Cream Cheese Hummus Pita Bites

Our neighborhood is pretty awesome. It is December 22 and there are people out BBQing together. The other day one neighbor came over with a plate of cookies and a chat by the Christmas tree. The next day another neighbor called to ask if we needed some extra lights as they had leftovers. And last night we all got together to do a Progressive Party up and down the block.

Yup, we are pretty rockin'.

I know there are many neighborhoods like this -- I grew up in one -- but it seems to be less and less common. At least in my adult years. People are busy, schedules are full, lives are different from one house to the next.  But I am grateful that today I get to be a part of a place that celebrates community.

My contribution during the stop at our house? Sparkling cider and this: cream cheese hummus. Everyone else ooh'ed and ahh'ed, and I smiled because I know it took me five minutes. I mean, really, do I have time during the holiday season to make something time consuming? No, I do not. Which is why this is perfect. Perfectly simple, perfectly delicious. And will go perfectly with our Christmas dinner in a few days... one less thing I have to stress over. That's a holiday win.

(This hummus is great for the usual "dip" and also spread on pita crackers topped with green onions. Both taste fabulous, one looks a little more fancy... you choose :) )

CREAM CHEESE HUMMUS PITA BITES

YIELDS 1½ CUP HUMMUS  •  PREP TIME: 5 MINUTES  •  TOTAL TIME: 5 MINUTES PLUS ASSEMBLING PITA BITES

ingredients:

• 2 cans Garbanzo beans, one fully drained, one still with liquid
• 8 oz. cream cheese
• ¼ cup chopped green onion, plus more for garnish
• ¼ teaspoon salt
• 1 package of pita crackers, plus any item for dipping

 directions

1. In a blender or food processor, blend all ingredients together until smooth.  Either spread on pita crackers and top with green onion garnish, or serve as dip.

COST: $7.42

Fried Brussel Sprouts with Paprika Dipping Sauce

Brussel sprouts.  It's one of those things that you always hear in conjunction with, "Ew!  YUCK!"  And so, I spent most of my life avoiding them.  There are enough yum things in the world, no need to mix in some yuck.

But then my husband tried some at work.  He came home singing their praises.  "Babe, have you had brussel sprouts before?  Really?  We need some!"

The next trip to the grocery store I threw some in the cart.  For him.  Because I was pretty sure it was another weird taste he had developed south of the equator.

Funny how these 'weird tastes' turn into 'good eats'.

That's right.  I enjoyed my brussel sprouts.  And I cannot figure out why the word 'yuck' has followed them around all these years.  

Last week I saw this recipe and knew I wanted to try it.  I even left a comment saying so, which was probably taken as, "Yeah, ok, that's what everybody says."  But I spoke the truth.  I wanted them, and I would have them. 

And have them I did.  Brussel sprouts -- YUM.

FRIED BRUSSEL SPROUTS WITH PAPRIKA DIPPING SAUCE
Recipe totally copied and pasted from The Bitten Word.
Go visit.  You will be happy you did.

Makes about 6 servings

Ingredients:

For the sauce

2 medium cloves garlic, minced
1 large egg (see NOTES)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1 tablespoon sweet paprika
1 cup olive oil

For the Brussels sprouts

Peanut oil, for frying**
1 pound Brussels sprouts, trimmed and halved, retaining enough of the stem so that the sprout stays together (see NOTES)
Salt

Directions:

For the sauce: Combine the garlic, egg, lemon juice, salt and paprika in the bowl of a food processor or a blender jar. With the machine running, add the oil in a slow, steady stream. Process or blend until the mixture thickens, 2 to 4 minutes.

For the Brussels sprouts: Line a plate with paper towels.

Pour the oil into a Dutch oven or deep cast-iron skillet to a depth of 1 inch and heat over medium heat. Once the oil shimmers, gently slide half of the sprouts into the oil. Fry for 2 minutes on each side, until the sprouts are browned and crisp. Transfer to the paper towel-lined plate, season with salt to taste and repeat to fry all of the sprouts.

Serve hot, with Paprika-Spiked Dipping Sauce for dipping.

NOTES:

**I used olive oil to fry the brussel sprouts because I did not have peanut oil.  

Because the eggs remain raw, use pasteurized eggs if you have food-safety concerns.

Make sure the sprouts are completely dry before frying. If any moisture remains, the hot oil will splash and sputter, and you risk burns. If the oil starts to pop, hold a large pan lid or splatter screen over the Dutch oven or skillet to contain the oil.

COST: $4.77  COST PER SERVING (6): $0.80

Not Barefoot in the Kitchen -- Salami Roll-Ups

I am excited to share with you a new part of my blog: my Not Barefoot in the Kitchen section!

As we have all discovered, I have learned to love to cook within the last couple of years.  That would be evident by this blog, right?  But another thing I have learned to love is fashion.  It was not too long ago that a friend told, in love of course, "Tiffany, you need to spice it up.  You always look like the girl next door."  (This was before the movie The Girl Next Door, btw, so no, not that one.)  My reply?  "But I am the girl next door!"  Which for me meant cute, sweet, and that was it.  I would admire the girls in college who were bold enough to try a new look from the safety of my shirts, jeans, flip-flops, and ponytail.  Maybeeee some make-up.  Maybe.  But that was it.  I would admire them, think something along the lines of, "Wow, they look nice..." and then be on my way.  Because I couldn't do that, right?

Well, along with growing up and learning that I actually could cook, I grew up and learned that I actually could try something fun and new.  I am definitely no fashionista, but I am not the girl next door anymore.  Not that there was anything wrong with that...

So this new column or whatever it is called will be a place where I can put these two together: my new found love for cooking and my new found love for style -- affordable style.

I would like to give a shout-out to Britt at The Magnolia Pair for being bold enough to start a style column on her page.  Her confidence gave me confidence.  (And, FYI Britt, yes our outfits are strikingly similar... I think we were inspired by the same Pinterest pin originally, and then you helped me find out where to get the pants I wanted :)  Man, first What I Love Wednesday and now this... this lady has been an inspiration to me!

Today my recipe is for salami roll-ups.  You know how much I love Trader Joe's, right?  Well, this was a sample one day.  Fell in love.  Immediately.  And the good thing about Trader Joe's is that there are all kinds of salami there, not just pork... you can get beef or veggie, whatever you prefer.  Love that place.  And you have to admit, when you look at these pants you think "salami".  At least I do, anyway.

Three basic steps and you are there:  Spread cream cheese over lavash bread.  Place your toppings.  Roll and cut.  Ta-da!

We like to put it in the fridge when we are done.  They taste good room temperature, but they taste amazing when the cream cheese is cold. 

As you can tell from above, most of this outfit is from Forever 21.  Sometimes I see their stuff and want to gag myself.  But this Spring collection is incredible.  I had to practice some real self-restraint.  The pants were $24.80 and the top was a whopping $11.80.  The shoes I found at Payless (yes, Payless -- I have found their high heels to be really decent and cute) for $29.99.  And since nude can go with anything, I will definitely be sporting these a lot!

Salami Roll-Ups

INGREDIENTS:

• 1 pack lavash bread
• 1 tub cream cheese
• 1 pack salami
• fresh basil leaves

Cost: $9.27                   Cost Per Piece (24) $0.39