Appetizers & Sides, Quick and easy recipes, Vegetarian

Spicy Avocado Hummus

This Spicy Avocado Hummus has a little kick and that is from the Amazing Serrano Pepper. This recipe is a cross between they every day normal garlic hummus to Mexican guacamole!

Do you love Guacamole?

Then you are sure to want to try this recipe. It is allot like guacamole with a more creamy thick base.

That comes from the tahini sauce and chickpeas.

IS AVOCADO HUMMUS HEALTHY

Yes this recipe is packed full of protein, healthy fats and fiber.

So you can make this more than a snack if you want.

YOU are going to love how fresh it tastes.

WHAT TO EAT WITH AVOCADO HUMMUS

Tortilla chips
Pita Bread
Carrots
Broccoli
Peas
Cauliflower
You name it!

WILL AVOCADO HUMMUS TURN BROWN

Yes, unless you freeze it. You can expect the avocados to turn brown in less than a day!

CAN YOU FREEZE HUMMUS

Absolutely, I do it all the time. I will make a big batch and store some in the fridge for my family.

Which lasts us up to a week in an air tight container.

Then I will section some off for the freezer, for movie nights, game nights and snacks.

There is always hummus in our fridge or freezer.

HOW TO MAKE AVOCADO HUMMUS

Drain and rinse chickpeas, add to your blender or food processor with your avocado, olive oil, tahini, lime juice, cilantro and fresh garlic. Pulse for 1 minute or so until chickpeas and avocado are semi – smooth.
Next add in all your “dry spices” and pulse again until smooth this time, scraping down sides if needed and adding in more olive oil if you feel is needed.
Serve an hour or more after chilling in the fridge with your choice of tortilla chips ARRIBA!

Note: For best results chill it in an airtight container for up to 1 hour or more before serving. The longer it chills in the fridge the thicker it becomes and the flavors really set in. Also add the pit of one Avocado in the mixture helps to maintain its freshness.

WANT ANOTHER AWSOME HUMMUS RECIPE?

Try my Roasted Garlic Hummus!

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Classic Creamy Coleslaw Salad

This Classic Creamy Coleslaw Salad goes well along any summer recipe you may be serving.

Some people like their coleslaw thick, creamy and sweet, while others prefer it light and tangy.

This recipe leans more towards to thick, creamy sweet coleslaw that many grew up with.

If you’re looking for a lighter tangy slaw then check this recipe out for a Light and Tangy Coleslaw.

Both recipes are just as good, so it’s all about personal preference.

HOW TO MAKE CREAMY COLESLAW

For the Coleslaw: In a large bowl, combine cabbage and carrots (or empty your bag of cabbage carrot mixture into the bowl).
For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, apple cider vinegar, celery salt, garlic powder, lemon, sugar, salt and pepper to taste.
Slowly add the dressing into cabbage mixture until you have the desired amount.
Allow it to chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed. Serve alongside any summer dish and or double the recipe and make for a crowd.

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Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Light and Tangy Coleslaw

This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal.

If you’re anything like me, you prefer your coleslaw light. Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet.

There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Salad recipe.

This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard .

These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.

In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.

HOW TO MAKE COLESLAW

For the Coleslaw: In a large bowl, combine cabbage and carrots (or empty your bag of cabbage carrot mixture into the bowl).
For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed.

The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.

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Appetizers & Sides, Salads

Bacon & Ranch Potato Salad

Who likes Potato Salad? How about a Creamy Ranch and Bacon Potato salad? Well then this recipe is for you!

Not to mention is super simple to make.

I like to make this recipe for when I am having company.

Because it sure goes a long way and typically can feed anywhere from 8 -10 people.

If you are having more people, simply double it up! It’s always sure to be a hit, and doesn’t cost much to make.

We sent our fur friend out to find the freshest potatoes for this recipe and he sure didn’t fail us.

When he came back with a box full of them.

Unfortunately he is allergic to onions. so he had to pass on this recipe.

However he did snack on some of the bacon of course.

To make the salad you will want to pre- cook the bacon and potatoes, once your bacon and potatoes have cooked and cooled down.

Then you will add in remaining ingredients and allow it to set by chilling in your fridge before serving. We hope you enjoy!

Note: If you are planning to leave the house and want to take you salad with you. You can keep it cold by placing your potato salad into a pre chilled container.

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