Corn & Black Bean Salsa

This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.

This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...

Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!

Corn and Black Bean Salsa

2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.

Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips. 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Granola Bars

I spoke to several friends over the weekend who have children starting school over the next few weeks; some as early as tomorrow. Sadly, summer is almost over and that means no more "summer hours", casual dress, and even worse... no more breezing down the street with no traffic. I can see those yellow buses now. Ugh!

If you are looking for an afternoon snack or breakfast treat for your children, try this quick, easy, chewy, versatile granola bar. You can make them with cranberries, almonds, walnuts, figs, dried apricots, butterscotch, chocolate, sunflower seeds, pumpkin seeds...whatever tickles your fancy! Well...maybe not the chocolate for the younger children lest they be bouncing off the walls in class!

Granola Bars

2 1/3 c old fashioned rolled oats
1 1/2 c mixed dried fruit and nuts (any combination you choose)
1/2 c unsweetened coconut
2 tbsp flaxseed
1/2 c honey
2 tbsp almond butter
1 tsp vanilla
1/4 c chocolate chips or chopped chocolate

Preheat oven to 350F. Line a 9×13 inch pan with parchment paper.

Combine ingredients in large bowl, mixing well. Use a spatula (or your hands) to press mixture into prepared pan. Bake 10-12 minutes. Remove from oven and score bars with a sharp knife. Return pan to oven for 10 minutes more, or until golden. Remove from oven and cut completely when cooled.

Wrap each bar in parchment paper and store in an airtight container at room temperature.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Granola

I typically end up making my own version of the items I spend the most money on in the store every week. But somehow I never thought to make my own granola until I saw it posted by one of my fellow bloggers at A Chica Bakes. I have tried many versions of granola but like the Bear Naked Banana Nut the best. I am addicted to that stuff! It is one of those items that my grocery store does not have in abundance. So if I go in and buy two bags and eat them in two days, there won't be any more when I go back!

Granola is eaten as a snack or breakfast food and generally consists of rolled oats, cinnamon, honey, oil, nuts and dried fruit. You can also use granola as a topping on yogurt and some desserts. For a variety, add chia seeds, goji berries, pumpkin seeds, sunflower seeds, coconut...you decide.

I love granola...and can afford to snack on it often, as I would love to gain a few pounds (bet you don't hear that every day)! But if you do not have the same goal, eat at your own risk!

Granola

2 c old fashioned rolled oats
1 tsp cinnamon
1 tsp salt
3 tbsp vegetable oil
1/4 c honey
1 tsp pure vanilla extract
1/3 c slivered almonds
1/3 c chopped walnuts
1/3 c golden raisins, cranberries, dates or figs
1/3 c banana chips (Recipe below), dried apricots, mango or cherries

Note: For healthier version use 3/4 c unsweetened applesauce and 1/3 c agave nectar.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Toss the oats with cinnamon and salt. In a medium bowl, stir together the oil, honey, and vanilla. Whisk until completely combined. Pour liquid mixture over the oats mixture and combine. Pour the mixture onto the prepared baking sheet. Spread it out evenly and bake for 30 minutes. Use a spatula or wooden spoon to stir granola every 10 minutes, until done, for even cooking. Remove from oven.

Sprinkle the nuts and fruit over granola. Mix well with hands. Allow granola to cool. Mixture will begin to crisp as it cools. Transfer to an airtight container. Granola will keep for one week.

Banana Chips

2 ripe bananas
2 tbsp lime juice

Preheat oven to 200 degrees.

Peel bananas and cut into thin slices. Coat with lime juice. Spread bananas (without touching) on cookie sheet, lined with parchment paper.

Bake for 2 hours. Rotate cookie sheet every 30 minutes for even baking. Cool. Chips will crisp after fully cooled.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.