Roasted Tomato Hummus

[Great and healthy appetizer.]

Makes around 30 cracckers

• 2 cans chickpeas
• 1 teaspoon ground cumin
• 2-3 tablespoons lemon juice
• 2 large tomatos
• 1 large cucumber
• 2 cloves of garlic (minced)
• Box of water cracckers
• Olive Oil
• Garlic powder
• Salt and pepper

To make the Hummus

1. Slice tomatoes into thin slices and discard the seeds, season with salt/pepper/garlic powder.
2. Over medium heat, drizzle olive oil and cook 1 tomato until soft.
3. Drain chickpeas and reserve 1/4 cup of liquid.
4. Put chickpeas into a food processor with minced garlic and reserved liquid and blend until partially smooth.
5. Add roasted tomatoes, cumin, lemon juice and salt and pepper to taste.

To make the cracckers

1. Lay out water cracckers and top with 1 thinly sliced cucumber and 1 thinly sliced tomato.
2. Add small pinch of salt and pepper onto of tomato/cucumber.
3. Place modest amount of hummus on each er.
4. Top with dash of paprika and garnish with fresh parsley.

Garlic Mashed Potatoes

[Thanksgiving is coming up, exact measurements improvised]

Serves around 6

• 5 large Russet Potatoes
• 1/2 cup Heavy Cream
• 1/2 cup Chicken Stock/Broth
• 1 tablespoon Butter
• 1 Whole garlic clove
• 1 Scallion
• Olive Oil
• Garlic Powder
• Salt and Pepper

To make the potatoes

1. Cut potatoes into quarters and boil in a large pot with water and salt
2. Peel off all skin and start mashing with desired tool.
3. Add butter and fold into the mixture.
4. Add chicken stock
5. Whip heavy cream so it’s slightly thick and fold into mixture.
6. Add garlic powder and salt and pepper to taste
7. Mash to desired consistency
8. Saute minced garlic cloves and diced scallions in olive over over medium flame.
9. Add garlic/scallion mixture into potatoes, mix and serve.

Perfect Cup

[My version of a perfect cup of coffee.]

Serves one

• 2½ cups of freshly brewed French Roast
• 2 teaspoons of heavy cream
• 1 Teaspoon of brown sugar
• 2 teaspoons of honey
• 1 Teaspoon of ground cinnamon 

To make the coffee

1. Add everything in a cup with the coffee, stir well and enjoy.

Mini Cracker Pizzas

[Great Appetizer for just lounging around.]

Makes around 15 mini pizzas

• Box of Breton Crackers
• Thinly sliced tomatoes
• 1 ½  cups Garlic Marinara sauce
• 1 ½  cups Shredded Mozzerella cheese
• 1 ½  cups Shredded Parmesan cheese
• 6 Slices of packaged bacon
• Dried Oregano
• Garlic Powder
• Salt and Pepper to taste

To make the Pizzas

1. Preheat oven to 350 degrees.
2. Chop bacon into small pieces and cook until crispy. Lay crackers out on a baking tray and spread each one with Garlic Marinara sauce. Add slice of tomato on top of each cracker and sprinkle salt, pepper and garlic powder to taste. Add a mix of paramesan and mozzerella cheese on and top with dried oregano and bacon bits.
3. Put tray into oven and bake for 10 minutes or until cheese is melted and golden-brown. Top with Parmesan cheese and serve. :)

Chicken Broccoli Alfredo

[Not weight friendly at all.]

Makes around 7 servings

• Preferred amount of your favorite pasta or Fettuccine
• 2 Cups fresh trimmed Broccoli
• 1 ½ cups sliced mushrrooms
• 4 chicken breasts
• 8 oz cream cheese
• 4 tablespoons butter/margarine
• ½ teaspoon minced garlic
• 1 cup shredded Parmesan cheese
• 3 cups heavy cream
• 1 ½ teaspoons garlic powder
• ¼ finely minced parsley
• Salt/pepper to taste

To make Alfredo Sauce:

1. Place butter in a medium sized pot over high flame and melt until the butter turns a light brown color. Add the minced garlic and stir spreading the garlic around.
2. Throw in the broccoli and stir around until it’s half cooked.
3. Pour in the heavy cream and chop up the cream cheese [to make it melt faster]. Stir in the cream cheese until melted.
4. Add the shredded Parmesan and stir until melted then add the garlic powder and parsley. Turn the flame to low.
5. Put in the s [don’t cook them on too high a temperature or too much juice comes out and liquefies your sauce].
6. Salt/pepper to taste and pour on top of your cooked pasta.

To make chicken:

1. Rub salt and pepper on the chicken and leave to marinade until the sauce is done – around 30 minutes.
2. Grill until fully cooked
3. Slice and place on top of your finished pasta.

As a garnish, put some parsley on top along with grated Parmesan cheese