Barbecue Chicken and Corn Tostadas

Cancel your dinner plans for today because it’s National Hummus Day and you need to celebrate with these Barbecue Chicken and Corn Tostadas drizzled with a homemade jalapeno ranch dressing. Tostadas are oven baked, not fried.

Barbecue Chicken and Corn Tostadas with hummus

Happy National Hummus Day! Are you familiar with hummus? It’s becoming more and more popular, but there are still people out there who’ve never heard of it. It is a Middle Eastern spread made from ground chickpeas blended with tahini (sesame paste), olive oil, lemon juice, and a few other ingredients. Most people eat it as a dip with pita chips or vegetables, but hummus is a very versatile ingredient and can be used in everyday recipes, including a spread on some makeshift pizzas. As much as I enjoy cooking from scratch, pizza is the one meal I often cheat with and buy a frozen pizza or two to use as an “emergency dinner” for those days where I’m running behind on my work schedule and find myself still shooting my banana cake at 4:00 PM when I really should be prepping dinner or I’m out running errands all day on a Saturday and don’t have the energy to do anything other than plop down on the couch and finish watching 30 Rock. Even if I do have the time and energy, homemade pizza dough takes about 1-2 hours to prep because it has to rest and rise before you can use it. That’d be fine to make on a relaxing Sunday afternoon, but that doesn’t help me out during the week. Thank goodness the Mexicans invented tostadas.

Tostadas are toasted corn tortillas covered with a variety of toppings. I like to think of them as a lazy (wo)man’s pizza because all you do is bake store-bought corn torillas in the oven for 8 minutes then add your favorite toppings, much like a traditional pizza but without waiting for dough to rise. Although tostadas are typically Mexican, you can top them with practically anything you want. Take these Barbecue Chicken and Corn Tostadas with jalapeno ranch dressing for example. They are probably more American than Mexican, but that doesn’t make them any less delicious. I spooned some hummus onto a tortilla, topped it with chicken breast, red onion, corn, cilantro, and barbecue sauce then drizzled with a homemade jalapeno ranch dressing you can easily make in the blender (although mine was more spooned on than drizzled because my squeeze bottle exploded. Well, tostadas are meant to be messy, right?).

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Peanut Butter Banana Ice Cream

This healthy 3 ingredient Peanut Butter Banana Ice Cream is so easy to whip up on a hot summer day when you’re craving ice cream and is a great way to use up those overripe bananas. You can even make this ice cream without a machine.

Peanut Butter Banana Ice Cream made without an ice cream machine

Even though I often talk about being lazy and watching TV all night, truth is I do exercise 2-3 times a week. I’ve been going to Zumba off and on for about 5-6 years now (if you don’t know what Zumba is, the easiest way to explain it is exercise to music). I finally found an instructor I’m happy with in Pittsburgh and have been sticking to a steady schedule with her. Now that the weather is finally staying warmer, I’ve been spending my other evenings walking at the park. I enjoy my walks because it gets me away from the computer and outside into the fresh air to clear my mind. Sometimes if it’s really warm outside, I’ll eat a little bit of ice cream when I get home. However, I can’t do that every night (as much as I want to). Unless that ice cream also happens to be healthy.

Did you know that blending frozen bananas in a food processor makes banana ice cream? You don’t even need an ice cream maker! I know it sounds a little crazy, but it’s true. It may not have a true ice cream texture since there is no cream or eggs, but you won’t be disappointed with it either. I actually made banana fudge swirl ice cream a few years ago, so I knew the concept worked. When I had a few overripe bananas leftover from my banana chocolate chip snack cake, I knew banana ice cream was in my future. Then I thought about adding peanut butter to it. Yes! Peanut Butter Banana Ice Cream. A healthy, 3 ingredient dessert that you can feel good about eating in the summer.

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French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs for summer picnics

Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time. Wow can you believe it's already mid May?! The weather has gotten (much) … [Continue reading]

No Bake Peanut Butter Cup Pie

No Bake Peanut Butter Cup Pie made without Cool Whip

If you love peanut butter, then you're going to love this no bake peanut butter pie stuffed full of peanut butter cups in an Oreo cookie crust. Recipe made with homemade whipped cream (no Cool Whip). I'm not sure if you actually pay attention to … [Continue reading]

Banana Chocolate Chip Snack Cake (Egg Free, Dairy Free, Vegan)

Banana Chocolate Chip Snack Cake that is vegan, dairy free, and egg free

What's easy to make, super moist, and packed full of chocolate chips? This irresistible Banana Chocolate Chip Snack Cake, which also happens to be dairy free, egg free, and vegan. Don't let that discourage you from trying it - you would never guess … [Continue reading]

Chocolate Cheesecake

Triple Chocolate Cheesecake with an Oreo cookie crust

A triple chocolate cheesecake with an Oreo cookie crust and chocolate ganache poured on top is the best dessert for chocolate lovers everywhere. If you asked me what I do with my time when I'm not working, I must admit I've been on a TV series … [Continue reading]