Quite a few years ago a friend of mine made this Black Bean, Corn, and Pepper dip for a party and I found it was one of those dips that once I tasted it, I had to use every once of will power to walk away so I wouldn’t devour the entire bowl. I of course got the recipe from her and have since shared it with friends, cousins, and a number of party guests because once you try this dip you want to make it over and over. We had some friends over to watch the Patriots game yesterday and we served 2 versions of mac & cheese for dinner. When we thought of a couple appetizers to serve first this dip came to mind – it’s full of veggies and black beans and even though it’s pulled together with a creamy sauce, it tastes light and fresh – a perfect starter for our heavy, cheesy dinner. And then I realized I had never shared the recipe here – blasphemy! And I am pulled out of my (always) unintentional blogging hiatus with a fabulous dip recipe to share with you for the current football Sunday season and upcoming holiday party season.
Prep your veggies, all the chopping is the only time sync of this recipe.
Prep your sauce and pour over all the veggies.
Get your sous chef to stir…
…and enjoy with your favorite tortilla chip!
Black Bean, Corn, and Pepper Dip Recipe (source unknown)
1 15 oz can black beans, drained and rinsed
1 1/2 C frozen corn, thawed
1C finely chopped red pepper
3/4C finely chopped green pepper
1/2C diced red onion
1 Tbs parsley
1/2C sour cream (we use light)
1/4C mayonnaise (we use light)
2 Tbs red wine vinegar
1 Tsp ground cumin
1 Tsp chili powder
Follow directions above!
Taco Tuesday is the best night of the week, right? And I’m talking about old school, ground meat, crunchy tacos and toppings – tacos (not fancy tacos like these pork carnitas tacos). Taco Tuesday is a crowd-pleaser in every family dinner schedule. We had tacos recently so I decided to finally share the recipe we use for our own taco seasoning.
A store bought seasoning packet is fine but they are full of SO much sodium, it’s ridiculous. And making your own taco seasoning is so quick, I bet you have most infredients in your spice cabinet/shelf/drawer. Here’s the mix I use, based on this recipe.
1 Tbs chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp dried oregano
1/4 tsp garlic salt
pinch crushed red chili flakes
Mix spices and add to 1 lb cooked ground beef or turkey. Add 1/2C water and let simmer for 5 minutes.
Serve with your favorite toppings, here are ours! And no, I don’t have any photos of assembled tacos because I ate them too quickly… Now all I need are these taco holders to make taco Tuesday complete. Enjoy!
In honor of today – the last day of our annual CSA subscription, I thought I’d do a post on eating veggies. We signed up for our first CSA a few years ago for a number of reasons including forcing us to eat more, different, and in season vegetables. And we love it! I will say, there is a lot of pressure to use all the veggies every week and we’re not big on smoothies and we don’t own a juicer so we actually EAT the veggies and incorporate them mostly into our dinners.
I would say about once a week during our CSA we have some variation of this meal idea where we stir fry, roast, or saute a ton of veggies and serve over a little rice or noodles. My husband and daughter are pretty major carnivores so we always have a protein with it, too – beef, shrimp, pork, etc…
Recently though, we hopped over to our local HMart Asian grocery store and bought a new secret weapon for this sort of meal….
The soba noodles are so good and make this meal end up feeling like a treat instead of a way to eat a million vegetables. On this particular night we used the sauce recipe from this Orange Beef and Broccoli recipe. Just a tip I thought I’d share! How do you incorporate more veggies into your diet?
Do you know how crazy easy it is to make your own pickles?
We received a large bag of pickling cucumbers (Kirby Cucumbers are their official name) from our CSA a couple weeks ago and there’s not much else to do with them other than make pickles, so we did! We bought a 2 liter jar with a hinge lid (like this one) and went to work finding a recipe. If you read this blog you know we prefer relatively simple recipes with few ingredients but the recipe we found for pickles on Smitten Kitchen took that preference to a new level.
To make pickles you need: pickling cucumbers, dill, salt, and white vinegar. Oh, and time. That’s it!
Start by using a mandolin to slice your cucumbers to 1/8″ thick and add them to your jar. You could always make them thicker if you want, your call.
Toss your 3 ingredients on top, close the lid, shake up all the ingredients, and refrigerate. We got a great pickle by 6 hours later, they were really great the next day and lasted in the fridge almost a week.
Try it yourself! These are perfect on sandwiches, as a side, or as a little snack all on their own, we brought them to the beach last week – enjoy!
Popsicles seem to be a thing now, don’t you think? If you’re on Pinterest (follow me!) your feed has probably had some Popsicle “recipes” this summer because they are just SO easy to make. And you can fill them with whatever you want so they can even be – dare I say – healthy! I made a batch of Berry Yogurt Popsicles over the weekend for us to enjoy on hot summer nights after dinner on our back deck – sounds kind of idyllic, right? It’s time for you to make your own before the summer is over! Ps. We bought our mold at the Christmas Tree Shop.
You will need 1 1/2C each of frozen blueberries and strawberries, 1 6oz container vanilla yogurt, 2 Tbs sugar, and Popsicle molds. Note – use whatever fruit you want. Also use whatever yogurt you want (low-fat, plain, Greek)! Use however much sugar you want (or don’t want as the case may be). This is based on Martha Stewart’s Firecracker Ice Pop recipe.
Defrost your berries.
Once defrosted blend strawberries with 1 Tbs sugar. Spoon into your Popsicle mold.
Add about 1 Tbs of yogurt into each mold on top of the blended strawberries. Solicit your toddler for help, like I did!
Repeat with blueberries and more yogurt. Put the top on your molds and freeze over night.
I’m giving you another recipe this week! Must mean one thing…it’s CSA season and we’re getting tons of random vegetables that we’re scouring the internet for interesting recipes to use them all. Today I bring you what to do if you have tons of greens (like kale or swiss chard) and beets, as we had earlier this week. I found this recipe on Martha’s site for Halibut with Roasted Beets and it was great. Healthy, satisfying with interesting flavor combinations – tangy mustard, sweet golden beets, and tart greens.
We used swiss chard and golden beets seasoned with salt and plenty of pepper.
Dijon mustard on halibut is an unexpectedly fabulous combination.
One night last week we were headed to a local farm that hosts a weekly concert in the summer for families where you can bring a picnic and sit outside as you eat and listen. We had pasta salad and cheese on hand but we needed one other thing to complete our picnic dinner. We had a few eggs in the fridge so we decided to make deviled eggs – nothing says picnic like deviled eggs! Martha Stewart has a whole bunch of awesome deviled egg recipes but based on ingredients we had on hand we made these Old Bay Deviled Eggs. SO GOOD.
…enjoy! Btw, we topped ours with green onions.
I was looking for a quick-fix Easter dessert this week and decided in Rice Krispie treats with a little Easter twist. What’s more classic than a Rice Krispie treat?! They are SO easy to make and generally a crowd pleaser, right? To make these all you do is melt 3 tablespoons unsalted butter with 1 bag of marshmallows. Mix into 6 cups of Rice Krispies (or in my case, the Trader Joe’s version because that’s where I was when I had this idea), cool, cut, serve, enjoy! I mean, c’mon, easiest dessert ever.
For Easter, I just made a little addition. I added (well, my helper did) spring-colored sprinkles with the 6 cups of Rice Krispies so when the marshmallow/butter mixture was poured in, the treats came out looking a little more festive and colorful.
Then, I cut them into bunny shapes instead of squares.
And maybe I used a few candies to add a little more decor.
Either way – they were easy to make and yummy to eat. Enjoy!
I love sandwiches. One of the hardest parts of being pregnant for me is not being able to eat a cold-cut sandwich. And sometimes you need a nice sandwich to really fuel your day, right?! Well, when you’re pregnant, they say you can microwave your cold-cuts and then make them into a sandwich…but let’s be honest, once a cold-cut is warm the whole sandwich needs to be warm. Enter the panini.
We decided to make ham & cheese paninis the other night for dinner and used Alpine Lace Reduced Fat Swiss Cheese for the cheese portion of this delicious sandwich.
To make the perfect ham & cheese panini (whether you’re pregnant or not) you need: ham, Alpine Lace Reduced Fat Swiss Cheese, dijon mustard, and a nice bread – we used fresh ciabatta.
Assemble your sammy (don’t forget to mic the ham if you’re pregnant!) including a nice spread of mustard…and press. We use a hot grill pan and put the sammies under a heavy sandwich press.
Look at that…and the melty cheese, so good!
We had this for dinner with a side of broccoli slaw. The Alpine Lace Reduced Fat Swiss Cheese was the perfect cheese for this panini! My life has many ingredients – one of my favorites? Alpine Lace® Deli Cheese. Visit Alpine Lace® Swiss Cheese to create a personalized nutrition label outlining your own recommended daily allowance of happiness! Here’s mine… Update: Like Alpine Lace on Facebook for more recipes and snack inspirations!
*Disclaimer: I received compensation and goods for this post, however all above opinions and thoughts are my very own and I truly adore cheese!
For our next adventure in vegetable noodle-making (remember Zoodles from a couple weeks ago?) we decided to try out a sweet potato because sweet potatoes are so healthy, packed full of vitamins and very tasty. They worked great with our Spiral Vegetable Slicer. Should we call the end result Poodles?!
We used our veggie slicer “machine” the same way we did to make zoodles. For 2 adults and a toddler – 2 regular-sized sweet potatoes was the perfect amount for dinner.
We used this recipe for for our sauce where you start by roasting artichoke hearts and boneless chicken breasts.
Add the sweet potato noodles to your seasoned diced tomato mixture so they can be cooked.
Add your roasted artichoke hearts and chicken. This meal was so delicious and just like zoodles very satisfying with that quality of pasta without the calories and carbs. Enjoy!