Posts Tagged ‘beans’
I have to give the idea for this one to my sister. Last Christmas she, single handily, began an addiction for me.
During one of her crazy parties she broke out this stuff called hummus. I had never tried it…never really wanted to.
Somehow she con-ed me into trying some, and the rest is history.
Now when you have a bad addiction like mine, it can get pricey.
So I wanted to try to save a few bucks and rummage thru my pantry to see what and if I can make some.
First step….Dump everything into a food processor
Process the crud out of it. You want a smooth paste.
While the processor is on, drizzle in olive oil until your desired consistency is reached.
Dump that glorious goop into a dish and devour.
Now the because the cilantro becomes purred the general appearance my not be appetizing….but if that turns you off just close your eyes or eat in a dark closet.
Buffalo Cilantro White Bean Hummus
Makes about 1.5 cups
- 1 can (15 oz) white beans ( I used great Northern)
- 1 clove garlic
- 2 Tbsp buffalo sauce
- ½ cup sharp white cheddar cheese
- 2 Tbsp Tahini
- 1 tsp lemon juice
- 1 Tbsp lemon zest
- 1/3 cup olive oil
- Salt and pepper to taste
- Combine all ingredients in the bowl of a food processor.
- While processor is on drizzle in olive oil.
- Once a creamy paste is reached scoop out and serve.
- Store in fridge.
So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….
I decided to break out one of the recipes my gorgeous mother gave me. It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.
Here is your line up…..
Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds
Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)
(Crock Pot)White Chicken Chili
- 2 cans white beans (15 oz each)
- 1.5 pounds shredded chicken, cooked (or turkey)
- 1.5 pounds Monterey Jack cheese, shredded
- 1 jar (16oz) Salsa
- Shred up your cheese.
- Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
- Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
- Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
- Enjoy as is or with some tortilla chips.