Recipes

Summer Black Bean Salad

This refreshing salad makes a great side for any summer meal – from sandwiches and burgers to tacos and fish – this recipe can be completely customized to your liking and it never disappoints!

Things to keep in mind: if using avocado, always add it just before serving to avoid browning. Also, this salad is great when made ahead and chilled, so make it the night before (or a few hours before) your meal and the flavors will really pop when it has time to sit and marinate.

The basics: black beans, avocado, tomatoes, peppers, red onion, limes, and garlic.

Summer Black Bean Salad (serves 4-6)

  • 1 can black beans, rinsed and drained
  • 2 tomatoes (I used Roma), chopped
  • 2 ears fresh corn, removed from cob – feel free to replace with frozen corn or canned (drained)
  • 1/2 red onion, chopped
  • 1 large avocado
  • 2 fresh peppers (I used a combo of red and orange, chopped
  • 2 cloves garlic, minced (about 1 tablespoon if you’re using pre-minced garlic
  • 1/4 cup extra virgin olive oil
  • 2 limes, juiced
  • fresh cilantro, to taste
Chop and dump!

How to – the easy chop and dump method!

  • Rinse and drain black beans, put in a large bowl.
  • Remove corn from cob and add to bowl.
  • Chop all vegetables and add to beans.
  • Add garlic, olive oil, lime juice, and cilantro if using, and stir to combine.
  • When ready to serve, chop avocado and add to salad. Mix again and serve. Store leftovers in a sealed container.
The delicious end result!
Recipes

Oven Baked Baby Back Ribs

Great Baby Back Ribs don’t need to be a long, strenuous process! This easy recipe is pretty hands-off, and the end result is delicious! I picked up two packs of pre-cut pork ribs and had them on the table within an hour and a half!

Ingredients and How-To:

  • Baby Back Ribs, separated (I used about 3lbs total)
  • Your favorite dry rub. I made mine with eyeballed amounts of paprika, cumin, brown sugar and garlic powder. You can also just salt and pepper them!
  • Your favorite BBQ sauce (I like Sweet Baby Ray’s)
  • Preheat oven to 375°F
  • Line a sheet pan with foil, leaving enough extra overlapping so you can bring it up to fold over your ribs, like a pocket.
  • Toss ribs with dry rub and lay on lined sheet pan.
  • Bring up foil and fold over to seal. Bake at 375°F for one hour.
  • Open up foil and brush ribs with BBQ sauce. Put back in oven uncovered for 30-45 mins and serve.
Recipes

Double Duty: 2 Days, 2 Quick and Easy Crock Pot Dinners

The summer is just beginning here in New jersey, and that means looking forward to a couple of months of cold salads, sandwiches and take out for dinner, right? WRONG! Instead of turning on the oven and heating up my kitchen, I whip out the trusty Crock Pot and let my dinner cook away while I’m at work.

This week, I made two deliciously simple meals, that only need a quick side dish to make them complete. Yesterday, it was pot roast with carrots, steamed green beans and a quick sweet potato hash (recipe for that below too).

Admittedly, I ran out of EVERYTHING I usually use in this recipe, but oddly enough, the meat came out just fine. It seems that it’s really difficult to ruin a pot roast!

ImageIngredients for Pot Roast (serves 4):

  • 2-3lb bottom round beef roast
  • 2/3 cup beef broth (or water)
  • 3 carrots, peeled and cut into thick chunks
  • Seasonings of your choice – I used a store-bought “steakhouse” seasoning blend, but salt, pepper and some garlic powder work just fine
  • 1 onion – normally, I would put onion in this, but I found mine rotted last night, so left it out. If you use an onion, cut that up into thick chunks

How to: Season meat on all sides with your blend of spices. Add broth (or water) to crock pot and then onions and carrots. Place meat on top of veggies and cover. Cook 10 hours on low. Meat will fall apart when done. Pull out veggies and serve on the side. To keep meat moist at the table, add about a TBS of flour to the pot and whisk juices to make a gravy. Pour over meat. Want something yummy (and lower-carb) than mashed potatoes to serve with this? Try my quick and easy sweet potato hash!

Sweet Potato Hash (serves 4):

  • 3 large sweet potatoes, peeled and diced into bite-sized pieces
  • 3 TBS extra virgin olive oil
  • Salt and pepper to taste (or, use the spice blend you used on your pot roast!)
  • Pinch of ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 cups fresh baby spinach leaves

Heat oil in a large saute or fry pan and add potatoes. When they start to brown, add seasonings and spices and continue to cook until soft enough to pierce easily with a fork (about 10 mins). Once cooked, turn heat to low and add spinach leaves. Continue cooking until spinach is wilted and soft, drizzling additional oil if mixture becomes dry. Use tongs to mix thoroughly. Serve with pot roast, or eat alone – easy and delicious!

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In the pot today: chicken legs and BBQ Sauce. That’s it. When I get home, these things will fall off the bone. Pick up some coleslaw and cornbread on the way home and dinner is done. Enjoy!

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