Black Bean Salad

This is one of my favorite throw-together-because-I-have-no-desire-to-stand-over-a-stove-all-afternoon-recipes. Scrumptious flavors, and a surprisingly hearty dish. This is another one that would be great accompanied by some corn bread! :)

GATHER:
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, defrosted
1/c cup chopped green onions
3 tomatoes, seeded and chopped
1 avocado, peeled and diced
1/2 cup fresh cilantro
2 tbsp lime juice (or about half a lime)
2 tbsp olive oil
1/2 tsp sugar
salt & pepper, to taste

COOK:
There is no cooking! Just chop, dice, peel and stir it all together. Season with salt and pepper to taste. Best if chilled before serving, though I would recommend adding the avocado right before serving.

SERVE:
As a side, or main attraction, this salad can be served however your heart desires!

**The picture is shown with red onions, but I prefer the more subtle taste of green onions.

Fettuccine with Zucchini

I am in love. I found this fabulous cookbook at my library a few months ago and I just keep rechecking it out. Guess it's time I got my own! This Fettuccine with Zucchini is a delicious recipe that I pulled from this cookbook out of desperation one night. It is now on regular rotation at my house. Simple. Fresh. Light. A perfect summer dish.

GATHER:
1 lb fettuccine
2 tbsp. butter
2 cloves of garlic, crushed
1 lb zucchinis (I used 1 zucchini, 1 summer squash), grated
3/4 cup freshly grated Parmesan cheese

COOK:
Cook the pasta according to package directions.

In a separate, large sauce pan, melt butter over med-low heat, until butter foams. Add in crushed garlic, cooking for 1 minute. (Be careful of burning the garlic.) Stir in the grated zucchini and cook until tender, 3-4 minutes. (I worked mine in batches as there was a lot of it for one pan. I just cooked half at a time and then set aside while the other half was cooking.)

Once fettuccine is cooked, drain completely and pour zucchini/butter sauce over pasta.

Note: I added in a few red pepper flakes, as well as a few pinches of salt, pepper and dried basil. I think this added a kick, though it was delicious without the additions.

SERVE:
I served this with a side of crusty Italian bread and black iced tea. The tea was a great compliment to the freshness of the fettuccine.

Chocolate Cream Cheese Cupcakes

My sweet tooth was in full swing this weekend while at a friends Going Away party. These delectable looking creatures were sitting before me and I wanted to eat every last one. I managed some restraint and instead came home and made my very own batch! :)

I am sure this recipe has been done numerous ways, but this was how I did it. And y'all, all I have to say is Yum!

GATHER:
for filling...
1 8 oz. package of cream cheese
1/3 cups sugar
1 egg
1/8 tsp. salt
2 cups mini chocolate chips

for cupcakes...
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. white vinegar
1 tsp. vanilla

COOK:
Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl beat the cream cheese, egg, 1/3 c. sugar and 1/8 tsp. salt. Mix well. Fold in chocolate chips.

In a large bowl mix flour, 1 c. sugar, cocoa, baking soda and 1/2 tsp. salt. Add in water, oil, vinegar and vanilla. Stir until blended well.

Fill cupcake tins half way with cake batter. Add generous dallop of cream cheese filling in the center. (I put about 1 1/2 tbs.)

Bake at 350 for 25-30 minutes.

SERVE:
With a tall glass of milk!