Spicy Greek Chickpea Spread

My friend Cynthia sent me this recipe a few months ago, and I have been making versions of the original ever since. I have tinkered and tweaked so much that I guess you could I am addicted. The smooth and creamy chickpeas (a.k.a. garbanzo beans) are coarsely mashed and then turned into a cross between hummus and salad. Tahini, soy sauce, chili sesame oil and lemon juice are stirred into the mashed chickpeas and then tons of fresh vegetables and herbs are added to the dish.

The result is perfect as a spread for crackers or chips and is wonderful as a filling spooned into pita bread or piled high on toasted whole wheat bread topped with lettuce, sprouts, and tomatoes. I brought this to a dinner party last month where I was assigned appetizers, and every drop was gobbled up. (yes I am looking at you, Janelle :) ) I suggest adding this recipe to your gathering...maybe this weekend's Labor Day BBQ?

And, FYI, I just discovered chili sesame oil. This stuff is good! Spicy, hot and delicious, I have been adding to everything. It adds the perfect amount of heat with the nuttiness you expect from sesame oil. Try in stir-frys, salad dressings, marinades or spreads. Trust me, you need this in your pantry.

Spicy Greek Chickpea Spread
(six servings)

3 cups cooked chickpeas (garbanzo beans)
1/2 cup tahini
2 tablespoons soy sauce
2 tablespoons chili sesame oil (or sesame oil and 1 tsp dried red pepper flakes)
juice from 1/2 lemon
1/2 cup chopped red onion
1/2 cup chopped cucumber (lemon cucumber if available)
1/2 cup cherry tomatoes, cut in half
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1/2 cup kalamata olives, sliced
1/2 cup marinated artichoke hearts, chopped
1/2 cup cornichons, chopped
2 tablespoons fresh dill, chopped
1 teaspoon salt
1 teaspoon black pepper

Add chickpeas to a large bowl and, using a potato masher, mash until smooth but with a bit of texture. Stir in the tahini, soy sauce, sesame oil and lemon juice. Stir until the liquids are combined with the chickpeas.

Stir in the rest of the ingredients. Taste and adjust seasonings if needed. Add additional chili sesame oil if you like it a bit spicier. Chill in the refrigerator for a minimum of 3 hours to allow the flavors to meld.

Serve with crackers, tortilla chips, stuffed in a pita or spread on toasted whole wheat bread topped with lettuce and sprouts.

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Labor Day Dishes. Do you have a favorite recipe for Labor Day? Please share in the comments section of this post. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Lemon Garlic Chicken Kabobs
Bacon and Souffle: Roasted Shrimp Orzo
The Hungry Traveler: Ginger Vanilla Fruit Salad
Homemade Delish: Festive Champagne Punch
Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
Creative Culinary: Zucchini and Cream Cheese Casserole
TasteBook: Apple-Pecan Chicken Salad
Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
Domesticate Me: Lobster Avocado Toast
Taste with the Eyes: "Margarita" Salmon Burger with Tequila, Lime, and Hatch Chiles
Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
Red or Green: Spicy Greek Chickpea Spread
The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
The Mom 100: Yogurt Berry Pops
FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Spicy Pesto Chicken Bruschetta

This dish is perfect as an appetizer for a summer party. Or a light lunch or dinner item paired with a large salad. Classic basil pesto is spiced with a bit of jalapeno and red pepper flakes and then added to roasted chicken. The chicken alone is fantastic (and delicious with steamed potatoes and spring peas), but for a twist on bruschetta, give this a try.

I love the ease of this recipe. Shred the chicken, pile it on top of toasted bread, sprinkle Parmigiano-Reggiano over everything and serve. For the easiest ever preparation, cheat and use purchased pesto and a store-bought rotisserie chicken. Cut up the chicken, stir in the pesto and follow the rest of the instructions. Sssh! No one will know... Enjoy!

Spicy Pesto Chicken Bruschetta
(serves 6)

4 boneless chicken breasts
sea salt
black pepper
3/4 cup prepared basil pesto (store-bought or recipe here), divided
1/2 jalapeno, seeded and minced (wear gloves and wash your hands after cutting)
pinch red pepper flakes
1 large sourdough or french bread
shredded Parmigiano-Reggiano cheese

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Add the chicken breasts to the pan and generously season with salt and pepper. 

Add the pesto to a small bowl. Stir in the jalapeno & red pepper flakes. Spread the1/2 cup of the prepared pesto evenly over the top of each chicken breast. Roast in oven 25-30 minutes or until chicken is cooked through. Remove from oven.

Place chicken on cutting board and cut into small pieces. Add to medium sized bowl and scrape any pesto from the baking sheet into the chicken. Stir to combine.

Slice the bread into serving pieces. Toast or broil until golden brown. Spread the remaining pesto over the toasted bread. Mound the pesto chicken over the top of each slice of bread. Sprinkle Parmigiano-Reggiano over chicken and serve immediately.

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Chicken. Do you have a favorite chicken recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Gluten-Free Healthy Chicken Parmesan with Fresh Cherry Tomato Sauce
The Lemon Bowl: Za’atar Spiced Grilled Chicken
The Heritage Cook: The World's Easiest BBQ Chicken
Creative Culinary: Smoked Chicken with Chipotle, Peach and Bourbon Barbecue Sauce
Homemade Delish: Thai Chicken Lettuce Cups
Daisy at Home: Perfect Fried Chicken with 5 Dipping Sauces
Healthy Eats: 6 Reasons Not to Write Off Chicken — Summer Soiree
Red or Green: Spicy Pesto Chicken Bruschetta
Napa Farmhouse 1885: "Buffums" Chicken Salad Sandwiches
TasteBook: Asian-Style Grilled Chicken Thighs
Domesticate Me: Chicken and Goat Cheese Burgers with Peaches, Corn and Cherry Tomatoes
Taste with the Eyes: Gochujang Chicken Adobo
Elephants and the Coconut Trees: Tandoori Chicken
Bacon and Soufflé: BBQ Chicken Pizza
FN Dish: The 6 Essential Chicken Recipes of Summer

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Cheddar, Peppadew & Basil Panini

I have always loved the classic combination of spicy peppers and cheddar cheese.  Adding the sweet, summer feel of basil and  tangy Dijon mustard takes this flavor profile to another level. Grilling it all together panini style? Over the top!

Layer all ingredients, add top slice and press

I have a panini press so these sandwiches are easy and quick to make whenever I have a craving.  If you don't have a panini maker you can make this as more of a classic grilled cheese...either way works. Enjoy!

Cheddar, Peppadew & Basil Panini 
(makes 2)

1/2 sourdough or French baguette, cut in half vertically and horizontally
Dijon mustard
4 slices extra sharp cheddar cheese
10 sweet/hot Peppadew peppers
8 large basil leaves
extra virgin olive oil (I use chile-infused olive oil for this panini)
sea salt
black pepper

Spread about a teaspoon of mustard on each slice of bread. Layer 2 slices of cheese on top of the mustard on the bottom slice of bread.  Add a row of 5 Peppadew, and 4 basil leaves over the cheese. Drizzle olive oil over the basil and season with salt and pepper. Top with another slice of bread, mustard side covering the cheese mixture..  Repeat steps with remaining 2 slices of bread.

Follow the directions on your panini press to grill the two sandwiches.  Cut in half and serve immediately.  (If you are making grilled cheese sandwiches instead of panini, spread butter or olive oil on the outside of each slice of bread.  Grill in a skillet until each side is golden brown, and the cheese has completely melted.

Serve immediately.

Other Grilled Cheese recipes you may enjoy:

• Red or Green? Grilled Cheese Sandwiches
• Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions & Pickled Jalapenos
• Grilled Vegetable & Cheese Quesadillas

• 
  

  Winter means comfort food at Food Network and this week we are celebrating Grilled Cheese Sandwiches. Do you have a favorite grilled cheese recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 
• The Heritage Cook: Gluten-Free Croque Monsieur Sandwiches
  In Jennie's Kitchen: Homemade Pizza Pockets
  Food for 7 Stages of Life: Best Caramelized Mushroom and Pineapple Grilled Cheese Sandwich
  Dishing With Divya: Egg and Mushroom Cheese Sandwich
  The Cultural Dish: Croque Monsieur and Madame
  Weelicious: Grilled Cheese Pickle Panini
  Swing Eats: Mind-Blowing Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar (gluten-free)
  Red or Green: Cheddar, Peppadew & Basil Panini
  Napa Farmhouse 1885: Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes
  Taste with the Eyes: Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream
  Creative Culinary: Inside Out Grilled Cheese with Tomato
  The Mom 100: Fork in the Road: Great Grilled Cheese Sandwich
  Daily*Dishin: Grilled Cheese Italian Style: Pepperoni and Parmesan Crust
  FN Dish: 6 Gooey Grilled Cheeses You Can't Live Without
• best,
• Diane
• red or green? 

  California Girl in Taos
  

  napa farmhouse 1885

  MoseyLove

  
  

  Please follow us on facebook

  

  I have started sharing my "California Girl in Taos" blog. Please check it out and let me know what you think.