Black Bean Salsa

This is great on grilled salmon and so much more.

Black Bean Salsa

1 can black beans, rinsed

1 jar salsa

2 T brown sugar

Stir to combine. 

Make ahead to let the flavors mingle.

Serve as a garnish with grilled

meat, fish or chicken.

Or serve as a dip. 

 Just 3 ingredients!

  You probably have everything in your pantry.

It gave my leftover roast pork slices

a whole new flavor. You can heat the salsa too,

then spoon on leftover chicken and pork.

YUM!

Or just serve it as a dip, or wrap in a lettuce leaf

for munching. 

Enjoy!

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Mustard-Parsley Sauce for Corned Beef & Cabbage

I wanted to get this posted in time for you to try.

This is a great little sauce to serve with your 

St. Patrick's Day corned beef and cabbage dinner.

You just need to scoop out a cup of broth

that the corned beef has been cooking in.

It gives it great flavor.

Mustard-Parsley Sauce

2T butter

2T flour

1 C milk

1 C reserved cooking broth

from the corned beef

1/2 t salt

1/2 t pepper

2 T Dijon mustard

1 T cider vinegar

1/4 C chopped fresh parsley

In a saucepan melt the butter over medium heat. 

Whisk in the flour. Cook, stirring until smooth and 

bubbly. Whisk in the milk and broth. 

Bring to a boil, stirring, reduce heat to low

and whisk until thickened (about 3 minutes). 

Remove from heat and whisk in the

 salt, pepper, mustard, vinegar and fresh parsley. 

Put into a gravy boat to pass.

Serve with the corned beef and cabbage

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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Spiced Cranberry Chutney

You'll love this cranberry chutney on everything.

 from turkey, ham, pork, chicken,

on sandwiches and baked brie.

Bake brie in 350 oven until soft, about 8-10 minutes.

spread with cranberry chutney  and serve

with crackers or baguette slices.

Also good on cream cheese.

Fresh cranberries and a few basic ingredients.

 Combine in a saucepan and bring to a boil.

 Reduce heat to low and cover for 30 minutes.

 It will thicken.

 Serve at room temperature.

Spicy, tart and sweet. A perfect

condiment for Turkey.

Refrigerate leftovers for up to 2 weeks.

Spiced Cranberry Chutney

1 C cranberries

1/2 C brown sugar

1/4 C cider vinegar

2 T orange juice

1/4 t cinnamon

1/8 t ground cloves

1/8 t ginger

Combine in a saucepan, bring to a boil 

then reduce heat to low and cook 

covered until thick, about 30 minutes. 

Serve at room temperature

 or chill up to 2 weeks.

Enjoy!

Links: Stone Gable

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Raspberry Butter and Cinnamon Honey Butter

Two flavorful butters to serve with hot from the oven popovers, biscuits, scones, waffles, even toast.

Raspberry Butter
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.

Cinnamon Honey Butter
1 stick butter, room temperature
3 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.

Keep leftover butters covered in the refrigerator.

Have one of each and decide which is your favorite. I still can't decide.

I'm linking to Foodie Friday

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Easy Bearnaise Sauce

When my daughter Kim was a little girl she would make pretend bearnaise sauce in the bathtub with her toys. She would use her "Julia Child" voice. Her idea of a kid's meal in a restaurant was either the escargots or a lobster tail. The waiter was always amazed. Later her little friend introduced her to Spaghetti-O's. I still can't smell them without gagging.

Here's an easy bearnaise sauce recipe  that doesn't require a double boiler or reducing the liquid. It's a variation of my easy hollandaise sauce (which I'll post later). It's my favorite sauce! It's a buttery, tarragon sauce that's fabulous with steak. I love eating at French bistros. One of my favorites is the Steak Frites (steak and fries) to say French fries would be redundant. It's always served with bearnaise sauce. Now you can have a little French bistro at home. Bon Appetit!

Easy Bearnaise Sauce

1 stick butter, cut up

1 T lemon juice

1 T tarragon vinegar (or white wine vinegar)

1 T minced fresh chives (here)

1/4 t salt

1/2 t dried tarragon

2 XL egg yolks

pinch pepper or cayenne

Combine all ingredients in a saucepan. Place over low heat. Whisk until the butter melts, then whisk constantly until thickened. Remove from heat.

tip: use the chives from you herb garden.

(click on MAY DAYS blog on the right)

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