Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt.
Continually stir until heated through.
Just before serving, stir in the cilantro.

(**NOTE** you can add a can of corn, drained, to the beans with a dash of cumin and chili powder.)

Scalloped Potatoes

Ingredients:
1 (8 ounce) package Cream Cheese
1/2 cup Sour Cream
1 cup chicken broth
3 pounds potatoes, thinly sliced
1 (8 ounce) package shredded Cheddar cheese, divided
Handful of chopped green onion

Directions:
Heat oven to 350 degrees F.
Mix cream cheese, sour cream and broth in large bowl until well blended.
Add potatoes, onion, 1-3/4 cups of the cheese; stir gently to coat all ingredients.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Sprinkle with remaining cheese.
Bake 1 hour or until casserole is heated through and potatoes are tender.

This is such a versatile recipe - add ham, different cheese etc. This recipe accompanied the sugar glazed pork below... don't trust the potato picture, it's much tastier than it looks.

Skillet Potatoes and Onions!

Stuffed Mushrooms:

I made these for a fancy potluck dinner and they were delectable.

You need:
mushrooms
1 package cream cheese; softened
handful of green onions; finely sliced
1/4lb sausage, browned
pepper
1 tsp chopped garlic
hot sauce

Pull the stems out the mushrooms and chop them finely.
Heat a little butter in a frying pan and saute the chopped stems, onion and sausage with the garlic and pepper.
Once browned and nice put the mixture on a paper towel on a plate to cool.
Mix softened cream cheese with a shake of hot sauce and garlic powder if you want.
Once mushroomy mixture is cooler chuck it in the cream cheese and mix well.
Fill mushroom caps with cream cheese mixture.

Bake in a preheated oven at 400'f for 15-20 minutes or until the mushrooms are tender and clear juices are visable.

You can thicken the mixture by adding some parmesan cheese if you like. I meant to but it turned out fine without.

Tip: Use a cookie scoop to get cheese mixture into mushrooms.

Stuffed Mushrooms

In the picture in the post below there's some stuffed mushrooms that are delicious and super easy. The recipe is here.

Guacamole

The following recipe is taken from the Rick Bayless cookbook, Authentic Mexican. This man is a genius! He's been on Iron Chef, has a plethora of books and has even hosted his own show on PBS. After you make this guacamole, you'll never buy any from the dairy section again.


1/2 small onion, finely chopped
1 jalapeno or 2 serrano peppers, stemmed seeded and finely chopped
1 ripe, medium large tomato, cored and very finely chopped
1 clove garlic, peeled and very finely chopped
10 sprigs of fresh coriander (cilantro), chopped
3 ripe, medium avocados
salt, about 1/2 teaspoon
1/2 lime, juiced

1. In a medium-sized bowl, mix the finely chopped onion with the peppers with the tomato, garlic and coriander.

2. Close to the time you are going to serve, halve the avocados lengthwise from cutting from the stem to the flower ends, around the pits. Twist the avocado in opposite directions to loosen the meat from the pits, then scoop out the pits then reserve.

3. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients , making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly ont0 the surface of the mixture. Set aside for a few minutes to let the flavors blend.

Returning the pits to the guacamole with help slow down the browning -- if it lasts that long.

4. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkled with chopped onion, coriander, radish slices and crumbled fresh cheese; radish roses really dress it up.