Hummus

I'm going on vacation for a couple of days but wanted to leave you with a delicious dip that we eat quite often in my house.


Hummus is becoming ever so popular.  It's great as a dip with pita bread, bagel chips, cut veggies, or crackers.  It's also a great spread for a sandwich, wrap, or pita pocket.  Try using it in various ways to liven up everyday dishes!  I served served this one as a traditional hummus dip, grilling some pita bread and cutting them into wedges for dipping.  

Enjoy!  I'll be back with a great chicken dish at the end of the week.

Hummus

1 (15-ounce) can chickpeas, drained and rinsed
1/3 cup Tahini
2 T fresh lemon juice
2 T chopped fresh parsley
2 garlic cloves
½ t salt
2 to 4 T water, as needed
Paprika, chopped tomatoes, olive oil (optional garnish)

Warmed or grilled pita bread cut into wedges

Place the chickpeas, Tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth.  Add water as needed to reach desired consistency.  

If desired make a well in the center of the hummus and add a drizzle of olive oil.  Sprinkle with paprika and chopped tomatoes.  Serve with grilled or warmed pita wedges.

Southern Sundays

Welcome to Southern Sundays!

I'm sorry that I missed last week's Southern Sundays, but a little rest and relaxation was in order!  But we are back in full swing this week, ready to party on!


We had a great turn out last time and I dare say that the recipes that everyone brought were some delicious treats!  Such a great array of dishes.  Did you check them out??  Hope so.  We had two recipes that stood out from the crowd.  Give a big congratulations to these two featured recipes!  Make sure to stop by the creator's blog and say "Hi!"  

Congratulations to this week's featured recipes!

Coconut Pineapple Cake

by Andi of The Wednesday Baker

Buttermilk Pound Cake with Buttermilk Syrup

by Lisa of Flour Me with Love

Don't both of these look terrific?

Let's party!

Guidelines:
Please become a follower by joining my site with Google Friends Connect in the right side bar.
Link back to your specific recipe and not to your main site.
Link back to Southern Sundays either in your post, or grab my Southern Sundays Button located in the right side bar.
Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Chicken and Broccoli Cobbler

Remember the other day I posted a recipe for Homemade Croutons?

Well here is an excellent way to use them!  My Chicken and Broccoli Cobbler is comfort food at it's best.  I came across this recipe in an old Southern Living magazine.  It's easy to make and good for you.  It calls for leftover chicken, which is what I used, but turkey or rotisserie chicken would work just as well.  The best part?  The sourdough croutons are the crowning glory on top of the cobbler!  I told you that sourdough croutons were my favorite...and these, boy oh boy!  Something else!


To make this even easier, grab some broccoli florets from the salad bar, or bagged in the produce section.  They work well, and there's no need to cook them as they cook to a crisp-tender in the dish.  I made individual cobblers but you can certainly make one large one.  It's all good, but I thought the individual ones were just cute!


Here's the link for the Homemade Croutons.  Make sure to try different variations.  They are yummy!


Kitchen Tip:  Use your frozen bread cubes to make the croutons.  Half the work is done and you don't have to plan for stale bread!


This dish lends itself to different variations as well.  You can change up the vegetables to create different flavors.  Try mushrooms, cauliflower, green beans, bell peppers, zucchini, summer squash, or eggplant.  Just use your favorite combinations!


Here are some step by step pics to help you along.

 

 

 

NOTE:  Make sure to come back for Southern Sundays, which returns this Sunday, June 3rd.  Hope you will all link up some great recipes.  I can't wait to see what you bring!

Chicken and Broccoli Cobbler

serves 4

1/4 cup butter, melted
5 ounces cubed sourdough bread (3 cups)
1/2 cup refrigerated grated Parmesan cheese
3 cups small broccoli florets
3 cups chopped cooked chicken
1/2 cup drained chopped roasted red bell pepper
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup sour cream
2 tablespoons dry sherry

Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.

Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.

Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.

adapted from Southern Living Magazine