May 21

Homemade Refried Beans

It is hard to take a good picture of refried beans, since they don’t look delicious on their own. I like making my own for a couple of reasons. First, this recipe makes more than I need for one meal, so I can freeze some for another time (puts me ahead). Second, I can use healthier ingredients, and add the spices that I choose. Feel free to play around with which spices and cheeses you prefer. Add a touch more olive oil while blending if mixture is too dry. Enjoy!

Homemade Refried Beans

1 Large onion, chopped
4 garlic cloves, minced
6 Tbsp. olive oil, divided
5 cans (15-oz. each) pinto beans, rinsed
and drained
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 C. (4-oz.) shredded Monterey Jack cheese

In a large skillet, saute the onion and garlic in 2 tablespoons oil. Place 2 tablespoons oil in a blender or food processor; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.

Place in a skillet and heat through. Leftovers may be frozen for up to 3 months.

Makes 7 cups

May 15

Chicken Marsala

Here is your chance to have Chicken Marsala at home and not just when you visit a restuarant. This is an easy and elegant recipe for a family meal or a special occasion. Serve Chicken Marsala with your choice of rice, pasta or mashed potatoes. Enjoy!

Chicken Marsala

1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 lb. chicken cutlets
1/4 C. olive oil, divided
1 (8-oz) pkg. sliced baby portobello mushrooms
1/2 C. Marsala wine
1/2 C. chicken broth
3 Tbsp. butter

In a shallow dish, combine flour, salt, and epper. Dredge chicken cutlets in flour mixture to coat, shaking off excess.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook half of cutlets for 3 to 4 minutes per side, or until golden brown. Remove from skillet, and keep warm. Repeat procedure with remaining oil and cutlets.

Add mushrooms to skillet, and cook, stirring occasionally, for 3 to 4 minutes, or just until tender. Stir in wine, scraping browned bits from bottom of pan with a wooden spoon, and cook for 2 minutes. Stir in broth, and cook for 4 minutes, or until slightly thickened. Whisk in butter, 1 tablespoon at a time, until combined. Serve mushrooms and sauce over chicken.

Makes 4 to 6 servings

May 11

Carolina Marinated Pork Tenderloin

There are a couple of things to making a delicious, moist, grilled pork tenderloin. Due to pork being very bland by itself, one is to let it sit in a marinade as long as you can to pull in lots of great flavor. This can be done with a dry rub too. Second is not to over cook the pork. Also, notice this is cooked over indirect heat. Enjoy!

Carolina Marinated Pork Tenderloin

1/4 C. molasses
2 Tbsp. spicy brown mustard
1 Tbsp. cider vinegar
1 (1-lb) pork tenderloin

In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160, turning occasionally. Let stand for 5 minutes before slicing.

Serves 4

May 09

Individual Apple Crisps

This pared-down version of apple crisp for two is so delicious and just the right size. Again, very quick to toss together; great for after dinner, or with a cup of coffee. Enjoy!

Individual Apple Crisps

1 C. thinly sliced peeled tart apple
1 Tbsp. sugar
2 tsp. water
2 Tbsp. plus 2 tsp. all-purpose flour
2 Tbsp. brown sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Dash salt
2 Tbsp. cold butter

In a small bowl, combine the apple, sugar and water. divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray.

In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375 for 20-25 minutes or until tender. Serve warm.

May 06

Cold Farfalle Salad

Looking for a great salad for summer picnics? With no mayonnaise being used, this one is perfect. Since I do not care for olives, I do not add them, hence there are none in the picture. Frozen corn can be substituted, just thaw before adding to the salad. Enjoy!

Cold Farfalle Salad

8 to 10 oz. farfalle (bowtie pasta)
1 16 oz. can cannellini or navy beans, drained and rinsed
1 14.5 oz. can corn
1/2 C. sliced black olives
2 C. finely diced firm, ripe tomatoes
2 to 3 green onions, sliced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and freshly ground pepper, to taste

Dressing:
1/4 C. white balsamic or white wine vinegar
2 Tbsp. olive oil
2 Tbsp. apple juice or apple cider
1 tsp. spicy brown mustard

Combine the dressing ingredients in a small bowl, and stir together. Set aside.

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed.

Makes 4 to 6 servings

May 03

Kale Chips

Have you heard of kale chips? They are one of the new health snacks, and they are delicious. Very simple to make. You can experiment and use any seasonings that you wish. Give them a try and I think you will be hooked. Enjoy!

Kale Chips

1 bunch of kale
olive oil
salt and pepper

Preheat oven to 300. Remove the kale leaves from the rib, tear into pices, and place on a cookie sheet. Dress with olive oil, and sprinkle with salt and pepper. Toss to coat. Bake 25-30 minutes until crispy.

Apr 30

Spiral Cheese Slices

If your dinner needs something a little different from the usual biscuit or roll give these a try. They are quick to prepare, and full of flavor from the green onions and garlic. Enjoy!

Spiral Cheese Slices

1 tube(8oz.) crescent rolls
1/4 C. chopped green onions
1/8 tsp. garlic powder
1/4 C. shredded cheddar cheese

Remove crescent dough from tube; do not unroll. Cut into eight slices; place on an ungreased baking sheet. Top with green onions. Sprinkle with garlic powder and cheese; lightly press cheese into slices. Bake at 375 for 14-16 minutes or until golden brown.

Apr 26

Vegetable Cream Cheese

This is such a simple recipe; no need to buy one already made. The recipe comes from the Barefoot Contessa(Ina Garten), where she spread the cream cheese on a bagel and topped it with slices of smoked salmon for breakfast. Slicing the bagels into small bites would also make a great appetizer. I find it just simple and delicious on a cracker. Enjoy!

Vegetable Cream Cheese

8 oz. cream cheese, at room temperature
1 Tbsp. minced scallions, white and green parts
1 Tbsp. finely chopped carrot
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped radish
small pinch of pepper

Blend all ingredients in a bowl.

Apr 21

Tangy Grouper Sandwich

Now you can have a restaurant style grouper sandwich in your own kitchen. The marinade used during grilling gives the grouper a great flavor, while the mayonnaise sauce adds a great tang to the sandwich. I have found I prefer to double the mayonnaise sauce, plus make it a little ahead of time, and refrigerate it so the flavors marry well together. Enjoy!

Tangy Grouper Sandwich
2 Tbsp. lemon juice
1 tsp. Worchestershire sauce
1 tsp. olive oil
1/2 tsp. pepper
1/8 tsp. paprika
3 Tbsp. mayonnaise
1 Tbsp. minced onion
2 tsp. dill pickle relish
1/2 tsp. prepared mustard
1 1-lb. grouper fillet, cut into 4 pieces
4 hamburger buns toasted
lettuce and tomato

Combine first 5 ingredients; set aside. Combine mayonnaise and the next 3 ingredients; set aside. Cook fish over medium/high heat on grill covered 5 minutes on each side or until fish flakes, basting with lemon mixture. Layer lettuce, tomato and fish on buns, and spoon the mayonnaise mixture on fish.

Apr 17

Plank-Grilled Salmon

If you do not eat salmon because of the strong fish taste, you will like this recipe! The flavor is light, refreshing, and pleasant. With salmon being extremely healthy for us to eat I look for recipes that remove as much of the fish taste as possible, because I only eat fish due to the health benefits. I am not a fish lover. Use whatever grilling plank you would like. I had hickory and the flavor was nice. If you cannot find mirin substitute with Sherry or Marsala. Enjoy!

Plank-Grilled Salmon

1 grilling plank
2 C. apple juice
1/4 C. sliced green onion
1/4 C. mirin*
1/4 C. soy sauce
2 Tbsp. minced fresh ginger
2 Tbsp. chopped fresh parsley
1 Tbsp. brown sugar
1 (2-lb) skinless salmon fillet
1 lime, thinly sliced

Soak plank in apple juice for 2 to 4 hours. Meanwhile, in a large resealable plastic bag, combine green onion and next 5 ingredients. Add salmon fillet. Seal bag, turning to coat salmon, and chill for 2 hours.

Remove plank from apple juice, discarding juice. Preheat one side of grill to medium-high heat (350 to 400). Remove fish from marinade, discarding marinade. Place fish on prepared plank. Arrange lime slices on top of fish. Place plank on rack on unlit side of grill, and grill, covered with grill lid, for 12 to 15 minutes or until fish flakes easily with a fork.

*Mirin is a low-alcohol, sweet, golden-colored wine. It is also referred to as rice wine. Look for it in the ethnic grocery aisle in stores.