Greek Pasta Salad

  

During any kind of pot-luck you can be sure to find your array of mayo-based salads. While I like them as much as the next person, my first love will always be vinaigrette based salads. They are so much easier to keep fresh, especially when it's hot outside and the salad needs to be transported.

This Greek pasta salad is another one of those "what's in the fridge" recipes that just came about. I knew what flavor profile I was going for and just rolled with it. The end result is extremely tasty and can be enjoyed by itself for a quick lunch, a vegetarian dinner or simply served with some grilled chicken, fish or tofu on the side.

Cucumbers, tomatoes and bell peppers add a freshness to this salad that is enjoyable, especially on a hot summer day. The olives, artichokes and feta add a little richness, and the balsamic vinaigrette balances it all out. This recipe comes together quickly and can be made a few hours ahead to let the flavors mingle. I hope you'll give this Mediterranean inspired salad a try for your next pot-luck or casual summer dinner.

  

Greek Pasta Salad

~Serves 8-10~

(Print this Recipe)

Ingredients: 
1 pound Pasta Fusilli

1 English Cucumber, peeled and diced

2 cup Grape Tomatoes, halved

1 sweet red pepper, diced

1/2 red onion, diced

1/2 cup marinated Artichoke Hearts, chopped

4 oz. pitted Kalamata Olives, halved

6 oz. Feta Cheese, crumbled

2 Tbsp. Olive Oil

6 Tbsp. Balsamic Vinegar

2 tsp. Mustard

1/2 Tbsp. Honey

1 tsp. Dried Oregano

Salt and Pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside.

In a large bowl, add the diced vegetables (cucumber, grape tomatoes, red pepper, onion, artichoke hearts and olives). Add the cooked pasta and gently toss together.

In a small bowl whisk olive oil, balsamic vinegar, mustard, honey and oregano. Season with salt and pepper to taste. 

Add half of the vinaigrette to the pasta mixture and toss. Let the salad sit for about 15 minutes at room temperature. Add the other half of the vinaigrette and refrigerate for at least one hour. Before serving gently fold in the feta cheese.

A Susi's Kochen und Backen Original Recipe

Israeli Couscous with Balsamic Glazed Vegetables

I'd like to thank you all of you for your kind comments, thoughts, prayers and emails regarding my surgery. It meant a lot and I don't say this lightly. My surgery went off without a hitch Thursday and I was back home resting that evening. I had a few days of more pain than I expected, but I'm feeling a little better with each day.  I still have to take it easy for a few more days, but didn't want to leave you all "hanging". I'm not ready to hop back into the kitchen just yet, but I made a few recipes ahead of time before I went in for my procedure. So again, thanks to all of you and your support :o)

I love shopping at Trader Joe's and no, this is not a paid advertisement, it just happens to be one of my favorite grocery stores. It reminds me a lot of the stores I grew up with as a kid. Small, neighborhood stores with a fairly limited assortment of products, but yet everything available that you would need. Trader Joe's is like that. I could spend hours walking through that little store, checking out all of the cool and unique products they have. I always check out their flowers and more often than not, I end up with a bouquet in my basket to brighten up my day. Next up, I always have to stop at the cheese coolers, the glorious, amazingly stocked cheese coolers where I usually stand and have to check out all of the mouthwatering and at times, unique flavors. I also enjoy their wine selection and always seem to walk away with a new find. In fact, they do carry a lot of things that you just can't find at an ordinary grocery store and it is also the place where I buy my couscous among many other things. Israeli couscous that is, because my local supermarket likes to be difficult and won't stock it.

Israeli couscous is just one of those interesting foods, that put a little smile on my face every time  I cook with it. I don't know exactly what it is about it, but I guess I enjoy that the texture is quite unique and unlike regular couscous. Many times I turn it into a salad or simply cook it in some chicken broth for a bit of added flavor. This time though, I wanted to incorporate a good amount of vegetables into the dish and not just any vegetables, but balsamic glazed ones. Red and green bell peppers along with onion and baby portobello mushrooms were my choice for this recipe. To make this a true vegetarian dish, I decided to cook the couscous in vegetable broth to infuse flavor throughout. While the couscous cooks, the cut up vegetables are simply sauteed in a bit of olive oil.  They are seasoned with salt and pepper and a final touch of balsamic vinegar made these vegetables a standout. I also made sure to cook them "al dente" since I wanted to keep the integrity of the vegetables intact. Finally they are folded into the cooked couscous before serving.

The end result was such an incredibly tasty dish, that goes well with so many things. Anything from chicken to fish would be wonderful alongside, but it can certainly stand on its own as well. I served this dish hot right out of the pan, but happened to try it once it had cooled down, and it was equally delicious at room temperature. This turned out so well, that my family has already requested this dish again and with it being chock-full of good for you ingredients, I certainly won't have a problem cooking this in the future.

Israeli Couscous with Balsamic Glazed Vegetables 
~makes 8 servings~ 

(Print this recipe)

Ingredients:

For the couscous:

1 1/3 cup Israeli couscous

1 tablespoon olive oil

1 3/4 cups vegetable broth

For the balsamic vegetables:

2 tablespoons olive oil

1/2 medium red onion, chopped

1 red bell pepper, 1/2-inch diced

1 green bell pepper, 1/2-inch diced

1 pound baby portobello mushrooms, cleaned and chopped

Kosher salt and pepper to taste

2 tablespoons balsamic vinegar

Directions:

For the couscous: In a 2 quart saucepan, saute 1 1/3 cups Israeli couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). Slowly add 1 3/4 cup hot vegetable broth and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed.

For the balsamic vegetables: In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onions, peppers and portobellos and saute until vegetables begin to soften. Season with salt, pepper and balsamic vinegar. Continue to cook until most of the moisture from the vegetables has evaporated and the balsamic has glazed them, making sure not to over-cook the vegetables. Fold the sauteed vegetables into the cooked couscous and serve immediately or at room temperature.

A Susi's Kochen und Backen Original Recipe

Chicken Mac and Cheese

 

I like Mac and Cheese, but it is not one of my favorites, which is truly weird since I love pasta and cheese. I think most of them are just kind of "eh" and I'm always looking for a bit more flavor. I know, I'm strange, blame it on my German genes if you must. On the other hand, mac and cheese is pretty easy to fix and can feed a crowd fairly inexpensively. The few times I've made mac and cheese at home, I've played with different cheese combos and while they were all good and certainly edible, they didn't have me do cartwheels.

I haven't been very inspired to prepare meals in the last few weeks, but when I do feel well enough to cook, I'm usually looking for recipes that utilize either what I already have on hand, or make it easy for my husband (who has been a saint) to pick up a few extra ingredients on his way home from work at the grocery store. I found the recipe for this dish on Tasty Kitchen while I was looking for a quick dinner. It utilizes leftover grilled chicken breast that I already had in the refrigerator but this dish can just as easily be fixed with leftover rotisserie chicken as well. Sharp cheddar cheese, Gruyere and Parmesan add flavor along with crumbled bacon. Milk and heavy cream make this very rich tasting and certainly not diet food (which we will all need come January). Don't fret though, it does have a red bell pepper thrown into the mix, so at least you're getting a little bit of vegetables. However, they are disguised enough that even non-bell pepper lovers (like my daughter) will eat it without complaint.

This is a great dish that easily serves a lot of people. Add a side salad and you have a complete meal that even with all the hustle and bustle of the season is prepared in less than an hour and lets you sit down as a family and appreciate each other.

On a personal note, I wanted to thank all of you for your kind comments and emails regarding my health. I'm still not feeling well, but really miss blogging and all of you. I've made it a goal to pop in a few of your blogs everyday. So while you might not hear daily from me, I'm still around. :o)

If you haven't entered my Holiday Wreath Giveaway, make sure to do so soon, since it closes tonight at midnight and this giveaway is too good to pass up, especially for such a good cause! Also stay tuned for another fantastic giveway coming soon.

Chicken Mac and Cheese

(Printable Recipe)

Ingredients:

1 pound elbow or corkscrew pasta, uncooked

1 tablespoon olive oil

1 medium onion, chopped

1 sweet red bell pepper, chopped

4 tablespoons butter

4 tablespoons flour

2 cups milk

1 cup heavy cream (or half-and-half)

2 cups sharp cheddar cheese, shredded

1 cup Gruyere cheese, shredded

1 cup Parmesan cheese, shredded

1 generous pinch freshly grated nutmeg

Salt and Pepper, to taste

2 - 3 cups cooked boneless chicken breast (grilled or rotisserie), chopped

6 slices bacon, fried and crumbled

Preparation:

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Boil water for pasta and cook according to package directions. Drain and rinse when cooked and set aside.

In a skillet over medium heat, add the olive oil and saute onions and red peppers until soft, about 5 minutes. Set aside.

In a medium saucepan over medium heat, add butter and flour and whisk together to create a roux. Add milk and cream (or half-and-half), stirring constantly. Add 3 cups of the cheese mixture (reserving one cup to top the dish with ) and the nutmeg. Season with salt and pepper and stir mixture for 5-8 minutes or until mixture thickens.

Mix cooked pasta with the onion/pepper mixture, the chopped and cooked chicken and the bacon.

Add half of the mixture to the greased baking dish and top with half of the cheese sauce. Add the other half of the pasta mixture and top with the rest of the cheese sauce. Sprinkle the dish with the reserved cup of cheese and bake for about 35 to 40 minutes or until the dish is hot and the top is golden brown. Let sit for about 5 minutes before serving.

Adapted from: Tasty Kitchen

Not Your Mama's Meatloaf

 

Meatloaf can garner strong reactions from a lot of people. In my experience, there are two camps, the ones that love it and always have, and the other ones that loath it, and think it's one of the worst foods ever invented, reminding them of awful cafeteria food. I tend to think that most people who have that preconceived notion have never tried a good meatloaf recipe.  In fact, I would bet that today's featured recipe would convert them all into meatloaf lovers.

Thankfully, our family likes meatloaf, even though there have been a few hits and misses over the years. Anything from sickeningly sweet glazes to plain under-seasoned and bland concoctions. And while no one ever complained much, we didn't know what a truly fabulous meatloaf should taste like until I came across Tyler Florence's version. To us, this is the "ultimate" meatloaf that everyone looks forward to when it's on the menu.

What makes this meatloaf so incredibly tasty and unique is Tyler's use of a homemade Tomato Relish both inside the "meat dough" and also as a glaze. The relish is not hard to make but does require a bit of planning ahead, since it is best not to incorporate the hot relish into your meat. In the past, I've made the relish a day ahead of time and stored it in the refrigerator until ready to use. The meatloaf itself does not call for a lot of fancy ingredients, but does use a mix of ground beef and ground pork. I usually use 93% fat free beef with the pork and the meatloaf turns out perfectly moist, but certainly feel free to use whatever you are accustomed to. Soaking the bread (which is your binder) in milk prior to adding, assures additional moisture in the loaf. And last but certainly not least, the meatloaf is covered with bacon before baking. I mean, come on, there is no way you can go wrong with this recipe at this point. I'm only advising you to use the thick-cut bacon, which can withstand being baked for 1 1/2 hours without shriveling into oblivion or turning to sawdust.

This meatloaf has truly been a family favorite for many years and since it finally cooled down to the low 90's last weekend, my kids have been begging me to make this. There is no way I would attempt turning my oven on for this amount of time in the summer, but this ended up being the perfect weather. I always serve this dish with homemade mashed potatoes and a vegetable on the side. This time my youngest chose my  Peas and Carrots "German Style" which I have featured on my blog before. So if you like meatloaf or even if you've been on the fence about it, I'm urging you to give this very special recipe a try. It makes for an awesome Sunday dinner with loved ones!

Not Your Mama's Meatloaf
(Adapted from Tyler Florence)
(Printable Recipe)

Ingredients:

Tomato Relish (make first):
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef (I used 93 %)
1 pound ground pork
2 eggs
Leave from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon

Preparation:

For the tomato relish: Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish. Let cool.

For the meatloaf: Preheat the oven to 350 degrees F.

Place the torn white bread in a bowl and dd the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meatloaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet (I lined mine with foil that I oiled). Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm (mine took the full 1 1/2 hours). Rotate the meatloaf while it's baking every now and then to insure that the bacon browns evenly Remove the meatloaf from the oven and it cool a bit before slicing. Serve with the remaining tomato relish on the side.

Sirloin Steak Stir-Fry

This week has been hectic. I'm expecting guests starting Friday and will be having house guests for the next several weeks. I'm more than excited about this especially since they are some of my favorite people in the whole world. So, besides getting ready to make our home as comfortable as possible for our visitors, we've had early releases, parent teacher conferences, and the start of soccer season for our youngest. In case you are wondering where I'm going with this, it is that dinners need to be quick during busy times while also being fairly nutritious and the family has to approve of them as always.

This is how I found the recipe for this Stir-Fry. Most of the components can be prepared ahead of time, and putting everything together literally takes only 20 minutes, or until your rice is cooked. This is another Cuisine at Home dish that has won everyone in our home over. It is also an extremely versatile dish. I'm thinking that pretty much any vegetable would work in this. I could see this meal prepared  with broccoli, zucchini, mushrooms etc. There are so many options to customize it to your families taste. This recipe makes 6 servings but my kids were fighting over every last scrap in the pan, so there was nothing left over.

The recipe starts by making the sauce. Store bought hoisin sauce, rice vinegar, honey and pineapple juice along with ginger, garlic and salt get mixed together and reduced to about half the amount on the stove. This is something that could easily be done ahead of time and all you would have to do is re-heat it when ready to serve. The sirloin steak gets sliced thinly, then placed in a bowl for a quick toss with some brown sugar,  canola oil and a little kick from red pepper flakes. The vegetables are: shelled edamame, red pepper and scallions, but like I mentioned above, use whatever suits your taste. The vegetables are another component that can easily be cut up ahead of time and refrigerated to alleviate dinner time rush. The marinated steak gets a quick sear in a hot pan for a few minutes, the vegetables are added and quickly sauteed without overcooking them because you still want a bit of crunch. Final touches include a tablespoon of sesame oil and sesame seeds. The stir fry is served over rice and the sauce is drizzled over the top to everyone's liking, this way you can add as much or as little of the sauce as you desire.

A fantastic, quick, healthy dish! I was hoping for leftovers, but my kids obviously had different plans for sure. This is certainly a meal that fits a busy lifestyle and since I will be fairly busy in the next few weeks stay tuned for more "on the fly" dinner ideas. It is certainly not necessary to go the take out route when you can fix a meal this delicious in just about the same time it would take you to order it. This recipe got the thumbs up all the way around and I hope you'll give it a try as well!

Sirloin Steak Stir-Fry

(adapted from Cuisine at Home)

(Printable Recipe)

Ingredients:

1 (8 ounce) jar hoisin sauce
1 cup rice vinegar
1 (6 ounce) can pineapple juice
1/2 cup honey
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
1 1/4 pounds sirloin steak, trimmed and thinly sliced
2 tablespoons brown sugar
2 tablespoons canola oil
1 teaspoon red pepper flakes
2  red bell peppers, thinly sliced
1/2 cup scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 tablespoon toasted sesame oil
Toasted sesame seeds
Cooked rice

Preparation:

Combine hoisin, vinegar, pineapple juice, honey, garlic, ginger, and salt in a saucepan. Bring to a boil over high heat and reduce to 1 1/2 cups, about 15 minutes.

Toss together sirloin, sugar, canola oil, and pepper flakes in a bowl to coat sirloin. Heat a large nonstick skillet over high heat, then stir-fry beef until browned, about 3 minutes.

Add bell pepper, scallion, and edamame; stir-fry a couple of minutes. Take off the heat and stir in the sesame oil.

Serve stir-fry with rice and prepared sauce on the side, then garnish with sesame seeds.

Guacamole Salad

Avocados go on sale quite frequently in my neck of the woods, and when they do I like to buy a whole bunch. Everyone in our house loves them, and it isn't unusual for my kids to split one for a snack after school. I know they are high in fat, but at the same time it's the "good for you" kind. In case you didn't know, Avocados are a fruit and not a vegetable and have the highest protein content of any fruit. They also contain more potassium than bananas, so all in all, despite the fact that they are high in calories, they are really good for you.

Guacamole is always a popular choice in our home and is prepared very frequently, but last week after an abundance of avocados in the refrigerator (it will slow down the ripening process) and having had guacamole a couple of times already, I was ready to find a different recipe using the green fruit. For a second I thought about making Avocado ice cream, but I couldn't quite get "there" mentally, it sounded just a little bit too strange for the time being. So on the internet I went looking. I didn't have to search very long until I found this recipe for Guacamole Salad from none other than the Barefoot Contessa, Ina Garten.

The salad sounded like it would be quickly made and I loved that it had a great Southwestern twist to it. Red grape tomatoes, yellow bell peppers, black beans, red onions, green jalapenos and bright green avocados make this salad a colorful feast for your eyes. The salad is dressed with a simple lime and oil dressing which receives a little additional kick from cayenne pepper, and finally diced avocados are added right before serving (to prevent browning) to the mix.

This salad was delicious! Everyone had seconds and this dish will be made over and over again. I served this alongside Southwestern seasoned grilled steaks with some crusty bread. This salad is a beautiful addition to any dinner table and reminded me that I need to look for more of Ina Garten's recipes, which always seem to turn out well.

Guacamole Salad

(adapted from Ina Garten)

(Printable Recipe)

Ingredients:

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Preparation:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Not Your Average Sloppy Joe

 

If you've been reading my blog for a while you have come to see that our family likes to indulge every once in a while. I know that I have featured quite some decadent and rich recipes in the past, but I need to clarify that we don't eat like this on a daily basis. Most of these "special" meals are reserved for weekend indulgences. During the week my kitchen has a much quicker, more efficient, and most of all fairly healthy approach to dinner time.

This recipe for Sloppy Joe has been cooked and served in our home for many years. Unfortunately I'm not sure where it came from anymore, so I can't even give credit. Since then, it has been shared with several friends and relatives who have come to love this dish as well. It is a great, healthier take on the classic comfort food. Sloppy Joe is another one of those foods, I did not grow up with. My husband on the other hand, had his fair share growing up. When I first found this recipe, after getting the request for this particular meal from him, I wasn't sure if his "refined" palate, that had only been exposed to the "Manwich" kind, would be happy with my version. I worried for absolutely nothing and he hasn't requested the canned kind since. This recipe is also a great way to "sneak" in a decent amount of vegetables, and even the pickiest of eaters will happily eat this as long as it is disguised as "junk food" and served on a hamburger bun with a sprinkle of cheese.

This meal has always been my go-to recipe for when I'm short on time. It is made quickly, and you can even make it a day ahead and warm it up later. Chopping the vegetables ahead of time is another great way to get this dinner quickly on the table. Since the dish needs very little babysitting once the ingredients are added (besides the occasional stir), this will free you up to fix a side salad or an additional side dish. I like to serve this on top of hamburger buns with extra onions and shredded cheddar cheese, but pickled jalapenos are another great way to impart additional flavor to the finished sandwich along with a little kick (this is the way my husband loves it). I hope you'll give my "healthier" version a try, maybe it will make your dinner time a success as well!

Not Your Average Sloppy Joe

~serves 6~

(Printable Recipe)

Ingredients:

1 1/2 pounds ground beef (I use 93 %)

1 medium onion, chopped

1 1/2 green bell peppers, chopped

2 stalks celery, finely diced

1 (15 oz.) can tomato sauce

1/2 cup ketchup

2 tablespoons light brown sugar, packed

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 1/2 tablespoons steak sauce (I use A1)

2 teaspoons mustard

3/4 teaspoon garlic salt

1 1/2 teaspoons paprika powder

6 Hamburger buns

1 cup cheddar cheese, shredded (optional)

Diced onion (optional)

Preparation:

In a Dutch oven over medium heat, cook beef, onion, green pepper, and celery until the meat is no longer pink and the vegetables are tender. Add the next nine ingredients; mix well.

Simmer, uncovered, for about 30 minutes, stirring occasionally.

Serve on hamburger buns with shredded cheddar cheese and onions if desired.

Black Beans with Rice and Coconut Shrimp

Is it Monday already again? Time seems to be flying lately and weekends go by way too fast. We had a fun hot weekend here in the Southwest with plenty of World Cup watching. Go Germany!

We also had a eventful food weekend, I was busy trying out a few new recipes and my wonderful husband was making homemade sausage. I'm hoping to have him write a guest post sometime soon about the great things he makes in the kitchen.

This weekend I set out to make a meal I have only had in restaurants so far, Coconut Shrimp. While thinking of side dishes I figured why not make homemade black beans served over white rice to keep the Caribbean feeling going. 

Beans were first. I found the recipe on Foodnetwork.com and was really happy with how the dish turned out. The beans are not complicated to make, but they do take a lot of time if made with dry beans, which I did. The beans are brought to a boil, then set aside for an hour, brought to a second boil and then lowered to a simmer for another hour and a half. After that you add spices along with onions and peppers, and once again the beans are cooked for another hour and a half or until soft. More seasonings and red wine vinegar finish off the dish. Thankfully after all this time the flavor in this dish was incredible and I will be making these beans many more times.

While the beans were cooking away I started working on the shrimp. I found the recipe on allrecipes.com, which was a good basic start but needed some alterations. Practically, shrimps are dipped in a seasoned flour mixture, get a quick bath through a simple beer batter, and are then tossed in unsweetened coconut. The coated shrimp are then laid out on a cookie sheet covered in wax paper and take a chill in the refrigerator before being fried in oil. While we all enjoyed this recipe along with the beans and the rice, it was agreed that I would continue looking for a different coconut shrimp recipe. Don't get me wrong, this is a decent recipe but I wanted a little more oomph, and these were lacking a bit of that.

Following are the recipes for both, plus stay tuned for a giveaway coming on Wednesday! It is truly a great one and you don't want to miss it!

Black Beans

(Print this Recipe)

Ingredients:

1 1/4 cups (about 1/2 pound) dried black beans

12 cups water

1 bay leaf

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 green bell pepper, stemmed, seeded and chopped

4 garlic cloves, mined

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

1 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Cooked white rice for serving (optional)

Directions:

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set Aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem to thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with cayenne, salt and pepper to taste. Serve with white rice if desired.

Adapted from: Food Network

Coconut Shrimp 

(Print this Recipe)

Ingredients:

3/4 cup flour, divided

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and Pepper 

1 egg

2/3 cup beer

1 1/2 teaspoons baking powder

2 cups flaked unsweetened coconut

24 shrimp, cleaned

3 cups peanut oil for frying

Directions:

Place 1/4 cup flour in a shallow bowl. Season with onion powder, garlic powder, salt, and pepper. Set aside. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Whisk together.

Place coconut in another shallow bowl.

Hold shrimp by tail end, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep--fryer or large pot.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, move shrimp to paper towels to drain. Serve warm!

Adapted from: allrecipes.com

Crunchy Pea Salad

I found the recipe for this salad many years ago online and have loved it ever since. I suppose you really need to like peas to enjoy this salad, so if you do, I hope you'll give this one a try. It is one of my favorite salads to serve in the spring/summer time.

The salad is made quickly, and is beautiful to look at. It is also easily taken along for picnics and potlucks and is still tasty after a couple of days in the refrigerator. Radishes, water chestnuts, and fresh sweet red pepper add great crunch and contrast to the bright green peas. The dressing is whisked together quickly and tastes fresh and light despite the mayonnaise. However, if you are watching your diet, feel free to use low fat mayonnaise in the dressing without compromising taste. 

  

Crunchy Pea Salad

~makes 6-8 servings~

(Print this Recipe)

Ingredients:

1 package (16 ounces) frozen peas, thawed

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/2 cup radishes, diced

1 medium sweet red pepper, diced

1/2 cup red onion, diced

1/2 cup mayonnaise

1 tablespoon fresh dill, chopped

1/2 teaspoon garlic salt

2 teaspoons poppy seeds

2 teaspoons lemon juice

Salt and Pepper to taste

Directions:

In a large bowl combine the peas, water chestnuts, radishes, red pepper and onion.

In a small bowl combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Layer Salad

 

Layer Salad is one of my husband's favorite salads. It is also a great salad to take along to any BBQ, picnic, or potluck since it's visual appeal alone is a stand out.

This salad is best made a few hours ahead before serving so the frozen peas can un-thaw. Preparation for this salad is a little bit involved since you are chopping, grating and cooking the individual layers, but the results if presented in a nice glass trifle bowl are stunning.

This salad usually has something for everyone with all the different components of sweet, salty, crunchy and creamy. It is important however, that all the ingredients are at their prime. So don't skimp on sub-par vegetables since they are the star in this dish. A good quality mayonnaise is also key since it is mainly what makes your dressing. It is also a salad that if taken somewhere, the bowl is empty when you return home.

Hopefully you like this as much as we do when you serve it at your next function.

Layer Salad

(Print this Recipe)

Ingredients:

1/2 head Iceberg Lettuce, shredded

1/2 medium red onion, diced

2 medium carrots, shredded

2 cups frozen baby peas

1 medium red pepper, diced

1/2 pound bacon, cooked and crumbled

6 ounces sharp cheddar cheese, shredded

Dressing:

1 1/2 cup mayonnaise (I like Best Food's)

1/4 cup sour cream

1 tablespoon sugar

1 tablespoon white vinegar

Salt and Pepper to taste

Directions:

Layer the ingredients in the order listed into a trifle or other glass bowl reserving some of the bacon if desired to sprinkle on top.

Whisk the dressing ingredients in a separate bowl making sure to taste for seasoning. Spread dressing over entire bowl making sure to cover the entire surface. Cover with plastic wrap and refrigerate for a couple of hours. Before serving add reserved bacon bits.

On the Go Breakfast Burritos

My oldest child is notorious for setting her alarm clock, then hitting snooze over and over until dad finally wakes her up which is usually about 10 minutes before they have to hit the road to get to school and work. Since my oldest also never wants to take a lunch, a decent breakfast will tie her over until school ends for the day.

We've tried several things and while she enjoys grabbing a muffin or a even a granola bar she definitely loves savory breakfasts much more. Her dad is the same way. He will eat something "sweet" for breakfast but he'll go nuts over traditional bacon and sausage especially if it's doused in hot sauce or salsa.

We have played with the Breakfast Burrito for some time now and quite frankly this is such a versatile dish that you can pretty much add whatever floats your boat short of the kitchen sink. The breakfast burritos are the perfect portable size but they keep you full for a long time. When I make these I usually make a big batch to freeze, as it is so easy for my loved ones to grab one out of the freezer, toss it in the microwave for about 1 minute and 20 seconds and off they go (paper towel in hand of course).

I think these Burritos are a great alternative for anyone who regularly wonders what to grab in the mornings and then usually ends up spending a small fortune somewhere on their way to work at a fast food place. Give them a try, who knows you might end up stocking your freezer with them as well.

On the Go Breakfast Burritos

~makes about 20~

(Print this Recipe)

Ingredients:

1 1/2 pounds Chorizo, any kind

1 large red onion, chopped

2 cups mixed bell peppers, chopped

1 serrano pepper, finely minced

1 can (4 ounce) diced green chiles

3/4 teaspoon garlic powder

1 teaspoon ground cumin

2 teaspoons Kosher Salt

1/2 teaspoon ground black pepper

12 large eggs, beaten

12 ounce sharp cheddar cheese, shredded

20 (8-inch) Tortillas 

Wax Paper and Ziploc Bags for freezing

Directions:

In a large pan cook Chorizo on medium-high heat. Drain some of the excess fat. Add the onion, bell peppers and serrano pepper and cook for about 5 minutes. Add the green chiles, garlic powder, ground cumin, salt and black pepper and cook for another 1 minute. Add the eggs to the pan on medium heat and start scrambling the mixture. This can take anywhere from 4 to 8 minutes. Add the cheddar cheese and combine. Let the mixture hang out on the heat for a few more minutes to "dry" it out.

Take your tortillas, place 1/2 cup of filling into each and roll them up "Burrito style" making sure to roll them tight and tuck the ends in. Wrap the cooled Burritos in wax paper before placing them in gallon sized Ziploc freezer bags. Freeze for up to 2 months.

To reheat the burritos, place frozen burritos in microwave and microwave in wax paper for 1 to 2 minutes (depending on microwave) or until hot. Or you can defrost them overnight in the refrigerator and warm in oven or pan fry.

A Susi's Kochen und Backen Original Recipe

Asian Slaw

I like cabbage - I always have, even as a little girl. Maybe it had to do with the fact that I grew up in Germany and I was always exposed to Sauerkraut from a young age. Or, maybe it was because my mom always had red and white cabbage in her garden and with that, there was never a lack of cabbage dishes especially in the winter months. Whatever the reason though I still love it to this day and I'm glad the rest of my family shares my love.

One of my favorite side dishes for a BBQ meal is Coleslaw. Unfortunately creamy coleslaw isn't always the perfect accompaniment. A couple of weeks ago it was one of those occasions. We had decided on a Korean BBQ for dinner. Deliciously marinated chicken, short ribs and flank steak along with rice which was the obvious choice but I wasn't sure what else to serve. I had made an Asian Cucumber Salad before that was well received but a quick look in the fridge and I saw that I was out of red onions and cucumbers. After further investigation of my vegetable drawer I decided on making an Asian Slaw.

A lot of recipes online for Asian Slaw called for Nappa Cabbage and while there is absolutely nothing wrong with Nappa Cabbage (in fact we really like it) it wasn't what I was going for. After looking at several recipes I took a little bit of this and little bit of that out of all of them and came up with my own version containing a bag of coleslaw mix along with bell peppers, serrano chillies, green onions, cilantro and a fantastic dressing which turned this into a show stopper worthy of any Asian meal.

We really enjoyed this slaw, so if this inspired you as well then give it a try at your next BBQ or Potluck.

Asian Slaw

~serves 6~

(Print this Recipe)

Ingredients:

1 tablespoon freshly grated ginger

1/2 cup rice wine vinegar

1 tablespoon soy sauce

1 lime, juiced

1 1/2 tablespoons honey

2 tablespoons sesame oil

1/4 cup peanut butter

1 bag coleslaw mix with carrots

1 red bell pepper, julienne fine

2 serrano chiles, minced fine

3 green onions, cut on the bias, all of white part and half of the green

2 tablespoons cilantro, chopped

Sesame seeds (optional)

Directions:

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, honey, oil, and peanut butter.  In a large bowl combine all the other ingredients and the toss with dressing. Sprinkle with sesame seeds if desired.