Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

• Servings: 6
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs


• in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
• bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Jay's Jerk Chicken

Ingredients

• Servings: 4
• 6 green onions, chopped
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 1/2 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins


• in a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. mix for about 15 seconds.
• place the chicken in a medium bowl, and coat with the marinade. refrigerate for 4 to 6 hours, or overnight.
• preheat grill for high heat.
• lightly oil grill grate. cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

lemon chicken piccata

Ingredients

• Servings: 4
• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil, or as needed
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced italian (flat-leaf) parsley

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 200 degrees f (95 degrees c). place a serving platter into the oven to warm.
• season the chicken breast pieces with salt and pepper and dredge them in flour. shake off excess flour. heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. work in batches and do not crowd skillet, adding oil as needed . place the chicken pieces the warmed platter in the oven. when finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. pour in the chicken broth. scrape and dissolve any brown bits from the bottom of the skillet. stir in the lemon slices and bring the mixture to a boil. let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. add the parsley; remove from heat and set aside.
• arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Amber's Sesame Chicken

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/2 cup toasted sesame seeds, divided
• 1 teaspoon black pepper
• 1 teaspoon chinese five-spice powder
• 1 teaspoon crushed red pepper flakes (optional)
• 5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
• 5 tablespoons vegetable oil
• 1/2 yellow onion, cut into wedges
• 1/2 cup green bell pepper, seeded and thinly sliced
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. place a few pieces of chicken at a time into the bag, and shake to coat. remove to a platter.
• heat oil in a large skillet or wok over medium-high heat. place chicken into skillet, and brown on both sides, about 5 minutes. remove chicken, and set aside. stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. remove, and set aside.
• return chicken to skillet, and reduce heat to low. mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. return onion and bell pepper to the skillet. warm through, and serve.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.