Mexican Black Bean Soup

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 (15-ounce) cans black beans, drained
3 cups chicken stock or canned low-sodium broth
¾ pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.

Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Serves: 4. Total time: 30 minutes.

Caramel Chocolate Trifle

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.

Santa Fe Chicken

Marinade:

juice from 3 limes

1/4 c. soy sauce

1 1/2 tsp. olive oil

1 1/2 tsp. chile powder

1 1/2 tsp. cumin

1 1/2 tsp. coriander

6 garlic cloves, minced

1 1/2 tsp. honey

2 whole chicken breasts (4 pieces)

1/2 c. white wine

3 T. chopped cilantro leaves

Marinade chicken in ingredients. (The recipe actually says to add the wine and cilantro 1/2 hour before cooking-but I can never remember, so I just add it all when I make it) Bake at 375 degrees till done, or grill till done. Serve with papaya salsa

Papaya Salsa:

1/2 c. cilantro leaves

1 c. cubed papaya

1/4 c. choped red bell pepper

1/4 c. diced red onion

1 small jalapeno pepper-seeded and minced

2 T. lime juice

Mix together and serve over chicken. You can make this the night before or earlier in the day so that the flavors meld together better. You could also pulse lightly in the blender if you want a smoother salsa.

Chicken Tikka Masala

Prep time: 30 minutes
Cook time: 30-40 minutes

Ready in: 2 hours 20 minutes

Yields: 4 servings

Chicken Tikka:

1 cup yogurt

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 teaspoon cayenne (or to taste)

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

1/2-1 teaspoon salt (to taste)

3 boneless skinless chicken breasts, cut into bite size pieces

4 long skewers

Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped (I use like 1-2 slices minced very small)

1 teaspoon ground cumin

2 teaspoons paprika

1 teaspoon garam masala

1/2-1 teaspoon salt (or to taste)

1 (8 oz.) can tomato sauce

1 cup half and half (or cream if you want to indulge...)

1/4 cup chopped fresh cilantro (optional)

Directions:

In a large bag, combine yogurt, lemon juice, 1 tsp. cumin, 1 tsp. garam masala, cayenne, black pepper, ginger, 1/2-1 tsp. salt. Stir in chicken. Seal bag and refrigerate for at least one hour.

Preheat grill for high heat. Soak wood skewers in water.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 1 tsp. cumin, 1 tsp. garam masala, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until the sauce thickens, about 20 minutes. While sauce is simmering, lightly oil the grill grate (or use Pam for the grill). Thread chicken onto skewers, and discard marinade. Grill until juices are clear, about 5 minutes on each side. Add grilled chicken to sauce, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve over rice with a side of naan.

Note: If you like a lot of sauce, you may want to double the masala sauce portion of the recipe.

Raspberry Pork Chops

4 boneless pork loin chops (5 ounces each)
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard

In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops. Yield: 4 servings.

Chicken Artichoke Cacciatore

4 chicken breast halves
Flour seasoned with salt and pepper (for dredging)
2 T. olive oil
1 6 oz. jar marinated artichoke hearts, undrained
1 16 oz. can crushed tomatoes
2 garlic cloves minced
½ t. oregano
½ t. basil
½ t. pepper
1 can/fresh sliced mushrooms (optional)


In sauce pan heat olive oil, dredge chicken, and brown chicken over medium heat. Add artichoke hearts, tomatoes, herbs and spices. Remove from heat. Place in baking dish. Cover and bake at 350° for 1 hour. Serve over pasta or rice.

Garlic Creamed Spinach

3 tablespoons salted butter
1 tablespoon minced garlic
1 tablespoon all-purpose flour
3/4 cup half-and-half
2 10-ounce boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Melt butter in a small saucepan over medium heat. Add garlic and saute for about 30 seconds. Whisk in flour and heat for about 1 minute. Whisk in half-and-half.
Squeeze water out of the thawed spinach and add the spinach to the saucepan. Add salt, nutmeg and black pepper and simmer for 20 minutes on medium/low heat. Spinach will be tender when done. Serves 4.

Peanutty Chocolate Candy Cookies

1 (1 pound 2.25 ounce) box chocolate fudge cake mix with pudding

1/2 cup butter or margarine, softened

2 eggs

1 (14 ounce) bag candy-coated peanut butter pieces

1 cup coarsely chopped salted peanuts

Heat oven to 350. Grease cookie sheets with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on LOW speed just until moistened. With spoon, stir in peanut butter pieces and peanuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.

Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets.