Quinoa and Beans

 1 Tablespoon olive Oil

2 cloves garlic, minced

1 jalapeño minced

1 cup quinoa

1cup vegetable broth

1 15 ounce can black beans, drained

1 14.5 oz can fire roasted diced tomatoes 

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

Kosher salt and black pepper to taste 

1 avocado

Juice of one lime 

2 Tablespoons chopped fresh cilantro leaves

Heat oil in a large skillet over medium high heat.  Add garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute. 

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin. Season with salt and pepper to taste. Bring to a boil, cover , reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. 

Serve immediately

Chicken and Bean Chili Soup

 2 boneless skinless chicken breast 

1 (11 oz) can corn, drained

1 (15 oz) black beans, drained and rinsed

1 (10 oz) diced tomatoes and green chilies, untrained

2 cups chicken broth

1 cup cooked chopped bacon 

1 (1 oz) packet ranch seasoning dressing mix

1 tsp cumin

1 Tablespoon chili powder

1 tsp onion powder

1 (8 oz) package cream cheese

1 cup shredded cheddar cheese

Place chicken in crock pot. 

Add corn, black beans, diced tomatoes, and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning and bacon. Place cream cheese on top of chicken. 

Cover with lid and cook on low for 6-8 hours 

Remove chicken and shred then return to pot. Stir cheddar cheese into chili.

Potato Casserole

 14 Tablespoon unsalted butter, softened

6 pounds Yukon Gold Potatoes, peeled and cut into chunks

2 Tablespoon plus 1 teaspoon kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper 

6 Tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano Reggiano cheese

Grease 9x13 inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes.  Drain.

Mash potatoes with 10 tablespoons butter, sour cream, , 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary.  Spread potatoes into the prepared pan. Cover and refrigerate for up to three days. 

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese.  Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Corn Pudding

 1/2 Cup melted butter

1 small package (8.5 oz) Jiffy Cornbread Muffin Mix

1 can corn drained

1 can cream style corn

1/2 cup sour cream

2 eggs

1/2 cup sugar 

Preheat oven to 350 and grease a 9x9 square baking pan with nonstick cooking spray.

In a mixing bowl combine butter, cornbread muffin mix, corn, creamed corn and mix well. 

Stir in sour cream, eggs, and sugar and mix well.

Spoon corn casserole batter into prepared pan.

Bake casserole for 40-50 minutes or until center is set.