Happy 2016 everyone! I like the fresh start, clean slate feeling of January. I don’t make resolutions but if there is something you want to do more of, or less of, January is as good a time as any to start.
In July 2015 I posted the recipe for Sun-dried Tomato Pesto Pasta. In that post I mentioned how my cousin and I live too far apart. Well, we live even farther apart now but I feel closer to her than ever. She had a great idea for us to pick one or two recipes a month for us to make and discuss. When I read the recipe from Cookie + Kate for Spinach Artichoke Enchiladas I knew we’d both love it. I made it yesterday, texting her throughout, and sent her my final thoughts by e-mail. She plans on making soon and I’m excited to hear how she likes it. I LOVED it!
Now, I know that most people had more than enough cookies in December and have sworn them off for a while BUT I have to share these two new favorites. I made a batch of each the other day and froze the scooped dough for baking on a snowy day or a day that just begs for a fresh from the oven cookie. Salted Peanut Butter Cookies and The Browniest Cookies.
One more recipe to share. A couple months ago my friend Stacey and her son visited and brought a very delicious corn and black bean dip. I was instantly hooked. I made it for Christmas and my sister-in-law and I ate the whole bowl. This is great on its own, with corn chips, on a salad, and with chicken. Ooohhhh, a salad with chicken, corn chips and dip. Hello lunch.
Stacey’s Corn and Black Bean Dip
- 1 (15 oz) can black beans, drained and rinsed
- 1 (11 oz) can shoe peg corn, drained and rinsed
- 4 oz crumbled feta
- 1/2 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 2 TBSP – 1/4 cup granulated sugar, to taste
Place beans, corn and feta in large bowl. In a separate bowl, whisk together oil, vinegar and 2TBSP sugar. Taste it and add more sugar if needed. Pour over corn, bean and feta. Mix well.
This keeps well for a week in the fridge. Just let it warm up a little and give it a good stir.
Have a great 2016!