Black Bean Burgers with Mango Salsa

• 2 (15-ounce) cans black beans, rinsed and drained
• 3/4 cup finely chopped fresh cilantro, divided
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 medium jalapeño pepper, finely chopped
• 2 large egg whites 
• Cooking spray
• 1 1/4 cups chopped peeled mango (about 1 medium) 
• 3 tablespoons chopped shallots
• 1 1/2 tablespoons fresh lime juice 
• 1 avocado, peeled and chopped 
• 1 garlic clove, minced
• 6 (2-ounce) whole-wheat hamburger buns, lightly toasted 
• 6 green leaf lettuce leaves

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.
3. 3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

I got this recipe from Cooking Light magazine.  Both Jesse and I really like this recipe.  The burgers stay together well which can be a challenge when making black bean burgers.  Even though Jesse is a meat guy he told me I could make these anytime.

Megan-4.5/5

Jesse-4/5

Spicy Chicken Cacciatore

Ingredients

• 
  1/2 cup all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil 
• 3 cups chopped onion 
• 2 cups chopped red bell pepper 
• 6 garlic cloves, minced
• 1/2 cup dry red wine 
• 1/2 cup tomato puree
• 2 tablespoons capers
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1/4 cup chopped fresh parsley

1. 1. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

I got this recipe from Cooking Light magazine.  I served it over polenta.  Jesse really liked it and I thought it was okay.  It does a kick to it.  I left out the capers and fresh parsley.

Megan-3/5

Jesse-4.5/5  

Mint Julep Cake

Mint julep cake

For cake:

3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups sugar

2 sticks butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup buttermilk

For bourbon sauce:

½ cup sugar

1 stick butter, softened

½ cup Kentucky bourbon

Mint leaves for garnish

For mint glaze:

1½ cups confectioners sugar

1 tablespoon milk, or more

1 tablespoon clear crème de menthe

To make cake: Preheat oven to 350 degrees.

Mix flour, salt, baking powder and baking soda together. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and buttermilk alternately, stirring just until combined after each addition.

Pour into 10-inch bundt pan coated with nonstick cooking spray; smooth the top. Bake in 325-degree oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Remove to a wire rack.

To make bourbon sauce: Heat sugar, butter and bourbon in a saucepan until butter is melted, stirring constantly. Poke holes in top of the cake with skewer. Pour bourbon sauce evenly over hot cake. Let cool completely. Invert cake onto serving plate. Drizzle with mint glaze and garnish center of cake with mint leaves.

To make mint glaze: Whisk confectioners sugar, milk and crème de menthe in a bowl until smooth. Whisk in additional milk if glaze is too thick to drizzle. Makes ¾ cup.

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I got this recipe from Bluegrass Gathering cookbook.  I could only find a large bottle of cream de menthe so I used a mint icing flavor packet.  This is what gave my icing the green color.  I had a coworker who made the same cake the same weekend and she used cream de menthe.  The icing is better that way but neither Jesse or  I were huge fans of the icing either way.  The cake, however, is great.  It is best eaten the same day it is made.  Next time I make it I will keep the cake the same and for the frosting make a chocolate bourbon frosting so I guess instead of a mint julep cake it would become a bourbon ball cake.  The rating below is for just the cake.

Megan-4.5/5

Jesse-4.5/5