Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

When I was doing my 30-day vegetarian challenge back last Fall, my friend Ellen shared a bunch of her favorite recipes.

While one of Ellen’s daughters has been vegetarian for several years, the rest of her family still eats meat.  She explained that it can be hard preparing meals that everyone at her table will eat.  Since I was in the same situation trying to feed my non-vegetarian family too, she kindly shared several dishes that consistently pleased everyone at her table.

This bean burger was a huge hit when I made it.  No one complained … and in fact, everyone asked for seconds! The chipotle mayonnaise really makes the burger stand out.

Most of the ingredients I already had in my pantry.  The only thing I needed to pick up was the cilantro and canned chipotle peppers.  You might be just as lucky.

A helpful hint (or two!) when cooking these burgers. They tend to be a little moist, so be sure to take the time to let them refrigerate for 10 minutes before cooking.  This little step really helps them stay together better. I also recommend using a non-stick skillet to cook them in for easy flipping.

Enjoy!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Recipe from Cooking Light Magazine. Click here for the original recipe.

For the burger:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

For the Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Lamb Lollipops with Pomegranate Glaze

Lamb Lollipops with Pomegranate Glaze

Just like I know that Thanksgiving is around the corner when fresh cranberries show up at the market, I know that the Christmas holidays have arrived when I see overflowing bins of pomegranates at my neighborhood store.

With its hard shell, I used to wonder how you ate this exotic looking fruit.  Did you just take a bite or peel it I wondered the first time I saw one! The part that you eat is the ruby red seeds, which are technically referred to as arils.

Pomegranate seeds are now available in most produce departments, but it’s really easy to de-seed a pomegranate yourself.  Start by cutting the pomegranate into quarters and then submerging the pieces in a bowl of water.  Using your hands or a spoon, scoop out the seeds.  Making it simple to separate the good from the bad, the seeds will float to the bottom and the bitter white flesh will float to the top.  Just be careful to not get any of the juice on you as it will stain your clothes.

Pomegranate seeds can be used to add color and a burst of sweetness to just about any dish. Sprinkling the jewel-like seeds over my holiday salads used to be the only way I used pomegranates.  That changed however when a friend told me about a dish she had made using the seeds and the juice as a sauce.

When pomegranate juice is reduced down to a syrupy consistency, it makes a delicious glaze to brush on meat.  The glimmering and juicy seeds are then sprinkled on top as the finishing touch.

Whereas this glaze would be delicious on chicken or pork, I like to use Frenched lamb rib chops at the holidays. This cut is often called lollipop chops because they are eaten using the bone as a “handle” – making it perfect for either a sit down dinner or a cocktail reception. With this gorgeously rich glaze, they make a fabulous holiday party dish.

Lamb Lollipops with Pomegranate Glaze

For the pomegranate glaze:
4 cups pomegranate juice
1/2 cup granulated sugar

For the lamb chops:
Vegetable oil, for the grates
12 baby lamb chops (about 3 ounces each), frenched
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup pomegranate seeds

To make the pomegranate glaze:
Place the pomegranate juice and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced and is the consistency of syrup, about 20 minutes.

Remove from the heat. Pour half the mixture into a separate bowl and set aside for serving.

To make the lamb chops:
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Lightly brush the chops with the olive oil. Generously season with salt and pepper.

Place the chops on the grill. Close the lid and cook until golden brown, about 3 to 4 minutes. Turn the chops over and lightly brush with the glaze. Continue cooking for 3 to 4 more minutes for medium rare. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes.

To serve, place 3 chops on a plate and drizzle with the reserved pomegranate glaze. Garnish with pomegranate seeds.

Serves 4.

Do-Ahead: The Pomegranate glaze can be made up to 3 days in advance. Store chilled in the refrigerator until ready to use. You will need to reheat it before using in this recipe.

Cooking Tip: This recipe can easily be made indoors on a grill pan.

Recipe excerpted from Simply Grilling by Jennifer Chandler.

Cheesy Eggplant Parmesan

 

Cheesy Eggplant Parmesan

Eggplant Parmesan can be made in a multitude of ways.  Sometimes the eggplant is fried, other times it is baked.  Sometimes the eggplant is served over a bed of tomato sauce, other times it is baked in a sauce.

Personally, I like it best baked in a tomato sauce with lots of cheese.

I love the texture of a crispy eggplant that is fried, but for everyday meals, frying is just too messy and who needs that extra fat?  In my version, I use Panko breadcrumbs to give the eggplant that same crispy coating you would get by frying … but instead the eggplant is baked in the oven.

Serve with a big salad or sautéed spinach.

Enjoy!

Cheesy Eggplant Parmesan

3/4 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
2 medium eggplants (about 1 1/2 pounds total), peeled and sliced into 1/2-inch rounds
4 cups marinara tomato sauce (homemade or store bought)
1 1/2 cups shredded mozzarella

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a shallow bowl combine the breadcrumbs, 3/4 cup of the Parmesan cheese, and Italian seasoning. Place the beaten egg in a third shallow bowl.

Generously season both sides of the eggplant slices with salt and pepper. Next dip the eggplant in the egg wash to coat completely, letting the excess drip off. Then dredge the eggplant through the Parmesan breadcrumbs, evenly coating on both sides.

Place the eggplant slices on the baking sheet. Bake until golden brown on the bottom, about 20 minutes.  Turn slices over and bake until browned on the other side, about 20 more minutes.

Spread 1 1/3 cups tomato sauce in the bottom of a 9 x 13-inch baking dish. Arrange the eggplant in an even layer in the dish. Cover with another 1 1/3 cup of sauce and 1/2 cup of cheese. Repeat with the remaining eggplant, sauce, and cheese.  Sprinkle the remaining Parmesan over the top.

Bake until the sauce is bubbly and the cheese is melted, about 15 to 20 minutes.

Serves 6.

 

 

Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

Now that the weather has gotten cooler, I am starting to make hearty soups for supper.

Fuel Café in Memphis has had a vegetarian chili that I have loved for years.  Now that I am going meatless one day a week, I figured it was time to experiment in the kitchen and try to replicate this favorite.

Fuel adds quinoa to a traditional vegetarian bean quinoa … so I did the same.  The quinoa resembles the texture of ground beef in the dish … something that is good if your family is used to having meat in their chili.  And … the combo of the quinoa with the beans makes this dish a complete protein. Something that is an added nutritional bonus.

For ease, I used canned beans and tomatoes in my version.  I opted to use fire-roasted tomatoes instead of the regular variety because I like the added flavor they give a dish.  That said, regular diced tomatoes will work just as well.

Garnish your chili as you like … with a dollop of sour cream, shredded cheese, sliced jalapenos, or fresh cilantro.  We enjoyed ours with cornbread.  Next time, I’m making it with my Broccoli Corn Bread (click for the recipe) … I think it will be the perfect combo!

My recipe didn’t turn out exactly like Fuel Café’s … but I did come up with a chili that my whole family loved and that I will definitely be making often. It’s fun to take an idea from a dish you have had out or at a friend’s house and invent your own original!

Enjoy!

Vegetarian Quinoa Chili

1 tablespoon olive oil
1/2 cup finely diced yellow onion
2 cloves garlic, minced
1 tablespoon minced fresh jalapeño
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 cans (15-ounce) black beans, drained & rinsed
1 can (15-ounce) red kidney beans, drained & rinsed
1 can (28-ounce) fire-roasted diced tomatoes
1/2 cup water
3/4 cup quinoa, rinsed and cooked per package directions
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, jalapeno, green bell pepper, and red bell pepper, and cook, stirring, until the onions are soft, about 5 to 7 minutes.

Add the black beans, kidney beans, diced tomatoes, and water. Stir in the cooked quinoa. Season with the chili powder, cumin, and salt and pepper to taste. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thickened, about 30 to 35 minutes. Adjust seasonings as needed.

Serve hot. Garnish as desired.

Serves 6.

Cooking Tip: For a stronger chili flavor, you can add another tablespoon of chili powder.

Freezes well.

Grilled Pizza Margarita

Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to 10 years ago and I still remember it.  Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven!

The sky is the limit on variations you can make, but this is a good starter recipe. The smoked mozzarella and the kalamata olives add great flavor to a “not-so-traditional” pizza margarita.

You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are pre-cooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.

Also when grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

You have lots of options for the pizza dough. You can always make you own – click here for my recipe. For a short cut, you can now find pizza dough in the refrigerated section of most markets. Gourmet varieties are available, but to be honest, that first  delicious grilled pizza I had years ago at Collyn’s house was made on Pillsbury canned pizza dough! Definitely not gourmet but definitely a great short-cut option! Another route is to pick up dough from your neighborhood pizzeria. I often get dough at my local Whole Foods store from their pizza station.

Enjoy!

Grilled Pizza Margarita

Vegetable oil, for the grates
Unbaked pizza dough, enough for a 12-inch pizza
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound smoked mozzarella, coarsely shredded
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, drained and coarsely chopped
1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil and season with salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Remove the pizza from the grill. Evenly sprinkle the basil over the top of the cooked pizza. Serve warm.

Serves 4 to 6.

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Soft Shell Crabs

Soft Shell Crabs … if you have never had them, now is the time to give them a try!

Soft shell crabs are one of my favorite treats. They are only available for a couple of months each year – usually late April through June or July. Soft shell crabs are crabs that have just molted. Their shell is soft … allowing them to be eaten whole. No more need to pick out that coveted meat from a hard shell!

Soft shell crabs fresh from the Gulf are now available. I picked some up last weekend at my local farmers market. Each week Paradise Seafood drives fresh Gulf seafood up from the coast to sell at the Memphis Agricenter Farmers Market and the Memphis Farmers Market downtown. Living in Memphis, we are lucky that the Gulf coast is within driving distance.  If you live no where near a coast line, no worries. You can find soft shell crabs throughout the country at gourmet seafood markets. Just ask your fishmonger.

Soft shell crabs are ideally purchased live so they are at their freshest. Store live soft shell crabs uncovered in the fridge over a bed of wet paper towels for no more than one day. Live soft shell crabs will need to be cleaned. It is a really simple process but a necessary one.  Cooking Light Magazine has an excellent post with step by step instructions. Click here.

If you do have to buy frozen crabs, they have probably already been cleaned. Defrost them overnight in the refrigerator before cooking. Fresh is best but the frozen ones are a close second.

I find the best way to enjoy this seasonal treat is sautéed with a simple dusting of cornmeal.  No need for a deep fryer or heavy batter. Whip up a quick homemade remoulade sauce and from start to finish your soft shell crabs can be on the table in less than 30 minutes.

Enjoy!

Sautéed Soft Shell Crabs with Remoulade Sauce

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Soft Shell Crabs:
8 soft shell crabs, cleaned
Kosher salt and freshly ground black pepper
1/2 cup cornmeal
4 tablespoons olive oil

To make the Remoulade Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Soft Shell Crabs:

Season both sides of the crabs with salt and pepper. Place the cornmeal in a shallow bowl. Working in batches, lightly dredge both sides of the crabs in the cornmeal, shaking off the excess.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the crabs on one side until lightly browned and soft, about 2 to 3 minutes. Turn over the crabs and cook until desired doneness, about 2 to 3 more minutes. Serve warm with a spoonful of the remoulade sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.

Grilled Herb Chicken with Greek Tomato-Olive Relish

A good relish can make an everyday chicken breast into a show-stopper. This Greek-inspired tomato relish from my new cookbook Simply Grilling is just such an example.

Enjoy!

Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes, and Feta Cheese

For the Greek Tomato-Olive Relish:
1 cup cherry tomatoes, quartered
1/4 cup Kalamata olives, pitted and coarsely chopped
1/4  cup finely diced red onion (1/2 small onion)
1 tablespoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint 

For the Herb Chicken:
Vegetable oil, for the grates
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
4 tablespoons dried Italian seasoning
Kosher salt and freshly ground black pepper

To make the Greek Tomato-Olive Relish: Place the tomatoes, olives, red onion, oil, and vinegar in a medium bowl. Toss to combine. Add the feta cheese and mint and gently toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

To make the chicken: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Season both sides of the chicken with the Italian seasoning, salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato-olive relish.

Serves 4.

Cooking Tips: To evenly cook boneless, skinless chicken breasts, I suggest pounding them to a uniform thickness before grilling.

Dried Italian seasoning is a mixture of several dry herbs. To make your own, combine 1 tablespoon each of dried basil, dried parsley, dried oregano, dried marjoram, dried thyme leaves, dried rosemary, and dried sage. Store in an airtight container in a cool, dark place for up to six months.

Do-Ahead: The tomato-olive relish can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: Fresh basil would be a delicious substitute for the fresh mint.

Grill Pan Friendly: Don’t have a grill or the weather is not so great, this dish can be made inside in a grill pan.

Photo credit: Photo by the talented Justin Fox Burks.

Spaghetti Vongole

This is my husband’s favorite dish.  Not only is it delicious, but it brings memories we both love to savor.

Paul spent a semester in college studying in Venice. It was a time I think he will cherish forever. When we were dating, we decided to take a trip to Europe to show each other our “homes” abroad … for me, Paris and for Paul, Venice. It was in Venice, that Paul got down on one knee and made me the happiest girl in the world. That evening, I enjoyed my first true Spaghetti Vongole with a bottle of Pinot Grigio as we celebrated our engagement.

This is the dish I will making for my Valentine this year.  It is full of love, flavor and … as an added bonus is surprisingly simple to make.

Enjoy!

 

Spaghetti Vongole

2 pounds small clams, scrubbed clean
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 cup halved cherry tomatoes
1 cup dry white wine
1 pound linguine, cooked as per package directions, drained, and kept warm
1/4 cup minced flat leaf parsley
Kosher salt and freshly ground black pepper

Sort through your cleaned clams to make sure all are tightly closed. If any aren’t closed, that means they are dead so throw them away.

In a large pot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pan.  Add the garlic, red pepper flakes, and the tomatoes.  Stir and cook until the garlic turns fragrant; be careful to not let it brown. Add the white wine and stir to combine. Add the clams, stir gently, and close the lid. Cook for 4 to 5 minutes, or until the mussels open.

Add the drained pasta to the pot along with the parsley. Toss to combine. Season with salt and pepper to taste. Serve immediately.

Cooking Tips:

When buying fresh clams, do not seal the plastic bag. The clams are still alive and need to breathe. I immediately transfer them to a colander to store in my refrigerator until ready to use.

To prepare the clams, first discard any with broken shells or that are open. Rinse under cold water to remove any dirt.

Any clams that do not open during cooking, should be discarded and not eaten.

Chocolate Chip Banana Bread

I should call this recipe Sarah’s Disappearing Banana Bread!

My youngest daughter can’t not get enough of banana bread.  It is one of her favorite treats to eat … and to make with her momma!

Sarah has the unfortunate curse of being allergic to nuts, and unfortunately most versions of this quick bread are made with walnuts.  She had a wonderful nut-less banana bread last summer we found at the Malibu Farmers Market. Since then, we have been on a quest to re-create a similar version.

Many of the recipes we tried were delicious … but none had the moistness of the one we had enjoyed last summer.  Then one day a friend told me to try adding sour cream to the mix. It was a brilliant suggestion! The sour cream gave the bread that delicious moistness we were lacking with other recipes we tried.

The chocolate chips were Sarah’s idea …  my little sous-chef always knows how to make a sweet over the top!

Enjoy! (But be forewarned … it will disappear very quickly!)

Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs, at room temperature
1 cup mashed ripe bananas
1/4 cup sour cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 9 x 5 -inch loaf pan with nonstick baking spray.

In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the bananas, sour cream, vanilla extract, and cinnamon and stir to blend. Stir in the chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about for 60 to 70 minutes.

Remove the bread from the oven and cool in the pan on a wire rack just until cool enough to handle, about 10 minutes. Remove the bread from the pan and place onto a wire rack to cool.

Serves 8.

Cooking Tip:  It happens to all of us.  Some days bananas ripen faster than we can eat them.  If I have bananas that are overly ripe, I throw them in a Ziploc bag in the freezer. That way, I always have ripe bananas on hand to make this bread and I am not wasting food.

Variation: If you are not allergic to nuts like Sarah, add a 1/2 cup of chopped walnuts to the batter for what I’d call a “Chunky Monkey” version!

Freezes well.

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.