Strikes my fancy

via Southern Living      INGREDIENTS                    3 Tbls unsalted butter                    6 cups fresh corn kernels (about 8 large ears)                    4 oz cream cheese, softened                    1 tsp black pepper                    2 Tbl chopped fresh chives plus more for garnish                    8oz hickory-smoked sausage, cut into 1/4" slices                    1 Tbl chopped fresh flat-leaf parsley                    1 cup chopped sweet onion                    1/2 cup half & h...

adopted from BH&G Ingredients Butter         2 large zucchini, sliced lengthwise into 1/8-inch-thick ribbons (1 1/2 lb.)          ½ teaspoon kosher salt          12 ounces uncooked ground chorizo         4 eggs         2 egg yolks        1 ½ cups whole milk        1 tsp garlic powder        1 tsp onion powder        ½ tsp black pepper        1 ½ cups fresh corn off the cob        1 ½ cups shredded sharp white cheddar cheese (6 ounces)        ½ cup grated Parmesan cheese 1. Preheat oven to 350°F. Lightly butter a 2-quart baking dish. Place zucchini in a colander. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels. 2. Meanwhile, heat a 10-inch skillet over medium...

Have you read Skinnytaste One & Done yet?  What a great cookbook! Ingredients - 14 oz. carrots (5 medium or 3 to 4 large), peeled and cut into 1-inch pieces  - 2 boneless, skinless chicken breasts (8oz each), cut in 1/2 crosswise  - 1 1/2 tsp. kosher salt  - 1/4 tsp. garlic powder  - Freshly ground black pepper  - Olive oil spray  - 2 tsp. olive oil  - 1 cup chopped white onion  - 1 small fresh jalapeño pepper, seeded and minced, plus 1/2 jalapeño, thinly sliced  - 2 garlic cloves, minced  - 1 1/2 cups corn kernels, fresh or frozen  - 1 cup canned black beans, rinsed and drained  - 2 tbsp.  chopped fresh cilantro - Juice of 1/2 lime - 4 tbsp. jarred salsa - 4 slices pepper Jack cheese  For serving - 1/4 cup chopped fresh tomatoes - 2 tablespoons chopped scallions - 2 tablespoons chopped fresh cilantro  - 1 small avocado, sliced I skipped the on...

The best parts of summer involve fresh, juicy fruit and the grill.  Usually separate from each other, but this recipe combines both for a delicious outcome! Ingredients - 1/4 cup balsamic vinegar - 1 Tbs honey - 1 clove garlic, finely chopped - 1 1/2 tsp kosher salt, divided - 1 tsp freshly ground black pepper, divided - 8 Tbs olive oil, divided plus more for grill grates - 4 1/2" thick bone-in pork chops (about 2#) - 4 cups arugula - 1 cup loosely packed fresh flat-leaf parsley leaves, torn - 4 ripe peaches, nectarines or apricots, pitted and sliced I used boneless pork chops, mixed greens instead of arugula and peaches.  Skipped the parsley. Preheat grill to high (450°F to 500°F) and lightly oil grates. Whisk vinegar, honey, garlic, ½ teaspoon each salt and pepper, and 5 tablespoons oil. Pat pork chops dry and brush with remaining 1 tablespoon oil. Season both sides with remaining 1 teaspoon salt and teaspoon pepper. Grill, uncovered,...

This recipe was another AllRecipes.com goodie.  You can find it here . Ingredients:  - 2 1/2 tablespoons Taco Seasoning Mix  - 1 pound boneless skinless chicken thighs, cut into bite-size pieces  - 2 tablespoons Zesty Italian Dressing  - 1 cup canned no-salt-added black beans, rinsed  - 1/2 cup frozen corn  - 2 green onions, chopped  - 1 cup Salsa  - 1/2 cup Finely Shredded Four Cheese  - 2 2/3 cups hot cooked long-grain brown rice Surprise - I made this with everything on the list!! Heat oven to 375 degrees F. Add seasoning mix to chicken in medium bowl; toss to evenly coat. Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa. Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice. ...

This meal was one of those nights when I looked in the fridge and freezer and thought "Well, what can I make with what I have on hand?"  I LOVE AllRecipes.com for their search feature that uses ingredients that you enter.  Saves me many a night!  Here is a link to the recipe. Ingredients:  - 1 1/2 pounds Italian sausage links  - 2 small zucchini, sliced  - 1 small yellow squash, sliced  - 1/2 cup chopped onion  - 1 (14.5 oz) can stewed tomatoes with liquid I used kielbasa sausage instead of the links and skipped the onion. In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned. Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes. This was super easy to make.  I did think that it needed more seasoning - ne...

As soon as I saw this recipe , I knew it would be a hit at our house! Ingredients:  - 2 Tbls toasted sesame oil  - 2 halves, skinless, boneless chicken breast, thinly sliced  - 2 Tbls finely chopped fresh ginger  - 2 garlic cloves, finely chopped  - 3/4 pound snow peas, trimmed  - 3 Tbl reduced -sodium soy sauce  - Juice of 1 orange  - 4 cups chopped mustard greens  - 1/4 cup sesame seeds, toasted I skipped the ginger and sesame seeds - didn't have them on hand.  I also subbed pineapple juice for the oj due to an allergy. In an extra-large skillet heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil over medium-high; add chicken in a single layer. Cook without stirring 2 minutes or until browned. Cook and stir 2 minutes more or until chicken is cooked through. Transfer to a plate. Add remaining sesame oil to skillet; heat over medium-high. Add ginger and garlic; cook and stir 30 seconds. Add peas; cook an...

For some reason, all of my pictures seem to have disappeared, but check out this site for the original recipe and her pictures! Ingredients 1/2   red onion , chopped 1   red bell pepper , chopped 2 15.5 oz cans of chickpeas ( rinsed and drained) 1/4   cup tamari or   soy sauce 2   tablespoons   balsamic vinegar   (the more syrupy, the better) 2   tablespoons maple syrup 1/2   teaspoon   garlic powder   (or 2 minced garlic cloves) 1/2   teaspoon   ground ginger   (or 2 teaspoons fresh minced ginger) 1   teaspoon   red pepper flakes 1   teaspoon  toasted sesame oil 3   green onions , chopped  sesame seeds , for garnish  Cooked white rice , for serving  I skipped the onions, sesame seeds & red pepper flakes - didn't have them on hand.  You could also use 3 cups of cooked chickpeas, but for the me the cans are easier. Instructions Ad...

So yummy I forgot to take a photo! adapted from Woman's Day Mag Ingredients: 1 15oz can black beans, rinsed 1 Tbl finely chopped chipotles in adobo  1/4 small pineapple, cored and cut into thin 1/2" pieces 2 small red peppers, sliced 1 small red onion, thinly sliced 8 small corn tortillas, warmed fresh cilantro & sour cream, for serving I skipped the chipotles & onion, used canned pineapple & flour tortillas. Instructions: Heat oven to 425 degrees F or an outdoor grill to medium-high. Tear off four 12" squares of foil and arrange on two baking sheets. Toss together the beans and chipotles, then divide among the pieces of foil. Top with the pineapple, peppers and onion. Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles. Spoon the mixture into tor...

I found this recipe in Oprah magazine, but this link is to the original. Ingredients: 3 cups cauliflower florets, approximately 2-inch pieces 1 1/2 cups cooked chickpeas (or one 15-ounce can organic chickpeas, rinsed and drained) 1/2 cup tightly packed frozen chopped spinach, thawed and squeezed of excess liquid 3/4 cup finely chopped red peppers 4 scallions, white and light green parts, finely chopped 3 cloves garlic, minced 2 tablespoons finely chopped Italian (flat-leaf) parsley 1/4 teaspoon cumin 1/4 teaspoon turmeric Sea salt Freshly ground black pepper 2 large organic eggs, lightly beaten 1/2 cup plus 1/4 cup panko breadcrumbs 4 tablespoons extra virgin olive oil 1 cup dressing or sauce of your choice (tahini**, salsa, spiced yogurt, etc.) We didn't have red peppers or scallions, but used shredded carrots instead. Instructions:  Place the cauliflower in a steamer basket and cook over medium-high heat until just tender, 8 to 10 minu...

adapted from BH&G Ingredients: 2 15.5oz cans of chickpeas, rinsed & drained 1# carrots, peeled & sliced 1/4" thick 2 cups cauliflower florets 1 tsp smoked paprika 1 tsp ground cumin 1 cup vegetable broth 1/2 cup orange juice (I substituted pineapple juice due to allergies Instructions: In a 12" skillet heat 2 Tbls olive oil over medium-high.  Add chickpeas; cook 4 minutes or until lightly brown, stirring occasionally.  Remove chickpeas from skillet; set aside. Add 1 Tbl olive oil to skillet.  Add carrots, cauliflower, paprika, cumin and 1/2 tsp salt.  Cook 5 minutes or until carrots and cauliflower are just tender, stirring occasionally.  Add broth and juice.  Bring to boiling; reduce heat.  Boil gently, uncovered, 10 minutes.  Stir in chickpeas; heat through.  If desired, sprinkle with mint (I did not) This dish was better received than I thought it would be.  We all loved it!  One pan...

adopted from Food Network Magazine Ingredients: 4 boneless pork chops (1" thick) Kosher salt & freshly ground pepper 1/2 cup BBQ sauce 1/2 cup hot pepper jelly  2 cups frozen lima beans, thawed 2 cups frozen corn kernels, thawed 1 15.5oz hominy, drained & rinsed 2 scallions, sliced (white & green parts separated) 1 tsp fresh thyme 4 Tbls unsalted butter, melted  I omitted the hot pepper jelly (at least 2 of us would have paused before eating that!) and somehow I missed adding hominy to my grocery list, so we added edamame (which is a favorite vegetable of my toddler).  Instructions:  Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce. Mix the lima beans, co...

  adopted from  Damn Delicious Ingredients 1 (14.5-ounce) can fire roasted diced tomatoes 1 (10-ounce) can Old El Paso™ mild enchilada sauce 1 (4.5-ounce) can Old El Paso™ chopped green chiles , drained 1/2 cup vegetable broth, or more, as needed 1 cup corn kernels, frozen, canned or roasted 1 cup canned black beans, drained and rinsed Kosher salt and freshly ground black pepper, to taste 4 ounces cream cheese, cubed 2 cups uncooked orzo pasta Instructions Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached. Serve imm...

1 cup reduced-fat sour cream 1/2 cup low-fat milk 9 corn tortillas 2 cups salsa verde 1 1/2 cups cooked black beans (15oz can) 1 1/2 cups Monterey Jack cheese, shredded (6oz) 1 can (16oz) refried beans 1 1/2 cups cooked pink beans (15oz can) 1/4 small red onion, very thinly sliced 1/2 cup fresh cilantro leaves, chopped Set oven to 350 degrees. In a medium bowl, combine sour cream and milk until well blended.  In 9' x 9" ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit.  Top with 1/3 each of salsa and the sour cream mixture, all black beans, 1/3 of cheese, in that order, spreading each in an even layer.  Repeat layering two more times with refried beans in center layer and pink beans on top.   Place baking dish on jell-roll pan to catch any drips and bake uncovered 40-55 minutes or until mixture bubbles and top browns. Cool in dish on wire rack 10 minutes.  Sprinkle with onion slice an...

Ingredients: 1 Tbsp olive oil 1 onion, chopped 1 large bell pepper, any color, chopped 1 sweet potato, peeled, chopped into 1/3" pieces 3 garlic cloves, finely chopped 2 Tbsp chili powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp salt 1 tsp chipotle en adobo, minced (I skipped this cause I'm scared of too much heat!) 1 (14.5oz) can diced tomatoes with juice 1 cup reduced sodium vegetable broth 1 (15oz) can black beans, rinsed and drained 1/2 cup diced avocado 4 Tbs light sour cream 1 scallion, chopped 1/3 lime, cut into wedges (I skipped this because I forgot to get it at the store!) Heat oil over medium heat in large heavy pot or Dutch oven until oil shimmers.  Add onion and bell pepper; cook, stirring occasionally, until softened 3-5 minutes. Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano and salt; cook 1 minute.  Add chipotle en adobo, tomatoes with their juice and broth; bri...

Original found here 14 ounces vegetable broth 1 Tbsp chili powder 1 tsp ground cumin 1 can black beans (rinsed and drained) 1 can chickpeas (rinsed and drained) 1 can white kidney beans (cannellini) 1/2 C dried lentils 1 C diced tomatoes with green chilies Mix all ingredients except tomatoes in 3 1/2 quart slow cooker (or whatever size you happen to have). Cover and cook on low 6 to 7 hours.  Add tomatoes.  Cover and cook for 1 hour. We served this over rice and both added hot sauce, but really, really enjoyed this meal.  It was very hearty and delicious!

original recipe here serves 6 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (16-ounce) package frozen corn 1 small onion, diced 1 (15-ounce) can tomato sauce 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup shredded cheddar cheese 2 cups mashed potatoes The Directions. Use a 4-quart slow cooker. Drain and rinse the beans, and add to the crockpot. Add corn and diced onion. Pour in the tomato sauce, and add cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese evenly over the top. Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon. Cover and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow cooker near serving time and let cook uncovered on high for 20-30 minutes to cook away any collected condensation. The potatoes will brown on top a tiny bit and begin to pull from the sides. ...

   Found here   makes 4 bowls For the roasted sweet potatoes: 2 sweet potatoes olive oil salt & fresh pepper For the tahini: 2 garlic cloves 1 tsp coarse salt 3/4 cup tahini paste 2 Tbsp lemon juice 2-3 Tbsp warm water 2 tsp chopped parsley For the lemon dressing: 1/4 cup lemon juice 1 tsp salt 1/2 tsp fresh pepper 2/3 cup olive oil For the bowls: 4 cups chopped kale, stems removed 1 1/2 cups cooked quinoa 1 15oz can chickpeas, drained 1 cup crumbled feta cheese sesame seeds salt & fresh pepper For the roasted sweet potatoes: Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut then into small cubes (1/2″-1″). Toss in a bowl with enough olive oil to coat all the pieces. Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes half way throu...