Vegetarian Black Bean Tacos

 Serves: 6

Ingredients

• 2 cans of black beans, drained and rinsed
• ½ cup red onion, chopped
• 1 tsp. cumin
• 1 tsp. paprika
• ¼ to ½ cup fresh cilantro, chopped
• 1 large tomato, diced
• Coarsely ground sea salt and fresh ground pepper to taste
• 2 Tbsp. olive oil
• 1 cup monterey jack cheese, grated
• 12 corn tortillas (or as many tortillas as needed for filling)

 Instructions

1. Mix all ingredients except oil, cheese and tortillas in a large bowl.
2. Heat olive oil in a large skillet over medium-high heat, a little at a time. Place a tortilla in the oil and add about ¼ cup of the bean filling on one half (it doesn’t take much!). Sprinkle with a small amount of cheese.
3. Let the tortilla cook open faced until it starts getting bubbly and browned on the bottom. Fold the tortilla in half and press gently with a spatula. If needed, flip the tortilla over to crisp on the other side for a minute.
4. Place tacos on a paper towel to soak up some of the oil while making the rest. You might want to place them on a cookie sheet in a warm oven for a few minutes before serving so the first tacos don’t get cold.
5. Serve with fresh salsa, guacamole and sour cream if desired.

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Classic Chocolate Pie Recipe

Crust:
1 1/4 cups graham crumbs
1/4 cup melted butter

Filling:
2/3 cup sugar
1/3 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
4 large egg yolks
3 cups milk
1 cup chopped dark chocolate
2 Tbsp. butter
1 tsp. vanilla

whipped cream, for serving (optional)

Preheat the oven to 325F. In a small bowl, stir together the graham crumbs and butter; press into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, until pale golden around the edges.
Meanwhile, whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Set over medium-high heat and whisk in the egg yolks, then the milk. Cook until the mixture thickens and boils. Remove from heat and stir in the chocolate chips and vanilla. Let sit a minute or two, then stir until smooth. Pour into the pie shell and chill completely before serving topped with a dollop of whipped cream. Serves 8.

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Crock Pot Chili Recipe

Prep time:  15 mins

Cook time:  7 hours

Total time:  7 hours 15 mins

Serves: 12

Ingredients

• 500g (1 lb) minced beef
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 400g (14 oz.) cans diced tomatoes, undrained
• 2 Tbsp tomato puree
• 2-3 Tbsp. chili powder (depending on how spicy you want it)
• 2 Tbsp cocoa powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp. dried oregano
• ½ tsp. salt
• ⅛ teaspoon pepper
• 2 410g (15 oz.) tins red kidney beans, rinsed and drained
• 2 Tbsp. cornstarch
• ¼ cup water

Instructions

1. Saute onions in a skillet until soft.
2. Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
3. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.
4. Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
5. If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months

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Slow Cooker Chicken Thighs Osso Buco Recipe

Ingredients

• 1 can (14.5 ounces) diced tomatoes
• ½ cup reduced sodium chicken broth
• 1 medium carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 small onion, finely chopped
• 3 sprigs flat leaf parsley
• 2 teaspoons minced garlic, divided
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 boneless skinless chicken thighs (5 ounces each)
• ½ teaspoon grated lemon zest
• 1-1/2 teaspoons chopped flat-leaf parsley

Instructions

1. In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley, 1 teaspoon garlic, salt and pepper.
2. Snuggle the chicken thighs into the vegetable mixture.
3. Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
4. With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.
5. With a slotted spoon, transfer the vegetables to a bowl.
6. In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.
7. Stir half the parsley mixture into the vegetables.
8. Top the chicken with the vegetables and remaining parsley mixture and serve.

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Slow Cooker Chicken Gyros Recipe

Ingredients:
1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper

Directions:
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It's very simple and adds so much to the chicken!).

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Bacon-Wrapped Green Bean Bundles Recipe

An experiment gone very, very right — fresh green beans and sautéed onions, cozily bundled in bacon. A less-than-30-minute recipe involving four simple ingredients.

INGREDIENTS

For the bundles :

• 1 tablespoon olive oil
• 1/4 large onion, sliced thinly
• 8 slices bacon
• 1/2 pound green beans

DIRECTIONS

For the bundles :

Preheat the oven to 350 degrees.
Heat the oil in a sauté pan over medium-high heat. Sauté the onion until golden or golden brown, depending on your preference. Set aside.
Lay the bacon strips out on a large baking sheet and bake for 3 minutes. Then, remove from the oven and wrap 5-6 green beans and some sautéed onions in each strip. On the same baking sheet, put these bundles back in the oven for 20 more minutes.

Recipe Details

Servings: 4
Total time: 30 minutes

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