White Bean Salad with Grilled Zucchini and Corn

The kids didn't love this, but Brett and I both thought it was pretty good.  And healthy ;).  Find the recipe and full instructions here.

This grilled zucchini salad with corn and marinated white beans is a delicious summer dinner or side dish recipe that's as easy to eat as it is to make. 

 CourseMain Course, Salad, Side Dish

 CuisineAmerican, Gluten Free, Grain Free, Vegetarian

 Prep Time10 minutes

 Cook Time20 minutes

 Cooling Time10 minutes

 Total Time30 minutes

 Servings4

Ingredients

• 1 can cannellini beans or 2 cups cooked from scratch
• 1 tbsp chopped fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 lemon zested and juiced
• 1 clove garlic minced
• 1 tsp honey (I don't love honey, so I left this out.)
• 2 medium zucchini halved lengthwise (I used frozen zoodles)
• 2 ears corn husks and silks removed (I used frozen corn)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 c torn basil leaves
• 1/4 c chopped pecans (we could take or leave these)
• 4 tbsp shaved pecorino cheese (I left this out, of course.)

Instructions

• Heat a grill over medium to medium-high heat. If using a charcoal grill, aim for 350-375*. 
• Toss the cannellini beans with the fresh rosemary. 
• Whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey. Pour the lemon dressing over the beans and toss to combine. Set aside to marinate at room temperature for up to 30 minutes while you grill the zucchini and corn.
• Brush the zucchini halves and and corn with olive oil, then sprinkle with salt and pepper. 
• Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 18-20 minutes, or until charred on all sides, rotating a quarter of a turn every 4-5 minutes. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle. 
• Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans and toss. 
• To serve as an entree, divide the salad between four plates, then garnish with pecorino cheese to taste. Alternatively, serve as a side dish with pecorino cheese on the side. This salad keeps in the fridge without the cheese garnish for up to three days in a tightly sealed container and can be served cold or room temperature. 

Cinnamon Roll Cake

My kids loved this cake.  One of them literally jumped up and did a cartwheel :).  Find the recipe and full instructions here.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings: 12

Author: Brandie @ The Country Cook

Ingredients

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 1/2 cup salted butter (1 stick) melted

FOR THE CINNAMON FILLING:

• 3/4 cup (1 1/2 sticks) salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

FOR THE GLAZE:  (We like things moist, so I doubled this.)

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions

FOR THE CAKE:

• Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.

FOR THE FILLING:

• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.

FOR THE GLAZE:

• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

Notes (from original recipe)

I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.

Quinoa Red Bean Chili

I found the recipe here :).

YIELD: 8 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 5 MINUTES

 

ADDITIONAL TIME: 1 HOUR

 

TOTAL TIME: 1 HOUR 15 MINUTES

INGREDIENTS

•  1 tablespoon oil
•  1/2 cup diced onion
•  1 medium green bell pepper, cored, seeded and diced
•  2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
•  2 teaspoons chili powder (see note)
•  1 teaspoon ground cumin
•  1 teaspoon dried oregano
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon cinnamon
•  Pinch of cayenne pepper (plus more for heat, if desired)
•  1 cup quinoa, rinsed and drained
•  3 cans (15 ounces each) red kidney beans, rinsed and drained (see note)
•  3 to 4 cups chicken or vegetable broth (use the lesser amount for a thicker chili)
•  3 cans (8 ounces each) tomato sauce
•  1 1/2 cups frozen corn kernels

INSTRUCTIONS

1. For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
2. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
3. When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
4. For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
5. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!

NOTES

To Add Meat: you can easily add cooked, diced chicken (think: rotisserie chicken!) at the end of cooking to heat through OR cook ground beef at the beginning, drain the grease, and keep in during cooking time or add at the end to heat through. 

Chili Powder: varies widely in flavor and heat, so make sure to use a brand that you already know and love the flavor of. I use either McCormick or Penzeys.This recipe is probably very adaptable to other types of beans if you want to sub

Mexican Sweet Potato Skillet

This was an easy, delicious, one-pan dinner.  I found the recipe here.  

Ingredients

• 1 tbsp coconut or avocado oil
• 1 1/2 lbs sweet potato, cubed
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 2 large red bell peppers, diced (I ninja'ed frozen red/yellow/green peppers from TJ's)
• 14 oz can low sodium black beans, drained & rinsed
• 1 cup corn (frozen or canned)
• 14 oz can diced tomatoes, low sodium
• 1 tbsp cumin, divided
• 1/2 tbsp taco seasoning
• 3/4 tsp salt, divided
• 1/2 lime, juice of (I forgot this - still yummy)
• 1 cup (4 oz) Tex Mex cheese, shredded (delicious without cheese ;))
• 2 medium avocados, diced
• 2 green onions, chopped (I didn't have these)
• 1/3 cup cilantro, chopped (I didn't have this)
• Greek yogurt and salsa, for garnish (optional) (I didn't use this)

Instructions

1. Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
2. Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
3. Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper (wasn't sure what this indicated, so I just dashed in some black pepper); then stir. 
4. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
5. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
6. Serve hot with Greek yogurt and salsa if desired.

Store: Refrigerate in an airtight container for up to 3 days.

Notes

You could add some ground turkey, diced chicken breast or tofu for extra protein. Cook it in the skillet first and then proceed with the recipe.

Use less salt if your canned beans or tomatoes are not low sodium.