Archive for January, 2014

Southwestern Black Bean & Corn Salsa

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

1 cup can black beans, rinsed and drained
1 cup corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
3 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
1 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium avocado, diced
1 diced jalapeno (optional)

Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Avocado Sunnyside Up Breakfast Pita

 

Photo and Recipe by Carolyn Davidson Hicks!

Photo and Recipe by Carolyn Davidson Hicks!

Ingredients: Serves 2 or 4

4 pieces pita bread
1 small avocado
1 tsp fresh lemon juice
1 tbsp butter
4 eggs
kosher salt and freshly cracked black pepper to taste
1/2 cup diced cherry tomatoes
1/4 cup mild cheddar

Fresh cut chives

Instructions

Toast the pita bread in a toasted over for 3-4 minutes until just crisp. Remove from the toasted over and set aside.
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. You will only need half an avocado. Using a fork, mash the avocado until its half chunky and half smooth. Add the lemon juice and mix to combine and set aside.
Place the butter in a non-stick skillet over medium high heat.
Fry 4  sunny side up eggs
Place the pita in a plate and spread the avocado mixture on top of the pita, layer the cheese and then place the eggs on top of the avocado.
Sprinkle cut cherry tomatoes on top, add chives and serve immediately

Philly Cheese Steak Sloppy Joes

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
Lots of provolone cheese
Onions Rolls or any of your favorites

Crumble the ground beef into a skillet and fry. Drain fat and add steak sauce. Saute chopped onion and pepper.  Cook until all items are done and allow to simmer and cook down/thicken.
I used onion buns for added flavor. Fill 6 with the meat mixture. Then top each with a slice or two of provolone cheese. You can place them under the broiler for 2 minutes to melt the cheese.

Angry Pirate!

Photo and Recipe found on Facebook by Foodgasms!

Photo and Recipe found on Facebook by Foodgasms!

Ingredients and directions:
1 oz. Peach Schnapps
1 oz. Malibu Coconut Rum
1 oz. Dekuyper Island Punch Pucker
1 oz. Melon Liqueur
2 oz. Pineapple Juice
2 oz. Sprite
Pineapple chunk and Cherry for garnish

Sweet and Savory Salad

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Serves 4

Ingredients for slaw:
1/2 cup Broccoli slaw
1 cup Broccoli florets
1/4 cup shredded Red Cabbage
1/4 cup of Cranberries
1/4 cup of Bacon bits
1/4 cup of Raisins
1/8 cup of pine nuts
1/8 cup of almonds
1/2 cup dressing

Ingredients for Dressing:
1/4 cup mayonnaise
1/4 cup Agave Nectar
4 tablespoons of lemon juice
1 teaspoon of celery seed
Mix well, coat salad and refrigerate

Directions:
Mix all ingredients and refrigerate several hours before serving to allow all the flavors to combine!

South Bay Black Bean & Corn Quinoa [KEEN-wah]

 

Recipe and Photo By Carolyn Hicks

Recipe and Photo By Carolyn Hicks

Ingredients:
1 medium red onion finely chopped
2 stalks celery diced
1 15 oz can of corn (drained)
1 15 oz can of black beans (rinsed & drained)
1 4.9 oz box of Quinoa Blend – (Quinoa & Brown Rice with Rosemary & Olive Oil)
4 sweet red peppers chopped
Olive oil
2 cups of vegetable or chicken stock
1  small red or green Jalapeno finely chopped (split and remove seeds and vein)
Salt and pepper to taste
1/2 cup of stewed tomatoes (drained) optional or diced cherry tomatoes
1 teaspoon finely chopped Rosemary

Directions:
Saute in  olive oil with all seasonings, onions, celery and peppers until slightly tender.  Add stock,  and bring to a boil. Cook Quinoa according to directions on the box. Add drained corn, and rinsed and drained black beans and reduce heat for about 10 minutes or until all liquid is absorbed. You can add fresh cherry tomatoes at the last minute for added flavor and garnish with chopped green onions or Chives!