Clean Out Cabinets Bean Dip

Staring down a lazy Sunday and one actually in town, I did what I always do...tackle a kitchen clean out and pantry reorganization job.  After I quick trip to the grocery store this morning, I found that I was running out of room in the pantry...not a problem I often run into but it happened today. So, out with the old and in with the new.  I had cans upon cans of beans that needed to see the light of day so a quick fix was in order.  I love Southern Caviar, (Paula Deen is the southern cooking queen!) so here's today's variation on the tailgate favorite based on what I had to use:
1 can black beans
1 can garbanzo beans
1 can northern beans
1 small can Rotel with green chilis
1 medium yellow onion
1 pint sunburst tomatoes
2 cloves of garlic
10 leaves fresh basil
1 bottle of Trader Joe's Tuscan Italian Dressing
Salt and Pepper

Dice the onions and garlic, half or quarter the tomatoes and roll the basil leaves together for a chiffonade.  Drain all the beans and rinse.  All goes into one bowl, toss with the dressing and salt and pepper to taste.  I love this dip or bean salad or whatever you want to call it because it is so versatile.  Today, I enjoyed it with soy and flax seed tortilla chips but I think it's great over romaine lettuce with grilled chicken or even served bruschetta style over grilled garlic bread.  It's a great way to empty the cabinets and enjoy a protein packed snack!

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Clean Out the Cabinets Bean Dip

Ground Chicken and Basil Burgers

Remember how I told you that I am into the ground chicken these days?  Well, last night I made one of the best burgers I've had in a while thanks to the chickens chasing the cows right out of the barn.  For the health kick that I am on, I chose to go with an open face burger on one slice of multi-grain, whole wheat bread.  The burger was so moist and flavorful, the bread was hardly missed.  Here's how it all came together...

Burger:

1 lb Perdue Ground Chicken

2 tbsp freshly chopped parsley

lots of fresh-cut basil leaves

sea salt

coarse ground black pepper

lemon zest of 1 lemon

2 tbsp Oikos non-fat Greek Yogurt

That's it!  It all goes in the bowl, mash together with your greatest kitchen tools - clean hands, quarter the meet (or half depending on your hunger pangs) and form into patties.  Don't forget they will shrink a little on the grill so make sure to make them flatter and rounder than your bread bun.  It also helps the burger to cook evenly and not puff into a muffin top when you put an indentation into the center of the patty.  Grill away!  Ours went onto a grill around 325 degrees for about 5 minutes on each side.

I served this delectable delight on a grilled slice of mutli-grain, whole wheat bread with romaine lettuce and a few slices of roma tomato.  On the side and for more protein and fiber, I also grilled up some chick peas.  This one's easy to and comes together in 5 minutes flat:

In a saute pan on the grill add EVOO, at least one clove minced garlic, 1 can drained chick peas, juice of half of a lemon, 1 chopped roma tomato and at the very end finish with about 5 to 6 basil leaves.  A fancy chiffonade cut to get the flavor going in the basil never hurt anyone.  Salt and pepper to taste and time to eat!

Hope you enjoy these two recipes this summer.  Now that June is almost here, my herb garden is getting full usage and basil is one of the star performers.  With easy recipes like these, I am sending good thoughts to the universe for a bountiful harvest throughout the summer...