Recipe: Trader Joe’s Mini 5-Layer Dip

So, no one's having a big Super Bowl party, right? But one thing remains true, you still gotta have your snacks. At my house, I'm the only one who likes 5-layer dip, so this is the perfect opp to size it down and make just enough for two. So, ta-da! Trader Joe's Mini 5-Layer…

ByMichelleFebruary 1, 20210Comments

Main Course Recipes

Steak Salad with Hatch Chile Vinaigrette, Farro, Peppers and Zucchini

I'm starting to understand why my grandma used to make dinner so early. I'd come home from school and she'd already be cooking by 3 p.m. It wasn't because she was cooking anything that complex or time consuming, half the time it was because it was just nice not to start cooking at 5 or…

ByMichelleSeptember 6, 20170Comments

Main Course Recipes

Quinoa Black Bean Burgers

With 12 days to go until Christmas, there's no sign of the treat train letting up. It's one of the benefits to working from home, no break room donuts or cookies or cake to tempt you. Of course, when you yourself go to See's Candy to pick up a few pieces, because it's Christmastime and…

ByMichelleDecember 14, 20160Comments

Appetizers Main Course Recipes

Back-to-School Black Bean & Sweet Potato Empanadas

The hand pie may be one of the world’s best food creations. Whether it’s a piroshky, a Pop Tart, a beerock or an empanada, the idea of tucking something sweet or savory into a little pocket of dough is an idea embraced by food cultures the world over. It’s an easy way to have a snack or a meal on the go with relatively minimal mess, which makes these Black Bean and Sweet Potato Empanadas perfect for back-to-school and back-to-work lunch boxes. (I know, I don’t want to think about it, either, and I don’t have kids).

ByMichelleAugust 5, 20131Comment

Main Course Recipes

Build a Better Burrito: Black Bean, Kale and Yam

My first "Build a Better Burrito" post was more for meat eaters and focused on Alton Brown's Taco Potion #19. This time around, I'm doing a vegetarian burrito -- starring home-cooked black beans. I was a hold out on dried beans for a really long time. At New Year's, I'd make red beans and rice (yeah, I know it's technically supposed to be black-eyed peas), but I never just made beans on the regular to have them ready to go. And then, I made this pot of black beans and a light finally flicked on in my head. It took a little time, but they tasted better, cost a fraction of the canned version and froze well. I'd heard all that before, but like I said, a light flicked on.

ByMichelleOctober 27, 20110Comments