Black Bean Salsa/Salad

This is one of my favorite summer recipes. I often make it to take to summer parties as it is easy and it gets better (spicier) the longer it sits.

The recipe evolved from two sources: a Goya ad in a magazine and a recipe in a cookbook I use frequently. The cookbook version recommended sauteing the frozen corn and the spices before mixing with other ingredients; what I learned after discovering the Goya recipe is that sauteing didn't enhance the flavor all that much. So, in the interest of simplicity (and keeping the stove off on a hot day), I eliminated that step from my version of this recipe.

What I like about this recipe is the seasoning; the chili powder and cumin give it a nice heat, which increases the longer the salsa sits. I’m known in my family as the one who makes the ‘spicy’ dishes, even thought I cut back on the cumin and chili powder when I bring this to a family gathering…    

In a large bowl combine:

2 can (about 15 oz) black beans, rinsed

3 tbsp chopped jalapeno slices

2 tsp minced garlic

3 tbsp olive oil

1 tsp Adobo with pepper

1 pkg (10 oz) frozen corn, thawed

1 cup diced onion

½ cup diced red bell pepper

1 large tomato, diced

3 tbsp chopped cilantro

3 tbsp lime juice

1 tbsp chili powder

2 tsp ground cumin

Serve with tortilla chips or as a side dish.

Easy Chicken Salad

Chicken salad brings memories of graduation parties and bridal showers; I remember trays of egg, pickled ham, and chicken salad sandwiches on tiny rolls.  Not being a pickled ham fan, I always wondered who ate those sandwiches.....

Having cooked chicken on hand provides a base for a number of easy summer meals. When it is too hot to even think about cooking on the grill, let alone in the oven, I cook my chicken in my crock pot. The recipe book that came with my Rival Crock-Pot (which may have been a gift at a bridal shower where chicken salad sandwiches were served....) has the following recipe for roast chicken :

Roast Chicken or Hen
3-4 pound roasting chicken (I often use chicken breasts, either with the bone or boneless, of various weights)
Salt and pepper
Parsley
Basil or tarragon (optional)
Butter

Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity (or pieces) generously with salt, butter, pepper, and parsley. Place in crockpot; dot chicken breast with butter. Sprinkle with parsley and basil or tarragon if using. Cover and cook on High 1 hour then turn to Low for 8-10 hours.


Let chicken cool. Cut into slices (for chicken sandwiches) or chunks (for chicken salad). Store in refrigerator. Chunked chicken can be frozen for use in salad.

Easy Chicken Salad
Mix chicken chunks with mayonaise, using the amount your family prefers. (I prefer my chicken salad with only enough mayo to hold everything together.) If desired, mix in:

• celery
• grapes
• walnuts
• dried cranberries
• onion

It’s too hot to cook…. Davidge Fruit Frappe

When it is hot and humid I don’t want to move, let alone prepare food. Yet, I get grouchy if I don’t eat – and even more grouchy when I am hot and hungry.  My hot weather strategy?  Easy, prepare ahead items that can be stored in the refrigerator and eaten cold. With another hot week ahead of us, over the next few days The Mouse House will feature several ‘it’s too hot to cook’ recipes.

This first recipe is from my husband. When we first met, he made this protein shake weekly; all I needed to do was grab a glass and pour. Since we’ve been married, I've become the shake maker.  In the summer I use whatever local fruit I find in my weekly CSA share (community supported agriculture) or at the local farmers’ market. Other seasons, I reach for the fruit I’ve cut up and frozen during the local growing season, frozen berries, or the apples, pears, and bananas from the local grocery store.

The best thing about this recipe? You can add or subtract ingredients based on what you have in the house. No banana? Skip it. A pineapple that needs to be used today? Toss it in. Experiment until you find the combinations that you and your family prefer. (I always add cranberries: fresh in the fall and the ones I freeze to have on hand all year.)

Davidge Fruit Frappe

Mix in blender (in order shown)

Banana

3-4 Tbsp. yogurt, any flavor, or plain

2 scoops protein powder

1 small container yogurt, different flavor or plain

Assorted fruit (handful of each – fresh or frozen)

Pear (peeled)

Apple (peeled)

Peach (peeled)

Blueberries

Raspberries

Strawberries

Cranberries

Kiwi

  Watermelon or other melon

Or your choice

¼ cup flaxseed oil

¼ cup wheat germ

Sprinkle of Quaker Oats oatmeal flakes (regular, not instant)

Orange and/or cranberry juice to fill container

Keeps for up to one week in refrigerator.