Fresh Roasted Green Beans

I like cooking my fresh green beans this way.  It's easy, it's different and the kids like it!

Serves 4

4 handfuls fresh green beans

1 Tbsp. olive oil

Salt & Pepper to taste

Preheat your oven to 425 degrees.  Wash green beans and cut off ends.  You can cut green beans in half too or leave them long.  Pat dry the green beans with a paper towel.  Lay green beans in a single layer on a cookie sheet.  Drizzle olive oil over green beans.  Roll them around so they are evenly coated in the oil.  Sprinkle with salt & pepper.  Place in the 425 degree oven for 10-12 mins.  Green beans will be slightly brown but still crunchy.  Serve with your dinner.  Enjoy!

Oven-Roasted Kalua Pork

I never realized I could make something like this at home.  My friend Robin made this for a ladies luncheon that I attended.  It was delicious!  I had to try making it for myself and my family.  Everyone loved it!  There are very few ingredients, it can be made ahead and it makes great left-overs.  Sign me up!  This recipe is a combination of how Robin cooks it and how a cookbook says to cook it.  Serves 8.

5 lb. boneless pork butt roast

2 1/2 Tbsp. Hawaiian alaea salt (sub kosher salt if needed)

2 Tbsp. liquid smoke

2 cups water

2 bananas

Preheat oven to 330 degrees.  Using a small knife make little cuts in the pork butt.  Rub the pork butt with 1 Tbsp. of the liquid smoke.  Then rub the pork butt with 2 1/2 Tbsp of the Hawaiian salt.

I could not find banana leaves to wrap my pork in so I used an actual banana.  Wash the bananas then cut the ends off.  Place the bananas on top of the meat.

The next step is to completely seal the pork butt with tin foil.  Wrap it all up.  Place the meat in a roasting pan. Add 2 cups of water to the bottom of the pan and 1 Tbsp. of the liquid smoke.

Cook at 330 degrees for 4 hours.  You want to cook it for 45 mins. per pound.  When it's done unwrap the pork and cool sligthly. You can throw the banana away. 

  

Shred pork and place in large bowl.  You can take some of the left over juices from the bottom of the roasting pan and pour over the top of the shredded pork. Serve with your favorite Hawaiian style sides.  Enjoy!  Or in this case...Aloha!

For another meal idea you can freeze the shredded pork meat and re-heat it another day in the crock pot.  Pour a bottle of your favorite BBQ sauce over the pork and let it slow cook for a couple hours or more.  Serve on sandwich rolls.  Delicious & Easy!

  

Rice & Black Bean Salad

 I love all the vegetables and flavors in this salad.  It's light but filling.  This is a wonderful side salad that would compliment any grilled meat.  

Serves 6-8 people.

Lime Vinaigrette

1/3 cup fresh lime juice (about 4 limes)

1 tsp. Dijon mustard

2 garlic cloves, minced

1 Tbsp. fresh herbs, such as oregano, Italian parsley, chives, or a combination

3/4 cup olive oil

3/4 tsp. kosher salt

fresh ground black pepper

 In a small bowl, whisk together the lime juice and mustard.  Add the garlic and herbs, and whisk in the olive oil.  Season with salt and pepper.  Use immediately or refrigerate, covered for up to 3-4 days.

Rice & Black Bean Salad

2 cups canned black beans, drained

2 cups cooked long-grain white rice

Kernels from 2 ears of cooked fresh corn

1 cup Lime Vinaigrette

2 tsp. ground cumin

1/2 tsp. cayenne

3 Tbsp. minced cilantro leaves

1 red onion, diced

2 small zucchini, diced

1 red bell pepper, diced

1 gold or orange bell pepper, diced

1 poblano chile, diced

kosher salt

fresh ground black pepper

Let the cooked rice and corn cool to room temperature.  Put the beans, rice and corn in a large bowl and toss together lightly.  Make the dressing:  In a small bowl, combine the vinaigrette, cumin, cayenne and half the cilantro.  Spoon half of the dressing over the rice mixture and toss lightly.

Put the onion, zucchini, bell peppers, and poblano in a medium bowl, pour the rest of the dressing over and toss.  Let both the rice mixture and the onion mixture rest for 30 min.  

Add the onion mixture to the rice mixture.  Toss together lightly and season with salt and pepper.  Sprinkle the rest of the cilantro over the salad and serve immediately.  The salad can be refrigerated, covered, for up to 3 days; bring back to room temperature before serving.  Enjoy!

Black Bean Soup

I found this recipe this past winter.  I've made it several times, but never took pictures or posted it.  I changed a few things from the original recipe to make it just the way I like it.  It makes a great and filling lunch or dinner. Serves 4.

1 cup of diced ham

1 Tbsp. olive oil

1/2 cup diced yellow onion

1/2 cup chopped bell pepper

1/2 cup chopped carrots

3 minced garlic cloves

6 cups of vegetable broth

1/2 tsp. BBQ dry rub

1- 14oz. can of diced fire roasted tomatoes

1- 10oz. can of diced green chilies (drained)

2- 14oz cans of black beans (drained and rinsed)

In your stock pot over medium heat saute the chopped onion, bell pepper, carrots and minced garlic for 4-5 mins. in 1 Tbsp. of olive oil.  Add the chopped ham.  Add a 1/2 tsp of your favorite BBQ dry rub.  It gives the soup a little smoky flavor.  Stir ingredients together.  Add the vegetable broth, fire roasted tomatoes and green chilies.  Stir together.  Bring soup to a boil and then turn down the heat.  Let it simmer for 1 hour.  Add the black beans.  Simmer for 30 mins.  

Pull 3 cups of the soup out of the stock pot and place in a food processor.  Pulse until beans are mashed.  Add it back to the stock pot and stir together.  Let the soup simmer for another 30 mins.  Then serve.  You can serve this with cheese on top or green onions.  Whatever you like.  You can also make this soup without the ham.  It's up to you!  Enjoy!

Roasted Chickpeas

You want an easy, delicious, healthy snack, do you?! Well, it's your lucky day :) 

These Roasted Chickpeas are so good and fast to make! They are a great snack to have while you watch your kids baseball practice or game..... or even just an afternoon treat. Hope you enjoy them.

1 can of chickpeas, rinsed and drained

1 tsp. of paprika

1-2 tsp. of garlic salt

Pinch of chili pepper

Dash of olive oil

Toss the chickpeas lightly in olive oil, then mix all the ingredients together in a bowl. Spread chickpeas out on a baking sheet and bake at 350 for 30-40 min. (shuffling every 10-15 min.) They will be crunchy when you take them out and as they cool they will become more crunchy! Enjoy!!

Baked Egg Rolls

1lb ground Chicken, Turkey or Venison
1/2 head green cabbage
1 cup sliced organic carrots
1 cup sliced organic portabella mushrooms
1 package of egg roll wraps
Soy sauce (reduced sodium)
Olive oil

Pre heat oven to 400, cook chicken completely, add chopped cabbage and veggies, add soy sauce to taste. Cook until veggies are tender. Fill egg roll and wrap. Lightly brush baking pan with olive oil and tops of egg rolls too. Bake at 400 until golden brown (15- 20 min.)  Note: can find egg roll wraps in produce dept of any grocery store. Make sure wraps are made with wheat and egg whites!

Enjoy!

Kale Chips

SERIOUSLY??! 

Who would of thought baked Kale would be so DELICIOUS and FABULOUS?! Not me, haha..... but honestly these have now become a staple in our home! Super simple, super yummy, even my 3 year old eats them... hello, miracle!

1 bunch of fresh (organic) Kale

*I get mine from the farmers market but almost every grocery store carries Kale near the fresh lettuce*

  2 Tbsp. Olive Oil

1 Tbsp. Sea Salt

Pre heat oven to 350, wash and gently dry your Kale, take the leafs off the stem and tear into bite size pieces,  in a bowl drizzle the olive oil and sea salt, mix together so each leaf has some oil and salt, Put onto a baking sheet (not over lapping each other), place in oven for 15 min. and they are done! 

That's it, So simple!! They will be crunchy and healthy!!!! I store them in a zip lock bag, perfect for that chip craving! I hope your family enjoys these as much as I do!

Enjoy!