Raspberry Moscow Mules

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CelebrateTheSummer #CollectiveBias The following content is intended for readers who are 21 or older. Play responsibly.

Raspberry Moscow Mules

A Moscow Mule is a cocktail made with vodka, a spicy ginger beer, and lime juice, garnished with a slice or wedge of lime and usually served in a copper mug. The cocktail originated in 1941 in Manhattan, but has recently become very popular again. While I love the traditional drink, I could not resist adding fresh mulled raspberries and a bit of mint to the mix. This Raspberry Moscow Mule is perfectly refreshing and great on a hot summer day with your girl friends!

Fresh Raspberry Moscow Mules

My go to vodka is SVEDKA. This imported vodka is not only cheap, but it is chic. The fancy bottle and smooth flavor our favorite way to get the girl’s night started! The new Stars and Stripes bottle is perfect decoration for 4th of July! Who doesn’t love a bottle that is not only decoration, but is also liquid confidence and fun too!

Homemade Ginger Beer and Raspberry Moscow Mules

 

Ginger Beer Ingredients

You may be able to purchase ginger beer at the store, the homemade version is so much better! This spicy ginger beer is made the old-fashioned way, using freshly grated ginger, sugar, lemon juice, and yeast to produce natural carbonation. It is a heck of a lot cheaper to make yourself and easy too!

Homemade Ginger Beer

To make the ginger beer, you simmer the sugar, water, and freshly grated ginger in a small pan until the sugar has completely dissolved. Once done, remove it from the heat and allow the syrup to steep for an hour.

Making Homemade Ginger Beer

Using a funnel, pour syrup into a 2-litre plastic bottle. It is very important to use a plastic bottle because once you add the yeast, the liquid will begin to brew and release natural gases, which could result in the bottle exploding (however, if you follow my directions, that won’t happen). Add yeast, lemon juice, and water to the ginger syrup, screw on the cap, and shake until the yeast has dissolved.

Homemade Ginger Beer

Store the bottle in a dark corner of your kitchen for 2 days to ferment. It is VERY important to unscrew the bottle every day to allow some of the gases to escape. After 2 days, refrigerate the bottle to stop the fermentation. When you are ready to serve, strain the ginger beer and enjoy!

Raspberry Moscow Mules!

Muddled Raspberries

Now, to show you how to make the really good stuff. Add your lime juice and raspberries into a cocktail shaker and muddle gently until well combined.

Vodka

Cocktail Making
Fill your glasses or copper cups with ice and fine strain the contents of the cocktail shaker.Top with ginger beer. Stir and garnish with fresh raspberries, mint, and a lime wedge, then enjoy!!!

Perfect Fresh Raspberry Moscow Mules

For more great summer entertaining and cocktail recipes, be sure to check out the SVEDKA Celebrate the Summer website.

Raspberry Moscow Mules

Ingredients

    Ginger Beer
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 tbsp grated fresh ginger
  • 1/8 tsp active dry yeast
  • 3 tbsp freshly squeezed lemon juice
  • 7 cups water
  • Raspberry Moscow Mules- Makes 2
  • 4 oz SVEDKA Vodka
  • 2 oz freshly squeezed lime juice
  • 20 raspberries
  • Ginger Beer
  • Ice
  • Raspberries, lime wedges, and mint for garnish

Instructions

  1. To make the ginger beer, simmer the sugar, water, and grated fresh ginger in a small pan until the sugar has completely dissolved.
  2. Once done, remove it from the heat and allow the syrup to steep for an hour.
  3. Using a funnel, pour syrup into a 2-litre plastic bottle.
  4. Add yeast, lemon juice, and water to the ginger syrup; screw on the cap, and shake until the yeast has dissolved.
  5. Store the bottle in a dark corner of your kitchen for 2 days to ferment. It is VERY important to unscrew the bottle every day to allow some of the gases to escape.
  6. After 2 days, refrigerate the bottle to stop the fermentation, use within 1 week.
  7. Raspberry Moscow Mules
  8. In a cocktail shaker muddle the raspberries and lime juice.
  9. Add SVEDKA Vodka and shake.
  10. Fill glasses or copper mugs with ice.
  11. Pour mixture over ice and top with ginger beer.
  12. Stir and garnish with raspberries, lime wedge, and fresh mint.
http://theseasidebaker.com/raspberry-moscow-mules/

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Cowboy Burgers and Ice Cream

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Cowboy burgers

All year, I long for summer BBQ’s and cool treats to offset the heat. It is a time that we catch up with friends around the farm table while our kids play in the trees and cover themselves in a mixture of dirt and melted ice cream. These simple evenings are when we are really able to relax and soak in what a beautiful life we have. 

Cowboy Burgers

While I try to keep it simple, I still want my guests (and husband because he is rather spoiled) to enjoy a delicious meal. These Cowboy Burgers, layered with homemade BBQ sauce, crispy bacon, and perfectly fried onion rings, are certainly gourmet, yet simple and delicious. Cooking the burgers on the grill and setting up the deep fryer outside, I am still able to converse with my friends and enjoy the longer daylight hours.

Ice Cream

Ice cream

A frozen dessert is almost mandatory to offset the California heat. I like to keep it simple during the summer, and love to serve a scoop or two of ice cream. Like my burgers, the ice cream is simply made and simply delicious. DREYER’S SLOW CHURNED® Simple Recipes are made with real, simple ingredients. Containing no artificial colors, flavors or GMO Ingredients, the ice cream is proudly made with fresh milk & cream with no rBST, making it the perfect dessert to serve my kids and guests. With real caramel perfectly swirled in the vanilla custard, DREYER’S SLOW CHURNED® Caramel Delight Light Ice Cream, has quickly become our favorite dessert (and sometimes breakfast)!

Homemade BBQ Sauce

BBQ Sauce Ingredients

BBQ Sauce

I like to make a huge batch of homemade BBQ sauce at the beginning of summer, considering we use it almost daily. It only takes about 25 minutes to make, and is the perfect balance of sweet, smoky, and spicy. To make it, I simply sauté the onion and garlic in a bit of oil, then add the ketchup, molasses, brown sugar, and spices. I allow this to simmer for about 20 minutes, then blend it with my immersion blender for a smooth finish. Once done, I store it in jars in the fridge for up to 4 weeks (but it never lasts that long).

BBQ sauce for Cowboy Burgers

This homemade BBQ sauce is perfect for a dipping sauce, marinade, or burger condiment, and will be a hit at your next party! Make sure to pick up all of your ingredients and DREYER’S SLOW CHURNED® Ice Cream in the ice cream aisle at Walmart the next time you are out and about! If you happen to be heading there during the month of June, check out this list to see if there will be an ice cream demo in your area.

So tell me, what is your favorite ice cream flavor?!?

Cowboy Burgers

Cowboy Burgers

Yield: Makes 8 LARGE Cowboy Burgers!

Ingredients

    Homemade BBQ Sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 cup ketchup
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 tablespoon ground chipotle powder
  • Cowboy Burgers
  • 2 pounds ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 8 slices Swiss Cheese
  • 1/2 pound of cooked bacon
  • Baked or fried onion rings
  • Homemade BBQ sauce
  • Whole wheat buns

Instructions

  1. To make the BBQ sauce, heat oil in a large skillet on medium low heat.
  2. Add onions and garlic and sauté for 3 minutes.
  3. Reduce heat to low and add ketchup, molasses, brown sugar, vinegar, Worcesteshire sauce, and spices.
  4. Bring sauce to a simmer and continue to cook for 20 minutes, stirring occasionally.
  5. If you would like a smooth finish, blend sauce in a blender or with an immersion blender until smooth.
  6. Store sauce in a jar and refrigerate until ready to use.
  7. To make the Cowboy Burgers, combine ground beef, bread crumbs, egg and spices in a large bowl and gently mix together.
  8. Gently shape mixture into burgers about ¾ inch thick.
  9. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
  10. Place burgers on a preheated grill, close lid& BBQ until no longer pink inside, turning once, about 6 – 8 minutes per side.
  11. Cover patties with cheese and continue to cook until cheese is melted.
  12. To assemble to Cowboy Burgers, smear the homemade BBQ sauce on both sides of the bun.
  13. Layer with bacon, burger patty, more bacon, and onion rings.
  14. Cover with top bun and enjoy immediately!
http://theseasidebaker.com/cowboy-burgers-and-ice-cream/

Ice Cream Isle

Strawberry Custard Filled Donuts

Strawberry Custard Filled Donuts

So last week was National Donut Day and while I was well prepared with a mouthwateringly delicious recipe, life got in the way of actually posting it! Story of my life! So here it is a few days later…

Homemade Strawberry Custard Filled Donuts

In January my family and I made a list of things that we wanted to accomplish this year. While traveling and losing weight were on the top of the list, making perfect yeast donuts and authentic Indian food made its way onto the list too. Surprisingly our list of about 30 goals is already halfway completed, and I successfully checked off my desire to create perfect donuts. Although I think I may have created a homemade donut monster in my husband as he now requests them weekly!

A Kid and His Donut

These donuts are the perfect combination of sweet and fruity custardiness (not sure if that is an actual word). The fried dough is light and airy and basically turns into a sugary crust once filled. The custard is swirled with fresh, sun kissed strawberries, that is good enough to eat with a spoon.

Strawberry Custard Filled Donuts

This recipe is definitely time consuming, but like most recipes that require a lot of steps, it is sooooo worth it! Since summer is upon us and I am sure, like me, you have kids that proclaim their “boredness” (again probably not a real word) within 5 minutes of waking up, take a day and make these donuts with them. Kids love kneading the dough, cutting the strawberries, mixing the custard, and finally eating the delicious donuts that they created! Enjoy and Happy Belated National Donut Day!

Perfect Strawberry Custard Filled Donuts

Strawberry Custard Filled Donuts

Yield: Recipe makes 1 dozen donuts

Ingredients

    Strawberry Custard Filling
  • 1 cup finely diced strawberries
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • Pinch of fine sea salt
  • 3 large egg yolks
  • 1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cold unsalted butter, cut into pieces
  • Donuts
  • 1/2 cup warm water
  • 4 and 1/2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1/3 cup vegetable shortening
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 eggs
  • Vegetable Oil for Frying
  • Sugar for coating
  • Strawberry Custard Filling

Instructions

  1. To make the custard, finely dice strawberries and mix with 1 teaspoon of sugar, set aside.
  2. In a small heavy bottomed pot, add heavy cream, milk, sugar, and salt and cook on medium heat until it begins to gently simmer, at this point turn off the heat.
  3. In a separate bowl, beat egg yolks until they are pale.
  4. Add cornstarch mixture to egg yolks and whisk to combine.
  5. Very slowly pour warm milk into the egg yolk mixture, mixing constantly, until all of the milk has been added.
  6. Return the custard to the saucepan and cook over medium low heat, stirring constantly, until the custard is thickened and glossy, about 3 minutes
  7. Remove from heat and add butter and vanilla, and stir until smooth.
  8. Stir in diced strawberries and refrigerate custard until cold and ready to use. This can be made up to 2 days in advance.
  9. To make the donuts:
  10. In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
  11. While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
  12. Remove from heat and transfer into a large bowl.
  13. Add salt and sugar and mix until sugar has dissolved.
  14. Add 1 cup of flour and eggs to the milk mixture and beat until combined.
  15. Beat in yeast mixture and remaining 3 cups of flour until combined.
  16. Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
  17. Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
  18. Once dough has risen, place on a well floured surface and roll a flat disk, about 1/2 thick.
  19. Cut out donuts with a 3 inch biscuit cutter.
  20. Place on a wax paper lined cookie sheet and cover lightly. Allow to rest until donuts have once again doubled in size.
  21. In a heavy bottomed skillet or pot (or a deep fryer) pour oil to a depth of 2 inches deep.
  22. Heat oil to 375 degrees.
  23. Working in batches of 2-3 at a time, carefully drop donuts into hot oil and fry until golden brown, about 1 minute on each side.
  24. Remove with a slotted spoon and place on a paper towel lined plate to drain.
  25. Once donuts have cooled slightly, coat in sugar.
  26. Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream. Pipe a few tablespoons into each donut round.
http://theseasidebaker.com/strawberry-custard-filled-donuts/

No-Bake Grasshopper Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BiteSizedBitsOfJoy #CollectiveBias

Grasshopper Pie

Growing up, I would love to visit my aunt’s house. Unlike our home pantry that consisted of jars of flax seed and quinoa, her pantry was filled with delicious things like Keebler cookies. On occasion, if my dad went shopping, he would bring home a few packages of SANDIES® PECAN SHORTBREAD Cookies. The cookies were immediately consumed by my dad and us kids quietly around the table with our cups of milk. Still to this day, if I am going to buy a package of cookies, it will always beF UDGE SHOPPE® E.L. FUDGE® DOUBLE STUFFED cookies or their FUDGE SHOPPE® FUDGE COVERED COCONUT DREAMS. Not only are they delicious, but they are nostalgic and represent good times with my family.

Keebler Cookies

Grasshopper Pie Slice

With temperatures rising, No-Bake desserts are soon to become very popular. After browsing through one of the vintage cookbooks that my grandmother gave me, I found a recipe for a Grasshopper Pie. I remember her making it while I was growing up, but never wanted to try it because I didn’t like it. Well, now that my tastebuds have developed and I love the combination of mint and chocolate, I thought it was time to give this pie a go. And I am so happy that I did! After a quick trip to Ralphs and a few Keebler cookie packages later, I was ready to make this dessert!

Keebler Grasshopper Cookies

To make the crust, I simply ground up a package of FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies in my food processor. I then added a bit melted butter to bind the crust, and pressed it into the pie pan. While chilling the crust, I made the filling. I beat together the cream cheese, sugar, mint extract, and chopped cookies. I then folded in some softened whip cream and added a bit of green dye, then poured the filling into the chilled pie crust. Finally, I topped it with a but more whip cream, fudge sauce, and more chopped cookies, and froze it until serving time. 

Keebler Cookies

Grasshopper Full Pie

The results were fantastic and just like what my grandmother used to make. It was light and fresh, making for the perfect dessert on a hot summer’s day.For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub.

Slice of No-Baker Grasshopper Pie

Keebler Cookies at Kroger: Summer 2016

No-Bake Grasshopper Pie

Yield: recipe makes on large 9 in pie and serves approximately 8 people

Ingredients

  • 1 package FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies
  • 4 teaspoons melted butter
  • 16 ounces (2 packages) softened cream cheese
  • 1 cup sugar
  • 1/2 teaspoon mint extract
  • 2 cups softened whip cream
  • 1 drop green dye
  • 1 cup softened whip cream
  • 1 cup chopped FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies
  • Fudge sauce, slightly warmed for pouring
  • More chopped cookies for topping

Instructions

  1. In a food processor, pulse cookies until fine crumbs.
  2. Add melted butter and pulse until cookie crumbs are moist.
  3. Evenly press crumbs into the bottom and sides of pie pan and place in freezer while making the filling.
  4. To make the filling beat together cream cheese and sugar until smooth. Add extract and beat to combine.
  5. Fold in whip cream, dye, and extra chopped cookies.
  6. Pour filling into crust and spread evenly.
  7. Top with remaining whip cream and freeze for 30 minutes.
  8. Before serving, drizzle with warmed fudge sauce and top with chopped cookies.
  9. Slice and serve.
http://theseasidebaker.com/grasshopperpie/

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Stone Fruit Cobbler

Stone Fruit Cobbler

The bees have been extraordinarily good to us this year by pollinating almost every flower on our fruit trees, thus making for an abundant harvest. I have so many nectarines, apricots, and peaches that I am having a hard time using up. Even at Ben has spent countless hours and the base of the trunk eating his way through the batches, and 10 batches of jam, I still have so much fruit, and we still have plums and figs that are beginning to ripen!

Stone Fruit Cobblers

Lately, I have been cutting up the ripe fruit (the ones that don’t get dated right away) and have been freezing them for smoothies. I have also been baking up a storm! A cobbler a week is almost obligatory dessert during our summer stone fruit season, and there are never any complaints. Cobblers are one of the easiest desserts to make and really allow the stone fruit flavors to shine.

Oxo glassware set

 

Stackable Glassware Set

I recently received a Glass Bakeware 14 Piece Glass Bake, Serve & Store Set from Oxo, and have finally decided to ditch the plastic. Not only is the glass bakeware convenient and have easy-to-read size markings on the container, but it can also go in the oven. I absolutely hate having to do extra dishes when I make something, and having a dish that will go from the oven to the fridge (and even the microwave) is perfect! The raised, slosh-proof lid for easy transportation and storage without squishing your baked goods and the wide, comfortable handles that work flawlessly with oven mitts. The are stackable, nest able, and the lids are interchangeable between Snap Glass Line and Snap Plastic Line.

Stone Fruit Cobbler

The leak-proof seals made transporting this cobbler to last weekend’s cookout a breeze. The thick glass kept the cobbler warm for hours, making it the perfect temperature to serve with a scoop of ice cream.

Cobbler with Stone Fruits

If you have fruit trees, or score some hot deals on stone fruit this season, I urge you to make this. While Peach Cobbler is delicious, combining multiple stone fruits add a juicy combination perfect for celebrating summer!

Stone Fruit Cobblers

Stone Fruit Cobbler

Yield: Serves 6 to 8. Note: This recipe can be doubled or tripled for larger baking pans.

Ingredients

  • 1/4 cup plus 2 Tablespoons butter
  • 1 1/4 cups sugar, divided
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 3 cups sliced stone fruit (peaches, plums, apricots, nectarines, and cherries)
  • Additional sugar and cinnamon for sprinkling

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt butter in a two-quart baking dish in the oven.
  3. While it is melting, combine 3/4 cup sugar, flour, baking powder and salt; add milk and vanilla and stir until mixed.
  4. Pour batter over melted butter in baking dish, but do not stir.
  5. Combine fruit and remaining 1/2 cup sugar; spoon over batter. Do not stir.
  6. Sprinkle a cinnamon and sugar mixture on top if desired.
  7. Bake at 350 degrees for 60 minutes.
http://theseasidebaker.com/stone-fruit-cobbler/

 

 

Movie Night With Crunchkins

Crunchkins and Cupcakes

Friday Family Movie Nights are no joke around here. My kids start planning for it days ahead of time. While it is fun to watch a movie as a family, I think they really enjoy it because they get special treats. On Friday after school we make our way to the store where the kids get to pick out a candy to enjoy while watching the movie. I usually have a special treat from the blog too, but they seem to prefer to purchase their own prepackaged goodies. Go Figure.

Crunchkins

Last weekend, I surprised the family with something new. Crunchkins™ are dessert-flavored poppers with a creamy coating and a light crunchy in three delectable flavors: Birthday Cake, Fudge Brownie and Glazed Donut. Considering that these are all of our favorite flavors, I knew they would be a hit. After testing each one out, we were split between the birthday cake and the glazed donut. I couldn’t help but feel like they were something out of “Charlie and the Chocolate Factory.” So much so, that we actually decided on watching that movie while eating these.

Crunchkins

We really enjoyed the crunch and I thought it would be the perfect addition to a chocolate cupcake. My husband almost always requests chocolate cake as his treat on Friday nights, so it was nice to change them up a bit with Crunchkins™. They also are cute decorations to the cupcakes. Next time, I may even add them into the cupcakes for a burst of flavor and crunch!

Chocolate Cupcakes

Whenever my kids go over to someone’s house for a sleepover, I also send them with a little “Thank You” gift to the parents. It usually consists of movie night treats. I can’t wait to stock up on bags of Crunchkins™ to include in our little gifts! You can find these bags at your local Walmart at checkout, so make sure to pick up one the next time you are out.

Movie Night With Crunchkins

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened Special Dark cocoa powder (or regular cocoa powder)
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup strong coffee
  • Chocolate Frosting
  • 4 oz. semi-sweet chocolate chips
  • 3 cups confectioners’ sugar
  • 1 stick (8 tablespoons) unsalted butter
  • 3 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • Sprinkles and Crunchkins™ brand dessert poppers for decoration

Instructions

  1. Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
  2. In the bowl of your mixer, combine all dry ingredients.
  3. Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
  4. With a wooden spoon, stir in coffee. Batter will be runny.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
  6. Cool completely.
  7. Frosting:
  8. Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning. Stir until the chocolate is melted and smooth.
  9. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute.
  10. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
  11. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
  12. Frost cupcakes and garnish with sprinkles.
http://theseasidebaker.com/movie-night-with-crunchkins/

I was selected for this opportunity by Crunchkins™ as a member of Clever Girls but the content and opinions expressed here are all my own.

 

Hummus Pasta Salad

This post has been sponsored by Sabra. They are and always have been one of my favorite products! 

Hummus Pasta Salad

I know many of you have gotten up this morning, skeptical about starting your day because it is Friday 13th. Well, I am here to tell you that there is actually a reason to celebrate…today is National Hummus Day!

Tuscan Hummus Pasta Salad

Sabra Hummus is one of those things that we ALWAYS have in our fridge. Whether I am munching on some celery and hummus in the afternoon, or quickly making hummus wraps for the kids lunches, it always saves the day. Sabra Hummus is also a fantastic ingredient to add protein to a meal.

Sabra Hummus

What is even better is that Sabra has come out with a slew of new and delicious flavors to make meals more interesting. I almost jumped for joy when I saw the Caramelized Onion and Smoke Paprika flavor. I can eat just a plate of caramelized onions and be one happy camper! The Rosemary Sea-Salt is also another favorite of ours and pairs perfectly with some crispy French bread.

Hummus Pasta Salad

With Memorial Day right around the corner, I thought a good pasta salad was in order. However since I am not a huge fan of Mayo, I opted to swap it out for hummus instead. For this particular recipe I used the new Garden Hummus Tuscan Herb. Let me tell you that it added the most delicious flavors to an otherwise bland pasta salad! It is my new secret ingredient!

Hummus Pasta Salald

Because today is National Hummus Day, Sabra has released a special coupon for today (5/13/16) only! Print it out now and stock up for all of the upcoming BBQ get-togethers ! Enjoy!

 

Hummus Pasta Salad

Ingredients

  • 1/2 pound pasta (any shape)
  • 1/2 pound cheese tortellini
  • 1 cup black olives
  • 1 cup marinated artichokes, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup flavored Sabra Hummus
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 chopped parsley

Instructions

  1. Cook pasta according to the package.
  2. Before draining pasta, reserve 1/2 cup of cooking liquid
  3. Mix together cooked pasta, black olives, marinated artichokes, and cherry tomatoes.
  4. In a small bowl, whisk together hummus, 1/4 cooking liquid, olive oil, and lemon juice. If you would like the dressing a bit more runny, add more cooking liquid.
  5. Pour dressing over pasta ingredients and toss to mix.
  6. Sprinkle with chopped parsley.
  7. Serve immediately or cover and refrigerate for up to 2 days.
http://theseasidebaker.com/hummus-pasta-salad/