Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette

This salad is a good example of my problem with Pinterest.  Part of the reason I have not posted anything in awhile is that I've been experimenting - a lot - with Pinterest recipes.  They look great and always are "amazing" or "to die for" according to the blogger-turned-chef.  However, most have been a letdown either in terms of flavor or actual visual presentation when a simple home cook like myself tries the recipe at home.  As someone trying to give you some practical, quick recipes for busy worknights at home, I haven't wanted to waste your time with mediocre recipes.

This particular recipe (adapted from "Once Upon a Chef") is better than ok and worth mentioning, but it is not great.  According to the blogger who posted it, it's just about the best black bean salad this side of the Rio Grande.  I think that it's worth posting as a good summer side, but I'd rather have the Corn, Avocado, and Cilantro Salad that I posted last summer than this salad any day.  Corey and his dad both enjoyed it, so it's worth trying as long as you don't have super-lofty expectations of the result.

BLACK BEAN SALAD WITH CORN, RED PEPPERS, AVOCADO, & LIME-CILANTRO VINAIGRETTE

Recipe Notes

Make sure to get this salad started several hours in advance (if not the night before).

Ingredients

• Two 15-oz cans of black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tbsp. miced shallots (approximately one medium shallot)
• Salt and pepper to taste
• 1/4 tsp. cayenne pepper
• 2 tbsp. sugar
• 6 tbsp. extra-virgin olive oil
• 6 tbsp. lime juice (fresh)
• 1/2-3/4 c. fresh chopped cilantro
• 2 Hass avocados, diced

Instructions

1.  Combine all ingredients through cilantro (omitting avocados).

2.  Cover and chill for a few hours or overnight.

3.  Dice avocados immediately before serving so that they won't turn brown in your salad.  Add avocados and mix gently.

4.  Garnish with additional cilantro and additional salt and pepper to taste.  Serve immediately with grilled chicken, grilled fish, steak, or burgers.

Squash Ribbons with Red Onion & Parmesan

SQUASH RIBBONS WITH RED ONION & PARMESAN

This is an easy, healthy summer side that can be whipped up in the skillet with very little effort.

Recipe Notes
You can either use just the four yellow squash indicated below, or you can do half and half yellow squash and zucchini squash as I did above.

Nutritional Information (per serving - serves 4)
84 calories - 3.4 g. fat - 10.4 g. carbohydrates - 3.8 g. fiber - 4.5 g. protein

Ingredients

• 4 medium yellow squash, shaved with a vegetable peeler (seeds and core discarded)
• 1 tsp. olive oil
• 1 c. thinly-sliced red onion
• 1 garlic clove, minced
• 1/4 tsp. salt
• 1/2 tsp. crushed red pepper
• 1/4 tsp. fresh ground black pepper
• 1/4 c. shaved fresh Parmesan cheese

Instructions
1.  Heat oil in a large nonstick skillet over medium heat.
2.  Add squash, onion, and garlic.  Cook 4 minutes or until onion is tender, stirring occasionally.
3.  Remove squash from heat and add salt, red pepper, and black pepper.  Toss gently to combine.
4.  Sprinkle with cheese and serve.

Pancakes

My mom made us these pancakes growing up, and now I make them for my two boys (and Corey too!).  They are easy, can be generally made any time with items always kept in your fridge and pantry, and make a ton of pancakes....batter can be stored in the refrigerator for several days (covered).  Enjoy with butter light syrup!

PANCAKES

Ingredients

• 2 eggs, separated
• 2 c. sifted flour
• 1 tbsp. sugar
• 1 tsp. salt
• 2 c. milk (whole or skim)
• 1/2 c. margarine (one stick), melted
• 1 tbsp. baking powder

Instructions

1.  Combine egg yolks, flour, sugar, salt, and milk.

2.  Stir in margarine.

3.  Beat egg whites until stiff peaks form.  Fold egg whites into batter, then add baking powder.

4.  Heat a griddle or cast-iron skillet over medium heat, coating with cooking spray.

5.  Cook pancakes on both sides until done.  Serve with syrup.

Mango & Avocado Salsa

My husband liked this salsa over chicken so much, he told me the dinner was one of his "Top 2 Favorite Dinners Ever".  Serve this over chicken or fish or as a taco topping.  Because it is mostly fruits and vegetables, one serving has less than 100 calories and lots of "good" fats.  Thanks Martha Stewart Food for this great recipe.

MANGO & AVOCADO SALSA

Recipe Notes

Make this immediately before serving so that the avocado doesn't start to turn brown.  Also, I think that one of the keys to the red onion is the fine dice - mince as small as possible.

Nutritional Information (per 1/2 c. serving - serves 6)

91 calories - 6.9 g. fat - 8.2 g. carbs - 0.9 g. protein - 2.7 g. fiber

Ingredients

• 1 avocado (halved, peeled, pitted, and diced medium to small)
• 1 ripe mango (peeled, pitted, and diced medium to small)
• 1 small red onion, diced fine
• 1/4 c. finely-chopped fresh cilantro
• 1 jalapeno pepper, minced
• 2 tbsp. fresh lime juice (approx. 2 small limes or 1 medium lime)
• 1 tbsp. olive oil
• 1/2 tsp. coarse salt 

Instructions

1.  In a bowl, combine all ingredients.
2.  Serve immediately.

Tex-Mex Rice Bowl

This is an easy weeknight skillet from Cooking Light. Great with a little Cholula over the top and a salad.

TEX-MEX RICE BOWL

Recipe Notes

This is a great use for precooked rice.

Nutritional Information (per serving - serves 4)

306 calories - 7.6 g. fat - 44.4 g. carbohydrates - 18.1 g. protein - 4.3 g. fiber

Ingredients

• One 8.8 oz. bag precooked brown rice (such as Uncle Ben's)


• 8 oz. ground sirloin


• 1/4 c. water


• 1-1/2 tbsp. taco seasoning (such as Ortega)


• 1/2 c. frozen or canned whole-kernel corn


• 15-oz. can black beans, rinsed and drained


• 1 c. fresh pico de gallo


• 1 jalapeno pepper, minced


• 4 tsp. chopped fresh cilantro

Instructions

1. Heat rice according to package instructions.

2. Heat a large skillet over medium-high heat. Add beef and cook ~3 minutes or until done. Stir to crumble.

3. Stir in water and taco seasoning and bring to a simmer.

4. Stir in corn and beans. Cook one minute or until heated. Stir in rice.

5. Top with pico de gallo and jalapeno, then sprinkle with cilantro.

Deviled Chicken

This is a quick and easy Cooking Light dinner. I served it with steamed broccoli and herbed cous cous pilaf and it all went very well together.

DEVILED CHICKEN

Recipe Notes

I didn't have any prepared mustard or dijon mustard on hand, so I used honey mustard this last time I made this recipe and it turned out great. Just a little sweetness to go with the tang and the spice!

You can also use chicken cutlets (as I did here). Your chicken goes farther, the portions are more reasonable, and the recipe cooks more evenly.

Ingredients

• Four 8-oz. boneless, skinless chicken breast halves


• 1/2 tsp. black pepper


• 1/4 tsp. salt


• 2 tbsp. prepared, dijon, or honey mustard


• 1/2 tsp. ground red pepper


• Two 1-oz. slices of French bread baguette (I used white sandwich bread)

Instructions

1. Preheat oven to 475 degrees.

2. Sprinkle chicken with salt and pepper. Lightly coat with cooking spray.

3. Place chicken breasts on a rack of a broiler pan or roasting pan coated with cooking spray. Bake at 475 degrees for 15 minutes, remove pan from oven.

4. Combine mustard and red pepper and brush the mixture over the chicken.

5. Pulse bread in a Cuisinart until crumbs form (approx. 1 cup).

6. Sprinkle breadcrumbs evenly over chicken and mustard mixture. Press lightly to adhere and lightly spray with cooking spray to prevent breadcrumbs from burning.

7. Return pan to oven and bake for 10 minutes more (or until breadcrumbs are browned).

Mint Oreo Brownies (aka St. Patrick's Day Brownies)

Found these on Pinterest as a St. Patrick's Day treat (original website located here), and BOY are they good. They would also be excellent at Christmas time. Even the non-dessert-eaters in our family liked these! Enjoy!

MINT OREO BROWNIES

Recipe Notes

The original instructions are a bit difficult to follow, so I have modified the recipe to make it easier and I think it likely tastes the same.

Ingredients

- 1 box of brownies (I used Ghiradelli), prepared in a 9x13 dish according to package instructions and cooled completely
- 12 mint Oreos + 18 mint Oreos (one standard package)
- 7 oz. jar marshmallow Fluff
- 3/4 c. white chocolate chips
- 1 can prepared vanilla frosting (I used whipped frosting)
- 1/8 tsp. mint extract
- 8 drops green food coloring (or more to your taste for a specific shade of green)

Instructions

1. Hand crumble 12 mint Oreos and then 18 mint Oreos, keeping the two batches separate.

2. Melt white chocolate chips in a microwave-safe bowl. Stir in Fluff, vanilla frosting, mint extract, green food coloring, and 12 hand-crumbled Oreos.

3. Spread green icing mixture over the top of the cooled brownies. Top with remaining 18 hand-crumbled Oreos. Slightly press down on Oreo garnish to make sure it adheres to the icing.

4. Chill until ready to cut and serve.