Jun 08

Black Bean Salsa

Delicious and healthy! Serve Black Bean Salsa with chips, or with grilled chicken and an ice-cold drink this summer for a healthier and lighter meal. If you don’t care for avocado leave it out. If cilantro isn’t your thing you can substitute with parsley. Enjoy!

Black Bean Salsa

2 (15-oz) cans black beans, rinsed and drained
1 (17-oz) pkg. frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 C. chopped fresh cilantro leaves (or parsley)
2 Tbsp. lime juice
1 Tbsp. red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Jun 04

Pecan-Crusted Salmon

Pecan-crusted salmon has a slightly sweet, nutty flavor. Soaking the salmon will help remove the strong taste salmon tends to have. Use whatever you have on hand whether it is milk, half and half, buttermilk, or cream. I also like to use half butter half olive oil instead of the vegetable oil. Using a cast iron pan, I brown the salmon on one side, flip it and immediately put it in the oven. Remember, the cooking time depends on the size of fillets you have. Enjoy!

Pecan-Crusted Salmon

4 salmon fillets (6-oz. each)
2 C. milk
1 C. finely chopped pecans
1/2 C. all-purpose flour
1/4 C. packed brown sugar
2 tsp. seasoned salt
2 tsp. pepper
3 Tbsp. vegetable oil

Place salmon fillets in a large resealable plastic bag or shallow dish; add milk. Let stand for 10 minutes; drain. In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.

In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking sheet. If using a pan that can go to your oven there is no need to transfer salmon. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.

Jun 01

Marinated Cheddar Cheese

CHEESE….what can I say I love it! I do eat more than I should, but hey I can’t help it. This recipe calls for mozzarella cheese, but I use sharp cheddar. I need more flavor. I upped the sun-dried tomatoes too, because to me the more the merrier. I have made this with dried herbs and fresh, fresh garlic and garlic powder; both are delicious. Served at your next party, guests will love it. Enjoy!

Marinated Cheddar Cheese

1/3 C. olive oil
2-4 Tbsp. chopped oil-packed sun-dried tomatoes
1 Tbsp. minced fresh parsley
1 tsp. crushed red pepper
1 Tbsp. fresh chopped basil, or 1 tsp. dried
1 tsp. minced chives
1/4 tsp. garlic powder, or 1 clove minced
1 lb. cheddar cheese, cut into 1-in. cubes

In a large resealable plastic bag, combine the first seven ingredients; add cheese cubes. Seal bag and turn to coat; refrigerate for at least 30 minutes. Transfer to a serving dish; serve with toothpicks.

Yields: 8-10 servings

May 28

Sweet ‘n’ Sour Coleslaw

Another great summer time side dish. Quick prep, and great flavor. Enjoy!

Sweet 'n' Sour Coleslaw

5 1/2 C. coleslaw mix (14 oz. bag)
1/2 C. heavy whipping cream
1/4 C. sugar
3 Tbsp. white vinegar
1/2 tsp. salt

In a large serving bowl, whisk the whipping cream, sugar, vinegar and salt. Add the coleslaw mix to bowl and toss to coat. Chill until serving.

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.