Black Bean+Corn Salsa

Above: Serve with these= very good.

Black Bean+Corn Salsa

Combine in bowl:
16 oz. black beans
16 oz. fresh corn, white or yellow
1 t. basil
1 t. ground cayenne pepper
1 c. finely chopped onion
1/3 c. lemon juice1 t. salt

Roasted Chicken, Bacon and Corn Quiche

Roast Chicken, Bacon and Corn Quiche

Combine in large mixing bowl:
15 eggs, beaten
2 T. mustard (the condiment/prepared stuff)
1 t. garlic powder
2 t. salt
½ t. cayenne pepper
1 t. minced orange zest
¼ t. hot chili powder
1 c. whole milk
¾ c. grated parmesan cheese
Beat until well combined

Add:
1 ½ c. frozen corn kernels
12 slices turkey bacon, crisped and coarsely crumbled
1 roasted chicken breast, coarsely chopped

Pour into a buttered 9 by 13 inch pan and
bake at 400 degrees for 60-70 minutes or until
toothpick inserted into the center comes out clean.

Berry Lemon Cheesecake

Berry Lemon Cheesecake

For the crust:
½ c. butter, melted
1 ½ c. finely ground yellow cornmeal
½ c. honey
dash salt
Combine in bowl.
Then press into a parchment line 10-inch springform pan.
Chill 15 min.

For the filling:
Warm ½ c. fresh lemon juice,
sprinkle 2 envelopes (1/2 oz) of unflavored gelatin over the juice ,
let sit to soften the gelatin
Using a handheld or standing mixer, beat together:
16 oz. cream cheese (I used reg. Philadelphia, I’ve a hard time keeping my fingers out)
2 T. butter, softened
1 t. pure vanilla extract
¾ c. honey
dash salt
Add juice/gelatin mixture, beat until well combined
Pour into chilled crust. Chill 30 min.

For the topping:
In a saucepan combine:
12 oz. frozen mixed berries
½ c. lemon juice
½ c. honey
2 T. cornstarch
dash salt
Cook over medium heat until mixture is thickened and bubbly.Pour over chilled cheesecake. Chill 4 hours or overnight before serving.

Black Bean and Corn Salad

Black Bean and Corn Salad

Combine in bowl:
1 can black beans, drained and rinsed
½ c. fresh corn kernels
½ c. chopped green onion
2 t. lemon juice
salt+pepper
I served this with some scoops corn chips.