Casey’s Classic Hummus – Recipe Corner

I don’t know about you, but I love a good fresh Hummus! I used to work at this amazing middle eastern restaurant in Hoboken called Ali Baba on 9th and Washington and had my own personal never ending supply of Hummus and it was awesome!! It is most certainly one of those items where once you start eating it, it is hard to stop.. and that is ok in this case!!

Hummus is protein packed and super healthy.. Of course pairing it with some chicken breast or veggies is totally a more healthy alternative to the pita bread, but I mean everyone loves nice warmed pita off the grill!! Yummy..

Hummus is made primarily of Chickpeas or as they are also called Garbanzo Beans. These are also great to use whole in a salad, or even mashed onto a sandwich!!

Casey’s Classic Hummus –

2 15 oz cans of chickpeas (one drained, one reserve the liquid)

3 cloves of garlic

2 tablespoons of tahini

1 teaspoon of salt

1/4 cup of olive oil

1. Combine all ingredients minus the oil into your food processor and blend until smooth. Once most of the chunks are broken down, begin to drizzle the olive oil in as it is still running. Turn the machine off and scoop it out.


I know what you are thinking…




Yes. That is it.. 5 ingredients, one step. Done. Delicious, fresh hummus!

Feel free to get creative.. This is a classic, basic hummus.. Add in some flavor while you are processing it or as I prefer to do, add flavors on the top! This way people can control the amount of extras in their bites..

As pictured, I did one classic.. one with hot pepper puree and one with parsley and lemon zest!! Let your moods control what toppings you use.. Are you in the mood for roasted red peppers?! Dice some up and throw them in… Want some added protein? Shred some roasted chicken over it!! MmMmm I am getting hungry!! 😉

I hope you try this recipe, and others!

If you do please let me know what you think!

I love feedback 🙂

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Casey’s Cheeseburger Surprise – Recipe Corner

Surprise, it’s a party!!

Or at least it will be once you make these bad boys…

I have made these burgers for every summer get together, BBQ, and garden party I have ever catered.. they are always requested and always the first dish gone. People gobble them up like they are never going to eat again! I have actually had people ask me to make and freeze them to sell..

They are delicious, melt in your mouth.. fabulous! Totally addicting 😉

 Casey’s Cheeseburger Surprise –

2 lbs of ground beef (90/10 or 85/15 work best)

3/4 cup of sweet or red onion, finely diced

2 cloves of garlic, minced

3 tablespoons of cilantro, fresh chopped

1/2 teaspoon of cumin

1/2 teaspoon of salt, additional to sprinkle if desired

1/2 teaspoon of black pepper

8 tablespoons shredded cheese of your choice (I use sharp cheddar or fresh mozz)

1 tablespoon of olive oil

(8 buns or bibb lettuce leaves, any fixins’ you desire)

1. Combine meat, onions, garlic, cilantro and spices in a large bowl. Mix it all up to evenly dispatch the flavors, but be careful not to over mix and make the meat tough. Flatten your meat and using your hands, section out 8 even amounts to roll into patties.

2. Place the meat in your hand and make alittle hole in the middle. Fill that hole with the cheese. (SURPRISE!) Cover it up with the meat and make into a your burger.

3. Heat your oil over medium-high flame. Place your burgers into your pan and cook until cooked through and the cheese is fully melted (about 7 minutes on each side) turning only once. Remove and allow them to rest for 5 minutes before serving.

Serve in a lettuce wrap or a bun.. or even just on the plate with some salad or any side you desire! I like to pair this with chipotle ketchup (simply mix about 1 teaspoon of chipotle powder into 1/2 cup of ketchup! Boom, done!) Or a nice slice of heirloom tomato will do the trick!! Yummy..

The onions begin to cook and become almost melted into the burger.. the cilantro and cumin have an amazing flavor combination and balance.. The cheese just oozes out in this amazing euphoria of goodness.. It truly is an experience!

The best part is you don’t risk losing any cheese melting off during cooking because its inside!! 🙂 You can make these on an indoor grill pan instead of a saute pan or even your outdoor grill, all equally amazing! Enjoy xo

I hope you try this recipe, and others!

If you do please let me know what you think!

I love feedback 🙂

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Casey’s “Egg”cellent Deviled Eggs – Recipe Corner

I. Love. Deviled. Eggs. 

I always request deviled eggs from my grandmother when we are having a family get together, and while mine will never be as good as hers… (even if I have the recipe, because lets face it we can never duplicate grandma’s cookin’) these come pretty darn close on the delicious scale!!

With the right balance of textures and flavors, these little bites of heaven are on point! Don’t take my word for it, try them out yourself 😉

Casey’s “Egg”cellent Deviled Eggs –

6 Hardboiled eggs (a how-to on the bottom of the page, or buy them already hardboiled!)

4 tablespoons of lite mayo

1 teaspoon of dijon mustard

1 teaspoon of horseradish

1/2 tablespoon of dill pickle, minced (I use the snackems)

1/8 teaspoon of pickle juice

1/4 teaspoon of salt

12 thin slices of english cucumber (aka seedless, the long thin one in the plastic)

paprika to sprinkle

1. Slice your hardboiled eggs in half, scoop out the yolk into the food processor and set the whites aside.

2. Add your mustard, horseradish, mayo, pickle, pickle juice and salt into the food processor along with the yolks. Blend until smooth. (If you do not own a food processor, do not panic!! Simple use a fork and/or whisk!) Place mixture into a ziplock and seal, cut the corner off to create a piping bag. (Awesome tip, do this with any icing or puree you want to pipe neatly!)

3. Arrange your egg white s on the platter, place one thin cucumber slice into each “bowl” of the egg. Next use your “piping bag” to squeeze some of your mixture into each egg.

4. Top with a little sprinkle of paprika, and enjoy!! Refrigerate if you are not serving immediately or any leftovers (which I doubt you will have haha)

The ingredients in this recipe may make you question if I am pregnant, I am not.. They mix well together and will give you just the right amount of heat to create a delicious Deviled Egg! You will not regret trying these out!!

In fact.. I bet you wind up having to make them for every party you go to!! 😉

The cucumber gives these a great texture and is very eye-catching against the white and yellow in the egg.. The paprika helps to bring out the horseradish and also is nice to the eye along with the other colors.

All in all this will be a big hit with the family and friends.. My son LOVES eggs and he would eat just these for dinner.. The amount of protein in them, along with the cucumber for some veggie action makes it a great treat for everyone!

How-To : Hard Boiled Eggs

Place your eggs into a saucepan. Cover with cold water until it goes about 1 inch over the top of your eggs. Turn on high, let it come to a boil and boil for 8 minutes. Turn it off and allow it to sit in the hot water for an additional 5 minutes. Drain and rinse with cold water. Peel as soon as your hands can tolerate the heat, as the colder they are the harder it is to separate the skin from the egg. If needed you can peel under running water. If they become resistant, let them sit in warm water again to help separate the inside layer.

I hope you try this recipe, and others!

If you do please let me know what you think!

I love feedback 🙂

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Casey’s Drunken “Marsala” Chicken and Mushrooms – Recipe Corner

Who likes wine?! I always have a few bottles of red wine, not to drink though.. to cook with!! Whenever I am gifted a bottle of wine it finds its way on to my stove top somehow 🙂

Big Steven loves mushrooms (me not so much) so when I had chicken breast and mushrooms in the fridge today I figured I would make that for him for dinner! (Since I had work tonight and ate out 😉 )

Marsala is in quotes up there in the subject because I didn’t use Marsala wine, I used a basic red I had in the cabinet.. (Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily.)

Casey’s Drunken “Marsala” Chicken and Mushrooms –

cooking spray

4 5oz chicken breasts

1 teaspoon of salt, separated

1/2 teaspoon of pepper

1/2 teaspoon of ground mustard

1 teaspoon of olive oil

3 cloves of garlic minced

1 tablespoon of sherry vinegar

1 1/2 cups of red wine

1/2 cup of chicken stock

2 cups of thin sliced portobello mushrooms

1/2 cup of minced onions

1 tablespoon of flour

1 tablespoon of unsalted butter

1. Spray your large saute pan with cooking spray, set over medium high heat.

2. Mix your 1/2 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of ground mustard in a small bowl and evenly sprinkle across your chicken breasts. Place the breasts into the hot saute and cook for about 5 minutes on each side to brown. Remove from the pan and slice down the center of the cutlet to create two thinner cutlets. Cook each, middle side down, for an additional 2 minutes to create a browning. Remove from the pan and set aside.

3. Place your olive oil in the pan, heat on medium and add your minced garlic. Stir until fragrant (about 1 minute) Add in your sherry vinegar, and cook for another minute, then add in your mushrooms and stir to combine. Add your chicken back over the mushrooms and make sure to add in any juices the chicken released!

4. Place your onions over the chicken, add in the wine and chicken stock. Cover tightly and cook for 6 minutes, or until mushrooms begin to wilt.

5. Once your mushrooms and onions soften, remove the mushrooms and chicken and set aside in a bowl. Add the flour into your liquid, bring to a boil and whisk contentiously until your liquid begins to thicken and reduces by 1/2. Make sure to whisk deeply to scrap all of the goodness off the bottom of the pan from when we browned the chicken, all of the spices and chicken bits that were left behind!

6. Add remaining salt to the sauce and begin to whisk in the tablespoon of butter, this technique will make your sauce thicker and more luscious and delicious!

7. Once your sauce is finished, turn down to low and add back in your chicken and mushrooms, toss to coat in the sauce. Enjoy!!

This recipe can be an outline for you to play with.. Use steak instead of chicken, some asparagus instead of mushrooms… You can mix and match but just stick to the pan sauce technique.. That butter at the end is crucial! Also making sure to whisk hard and release the yummy deliciousness that would be left on the pan!! 😉

You can serve this with a nice side of steam broccoli and/or a mashed sweet potato! The vibrant green and orange would make a beautiful addition!

This would also be amazing with a nice angel hair pasta or spaghetti!

You can use any other mushrooms you love, I enjoy the rich portobello with this sauce! Also the long thin sliced are great wilted over the chicken breast.. Getting a nice crisp on the chicken when you brown it is a crucial step to have add a nice texture to this dish!

I hope you try this and I hope that you love it!!

If you do, please take a picture and share your review with me!

You can find me on Facebook

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Casey’s Corned Beef and Cabbage – Recipe Corner

Happy St. Patrick’s day! 💚 

It’s not St. Patrick’s day without Corned Beef and Cabbage!!! I wrote this recipe to be made in a slow cooker, so you can enjoy your Holiday and come home to your house smelling amazing and dinner ready! This recipe is so simple and will melt in your mouth!!

Casey’s Corned Beef and Cabbage – 

3-4lb corned beef with seasoning packet

10 small red potatoes, halved ; plus one to shred

1 medium onion, chopped

5 carrots, peeled and sliced diagonally into 1/2 inch pieces ; plus one to shred

4 cloves of garlic, minced

4 cups of water

1/2 cup of beer (I used Guinness) This is optional, If you do not wish to use beer simply replace with 1/2 cup of water

1 bay leaf

1/2 teaspoon of whole peppercorns

1/2 small head of cabbage, I cut into small wedges (Using the center pieces you can make 6 with the core helping to keep them intact) Or simply shred the 1/2 of cabbage

1. Cut each potato in half and place them into the bottom of your crock pot, half of them turned up to catch the Juices and half of them turned down to crisp on the bottom of the pot. Add in the fine chopped onion, garlic and sliced carrots.

2. Pour the water over the vegetables.

3. Remove the corned beef from the pack, reserve the juices and seasoning packet. Remove any excess fat off of the brisket. Place your meat over the vegetables and pour the juices and your beer over it. Open the seasoning and evenly coat the beef. Add in your peppercorns and bay leaf.

4. Cover and Cook on low for 8 hours.

5. Open the crock pot, remove the corned beef and allow it to rest on a large rimmed plate. Turn your crock pot to High, Place the shredded potato and carrot into your sauce, these will act as a natural thickener for the yummy juices in the dish. Now add your cabbage to the slow cooker, cover and cook for 40 minutes. Add your corned beef, and any juices it released while resting, back into the slow cooker for another 15 minutes to reheat and allow the juices mix. Remove any visible peppercorns and the bay leaf.

6. Remove the corned beef and slice it against the grain (don’t be alarmed when it literally falls apart, it’s ok), serve with the delicious vegetables.


*Serve this dish with Irish Soda bread for the full experiencee 🙂

Irish Soda Bread-

2 cups of All Purpose flour

2 tablespoons of brown sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

3 tablespoons of butter

2 eggs

3/4 cup of buttermilk

1/3 cup of raisins

1. Preheat oven to 375 degrees, prepare your baking sheet with butter or cooking spray. I also like to bake on parchment, easy transfer and cleanup!

2. In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. (using your hands works best, roll up your sleeves and dive right in!!) In a small bowl, whisk 1 egg and your buttermilk. Stir into flour mixture just until moistened. Fold in the raisins.

3. Spread some flour over your work station and knead your dough for 1 minute. Shape into a round loaf and place it on your baking sheet. Cut a 1/3 inch deep cross in top of loaf. Beat remaining egg; brush over loaf.

4. Bake for 30-35 minutes or until golden brown. Allow the bread to cook for 10 minutes before slicing.

It’s takes 9 hours to cook but the time you actually have to work on this dish is minimal.. Approximately 20 minutes so it’s a super easy way to go about this meal! It cooks all day and becomes melt in your mouth delicious while you are at work, playing with the kids, doing laundry or running errands 🙂
I truthfully was never a fan of corned beef and cabbage, but I had two plates of this one!! Delicious 🙂
As always I hope you try this recipe!!
If you do please let me know what you think and share a picture with me..
Instagram/ Pinterest / Twitter – @casey2cook

Casey’s Terrifically Convenient Ground Turkey and Brown Rice – Recipe Corner

This recipe is awesome.. You can make it as a one pot dish (easy clean up yay!) OR you can use your crock pot!

I know we are all busy.. so being able to throw these ingredients into your slow cooker and go about your day is a super plus. It is also a great recipe for the stove top because the time you spend putting it together is minimal and you just let it cook while you handle other things around the house!!

Casey’s Terrifically Convenient Ground Turkey and Brown Rice – 

cooking spray

1 lb ground turkey breast

1 can of black beans, rinsed and drained

2 cloves of garlic, finely chopped

1 cup of diced tomatoes

1 cup on corn, canned fresh or frozen all work

1/2 cup of diced yellow onion

1/2 teaspoon of black pepper

1 packet of Goya sazon, cilantro y achiote

1 cup of brown rice, uncooked

2 cups of low sodium chicken broth

2 tablespoons of chopped fresh parsley

For the Stovetop:

1. Coat your large saute pan with cooking spray and heat on medium high. Add in the ground turkey breast, use your spoon or spatula to break apart the meat while it cooks to create an even browning.

2. Once the turkey is browned, add the garlic into the pan and stir until fragrant. Add in the beans, tomatoes, onions and corn, pepper and sazon.. stir to combine. Next, sprinkle the rice over the top of the mixture in the pan.

3. Stir in the chicken stock, mixing everything evenly, use your utensil to flatten the mixture in the saute pan. Bring to a boil, then cover tightly and reduce to a simmer.

4. Cook mixture covered for 35 minutes, turn off and keep covered for 10 minutes. Uncover and “fluff” your meal (allow air to move through it, scoop from the bottom and roll it over the top.) Mix in the parsley and enjoy 🙂

For the Crock Pot:

1. Coat a large saute pan with cooking spray and heat on medium high. Add in the ground turkey breast, use your spoon or spatula to break apart the meat while it cooks to create an even browning. Add in the chopped garlic and stir until fragrant, about 1 minute. Remove from the pan and put the meat into your crock pot.

2. Next, add all other ingredients to the crock pot, except the parsley. Stir to combine and put the lid on your crock pot. Cook on high for 3-4 hours and on love for 6-7 hours.

3. After your cooking time has elapsed, uncover the crock pot and fluff your meal (allow air to move through it, scoop from the bottom and roll it over the top.) Mix in the parsley and enjoy 🙂

Both of these cooking methods leave you with the same amazing meal, and an easy clean up!! What more could you ask for?! OHH and did I mention, this meal is healthy too! Ground turkey breast, brown rice, veggies.. a complete mean in one dish!

I love the colors of this dish.. The turkey and brown rice are very bland looking (but not tasting 😉 ) so the yellow corn, red tomato, black beans, and green parsley all really pop!

If you would prefer to make this dish with ground chicken breast or ground beef, simply swap that out in the ingredient list! I love making dishes like this because I can use this recipe as a guideline and just change out the meat or put a different kind of bean and add a new spice to it and BAM its a whole new dish for a different night of the week! Sometimes learning one recipe or technique can open the door to many other meals.. 🙂

I hope you enjoy this meal! If you try it out please let me know and send me a picture 🙂

Twitter/Instagram/Pinterest : @casey2cook

Casey’s Deliciously Sticky Pineapple Fried Rice with Dry Rub Stir Fry Beef – Recipe Corner

Hey everyone!!

I have been super swamped lately, but I haven’t forgotten about you!!! It’s my first day off in a while so I knew I had to make a recipe for you guys!!

Big Steven got some thin cut stir fry steaks and a pineapple (amongst other items haha) when he went food shopping last night.. So I thought I would use that to make my delicious sticky rice!! I love love love rice.. and I mean, what is better than a ripe juicy pineapple?! The juices from the pineapple help create a nice sticky texture and sweeten the rice. Can’t wait for you to try it out!!

Casey’s Deliciously Sticky Pineapple Fried Rice with Steak – 

For the Steak

1 lb of thin sliced stir fry beef

1 teaspoon of smoked paprika

1 teaspoon of granulated garlic

1/4 teaspoon of ground ginger

1/4 teaspoon of salt

For the Rice:

3 cups of cooked white rice**

1 tablespoon of extra virgin olive oil

1 tablespoon of toasted sesame oil

1/2 cup of diced yellow onion

2 cloves of garlic, minced

2 tablespoons of mirin

1 tablespoon of sriracha

3 tablespoons of soy sauce

1 cup of fresh pineapple and its juices, diced

1/3 cup of sweet pea shoots, dice the stems and leave the tops whole

**You can either cook your rice by the package directions (or the way you know how to make it that works best for you) Or simply pick up a container at your local chinese food restaurant!**

1. Coat a large saute pan with cooking spray, set over medium-high heat. Evenly coat the steaks with the mixture of spices and set them to cook in the pan. Turning only once, they should need about 5 minutes on each side to get a nice brown on them! Remove from the pan and set aside to rest.

2. Wipe out your large saute pan, ( yay only one pan to clean!) heat your olive oil and toasted sesame oil over medium heat. Add in the onions and garlic and cook, stirring frequently for 2 minutes. Add in your sriracha, mirin and soy sauce, stir to combine.

3. Next, add in the cooked rice to the pan and combine, evenly coating the rice with the liquid mixture. Now add in your pineapple and crank the heat to high! Keep stirring the rice mixture, allowing it to sit and cook for a minute, then stir again. Make sure you use your spoon to scrape the bottom of the pan and get all the cook yummy sticky rice moving around! Its going to brown slightly and be sticky, it’s ok that’s what we want!!

3. Cook it this way for about 5 minutes. Toss in the diced pea shoot bottoms and half of the tops, stir to combine.

4. Serve the Sticky rice and steak together! Top the rice with the remaining sweet pea shoots 🙂

I enjoy this rice all by itself, but it goes well with steak or chicken!

You can be fancy and serve it in an actual pineapple, if you are cutting it fresh anyway might as well right?! Utilize anything you can for presentation and garnish.. After all, people eat with their eyes first 😉

As always, I hope you like what you see and decide to try it!! If you do, please let me know what you think!!

You can tag me in pictures on IG @Casey2Cook (and don’t forget to follow me!!)

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I love your feedback 🙂