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Saturday, July 29, 2017

Honey Baked Black Beans




                                                                 Scott Suchman for The Washington Post
 
Different types of honey will yield different taste results in this recipe from Bayou Bakery chef-owner David Guas: A dark wildflower honey will lend a mellow tone; a slightly spicy alfalfa honey will provide a bright accent for the chipotle.



Tested size: 4-6 servings
Ingredients
  • 2 tablespoons grapeseed, corn or canola oil
  • 1/2 cup diced sweet onion
  • 1 clove garlic, minced
  • Two 16-ounce cans no-salt-added black beans, drained and rinsed
  • 3 tablespoons wildflower or alfalfa honey (see headnote)
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 canned chipotle pepper, chopped, with adobo sauce
  • 1 teaspoon Creole mustard, or any brown mustard
  • One 12-ounce bottle dark beer, such as Abita Turbodog or Guinness
  • Kosher salt
    Directions
    Heat the oil in a large cast-iron skillet over medium-high heat for 30 seconds, then stir in the onion and garlic. Cook for about 5 minutes or just until the onion is translucent.
    Add the black beans, honey, ketchup, Worcestershire sauce, chipotle pepper and its sauce, and mustard, stirring to incorporate. Cover the skillet and reduce the heat to medium-low; cook for 30 minutes, then uncover.
    Use the back of a wooden spoon to mash one-eighth of the beans. Stir in the beer; cook uncovered for 10 minutes, tasting and adding salt as needed.
    Serve warm.

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Thursday, July 27, 2017

Eggplant Lasagna



This vegetarian lasagna is so flavorful you won’t even miss the meat. Promise.
Serves 4, with leftovers

Ingredients

Lasagna

  • 2 mini eggplants
  • 1/4 C kosher salt
  • 2 medium-sized zucchinis
  • 2 lbs Kumato® tomatoes

Topping

  • 1/2 C panko bread crumbs
  • 1/4 C grated Parmesan cheese
  • 2 Tbsp olive oil

Directions

Lasagna

  • Slice eggplant into ¼” thick lengthwise slices. Place on paper towel lined baking sheet then heavily salt both sides and allow to sit for 2 hours or overnight to drain off excess moisture. When moisture has been rendered from eggplant, pat with paper towels and set aside. Slice zucchini lengthwise into ¼” thick slices and slice tomatoes into ¼” thick slices.

Topping

  • In small bowl, combine bread crumbs and cheese. Set aside.
  • Preheat oven to 375 F.
    • Putting It Together
  • Lightly grease an oven safe 9” x 9” baking dish. Begin by laying a very thin layer of béchamel, then eggplant, followed by a very thin layer of béchamel, zucchini, very thin layer of béchamel, tomato, very thin layer of béchamel. Alternate until all the vegetables and béchamel is used up.
  • Sprinkle bread crumb and cheese mixture evenly on top. Drizzle the top of the breadcrumbs with olive oil.
  • Bake for 45 minutes until heated through. Allow to rest for 20 minutes before serving.
  • Serve and enjoy!

Chef's Notes

Béchamel is a delicious and versatile sauce. Make some extra for casseroles, mac n’ cheese, scalloped potatoes and savoury pies!
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Sunday, July 23, 2017

Spicy Summer Fruit Sangria


/www.sunsetgrown.com
This cool and refreshing sangria is perfect on a hot summer day.
Serves 6

Ingredients

8  Mini Cucumbers
1/3 cup boiling water
1/4 cup granulated sugar
1/3 cup vodka
1/2 cup sliced   Berries
1 ripe peach, pitted and sliced
8 lemon slices, halved
2 cups ice
1 bottle sparkling wine
Pinch cayenne pepper

Directions

Pour boiling water over sugar; stir to dissolve sugar to create simply syrup. Let cool completely. In blender, purée 7 cucumbers until smooth. Pass through fine sieve. Slice remaining cucumber; set aside.
In a large pitcher, stir together cucumber purée, simple syrup and vodka. Stir in sliced cucumber, strawberries, peach and lemon slices. Refrigerate for at least 1 hour.
Before serving, stir in ice and sparkling wine. Sprinkle with cayenne.

Chef's Notes

Sweeten with agave syrup if desired.
If you don’t have cayenne pepper, substitute with your favorite spice or 1 thinly sliced fresh chili pepper if desired.
Garnish with mint or basil leaves for an extra pop of color.

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Tuesday, July 18, 2017

Shaved Cucumber Slaw





 Have some leftover ham after the holidays? Use it to make this flavorful and refreshing slaw, perfect for after all that feasting.

Ingredients

Dressing
1 Tbsp Vidalia onion, very finely diced
½ Tbsp Dijon mustard
2 Tbsp white balsamic vinegar
¼ C grapeseed oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Salad
2 C carrot, peeled
3 C SUNSET® mini cucumbers
2 C fennel
1 C torn leftover ham
¼ C dried cranberries

Directions

In a small bowl, mix onion, mustard, and balsamic vinegar together. Slowly whisk in grapeseed oil until completely emulsified. Season with salt and pepper to taste, then set aside.
Using a mandolin or vegetable peeler, shave carrot, cucumbers and fennel into long, thin ribbons.
In a large bowl, mix carrots, cucumber and fennel with 1/3 of the dressing. Let sit for 10 minutes, then mix in remaining ingredients.



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Saturday, July 15, 2017

Citrus Salad



Light, juicy, and oh so refreshing, this unique salad is the perfect summer dish.
Serves 2

Ingredients

1/4 C red onion, thinly sliced
2 grapefruits, peeled and cut into 1/2” disks
2 navel oranges, peeled and cut into 1/2” disks
1/2 Sweet Twister™ pepper, cut into 1/2” rings
1 tsp fresh mint leaves
1 tbsp extra virgin olive oil
1/8 tsp cracked black pepper

Directions

In a medium bowl, add cold water and sliced onions. Let sit for 5 minutes then drain well.
Arrange all ingredients on platter in the following order – grapefruits, oranges, peppers, red onion and mint.
Drizzle with olive oil and sprinkle of black pepper. Serve cold.

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Wednesday, July 12, 2017

Fish & Vegetable Packets



 This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. —Jill Anderson, Sleepy Eye, Minnesota

Ingredients

  • 1-1/2 cups julienned carrots
  • 1-1/2 cups fresh snow peas
  • 2 green onions, cut into 2-inch pieces
  • 4 cod fillets (6 ounces each)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 4 teaspoons butter


Directions

  1. Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter.
  2. Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets.
  3. Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape. Yield: 4 servings.

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Tuesday, July 11, 2017

Crunchy Asian Salad



 

What You Need

 

  •  

    Make It

    • Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
      Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly. Add dressing; toss to evenly coat noodle mixture.

     



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Sunday, July 9, 2017

Green Chili Chicken Enchiladas

  

A different spin on enchiladas.

 

  • 24 oz cooked boneless skinless chicken breast
  • 1 1/4 cups light cheddar cheese soup
  • 2 1/2 cups light cream of chicken soup
  • 1/2 cup chopped green chilies
  • 18 white corn tortillas
  • 1 1/2 cups reduced fat mozzarella cheese

Directions

  1. Preheat oven to 350 °F (175 °C). Spray a 9"x13" baking dish with cooking spray.
  2. Combine cooked chicken, soups, chilies, salt, and pepper.
  3. In baking pan layer tortillas, chicken mixture, and cheese; ending with cheese on top.
  4. Bake for 30 minutes or until bubbling.


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Wednesday, July 5, 2017

Chile Relleno with Avocado, Butternut Squash & Cheese




Prep Time 
40 minutes
Cook Time 
30 minutes
Total Time 
1 hour and 10 minutes
This is a chile relleno (stuffed chile) that you won’t miss the flour and the egg batter. Make this in the fall when there are tons of squash. If you don’t have fresh squash, see if you have the frozen version. Butternut squash and avocado together makes a delicious combo.

Ingredients
6 poblano peppers, or large green chiles, wash and dried
1/2 tsp. olive oil
1/2 cup onions  chopped 
1 garlic clove chopped
2 cups butternut squash cut into small diced
1/2 cup vegetable broth
1 Fresh Hass Avocado halved, seeded, peeled and cubed
1 cup Mexican cheese (panela, asadero, chihuahua or Monterrey Jack)
coarsely shredded
1 lime juice
3 cups homemade fresh salsa or use store-bought salsa
Instructions 
  1. Preheat oven to 400 degrees.
  2. Peel and chop butternut squash into small dice. Chop onion, garlic and avocado. Set aside.
  3. Broil poblano pepper in hot oven for 5-10 minutes until skin is blistered. Turn them occasionally. Remove and set aside in a bowl covered with a plate or plastic wrap. Reduce heat of oven to 400 degrees.
  4. Peel the charred skin off the poblano. An easier way to clean is to hold the stem, and scrape charred skin with a butter knife. Slice the poblano chile lengthwise on one side, try to leave the chile whole and carefully remove the seeds, keeping the stem intact. Place on a cutting board to dry.
  5. Heat oil over medium high heat in a skillet. Sauté onion, garlic and butternut squash for 3 minutes. Add broth, reduce to medium heat and cover for 5 minutes until squash is al dente.
  6. Make fresh salsa or use store bought. Warm salsa in a pot and set aside.
  7. Spray a baking dish with oil spray. Mix together the butternut squash mixture, avocado and cheese and stuff each chili with ¼ or ½ cup mixture and gently close them. Place in the baking dish, sprinkle lime juice on top, cover with foil; bake for 15-20 minutes at 400 degrees.
  8. When ready to serve, pour ½ cup warm salsa on top of each chile relleno.
Serving Suggestions: 
Serve with yellow rice and a salad.
Note: For a meat option, use 1 cup of butternut squash cut into small diced and 1 cup cooked ground beef crumbles. Season ground beef with 1 tsp. ground cumin while cooking. Use the rest of ingredients and follow same recipe.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly



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Saturday, July 1, 2017

4th of July Taco Salad




Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved 

directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

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