Spicy Bean Salsa

(Altho, this ought to be called Rainbow Salsa because it's seriously so pretty with all those colors!)

First up - I apologize for including so few photos!  As you know, normally, I like to include a whole slew of pictures with my posts.  But I made this recipe on a whim for a New Year's party and didn't bother to document the step-by-step as I threw it together.  And it turned out so yummy, that I decided to share it with you and hope you'll forgive the lack of elaborate directions :)

What first grabbed my attention with this recipe is that it's pretty darn healthy.  It's basically some legumes, veggies, and a little salad dressing (that can definitely be low-cal).  Now that I've made it, I totally agree with the Allrecipes reviewers in that at first, this salsa doesn't look or taste like anything spectacular.  But as it sits in your fridge, you'll find yourself grabbing the bowl over and over again; it's kind of addictive.  Seriously, give this stuff a chance.

Enjoy!

Spicy Bean Salsa

adapted from Allrecipes

1, 15 oz can black-eyed peas, rinsed and drained

1, 15 oz can black beans, rinsed and drained

1, 15 oz. can whole kernel corn, drained

1/2 c. chopped red onion

1/2 c. chopped orange (or red or yellow) bell pepper

1, 4 oz can diced jalapeno peppers

2 roma tomatoes, diced

3 cloves garlic, minced

1/4 c. cilantro, minced

1/2 - 3/4 c. Italian-style salad dressing**

Throw all the ingredients into a large bowl and stir to combine.  Refrigerate at least overnight before serving.  Best if it marinates for a full day before serving.

** Start with 1/2 cup dressing and add more, depending on how juicy your mixture is.

Red, Wine and Blue Burgers with Baked Jalapeno Poppers

This is one serious burger.

I mean you better be ready for it's awesomeness!! Ready for the heat of the poppers - Hubby thought they were fabulous!

Ready to be totally blown away by the Best Burger you have ever eaten!

I had to make a few changes - fresh spinach for watercress and Parmesan cheese for manchego - in rural OK - I am just not able to find things ingredients.

Only one thing left to be said - 5 spoons - hands down!

Red, Wine and Blue Burgers
Rachael Ray
Just In Time Cookbook

Ingredients:

12 large jalapenos
4 ounces cream cheese, softened
4 ounces manchego cheese, grated
2 to 3 Tbsp green olives with pimientos, finely chopped
2 Tbsp chopped fresh flat leaf parsley or cilantro
Salt and Pepper
2 lbs Ground sirloin
3 scallions, white and green parts, chopped
2 tsp grill seasoning, such as McCormick;s Montreal Steak Seasoning, 1/2 palmful
2 tsp Worcestershire sauce
1/2 cup dry red wine
2 Tbsp EVOO (extra-virgin olive oil), 2 times around the pan
1 cup buttermilk
1 cup blue cheese, crumbled
1 tsp hot sauce
4 kaiser rolls, split
2 bunches watercress, trimmed of any thick stems
Fancy potato chips, such as rosemary flavor
6 ribs celery, cut into 3-inch sticks

Preheat oven to 425.

Working lengthwise, slice off the top quarter of each jalapeno and set aside. Use a small spoon or paring knife to scrape the seeds out of each jalapeno, making little canoes.

Finely chop the reserved pepper trimmings and place in a mixing bowl. Add the cream cheese, manchego, olives, parsley, salt and pepper and combine thoroughly. Use a small spoon to fill the canoes or transfer the mixture to a resealable plastic bag, snip off a corner, and squeeze the mixture into the hulls of your jalapeno canoes. Arrange the poppers on a baking sheet and bake for 15 minutes.

While the poppers bake, make the burgers. Combine the ground sirloin, scallions, grill seasoning, Worcestershire, and red wine in a bowl. Mix until thoroughly combined. Using the side of your hand score the meat into 4 equal portions, then form each portion into a large 1-inch-thick patty. Make and indentation at the center o each patty so that as the burgers cook and plump the tops will remain flat and even.

Preheat a large skillet over medium-high heat with the EVOO. Once you see ripples in the oil add the patties and cook for 4 to 5 minutes on each side for medium, or until they reach your desired doneness.

While burgers are cooking, put together the blue dressing. In a mixing bowl combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Blend until thoroughly combined. Toast split rolls in the oven until lightly golden.

Place a burger on top of each toasted roll bottom. Top the burgers with some watercress and a couple of dollops of the blue cheese sauce. Serve with the poppers, fancy chips and celery sticks.