Corn and Avocado Black Bean Taco Salad

Recipe (slightly modified) and photo via Little House of Veggies

We are always looking for new vegetarian dishes...

this one was simple, delicious and perfect for the last days of summer.

Black Beans:

2 cans of black beans, drained and rinsed

1 tsp cumin

1/2 tsp salt

1/2 tsp garlic powder

Juice of 1 lime

crack of black pepper to taste

Method:

Heat black beans in a medium saucepan on low with cumin, sea salt, garlic power and pepper. Warm up a corn tortilla. Add a little of the black bean mixture, and top with lots of the fresh corn and avocado Salsa. You can add a few drops of hot sauce to this if you want.

Corn and Avocado Salsa:

3 cups frozen (thawed) corn

1 red bell pepper, seeds removed, chopped

1/2 cup red onion, chopped

1 large avocado, chopped

Juice of 1 lime

1/2 cup (a few handfuls) of fresh cilantro

1/2 tsp salt

Freshly ground black pepper

Method:

Mix all ingredients in a bowl, taste and check seasonings to see if any additional salt and pepper is needed.

Serve on top of tortilla chips, Indian fry bread (Navajo tacos) or with tortillas. Other toppings: cheese, sour cream etc.

Creamy Pasta & Chickpeas

I am a huge fan of the "one pot wonder".  This week I decided to share one of my "wonder"ful go to recipes.  It's quick, easy, cheap, and healthy.  We love it!  As a side note the original recipe (shown below) calls for 4.4 ounces of Boursin cheese.  I have recenly been substituting this for Philadelphia Cream cheese cooking cream, Italian herb flavor.  It's twice the size and costs half the price, plus we actually like it better.  It's a winner all around.

Creamy Pasta & Chickpeas

Ingredients

1 pound asparagus, cut into 1-inch pieces

1 red pepper, chopped

1/2 teaspoon each salt and black pepper

8 ounces penne pasta

1 can (15.5 ounces) chickpeas, drained and rinsed

1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)

Pinch of nutmeg

Directions

Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

-Jaime

Brown Sugar and Ginger Pumpkin Bread

Lately I've been trying recipes from this cookbook, and loving them.  The book is written by a food editor and have yummy flavorful ingredients, without tons of intensive labor.  This weekend we tried thuis pumpkin bread and it was THE yummiest pumpkin bread I've  had.  It was moist and spiced perfectly.  We ate it warm, and it was DElicious.  I made a few as muffins and the rest in my bread pan - both were great. 

Ingredients:
2 C white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground dry ginger
1/2 tsp kosher salt
1 1/3 C packed dark brown sugar
1/3 C canola or vegetable oil
15 oz. can pumpkin puree
1 large egg
1 tsp ground fresh ginger (optional: I didn't add this)
(1/2 bag Ghiardelli milk chocolate chips - this was my own addition and well worth it. When we ate that warm pumpkin bread with meled chocolate chunks it was soooo good!) 

Heat the oven to 350.  Coat a metal loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.

In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, fresh ginger, and chocolate chips (if using).  Whisk in the dry ingredients.

Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.

How Long: 1 hour 15 minutes (10 min. active)
How Much: 10 servings

Happy Baking!
-JoDee

Chicken with Apple, Onion, and Cider Sauce

I am a BIG fan of the food network.  Back when Emma used to nap, I would turn it on to see what Ina, Giada, or Bobby Flay were cooking up to help pass the time folding laundry or doing the dishes.  So when I saw this cookbook at BJ's, I could not pass it up!  Every meal I have made out of it has been awesome!  So I thought it very fitting to use a recipe from it for my first post here on Chocolate Thumbprints.

Chicken with Apple, Onion, and Cider Sauce

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 to 3 tablespoons vegetable oil
• 1 large red onion, cut into large pieces
• 1 sweet cooking apple, cored and cut into large pieces
• 3 tablespoons apple cider vinegar
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons cold unsalted butter
• 1 handful fresh parsley, roughly chopped

Directions:

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes (mine needed a little longer).

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.  Enjoy!

-Jaime

Freezer Meals - Keep a few on hand for the next Sister in need!

Chicken Pot Pie

(2) 9" pie crusts
2 T butter
2 T flour
1/2 tsp. ground thyme
1/2 C light cream
(1) 10 oz. pkg. mixed veggies, thawed
3 cooked chicken breast
1/2 C chicken broth
Salt & Pepper to taste

Melt butter in saucepan, and flour and seasonings to make paste.  Slowly add in broth and cream.  Cook and stir over med. heat until thickened.  Remove from heat and add in chicken and vegetables.  Place in pie and  cover top with crust.  make slits for air to escape.  Bake at 400 degrees for 35-40 min. Let sit 10 min. before serving. 

Sausage & Pepper Lasagna

10 oz. Italian sausage
1 green pepper, chopped
2 tsp. oregano
12 lasagna noodles
10 oz. mozzarella, grated
2 eggs
1 C red or yellow pepper, chopped
1 chopped onion
4 C crushed tomatoes or (1) 26 jar sauce
2 C part skim ricotta cheese
1/4 tsp. red pepper flakes

Combine sausage, pepper, onions, oregano, and cook until sausage is done, 5-7 min. Add tomatoes and bring to a boil, reduce heat and simmer for 20-25 min. Cook lasagna noodles according to package directions.  In medium bowl combine, ricotta, mozz, egg, parmesan cheese, oregano, and pepper flakes. Spread equal amounts over noodles and roll up.  Spread 1/2 C sauce in bottom of non stick pan, arrange rolls, seam side down, over sauce.  Spoon remaining sauce over rolls.  Cover with foil and bake 30 min. Let stand 10 min.

Santa Fe Chicken

Prep: 15 min.
Cook time: 35 min.
Serves 6

1 onion, chopped
3 cloves garlic, chopped
1 T oliv oil
9 oz. pkg. frozen fully cooked diced chicken
(2) 15 oz. cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 C tomato sauce
8 corn torillas
1 C sour cream
2 C shredded CoJack cheese

Prep:
In med. microwave safe bowl, cook onion and garlic in olive oil on high for 2-3 min until tender.  Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mexture before adding frozen chicken.)
In 2 qt. glass baking dish, pour taco sauce  Lay four corn tortillas over sauce.  Top wtih half of chicken mixture.  Spoon on half of sour cream in small dollops.  Sprinkle with half of chesses.  To pwith remaining tortillas, chicken mixture, sour cream and cheese.  Cover with foil.  At this point, you can wrap the casserole ell and freeze up to 3 mths.

Bake at 350 degrees for 25-35 min. until bubbly.  Uncover and bake 5-10 min. longer until cheese is melted. if frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 min. until bubbly; uncover and bake 5-10 min. longer until cheese melts.

Chocolate Lovers: March

Bavarian Dessert
submitted by Krissi Mill

1 stick butter


1 cup chopped pecans

1 cup flour

1 8 0z. pkg. cream cheese (softened to room temp)

1 cup powdered sugar

12 oz. cool whip

1 large box chocolate instant pudding


Melt butter (I zap it in the microwave) and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. Let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.
Top with left over cool whip. sprinkle on the left over pecans.
Cut it up into squares and serve. YUM!

Chocolate Truffle Cookies
submitted by Kylie Walker

*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.Bake the cookies for 10 minutes. They will just barely be set but you don’t want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely. When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Hot Fudge Pudding Cake
submitted by Heather Larsen


6 T of butter

2/3 c. cocoa powder

2 oz. semi sweet chocolate chopped- or chocolate chips

1/3 c brown sugar

1 c granulated sugar

¾ c flour

2 t baking powder

1/3 c milk

1 T vanilla

¼ t salt

1 egg yolk

1 ½ c water


Preheat oven to 325 degrees and grease a 8 x 8 glass or ceramic baking dish

1st bowl: Chocolate Mixture
Melt chocolate, butter and 1/3 cup cocoa in a glass bowl in microwave at 30 second intervals until melted.

2nd Bowl: Brown Sugar Topping
Brown sugar, 1/3 c granulated sugar and 1/3 c cocoa stir together, set aside.

3rd Bowl: Cake Batter
Whisk 2/3 c granulated sugar, milk, vanilla, egg yolk. Then add in the chocolate mixture and whisk until combined. Next add flour and baking powder. Mix together until combined.

Add cake batter to prepared pan. Sprinkle with the brown sugar topping. Pour water gently over top. DO NOT STIR. Place in oven for 45 minutes. Bake until cake is puffed and bubbly. Let cool on rack for about 20 minutes and serve with ice cream. Yum Yum!

Oatmeal Melt-aways
submitted by Kamilynn Brown

Cookie mix:
1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp soda
1 tsp salt
3 C oats

Cream butter & sugar. Mix eggs & vanilla.  Add dry ingredients.

Chocolate Filling:
1 (12)oz pkg. of choc.chips
1 can sweetened condensed milk
2 T butter
2 tsp. vanilla

Melt all ingredients in a double broiler. 

Spread 2/3 of cookie mix on pan.  Pour chocolate filling over, then drop pieces of remaining dough on top.

Chocolate Pecan Pie
submitted by Ruth Miller

1 cup light corn syrup

3/4 cup sugar

3 oz unsweetened chocolate, chopped, (or 9 Tablespoons cocoa and 3 Tablespoons oil)

3 Tablespoons butter

3 Large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cup chopped pecans

9" unbaked pie crust


Stir corn syrup and sugar in med saucepan on medium heat until sugar dissolves and boils. Remove from heat.
Add chocolate and butter; stir until melted and smooth. Cool slightly.
Whisk in eggs, vanilla, salt. Stir in Pecans.
Pour filling into crust. Bake about 40 minutes on 350

For a "palette cleanser" Kelly Davis had this yummy plate out: it was perfect! Crunchy red peppers and snap beas with creamy hummus.  Delish!!

Worldwide Sisterhood Birthday Bash

Cranberry, Walnut & Feta Salad
submitted by Merri Stephens


2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)

1 cup dried sweetened cranberries

4 ounces crumbled feta cheese

1/2 cup walnut pieces, toasted

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

Directions

Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.


Sparkling Punch
submitted by Merri Stephens
1-64 oz. bottle white grape juice

2-2 liter bottles of Ginger ale

2 limes, sliced

(I usually make an ice mold with juice and ginger ale and limes, that way it doesn’t water down the punch.)


Baked rice and Beans with Monterey Jack Cheese
submitted by Merri Stephens

1 ½ tab. olive oil 1 cup chopped onions

3 gloves garlic, minced ½ cup green pepper

1 cup crushed tomatoes, drained 1 tab. fresh lime juice

2 teas. chili powder 1 teas. oregano

½ teas. salt 1 can red kidney beans, drained

2 cups cooked brown rice ½ cup chopped scallions

3 ounces Monterey Jack cheese, shredded.

Sautee onion and garlic in oil for 3-5 minutes until soft. Add green peppers and cook for 3 minutes. Stir in tomatoes, lime juice, chili powder, oregano, and salt and bring to a simmer. In 2 quart casserole, stir together the beans, rice, and half of the scallions. Pour in the tomato mixture and stir to combine. Sprinkle the casserole with the cheese and bake at 350* for 20 -25 minutes, or until rice and beans are heated through. Sprinkle with remaining scallion and serve.