#49 - Roasted Garlic Hummus

Like we said yesterday, today was Liz's Happy Hour Shower. And besides little desserts, Emily made sure to bring a happy hour snacky - hummus and vegetables.

Roasted Garlic Hummus

From My Open Kitchen
We're not the only people we know who have a food blog, so when we found out via Facebook that Billy Flanagan (a classmate of Mikey at Gonzaga) had his own cooking blog, we started following it and started looking for ideas. He posted this recipe for homemade hummus, and we knew we had to try it for ourselves.
The first exciting thing about this recipe was that we had to split open and roast whole heads of garlic, which we'd never done before.
After the garlic's done roasting, we mix together the classic hummus ingredients - chickpeas and tahini along with the appropriate spices - in a food processor.
This turned out really great! Who knew that hummus was so easy to make? You could definitely taste the garlic and tahini, but the lemon juice was really interesting too and added a freshness that you normally don't get in store-bought hummus.

It was perfect for the shower with all of our fresh vegetables from Farmer Randy, but when we make it next time just for ourselves, we're definitely going to need to cut the recipe in half or something because it makes a lot of hummus.
Now you can swap out hummus for tahini and chickpeas on your grocery list thanks to Billy.

Ingredients

• 2 16 oz cans chickpeas, drained and rinsed
• 1/2 cup tahini paste
• 2 whole heads garlic, split through the equator
• 1/3 cup lemon juice
• 1/2 tsp cayenne pepper
• Salt
• Pepper
• Olive oil

Preparation

1. Preheat oven to 375.
2. Place the garlic cut-side up on a sheet of aluminum foil and drizzle with olive oil.
3. Wrap the garlic completely with the foil.
4. Roast for 45 minute to 1 hour, until soft and browned.
5. Open the foil, let the garlic cool, and then discard the peel.
6. In a food processor, combine the chickpeas, tahini paste, lemon juice, roasted garlic, cayenne pepper, and salt and pepper to taste.
7. With the food processor running, drizzle in olive oil until the hummus thickens evenly.

#38 - Chorizo Quiche

Tonight felt like a quiche and Ligabue kinda night, but instead of going with a regular quiche Lorraine, we felt like changing it up, and since Marcela Valladolid didn't lead us astray with her cupcakes, we went with her Mexican quiche.

Chorizo Quiche

From Mexican Made Easy
This quiche is a chorizo and potato quiche, so the most important ingredient is the Mexican chorizo. It's kind of an international quiche, though, because we went with a Swiss cheese as opposed to finding a more authentic Mexican one.
The first steps are to cook the chorizo and the potatoes.
After that, it's mix everything together, put it all in the crust, and heat her up.
This was a great quiche. Chorizo is always delicious, and it goes really well with eggs. The Mexican crema added a nice silkiness to the final dish, and overall this recipe is a keeper.

And the best part for us is that now we have extra chorizo in the fridge that we're gonna have to use soon.
Get your quiche on by following these steps.

Ingredients

• 1 pre-made pie crust
• 1/2 cup russet potatoes, diced
• 2 links of Mexican chorizo
• 4 eggs
• 1/2 cup Mexican crema
• 1 cup Swiss cheese, grated
• 1/4 cup whole milk
• Salt
• Pepper

Preparation

1. Preheat oven to 375 degrees.
2. Shape the pie crust dough into a 9-inch pie pan, and cook according to the directions on the box for a pre-baked, one-crust filled pie.
3. Boil the potatoes in lightly salted water, remove, and cool.
4. Remove the casings from the chorizo, and cook over medium heat until crisp.
5. After having removed the pie crust, raise the oven to 425 degrees.
6. In a large bowl, mix together the potatoes, chorizo, eggs, crema, cheese, and milk. Salt and pepper to taste.
   
7. Pour the mixture into the crust, and bake until the quiche puffs and is cooked through, about 45 minutes.
   

#29 - Pesto Chicken Panino

You know about our KitchenAid, the pasta maker attachment, the ice cream maker attachment, the potato chip maker attachment, the hot chocolate machine, and the crock pot. Another piece of cookware that we love is our panino press. It takes grilled cheese sandwiches to the next level, and it helped us make these delicious panini.

Pesto Chicken Panino

A Hungry Hundred Original Recipe, Inspired by Harry's Tap Room
Harry's Tap Room is a great restaurant that has this crazy sandwich - it's a pesto chicken panino with mozzarella cheese. We decided to try something similar with our panino press, but we wanted to add arugula since we got some from our farmer yesterday morning.
You remember how to make the Villa pesto, right? Well, you can make some for this recipe and save the rest, or you can make some pasta and save a bit for this sandwich. But either way, you can store the extras in the freezer, and just heat it up before mixing it with the chicken.
So we just brush a little olive oil on the bread, layer it up, and then put the heavy press on top of the panini. It doesn't seem to matter how high the sandwiches pile up, once you add the big piece of metal, it transforms into a manageable size.
These panini came out really tasty. Dare we say, better than the original? The pesto went really well with the tomatoes and the arugula, and the ciabbata (which we may have cut a little bit thick) tasted great with the olive oil.
Wanna try your own? Do this.

Ingredients

• 1 boneless chicken breast
• 2 Tbs pesto sauce
• 2 slices Ciabatta
• 2 Tbs olive oil
• 1/2 tomato, sliced
• 1/4 cup arugula
• 3 slices mozzarella cheese

Preparation

1. Grill the chicken breast and cut into small cubes.
2. Toss the cubed chicken with the pesto to coat.
3. Heat a panino press over medium heat.
4. Brush one side of one slice of ciabbata with olive oil and place face down on the grill.
5. Layer on top of the bread the pesto chicken, tomatoes, arugula, and mozzarella.
6. Place the other slice of ciabbata on top of the sandwich and place press on top.
7. When the bottom side is golden, brush the top piece with olive oil, and flip the panino.
8. Replace the press on top, and cook until the second side is golden and the cheese has melted.