Blanco Bean Dip

1 can of white beans, drained
5-6 slices jarred jalapenos
1 1/2 Tbsp brine from jalapenos
1/2 tsp salt
1/2 tsp sugar
1/4 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne
1 fresh jalapeno, sliced
1/2 c cheese, I used pepper jack and queso fresco

Preheat oven to 350 degrees F.
Combine all ingredients in a food processor, except cheese. Save 1/2 of the fresh jalapeno for the topping. Place in an oven safe dish and top with cheeses and sliced jalapeno.

Bake until completely heated through, approx. 15-20 minutes.

I sprinkled with a little black pepper and hot sauce. Serve warm with tortilla chips.

Wasabi Smashed Potatoes

Ingredients:
3 large red potatoes
2 cloves garlic, pressed
3 Tbsp butter
1/4 c. milk
1 Tbsp wasabi mayo (or 1/2 Tbsp wasabi paste)
1 Tbsp soy sauce
salt and pepper
green onions to garnish

Recipe:
Cut the potatoes into large chunks (leave the skin on). In a large saucepan, put in the potatoes, garlic and salt, and cover with cold water. Bring to a boil. Reduce the heat to a simmer and continue to cook for 20-25 minutes until the potatoes can easily be pierced with a fork.

Drain off the water and add the butter, milk, wasabi, and soy sauce. Use a potato masher and mash until well combined. Add salt and pepper to taste. Top with green onions if desired.

Baked Garlic Fries

These are the most amazing baked fries. I whipped up some chive sour cream to dip them in, and they were delish!

Ingredients:
8 garlic cloves, minced
4 Tbsp olive oil
3 potatoes, cut into wedges
4 Tbsp corn starch
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp cayenne pepper

Recipe:
Preheat the oven to 425 degrees F.

In a large microwave save dish, warm garlic in oil for 1 minute in the microwave. Transfer 3 Tbsp of the warm oil (leave the garlic) to a cookie sheet or 9x13 in. pan to coat the bottom.

Add the potatoes to the bowl and toss with the warm garlic oil. Cover and microwave for 3 minutes. Toss the potatoes once more and microwave for another minute and a half.

Mix the cornstarch with the spices. Sprinkle over the potatoes and spread them out onto the pan. Bake for 30-40 minutes turning once.

Potato Salad

Ingredients:

Potatoes

Onion

Mustard

Mayonnaise

Celery

Boiled eggs

Salt/pepper to taste

Measurements depend on how much you want to make and what your preferred consistency is. I just play around with the quantities until it looks and feels like enough and of course tastes good. 

 

Dice the potatoes and boil them until soft. Also, dice the onion, celery,and boiled eggs. Combine all ingredients and chill.

..

Vegetarian Cowboy Beans

I know it looks like there are a lot of ingredients, but the recipe is very simple. Even if you don't cook, you can definitely throw this together. I also have to say that these are the best vegetarian baked beans I have ever had. 

 Ingredients:

1/2 bag boca crumbles

1 can kidney beans, drained

1 can pinto beans, drained

1 can butter beans, drained

1 can chili beans with sauce

1/2 can corn, drained

1/4 cup sugar

2 Tbps. molasses 

1 Tbps. chili powder

1/4 cup ketchup

1/4 cup barbecue sauce

2 Tbsp. mustard

1/2 cup celelry, chopped

1 medium chopped onion

2 garlic cloves, minced

1 tsp each salt and pepper

olive oil for sauteeing

Recipe:

In a frying pan brown the crumbles, then add the onion and garlic and saute for 4-5 minutes.

Add all ingredients in a crock pot and mix together. Cook on high for 1 hour, then on low for 2 hours. Or if you don't have a slow cooker add all ingredients in a large ovenproof dish and bake for 1 hour at 350 degrees.

Cinnamon Chips with Fruit Salsa

Ingredients:

Tortillas
Butter
Cinnamon
Sugar
Brown sugar
Strawberries
Kiwi
Mango
Blackberries

(any fruit will work: apples, raspberries, blueberries)

Recipe:

Place all the diced fruit in a bowl and lightly sprinkle with white and brown sugar. Toss the fruit mixture and let it sit in the refrigerator for 15 minutes.

Preheat the oven to 350 degrees. Coat both sides of the tortillas with butter and sprinkle with the desired amount of cinnamon and sugar. Cut into wedges and place on a cookie sheet. Bake for 8-10 minutes.

Serve with cooled fruit salsa.

Thanksgiving

I love Thanksgiving food, as I'm sure most people do because it's all about comfort food. Alex and I had our own Thanksgiving meal and it was delicious. We made green bean casserole, garlic mashed potatoes, stuffing, vegetable pot pie, and pumpkin pie. Here are some pictures:

Asparugus with Mustard sauce

Asparagus
1 tbsp olive oil
1/2 onion
1 garlic clove
1 tbsp mustard (wholegrain or Dijon)
1 tsp honey
1/2 c. heavy whipping cream

Break off the woody part of the asparagus while the wok is heating. Add olive oil to the wok and stir fry the onion for 2-3 minutes. Add the crushed garlic and heat for another minute.


Then add the asparagus and cook for 5-10 minutes until the desired tenderness.



Set the hot asparagus aside and add the mustard, honey, and cream to the wok.


Let the mixture boil, then reduce the heat and let simmer until it thickens slightly. Add the asparagus and coat with mustard sauce

Fried Eggplant

Ingredients:
1 medium eggplant
oil for frying
water
breading
dipping sauce

Cut the eggplant into strips, dunk in water and coat with breading.
The breading I used was a concentrated mixture that needed flour added to it, but in the past I've used seasoned bread crumbs to coat the eggplant.



Deep fry until golden brown, and then place them on some paper towels.




Serve with your choice of dipping sauces. I used ranch and spicy marinara sauce.