Black Beans w/ Pico de Gallo

Black Beans with Pico de Gallo:

1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.

Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Crustless Spinach Quiche

Crustless Spinach Quiche:

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten

1 small red bell pepper, chopped
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and red bell pepper and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Stuffed Pork Chops

These were very tasty but next time I will pound the meat before stuffing the chops!

Spinach Stuffed Pork Chops:

2 butterflied pork chops

1/2 cup frozen spinach, thawed and blotted dry

1/2 cup Ricotta cheese

1/2 cup Spaghetti sauce

Salt and Pepper to taste

Preheat oven to 350. Place pork chops in a baking dish and sprinkle salt and pepper inside. Place spinach on inside of pork cop followed by the ricotta cheese and spaghetti sauce. Fold top of pork chop over and top with spaghetti sauce. Bake for 30-45 min or till done.

Recipe Exchange: Mar-A-Largo Turkey Burger

It was time for the next recipe exchange and I got Mar-A-Largo Turkey Burgers. It is a recipe from Oprah that she found while dining at Mar-A-Largo, Donald Trump's private club in Palm Beach. Click here for the original recipe. I loved this burger. It was not what I was expecting at all! I did cut the recipe in half and still came up with 6 big burgers.

Mar-A-Largo Turkey Burger:

1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with a side of Mar-A-Largo Pear Chutney (recipe below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Largo Pear Chutney:

1 Anjou pear, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.