Todays menu - Spicy Black Bean Hummus

This recipe comes from my friend Lee.  It is great for a crowd, we had it on one of our camping trips.   

You will need:

4-5 garlic cloves, peeled

2 Tblsps fresh lemon juice

1 Tblsp tahini (roasted sesame seed paste)

1 tsp ground cumin

1/4 tsp salt

1 (15-ounce) can black beans, rinsed and drained

1 small jalapeno pepper, chopped

Dash crushed red pepper

2 tsp extra-virgin olive oil

Dash ground red pepper

Place garlic in food processor; process until finely chopped.  Add lemon juice, tahini, cumin, salt, black beans, jalapeno pepper and crushed red pepper; process until smooth.  Spoon bean mixture into a medium bowl and drizzle with olive oil.  Sprinkle with ground red pepper. I it served with pita or taco chips

Todays menu-Strawberry Spanich Salad

I guess I am on a salad kick.  Here is a great summer salad.  I got this out of a cookbook my sons preschool sold as a fundraiser.  I guess you could say it has stood the test of time as my son is now in his 30.

2 bunches of baby spinach
1 pint fresh sliced strawberries
1 small red onion chopped

Dressing:
1/4 cup sugar
2 tablespoons sesame seed
1 tablespoon poppy seeds
1/4 teaspoon worcestershire sauce
1/4 teaspoons paprika
1/4 olive oil
1/4vinegar


Wash and trim spinach. Clean and slice strawberries and onion, mix with spinach.   In separate bowl combine all dressing ingredients.  Toss all together. 

Todays menu - Lime Cilantro Slaw

As the weather get warmer and we do some cookouts we worry about salads with a mayo based dressing sitting in the sun.  Here is a great slaw salad with a Thai  twist.

You will need.:

1/4 lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons peeled and minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 cloves garlic, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick -cut carrots
1/4 cup sliced green onion
1/2 cup chopped fresh cilantro

Combine lime juice, sugar, vinegar, ginger, fish sauce, chile sauce and garlic in a large bowl.  Add slaw, carrots, green onion and cilantro.  Toss well,  this can set in fridge for a few hours.  The longer it sits the better it taste. 

Todays Menu- Bourbon-Basted Salmon

Since Copper River Salmon is in season now I thought this was a very timely recipe. I cook it on a ceder plank.  I made this a few years ago when we were camping and my husband is still talking about it.

You will need:

1 1/2 pound salmon fillet
1/4 cup brown sugar
3 tablespoons bourbon
3 tablespoons green onion, chopped
2 tablespoons soy sauce
2 tablespoons veggie oil (I use olive oil)

For 2 to 3 hours you will want to soak your ceder plank in water  Meanwhile place your salmon skin side down in a shallow baking dish.  Remove all bones.  In a small bowl combine all ingredients.  Pour  over salmon and marinate in refrigerator for at least 1 hour.  Place salmon skin side down on plank and grill (on BBQ or outdoor grill)  for about 7 minutes then turn salmon over and grill for another 7 minutes.  Be sure an keep an eye on the plank as it can catch on fire ( I have never had this happen but I have heard it can)

Todays menu-Mexican dip

This is a great quick and easy dip.  I always have every think on hand to make it.  You never know when someone will stop by. This recipe came from my husbands cousin.  Thanks Margie.

You will need:

1 8 oz package of cream cheese
1 can chili without beans
1 small can diced or sliced black olives
1 small can diced green chilies
1 cup shredded cheddar cheese

In a round microwave safe pie pan spread cream cheese evenly over the bottom.  Layer chili over the top of the cream cheese.  Next layer black olives then green chilies.  On the top spread cheddar cheese.  Microwave on high for 5 to 7 minutes or until cheese melts.  Be careful, when this first comes out it is VERY HOT!!!. Serve with your favorite taco chips.

Today's menu- Basil Parmesan dip

There are a lot of people that grow their own basil.  I have been trying but with the wind where I live I don't have much luck.  I do love it so I buy it at the store whenever I can.  This is a great spring or summer dip to serve at your outdoor BBQ' or cocktail parties.

You will need:

1/4 teaspoon black pepper
1/4 teaspoon salt ( I use Kosher)
1 cup fresh Basil leaves
3/4 cup Parmesan cheese
3/4 cup reduced fat sour cream
2 teaspoon fresh lemon juice
1 clove garlic, minced
Combine all ingredients in a food processor and process until smooth.  I like this served with pita chips and carrots.  This will keep in the fridge for about 2 days.