BLACK BEAN NACHO PIZZA      Provided By  eatingwell.com/

Ingredients

• 1 cup(s) canned black beans, rinsed
• 1/2 cup(s) chopped jarred roasted red peppers
• 1  garlic, quartered
• 1 tablespoon(s) chili powder
• 1/4 teaspoon(s) salt
• Yellow cornmeal, for dusting
• 1 pound(s) Easy Whole-Wheat Pizza Dough, or other prepared dough
• 1 cup(s) shredded Monterey Jack cheese
• 2  medium plum tomatoes, diced
• 4  medium scallions, thinly sliced
• 1/4 cup(s) chopped pitted ripe black olives
• 2 tablespoon(s) chopped pickled jalapeños

Directions

1. Preheat grill to low.
2. Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapeños.

P.S. Why not include your kids  – they can slice up some of the ingredients

More Recipes:  Grilling Vegetarian Recipes

2011    Cooking Info Just For U

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So pretty, and just wonderful for simple summertime fare.

Summer Recipes with Zesty Flavors!

Here are the ingredients:

• 6 Ripe, small tomatoes
• Lettuce leaves
• 1 Batch of Guacamole

1.  Cut the stems out of the tomatoes, leaving the skin intact at the very bottom.  Slice each tomato  into 8 wedges, taking care not to cut through the tomato skin at the very bottom of the stem.

2.  Place a lettuce leaf, or some other kind of greenery on each salad plate, and put a tomato on top, spreading the wedges out to look like a flower

3.  Spoon 2 – 3 Tablespoons (Heaping) of Guacamole into the middle of the Tomato flower, and serve (chilled if you prefer).

Yield:  6 Servings

Depending on the size of your tomatoes, each will have about 17 Grams of carbohydrates and 5 Grams of fiber

What if you don’t have a family of 6  - then halve the recipe, and plan to use the rest of the guacamole for something else – omelettes, perhaps, or Mexican appetizers.   Guacamole has over 1,000 mg. of Potassium per serving.

More Summer Fare:

Quick Italian Recipes – Antipasto

Healthy Cooking – Eggplant Recipe

Berries Marinated in Balsamic Vinegar

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chimichangas

will bring your family running to the dinner table every time, without you even having to call them .  The wonderful aroma will be enough to stir their interest.  This meal is very filling, and adds an international flavor.   Bon appetit!

This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 ? 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken.  Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

*Note:  This is one of those mexican suppers that is truly delightful – a good choice for your teenagers having their friends over to dinner!

Serves 8-10

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Bahama Breeze Chicken Santiago
Serves: 2

INGREDIENTS:
2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

PREPARATION:
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

PREPARATION:
Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm.

Source:
BahamaBreeze.com

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This steak can be a grilled tuna steak or a broiled tuna steak

For the Tuna:

1 pound of fresh tuna, about 1/2 inch thick

1 T. fresh lemon juice

Splash of olive oil

1 T. minced fresh savory or 1 tsp. dried

1 tsp sesame seeds

2 roasted red bell peppers (*See Note below)
(thinly sliced)

For the Salsa:

1/2 C. pitted green olives

5 Scallions, chopped

1 clove of garlic, peeled

1 T. balsamic vinegar

2 tsp. olive oil

2 T. tomato-based salsa

To make the salsa, combine the olives, scallions, vinegar, garlic, olive oil, and tomato salsa in a food processor or blender. Whiz until coarsely pureed; the salsa should be slightly chunky. Set aside.

Preheat the broiler or prepare the grill. Rub the tuna with the lemon juice and olive oil, then sprinkle on the savory and sesame seeds, pressing them into the flesh. Broil or grill the fish until cooked just through, about 3-4 minutes on each side. Serve warm, drizzled with the salsa and sprinkled with the sliced peppers.

Makes 4 servings. 195 calories per serving, 5 grams fat, 25 percent of calories from fat.

*NOTE: To roast peppers, halve, core and seed them. Broil skin side up until the skins are black and charred. Transfer the charred peppers to a bowl & cover with a cloth napkin until they cool, at least 20 min. Then, scrape off and discard the charred skin.

Taken from “The Good Herb” by Judith Hurley.

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1.  Sangria To celebrate Cinco de Mayo, here is a rather strong recipe for Sangria: * 3 1/4 cups ( 26 fl. oz) dry red wine * 2 cups (16 fl. oz) sparkling apple juice * 4 tablespoons gin * 4 tablespoons citron-flavored vodka * 2 tablespoons sugar * Juice of 1 large orange * Juice of 1 large lemon * 1 small orange, sliced thin crosswise * 1 small lemon, sliced thin crosswise * 1 small lime, sliced thin crosswise Preparation Pour all the ingredients into a large pitcher, mix well, and refrigerate. Serve chilled with ice.

2.   Carnitas 1 tsp ground cumin 1/2 tsp ground coriander 1 tsp dried oregano (or 2 tsp fresh oregano) 1 Tbsp salt 1 tsp freshly ground black pepper 4 – 6 lbs of pork shoulder or Boston butt – cut into 3 inch chunks (not trimmed closely as fat adds to the flavor) 1 Tbsp vegetable oil  (Olive oil works well) 2 Cups chopped onion 6 whole garlic cloves 2 bay leaves 2 Cups water 1 quart milk Corn tortillas Flavor Step: Mix all the seasonings together in a small bowl.  Rub the mixture on all sides of the meat, using up the entire amount. Heat the oil in a deep pot, heavy pot or dutch oven over high heat.  Put in the meat, in batches if necessary, and brown it on all sides, 7 to 10 minutes total.   (If you cooked the meat in batches, return it all to the pot)  Add the onions & garlic; stir well.  Reduce the heat to medium.  Cook, stirring often, until the onions begin to soften – about 5 minutes.  Add the bay leaves and water; cover and simmer for one and a half hours. Pour off the broth and save it to cook beans or to make a soup (degrease it before using).  Pour the milk over the meat and simmer until the milk has curdled and carmelized, and all the liquid has evaporated – about 1 to 1 1/2 hours.  The milk will form a golden brown coating on the meat.  Stir the sauce and turn the meat from time to time and lower the temperature if it begins to burn. When the pork is tender and browned, drain the fat off and discard bay leaves.  Serve at once.   To rewarm carnitas, place in oven at 350 degrees for 15 – 20 minutes, or until just warmed through.

3.  Lime Mesquite Chicken:  This recipe for grilled chicken, marinated in lime juice, and served with a cilantro infused black bean sauce comes from my dear friend Steve-Anna,  who,  by the way,  lives in Arizona,  and is clearly not afraid of using her grill in the summer desert heat.  Steve-Anna has contributed several recipes to this site, all winners.   Making this tonight, I was inspired to pull out the electric grill which hasn’t been used in years.   We cleaned it, reviewed the instructions, got it all set up, plugged it in, turned it on, and blew out the electricity in half of the house.   So much for the outdoor grill.  Plan B – the cast-iron grill pan – worked just fine.  We used 2 pounds of chicken breasts,  instead of the 1 1/2 the recipe calls for,  and cooked it for 30 minutes versus 20 in the recipe.   The breasts were perfectly done.  The black bean sauce is a must for the chicken.   I think I may add a little sour cream to it next time.   Thank you Steve-Anna, for yet another terrific recipe!   Grilled Lime Chicken with Black Bean Sauce Recipe: Ingredients – Grilled Chicken Ingredients: Juice of 4-5 limes 2 tbsp extra virgin olive oil 1/2 cup+ (more to taste) chopped fresh cilantro leaves 1 tsp dried oregano leaves 1/2 tsp coarsely ground black pepper 1/2 tsp kosher salt,  1 1/2 lbs boneless, skinless chicken breasts, 1 red onion, halved then sliced into 1/4” strips.    Black Bean Sauce Ingredients: 1 (15 oz.) can black beans, drained, rinsed. 1 quart filtered water 2 bay leaves 2 cloves garlic (minced and crushed – I use a garlic press)  Stems from one bunch of cilantro, chopped into 1/4” bits (approx. 1/2 cup).   Salt and freshly ground pepper to taste.

1)  Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well.   Trim the chicken breasts, then add to the marinade. Cover lightly and marinate, turning the chicken occasionally, for 2 hours at room temp  (or overnight in the fridge).
2)  Prepare Black Bean Sauce while chicken is marinating.  Place beans in a large sauce-pan or soup pan, and add all remaining ingredients.   Bring to a boil, then reduce the heat and simmer,  uncovered,  for about 1 1/2 hours.  Add additional water if needed.  Remove bay leaves, then transfer the bean mixture to a food processor.  Process well, adding water if needed to make desired consistency. (I haven’t needed to add any, and I like the sauce moderately thick).
3)  Preheat oven to 350° F, and prepare grill (gas or hot coals).  Place the red onion slices in the bottom of a shallow, oven-proof dish, then cover with chicken breasts and marinade.  Cover the dish loosely with aluminum foil, then bake for 15-20 minutes (only until the chicken is opaque).  Remove the chicken breasts and onions to a platter (separate them) and set aside.  Save the marinade for grilling.  Optional: If you prefer the onions cooked more, heat a skillet with an additional 1 tbsp of olive oil and cook over medium heat until the onions are very soft.  Drain and set aside.
4 )Place the chicken breasts on the grill over very hot coals or gas flame, and grill until they are thoroughly cooked but still moist (approximately 2 minutes on each side).  Drizzle with remaining marinade while cooking.  Remove to platter when grilled.  Serve the grilled chicken with the red onions, drizzle with the black bean sauce.   Garnish with sour cream, guacamole, tomatoes or fresh cilantro – or serve with a leafy green side salad – as desired.   Serves 4.
For More Delicious Recipes Click Here

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This recipe is for outdoors, on the grill, if you please.   And with the better weather, why not?

Here’s my favorite:

1 ounce dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) olive oil
2 tablespoon (30 g) honey
2 pounds (1.1375 kg) of chicken

Combine Mesquite Marinade with next 4 ingredients in a self-closing plastic bag or shallow dish. Next add chicken and carefully coat each piece.  Place in refrigerator for up to 3 hours.

Remove chicken from its marinade.  Lightly grease grill rack; cook until done (check for doneness with a meat thermometer).

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1. It contains not only delectable recipes, but also colorful cooking stories
2. The recipes are delicious – I have tried half a dozen ..such as carnitas and pork arista — mmm good
3. Focus on dry rubs and marinades is extensive
4. It has many facets; it covers broiling, stir-frying, pan-broiling, sauteing, panfrying, grilling, barbecuing, oven roasting, braising and stewing, wet basting, poaching, steaming, and pressure cooking.

Written by Bruce Aidells, who is an excellent chef it may be found here –> The Complete Meat Cookbook

Note: This author and chef has a second book called “The Complete Book of Pork” –> The Complete Book of Pork, a guide on buying, storing and cooking Pork.

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