Angel Food Cake Cups, 2 Ways

Angel food cake with cool whip and berries has been one of my go to homemade desserts since college so  I knew I had to experiment with angel food cake mini cups. Below are two different angel food cake recipes, one is a sweet lemon curd cup with berries and the other is mini coffee cake cups.

Lemon curd angel food cake cup with berries – serving size: 6 mini muffin cups

Ingredients –

Betty Crocker Angel Food Cake Mix + ingredients on box

Trader Joe’s lemon curd

Mixed berries (I like a combination of raspberries and blueberries)

Recipe –

1. Set oven to 350°F

2. Make angel food cake batter following ingredients on box

4. Put 1 tablespoon of batter into a mini muffin tin cavity, repeat until you have filled 6 of the cavities

5. Bake for 12-15 minutes or until golden brown

6. Once cooled fill each angel food cake cup with 2 teaspoons of lemon curd and berries

7. Serve warm

Coffee cake cups with crumble topping and vanilla glaze – serving size: 6 mini muffin cups

Ingredients –

Betty Crocker Angel Food Cake Mix + ingredients on box

1 teaspoon of instant coffee + 1/4 teaspoon of boiling water

Crumble topping –

1 tablespoon of flour

2 tablespoons + 2 teaspoons sugar

1/4 teaspoon cinnamon

1 tablespoon butter – melted

Vanilla glaze –

1/4 cup powdered sugar

1/8 teaspoon vanilla extract

1 tablespoons milk, heavy cream or water

Recipe –

1. Set oven to 325°F

2. Make angel food cake batter following ingredients on box. Add instant coffee and boiling water to a separate small bowl and mix. Add coffee to angel food cake batter

3. Make crumble topping by adding all the ingredients to a bowl and mixing throughly

4. Add a tablespoon of angel food cake batter to mini muffin cavity, repeat until 6 cavities are filled

5. Add a teaspoon of crumble topping to each mini muffin cavity

6. Bake for 12-15 minutes or until golden brown

7. While mini muffins are baking make vanilla glaze by adding all ingredients to small bowl and mixing until fully incorporated

8. Once cooked add crumble topping and vanilla glaze

Inspired by: Milano Market “Triple S” Sandwich

I follow a lot of food Instagram accounts so I’m constantly finding new restaurants and recipes to try. A few months ago I saw a post for the “Triple S” sandwich from Milano Market, which is an italian deli on the Upper East Side, NY. The sandwich consists of breaded chicken or eggplant, pesto and vodka sauce and mozzarella.

Photo courtesy of: @julyeatsalot

The combination of vodka sauce, pesto and mozzarella cheese seemed like the perfect flavor combination that I knew I would have to replicate myself. Below is my take on the “Triple S” as both a sandwich and mini appetizer bite.

Triple S Sandwich – 2 servings

Ingredients –

2 Boneless skinless chicken tenders (I buy from Trader Joe’s and usually end up with a package of 5 or 6 tenders so I use the rest for this lemon & olive oil baked chicken tender recipe)

1/4 cup Bread crumbs (I use Trader Joe’s Organic Bread Crumbs)

1 Egg

1/4 cup Flour (either all-purpose or whole wheat is fine) + seasonings of choice (I like smoked paprika and garlic powder)

1 Tablespoon pesto

1 1/2 tablespoons vodka sauce (I use Trader Joe’s Organic Vodka Sauce)

1 slice of mozzarella (fresh mozzarella is preferred, but really any type of cheese will work)

Bread/ roll of choice (I used Trader Joe’s focaccia with roasted tomato and parmesan)

Recipe –

1. Set oven to 425°F

2. On one small plate put your flour and add a dash of any desired seasoning

3.Crack an egg into a small bowl and whisk

4. On another small plate put your bread crumbs

5. Dip your chicken tender into your flour, egg and breadcrumbs (I recommend following that exact order)

6. Bake breaded chicken tender for 20-25 minutes or until cooked through and no longer pink

7. Spilt roll in half. Put fresh mozzarella on one half of roll. Put breaded chicken tender on other roll and top with vodka sauce and pesto

8. Serve warm

“Triple S” Inspired Mini Focaccia Cup – Serving size: 2 mini muffin cups

Ingredients –

2 cherry tomatoes, cut in thirds

2 tablespoons vodka sauce

1 tablespoon of pesto

bread of choice, cut using 1 inch round cookie cutter (I used Trader Joe’s focaccia with roasted tomato and Parmesan)

1 slice mozzarella (or cheese of choice), crumbled

Recipe –

1. Set oven to 350°F

2. Cut bread using a 1 inch round cookie cutter, repeat one more time so you have two 1”  bread circles

3. Cut cherry tomatoes in thirds

4. Fit bread into two mini muffin tin cavities

5. Fill each bread cup with cherry tomatoes, pesto, vodka sauce and top with mozzarella

6. Bake for 6-8 minutes or until cheese is melted

7. Serve warm

East Village Dumpling Food Crawl

Today I’m introducing a new blog segment, which will feature different food crawls. I’m starting with New York Metro Area food crawls and then hopefully in the near future I’ll include some domestic and eventually international food crawls! For my inaugural crawl I went on a dumpling crawl in the East Village.

See below for a recap and pictures from the three spots I checked out during this food crawl.

Stop # 1: Mimi Cheng’s Dumplings – I started off the crawl with a combination of chicken and pork dumplings. I ordered the six piece 50/50 and chose the “Mimi Cheng”, which is organic chicken & zucchini dumplings and also the “reinvented classic”, which is pork, baby bok choy & cabbage dumplings.

Stop # 2: The Dumpling Shop – At the second stop I ordered six pieces of “the original”, which is pork, cabbage and chive dumplings.

Stop # 3: Drunken Dumpling – No dumpling crawl can be complete without soup dumplings so for my third and final stop I ordered the six piece pork soup dumplings, which is pork dumplings in pork bone broth.

Want to learn more about dumpling spots in the East Village, which grub street has dubbed “chinatown north”?, click here.

Chocolate Mousse Cookie Cups – 3 Ways

I recently discovered I could make delicious and super easy chocolate mousse by adding whipped cream to chocolate ganache (see recipe below) and then putting in the refrigerator for 15-30 minutes! Ever since making this discovery I’ve been experimenting with lots of different chocolate mousse sugar cookie cups. See below for some of my favorite variations.

1. S’mores Chocolate Mousse Sugar Cookie Cups – serving: 6 cups

Ingredients –

Betty Crocker sugar cookie mix + ingredients listed on package

Homemade Whipped Cream –

1/4 cup heavy cream

1/4 teaspoon vanilla extract

1/2 teaspoon sugar

Chocolate Ganache –

2 tablespoons heavy cream

1/4 cup chocolate chips

Toppings (optional) –

Toasted mini marshmallows

Crushed graham crackers

Recipe –

1. Preheat oven 350 degree Fahrenheit

2. Make sugar cookie dough by following directions on packaging

3. Put 1 1/2 tablespoons of sugar cookie dough into each mini muffin tin cavity

3. Bake sugar cookie cups for 15 minutes or until golden brown

4. While cups are in the oven make your chocolate mousse by making your homemade whipped cream and chocolate ganache.

To make homemade whipped cream (you can skip this step and use store bought whipped cream instead) put heavy cream in a medium sized bowl. Using a hand mixer whip heavy cream until soft peaks form (around 1.5 minutes). Once whipped add vanilla and sugar for taste.

To make chocolate ganache put heavy cream and chocolate chips in a microwave safe bowl. Microwave for 15-30 seconds until cream is hot and chocolate chips are melted. Mix throughly until fully incorporated and your chocolate mixture is completely smooth.

Add whipped cream (leaving about 2 tablespoons in a separate bowl reserved for topping) to your bowl of chocolate ganache. Mix throughly.

Put your chocolate mousse mixture in the refrigerator for 15-30 minutes or overnight.

5. Once sugar cookies are baked let cool for at least 10 minutes and then fill each cup with 1 heaping tablespoon of chocolate mousse.

6. Top each cup with toasted mini marshmallows (I do this by putting mini marshmallows on a fork or wooden skewer and putting over a hot stove burner) and some crushed mini marshmallows and enjoy!

 

2. Classic Chocolate Mousse Sugar Cookie Cups – serving: 6 cups

Ingredients –

Betty Crocker sugar cookie mix + ingredients listed on package

Homemade Whipped Cream –

1/4 cup heavy cream

1/4 teaspoon vanilla extract

1/2 teaspoon sugar

Chocolate Ganache –

2 tablespoons heavy cream

1/4 cup chocolate chips

Toppings (optional) –

Dollop of whipped cream

Mini chocolate chips

Recipe –

1. Preheat oven 350 degree Fahrenheit

2. Make sugar cookie dough by following directions on packaging

3. Put 1 1/2 tablespoons of sugar cookie dough into each mini muffin tin cavity

3. Bake sugar cookie cups for 15 minutes or until golden brown

4. While cups are in the oven make your chocolate mousse by making your homemade whipped cream and chocolate ganache.

To make homemade whipped cream (you can skip this step and use store bought whipped cream instead) put heavy cream in a medium sized bowl. Using a hand mixer whip heavy cream until soft peaks form (around 1.5 minutes). Once whipped add vanilla and sugar for taste.

To make chocolate ganache put heavy cream and chocolate chips in a microwave safe bowl. Microwave for 15-30 seconds until cream is hot and chocolate chips are melted. Mix throughly until fully incorporated and your chocolate mixture is completely smooth.

Add whipped cream (leaving about 2 tablespoons in a separate bowl reserved for topping) to your bowl of chocolate ganache. Mix throughly.

Put your chocolate mousse mixture in the refrigerator for 15-30 minutes or overnight.

5. Once sugar cookies are baked let cool for at least 10 minutes and then fill each cup with 1 heaping tablespoon of chocolate mousse.

6. Top each cup with a dollop of whipped cream and some mini chocolate chips or whatever toppings you like and enjoy!

3. Chocolate Mousse Peanut Butter Sugar Cookie Cups – serving: 6 cups

Ingredients –

Betty Crocker sugar cookie mix + ingredients listed on package

3/8 cup peanut butter

Homemade Whipped Cream –

1/4 cup heavy cream

1/4 teaspoon vanilla extract

1/2 teaspoon sugar

Chocolate Ganache –

2 tablespoons heavy cream

1/4 cup chocolate chips

Toppings (optional) –

Dollop of whipped cream

Mini chocolate chips

Recipe –

1. Preheat oven 350 degree Fahrenheit

2. Make sugar cookie dough by following directions on packaging

3. Put 1 1/2 tablespoons of sugar cookie dough into each mini muffin tin cavity. Fill each sugar cookie cup with 1 heaping tablespoon of peanut butter

3. Bake sugar cookie peanut butter cups for 15 minutes or until golden brown

4. While cups are in the oven make your chocolate mousse by making your homemade whipped cream and chocolate ganache.

To make homemade whipped cream (you can skip this step and use store bought whipped cream instead) put heavy cream in a medium sized bowl. Using a hand mixer whip heavy cream until soft peaks form (around 1.5 minutes). Once whipped add vanilla and sugar for taste.

To make chocolate ganache put heavy cream and chocolate chips in a microwave safe bowl. Microwave for 15-30 seconds until cream is hot and chocolate chips are melted. Mix throughly until fully incorporated and your chocolate mixture is completely smooth.

Add whipped cream (leaving about 2 tablespoons in a separate bowl reserved for topping) to your bowl of chocolate ganache. Mix throughly.

Put your chocolate mousse mixture in the refrigerator for 15-30 minutes or overnight.

5. Once sugar cookies are baked let cool for at least 10 minutes and then fill each cup with 1 heaping tablespoon of chocolate mousse.

6. Top each cup with crushed pretzel and some mini chocolate chips or whatever toppings you like and enjoy!

3 Grain Bowls To Make This Week

One of my favorite weekday meals is grain bowls. I typically make a big batch of quinoa during the weekend and then I refrigerate/freeze to use for grain bowls throughout the week. Below are recipes for three of my favorite grain bowls.

1. Buffalo Chicken Grain Bowl – 2 servings

   

   Ingredients –

   1/2 cup cooked quinoa, 1/4 cup for each serving

   3 cherry tomatoes, sliced

   1 scallion, sliced in 1 inch pieces

   1/2 tablespoon of frozen corn, defrosted

   1/2 tablespoon of black beans

   1 cooked lemon & olive oil chicken tender, shredded

   1 teaspoon of hot sauce

   1/4 teaspoon taco seasoning (optional)

   Cumin-lime dressing (from this recipe)

   1 teaspoon of cumin

   1/2 clove of garlic, minced

   1 teaspoon of lime juice

   1/4 teaspoon of salt

   Optional: olive oil & lime

   Recipe –

   1. Marinate & bake chicken tenders, following this recipe

   2. While chicken is baking make quinoa. Start by washing 1/2 cup quinoa in a fine mesh strainer and put into a pot and add 1 cup of water. I like to add a little olive oil as well. Bring pot to a boil and then turn to a simmer and cover for 15 minutes.

   3. Meanwhile, cut tomatoes and scallion and put into a bowl. Add black beans and corn to bowl.

   4. Make cumin-lime dressing by adding all ingredients and mixing

   5. Once quinoa is cooked add to bowl with tomatoes, black beans, corn and scallion

   6. Once chicken is baked shred chicken tender and put into a bowl with hot sauce and taco seasoning. Mix to combine throughly and then add to bowl with quinoa and veggies.

   7. Add cumin-lime dressing to quinoa bowl and mix to thoroughly.

   8. Serve warm

 

2. Shrimp teriyaki grain bowl – 2 servings

Ingredients –

6 peeled and deveined shrimp, defrosted (if using frozen shrimp)

1/2 cup cooked quinoa, 1/4 cup for each serving

1 tablespoon of frozen edamame

1 tablespoon of frozen peas

1 tablespoon of shredded carrots

1 tablespoon of frozen broccoli

Teriyaki sauce

2 tablespoon teriyaki sauce (I like trader joe’s soyaki sauce)

1/4 teaspoon of sesame oil

1/4 teaspoon of honey

Optional:

1/4 teaspoon of lime juice

Recipe –

1. Cook quinoa. Start by washing 1/2 cup quinoa in a fine mesh strainer and put into a pot and add 1 cup of water. I like to add a little olive oil as well. Bring pot to a boil and then turn to a simmer and cover for 15 minutes.

2. Heat a pan with oil (I use vegetable oil or coconut oil spray) and add shrimp. I sauté shrimp for about 3 minutes per side. Once shrimp is cooked through turn off heat.

3. While shrimp is cooking add broccoli to microwave safe bowl. Microwave for for 30 seconds and then add a dash of lime juice to taste. If broccoli is fully cooked through put to the side. If not add edamame, peas and carrots and microwave for another 30 seconds or until veggies are cooked through.

4. Make teriyaki sauce by adding soyaki sauce, sesame oil, honey and lime juice and mixing throughly. Add a tablespoon of sauce to the shrimp.

5. Add shrimp and quinoa to the bowl of microwaved vegetables and add remianing teriyaki sauce.  Mix until evenly incorporated into veggies and quinoa.

6. Serve warm

3. Mediterranean Bowl – 2 servings

Ingredients –

1/2 cup cooked quinoa, 1/4 cup for each serving

3 cherry tomatoes, sliced

1 scallion, sliced in 1 inch pieces

1 tablespoon of canned chickpeas

1 tablespoon of baked cauliflower florets (I season with olive oil and red pepper flakes)

Ladolmeno (lemon & olive oil) sauce (I use this recipe)

2 tablespoons lemon juice

1/2 tablespoon Dijon mustard

1/2 tablespoon dried oregano

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Recipe –

1. I usually have baked cauliflower in my freezer, but to bake a fresh batch I preheat my oven to 400 degrees Fahrenheit. I then season with olive oil and red pepper flakes and then put onto a sheet pan and bake for 25 minutes until browned. I usually take the pan out halfway through and shake and then put back into oven to cook the remainder of the time.

2. While cauliflower is baking make quinoa. Start by washing 1/2 cup quinoa in a fine mesh strainer and put into a pot and add 1 cup of water. I like to add a little olive oil as well. Bring pot to a boil and then turn to a simmer and cover for 15 minutes.

3. Cut cherry tomatoes and scallions and put into a bowl and add chickpeas to bowl as well

4. Make dressing by combining all ladolmeno ingredients and mixing

5. Once quinoa and cauliflower are cooked add to bowl with cherry tomatoes, scallions and chickpeas and then add Ladolmeno sauce and mix throughly

6. Serve warm

Cake Batter Pancakes, 2 Ways

I’m a big fan of chocolate chip pancakes, but lately I’ve been experimenting with making some other types of pancakes. Today i’m sharing recipes for red velvet pancakes and funfetti  pancakes.

Red Velvet Pancakes – Makes 2 pancakes

1 box of  Duncan Hines Red Velvet Cake Mix + ingredients listed on box

2 tablespoons of butter

2 ounces of cream cheese

1/4 teaspoon of vanilla

3/4 cup powdered sugar

Recipe – 

1. Make red velvet cake batter following directions on the box.
2. Follow these directions to make cream cheese frosting.
3. Heat large sauté pan and spray with canola oil.
4. Once pan is hot add two 1/3 cups of batter to pan.
5. When batter starts to bubble flip over to the other side.
6. Once pancakes are cooked through remove for pan.
7. Drizzle cream cheese frosting on top of pancakes.
8. Enjoy warm!

 

Funfetti Pancakes – Makes 3 Pancakes

Ingredients – 

1 box of funfetti cake mix + ingredients listed on the box

2 tablespoons of powdered sugar

1/8 teaspoon of vanilla extract

1/2 tablespoon of milk

1/2 cup of heavy cream

1 tablespoon of rainbow sprinkles

Recipe – 

1. Make funfetti cake batter according to the directions listed on the box.
2. Add confectioners sugar, vanilla extract and milk to a small bowl and mix throughly to make a glaze for your pancakes.
3. Beat heavy cream using a hand mixer to make whipped cream.
4. Heat large sauté pan and spray with canola oil.
5. Once pan is hot add three 1/3 cups of batter to pan.
6. When batter starts to bubble flip over to the other side.
7. Once pancakes are cooked through remove for pan.
8. Add glaze, whipped cream and sprinkles on top of pancakes.
9. Enjoy warm!

Red Velvet, 3 Ways

Since Valentine’s Day is coming up on wednesday I wanted to share some festive red velvet desserts. These recipes are perfect to make for your significant other or would be a nice touch to your Galantine’s Day party.

 

Red Velvet Mini Cupcake with White Chocolate and Vanilla Frosting – Serving Size: 12 Mini Cupcakes

Ingredients –

1 box of Duncan Hines Red Velvet Cake Mix + ingredients listed on the box

1 tablespoon of white chocolate chips

1 tablespoon of vanilla frosting

Valentine’s day sprinkles

Recipes –

1. Preheat oven to 350°F.
2. Make red velvet cake batter according to directions on box.
3. Put a tablespoon of cake batter into each mini cupcake tin cavity.
4. Bake for 15 minutes or until toothpick inserted into cupcakes comes out clean.
5. Microwave white chocolate chips for 30 seconds. Mix until smooth.
6. Put a teaspoon of melted white chocolate into center of each cupcake.
7. Cover melted white chocolate with a teaspoon of vanilla frosting.
8. Top cupcake with valentine’s day sprinkles.

 

Red Velvet Cookie with Cream Cheese Frosting – Serving Size: 6 Cookies

Ingredients –

1 box of Duncan Hines Red Velvet Cake Mix + ingredients listed on the box

2 tablespoons of butter, softened

2 oz of cream cheese

1/4 teaspoon of vanilla

3/4 cup of powdered sugar

Valentine’s day sprinkles

Recipe –

1. Preheat oven to 350°F.
2. Make red velvet cake batter according to directions on the box.
3. Put a piece parchment paper or tin foil on baking sheet.
4. Put a tablespoon of batter onto baking sheet and continuing adding tablespoons of batter onto your baking sheet until you have 6 tablespoons on the sheet.
5. Bake batter for 15 minutes.
6. While cookies cool make your cream cheese frosting following these directions.
7. Spread a tablespoon of cream cheese frosting onto each cookie.
8. Top with valentine’s day sprinkles.

 

Red Velvet Mini Donuts with Cream Cheese Frosting – Serving Size: 8 Mini Donuts

Ingredients – 

1 box of Duncan Hines Red Velvet Cake Mix + ingredients listed on the box

2 tablespoons of butter, softened

2 oz of cream cheese

1/4 teaspoon of vanilla

3/4 cup of powdered sugar

Valentine’s day sprinkles

Recipe –

1. Preheat oven to 350°F.
2. Make red velvet cake batter according to directions on the box.
3. Put a teaspoon of red velvet cake batter into each mini donut cavity. Batter should fill less then half of each cavity.
4. Bake for 15 minutes.
5. While donuts cool make your cream cheese frosting following these directions.
6. Take donuts out of pan.
7. Spread a tablespoon of cream cheese frosting onto each donut.
8. Top each donut with sprinkles.

Mini Pulled Pork & Black Bean Salsa Cornbread Cup

Since I started this blog two years ago with a Super Bowl post I thought it was only fitting to carry on the tradition and share another recipe idea that’s perfect  for today’s big game. This time I’m sharing  a pulled pork & black bean and corn salsa cornbread cup recipe, which combines all the classic Super Bowl flavors into one tasty bites! You can also kick the bite up a notch and add  a dollop of guacamole on top!

Mini Pulled Pork & Black Bean Salsa Cornbread Cup – Serving Size: 12 Cornbread Cups

Ingredients –

1 box of Cornbread Mix (I used Trader Joe’s Cornbread mix) + ingredients listed on the box

4 Tablespoons of Trader Joe’s Smoke House Pulled Pork

1/4 cup of corn kernels, I like Trader Joe’s Fire Roasted Corn, thawed

1/4 cup of black beans

2 tablespoons of diced tomatoes

1 tablespoon of lime juice

1 tablespoon of chopped cilantro

Recipe – 

1. Preheat oven to 350°F
2. Make cornbread  batter according to directions on the box.
3. Put  1 teaspoon cornbread batter into 12 mini muffin tin cavities.
4. Bake cornbread for 13 -15 minutes or until golden brown.
5. While cornbread cups are baking heat pulled pork according to directions on the package.
6. Make the black bean and corn salsa by  putting the corn kernels,  black beans, diced tomatoes, lime juice and chopped cilantro into a bowl and mixing thoroughly.
7. Let cornbread cups cool for around 15 minutes.
8. Once cooled take the cups out of the mini muffin tin and using the handle of a spoon, fork or knife make a small indent into the middle of the cornbread cup.
9. Fill each indent in the cornbread with the heated pulled pork and black bean and corn salsa.
10. Enjoy warm!

Strawberry & Nutella Waffle Bite

I’m usually not a big fan of breakfast, but one of my favorite breakfast recipes is this Waffle & Dinges Copycat Throwdown Waffle & Mini bite. Today i’m sharing another waffle bite variation, but this time I used strawberries and Nutella for the filling, enjoy!

Strawberry & Nutella Waffle Bites – Serving Size: 12 Bites

Ingredients –

1 box of frozen Trader Joe’s Belgium Waffles

4 strawberries, cut into bite sized pieces

4 tablespoons of Nutella

Recipe –

1. Preheat oven to 400°F.
2. Bake waffles according to package directions.
3. When waffle is cooled enough that you can touch break off a small piece and put into mini muffin tin cup to get waffle to form cup shape. I didn’t have to bake, but if that doesn’t work for you preheat oven to 350 degrees and bake for 8 – 10 minutes.
4. Cut strawberries into bite sized pieces.
5. Put tablespoon of Nutella  into waffle cup and top with cut strawberries.

Trader Joe’s Frozen Falafel, 2 Ways

I always like to switch up the Trader Joe’s products I get so recently I picked up the frozen falafel. Today i’m sharing a recipe for a falafel and veggie sandwich and a falafel bite.

Falafel and Veggie Sandwich – Serving Size: 1 Sandwich

Ingredients –

1 piece of ezekiel bread

1/4 cup of Trader Joe’s Misto alla Griglia

2 pieces of Trader Joe’s frozen falafel

2 tablespoons of hummus (I like Trader Joe’s horseradish hummus)

1 tablespoon of crumbled feta, optional

Recipe – 

1. Cut piece of ezekiel bread in half.
2. Toast bread in toaster oven or bake in the oven set at 350°F for 8 minutes.
3. Microwave veggies for 1 minute or until heated through.
4. Microwave falafel for 1 minute.
5. Spread hummus on one half of bread.
6. Top piece of bread with hummus with falafel.
7. Put heated veggies and feta on the other half of bread.
8. Put piece of bread with veggies on top of  the piece with falafel.

Falafel Cup with Tomato, Cucumber & Feta – 1 Cup

Ingredients –

1 piece of Trader Joe’s frozen falafel

1 tablespoon of of hummus (I like Trader Joe’s horseradish hummus)

1/2 tablespoon of roma tomato, chopped

1/2 tablespoon of cucumber, chopped

1/2 tablespoon of crumbled feta cheese

Recipe –

1. Microwave falafel for 1 minute.
2. Put heated falafel into mini muffin tin cavity to form cup shape.
3. Chop roma tomato and cucumber into bite sized pieces.
4. Add humus to falafel cup.
5. Add chopped tomato, cucumber and feta to falafel cup.