Black Bean Sliders with Baked Squash Chips

Beans Beans they're good for your heart, and if you cook them right they won't make you f....t! :D  Well that's not true they will make you toot and well that's just a fact of life.....TMI?

Black Bean Sliders wonderfully flavorful and so cute! Plus they are of course nutritional and cheap!!!  I'll provide the recipe for the burgers, but you'll have to get creative with whatever you have in your pantry for the toppings.

Here's what I used:

For my toppings as you can see I made some guacamole and a mixed one Chipotle Adobo pepper (remove the seeds) and a tablespoon of the sauce into about a quarter cup of mayo.  I also chopped up a sweet orange bell pepper and mixed it into some of the Spicy Mango Ginger Habanero sauce.  I had plenty of that sauce left from the Mango Ginger Habanero Drummettes I made a few weeks ago.  Lastly I sauteed up some onions and mushrooms then piled them on a burger with Swiss cheese.  So get creative and come up with your own fancy toppings. Please let me know what you created.

Along side these protein packed sliders I served Crunchy Baked Squash Chips.  Spray a oven safe baking rack into a cookie sheet and coat wtth non-stick spray.  Wash and dry two medium sized squash.  I used zucchini and yellow squash.  Slice your squash into 1/4 inch thick coins.  Whisk two egg whites until frothy.  Dip the squash in the egg then dredge it in a combination of 1 C Panko Breadcrumbs, 1/2 C flour and 1/2 C Parmesan cheese.  Place squash onto the rack coated and bake at 350 for 20-30 minutes.  Keep an eye on these, my first batch came out a bit darker than I would have wanted, but they were delicious just the same.

You could also serve your Black Bean Burgers with Crispy Baked Parmesan Asparagus too. These are soooo goood!

Here's how you make the Black Bean Burger:

Drain and rinse both cans of black beans, but keep them separated.  Dump one can of beans into the blender with 1 small onion chopped, a small bunch of cilantro (about 2 T). 1 egg, 2 cloves of garlic minced and S&P to taste.  Blend until very well mixed.  Scrape into a mixing bowl.

Add 1/2 C of Panko Bread Crumbs and remaining can of whole black beans.

Mix well to incorporate the bread crumbs and allow them to absorb some of the moisture.  No it's not pretty but either is ground beef really.

Heat a counter top griddle to 350 degrees or heat a skillet over medium-high heat.  Be sure to coat whichever surface you are using with non-stick spray.

With a medium size ice cream scoop drop your burgers onto the hot griddle and lightly press them to flatten with the side of the scoop. 

 Cook until brown then Carefully flip and brown the other side.  Roughly 5 minutes on each side. 

Remove burgers and toast your buns.  Stop steering at your burgers they may look funny but believe me they are tasty, lite and good for you.  Add your favorite condiments and serve them up.  The men folk in this house didn't know they weren't meat by looking at them, until I said something.  They devoured them!

 Black Bean Sliders with Crunchy Squash Chips! 

 Get after it!

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Lobster Cucumber Cups

Well my intention was to make Lobster Lettuce Wraps, but the lettuce I had on-hand didn't work out well for photographing.  The wraps were delicious though.  So, rather than scrap the recipe I decided to change the delivery method and serve it up a different way. 

I can see serving these at a spring luncheon or bridal shower as an appetizer and they are wonderful just as a snack.

 

Aren't they cute?!!!

Here's how to make them:

I used 3-4ounces of Lobster meat from the Seafood department frozen section.  It's just quicker and easier. Chop it into large chunks.

Half small onion chopped
1 clove garlic minced

2T cucumber (diced), 1T red bell pepper (diced),  a few cilantro leaves for garnish.  I like a Serrano Pepper for some extra bite.

 I minced the Serrano Pepper. Don't be a hero, remove the seeds and membrane!

Saute your onion and garlic in a tsp of olive oil until they are golden brown about 3 minutes.  Remove from the heat then add your Lobster chunks.

Add some Asian sauces like, 1tsp Hoisin Sauce, 1tsp Asian Peanut Sauce, 1tsp Soy Sauce stir to mix.

Spoon lobster filling into lettuce leaves, fold sides of leave into center and roll. This would work better with a bib lettuce that forms a natural cup.  I had on-hand green curly lettuce which is too floppy, for photo purposes, but tasted fabulous.

Instead I reworked the delivery method by using cucumber cups 

Take a citrus zester and pull it along the skin of a large cucumber to form a decorative look.  Cut 1 1/2 inch sections from it. 

Using a melon baller remove the seeds, but be sure to leave some cucumber flesh at the bottom so your filling doesn't fall out.  

Sprinkle a few granules of kosher salt into your cup, then turn them upside down on a paper towel to drain for 10 minutes or so.

Spoon your filling into the center and garnish as desired.  Serve with extra Hoisin sauce and Sriracha on the side.  

 Lobster Cucumber Cups....These are so fun!

Let me know what you think? Did you try them?

Crisp Spicy Okra Pickles

This is a snack I was introduced to in Texas at a friends home warming party. I'm not a big fan of 'the okra' there's just something about that slimy mucus, yuck gag me! It's good fried of course, but with my goal to make better dietary choices fried is not an option.

I was so fascinated with this pickled okra as I'd never heard of them before a few months ago.  So, I took a little nibble and was shocked at how good they really are. They are crunchy and spicy, better than a dill pickled cucumber in my opinion (okay maybe not).

You've got to try them and they're not just a Texas thing.  You can get them in any grocery store y'all.  Enjoy! 

Just in case they're not at your local grocer here's a recipe to make your own homemade Crispy Spicy Okra Pickles. 





Crispy Spicy Pickled Okra:

2 pounds okra, stems trimmed
8 garlic cloves
1 cup fresh dill
4 Serrano peppers-seeded, membrane and stem removed
2 teaspoons  red pepper flakes
2 teaspoons cumin seed
4 teaspoons kosher salt
3 cups apple cider vinegar

4-pint sized mason jars

• Evenly divide between the four jars the okra, dill, Serrano chiles and garlic cloves.

• Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water.

• Let them cool for about half hour then cover and refrigerate.

Allow your jars of pickles to sit in the refrigerator to marinate in the brine for a day, they'll be ready tomorrow.  After that they will keep in the refrigerator for a few months.  Note: These cannot be stored in the pantry.

I really do enjoy pickled veggies like Red Cauliflower Pickles, I can hardly wait to try those too.

White Bean & Pesto Dip with Pita Chips

End of the week and time to clean the pantry and fridge.  I love making meals or snacks from ingredients only found in the pantry at the time.  Turns out we had quite a few items fixen' (Texan for getting ready to y'all) to expire.Fresh herbs on their last leg? Well ours were so rather than throw them away I whipped up this quick White Bean & Pesto Dip and served it with pita chips (the pita bread was about to expire too).

The pesto is made of:

• 1 bunch of Spinach

• 1/2 bunch of Cilantro

• 1/2 bunch of Parsley

• Several sprigs of Basil

• 1/4 C Pine Nuts

• 2Tbsp chopped Garlic

• 3Tbsp Parmesan Cheese

• 4-5Tbsp Olive Oil

• S&P to taste

Wizz it all up in a food processor set it aside about 3Tbsp of the pesto and refrigerate the rest for another day. 

Next, I made the White Bean Dip, which was just:

• 2 Cans of White Navy Beans drained and rinsed

• 1-2Tbsp of Olive Oil

• S&P to taste

Wizz this up in a food processor and pour it into a serving dish. Spoon the reserved pesto on top and swirl with a chopstick or skewer to mix the two colorful flavors together.  Garnish with pine nuts and paprika. 

Cut the pita bread into small triangle, and place on a cookie sheet, drizzle with olive oil sprinkle with salt and toss to coat.  Bake in a 400 degree oven for 15 minutes, too half way through.  Remove from the oven when golden brown and crunchy.  Serve with dip. 

Enjoy.

This is also great when served with fresh crudités (French for fresh veggies y'all!)

Crunchy Golden Roasted Chick Peas

Chickpeas aren't just for Hummus anymore!

When roasted these little protein packed nuggets turn into a golden crunchy snacker's delights.  They remind me of those prepackaged 'corn-nuts' because the crunch on these roasted chickpeas is incredible!

I'm sure everyone has a can or two of Chick Peas also known as Garbonzo Beans stuffed away on the back shelf in the pantry. Go get them & let's do this!

 

Preheat oven to 400 degrees.
1- 15.5 ounce can of chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
10-15 drops of Tabasco sauce-or to taste
1/4 teaspoon salt or to taste

Drain and rinse beans under cold water.  Spread on paper towel and dry thoroughly.  Combine all ingredients in a mixing bowl and mix well. Spread chick peas in a single layer on your cookie sheet. Bake,shaking the tray every 10 minutes, until golden and crunchy for about 30-35 minutes. Cool completely before serving.  They hold the heat so please use caution.  Store your Roasted Chick Peas in an airtight container. Enjoy!

The World's Healthiest Foods website says: There's now direct evidence about garbanzo beans and appetite! Participants in a recent study reported more satisfaction with their diet when garbanzo beans were included, and they consumed fewer processed food snacks during test weeks in the study when garbanzo beans were consumed. They also consumed less food overall when the diet was supplemented with garbanzo beans. 

Crispy Baked Apple Chips

These Crispy Baked Apple Chips have been my saving grace, particularly when I am craving a dessert like apple pie or something crunchy to munch on.

This is such a fun way to eat a serving of fruit!  Granted you could just eat the apple and be done with it (LOL).  Where's the fun in that? Or you could simply buy these from the store already prepared and packaged, but then you have more than you should have for one sitting (I for one am not done with a bag of chips until I've reach the bottom of the bag), and who knows what additives are in the store bought ones.
Besides Crispy Baked Apple Chips are super easy to make, here's how:





 
Preheat oven to 225 degrees

Ingredients:

• 1 medium (baseball sized Organic apple (Gala, Honey Crisp and Fuji are what I used)

• Juice from 1/2 Lemon

• 3 C cold water

• 1/4 tsp Cinnamon

• 1/2 tsp Splenda

Utinsels:

• 2-Large Non-stick Cookie Sheets

• Large bowl

• Mandoline slicer or a sharp knife

• Paper towels or clean dish clothes

• Silpat sheets (optional)

Make an acidulated water bath for your apple slices by filling the bowl with water and the juice of half a lemon.  I float a slice of lemon in mine just for ha has.

Wash and dry apple.  Using great care slice apple into paper thin slices, the thinner the better.  Don't worry about the core it bakes up crispy too, and the seeds will fall out as you slice.  When your slices build up drop them into the bowl of acidulated water.  This process will keep the apple slices from browning from air exposure.

Remove the slices from the water bath and place in a single layer on paper towels.  Pat them try thoroughly and transfer them to the cookie sheet.

Mix together the Splenda and Cinnamon in a small bowl and sprinkle it evenly over your chips. 

The cookie sheet should be non-stick and very clean.  If your sheet has some wear or is not non-stick then you will want to use the silpat sheet otherwise your crisps will stick.

Apples are low in calories and uber nutritious!

Place the sheets in the center of the oven using both shelves.  Bake at 225 for 30-40 minutes.  Check for crispness at 30 minutes, lift the crisp from the sheet and turn them over, return to the oven for another five-ten minutes then remove, they will crisp up more once removed from the oven.  The cook time really depends on how thin you are able to get your slices. 

Once crispy remove from the sheet and serve.  One apple equals one serving so the thinner you slice it the more chips you get and the crunchier they'll be.


  
 Tips:

•  Use organic apples
• This works really well with the peel only as well. 
• Store in a ziploc bag at room temperature ( as if there will be any leftovers)

Enjoy your homemade Crispy Baked Apple Chips!

Baked Kale Chips

There's nothing more satisfying than sitting in front of the big screen chomping on a bag of salty crunchy potato chips.  Well until now!

Set aside that bag of (250 plus calories and 250 milligrams of sodium) potato chips!

Pick up a bowl of nutty crispy yummy Kale Chips.  What? I know sounds nuts doesn't it.  But trust me these Kale Chips are out of this world good and super easy to make.  They totally satisfy my late evening crunchy snack craving.

You've got to make these! Now! Go to the store and get some kale today!
 

Here's how:

Pre-heat oven to 300 degrees

Ingredients:

1 Bunch Kale (organic) washed and dried thoroughly
Several pinches of Season Salt
1 second spray of Olive Oil

I like to use Crisco olive oil in the spray can, that way I can control the amount of oil I use more easily. Plus, the caloric value on the spray is zero! 0! ZERO!

Obviously Kale is extremely good for you and is high in Vitamins and low in calories, but in case you want to check the stats click here.

Wash, dry and tear your kale into chip size pieces.  Discard the thick stem in the center of each leaf, it won't crisp up or yield the crunchy texture we're after.  Spritz the pieces with the olive oil spray using a one second count.  Sprinkle with the seasoning salt and toss to coat the leaves evenly. 






Spread on a cookie sheet in a single layer making sure they are not lapping over one another.  If your kale is really curly be sure to spread it out flat.  Bake for 15-20 minutes at 300 degrees. Rotate the cookie sheet after the first 10 minutes.  Keep a close eye on your chips they will go from roasted to burnt before you know it. 

Once your chips have crisped completely, gently loosen and remove them from the sheet. Enjoy! Eat immediately or store in an airtight container. 

The most difficult part about making these is accumulating enough to actually sit down and enjoying them.  There is constantly someone coming in and gobbling them up on me!