Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot (can sub with other onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil,
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Notes: We often eat this with tortilla chips.

From: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

Hummus

Makes 1 1⁄2 cups| Total Time: 05m

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

From Real Simple

Glazed Carrots with Orange and Cranberries

1lb carrots (baby carrots or peeled, sliced)
1/4c dried cranberries
1/2t salt
2T sugar
1/4c chicken broth (low sodium)
1/2 t grated zest and 1/4c juice from 1 orange
   (I just used some orange juice)
1T unsalted butter
Ground black pepper

1. Bring carrots, cranberries, salt, 1T sugar, broth and orange to a boil, covered.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked (~5min)
3. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally , utnil the liquid is reduced to ~2T, 1-2 min.
4. Add the butter and remaining 1T sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until they are tender (~3min).
5. Season with pepper to taste.

Recipe is from Best American Side Dishes Cookbook.

Pretzels

Copycat Recipe of Aunt Annie's Pretzels

Ingredients:1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

Notes:  Sometimes we'll think outside the box and do some pretzel art - make some beetles by making a body and 6 legs or an octopus, dinosaur etc. Decorating with chocolate chips or other candies.

Bourbon Chicken

2lbs chicken (cut into bite size pieces)

1-2T olive oil
1 garlic clove, crushed
1/4-1/2t ginger
3/4-1t crushed red pepper flakes
1/4c apple juice
1/3c brown sugar
2T ketchup
1T cider vinegar
1/2c water
1/3c soy sauce

Mix all ingredients below olive oil and pour into ziploc and throw chicken in. Freeze.

Thaw. Cut chicken up. Heat oil in pan; brown chicken. Remove chicken. Add liquid and cook until all is mixed and sugar dissolved. Add chicken back. Bring to a hard boil. Reduce heat and simmer about 20 min. Serve over rice.

Tips: Can use the chicken mix recipe if just making it without freezing.

Recipe is from my friend, Maleah.

Hawaiian Chicken

4-6 chicken breasts
1 16oz pineapple slices, drained
1 15oz mandarin oranges, drained
1/4c cornstarch
1/2cbrown sugar
1/4c soy sauce
1/4c lemon juice
1t salt
1t ground ginger
1/2t ground red pepper (or more/less to your tasting)

Cooking Day:
Mix everything together. Place in freezer bag. Freeze

Serving Day:
Thaw. Place in slow cooker. Cook on low for 4-5 hours or high 2-3 hours. Can add green peppers one hour before serving if desire. Serve over rice.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Chicken Cacciatore

1-2 med. Onions chopped or sliced
2 cloves garlic, minced
15oz diced tomatoes
8oz tomato sauce
1t salt
1/4t pepper
2t oregano
1/2t basil
1/2tcelery seed
1 bay leaf
1/4c white wine (opt)
6 chicken breasts

Cooking Day:
Mix everything together. Place in a freezer bag. Freeze.

Serving Day:
Place in crock-pot and cook on low 6-8 hours or high 2-4 hours. Serve over pasta.

Recipe is from Don't Panic Dinner is in the Freezer Cookbook.

Beef Tacos

1 tablespoon vegetable oil

1 onion, minced

3 garlic cloves, minced

2 tablespoons chili powder (adjust to your personal taste)

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt

1 pound  ground beef

1/2 cup smooth canned tomato sauce

1/2 cup low sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells/tortillas etc.

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about five minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about ten minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Recipe from The America’s Test Kitchen Family Cookbook

Hot Spiced Cranberry Cider

2 quarts apple cider

6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

1.In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Notes: This is usually served at my son's birthday dinner since his birthday happens in the winter. It is convenient to just make it in a slow cooker and let it cook all day and fill the house with a nice aroma.

Recipe is from Allrecipes.com.

Great White Bread

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast

1.Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.


2.Bake on White Bread setting . Cool on wire racks before slicing.
 
Notes: This is the best white bread recipe I've been able to make that works well for sandwiches (slices easily) and is a nice side bread for dinner when it is still warm.
 
Recipe is from Allrecipes.

Churros

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

1.In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

3.Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
 
Notes: It can fill your cravings for the fair food year around. If you don't have a pastry bag, just use a plastic bag with a corner cut off.
 
Recipe from Allrecipes.com.

Slow Cooker Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
 
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. Ham shreds when done.
 
Recipe from Allrecipes.

Chicken Mix + Broth

This is an easy method to make ahead some bite size chicken to use in future recipes plus broth that can be frozen. All amounts are approximate so adjust for your tastes and what fits in your slow cooker.

5-6lbs chicken breasts (either whole or cut up)
Cover chicken with water
3T parsley flakes
4 carrots, peeled & chopped
<2t salt
1/2t pepper
2t basil

Combine all ingredients in slow cooker. Cook 7-8 hours until chicken is done.
Cut up chicken if didn't previously. Strain broth and freeze in 1-2c freezer containers. Measure 2c chicken mixture and place in freezer bags.

Use within 3 months.

Recipe adapted from Make-A-Mix cookbook.

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.Preheat oven to 400 degrees F (200 degrees C).

3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
 
Tips:

• Tortilla strips are of course optional
• I usually just add whole uncooked chicken breasts and then shred before serving.

Recipe is from Allrecipes.

Salsa

2 large cans of Red  Gold whole tomatoes, drained

1/2 large sweet onion

1 jalapeno pepper (remove seeds for less heat)

1t salt

3/4 cilantro bunch

lime juice from 2 limes (microwave the limes for 10secs to get more juice)
4-5 fresh garlic cloves

Pile all the ingredients in a food processor. Run the processor until well blended.
Yields about 7-8cups.
Tips:

• Can use a jar of jalapenos instead and add to tastes.
• A can of chilies is also good to add.
• Red gold tomatoes are our favorite and Hunts our least.
• I typically just make 1/2 recipe for one week. And make one hot for Ryan and one mild for Ian.
• Feel free to add fresh banana peppers or other fresh ingredients to what you like.

Recipe from my friend Colleen C. soon to be Colleen W.

Taco Seasoning Mix

2t instant minced onion (or onion powder)
1t salt
1t chili powder
1/2t cornstarch
1/2t crushed dried red pepper
1/2t minced garlic (or garlic powder)
1/4t dried oregano
1/2t ground cumin

Tips:

• Recommended to use within 6 months.
• Feel free to adjust red pepper for your tastes
• To make tacos: brown 1lb ground beef and then add 1/2c water and the mix.Simmer for 10min. Makes 8-10 tacos