Margarita Friday...

Not only is it Friday but it is officially Margarita Friday...why you may be asking, because February 22 is National Margarita Day!  Wow it really does not get much better than that when you stop and think about it.   So having said that how about you make a shopping list and grab some items for an amazing, easy dinner and drinks Friday night at home.  These black bean stuffed peppers will not only save you more time for enjoying that Margarita but it will satisfy those taste buds.

I encourage you to enjoy Margarita Friday in a big way but in a responsible way - don't eat too many black bean stuffed peppers!  Enjoy...

Friday Night Stuffed Peppers

4 Large Red Peppers (rinsed and cut in half lengthwise, seeds removed)
1 Can Black Beans (rinsed and drained)
1 Avocado (seeded with fruit removed from peel)
1 Small Onion (diced)
1 Jalapeno (diced)
2 Tablespoons Franks Red Hot
2 Teaspoons Cumin
Salt / Pepper
4 oz. Low Sodium Chicken Broth
Low Fat Sour Cream

Preheat oven to 350 degrees
Arrange Peppers in a baking dish
In a medium size bowl add blacks beans, avocado, onion,
jalapeno, and Franks Red Hot Sauce
Toss to incorporate making sure avocado is well Incorporated into mixture
Season with cumin and salt/pepper
Adjust seasoning as desired (adding more Franks Red Hot for a spicier flavor)
Evenly stuff each pepper with mixture
Pour chicken broth around peppers
Bake for 40 minutes
Allow peppers to cool 5 minutes
Top with low fat sour cream

Ain't nothing but a chicken wing...

This phrase cracks me up every time I am really not sure why but it does!  It has nothing to do with chicken wings which is a good thing because I don't even like chicken wings.  The only person around here who is the chicken wing eater is my husband.  He is always on the quest for the wing with the best flavor.  If you live anywhere around Manahawkin, New Jersey where we do, check out Doyle's Pour House for wings.  According to my husband, the self proclaimed wing man, they have the best wings around because they put them "back on the grill".  Which is in his mind is the best thing you can do to a chicken wing...fry it then grill it.  I do not see the thrill but like I said I don't like the wing...not grilled, definitely not fried..I am not interested.

Having said all that this recipe is not my creation it is my wing eaters recipe.  He decided he wanted wings his way.  They are healthier for you since they are not fried and the offer up a very different take on the traditional hot wing.  So gather up the ingredients and make some chicken wings for the big game tomorrow night...Go 49er's!

Ant's Wing Sauce

10-12 Frozen Chicken Wings
1 Zip Lock Bag
3 Tablespoons Honey BBQ Sauce
3 Tablespoons Honey
3 1/2 Tablespoons Franks Red Hot
1/2 Teaspoon Vegetable Oil
3 Teaspoons Jalapeno Pepper (minced)
3 Teaspoons Garlic (minced)

Whisk all of the ingredients in a bowl
Place wings in the Zip Lock Bag
Pour marinade over chicken wings
Marinate 3 hours or overnight in the refrigerator

Preheat oven to 400 degrees
Remove wings from refrigerator and place on a sheet pan
Cook 40 minutes turning once
Remove from oven to cool
Serve hot with paper towels for cleaning hands

***If you like to dip your wings - double the marinade recipe and use half for marinating the chicken and the other half for dipping the cooked chicken.  Do not consume any marinate that has been used on raw chicken***

Black Friday...

Happy Black Friday!  Most of us are doing one of two things today...shopping or relaxing. If you are shopping I hope you find the best deals imaginable on all of your treasures.  If you are relaxing I hope it is with someone you love and in your own home.  

At some point today you will open the fridge and eat left overs from yesterday.  Left overs you made or left overs you took from someone's house.  Just remember turkey can get boring and I can help.  E-mail me at forkfulofsimplicity@gmail.com if you are looking for a creative way to change up some of your left overs!  I love questions and I look forward to hearing from you.  

Bounty of Thankfulness...

The best time of the year is upon us...Thanksgiving!  In 5 short days cooks in their kitchens around the country will be chopping, dicing, whipping, mashing, beating, baking, roasting, and stirring all of their foodie creations for the biggest meal of the year.  If you are cooking the meal you are scouring the Internet for recipes, if you are bringing a side dish you are trying to decide which one, and not that string bean casserole, and if you are in charge of dessert you are thinking buy it or make it?

Well look no further...I have put together an easy Thanksgiving menu from Forkful of Simplicity Cookbook.  This menu is easy but just because it is easy to prepare do not think it lacks flavor and deliciousness.  It will allow more time out of the kitchen on Thanksgiving and more time with family and friends and that, in my opinion, is the best ingredient on this menu.

I hope you cherish this Thanksgiving and remember why we come together at this time of the year...to celebrate all that there is to be thankful for!  Enjoy...

Thanksgiving Menu From Forkful of Simplicity Cookbook

Red/White Wine

W.D.'s Chickpea Dip

Not Only In November Turkey and Stuffing

Cornbread Panzanella Salad

Kicked Up Green Bean Almondine

Tons of Mushrooms

For My Sweetie Potato Pie

Miss Gracie's Rice Pudding

Twisted Espresso

W.D.'s Chickpea Dip
1 Can Chickpeas (rinsed and drained)
1 Small Jar Green Olives (drained)
1/2 Cup Extra Virgin Olive Oil
Salt/Pepper

In a food processor add chickpeas, olives and olive oil
Blend slowly till smooth
Remove dip from food processor
Season with salt/pepper
Serve with pita chips or bread pieces

***Make it the day before.  Store dip in an airtight container and refrigerate.
Serve at room temperature***

Not Only In November Turkey and Stuffing
1 Boneless Turkey Breast
1/2 Cup Low Sodium Chicken Broth
Salt/Pepper
1 (6oz.) Package of Stuffing Mix
Special Equipment...Crock Pot

In a crock pot add 3 tablespoons chicken broth
Place turkey breast in the pot
Season with salt/pepper\Prepare stuffing mix according to package directions
Pack stuffing on and and around turkey, patting down, not packing tight
Pour remaining chicken broth around turkey breast
Cover and cook on low 8-10 hours
Gently remove turkey breast from crock pot, slice and serve warm

***Start this early in the morning so it is cooked by the time you are ready to
serve this main part of your meal***

Cornbread Panzanella Salad
2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

***Cut and measure all of your ingredients beforehand, store separately in air tight containers and refrigerate until ready to assemble and serve***

Tons of Mushrooms
1lb. Mushrooms (sliced)
1/2 Cup Butter
2 Tablespoons Minced Onion
1 Teaspoon Lemon Juice
Salt/Pepper

In a large pan over medium heat melt the butter till brown about 5 minutes
Add mushrooms to butter
Season with salt/pepper
Cook for 15-20 minutes on medium low heat
Add lemon juice and serve warm

***Make this dish the day before. Place mushrooms in air tight container in refrigerator. When you are ready to serve mushrooms bring to room temperature, place mushrooms in microwave safe container and warm for 10 minutes, turn once and serve warm***

For My Sweetie Potato Pie
1/2 Stick Unsalted Butter (softened)
2 Cups Sweet Potatoes (cooked and mashed)
2 Cups of Sugar
1 Small Can Evaporated Milk
1 Teaspoon Vanilla
3 Eggs (beaten)
1 1/2 Teaspoon Cinnamon
2 Prepared Pie Shells (unbaked)

Preheat Oven to 350 degrees
Mix butter, potatoes, sugar and milk till well blended
Add vanilla, eggs and cinnamon mix well
Evenly distribute among pie shells
Bake for 1 hour or until set

***Make this the day before. Cover and refrigerate.  Re-warm in 350 degree oven for 20 minutes***

Miss Gracie's Rice Pudding 
1 Cup Water
Pinch Salt
1/2 Tablespoon Butter
1/2 Cup Arborio Rice
2 Cups Whole Milk
4 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Few Dashes Ground Cinnamon

In a medium saucepan add water, salt and butter
Bring to a boil
Add the rice and return to a boil
Reduce heat to lowest setting
Shake the pan occasionally and cook until rice has absorbed the water but
is still al dente about 15 minutes
In a separate saucepan bring milk, sugar, vanilla and cinnamon to a simmer
Add cooked rice
Simmer over medium-low heat until rice absorbs most of the milk about 10-15 minutes
(Mixture should be thick and silky)
Transfer pudding to a large bowl and cool to room temperature
Place in refrigerator to cool and set

***Make this a day or two before.  Bring to room temperature before serving with
whipped cream and a dash or two more of cinnamon***

Twisted Espresso
Espresso Coffee
Sambuca Liquore

Brew a pot of epresso coffee as instructed
Pour espresso into expresso cups
Add a touch of Sambuca
Stir and drink hot

Artichokie Pasta...

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese