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Mediterranean Black Bean Burger

3 cups black bean, cooked, drained and rinsed ⅓ cup  yellow onion, grated 2 cloves of garlic, grated 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 egg lightly beaten 1 cup panko bread crumbs ½ tablespoon extra virgin olive oil In a large mixing bowl, combine black beans, onion, garlic worcestershire sauce, cumin, chili powder, paprika, salt and pepper.  Using a masher, mash the ingredients to desired consistency. Fold egg and panko into the bean mixture using a spatula. Form 5-6 evenly sized patties shaping them with your hands.  The patties should hold their shape.  Form into flat burger disks. Add extra virgin olive to a large skillet over medium heat. Place the patties into the pan and cook for approximately 4-5 minutes.  Flip and cook for another 4-5 minutes. Remove from the pan and place on a bun. Top with tzatziki, lettuce, tomato slice and red onions....
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Greek Salad with Crunchy Garbanzo Beans

1 english cucumber, sliced into ¼ inch circles 2 cups cherry tomatoes, halved 1 cup pitted kalamata olives  ½ cup sliced red onion ¼ cup chopped fresh mint ¼ cup chopped fresh basil Crispy Garbanzo Beans 2 cups garbanzo beans ½ teaspoon salt ¼ teaspoon smoked paprika ¼ teaspoon cumin Heat approximately ½ inch of extra virgin olive oil in a large wide skillet or dutch oven.   Rinse and pat dry garbanzo beans with paper towels. When the oil is hot, place the beans using a strainer into the oil. Beans may pop and jump.  Fry until golden brown, stirring frequently.  This will take 4-5 minutes. Using a slotted spoon, transfer the beans to a plate lined with paper towels.  Immediately season with salt, paprika and cumin. Dressing: ¼ cup extra virgin olive oil 3 tablespoons red wine vinegar 1 garlic clove, grated ½ teaspoon dried oregano ¼ teaspoon dijon mustard ¼ teaspoon each salt and pepper Whisk the dressing ingredients together in a small bowl or place in a m...
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Oatmeal Pecan Cookies

  ¾ cups pecans ¾ cups rolled oats 3 ripe bananas 1 tablespoon vanilla extract 1 teaspoon cinnamon ⅛ teaspoon salt Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, pulse pecans until they resemble coarse crumbs. Transfer the pecans into a large mixing bowl and add the rolled oats.  Set aside. In the food processor, blend bananas with vanilla extract, cinnamon and salt.  Process until mixture is smooth. Add banana mixture to the oat mixture and combine to form a batter.  Scoop heaping spoonfuls of batter onto the baking sheet, spacing 2 inches apart.  Gently push down the center of each cookie and top with a few extra pecan pieces. Bake for 10-12 minutes or until the cookies are no longer tacky.  Let the cookies cool on the baking sheet.
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Crunchy Asian Salad

  2 cups shredded cabbage 1 cup carrots, peeled and julienned 1 red bell pepper, thinly sliced 1 cucumber, julienned ¼ cup chopped cilantro ¼ cup roasted peanuts, chopped  Dressing: 2 tablespoons peanut butter 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon sesame oil 1 clove garlic, minced In a small bowl, whisk together the peanut butter, soy sauce,lime juice, honey, sesame oil and garlic until smooth.  Set aside. Place the cabbage and veggies in a large salad or mixing bowl.  Pour the dressing over the veggies.  Toss well to coat all the ingredients. Sprinkle with the chopped peanuts and cilantro and serve immediately for maximum crunch.  
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Port Wine Braised Beef and Veggies

  3 lbs. Chick roast cut into 3 inch cubes 1 tablespoon flour ½ teaspoon salt 1 tablespoon extra virgin olive oil 3 carrots cut in half lengthwise 3 stalks of celery cut in half lengthwise 1 cup pearl onions (frozen) 3 cloves of garlic, minced 2 cups of port wine ¼ teaspoon dried thyme 2 bay leaves 1 cup tomato sauce 2 cups beef broth 2  tablespoon fresh parsley chopped Season beef with salt and lightly dust the beef with flour.   Heat extra virgin olive oil in a large dutch oven over medium high heat. Add beef and cook until lightly browned. Do not overcrowd the pot.  Work in batches. Add carrots, celery, pearl onions and garlic.  Pour port wine in and scrape to release the bits of beef from the bottom of the pot.   Add thyme, bay leaves, tomato sauce and beef broth. Cover and bring up to a boil.  Reduce the heat to a simmer and cook uncovered until the meat is fork tender.  This will take 3-4 hours. Serve over polenta, mashed potatoe...
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Shaved Brussel Sprout Salad

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  2 lbs brussel sprouts , halved and thinly sliced ½ cups pomegranate seeds 1 large ripe red pear cored and diced ½ cup chopped toasted almonds ½ cup crumbled goat cheese Viniagrette  ¼ cup extra virgin olive oil ¼ cup lemon juice 1 teaspoon dijon mustard 1 teaspoon honey ¼ teaspoon each salt and pepper Whisk together the olive oil, lemon juice, dijon mustard, honey, salt and pepper or shake in a mason jar. In a large mixing bowl, combine the shaved brussel sprouts, pomegranate seeds and pears. Pour the dressing over the mixture and mix well.  Top with almonds and goat cheese.  Serve.
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Spicy Sausage Balls with Brown Mustard Sauce

  1 lb. spicy Italian Sausage (casings removed) 3 cups extra sharp cheddar cheese 2 cups baking mix, such as bisquick  ½ teaspoon garlic powder ½ teaspoon salt Spicy Brown Mustard Dipping Sauce ¼ cup spicy brown mustard 1 tablespoon honey Whisk the mustard and honey together in a small bowl.  Serve with sausage balls, Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. In a large bowl, combine the sausage, cheddar cheese, baking mix, garlic powder and salt and knead it with your hands until it forms into a homogenous dough.  This will take 5 minutes. Scoop a tablespoon of the dough and roll into a ball.  Make balls until all the mixture has been used.  Place sausage balls on the baking sheets arranging them 1 inch apart. Bake until the sausage balls are golden brown and cooked through.  This will take 25 minutes. Let cool slightly and serve with brown mustard dipping sauce.
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