Cowboy Caviar

Ingredients
1 can black beans, rinsed & drained
1 bag frozen corn
2 c. cherry tomatoes, chopped
2 large avocados
1/2 small red onion
1/2 bunch cilantro, chopped
3 cloves garlic, minced
1/4 c. lime juice
salt & pepper, to taste

*Combine all ingredients and chill in fridge a couple hours before serving.
*Great with tortilla chips, nachos, or on grilled chicken.

Fruit Salsa & Baked Cinnamon Chips

My family has made this recipe for as long as I can remember. It's an impressive snack to serve at a party and easy to customize to your taste. The "recipe" is just a guideline, so feel free to use fruit that's in season or whatever sounds good to you:) I'd recommend making the Cinnamon Chips a few hours ahead of time so they get nice and crisp.  

Baked Cinnamon Chips:

Flour tortillas (I think thick, store-bought tortillas work best)

softened butter or butter spread

cinnamon & sugar, mixed

Line 2 baking sheets with tin foil and set aside. Preheat oven to 350 degrees.

Spread each tortilla with butter using a rubber spatula and sprinkle generously with cinnamon & sugar. Cut into 2 inch strips using a pizza cutter. I cut either end into a long strip, then cut each strip in half. Then, I cut the remaining piece into strips and then into thirds (SEE PHOTO BELOW). 

Arrange on prepared baking sheet in single layer and bake for 10-12 minutes, or until just beginning to brown. Here's the slightly TRICKY part: These are best when they are crisp, but they are not good when they burn! Keep a close eye on them so they don't get too brown. 

While one pan of tortilla strips is baking, get the next pan ready to go.

When baked, remove tortilla strips from the oven and cool on the pan or remove to a baking sheet. As I mentioned, these are great if they sit out for a few hours before serving so they get a little crisp. 

Fruit Salsa:

strawberries, hulled and chopped

blackberries, coarsely chopped

apples, diced (I use a combination of green and red apples and I leave the skin on)

fresh oranges, peeled, sectioned and coarsely chopped

kiwi, peeled and diced

pineapple (fresh: peeled and chopped) or (canned: tidbits, well-drained)

mango, peeled and chopped

Drain fruit well and combine. I usually add a little brown sugar or powdered sugar. Serve as soon as possible or refrigerate until serving.

Skinny Baked Zucchini Sticks

This is a yummy snack or appetizer that we can't get enough of! These zucchini sticks are baked instead of fried and they are a fun way to eat your vegetables. Recipe from skinnytaste.com

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425 degrees F. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Servings: 3 • Size: 1 zucchini (sauce extra) • Points+: 3 pts • Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Caramelized Brussels Sprouts with Cranberries and Bacon

I credit my husband for introducing me to Brussels sprouts, because I don't recall eating them before we got married. I think they are delicious and that they needlessly get a bad rep! How many movies have you seen where a kid refuses to eat his Brussels sprouts? Brussels sprouts are cruciferous vegetables and are closely related to cabbage, broccoli and cauliflower... Vegetables which might not scare you at all. 

This recipe is simple to make and seems elegant. Besides, when you add bacon and cranberries, even your kids will like them:) Recipe from my friend, Paige Smedley.

salt

about 16-20 Brussels sprouts, washed and trimmed

2 slices bacon

1/2 red onion, diced

2 Tablespoons butter, divided (I omitted)

1/2 cup dried cranberries (such as Craisins)

3 Tablespoons red wine vinegar

1 teaspoon brown sugar

Freshly ground black pepper

Fill a large pot with water and bring to a boil over high heat.* Generously salt the water and add the Brussels Sprouts. Simmer until just tender, about 5 minutes. (*I actually steamed them in the microwave since they came in a steamer pack.) Do NOT overcook. Drain well, then slice in half.

Meanwhile, heat a large skillet over medium heat and sauté the bacon until browned and crisp. Remove the bacon to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 1 Tbs. butter, if necessary (I omitted the butter). Sauté until onions are translucent, 2-3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. 

Add the halved sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining Tablespoon of butter (I omitted). Stir in the crumbled bacon. Season with salt and freshly ground black pepper. Transfer to a bowl to serve. Serves 4-6 (3 to 5 full sprouts each).

Deanne's Sausage Apple Stuffing

My sister-in-law Deanne makes this amazing stuffing for Thanksgiving every year. It is relatively easy, absolutely delicious, and will change the way that you feel about stuffing forever. It would also be a great accompaniment to your Christmas turkey!

2 boxes Mrs. Cubbison's Herb Seasoned Stuffing Mix (in the green box!)
1 cup butter
2 cups onion-chopped
2 cups celery-chopped
2 tart apples (Granny Smith)- peeled and diced
1 lb. mild italian sausage- browned and drained
about 2 cups chicken broth
about 2 cups apple juice
1-2 cups chopped pecans

Brown sausage and set aside to drain. In the same pan, saute onion and celery in butter. Add apples toward the end of your saute and cook just until slightly tender. Combine with stuffing mix in a large crock pot that has been lightly sprayed with Pam and moisten with chicken broth and apple juice. You want it to be moist, but not too wet.  Gently stir in pecans and cook on low for 2 hours, stirring occasionally.

Honey Butter Roasted Potatoes

My amazing friend Annette made these potatoes for us when we visited her family recently and they made quite an impression on my family. They are a little sweet and very comforting. The best part is that they are SO easy! It can be adjusted to fit the number of servings you'll need. I plan for about one potato per person. Recipe from Annette Jones...

Baking potatoes, washed and cut in cubes

Butter, melted (1 Tablespoon for every 2 potatoes)

Honey (1 Tablespoon for every 2 potatoes)

Salt & pepper, to taste

Preheat oven to 400 degrees F. Line a baking sheet with a double layer of tin foil and spray lightly with non-stick cooking spray.

Mix the melted butter, honey, salt and pepper in a bowl or large ziploc bag. Add the cubed potatoes and mix well. Spread potatoes on the prepared baking sheet and roast for 30-40 minutes in the preheated oven, or until potatoes are fork-tender and beginning to brown. Stir & flip potatoes once or twice while baking for even baking. 

Green Beans with Lime

I'm glad to say that my kids actually love vegetables and green beans are one of their favorite. I came across this simple way to make green beans a little more fun in the I Can't Believe It's Not Fattening cookbook by Devin Alexander. You can adjust the amount of lime flavor to your taste. Green beans are what we diabetics call a "free choice," because there aren't even enough calories or carbohydrates to count! This recipe says it makes two 1-cup servings, so you can adjust to suit your family.

1/2 pound fresh green beans, trimmed

2 teaspoons to 1 Tablespoon lime juice, or more, to taste

Sea salt, to taste

Steam green beans for 3-5 minutes, or until they are fork tender. Drain them well. Transfer beans to a serving bowl and toss with lime juice and season with salt. Serve immediately.

Each (1-cup) serving has: 29 calories, 1 g. protein, 7 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 4 g. fiber, trace sodium.

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

LEMON CHICKEN:

Shake 5-6 boneless, skinless chicken breasts in a sack of:

     3/4 cup flour

     1/4 tsp. salt

     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:

     1 (10.75 oz.) can Cream of Chicken soup

     1 (4 oz.) can sliced mushrooms, drained

     2 Tbs. lemon juice

Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

RICE PILAF:

     4 Tbs. butter

     1 onion, chopped

     1 1/2 cups white long grain rice 

     1 Tb. parsley flakes

     2 1/2 cups water

     2 cubes (or 2 tsp. granules) beef bouillon

     1/2 cup shelled pine nuts (optional)

Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

Watergate Salad

I really like this fruity Jell-o salad. It makes a nice side dish for a pot luck or even a dessert. Why is it called "Watergate Salad?" If you're curious, here's a link. I always use sugar-free pudding and lite or fat-free Cool Whip to save a few carbs and calories and you can't even tell the difference...

1 (20 oz.) can crushed pineapple in juice, undrained

1 (3.4 oz.) pkg. Pistachio flavor instant pudding mix (I use sugar-free)

1 cup miniature marshmallows

1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip whipped topping (I use Lite)

Combine first 4 ingredients in a large bowl until well-blended. Gently fold in Cool Whip. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour or until ready to serve. Garnish with additional Cool Whip and pecans, if desired.  Makes 8 half cup servings. Easy to double!

Garden Fresh Salsa

I know that I am a little late in the season for this recipe, but such is the business of my life! In any case, you can still get these veggies for a great deal right now, and the post will always be here for next summer as well!

I have been blessed with an abundance of veggies from my little garden this year and have tried a few different salsa/pico recipes in search of just the right combination. This is what works for me, but I must say that salsa is one of those very personal foods and we all tend to have different preferences. With that in mind, you could always alter some of the amounts in this recipe to fit your personal taste.

4-5 cups diced tomatoes- any variety will work

1 medium onion- finely diced

1/2 cup diced green onion

1 1/2 cups diced chili pepper *

3/4 cup chopped fresh cilantro

1 jalepeno pepper**

juice of 2 limes

1-2 tsp. minced garlic

1 tsp. salt

1/2 tsp. chili pepper

*I was able to grow some "mild salsa peppers" in my garden that I loved, but I think that these are very close to a basic chili pepper or an Anaheim pepper that you can find in the grocery store. You could use regular green pepper, but these peppers add a lot of flavor to the salsa.

** The jalepeno is optional but it does add some great flavor and actually does not add a ton of heat. When I first tried it, I was worried that it would be too hot for my kids, but they liked it better than without it. If you have never worked with these peppers, just make sure that you wear rubber gloves when handling them and DO NOT touch anything (especially you face). Most of the heat is in the seeds and membranes, so clean them well for a mild heat and leave a little in if you like it spicier.

The key to his recipe is the chopping... and there is a lot of it! Dice all your veggies, and cilantro and save the jalepeno for last and combine them all in a large bowl. Add the lime juice and other seasonings and stir until well combined. Allow to refrigerate at least 3 hours before serving. Remember that this salsa will actually get more flavorful the longer that it sits and it will save for up to a week in the fridge.

Whole Wheat Dinner Muffins

I LOVE LOVE LOVE these muffins! They are whole wheat, but do not have yeast, so they are quick and easy to make. They are perfect to dip in a soup or stew or are delicious with butter and honey or jam. Recipe makes 16 muffins, but I got 21.* Recipe originally from The Williams-Sonoma Cookbook, adapted by Mel's Kitchen Cafe.

2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling

Preheat your oven to 350° F. Grease 16* standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Monkey Bread

A delicious and beautiful variation on your typical dinner rolls, Monkey Bread can function as a side and a centerpiece!  Recipe from our mother, Nancy!

1/2 cup water

2 teaspoons yeast

2 teaspoons sugar

Combine and let stand for 5 minutes.

1 cup hot water

1/2 cup butter

1/4 cup sugar

3 eggs

1 1/2 teaspoons salt

2 1/2 cups flour

Combine in a large bowl, then beat for 5 minutes.  Add yeast mixture, then add 3 more cups of flour.  Let rise and punch down twice.  

Melt 1/3 cup butter in bundt pan.  Roll out dough and cut into circles.  Dip each circle in the melted butter, then stack them on their sides around entire pan.  Let the dough rise to top of the pan, then bake at 350 degrees for 25-35 minutes.  Invert onto serving plate and serve immediately.  We love this with homemade jam!  

Broccoli-Quinoa Casserole

I found this delicious recipe over at eatingwelllivingthin. I love that it's healthy AND delicious! I serve this as a main dish, but it would make a great side dish as well. I've been using quinoa (pronounced "keen-wah") for a few years and I've used it in soups and as a simple side dish. I buy a bag at Costco every few months and it makes a lot. My kids LOVE this casserole...

1 (10 oz. can) condensed Cream of Broccoli soup (or Cream of Mushroom or Broccoli Cheese)
1/3 cup reduced fat mayonnaise
2 Tbs. milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc.)
1 teaspoon Splenda
1/4 teaspoon black pepper
Dash freshly grated nutmeg

2 cups cooked broccoli, coarsely diced
1 1/2 cups COOKED quinoa (see below*)
Grated Parmesan cheese

*To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish with non-stick cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

BLT Coleslaw

I used to make a dish similar to this one when I was first married, but have long since lost the recipe. Last week I recreated it to the best of my recollection and we loved it! This is a perfect side dish for barbecues and Summer meals!

1 (16 oz.) bag coleslaw mix

1 cup halved cherry tomatoes (or diced tomatoes)

6 slices bacon, cooked and crumbled 

DRESSING:

1/2 cup brown sugar

2 Tbs. white vinegar

1 Tbs. oil (vegetable, canola or olive)
2 Tbs. light mayonnaise

1/4-1/2  tsp. onion powder

1/2 tsp. salt

Black pepper, to taste

Place coleslaw mix in a large serving bowl. Add bacon and tomatoes and stir well. Mix dressing ingredients together in a small bowl and pour over coleslaw. Mix well. Refrigerate until serving. Serves 6.

Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.

Easy Coleslaw

1/3 cup mayonnaise

1/2 tsp salt

4 tsp sugar

1 Tb. vinegar

Stir together.

Then stir in:

1 pkg coleslaw mix

Chill.

Serves 6

Grilled mushrooms

My Grammy says that when I was just a few years old, we came over for dinner and I stepped in the door and exclaimed, "Mmmmmm..... I smell mushrooms!" This is an easy and delicious side dish, just the way my Grammy and my Mom prepare them...

Mushrooms
Olive oil
Beef bouillon granules

Wash and slice mushrooms. Add about 1 Tbs. olive oil to a sauté pan and heat over medium heat. Add some beef bouillon granules (1 tsp.- 1 Tbs.) and the sliced mushrooms.  Cook a few minutes, stirring often, until mushrooms are tender. Also great on top of grilled burgers or steak!

Steamed cabbage: Happy St. Patrick's Day!

My father-in-law cooks Sunday dinner each week(!) The first time I had cabbage as a side dish was at my husband's house, 15 years ago, when we were dating. He made cabbage and declared it "colon friendly." I wasn't sure what to think! Surprisingly, I loved it and now I make cabbage for my family often. I think it tastes a bit like broccoli, which I also love. With St. Patrick's Day next week, why not give this traditional Irish dish a try?

1 head fresh green cabbage*

salt, pepper & butter, to taste

Wash cabbage and carefully remove stem with a knife. Cut cabbage into 10-12 wedges and place in a steamer over boiling water. Steam for 8-12 minutes, or until fork-tender. Serve with butter, salt and pepper. 

*I head serves about 6 people. Cabbage is easy to save, if you want to use 1/2 a head at a time.

Garden Orzo with Chicken

This is a recipe from The Woman's Day Cookbook (1995). It was originally a side dish, but I always add chicken to make it a full meal. Without chicken, it would make a delicious side dish for grilled chicken or pork. Nutrition info below is for the side dish recipe without chicken...

2 chicken breasts (frozen are fine)
1 Tbs. dried onion
3 cups chicken broth
1 1/4 cups orzo (rice-shaped) pasta (8 oz.)
1 tbs. olive or grapeseed oil
1 medium zucchini, diced
1 red bell pepper, diced
1/2 cup onion, diced
1/2 tsp. fresh garlic, minced
1/2 cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1/8 tsp. ground black pepper

1. Add the chicken breasts to a small saucepan and barely cover with water. Add dried onion and bring to a boil. Boil for 12-15 minutes, or until chicken is cooked through. Remove chicken and shred with 2 forks. Set aside. 
2. Meanwhile, in a medium saucepan, bring chicken broth to a boil. Add orzo and simmer for 8-10 minutes, or until tender. Drain if necessary.
3. While the pasta and chicken are cooking, heat the oil over medium heat, in a separate medium skillet. Add the zucchini, bell pepper and onion and cook for 5 minutes, stirring frequently, until the vegetables are softened. Add the garlic and shredded cooked chicken and cook for a few minutes more. Remove from heat.
4. In a serving bowl, mix the hot orzo, the vegetable mixture, Parmesan cheese, basil and pepper. Garnish with fresh basil leaves, if desired. Serves 5.

Per serving (without chicken): 242 calories, 9 g. protein, 6 g. fat, 37 g. carbs

Cheesy Potatoes (a.k.a. "Funeral Potatoes")

 I was asked to make "Funeral Potatoes" last week for my son's Blue & Gold Banquet for Boy Scouts. My oldest daughter asked me, "Are they called 'funeral' potatoes, because you'll die if you eat them?" NOT exactly... This potato dish is easy, feeds a crowd and has earned this silly nickname. Nonetheless, they are delicious and are perfect to serve with ham for Easter, which is right around the corner! Serves about 12.

3/4 cup onion, finely chopped

olive oil or butter

2 pounds (32 oz.) hash brown potatoes* 

1/2 cup butter, melted

2 cans condensed Cream of Chicken soup

2 cups sour cream (1 pint)

1/2 tsp. salt

2 cups sharp cheddar cheese, shredded 

2 cups Corn Flakes cereal, coarsely crushed

2 Tbs. melted butter

1. Spray a 9 x 13" baking dish with non-stick cooking spray and set aside. 
2. Preheat oven to 350° F. 
3. Sauté onion in a little olive oil or butter until translucent. 
4. Mix hash browns, 1/2 cup melted butter, condensed soup, sour cream, salt and cheese in a large bowl. Pour into prepared dish and bake for about 35 minutes, or until bubbly.
5. Meanwhile, mix crushed Corn Flakes and 3 Tbs. melted butter. After about 35 minutes in the oven, remove potato casserole and carefully sprinkle with buttered Corn Flakes. Return to the oven for another 5-8 minutes, or until top begins to brown.  

*(I use Simply Potatoes, but if you use frozen hash browns, be sure to thaw them in the refrigerator first)

My funeral potatoes, in all their glory: Taken at Boy Scouts with my cell phone :)