Garlic Hummus Toast with Italian Tomatoes

 

You Will Need:

• 3 English Muffins cut in half (I used Great Value brand from Walmart)
• 2 Roma Tomatoes (diced)
• Classic Hummus (I used Marketside brand in the deli section at Walmart)
• Garlic Powder
• Dried Basil
• Dried Oregano 
• Sea Salt 
• Black Pepper
• Red Wine Vinegar
• Olive Oil or Canola Oil

Toast English Muffin halves in a toaster, (toast them until crispy and golden brown) set aside, next put a teaspoon of oil in a small skillet, add diced Roma Tomatoes to the skillet, sprinkle some garlic powder,  oregano, basil and salt and pepper, cook on medium heat stirring frequently, until tomatoes are softened and cooked, once the tomatoes are softened and cooked until slightly liquified, add in a splash of red wine vinegar, cook for another minute or so, until the liquid reduces some, (but you don't want the tomato mixture to be completely dried out, it needs to have a little bit of liquid still), then turn the heat to low. Next use a butter knife or back of a spoon to spread about 1 1/2 Tablespoons of hummus to each English Muffin half, then top each with the cooked tomato mixture. Serve and eat immediately, (if you don't eat it right away, it will get too soggy).  

Below is what the English Muffins look like with the hummus, before I added the cooked tomatoes to the tops...

Below is the amount of tomatoes I added to the tops, I try to just put a single layer...

Makes 2 Servings (3 English Muffin Halves for each person)

This quick and easy Italian Dish is different and unlike anything I've ever eaten before, but it is so delicious and flavorful. If I had to compare it with anything, to me it has the taste of pizza, (sort of), but with a much fresher taste to it, and without all the fat and calories of pizza!

If you don't have English Muffins, you can make these with toasted homemade white bread or French bread. They are good made with any of these breads. We just prefer the English Muffins... they add a different flavor to them than the other breads. 

Enjoy! 

Roasted Potato Logs

 

You Will Need:

• 3 Medium Russet Potatoes (washed, scrubbed and sliced into wedges lengthwise)
• 2-3 tsp. or so of Olive oil or Canola oil
• Seasoning (Salt, Pepper, Garlic Powder, Onion Powder, Mrs. Dash Original)

Preheat Oven to 425 Degrees. Grease large baking pan with about 1 tsp. of oil, until nicely coated, (I use a spray bottle that I have filled with canola or olive oil), then lay potato wedges single layer on the pan. Use a spray bottle of oil and spray the tops of the potato wedges and then season by sprinkling on the desired seasonings. (If you don't have a spray bottle to spray the oil, you can place the potato wedges in a bowl, add the oil and use your  hands to coat them with oil). Bake for 10 minutes, then turn them with a spatula, and bake another 10 minutes, turn them and bake an additional 10 minutes or until tender and golden brown. Cooking times can vary with ovens so adjust the cooking time if needed. 

Note: Below is the type of spray bottle that I use for spraying my pan and potatoes with oil, it works great and I can be sure that nothing has been added to my potatoes but the oil that I have put in my bottle. (You can find cooking spray bottles at various places, mine came from Temu).

And here is what the potatoes look like spread out on my baking pan, after they are done. I make sure that there is plenty of room for the potatoes and that they are single layer, and are spread out so they won't be on top of each other, giving them room to cook.

Serves 3-4 

Enjoy!