Friday, July 22, 2016

Salmon Corn Chowder with Coconut Milk

I was cleaning out our freezer this week and pulled out salmon and a bag of last year's summer squash (chopped). I decided I needed to make salmon corn chowder. I've made it in the past but always felt it was missing something. After finding this recipe (on Pinterest) which uses coconut milk, I now have a keeper. I ended up adding a bag of mixed vegetable to give it color since the hubby doesn't eat peppers. I also added arrowroot at the end to thicken it up. Even the hubby had seconds AND leftovers :)

Reese’s Rice Krispie Treats

A friend on Facebook shared this recipe and I couldn't resist making it--I mean, it has peanut butter and chocolate in it! Now all it needs is ice cream :) Very easy to make, although I would recommend freezing the Reese's cups ahead of time to make cutting and mixing easier. I used 8 regular cups (which equals 2 king size packages). I also recommend doubling the batch if you want to make it for a party. It only filled half of my cookie sheet.

1 cup sugar
1 cup corn syrup
1 1/2 cup creamy peanut butter
4 1/3 cup Rice Krispies
1 cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
1/3 cup semi-sweet chocolate chips

Melt sugar, corn syrup and peanut butter in a saucepan over medium heat. Stir until smooth and then remove from heat. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed. Wait 1-2 minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper. Let cool and then enjoy!

Saturday, July 2, 2016

Black Bean Hummus

We are on a health-kick and craving hummus. However, I didn't have any garbanzo beans so I got to thinking probably any bean would work. I substituted with black beans and no actually prefer them over garbanzos. I used the following recipe loosely. I soaked them in a crockpot for 12 hours then cooked them for 12 more (a requirement at 6500 ft elevation) and ended up adding Tahini and garlic. Great alternative to traditional hummus :)