Spicy Peach Cream Cheese Dip
Egg Salad with Ham Mini Phyllo Cup
Curry Beef Pinwheels
Simple Pumpkin Crackers
Air Fried Sweet Mini Peppers with Onion and Zucchini
This is one of my favorite method to “roast” sweet mini peppers. It is super easy and fast…it’s lightly caramelized and perfect on bread, crackers or salad.
I love the colors of the sweet pepper, so summery and refreshing. Many times we just eat them raw…crunchy and sweet, but sometimes I like to enhance the sweetness of the peppers by roasting…
I used to roast mini peppers in the oven…but since I got the air-fryer, this is my preferred way to “roast” almost anything…I love how even and caramelized the sweet peppers turned out in the air-fryer. All the excess liquid, either from the washing or the pepper itself just drains out of the basket.
This recipe is very versatile, you can air-fry only the mini peppers or mix and match it with all kind of vegetables, I decided to go with zucchini and onion as I had them handy, but feel free to use whatever vegetable you have available such as carrots, eggplant, yellow squash…
Once the vegetables are air fried and seasoned you can keep them in the refrigerator for a few days and serve cold, which I love during warm weather.
1 lb sweet pepper
1 medium size onion
Balsamic Vinegar to taste
Freshly ground salt and pepper to taste
Preheat air fryer to 400F.
Wash and slice in half the sweet peppers and remove the seed. Slice the zucchini and the onion.
In a large bowl place the sweet mini peppers and drizzle with olive oil.
Carefully place the sweet peppers in the air fryer basket and let is cook for approximately 15 minutes. Make sure to shake the basket in between. Remove from the basket and place in a large bowl.
Do the same with the onion and zucchini. Once the onion and zucchini are done place them together with the sweet peppers.
Add salt and pepper and drizzle balsamic vinegar to taste. Toss gently.
Serve warm or cold.
I hope you enjoy this simple method of roasting mini sweet peppers…for more air-fryer recipes, please check HERE.
Did you know that peppers contain large amount of antioxidants such as lycopene, beta carotene, lutein and zeaxanthin? These carotenoids are important, especially for the eyes.
Thank you for visiting Color Your Recipes…have a colorful week!
Persian Eggplant Dip
This is a very healthy and tasty dip made with roasted eggplants. The recipe is simple and the trick to its delightful taste is the caramelized onion and golden garlic together with a hint mint…all together in a smoky, creamy and silky eggplant.
Since I had the eggplant dip (Kashke Badmjan) at a local Persian restaurant I wanted so bad to make it at home…when I noticed these huge, really huge eggplants at Trader Joe’s I saw the opportunity to try and I end up bringing home two of this gigantic eggplants.
Eggplants are healthy in spite of a large amount of water. Eggplants contain dietary fiber, vitamins and minerals.
This eggplant dip is delicious served with fresh pita bread or pita chips. Traditionally it is served with pita bread, but I love the combination of light and crispy pita chips with the creaminess of the eggplant…so it is up to you…
- 2 large eggplants (cut into 1/4 inch rounds // skin on)
- 1 large onion, thinly sliced in half moon
- 4 cloves garlic, finely minced
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon turmeric
- Sea salt + ground pepper
- Plain yogurt, Greek or regular
Wash and poke the eggplants with a fork, place them on a foil-lined pan. Roast in a preheated oven of 375 to 400F for about 45 min to 1 hour until the eggplants are soft.
While the eggplants are in the oven, caramelize the onion, preferably in a cast iron pan over medium heat to high heat. Add the onions. Cook for a few minute until they start to soften, stirring so the heat distribute evenly.
Reduce the heat to medium low and continue stir once in a while so the onions brown equally. The onions will reduce and become more and more golden. Remove the onions from the pan once the onion developed a deep and caramelized flavor. Set aside.
In the same pan, add the minced garlic with the mint and let it turn golden under medium heat, stir constantly, so the garlic will not burn. Remove from the heat and add to the caramelized onion.
Once the eggplants are soft and somewhat the skin burnt Remove from the oven, let it cool and then remove the inside of the eggplant with a spoon. Mash the eggplant with a fork.
In the same cast iron skillet place the mashed eggplant, salt, pepper, turmeric and cook for a few minutes stirring constantly. Once the mixture is even, add the mixture of caramelized onion and garlic.
Cook for another 3 to 4 minutes, adjust more seasoning if necessary stirring frequently.
Before serving add plain yogurt. Serve warm or at room temperature.
Did you know that eggplant is a fruit and classified as a berry? Moreover, the seeds of eggplants contain nicotinoid, which are substance related to the ones found in tobacco, both are species of nightshade plants.
Thank you for visiting Color Your Recipes….have a colorful week!
Jalapeno Artichoke and Crab Dip
Just by mixing two ready available products and you will have this creamy, rich, hearty crab dip…
I learned this recipe while visiting a friend in Palm Desert and no need to mention that I liked so much that I made when we had a small family get together. When my friend told me that she was planning to serve Jalapeno Artichoke and Crab dip I didn’t think much about it until I tried it. I was a bit puzzle, as I had tried “Jalapeno Artichoke Dip”, from Costco, but never saw it with crab…and when she told me that she just added crab, I was like…”no wonder I have never seen it…this is really good!”. I dressed it up a little by adding some greens…parsley…and a hint of black pepper.
It is pretty good as it is…cold, but better when slightly warm. So it is up to you to pop the dip into the oven for a few minutes or not. Just imagine loading your crackers with this creamy, spicy and packed with chunk of crabmeat…so, so, good!
- 1 container of ready jalapeno and artichoke dip
- 1 lb crabmeat
- Fresh parsley to taste
- Fresh ground black pepper
Place the jalapeno/artichoke dip and crabmeat in a mixing bowl. Mix gently as you do not want to keep some of the chunks of crabmeat intact.
Add parsley and black pepper to your taste and mix lightly.
Serve cold or warm with crackers, toasts, vegetables or with whatever your palate craves.
I hope you enjoy this simple and easy way to make a very flavorful seafood dip.
Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.
Thanks for visiting Color Your Recipes…have a colorful day!
This is an easy and simple recipe to have always fresh crackers and the fun thing is that you can spike with whatever herbs or spice you want.
First of all I hope you all had a great Thanksgiving with your love ones…my “couple” weeks off turned out to be almost one month…I was on vacation in Taiwan for 2 weeks and then I got sick right after getting back…so I decided to rest and put everything on hold. Thankfully I am back on my feet and so happy to be functioning as usual…with all that said, this supposed to be a simple post, but end up being so long…forgive me…I usually like to be brief knowing that everyone is so busy and just want to get straight to the point…
I got an invitation from HOPE FOODS to try their hummus and decided to make some crackers to go with it…so before I continue I would like to let you know that I got these hummus free of charge and I did not receive any compensation for this post and all the content and opinion in this post are solely mine.
HOPE hummus are organic and they come in a variety of flavors from avocado to chocolate, yes you read it right “chocolate”. I decided to try Spicy Avocado and Thai Coconut Curry Hummus…both were slightly spicy and so tasty…I especially like the Thai Coconut Curry Hummus maybe because it was very different. I was planning to use the hummus to make some dish, but we end up eating it all with homemade crackers and vegetables, this must tell you how much we enjoy it. I hope you get a chance to try…
With the holidays approaching, it is always good to have easy and flexible food around the house…and crackers are a “must have” for any gathering. Crackers go well with cheese, dips, jams, salad, you name it…and to think that homemade crackers are so easy to make, the recipe is pretty much the same as making bread, as a matter of fact when making bread sometimes I take half of the dough and add herbs, spices, whatever I feel in the mood to add in the crackers. So in one mixing I will have a loaf of bread and crackers…
Now, if I am planning to make crackers only I will substitute the butter for olive oil…so here is the basic recipe for homemade crackers, please feel free to mix and match all kind of flours such as rye, whole wheat, oat, flaxseed and so on.
- 500 g bread flour or mixture of various flours
- 6 g salt
- 6 g yeast
- 30 g sugar
- 60 g olive oil
- 250 g water
In the mixing bowl add all the ingredients and mix until a smooth ball forms.
Divide the dough into half or thirds, depending on how many “flavors” you want.
Now the fun part…”coloring” or flavoring your dough…here are some examples and please feel free to mix and match…fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…
Add the amount of desired flavors to the dough and knead until they are all well incorporated.
Let the dough rise until it doubles of its original size.
Flat the dough (approximately 175 to 200g) using a rolling pin, as thin as you can on a silicone mat (42 x 30cm or 16 x 11.5 in). Cover and let it rest for approximately 20 to 30 minutes. Just before baking, punctuate the cracker sheet with fork to avoid air bubbles during baking. If desire, spray the cracker sheet with water and sprinkle sea salt.
Bake the cracker sheet in a preheated oven of 325F for approximately 10 to 15 minutes or until golden. Make sure to check often as the thin dough can burn very easily.
Let the cracker sheet cool in a wire rack. Break the cracker sheet randomly and store in an airtight container.
If you feel that the crackers are not totally crisp after cooling. Turn the oven to 300F and place only the crackers that need more baking for approximately 10 minutes and turn the oven off and leave the crackers inside until dry. Let it cool and store.
I hope you get to try making these crackers since they are so flexible…