Guacamole Burger with Chipotle Mayo

Last Friday's dinner...

Plain hamburger patty, whole wheat bun, lettuce, tomato, pepperjack cheese, simple guacamole, chipotle mayo...

Simple guacamole - Mash one avocado with 1/2 tablespoon lime juice and some chopped cilantro.

Chipotle Mayo - Mix pureed chipotle peppers in adobo with mayonnaise. Start with just a little and add more to get to your desired level of heat.



Yes, those are Tater Tots! Eddie loooooves them. Also, Bush's Grillin' Beans new Black Bean Fiesta flavor - delicious!

Great idea borrowed from The Other Side of 50: When I open a can of chipotle peppers in adobo sauce, I puree them in the food processor and then freeze them in an ice cube tray. When frozen, I remove them and place them in a baggie and keep them in the freezer. Each cube contains approximately one tablespoon of chipotle in adobo puree.

Jerk Shrimp & Cuban Black Beans

Nothing new here, just favorites in a new combination.

Follow the link for the Cuban Black Beans recipe. This time served over seasoned yellow rice.

I sauteed the shrimp in McCormick Perfect Pinch Jerk Seasoning.

Taco Salad

Not much of a recipe here today, more like a list of ingredients I like to use in my Taco Salad.



TACO SALAD

one can of black beans, drained and rinsed
one pound ground beef
taco seasoning packet
torn lettuce
chopped tomato
diced onion
sliced black olives
shredded cheddar cheese
chopped avocado
salsa
sour cream
lightly crushed tortilla chips

Cook the ground beef, drain, add black beans and taco seasoning and a little water. Cook a little more until water is absorbed and beans are warm.

Mix ingredients in portions and proportions as desired.

The ground beef/black bean mixture should make at least 4 servings.

Variation: Instead of salsa and sour cream, use Hidden Valley Ranch Spicy Ranch salad dressing or Newman's Own Southwest dressing or Salsa Ranch (can't remember the brand I found) or Chipotle Ranch (one of those refrigerated brands).

Black Bean and Rice Burritos

This is an easy weeknight kind of thing.

No meat, but very filling.

BLACK BEAN AND RICE BURRITOS

1 (15 ounce) can black beans, drained
1/2 teaspoon cumin
1/4 cup salsa
1 bag “boil-in-bag” rice or small package yellow rice
4 large flour tortillas
sour cream
Monterey Jack cheese, shredded
salsa or chopped tomatoes

In a saucepan, combine black beans, cumin and salsa. Heat thoroughly. Meanwhile, cook rice according to package directions. Mix cooked rice and black bean mixture. Spread sour cream on each tortilla. Spread rice and bean mixture on each tortilla. Roll up tortillas on microwave safe plates. Cover with chopped tomatoes or salsa and then cheese. Microwave individually for about 2 minutes or until cheese is melted.

Yield: 5 or 6 servings (depends on how fat you like your burritos)

That's how I like to configure my burritos and I just roll them up with open ends. I eat them with knife and fork. Eddie prefers to put everything inside, then attempts to roll them up, including folding in the ends. They fall apart as he eats them by hand. Whatever works for you!

I really like Newman's Own pineapple salsa for this!

Spicy Black Bean & Smoked Sausage Soup

What a surprise... another soup!

I don't know how this happened, this soup making obsession of mine. I guess because it's a good excuse to have grilled cheese sandwiches!

SPICY BLACK BEAN & SMOKED SAUSAGE SOUP

2 (15 ounce) cans black beans, drained and divided
2 1/2 cups chicken broth or water, divided
8 ounces smoked sausage, diced
1 tablespoon olive oil
2 cups diced yellow onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1 garlic clove, minced

Place 1 cup beans and 1/2 cup water in a food processor and process until smooth. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, sauté until soft. Add sausage, cook until browned. Add bean puree, remaining beans, 2 cups water or broth, chili powder and next 4 ingredients. Bring to a boil. Cover, reduce heat and simmer 15 minutes stirring occasionally.

Yield: 4 servings

Louisiana Red Beans

I can't remember where this recipe came from, but I recall that 'they' had it named Authentic Louisiana Red Beans. I wouldn't know if that was true or not since I've never been there. I just know that it's delicious!

So, next time you have about three hours to spare...





LOUISIANA RED BEANS

1 pound dry kidney beans
1/4 cup olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced or diced (I used Lite smoked sausage this time.)

Rinse beans, then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic and celery in oil for 3 to 4 minutes.

Rinse beans and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne, thyme, sage, parsley and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes.

Serve with rice.

Yield: 6 to 8 main dish servings


You don't like that it takes three hours, do you? Remember, it makes 8 good size servings, freezes well and it's inexpensive (more savings if you use regular smoked sausage instead of andouille). So, maybe it's worth three hours. You don't have to stay in the kitchen the whole time, just go in to check and stir every 20 to 30 minutes.

White Chili

This recipe calls for cooked chicken. Cook the chicken however you like - grill, bake, poach... Use leftovers if you have them or cook extra on another day that you have chicken.

This time, I used smoked turkey, had some in the freezer from a day that Eddie smoked several meats.



WHITE CHILI

1 cup chopped sweet onion
1 tablespoon cooking oil
3 garlic cloves, minced
1 (4 ounce) can chopped green chiles
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 (14 ounce) cans chicken broth
4 cups cubed or shredded cooked chicken
3 (15 ounce) cans great northern beans, drained and rinsed
2 cups shredded Monterey Jack cheese
sour cream (optional)

In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic and next 4 ingredients. Cook and stir for 2 to 3 more minutes. Add broth, chicken and beans. Simmer for 20 to 30 minutes. Remove from the heat. Stir in cheese until melted. Stir in sour cream or just garnish each bowl of chili.

Yield: 4 to 6 servings

Yellow Rice, Ro-tel, Black Beans & Chicken

This is hardly a recipe, more of a list of things to serve together. It's easy to keep most of it on hand for a quick meal.

YELLOW RICE, RO-TEL, BLACK BEANS & CHICKEN

1 can black beans, rinsed and drained
1 can Ro-tel tomatoes and green chiles
1 package yellow rice
2 cups shredded cooked chicken

Mix black beans and Ro-tel in a small sauce pan and heat. Add any spices you like. I sometimes add cumin and/or chipotle chile powder.

Cook rice according to package directions.

Cook chicken and shred or use leftover chicken of some kind.

To serve: Place rice portion on plate and top with chicken and then black bean mixture. Top with cheese if you like.

Smoky White Bean Stew

Another item that will freeze well...

Eat some the day you make it and freeze the rest.

SMOKY WHITE BEAN STEW

1 tablespoon oil
1 cup chopped onion
1 pound smoked sausage, diced
2 (14 ounce) cans chicken broth
2 cups water
4 cups coarsely shredded cabbage or pre-shredded coleslaw mix with carrots
2 (15 ounce) cans Great Northern beans (don’t drain)
1 clove garlic, minced
1/4 teaspoon black pepper

Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in sausage; cook until lightly browned. Add chicken broth, water, cabbage, beans, garlic and black pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until cabbage is tender.

Yield: 6 servings

Note: I used pre-shredded cole slaw mix with carrots. I like the extra color of the carrots and purple cabbage

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Smoky Black Bean Soup

So sorry! It's not the most appetizing picture... But the soup tastes really good and it's quite healthy, too. Even healthier if you add brown rice instead of white like I did.

SMOKY BLACK BEAN SOUP

2 teaspoons olive oil
8 ounces cooked ham, diced
1 cup diced onion
1 cup diced zucchini
1 teaspoon minced garlic
1/2 teaspoon chipotle chile powder
1 (14 ounce) can chicken broth
2 (15 ounce) cans black beans, drained, rinsed and divided
1/4 teaspoon salt
1/2 cup water

Heat olive oil in a large saucepan over medium-high heat. Add diced ham and cook until lightly browned. Add onion and zucchini; cook until vegetables are tender. Stir in minced garlic and chipotle chili powder; cook 30 seconds. Add chicken broth, 1/2 cup black beans and salt. Puree remaining beans with water in a food processor or blender; stir into soup and bring to a boil. Reduce heat and then simmer for 30 minutes.

Optional: Garnish individual servings with sour cream and cilantro. Serve topped with a scoop of rice.

Yield: 4 servings

Be sure to dice the ham, onion and zucchini the same size. I forgot to do that, and my zucchini stood out because I didn't cut it as small. Not a real problem, but I think I'll prefer the zucchini smaller next time. Also, just 1/2 teaspoon of chipotle chile powder is pretty hot, reduce that if you don't care for hot.

Italian Sauteed Beans

ITALIAN SAUTEED BEANS
1/2 cup roasted red peppers (from a jar)
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
2 (15 ounce) cans cannellini or great northern beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh basil leaves, chopped

Cut peppers into 1/4-inch pieces. Preheat large sauté pan on medium-high 2–3 minutes.

Place oil in pan; swirl to coat. Add garlic, peppers, and remaining ingredients (except basil); cook 4–5 minutes, stirring occasionally, or until beans are thoroughly heated. Stir in basil; cook 1–2 more minutes or until fragrant.

Yield: 4 servings

Note: This can also be served as a cold bean salad. It was really good when I ate it cold the next day for lunch!

This recipe came from Publix Simple Meals.

Five Bean Chili

For most of you, it's the time of year to start making chili... I really like my own chili, so I make it all the time. I would hate to wait for Fall every year!

Since I've been making it year round and freezing it, I have a collection of pictures to show you a few ways to serve it.

Standard serving style with cheese on top.




On pasta, with onions and cheese.



In a tortilla bowl with cheese quesadillas. I have a special pan to bake the flour tortillas like this, but you could use a small oven-proof bowl or casserole dish. I bake them at 400 degrees for about 10 minutes.


That's a cornmeal waffle with the chili served on top. An idea I got from a Paula Deen show.

I've made myself hungry!

FIVE BEAN CHILI

1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
1 (4 ounce) can chopped green chiles
2 (24 ounce) cans diced tomatoes (don’t drain)

4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper OR chipotle chile powder
1/2 tablespoon cumin
3 tablespoons hot sauce (use your favorite)
3 tablespoons Worcestershire sauce
1/2 cup red wine (optional)

Combine ground beef, onion, bell pepper and liquid smoke in a large skillet. Cook until ground beef is browned; drain. Move beef mixture to a very large pot. Add all other ingredients. Bring to a boil, then cover and simmer on medium heat for 45 minutes to an hour.

Yield: about 8 servings

I know, that looks like a lot of ingredients, but there's a bunch of canned things and a lot that you might already have in the pantry.

Look! A bonus recipe!

CORNMEAL WAFFLES

1 3/4 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 eggs

Preheat waffle iron according to manufacturer’s directions.

In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil and eggs; stirring until smooth. Pour batter onto hot waffle iron and cook in batches.

Use right away or let cool, then freeze for later use. They can be thawed and heated in a toaster if your waffle shape will fit.

Serve with chili and cheese on top.

Yield: 6 to 8 waffles depending on your waffle iron

Cuban Black Beans

My version of 'Cuban', of course. Shortcuts included.

CUBAN BLACK BEANS

1/2 tablespoon vegetable oil
1/2 cup chopped onion
1/4 cup bacon pieces (like Hormel, the ones that come in a pouch)
1 teaspoon minced garlic
1 (14 ounce) can black beans (drain slightly leaving a little liquid)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 tablespoon red wine vinegar

Heat oil in a small saucepan. Add onion, bacon pieces and garlic. Sauté until bacon is crispy and onions are tender and browned. Add black beans, cumin and oregano to pot. Cook long enough to heat through. Remove from heat and add red wine vinegar.

Yield: 2 servings

The red wine vinegar really makes a difference. If you don't have it, try apple cider vinegar, some of the recipes I have seen use that.

By the way, shrimp and scallops in the photo were marinated in a liquid Jerk seasoning and grilled in a grill basket.

Bean and Ham Soup

Here's another soup you can make ahead and freeze for use at a later date. This one also comes together pretty quick so it's good for a weeknight meal, too.

I buy Cumberland Gap ham steaks for this. They come two in a package and are very lean and boneless. I get them at Publix. The recipe calls for 2 cups of diced ham. I use both ham steaks in the package (about 3/4 lb.), I think that's more like 3 cups of ham.

The recipe makes just four servings, so go ahead and double the recipe if you want.

Cooking it...



Preparing to freeze it...

You can see that it makes a rather thick soup. You can add some water or more chicken broth if you want it a little soupier.

BEAN AND HAM SOUP

3 (15 ounce) can Great Northern Beans
1 (14 ounce) can chicken broth
1 tablespoon oil
1 cup diced onion
2 cups diced cooked ham
1/4 teaspoon black pepper

Rinse and drain beans. Process one can of beans and half of chicken broth in a food processor until smooth. Set aside.

Heat oil in a large pot over medium-high heat. Add onion and ham; cook and stir until onions are tender and ham is lightly browned. Add bean puree, remaining beans and remaining chicken broth. Add some water here if needed for soupier consistency. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in pepper.

Moon-Bean Salad

This could be a nice little lunch salad on top of lettuce as shown or a casual side dish. I will use less garlic next time, I liked it, but it was probably a bit strong for the general public.

MOON-BEAN SALAD
2 teaspoons olive oil, divided
1 teaspoon dried oregano
1 garlic clove, minced
1/4 cup cider vinegar
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced plum tomato
1/2 cup chopped Vidalia or other sweet onion
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add oregano and garlic, and saute 30 seconds. Add vinegar, and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.

Add 1 teaspoon oil, diced tomato, and the next 5 ingredients (onion through pepper) to bean mixture, and toss well. Let marinate and cool at least one hour before serving.

By the way, I used Great Northern beans, gorgonzola cheese and left out the fresh parsley.