Seasoned Cilantro Black Beans

This is such a fast, easy and tasty side dish!  And healthy to boot!  I can't claim 100% credit for this recipe - I got it from a friend I used to go to church with years ago, but it is too easy and too yummy to not share!

The flavors are fresh and pair perfectly with your favorite Mexican main dish (tacos, burritos, tamales...)

Seasoned Cilantro Black Beans

Seasoned Cilantro Black Beans

Ingredients

2 tsp olive oil

1 tsp ground cumin

1/4 tsp chili powder

2 cloves garlic, minced

1 15oz can black beans, drained and rinsed

1/3 cup tomato juice

3/4 tsp salt

2 tbsp chopped cilantro

Directions

In a nonstick skillet cook and stir cumin and garlic in oil over medium heat until fragrant.

Add beans, juice and salt. Cook until heated through.

Stir in cilantro.

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Lemon Pesto Hummus

A few months back I attended a baby shower and a one of the guests brought this amazing hummus. It was creamy, it was smooth, it was tangy, it was everything that makes a hummus divine. All the guest gathered around the table gathering their ordurves. Munching and commenting on the spread. Our Southern Dip, Bacon Wrapped Chestnuts and Lemonade made an appearance at this baby shower as well... I brought some pretty stellar cupcakes all dolled up with pink frosting, edible pearls and silver sugar flakes. {I'm a cake kind of person and a any given children's party I will happily be the first adult to take a piece of cake. And eat what my kids don't. Stop calling me a fatty.} As the night went on guess what the guests when back for?! The Hummus! I think everyone took a small suspicious helping to begin with. And after tasting and being impressed they went back for more. 

I asked my friend Lindsay for the recipe because this bombshell needed to be shared. She happily sent me the recipe and I am so excited to bring it to you all! 

To start you are going to need mucho basil. When I am making a recipe that demands a lot of basil, I buy a whole plant. It seriously is the most affordable way to go, compared to the expensive small refrigerated packs. And if I don't use it all, I can keep growing it! I suggest Trader Joe's Plants. Huge and Cheap. 

For this hummus we are going to go the extra mile and toast our pines. Really bring out the flavor of the nut. You will notice that all the elements of pesto are being thrown in to this hummus. Rather than making the pesto then the hummus we just make it all at once. 

Add in some lemon to brighten the flavor and sea salt for savory. Blend all together until smooth and creamy. 

Serve with veggies or pita chips. I love to have a batch of hummus made up to snack on through the week. So much better to go back for seconds on hummus then on the cupcakes ;) 

Lemon Pesto Hummus

Ingredients

2 cans of Garbanzo Beans

2 cups loosely packed Basil

1/4 cup toasted Pine Nuts

1/3 cup EVOO

1/4 cup Water

1 tbsp mince Garlic

1 tbsp Lemon Juice

Salt & Pepper

Tiny pinch of Cayenne Pepper

Directions

Toast pine nuts in a skillet til golden brown. Wash basil. Combine all ingredients in a food processor or blender. Pulse until smooth and creamy. Serve with Veggies or Pita Chips. Use as a spread on wraps or sandwiches.

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Chimichurri Steak Tacos

Chimichurri is officially my new favorite word. How can you read that and not want to say it aloud? 

Go ahead, say it.

Chimichurri.

Not only is it my new favorite word, but it's my new favorite condiment. This stuff tastes amazing. It's a flavor I haven't tasted in many foods, and I think pairs so perfectly with these steak tacos. It's originally an Argentine sauce, but has made it's way here to Orange County. Obvi.

It's full of fresh herbs, lime juice, garlic, oil, and a little kick to boot. 

Bursting with flavor, I tell ya.

Meet oregano, parsley, and cilantro. The main characters.

Roast some tomatoes. 

Grill some corn all smokey and whatnot.

Grill some ribeye (high heat-- 450-500 degrees, couple of minutes each side).

And throw it all in a warm, fresh tortilla.

Chimichurri Steak Tacos

Ingredients

grilled steak, sliced thin

grilled corn

roasted tomatoes

avocado slices

fresh tortillas

CHIMICHURRI:

1 1/2 c fresh parsley

1 1/2 c fresh cilantro

1/2 c fresh oregano

juice from 2 limes

1 T red wine vinegar

4 garlic cloves, minced

1 t salt

1/2 t pepper

1/4 t red pepper flakes

1/2 c EVOO

Directions

1. In food processor, blend all ingredients for chimichurri sauce. Store in refrigerator.

2. Prepare tacos by placing steak, avocado, corn, and tomatoes in taco, then top with chimichurri.

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Lemon Albacore Quinoa Salad

Do you know how to say quinoa?

I'll give you a hint, it's not kwin-o-wa.

It's actually keen-wah.

Also, did you know that quinoa is The UN's 2013 superfood of the year? It supplies all of the nine essential amino acids, it's not a grain but a seed so it's gluten-free friendly, has twice the fiber as most grains, great source of protein (14% by weight), has twice the amount of calcium as whole wheat, and basically is just 'pure health' (as one of our friends used to say!)

I've started to use quinoa instead of brown rice or pasta in some of my dishes, and we love it as such a great alternative! Even my 2-year-old loves it.

Throw in some healthy, fresh ingredients and a lemon parsley dressing and you'll love pure health!

Lemon Albacore Quinoa Salad

Ingredients

1 c quinoa

2 c water

1 6 oz. can quality albacore tuna

1/2 c olives

1/2 c cherry tomatoes, halved

1/2 c chopped cucumber

1 avocado, chopped

fresh parmesan for garnish

LEMON PARSLEY DRESSING:

2 lemons, juiced

3 T EVOO

large handful fresh parsley

3 cloves garlic

1/4 c freshly grated parmesan

1/2 t sugar

Directions

1. Cook quinoa by boiling 2 c water, adding 1 c quinoa, simmer for 5 minutes, then turn off heat, cover, and let sit for 20 minutes. Cool completely in refrigerator until cold. (Can be done in the morning)

2. Prepare Lemon Parsley Dressing by adding lemon juice, EVOO, parsley, garlic, parmesan, and sugar to food processor. Blend until garlic and parsley chopped finely. Cool in refrigerator.

3.Gently mix cold quinoa with tuna, olives, tomatoes, cucumber, and avocado. Drizzle dressing and gently mix together.

4. Garnish with freshly grated parmesan.

I love this refreshing, light dinner. We were definitely full quickly and stayed full because of all of the protein and fiber. Not to mention it's chock-full of monounsaturated fats and omega-3s.

Perfect as a side dish without the tuna if you'd like, or if you're a tuna-hater (you know who you are!).
P.S. Albacore has twice as much omega-3 as plain 'ol tuna

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Tomato Basil & Mozzarella Bites

I have a little confession. I kinda just dread going grocery shopping. I haven't always felt this way, but the last year or so I just don't wanna go darn it. These feelings of disdain developed after a few embarrassing trips while taking a certain unruly toddler of mine. Who refuses to sit in the cart, loves running down isle 13, sticks everything in his mouth and thinks a tomato is a ball that must be launched across the produce section. (there was a little mess.)

It's either shop with him or at 830pm after bedtime when the hubby is home when all I really want to do is watch a show in my sweats with a cookie. (love cookies and milk). So I just go for the battle and bring all sorts of cavity creating treats to distract him while I rush through. One thing that has helped me enjoy my time  at the grocer, is searching in the unfamiliar areas. Like the Asian isle and trying to figure out what is exactly in that sauce. Or the growing refrigerated organic smoothie section.

The other day while perusing the gourmet cheese section in Trader Joes (<3)  I notice little gem. MARINATE MOZZARELLA. One look at it and I knew I was in love. I love mozzarella cheese anyway..but marinated with all sorts of zingy tastiness and spices?! Oh heaven have mercy.  I decided to try it out in a simple classic appetizer with tomato and fresh basil. And it was just perfect. Sometimes those dreaded grocery trips are worth it.

To make this simple dish, pluck off a few leaves of fresh basil from your basil plant. Because we all have beautiful lush herb gardens in March. Or just buy a plant and use up all the leaves. I still have yet to find a better deal on a full basil plant than from Trader Joes. I am lucky enough to live just a few blocks away from one. I wish they were everywhere!! Any other Trader Joe lovers out there?

Wash your leaves, slice up your fancy cheese, and layer with half of a cherry tomato. Secure with a tooth pick and set on a plate drizzled with balsamic vinaigrette. 

This is a great tangy twist on classic appetizer. See all the little spices jazzin up the cheese? Now of course my next adventure is going to be marinating my own mozzarella. If any of you have a good recipe send it my way! ohsodelicioso@gmail.com

 Um.. that plate didn't last long. I recommend making a PLATTER of these.

As always we love seeing your recipes and cooking going on at home! Mention us on instagram @ohsodelicioso if you've cook a meal! Show us your mad chef skills!

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Peanut Butter Maple Frosting

I wanted to try these cupcakes (which quickly became my favorite new chocolate cupcake recipe. Period), but needed a frosting to top them for the finale viewing party for my favorite reality dating show I was going to that night (I live for Mondays). Canned frosting really is good, I mean, I used to steal cans of it from the pantry growing up and hide out in my room with a spoon....if ya know what I mean.

To this day, I still crave a spoonful of chocolate or rainbow chip frosting whenever graham crackers are mentioned.

I shot my girlfriend a text with my dilemma: peanut butter, salted caramel, or orange vanilla bean?

I was envisioning the chocolate orange combo they sell during the Holidays, but she ex-nayed the orange-ay. I had quite the hankering for some peanut butter chocolatey goodness with all the Reese's peanut butter eggs floating around, so peanut butter it was.

P.S. Did you know they make dark chocolate Cadbury eggs? Are you kidding me right now?

 

I wanted to add some extra dimension to the peanut butter and I thought about drizzling some of the jar of Salted Dark Caramel I had in my fridge, but decided it was too messy, and I'm kinda carmeled out at the moment. Then, I remembered the maple extract I had in my pantry, and it was a moment of brilliance. My friend asked me what was in the frosting, she couldn't quite put her finger on it...

Don't try to put your finger on it, Sarah....just put it in your mouth.

Peanut Butter Maple Frosting

Ingredients

1/2 c salted butter, room temperature (or use unsalted and add more salt)

1 c creamy peanut butter

1 t vanilla extract

1 t maple extract

1/2 t coarse salt

3 c powdered sugar

1/3-1/2 c heavy cream

Directions

1. Cream butter in mixer until light and fluffy.

2. Mix in peanut butter.

3. Add vanilla and maple extract, salt, and powdered sugar.

4. Add cream, starting with 1/3 c, increase up to 1/2 c to achieve desired consistency.

Frosts 2 dozen cupcakes

 The next day, one of these babies was my dinner and it was just fine with me.

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Salted Dark Caramel Sauce

My better half doesn't do chocolate.

Um, excuse me?

{Right??}

So when I do dessert and I feel like including him, I usually do some type of fruity something or other, or with cookies I'll do the base, split the dough, and do dark chocolate chips in one half and white chocolate chips in the other....vanilla cake and ice cream are actually pretty satisfying, when done right.

Last year for our Thanksgiving Series, I was in charge of the pumpkin pie. Gross, right? I thought i'd create all sorts of twists to make it the best pumpkin pie we ever did eat, and I think I did.

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce.

I might have been slightly overzealous with the adjectives, but you must taste the entire vision.

Hands down, the sauce is my favorite part. I already posted the recipe on the pie recipe, but we felt like it deserved its own post. I've made this sauce and actually incorporated it into the base of a chocolate-covered rice krispie's treat, dunked apples in it, drizzled it over butter pecan ice cream and brownies, topped a cheesecake, in Caramel Apple Spice drink, have plans to mingle with an apple crumble, and most definitely licked the spoon many a time.

  The first time I made this for the pumpkin pie, I just used vanilla. Today, I halved the vanilla and replaced the other half with some coconut extract. It was incredible. It lightened up the intense, dark depth the sauce usually has and slightly added a bit of a different flavor. Try it both ways. 

It comes together in a pinch, and is pretty foolproof. Best part? No candy thermometer!

I think I've decided to package this up in little mason jars and tie with a bow as gifts come Christmas...

Salted Dark Caramel Sauce

Ingredients

1 c sugar

1/2 c plus 2 T heavy whipping cream, room temperature

6 T unsalted butter, room temperature

1 t coarse salt

1 t vanilla

(or try 1/2 t vanilla + 1/2 t coconut extract)

Directions

1. Completely melt sugar in heavy-bottomed saucepan by using medium-low heat and not stirring. You can gently shake the pan occasionally, but stirring the sugar will form crystals. If you must stir, you will have to cook the sugar long enough to melt everything, then re-melt the crystals you've formed. This lengthened cooking time will deepen the flavor, but possibly too much and may cause an unpleasant, burnt flavor. Better to be in control of how long you cook the melted sugar.

2. Once the sugar is melted and a rich copper color, reduce heat to very low and add whipping cream and butter. It will bubble up so ensure you have a large enough pan. Vigorously stir until everything is incorporated.

3. Remove from heat, add extract(s) and salt.

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Homemade Sweet Grape Juice (No Juicer Required)

Juicing is all the rage right now and I totally get it! I am juice lover myself. I would way rather drink juice than water any old day. My kids as well.. and when I shop for juice I am always amazed at how pricey it is- how pricey the good, natural kind is! It can be killer on a budget with 3 kids and a momma who gulp it down. We don't own a juicer (yet). But I do have a Blendtec. And yes my friends, you can make juice in a Blendtec. And I'm sure a blender would get the job done as well.

So what spured this grape juice post you're all getting today? Well my lovely husband brought home a huge thing of red grapes. Yay! I was excited and popped one in my mouth to a big crunch..he bought Red Seeded Grapes. This is fine for me.. but not the kids and babe. The grapes sat for a few days uneaten. I felt bad wasting them.. so I tried cutting some up for the kids and picked all those stinkin tiny seeds out. I quit after about 7 grapes!  Then I had the idea to make juice since we had oodles of grapes!

And oh it was delicious. Way better than any store bought. 

So I washed up the grapes. Threw them into my Blendtec. Added some water.. about 400 mls which is a little over 1 1/2 cups. With out the water the juice would be super thick. Then added 1/4 C sugar. Gotta sweeten things up just a tad. You can always go more or less depending on your taste. 

On the Blendtec there is a "Whole Juice" cycle. Whole Juice meaning you are not just getting the juice but you are getting everything that was in the fruit...skins, seeds or stems (don't add the grape stems). This is awesome because those crunchy things that we might not eat are packed with fiber and protein. Whole juice has a thicker more pulpy quality. 

This is awesome and all but my kids wouldn't down the pulp.. so I strained it. I used a fine wire mesh strainer. If you don't have one, cheese cloth would work but very slowly. Strain as much of the pulp as you would like. And that's it! EASY.  Fast. Good. 

Add some ice and sit back and sip your grape juice. Truly just a little sweet joy. 

Homemade Sweet Grape Juice

Ingredients

1-2 lbs Red Grapes

1 1/2 C Water

1/4 C Sugar

Directions

Fill BlendTec with grapes (depending on size of blender will depend on the amount of grapes). Add water and sugar. Blend all ingredients in BlendTec or blender. Strain pulp if desired. Serve Chilled.

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