Confetti Quesadillas
Try these fresh and healthy confetti quesadillas for your next meal.
Ingredients:
1 cup shredded cheese
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 cup shredded zucchini
¼ cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped, optional
¼ teaspoon black pepper
1 teaspoon chili powder
10 (6-inch) whole wheat tortillas
Directions:
In a large bowl, combine cheese, black beans, corn, zucchini, cilantro, jalapeno, black pepper and chili powder.
Fill tortillas with ½ cup of mixture and fold in half. Place tortilla on heated skillet or griddle. Cook over low heat 3 to 4 minutes on each side or until cheese is melted.
Serve with toppings of your choice.
Nutrition information:
Serving size: 1 tortilla with filling
Calories: 163
Fat: 4g
Sodium: 250mg
Carbohydrates: 27g
Sugar: 2g
Added Sugar: 0g
Fiber: 7g
Protein: 7g
Recipe Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette
Recipe - Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette
INGREDIENTS:
-Kosher salt
●3/4 lb. beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)
●1/4 cup red wine vinegar
●2 tsp. granulated sugar
●1/2 cup thinly sliced red onion
●1 Tbs. extra-virgin olive oil
●1/4 cup loosely packed torn fresh basil
●1/4 cup pine nuts, toasted
●Freshly ground black pepper
Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Looking for an easy summery side dish? Ina's Fresh Corn Salad is super simple and has your name written all over it.
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Fresh Corn Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 min
Prep: 10 min
Cook: 3 min
Yield: 4 to 6 servings
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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Barefoot Contessa's Fresh Corn Salad Recipe | Barefoot Contessa | Food Network
Black Bean Confetti Salad
I can't cook. I love to eat. Dr. mark Hyman's book Ultrametabolism provides a plan and recipes. This is a log of some of my favorites.
Instant Pot 15 Bean Soup with Pork and Ham | Hurst's HamBeens
I love any kind of bean soup, and this 15 bean soup variety really hits the spot! It also does a great job of being a freezer/fridge purge recipe. There are plenty of brands out there, Hurst’s is great and it seems to be the one I find at most stores around here. I used the regular ham-flavored one for this video, but they also have chicken and Cajun flavors that I haven’t tried yet.
Use any smoked/roasted/seasoned bone meat that you have. I just happened to have this pork bone in the freezer so I roasted it in the oven to get that nice dark color before putting it into the soup. But you can also use a ham hock or smoked turkey or leave the meat out completely if you prefer.
The extra ham at the end is also optional. I was cleaning out the fridge as the soup cooked and I found this ham steak that had been in there for a while so I decided to go ahead and chop it up for the soup. No complaints from the hubby on that one! We enjoyed it all week for lunches and dinners.
FUN FACT: Hurst’s website states that each package contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. That's 17! So do we get 17 or just 15? Or do we ever get shorted? Is it seasonally dependent which 15 we get? What's the scoop? Someone needs to investigate!
Instant Pot Duo 6 Quart:
#15beansoup #instantpot #madewithfilmora
Today’s Ingredients:
20 oz Hurst’s 15-Bean Soup, picked over and rinsed – including the flavor packet
2 TB olive oil
1 cup each diced: onion, celery, carrot
6 garlic cloves, minced
15 oz canned fire-roasted diced tomatoes
8 cups water (or chicken broth)
1½ lbs roasted pork bone with meat (or ham hocks or smoked turkey)
Optional add-ins after pressure cooking: 2 cups diced ham, 2 cup chopped parsley
Instructions:
1. Heat the Instant Pot on sauté until the display reads “HOT.” Add the olive oil.
2. Add the onion, celery, and carrots and cook for a few minutes until softened. Stir occasionally.
3. Add the garlic and seasoning packet and cook for another minute.
4. Add the diced tomatoes and water (or broth) and stir to combine.
5. Nest the pork bone (ham hock, smoked turkey) into the bottom of the pot.
6. Pour the rinsed beans all around and poke around with a spoon to make sure there are no clumps and everything is evenly distributed.
7. Lock the lid and cook for 40 minutes on manual/high followed by a full natural pressure release before reopening the pot. Fair warning: Due to the high volume of liquid in the pot, it will take a while to come up to pressure and also to come down again. Be patient.
8. Remove the pork bone and harvest any meat you can from it, returning the meat to the pot. Also add in any extras like diced ham and chopped parsley that you like. Let it sit for a few minutes to heat the ham through.
9. Serve and enjoy!
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Marcus Lattimore makes confetti bean salsa
Marcus Lattimore, former USC star running back, and Brooke Brittain, registered dietitian with SCDHEC's SNAP-Ed Program, have teamed up again to bring you a quick and easy snack! Healthy eating can be fun and simple - check out this homemade salsa!
Link to downloadable recipe sheet: