BlackBean Mango & Fresh Corn Salad

 I bought some fresh corn over the holiday and I couldn't help but make this salad.  Most people think of salad as iceberg lettuce, tomato, and cucumbers.  That's an OK salad but in my family there are too many salads to choose from and  this is such a favorite.  It's easy, quick, and healthy.  Sometime I eat it all alone as a meal.

1.    4 fresh ears of corn " slice off the cob "
2.  1 ripe mango  chopped
3. 2 cans of black beans - drained and rinsed
4. 1 lime zest it and save the juice
5. 1 small purple onion diced
6. 1 1/2 tablespoons of olive oil
7. 1 1/2s  of  teaspoon of cumin
8.  salt & pepper to taste
9. 1 cup minced fresh cilantro ... " they sell dried now and it works great! "

In a large bowl simply mix all the ingredients together and chill for an hour or so.  This keeps well for a couple of days and the taste just gets better!  Great for picnics since there is no mayonnaise.

Note:  I serve this with grilled Pork or grilled chicken but it honestly goes with everything!

                                                            Enjoy!

Chocolate Bread Pudding

 I think most people always have left over breads and don't know what do with it.  One of my favorite memories is being at my Grandfather's house and he would pull out a pan of warm bread pudding.
I have many bread pudding recipes but I am making a chocolate one today.

1. 6 large croissants
2. 1 loaf of raisin bread
3. 8 eggs
4. 2 cups of half  and half
5. 3 tablespoons brown sugar
6. 3 tablespoons white sugar
7. 1 teaspoon good cinnamon
8. 6 scrapes of fresh nutmeg
9. 1 1/2 cups of chocolate syrup
10. 1/2 teaspoon salt
11. 1 teaspoon vanilla

Now grease a large baking pan with butter.
Preheat your oven to 425 degrees
Break up you breads " tear " into your greased pan
In a large bowl combine all the rest of the ingredients.pour half
the mixture over the bread and push down on it with a spoon and
then pour over the rest pushing down so all the bread gets wet.

Bake it for 20 minutes at 425,  then turn the temp down to 350 and bake
another 20 minutes til the top is a bit crispy.

You can serve it warm with fresh whipped cream or vanilla ice cream.

You can even make this a day or two ahead and bake it when ready.

Monday Monday

Pasta Pasta,  I've been away for awhile so I cleared most of my blogs but I am back now and will post more frequently,  so what better way to come back then with a favorite recipe. Fresh spinach and roasted tomato Penne Alfredo! My whole family loves this even the picky eater's!

 This takes no time at all,  especially if you prep meals in advance like I do.

Here is what you'll need.

1. 1 lb of Penne
2. 2 pints of grape or cherry tomato's
3. 2 cups of fresh baby spinach
4. small can of sliced black olives
5. 1/2 of a cup feta cheese
6. 1 jar of Bertolli Alfredo sauce

Now I preheat my oven to 400 degrees.    I put the salted water on for my pasta, and then put the tomatoes into a bowl and drizzle olive oil all over, add salt & pepper and sprinkle about 2 teaspoons of garlic powder.  Mix well and place on a large cookie sheet.  Don't pile them up or they will steam,  not roast.  I check on them in 20 mins to see if they split and soften up to my liking.  I personally keep them in a bit longer so they get a little charded.  I love the extra sweetness they get and the little burnt taste they end up having. Meanwhile your pasta should be cooking as well till it's aldente.

 Take a large skillet or pan of your choice and put the drained pasta in along with the fresh spinach, drained olives, and tomatoes.  The heat from the warm pasta will wilt the spinach perfectly.  Add the Alfredo sauce  and feta cheese and warm through a few minutes.  I serve it with  garlic oiled toasted baguettes,  I make this all year long but when the tomatoes are freshly picked it"s my favorite!

Live Simply ~~ Lori