Black Bean and Avocado Burritos with Jicama-Cucumber Slaw

We had this for dinner recently! YUMM! I found it in the "Everyday with Rachel Ray" Magazine. It was so good, and it is rather healthy. It was also, *cough* rather easy to make...
Enjoy!

• 3 tablespoons extra-virgin olive oil
• Two 15-ounce cans black beans, rinsed
• 2 cloves garlic, finely chopped
• Salt and pepper
• 4 burrito-size flour tortillas
• 1 avocado, peeled and diced
• 1 cup shredded monterey jack cheese
• 1 tablespoon fresh lemon juice
• 1 english cucumber, cut into matchsticks
• 1/2 jicama (about 1/2 pound)—peeled, thinly sliced, then cut into matchsticks

Swap in shredded carrots or mango slivers for the jicama.

Use a vegetable peeler to thinly slice the cucumber lengthwise, then halve each slice crosswise before cutting into matchsticks.

Stir thinly sliced scallions or chopped cilantro into the garlic black beans, or add finely chopped jalapeño to the slaw.

Directions:

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the beans and garlic and season with salt and pepper. Cook, mashing, until warmed, about 5 minutes.

2. Wrap the tortillas in a paper towel and heat in the microwave for 1 minute. Lay flat on a work surface and divide the beans, avocado and cheese among them; roll up like burritos. Wrap in paper towels and microwave until the cheese is melted, 1 to 2 minutes.

3. In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil; add the cucumber and jicama and toss. Season with salt and pepper. Serve with the burritos. :)
   

Refried bean soup.

As I am a big fan of soup, and Mexican food, this recipe is one of my favorites! :)
It's really great for lunch, or a light dinner. Enjoy!

• 1 can (28 ounces) crushed tomatoes
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 cans (16 ounces each) refried beans
• 1 can (14-1/2 ounces) chicken broth
• 1 tablespoon minced fresh cilantro
• 5 corn tortillas (6 inches), cut into 1/2-inch strips, optional
• Sour cream and shredded Monterey Jack cheese, optional

Directions:

• In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.
• Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired. Yield: 8 servings (2 quarts)
• picture provided by tasteofhome.com
  

This is a recipe for biscuits that I have been making for about 8 years now.I hope you like it!

Big Daddy Biscuits

Ingredients,
2c.flour,1Tlb baking powder,1Tlb sugar,1tsp salt,1/3c.of butter,and 1c.milk
Directions,
1.Preheat oven to 425 degrees F.Whisk flour,baking powder,sugar,and salt together in bowl.Then cut in butter until the mixture resembles coarse meal.Stir in the milk just until the dough pulls away from the sides of the bowl.
2.Turn out onto a floured counter and knead 15 to 20 times.Roll out to about 1inch,and cut into biscuits,with a 2 1/2inch cutter.It should make around 8 biscuits.
3.Place on a greased baking sheet and bake for 13 to 15 minutes.
Then place on a plate,lather with butter and jelly and enjoy!:)~Lauren

Chocolate chip cookies.

I was in the cooking mood on Sunday afternoon, and craving a big chocolate chip cookie.
Soooooo... I decided to make some. But, I didn't want to make my usual Nestle Tollhouse recipe. It always turns out flat, crunchy, and not very pretty...
So, I went online to look for a recipe. After awhile, I found this recipe off of a blog.
I made the recipe and only changed one thing: I added 1 cup of butter, and 1/2 of applesauce, instead if the 1 1/2 cups of butter. I was so happy when I took them out of the oven! They actually looked like cookies (not pancakes!)!! :)
I hope you enjoy!

Chewy Jumbo Chocolate Chip Cookies
Adapted from inside the Land O Lakes Butter package

Makes 26 jumbo cookies

INGREDIENTS:

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips

DIRECTIONS:

Heat oven to 375°F.

Combine flour, baking powder and baking soda in a medium bowl. Set aside.

Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Lemon Clove cookies

These are really delicious! The clove adds unique flavor and brings out the lemon!
They are really tasty! Enjoy!


Makes 5 dozen or 30 (2 cookie) servings.

Prep Time: 15 minutes

Refrigerate Time: 1 hour

Cook Time: 12 to 15 minutes per batch

INGREDIENTS

2 cups flour

1/4 teaspoon McCormick® Cloves, Ground

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1 cup granulated sugar

1 egg

1/2 teaspoon McCormick® Pure Lemon Extract

Lemon Glaze:

1 1/2 cups confectioners' sugar

2 tablespoons plus 1 teaspoon water

1/4 teaspoon McCormick® Pure Lemon Extract

DIRECTIONS

1. Mix flour, cloves and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.

2. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.

3. Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Lemon Glaze, mix confectioners' sugar, water and lemon extract in small bowl untill well blended. Drizzle over cooled cookies. Let stand until glaze is set.

I made this for dinner Tuesday night.I will probably double the amount of peas in it next time,but over all I really enjoyed it!It makes for a nice,light spring dinner.:)
Lauren

Orecchiette with Pancetta and Peas

April 2010

By: Rachael Ray

From: 30-Minute Meals

• 6 Servings

Ingredients:

• Salt and pepper
• 1 pound orecchiette pasta
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound pancetta, speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken stock
• 2 cups frozen peas
• 3 tablespoons finely chopped fresh thyme
• Grated peel of 1 lemon
• A handful of grated pecorino-romano cheese
• 2 cups cow's- or sheep's-milk ricotta cheese

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

2. While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

3. Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Wacky Cake

I am really sorry, I know it has been awhile since my last post! :( I hope you have not been to desolate without me! :)
Anyways... this is a very neat (and yummy!) recipe! It was created during the World Wars when sugar, milk, eggs, and butter were scarce, so cooks has to improvise.
I think they did a good job. Tell me what you think. =)

Wacky Cake

Serves 6 to 8

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

1 1/2	cups all-purpose flour
3/4	cup sugar
1/4	cup natural cocoa powder
3/4	teaspoon baking soda
1/2	teaspoon table salt
5	tablespoons vegetable oil
1	tablespoon distilled white vinegar
1	teaspoon vanilla extract
1	cup water
	Confectioners' sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.

2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. As shown in photo 1, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan (photo 2), and mix until just a few streaks of flour remain (photo 3). Immediately put pan in oven.

3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)

picture provided by cooks country.com

These cookies are a really great spring dessert or snack.
Lauren

Blueberry Drop Cookies
Ingredients:

8Tlb spoons of butter (or you can do half butter and half applesauce.That is how I make it and it turns out great)
1 cup sugar
1 egg
One-fourth cup milk
One-half teaspoon almond extract
One and one-half teaspoons grated lemon zest
2 cups all purpose flour
2 teaspoons baking powder
One-half teaspoon salt
1 cup blueberries, rinsed and picked over

Instructions:
1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest, mixing well after the addition of each ingredient. Slowly add the flour, baking powder and salt. Fold in the blueberries and mix until well blended.
2. Cover and chill for 4 hours. Preheat oven to 375 degrees. Drop the dough by teaspoonfuls, one and one-half inches apart onto greased cookie sheets. Bake 12 to 15 minutes. Remove from the oven and let cool for a few minutes before removing them with a spatula.
Makes about 4 dozen.