Recipes

This is currently my favorite go to snack, lunch, breakfast, etc...  I believe I found this, or some version of this, on the Allrecipes.com site.

Black bean and cilantro salad

• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/8 tsp cayenne pepper
• 2 (15 oz) cans of black beans, rinsed and drained
• 1 1/2 cup frozen (or fresh) corn kernels
• 1 avocado, peeled, pitted, and diced
• 1 red bell pepper, seeded and chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 (or more if you like) chopped fresh cilantro

- mix lime juice, olive oil, garlic, salt, and cayenne pepper.  I actually use this as a dressing for all my salads so I put it in a salad dressing bottle that has been washed for reuse.  This way I can shake it easily and use it for recipes such as this one.

- in a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.  Shake the lime dressing and pour it over the salad and stir to coat.   I have served this just as it is, mixed with rice or quinoa.  I have also put it in tacos and burritos which have been pretty kid friendly.                                                                 

Garlic Roasted Chicken and Potatoes

• 3 Tbsp. butter
• 2 Tbsp. olive oil
• 6 Chicken quarters
• 6 Yukon potatoes, cut into chunks
• 24 cloves of garlic, unpeeled
• 1/4 cup maple syrup
• salt and pepper to taste

Preheat oven to 400F.  Place butter and oil in the bottom of the roasting pan and place in over while it is preheating.  When butter is melted swirl the butter and oil around to coat the pan.  Put the chicken, potatoes, and cloves into the pan.  I cut up the chicken into smaller pieces.  Sprinkle with salt and pepper.

Bake about an hour or until the temp of the chicken reaches 165F and the juices run clear.  After the first 20 minutes of baking, basted the chicken and potatoes with the juices, and return to oven.  After the next 20 minutes repeat the basting and brush the maple syrup onto the chicken.  Return back to the oven until chicken is cooked thoroughly and potatoes are done.  When the dish is done remove the garlic from it's 'skin' and smash in a bowl.  Smear the garlic mash over the tops of the chicken.  Pour juices and drippings in the bottom of the roasting pan over the chicken and potatoes....delicious and a kid pleaser!!

I think it would also be very tasty to add a bunch of carrots and mushrooms to this dish as well.  Just throw in the extra veggies when assembling.  I also found that it took more like an hour and a half to be cooked through as the chicken quarters were on the larger side.