Black Bean Salsa

 Black Bean Salsa

1 15 oz. Can of black beans, rinsed and drained

3 carrots, diced (If you don't want crunch, boil in water for 3 minutes)

1 cup of frozen corn, thawed ( Or you can use fresh, about 3 ears of corn)

1 red or yellow bell pepper, diced

3 Roma tomatoes 

1/4 cup red onion, diced

1/4 cup cilantro chopped 

1/4 chives, chopped* snip with scissors 

3 T. Orange juice 

2 T. Lime juice, fresh = about 1/2 a lime

1 tsp. Cumin

1/2 tsp. Allspice 

Salt and pepper to taste

Splash of olive oil 

Add beans, carrots and corn, peppers, tomatoes and onion. Mix in allspice and cumin. Add a splash of olive oil.

You can chop and prep everything the day before except the tomato.

Great with Cilantro Rice and Orange Chipotle Chicken recipes.

Spicy Citrus Shrimp and Black Bean Tacos with Orange Avocado Salsa

 

2 T. Blackening seasoning  (Or add sugar to Cajun spice mix) - divided

1 T. olive oil 

1/4 cup orange marmalade 

1 lb. uncooked medium to large shrimp peeled, deveined and tails removed. ( Rough chop if using large shrimp). Or you can use uncooked, frozen and thawed .

1 can of black beans,drained and rinsed.

1 tsp. ground cumin

1 T. fresh lime juice

8 crispy taco shells

2 cups shredded cheddar or cheddar - monterey jack cheese

2 ripe medium avocados , pitted, peeled and chopped 

1 small orange, peeled and chopped 

1 small jalapeño,seeded, finely chopped (optional)

1/4 cup red onion, chopped 

2 T. chopped fresh cilantro 

Lime juice and salt to taste

Accompaniment: lime wedges and shredded lettuce 

Reserve 1 tsp. of the blackening seasoning; place the remainder in a large resealable plastic bag.  Add oil and marmalade. Squeeze bag to mix. Add shrimp; seal and mix well  . Refrigerate while continuing the recipe . ** Marinate 30 minutes , but  no longer than 2 hours.

In a food processor, place reserved seasoning, beans, cumin and lime. Cover and pulse to rough chop . Can also use a potato masher instead.

Heat oven to 350 degrees F. Place taco shells on a cookie sheet ( I used a casserole dish to keep upright). Divide the bean mixture evenly into the shells. Sprinkle with the cheese  Bake 6-8 minutes until cheese is melted.

Meanwhile, in a medium bowl, gently toss avocados, orange , jalapeño onion and cilantro until mixed. Adjust seasoning with lime juice and salt.

Spray a large skillet with cooking spray, heat over medium- high heat. Add shrimp; cook 3-5 minutes, turning once until pink. 

Assembly:  Top each taco shell evenly with shrimp. Tip with avocado salsa and shredded lettuce. Serve with lime wedges.

As an appetizer: serve on a tostido scoop with the  same layering as above and using 1 shrimp.

Kale Chips

 Buy the kale triple washed. A bit of EVOO and salt. Bake 350 10 to 12 minutes. Notes- Go easy on the salt and use bigger leaves than this.

Stuffed pepper appetizer

1 lbs Bob Evan's sausage (or any breakfast sausage)
2 bags of small bell peppers
16 oz philedelphia chive cream cheese
Cheddar cheese, shredded ( we prefer sharp, but mild is fine)

Preheat oven to 350 degrees.

Wash peppers then cut peppers in half, lengthwise and remove the seeds and ribs. Set aside.

In a large skillet,  brown sausage, breaking into small bits.

Once sausage is browned, reduce the heat , and stir in the cream cheese. Mix in and once melted turn off the heat. This won't take long. 

Stuff the peppers, be careful not to burn yourself. Lay peppers ona cookie sheet. 

( I recommend a silpat or parchment paper on the tray.) Then sprinkle cheese over stuffed peppers. You can stop and refrigerate at this point.  

Oven at 350 degrees. Bake about 10 min.,  until cheese melts. Serve warm. Caution guests will eat this off the bake sheet if you aren't fast enough.  Always a big hit.

Tuscan Bean and Sausage Dip

Tuscan Bean and Sausage Dip

1 lb bulk hot Italian sausage

1 med onion chopped

4 cloves garlic minced

½ c dry white wine or chicken broth

½ t oregano

¼ t salt

¼ t thyme

8 oz cream cheese softened

1 pkg (6 oz.) coarsely chopped baby spinach

1 can (15 oz.) cannellini beans rinsed & drained

1 cup chopped seeded tomatoes

1 cup (4 oz) shredded mozzarella cheese

1/2 c shredded Parmesan cheese

Preheat 375. Cook sausage, onion & garlic over med heat until sausage cooked. Make crumbles, drain grease. stir in wine, oregano, salt & thyme. Bring to a boil & cook until liquid almost evaporated. Add cream cheese and stir until melted. Stir in spinach, bean & tomato. Cook and stir until spinach is wilted. Transfer to 8 in square or 1 ½ qt pan. Sprinkle w/ all the cheese.  Bake 20 – 25 minutes or until bubbly. Serve with crackers or Tostito scoops.

Suppli Al Telephono

This means "Telephone wires" since they imitate telephone wires when you bite into them and have a cheese string from your mouth to your hand. These are fun to make.

Suppli al Telefono

This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.

Base risotto:

4-5 c. chicken broth

1/4 cup olive oil

 4 Tbsp. unsalted butter

1 medium onion diced

 2 cups Arborio rice

1/2 c. freshly grated Parmesan cheese

salt to taste

Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away). In a separate large saucepan pan, heat olive oil and butter. Add diced onion and sauté over med. heat, until translucent 4-5 minutes. Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.

Heat on medium heat, add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because"….not sure why, but that’s how I was trained. Continue to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. until rice is tender with a bite to the middle. Remove from heat and add cheese, season with salt. Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.

Mozzarella balls:

Risotto recipe as above.

3 large eggs DIVIDED,  1 in risotto and 2 eggs for dipping

4 oz. mozzarella diced

1/2 c. Parmesan cheese grated

2 Tbsp. minced Italian parsley

salt &pepper to taste

2 cups dried bread crumbs

Vegetable oil for frying

Beat 1 egg and add to cooled risotto, mix well. Combine  Parmesan, parsley, salt and pepper.

Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand.

 The rice should be no more than 1/2 inch deep.

 Make an indentation in the center, fill with small diced cube of mozzarella and fold over, roll into a ball. Don't over stuff it.

 Lay it on a bake sheet and finish rolling all the balls. (*Rinse hands every 4-5 balls). Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg, and drop into the bread crumbs and roll.

“Wet hand" and "dry hand " technique works well here! (Keep 1 for wet and 1 for dry). Lay on separate sheet. You may need to refrigerate briefly until balls become firm. Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.

Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.

Serve immediately with PIZZA SAUCE!

When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)

Makes 20-24.

Bittersweet Bacon Chutney

Bittersweet Bacon Chutney
1 lb. apple wood smoke bacon
1 cup red wine
2 oz. bittersweet chocolate (60% Ghiradelli)
1/2 cup no-salt cashews, chopped
1 medium red onion, chopped
1 cup brown sugar
1 tsp. salt

Cook bacon until brown& crisy. Cool chop and set aside.
In a 3-4 qt. pan bring vinegar to a boil; add chocolate, cashews, onion,sugar and salt.
Reduce heat &simmer 10 minutes, stirring occasionally. Add bacon and simmer an additional 40-45 minutes.
Cool completely and spoon into clean jars. Refrigerate and use w/ in 2 weeks.
Serving ideas: can spoon over a pork tenderloin or pork chop.

Easy Reubin Dip (Page 5)

It is starting to feel like fall around here and I am a little bit German. This recipe has been calling our names!

Easy Reuben Dip

1 (16-oz.) jar sauerkraut, drained and squeezed dry
1 c. mayonnaise
1 (8-oz.) cheddar cheese, shredded
4 pkgs. Corned beef, chopped small
1 (8-oz.) Monterey Jack, shredded
Mix everything and place in an 8 x 8 dish. Bake 350 degrees until hot. Serve with rye
bread crackers.

Note: A great Oktoberfest dish!

Butternut Squash Pizza

1 Boboli-type ready made pizza crust (Or make your own)
1 small butternut squash- peeled
olive oil
salt & pepper
2 cloves garlic, minced
1/2 cup mozzarella (I would use 1 cup), grated
1/2 cup Gruyere cheese (again I'd use 1 cup), grated
20 sage leaves minced (You can freeze sage leaves fyi)
1/2 lemon juiced (You can freeze lemons too)


Heat oven to 400 degrees.

 Slice off the top and bottom of the squash, Cut half lengthwise and scoop out the seeds. Slice crosswise into 1/4 inch pieces. Place on a cookie sheet. Brush w/ olive oil and sprinkle w/ salt and pepper.

Roast in the oven at 400 degrees for 20-30 minutes (until lightly browned and tender to touch).

 Turn up oven to 450 degrees!

Brush pizza dough with olive oil. sprinkle on minced garlic. Then sprinkle the cheese evenly over the crust. Arrange the butternut squash. (Play- make a circle or spell something....have fun).

Bake (on a stone if you have it) I use a cookie sheet or nothing. Bake at 450 degrees 10-15 minutes or until the cheese melts and just starts to brown.

Remove from the oven and sprinkle with minced sage leaves and lemon juice. Cut. Eat

Bacon Jam

Bacon Jam
1 1/2 pounds sliced bacon, cut crosswise into 1 inch pieces (applewood smoked by Nueske's- thick sliced) was recommended. I used Jungle Jim's
2 medium onions, small dice
3 garlic cloves, smashed/rough chop
1 tsp. chopped chipotle pepper in adobo sauce (freeze the rest of the can -1 pepper/snack bag)
1/2 tsp. black pepper
1/2 cup cider vinegar
1/2 cup dark brown sugar (light is ok, but you lose the molasses level)
1/4 pure maple syrup (not pancake syrup)
3/4 cup brewed coffee

Cook the bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned- about 15 minutes. With a slotted spoon, transfer the bacon to a paper towel and drain. Pour off all but a tablespoon of bacon grease. Add onions and garlic. Cook until onion are translucent, about 5 minutes. Add all the other ingredients and bring to a boil, stirring and scrapping up brown bits from the skillet with a wooden spoon. Add bacon and stir to combine.
You can transfer to a saucepan (I left it in the skillet) and cook uncovered over low heat until liquid is thick and syrupy. Place in a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.
Makes a small amount - 2 1/4 cups but a little dab will do you!
It's good on crackers, hamburgers, omelet - Leigh suggested it on a baguette w/ goat cheese, bacon jam arugula and pecans as an appetizer. Goat cheese with this would be awesome. How about a chicken, goat cheese and bacon jam sandwich?
This recipe was from Leigh - Jungle Jim's "Gifts from the Kitchen" class 2012.

PARMESAN BACON BREAD STICKS Page 5

25 Thin Alessi Bread Sticks
1/2 c. parmesan cheese
13 slices Thick Bacon cut lengthwise

Preheat oven to 250 degrees. Place the bacon in a plastic bag with the cheese and coat
(Can do a few hours ahead of time). Carefully wrap the cheese covered pieces of
bacon around the sticks. They break very easily. Lay on an un-greased cookie sheet. (Do not use foil, as it will stick to the bacon....trust me on that one) Bake for 1 hour. This can be served warm or at room temperature.
Yields 25 (or number of bread sticks/ bacon you have)
Note: Make this ahead of time, as there will be greasy, messy baking sheets to clean.
I've tried parchment paper,and it does help with clean up. I make these ahead of time,
and place them upright in a decorative vase. It let's me have more room on the table
for plates.

Suppli al Telefono

* Recipe is from Jungle Jim's Carol Tabone. She KNOWS her risotto!
This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.
Base risotto:
4-5 c. chicken broth 1/4 cup olive oil 4 Tbsp. unsalted butter
1 medium onion diced 2 cups Arborio rice 1/2 c. freshly grated Parmesan cheese
salt to taste


Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away).
In a separate lg. saucepan pan, heat olive oil and butter. Add diced onion and saute over med. heat, until translucent 4-5 minutes.
Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.
Heat on med. add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because". Con't. to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. Until rice is tender with a bite to the middle. Remove from heat and add cheese, season with salt. Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.

Mozzarella balls:
Risotto recipe as above.
3 large eggs DIVIDED, 1 in risotto and 2 eggs for dipping
4 oz. mozzarella diced
1/2 c. Parmesan cheese grated
2 Tbsp. minced Italian parsley
salt &pepper to taste
2 cups dried bread crumbs
Vegetable oil for frying

Beat 1 egg and add to cooled risotto, mix well. Combine mozzarella, Parmesan, parsley,salt and pepper.

Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand. The rice should be no more than 1/2 inch deep. Make an indentation in the center, fill with small diced cube of mozzarella and fold over, roll into a ball. Don't over stuff it. Lay it on a bake sheet and finish rolling all the balls. (Rinse hands every 4-5 balls)

Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg,
and drop into the bread crumbs and roll.
"Wet hand" and "dry hand " technique works well here! Lay on separate sheet. You may need to refrigerate briefly until balls become firm.


Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.

Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.
Serve immediately.
When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)
Makes 20-24.