Spicy 3-Bean Chili

January 27, 2014 by 1 Comment

 

This super-simple chili cooks relatively fast in just one pot. Leave the seeds and membranes in the jalapeño for those who like their chili spicy, or remove them for a milder chili.

spicy chili

Makes 10 servings

Hands-On 20 min.

Total 1 hour

 

Ingredients

 

2 lb. extra-lean ground beef

Vegetable cooking spray

1½ cups chopped onion

4 garlic cloves, minced

¼ cup salt-free taco seasoning

2 Tbsp. fresh lime juice

½ tsp. black pepper

¼ tsp. table salt

1 jalapeño pepper, minced

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can reduced-sodium black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

1 (15-oz.) can kidney beans, drained and rinsed

1 (14.5-oz.) can reduced-sodium fat-free chicken broth
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Yellow Split Pea Fritters

January 9, 2014 by 1 Comment

 

MAKES ABOUT 24

225g/8oz yellow split peas, soaked overnight

2 medium onions, very finely chopped

2 red chillies, finely chopped

½ teaspoon turmeric

½ teaspoon paprika

A good handful of chopped coriander

½ teaspoon black pepper

Salt to taste, oil for frying

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To garnish

Thinly sliced shallots or red onion, mixed with a little chopped coriander and red chilli

Lemon, cut into wedges

Drain and rinse the soaked yellow split peas. Blend until a smooth paste forms and roughly chop the remaining half so that they still retain some bite.
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Banana Cupcakes with Coconut Spiced Rum Buttercream

December 29, 2013 by 4 Comments

rum cupcakes

Banana Cupcake Ingredients:

1 ¼ cup flour

1 tsp baking soda

1/8 tsp salt

¾ cup sugar

½ cup vegetable or canola oil

2 eggs

1 cup mashed banana (about 2 large)

1 tbsp Blue Chair Bay Coconut Spiced Rum

Directions:

Preheat oven to 350º. Line twelve regular size muffins pans with paper liners

or grease well. In a small bowl mix together the flour, baking soda and salt.

In a large bowl, whisk together the sugar, oil and eggs until blended. Add

banana and rum. Beat well. Add dry ingredients and beat again until smooth.

Fill cupcake wells about 2/3 full. Bake approximately 25 minutes or until a
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Celebrate with Ho-Ho-Holiday Cocktails & Punch

December 23, 2013 by 2 Comments

The holiday season is upon us.  This year, be the “hostess with the mostest” with some perfect holiday drink recipes. Mix up some festive-favorites for both adults and children, like the Candy Cane-tini, Pomegranate Punch and Apple Cinnamon Sparkler.

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The base for each of the beverages is a sparkling water that is calorie-free, sugar-free, sodium-free and gluten-free, making them a healthier alternative to traditional, high-calorie holiday drinks. Cascade Ice flavored sparkling waters are free of calories, sugar, sodium and gluten, making them a delicious and refreshing alternative to sugary juices and sodas.
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Apple, Pecan & Blue Cheese Spread

November 20, 2013 by 2 Comments

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Cheese Spread

Makes: 24 servings, 2 Tbsp. each
Ingredients:
½ cup BREAKSTONE’S Greek Style Sour Cream
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 apple, finely chopped
¼ cup ATHENOS Crumbled Blue Cheese
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Wild Blueberry Sauce

November 19, 2013 by Leave a Comment

 

This recipe makes 2 1/2 cups

 bluberry sauce

3 cups wild blueberries

1 cup sugar

1 cup water

Juice and zest of 1 orange

1 teaspoon ground cloves

1 teaspoon cinnamon

1 tablespoon cornstarch (for thickening if necessary)

1.    In a large saucepan, heat the wild blueberries, sugar, 1 cup water, orange juice and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. *If the sauce is too thin, you may add a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) to thicken.
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Sparkling Strawberry Punch

July 1, 2013 by 2 Comments

My daughters birthday is this month and I’ve been trying to find a party drink that will win the kids over. It’s also summer so we want a nice cold refreshing drink. This is an easy recipe and I bet you can mix up different drinks for flavors you want. Use some fresh strawberries to garnish each of the glasses and make it even more pretty !

drink1

 

Ingredients

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Vegetarian Lasagna Recipe

September 21, 2012 by 6 Comments

I love making this dish for several reasons, one of course it feeds a large hungry family, second it’s super easy and third you can freeze it and re-heat or cook it at a later date. It’s been super busy with school and activities which most of you can relate too. This dish is hearty, and believe it or not easy to set up.

My favorite way to make this is with garden vegetables, but you can use meat, I used peppers, zucchini and eggplant for a vegetarian dish. I have never used no boil lasagna noddles before but have been told by many they use my easy recipe with it and it comes out even quicker, you choose what you’d like!

I make it extra cheesy. 🙂

Ingredients

1lb of your choice vegetables washed, skinned and sliced (eggplant, zucchini and red bell peppers fit nicely together. Make sure they are not sliced thickly, or it will take longer to cook.

2-3 cups of your favorite tomato sauce or 3 pint jars homemade tomato sauce.

Lasagna noddles either oven ready (no boil) or cook regular lasagna noddles as directed on package.

2 teaspoons Italian seasonings

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