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

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

INGREDIENTS

• 2 15-ounce cans 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 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita 
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

INSTRUCTIONS

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
Adapted from Allrecipes

2 pounds cubed stew meat
2 cans GOLDEN mushroom soup
1/2 packet of dried onion soup mix
1 onion, chopped
1 Tbsp Worcestershire sauce
1 cup Beef Broth
4 ounces Cream Cheese
Garlic Powder
Salt
Pepper

Serve over egg noodles

Combine all the ingredients in a slow cooker EXCEPT the cream cheese.

Cook on low for 5-6 hours

Add the cream cheese right before serving.  Can also add a dollop of sour cream when serving.

Coconut Macaroons

Coconut Macaroons

Onceuponachef.com

Soft and chewy on the inside, crisp and golden on the outside — these are my favorite coconut macaroons.

Servings: 26 macaroons

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

INGREDIENTS

• 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (about 5-1/3 cups)
• 7/8 cup sweetened condensed milk (see note below on measurement)
• 1 teaspoon vanilla extract
• 2 large eggs whites
• 1/4 teaspoon salt
• 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

INSTRUCTIONS

1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
6. Note: 7/8 cup = 3/4 cup plus 2 tablespoons
7. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
8. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Coconut Cake (Jackson's 14th Birthday Cake)

Coconut Poke Cake:
Allrecipes

Ingredients:

1 package white cake
14 oz cream of coconut (from the alcohol section)
14 oz can sweetened condensed milk
1 16 oz tub Cool Whip
8 oz flaked coconut

Directions:


Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Notes:  My cream of coconut came in a squeeze jar and was larger than 14 oz.  I just squeezed the amount into the sweetened condensed milk can to get exactly 14 ounces.   Also, if making into a layer cake, make sure each layer is well greased in the pan, because once you pour the cream and the condensed milk, it's easy to have pieces stuck in the pan.  Might be prettier as a 9x13.  Also would be nice as an Easter Lamb cake.

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Swim Breakfast Burritos

Swim Breakfast Burritos:

Ingredients:



Pepper Plant Sauce
2-3 tbsp butter
2 - 9.6 oz sausage crumbles
2 - 24 oz mashed potatoes
16 pack of burrito sized tortillas
18 eggs
24 ounces Sharp Shredded Cheese (just buy a large 32 ounce bag)
Foil
Wax Paper

Directions:

1.  Cut out 16 pieces of foil.  Put a sheet of wax paper in the middle of each foil piece.

2.  Heat Potatoes in the microwave.

3.  In a large pot (I use the red one), put in a few tbsp of Butter.  Add in the microwaved potatoes.

4.  Add about 8 ounces of cheese to the potatoes and about 15 drops of pepper plant sauce.  Mix slightly.

5.  Brown sausage in a large skillet and add to potato/cheese mixture  Top with 8 more ounces of shredded cheese.  Add 15 more drops of pepper plant sauce.

6.  Slowly scramble the eggs.  When scrambled, add to the potato/sausage/cheese mixture.

7.  Add rest of cheese and more pepper plant sauce.

8.  Individually heat each tortilla for 20 seconds and then form burritos.

9.  Wrap up each of the burritos in the foil/wax paper and either store in the refrigerator or freeze.

Easy Peasy Roasted Veggies

Easy Peasy Roasted Veggies

Ingredients:

3-5 large carrots, peeled and cut into 1 to 1.5  inch chunks
Brussel Sprouts cut into half vertically
1 pound baby potatoes, cut into half
1 large red onion, cut into thick one inch pieces
Could also add other chunky vegetables (peeled sweet potatoes, bell pepper, broccoli, cauliflower, etc. -- just make sure everything is about the same size)

Herbs -- fresh is best but dried is okay -- thyme, rosemary, oregano, basil
Olive oil
Balsamic Vinegar (2-3 Tbsp.)
Salt and Pepper

Directions:

Preheat oven to 400.  Put veggies on Silpat on cookie sheet.  Do not overlap or veggies will steam and not roast.  Sprinkle with olive oil, balsamic vinegar, herbs, salt and pepper.  Roast for about 40 minutes and flip/stir occasionally.

Jen's Roasted Grape Tomatoes

Jen's Roasted Grape Tomatoes:

Ingredients:

Grape Tomatoes
Olive Oil
Garlic Cloves
Herbs de Provence Seasoning (or fresh herbs)
Salt
Pepper
Fresh Basil
Bread

Optional:  Crushed Red Pepper

Directions:

Preheat oven to 400 degrees.  Rinse and dry tomatoes and put on a cookie sheet with a Silpat.  Add 7-10 whole cloves of garlic.  Toss with olive oil, salt, pepper, herbs de provence.  Roast for about 20 minutes until skins burst.  Top with fresh basil and eat as a side dish or spoon onto bread.