Lemon Pepper Asparagus

This is one of my favorite spring time recipes! This really is a quick, no-fuss recipe and it comes together so easily! It's super healthy too! It has a ton of nutritional benefits, lots of fiber and protein, low in calories and a good source of potassium, Vitamin A and C. You don't even need to get the chopping board or knife out for this recipe. Just bend the asparagus (like you're snapping a twig) and it will break off the woody, inedible part which makes life easier! For extra zing, I zest the lemon and sprinkle it on top right at the end. Hope y'all enjoy it as much as I do!

Ingredients

- 1 bunch of asparagus

- 2 TSP olive oil

- Half a lemon

- Generous pinch of salt

- Fresh cracked pepper

- Extra olive oil for drizzling

Directions

- Break off the inedible part of the asparagus by bending it (snapping it like a twig) and it will break off the woody part. Wash the asparagus thoroughly and dry with a paper towel.

- Place a shallow pan on medium heat and add olive oil, add washed asparagus to the pan and give them a quick mix to ensure they are all coated with olive oil. Sprinkle a generous pinch of salt (about half a TSP). Add fresh cracked pepper. Let cook for about 7-9 minutes.

- Transfer asparagus to dish and squeeze half a lemon all over the veggies. Add zest (optional) and drizzle lightly with a little olive oil. Enjoy!

Twisted 7 Layer Dip

Today's recipe is an oldie but goodie…with a little twist.  This recipe is inspired by a recipe that I saw on Dr. Oz (it was an episode on fighting fat). I made this dip for my hubby's friends during the Super Bowl last month and it was a big hit (I omitted the fact that all ingredients were low fat or fat free as to not sway their opinions one way or the other).  With Cinco de Mayo right around the corner, this dip is sure to be a hit at your party!

Ingredients:
1 can black beans
2 tsp taco seasoning, divided
1 tbsp hot sauce
shredded lettuce  
Guacamole made from 3 avocados (click here for recipe)
Diced tomatoes
Sliced black olives
8 oz Mexican Blend cheese or reduced fat cheese cheddar
1 & 1/2 cup Greek Yogurt (or fat free sour cream)

Directions:
1. Rinse and drain black beans.
2. Heat black beans in a small skillet over medium to low heat, add hot sauce, & 1 tsp taco seasoning.
3. Roughly mash the beans by hand so that some are still whole (add a little water so that they are easy to spread in the dish).
4. Remove beans from heat and cool for a few minutes.
5. In a separate bowl, mix 1 tsp of taco seasoning with the Greek yogurt or sour cream.
6. In a deep bowl, start by layer beans, sour cream, guacamole, lettuce, until all of the veggies have been layered.
7. Serve with fresh veggies such as celery or alternate one celery stick with each multi grain chip to cut your calories.

  
  

Cheesy Pull-Apart

I love this recipe because it's good anytime of the year and you can eat it with practically anything- soup, salads, pasta, chilli...the list is endless! You can also adjust the flavors to whatever you'd like, I made pasta so I seasoned it with Oregano and basil, added some chopped olives and tomatoes. Try it next time with jalapenos and a little fresh cilantro, or with just cheese and cracked black pepper! Anyway you try it, you're going to love it!

Ingredients

- 1 can Pillsbury Grand biscuits (junior size)

- 2 TBSP butter

- 1 TBSP milk

- 1 cup shredded cheese (any kind you like)

- salt and pepper to taste

Optional toppings

- Oregano and basil

- 2 TBSP chopped olives

- 2 TBSP diced tomato

Directions

- Preheat oven to 350.

- Lay all ten biscuits flat on a chopping board and quarter them into pieces. Place in a large bowl.

- In a small bowl melt butter, add milk, a little salt and pepper and stir.

- Add melted butter mixture to quartered biscuits and mix with a wooden spoon until all pieces are coated. 

- Place half of the buttered biscuit pieces in a casserole dish and top with 1/2 cup cheese. Repeat with remaining biscuits pieces and cheese. Top with olives, tomatoes and seasoning.

- Bake for 15-20 minutes until cheese is bubbling and the top is golden brown.

Serving size: 4-6

Creamy Jalapeño Ranch Dressing

I love salads and raw veggies! But what I love more is eating these especially when it's paired with THE perfect dressing or dip.  Now you may be thinking, why make dressing at home when I can just run to the grocery store and just buy it?  The truth is, salad dressing is so much better for you when it's home made and fresh.  How do I know this you ask?  It just so happens that earlier this year, I happened to be reading an article which contained a list of items to avoid buying at the grocery store because they are not very good for you and guess what made the list? Store bought dressing!  The article went on to say, store bought dressings are not as good for you predominantly because of all the added preservatives.  Who wants to eat something that was made months (maybe even a year ago) when you can whip up something that quick, easy, and yummy in no time?!  Today's recipe is just that...simple, quick, & easy.  I hope it's enjoyed in your home as much as it is in mine!

Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste

Directions:
1.  In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt.  You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream. 
2.  Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3.  Enjoy!

** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day.  It is so good, you will wish you had an entire jar to yourself!

    

Zucchini Fries

This recipe is a healthy spin on fries, instead of potatoes I used zucchini and instead of deep frying, You do a quick flash fry and bake until golden and crispy on the outside and tender on the inside! I made this with my sister-in-law and we decided to use zucchini and avocado, unfortunately the avocados we were going to use had gone bad so we just stuck to the zucchini, but you can use any veggie you deem fit: bell peppers, sweet potato, portobello mushrooms etc. Try it with marinara or your favorite dipping sauce!

Ingredients

- 2 medium zucchinis

- 1 cup oats

- 2.5 oz parmesan cheese

- 1/2 tsp Italian seasoning

- 2 TBSP oil

- pinch of salt and pepper

- 1/2 TSP paprika divided

- 2/3 cup Greek yogurt mixed with 1/3 cup water

- 2 TBSP unsweetened apple sauce

Directions

- Preheat oven to 400.

- Cut zucchini into medium size fries (I cut them to the size of steak fries). 

- Mix apple sauce, Greek yogurt, water, salt, pepper, 1/4 TSP paprika until well combined, use a shallow dish.

- In another shallow dish, mix oats, parmesan cheese, italian seasoning, salt and pepper and set aside.

- Place zucchini fries in yogurt mixture until well coated and shake off excess yogurt.

- Dredge the coated zucchini fries in oat mixture until well coated. If there are not enough oats to coat zucchini, just add 2-3 TBSP oats and a sprinkle of parmesan cheese until well coated. (It helps to do dredge a few at a time and make sure each zucchini is well coated). Set aside.

- In a medium sized pan heat oil on medium high heat, when oil is heated add zucchini fries and cook a couple minutes on each side until a light golden brown. 

- Place zucchini fries on a large baking tray sprayed with pam and bake 15-20 minutes until the crust is a deep golden brown (turn fries over every few minutes for even crisping).

- Serve warm with favorite dipping sauces!

Afghan & Goat Cheese Pizza

Happy Labor Day weekend friends! I hope everyone is have a fabulous weekend and enjoying their nice long weekend...I know I have been.  We celebrated the official "kick off" of football season yesterday and my family could not be happier.  Today's recipe is perfect for a busy night when you need something quick or it can be enjoyed in bite size portions at your next tail gate or watch party.  No matter when you make it, it is sure to be a big hit!  Try it at your next bash and let us know how it turned out...we would love to hear from you!

Ingredients:

1 flat piece of Afghan Bread (I typically found in the bakery area of my local grocery store) or focaccia bread  

4-5 TBSP pesto sauce 

1 Roma tomato cut in round slices 

Your favorite toppings (I used black olives, yellow bell peppers, jalapeños, & mushrooms)

Roughly 1/2 pack of goat cheese (I think it comes in an 8 oz pack & is cylindrical in shape)

1/4-1/2 cup of shredded cheese (I used a mixture of colby & monterey jack) 

EVOO (extra virgin olive oil) - enough to brush the edges of the bread

Directions:

1.  Preheat ove to 425 degrees.

2.  Spread an even layer of pesto on the bread.

3.  Brush the edges of the pizza with the olive oil. 

4.  Add a few toppings on the pizza.

5.  Add shredded cheese but keep it very light.

6.  Add remaining toppings.

7.  Add bits of goat cheese all over the pizza.**

8.  Bake in middle rack of the oven for about 7-8 minutes or until the bread is a golden brown on the top and bottom.

9.  Broil on high heat for about 2-3 minutes after it is done cooking/ baking.
10.  Cut in bite size pieces if you're serving as an appetizer or as a "finger food".  

11.  Enjoy! 

** Remember goat cheese is very strong in taste and also very fattening so I tend to use it sparingly.  

Zucchini and Goat Cheese Salad

I made this salad a few days ago for the first time, and was a little skeptical because I've never been a huge fan of zucchini, but I have to say this salad was so good! The only recommendation I would make is when slicing the zucchini use a mandolin and leave the zucchini a little more sturdy. I sliced it more ribbon like and it became too thin after cooking it, so don't mind the picture! This is good enough to eat by itself or as a side! I didn't have pine nuts on hand so I substituted it for walnuts, but feel free to use whatever you have on hand!

Ingredients

- 4 mediums zucchini

- 2 TBSP olive oil

- 2 oz. Goat Cheese

- 2 TBSP balsamic vinegar

- 3-4 TBSP chopped walnuts

- Crushed red pepper

- Salt and pepper to taste

Directions

- With a mandolin, slice the zucchini lengthwise into thin strips (a little thicker than 1/16"). Places zucchini slices in a colander and sprinkle with salt, and let sit for about 10 minutes.

- Pat zucchini dry. Heat 2 TBSP olive oil in a large sauce pan and add zucchini. Cook for about 6-8 minutes on medium heat or until slices become a light golden brown. Add crushed red pepper, black pepper and walnuts. Taste for salt and add accordingly.

- Transfer cooked zucchini to a large plate and crumble goat cheese on top, garnish with more walnuts if desired.

- Using the same saucepan, over medium heat add balsamic vinegar. Bring to a boil and then reduce for 2-3 minutes or until the sauce coats the back of a spoon. Drizzle balsamic reduction over zucchini. Enjoy!

5 ways to use leftover bread!

This weeks post is not a traditional recipe y'all, I've had this question come up a few times, 'What can I do with leftover bread?!' Well this happens in our house a lot! We have Italian during the week and we get those huge loaves of fresh bread from the grocery store, eat about half of it and the other half is left in the bread box for days! So here are some of the things I have tried with leftover bread, and all have come out really good!

Ingredients
- Leftover bread (half a loaf-5-6 slices 3/4 inch thick)

1. Breadcrumbs
- Cut bread into cubes and place in an oven or toaster oven and toast for about 5-7 minutes, until bread is a golden brown color and hard. Let cool completely
- Pulse toasted cubes in a food processor until fine crumbs form.
Tip: If you want to season the bread crumbs add a big pinch of salt and pepper, along with your favorite dried herbs!

2. Croutons
- Cut bread into cubes and place in a medium sized bowl. Drizzle 1/4 cup olive oil, pinch of salt and pepper along with some dried herbs. Mix well, until all the cubes are coated.
- Spread cubes on a baking sheet (make sure they are not overlapping) and bake at 400 degrees for 6-9 minutes or until light golden brown.

3. Grilled Crostini/bruschetta
- Slice bread and brush olive oil on both sides. On a medium-hot grill cook about 1 minute each side until grill marks appear.
- Top with ricotta, basil and cherry tomatoes for a delicious yet simple appetizer!

4. Greek Panzanella salad
- Cut bread into cubes, and mix into this Greek salad and vinaigrette. Let stand for 30 minutes until bread cubes have soaked up the vinaigrette.

5. Pizza baguette
- Slice bread horizontally, so you have two open faced pieces. Toast bread until a light golden color (about 2-3 minutes).
- Spread pizza sauce, shredded mozzarella along with your favorite toppings and place in the oven at 350 for about 6-9 minutes, until cheese is nice and bubbly and bread is golden and crispy.

Herby Sandwich Spread

This recipe was one of those that you kind of just make up on the spot. Throw some things in the food processor and hope for the best! Thank god it was delicious, now I get to share it with y'all! The good thing about this is you can use whatever herb you want to use and its still really good. A bunch of us  went to a Texas Rangers game recently and thought sandwiches would be perfect. I didn't want them to get soggy by the time we ate them, so this was excellent! It's pretty versatile, you can use this as a dip for fresh cut veggies, pita chips, crackers or as a spread for wraps! These are approximate measurements, but feel free to add more olives, jalapeños and herbs! If mixture gets too thick add a couple extra TBSP's of sour cream.

Ingredients

- 8oz reduced fat cream cheese at room temperature

- 1/4 cup sour cream

- 1/4 cup cilantro

- 1 TSP fresh oregano

- 1 TSP fresh tarragon 

- 1/3 cup black whole olives

- 1/3 cup jalapeños

- salt and pepper to taste. 

Directions

- Combine all ingredients in a food processor and mix until herbs, olives and jalapeños are combined with the cream cheese. (Mixture should be slightly chunky)

Serving size- Yields about 1-1/2 cup.

Savory Mixed Nuts

Howdy all! I hope everyone had a fantastic weekend.  First and foremost, I would like to apologize for not getting this post up last night.  This week's recipe is simple, easy, delicious, and literally takes no time at all to make.  Every now and then, I like to send "care packages" for friends or family and loved one's and this is the perfect item to include in a basket of goodies.  It's also great as an appetizer for parties or even just a great snack at work.  Make it at home and tell us your favorite where you served this yummy mix! 

Ingredients:
2/3 cup of your favorite variety of raw nuts (I used almonds, cashews, pecans, & walnuts)
1/4 cup or more raw peanuts
1-1.5 tsp EVOO (extra virgin olive oil)
1 lime, juice of
1.5-2 tsp cayenne pepper
Salt
Dash of citric acid (optional)
1 tsp paprika (optional)

Directions:
1. Preheat oven (or toaster oven) to 375 degrees.
2. Mix nuts, oil, lime juice, salt, cayenne pepper, & paprika in a shallow baking pan or tray.
3. Bake in the oven for 5-8 minutes (keep an eye on them because they toast very quickly & can burn easily).
4. Once the nuts are toasted and golden brown in color, pull them out of the oven and let them cool completely.
5. Add citric acid and mix well.
6. Enjoy!

Pizza Stuffed Portobello Mushrooms!

Calling all mushroom lovers! This recipe is a great way to get those yummy Italian flavors without the hassle of making pizza dough. This is one of the most simple recipes to put together, all you need to do it some vegetable prep, and you're done (It took me under 5 minutes to get everything together)! I put whichever toppings I had in my fridge, so anything goes for this recipe- artichokes, spinach, eggplant, Italian squash. This would be a really impressive dish for when you're having people over for dinner, serve with some fresh Italian bread and some yummy salad and you have yourself a quick and easy meal!

Ingredients
- 2 portobello mushrooms cleaned with stems removed
- 2 TBSP pesto
- 4 TBSP pizza sauce
- 1/2 cup mixed Italian cheese divided (or whatever cheese you have)
- 1/4 bell pepper diced
- 1 TBSP chopped jalapeño
- 2 TBSP chopped tomato
- 1 TSP fresh chopped basil
- Salt and pepper to taste

Directions
- Preheat oven to 300. Place portobello mushrooms (stem side up) on a baking sheet lightly greased with cooking spray.
- Spoon 1 TBSP pesto on each of the mushrooms and spread evenly, then spoon 2 TBSP pizza sauce on each mushroom and spread to the edge.
- Sprinkle 1/4 cup mozzarella on each mushroom and with the back of a spoon or your fingers press down lightly to pack cheese into the mushroom, then divide toppings evenly over each mushroom. Top with a sprinkle of salt and fresh cracked pepper.
- Bake at 300 for 6-9 minutes until cheese is melted and bubbling slightly. After removing the tray from the oven let mushrooms cook for a few minutes before removing (or the cheese will spill over and mushroom will break). Use a nonstick wide set spatula to scoop onto plates.

Serving size- 1 mushroom per person

Serving suggestions: Serve along side fresh salad, pasta salad or some soup. You can even place the pizza stuffed mushroom between two slices of Italian bread for a really good Italian sub!

Matchstick Mangos

I would like to announce some pretty exciting news...yesterday, we launched an official Texan Veggies Facebook page - YEAY!- which has put me in an extra festive mood.  With this new page, we will have some exciting promos as well as surprises.  We hope you enjoy reading our blog and making these wonderful recipes as much as we enjoy sharing them with y'all!

Now, on to the actual post...this is a very basic and simple snack that is not only delish but also very healthy.  I will throw out the caveat that I am not really a big mango fan (strange, I know, considering that I'm of Indian origin) but I do enjoy a nice unripe mango and this is my favorite go to summer snack.  Try making it at home and let me know what your favorite snack is!

Ingredients:

1 medium size unripe mango (they are usually green and very firm)

1/4 tsp turmeric

Salt to taste

Directions:

1. Wash and cut the mango in long skinny match sticks.

2. Add turmeric & salt and mix well.

3. Let the mango sit for about 10 minutes. 

4. Enjoy!

Bhel (popular Indian street food)

First and foremost, I would like to say as an avid runner and an advocate of health in general, it truly saddens me to think about the horrific acts that took place today in Boston during the holy grail of all marathons - the Boston marathon!  Our thoughts and prayers are with everyone in Boston.

Secondly, I would like to apologize for posting our weekly recipe so late; it was a very busy and memorable weekend for me.  This was a weekend of celebration especially because my husband graduated with his doctorate degree in chiropractic and was recognized for additional degrees in Anatomy as well as Health and Wellness.  Afterwards, we celebrated his graduation at our home with close family & friends, which is the inspiration for today's recipe...

Bhel is a type of street food and falls under what is commonly known as chaat.  It is not only delicious but chaat food is also the most famous type of found throughout India.  These days there are chaat restaurants in most major cities that serve up this delicious dish but nothing compares to making it at home.  Try it out at your next party and it will be sure to be a hit.

Ingredients:
1 package of pre made/ mixed bhel mix (found at most local Indian grocery stores)
Cilantro and jalapeno chutney (recipe to follow)
1 bottle pre made tamarind chutney (you can also find this at the local Indian grocery store but you can use a 1/2 cup of apple butter and add a pinch of cumin powder, salt, & cayenne pepper in its place)  
1 cup sprouted moog beans
1 cup brown chick peas (found at most local Indian grocery stores)
1 cup shredded purple cabbage
2 medium boiled potatoes, diced
1 bunch cilantro plus more for garnishment
1-2 whole jalapeno or Serrano peppers
Salt (for chutney)
1 tsp EVOO (extra virgin olive oil)

Directions for Jalapeno Chutney:
1.  In a blender, place the entire bunch of cilantro, add salt, EVOO, jalapeno peppers, and blend on medium to low speed.
2.  You can add a bit of water to help the blending process so that the chutney is at a desired consistency (the chutney shouldn't be too runny or too thick).

Directions for Bhel:
1.  Soak moog beans and brown chick peas over night in warm water.
2.  Drain the water out and in a cheesecloth, place the moog beans in the over for roughly 12 hours so that they sprout.  Alternatively, you can find sprouted moog beans at your local organic market or your local Indian stores.
3.  Follow the same instructions as above for brown chick peas.
4.  In a plate or bowl, add bhel mix, potatoes, chick peas, moog beans, & cabbage.
5.  Top off with all of the various chutneys and garnish with a bit of cilantro.
6.  Enjoy!

Red Pepper and Spinach Dip, Three Ways!

I visited my sister in Phoenix over the weekend, and made this dip for her and her friends! I made it a little on the spicy side to give it a nice kick and they loved it! The sweet red peppers and spinach are a perfect combination in this dish. I have used this recipe in three different ways, so it is really versatile! I serve it as a dip, I mix it in with some hot pasta for a quick and easy red pepper and spinach alfredo, I also use it as a filling for panini's and sandwiches! Try a batch of this yummy dip and all the different ways to eat it!

Ingredients
- 1 cup diced sweet bell pepper
- 1 packet of frozen spinach, thawed and drained thoroughly
- 3 TBSP butter
- 3 TBSP flour
- 2-1/2 cup half and half (fat free if you like)
- 1 cup your favorite shredded cheese
- 4 oz reduced fat cream cheese softened
- 1/3 cup parmesan
- 1-1/2 cup diced tomato (fresh or canned)
- 1/3 cup spicy diced jalapeño
- 1/2 TSP crushed red pepper
- salt and pepper to taste

Directions
- In a medium non stick pan melt 3 TBSP butter on medium heat.
- Add the sweet red bell peppers and let cook for 2-4 minutes.
- Add 3 TBSP of flour and mix with a whisk, stirring occasionally for 2-3 minutes (until the flour absorbs the butter and turns a golden color).
- Add half and half and whisk until smooth, as the mixture heats it will start to thicken.
- Add spinach, jalapeño, tomato and crushed red pepper, mix until everything is well combined.
- Add shredded cheese, parmesan and cream cheese and mix until cheese is mixed thoroughly.
- Season with salt and pepper.
- Serve hot with tortilla chips or crackers.

Black Bean Soup

School has been so crazy the past week and I really need something quick, easy and yum! This is the perfect solution, I make a batch of this soup and take it with me when I'm on the go. The beans are full of protein, so it keeps me really full and it's got loads of great veggies too! I eat this with tortilla chips, or some toasted flatbread and it's so good! If you don't like smoked paprika, switch it for cayenne pepper and if you don't like it too spicy use regular rotel!

Ingredients

- 2- 16oz black bean cans

- 1 rotel can (with habanero)

- 1/3 cup cilantro

- 1 cup tomato sauce

- 1 cup petite diced tomato

- 2/3 cup water/vegetable stock

- 2/3 cup finely diced red bell pepper

- 1/2 cup finely diced celery

- 1/2 cup finely diced carrot

- 2 TBSP vegetable oil

- 3/4 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp ground cumin

- 1/4 tsp smoked paprika (optional)

Directions

- Blend black beans (reserve 1 cup beans, set aside), rotel, tomato sauce and cilantro. Set aside

- In a large pot heat vegetable oil and sauté vegetables until tender about 5-7 minutes.

- Add blended mixture and 1 cup reserved whole black beans to vegetables and mix until well incorporated on medium-high heat.

- Add salt, pepper, cumin and smoked paprika to soup along with water/stock. Mix.

- Bring soup to a boil and let simmer for 5 minutes.

- Garnish with cilantro, sour cream and a little cheddar cheese

- Enjoy!

Serving size

- Serves 4 people

Tostada Florentine

All week long, I was contemplating on what to make for lunch today since I knew we were going to have a nice, heavy meal as we were headed to a super bowl party.  I knew I wanted something light yet filling just enough to hold me over till kickoff time.  After thinking about it for a bit, I had just the right dish.  This recipe is one that my mom actually came up with and was inspired by an old favorite spot around town.  I hope you enjoy it as much we do in our house!

Ingredients:

1 pack of Azteca Salad Shells (found at the local grocery store in the refrigerated isle by the cheeses)

Spinach Artichoke Dip (click here for recipe)

Handful of mozzarella cheese

Diced tomatoes

Jalapeños

Directions:

1. In a pizza tray, bake shells for 7 minutes at 350 degrees.

2. Pull out shell, flip over and bake for another 2 minutes.

3. Once the shell is golden brown pull it out of the oven and let it cool completely (about 2 minutes)

4. Once the shell has cooled, spread spinach & artichoke dip on top.

5. Sprinkle mozzarella cheese, tomatoes, and jalapeños top.

6. Bake at 350 until the cheese has melted completely (this will be just a couple of minutes so just keep an eye on it).  

7. Pull it out of the oven again and let cool for a couple more minutes so that the shell can be crunchy and hard again.

8. Enjoy while it's hot.

"Killa" Queso!

Before I begin listing out the ingredients for this recipe, I will put this disclosure out there...this is not a healthy recipe but it's so good, it is hard to resist it.  This recipe is one of the signature items that my husband makes so well that it is the most requested item at any given pot luck, football party, or just a regular old get together with friends.  Right in time for the Super Bowl, this recipe is sure to be a crowd pleaser!!!

Ingredients:

1 can black beans (or any beans of your choice)

2 cans rotel 

A couple of fresh serrano or jalapeño peppers (deseeded)

1 big block of velveeta cheese

1 tsp - TBSP cumin powder

A handful of cilantro (chopped)

Juice of 1/2 of a lime

1/2 cup of milk

Directions:

1. Cut the Velveeta in cubes that are about an inch big cubes.

2. Place the Velveeta cubes in a crockpot and turn it on low.

3. In the mean time, chop the cilantro and mix it with the black beans & add the lime juice. 

4. Place the black beans in a bowl and pour the rotel on top but do not mix everything together.

5. Once the cheese has been melting for about an hour, scoop the top of the mixture (mainly just the tomatoes) and mix them with the cheese.  

6.  After the cheese is completely melted, add the remaining of the bean mixture (this is what my husband calls the "killa").

7.  Add the milk and stir. 

7.  Serve warn with chips and/ or tortillas. 

Creamy mashed potatoes

With Thanksgiving around the corner I thought it would be appropriate to post this recipe in honor of the holiday! Obviously at my dinner table there isn't a turkey, but we usually do like a savory pie or a tofu dish. Last year we didn't have a main meal but we had a bunch of sides like mac and cheese, mashed potatoes, grilled mushrooms and asparagus, dinner rolls, roasted butternut squash and peppers. It was awesome!  So I thought a staple dish for this holiday is definitely mashed potatoes, and one of my family's favorites! It's creamy, rich and yummy! So this holiday whip some up and serve it at your table with your family and friends!

Ingredients

- 3lb Yukon gold potatoes

- 4 TBSP butter at room temperature

- 1/3 cup fat free half and half

- 4 oz reduced fat cream cheese at room temperature.

- Salt and pepper

- Fresh parsley- chopped

Directions

-Peel and cut potatoes in big chunks (try get them to be the same size)

- Fill a large pot with cold water, add potatoes to the pot. Bring to a boil on high heat about cook potatoes 25-30 minutes. They're done when you stick a knife in the potato and the potato slides off the knife easily.

- Drain potatoes. If you have a potato ricer, mash potatoes through the ricer. Or mash potatoes with a masher.

- Add butter, half and half and cream cheese and mix until everything is well incorporated. Season with salt and pepper. Garnish with fresh parsley. Serve hot!

Serves 4-6

- If potatoes look dry and not creamy enough, add 1 TBSP half and half at a time til you reach desired consistency.

 

Cucumber Mint Tea Sandwiches

I absolutely love mint and anything that has anything to do with mint! This includes girls scout Thin Mints cookies, mint chocolate chip ice cream, mint fudge...you get the point.  So this recipe is near and dear to me bc it contains one of my favorite ingredients.  I've made these little sandwiches for all sorts of get togethers and they have been a hit every time.  With the holidays right around the corner, try making these at your next gathering and I promise your guests won't be let down!

Ingredients:
1/2 pack of whole grain or white bread
salted butter - room temperature
1 English cucumber peeled and thinly sliced
2 TBSP + a little more of Salt
10-12 fresh mint leaves
Pepper to taste

Directions:
1.  Peel the cucumber and slice them thinly at an angle (diagonally).
2.  In a separate container, mix the cucumber slices and 2 TBSP of salt and let it sit there for 10-15 minutes.  (Here's a little trick I use, I put the cucumber slices in the container, add the salt, cover the container and shake it so that I don't have to mix anything)
3.  In the mean while, using a mini food processor or coffee grinder, grind the mint leaves.
4.  Once the cucumbers are done, squeeze out all the water that was released,  and place the cucumbers on a paper towel and wipe them dry and take off the access salt.
5.  Spread butter on a slice of bread, place cucumbers on top, spread a bit of the ground up mint, sprinkle some salt and pepper, and top with another buttered slice of bread.
6.  Cut off the edges of the bread and cut the sandwich diagonally so that it forms into 4 triangular pieces.  (Because I hate to waste food, I use the discarded edges to make croutons at home - if you want that recipe, leave a comment on this page and I'll put it up for you)

Enjoy with tea, coffee, or your favorite beverage!

Cucumber and Feta rolls

Greetings from London! I'm here for my cousins wedding, and it's been a blast so far! My cousin Alpa  held a tea party a few days ago, and there was so much delicious food! Different pastries, scones, sandwiches and finger foods! My absolute favorite were the cucumber and feta rolls. You start with thin slices of cucumber and inside is a yummy filling of feta, cream cheese and red pepper. They are super simple and really quick and easy to make! Try these at your next party and they will be sure to impress!

Ingredients
- 1 large cucumber cut lengthways
- 1/4 cup feta cheese
- 1/3 cup cream cheese
- 1/4 cup small diced red pepper
- 1/2 TSp red crushed pepper
- 1 TSP chopped fresh oregano
- salt and pepper to taste

Directions
- Using a cheese slicer or mandolin ( I used a cheese slicer) slice long cuts of cucumber (the layers will be about 3mm-4mm thick), and lay on a few paper napkins to drain excess water.
- In a bowl mix cheeses and all other ingredients together. Once everything is mixed, taste for salt and pepper. (Depending on what kind of feta cheese you use the saltiness will vary)
- Take one layer of cucumber and starting at one end place about a tablespoon of feta mixture and roll tightly.
- After rolling insert a toothpick in the center of the cucumber to hold in place.
- Repeat until all cucumber layers are rolled up.

Serving size
- 1 large cucumber can give you anywhere from 14-18 cucumber rolls. (This also depends on the size of cucumber)

Quick Tip!
- Make these ahead of time and keep in the fridge, just take it out when it's ready to serve!