Black Beans and Rice

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Review: This dish kind of like something my mom used to make when it started to get a bit cooler outside. Overall I think this turned out pretty good although the beans got a little soft and I didn't even cook it the full 45 minutes it says to. Also I added some chunks of kielbasa sausage and I didn't use the bay leaf just cause I didn't have one. So I guess since I added the sausage it is no longer a vegetarian meal.

Recipe from My Kitchen Cafe

Mini Pizza Cups- (ht)

1 tube (11.3 ounces) refrigerated dinner rolls
1 can (8 ounces) pizza sauce
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 ounces sliced turkey pepperoni, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese

Separate dough into eight rolls; cut each into quarters. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Yield: 32 appetizers.
Recipe from Taste of Home

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.

3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1/2 c. onions

5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.

Review: This was some pretty good soup. I only used about 4 cups of milk instead of six because our family likes thicker soup. I also added a bit more salt. I will be making this one again.

Recipe from Our Best Bites

Freckled Strawberry Lemonade Bars- (ht)

1 c. flour
½ c. butter, softened
¼ c. powdered sugar
Dash of salt
3 eggs
1 oz. cream cheese
2 T. flour
1 ½ c. sugar
¼ c. fresh-squeezed lemon juice
1/2 c. strawberries
2 T. sugar
1 t. cornstarch

In a large bowl, combine 2 c. of flour, butter , powdered sugar, and salt until well mixed. Press into the bottom of a 9x9 inch baking pan. Bake in an oven preheated to 350 degrees for 15 minutes. In a large bowl, combine eggs, cream cheese, 2 T. flour, 1 ½ c. of sugar, and lemon juice. Pour over cooked crust. In a blender, puree strawberries, 2 T. sugar, and cornstarch. Spoon here and there over the lemon mixture. Return to oven and bake for an additional 20-25 minutes, until lemon mixture is fully cooked and firmly set. Cool completely before cutting into squares (or triangles). Dust with powdered sugar before serving

Recipe from Cheeky Kitchen

Oatmeal Coconut Chewies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Review: These are a really good, simple cookie. Jamison loves them because they don't have any chocolate chips in them and I like how chewy they are!

Recipe from My Kitchen Cafe

Bourbon Chicken

2 pounds boneless chicken
2 eggs
1 cup milk
1 cup flour
1 cup cornstarch

In a bowl mix egg and milk. In a separate bowl combine flour and corn starch. Cut chicken into bite sized pieces. Dip in egg mixture, then flour mixture and deep fry.


Sauce:
2 tsp garlic
1/2 tsp. ginger
1/2 tsp. crushed red pepper
1/2 cup apple juice
2/3 cup brown sugar
4 Tbsp. Ketchup
2 Tbsp. Vinegar
1 cup water
1/3 cup soy sauce

Combine all ingredients in saucepan. Let boil. Add 1 Tbsp of cornstarch to thicken. Stir and let simmer for 10 minutes.
Pour over chicken and serve immediately.

Review: This chicken was very tasty. I used applesauce instead of juice because I didn't have apple juice. It still tasted pretty good but it had an interesting texture to it.

Recipe from Better than Burgers