Tanji's Black Bean and Corn Salsa

We went to Brian and Brandi's for a 4th of July cookout and Brandi made a delicious bean and corn salsa.  She got the recipe from her good friend Tanji, so I'll call it Tanji's Black Bean and Corn Salsa.  Thanks Tanji and thanks Brandi for sharing the recipe. Yum!

Tanji's Black Bean and Corn Salsa
In a large bowl put:
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed (I used white corn)
2 large chopped tomatoes (I used a can of petite diced tomatoes)
1 chopped purple onion
1/4 cup fresh cilantro, chopped
2 avocados, chopped (add this right before serving)

Marinade (mix together, then add to salsa)
3 - 4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
(Add more salt and lime to taste if you like)

Serve with you favorite tortilla chip.  Brandi said this salsa is great with lime chips but they break easily.  Hey, a broken chip tastes just as good as a whole one.  Right?

Bakery Style Blueberry Muffins

I've had a wonderful summer vacation with all of my children and grandchildren.  We went to the Isle of Palms and enjoyed every minute of it.  Can't wait til next year. 

 In the meantime I have some great recipes to share with you.  I'll start with these delicious blueberry muffins. 

Bakery Style Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg, beaten

1/3 cup milk (plus 2 Tablespoons)

1 cup fresh blueberries

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

2 Tablespoons butter, cubed

1/2 teaspoon ground cinnamon (optional)

Preheat oven to 400 degrees.  Line muffin pan with liners or grease muffin cups.  Make the topping for muffins in a small bowl by mixing all topping ingredients with a fork until crumbly.  Set aside.  In a medium bowl, combine the 1 1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon salt and 2 teaspoons baking powder.  Add the 1/3 cup vegetable oil, beaten egg and milk.  Mix together.  Gently fold in blueberries and fill muffin cups.  Sprinkle top with crumb topping and bake for 20 minutes until done.

Enjoying the beach and each other!

Artisan Bread

I love to eat out at Carrabba's or Macaroni Grill because I love their bread.  Here is a delicious bread recipe that is just as good if not better.  My daughter-in-law, Brandi, gave me the recipe.  You can find it in the book, Artisan Bread In 5 Minutes A Day.

Artisan Bread

3 cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoons kosher salt
6 1/2 cups flour
cornmeal for dusting

In a large bowl or plastic container mix yeast and salt into 3 cups water (about 100 degrees).  Stir in flour, mixing until there are no dry patches.  Dough will be loose.  Cover, but not with an airtight lid.  Let rise at room temperature for 2  hours (or up to 5 hours).

Bake at this point or refrigerate covered for as long as 2 weeks.  When ready to bake, dust dough lightly with flour and cut off a grapefruit sized piece of dough with a serrated knife.  Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom.  Put dough on pizza peel sprinkled with cornmeal (or parchment paper).  Let rest 40 minutes.  Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven.  Place baking stone on middle or lower rack and turn oven to 450 degrees).  Heat stone for 20 minutes.

Dust dough with flour and slash top with serrated knife three times.  Slide onto hot stone, pour 1 cup hot water into broiler pan and shut oven door quickly to trap steam.  Bake until well browned, about  20 - 30 minutes.  Cool completely before slicing.

Yields 3 - 4 loaves

**This is best eaten the day it is baked.  Serve with butter and enjoy!

Homemade Tartar Sauce

We had fish for dinner tonight and I had a taste for tartar sauce.  I hate the taste of tartar sauce you buy at the grocery store.  So I decided to make my own, and it was YUMMY!  My recipe only makes a small amount which was great because I thought no one else would eat it.  I was wrong.  I should have doubled it.

Homemade Tartar Sauce

1/4 cup mayonnaise
1 teaspoon sweet pickle cubes or relish (I used the cubes)
1/2 teaspoon pickle juice
1 teaspoon minced onion
2 teaspoons lemon juice
salt and pepper to taste

Mix all ingredients together in a small bowl.  Set in refrigerator at least an hour before serving. (Mine was in the fridge for only about 20 minutes and it was still good.)

Peanut Butter Icing / Frosting

We just had a family reunion for my husband's side of the family.  I love family reunions because there is always such good food.  Trouble is, I never get the recipes.  Well, next year we plan to bring the recipes along with the food.  I did get one recipe from my daughter-in-law, Brandi.  She made brownies (from a box) with Peanut Butter Icing / Frosting.  Man, it was the talk of the reunion--it was delicious!  So whether you call it Icing or Frosting, this recipe will be on your list of favorites.

Peanut Butter Icing / Frosting

1 cup peanut butter
2/3 cup softened butter
2 Tablespoons milk
1/2 teaspoon vanilla
3 cups powdered sugar

Beat peanut butter, butter, milk and vanilla together.  Add powdered sugar and beat well.  If necessary, add a "titch" (as Brandi says) of milk to consistency.

Dora's Delicious Spaghetti Sauce

I have one more recipe from my sister that I want to share.  Her mother-in-law, Dora, makes a delicious spaghetti sauce.  My sister, Cathy, will make this when I come to visit.  Everyone loves it.  Unfortunately, my sister doesn't really have a written recipe and neither does her mother-in-law, so I wrote down everything Cathy did.  When I tried to make it from my notes, it turned out really good.  Hope you can follow my directions and hope that your sauce turns out just as good.  My sister really is a good cook and I love her!  She's the best sister in the whole world.  Here's a picture of her cooking this delicious sauce.

Dora's Delicious Spaghetti Sauce

2 pounds lean ground beef

2 cans (14.5 oz.) stewed tomatoes

4 cans (6 oz.) tomato paste
2 cans (6 oz.) water (use the tomato paste cans)
2 - 3 large onions chopped (or use 2 (8 oz.) packages of chopped onion)
3 - 4 stalks of celery, chopped (or use 1 (6 oz.) package of chopped celery)

1 large bell pepper, chopped (or use 1 (8 oz.) package of chopped bell pepper)

Canola oil
2 - 3 Tablespoons minced garlic
Salt, Pepper, Garlic Powder, Onion Powder
1/4 cup of Sugar
Juice from 1/2 of a lemon

Pour canola oil to fill bottom of a large pot (about 1/4 to 1/2 cup) on a medium-high to high heat.  Add the 2 - 3 tablespoons of minced garlic, onion, bell pepper and celery and cook until soft and onions are transparent.

While the above is sauteing, season the ground beef with salt, pepper, garlic powder (lots of garlic powder), onion powder--don't be stingy, season well--and as my sister says, "Mush it all together".  Then all meat to onion mixture and let it brown. (My sister says to make the meat chunky, not little pieces.)

While browning the meat, open the cans.  Add the tomato paste and tomatoes to the mixture.  Again, Cathy says to "Mush" the stewed tomatoes into the mixture.  Add the lemon and bring to a boil.  Now you will need to heavily add more salt, pepper, garlic powder and onion powder.  HEAVY, HEAVY, HEAVY!  Especially the garlic powder--Cathy must have put in 1/4 to 1/2 cup.  Then add 1/4 cup sugar, bring to a boil again, stir and simmer for 2 1/2 hours, covered.

Here we are enjoying our delicious meal.  Thanks, Cat!

By the way, HAPPY MEMORIAL DAY!  Sorry I didn't post any cookout recipes.  I'll try to do better next year.  I'm thankful for all those men and women who have served and do serve today protecting our country and preserving our freedom.  God Bless America!

Cathy's Buttery Corn Bread

Here is the recipe for the delicious corn bread my sister served with her "Not So Spicy Crock Pot Chili".  She got the chili recipe and this corn bread recipe from her neighbor.  It is so sweet and buttery, and so easy to make.  Ummmm, I can taste it now.

Cathy's Buttery Corn Bread

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.  Cream butter and sugar in a large mixing bowl.  In a small bowl, combine eggs and milk.  In a medium bowl, combine flour, cornmeal, baking powder and salt.  Add to creamed mixture alternately with egg mixture.  (Or if you're like me, just put it all in the bowl and mix together!) Pour into a greased 9 x 13 pan and bake at 400 for 22 - 27 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares and serve.

Not So Spicy Crock Pot Chili

Lately I've been doing more traveling than cooking.  I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC.  I also went to visit my family in Charleston, SC.  While in Charleston, my sister made some delicious chili and cornbread.  I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili.  Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped.  Also, my sister used 1 pound of venison and 1 pound of  bison instead of the 2 pounds of ground beef.  It was so good, and like my sister says, "Healthy for you!"  So, here's to your health!

Not So Spicy Crock Pot Chili

2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice

In a large skillet, cook meat over medium heat until no longer pink.  Drain and put into your crock pot.  Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice.  Cover and cook on low for 4 - 6 hours.  Add more tomato juice if needed for desired thickness.

**My sister uses those crock pot liners in her crock pot.  Sure does make clean up easy.  You can find them in the grocery store by the plastic wrap.

Quick and Easy Skillet Garlic Chicken

Now I must admit, this garlic chicken is not only quick and easy, but it is delicious!  My family loved it and they keep asking when I'm going to make it again.  You have got to try this recipe.  Serve it with your favorite sides.  I think your family will add this to their list of favorites.

Quick and Easy Skillet Garlic Chicken

4 - 5 boneless, skinless chicken breasts
3 tablespoons butter
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat.  Add the chicken breasts and season with the garlic powder, seasoning salt and onion powder.  (I sprinkled half of the seasonings on one side and half on the other side.)  Saute over medium low heat, covered,  about 10 - 12 minutes on each side or until chicken is cooked through and juices run clear.   Then I took the chicken out and added a little bit of flour to the juices to make a gravy (you can add chicken broth to make more gravy) and put the chicken back in.  I continued to cook it for a few minutes, then removed it from stove and set it aside to keep it warm until ready to serve. 

Macaroni Salad

I have the best macaroni salad recipe.  It makes a lot, so make sure when you make it you are having friends over to share it with.  But then again, it is so good, you may not want to share it with anyone.

Macaroni Salad

16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed

Cook macaroni in salted water and drain.  Toss macaroni in 1/2 cup milk and cover and chill. 

In a medium bowl, dissolve boullion in hot water.  Add mayo, sour cream, salt, pepper.  Stir into macaroni.  Add tomato, onion, green pepper, pickle, and dill weed.  Makes about 16 servings.