Crispy Black Bean Tacos with Feta-Lime Slaw

YUM! These were so good and ended up definitely being worth the effort make the taco shells myself. The feta-lime slaw added a really light, flavorful, fresh taste. I've already used it as a topper for tostadas and shrimp tacos and it was perfect for those as well.

15 oz. can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder
5 teaspoons olive oil, divided
1 lime, juiced
2 cups premade coleslaw mix
2 green onions, green part only
1/3 cup cilantro, chopped
8 corn tortillas
1/2 cup feta

Place beans, cumin and garlic powder in a bowl and partially mash. In a separate bowl, combine coleslaw mix, green onions, cilantro, lime juice, feta and 2 teaspoons oil. Season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add tortillas and heat for 1 minute. Top half with the bean mixture and fold over. Heat 1 minute on each side until crispy and browned. Remove from pan and stuff with coleslaw mixture. Serve immediately.

Source: Bon Appetit magazine

Garlic Fries

3 cloves garlic, minced
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt
1 tablespoon finely chopped fresh parsley leaves

Preheat the oven to 450. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside. Cut the potatoes into 1/4 inch thick sticks. In a large bowl, toss the potatoes, oil and salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes. Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic and additional salt, to taste. Serve immediately.

Southwestern Mushroom Casserole

Ok, clearly this is not the most photogenic food ever, but if you are someone who likes mushrooms you must try this! It's soooo good! So much flavor and just the right amount of spiciness.

2 8 oz. packages sliced mushrooms
1/4 cup beef broth
1 tablespoon flour
1/2 cup heavy cream
1/2 teaspoon cayenne pepper
Salt
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into pieces (I only used 1 T and it worked just fine)

Preheat oven to 350. Place the mushrooms in a 2-quart pie pan. In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2-3 minutes. Stir in the heavy cream and cayenne; season with salt. Immediately pour the sauce over the mushrooms. In a medium bowl, mix together the breadcrumbs and parmesan. Sprinkle on top of the mushrooms, top with the butter and bake until browned, about 45 minutes.

Source: Everyday with Rachael Ray magazine

Simple Cornbread

Yep--this was simple! I love cornbread and this was another good, basic version.

Jiffy Cornbread Mix
Grated cheddar
Green onions
Dash of hot sauce

Combine all ingredients and cook according to box directions (See? I said it was simple!)

Baked Potato Soup

My attempt at this didn't really turn out all that "soupy", but it was delicious nonetheless.

2 large baking potatoes, peeled and halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon (I omitted the bacon)
1 cup shredded cheddar
1/4 cup sour cream (I used light)

In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes. Add the remaining one cup milk, then puree the soup. Season with salt and pepper. Microwave the bacon at high power until crisp, 3-4 minutes; crumble (I skipped this step, obviously). Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumble bacon and scallion greens.

Source: Everyday with Rachael Ray magazine

Chili-Garlic Roasted Veggies

The original recipe from Rachael Ray only used broccoli, but I quickly discovered that this would be delicious with any combination of veggies. This time I used broccoli, mushrooms and onions--so good and Colin has already requested this again!

Here's the original recipe:
1/4 cup olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (I used Montreal Steak seasoning)
1 large head broccoli, cut into thin, long spears

Preheat oven to 425. Place all ingredients in a large bowl and toss to coat evenly. Transfer broccoli to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown, and stalks are tender, about 17-20 minutes.

Perfect Snickerdoodles

These seriously were the perfect little cookie. Snickerdoodles are so basic, but so freaking good--I couldn't stop eating them!!

2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cup granulated white sugar
2 large eggs
1 tablespoon pure vanilla extract

For topping:
1/3 cup granulated white sugar
3-4 tablespoons ground cinnamon

Mix together butter and sugar until smooth. Add in eggs and vanilla. Then add in baking powder, salt and flour. Refrigerate dough for 1-2 hours, until it is easily rolled into balls. Once the dough is ready, roll into 2 inch balls. Mix together the topping and then roll each ball in the topping mixture. Place the balls on your greased cookie sheet and use a cup to press each ball down flat. Add a little more of the topping to each cookie. Bake at 400 for 8-9 minutes.

Black and White Bean Dip

This was super simple and very tasty! I actually warmed up some tortillas and used this as more of a burrito filling than dip--yum!

1 can black beans
1 can white beans
1 cup frozen corn kernels
7 oz. hot salsa
2 cups shredded colby jack cheese
1 cup chopped tomatoes
Garlic salt to taste
Cilantro to garnish

Preheat oven to 350. Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn't turn runny. Put all ingredients, except cilantro, in a bowl and mix together. Grease a shallow baking dish, spoon in bean mixture and sprinkle a little more cheese on top. Bake for 2o minutes, or until the cheese is melted and the dip is heated through. Remove from oven and top with cilantro. Serve with tortilla chips.

Tuscany Bread with Cream of Tomato Soup

I made this for lunch on our "snow" day when Colin and I were stuck inside all day. I'm so glad I happened to have all the ingredients on hand because this was soooo good and the perfect warm and cozy (but easy!) meal!

Tuscany Bread

1 small loaf French baguette
Pesto
Couple of handfuls of fresh spinach
4-8 mozzarella slices, just enough to cover the bread
1 small tomato, diced
A few lemon wedges

Heat oven to 375. Brown baguette until the outside is crusty (about 5-8 minutes). Halve bread lengthwise and spread pesto on the cut sides. Add spinach leaves, a few tomatoes and then the cheese. Sprinkle a few more tomatoes on top of the cheese. Place under a broiler until cheese is melted and starting to brown. Remove from oven and cut into pieces. Serve with lemon wedges.

"Cheater's" Cream of Tomato Soup

Fresh herbs of choice (I used basil)
Butter
1 jar spaghetti sauce
2 cups water
1/2 cup heavy cream
Pinch of nutmeg

Saute fresh herbs in butter. Add all other ingredients. Simmer for 5 minutes and that's it--couldn't be easier!

Source: Food Network Magazine

Fettuccine with Basil, Ricotta and Tomatoes

This was pretty tasty and super easy. I served it with oven roasted red potatoes so we had quite the carb-fest!

Oven Roasted Red Potatoes

4 red potatoes
Olive Oil
Thyme
Rosemary

Cut potatoes into bite-sized pieces and put them in a single layer on baking sheet. Toss with olive oil to coat, add thyme and rosemary. Salt and pepper to taste. Roast in a 425 degree oven for about 20 minutes, tossing occasionally.

Fettuccine with Basil, Ricotta and Tomatoes

1 9 oz. package refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta
1/4 cup Parmesan
Several grape tomatoes, halved
2 tablespoons coarsely chopped fresh basil

Cook and drain fettuccine as directed on package. Return to saucepan. Stir together butter, ricotta and 1/3 cup Parmesan. Toss with hot pasta. Top pasta with tomatoes, basil and remaining Parmesan.

Tortellini Bake

1.5 cups tortellini (I used mini ravioli)
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup fresh spinach
1 cup chopped fresh tomatoes
1/2 cup light cream
1/4 cup shredded mozzarella or Parmesan
Olive oil
1 teaspoon cornstarch or flour
Chopped prosciutto, optional

Cook pasta, drain, set aside. In the meantime, heat olive oil over medium heat. Add garlic and red pepper flakes, saute 1 minute. Add tomatoes, saute 1 minute. Add spinach, let wilt for about 30 seconds. Transfer to a baking dish. Add another teaspoon of olive oil to the hot pan. Add cornstarch and mix until you have a nice roux. Add light cream, bring to a simmer. Add cheese, stir until creamy. Mix the pasta, veggies, and cream sauce. Bake at 35o for 20 minutes, or until hot and bubbly.

Source: mecookingcreations.blogspot.com

Menu 2/2-2/8

Monday:
Potato and Jalapeno Chowder
Black Bean tostadas

Tuesday:
Basil Shrimp Orzo
Salad

Wednesday:
Gnocchi with Zucchini Ribbons
Salad

Thursday:
"Healthy" Macaroni and Cheese
Lemon Broccoli

Stuffed Pizza Pie

Yum--this was really good! Unfortunately I'm having some computer issues so I don't have a picture, but that's ok, because this meal isn't really about the looks!
Update: Computer is fixed, so here's the lovely pic!

16 oz. pizza dough (I took the easy route and used pre-made, refrigerated dough)
1 cup ricotta
3/4 cup grated Parmesan
3 tablespoons olive oil, divided
2 cups fresh spinach leaves, chopped
1 1/2 teaspoons minced garlic
2 cups fresh broccoli, steamed until fork tender, about 3 minutes in boiling water (Colin said he thought broccoli and pizza was a weird combination, so I subbed in mushrooms instead)
Pinch of salt
1/2 cup chopped tomatoes
1 1/2 cups shredded mozzarella
1/2 teaspoon dried Italian seasoning

Preheat oven to 375. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-inch round baking dish. In a medium bowl, mix together ricotta and Parmesan until well combined. Spread into pressed pizza dough. Place 2 tablespoons of olive oil into a medium skillet over medium heat. Saute spinach until wilted down and mushrooms until browned. Place spinach, mushrooms and tomatoes evenly over ricotta layer and sprinkle garlic on top. Season with a pinch or 2 of salt. Layer mozzarella on top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian seasoning. Bake for 25-35 minutes or until crust is golden brown. Let cool for 10 minutes before cutting into wedges and serving.