Hummus Crusted Chicken

Since we first were married, this crusted hummus chicken recipe has been on of my go-to weeknight meals. It’s satisfying, quick when you use a thin chicken breast, and feels like you actually took some effort to get dinner on the table. And I say this wanting you to know that most weeknights in our house is a protein and a vegetable sauteed in a pan together for dinner. So this always feels like, wow you made dinner!

This time, I topped 2 breasts with paprika and 2 with the Trader Joe’s Everything Bagel Seasoning. Because it literally tastes great on everything. I made roasted garlic hummus for this recipe, but you can use absolutely any flavor and you can use store bought!

Creamy Roasted Garlic Hummus Recipe

I can’t even tell you how many times I’ve made hummus and it just hasn’t worked. I mean, it worked because blending chickpeas, tahini, garlic, salt and olive oil together forms a dip. But it didn’t work, ya know? My hummus just was never as smooth as I wanted it to be and didn’t have as much flavor as I wanted it to have.

But I think I’ve figured out a few tricks to get us that much closer to really flavorful and creamy hummus! For sure, roasted garlic is a must. Roasting the garlic imparts so much flavor to the hummus, but also grating 1 small raw garlic clove (or more depending on your preference) is key. But in my world, you can’t have too much garlic!

How to Roast Garlic

Oh, how I love roasted garlic! And I promise you, it is incredibly easy! Roasted garlic can be used for so many things, from just using it as a spread on a piece of bread to tossing it into a homemade hummus, it’s a great little extra to add to the table. I’ve even put a head of roasted garlic on a grazing platter – it’s great on a cracker!

You don’t even need a muffin tin for this! But it does help keep them from rolling all over and the way I tuck the foil around them, it makes it a little easier to check. But all you need to roast garlic is heads of garlic with their tops cut off and olive oil. Okay, also foil and an oven. But that’s it!

Big Batch Guava Hurricane Cocktail Recipe for Mardi Gras

Woo hoo! It’s Friday. We made it. And in my book, every hour is happy hour, so let’s get this party started! Today, as we wrap up our Mardi Gras celebration with a bang, we’re talking all about a big batch hurricane cocktail recipe! Get those pitchers ready, drink stirrers prepped and the ice made!

Okay, can you guys tell I feel about 99% better than I did a few days ago? Yep. 5 o’clock somewhere and I. Am. Here. For. It. These hurricanes were so good. You should know, though, a traditional hurricane cocktail has passion fruit, so just check out my note in the recipe section. For this, I rocked it with Guava juice because it’s what I could get my hands on. It was great. No harm, no foul, right?

And if you are from NOLA, I’m so sorry this isn’t a traditional hurricane cocktail! I’ll try next time to find passion fruit!

How to Make Shrimp Po Boys Sandwiches with Tomato Chutney

I hope you are all ready to have to make these shrimp po boys on repeat! Seriously, they were such. a. hit. My husband doesn’t like when I put “salad” on a sandwich – ya know, lettuce, tomato, sometimes onion, the stuff that makes them taste really good. But this sandwich, he couldn’t wait until I was done photographing to try, ate it with the “salad” on it, and asked for them the next day. So get your note pad ready, write down the ingredients for and make these shrimp po boy sandwiches with tomato chutney!

Now, in a traditional po boy, you’d find sliced tomato, lettuce and remoulade sauce. Since it’s only Februrary, I was feeling like slices of tomato would likely be super grainy and not very exciting. I am so happy I decided to make a tomato chutney for this. It really gave the sandwich something extra. You can bet you’ll be seeing this chutney creeping in here and there – already dreaming about it on avo toast with a fried egg, or a panini, or a BLTC – bacon, lettuce, tomato chutney.

Creole Jambalaya Recipe

Jambalaya is one of those delicious, stick-to-your-ribs, keep you all warm and cozy, one-pot wonders. A solid jambalaya recipe is always good to have in your back pocket! And really, what’s a mardi gras celebration without jambalaya?!

My husband and I have football season tickets (to the New York Giants; I know, they’re terrible) and usually once a season, when it starts to get cold, we have a jambalaya tailgate. It’s always my favorite! Really, it’s a fun dish to watch come together in a place like a parking lot!

Rugelach Palmiers Recipe

Happy Valentine’s Day, everyone! I’m not usually excited for Valentine’s Day, always kind of seemed silly, but it’s a sweet little holiday, isn’t it? Hubby and I don’t celebrate this one, but I caved and gave him a card and chocolates anyway. I felt like I couldn’t ignore Valentine’s Day! This week also marks 8 years since we started dating so it’s nice to give that a little head nod.

I wanted to share these Palmiers – French elephant ears – on V-day since they bake into little hearts! Aren’t they adorable? They’re also incredibly easy, so run over to the grocery store and pick up some puff pastry to make these tonight!

French Palmiers are typically just cinnamon sugar in the middle, so if you don’t want to make these with the Rugelach filling you can just combine some sugar and cinnamon and then bake them up. They are still so good with just a simple filling!

I love a Rugelach cookie so I wanted to try these with a little bit of something more substantial than cinnamon and sugar. Rugelach filling is usually a combination of walnuts, raisins, sugar and cinnamon. I went to the store, grabbed the puff pastry, and thought I had walnuts and raisins at home…I had pecans and cranberries and sometimes you just have to improvise. And it worked!

French Olive Tapenade Recipe

I am so excited to share this recipe with you today! It’s one that you could always have the ingredients for in your pantry and be ready to throw together in just a few minutes. Who doesn’t love a recipe that’s impressive yet fast to throw together?! And there’s something really elegant about a Provencal tapenade recipe. Makes ya feel fancy!

You all know how much I love salt, which I think is why I love a tapenade recipe – it really is quite salty! You want to serve this with plain baguette or butter crackers so that you don’t compete with the flavor (read: salt) of the tapenade.

Mussels in a Mustard and Saffron Sauce Recipe

There’s something so simple-yet-elegant about a pot of mussels. A few summers ago, hubby and I went to dinner with friends at Madame Claude’s in Jersey City. We sat outside with some wine, and pots of mussels, and simple fries and crusty bread for dipping, and it was just heavenly. This girl became an instant fan of les moules!

I love a dish that feels simple and elegant, and honestly, one that results in a sauce that you just want to dip bread into. Even better if the sauce is so good you want to bottle it up; the best if you swear you could just drink it. I think you’re going to want to drink this sauce, y’all. It’s just that good!

This mustard and saffron sauce can be made ahead (and don’t worry, you can leave out the saffron if you don’t have any or if it’s out of your budget), which makes it a really easy dish for entertaining. You’ll make the sauce a few hours ahead, then reheat it, drop in the mussels and in like 3 minutes this dish will be ready!

How to Make French Onion Soup

Before this attempt, I had only tried to make French Onion Soup – soupe l’oignon – once. It’s my favorite soup, so you’d think after failing, miserably, once I’d try to make it again. So finally I did! I’m so happy my first failed attempt didn’t haunt me my entire life. Our trip to Paris felt like a calling for me to move there. Someday. But lately I’ve really been missing Paris and wanting to visit again just for the comforts of things like croissant and coffee in the morning, french onion soup for lunch. And this, friends, really tastes like the soupe l’oignon in Paris.

I also feel like I learned a whole lot about french onion soup this time, which includes:

  • Yep, beef broth is definitely the way to go.
  • Butter. Lot’s of butter with those onions.
  • Yep, you really do need that splash of red wine.
  • Nope, don’t need to add sugar.
  • And, the size of the bread relative to the size of the crock is how they get the cheese to stay on top of the soup and not sink to the bottom.

Learn from me, friends, learn from me! Get the right size bread and the right size crock. I really should have added three slices of bread to each of these crocks to keep the gruyere cheese from sinking to the bottom.