Black Bean Quinoa Salad

So you just got invited to a barbeque and you've been asked to bring a pasta side dish. Hmmm...you're supposed to cook something you don't get to eat? Ha! I don't think so!!! I've been making this salad for a while and was really surprised when I noticed that I haven't posted it yet. It's good when you first make it, but if you can, make it the day before or even that morning for dinner. The flavors blend so deliciously if it's allowed to sit in the fridge for a while!

Quinoa (pronounced Keen-wa) is actually a seed, but a lot of people think it's a grain, so who am I to tell them different? You can find it in just about any grocery store now. One brand is Red Mill, another is Ancient Harvest. It seems that every store puts quinoa in a different place, so if you don't find it in the health food sections with the grains, try the "gourmet" area. Or pretend you're me and have a clerk find it for you. That'll teach 'em for not putting a product where I think it should go! LOL!

FYI - This is another recipe that lets you decide how much of certain ingredients you want to use. For instance, if you don't care for corn, don't put much, or any. Substitute...play with your food!

Black Bean Quinoa Salad

2 cups water
1 cup quinoa (red quinoa is great in this salad, but more difficult to find)
1 can black beans, rinsed and drained
cheddar cheese, shredded or cubed
frozen corn (you can defrost if you want to, but not necessary)
frozen sliced sweet peppers (can use fresh)
Roasted Red Pepper Italian Dressing (or any other Italian dressing)

Follow the package directions for cooking the quinoa. The ratio is 2:1 water to quinoa, so you can make as much or as little as you like. When it's all cooked, the package usually says to fluff and let it sit for 10-15 minutes. I don't want any of my cheese to melt, so my quinoa sits in the freezer to get nice and chilled. When the quinoa is chilled, add the rest of the ingredients except the dressing, and stir. At this point the quinoa is still able to absorb a little liquid and you don't want dry quinoa salad, so pour in a little more dressing than you think you really need. By the time you're ready to serve, it will be all absorbed and just right. Stir, fluff, and serve!

Well, it's tomorrow and I glanced at this and realized that I didn't include a photo! I'll just have to make it again really really soon so I can take a picture! Darn!!! LOL!

Chicken Stew

I had plans the other afternoon and knew I wasn't going to feel like cooking when I got home. So my first thought was...crockpot! What else?!? So look through my cookbooks. Here's a good one...nope, don't want that. There's a good one...don't have all the ingredients. {sigh} What to do? I know! I'll pretend I'm my Mom and dump stuff into the crockpot and see what comes out! Well, what came out was chicken stew! So delicious that I just have to share it!

Chicken Stew

2 boneless, skinless chicken breasts (can be frozen)
frozen corn
frozen baby carrots (or fresh)
onions (frozen or fresh)
frozen sliced mixed peppers
2 cups chicken broth
1 envelope beef bouillon (I use Herb-Ox sodium free)
1 capful of Kitchen Bouquet
salt, black pepper, garlic powder to taste

Place chicken in the crockpot then put vegetables on top. If you want different veggies or more veggies, go for it! These are what I had in the freezer, so that's what went in the stew. Add the chicken broth (I just made mine from a couple of packages of chicken bouillon), the beef bouillon and the Kitchen Bouquet. Stir.

Set crockpot for high for 1-2 hours, then turn down to low for the rest of the day. When you're ready to eat, if you want to thicken the gravy, turn the crockpot up to high and add a little cornstarch (mixed in cold water). Stir while it thickens. We enjoy juicy gravies, so I didn't thicken mine.

Cinnamon Peanut Butter Shake

Ok now...don't be shaking your head and asking if I've lost my mind! The two flavors go together really well as long as one doesn't overpower the other. And it's simple simple simple to make. You're still shaking your head! Have I ever steered you wrong? Well, besides the idea of dipping candy centers into ice cream fudge topping and hoping it would freeze. Any other time; especially on shakes? No! See? As the old tv commercial used to say, "Try it, you'll like it!"

Cinnamon Peanut Butter Shake

This is a variation of a vanilla shake, so start there. Add 2 tablespoons PB2 (I get it at the commissary. You can also order it from Bell Plantations) or 2 tablespoons peanut butter. Now add 4 teaspoons cinnamon vanilla creme coffee creamer. That's it! That's all you add to a vanilla shake to get this wonderful, delicious shake! It's my new favorite!!!