Baked Black Beans with Chorizo

You can never have too many party appetizers in your cooking arsenal. I wanted to try something a little different than the apps I’ve been posting recently. This dish is a layered dip with black beans, chorizo, tomatoes, and cheese and would be perfect for watching the game or any other party! Ingredients: 1 tablespoon olive oil 1 cup diced Spanish chorizo 1 1/2 cups chopped onion 1 jalapeño pepper, sliced 1/2 teaspoon salt 1/2 teaspoon ground cumin 5 garlic cloves, minced 3/4 cup fat-free, lower-sodium chicken broth 2 (15-ounce) cans black beans, rinsed and drained 1 cup chopped seeded tomato 1 cup (4 ounces) shredded Monterey Jack cheese 1/4 cup thinly sliced green onions

Slow Cooker Korean Beef Tacos #CampbellSauces

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at This year, my boyfriend and I are hosting a New Year’s Eve party. With a quite a few friends coming from out of town, I need a recipe that is simple to make but can feed a crowd. I also need something that doesn’t dirty up every pot and pan I own right before the party starts, which means I’m whipping out my trusty slow cooker! Campbell’s has made this process even easier for me with their new Slow Cooker Sauces. I actually mentioned in a previous post how I wanted to try the Sweet Korean BBQ sauce, so here’s my opportunity! I made a test batch this week to see how it tastes.   As a member of the DailyBuzz Brand Ambassador Program, I once again get to work with Campbell’s to try out another one of their delicious sounding sauces. The sauces are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles. (To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.) Because … Continue reading

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée. Ingredients: Meatballs: 1 tablespoon dark sesame oil 5 ounces sliced shiitake mushroom caps 1 tablespoon grated peeled fresh ginger, divided 2 minced garlic cloves, divided 1 tablespoon dry sherry 1 teaspoon red miso (soybean paste) 1 pounds ground chicken 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon cornstarch Salt and pepper, to taste 2 green onions, thinly sliced 1 large egg white Sauce: 6 tablespoons mirin (sweet rice wine) 6 tablespoons lower-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sherry vinegar The juice of 1 lime 1 tablespoon grated peeled fresh ginger 1 serrano chile, thinly sliced Remaining ingredients: Cooking spray 1 tablespoon toasted sesame seeds ½ cup long grain rice 1 cup water or chicken broth 1 baby bok choy

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