Black Bean Burger

This dish is easy, healthy, and yummy!  Aaron was very skeptical at first, especially when I said it wasn't even on a bun, but he loved it and said it was worthy to be in my restaurant some day ;)

2 cloves of garlic
1 jalapeño (seeded depending on how spicy you want it)
1/2 red onion
1/2 red pepper
1 (16 oz) can black beans, drained and rinsed
hand full of chopped cilantro
1 egg
1 t chili powder
1 t cumin
1/2 cup panko bread crumbs (may need a little more)

* In a food processor add the garlic and jalapeño until minced.  Add onion and red pepper and pulse until chopped.  Remove excess water in a fine strainer and put in a mixing bowl.

* Add black beans to the food processor and pulse until it slightly pasty.  Add to veggies.

* Add the rest of the ingredients to the bean mixture.  Add more bread crumbs if needed until it holds together .   Divide in to 4 patties.

*  I brush my foil lined baking sheet with Olive oil and bake in a 375 degree oven for 10 min on each side.  I have heard you can grill them on foil for 8 min each side on high heat.

*  I eat mine on top of lettuce with salsa and avocado on top.  I am sure they would be great on a bun too!!

Apple Butter

I was looking for a way to use the huge quantity of Apples that my kids picked, so I decided to make Apple Butter!

As many apples as you want to use
Apple Cider
sugar
ground cinnamon
ground nutmeg
ground cloves

Peel and chop the apples and put in the bottom of the crock pot. Pour in apple cider just enough to cover the apples. Add sugar and spices to taste. I had them in the crock pot all day on high. Stir when you can and don't cover it all the way. At the end I used a whisk to break up the chunks and kept cooking until it is really thick and dark brown. Mine took about 10 hours. Can't wait to have warm biscuits with it!!!

Grilled Zucchini Parmesan

2-3 Zucchini, cut into 3/4 inch slices
salt and pepper
garlic powder
olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
handful of seasoned bread crumbs

Mix together olive oil and garlic powder and brush on zucchini strips. Salt and pepper both sides. Grill on med heat until they are nice and tender, a few minutes on both sides.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of zucchini slices on top of the sauce. Top the zucchini with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with bread crumbs and remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

RIBS

Ok, I will tell you how I make the ribs... the secret is kinda in the sauce, so if you want that recipe you will have to FB me. I don't mind giving it to friends, just don't want to post it!

Pork baby back ribs
vinegar
soy sauce
Worcestershire sauce
salt and pepper

Place ribs in a large roasting dish filled with just enough water to cover the bottom of the dish. Sprinkle ribs with all of the above. Cover tightly with foil and put in a 300 degree oven for at least 3 hours until super tender (you can go longer if needed)

Spread favorite BBQ over ribs and place on grill or under broiler until it start to brown. This doesn't take very long so watch closely, it can easily burn.

Enjoy :)

Infused Vodka

Cranberry Infused Vodka

12oz fresh Cranberries (clean them really good)
1 cup sugar
orange zest
750ml cheap Vodka

Put Cranberries, sugar, and zest in a sauce pan on low heat until the sugar is dissolved and the cranberries just start to pop. Put the cranberry mixture in mason jars or any bottle with a tight seal, cover with Vodka. Let it sit for at least 1 week and then stain.

Blueberry and Mint Infused Vodka

Fill mason jar 1/4 full with blueberries and mint sprinkle some sugar over it all. Cover with Vodka and mash it together. Let it sit for at least 1 week and strain.

Awesome summer drink: Blueberry mint vodka, lemonade and sparkling water. Garnish with blueberries and mint.

I store both in freezer after straining.

whole grain pasta bake

1 13.25 box of whole grain pasta (this time I used Rotini)
8 oz sundried tomato & basil cream cheese (you can use regular cream cheese)
1 16oz of low-fat cottage cheese
2 cups mozzarella cheese
1 jar of pasta sauce

Cook pasta & drain. Mix together the cream cheese and cottage cheese. In a 9x16 dish cover bottom with 1/2 of the pasta. Spread the cream cheese mixture on top. Sprinkle some of the cheese. Layer with the rest of the pasta and top with sauce and more cheese. Bake in 350 oven for about an hour.

You can make this recipe many ways. Add a meat layer or sauteed veggies. Spaghetti also works or whatever noodle you have in your pantry. I try to make it healthier by using whole grain pasta and low-fat cheeses. Make up to 1 day ahead of time and keep in fridge until time to bake. Also freezes great.

Granola

This Granola is very easy, super yummy, and you can add whatever you want to make it exactly how you want it for way cheap! Another one of Aaron and the kids favorites. Aaron loves to take a large bag of it to work with him to snack on.

1 18oz old fashioned oats
1/4 stick of butter
1/3 cup of honey
1 Tablespoon of vanilla
small handful of brown sugar
your favorite nuts ( I like whole almonds and pecans)
dried fruit (I usually just use cranberries and blueberries)
M & M s or chocolate chips (or both :)

In a small sauce pan melt the butter, honey, and vanilla together on low heat. In a large bowl mix the oats, brown sugar, and nuts together with a little pinch of salt. Pour honey mixture over oats and mix well. Spread on a foiled lined cookie sheet and bake in a 325 oven for about 1/2 hour until crunchy. Stir occasionally. Let completely cool then add your fruit and chocolate. Have fun putting whatever you like in it! Obviously if you have nut allergies, you can make without them and it will still be pretty good. Store in an air tight container (I use zippies)