Grilled Romaine with a Homemade Honey Mustard Poppyseed Dressing

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If you haven’t fired up your grill yet this season, get ready.

Stock the propane.  Buy some more charcoal.

But don’t be tricked.  We’re not cooking juicy steaks or burgers.  We’re not making sticky bbq ribs or Johnnie’s black Angus hot dogs.

We’re grilling up some romaine lettuce.

One of my favorite downtown restaurants features a grilled romaine salad.  The toppings may vary from season to season, but the base remains the same.  A warm, slightly charred head of romaine lettuce.

The process of grilling the romaine gives it a smoky flavor.  It is so unique and so delicious, especially when topped with this homemade dressing.

I hope we can agree on the fact that homemade salad dressing is unbelievably better than store bought bottled dressing.  (If not, how can we be friends?!)  Homemade dressings are usually pretty easy to throw together too.  So elevate your next picnic or bbq with something homemade.  A simple, homemade dressing can elevate the simplest (most boring) salad. (Another one of our family favorites, my honey mustard ranch dressing.  I swear I make a batch of this every week.)

Top your grilled romaine with the fruit of the season, strawberries!  And when the blueberries ripen, give them a try.  The sweetness of the berries will compliment the tangy dressing very well.  For good measure, I also added bacon and feta cheese.

Grilled Romaine with a Homemade Honey Mustard Poppyseed Dressing


  • 1 Head of Romaine, sliced in half lengthwise
  • olive oil
  • Canadian Style Steak Seasoning 
  • 3/4 cup olive oil (I used a mix of extra light tasting olive oil and extra virgin olive oil) or canola oil
  • 1/3 cup white vinegar
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon mustard
  • 2 tablespoons poppy seeds
  • feta cheese, bacon, strawberries……


  1. Preheat grill for medium heat. Drizzle olive oil over romaine lettuce and season with steak seasoning.  I used Canadian Style Steak Seasoning.
  2. Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 4 minutes. Watch it carefully, we want it slightly charred, not burned.  During the 4 minutes, I turned the lettuce and even flipped it over to ensure it was warm and evenly charred.
  3. Prepare dressing.  Place olive oil, vinegar, honey, salt, onion powder, and mustard in a blender; blend until well mixed. Stir poppy seeds into olive oil mixture.  I do think you need to mix this in a blender.  (I tried shaking it vigourously in a covered container first, but the ingredients didn’t mix together well.  They will separate after sitting.)
  4. Plate the grilled romaine.  Drizzle the dressing over the romaine and top with feta cheese, sliced strawberries and toasted walnuts.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from

Chocolate Chip Cookies

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School’s out for summer.  The kids have been set loose to play, to explore and to wreck havoc.  I make almost daily trips to the grocery store since there are more hungry mouths to feed.  If you have kids, or grandkids, around this summer.  They are going to be constantly hungry.  Always looking for a snack.  Believe me, they’re not reaching for the cut veggies or fresh fruit.  Not willingly anyway.  If you’re looking for a fool proof treat to bribe them into submission or chores, look no further.
My mom is the queen of chocolate chip cookies.  She has a great recipe, she’s been using it since I was in high school.  My friends love it, my kid’s friends love it.  I have the recipe.  I have tried, unsuccessfully, many times to make chocolate chip cookies per her recipe.  I just doesn’t work.  Hers are fluffy and soft.  Mine are flat and chewy.  Others have met the same fate.  Going so far as to use the exact brand of butter and flour that she uses.  But, it just doesn’t work.
So, I gave up.
The only kind of chocolate chip cookies that I will attempt to make is slice and bake.  (I can make delicious oatmeal chocolate chip cookies and peanut butter cookies, just not chocolate chip.  Even my husband can make better chocolate chip cookies from scratch than I can.)
As I am a glutton for punishment, sometimes I find a recipe and try again.  I came pretty close with Ina Garten’s once.  And then, I came across a recipe from the Joanna Gaines cookbook.  Chip and Joanna can do almost anything and they do it very well.  Everything they touch, turns to gold.
On the first try, these cookies turned out!
They were soft, chewy and picture perfect. Maybe it is because they recipes calls for less butter than most recipes or that it uses brown sugar instead of white.  Whatever the reason, I’m going to keep making them.
I must confess, they’re still not my mothers.  They are like an enigma, mysterious, puzzling and difficult to understand.
Chocolate Chip Cookies
(Yields approximately 40 cookies)
2 1/2 cups all-purpose flour
heaping teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
large eggs
1 1/2 teaspoons vanilla extract
1 to 1  1/2 cups semisweet chocolate chips
Position a rack in the center of the oven and preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
At this point, you could stop.  Eat the dough, by the spoonful.  Never telling anyone that you started to make chocolate chip cookies.  I know that you’re not supposed to eat the raw dough, but sometimes it’s so hard to resist!!
Drop by large spoonfuls (about a Tablespoon) on the lined baking sheet; don’t flatten them.  Even though I had a few bites of dough, I still ended up with 40 cookies.
Bake until lightly browned on top, 10 to 11 minutes.
Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from Magnolia Table by Joanna Gaines cookbook.

The Perfect Porterhouse

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Up until March of 2019, I don’t think that I’d ever had a porterhouse steak. I guess that I just missed it’s existence as I’m sure it’s been on a menu somewhere, sometime.  
I would have skipped right over it and picked one of my favorites, a tender filet or a seared New York strip.  
For some reason, I found a porterhouse steak in my freezer.  I didn’t know what to do with it.  So, I did what was natural in 2019, and turned to Pinterest for help.  There, I learned a little bit about the porterhouse.
The porterhouse is a large cut of beef that contains both the (New York) strip and the filet mignon cut (tenderloin), separated by a bone.  Duh, one steak containing both of my favorite types of steak.  How had I missed this before.
I found a recipe that started on the stovetop and finished in the oven.  My husband insisted I was making a mistake and wanted me to toss it on the grill.  But I stuck to my guns.  
I think it was the most perfect steak that I have ever made.  It was tender and juicy and yes, it was also dripping in garlic butter. Suddenly I was asking everyone if they’d had a porterhouse steak before.  (why did everyone I ask already know about this magical cut?).
And now, I share with you the perfect recipe for the perfect steak.
The Perfect Porterhouse 
  • 1 pound (16 ounce) porterhouse steak, roughly 1 1/2 inches thick
  • 1 tablespoon butter
  • 2 whole garlic cloves
  • 12 sprigs, fresh rosemary (or dried rosemary or a seasoning of your choice)
  • 2 tablespoons canola oil for searing 
  • kosher salt and cracked pepper to taste


Preheat the oven to 415° F. Remove porterhouse from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
Add the oil to a cast iron skillet and turn up high, allow the skillet to become VERY hot. Place the porterhouse in the skillet and sear undisturbed for 2 minutes. Flip the porterhouse and sear the other side for an additional 2 minutes. This should give your porterhouse a nice crispy edge. Add butter, garlic, and rosemary (or seasoning of your choice) to the skillet and transfer directly to the oven.
For rare, bake 4-5 minutes. Medium rare, 5-6 minutes (until internal temp reaches 120° F). Medium 6-7 minutes. Remember, depending on the thickness of the steak, the more or less time it will take.  Remove steak from the skillet let rest on a cutting board for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature. Baste with the garlic and rosemary butter from the skillet and serve.
Both times when I have prepared the porterhouse in this way, the filet has been so tender, like butter!  It truly is an easy way to prepare the steak and so, so good.  
Let me know if you give it a try!

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from

DIY Basting Oil with Herbs

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Have you ever been to Wegman’s? Wegmans is much more than your average grocery store.  They have a bakery, a deli and a butcher.  But they also have a sushi counter, a cheese shop with up to 300 different types of specialty cheeses, a pizzeria, a coffee shop, an on site florist, a sit down restaurant, olive bar and a DIY nut butter section!  I love Wegmans.  

They have a lot of exclusive Wegman brand items and ingredients.  For instance,  one of my favorite things to stock up on each time I visit is their Basting Oil.  It’s an olive oil based “marinade” infused with dried (or fresh) herbs and garlic.  It’s great for so many things. But since the closet Wegman’s almost 60 miles away, here is a pretty decent dupe for you to DIY instead. Use it for marinating both meat and vegetables.  Use it as a dipping sauce for bread or brushetta.  Drizzle it on your pizza crust before adding all of the other toppings.  Mine disappears so fast because there’s just so many good reasons to use it.  Which is probably why you should double the recipe for this stuff!



Copycat Wegman’s Basting Oil 

1 cup Olive Oil (or sunflower oil)

2 cloves garlic, minced

2 teaspoons dried parsley

1 teaspoon dried thyme

salt and pepper

Combine all of the ingredients and blend well.  I used fresh garlic.  If doing so, I recommend storing the oil in the refrigerator.  Shake well before each use. 


Drizzle it over vegetables before roasting or grilling…..

I think my cat wants some too!

Spread it on your pizza dough before topping with sauce and other ingredients…’s a link to my favorite, never fail, pizza dough.

Marinate your Johnnies’ chicken, steaks and/or seafood……shrimp, shrimp, shrimp, shrimp, shrimp…..

Toss it with pasta or noodles…… or use it as a dipping sauce for bread……

As you can see, it’s extremely versatile and can be used for so many things.  


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from


Sausage Gravy with Biscuits

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Do you have a go to breakfast?  Maybe it’s simple, a bowl of cereal?  Maybe you have a flair for making homemade crepes?  If so, call me.  I love crepes.  

My husband has an obsession with sausage gravy and biscuits.  He would make it multiple times a week if I let him.   (But I don’t, because I’m mean.  I  think it’s a bit indulgent as a daily breakfast.)

Most of the time he buys those little seasoning packets to make his gravy.  I suggested he try making it from scratch instead.  I tried to convince him that he could make it better.  But also, I forgot to buy the little packets of gravy mix and I had no intention of running to the store before breakfast.    

This recipe is solid and simple with only 6 ingredients.  I like it better than the packet gravy and would like to increase the red pepper flakes for more of a kick.  It doesn’t take any longer to make and, with practice, you’ll finish just in time to pull your biscuits out of the oven.  

I’m not going to get into a big debate about what type of biscuit you should make or use.  Buttermilk or flaky.  Popping open a cardboard tube or making from scratch.  We all have our personal preferences and know what works best.  We know how much time we we’re willing to spend in the kitchen.  If you are like my husband, your biscuit will be swimming in gravy and it won’t make much of a difference anyway.    

Speaking of biscuits, maybe I can talk him into them from scratch next time too!

Also, sausage gravy tastes much better than it looks!

Sausage Gravy with Biscuits

3/4 lb. crumbled pork breakfast sausage

4 Tablespoons butter

1/4 cup flour

3 cups milk

1  1/2 teaspoons black pepper

1 teaspoon salt

1/2 teaspoon red pepper flakes

buttermilk biscuits from Johnnies (biscuits popped out of a cardboard tube are also acceptable) 

Prepare the biscuits according to the package directions.  

In a heavy bottom skillet, cook the sausage over medium-high heat until browned. About 4-5 minutes.  Reduce the heat to medium-low and add the butter, stirring to melt.  Gradually sprinkle in the flour and cook until the sausage is coated and the flour is absorbed, about 2 minutes.  Add the milk, return the heat to medium-high, and cook, stirring until thick.  About 10 minutes.  Add the black pepper, salt and red pepper flakes and cook, stirring, 2 minutes more.  Remove from the heat.  

Smother those freshly baked biscuits with your freshly made sausage gravy and enjoy.  And then go on a long walk.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from Chrissy Teigen’s first cookbook, Cravings.



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If you enjoy washing lots of dishes like I do, then skip this recipe.  Don’t waste your time.  

If you prefer dry, cracked hands that can only come from spending too much time in soapy water, then scroll through to something else.

If the thought of steamed salmon with garlic, parsley, dill and lemon sounds wrong.  Keep walking.  

This recipe is all of the above and more.  This recipe made me, someone who thinks she doesn’t like salmon, make it for the second time this week.  

It is so good, so easy and so quick to make that I couldn’t keep it a secret.  

Salmon is still salmon.  Even when dressed with so many wonderful things.  It might seem like an excessive amount of lemon, dill and parsley.  And it is, you could almost dredge your salmon filets in the mix.  As I am still warming to the taste and texture of salmon, I think the seasonings compliment the fish well.  I even like to take the pan drippings and pour it over my salmon and rice.  (I would highly recommend a side of rice with this recipe.).

This a happy marriage of flavors happening right here. 



  • 1 package Johnnies frozen 4 oz. salmon loins, cut into 2-3 inch pieces
  • 1 onion, thinly sliced
  • 6 garlic cloves, minced
  • 3 Tablespoons dried parsley
  • 3 Tablespoons dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 lemons, sliced as thin as possible
  • 1/3 cup dry white wine


  1. Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid.
  2. Put the fish, sliced onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and add the wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
  3. Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of white rice.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from

Roasted Red Pepper and Tomato Soup

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We kept ourselves busy this winter traveling to warm, sunny places to avoid the blues.  But I think it’s safe to say that we have made it through another winter.  (As I write this, I am sitting outside on the deck listening to the birds and the frogs.  The sweet sounds of spring!). I know that days like this are still a treat. But I think we can officially put away the snow clothes and shovels……I hope I’m not jinxing anything. It’s time to start cleaning up the yard and planning our family garden.  

I still have a few things left in the freezer from last year.  Mainly tomatoes and peppers.  What better way to use them, than in a roasted red pepper and tomato soup. This soup is tasty, more tomato than pepper,   perfect for lingering chilly days but light enough for the warm ones.  I have been trying to clean up my diet a little bit each week, so I subbed out the milk for almond milk.  The end result was equally delicious and not lacking in flavor or consistency.  

This soup would pair perfectly with a grilled cheese sandwich and now, suddenly, I’m dreaming of just a few more nights stuck binge watching Game of Thrones on the couch.

Roasted Red Pepper and Tomato Soup


  • 68 Red Bell Peppers
  • 1/2 an onion, diced
  • 2 Tablespoons olive oil
  • 3 cloves of garlic
  • 4 cups of chicken stock
  • 14 oz. diced or crushed tomatoes
  • 2 teaspoons hot sauce
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk or heavy cream
  • 1 teaspoon dried oregano
  1. Clean the bell peppers, cut them in half and remove the seeds and membranes.
  2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
  3. Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a container, and close the lid or seal tightly with plastic wrap. This will allow the steam to soften the peppers more. Keep in there for another 15 minutes.
  4. While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
  5. After peppers have cooled enough to touch, about 15 minutes. Remove from the container and peel off the burnt skin. It will peel off. If the skin is still attached and difficult to remove, peel only the burnt parts that should easily be removed.
  6. Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
  7. Add the mixture to a large pot, add in the chicken stock, crushed tomatoes, hot sauce, bay leaf, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
  8. Stir in the milk or cream and Oregon. Stir until completely combined.
  9. Remove from heat (remove bay leaf) and serve with extra milk or cream and fresh herbs on top if desired.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  


Recipe found and adapted from


Pork Loin with a Creamy Feta Cheese Sauce

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My last pork recipe was in 2015. Back then, I discussed my struggle with all forms of pork.  Well, not bacon.  That’s technically a pork product, but bacon’s impossible to screw up.  Pork chops and pork loins are tricky because they have a tendency to dry out.  Most likely because I over cook it.  I can’t blame the pork.  I will take responsibility.  After years of disappointment, I still find the best only way to prevent overcooking is to use an internal meat thermometer.  The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F.  So don’t be stubborn.  Don’t be lazy.  Use a meat thermometer.  Johnnies sells a few different types of thermometers, just make sure you buy the appropriate thermometer.  They sell candy thermometers too which might not work so well for monitoring meat.  

But, no matter how well you cook this pork, the sauce is the star of the show.  The feta cheese adds some pop to the creamy sauce.  In addition to pouring it over the pork, I dipped my asparagus in it, poured it over my rice and practically licked the plate clean.  I think this sauce would work wonderfully with fish, chicken or steak.  

Pork Loin with Creamy Feta Cheese Sauce


  • 2 lb. pork loin 
  • salt and pepper to taste
  • flour, for dusting pork loin
  • 1-2 Tablespoons olive oil
  • 1 cup chicken broth
  • 3/4 cup white wine
  • 1 Tablespoon butter
  • 1 onion finely chopped
  • 1/4 cup white wine
  • 5 oz crumbled feta cheese
  • 3/4 cup heavy cream (180ml)
  • Salt
  • Freshly ground black pepper
  • 1/2 teaspoon dried parsley


  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim the pork loin of the silverskin and any excess fat. Pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
  • In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
  • Add 3/4 cup white wine and 1 cup chicken broth to the baking dish.  Bake the pork, covered, in the preheated oven for 30 minutes, basting with “glaze” every 10 minutes. Remove foil and continue baking until pork registers an internal temperature of 145 degrees.  (approximately 30 minutes, based on the size of your pork loin) 
  • While the pork is cooking, melt the tablespoon butter in the pan. Add the chopped onion and a pinch of salt and sauté for until fragrant, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and feta cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.  Season to taste with salt and pepper and serve garnished with parsley.
  • Top pork loin with sauce before serving.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from and


Peanut Butter Chocolate Chip Blondies

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This year’s Super Bowl was a let down. Same team. Same quarterback. Sixth Super Bowl Ring. Wait, am I even allowed to say Super Bowl? Maybe I need to say “The Big Game?” A low scoring game with little action. The half time show was controversial. In the end, the reviews were mixed.  We got to witness Adam Levine rip off his shirt (thus exposing his nipple) and hear lots of bleeped out rap lyrics.

The saving grace was the buffet, thank goodness for friends who know how to make good food. We feasted on delicious dips (including buffalo chicken dip and taco tray, steamed shrimp and these fantastic pickles wrapped with ham and stuffed with cream cheese. Something new that I might need to try.

My contribution…….dessert, Peanut Butter Chocolate Chip Blondies. I know that I have already shared a knee buckling, life changing recipe for small batch chocolate brownies.  But this recipe for blondies is really, really good.

Don’t ask me to pick between the two. Do yourself a favor and make both.

Peanut Butter Chocolate Chip Blondies

1 Stick (4 ounces) Butter, softened

2/3 cup crunchy or smooth Peanut Butter

3/4 cup packed Light Brown Sugar

2/3 cup Sugar

2 teaspoons Vanilla Extract

2 Eggs

1 1/4 cups Flour

1 teaspoon Salt

1 teaspoon Baking Powder

2/3 cup Chocolate Chips

Preheat oven to 350 degrees. Grease a 9 x 9 square baking dish.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, brown sugar and granulated sugar until creamy. Add the vanilla, then beat in the eggs one at a time, waiting until the first is incorporated before adding the second. In a small bowl, whisk together the flour, salt and baking powder. Turn off the mixer before adding the four mixture, then beat until just combined. Stir in the chocolate chips.

Spread the batter into the prepared dish and bake until the outside is golden on the edges but the center is still soft and gooey. About 40-45 minutes. It may seem undercooked but it will set up as it cools. Cool in the pan and serve warm.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold  Print.  

Recipe found and adapted from Chrissy Teigen’s Cravings Hungry For More Cookbook.

Homemade Hummus

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SI have one more healthy-ish recipe for you.  (The next one will make up for the healthy stuff, it’s a decadent dessert that was a big hit at last night’s “Big Game” Party.)  A five minute homemade hummus so easy you won’t even think about buying store bought hummus again.  I might be overly optimistic, but I’m hopeful you’ll agree it’s the best ever!

7 ingredients.

5 minutes.

1 blender.

Easy to make, easy to clean, easy to eat.

I haven’t always been so accepting of chick peas, aka garbanzo beans.  2018 was the year I learned to embrace both kale chips and chicken peas, what a year!  What’s left to try in 2019?!  These legumes are so healthy, so full of nutrients and protein, how could they taste good?  

I guess the truth is…..they don’t really.  Not by themselves anyway.  But add some garlic, lots of lemon juice, salt, honey and tahini and they are a tasty snack. (Tahini was also a mystery to me.  Turns out, it’s actually a puree of sesame seeds.  The sesame seed version of peanut butter.) I like my hummus simple, but there are so many great things to add in for even more flavor, i.e. roasted garlic, spinach, roasted red pepper and avocado….. just to name a few.  So feel free to experiment and if you find a flavor that knocks your socks off, please feel free to come back here and share with the rest of us.  

Homemade Hummus


  • 15 oz. chickpeas or garbanzo beans, drained (bu save 1/4 cup of liquids to add in later)
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice (and sometimes I add even more)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1 small clove garlic


  1. In a food processor or blender, combine chickpeas, tahini, olive oil, lemon juice, honey, salt, garlic, and 3 tablespoons of the reserved chickpea liquids. 
  2. Blend on high speed until light and creamy, about 30 seconds. If mixture is too thick, add in 1 more tablespoon of chicken pea liquie.
  3. Serve with pita, crackers, or veggies.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold  Print.  

Recipe found and adapted from