Black Bean Cakes with Mango Salsa

BARBADOS BLACK BEAN CAKES
(Borrowed from Vegetarian Times Cookbook)

Two 15 oz cans black beans
1/4 cup chopped cilantro leaves
1/4 cup finely chopped red onion
1 egg white, slightly beaten
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp groung allspice
1/8 tsp cayenne pepper
1/3 cup bread crumbs
Nonstick cooking spray
1 Tbsp olive oil

Place beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice, and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape in 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray. Heat the oil in a skillet over med-high heat. Add the bean cakes and fry until golden brown on both sides, turing once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.

MANGO SALSA

2 cups peeled, diced mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 serrano pepper, seeded and minced (I omitted this pepper)
2 Tbsp coarsely chopped fresh cilantro leaves
2 tsp minced fresh ginger root
1 Tbsp fresh lime juice

ENJOY!!

Stromboli

Stromboli is a favorite around here one reason I think everyone loves it is because the sky is the limit as to the combinations that can be created! These 2 here are definitely favorites of everyone in my house. On the left is the salami, pepperoni, provolone, mozzarella, garlic and basil - on the right is fresh spinach and mushroom sauteed and drained well - you don't want to add too much moisture to the dough as it makes it soggy - so after I saute I just blot the mixture with paper towels to dry it off pretty good then I added provolone cheese a small amount of Parmesan-Romano, garlic and basil. I cheat and use the pizza dough that I purchase at the Publix bakery roll it out nice and thin and as I said roll up just about anything that you like. Simple meal - just add a side salad and dinner is served!

Crabcakes with Spanish Rice and Corn Bread

Crab cakes one of my husbands favorites here's a simple recipe:

8 oz lump crab meat
1 egg yoke
1tsp dry mustard
2 tsp Worcestershire
1 Tsp mayonnaise

Mix altogether in a bowl -- the mixture will feel a bit dry - form into patties place on a cookie sheet (covered in parchment paper) bake in the oven on 350 for 5 minutes - flip and leave in for another 5 minutes until golden brown. Serve immediately. Your family will love these all meat no filler :) They taste great with rice and corn muffins or with coleslaw and french fries or whatever! Can even be served as an appetizer.

Fish Tacos

We either fry the fish in bread crumbs or just pop it in on the grill. Once your fish is ready spread some of the dressing on the taco shell put in the fish and top with the corn salsa - YUM!

This is one of my most favorite meals to make and enjoy - fish tacos. They are so delicious and as with most tacos you can make them however you like the one pictured I added a little tomato and lettuce. The way we make them around here is:

1/2 lb White fish
Soft Taco shells

Dressing
1/2 cup Mayonnaise
2 tbs Dill (I use the dill paste from the produce dept)
the juice of 1 lime
Combine all in a bowl mix well and refrigerate.

Salsa
1 can black beans (drained and rinsed)
1 can whole corn - or 2 cups thawed frozen
Fresh cilantro coarsely chopped
1/4 cup red onion finely chopped
Combine all in a bowl mix well and refrigerate.

Macaroni Salad with Shrimp and Crab

Perfect of Labor Day or any day picnics!

Macaroni Salad with Shrimp and Crab
1 lb of Elbow Macaroni
2 ribs of celery
1- 6 oz can of tiny shrimp with the liquid
1-6 oz can of crab meat with the liquid
1 cup Mayo
1 tsp celery seed

Cook the macaroni and drain well.  Slice celery.  Add all of the ingredients to the macaroni including the water from the shrimp and crab stirring all together.  Refriderate and serve nice and cold.

Cupcakes by "Star of the Sea"

Happy Sunday to you all - today I am "featuring" some of my daughter's (Star of the Sea) amazing cupcakes - she is an aspiring cupcake artist.  These Red Velvets were awesome!                       

SOUTHERN RED VELVET CUPCAKES

2 1/2 c flour

1 1/2 c sugar

3 tbs unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs

3/4 c room temp buttermilk

2 tbs red food coloring

1 tbs distilled white vinegar

1/2 tsp vanilla extract

1 1/3 c vegetable oil

Preheat oven to 350

Mix flour, sugar, baking soda, cocoa powder and salt.  In a separate bowl stir together eggs and oil.  Whisk buttermilk, food coloring, vinegar and vanilla together.  Gradually add dry and buttermilk mixtures to egg/oil mixture starting with and ending with dry - feel free to add more cocoa powder.  Pour into cupcake pan lined with papers mini cupcakes 3/4 of the way full bake 13

 to 14 minutes - full size cupcakes 22 minutes.

French Onion Soup

Ingredients:  6 large onions

        2- 16 oz bottles of Beef Stock or Vegetable Broth

1 cup of water

            1/4 cup Worcestershire Sauce

  2 Tbls butter

       4 slices of french bread cut thick-4 thick slices of Swiss Cheese

Chop onions. In a large stock pot simmer down the onions with the butter and worcestershire sauce until just tender.  Add water and your beef or vegetable stock.  Bring to a boil uncovered for 20 minutes then simmer for 30 more.  Pour into oven safe bowls - put bread and cheese on top.  Place in oven under low broil until cheese is melted.  Enjoy!