Black Bean Hummus

Ingredients

• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
• Dash of ground red pepper
• 1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation

1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

This is a recipe I found in a magazine that was inspired by the black bean hummus at Barley's Pizzeria in Greenville- one of my favorite foods in the whole city, hand down. DELICIOUS.

Gnocchi with Vodka Cream Sauce

• 1 package gnocchi
  
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 tablespoon vodka
• 3 tablespoon heavy cream
• 1 cup Gabriel's Tomato Sauce, recipe follows

Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.

To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.

Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.

Gabriel's Tomato Sauce:

• 14 ounces canned or fresh ripe tomatoes
• 3 tablespoons olive oil
• 6 fresh basil leaves
• Kosher salt and freshly ground black pepper

Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.

Kristen and I made this for a few friends during her visit to South Carolina, and it was very well received. I just love gnocchi.

Mexican Casserole

• olive oil for sauteing
• 3 cloves garlic
• 1 onion
  
• 3/4 pound cubed skinless, boneless chicken breast meat
• 1/2 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can black beans, undrained
  
• 1 (8.75 ounce) can sweet corn, undrained
• 3/4 cup salsa
• 1 cup shredded Mexican-style cheese
• 1 1/2 cups crushed plain tortilla chips
  

1. In a large skillet over medium high heat, saute garlic and onions. Add chicken and saute until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa. Cover skillet and simmer over medium low heat for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Yummy. Took this to the Nielsen's shortly after John Paul was born- made half for them and half for myself. It's incredibly easy, cheap and adaptable. I served Patrick leftovers the next day and he gushed about them. A little avocado on top really makes it perfect.

Sausage Balls

• 1 pound ground pork sausage (I use hot- it's not that spicy)
  
• 2 cups Bisquick baking mix
• 1 pound sharp Cheddar cheese, shredded
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake in preheated oven for 10 minutes, until golden brown.

Sausage Balls are, apparently, a southern staple- one I had never encountered prior to my move. I was recently introduced to them at a friend's bridal shower, and when I looked up the recipe, I couldn't believe they were made of three ingredients! So incredibly easy, and totally delicious.

Artichoke Spinach Dip

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute the garlic in a pan. In a mixing bowl, combine the garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, half the mozzarella cheese, Parmesan cheese and cream cheese.
3. Spread in an 8x8 inch baking dish. Sprinkle the remaining mozarella cheese on top.
   
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

This might be my favorite food... ever. Seriously. When served with a sweet beer bread it's just like this cheesy garlicy party in your mouth. Mmmm I'm so glad I have leftovers.

Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
  

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Frosting

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring
  

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
   

I made these into tiny feet for Alycia's baby shower, and frosted them blue and brown- the icing is amazing! It dries all glossy and looks like it came from a bakery! Or, at least it would if I had any artistic skill.

German Apple Cake

• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apples - peeled, cored and diced
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan (or, I used a bundt pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

I made this for Alycia's shower and took the leftover's to Craig's, where it was very-well received. I believe Patrick's exact quote was "Holy crap, this is the best cake I have ever had! Who made this?! Seriously, top 5 things I've ever eaten." So yeah, definitely a winner- so easy, but it's super moist and yummy.

Mae's Cheeseburger Soup

• 2 lbs. hamburger
• 4 cups cooked rice
• 1 cup carrots
• 1 onion
• 1 pound Velveeta cheese
• 4 Cups milk
• 4 t chicken bouillon
• 1 16oz pkg sour cream
• 4 t pepper
  

Saute onions and carrots in a large pot until tender. Cook rice according to directions. Brown hamburger in a frying pan.

Add hamburger, rice, milk, cheese to the vegetables and heat through. Add sour cream last (do not boil).

This recipe is courtesy of our Amish-ish friend, Mae, passed to me through my mother. I happened to have everything on hand so I made a big pot of it- and I do mean big. Seriously, don't make this stuff unless you're expecting the Duggar family for dinner or you plan on making April the Month of Cheeseburger Soup. I've been eating it for a week and finally took it to TJ & Alycia's to get rid of the last bit. It's a great comfort food and I especially like it with tortilla chips and salsa.

Shrimp Lemon Pepper Linguini

• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 1 tablespoon chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.

Mix shrimp, butter, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

This was a Friday Lenten meal, thanks to Aldi and their ridiculously cheap seafood sales. True to its name, it's got a real pepper 'kick' to it, but if you're into that sort of thing (which I am) it's quite delicious.

Asian Chicken with Peanuts

• 2 tablespoons cornstarch
• 1 3/4 cups Chicken Stock
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil (optional)
• 2 tablespoons vegetable oil (I use olive oil)
  
• 1 pound skinless, boneless chicken breast, cut into strips
• 2 cups broccoli florets
• 2 small red peppers, cut into 2-inch-long strips
• 3 cloves garlic, minced
• 1/2 cup salted peanuts
• 4 cups Hot cooked regular long-grain white rice

Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.

Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.

This is the best stir fry I have ever made, and some of the best I've tasted, period. But then, I have a strong like of all things nutty. Regardless, this was quick and easy and great as leftovers.

Sweet Potato Casserole

• 4 cups mashed sweet potatoes
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
  
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1 cup chopped pecans

In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.

To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Banana Muffins

• 3/4 cup whole wheat flour
  
• 3/4 cup all purpose flour
  
• 1/4 cup granulated sugar
  
• 1/4 cup brown sugar
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup chopped nuts
  
• 1/2 tsp ground cinnamon
  
• dash or two of nutmeg
  
• 1 egg
  
• 3/4 cup milk
  
• 1/3 cup unsweetened applesauce
  
• 1 tsp vanilla extract
  
• 1 cup mashed bananas
  

Preheat oven to 400*
Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
Whisk wet ingredients into dry ingredients. Fold bananas in.
Divide the batter among a greased or paper-lined muffin tin.
Bake for about 18 minutes or until an inserted toothpick comes out clean.

Black Bean Burritos

• 3 cloves minced garlic
• 1 small onion chopped
• 1 t minced jalepeno peppers
  
• 1 T olive oil
  
• 1 (10.75 ounce) can Cream of Chicken Soup
  
• 1 cup Thick & Chunky Salsa
  
• 1/2 cup water
• 1 cup white rice
• 1 can corn
• 1 can black beans
• 2 cups shredded chicken, seasoned with 1 t cumin and 1/2 t chili powder
  
• 4 flour tortillas (10-inch)

Heat oil in a 10-inch skillet over medium heat. Place onion, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Add soup and salsa and heat to a boil. Pour beans into skillet, cook 3 minutes stirring. Add corn, rice and chicken and heat through.
Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Cover with cheese and bake (or microwave) until cheese is melted.

Chipotle Pepper and Black Bean Chili

• 1-1/2 lbs. ground beef
• 2 14-oz. cans beef broth or chicken broth
• 1 16-oz. jar chunky salsa
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 2 cups loose-pack frozen diced hash brown potatoes
• 1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
• 2 tsp. chili powder
• 1 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
• Tortilla chips or corn bread (optional)

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3-1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings (9-1/2 cups total)

Kansas City Steak Soup

• 1 1/2 pounds cubed steak
• 1 large onion, chopped (1 cup)
• 2 14-ounce cans beef broth or 3-1/2 cups beef stock
• 1 28-ounce can diced tomatoes, undrained
• 1 10-ounce package frozen mixed vegetables
• 2 tablespoons steak sauce
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour

In a pot, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to pot.
Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Pumpkin Muffins

• 1 1/4 cups whole wheat flour
• 1 cup all purpose flour
  
• 3/4 cup white sugar
• 1/2 cup brown sugar
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg (to taste)
  
• 1/2 teaspoon cinnamon (to taste)
  
• 1/2 teaspoons ground cloves (to taste)
  
• 3 eggs
• 1 (15 ounce) can pumpkin
• 1/2 cup unsweetened applesauce
• 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Caramel Apple Pork Chops

• 2 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1tart apple - peeled, cored and sliced
• 3 tablespoons pecans (optional)

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Chicken Scarpariello

• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes). Serve over angel hair pasta.

This was a thank-you dinner for Craig, in my appreciate for his picking me up from the airport. I served it with green beans and pasta; beer for him. Like a white sauce, this isn't nearly as rich and you don't feel like taking a nap immediately after. Very tasty.