Black Beany Burgers

This is Meg's recipe, and I am reposting it here, since her blog is private and I LOVE these!

Beany Burgers
1-2 cans drained black beans (or about 3 cups black beans if you cook them yourself, like I did)
a little shake of garlic salt ('cuz I can't cook without it)
1/4 c canned whole kernel corn (not to be mistaken by that nasty creamed corn stuff)
1 c dry bread crumbs (or cracker crumbs, or whatever you have handy)
2-3 tsp (1/3 packet?) Hidden Valley Dips FIESTA Ranch Packet (not the prepared dip...just the dry mix)
1/4 diced onion (optional)
1 egg (beaten)

1/4 c cornmeal
2 TBS olive oil

Hamburger buns
sliced avocado
sliced pepper jack cheese

Mash beans in food processor, then mix in a bowl with garlic salt, corn, bread, fiesta seasonings, onion, and egg using a potato masher or wooden spoon.

Form into patties (makes about 6 small patties)
coat with cornmeal

Heat oil in skillet over med heat.
Cook 10-15 minutes, flip once...they're done when they're crispy!

Top with pepperjack (cover pan with lid 30 sec to melt cheese)
and sliced avocado

[Baked] Eggplant Parmesan

I made eggplant parm from scratch for the first time today...and it's BAKED!  The sauce recipe is from the Pioneer Woman's Chicken Parm recipe, with a few changes.

1 medium onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp butter
1 28 oz can crushed tomatoes
2 cups fresh tomatoes, pureed (or a 14 oz can crushed tomatoes)
3/4 cup chicken broth (I used hot water and boullion)
1/2 tsp salt
1 tbsp sugar
2 smallish eggplants (smaller are less bitter and pithy)
2 eggs, beaten (you could use just the whites)
2 - 3 cups italian bread crumbs
1 pkg linguini
1 cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
6 - 8 leaves fresh basil

Sauce:
Heat the olive oil and butter in a skillet over medium heat, then sauté onion and garlic for 2 minutes.
Add chicken broth and continue to cook for another 2-3 minutes on medium; liquid should reduce.
Add tomatoes, salt and sugar.  Cook uncovered for 30 minutes on medium-low.
After 30 minutes, move to just barely a simmer to keep warm while preparing eggplant.

Eggplant:
Peel the eggplant and slice into 1/4" thick cutlets.
Sprinkle with salt and let sit for 30 minutes to release moisture.
Dry well with paper towels before cooking.
Preheat oven to 425.
Dip each eggplant slice into beaten egg, and shake off excess egg.
Then dip into bread crumbs, making sure to get a nice coat.
Place the cutlets onto a baking sheet lined with parchment paper.
Bake at 425 for 15 minutes on each side.
While the eggplant is baking, prepare your pasta.
Add mozzarella and parmesan to taste and melt. This can be done in the oven, or after you place the cutlets into the sauce...depends on your preference for how you like to serve it.
Serve over linguini and top with fresh basil chiffonade.

Don't forget to serve with garlic bread!

I did not take any photos, but it was a beautiful meal with golden brown crispy cutlets, bright red sauce and green basil.  What's not to love?

Macaroons

4 cups coconut (a large bag of coconut contains ~5 cups)
1 cup sugar
3/8 tsp salt
7 tbsp flour
7 egg whites
1 1/2 tsp vanilla

Combine coconut, sugar, salt and flour in a medium size bowl.  Combine with a fork.

Lightly beat egg whites, then add egg whites and vanilla to bowl.  Mix with a fork until everything is well combined.

Line a baking sheet with parchment paper and drop tablespoon size dollops onto tray.  Bake for 30-32 min at 325, or until golden brown.  They will be crispy on the outside and chewy in the middle.  At this size (1 Tbsp ea) this recipe will yield 30 - 36 cookies.  Cool on wire rack.

Option: Dip half of each (cooled) macaroon into melted dark chocolate and place on parchment to cool.  Divine option.  Refrigerate in airtight container....if you don't each them all right off the cooling rack.

CORN!

We picked fresh corn at the church farm for the first time yesterday.

10 cents an ear and it is the BEST tasting corn I have ever had!

I blanched it for 5 minutes, cooled for 2 minutes, then cut, bagged and put it in the freezer.

Had I know I would only get 3.5 quarts from 30 ears, I'd have picked 50!  Next time.

Blender Salsa

I picked some fresh tomatoes from Meg's garden this afternoon.  In the mood for the fresh tomato salsa I always make, but not having the energy to chop and dice, I decided to try throwing it together in a blender.  I didn't really measure, but I'm putting the recipe below so I can remember it later.

IN THE BLENDER:
1 medium red onion
1 small jalapeño
3 cloves of garlic
6-7 small tomatoes
a handful cilantro

Pulse.  It will be pink, frothy, and soupy.  Pour into a medium bowl.

TO ADD TEXTURE, I ADDED:
7-8 more small tomatoes (chopped)
1/2 of a jalapeño (diced)
another handful cilantro (chopped)

FINALLY, THE SPICES:
2 tsp vinegar
1 tsp sugar
6-7 dashes roasted cumin powder
2 dashes cayenne pepper
Salt to taste

These Pretzels Are Making Me Thirsty!!

People in my office are crazy about their pretzels.

These pretzels are making me thirsty!

After a few months of pretzel rods in the break room, my coworker showed up this week with a homemade concoction.  People were going nuts over them.  They were gone by the time I made my way over, so I got the recipe and made some last night.  They're super easy and pretty fantastic.  My favorite pretzels are the Snyder's Ranch Pretzel Bits.  These taste even better and are much healthier and cheaper.  There are so many possible variations to this recipe....cinnamon/sugar, chili/lime, buffalo, parmesan/garlic....

Ranch Sourdough Pretzels

1 box Snyder's Sourdough Pretzels
1/2 - 3/4 cup olive oil [or canola oil]
1 packet Hidden Valley Ranch dressing mix
2 tsp garlic powder
1 tsp dill weed

Break the pretzels into halves or thirds, so they're big chunks that will absorb the oil.
Stir everything together in a large bowl.
Let sit for at least 2 hours, stirring occasionally.
Place on cookie sheet and bake at 200 for 20-25 minutes.
Store in airtight container...or just eat them all instead.

Summer Salad

I know it's not Summer, yet, but you could've fooled me!

Fresh lettuce from my bestie's garden the first week of May, 99 cent strawberries, kiwi, green onion, toasted pecans and cajun turkey breast.

I ALWAYS make a second salad to take for lunch the next day!

Chocolate Creme Brûlée

I found a recipe for Creme Brûlée that called for white chocolate, which I find to be rather sweet.  So, I decided to live on the edge and go for semi-sweet/dark.  If you like your chocolate sweet, stick with the semi-sweet chips.  I did half semi-sweet chips and half 72% cacao bar, which I cut into little pieces.

Creme Brûlée is actually pretty easy to make and is a fantastic "make the night before" dessert.

Ingredients:

4 egg yolks (room temperature)
1/3 cup granulated sugar
2 cups heavy whipping cream (I'm sure Half & Half would work)
4 oz chocolate chips or chocolate bar cut into small pieces
1/2 tsp vanilla
2 Tbsp course sugar
fresh berries (optional)

Whisk together egg yolks and sugar in a medium bowl.
Bring cream to a simmer over med-high heat.
Remove from heat and stir in chocolate until melted.
Add a few tablespoons of the cream to the egg mixture, while stirring.
Then add the entire cream mixture to the egg mixture, stirring until combined.
Add vanilla.
Pour into 6 ramekins that have been placed in a 13x9 casserole dish.  Add water to the casserole dish to create a water bath.  I filled until the water was 1/2 way up the sides of the ramekins.
Bake at 300 for 45 minutes until set.
Chill overnight (or several hours).
Sprinkle course sugar over each ramekin and fire with a small kitchen torch.
If you don't have a torch, you can broil for 3-4 minutes until the sugar carmelizes/browns.
Re-chill for at least 10 minutes before serving.
This was amazing with fresh raspberries and strawberries.

Mango Salsa

2 mangos, diced

1 small red pepper, diced

2 green onions, chopped

1/2 cup cilantro, chopped

1 jalapeño, minced

juice of 1 lime

juice of 1/2 lemon

salt to taste

This salsa is best if made several hours ahead (or overnight).

I leave out the cilantro until just before serving.

Serve with pork, chicken, fish, or just plain chips. This one is sweet and spicy.

Tip: If you don't have fresh, ripe mangos, frozen mango cubes work great. Just thaw and dice.

Guacamole Deviled Eggs

6 hard boiled eggs

3 avocados

3 tsp hot sauce

2 tsp lime juice

paprika and salt to taste

a few sprigs cilantro for garnish

Combine egg yolks, avocado and hot sauce in a small bowl. Stir until smooth.

Season to taste. Garnish with paprika and cilantro.

This makes a LOT of filling. I was able to fill 10 egg whites with this filling made from 6 yolks.

My Twist On Lime Cheesecake Bars

Here's my twist on lime cheesecake bars. This is the cheesecake recipe I use for my NY cheesecake, but only half the volume. Swap out the cookie crust for graham cracker; add homemade lime curd; voila. SO yummy.

*Make the graham cracker crust first, so it can cool while you're making the curd and filling.*


CRUST:

2 cups graham cracker crumbs (2 sleeves)
1/2 cup butter, melted

Preheat oven to 350.
Completely crush graham crackers.
Combine with melted butter.
Line a 9x13 pan with parchment paper and firmly press graham mixture.
Bake at 350 for 5 minutes.
Allow to cool while making curd and cheesecake filling.

LIME CURD:

Zest of 3 limes (finely grated or put in blender with juice)
1 cup lime juice (6 small limes)
3 eggs + 2 egg yolks
1 1/2 cups sugar
1/2 cup butter, melted
a few drops of green food coloring (optional)

Cream ingredients together with whisk.
Microwave 4 minutes in 1 minute intervals, stirring each time.
Done when it coats the back of the spoon.
Makes 3 cups. Store in refrigerated airtight container up to 3 weeks...it won't take you that long to eat it all!


CHEESECAKE FILLING:

2 - 8 oz pkg cream cheese (room temp)
2 eggs + 1 egg yolk (room temp)
3/4 cup sugar
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla

Cream together cream cheese, sugar and egg.
Add sour cream, flour and vanilla, then mix just until combined.


Pour 2/3 of cheesecake filling over crust, followed by 2/3 of the lime curd (drizzled).
Repeat with the remaining 1/3 of each.
Use spatula or a fork to drag the filling into swirls.
Bake at 350 for 25 minutes.



Chill and Enjoy!

Total Ingredient List:
2 cups graham cracker crumbs (2 sleeves)
1 cup butter
6 small limes
8 eggs
2 1/4 cups sugar
green food coloring (optional)
2 - 8 oz pkg cream cheese (room temp)
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla

Dark Chocolate Toffee Caramel Cake

My sweet friends Katie and Meg made this cake for my birthday and it is THE. BEST. CAKE. I have ever had!

In fact, yesterday I suggested this very recipe to my boss, who found himself in an 'I don't have a birthday cake for my wife' pickle at 4pm. He went home and baked this cake and scored some MAJOR points!

This is the combination of a few simple ingredients that turns into a phenomenal combination. As my boss put it this afternoon....the ganache is a GAME changer.

1. Bake a dark chocolate cake mix (Pillsbury makes a good one).

2. Poke holes in the cake and pour a can of sweetened condensed milk and a jar of caramel sauce over the slightly cooled cake.

3. Pour chocolate ganache over cake.

4. Sprinkle with toffee bits.

Chocolate Ganache recipe:

3/4 cup heavy whipping cream

1/4 cup butter

3/4 cup semi-sweet chocolate chips

*Place chocolate chips and butter in a medium size bowl.

*Heat whipping cream over medium heat until it's about to boil (but don't boil).

*Remove from heat and pour over the chocolate chips and butter, stirring until melted.

*Cool slightly before pouring over cake.

This is a very rich and moist cake that lasts for an entire week (if you have that kind of restraint!). It is VERY good cold.

I failed to capture a photo of MY cake, but this is the brag photo my boss sent me last night.

ENJOY!

Blender Obsession

Yes, it's true. I'm obsessed with my new blender.

I think we've had it for about 10 days and we've used it 20 times. I'm constantly thinking of more meals I can make in the blender, because it's so fast and awesome. So, here are a few things we've made this week:

Roasted Butternut and Sweet Potato Soup

Strawberry Mango Green Smoothies

Blueberry Strawberry Green (actually brown) Smoothies

Freshly ground cornmeal for cornbread

Tortilla Soup

The tortilla soup is amazing because it heats in the blender, due to the blade speed. Instant dinner from raw veggies!

What next??

THE Cornbread (thanks Meg)

When you're in the mood for a traditional, sweet, dense cornbread that doesn't break into crumbs while you eat it....this one is no fail. Just follow the directions exactly as below, and voila! What makes this bread especially yummy is grinding your own cornmeal (popcorn in Blendtec = AWESOME).

1 stick of butter
2/3 c white sugar

melt together
let cool slightly, then add:

2 (beaten) eggs

whisk (or use hand mixer) 30 sec, then add:
1 c milk with 1TBS white vinegar and 1/2 tsp baking soda whisked in it.

add 1 c cornmeal, 1 c flour, and 1/2 tsp salt

pour into 8 x 8 inch pan and bake at 375* for about 25-30 minutes.

Kale Orzo Chickpea Soup

This recipe is from domesticdiva.

• 2 cups fresh kale, chopped
• 1 cup orzo
• 1 can (14 oz.) chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 celery rib, chopped
• 2 cups baby potatoes, chopped
• 2 garlic cloves, peeled and chopped
• 6 cups chicken stock
• salt and freshly ground pepper
• optional: parmesan reggiano for serving

Directions

1. Heat the olive oil over medium heat. Add the onion, carrot, and celery and saute until beginning to soften (about 5 minutes). Add the garlic and saute for 1 more minute.
2. Add the kale, chickpeas, potatoes, and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
3. Add the orzo and bring to a simmer. Cook until the orzo is tender (about 10 minutes).
4. Season to taste with salt and freshly ground pepper. For serving, ladle into bowls and top with a little grated parmesan reggiano if desired. Serve with warm, crusty bread. Enjoy!

Chicken Piccata with Lemon, Capers and Artichoke Hearts

This is a Robin Miller recipe from The Food Network

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1 cup quick-cooking brown rice
• 1/2 cup frozen lima beans

Directions

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Lentil Stew

This started as a recipe from Allrecipes.com, but I added a few ingredients and doubled a bunch of others, so here's my version:

1 onion, chopped
2 Tbsp olive oil
4 carrots, diced
2 stalks celery, chopped
2 small potatoes, diced
4 cloves garlic, minced
2 tsp dried oregano
2 bay leaves
2 tsp dried basil
1/2 tsp cumin
1 (28 ounce) can crushed tomatoes
2 cups dry lentils
5 cups water + chicken bouillon
1/2 cup spinach, rinsed and thinly sliced
2 Tbsp balsamic vinegar
optional: 1 link smoked sausage or kielbasa (diced ham would be good, too)
salt to taste
ground black pepper to taste

1. Heat olive oil in heavy bottomed pot and sauté carrots, celery, onion and potatoes until onions are tender. Add garlic and spices, cooking for 2-3 more minutes. Add tomatoes, dry lentils and water (chicken broth).

2. Bring to a boil, then simmer for 1 hour. The soup will thicken and you may need to add just a bit more water. Just before serving, add the balsamic vinegar, spinach and (pre-cooked) sausage. Salt and pepper to taste.

We served it with cornbread and it was a perfect matching. This made 8 - 10 servings and we had enough leftovers to freezer. I wish I could say the same for the cornbread. Crumbs!

Pretty Big Deal

We've been enjoying spinach and kale smoothies for the past few months, which has been killing our KitchenAid blender. Tired of burning through blenders that don't have the horsepower needed to last more than 6 months in our house, we decided it was time to move up to the REAL deal.

As with most things, I did a lot of research to choose the perfect blender for us. I found that Costco had the best price, best warranty and most bang for the buck. Bonus jar AND an 8 year warranty!

I waited until Jan 1, knowing blenders would go on sale for new years' resolutions. They did.

So, it was a pretty big deal when this arrived last week.

We are LOVING it. I can't wait to try some of the soup recipes that came in the recipe book.

Age doesn't matter, unless you are a cheese...

4 cheeses necessitates a cheese schedule...especially since we've added a washed rind cheese to the mix.

Oh, boy. What have we gotten ourselves into? I'm going to need a 'cheese sitter' when I leave town!