Wild Blueberry Pomegranate Smoothie

Yield: 2 servings

Ingredients

• 1 1/2 cups frozen wild blueberries
• 1 cup pomegranate juice
• 2/3 cup plain Greek yogurt
• 1/2 cup water
• 1 large ripe banana (peeled and frozen if desired)
• Honey to taste, as needed

Directions

• Add all ingredients to a blendtec blender and blend until smooth.

Tacos Potato ,Honey Lime

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Haney-Lime Sweet Portanto, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would 
• 
  
• also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
• Recipe Source: Cooking Classy

Slow Cooker Pork Roast

Ingredients

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• 1 (3 pound) pork sirloin roast
• 1 (1 ounce) package dry onion soup mix
• 1 (16 ounce) can whole berry cranberry sauce

• 2 tablespoons butter, or to taste
• 2 tablespoons all-purpose flour, or as needed
• salt and ground black pepper to taste
• Add all ingredients to list

Directions

• Prep
  10 m
• Cook
  8 h 5 m
• Ready In
  8 h 15 m

1. Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
2. Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
3. Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Cowboy Chili and Baked Bean Pot

Cowboy Chili.

Cowboy Chili and Baked Bean PotIngredients

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping
Directions
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.

Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions

Cowboy Beans

Ingredients

2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
1 ham hock
1 bay leaf
3 cloves garlic, peeled
1 whole jalapeno chile
5 cups water
2/3 cup finely chopped white onion,
2 slices thick-cut bacon, finely chopped
4 ounces pork chorizo, casing removed
Salt and freshly ground black pepper
Directions
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.

Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.

Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.

Tuscan Pasta Salad With Grilled Vegetables

Total Time:

30 min
Prep10 min
Cook 20 min
Yield:6 to 8 servings
Level:Easy

Grilling Central
Backyard Barbecue
Cookout Sides
More
Ingredients
1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler
Directions
Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Whole-Grain Pasta with Chickpeas and Escarole

Ingredients

2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly,
liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
Directions
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Per Serving: Calories 540; Total Fat 19 g; (Sat Fat 4 g, Mono Fat 11 g, Poly Fat 2.6 g); Protein 21 g; Carb 79 g; Fiber 15 g; Cholesterol 9 mg; Sodium 800 mg