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Cottage Cheese and Mango

After a busy weekend with a lot of food, this is perfection! Cottage Cheese (favorite 2% is Costco least favorite Trader Joes) Sliced Mango Chia Seeds Drizzle of honey

I’m in California this week so most of the recipes are going to be using leftovers from Easter and other things I’ve made from around the house over the last couple of weeks. I like to keep it simple and healthy after big holidays and parties. Use any granola you have around the house. I used my homemade granola from a previous post but most should work. Add Peanut butter and honey until combined and fairly sticky. I don’t know measurements but if I had to guess 2 C of granola to 1/2 C Peanut Butter and 1/4 C honey. I added a little vanilla extract too. Once it’s combined spray mini or regular muffin tins generously with coconut spray and fill with granola and shape in a cup. Freeze muffin tins for a couple of hours and take out right before serving. Fill with Geek yogurt and fruit.

Israeli Crepe

I got in a lot of trouble for taking this picture. This was a cross between a tortilla and crepe and was delicious! We opted for a savory one and they added: Goat cheese Extra Virgin Olive Oil (best in the world) Za’atar (ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added) Chili paste

Stuffed Dates

There are dates on every corner here in Jerusalem and it reminded me of an appetizer I had made a while ago and never posted. Sliced dates Goat cheese or Blue Cheese Chopped pistachios Bacon, cooked and chopped Balsamic reduction Stuff dates with cheese, pistachios, and bacon. Bake at 375 for 15 minutes. I put my stuffed dates on a Traeger grill and it was salty, sweet, and perfectly smoky. Drizzle with bottled balsamic reduction. If you have leftovers, slice them up and add to a chicken salad for lunch or dinner the next day! (Instead of cooking an entire batch of bacon for this recipe, just buy a small amount at your grocery store salad bar.)

Homemade Hummus

I wasn’t sure this homemade hummus would be that much better then store bought, boy was I wrong! It is so easy and so fresh! 2 cans chickpeas, drained with 2 Tb liquid reserved 4 garlic cloves 1/3 C Tahini 2 lemons, juiced 1 1/2 tsp kosher salt Put all ingredients in blender until combined. Refrigerate overnight for best taste. Garnish with EVOO, pine nuts, and hot sauce. Buy the best Pitas you can find and brush with EVOO and grill or broil. Sprinkle Zaatar or salt when still warm. As I’ve been looking up recipes for these Middle Eastern dishes, I’ve realized they all have the same ingredients. Here is a quick run down in case you’re going grocery shopping today. Tahini Lemons (a lot) EVOO Garlic Parsley Cumin, Paprika, Coriander Mint leaves Pita (All veggies shown in picture, including eggplant)

Watermelon & Cucumber Guacamole

And finally, my third Cinco de Mayo recipe with watermelon and cucumber. (My personal favorite!) Avocado or premade guacamole Watermelon, chopped Cucumber, chopped Feta cheese Lime juice and zest Chili powder Kosher salt I Love my local grocery store’s deli-made guacamole so I started with that. Add watermelon and cucumber and mix. Top with feta cheese, lime zest, lime juice, chili powder, and salt. TIP *I don’t often post all the different recipes I try with the same ingredients but I do this a lot. If you have a lot of cucumber and watermelon for instance try totally different ways of using it. Don’t let extras go to waste or feel like you have to have the same leftovers 3 nights in a row. Make extra guacamole then put it over grilled chicken and brown rice the next night. I find it challenging and fun to come up with totally different uses for ingredients I have around the house.

Frozen Dinner Roll Waffles

I dream up some crazy ideas! Any frozen dinner rolls should work. Let rise per package directions. Put risen rolls in waffle iron (it cooks very fast) top with whipped butter and honey or your favorite jam.

Vegetable Birds Nests with Ahi Tuna

Speaking of TJ’s favorites, these Vegetable Birds Nests are unbelievable and can not be saved for an appetizer only! Ahi tuna and some toppings turn it into a delicious salad or light dinner. Butter lettuce Vegetable Birds Nests Ahi tuna, chopped to small pieces Avocado, chopped Edamame Sesame seeds The dip is to die for so add a little Seasame Oil, soy sauce, and sugar to make extra for a dressing. FOR AN APPETIZER- add one Nest on top of a leaf of butter lettuce. Top with a couple pieces of tuna and avocado and sprinkle with sesame seeds. Your guests will thank you!

Trader Joe’s Scallion Cakes

Have you tried these Trader Joe’s ( I can’t help myself) Scallion pancakes? They’re our new favorite after school snack! They’re 7 grams of fat and 160 calories and taste fried (is that a bad thing?) I sauté mine for a couple of minutes per side and top with Sweet Chili sauce!

Corn Cake

This meal has my name written all over it. I was going to share my party drink recipes but that will have to wait until tomorrow. Corn cake: 1 C corn meal 1/2 C flour 3/4 tsp baking soda 1 tsp salt 1 tsp pepper 1 tsp sugar 1 1/2 – 2 C milk 1 egg, beaten 1/4 C honey Green onion, sliced 1 1/2 C Frozen corn, thawed 1 C shredded cheese Jalapeño, diced Mix well and cook like a pancake. Top with leftover pulled pork or any meat (beef or chicken would be great). Top with fried or soft boiled egg. *For an amazing sweet corn cake, mix 2 parts mascarpone cheese to 1 part honey and smear (a lot) on corn cakes. OH MY GOSH!!