Roasted Pepper & Hummus Wrap

OMG she's blogging two days in a row?!  Stop it.  

So I saw a recipe like this in my Cooking Light magazine I subscribe to and it looked delightful.  I created a spin off of what I saw there for lunch today.  It was the perfect light lunch for a busy work day.

This was simple enough for me to prepare in less than 10 minutes on the way out the door.  If you are making it for work, it would be an easy one to prepare the night before as well.

Ingredients

Red bell pepper - thinly sliced

Cucumber- thinly sliced

Crumbled goat cheese

Onion - thinly sliced

Spicy hummus

Wheat tortilla

*No measurements used only because I just stuffed as much of each as I could into the wrap.  And to be honest, you will want seconds, or your friend may steal this from you.  So extras are OK.

Preparation

Lightly brown the bell pepper & onions in skillet.  I didn't use any oil because I wanted them to get the charred taste, I suggest the same.  But using a little olive oil would be good too.  

Once those are browned, assemble your wrap!  I spread the hummus out first, then stacked veggies and topped it with goat cheese.  

Eat up!

Shrimp & Vodka Bow Tie

"Write whatever you just did down immediately, that's making the cookbook" 

- Trinity.  AKA professional recipe tester.

Simple Ingredients

Farafalle (AKA bow tie pasta)

Fresh Basil - thinly sliced for garnish as shown above

1/2 lb cooked jumbo shrimp

4oz heavy whipping cream

8oz package mini pearl grape tomatoes - chopped in half

1/2 cup good quality vodka 

3 garlic gloves - minced

2 shallots - finely chopped

1 teaspoon salt

1 teaspoon red pepper flakes

1 teaspoon ground cumin

Olive oil

Nom Nom Directions

Start boiling water for pasta first.  When it's ready, throw in desired amount of pasta, a dash of salt & start your vodka sauce.

In large sauce pan, coat a few times around with olive oil & throw in the shallots.  Sauté over medium heat for a minute, then add the vodka, tomatoes, garlic, & heavy whipping cream, spices & bring to a boil.  Let the alcohol cook off a few minutes and allow sauce to reduce.  Take the sauce out and pour into a blender or food processor.  Blend together until almost smooth (some chunks are kind of nice).

Put the sauce back in the sauce pan & add shrimp.  Cook for a five minutes over medium heat, allowing all of the flavors to mix together and shrimp to warm up.

Serve immediately and add fresh basil garnish on top.

Enjoy!  And keep reading... more delicious original recipes coming soon!

This Week's Lineup

It's seems there's never enough time in the day to do what you want.  For me it's blogging.  I'm going to try 4-5 new recipes every week starting now, and make the time to blog about them!  Here's my lineup for this week:

1. Hummus & Grilled Veggie Wrap  

2. PB Omelet (this sounds disgusting but I'm going to give it a go)

3. Avocado & Egg Bake

4. Shrimp & Vodka Penne

Recipes starting TODAY!  Cheers.