This recipe only took 15 minutes to make from start to finish. It also tastes really good re-heated. Be careful to not overcook the potatoes. They can easily dry out in the microwave.
Black Bean and Corn Topped Potatoes
4 (6-ounce) baking potatoes
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 1/2 cups frozen whole-kernel corn
1 1/2 cups fresh salsa
1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese
1/4 cup chopped fresh cilantro
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.
Serves 4. Calories per serving 322.
Recipe from Oxmoor House
Key Lime Mini Pies (click image for recipe)
Asparagus Cheese Tarts
Easy appetizer and does not take long to make!
1 bunch of asparagus
1/2 cup mozzarella/ cheddar cheese
salt and pepper
1. Dice some of the asparagus and onions
2. Mix in with 2/3 of the cheese and salt and pepper
3. Spoon into individual tarts
4. Top with the rest of the cheese and add asparagus to the top
5. Bake at 300’C for 5- 10 minutes
Perfect for spring/ summer patio dinner!
Whole Wheat Gnocchi with Roasted Brussels Sprouts and Lemon Garlic Brown Butter
Brussels Sprouts season is pretty much over, so I thought I’d have one last hurrah. Speaking of seasonal eating, I downloaded a free app called Locavore that tells you what’s in season, what’s coming up and where to shop for local produce.Now if only I could remember to go to the farmer’s market on Saturdays. Am I the only person who thinks Sunday is the best grocery shopping day? Greenpoint is trying to get a Sunday market going in McGlorick Park. Crossing my fingers…
16 oz Whole Wheat Gnocchi
1 1/2 lbs Brussels Sprouts
4 Tbsp Butter
6 cloves Garlic with individual papers wrapping on
1 1/2 tsp Lemon zest
1/4 cup grated Parmesan cheese
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
Fill a sauce pan with water and bring to a boil. Preheat oven to 350 degrees. Chop brussels sprouts into fourths and toss with 1-2 Tbsp of olive oil until coated. Spread onto a baking pan, one layer thick. Sprinkle with salt and roast on bottom rack of the oven, stirring occasionally. Cut the tops of the garlic cloves off. Make a container out of aluminum foil, add garlic and drizzle with olive oil. Roast in the oven with the sprouts until soft. Add gnocchi to boiling water and cook for a few minutes until they float to the top. While they’re cooking, melt butter in a saute pan over medium heat, careful not to burn. Remove roasted garlic cloves paper wrapper and stir into butter. Drain gnocchi in a colander. Once butter begins to brown, remove from heat and toss the gnocchi in the brown butter. Add lemon zest and toss well. Add roasted brussels sprouts and toss again. Salt & Pepper to taste. Serve immediately topped with fresh parmesan.
What do you do when you are going to one of the hottest clubs in Denver to sample new drinks? You go to your friends house to eat sweet potato hash browns and Mickey Mouse pancakes for dinner. My friend Laura is an account representative for Hpnotiq and she is running a contest among some of her accounts to see which club can create the best Hpnotiq cocktail. I am fortunate enough to know Laura and thus fortunate enough to be the official taste tester. I have to admit I don’t really like Hpnotiq because it’s rather sweet but I was surprised at how good a few of the drinks were. Oh, and the hash browns were good too.
- 2 large Sweet Potatoes
- 3 sprigs fresh Rosemary, finely chopped
- 3 cloves Garlic, minced
- Sea Salt and Pepper
- Vegetable or Olive Oil for frying
Peel and grate sweet potatoes. Heat a large skillet with a few tablespoons of vegetable oil over medium heat. Add a large handful of grated sweet potatoes and half of the garlic. Season with salt and pepper and toss to combine. Let set and brown in the pan for 10-15 minutes then flip to brown the opposite side. Turn the heat down if you find the potatoes are burning and not browning.
Garnish with fresh chopped rosemary.
Laura just moved into a new condo and never cooks. When I asked for a knife to chop the rosemary, she gave me a butter knife. Maybe I should get her a knife as a house-warming gift.
This may have been Laura’s first time making pancakes…from a box.
Roasted Corn and Cream Cheese Potstickers
Homemade calzone- pesto, feta, tomato, onion, garlic, and onion stuffed in homemade pizza dough