Baja Black Beans Corn and Rice

This is easy and delicious and you will love it!  (Original recipe here.)

Makes 6 servings

Ingredients:
6 cups cooked brown rice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
4 fresh tomatoes, diced
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 dashes hot sauce

1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4 Stir together before eating.

Don't you just love step #4? :)

Good Morning, Muffins!

I've share this on my other blog, but a friend recently requested the recipe, so I thought I'd post it here.  Enjoy!

1/2 C. ground flaxseeds (if you don't grind them, your body can't digest them and you lose all of their amazing nutritional power)
1/2 C. whole-wheat flour (I actually do 1 C. of this)
1 C. all-purpose flour (and 1/2 C. of this)
1/2 C. oat bran (in a pinch, I just put 1/2 oats into my food processor.  Not the same, but it still tastes good and is good for you)
1/2 T. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
pinch salt
pinch pepper (say what?! It's okay, you won't notice it's there.)
1/2 C. brown sugar
1/2 C. sun-dried cranberries or raisins
2 eggs, beaten
1/2 C. buttermilk or plain low-fat yogurt
1/4 C. canola oil
1 ripe banana, peeled and mashed
1 carrot, grated

Preheat oven to 375.

Combine the flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar, and cranberries or raisins in a large mixing bowl.

In another bowl, mix the remaining ingredients. Fold the buttermilk mixture into the flour mixture with a spatula or spoon, just until combined. Spray 12 standard muffin cups or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean.

Best Lasagna I've Ever Made

Check it out:

http://allrecipes.com/recipe/worlds-best-lasagna/

The only thing I did different was to add a package of frozen chopped spinach (thawed and with all the moisture squeezed out... we don't like soggy noodles, do we?) to the ricotta mixture... oh and I used cottage cheese instead of ricotta.

Let me know what you think if you make it!

Banana Pancakes

This is the first banana pancake recipe that I've tried that the pancakes don't stick to the pan.  And they're DELICIOUS!

•               1 Cup Flour

•               2 tsp Baking Powder

•               1/4 tsp Salt

•               1 Egg

•               2 TBS melted butter

•               3/4 Cup Milk

•               2 TBS Honey

•               1 ½ Bananas

Mix flour, baking powder, and salt and set aside.

Put eggs, milk, butter, 1 TBS honey, vanilla, and 1½ banana (use other half for garnish) in a blender and blend.

Add DRY to WET and blend well.

Pour about 1/4 cup of batter on to heated pan and cook for about 1-2 minutes each side.

(I used my Blentec and put all ingredients in at the same time to blend.)

Syrup:

•               8 Strawberries or Blueberries

•               1 TBS Honey

Blend till smooth.

Pour fresh strawberry syrup on pancakes, slice remaining 1/2 of banana on top and enjoy!

Sweet Potato Buttermilk Cornbread

Ingredients

1 cup wheat flour
1 cup cornmeal
¼ cup sugar or 3 Tb honey
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato (raw)

Directions

Preheat oven to 425 degrees.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

I made this and Dad a few nights ago and I loved it!

Thai Coconut Soup

Wes and I have been on a Thai food kick lately. This recipe is DELISH... I'm not sure how healthy it is, but you'll love it! :)

http://www.ourbestbites.com/2012/03/quick-and-easy-thai-coconut-soup/

Quick and Easy Alfredo Sauce

I replaced half the cream cheese with gorgonzola and ooohhhh lala - DELICIOUS!

INGREDIENTS:

1/2 cup butter 1 (8 ounce) package cream cheese 2 teaspoons garlic powder

2 cups milk 6 ounces grated Parmesan cheese 1/8 teaspoon ground black pepper

DIRECTIONS:

1.

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.