Chicken and Black Bean Sandwich

Chicken Sandwich With Black Beans and Avocado
Modified recipe from MARTHA ROSE SHULMAN (of the New York Times)

1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat sandwich thin
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime or lemon juice to taste
A generous handful of dark lettuce, arugula, or spinach
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breas
1 small tomato, sliced

1. Mash the black beans, and make sure they’re well seasoned. Spread over the top and bottom halves of the sandwich thin. Layer the avocado over the beans on the bottom half, and sprinkle with salt and lime juice to taste. Top the avocado slices with the chicken. Toss the salad greens with the vinegar and additional lime/lemon juice until thoroughly coated, and pile on top of the chicken. Top with a layer of sliced tomatoes (a few leaves of lettuce on top of the tomato will keep the top of sandwich from getting soggy. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

Advance preparation: This will keep for a day in the refrigerator.

Better Than Banana Cream Pie Cupcakes

You're welcome! :) (Btw, these cupcakes definitely have more of a banana bread consistency, but are still absolutely marvelous cupcakes... especially if you LOVE banana.)


Ingredients

Cupcakes
• 2 1/2 cups flour
• 1 Tbsp. baking soda
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 4 very ripe bananas, mashed
• 2/3 cup plain yogurt

Filling
• 1 package instant banana pudding
• 2 cups milk
• 1 tsp. vanilla extract

Frosting
• 1 package instant vanilla pudding
• 1 cup milk
• 1 tsp. vanilla extract
• 8-oz. container extra-creamy whipped topping
• 1/4 cup confectioners’ sugar

Garnish
• Crushed cinnamon graham crackers (or Teddy Grahams or the like)
• banana slices (optional)

Directions

1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

Courtesy of Cupcake Central. Thanks!

Roasted Vegetables

I know this is kinda basic, but it's a good reminder of an easy and delicious side dish/main dish. :)

I generally roast sweet potato, yellow squash, asparagus, bell pepper, mushrooms, or cauliflower (usually some combo of the above), but you really could use any veggies you like. Keep in mind that some cook faster than others (mushrooms, bell pepper, etc.), and I find it helpful to give the sweet potato a head start with a couple minutes in the microwave before I chop it up.

Cut the veggies into larger than bite sized bits, keeping in mind that the smaller you cut them the faster they'll cook. Toss with olive or canola oil, chopped garlic, thyme, salt, garlic salt, season salt, lemon pepper, pepper, cumin, rosemary, or some combination of these (or others).

Spread out on cookie sheet and roast at 400-450 degrees until tender, tossing the vegetables around on the cookie sheet occasionally so they don't burn. Generally 20-ish minutes.

That's it. Something about roasting brings out the best in the flavors of the vegetables. Plus, you can mix it up so it's different every time. :)