Jalapeno Cheese Dip

I love the Frito Lay Cheddar Jalapeno Dip but I try to stay away from processed foods as much as I can.  So I created this recipe to help with my cravings.  This is a simple recipe but you can add diced tomatoes, cilantro or anything else you want.

Ingredients:
3 Tbls oil or butter
3 Tbls all purpose flour
2 cups of milk
1 - 2 8oz blocks of sharp cheddar cheese, freshly shredded
1 can of hot diced green chilis

Directions:
1.  Heat a sauce pan over medium high heat.
2.  Add the oil or butter and the flour and whisk until well mixed.  Continue to whisk until bubbly and cook for 1 - 2 minutes, making sure not to burn.
3.  Slowly add the milk while whisking constantly and cook until thickened.
4.  Add the cheese and stir until melted.
5.  Add the green chilis and stir.
6.  Serve and enjoy!

Fresh and Easy Salsa

This can be made out of tomatoes (extras from the garden or on the clearance rack in the produce department) or out of petite diced canned tomatoes.  It is easy, tasty and won't last long because it will all be eaten.  You can make it as hot and spicy as you want or you can leave it mild.  You can use fresh jalapenos or canned diced hot green chilis.  This recipe can easily be doubled if needed.

Ingredients:

2-3 cups of diced tomatoes, fresh or canned
1 - 2 jalapenos membranes and seeds removed for mild, leave some for medium to hot OR 1/2 to 1 can of hot diced green chilis
1 tsp salt
1/2 tsp pepper
1 medium onion, diced
1 - 2 cloves of garlic, minced
1/4 cup of cilantro, diced
Juice of 1/2 lime

Directions:
Mix all together, serve and enjoy.

Black Bean Salad

I found this recipe while looking for ideas for the cooking team competition.  I made it, and WOW it is so fabulous.  This is a keeper and so easy to make.  Hope you enjoy it!

Ingredients:

1/2 cup sugar
1/4 tsp pepper
1/2 tsp salt
1/4 cup oil
1/3 Red Wine Vinegar
1 can of black beans, rinsed and drained or 2 cups of frozen beans, rinsed and drained
1 cup diced green pepper
3/4 c red pepper or green pepper
1/3 cup diced onion
1 cup frozen corn
1 Tbsp sliced and diced jalapeno peppers
1 tsp minced fresh garlic

Directions:
1.  Combine the sugar, pepper, salt, oil and vinegar until blended.
2.  Combine the remaining ingredients.
3.  Add the dressing, mix well
4.  Cover and refrigerate several hours or overnight.

Black Beans and Rice

I just love black beans, and this is a great way to use the nutritious beans as the "meat" of the dish.  This dish can stand alone or it can be added to something else, like a taco bowl.  I do not use canned beans, I usually buy a bag and cook my own and then freeze them and use them when I need to.  You can adjust the seasonings as you want.  You can use brown rice for more nutrition or you can use white rice for convenience.


Ingredients:

1 Tbls olive oil
1 cup white rice
1 medium onion, diced
1 medium green bell pepper, diced
3 cups of chicken stock or 3 cups of water and 2 teaspoons of chicken stock starter (or bouillon cubes)
2 Tbls tomato paste
1 can black beans (rinsed and drained) or 2 cups of frozen black beans (rinsed and drained)
1/8 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup chopped fresh cilantro leaves
Juice of 1/2 lime


Directions:

1.  Heat the oil in a 6 quart saucepot over medium high heat.  Add the rice, onion and pepper and cook and stir for about 2 minutes.

2.  Stir in the broth, tomato pasted, pepper flakes, cumin and chili powder and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until rice is tender.  Stir regularly because this can easily stick.  If you use brown rice, increase the cooking time to 35-45 minutes or until rice is tender.  When finished, stir in the beans and ciliantro, mix and cook until the mixture is hot.