Black Bean Burgers with Mango Salsa

August 13, 2013 Leave a Comment
Black Bean Burger with Mango Salsa

Black Bean Burger with Mango Salsa

My niece Alison made these Black Bean Burgers with Mango Salsa which were VERY GOOD.   They must have been really good, because her mother, my sister-in-law Cheryl, ate them more than once, and Cheryl is one of the PICKIEST eaters I know!  Good job Ali…way to go!

Black Bean Burgers with Mango Salsa Recipe

Black Bean Burgers with Mango Salsa

2 (15 oz.) cans black beans, rinsed and drained

¾ cup finely chopped cilantro, divided

¾ cup (3 oz.) shredded Monterey Jack cheese

¼ cup panko (Japanese breadcrumbs)

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. sea salt

½ medium jalapeno pepper, finely chopped

2 large egg whites

Cooking spray

1 ¼ cups chopped peeled mango (about 1 medium)

3 Tbsp. chopped shallots

1 ½ Tbsp. fresh lime juice

1 avocado, peeled and chopped

1 garlic clove, minced

6 (2 oz.) whole-wheat hamburger buns, lightly toasted

6 green leaf lettuce leaves

1 garlic clove, minced

6 (2 oz.) whole-wheat buns, lightly toasted

6 green leaf lettuce leaves

 

Preheat oven to 350 F.

Place black beans in a medium bowl; mash with a fork.  Stir in ½ cup finely chopped cilantro and next 7 ingredients.  Shape bean mixture into 6 (1/2 inch thick) patties.  Arrange patties on a baking sheet coated with cooking spray.  Bake at 350 F. for 20 minutes, carefully turning once.

Combine remaining ¼ cup cilantro, mango and next 4 ingredients in a medium bowl.  Place a patty on bottom half of each hamburger buns, top each with 1 lettuce leaf, cup of salsa and top half of bun.

6 servings

(Recipe for Black Bean Burgers with Mango Salsa)

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Lazy Man’s Ribs

August 12, 2013 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

  I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies—including my preacher—and some have even suggested that I try bottling my sauce and selling it to the public!

          Allan Stackhouse, Jr.                                          Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ Lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cider vinegar

¼ cup molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. KC Masterpiece

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt.  Pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm.  Strain cooking juice and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.            4 servings

 

(Recipe for Lazy Man’s Ribs was in tasteofhome.com)

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Chilled Mixed Berry Soup

August 11, 2013 Leave a Comment
Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries.

 

Chilled Mixed Berry Soup Recipe

Chilled Mixed Berry Soup

1 cup sliced fresh strawberries

½ cup fresh raspberries

½ cup fresh blackberries

1 cup unsweetened apple juice

½ cup water

¼ cup sugar

2 Tbsp. lemon juice

Dash ground nutmeg

1 ½ cups (12 oz.) raspberry yogurt

In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg.  Cook, uncovered, over low heat for 20 minutes or until berries are softened.  Strain, reserving juice.  Press berry mixture through a fine meshed sieve; discard seeds.

Place berry mixture in a food processor or blender; add yogurt.  Cover and process until smooth.  Pour into bowls.                4 servings

(Recipe for Chilled Mixed Berry Soup was in tasteofhome.com)

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Basil Tomato Tart

August 9, 2013 Leave a Comment
Basil Tomato Tart

Basil Tomato Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I received this recipe from a good friend of mine.  It is a great was to use up fresh tomatoes from the garden.  It reminds me a lot of pizza.

            Connie Stumpf                                                  North Myrtle Beach, South Carolina

 

Basil Tomato Tart Recipe

Basil Tomato Tart

Pastry for a single-crust pie (9 inch)

1 ½ cups (6 oz.) shredded part-skim mozzarella cheese, divided

5-6 fresh plum tomatoes

1 cup loosely packed fresh basil leaves

4 garlic cloves

½ cup mayonnaise

¼ cup grated Parmesan cheese

1/8 tsp. pepper

Roll pastry to fit a 9 inch tart pan or pie plate; place in pan.  Do not prick.  Line pastry shell with a double thickness of heavy-duty foil.

Bake at 450 F. for 5 minutes.  Remove foil; bake 8 minutes more.  Remove from the oven.  Reduce heat on 375 F.  Sprinkle ½ cup mozzarella over the hot crust.

Cut each into eight (8) wedges; remove seeds.  Arrange over cheese.

In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil.  Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.           8 servings

(Recipe for Basil Tomato Tart was in tasteofhome.com)

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Thin-Crust Gluten-Free Pepperoni Pizza

August 7, 2013 Leave a Comment
This-Crust Gluten-Free Pepperoni Pizza

Thin-Crust Gluten-Free Pepperoni Pizza

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My husband can’t eat pizza with gluten or sugar in the crust.  Because that leaves out boxed mixes or frozen pizzas, I decided to make my own.

           Angela Sage                                                                        Waxhaw, North Carolina

 

Thin-Crust Gluten-Free Pepperoni Pizza Recipe

Thin-Crust Gluten-Free Pepperoni Pizza

1 ½ cups almond flour

¼ tsp. salt

¼ tsp. baking soda

1 egg

1 Tbsp. grape seed or olive oil

¼ lb. Italian turkey sausage links, casings removed

1 medium, chopped

½ cup pizza sauce

1 garlic clove, minced

½ cup julienned roasted sweet peppers

¼ cup sliced ripe olives

1 cup (4 oz.) shredded part-skim mozzarella cheese

17 slices turkey pepperoni

In a small bowl, mix the almond flour, salt and baking soda.  In another bowl, whisk egg and oil; stir into dry ingredients.  Press onto a 12 inch pizza pan coated with cooking spray; build up edges slightly.  Bake at 350 F. for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink.  Spread pizza sauce over crust; sprinkle with garlic.  Top with the sausage mixture, red peppers, olives, cheese and pepperoni.  Bake 18-20 minutes longer or until cheese is melted.                         8 servings

(Recipe for Thin-Crust Gluten-Fee Pepperoni Pizza was in tasteofhome.com)

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Raspberry Barbecue Wings

August 4, 2013 Leave a Comment
Raspberry Barbecue Wings

Raspberry Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe when I got tired of the same old wings.  These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers.  The sauce is also excellent on pork and is great for dipping.

           Sandra Fisher                                                                         Missoula, Montana

 

Raspberry Barbecue Wings Recipe

Raspberry Barbecue Wings

2/3 cup barbecue sauce

2/3 cup seedless raspberry jam

3 Tbsp. finely chopped onion

1 to 2 jalapeno peppers, seeded and finely chopped

2 tsp. minced garlic, divided

2 tsp. Liquid Smoke, optional, divided

¼ tsp. salt

15 chicken wings (about 3 lbs.)

1 small onion, sliced

1 cup water

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. Liquid Smoke (if desired ) and salt; mix well.  Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip sections.  Place the chicken wings in a greased 15×10 inch baking pan.  Top with sliced onion and remaining garlic.  Combine the water and remaining Liquid Smoke; pour over wings.  Cover and bake at 350 F. for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce.  Broil 4-6 inch from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.       2 ½ dozen

(Recipe for Raspberry Barbecue Wings was in tasteofhome.com)

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St. Anthony’s Field Days Barbecue Chicken

August 3, 2013 Leave a Comment
St. Anthony's Field Days Barbecue Chicken

St. Anthony’s Field Days Barbecue Chicken

I’m sure the smell and taste of this recipe will remind you of bygone days spent at one of the year’s biggest community events on the North Side of Endicott –the St. Anthony’s Field Days.  I found this recipe published many years ago by the “Sun Bulletin”.  The recipe, as published, was for making gallons of marinade for use at the field days.  This provided me with the first and only opportunity in my life to put conversion tables and mathematics to use for a noble purpose.

St. Anthony’s Field Days Barbecue Chicken/Mike Shea/The Greco Family “Cook”Book

St. Anthony’s Field Days Barbecue Chicken

1 egg

2/3 cup oil

2/3 vinegar

1 Tbsp. salt

2 tsp. poultry seasoning

1 tsp. garlic

1 tsp. onion powder

½ tsp. pepper

5-6 halves or 15-20 pieces chicken

Break egg into a large bowl.  Whip it thoroughly.  Add oil and whip it thoroughly again.  Add the vinegar and whip thoroughly again (yawn…).  Add dry ingredients and whip again (zzzz…).  Marinate the chicken in this mixture (covered in the “fridge”) for at least 1 hour (overnight is better).

Grill the chicken as you normally would grill chicken (about 20-30 minutes for pieces; about 60 minutes for halves), whit this caveat:  The marinade is very prone to causing flare-ups, so watch the chicken carefully.  Experiment with your grill so that the meat is above to coals enough that flare-ups are prevented while still allowing the chicken to cook in a reasonable amount of time.  The chicken should be turned (with tongs, NEVER a fork!) every 5-10 minutes until done (baste with leftover marinade if you are not having flare-up troubles).   Remove chicken.  Close your eyes.  Take a bite, but be careful – when you open them back up, you may find yourself standing in the parking lot of St. Anthony of Padua Church.

(Recipe for the St. Anthony’s Field Day Barbecue Chicken was in The Greco Family “Cooks”Book, Mike Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chilled Summer Berry Bisque

August 2, 2013 Leave a Comment
Chilled Summer Berry Bisque

Chilled Summer Berry Bisque

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness.  It makes an attractive and healthy first course for a summer menu. (This recipe is Diabetic Friendly!!)

           Arlene Knick                                                                Newport News, Virginia

 

Chilled Summer Berry Bisque Recipe

Chilled Summer Berry Bisque

4 ½ cups fresh or frozen blueberries, thawed, divided

1 cup unsweetened apple juice

1 cup orange juice

¼ cup honey

2 tsp. minced fresh gingerroot

1 tsp. grated orange peel

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 cups (16 oz.) plain yogurt

Fresh mint leaves

In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg.  Bring to a boil, stirring occasionally.  Cool slightly.

In a blender, process blueberry mixture and yogurt in batches until smooth.  Refrigerate until chilled.  Just before serving, garnish with mint and remaining blueberries.            8 servings

 

(Recipe for Chilled Summer Berry Bisque was in tasteofhome.com)

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Gluten-Free Flour Mix

August 1, 2013 Leave a Comment
Gluten-Free Flour Mix

Gluten-Free Flour Mix

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I make this recipe in two-quart batches and store them in airtight jars.  My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes.

           Bernice Fenskie                                                 Cranberry Township, Pennsylvania

 

Gluten-Free Flour Mix Recipe

Gluten-Free Flour Mix

2 cups white rice flour

2/3 cup potato starch flour

1/3 cup tapioca flour

In a small bowl, combine all ingredients.  Store in an airtight container in a cool dry place for up to 1 year.            3 cups

Editor’s Notes:  Read all ingredients labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.  Contents of mix may settle during storage.  When preparing recipe, spoon mix into measuring cup.

 

(Recipe for Gluten-Free Flour Mix was in tasteofhome.com)

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Pasta Primavera

August 1, 2013 Leave a Comment
Pasta Primavera

Pasta Primavera

In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me.  Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them.  But the Pasta Primavera was simply the best one in my opinion.

 

Pasta Primavera Recipe

Pasta Primavera

12 oz. fettuccine pasta (or ziti)

¼ cup olive oil, divided

12 oz. raw medium shrimp, shelled and deveined

1 cup bagged baby carrots, sliced in rounds (cut thin)

2 cups small broccoli florets

2 cups sugar snap peas

1 yellow bell pepper, cut into narrow strips

2 tsp. minced garlic

¾ tsp. salt

¾ tsp. pepper

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, cut into thin strips

1/3 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and reserve.

Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil.  Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.

Heat remaining oil in skillet.  Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper.  Cook 5-7 minutes, until vegetables are crisp-tender.  Add halved tomatoes and reserved shrimp.  Cook 1 minute, or until heated through.

In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.

(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)

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