Easy Black Bean Dip

Isn't it true in life that sometimes the simplest things can bring you the most joy? For example, the first cup of coffee in the morning, a nice note from a friend or even just a smile from a stranger. Not to get all sentimental and dramatic, but that's how I feel about this Black Bean Dip from one of my favorite blogs, Two Peas and Their Pod.

This dip is beyond easy to throw together, but it is so darn tasty. I actually made this for the Super Bowl so my posting of the recipe is quite delayed, but delayed gratification is good, right?!

The dip was quite the hit. I love that it is SO healthy, and that it tastes good piled on top of tortilla chips, pita chips, pretzels and veggies alike. Basically you could spread this dip on anything and it would taste incredible.

The texture is what you make of it. I don't like my dips to be completely smooth and whipped, but if you do, just pulse this longer in the food processor. I love black beans and they shine in this dip. The onion flavor is definitely present, so if you are not an onion fan, feel free to use less. There's a bit of the kick from the jalapeno, too, which was great for a spice lover like me.  Mmmm, just thinking about it is making me want more!

This dip is a great party appetizer or after school snack, but I can't wait to try it as a topping on my tacos! Yum! I hope you all will enjoy it as much as I did!

Easy Black Bean Dip

Recipe from Two Peas and Their Pod

• 2 (15 oz.) cans black beans, rinsed and drained
• 1/2 cup chopped yellow onion
• 1/3 cup chopped cilantro
• 1 clove garlic, minced
• 1 small jalapeno, seeds removed and diced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions:

1. Put the black beans, onion, cilantro, garlic, jalapeno, lime juice, cumin, chili powder, salt and black pepper in a food processor or blender. Blend until smooth.
2. Pour the black bean dip in a bowl and service with chips and/or cut up vegetables.

***Note: the dip is gluten free/vegan, just serve with gluten free chips/crackers.

I shared this post at: Zent Mrs. & The Mr., Inside BruCrew Life, Feeding Big and More, Semi Homemade Mom, Buns in My Oven, Food Done Light, Mandatory Mooch, Taste and Tell Blog, Chocolate, Chocolate, and More, Sassy Little Lady, Six Sisters' Stuff

Turkey Black Bean Chili

I've never thought of myself as much of a soup gal. It's just that, every time I'd crack open a can of soup, I was left wanting something else. Cans of soup with their loads of broth and little of anything else just leave something to be desired, am I right? I was just never satisfied!

Yet, being the naturally cold person I am (I shiver when it's 50 degrees...), I needed soup to warm me up this winter! Thus, I ushered in a homemade soups, stews and chili phase! And it welcomed me with a warm and satisfying embrace. Me and homemade soups, we have a mutual attraction.

This Turkey Black Bean Chili is a family favorite! I can't quite say where the recipe is from because all I have is a magazine clipping taped to an index card, but my mom tweaked the recipe a bit and it's just perfect!

What I like about this soup is its heartiness - no excess broth, but lots of protein! The diced tomatoes with jalapenos or chilies add a bit of heat which ties the whole dish together!

This chili is healthy, spicy and satisfying, and is sure to keep you full and warm in these cold winter months! As an added bonus, this would make a great addition to your Super Bowl tailgate menu because as you know, the most important part of the Super Bowl is the food (oh, and the commercials). So bundle up and enjoy!

Turkey Black Bean Chili

• 4 (15 oz.) cans black beans
• 1/2 - 1 large sweet onion, chopped
• 2 lbs. ground turkey
• 2 tablespoons olive oil
• 6-8 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 (14 oz.) cans low-sodium, fat-free chicken broth
• 3 (14.5 oz.) cans petite dice tomatoes with jalapenos or chilies
• Sour cream, cilantro, grated cheese (for garnish, if desired)

Directions

1. Drain and rinse 3 cans of black beans. Don't drain and rinse the 4th can!
2. Sautee chopped onion and ground turkey in hot oil in a large dutch oven over medium heat, stirring often, about 8-10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder, ground cumin, salt and pepper; sautee about one minute. Stir in drained and undrained beans, chicken broth and diced tomatoes.
3. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer (at least) 10 minutes. Simmer longer for added flavor! Garnish as desired and enjoy!

I linked this post over at: Hungry Little Girl, Pocket Change Gourmet, Salt Tree, Buns in My Oven, Semi Homemade Mom, Recipes for My Boys, Chocolate, Chocolate and More Chocolate, Food Done Light, Six Sisters Stuff

Hummus Crusted Chicken

**Sorry about the darkness of these pictures. Dinnertime = terrible lighting that doesn't do justice to this amazing flavor.

If you know me, you know that I love hummus. I love it to a point that is probably a bit obsessive. I put it on any and everything. And I really do mean everything. It's gotten to a point where my hummus and "other food" combos have been made fun of (I am talking to you, Kenan). But I won't stop...mostly because I can't. It's an addiciton. Phone "Intervention," I'm ready for my 30 seconds of fame.

When I saw this Hummus-Crusted Chicken recipe on Pinterest I nearly fell over and died. How had a combination of flavors so perfect never crossed my mind?! Shame on me.

A week after I repinned this recipe, I was popping it in the oven. The quick turnaround was so worth it. This chicken was to.die.for.

Plopped over a bed of a yummy vegetable medley, the chicken was coated with a generous layer of roasted garlic hummus. Of course, you could use any hummus you'd like, but I thought garlic would give this a nice kick. The hummus stays a bit moist after it's baked, but it forms such a nice layer around the chicken. Plus some oozes onto the veggies and it's a flavor explosion. And healthy to boot!

I cannot wait to make this chicken again. You can use any veggies you'd like (I chose squash, zucchini, cauliflowers, and carrots), as well as any variety of hummus. I am currently FREAKING OUT over this White Bean and Basil Hummus from Trader Joe's (Kenan gets the shoutout once again for getting me hooked on this stuff), and can't wait to use it in this recipe.

This recipe is quick, easy, and healthy. It's simple and divine. Go makeu some.

Winner, winner, chicken dinner.

Hummus-Crusted Chicken
Recipe adapted from Gimme Some Oven

• 5 boneless, skinless chicken breasts
• salt & pepper
• 2 small zucchini
• 2 small yellow squash
• 1/2 head of cauliflower
• 6 large carrot
• 1/2 cup hummus
• 1 tbsp. olive oil
• 1 lemon
• 1 tsp. McCormick Hot Shot! Black & Red Pepper Blend (or smoked paprika or sumac)
• parmesan cheese (optional) to sprinkle on chicken

Directions

1. Preheat oven to 450 degrees F. Prepare one large baking dish with cooking spray.
2. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, yellow squash, cauliflower, and carrot with olive oil until evenly coated. (You could spray the veggies with olive oil "mist" but they may not cook as thoroughly). Season the veggies with salt and pepper (and other spices if you choose).
3. Place all of the vegetables on the bottom of the dish in an even layer. Lay the 5 chicken breasts evenly on top, then coat each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of the lemon over top of the chicken and vegetable mixture. Then, sprinkle the entire pan with the McCormick Hot Shot! Black & Red Pepper Blend (or smoke paprika or sumac).
4. Bake for about 25-35 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Buffalo Chicken Burgers

Uhhh...it's not actually August 21st, I didn't just turn 20, and today is definitely not the first day of my junior year at UNC Chapel Hill. Nope. None of that is happening because that would mean that time is passing outrageously quickly and I just can't deal with that. Sorry 'bout it.

While I am sad that time is flying right before my eyes, I was very pleased about how quick and easy these burgers were to make. Not to mention they were delicious AND healthy - the ultimate combo. While I love turkey burgers, I think I may have just found a new and greater love for chicken burgers. Even my dad enjoyed these (the photos are proof!) and the men I know are not usually a fan of burgers unless they are made of red meat meaning these are scrumptious.

These burgers are perfect for college students with tight budgets and even tighter schedules, busy families on the go, football tailgaters, and anyone looking for a new and delicious dinner recipe - everybody wins! The burgers pack a little taste great topped with ketchup, ranch dressing, or even more hot sauce! They are a fun alternative to your typical burger and will spice up the end of your summer (punny). Enjoy!

Buffalo Chicken Burgers (makes 4 small burgers)
Recipe from Peanut Butter Fingers

• 1 lb. ground chicken
• 1/4 cup Franks Red Hot Buffalo Wing Sauce
• 1/4 cup parmesan cheese (we used the canned variety to make the patties stick together)

Directions

1. Combine all ingredients in a bowl and form four patties from the mixture. The patties will be more "wet" than typical burger patties, but that's ok!
2. On the grill, cook burgers for about 8-10 minutes on each side on medium heat. Or, if using a skillet, cook for about 7 minutes on each side on medium/high heat.
3. Top with muenster or provolone cheese and enjoy!

I shared this post at Taste and Tell

Southwestern Quinoa Salad

I seriously cannot believe that it is already August! Didn't I just get home from finals?? Wasn't July 4th yesterday?? Where does time go?!?! I'm excited because August means my birthday and my return to Chapel Hill, but I must say I am not ready for classes! I am in full on summer mode.

I love summer. I always have. I especially love the fresh foods ready to be eaten during the summertime: berries, corn, watermelon, etc. Yum yum yum. With all these fresh foods readily available, and with swimsuit season well upon us (eek.), I love having healthy go to dishes.

This summer, I have fallen in love with the healthy protein-rich and fiber-filled quinoa. I have definitely hopped on the quinoa bandwagon. It is so easy and can be made in a variety of different ways, making it versatile for any meal! With so many recipes floating around, you seriously can't get bored with this stuff.

This dish is packed with black beans, corn, and red bell peppers - nom. The lime juice and cilantro give it a bright, fresh taste and make this, for me at least, a summery dish. This is healthy and filling and pairs well with grilled chicken!

Southwestern Quinoa Salad (makes 4-6 servings)
Recipe from Archer Farms Market

• 1 cup quinoa
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (15.25 oz.) can sweet corn, drained OR 2 ears of fresh, cooked corn
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 3 tbsp. lime juice
• 2 tbsp. olive oil
• 2 tsp. ground cumin

Directions

1. Thoroughly rinse 1 cup quinoa with water. Combine quinoa and 1 and 1/2 cups water in medium saucepan.
2. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes, until water is absorbed and quinoa is tender.
3. Remove from heat. Let stand 15 minutes.
4. Combine beans, corn, red bell pepper, and cilantro in a large bowl. Stir in cooked quinoa.
5. Combine lime juice, oil, and cumin in a small bowl. Toss with quinoa misture. Season with salt and pepper to taste. Serve warm or chilled (I prefer chilled).

Spinach & Smoked Gouda Penne Bake

This past weekend, I visited my wonderful friends who are up in Chapel Hill for the summer. It was a great weekend that included a shopping trip with some lovely girlfriends (holler atcha Hannah and Bushman), Sweet Frog Frozen Yogurt (THE BEST), and a trip to the driving range with my boyfriend. I packed a lot into a couple of days and it made me all the more excited to get back to school for a new semester!

Over the weekend, I went to three classic restaurants in Chapel Hill and ate my heart out. I dined on my favorite veggie wrap at Spanky's Friday night, ate a drool-worthy sandwich at Sutton's on Saturday for lunch, and  enjoyed Sunday morning brunch at Breadman's. Like someone pinch me...total food heaven.

God Bless Sutton's Drug Store.

In order to not feel TOTALLY guilty about my food consumption AND to save money (I'm a broke college student 4 realz), I brought up a pasta bake so that one of my weekend meals would be taken care of.

This colorful dish is filled with tons of fresh spinach, bell pepper, garlic, and tomatoes, and it's all topped with lots of smoked gouda...YUM. It's healthy and delicious all in one. And more importantly for many, it's super easy to make and is a great meal to throw together in a pinch and serve alongside a simple salad.

When my mom found this recipe in our local newspaper, it quickly became a family favorite. Try it out yourself and I am sure you won't be disappointed!

Spinach & Smoked Gouda Penne Bake

Recipe from The Charlotte Observer

• 2 tbsp. (approx.) extra virgin olive oil
• 1/2 small/medium yellow bell pepper, finely chopped
• 2 cloves of garlic, minced
• 1/4 onion, finely chopped
• 1 (28 oz.) can diced tomatoes with basil and oregano
• 1 (6 oz.) bag washed baby spinach
• 1 (12-16 oz.) box penne pasta
• 8 oz. smoked gouda cheese, shredded

Directions

1. Boil the pasta in salted water according to package directions, drain, and keep warm.
2. Prepare 13x9 lightly greased glass casserole dish and pre-heat the oven to 350 degrees F. 
3. In a deep skillet pour in the olive oil (approximately 2 tablespoons or 2 turns of the skillet) and turn on medium-high heat.
4. Add the onion to the skillet and allow to cook for about two minutes, constantly stirring. Next, add the minced garlic and again, allow to cook for about two more minutes, stirring. Add in the yellow pepper, repeating the same steps to cook until the vegetables are softened.
5. Next, add the diced tomatoes.  Reduce the heat to low-medium and cook vegetable mixture together for about 5 minutes.  
6. Turn the heat off and add spinach, a little bit at a time, allowing to wilt.  Add vegetable mixture to the cooked pasta, and toss with 1/2 of the shredded gouda cheese.
7. Pour pasta concoction into greased casserole dish and sprinkle remaining shredded gouda over the top.
8. Cook in prepared oven for about 15 minutes, or until cheese is melted - ENJOY!

Chickpea and Tomato Salad with Fresh Basil

Colorful and wonderful!

Last Friday, my best friend, Nick, and I cooked a delicious and fresh summer dinner for my parents. My dad just had surgery and my mom has been extremely busy, so we thought we would try out some recipes and help them out all in one.

Our menu consisted of marinated grilled chicken (using Newman's Lite Caesar Dressing for marinade), oven-roasted asparagus (olive oil, salt, pepper), and warm, buttery rolls, but the star of the show was this Chickpea and Tomato Salad with Fresh Basil.

The recipe for the salad attracted my eye on Pinterest (thanks for pinning it, Alexandra!). I'm seriously obsessed with the site and feel so accomplished when I create something off of it...my life is very sad. That being said, it tasted every bit as good as the picture online looked.

All four of us diners couldn't help but dive in for seconds and much to my pleasure (and slight dismay), there were no leftovers! This side dish is super simple, extremely health, and so fresh. It is absolutely the perfect, light summer side dish.

Chickpea and Tomato Salad with Fresh Basil
Recipe from Green Lite Bites

• 1 can chickpeas, drained and rinsed
• 1 pint grape tomatoes, halved
• 25 large basil leaves, chopped
• 3 cloves of garlic, minced
• 1 tbsp. red wine vinegar
• 1 tbsp. apple cider vinegar
• 2 tsp. olive oil
• 1/2 tbsp. honey
• pinch of salt

Directions

1. Toss all ingredients together in a medium serving bowl.
2. Chill for at least 20 minutes, allowing all the flavors to merge.
3. Eat and Enjoy!

The complete meal.

Thanks for manning the grill, Nick!

Roasted to perfection.

"Use What You Have" Mini Quiches

WHOA. Sorry about that major hiatus from the blogging world. I was merely soaking up the sun in beautiful Southern California with my family. It was a wonderful time and I was currently not ready to head home and get back to reality. I am terrible at saying goodbye and it never gets any easier!

Before we left for our vacation, my mom and I whipped together some of her favorite mini quiches. These are so easy to make, freeze, and heat for breakfast/lunch/dinner - you name it! The best part is, this recipe gives you the freedom to take what veggies or meats that you have around and throw them in to be baked. Eggs are versatile and I appreciate that.

In this last batch of quiches, we used a whole bag of Trader Joe's of organic frozen, chopped spinach; half of a chopped red bell pepper; half of a chopped orange bell pepper; one small, diced yellow squash; one medium, diced zucchini; a quarter of a minced onion; one carton of egg beaters; and some grated swiss cheese. After combining all the veggies, you just heat them in the oven for 25-30 minutes at 350 degrees F.

Using the egg beaters makes these super healthy and light and a perfect poppable meal. We throw them in a freezer bag and heat them in the microwave on HIGH for about 1 minute and 45 seconds and they are absolutely fabulous! Couldn't be easier to whip together!

"Use What You Have" Mini Quiches**
Recipe from My Mama!

• 1 bag frozen, chopped spinach
• 1/2 chopped red bell pepper
• 1/2 chopped orange bell pepper
• 1 small, diced yellow squash
• 1 medium, diced zucchini
• 1/4 minced onion
• 1 carton egg beaters
• Grated swiss cheese (about 6 oz.)

**Like I said, use what you have! We have added mushrooms to these, feta cheese, ham, turkey bacon, whatever you please!***

Directions

1. Preheat oven to 325 degrees F.
2. Grease 12-18 muffin tins by spraying with Pam.
3. If using spinach, cook it on high in the microwave for 4 minutes. Remove from microwave and press out all liquid using paper towels.
4. Combine your eggs, veggies, meats, and cheeses into a large bowl.
5. Pour egg mixture into muffin tins (12-18 depending on how big you'd like them).
6. Bake quiches for 25-30 minutes until golden brown and bubbly on edges.
7. Serve hot or freeze them and microwave when hungry!