In the Kitchen – April 2025

This month we’re getting ready for the family picnic and barbecue. Chili for our hotdogs, guacamole for our chips and terrific salads and dressings for the weight-minded!! LOL! Easy to prepare and perfect for our warm weather entertaining. Yum! Enjoy!

BARBECUE BEAN CHILI DOG

1 C. barbecue sauce
1 15-oz. can kidney beans, drained & rinsed
1 15-oz. can black beans, drained & rinsed
2 Tbsp. chili seasoning mix 1 Tbsp. light brown sugar
1 tbsp. yellow mustard

In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, stirring occasionally.
Prep your hotdogs and rolls. Put the dogs in the rolls and top with chili. Add chopped onions on top if desired.

FRESH LEMON HERB SAUCE

1/2 C. olive oil
1/4 C. lemon juice
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely grated Parmesan cheese 1 tsp. finely chopped fresh rosemary 1/2 tsp. salt
2 Tbsp. water
1 small garlic clove, finely chopped

Place ALL ingredients in a pint-size jar. Seal tightly and shake. Pour over hot rice, salads, baked chicken or salmon. Can be used as marinade on almost any protein.

CHOPPED SALAD VINAIGRETTE

1/2 C. olive oil
1/3 C. balsamic vinegar or red wine vinegar 4 garlic cloves, minced
1 tsp. chili powder
1 head romaine lettuce, torn into bite-size pieces
2 Belgian endive heads, thinly sliced
3 celery stalks, chopped 1 small onion, chopped
1 large tomato, chopped
1 cucumber, peeled, seeded, chopped

Whisk oil and vinegar to blend in small bowl. Whisk in garlic and chili powder. Season dressing to taste with salt & pepper. Can be refrigerated before use.
Combine lettuce, endive, celery, onion, tomato and cucumber in large bowl. Toss salad with enough dressing to season to taste.

ITALIAN DRESSING

1/2 C. olive oil
5 Tbsp. white wine vinegar 1 Tbsp. mayonnaise
1 Tbsp. sugar
1 1/2 tsp. dried oregano
1 garlic clove, finely grated (The secret is the sugar!)

Whisk oil, vinegar, mayonnaise, sugar, oregano and garlic in a small bowl. Season with salt & pepper. E-Z-P-Z.

CORN & FETA GUACAMOLE

Mash 3 peeled and pitted avocados in a bowl. Fold in a ¾ C. thawed frozen fire-roasted corn., ½ C. crumbled Feta, 2 Tbsp. lime juice and ½ tsp. each kosher salt and black pepper. Makes 2 cups. Ready for any chip you choose.

CHIPOTLE & BLACK BEAN GUACAMOLE

In a bowl mash 3 peeled and pitted avocados. Fold in a ½ C. drained and rinsed black beans, 1/3 C. chopped cilantro, 2 seeded and diced chipotles in adobo, 2 Tbsp. lime juice, 1 tsp. adobo sauce and ¾ kosher salt. Get those chips ready!!!