Ugly Bean Dip

UGLY BEAN DIP
If you've never tried ugly bean dip, you really should.  It is addictive.  Olivia sometimes makes her's with Ken's Sweet Onion Dressing instead of using ranch as the recipe calls for and she reports it is quite delicious.  Since tailgating season is upon us, this would make a great addition to you lineup.

I think it is even good on top of a burrito or a taco.  If you like it as much as I do, you could even just eat it in a soft tortilla or wrapped in a lettuce leaf.  Yes, it is really that good.  I've found it keeps well for a few days also.  I think it gets a little better after it sits and the flavors have had a chance to "swap howdies." If you have a carry-in to attend this fall, this makes a great thing to take because it doesn't dry out or get "tired" looking.  Hope you like it!
Nanette

UGLY BEAN DIP

1 can Shoe Peg corn, drained
1 green pepper, chopped fine
1 can jalapeño, chopped fine
1 tsp. garlic powder
1 tsp. chili powder
1 can black beans, rinsed and drained
1/2 red onion, chopped fine
2 roma tomatoes, chopped
3/4 c. ranch dressing

3/4 c. Italian dressing
1 tsp. pepper

2 Table. cilantro, finely chopped

Clean, drain and chop specified ingredients and mix with dressing. Cover well!  Let chill at least 6 hours. Serve with tortilla chips.

LEMON GREEK YOGURT CHICKEN

LEMON GREEK YOGURT CHICKEN
I marvel sometimes at how Olivia can put in a full day's work at her chosen profession and then come home and make, what some would consider "Sunday dinner," on any day of the week.  Part of the answer lies simply in her unabashed passion for cooking, but the other comes from some savvy planning and making multiples of certain dishes so they can be frozen and enjoyed in the future.

This zesty lemon greek yogurt chicken is an example of what  I'm talking about. Olivia used preserved lemons (if you haven't tried making them, you should).  You could just as easily use lemon zest for this recipe.  Olivia makes a triple batch, marinates one in the refrigerator overnight for use the next day then puts the other two in the freezer for future use.  I haven't tried this recipe, but she says the marinade forms a bit of a crust that is really delicious.  Hope you like it!
Nanette

LEMON GREEK YOGURT CHICKEN

INGREDIENT

• 
  1cup Greek yogurt
• 2teaspoons lemon zest
• 2tablespoons lemon juice
• 1garlic clove, crushed
• 1⁄2teaspoon ground cumin
• 
  1teaspoon ground coriander
• 1⁄2teaspoon red pepper flakes
• 1⁄2teaspoon black pepper
• 1⁄2teaspoon salt
• 2lbs boneless skinless chicken

DIRECTIONS

1. Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate overnight.
2. Grill, sauté, or bake until lightly browned and cooked through.
3. Serve with rice or pasta and salad and enjoy!