Click here for more DINNER ideas

CLICK HERE FOR MORE SALAD IDEAS

I had planned on baking a peach gallette or peach cobbler, but my peaches were pretty soft & looking a bit bruised, so I made this honey-sweetened spiced peach jam recipe from Texanerin  Baking. The jam smelled delicious while it simmered on the stove, and tasted wonderful on buttered toast–and also on bagels with cream cheese! I placed one jar in the fridge and the second jar in the freezer for later use.

Honey-Sweetened Spiced Peach Jam

• 2 lbs. peaches, peeled & diced (about 4 large peaches)
• ⅓ cup honey
• 2 tbsp fresh lemon juice
• ¼-½ tsp ground ginger, to taste
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves

How to Make Honey-Sweetened Spiced Peach Jam:

Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.

Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 minutes, or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.

When you think your jam is thick enough, continue boiling, and put some of the jam on a clean spoon, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.

Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.

Print

Honey-Sweetened Spiced Peach Jam

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Non-Reactive Large Saucepan

Ingredients

• 2 lbs. peaches peeled & diced (about 4 large peaches)
• ⅓ cup honey
• 2 tbsp fresh lemon juice
• ¼-½ tsp ground ginger to taste
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves

Instructions

• Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.
• Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 minutes, or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.
• When you think your jam is thick enough, continue boiling, and put some of the jam on a clean spoon, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.
• Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

Print

Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

I had some chicken to use up, so I whipped up this tasty lemon butter chicken recipe from The Kitchn that looked quick, easy, and used ingredients I had on hand. The sauce was very lemony thanks to the lemon zest, juice, and slices, and it was ready in very little time. We all thought it was tasty, and it paired nicely with an Italian bean salad (recipe to follow), roasted asparagus, and some crusty bread loaded with roasted garlic.

Lemon Butter Chicken

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper, to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter, cut into 6 pieces
• 2 tbsp fresh parsley, finely chopped

How to Make Lemon Butter Chicken:

Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.

Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.

Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.

Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).

Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.

Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.

Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.

Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.

Serve and enjoy.

Print

Lemon Butter Chicken

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Nonstick Skillet

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter cut into 6 pieces
• 2 tbsp fresh parsley finely chopped

Instructions

• Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.
• Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.
• Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.
• Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).
• Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4-5 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.
• Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.
• Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.
• Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.
• Serve and enjoy.

Need More Ideas?

BREAKFAST

DINNER

DESSERT

ADULT BEVERAGES

I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.

On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.

Print

Mini Key Lime Pies

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling/Refrigerating Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 16 mini pies

Author Pam - For the Love of Cooking

Equipment

• 2 Muffin Tray plus 16 Cupcake Liners
• Food Processor
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1½ cups graham cracker crumbs about 12 full sheet graham crackers
• 6 tbsp unsalted butter melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice about 20 key limes

Serving:

• Whipped cream
• Lime zest

Instructions

• Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set trays aside.
• Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.
• Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.
• Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.
• Pre-bake the crusts for 5 minutes. Remove from the oven.
• Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.
• On medium-high speed in a stand mixer (or using a hand mixer), beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
• Pour the filling evenly into each crust.
• Place in the oven and bake for 15–16 minutes or until the centers of the pies only slightly jiggle.
• Remove from oven and allow the pies to cool at room temperature in the tray set on a wire cooling rack.
• Once cool, place the muffin trays in the refrigerator for at least 2 hours.
• To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.
• Store leftover pies in the refrigerator (covered) for up to 1 week.

I love this restaurant-style black beans recipe using canned beans and roasted poblano pepper, which is loaded with flavor, but super easy to make. I made these quick & easy black beans to pair with some carnitas, cilantro & lime rice, flour tortillas, and a simple avocado & salad with chipotle honey vinaigrette. The beans were super tasty, had a nice kick, and paired well with the rest of the meal, but next time, I’ll make a double batch!

Spicy Black Beans

Ingredients:

• 1 very small poblano pepper
• 1 tbsp avocado or vegetable oil
• 3 tbsp red onion, finely diced
• ½ small serrano pepper, finely minced
• 2 large cloves of garlic, minced
• ¼ tsp cumin
• ¼ tsp dried coriander
• ¼ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• 1 (15-oz) can of black beans, drained
• ⅓ cup chicken broth or vegetable broth

Serving:

• Fresh cilantro, chopped
• Cotija cheese, crumbled

How to Make Spicy Black Beans:

Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.

Line a baking sheet with foil and place the small poblano pepper on top.

Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.

Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.

Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.

Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.

Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.

Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil. Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.

Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.

Print

Spicy Black Beans

Course Sides

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet
• Large saucepan

Ingredients

• 1 very small poblano pepper
• 1 tbsp avocado or vegetable oil
• 3 tbsp red onion finely diced
• ½ small serrano pepper finely minced
• 2 large cloves of garlic minced
• ¼ tsp cumin
• ¼ tsp dried coriander
• ¼ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• 1 15-oz can of black beans, drained
• ⅓ cup chicken broth or vegetable broth

Serving:

• Fresh cilantro chopped
• Cotija cheese crumbled

Instructions

• Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.
• Line a baking sheet with foil and place the small poblano pepper on top.
• Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.
• Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.
• Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.
• Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.
• Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.
• Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil.
• Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.
• Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.

I had a craving for a salad for lunch, and instead of making my go-to vinaigrette, I wanted to try something different. I ran across the viral recipe video for Chipotle’s signature salad dressing, and thought it sounded delicious. This quick & easy chipotle honey vinaigrette recipe is sweet, smoky, and spicy, making a delicious salad dressing that makes any salad extra tasty, especially a Southwestern salad.

Chipotle Honey Vinaigrette (Copycat Recipe)

Ingredients:

• ¼ cup red wine vinegar
• 3-4 tbsp water, to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper, to taste
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• ½ cup vegetable or avocado oil

How to Make Chipotle Honey Vinaigrette (Copycat Recipe):

Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.

Gradually pour in the olive oil while blending. Taste and re-season if needed.

Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

Print

Chipotle Honey Vinaigrette (Copycat Recipe)

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup +/-

Author Pam - For the Love of Cooking

Equipment

• Blender, Food Processor, or Immersion Blender

Ingredients

• ¼ cup red wine vinegar
• 3-4 tbsp water to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• ½ cup vegetable or avocado oil

Instructions

• Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.
• Gradually pour in the olive oil while blending. Taste and re-season if needed.
• Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

We love hummus in my house, and I try to always have some on hand. I stumbled upon a quick and easy olive hummus recipe I found on The Healthy Foodie that sounded perfect because I had olives that needed to be used up. This tasty hummus was creamy, flavorful, and loaded with small bits of olives, which tasted great with flatbread and fresh veggies.

Olive Hummus

Ingredients:

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves, minced
• Sea salt, to taste
• ⅓ cup kalamata olives, chopped, plus more for garnish if desired
• ¼ cup Castelvetrano green olives, chopped, plus more for garnish if desired

How to Make Olive Hummus:

Remove the skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus. 

Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.

Add the chopped olives and pulse only 5-6 times so they will still have texture.

Refrigerate for 30-60 minutes before serving.

To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

Print

Olive Hummus

Course Appetizer

Cuisine Lebanese

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves minced
• Sea salt to taste
• ⅓ cup kalamata olives chopped, plus more for garnish, if desired
• ¼ cup Castelvetrano green olives chopped, plus more for garnish, if desired

Instructions

• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus.
• Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.
• Add the chopped olives and pulse only 5-6 times so they will still have texture.
• Refrigerate for 30-60 minutes before serving.
• To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

After a few videos were shared with me on Instagram by family & friends, I finally tried making this viral no-fold blanket dumplings recipe I found on Spend with Pennies. These little pork dumplings were much easier to prepare than potstickers or gyoza, making them perfect for busy weeknights.  I served them with spicy chili crisp, black vinegar, and soy sauce, but potsticker dipping sauce would also be terrific. These blanket dumplings pair nicely with a tangy cucumber salad and soy-glazed snow peas.

No-Fold Blanket Dumplings

Filling:

• ½ lb. ground pork (ground chicken or turkey will also work)
• 2 green onions, finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger, finely grated
• 1 large clove of garlic, minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt, to taste

Other Ingredients:

• 12 dumpling (potsticker or gyoza) wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds, if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

How to Make No-Fold Blanket Dumplings:

Prepare the filling by placing the ground pork and the green onions in a bowl.

In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.

Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.

Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.

Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

Print

No-Fold Blanket Dumplings

Course Appetizer, Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 dumplings

Author Pam - For the Love of Cooking

Equipment

• Nonstick Skillet with Lid

Ingredients

Filling:

• ½ lb. ground pork ground chicken or turkey will also work
• 2 green onions finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger finely grated
• 1 large clove of garlic minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt to taste

Other Ingredients:

• 12 dumpling potsticker or gyoza wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

Instructions

• Prepare the filling by placing the ground pork and the green onions in a bowl.
• In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.
• Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
• Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
• Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
• Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
• Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.