Black bean chili/20 recipes

Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Crispy potatoes create a "tortilla" that is topped with eggs and bacon. Perfect for an impressive Sunday breakfast.

Crisp yet tender green beans glazed a coating of reduced apple cider. Brings your green bean side dish to life.

Creamy sauce is made with both cream cheese and goat cheese, which makes the dish creamy and tasty. Sauteed mushrooms and asparagus are simmered in chicken broth and white wine to enhance the flavor. Toss them all together and serve it as a delicious main dish.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

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I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Add some sophistication to dinner with this scrumptious salmon dish that will instantly become one of your new favorites.

During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!

Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

French fries tossed with Greek inspired seasonings; oregano, feta cheese and served with tzatziki sauce.

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I loved the mixture of the parmesan and swiss cheeses in this. I didn't realize I was almost out of rice so I ended up using 1.5c cooked rice and 0.5c cooked couscous. That turned out wonderful! I thought this would be more "tomato-y", and I used 1.5 cups of tomatoes, but it was still tasty. Also, I didn't bother to peel or seed the tomatoes.