Friday, April 18, 2014

Black Bean and Corn Salsa

I know that there are about a million different recipes out there for this, but this is my go-to. It is great for parties and potlucks or just to have on hand. I can throw this together in about 5 minutes, but give it a couple hours in the refrigerator for the flavors to combine. I hope you enjoy it as much as I do.

Black Bean and Corn Salsa
Makes about 8 cups of salsa

2 Cans Black Beans (drained and rinsed)
1 Can of Corn OR 2 Cups Fresh or Frozen (I use frozen)
1 Can of Rotel (Diced tomatoes with green chilies)
1/2 of a White or Red Onion chopped
1/2 bunch or so of chopped cilantro (I actually have used a few tablespoons of dried cilantro)
Diced Avocado (I omit this because I am mildly allergic to avocado, that is why it's not pictured)

Combine all above ingredients in a bowl.
Make vinaigrette and pour over salsa. Serve with Tortilla Chips.
Tastes best when refrigerated for a few hours or overnight.

1/4 c olive Oil
4 Tbsp Red Wine Vinegar
Juice of 1/2 lime or about 1 Tbsp.

Whisk together.

Pinterest: Strawberry and Cream Cheese Stuffed French Toast

I LOVE breakfast food, and I LOVE this recipe. It is so great for special occasions, a brunch or holiday mornings. Or anytime, if you have enough people around to eat it all. The recipe comes from Jamie Cooks It Up! I have really been enjoying her recipes, and will be sharing more very soon. So if you are looking for ideas, head on over to her site. She even arranges a monthly meal plan for free, to give you ideas of what to make that time of year, including recipes to go along with whatever holidays are during that month.

I have made this recipe twice in the last month for family and everyone really enjoyed it. You can try it with the strawberries and powdered sugar as she suggests or, if you're a purist, just go with syrup. You will not be disappointed. After all, with french bread layered over caramel with cream cheese and strawberries in the middle, how can you go wrong?

This would be a GREAT breakfast for Easter Morning, just sayin'. :)

If you want more detailed, step by step pictures, just clink on the link below.
image from Jamie Cooks It Up

Strawberry and Cream Cheese Stuffed French Toast

Jamie Cooks It Up

Time: 20 minutes prep + overnight refrigeration then 60-90 minutes baking

Yield: 10 servings
Recipe from my pretty sister Alli Barh

1 loaf french bread

1/2 C melted butter
3/4 C brown sugar 
1/2 C corn syrup

8  oz cream cheese
1 egg 
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk

Fresh Strawberries 
Powdered sugar
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of 
the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices 
in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with 
hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk 
them around until well combined. Pour over the top of the bread. 
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you
 keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg 
and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 
15 minutes of cooking. 
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. 
This is the middle of the winter after all! Just be sure they have had a chance to thaw. 

Saturday, February 8, 2014

Healthy Oat Muffins

I made these for breakfast as I am in a healthy fitness challenge.  I am usually skeptical of anything without white flour and lots of sugar.  But these were delicious and moist.  I should have only eaten 1, but ate 2 and my husband ate 3.  These are even kid approved give them a try.  I found the recipe here.  I did not have any applesauce on hand so I pureed a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice.  Turned out perfect and Mel says they are great for freezing, so I think I will be putting some in the freezer for a healthy breakfast alternative.

Healthy Applesauce Oat Muffins
Yield: Makes 12 muffins
I always double this recipe because they freeze so well!
  • 1 cup rolled/old-fashioned oats
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 4 tablespoons butter or coconut oil, melted
  • 1/3 cup sugar
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries or raisins, optional
  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Nutrition Facts:
Without fruit, with 2% milk, and butter.
Calories 130.6
Total Fat 5.2
Sodium 153
Carbs 18.9
Sugars 8.3
Protein 2.6

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