Corn bean salsa from Sue

Depending on how many people you are serving I use 1 or 2 cans of each of the following: corn, kidney beans, black beans, garbanzo beans, 1 red onion diced, 1 of each color pepper (green, orange, red) diced, celery diced. Marinade (24 hours) 1/3 cup apple cider vinegar, 1/3 cup sugar, 1/4 cup olive oil, 1 1/2 teaspoons sale, 1/4 teaspoon pepper, fresh herbs like basil if you have them, fresh parley. whatever you want or have on hand.

Get the large scoop fritoes and you're good to go.

Black Bean Mango Salad/Salsa

Black Bean-Mango Salad
Serves 4
Ingredients
1 ripe mango, peeled, pitted and diced
½ cup Italian dressing, any kind you like (use fat-free or low-cal)
Two 15-ounce cans black beans, drained and rinsed
½ cup chopped red onions
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
Salt and pepper, to taste

Directions
In a food processor or blender, take ¼ cup of the mango with the Italian dressing until smooth.

In a large bowl, combine the remaining mango with the beans, red onions, and peppers. To the bean mixture, add the mango puree.>

Season to taste with salt and pepper, and chill until ready to serve.

chicken egg rolls

Though this particular version calls for chicken, I’m quite sure you could use pork with wonderful results as well.  The recipe makes a large number of egg rolls – far more than we would ever need at once for just our family.  I ended up using all of the egg roll wrappers in the package (I think 24) and had enough filling left over for a few more.  I froze about half of the assembled rolls before frying and I may try baking them and see how they turn out that way.  Andrew really liked these because, like most favorite toddler foods, they are dip-able.  These were a big win, even if they are only going to be an occasional splurge for us.

Chicken Egg Rolls
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Yield: 24-30 egg rolls
Ingredients:
For the filling:
4 tbsp. soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tbsp. vegetable oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
¾ head green cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts

To finish:
24-30 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Canola or peanut oil, for frying

Directions:
To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag; shake well to combine.  Place the chicken in the bag, press out the excess air, and seal.  Refrigerate and allow to marinate at least 30 minutes or up to 3 hours.

Heat 2 tablespoons of the oil in a wok or large skillet over high heat.  When the oil is very hot, add the chicken pieces to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned.  Remove to a plate and set aside.

Add the remaining tablespoon of oil to the pan.  Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce.  Stir to toss the vegetables.  Cook over high heat for about 2 minutes.  Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more.  Remove from the heat.

Dice the chicken breasts and add them to the vegetable mixture.  Place the mixture in a colander or mesh strainer in the sink or a large bowl.  Press down firmly on the filling mixture to remove as much excess liquid as possible.  Let the filling cool for 30 minutes before filling the wrappers.

To finish the egg rolls, heat about 3 inches of oil in a Dutch oven to 375˚ F.  While the oil is heating, assemble the rolls.  Lay an egg roll wrapper out on a work surface with one corner pointing toward you.  Add a tablespoon or two of the filling to the center of the wrapper.  Fold the corner closest to you up over the filling.  Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.

French Onion Soup Stuffed Mushrooms

Recipe: French Onion Soup Stuffed Mushrooms

Prep Time: 20 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 2 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
• ¼ cups Beef Broth
• 7 dashes Worcestershire Sauce
• Splash Of Red Or White Wine
• ½ cups Grated Gruyere Cheese (can Use Swiss)
• Kosher Salt
• 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
• Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

Tomato Basil Bruschetta

tomato basil bruschetta

{recipe courtesy of www.talkchowplayhouse.com!}

DEFINITELY one of my favorite summer treats. Especially prepared with tomatoes from my garden! We've been eating a lot of this. Enjoy!

Recipe:

5-6 medium sized tomatoes, seeded, juices removed, and finely diced

3 tablespoons fresh basil, chopped finely

1-2 garlic cloves, minced

1 1/2 -2 teaspoons basalmic vinegar

1 1/2 teaspoons extra virgin olive oil + extra for brushing on baguette slices

Kosher salt and freshly ground pepper to taste

Long baguette

Shaved parmesan for garnish

Take oven rack and place it in the highest slot (right underneath the coils). Preheat oven 450 degrees. Place tomatoes in a medium bowl. Stir in basil, garlic, vinegar, oil (feel free to taste and adjust here). Salt and pepper to taste. Cover and set aside. Slice baguette into 1/2 inch slices on the diagonal. Place sliced baguette onto a rimmed baking sheet. Lightly brush the tops of each slice with olive oil. When oven has reached 450 degrees, toast baguette slices (in the highest slot of oven) for 5-6 minutes or until golden brown (keep an eye on them). Remove from oven and allow to cool. Take tomato basil mixture and scoop by tablespoonfuls onto the tops of each toasted slice. Finish with shaved parmesan. Serve on a platter. You could also serve the tomato basil mixture in a bowl with a spoon and dish onto the toasted slices at will. Tomato and basil mixture will last covered in your fridge up to 2-3 days.

Asian Lettuce Wraps

Asian Lettuce Wraps
adapted from Our Best Bites

Yield: 6-8 servings

2 teaspoons vegetable oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 1/2 pounds ground turkey (or chicken)
1 cup minced mushrooms (I used white button mushrooms)
1/4 teaspoon salt
1 8 oz. can water chestnuts, minced
1/2 cup minced green onions
1/4 cup soy sauce
2 teaspoons sesame oil
1 lemon, zested and then juiced.
1 teaspoon hot sauce
1/3 cup chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow

Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.

Add in the water chestnuts and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.

Lettuce Wrap Dipping Sauce
1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon fresh minced ginger
2 tablespoons chopped green onions

Combine all ingredients and serve with lettuce wraps.

Balsamic Black Bean Salsa

Balsamic Black Bean Salsa
Printable Version
Printable Version with Picture

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Recipe Source: adapted from my friend, Jennifer S

Tomato/basil Bruschetta

Tomato/basil Bruschetta} - found on cooks.com
1 loaf of crusty french bread - baguette
5 medium tomatoes, chopped
2-3 cloves minced garlic
juice from 1/2 lime
1/4 cup extra virgin olive oil
1 cup freshly grated Parmesan cheese
1 tablespoon fresh basil chopped
salt and pepper
mix tomatoes [juice and all], garlic, oil, lime juice and 3/4 c parmesan cheese [reserve rest for late], basil, and salt and pepper to taste.
allow to stand for several hours to marinate. slice bread at and angle and brush one side with olive oil and broil in oven on each side until browned. [really watch, since they burn fast]
spoon mixture onto bread, and top with reserved parmesan. broil until cheese has just melted.
serve immediately.

stuffed mushrooms with sausage

{Sausage Stuffed Mushrooms}
2 large packages of white mushrooms [about 20 mushrooms], stems removed
16oz sausage, browned and drained
1, 8 ounce packages cream cheese, softened
1/2 cup dry bread crumbs
3 tbs milk
4 stalks green onions, chopped
garlic salt [a few shakes or to taste]
preheat oven to 350 degrees
in a medium bowl mix together the browned sausage and the rest of the ingredients except for the mushrooms.
spoon the sausage mixture into the mushroom caps and place on a large cookie sheet.
bake for 25 minutes or until lightly browned.

Artichoke Dip

Artichoke Dip Recipe

• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 2/3 cup sour cream
• 1/2 cup mayo
• 1 large clove of garlic, minced
• 1 (14 oz) can artichoke hearts in water, drained and chopped
• 1 tbs lemon juiceOptional add on’s I like:
• 3 tbs chopped bottled jalapenos, drained {a must for me! I like a little kick!}
• 1/2 frozen package of spinach, thawed drained.  Or 2 cups fresh Spinach, chopped.
• 1/2 cup chopped crab meat (canned or imitation)

Combine all ingredients above. Place in a shallow casserole dish. [9x9]

• add 1/2 cup chopped tomatoes on top of mixture. (optional)

Bake about 20-30 minutes at 400 degrees, or until bubbly and slightly browned.
Serve with Tortilla chips, veggies, pitas.. whatever you like!

yummy yams




5 cups cooked and mashed yams (about 4 large)

1 cup butter

1 cup sugar

4 eggs

4 T flour

2 cups chopped walnuts

1 cup brown sugar

5-6 T butter



Whip together yams, 1 cup butter, 1 cup sugar and 4 eggs. Put into a greased 9x13 pan. Melt 5-6 T butter and add flour, walnuts, and brown sugar. Sprinkle on top of yams. Bake at 350 for 30 minutes.