This recipe is from Maria Menounos (she's on "Access Hollywood" -- I think!). It was featured on "The Nate Berkus Show" the other day and it looked so good that I wanted to try it. So I googled it and got the recipe. It's delicious and very healthy!

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 cup Italian dressing, any kind you like (use fat-free or low-cal)

Two 15oz cans black beans, drained and rinsed

1/2 cup chopped red onions

1 small green pepper, seeded and chopped

1 small red pepper, seeded and chopped

salt and pepper to taste

Directions:

In a food processor or blender, blend 1/4 cup of the mango with the Italian dressing until smooth. Set aside. In a large bowl, combine the remaining mango with the beans, red onion, and peppers. To the bean mixture, add the mango puree. Season to taste with salt and pepper, and chill until ready to serve.

Note:

This makes a good side dish or a good snack. We added fresh chopped avocados to it and ate it with chips. It was so good!! But if you do add the avocados don't add them until ready to eat or else they'll brown. We also thought it would taste yummy with cilantro and corn in it. The possibilities are endless!!

Delmonico Potatoes

I have yet to make these, but my mom has made them a few times for me and thought I'd share. They are the best cheesy potatoes I have ever had!! I am making them tomorrow so feel free to ask questions later on this week. It is from Cook's Country Magazine. Enjoy!

We prefer the buttery flavor of Yukon Gold potatoes here, but all-purpose and red potatoes also work; do not use russets—their high starch content will make the casserole gluey. We had good results with Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets.

Serves 8 to 10.

INGREDIENTS

3	tablespoons unsalted butter
1	onion , chopped fine
2	garlic cloves , minced
2 1/2	cups heavy cream
1 1/2	cups low-sodium chicken broth
2 1/2	pounds Yukon Gold potatoes , peeled and cut into 1/2-inch cubes (see note)
1/8	teaspoon fresh grated nutmeg
	Salt and pepper
1	teaspoon grated zest and 2 teaspoons juice from 1 lemon
5	cups frozen shredded hash brown potatoes , thawed and patted dry with paper towels (see note)
3/4	cup Parmesan cheese , grated
1/4	cup finely chopped fresh chives

INSTRUCTIONS

1. 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.

2. 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and ½ teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in ½ cup cheese and 2 tablespoons chives.

3. 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.

4. Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.

Family Fresh Green Bean Casserole

I saw Claire Robinson make this on Dear Food Network. Not only did it look delicious, but it did not call for the usual cream of mushroom soup or onion straws so it was easy to make gluten-free!

Ingredients

• Kosher salt
• 1 1/2 pounds fresh French green beans, ends trimmed
• 4 tablespoons butter, divided
• 2 tablespoons finely chopped Vidalia onion
• 
  
• 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
• 
  
• 2 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream
• Freshly ground black pepper
• 1 1/2 cups corn cereal (recommended: Corn Flakes)
• 1/2 pound grated mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.

Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

Prize Winning Potato Salad

From the lovely Kaye Briggs. This is my momma's potato salad. I don't know that it has really won any awards, but it has been my summer go-to potluck side and I have been receiving compliments like crazy on it. I find this amusing considering the ingredients are super simple. Enjoy!

Ingredients

• 3 lbs. new potatoes - cooked, peeled & cubed. (I like to chop my potatoes as tiny as possible for the salad).
• 1 cup mayonnaise
• 1 cup sour cream
• 4 Tbs. horseradish
• 2 Tbs. chopped parsley
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 bunch of green onions sliced thin
• 8 hard cooked eggs 6-8 slices of bacon

You can top with sliced hard cooked eggs and paprika for presentation.

**I usually just cook however many potatoes I think I need to feed the number of people and add bacon, eggs, and onions accordingly. Also, lately I have been substituting or adding in Greek yogurt to the light mayo and light sour cream. So I do 1 part mayo, 1 part sour cream, 1 part greek yogurt and I eyeball the horseradish.

Smoky Potato Salad

I must confess I am definitely not one for making up recipes. I do add things into recipes, but never making it up. This one I "adapted" from Rachael Ray. She had it as a warm potato salad, which you just poured the the dressing over, but I made into the potato salad and added bacon and eggs like my mom's.

Ingredients

• 1 large red bell pepper
• 2 Tbs. olive oil
• 1 1/2 lbs. large red potatoes, scrubbed, chopped in cubes, and cooked (or just for however many people you are feeding again)
• 4 hard cooked eggs, chopped
• 4 strips of bacon, chopped
• 2 Tbs. white wine vinegar
• 1/2 can corn
• 1/4 cup plain or Greek yogurt
• 1/2 cup mayonnaise
• 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2-1 tsp adobo sauce
• 2 Tbs. chopped cilantro

Preparation

Rub pepper with oil and grill until charred. Toss potatoes with 1 Tbs. oil and salt.

In a small bowl, whisk together: yogurt, mayo, chipotle, adobo sauce, and salt.

Chop egg, bacon, cilatnro and red pepper. Add everything together and mix and toss.

**May also char corn in oil in pan over the stove to add more smoky flavor.

Grilled Potatoes and Onions

For Fathers' Day, the father of my child wanted steak and everything grilled along with it. He underestimated how much work would be involved for him, but I enjoyed the day off from cooking! We have grilled everything under the sun when it comes to vegetables. My favorites are mushrooms with a little olive oil and zucchini.

As for the zucchini, you slice it in half and then in thin planks. Then I mix fresh lemon juice and olive oil together and coat the zucchini with it. Then just before they are done, top with a little fresh parmesan. My kiddo loves it. We tried this recipe from Our Best Bites that day. It's similar to a tinfoil dinner or where I grew up a "hobo" dinner. So delicious & easy. They were even tastier than they looked -

1 potato per person (any kind of potatoes work; for the sake of sentimentality, I'm partial to Russetts, although red and Yukon Gold potatoes are so smooth and delicious)
1/2 small onion per person (the one pictured is a little large because I used some onions in the corn)
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil
Preparation:

Tear sheets (1 per person) of aluminum foil into about 16" pieces. Fold each in half into a sqaure-ish and set aside.

Preheat grill. Slice potatoes into pieces about 1/8-1/4" thick. Slice onions about 1/8" thick.

Place 1 potato in the middle of each foil square and dot with butter pieces. Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it's hard to add too much.

Top each pile with onions. Fold edges in and secure tightly. It's important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there's not quite enough foil, wrap packet in another layer.

Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet.

These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they're doing) or in a panini press for about the same amount of time.

Smokey BBQ Baked Lentils

Lentils are healthier, right? They don't taste that way with bacon on top, but it was sure delicious.

Ingredients:

• 1 cup dry lentils
• 2 cloves garlic, sliced
• 1 cup pomegranate juice
• 2 Tbs tomato paste
• 1 Tbs molasses
• 1/2 tsp dry mustard
• 1 tsp brown sugar
• 2 chipotles in adobe, chopped
• 1 Tbs adobo
• 3 slices bacon, preferably applewood smoked

Preparation:

In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce and let simmer for 30 minutes or until the lentils soften.

Meanwhile, prepare your sauce: Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine.

Bring to a simmer and let reduce for 10-15 minutes, or until it becomes thick enough to coat the back of a spoon.

Combine the lentils and sauce in a small baking dish. Arrange the bacon in a single layer over the top. Bake at 350 for 30 minutes, or until bacon has crisped up and sauce has become very thick.

Serves 4.
Approx. 160 calories, 3 grams fat, 5 grams fiber, 7 grams protein

Note: I only used one chipotle pepper and it was plenty hot for me. Also, I don't know how many of you buy those peppers in Adobo sauce, but I've always just kept the leftovers in my fridge and thrown it out when they go bad. Now I freeze them and have used them 3 times!

Source: Food Buzz

Tabbouleh with Chickpeas & Artichokes

I made this salad instead of the cucumber salad with Hoisin Chicken. It is really good the longer you let it sit. However, next time I will definitely half the recipe. It is still sitting in a big stew pot because I had nothing else big enough to mix it in. I'm happy to eat it for lunch & dinner the rest of the week and just switch out my main dishes.

Tabbouleh with Chickpeas and Artichokes

• 2 cups bulgur wheat
• 4 cups water
• 1/2 pound dried chickpeas, cooked according to package directions
  (or about 3 cups canned chickpeas, rinsed)
• 2 cucumbers, peeled and diced
• 1/2 red onion, diced
• 3 tomatoes, seeded and diced
• 14 ounce can artichoke hearts, drained and chopped
• Zest and juice of 2 lemons
• 2 tablespoons extra virgin olive oil
• Handful of basil leaves, chopped
• Handful of fresh Italian parsley leaves, chopped
• Handful of fresh cilantro leaves, chopped
• Kosher salt
• Freshly ground black pepper

Combine the bulgur wheat and the water in a large sauce pan. Bring to a boil and then reduce the mixture to a simmer. Cook the bulgur for approximately 15 minutes until all of the water has been absorbed. Set aside to cool. Transfer to a large mixing bowl.

Rinse the chickpeas and transfer them to the mixing bowl with the cooled bulgur. Add the cucumbers, red onion, tomatoes, and artichoke hearts.

In a small mixing bowl, whisk together the juice from the 2 lemons and the olive oil. Add the dressing to the bulgur and vegetable mixture. Add in the chopped herbs and toss all of the ingredients together. Season to taste with salt and pepper.

Cover and refrigerate for at least one hour prior to serving.

Asian Night

Dinner menus at my house are planned with three things in mind usually:
1. What have I made before that sounds good?
2. What can I make using only ingredients that I have? (This is the main one usually and this week it is potatoes :))
3. Experimenting and trying something new.

So I tried 2 new recipes yesterday for dinner, which is always a little frightening on a Sunday dinner, but it was delicious so enjoy!!

Both recipes were from here.

The first was fried rice, which cooking the rice actually took the longest in this meal. (Use your food processor if you can both these recipes!)

Fried Rice
Recipe from Disneyworld's Ohana Restaurant

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar


Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won't even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

OPTIONAL ADD-INS:

--Peas, snap peas, or pea pods
--Ham
--Shrimp

Broccoli and Gruyere Au Gratin~Lisa Esplin fr. 'Real Simple'

Serves 8
Hands-On Time: 15m
Total Time: 1hr 00m
Ingredients
2 large bunches broccoli, roughly chopped (about 12 cups)
4 tablespoons butter (1/2 stick)
1/4 cup all-purpose flour
2 cups whole milk
2 cups grated Gruyere (8 ounces)
kosher salt and black pepper
Directions
Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.
By Kate Merker, November 2009

Glamour

I found both of these recipes in a Glamour magazine that someone so kindly left behind for me on the airplane coming home from Cali for Thanksgiving. My mother-in-law made a fantastic green bean and cashew recipe last year for Thanksgiving and I saw both these recipes and have a huge bag of potatoes for $1.99. So I cooked both last night and was supremely impressed that they were delicious and healthy! I paired them with the premarinated salmon from Sam's Club (love it).

Coconut Green Beans

Ingredients:

• 2 Tbs. Canola oil
• 1 tsp. mustard seeds
• 2 Tbsp. cashew pieces
• 4 whole dried red chilies (I only put three in and it wasn't in the least bit spicey, so next time I will try 4).
• 1 1/2 lbs. green beans, cut into 1-inch pieces
• 1/2 cup unsweetened shredded coconut
• Salt, to taste

Heat oil over medium heat in a large skillet. Add mustard seeds. When the seeds start to crackle, add cashews and chilies. Once the cashews are toasted, add green beans and stir. Cover and cook for 2 to 3 minutes, stirring occasionally. Add coconut and salt. Cook another 8 to 10 minutes while stirring. When green beans are cooked through but still crisp, remove from heat. Serves 4 to 6.

Roasted Potatoes
Ingredients:

• 1 1/2 lbs. small new potatoes (I used regular Idaho and it was still yummy.)
• 3 Tbsp. olive oil
• 1 Tbsp. chopped fresh rosemary (I used 2/3 Tbsp. dried, still yummy.)
• 1/8 tsp. sugar
• 1 Tbsp. balsamic vinegar
• Pinch of ground cayenne pepper (optional)
• 1/2 tsp. sea salt, ground (I used regular salt.)

In a deep sacepan, cover the potatoes with cold water, bring to a boil and simmer for 25 to 30 minutes. Remove the potatoes and, as soon as you can handle them, cut them into quarters. Lay the potatoes in a single layer in a shallow baking pan. (I cut them before I cooked them so they would cook faster.)Meanwhile, preheat the oven to 425 degrees. In a bowl, whisk together oil, rosemary, balsamic and cayenne. Toss potatoes in dressing, gently so you don't break the potatoes. Sprinkle with salt. Bake for 20 to 22 minutes. Serves 4 to 6.

Super Easy Sides

Well, tonight we were dying to go out to eat, but luckily I watched an old episode of 30 minute meals of Rachel Ray and I got the ingredients for these sides that looked delicious and they were really good and so quick. We are so lucky to live next Snider's meat market on Highland and about 6200 South. So I just had a couple Sweet Bourbon Chicken Breasts on the side.

BLT Salad (my new fave ingredient is Balsamic Vinegar)
Ingredients:

• 1/3 cup extra-virgin olive oil, plus a drizzle
• 6 slices thick cut bacon, chopped
• 1 clove garlic, grated or minced and crushed with flat blade of a knife
• 1 tablespoon Dijon mustard
• 2 tablespoons white balsamic vinegar or white wine vinegar
• Salt and freshly ground black pepper
• 3 tablespoons chopped chives
• 1 large heart romaine lettuce
• 1 head Traviso lettuce or radicchio
• 1 pint multi colored, red or yellow cherry tomatoes

Directions: Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.

In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Roasted Thick Potato Chips

Ingredients:

• 2 large Idaho potatoes, scrubbed
• 1/3 cup extra-virgin olive oil, for brushing potatoes
• 2 sprigs rosemary, leaves finely chopped
• 2 tablespoons grill seasoning

Directions: Heat the oven to 500 degrees F.

Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.

Doug and I actually thought the seasoning was a little too strong. Honestly, I think they would be good with just a little salt and pepper. Another way to cook potato fries at home is to whip egg whites together until fluffy and toss the potatos (cut like spears). Salt and pepper to taste. Cook at 375 or 400 degrees until golden brown, turning once. So this isn't the exact recipe, but I did get it from What to Expect When You're Expecting. We've made those a few times and when I was pregnant, I liked them with mustard! I really don't like mustard that much.

Baked Sesame Chicken with Creamy Mushroom Sauce

I'm so excited to be a part of this blog!  I thought I would do my first post as my all time favorite recipe.  

My mom found this recipe years ago in a newspaper, so the source is vague.  When I was in high school I received a $2500.00 scholarship from Tyson Chicken in a contest (recipe didn't have to be original).  This is also the dish my mom would bribe my brother with if he brought a girl home. :0) This is great for entertaining but not great for the waistline. 

 I have included two great sides for this dish.  The chicken itself is super easy and takes awhile to cook so the other sides can be prepared while it is in the oven. 

-12 large halves of chicken breasts boned and skinned (I usually just prepare 6, but don't half anything except the chicken and butter.  I've found the batter sauce isn't deep enough if you do.)

-2 eggs, slightly beaten

2 T. water

2 T. soy sauce

***2 tsp salt

***1/4 tsp pepper

***1/2 c. flour

3/4 c. sesame seeds

3/4 c. butter 

***I like to use Dixie Fry instead of the flour, salt, and pepper.  However, it is hard to find in some places.  The original recipe calls for flour but the Dixie Fry gives it extra flavor.  

Heat oven to 400.  Divide butter between two 9x13 baking dishes and melt in oven. (Only need 1 pan if halving). Blend eggs, water, soy sauce, salt, and pepper.  Dip Chicken into egg mixture then into flour (or Dixie Fry).  Sprinkle both sides with sesame seeds.  Arrange the chicken breasts in the baking dishes, turning to coat with butter.  Bake for 40-50 minutes.  Serve with Creamy Mushroom Sauce.  

CREAMY MUSHROOM SAUCE (I don't halve this)

1/2 c. butter

1/2 c. plus 2 T. flour

2 (10 oz.) cans chicken broth

1 c. heavy cream

1/2 tsp. salt

white pepper

1/4 c. FRESH parsley, chopped

1 (4 oz.) can mushrooms but I HIGHLY recommend fresh chopped mushrooms.

Melt butter in medium saucepan.  Stir in flour.  Remove from heat; add chicken broth and stir until smooth.  Return to heat; cook and stir until thick.  Add cream, salt, and a pinch of white pepper, parsley, and mushrooms.  Serve hot over chicken breasts.  I also use it as a gravy over the potatoes.

RECOMMENDED SIDES

Mashed potatoes (boil with a couple cloves of garlic) Add sour cream when mashing.  Sauce goes great on these.

BACON CARROTS (Sounds weird, but I'm telling you these are the best carrots in the world.  I have SO many people compliment me on these).

-3 lbs. fresh carrots (I actually just buy the frozen ribbon carrots and you can't tell a difference).

-5 slices of bacon

-3/4 tsp. salt

-dash of pepper

1/4 c. snipped FRESH parsley

1.  Peel and slice carrots in med. saucepan.  Combine w/ 1/4 c. water and salt.  Cover and simmer five minutes.  Remove from heat and drain.  (OR USE FROZEN AND COOK IN MICROWAVE!)

2. Meanwhile, fry bacon until crisp.  Remove bacon and drain.  SAVE DRIPPINGS.  Crumble bacon.  

3.  Pour 3 T. bacon grease (I know...horrible for you but SO good) over carrots.  Serve carrots with crumbled bacon and parsley.

Okay, I hope this all makes sense.  Let me know if you have questions.  :0)