Wednesday, February 20, 2013

Mexican Bean Salad

The Menu:
Mexican Bean Salad

The Original Recipe:
We are having Grilled Chicken Quesadillas tonight, and I wanted something different to go with them. I love this recipe. It's like a 3 Bean Salad and a Salsa (which I have different versions, but I don't have my all-time favorite on my blog, yet!) all in one. It's so fresh and yummy. I could seriously eat, just this, for breakfast, lunch and dinner!

Mexican Bean Salad via allrecipes
1 (15 ounce) can black beans, rinsed and
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans,
drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder


In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic,cilantro,cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold

Friday, February 15, 2013

Sage and Butternut Orzo

The Menu:
Sage and Butternut Orzo
The Original Recipe:
I haven't been changing recipes around as much, lately. My inspiration has left me. I am so glad that the few new dishes I have been making have the perfect recipe for me to follow (leaving out the need to change them!). This recipe is no different. It's delicious. I could have just eaten this as the main course. However, I did pair it with broiled Tilapia. I will be making this again.

Sage and Butternut Orzo

3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
4 cups canned low-salt chicken broth
1/2 cup dry white wine
1 cup orzo
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.