Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients

  • 1 (16 ounce) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2 inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Texas Caviar

2 (14oz) cans black eyed peas-rinsed and drained

1 (14oz) can black beans

1 1/2 cups fresh corn kernels- I used frozen but canned works too

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 1/2 cups chopped tomatoes ( I used 4 Roma tomatoes)

3/4 cup chopped red onion (1 small)

1 jalapeno, seeded and chopped

1/2 cup chopped cilantro leaves and stems

1 avocado (optional)

 

Dressing:

1/3 cup olive oil

3 Tablespoons red wine vinegar

2 medium cloves garlic, pressed or minced

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/8 tsp red pepper flakes

Whisk dressing ingredients together.

 

In large serving bowl, mix drained beans, vegetables, cilantro. (If using avocado, wait to add just before serving). Pour dressing over top and mix thoroughly. Chill until ready to serve.

Best Ever Broccoli Salad

Don't believe me? Just try it! This Best Ever Broccoli Salad recipe is bursting with flavor! Packed full of broccoli, bacon, grapes, almonds and more - every bite is delicious!

Author: Trish - Mom On Timeout
Recipe type: Salad
Serves: 10 servings

Ingredients

  • 1 cup light mayonnaise
  • ⅓ cup sugar
  • 2 tbsp red wine vinegar
  • 1 tsp celery seed
  • 2 heads of broccoli broken down into small florets
  • ¾ lb bacon, cooked and chopped into small pieces
  • ½ cup toasted slivered almonds
  • 2 green onions, thinly sliced
  • 1 cup chopped celery
  • 1½ cups red seedless grapes, halved

 

Instructions

  1. Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  3. (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  4. Toss the dressing with the rest of the salad ingredients and stir.
  5. Dressing can be added at the last minute if desired.

Brizo Litze Collection

ART MEETS CRAFT

The Litze Kitchen Collection by Brizo® melds a clean, contemporary sensibility with carefully selected details. Intricate knurling and the articulating faucet display meticulous craftsmanship and elegant simplicity.

 
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Inspiration

Litze takes its cues from the revival of the arts and crafts movement—stripping away the vestiges of tradition for a simplified yet versatile aesthetic.

 

Featured Innovations

The Best Margarita You'll Ever Have

Ingredients:

  • Kosher salt or ground sea salt
  • 2 ounces (1/4 cup) tequila
  • 1 1/2 ounces (3 tablespoons) fresh lime juice
  • 1 ounce (2 tablespoons) fresh orange juice
  • 1 teaspoon light agave nectar
  • 1 lime wedge or round, for garnish

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

TIPS:
-Use 100% agave tequila labeled white, silver or blanco. I recommend Milagro, Hornitos or Patrón.
-Citrus at room temperature is easier to juice than cold citrus, so take your limes and oranges out of the fridge an hour in advance.
-Consider lining the rim of just half your glass with salt so you can control how much salt you taste with each sip (that’s a great tip I picked up from a recent issue of Bon Appetit). If you’d prefer a light sprinkling of salt all around the rim, just pour a very thin layer of salt onto your plate and run the lime slice around the entire rim of the margarita glass.

Chipotle Chicken Salad

Dressing:

  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 3/4 t. salt
  • 3/4 t. pepper
  • 1 T. (rounded) canned chipotles in adobo

Blend together well in blender or emersion blender.

Mix together in large bowl:

  • 1 rotisserie-cooked chicken (comes apart better if not cold)
  • 1 medium sweet white onion, chopped  (red if desired and/or some green onions)
  • 1 can black beans, rinsed
  • 1/2 C.  cilantro, snipped w/ scissors
  • 2 avocados, diced
  • 1 1/2 frozen corn

Toss dressing with chicken mixture and chill.  Serve with crushed Fritos.

I double the dressing recipe and end up using about 3/4 of it.  You’ll find other uses for the little left over—trust me!

 

Compliments of Jenny Miller

Native Trails

Native Trails is a fantastic kitchen and bath company located in the U.S. As well as making great, unique products, they also have certain lines that are hand-made by artisans meant to be sustainable for generations to come. This Americana collection showcased in the video shows woodworking pieces made from structures from the past and turns them into beautiful, long lasting furniture. 

Naomi Neilson Howard, Founder/CEO
In 1996, Naomi founded Native Trails, using her passion for artisan tradition, sustainability, and fair trade practices to bring the work of undiscovered artisans from central Mexico first to central California and then on to living spaces throughout North America. Combining the artisans' age-old traditions with contemporary design and sustainable materials, Naomi broke new ground with Native Trails iconic copper sinksand helped to introduce copper as a mainstay material for the kitchen and bath.
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Under Naomi's effervescent leadership, Native Trails has expanded far beyond copper sinks; its artisan-made product lines have grown to include groundbreaking NativeStone concrete sinks, vanities made of reclaimed wood, furniture, and a range of home decor products.

Healthy No-Bake Peanut Butter Chocolate Bites

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed meal
  • 1 1/2 cups oats (I used 1-minute oats for texture reasons)
  • 1/2 cup Rice Krispies
  • 1/4 cup mini chocolate chips

Directions

Prep Time: 25 M
Cook TIme: 20 M

  1. In a large bowl, cream together peanut butter and honey.
  2. Fold in vanilla extract if using.
  3. Stir in ground flax seed, coconut flakes, oats, Rice Krispies and mini chocolate chip.
  4. Stir until well combined (this takes a lot of stirring) Mixture should be thick and sticky.
  5. Freeze for about 10 minutes or until chilled.
  6. Use a mini ice cream scoop to scoop out the mixture.
  7. Roll into balls.
  8. Store in an airtight container in the fridge or counter.

Whole30 Bacon and Egg Cups

Ingredients

  • 12 strips sugar-free bacon (about 10 ounces)
  • 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
  • 1 small red bell pepper, finely chopped 
  • 12 large eggs
  • 2 tablespoons chopped fresh chives
  • Hot sauce, for serving

Directions

Prep Time: 25 M
Cook TIme: 20 M

Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired. 

Avocado Egg In-A-Hole

Directions

Prep Time: 5 M
Cook TIme: 20 M

Next time you make an egg-in-a-hole, consider using avocado instead of bread: Cut an avocado in half, remove the pit and scoop out about 1 tablespoon of flesh from each half. Season with salt and pepper and nestle the halves cut-side up in a small pile of salt on a baking sheet so they won't wobble. Crack a medium egg into each (a large egg will overflow). Season with salt and bake at 425 degrees F until the white is just set, 16 to 18 minutes; top with pico de gallo and crushed tortilla chips.

Spring Mini Cheesecakes

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Directions

Prep Time: 20 M
Cook TIme: 3 H 20 M

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Thai Chicken Spring Rolls

Ingredients

  • 1 cup peanut sauce
  • 1 (1 1/2 inch) piece fresh ginger root, minced
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 1 teaspoon peanut oil
  • 6 ounces fresh snow pea pods
  • 12 ounces bean sprouts
  • 4 green onion, chopped
  • 1 pound watercress, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 large carrots, peeled
  • 1 teaspoon peanut oil
  • 1 teaspoon soy sauce
  • 12 spring roll wrappers
  • 1/2 cup peanut sauce

Directions

Prep Time: 40 M
Cook TIme: 5 M

  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
  2. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
  3. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
  4. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

Spring Herb Hummus Vegetable Garden

Ingredients

  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup tahini
  • 1/2 cup water
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh mint
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 6 small carrots with greens still attached, or as desired
  • 6 sugar snap peas, or as desired
  • 6 fresh asparagus, or as desired
  • 6 radishes with greens, halved, or as desired
  • 6 small stalks celery hearts with leaves, or as desired

Directions

Prep Time: 20 M

  1. Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

 

https://goo.gl/11GD7U

Crispy Golden Smashed Potatoes

Ingredients

Yields: 10

2 1/2 lb. sm. red potatoes (about 2-in. diameter)

Cooking spray

3 tbsp. melted butter

Finely chopped parsley, for garnish

Directions

Prep Time: 0:10

Total Time: 1:25

  1. In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium-low. Uncover; simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
  2. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Spray tops of potatoes generously with cooking spray. Roast 25 minutes. Spray potatoes once more with cooking spray. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.

 

https://goo.gl/11GD7U

Crispy Beet and Mozzarella Salad

Ingredients

Yields: 10

1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices

3 tbsp. olive oil

1 English (seedless) cucumber, chopped

10 radishes, thinly sliced

6 c. arugula

3 tbsp. red wine vinegar

8 oz. fresh mozzarella, torn

Directions

Prep Time: 0:15

Total Time: 0:45

  1. Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
  2. In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella.

 

 

https://goo.gl/HbdQ3n

Baked Ham with Root Beer Glaze

Ingredients

Yields: 16

1 fully cooked bone-in smoked half ham (7 to 9 pounds), not sliced

2 c. root beer

1 c. light brown sugar

3 tbsp. chopped peeled fresh ginger

2 tbsp. whole cloves

2 tbsp. grainy mustard

1 tbsp. lemon juice

Directions

Prep Time: 0:10

Total Time: 3:05

  1. Preheat oven to 325°F. Arrange rack in large roasting pan. With tip of knife, make long cuts from top of ham to bottom, cutting through tough skin. Make second set of cuts perpendicular to first set to form diamond pattern all over ham. Place ham, cut side down, on rack.
  2. In medium bowl, whisk root beer, sugar, ginger and cloves. Pour all over ham. Press 1 clove into center of each diamond on surface of ham. Cover with foil. Bake 11⁄2 hours.
  3. Uncover; bake another 1 to 11⁄2 hours or until ham has reached 140°F, basting every 20 minutes. Pour drippings from pan into medium bowl; whisk in mustard and lemon juice. Before slicing ham, remove and discard cloves. Serve ham with mustard sauce.

 

https://goo.gl/M9MuwU

Deviled Chicks

Ingredients

Yields: 12

12 large eggs

1/2 c. mayonnaise

1/4 c. finely grated Parmesan cheese

2 tsp. Dijon mustard

3 thin slices carrot

24 capers, blotted dry

Dill springs for garnish

8 oz of Cream Cheese

Directions

Prep Time: 0:35

Total Time: 0:50

  1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid; remove from heat. Let stand 12 minutes. Cool, then peel.
  2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks; place in medium bowl. Mash with mayonnaise, Parmesan, cream cheese and mustard until smooth. Transfer to quart-size resealable plastic bag.
  3. Snip a small hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim.
  4. Cut carrots into very small triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hour or up to 1 day.
  5. To serve, line platter with dill. Arrange chicks carefully on top.

 

 

https://goo.gl/YbCZyp

Top Kitchen and Bath Trends from KIBS 2018: Fixtures, Faucets & Cabinetry

KBIS?  What the heck is KBIS?

KBIS is the Kitchen & Bath Industry Show. It’s the largest show in North America. It is held annually and for the last 7 or so years; It is held in conjunction with IBS, the International Builder Show. Now together under one roof, IBS and KBIS comprise Design and Construction Week with a mix of practical and sexy products in a range from self-cleaning toilets to the newest mouth watering collections from Ann Sacks Tile.  This year the major show was held in Orlando. FL with over 125,000 people were on attendance.


GOLD & BOLD

It really is back! Brass and Gold shine with finesse.

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Ombré isn’t just for hair. Kohler has introduced Rosegold & Titanium combo!

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Twist on terrazzo

Tantalizing spots offering a whole new perspective on this gorgeous material.

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Best in Design

Kallista 3 dimensional grid

Truly stunning when you consider the water flow engineering. Pause and think about. Right?

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Shield Spray from delta

Lessons the splash factor and targets those hard to get off spots. 

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Thought Vessels were over? 

Well they are more bold and beautiful than ever. #kohlerdutchmaster blooms with envy.

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Art comes alive #kohlerartfulliving

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hip to be square

Wall hung toilets have great appeal.

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Pick a color! 

Every Finish is in vogue. What’s your favorite? 

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Not your grandma's aprons!

Aprons are HOT. Good for every style. Elkay is now providing options.

Think you may get tired of BLUE?  No problem!  Five minutes and few hundred dollars that can easily be changed to another option.

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Wall hung toilets

Simply Stated – not just for commercial use. It’s sizzling hot for residential. Easy to clean, looks great, very modern.