My Favorite Black Bean Burger Salad

So, you know those black bean burgers I love?

Put those babies on a salad!

Over these last few weeks, I have been addicted to my burgers atop a beautiful plate of greens. I think it's spring fever. However, as I look out the window this morning and see the snow falling, I'm sure, completely, that it's SPRING FEVER.

Hello? Sunshine? Where are you??

But, you know, it's Ohio. We go straight from winter to summer. Always. ALWAYS. I think Ohio has a thing against spring time. I think it's the chirping birds at 6 a.m. Or maybe that's just me.

But, my point. And I do have one.

These beauty burgers are even more beautiful in a salad and drizzled with a white balsamic vinegar. Right now, I'm all about this peach version I found at the Market District. So good.

The slightly warmed burger with a sprinkle of feta is enough to get anyone to eat this salad. Trust me.

Black Bean Burger Salad

Serves 1

1 black bean burger, cooked (follow the link for the recipe)
2 cups spring mix greens
1 large tomato, sliced
1 cup English cucumber, chopped
1/8 c crumbled feta cheese
1 half of an avocado, chopped
White Peach Balsamic Vinegar, for drizzle (about 1 T)

Place greens on a pretty plate. Layer on tomato, cucumber, feta, and avocado. Top with a heated black bean burger, and drizzle with balsamic vinegar.

Who knew these beauty burgers could get any better?


Nutritional Information:
409 calories, 17 fat, 53 carbs, 20 protein, 15 fiber, 14 sugar

With Love and God Bless,
Brindi

Autumn Apple & Almond Breakfast Parfait

Have an abundance of apples on hand? Have you made this? Or this? Or even my most recent yummy apple recipe? One can never have too many apples around the house. Trust me. Mr. B and I are known to devour about two each a day. He likes them one way and one way only: fresh, raw, and in its original form. He even likes to put salt on them....? (Ick.)  I, on the other hand, will eat them raw, cooked, sauteed, chopped up in stew, shredded in muffins, sliced and slathered with almond butter <--- my personal favorite. However, I have yet to try them sprinkled with salt. I think I'll leave that one to Mr. B.

McIntosh are his favorite. I can handle those as long as they're cooked or in something. Granny Smith's are mine, but I really haven't met an apple I wouldn't eat except for those nasty Red Delicious ones. Who first said those were delicious?! Not even close. I also really, really enjoy Pink Lady, Paula, Molly, Cortland, Honeycrisp, Jonathan....Oh, hi. Brindi here and I love apples.

Apples are versatile and cheap, making them easy targets for a variety of recipes, and because of this I happen to feature them a lot here on Sweet B's. Oh, and they're healthy, too. BONUS. (<--- read in a sing-songy voice.) And they're an excellent breakfast option. I love chopping them up and throwing them in my oatmeal or on yogurt. In fact, just combine any leftover oatmeal, yogurt, and apples and you have one FANCY breakfast parfait. One fancy FALL breakfast parfait. One fancy fall breakfast parfait which seems ALMOST too indulgent for a simple brisk morning.

Autumn Apple & Almond Breakfast Parfait

Serves 1

Spiced Apple Stir-Fry <--- find this recipe here
cooked oatmeal
plain Greek yogurt
almond butter
homemade apple butter <--- find this recipe here
Optional: sliced almonds, unsweetened almond milk (I like to re-heat my oatmeal with some milk to soften it up a bit.)

In a bowl, fancy glass, or whatever you desire, start with a layer of Greek yogurt. Next add a spoonful of oatmeal (I like mine warmed) with a drizzle of almond milk, a spoonful of almond butter, and a sprinkle of sliced almonds. Add a few stir-fried apples, another spoonful of oatmeal with a drizzle of almond milk, a spoonful of almond butter, and a spoonful of yogurt. Top with a dollop of apple butter, a couple stir-fried apples slices, and a sprinkle of sliced almonds. Admire your beautiful parfait that looks almost too good to eat, and a little extravagant for your weekday. Then devour...slowly...with your morning coffee.

The perfect FANCY leftover fall breakfast.

With Love and God Bless,
Brindi

Gnocchi Is My Favorite

I.cannot.get.enough.

When I discovered this tasty little gem about four years ago with this fantastic blue cheese sauce (click the link and scroll down that post to #7 January-Pasta for the recipe), all other pasta went out the window.

Potatoes and flour. The perfect combination of carbs and starch. YUM.

I can eat gnocchi any way except with marinara. I'm not sure why this is, but I don't like it. Browned butter, pesto, melted goat cheese, a little cream, and even plain, straight out of the boiling water, are all perfectly acceptable. I could eat gnocchi every day. However, Mr. B could take it or leave it. A few weeks ago when I made gnocchi with a little bit of browned butter and a sprinkle of cheese alongside some roasted zucchini, he said he preferred a little more sauce and cheese with his pasta. Last week I made him spaghetti and me this beautiful pesto gnocchi dish. Guess who gobbled up all my leftovers, preferring my gnocchi over his sauced and cheesed spaghetti?

I enjoy gnocchi tremendously because it's very versatile, it cooks up in just a few minutes, and it is actually quite easy and quick to make a batch of homemade gnocchi. But the packaged gnocchi makes for a very quick mid-week dinner. (Often I make a couple homemade batches and freeze, pulling out and thawing what I need in the morning for that night's dinner.) Bonus! This meal is a great way to use up leftover roasted vegetables, not that we ever have that problem....

Gnocchi with Sauteed Squash and Brussels Sprouts

serves 4 with a side salad
(*Note: if left alone, I could and will probably eat all of it)

1 (16 oz) pkg gnocchi
3 T (+ more as needed) vegetable broth (or chicken broth)
2 cloves garlic, minced
1-2 c Brussels sprouts, chopped
1 zucchini, sliced
1 yellow squash, sliced
salt and pepper
jar of pesto (or any homemade kind you might have on hand)
2 T grated Romano cheese (optional)

In a large pot, boil water and cook gnocchi according to package directions. Meanwhile, heat a skillet over medium-high heat. Once heated, add broth along with prepared vegetables and garlic. Saute until crisp and brightened in color, about 4-5 minutes (adding broth as needed). Season veggies with salt and pepper to taste. When gnocchi is ready, scoop out of water and directly into the pan with veggies. Add a scant 1/4 c of pasta water to pan as well. Add as much or as little pesto as you'd like; a spoonful or two is probably all you'll need. Mix thoroughly until heated through. Sprinkle with Romano cheese, if desired.

With Love and God Bless,
Brindi

{Quick Appetizers} Crescents Galore!

Ahhh, crescent rolls. So easy, so versatile, so melt-in-your-mouth tasty. They're perfect all on their own. However, they're even tastier kicked up a notch. Crescent rolls are a staple in my household when it comes to appetizers, crowds, and game day. I have tried a plethora of crescent recipes, and below I included all my (and Mr. B's, of course,) appetizer favorites. So, take your pick (pssst...there are 6 of them)!

All you need is one 8-count can of crescent rolls, regular or jumbo is fine, (or more depending on the crowd you're serving), an ungreased baking sheet, an oven set to 375 degrees, and more or less of the following ingredients:

Crescent Poppers
3 slices cooked bacon, chopped
1 jalapeno pepper, chopped
2 Tbsp Neufchatel cream cheese, softened

Unroll crescents, separate and cut each one in half (giving you 16 poppers). Add a dollop of cream cheese to the center of each. Layer on a few pieces of bacon and pepper. (Add more jalapeno slices for more spice.) Fold sides up and twist at top to seal. Place on prepared baking sheet. Bake at 375 degrees for 11-13 minutes.


Pepperoni Crescents
mini turkey pepperonis
4 pieces mozzarella string cheese, halved
garlic powder
pizza sauce, warmed (optional)

Unroll crescents and separate. Place a few mini pepperonis and one half of the string cheese in the center of each crescent segment. Fold sides up and twist at top to seal. Place on prepared baking sheet and sprinkle with garlic powder. Bake at 375 degrees for 11-13 minutes. Serve with pizza sauce.










Taco Rolls
3 oz Neufchatel cream cheese, softened
2 tsp homemade taco seasoning mix
3/4 c shredded chicken (a great way to use up leftover chicken!)
1/3 c salsa
1/4 c shredded cheese, Mexican blend

Unroll crescents and separate. Combine cream cheese and taco seasoning; mix until smooth. Spread 2 teaspoons on each crescent, almost to the edges. Add a tablespoon of shredded chicken and a small dollop of salsa. Roll up, enclosing on all sides so it doesn't ooze out while in the oven, and place on prepared baking sheet. Sprinkle the tops with cheese. Bake at 375 degrees for 11-13 minutes.


Brie, Fruit & Nut Wraps
Brie cheese, peeled and sliced
apple slices (pear slices work well here, too)
nuts of choice (walnuts, pecans, almonds....)
honey

Unroll crescents and separate. Layer each crescent with a small slice of cheese, fruit, and a nut. Tightly roll up each crescent, making sure all sides are pinched closed. Place on prepared baking sheet. Lightly drizzle with honey. Bake at 375 degrees for 11-13 minutes. [Yes, a glass of wine, or tea, is a must with these!]

These crescent rolls are perfect for game day appetizers, sides, snacks, brunch, AND dessert. Also, don't forget to check out my Cold Vegetable Pizza, which uses a package of crescent rolls as its crust. It's a definite winner, along with my gooey Ham Cheese Crescents!

Check back for the Crescents Galore Dessert version!

With Love and God Bless,
Brindi

Takin' It To Work

Hola!

I'm embarking on a new challenge, and this one's a little longer than my previous weekly challenges. I'm committing myself to 58 days of "Brown Bag Lunches." Which means...I'm packing my lunch for 58 work days straight. (Why 58? Why not? I like 8s.) --->However, this excludes the days I'll be in Chicago, in which the challenge will be halted and promptly resumed upon my return :)

I am a huge advocate of bringing my own lunch, but I haven't been doing a very stellar job as of late. My problem: my produce is going bad faster than I can eat it. So, by the time mid-week rolls around, what I planned on making is no longer edible. Easy solve: buy produce again in the middle of the week. Ummm...."ain't nobody got time for that."

(My OCD grammar side had a very hard time allowing me to type that previous statement. I think I owe Mama a quarter.*)

Another possible solution: stop being lazy and prepare my lunches on Sunday, freezing fruits and veggies if needed. Plus, I have soooooo many easy portable lunch pins (uh, I may have a problem) I'm dying to try and this challenge will help me hop to it!

Lately, my lunches have consisted of a wrap, like this one, or a turkey sandwich (either from Subway or Panera, at least I'm still choosing healthy-ish dining out choices...or a salad from Chipotle). And this is usually a result of my poor lunch planning in the first place. When I look at a wrap I forgot half the ingredients to, the bowl of wilted lettuce, or the even smaller bowl of watermelon, my mind starts to crave a tasty sandwich.

Alas, Day #1 of challenge is no different. This was supposed to be a delicious lunch using leftovers from last night's tacos, but I forgot half the ingredients....tomato, avocado, and plain Greek Yogurt. Having only corn, black beans, and a mixture of brown rice and quinoa made for one dry meal. But very filling with quite the dose of protein.

So, here's to tastier and healthier lunches, more money in my pocket, and discovering some new favorites!

(*When I was little I used to say "I got that" instead of "I have that." Mama decided for every "got" she heard I owed the Grammar Jar a quarter. Thankfully, I'm a fast learner and that was one looong summer. But still to this day, I cringe when I hear someone say "got" and am automatically digging for change.)

With Love and God Bless,
Brindi

Cooking Club #17 {Updated}

[Original post date Nov. 2011. --Updated 9/17/14: original, but separate, content, with updated photos and/or more details, if available.

I thought, with Thanksgiving next Thursday, now would be the perfect time for this post's update. Enjoy.]

It's that time again, [and I'm finally caught up with the posts!] and this month's theme left the menu wide open. However, with it being the holidays and all, everyone seemed rather busy, resulting in a smaller group this meeting.


December: Holiday Leftovers

The Menu:
          Main Course
Day-After Breakfast Hash
          Sides
Chantilly Potatoes
          Dessert
Double Chocolate Candy Cane Cookies

While eating Thanksgiving dinner, my mind was brilliantly coming up with possible recipe ideas using the classic holiday dishes. You have potatoes, cranberries, turkey, ham, stuffing, green bean casserole, pumpkin and apple pie......and the list goes on. However, my brain stuck with the apple pie. I kept thinking about all of the apple pieces that always escaped the crust and laid in a pool of sweet liquid on the bottom of the dish. Then my brain went to breakfast, because we all know that is the best meal of the day, right? No. Well, it's my favorite meal of the day. Just think of all the possibilities!

Anyhoo, leftover apple pie filling and breakfast.....

I thought a mini apple roll would be just perfect for when I wake up at 2 pm the day after because I was out gallivanting around, snatching up all the Black Friday deals I could, and falling into bed around 7 am while fighting Mr. B for the covers because he's grumpy because I kept him out until 7 am gallivanting around, snatching up all the Black Friday deals I could. Yeah, an apple roll would be perfect.

And then I found this: Day After Thanksgiving Breakfast Hash. And my world changed. Apple what? (However, I think I will attempt that at a later date, for it sounds fabulous I know.)

The idea of potato pancakes, stuffing and eggs in one big skillet sounded ah-mazingly delicious, and I knew this was THE "Holiday Leftovers" dish for me. Just check out that goodness......

Since this dish needed to be made right before we sat down to eat, Jessica decided to start the dough for her cookies, which were pleasantly surprising by the way. I was a bit nervous when I found out she was using candy canes as her "Holiday Leftovers." See, I'm not a fan of mint, and as my eyes grew bigger with each mint ingredient she continued to add to the chocolate cookie dough, I kept telling myself, "You only have to take one bite; it'll be OK. Chill, grin and swallow." So when I braced myself at the end of our meal, I was baffled. There was just the tiniest hint of mint, and it was refreshing and good, and I ate like three.

And then I took some home to add to my holiday cookie platters.

But while her dough was chilling, we decided to have tea time and exchange gifts. This was Jessica's tree. She loves adores pink, and has officially declared pink a Christmas color.

Even though I disagree with pink being the new Christmas "color" (I still prefer the classic red and green, myself), her tree was pretty. And to go along with our tea-and-gift time, she assigned us our own mugs....mine was the book one, because I'm now a librarian, sans the librarian job. <---oh, how time changes! ;)

After our exchange, we got back to the task at hand, where Jenny also shared a dish centered on leftover potatoes (two potato dishes.....heaven), which included cream, cheese and ham. Ugh, so good. Mr. B even gobbled up these leftovers.

Alas, this Cooking Club menu was the best ever, and I could not choose a favorite.



However, I think my breakfast hash will be a new "day after" tradition. Head on over to How Sweet It Is for the Day After Thanksgiving Breakfast Hash recipe.

*I hope you enjoyed these Cooking Club snippets. I hope these themes, and even Cooking Club itself, inspire you to gather with your friends and family in the kitchen, and make sweet moments (and delicious food) of your own.

**I've only included the recipes to the dishes I made. Only because I'm unsure of where everyone got theirs...and hey, we gotta give credit where credit is due. If you have any questions about the other dishes, I'll ask the other members where they got their recipes and pass it along!

Until next time.... [Unfortunately, this was our last Cooking Club...]

Check out our previous meetings!
Cooking Club #1-4
Cooking Club #5-8
Cooking Club #9-12
Cooking Club #13-15
Cooking Club #16


With Love and God Bless,
Brindi