Black Bean & Corn Salad

This is also great served with chips.

2 cans black beans
1 can corn
2 c. fresh tomato, diced
1 med. onion, finely diced (or can use green onions)
1 med. bunch cilantro, chopped
1 tsp. salt
1/4 tsp. cayenne pepper
Juice of one lime

Combine all ingredients and toss gently.

Loaded Potato Salad

This is my original recipe.

8 med-lg. potatoes, boiled & cubed
10 slices bacon, cooked & crumbled
¼ c. onion, finely chopped
1/3 c. celery, chopped
½ c. shredded sharp cheddar cheese
2 Tbl. fresh chives, chopped
2 tsp. fresh dill
1 tsp. salt
Combine all ingredients.

DRESSING:
2/3 c. mayonnaise
1 tsp. yellow mustard
½ tsp. salt
¼ tsp. fresh ground black pepper

Combine and pour over the salad. Gently mix to combine.

Macaroni & Cheese

This is a slight variation on Ina Garten's recipe. Sooo good!

Vegetable oil
Salt
1 lb. elbow macaroni or cavatappi
4 c. milk
8 Tbls. unsalted butter, divided
1/2 c. flour
8 oz. Gruyere cheese, grated
8 oz. extra-sharp cheddar, grated
4 oz. smoked cheddar
1/2 tsp. freshly ground black pepper
1/2 tsp. grated nutmeg
3/4 lb. fresh tomatoes
1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddars, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Thinly slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.

Chocolate Chip Almond Muesli Cookies

I came up with these cookies to use some ingredients I had on hand (almond butter and muesli). We really liked them!

1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)

Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.

Fajitas

Oil
1 lb. boneless, skinless chicken breasts, cut in thin strips
2 bell peppers (green and red or yellow), cut in strips
1 med. onion (red or sweet), cut in strips
1 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Saute chicken in oil until done. Remove from pan. Add peppers and onions to pan and saute until tender crisp; add chicken back with seasonings.

Put pepper and chicken mixture in warm tortillas and top w/cheese, salsa, guacomole, lettuce, and tomato.

Onion Rings w/Spicy Dipping Sauce

This is a Rachael Ray recipe.

Vegetable or canola oil for frying
2 large sweet Vidalia onions
2 cans evaporated milk, 5 ounces
1 cup all purpose flour
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
Coarse salt

Dipping sauce:
1 cup sour cream
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.

For dipping sauce, combine all ingredients in a bowl and stir.

Mushroom & Swiss Sirloin Burgers w/Balsamic Mayo

This is a Rachael Ray recipe.

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire sauce
Steak Seasoning Blend or, coarse salt and pepper
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 vine ripe tomatoes, sliced
2 scallions, chopped
4 romaine leaves, optional

Preheat grill pan or large nonstick skillet. Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill. Grill burgers 4 to 5 minutes on each side for medium well doneness.

Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish. To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions.

Guacomole

2 avocados
1/2 c. salsa (can use fresh)
1/3 c. plain yogurt or sourcream
Lime Juice to taste
1/4 tsp. salt
1/4 bunch cilantro

Mash avocado, add the rest of the ingredients. Serve with chips.

Fresh Salsa

This is our favorite salsa recipe. You could add jalapeno if you like it spicier. I adapted this recipe from Pampered Chef.

6-8 tomatoes, diced
1/2 med. onion finely diced (I like red or sweet)
1/2 bunch cilantro, chopped
Juice of 1/2 lime
1/2 tsp. sea salt
1/8 tsp. ground red pepper

Combine all ingredients and serve with tortilla chips.

Mexican Lasagna

This is my original recipe (inspired by Rachael Ray) and it was a hit this week!

1 1/2 lbs. lean ground beef (could also use turkey)
1 med. onion, diced
4 cloves garlic, minced
2 peeled carrots, shredded
1 can (15 oz.) diced tomatoes (do not drain)
1 can (8oz.) tomato sauce
1 can (15 oz.) refried beans (I like black beans)
1/4 c. cilantro, finely chopped
3 Tb. chili powder
1 Tb. cumin
1/4 tsp. cayenne pepper
6 flour tortillas (wheat of white)
1 (16 oz.) jar salsa
3 c. shredded cheese
1 1/2 - 2 c. crushed tortilla chips

Brown ground beef with onion and garlic. Add tomatoes, tomato sauce, refried beans, and carrots. Stir together. Add chili powder, cumin, cayenne, and cilantro. Spray 9x13 w/nonstick cooking spray.

Layer the following:
2 tortillas (will overlap in middle)
1/3 of meat mixture
1/3 jar of salsa
1 c. cheese
Repeat layers 2 more times and top with crushed tortilla chips.

Bake at 350 for 25-30 minues until bubbly and cheese is melted. Slice and serve. Can top with fresh cilantro, diced tomato, lettuce, sourcream, and/or more salsa if desired.

Serves 8

Egg & Potato Scramble

This is my original recipe when I had an abundance of eggs and some leftover ham.

2-3 Tb. butter
2 c. shredded potato
1/2 c. ham, bacon, or sausage
6 eggs
1/4 c. milk, half & half, or cream
1 tsp. salt
1/4 - 1/2 tsp. fresh ground pepper
1/2 c. shredded cheese (I like sharp cheddar)

Melt butter in skillet. Add potatoes and cook for 3-5 minutes until tender; add meat and cook 1-2 minute longer. Combine eggs, milk, salt, & pepper. Pour egg mixture into skillet and scramble with potato & meat. When mostly cooked, add cheese and finish scrambling.
Serves 4

Variations:
1) Add fresh herbs with egg mixture.
2) Omit meat.
3) Add onion with the potato.
4) Do a breakfast bowl - split a biscuit in half, put egg potato scramble on top (omit meat), and finish with sausage gravy.

Tomato & Asparagus Salad

This is excellent served with brunch. It's very pretty and fresh.

1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.

Serves 4

Hashbrown Casserole

Originally from allrecipes.com - changed very slightly.

1 (30 oz.) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 sm.-med. finely chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Sharp Cheddar cheese


Preheat oven to 350 degrees F. Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese and pour into prepared pan or dish. Bake uncovered for 35 minutes or until lightly browned and bubbly.

Serves 8

Lentil Soup

1 c. dry lentils, rinsed and drained
1/2 lb. bulk sausage, browned
1 c. sliced carrots
2 stalks celery, sliced
1/2 bell pepper, diced (I like red), opt.
1 med. onion, chopped
2 cloves garlic, minced
6 c. chicken stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt
1/2 tsp. rosemary
1/2 tps. dried sage
1/2 tsp. chili powder
1/4 tsp. pepper (I use lemon pepper, fresh ground)
1/8 tsp. cayenne pepper

Combine all ingredients in slow cooker. Cook on low for 6-8 hours until tender.

French Silk Pie

This is my BIL's favorite pie. :) This is from allrecipes but I altered it slightly.

2 sticks butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

White Fish w/Orange Sauce (from Jenna)

You cook the fish however you like (pan sear or broil).

Take the following ingredients, mix them together over heat until slightly thickened and then pour over fish.

2 Tsp Margarine or Butter
1 Tsp Flour
1/2 C Orange Juice
2 Tsp Lemon Juice
1 Dash Nutmeg
1/4 Tsp Salt -- Optional

Italian Cheese-Stuffed Meatloaf

This is my orginial twist on the classic meatloaf.

1 lb. lean ground beef
1 lb. pork or turkey bulk sausage
1 1/2 c. oatmeal
2 eggs
1 1/3 c. milk
1 med. onion, finely chopped
1/4 c. parmesan cheese
1 Tb. Italian Seasoning
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
4 deli slices provolone cheese
4 deli slices mozzerella cheese
Pasta sauce, if desired

Combine meats, oatmeal, eggs, milk, onion, parmesan, and seasonings. Spray two sheets wax paper w/nonstick cooking spray. Pour meat mixture on to one and cover with the other sheet. Press meat out to 1/2 in. thick rectangle, then remove top wax paper. Arrange cheese slices on top - keep it 1 in. from sides and ends. Gently roll the meatloaf, using the bottom wax paper to help. Seal ends and bottom seam and place in a greased 8x8 pan. Bake at 350 degrees for 1 hour - 1 1/4 hour or until no longer pink inside. During last 20-30 minutes, top with tomato pasta sauce if desired.

Makes 1 lg. meatloaf

Black Bean & Rice Soup

This is my creation - I didn't get the meat out in time for the other recipe I had planned to try. It was a happy coincidence. :)

2 Tb. olive oil
2 med. carrots, diced
2 stalks celery, diced
1 med. onion, diced
2 cloves garlic, minced
1 qt. (4 c.) vegetable, chicken, or beef stock
2 cans black beans
1 can tomatoes, undrained
1 c. rice (I like a rice medley that has some seasoning already in it)
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. cumin

Saute veggies in olive oil until slightly tender. Combine remaining ingredients and cook until rice is done (time will depend on what kind of rice you use). Enjoy! Makes 6 servings

Blueberry Muffins

1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen

In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.

Biscuits

1 c. flour
1 c. whole wheat flour
1 Tb. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. butter
2/3 c. milk

Combine flours, baking powder, sugar, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center and add milk. Stir until moinstened.

Tuen dough oonto a lightly floured surfacee. Quickly knead dough by gently folding and pressing dough 10-12 strokes or until nearly smooth. Lightly roll dough to 1/2-in. thinkness. Cut dough with 2 1/2 in. biscuit or any cookie cutter.

Place biscuits 1-in. apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 min. or until golden. Serve hot. Makes 10-12 biscuits

Quinoa & Cucumber Salad

Appeared in Everyday Food Jan./Feb. 2008

1 c. quinoa, rinsed
coarse salt and ground pepper
2 Tb. red wine vinegar
1 Tb. olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
1/4 c. packed fresh parsley leaves

In med. saucepan, bring quinoa and 1 c. salted water to a boil. Reduce to a simmer; cover and cook until water has been absorved and quinoa is tender - 11-13 min. Transfer to a med. bowl and cool to room temp.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley, season with salt and pepper, and toss to combine. Serve at room temp. or chilled.

Serves 4

Mocha Chip Meringues

This appeared in Everyday Food Jan./Feb. 2008

3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.

Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48

Sloppy Joe

This is my take on the sloppy joe.

1 lb. ground beef
1/2 c. onion, diced
1/2 c. green pepper, diced (opt.)
1 can (15 oz) diced tomatoes (petite diced would be really great!)
1 can (8 oz) tomato sauce
3 Tb. quick oats
1 Tb. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. brown sugar
1/2 tsp. seasoned salt
dash of cayenne pepper

Brown beef, onion, and green pepper together. Add all other ingredients and simmer for 20 -30 minutes. Serve on buns. Makes 6-8 sandwiches.

Beef and Black Bean Soup

1 lb. ground beef, browned
4 c. chicken stock
1 can diced tomatoes
1/2 c. onion, diced
3 med. carrots, diced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 1/2 tsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
2 cans (15 oz.) black beans, rinsed and drained
1 1/2 c. rice

Place beef in slow cooker. Add remaining ingredients except beans and rice. Cover and cook on high 1 hour. Reduce to low and cook 4-5 hours or until vegetables are tender. Add beans and rice. Cook 1 hour longer on low or until heated through.

Lentil Tomato Stew

4 c. chicken or vegetable stock
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1/2 c. dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
3/4 tsp. italian seasoning
1 lb. dried lentils, rinsed and drained (remove any rocks)
1 lg. onion, diced
4 med. carrots, diced
4 med. celery ribs, diced
3 garlic cloves, minced
1 tsp. salt
fresh basil or parsley for garnish

Combine water, tomatoes (w/juice), paste, wine, basil, thyme, pepper, and italian seasoning in slow cooker. Add lentils, onions, carrots, celery, garlic, and salt. Cover. Cook on low 10-12 hours or high 4-5 hours. Serve with parsly or basil sprinkled on top (if desired).