Black Bean and Sweet Corn Quinoa

I have been looking for a good recipe for quinoa for a long time now, and this is definitely it!! I found it on the Sister's Cafe Blog.

1 Tblsp. olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

3/4 cup uncooked quinoa

1 1/2 cups chicken or vegetable broth

1 tsp. ground cumin

1/4 tsp. cayenne pepper (this was too much for us...toooo spicy....next time I will put just a pinch or maybe even omit the cayenne)

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup frozen sweet white corn

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

1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When simmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in cilantro. Serve warm or chilled- it is delicious both ways.

Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! Natsukashii!! You should try it, it's an Asian twist on tacos.

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Indian Butter Chicken with Basmati Rice

This recipe is definitely a keeper. After we ate it, Ruby asked me if I could please make this again sometime...and let's be honest...if the kids will eat it, it is worth repeating! I found it on the sister's cafe blog.

1 onion (1/2 lb.), peeled and chopped

2 Tblsp. fresh ginger, finely chopped

2 cloves garlic, minced

1 fresh jalapeno, seeded, and chopped

1 Tblsp. olive or canola oil

2 tsp. garam masala

1 tsp. chili powder

1 tsp. cardamom

1/2 tsp. coriander

1 can (6 oz.) tomato paste

2 1/2 cups chicken broth

1/2 cup half and half

1/4 tsp. crushed bay leaves

1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch chunks

1/2 tsp. coarse-ground black pepper

1 tsp. salt

1/4 cup butter

2 cups, basmati rice, uncooked (you should really use the basmati, it is soooo good!)

lime wedges

fresh cilantro, chopped

cook rice according to package instructions

In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half and crushed bay leaves, and bring to a gentle boil over high heat (mixture may splatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 Tblsp. butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center, 3 to 4 minutes. Cut remaining 3 Tblsp. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Calico Baked Beans

So I got this recipe off the Platinum Wives Recipe Blog, and I would have NEVER looked at the ingredients and thought I should make it. The only reason I wanted to try it is because Jessica Stevenson posted it, and anything that I have tried that she made has been DELICIOUS! I wouldn't normally have this for a main dish, because it seems like such a big dish of meat, but if you took this dish of baked beans to a summer BBQ, everyone would think it's the BEST baked beans ever:)

1/2 lb. bacon, chopped

1 lb. ground beef

1 medium onion, chopped

1/2 tsp. salt

1/2 cup catsup

3/4 cup brown sugar, packed

1 tsp. dry mustard

2 Tblsp. vinegar

1 (16 oz.) can kidney beans

1 (16 oz.) can pork and beans

1 small can lima beans (drained)

Brown hamburger, bacon, and onion...drain. Add salt, catsup, sugar, mustard, and vinegar. Mix well and bring to a boil, then add beans to mixture. Put in 2 quart baking dish, leave uncovered, and bake in 350 degree oven for 1 hour.

Leftover Turkey Pot Pie

I have been meaning to post this for a long time...it came from the Pioneer Woman's website.

1 pie crust

1/2 stick butter

1/2 cup finely diced onion

1/2 cup finely diced carrot

1/2 cup finely diced celery

2 cups leftover turkey, light and dark, diced or shredded

1/4 cup flour

2 cups low-sodium chicken or turkey broth

1 cup heavy cream

frozen peas (optional)

fresh thyme, chopped

salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes).

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Pour in cream. Add frozen peas, if using.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it's about 1 inch larger than the pan you're using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.

Allow to cool for a little bit before serving.

Baked Salmon

Salmon Fillet

Butter

Lemon Pepper Seasoning

Salt and Pepper

Dill

Fresh lemon

If salmon still has skin on it you may cut it off before cooking if you prefer. Place salmon fillet on jelly roll pan lined with aluminum foil. Squeeze a small amount of lemon juice over the fillet. Cut the butter into small chunks and place on fillet. Sprinkle lightly with lemon pepper, salt, pepper, and dill. Bake in 400 degree oven for 20-25 minutes, less if it is a really thin fillet.

Roasted Shrimp Scampi

raw shrimp

olive oil

salt and pepper

Remove tail and de-vein shrimp (this is the part that grosses me out, but I found that the frozen shrimp at Costco are already de-veined!). Place shrimp on cookie sheet and baste with olive oil. Grind sea salt and pepper over them. Place in 400 degree oven for 4-7 minutes (depending on the size of shrimp). These are delicious, but make sure to not overcook them, or they will be chewy.