Quinoa Black Bean & Veggie Salad

1 - 2 c cooked quinoa

1 ½ c chopped peppers, a variety of colors and heat levels, bell, Anaheim, jalapeño, poblano etc. 

1 can black beans

2 c corn either frozen or from a can*

1-2 tomatoes (in season)

¼- ½ red onion (to taste) or 1 bunch sliced green onions

1-2 cloves of garlic (to taste)

1 bunch cilantro, chopped

1 t cumin

1 t coriander

Salt & pepper (to taste)

Tony’s Creole seasoning (to taste)

Dash of cayenne pepper

A couple glugs of mild tasting oil

1-2 fresh limes

Dash of red wine vinegar

OR: instead of the oil, limes and vinegar add 1 jar of salsa verde**

 Chop all vegetables and add to cooked and cooled quinoa. Add garlic, cilantro and seasonings. Then add liquids, either oil, vinegar and limes or salsa verde (or a combination of both). Allow salad to sit for about thirty minutes then taste and adjust seasonings. Also add more liquid if the quinoa absorbed too much while sitting and you want it a little wetter. 

Add avocados for serving. 

Roasted Brussels Sprouts With Garlic

 1 pint brussels sprouts (about a pound)

4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic, peeled

 Salt and pepper to taste

1 tablespoon balsamic vinegar

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Tomato Basil Artichoke Baked Chicken

Ingredients

• 3 chicken breasts- halfed horizontally into 6 thin chicken breasts
• Italian seasoning
• 1 tablespoon butter
• artichokes hearts- one 14 oz can, drained & chopped
• 7 large fresh basil leaves, chopped
• 2 large roma tomatos, chopped
• 2 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 8 oz fresh mozzarella cheese, sliced

Directions

Preheat oven to 375 F.
Grease the bottom of the baking pan with butter. Season chicken breasts with salt, pepper and Italian seasoning on both sides. Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later).
Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.

Christmas Crack

Ooey Gooey Chex Mix is the perfect blend of sweet, salty, crunchy and a soft mixture of cereals, sliced almonds and shredded coconuts all covered in a white chocolate sugar mixture. This is a MUST make for the holiday season!

Course: Appetizer, Snack

Cuisine: American

Keyword: chex mix, chex mix mixture, chex mix recipe, holiday chex mix, holiday snack, ooey gooey chex mix, vegetarian snack

Servings: 20 Servings

Calories: 373 kcal

Author: Alyssa Rivers

Ingredients

• 6 cups corn Chex Cereal
• 6 cups golden grahams cereal
• 2 cups coconut
• 2 cups sliced almonds
• 1 1/4 cup light corn syrup
• 1 1/4 cup sugar
• 1 cup butter

Instructions

1. In a large bowl, mix Corn Chex cereal, golden grahams cereal, coconut, and almonds. Set aside.
2. In a medium saucepan over medium high heat, combine the corn syrup, sugar and butter. Bring to a boil for two minutes. Remove from heat and let cool for about two minutes.
3. Pour over the cereal mix and mix well until the cereal is coated. Spread on a cookie sheet to cool.

Crumbl Cookies

 YIELD: 1 DOZEN

Copycat Crumbl Chocolate Chip Cookies

These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.

PREP TIME15 minutes

COOK TIME10 minutes

TOTAL TIME25 minutes

Ingredients

• 1 cup cold butter, cut into small pieces
• 1 1/4 cups brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
3. Add eggs and vanilla and beat for 1 minute more.
4. Mix in flours, baking soda and salt. Stir in chocolate chips.
5. Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
6. Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1

Roasted Sweet Potatoes

These roasted sweet potatoes have a crispy caramelized exterior and a soft irresistible interior. The seasoning blend adds a perfect accent to these potatoes without masking their natural sweetness or flavor.

CourseSide Dish

CuisineAmerican

KeywordRoasted Sweet Potatoes

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Servings6 -8 servings as a side

Calories110kcal

AuthorChelsea

Ingredients

Roasted Sweet Potatoes (Plain)

• 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
• 2 tablespoons melted coconut oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

• 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1/4 teaspoon freshly cracked pepper
• 1/2 teaspoon ground chili powder*
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Instructions

• PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
• SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

Notes

*Use chipotle chili powder and/or smoked paprika for a smokey flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

Nutrition

Calories: 110kcal

Creamy Chocolate Frosting

 Creamy Chocolate Frosting

    

I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.

By Tracy Larsen

Prep:

15 mins

Total:

15 mins

Servings:

12

Yield:

1 frosting for 1 cake

Ingredients

Ingredient Checklist

• 2 ¾ cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

• Step 2

  In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Nutrition Facts

Per Serving:

179.3 calories; 1.1 g protein; 30.8 g carbohydrates; 17.3 mg cholesterol; 49.2 mg sodium.