Sweet Potato

3 C   mashed Sweet Potatoes
1 C   sugar
1/2  tsp  salt
2      eggs
1  tsp cinnamon
1  tsp  cloves
1/3 C melted butter


Mix all ingredients together and put in a buttered 9x9 baking dish

Make topping.

Topping:

3/4 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C soft butter

Mix topping ingredients and put over the sweet potato mixture.

Bake at 350 for 25-35 minutes

Black Bean Soup

Black Bean and Salsa Soup

4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin

***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved

sour cream and sliced green onion for garnish.

In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.

***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.

Heat through over medium heat and serve with garnish.

Banana Cake (or bread)

1/2 C  margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

C. Rio Black Beans

C. Rio Black Beans

2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped

In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.

Chicken Fajitas

Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.




Ingredients based from Paula Deen: I recommend doubling it

2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper

Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:

4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.


2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)

flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)

1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping


Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.

http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html

German Pancakes

German Pancakes:

For 8x8 pan:

3 TB butter
- place in baking dish and put dish in oven while it preheats. do not let the butter burn- just melt!

3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt

Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4

Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)

For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).

Mexican Sides - Rice, Pico De Gallo, Cebiche, Green Salsa

Here are a few authentic recipes gathered by the DR from some of the work crews when we lived in Oregon-

Rice-
fry in a small amount of butter for a few minutes before cooking. Then cook as usual using 2/3 part water and 1/3 part tomato soup-


Pico de gallo (fresh salsa)

2 Tomatoes- finely chopped
1 yellow onion- finely diced
jalapeno- thinly minced- to taste
cilantro- finely minced- to taste
black pepper- to taste
salt - to taste
1/2 to a whole lime- juiced

Mix all ingredients and adjust the flavor-



Cebiche

Shelled, Uncooked Shrimp
Lime juice
same ingredients as pico de gallo except the lime juice for that
shredded carrots

place shrimp in bowl, cover in fresh lime juice. Cover bowl with tin foil and place in the freezer for 15-20 minutes. Take out and drain lime juice. Add vegetables. Put back in freezer for about 10 minutes. Serve on tostada.


Green Salsa

12 Tomitillo (sp)
2 fresh jalapeno peppers
Salt
Finely Chopped onion
Finely chopped Cilantro



These are not the most thorough recipes as they came directly from some of the mexican workers and the DR's writing- but they are close enough.