Tuesday, July 26, 2011

Black Bean Dip

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Tuesday, July 19, 2011

Parmesan-Crusted Pork Chops

Parmesan-Crusted Pork Chops
2-3 eggs
1 c grated Parmesan cheese
1 c Italian-style bread crumbs
4-5 (1/2-3/4" thick) center-cut pork chops
salt and pepper, to taste
4-6 T olive oil

1. Whisk eggs in a shallow dish. Put cheese and bread crumbs each in their own shallow dish, or plate.
2. Pat pork chops dry and rub with salt and pepper. Press in to Parmesan, dredge in eggs, and then press in to bread crumbs. (Repeat for each pork chop.)
3. Pour olive oil into a large skillet and place on stove over medium heat. Once the oil has heated up, lay 1-2 pork chops in the oil.
4. Cook until golden brown, about 5-7 minutes depending on thickness, on each side. Serve warm.

Tuesday, July 12, 2011

Dark Muddy Buddies

Dark Muddy Buddies
4 1/2 c rice Chex cereal
1/4 c creamy peanut butter
2 T butter, softened
10 Hershey's special dark kisses, cut into small pieces
1 t vanilla
3/4 c powdered sugar

1. Measure cereal into a large bowl; set aside.
2. Mix peanut butter, butter, and kisses in a microwave-safe bowl; microwave on high for 30 seconds.
3. Stir vanilla into mixture and pour over cereal; toss well to coat.
4. Sprinkle powdered sugar over cereal and toss to coat.

Tuesday, July 5, 2011

Freezing Bell Peppers & Green Onions

I found red bell peppers for a steal at a local market and bought a bunch. I knew I wouldn't use them all before they went bad, so I decided to freeze them. Here's how I did it:
1. Line a baking sheet with parchment paper.
2. Slice or chop peppers into desired size; lay one layer on parchment paper.
3. Place in freezer for 45 minutes.
4. Transfer to freezer bags, remove air and seal bags, and place them in the freezer.

Here's how I froze green onions:
1. Rinse green onions and dry completely.
2. Line a baking sheet with a paper towel; chop green onions as usual and spread on baking sheet in a single layer.
3. Place baking sheet in freezer for 30 minutes.
4. Remove from freezer; put onions in plastic container(s)*, cover, and freeze.
*You can also use a freezer bag if you let out all the air before storing.