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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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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Apple Gorgonzola Salad {Bucca Di Beppo Copy-Cat Recipe}

After having this salad while dining a Bucca Di Beppo a few times I knew I had to make it at home.  It is a perfect blend of flavors and textures.  My first instinct was to look it up online, and find a recipe I did!  I tried it out...and while I liked it the dressing just didn't have the same pizzaz that it had in the restaurant.  Sooooo...I took matters in to my own hands to create a dressing that satisfied my craving for this salad.

There are a few things you need to make this salad - the first a nice romaine lettuce, chopped.  The second?  Crumbled Gorgonzola - so delish!  You'll also need green apples, sliced and chopped,  dried cranberries, candied walnuts, and of course - the dressing!

The first 4 ingredients don't need any additional prep, but the last two do.  As far as the candied Walnuts?  There is a fabulous recipe here on the blog for cinnamon pecans.  I used this recipe - and the pecans were fabulous in the salad!  If you want walnuts, just sub them for the pecans - it will turn out great!  I'll give you the recipe again below.

For the dressing, get out your blender - its the easiest way to whip up a yummy dressing.

Apple Gorgonzola Salad

Apple Gorgonzola Salad

Ingredients

1 package of prepared romaine lettuce

1 cup crumbled Gorgonzola cheese

1 cup dried cranberries

1 green apple, diced

1 green apple, sliced

1 cup candied walnuts (recipe below)

mustard vinaigrette (recipe below)

Directions

Toss together lettuce, cheese, diced apple, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples.

Candied Pecans or Walnuts

Candied Pecans or Walnuts

Ingredients

1/4 cup sugar

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground black pepper

pinch of ground red pepper

2 tbsp butter

1 1/2 cups whole walnuts

Directions

Combine all ingredients in a frying pan. Heat over medium heat until sugar is melted and nuts are toasted.

Transfer to a lightly greased sheet of tinfoil to cool.

Store in a ziplock bag

Mustard Vinaigrette

Mustard Vinaigrette

Ingredients

2 cloves garlic, minced

1/4 red onion - if you prefer the crunch of the onion in your salad chop these and stir in to the dressing later. I like the texture a bit smoother so I include them in the blender

2 tbsp Dijon mustard

1 tsp Italian seasoning

1/2 cup apple cider vinegar

1/2 cup olive oil

salt and pepper to taste

Directions

Combine all ingredients in a blender and blend until smooth.

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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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Greek Pitas with Homemade Pita Bread

These pitas are a Greek medley of flavors party in your mouth.

They just feel healthy. Healthy enough to eat a handful of dark chocolate Cadbury eggs and another handful of thin mints for dessert. It's March, so it's not summer yet here, but this makes it feel like it. I can't wait to bust out these babies in the heat!

And homemade pitas? You'll never go back to the expensive, dry, store bought ones filled with crazy ingredients and preservatives (save those for the thin mints, right?!)

I must first start out by saying that the whole wheat pita recipe is not mine, I used these. Since I followed this recipe word for word and had brilliant success, I won't be posting the steps here. But seriously, do not skimp on these! They are fluffy, soft, tasty, and I plan on using the leftovers (they make 12 whole pitas) for some hummus. I'm also thinking they would be great with a BLT filling, fajita fixings with avocados, you could even try our Pesto Pizza over one of these little babies.

Below are the makings of Tzatziki.

Say that ten times fast. This is a sauce common in Mediterranean dishes in pitas or gyros, in salads, as a dip, etc. It has such a refreshing, light flavor, I love it! I've seen it done with mint instead of/with the dill, but haven't tried it yet. I think it pairs well with lamb (as opposed to chicken).

Doesn't all this freshness make you want to squeal?

Greek Pitas

Ingredients

chicken:

2 chicken breasts, cut into chunks

1 lemon

2 cloves garlic, minced

1 t oregano

1/4 t salt

tzatziki sauce:

1/2 cucumber

1/2 t salt

8 oz. plain Greek yogurt

1/2 lemon zest and juice

2 t dill

2 garlic cloves

salt and pepper

garnishes:

2 diced tomatoes

feta cheese

olives

alfalfa sprouts

green leaf lettuce

red onions, sliced

Directions

1. Marinate chicken in juice from lemon, garlic, oregano, and salt several hours. Lay out on counter and bring to room temperature.

2. Skewer chicken pieces and grill, or cook in sauté pan.

3. Prepare tzatziki sauce. Peel cucumber and cut into four long quarters. Remove seeds (with one, long slice of your knife) from each quarter so that you are left with the rind of each quarter. Discard seeds.

4. Dice remaining cucumber, place in strainer. Sprinkle cucumber with salt, and let juices drain out of cucumber into bowl below. This is to dry the cucumber out. After 1 hour, squeeze cucumber dry with towel.

5. Blend cucumber and remaining tzatziki sauce ingredients in food processor until smooth. Refrigerate.

6. Prepare remaining garnishes.

7. After making whole wheat pita pockets, stuff pita pockets (or create wraps) with chicken, tzatziki sauce, and remaining garnishes. Enjoy warm or cold.

As a wrap...

Or a pocket....whatever you do,

Opa!

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Dad's Chili (For the Closet Vegetarian in All of Us)

Growing up as a vegetarian, everyone would always ask me how I got my protein. As a kid I never really focused on it much and I always seemed to be healthy so I didn't worry. Now that I'm 3 months pregnant I think about protein every day. I know how important it is to get the right amount of protein to not only curb the effects of pregnancy nausea, but to also grow a healthy baby. Most pregnancy books I have read suggest that you consume between 90-100 grams of protein every day! With that high mark to hit every day I had to think of some recipes that I actually enjoyed that would help. My dad's famous vegetarian chili recipe was the perfect solution. There are also tons of B vitamins and fiber to also help with the symptoms of pregnancy. For those that need a less spicy alternative because of pregnancy heartburn, you can either omit, or lessen the amount of chili powder and tabasco sauce and only include 1 chopped jalapeno. When you remove the jalapeno seeds before chopping you get rid of most of the heat and it is a little easier to bear.


Vegetarian Chili

• 5 Tbs Olive Oil 
• 10 Cloves Crushed Garlic 
• 2 Medium Onions chopped 
• 2 Green Peppers chopped 
• 2 Red Peppers chopped 
• 2 Jalapeno Peppers chopped (remove the seeds before chopping) 

-- Saute all of this for 5 mins or until onions are translucent and then add:

• 2 28-oz cans of crushed tomatoes 
• 2 cans Kidney Beans 
• 2 cans Black Beans 
• 1 can yellow Corn 
• 2 cans vegetarian Refried Beans 

-- Cook all of this for 5 minutes and then add:

• 2 Tbls Sea Salt 
• 1 Tbl Dark Chili Pepper 
• 2 Tbls Cumin 

 -- Simmer everything together and then add:

• 12 splashes of green tabasco sauce 
• 1 can of Beer (alcohol cooks out)

-- Cook all of this together for 30 minutes and then garnish with:

• Tortilla chips 
• Chopped avocado 
• Cilantro 
• sour cream
• Sauteed, cubed tofu

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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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