Crispy Black Bean Tacos with Feta and Cabbage Slaw

Great recipe. So easy and fast. A delicious meatless taco. I got 8 tacos out of the recipe.

Bon Appetit, February 2009

Prep: 25 minutes

Total: 25 minutes

Makes 4

1 15-oz can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 tbsp fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 tsp olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Salmon with Pineapple Salsa and Spicy Chile Sauce

Great recipe. We loved the salsa. Travis even liked the chipotle mayonnaise and he's not a huge fan of mayonnaise in general.

Bon Appetit, February 2007

Prep: 20 minutes

Total: 20 minutes

4 Servings

1/4 cup mayonnaise

1 1/4 tsp chopped canned chipotle chiles in adobo sauce

1 cup diced cored fresh pineapple

2 tbsp ginger preserves or orange marmalade

1 tbsp fresh lime juice

1 tsp minced peeled fresh ginger

2 tbsp chopped fresh cilantro

4 6-oz salmon fillets with skin (each 1 to 1 1/4 inches thick)

2 tbsp olive oil

Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and saute until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Roast Chicken with Maple-Soy Glaze

This smelled so good and tasted just as good. I served it with broccoli and rice. Plan ahead because it takes almost 2 hours to make.

Bon Appetit, February 2006

4 Servings

1/4 cup pure maple syrup

1 tbsp soy sauce

1 tbsp rice vinegar

1/2 tsp hot pepper sauce

3/4 cup dry Sherry

1 4 1/2 lb chicken, fat and giblets removed, rinsed and patted dry

2 tbsp (1/4 stick) butter, room temperature

1/2 orange, cut into 4 pieces

2 1/2-inch slices fresh ginger, smashed

2 garlic cloves, smashed

Preheat oven to 375. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170 degrees, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

Valentine Brownies

These were advertised as the best brownie recipe ever. They were really good. They have a crackly meringue type top and they are very fudgy. It might have been my oven, but I had to add time to the baking and they didn't exactly cut very well. The one thing I did differently was use all semisweet chocolate chips (8 oz). The recipe takes awhile.

Good Housekeeping, February 2011

3/4 cup butter, cut up

4 oz unsweetened chocolate, chopped

4 oz semisweet chocolate, chopped

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 tsp salt

6 large eggs

1 cup granulated sugar

1 cup packed brown sugar

2 tsp vanilla extract

Preheat oven to 350. Line 13 by 9 inch pan with foil; grease.

In 3 quart saucepan, melt butter and chocolates on low, stirring. Remove from heat.

In bowl, whisk flour, cocoas, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars, beat 10 minutes or until tripled in volume.

Fold in chocolates and vanilla, then flour mixture. Pour into pan. Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean. Cool. Makes 16.

Crunchy Peanut Broccoli

I got distracted and ended up burning the peanuts, so don't do that. Although everyone seemed to like the burnt taste. I might try roasting the broccoli and then adding the peanut mixture next time just because I like the taste of roasted broccoli better than blanched.

Good Housekeeping, February 2011

Active Time: 20 minutes

Total Time: 30 minutes

4 side dish servings

salt and pepper

1 lb broccoli florets

2 tbsp vegetable oil

1/4 cup roasted, unsalted peanuts, chopped

1 small shallot, finely chopped

1 tsp lower-sodium soy sauce

1 green onion, green parts only, thinly sliced

Heat large covered sauce pot of water to boiling on high. Fill large bowl with ice and water.

Add 1 tsp salt, then broccoli, to boiling water. Cook uncovered 3 to 4 minutes or until bright green and crisp-tender. Drain, then transfer to bowl of ice water. When cool, drain well. Place between paper towels to dry completely. Broccoli can be refrigerated in airtight container or resealable plastic bag up to overnight.

In 12 inch skillet, combine oil and peanuts. Cook on medium 4 to 5 minutes or until nuts are golden, stirring occasionally. Stir in shallot and cook 1 minute. Stir in soy sauce, then broccoli. Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper all over. Cook 2 minutes or until heated through and broccoli is evenly coated with nut mixture, stirring and tossing. Garnish with green onion.

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

Great meal! We all agreed that the butter sauce would be delicious on anything. I cheated and used frozen sugar snap peas and heated them in the microwave. The tilapia is sauted very simply with salt and pepper.

Bon Appetit, January 2007

6 Servings

Thyme Mashed Potatoes

3 lbs russet or Yukon Gold potatoes, peeled, quartered

4 1/2 tbsp butter, room temperature

6 tbsp or more warm whipping cream

1 1/2 tbsp minced fresh thyme

Balsamic Butter Sauce

1/4 cup balsamic vinegar

1 garlic clove, minced

2 cups sugar snap peas, strings removed

2 tbsp olive oil

6 4-to5-oz tilapia fillets

1/2 cup (1 stick) plus 1 tbsp chilled unsalted butter, cut into 1/2-inch cubes

For Thyme Mashed Potatoes: Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tbsp cream, and thyme; mash. Season with salt and pepper. DO AHEAD. Can be made 2 hours ahead, Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tbsp if dry.

For Balsamic Butter Sauce: Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tbsp oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tbsp butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Beer and Onion-Braised Chicken Carbonnade

Bon Appetit, January 2009

Prep: 30 minutes

Total: 1 hour

4 servings

2 tbsp (1/4 stick) unsalted butter

4 large chicken thighs with skin and bones

3/8 tsp ground allspice

1 lb onions, thinly sliced

3 tsp (packed) dark brown sugar, divided

4 small bay leaves

2 tsp Dijon mustard

1 cup dark beer

1/2 cup beef broth

1 to 2 tsp red wine vinegar

Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and saute until brown, about 4 minutes per side; transfer to plate.

Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard and remaining 1 tsp sugar. Add chicken, skin side down, then beer , broth, and 1 tsp vinegar. Bring to boil. Reduce heat to medium. Simmer covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

New England (Clam) and Corn Chowder with Herbs

First I have to say that although this is a clam chowder, I eliminated the clams in my version (hence the parentheses). Instead I added 3 extra potatoes. It made for a very thick soup, but very delicious. I served it with corn muffins and salad. I got 6 servings out of the recipe.

Bon Appetit, January 2009

Prep: 40 minutes

Total: 40 minutes

4 Servings

6 thick bacon slices, cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 large carrots, peeled, chopped

1 1/4 tsp dried thyme

3/4 tsp crushed dried rosemary

3 tbsp all purpose flour

4 cups whole milk

1 8-oz unpeeled white-skinned potato, cut into 1/2 inch cubes

3 6 1/2-oz cans chopped clams in juice

1 8 3/4-oz can corn kernels, drained

chopped fresh parsley

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tbsp drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Crispy Tilapia Fillets with Fennel-Mint Tzatziki

The fish was easy and fast. The tzatziki was good, very different with the fennel in it. Travis looked at me like I was crazy every time I said it.

Bon Appetit, January 2011

Prep:25 minutes

Total: 45 minutes

4 servings

1 cup finely diced fennel bulb plus 1 tbsp chopped fennel fronds

3/4 cup whole-milk Greek style yogurt

1 1/2 tbsp chopped fresh mint

1 tsp white balsamic vinegar

4 tbsp extra-virgin olive oil, divided

4 large tilapia fillets

1 tsp fennel seeds, finely ground

1 large egg white, beaten until frothy

2 cups (about) panko (Japanese breadcrumbs) or fresh breadcrumbs

Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tbsp oil. Season with salt and pepper.

Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.

Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add fish.

Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

Quinoa Pasta with Spinach and Tomatoes

I used regular spaghetti since I couldn't find quinoa spaghetti. I don't think it makes a big difference either way. It was a quick dish and it had a nice zip from the pepper flakes and marjoram. I'm not sure why it says it's two servings. Travis and I both had two helpings and I filled up 3 Tupperware containers.

Bon Appetit, January 2011

Prep:25 minutes

Total: 25 minutes

2 Main dish servings

1 8-oz package gluten-free quinoa spaghetti

2 tbsp olive oil

2 10- to 12-oz containers grape or cherry tomatoes

3 garlic cloves

2 5- to 6- oz packages baby spinach

6 tbsp finely grated Parmesan cheese, divided

3 tsp chopped fresh marjoram, divided

1/4 tsp dried crushed red pepper

Additional finely grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and saute until beginning to soften and brown in spots, 3 to 4 minutes. Add garlic; stir 30 seconds.

Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, spinach, 4 tbsp cheese, 2 tsp marjoram, and crushed red pepper to pasta in pot; toss over low heat just until spinach begins to wilt, adding more pasta cooking liquid by tablespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to large bowl; sprinkle with 2 tbsp cheese and remaining 1 tsp marjoram. Serve, passing additional cheese.

Steak With Stout Pan Sauce

Easy and delicious. I would recommend serving baking or mashed potatoes alongside that you can pour the sauce over. So good.

Bon Appetit, January 2011

Prep: 20 minutes

Total: 20 minutes

4 servings

5 tsp Dijon mustard, divided

2 12-oz New York Strip steaks

2 tsp olive oil, divided

1 tbsp butter, room temperature

2 tsp all purpose flour

1 large garlic clove, pressed

1/2 cup low-salt beef broth

1/2 cup stout

1 tbsp (packed) dark brown sugar

1 tbsp soy sauce

Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

Mash butter and flour in small bowl; set aside. Heat 1 tsp oil in same skillet over medium-high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.

Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Grandmom's Peanut Butter Cookies

These came out nice and chewy. Keep dough in freezer or fridge until ready to bake.

Grandmother's Cookies, page 16

2 cups (4 sticks) butter, softened

1 cup creamy peanut butter

3/4 cup sugar

1 1/2 cups packed brown sugar

2 eggs, beaten

1 tsp vanilla

2 1/2 cups flour

2 tsp baking soda

1/8 tsp salt

Sugar

In mixing bowl, beat butter, peanut butter and both sugars until creamy. Add eggs and vanilla and beat well.

Stir in flour, baking soda, and salt. Cover and chill several hours.

Shape dough in 1 inch balls and place on ungreased baking sheet. Dip fork in additional sugar and flatten cookies in criss-cross design.

Bake at 350 for 7 to 9 minutes. Cool before storing.

Shoo-Fly Cookies

Stick the dough in the fridge or freezer until you are ready to bake. These had a great almond flavor and a nice crumbly texture. The recipe makes a lot of cookies.

Grandmother's Cookies, page 15

1/2 cup (1 stick) butter, softened

1 cup shortening

2 cups sugar

2 eggs, beaten

2 1/2 tbsp almond extract

3 3/4 cups flour

2 1/2 tsp baking soda

1/2 tsp salt

40 whole almonds

In mixing bowl, combine butter, shortening and sugar and beat until creamy. Add eggs one at a time and beat well. Add almond extract and mix.

In separate bowl, combine flour, baking soda and salt and stir into butter-sugar mixture to make smooth dough. Cover and chill several hours.

Form dough in 1 1/2 inch balls and place 2 inches apart on greased baking sheet.

Flatten slightly with hand and place a whole almond on each cookie.

Bake at 350 to 10 to 12 minutes or until cookies brown slightly on bottom, but not on top. Cool.

Mom's Old-Fashioned Ice Box Cookies

These were pretty good. Roll up the dough and stick in the freezer until you are ready to slice and bake.

Grandmother's Cookies, pg 14

1 cup shortening

1/4 cup packed brown sugar

1 cup sugar

1 egg

1/4 tsp salt

1 1/2 tsp vanilla

2 cups flour

2 tsp baking powder

1 cup chopped pecans

In mixing bowl, combine shortening, both sugars, egg, salt and vanilla and mix well.

Add flour and baking powder and mix well. Add pecans and mix.

Divide dough in half and roll each out in long jelly-roll shape on floured wax paper.

Roll up both jelly-roll shapes. Chill several hours.

When dough is thoroughly chilled, slice in 1/4 inch slices and place on baking sheet.

Bake at 350 for 12 to 15 minutes or until cookies brown slightly.

Pineapple Stuffing

The perfect side dish for a ham meal. This is a family favorite. This recipe can be doubled and will fit in a 13x9x2 glass dish.

1/2 c. butter

1 cup sugar

1 can crushed pineapple (1 lb 4 oz) drained

4 eggs

4 slices bread cubes (or more)

Heat oven to 350 degrees. Cream butter and sugar. Beat in eggs. Add pineapple and fold in bread. Bake uncovered for 1 hour.

Cock-a Leekie Soup

This is a great cold weather soup with a great name. Mom always made it during the winter. Add some freshly baked bread and a salad and it's a meal!

2 1/2 to 3 lb broiler chicken or chicken breasts

4 c. water and/or broth

1/2 c. finely chopped carrots

1/2 c. finely chopped celery

1/4 c. finely chopped onion

2 sprigs parsley

2 tsp salt

1/4 tsp white pepper

1 bay leaf

1 1/2 c thinly sliced leeks (1/2 lb)

1 small potato, peeled and chopped

1/2 cup barley

2 c. light cream or milk

Place water in pot. Add chicken, carrot, celery, onion, parsley, salt and pepper, and bay leaf. Cover and simmer for 25 minutes.

Remove chicken and cut into bite sized pieces. Throw away parsley and bay leaf.

Add leeks, potato and barley. Bring to boiling.

Reduce heat and simmer cover 15 to 20 minutes. Add cream/milk and heat through.

Yeast Waffles

This is Dad's famous waffle recipe. They make deliciously light waffles, fluffy on the inside and crispy on the outside.

Serves 4

1 3/4 cups milk

1 tsp salt

4 tbsp butter

1 package yeast

1/4 warm water

2 cups flour

2 eggs

Heat milk to scalding in a saucepan. Add salt and butter. Cool to lukewarm.

Dissolve yeast in warm water. Add yeast mixture to milk. Add flour and beat by hand.

Let rise several hours (overnight). Add 2 beaten eggs and hour or less before using.

Use waffle irons for waffles.