Monthly Archives: January 2019

Black Bean Burgers (America’s Test Kitchen)

19 Saturday Jan 2019

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This one’s from America’s Test Kitchen. You can find the recipe on their site by following this link. You’ll need to sign up to see it or search the internet for it. They’re many other sites that have this recipe posted.

TIPS: The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking. When forming the patties, it is important to pack them firmly together. Our favorite canned black beans are Bush’s Best. Serve the burgers with your favorite toppings or with our Chipotle Mayonnaise.

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Chipotle Mayonnaise

19 Saturday Jan 2019

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Give your mayo a bit of spice with this simple recipe. Originally part of the Black Bean Burger recipe.

INGREDIENTS:

Makes about 1/3 cup

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 teaspoons minced canned chipotle chile in adobo sauce
  • 1 garlic clove, minced
  • 1/8 teaspoon salt

DIRECTIONS:
Combine all ingredients. Cover and refrigerate for at least 1 hour.

Mexican Street Corn Soup

19 Saturday Jan 2019

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Photo From The Stay at Home Chef

My sister, Tracy, submitted this recipe as part of the 2018 Christmas collection. I gave it a try and it is an easy and very tasty recipe! Like many things when it comes to cooking, this soup was even better the second day!

Tracy snagged this recipe from the website called The Stay at Home Chef. Rachael’s site has a bunch of good sounding recipes. Follow the above link for more from her.

PS: This recipe and a video on how to make it can be found by clicking here.

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Milwaukee Pork Chops

18 Friday Jan 2019

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I was raised in Wisconsin. Yep. Cheese, brats, beer, and the Green Bay Packers!

This is another recipe from my childhood days that uses the beer part of growing up in good old Wisconsin. It smelled wonderful while cooking and was always enjoyable to the taste buds.

I’ve seen many recipes variations and all of them have the same basic base for the sauce: beer, brown sugar, and ketchup. As I continued to make this dish over the many years since my childhood, it evolved over time and here’s my version of this classic.

Ingredients

  • 3 to 4 pork chops
  • Salt and pepper to taste
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Crack

17 Thursday Jan 2019

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In January 2019, Colleen and I traveled to Cape Charles, VA for a few days. While there, we invited the next door neighbors, Mike and Terry, over for dinner. They brought a wonderful bottle of French wine and dessert. For the dessert, Terry made a dish called “Crack”. The name fits it well because you take one bite and it tends to get one hooked on it.

I’ve seen this recipe online but this one seems to be a variation by Terry. Anyway, easy to make and even easier to eat!

Thank you for sharing it with us, Mike and Terry! Continue reading →

Seared Scallops with Brown Butter and Lemon Pan Sauce

08 Tuesday Jan 2019

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from Dave

This is tasty and an easy to prepare recipe. It arrived in my email inbox in early 2018 from Epicurious. Here’s a link to the original recipe.

 

INGREDIENTS

  • 3 lemons
  • Small handful of chives
  • 12 large dry sea scallops
  • Kosher salt, freshly ground pepper
  • Extra-virgin olive oil or vegetable oil
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons drained capers

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