Best Hummus Ever

Hummus Platter

I learned how to make hummus originally from a Greek fellow named, Sammy.  He was also my boss at a cafe I worked at when I was a teenager and he offered the best advice for ANY hummus recipe, you can never blend hummus too long, but too short and it will taste like paste.  I have since refined the recipe but followed his words of advice and it is always a huge hit at family gatherings and parties.  I recommend serving it with toasted pita bread brushed with olive oil or as shown in the photo above, with a mix of crackers and cheese.
Serves 10 - 16.

• 2, 15 oz. cans Garbanzo Beans
• 1/2 cup Tahini
• 6 tbsp Fresh Lemon Juice (about 1 large lemon)
• 1 tsp Ground Cumin
• 3 cloves Garlic
• Salt & Pepper to taste
• Extra Virgin Olive Oil (to dress)
• Fresh Chopped Parsley (to dress)
• Paprika (to dress)

1. Drain beans, reserving liquid.
2. In a food processor, blend beans and all ingredients with 1/4 cup reserved bean liquid. Add more liquid slowly through feed tube as needed to reach desired consistency. 
3. Chill in refrigerator (best if allowed at least 4 hours for flavors to mesh).
4. Pour onto plate. Bake a shallow well and drizzle with extra virgin olive oil. Top with parsley and paprika. Leftovers can be stored in the fridge in Tupperware for up to one week.

Classic Beef Stroganoff

Classic Beef Stroganoff with Egg Noodles

A classic creamy beef stroganoff with mushrooms and egg noodles by Better Homes & Gardens.
Serves 4.

• 12 oz. Boneless Beef Sirloin
• 8 oz. Sour Cream
• 2 tbsp All-Purpose Flour
• 2 tsp Instant Beef Bouillon Granules
• 2 cups White Mushrooms, sliced
• 1/2 White Onion, finely diced
• 2 tbsp Unsalted Butter
• 2 cups Egg Noodles
• 1/2 cup Water
• 1/4 tsp Black Pepper
• Salt to taste

1. Cook noodles according to package directions, drain and set aside.
2. Partially freeze beef for easier slicing. Thinly slice beef across the grain into bite size strips.
3. In a small bowl, stir together sour cream and flour till well combined into a paste.
4. Stir in bouillon, water and black pepper, set aside.
5. In a large skillet, cook and stir the sliced beef, mushrooms and onion in butter over medium-high heat for 5 minutes or until meat reaches desired doneness. 
6. Drain off excess fat, return meat mix to skillet.
7. Stir in sour cream mix to skillet, cook and stir until thickened and bubbly.
8. Cook and stir for 1 minute more, serve over noodles or mix with noodles and serve.

Homemade Tartar Sauce

Pan fried Chive Butter Halibut with homemade Tartar Sauce

Tartar sauce is so easy to make and always tastes better than store bought versions and can last 3 - 4 weeks in the fridge by Lacey Johnston.
Makes 1 cup

• 3/4 cup Mayonnaise
• 3 Midget Sweet Pickles, finely chopped
• 1/4 tsp Sweet Pickle Juice
• 2 tbsp Shallot, finely chopped
• 1 tbsp Fresh Parsley, finely chopped
• 1/4 tsp Fresh Dill, finely chopped

1. In a small bowl, mix all ingredients till well combined with spoon.
2. Refrigerate a minimum 2 hours (6 hours is better), serve alongside fish, fries or on a sandwich.

Mixed Fruit & Brown Sugar Oatmeal

Mixed Fruit and Brown Sugar Oatmeal

A classic hot oatmeal with dried fruit and brown sugar by Lacey Johnston.
Serves 2

• 1 cup Gluten Free Old Fashioned Rolled Oats
• 1/4 tsp Kosher Salt
• 2 cups Water
• 1 tbsp Dried Cranberries
• 1 tbsp Golden Raisins
• 1 tbsp Dried Cherries
• 1 tbsp Dried Blueberries
• 2 Dried Prunes, chopped

1. In a tall pot, bring water and salt to a boil, add oats and reduce heat to a simmer (caution as oats will rise in pot, keep an eye on it).
2. Cook 12 - 20 minutes or until desired consistency, stirring occasionally.
3. Cover and remove from heat, let stand 3 minutes.
4. Add brown sugar and fruit, serve.

Fluffy Cheesecake

Fluffy Cheesecake

This is a simple, no-bake cheesecake by my best friend Marchelle.  Not a traditional cheesecake, as the texture is much more fluffy and light, serve as is or with a berry topping.
Makes 2 pies

• 8 oz. Cream Cheese
• 8 oz. Sweetened Condensed Milk 
• 1 tsp Vanilla
• 1/3 cup Lemon Juice
• 1 pint Heavy Whipping Cream
• 1 Graham Cracker Crust

1. In a large bowl, cream cheese with an electric mixer until fluffy.
2. Add condensed milk, vanilla and lemon juice, mix till smooth and set aside.
3. In a separate bowl, whip heavy cream till soft peaks form (for best results, refrigerate metal bowl and whisks before hand).
4. Gently fold whipped cream into cream cheese filling, till combined.
5. Pour into crusts, refrigerate overnight to set. 
6. Top with fresh berries before serving (if desired).

Iced Oatmeal Raisin Chocolate Chunk Cookies

Oatmeal Raisin Chocolate Chunk Cookies with Brown Butter Icing

A classic oatmeal cookie with chocolate chips, raisins and brown butter icing by Lacey Johnston (icing by Paula Deen).
Makes 30 - 40 cookies.

• 3/4 cup Salted Butter, softened
• 1 cup Brown Sugar, packed
• 1/2 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 2 Eggs
• 1 tsp Vanilla
• 1 3/4 cup All-Purpose Flour
• 2 cups Quick Cooking Oats
• 1/2 cup Golden Raisins
• 1/2 cup Dark Chocolate Chunks
• 2 tbsp Whole Milk

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer till fluffy (about 1 minute).
3. Add brown sugar, sugar, baking powder, baking soda, cinnamon and cloves, mix till combined.
4. Add eggs and vanilla, mix till combined.
5. Beat in half the flour, mix till combined.
6. Add the other half of the flour, mix till combined (batter will be thick).
7. Add milk and fold in oats with wooden spoon.
8. Fold in raisins and chocolate chunks.
9. Using two spoons, place spoonful's on ungreased cookie sheet 2" apart.
10. Baking for 8 - 10 minutes or until edges just begin to brown (overcooking will result in dry, hard cookies).
11. Let cool on wire rack.
12. Meanwhile, for icing, melt 1/4 cup butter in a saucepan over medium-high heat. 
13. Cook till golden, stirring frequently, about 3 - 5 minutes.
14. Remove from heat, add 1 1/2 cups powdered sugar (best if sifted), 1 tbsp vanilla and 2 tbsp water.
15. Whisk till smooth and drizzling consistency, add more water if necessary.
16. Drizzle over the top of cooled cookies.

Braised Pork with Rosemary Sugar and Cranberry Relish

Braised pork with rosemary sugar and cranberry relish

A very festive dish, in both cooking and presentation with a pork tenderloin with a rosemary sugar rub and orange cranberry relish by Lacey Johnston.
Serves 4

• 1 lb. Pork Tenderloin
• 1/2 cup Sugar
• 1 tbsp Fresh Rosemary, minced
• 3/4 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Ground Ginger
• 1 tbsp Coconut Oil
• 6 cloves Garlic, peeled and cut in half
• 8 Green Onions, cut into 2" lengths
• 2 Carrots, cut into matchsticks (optional)
• 12 oz. Cranberries (fresh or frozen)
• 2/3 cup Orange Juice
• 1 Bay Leaf

1. Preheat oven to 350* degrees F.
2. In a large bowl, stir together 1/4 cup of the sugar, rosemary, salt, pepper and ginger.
3. Add the pork, turn to coat, rub well with rosemary sugar.
4. Meanwhile, in a non-stick Dutch oven or roasting pan, heat the coconut oil over medium-high heat.
5. Add the pork to the pan, along with the garlic, cook 2 minutes per side (for 4 turns), remove pork and set aside on plate.
6. Add the scallions and carrots to the pan, cook for 3 minutes or until the carrots begin to color (if skipping the carrots, add scallions for 30 seconds, stirring frequently).
7. Stir the remaining 1/4 cup sugar, cranberries, orange juice and bay leaf into the pan, bring to a boil.
8. Return the pork to the pan, reduce to a simmer, cover with lid or foil (if using roasting pan).
9. Bake for 30 minutes or until pork is 160* degrees internally.
10. Remove pork from pan and let rest for 5 - 10 minutes before slicing.
11. Remove and discard the bay leaf, slice pork into 1" rounds.
12. Serve the pork with carrots and top with cranberry relish.

Pork prior to baking in oven - without carrots

Porcini & Asparagus Penne

Porcini & Asparagus Penne

A simple pasta dish with earthy vegetables, lightly tossed in a garlic Parmesan sauce by Lacey Johnston.
Serves 2

• 1/2 cup Porcini Mushrooms, thinly sliced
• 1/2 cup Asparagus, cut into 1" pieces
• 2 cups Penne
• 1 clove Garlic, finely chopped
• 1/4 cup Parmesan Cheese, freshly grated
• 2 tbsp Unsalted Butter
• Juice of 1 Lemon
• 4 tbsp Extra Virgin Olive Oil
• Salt & Pepper, to taste

1. Cook pasta according to package direction, drain and set aside.
2. Using same pot, add olive oil over high heat.
3. Saute mushrooms and asparagus 4 minutes or until mushrooms are browned and asparagus is tender.
4. Add garlic, cook 1 minute, stirring frequently.
5. Add butter, lemon juice and Parmesan, return pasta to pan.
6. Toss to coat, salt & pepper to taste.

Hamlamburgers

Hamlamburger with cheddar, lettuce, onion and tomato

Hamburgers made of 1/2 beef and 1/2 lamb, a more flavorful twist on a summer time classic by Lacey Johnston.
Serves 4

• 1/2 lb. Ground Beef
• 1/2 lb. Ground Lamb
• 1 piece Toast (preferably potato or white bread), finely chopped
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1 Egg
• 1/8 tsp Worchestershire Sauce
• 1 tbsp A1 Steak Sauce

1. Mix all ingredients with hands in a large bowl.
2. Roll into 4 balls, make 4 patties, pressing thumb into middle of each.
3. Over medium-high heat, in a non-stick skillet, add 1 tbsp olive oil.
4. Cook for 4 - 5 minutes.
5. Flip and place cheese on top (if desired), cook 4 - 5 minutes more.
6. Set on paper towels to drain excess fat before serving.
7. Top with lettuce, tomato, onion and condiments of your choosing.

Restaurant Review: Oswego Grill

Oswego Grill
Location Visited: Wilsonville OR USA
www.oswegogrill.com
$-$$

The Oswego Grill has two locations in Oregon, the original in Lake Oswego and the newly opened location in Wilsonville.  They serve lunch and dinner and I have not yet dined as a dinner guest but have gone twice for lunch and the crowd is mostly business professionals and middle - upper class suburbanites.  I would not recommend this restaurant for young children.  The atmosphere is dark, dark wood tones accompanied by dark greens and black, booths with more of a 'mood lighting' and black cloth napkins (it may seem like a small thing but their napkins are terribly cheap.  While they are cloth, which is preferable, the fabric seems to smear rather than absorb and leaves you feeling like you need to wash your hands after you finish eating).

Starter - Iceberg Wedge Salad

Their Iceberg Wedge Salad with apple wood smoke bacon, blue cheese dressing and blue cheese crumbles is massive.  The lettuce is fresh and crisp, the bacon is smoky and the blue cheese is abundant and pleasantly subtle.  I can only eat half of this, you could practically have it as an entree but the price is very reasonable, something to the tune of $6.

Lunch Entree - Widmer Beer Battered Fish & Chips

A great, classic cod fish & chips.  The fish is the star with a good fish to batter ratio.  The batter is crisp and flavorful without overpowering the soft fish flavor. The french fries are partially skin-on, well fried and seasoned.  I did move my fish off of my fries right away so the fries didn't get soggy underneath the fish however.  Comes with a house made tartar sauce, which was pretty good but nothing to remember.  The coleslaw was terrible, some of the most bland coleslaw I have ever eaten, had two bites and pushed it aside.

Dessert - Strawberry Shortcake

An old-fashioned classic, reinvented for the fine dining experience. Made with fresh strawberries, scratch made biscuits and fresh whip cream.  The biscuit was sugar coated which was quite nice, the strawberries were sweet and the strawberry sauce was wonderful, helping to moisten the dry biscuit.  I did find myself wanting more whip cream, due to the biscuit being a bit dry and the large amount of strawberries served with it.

My overall thoughts, I enjoyed the meal quite a bit.  The food was consistent both times I have visited and I would go again.  Not sure if I would order the strawberry cheesecake again, I think it is one of those dishes that looks better than it tastes, but overall, good food and good atmosphere.

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

A classic Banana Bread made with fresh apple sauce in place of butter by Lacey Johnston.
Serves 8 - 12.

• 4 Apples, cored and cut into small cubes
• 1/4 cup water
• 1 tsp Cinnamon
• 2 Bananas, mashed with fork
• 2 Eggs
• 1 tsp Baking Soda
• 1 cup Sugar
• 1 1/2 tsp Baking Powder
• 2 cups All-Purpose Flour
• 1/8 tsp Kosher Salt
• 1 cup Chocolate Chips (optional)

1. Spray loaf pan with non-stick cook spray, set aside.
2. Preheat oven to 325* degrees F.
3. In a blender, puree apples, water and cinnamon, set aside.
4. In a large bowl, mix baking soda, sugar, baking powder, flour, salt with fork.
5. Add applesauce and eggs, mix with electric mixer till well combined.
6. Gently fold in bananas and chocolate chips.
7. Pour mix into prepared loaf pan and bake for 1 hour 20 minutes.
8. Let cool for 10 - 15 minutes before removing from pan, then let cool on wire rack.
9. Slice and serve, store leftovers in foil in refrigerator. 

Sweet Orange Salmon with Glazed Vegetables

Sweet Orange Salmon with Glazed Vegetables and Mashed Potatoes

Sweet orange salmon with a mix of spices, simply broiled.  Served with brown sugar glazed vegetables and mashed potatoes with sweet butter sauce by Lacey Johnston.
Serves 2

• 2 Salmon Filets, about 1" thick, skin on
• 1 tbsp Brown Sugar
• 1 Orange
• 1/4 tsp Paprika
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/8 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 3 Carrots, peeled
• 1/2 cup Cauliflower Florets
• 1 1/2 tbsp Brown Sugar
• 2 tbsp Unsalted Butter
• Freshly Cracked Black Pepper
• 1 tsp Milk

1. Preheat oven to a broil (500* degrees F), line a baking sheet with foil, spray with cooking spray, set aside.
2. Slice carrots in half lengthwise and then crosswise.
3. In a small bowl, zest the entire orange, about 1 tsp. In a separate bowl, juice the orange. Set both aside.
4. Bring to a boil 1" water, milk, fresh orange juice and a pinch of salt (the milk will preserve the white color of the cauliflower).
5. Add carrots, cover and cook 4 minutes.
6. Meanwhile, mix 1 tbsp brown sugar, orange zest, cumin, paprika, chili powder, salt and ground black pepper with a fork till well combined. 
7. Rub dry mixture over salmon flesh, place fish skin side down on the prepared baking sheet. Place in over and broil 9 minutes or until fish flakes easily with fork.
8. Return to carrots, add califlower, cover and cook an additional 5 minutes. Drain and set aside.
9. With same pan, add 2 tbsp butter and 1 1/2 tbsp brown sugar over medium-high heat.  Mix till combined and bubbly, return vegetables to pan.  
10. Toss well to coat and cook for 2 - 3 minutes or until sugar starts to glaze vegetables.  
11. Serve vegetables and fish immediately, use remaining pan sauce from vegetables and drizzle over mashed potatoes if desired.

Baby Red Potatoes with Chive Butter

A simple, rustic side dish of potatoes using only 5 ingredients a great alternative to mashed potatoes by Lacey Johnston.
Serves 2 - 4

• 20 Baby Red Potatoes, washed with skins on
• 3 tbsp Unsalted Butter
• 1 tbsp Chives, freshly snipped
• Kosher Salt & Black Pepper, to taste

1. Place whole potatoes in a stock pot, fill with cold water just until potatoes are covered.
2. Bring to a boil, reduce heat to a simmer.  Simmer 15 minutes or until potatoes are tender.
3. Drain, set aside.
4. Melt butter in stock pot, return potatoes to pot along with other ingredients.
5. Toss till coated, serve whole.

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes served over Green Bean Pasta Salad

The tomatoes take on a sweet taste with a hint of garlic, a perfect side for any summer dish.  Best when picked straight from the garden by Daniel Williams.
Serves 2

• 6 Cherry Tomatoes
• 1 clove Garlic, very thinly sliced
• Kosher Salt
• Black Pepper, freshly ground
• Extra Virgin Olive Oil

1. Preheat oven to 400* degrees F, line a small baking sheet with parchment paper, set aside.
2. Cut tomatoes in half using a serrated knife, place on parchment, cut side up.
3. Place 1 slice garlic on each tomato.
4. Lightly drizzle with olive oil, salt & pepper to taste.
5. Bake for 30 minutes.

Chicken Rotini Casserole

A chicken casserole with a classic pairing of vegetables and cheese in a cream sauce, baked to perfection by Lacey Johnston.
Serves 4 - 8

• 1 large Chicken Breast
• 1 box Rotini
• 1 Shallot, finely chopped
• 2 stalks Celery, sliced
• 1/2 cup Frozen Peas
• 1 Carrot, peeled and cut into rounds
• 1/4 cup Unsalted Butter
• 1/4 cup All-Purpose Flour
• 1/4 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1/2 tsp Dry Mustard
• 1 1/2 cups Milk
• 15 oz. Chicken Stock
• 1/2 cup Cheddar, shredded

1. Boil chicken for 10 minutes or until cooked through to proper temp., shred with fork and set aside.
2. Meanwhile, cook rotini as directed on package, drain and set aside.
3. Preheat oven to 375 degrees F.
4. In same pot pasta was cooked, add butter over high heat, till it begins to melt.
5. Add shallot, carrot and celery, cook till onion becomes tender but not brown.
6. Add flour, salt, pepper, garlic powder and dry mustard, stir till flour is completely mixed in and pan is dry.
7. Add chicken stock, milk and peas, stir constantly with a wire whisk until sauce begins to thicken.
8. Add chicken back to pan, cheese and rotini, remove from heat. Stir till combined.
9. Pour into casserole dish.  If desired, sprinkle top with a thin layer of bread crumbs and drizzle with melted butter.
10. Bake for 35 minutes, uncovered.

Mexican Lasagna

A twist on an Italian favorite, recreated with taco filling, vegetables, beans and tortilla shells by Lacey Johnston.
Serves 6 - 8

• 1 lb. Ground Beef or Lamb
• 1 Green Bell Pepper, diced
• 1/4 cup Green Onions, sliced
• 1/2 White Onion, finely chopped
• 2/3 cup Water
• 2 tbsp Taco Seasoning
• 1/2 cup Black Olives, sliced
• 15 oz. Black Beans, drained
• 16 oz. Refried Beans, heated
• 14 oz. Diced Tomatoes
• 1 1/2 cups Cheddar Cheese, grated
• 1 1/2 cups Monterey Jack Cheese, grated
• 3 oz. Jalapeno Salsa
• 1 pkg 8" Flour Tortillas
• 1 tbsp Olive Oil

1. Preheat oven to 350* degrees.
2. In a large pan, brown beef or lamb till no longer pink, drain and set aside.
3. In same pan, add olive oil and cook onion and bell pepper till tender over high heat.
4. Add meat back to pan, add water and taco seasoning, let cook 2 minutes or until liquid is mostly gone.
5. Add black beans, tomatoes, salsa and olives, let cook over medium-high heat for 10 minutes.
6. In a large casserole dish, spread a thin layer of refried beans to prevent sticking.
7. Layer 6 tortillas, a layer of refried beans, 1/2 of meat mixture and 1 cup of cheese.
8. Top with 3 tortillas, a layer of refried beans, remaining meat mixture and 1 cup cheese.
9. Top with 3 tortillas and remaining cheese, cover with foil and bake 25 minutes.
10. Remove foil, add green onions and bake an additional 10 minutes or until cheese is melted and golden.
11. Let rest 10 minutes before slicing and serving.  Serve with sour cream, lettuce and tortilla chips.

Mexican Lasagna Filling

Strawberry Banana Smoothie

A classic smoothie recipe using ripe bananas, fresh juice and strawberries by Lacey Johnston.
Serves 1.

• 1 Banana
• 4 (large) Frozen Strawberries 
• 1/4 cup Yogurt
• 1 scoop Strawberry Sorbet
• 2 tbsp Agave Nectar
• 1/2 cup Prune Juice
• 3/4 cup Orange Mango Juice

1. In a blender, blend till smooth.  If you have a BlendTec, use the 'smoothie' setting. 
2. Serve immediately.

Tomato & Basil Bruschetta

A simple bruschetta with all the classic Italian flavors a top of a crispy baguette by Lacey Johnston.
Serves 2 - 4

• 1 Baguette
• 1 1/2 cups Tomatoes, freshly diced
• 1 tbsp Fresh Basil, chopped
• 1 tsp Fresh Parsley, chopped
• 1 clove Garlic, minced
• 1 tbsp Extra Virgin Olive Oil
• 1/4 cup Parmesan Cheese, grated
• Salt & Pepper, to taste

1. Slice baguette on a sharp diagonal to maximize surface area, about 1/2" thick.
2. Meanwhile, in a small bowl, toss together all ingredients (excluding cheese), mix till combined.
3. Allow ingredients to marinate with each other for 10 - 20 minutes at room temperature.
4. Drizzle top of bread with olive oil and toast till golden.
5. Spread tomato mixture on top of toast, sprinkle with Parmesan.
6. You can serve it cold or to serve hot, once assembled, place bruschetta on baking sheet, and toast in toaster oven just until cheese begins to melt, serve immediately. 

Tomato & Spinach Rotini

A pairing of classics, tomatoes and spinach with cheese and ground beef tossed with rotini pasta by Lacey Johnston.
Serves 2 - 4

• 2 cups Rotini Pasta
• 1/2 lb. Ground Beef
• 6 oz. Fresh Spinach
• 14 oz. can Diced Tomatoes
• 1/2 cup Mozzarella Cheese, shredded
• 2 tbsp Parmesan Cheese, grated
• 8 oz. can Tomato Sauce
• 1/2 tbsp Sugar
• 1 clove Garlic, finely chopped
• 1/8 tsp Kosher Salt
• White Pepper, to taste

1. Cook pasta according to package directions, drain and set aside.
2. Meanwhile, cook ground beef over medium-high heat in a large skillet until browned, drain excess fat, return to pan.
3. Add garlic, saute 1 minute.
4. Add tomatoes, tomato sauce, sugar, salt and pepper.
5. Reduce heat to medium-low and simmer for 20 minutes.
6. Return heat to medium-high, add spinach and cook 2 minutes or until spinach wilts, stirring occasionally.
7. Remove from heat, add pasta and cheeses, toss well to coat and serve.

Homemade Apple Juice

Homemade apple juice, unpasteurized, no sugar added (yes, real apple juice is suppose to be that color) by Lacey Johnston. Note: My blender of choice for juicing is the Blendtec, if you juice regularly or make smoothies, I highly recommend it!
Makes 2 - 3 cups

• 4 Gala or Red Delicious Apples
• 1/3 cup Cold Water

1. Core apples and cut into 1" chunks.
2. Add apples and water to blender, blend till smooth, about 60 seconds. 
3. Using a mesh strainer or cheesecloth (at least 40 grade), strain apples.
4. Refrigerate at least 1 hour before drinking.