It is amazing to me how much of my time is spent looking at recipes and yet each week, I am puzzled by what to make for dinner.  I know that I am not alone in this struggle.  I have my staples that seem to make a weekly appearance but I love when I am pleasantly surprised by a new recipe and both my husband and I like it well enough that I know that it will be a repeat.  I expected these Black Bean Burgers to be ok, but they sort of blew my mind.

Black Bean Burgers {satisfymysweettooth.com}

These Black Bean Burgers are packed with flavorful ingredients like garlic, cilantro, lime and onion just to name a few.  The combination of fresh herbs and ingredients with the dry spices creates such a great depth of flavor.  I ate my Black Bean Burger open-faced and topped it with homemade guacamole and my favorite hot sauce.

Black Bean Burgers {satisfymysweettooth.com}

Besides their incredible flavor, the second best thing about these Black Bean Burgers is how quick they are to make.  Bake up some potato wedges and broccoli on a separate baking sheet while you bake the burgers, and you can have a healthy dinner on the table in 30 minutes.

Black Bean Burgers {satisfymysweettooth.com}

Black Bean Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 burgers

Bursting with flavor and perfectly spiced, Black Bean Burgers will become a regular staple in your weekly mean plan

Ingredients

  • 1 (15 ounce) can black beans
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1/3 cup chopped cilantro
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • dash of worcestershire sauce
  • juice of one lime
  • 1/4 cup Panko bread crumbs
  • 1 large egg
  • 4 whole wheat buns and other toppings (such as guacamole, hot sauce) for serving

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray.
  3. Place black beans into a strainer and rinse well under running water drain.
  4. Place beans into a medium bowl and mash lightly (the beans do not all need to be completely mashed).
  5. Add remaining ingredients to the bowl and mix to combine.
  6. Divide into 4 servings and form into patties with your hands. Place burgers onto prepared baking sheets.
  7. Bake 15 minutes, flipping once halfway through baking.
  8. Serve on buns with desired toppings.

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While I was watching the red carpet pre-show for the Golden Globes last Sunday, I couldn’t help but roll my eyes as the hosts went on and on about how “freezing” it was in LA.  Living in the midwest my entire life, there is nothing “arctic” about 55 degrees to me!  When the raw temperature drops below 20 degrees people start to add a few more layers before heading outdoors.  But in the spring, by the time the temperature reaches 50, I guarantee you will see people outside exercising in shorts and tank tops.  I feel that our midwest cold winters really allow us to appreciate any warm, tropical vacations that we are fortunate enough to take.  These Lime Coconut Bars will get you feeling closer to a tropical paradise.

Even if you don’t have any plans of putting your toes in the sand anytime soon, these Lime Coconut Bars will make you feel a bit closer to a tropical paradise.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Just the crust of these bars would be great on it’s own as a cookie.  This buttery, white chocolate, coconut crust is topped with a custardy lime mixture that will remind you of a classic lemon bar but with a different citrus as the star.  Go ahead, put a cocktail umbrella in your cup of tea, enjoy one of these tropical-tasting bars and imagine that you can hear the waves crashing against the beach.

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars

Prep Time: 20 minutes

Cook Time: 33 minutes

Total Time: 53 minutes

Yield: 16 bars

A sweet and tart custard filling on top of a buttery shortbread crust laced with coconut and studded with white chocolate chips

Ingredients

    For the crust:!
  • 6 Tbsp unsalted butter, cold and cut into small pieces
  • 3/4 cup flour
  • 3 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup shredded coconut
  • For the filling:!
  • 3 eggs
  • 2/3 cup sugar
  • 3 Tbsp flour
  • 2/3 cup lime juice (about 3-4 limes)
  • 1 Tbsp powdered sugar, for dusting

Instructions

    For the crust:!
  1. Preheat oven to 400 degrees and grease an 8-inch baking pan. Line pan with parchment paper overhanging two of the sides of the pan with the parchment.
  2. In a food processor, combine the butter, flour, brown sugar and salt. Pulse to combine into a coarse meal.
  3. Add white chocolate chips and coconut and pulse again to combine.
  4. Press the mixture evenly into the prepared pan and bake for 18 minutes until the crust is lightly browned.
  5. For the filling:!
  6. Decrease oven temperature to 300 degrees.
  7. In a medium bowl, whisk eggs. Add sugar and flour and whisk to combine.
  8. Mix in lime juice.
  9. Pour over hot crust and bake for about 15 minutes or until the edges are set but the center is still a bit jiggly.
  10. Cool completely.
  11. Use overhanging edges of parchment paper to remove bars from the pan.
  12. Cut, dust with powdered sugar and serve.
  13. Recipe adapted from Martha Stewart Living

in a food processor, pulse butter, brown sugar, flour and salt to combine

Lime Coconut Bars {Satisfy My Sweet Tooth}

add white chocolate and coconut and pulse

Lime Coconut Bars {Satisfy My Sweet Tooth}

press into prepared pan and bake

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

make filling

Lime Coconut Bars {Satisfy My Sweet Tooth}pour over crust and bake again

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

Lime Coconut Bars {Satisfy My Sweet Tooth}

If you are in the mood for citrus my Perfect Lemon Tart will also satisfy your craving!

The Perfect Lemon Tart {Satisfy My Sweet Tooth}

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My mom is like my own personal Martha Stewart.  She can set a table that is worthy of being the head table at a fancy wedding.  She can whip up appetizers for a party or make an incredibly flavorful and beautiful dinner at the drop of a hat.  We always had company when I was growing up and my mom was always great at throwing something together even if the guests were unexpected.  One of her go-to snacks that she makes is Cilantro Jalapeno Hummus.

It doesn’t get much easier than this recipe, but the results are so vibrant in color and flavor.  This hummus is great with chips or veggies, or even smeared on a tortilla and topped with cheese and veggies as a healthy wrap for lunch.  I made my sick husband some chicken noodle soup last weekend and I stirred a spoonful of this hummus into my bowl to liven up the flavor of the soup.  You could even serve this in place of or in addition to guacamole with a Mexican spread.


Cilantro Jalapeno Hummus
Author: 
Recipe type: Appetizer, Snack, Healthy
Prep time: 
Total time: 
 
A vibrant and flavorful twist on traditional hummus
Ingredients
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 2 cloves garlic, peeled
  • 1 cup packed cilantro, rinsed
  • 1 jalapeño, seeded and cut in half
  • juice of 1 lime
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup olive oil
Instructions
  1. Combine all ingredients except olive oil in food processor and pulse several times to process.
  2. While food processor is running, pour in olive oil and continue processing until smooth.
  3. Serve.
  4. Can be kept for 1 week in the refrigerator in an airtight container.

combine all ingredients except olive oil in food processor and process

stream in olive oil and process until smooth

serve

 

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I know I was just saying how hot it is outside, and how could I want warm spicy curry on a hot summer day, right?  Well, I am very thankful for air conditioning and after several hours of cooling off, and some inspiration from blog surfing, I decided that curry was going to be the dinner entrée of the evening.

Often when I make curries, I find that they are too one-note and the flavors are just not as complex as the curries I enjoy when I am at a Thai restaurant for example.  But this time it was different.  This combination was the perfect expression of sweet, spicy, sour and salty.  No one-note curry this time and I could have eaten plate after plate of it!

Also, this was my first time cooking with coconut oil which I loved.  I can’t wait to try baking with it.

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(Recipe inspired by Family Fresh Cooking)

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Summer not only has me craving fresh fruit in my desserts, but also in my cocktails.  I was given an idea for a drink with fruit in it at that 30th birthday party that I was telling you about a few weeks ago.  My version is like a white peach sangria with a little bubbly to top it all off.

White peach sangria

  • 1 bottle white wine (I prefer Sauvignon Blanc)
  • 3 cups fruit such as peaches, berries, mangoes (fresh or frozen)
  • 1 bottle sparkling peach wine

Place fruit in a pitcher and pour wine over fruit.  Let fruit soak in the wine for 2-3 hours.

Pour wine with fruit into glasses, top with sparkling peach wine and enjoy!

One of my favorite cocktails is a mojito.  Sometimes I am a purist and like my mojitos to be traditional with just mint, lime and rum, but other times I like to mix it up and add some other fruity flavors.  Tonight it was raspberry and they were the perfect cool and refreshing drink for a beautiful summer night.

Raspberry mojito (adapted from Surdyk’s Liquor & Cheese Shop Summer Drinks)

  • 1/2 ounce fresh lime juice
  • 1 tsp fine sugar
  • 5 mint leaves, plus more for garnish
  • Crushed ice
  • 4 ounces raspberry juice (or a blend of juices including raspberry)
  • 2 ounces white rum
  • 1 ounce club soda
  • Raspberries for garnish
  1. Put lime juice and sugar in glass and stir until sugar is dissolved
  2. Add mint leaves and crush or muddle them against the side of the glass with back of a spoon or muddler (this releases the mint oils)
  3. Fill the glass with crushed ice
  4. Add fruit juice, rum and club soda and stir
  5. Garnish with raspberries and mint

CHEERS!!!!

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