3 Bean Salad

 

Praline Crunch

 

Ingredients:

8 cups Crispix cereal
2 cup pecan halves
½ cup brown sugar, packed
½ cup corn syrup
½ cup butter
1 tsp vanilla extract
½ tsp baking soda

Instructions:

• • Preheat oven to 250ºF.
  • In a large bowl, combine cereal and pecans.

• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Servings: 6-8

Total Time: 30 Minutes

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 avocados, chopped

  Mix together, let sit overnight. Add the avocado just before serving. 

Basil Vinaigrette

Basil Vinaigrette

from David Leibovitz.com

Makes about 3/4 cup (160ml) vinaigrette

This especially lively vinaigrette is perfect with tomatoes, but also could go with a variety of other things – spooned over burrata, fresh mozzarella, or feta cheese. It could also accompany grilled vegetables, fish, pork, shrimp, or chicken, or you could spoon a little over white bean dip or labnehjust before serving. Toss it with pasta? Why not? If you want to include fresh shelling beans with your tomatoes and burrata, as I did, they are easy to prepare. Shuck the beans and bring a pot of lightly salted water to a boil. Add the beans and cook at a low boil for 20 to 25 minutes, until the beans are tender. Drain well, the toss in bowl with a generous pour of olive oil – enough so they are well-covered, and season with salt. You can add chopped basil to them if you wish, although the sauce provides plenty of basil flavor.

1/2 cup (125ml) extra-virgin olive oil

1 1/2 tablespoons red or white wine vinegar

1 tablespoon water

1 small shallot (25g) peeled and sliced

1 teaspoon Dijon mustard

3/4 teaspoon kosher or flaky sea salt

2 cups loosely (25g) packed fresh basil leaves

1. Put the olive oil, vinegar, water, shallot, mustard, and salt in a blender. Coarsely chop the basil leaves and immediately put them in the blender.

2. Cover the blender and mix on high-speed for 15 to 30 seconds until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.

Serving and storage: The basil vinaigrette can be used right away or will keep for a week in the refrigerator. It’s best served at room temperature.

Paula Deen's Tomato Pie

Mom made this during our visit to Maine last week and it is soooo good! Not quite a pizza and not a quiche either- definitely a pie?! 

Ingredients

4 tomatoes, peeled and sliced

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
3. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
4. To serve, cut into slices and serve warm.
5. One comment: I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!
6. 
   
7. I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!

Crab Puppies / Cakes

Mom shared this from a Facebook post that went viral! Very good and very easy! I use the food processor for quick prep and added a clove of garlic and omitted Old Bay seasoning from the original recipe.

1 small sleeve Ritz crackers (1 cup)
1 tsp yellow mustard
1 garlic clove
1 Tb Worcestershire
2 Tb lemon juice
2 Tb parsley
1 egg
A can of quality crab meat from refrigerated section or 1lb (a can is less)

Combine and place golfball sized cakes on a sheet, 350 in preheated oven for 30 min.
Drizzle with butter and serve with tartar sauce. Trader Joe’s tartar sauce is decent or:

Homemade tartar sauce:
Chopped dill
Chopped capers
Mayo with dash of sour cream
Dash of lemon juice
Chopped garlic

Parmesan Roasted Golden Potatoes

Delicious nuggets of gold! 

Ingredients

• 4 large Yukon Gold potatoes cut into ½ inch dice 
• 3 tablespoons olive oil
• 2 1/2 teaspoons granulated garlic 
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons freshly grated Parmesan cheese 
• Any herbs/spices you’d like! 

Instructions

• Preheat your oven to 425 degrees.
• Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the parmesan.
• Transfer the baking sheet into the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
• Remove from oven, dust with extra salt as needed and serve.

Chicken Supreme

This is a hearty dinner casserole for a cold winter night. We just had this last week but andrew wants it again! I've been making it for years. it's one of those recipes I don't need an actual recipe to make, perhaps why it is only appearing now. It's a classic. The following recipe is more for four. for the two of us, I usually use about half- one cooked breast, one head of broccoli and a small sleeve of Ritz. For cheese, any good cheddar. The pre-sliced pieces or grated melt faster. Since the broccoli and chicken are cooked, you really are just blasting it in the oven (maybe 425 for 12 min) so that it bubbles and the top browns. Be sure to add a dash of your favorite hot sauce and serve over rice. This recipe is a good guide:  

INGREDIENTS

• 2-3 heads of fresh broccoli, cut into florets, steamed or boiled for 2 minutes
• 3 cups cubed cooked chicken
• 1/2 cup grated cheddar cheese

CRUMB TOPPING:

• 1 tube Ritz crackers (38 crackers) (or a similar brand)
• 3 tablespoons butter, melted

SAUCE:

• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1/3 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated cheddar cheese

INSTRUCTIONS

1. In greased 13x9 pan, layer the broccoli and chicken, then set aside.

TO MAKE THE SAUCE:

1. Melt the butter in a medium saucepan over medium-low heat. When it's melted, whisk in the flour and cook for a minute or two. Gradually add the milk and chicken broth. Season with salt and pepper. Continue to cook over medium heat and stir continuously until the mixture thickens. Whisk in the 1 cup of grated cheese. Pour over the chicken and broccoli. Top with the 1/2 cup of cheese

TO MAKE THE CRUMB TOPPING:

1. Microwave 3 tablespoons of butter. Crush the Ritz crackers and stir in. Sprinkle crumb topping over the casserole.
2. Bake uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly.