Black Beans and Corn

I wanted a side dish for my empanadas that had vegetables in it and thought of corn. I found this recipe on Martha Stewart's website. It's easy and more exciting than just beans or just corn. My husband was a big fan.

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 1/2 ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
1/4 cup canned green chiles, cut into 1/4-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
Splash of lime juice
1 tablespoon coarsely chopped parsley leaves for garnish (I used cilantro)

Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.

Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

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Kit Kat Bars

I can't say that these taste exactly like a kit kat bar, but they are still good. I tried them from the fridge and at room temperature. I think they are better at room temperature. The flavors meld better.

Kit Kat Bars

75 club crackers (I didn't actually count, just buy a box of crackers)

1 cup butter (2 sticks)
2 cups gram cracker crumbs (from about 14 graham cracker sheets)
1 cup firmly packed brown sugar
1/2 cup whole milk (I used skim)
1/3 cup granulated sugar
2/3 cup cream peanut butter
1/2 cup semisweet chocolate morsels
1/2 cup butterscotch-flavored morsels (I just used extra chocolate chips)

In an ungreased 13x9" baking sheet, put a layer of club crackers. You may need to cut a few in order to cover the entire base. I cut 2 crackers in half to lay them on the side.

In a large saucepan, melt the butter over medium heat, then add the graham cracker crumbs, the brown sugar, the milk and the white sugar. I made the graham cracker crumbs simply by putting around 14 sheets of crackers in my mini food processor (in batches) and processing until they reached the consistency of fine crumbs.

Boil the mixture for 5 minutes (starting the timer the moment you start to see bubbles) and stir the entire time. Remove from the heat, and spread half of the mixture over the crackers already in the baking pan. I used an off-set spatula for this, but that's not necessary. Lay another layer of club crackers over the butter mixture. At this point, I returned the remaining half of the butter mixture to the heat for under one minute to get it flowing again. Spread the remainder of the butter mixture over the second layer of crackers. Add a final layer of crackers over the top.

In a small saucepan, melt the last three ingredients together, then spread this mixture over the third layer of crackers. Cover and place in the refrigerator for at least 1 hour. Cut into bars and store in the refrigerator.

Source: mixingbowl.com

Green Chile Beef Empanadas

What can you do with leftover shredded beef from our shredded green chile beef burritos? Make empanadas. It's a really easy way to use up your shredded beef leftovers--of course you can make the shredded beef just for this recipe too. It's a recipe from Robin Miller of Food Network. Yum, yum, yum.

Green Chile Beef Empanadas

2 (9-inch) refrigerated pie crusts

2 cups cooked shredded beef
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chiles

Preheat oven to 425 degrees F.
Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.

Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.

Pumpkin Chocolate Chip Bread

I do not like most things pumpkin. I do however like pumpkin chocolate chip bread. I don't know what it is. Maybe the flavor is more subtle than something like pumpkin pie. All I know is that it is good. And so is this recipe. It makes two loaves, so beware. The amounts will seem large and make sure you use a big bowl.

Pumpkin Chocolate Chip Bread

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans or three 8x4-inch loaf pans. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

Source: mel's kitchen cafe

Green Chili Beef Burritos

This recipe is similar to another shredded beef burrito recipe I make. It is a little spicier because of the jalapenos, but not too spicy. We only used half the recipe since 3 pounds is plenty for us. Also didn't add the seasoning blend. I did not wait patiently for the sauce to cool and skim the fat. Instead I stuck my immersion blender in the crock pot and then added the meat back right away. It definitely had more flavor after I put it back in the liquid. They are very good burritos and the meat can be used for other things....like, say, empanadas.

Green Chili Beef Burritos

2 boneless beef top sirlion roast (3 pounds each)

4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves,sliced
3 teaspoons chili powder 
1 1/2 teaspoon ground cumin 
1 teaspoon salt-free seasoning blend,(optional)
1 cup beef broth
24 flour tortillas (7 inches), warmed
diced tomatoes, shredded lettuce, shredded cheese, (optional)
salsa
Trim fat from roast; cut meat into large chunks. Place in a 5-quart slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin, and seasoning blend. Pour broth over all. Cover and cook on low for 8 to 9 hours. Remove beef; cool slighty. Shred with two forks.

Cool cooking liquid; skim fat. In a blender cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through.

Place 1/3 cup beef mixture on tortilla. Top with cheese, tomato, lettuce if desired. Fold in ends and sides

http://www.grouprecipes.com/11629/green-chili-beef-burritos.html

Chile Con Queso

I don't make queso dip very often, because it's too easy too eat way too much. But it sure is good. This recipe is from EatingWell.com and is less fat and calories than the typical dip....but not a diet food by any means. It is quite tasty. A little more work than velveeta, but I think it is worth it.

Chile Con Queso

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale, or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles, drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper, to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Turkey Tetrazzini

I found this recipe on Parents.com. It seems like a bit of a lightened version of turkey tetrazzini--especially since I decided to use skim milk instead of lightened cream. It made it a bit thinner, but it still tasted good. Nothing fancy, not too complicated.

Turkey Tetrazzini

1 teaspoon olive oil

10 ounces white mushrooms, sliced
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
6 ounces egg noodles
1 can (14.5 ounces) low-sodium chicken broth
3/4 cuplight cream
1 package cooked turkey breast strips
1 package (10 ounces) frozen peas, thawed

Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.

Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside. Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.