenix, and nothing has been more refreshing than cold, cut watermelon in the fridge. Our pool can't even compete. It's like hopping in a bath when you're trying to cool off. It just doesn't work. This salad recipe works best with Arugula (very peppery) , Red Onion, Feta (spend more money to get the creamy block cheese), and a Balsamic Reduction. Simple. Cool. Delicious.
We've spent the past couple of weeks at my brothers and I haven't been in the kitchen much. Until.. My brother asked if I wanted to make dinner. heck yeah I did.
I made the hubs favorite chicken along with some roasted veggies. So where does the watermelon come into play.
The hubs was going through some old cookbooks of my nephews and found this recipe for watermelon gazpacho. Cool, refreshing and perfect with tortilla chips.
I never would have thought that watermelon, cucumber and onion could taste so good together! I am probably the only one in this house who will eat this combination, but we shall see!
A little late but here we are!
Watermelon salad looks oh so delish! Perfect for summer!
Until next week,
Nikita, Georgia, Cammy, Jen and Mady
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