Crispy Black Bean Fritters w/ Creamy Cilantro Dipping Sauce

** Recipe from Mia's Domain **

Black Bean Fritters:

* 3 c. black beans, cooked

* 1 large yellow pepper, seeds removed; diced

* 1 small white onion, diced

* 2 garlic cloves, crushed

* 1 large tomato, diced

* 3 Tbl. chopped cilantro

* 3 Tbl. all purpose unbleached flour

* 2 eggs, room temperature

* Sea salt and black pepper

* Extra virgin olive oil (for frying)

Combine all ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add 3 Tbl. of oil to pan on medium heat. When hot, add Tbl. of bean mixture.  Fry on one side until golden brown & crispy (about 3 min.). Flip over for another 3 min. Remove & drain on a paper towel. Season with fresh black pepper & sea salt.  Serve with dipping sauce.

Cilantro Dipping Sauce:

* 1/2 c. sour cream or Greek yogurt

* 1/2 small green chili, seeded & diced

* 1 sm. garlic clove, crushed

* 2 Tbl. chopped cilantro

* 1 tsp. sugar

* Sea salt & black pepper

Blend all ingredients until smooth. Season with sea salt & black pepper.

Panera Bread's Signature Macaroni & Cheese

** Recipe from Panera Bread **

* 1 (16 oz.) package of rigati pasta (or other small pasta shells)
* ¼ c. butter
* ½ c. all-purpose flour
* 2½ c. 2% reduced fat milk (or cream)
* 6 slices white American cheese, chopped
* 1 c. (8 ounces) shredded extra-sharp white Vermont cheddar
* 1 Tbl. Dijon mustard
* 1 tsp. kosher salt
* ¼ tsp. hot sauce

Prepare pasta according to package directions.  Melt butter over low heat. Whisk in flour and cook 1 min, whisking constantly.  Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.  Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.  Stir in pasta and cook over medium heat for 1 min. (or until thoroughly heated).

Parmesan Herb Pizelles

** Recipe from Red Couch Recipes **

* 3 lg. eggs
* 1/2 c. butter, melted and cooled
* 1 c. all-purpose flour
* 1/4 c. parmesan cheese grated -- See note below*
* 1 tsp. baking powder
* Fresh herbs -- See note below*
* 1/2 tsp. salt
* 1/8 tsp. freshly ground pepper

In medium bowl, whisk eggs until smooth & add cooled, melted butter.  Stir in the remaining ingredients until blended.  You will end up with a dough that resembles thick cake batter.  Drop batter on pizzelle/waffle iron and cook according to manufacturer's instructions.  It takes a little bit of experimenting to find out how much dough to use; each pizzelle maker is different. Place on racks to cool.  Eat them hot!

* Notes:  For a stronger flavor, try using a stronger flavored cheese.  Both grated & canned Parmesan work fine in this recipe.   For mild flavored herbs, like chives, use up to 3 Tbl.; for strong-flavored herbs, like rosemary, use about 1 Tbl.

Boston Market Cornbread

** Recipe from Stephanie Cooks ** 

* 2 (8.5 oz) boxes Jiffy corn muffin mix
* 1 (18 oz) box butter OR yellow cake mix
* 5 eggs
* 2/3 c. milk
* 1 1/3 c. water
* 1/2 c. butter, softened

Heat oven to 350.  Combine all of the dry ingredients, mixing well.  Add the wet ingredients, stirring until just combined.  Pour into well greased muffin tins or mini loaf pans.  Bake about 30 minutes, until golden and a toothpick inserted in the center comes out clean.  Allow to cool in the pan. Then remove to a wire rack. Store in an airtight container.

Provencal Tomatoes

** Recipe from A Feast for the Eyes **

* 6 ripe tomatoes (2 1/2 - 3" in diameter)
* 1 1/2 c. fresh white bread crumbs or Panko bread crumbs
* 1/4 c. minced scallions, white & green parts (2 scallions)
* 2 Tbl. minced fresh flat-leaf parsley
* 2 tsp. minced garlic (2 cloves)
* 1/2 tsp. minced fresh thyme
* kosher salt
* ground black pepper
* 1/2 c. grated Gruyere cheese
* olive oil

Heat oven to 400. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoes halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 tsp. salt. NOTE: The crumb mixture will be dry, so add a drizzle of olive oil or melted butter into the mixture to make it bind. Sprinkle the tomato halves generously with kosher salt & pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 min, or until they’re tender. Sprinkle with cheese, drizzle with olive oil & bake for 30 sec. or more. Serve hot or at room temperature.

Whipped Sweet Potato Bake

** Recipe from Kraft **

* 3 cans (15 oz. ea.) sweet potatoes, drained

* 1/2 stick butter/margarine, melted

* 1 tsp. ground cinnamon

* 1 tsp. ground ginger

* 1/4 tsp. ground nutmeg

* 3 c. mini marshmallows

Heat oven to 350. With mixer, beat all ingredients together, except for marshmallows. Spoon into lightly greased 1 1/2 qt. casserole dish; top with marshmallows. Bake 15-20 min. or until mixture is heated through & marshmallows are lightly browned.

Tuscan Chicken-Spinach Spread

* 4 c. cooked chicken

* 1 Tbl. butter

* 1 c. chopped crimini or button mushrooms

* 2/3 c. white wine (chicken broth may be substituted)

* 2/3 c. chicken broth

* 1/4 tsp. each salt & pepper

* 2 tsp. Italian seasoning

* 2 containers (8 oz. ea.) roasted garlic-flavored cream cheese**

* 1 pkg. (10 ounces) frozen chopped spinach, thawed, well-drained

* 2 c. (8 oz.) shredded Italian blend cheese, divided

* 1/2 c. grated Parmesan cheese

* Desired crackers/chips for serving

**Note: If roasted garlic flavored cream cheese is unavailable, use onion & chive flavor or add 1 tsp. roasted garlic per 8 ounces plain cream cheese.

Preheat oven to 350. Shred or finely chop cooked chicken; set aside. Melt butter in large skillet & add mushrooms. Sauté over med-high heat until just cooked, about 3-4 min. Add wine, broth, & seasonings. Continue to cook & stir until slightly reduced, about 5 min. Add cream cheese & stir until melted and thoroughly blended in. Add chicken, spinach & 1 c. of the Italian cheese; stir until blended. Pour chicken mixture into 9x9" baking dish. Sprinkle remaining 1 c. Italian cheese & then Parmesan evenly over top. Bake in preheated oven 25-30 min. until hot and slightly browned. Serve hot with crackers/chips.

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

* 3/4 c. firmly packed brown sugar, divided

* 2 Tbl. orange juice

* 2 tsp. vanilla

* 1 1/2 tsp. cinnamon, ground, divided

* 1 1/2 tsp. ginger, ground, divided

* 1/2 tsp. salt

* 3 lbs. sweet potatoes, peeled & cut into 1" chunks

* 1 c. dried cranberries

* 6 Tbl. butter, cut up, divided

* 1/2 c. flour

* 1 c. chopped pecans

Preheat oven to 400°F. Mix 1/4 c. of the brown sugar, orange juice, vanilla, 1/2 tsp. each of the cinnamon, ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbl. of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 c. brown sugar & remaining 1 tsp. each cinnamon & ginger in medium bowl. Cut in remaining 4 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25-30 min. longer or until sweet potatoes are tender and topping is lightly browned.

Dang Cold Asian Noodle Salad

**Recipe from Guy Fieri **

* 1 package soba noodles
* 1 tsp. sesame oil
* 2 Tbl. rice wine vinegar
* 3 Tbl. soy sauce
* 1 tsp. hot chili oil
* 1 Tbl. hoisin sauce
* 5 Tbl. extra-virgin olive oil
* 1 carrot, thinly sliced or julienned
* 2 celery stalks, thinly sliced or julienned
* 5 green onions, bottom 4 inches, thinly sliced
* 1/2 c. thinly sliced napa cabbage
* 1/2 red bell pepper, thinly sliced or julienned
* 1/2 c. julienned bok choy
* 1 c. bean sprouts, optional
* 3 Tbl. minced fresh cilantro leaves
* 3 Tbl. sesame seeds, toasted, for garnish
* 4 Tbl. unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts.

Parmesan Crusted Smoked Cheddar Potato Cakes

*Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 4 c. cooked mashed potatoes, firm and cold

* 1 c. smoked cheddar cheese, Tillamook preferred

* ¾ c. Grated Parmesan Cheese

* ¼ c. flour

Heat olive oil in a large skillet over medium heat. Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties. Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture. In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate. Serve warm with ranch dressing if desired.

Cafe Rio - Sides

*Submitted by Jamie*

Pico de Gallo
* 4 fresh tomatoes, chopped
* 1 white onion, chopped
* 1/4 bunch of cilantro, chopped
* 2 cloves garlic, minced
* 1/2 tsp. lime juice
* 1 tsp. salt
* 1 tsp. pepper
Combine all together in bowl.

Creamy Tomatillo Salad Dressing
* 1 c. fat free sour cream
* 1 envelope Ranch salad dressing
* 1/2 envelope Fiesta Ranch salad dressing
* 6 tomatillos, husked & cut in half
* 1 clove garlic, minced
* Juice from 2 limes, freshly squeezed
* 1/4 c. fresh chopped cilantro
Combine all in a blender & blend until smooth. Store in fridge.

Black Beans
* 2 cloves garlic, minced
* 1 tsp. ground cumin
* 2 Tbl. olive oil
* 1 can (15 oz.) black beans, rinsed & drained
* 1/3 c. tomato juice
* 1/2 tsp. salt
* 2 Tbl. fresh chopped cilantro
In a non-stick skillet, cook garlic & cumin in olive oil over med. heat (until you can smell it). Add beans, tomato juice & salt. Continually stir, until heated through. Just before serving, add cilantro.

Lime Rice
-Sautee in saucepan:
* 2 Tbl. butter
* 1 yellow onion, chopped
* 4 cloves garlic, minced

-In a large pot, bring to a boil:
* 6 2/3 c. water
* 8 tsp. chicken bouillon
* 1/2 bunch cilantro, chopped
* 2 tsp. cumin
* 2 small cans diced green chilies
* 1 Tbl. lime juice
* 1/2 tsp. salt
Add onion & garlic to boiling water. Add 3 c. long grain rice. Reduce heat, cover & simmer for 30 minutes.