Fresh Black Bean & Corn Salsa is calling!

The sun is out, my open house is over, one offer to write and then I am ready to enjoy a summer afternoon just kicking back with a cool drink and some fresh snacks. ¬†Totally a black bean and corn salsa kind of day!! Anyone making some they could deliver? ūüôā

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

It’s black bean and corn salsa time!

Perfect addition to any snack or dinner table as summer approaches Рsummer is approaching right?!?    My friend Rachel just sent me the below photo of her new batch of salsa prompting me to share this recipe again as eating it just seems to make everything right for me.

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Chicken Chili with Sweet Potatoes, Quinoa, and Black Beans

IMG_8223Sometimes in real estate you get the listing, sometimes you don’t. Last spring, I went on an a listing appointment and not only did I get the listing (and sell it in a day) but I also met am amazing family, was served an awesome lunch, and gained a go-to recipe that I know my family will be making for years to come. ¬†Hope you will enjoy as well!!

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven. ¬†You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3 ¬†hours at 250 degrees. ¬†After three hours, add in the quinoa. ¬†I let it cook for another hour or so. ¬†I know it is ready when the chicken just shreds apart with a wooden spoon. ¬†Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

This recipe is definitely a keeper! ¬†Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips. ¬†Great recipe for your favorite gluten-free eaters!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

www.BeHomeBeWell.com

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

 

Chicken Black Bean Sweet Potato Quinoa Chili

IMG_8223

This recipe is definitely a keeper! ¬†Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.

Ingredients:

1 Tablespoon olive oil

1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)

1 large onion

4 cloves of garlic, minced

2 Tablespoons chili powder

1/2 teaspooon ground chipotle pepper

1/2 teaspoon ground cumin

1/4 teaspoon salt

3 cups of chicken broth

1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)

1 15-ounce can of black beans, rinsed

2  boneless chicken breasts, uncooked

1/2 cup quinoa

I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven. ¬†You could also definitely use your crockpot!

  1. Heat oven to 250 degrees.
  2. Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened.  Then add the garlic and cook for about another minute.
  3. Stir in the chili powder, chipotle, cumin, and salt.  Add the chicken broth, black beans, tomatoes, and chicken.  (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
  4. Put lid on and cook for 2 1/2-3 ¬†hours at 250 degrees. ¬†After three hours, add in the quinoa. ¬†I let it cook for another hour or so. ¬†I know it is ready when the chicken just shreds apart with a wooden spoon. ¬†Gently “pull” chicken into shreds and chunks.
  5. Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!

 

 

Black Bean Brownies – yuck to yum!

Black Bean Brownies

¬†Listen, I thought the same thing ‚Äď YUCK ‚Äď ¬†but my curiosity took over so we gave this¬†recipe¬†a whirl. ¬†My opinion quickly shifted from yuck to YUM!¬†

Black Bean Brownies
These aren’t the ooey gooey brownies that I love so much, but they definitely satisfy a chocolate craving.
One little square with a cup of steam black decaf coffee or a small glass of red wine at the end of the day… life just seems right again.

 

Ingredients:
1 14 oz can of black beans, rinsed
2 large eggs
¬Ĺ c. cocoa powder
¬ĺ c. sugar
¬Ĺ tsp. oil
1 Tbsp. almond milk (or can be dairy)
1 tsp. balsamic vinegar
¬Ĺ tsp. baking powder
¬Ĺ tsp. baking soda
¬Ĺ tsp. fresh ground coffee (grind coffee beans in a grinder or use instant coffee)
1 cup semi sweet chocolate chips (divided)

Directions:
Preheat oven to 350 degrees.

Line a 9√ó9 pan with parchment paper.

Combine all of the ingredients except chocolate chips in a blender.  Blend until smooth.  (At this point, I was smelling black beans and chocolate so was still skeptical.  Just wait, though, once they bake you too will be a believer!)

Fold in half of the chocolate chips.

Pour into the 9√ó9 pan lined with parchment paper and sprinkle remaining chocolate chips on top.

Bake at 350 for 30 minutes (or until a toothpick comes out clean).

Mine came out a very cakey but with a very moist consistency and actually rose to about an inch thick.Black Bean Brownies

Go on… you know you are curious…
give it a try!!

 

Jen McMorran, Realtor

Jen McMorran, Realtor
508-930-5259
jen.mcmorran@gmail.com
www.jenmcmorran.realtor

Kensington - Jen McMorran

real estate for real people.

First Time Home Buyers ~ New Construction Specialist ~ Antique Homes ~
Exhisting Home Sales ~ Condominiums/Townhouses