Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

Chocolate Praline Cake

Cake:
1 C butter
1/4 C cocoa
1 C water
2 large eggs
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 C sugar
2 C flour
1/2 tsp salt

Combine butter, cocoa and water in small saucepan and heat until butter melts. Cool. In mixing bowl, beat eggs, buttermilk, baking soda and vanilla. Add chocolate mixture to egg mixture and beat until blended. Gradually add sugar, flour and salt. Grease three 8 inch cake pans and line with wax paper. Bake at 350 degrees for 25 minutes or until done. Place pans on wire rack to cool.

Chocolate Ganache:
2 C semisweet chocolate chips
1/3 C heavy cream
1/4 C butter

Combine chocolate chips and heavy cream in microwavable bowl and heat for 2 minutes. Add butter and let sit until cool. Stir until smooth. Spread between layers and on top and sides of cake.

Praline Topping:
1/4 C butter
1 C packed light brown sugar
1/3 C heavy cream
1 C powdered sugar
1 tsp vanilla
1 C chopped pecans

Place first 3 ingredients in small boiler and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Add pecans. When mixture begins to thicken, pour over top of cake and let it drizzle down the sides.

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

Picadillo

2 pounds ground beef
1 onion - chopped
1/2 green pepper
1 8 oz tomato sauce
salt - taste
garlic powder - to taste
pepper - to taste
cumin - to taste
bay leaf
white cooking wine
saffron - a few stems
green olives, halved - to taste
raisins - to taste

This recipe came from our Cuban Abuela, hence the lack of measurements. 
Brown ground beef and pour off grease.  Add the rest of the ingredients to the pot and simmer.  Enjoy served over rice.

Kentucky Bourbon Balls

1 stick butter, softened
1 (1 lb) box powdered sugar
1 C chopped pecans
4 Tbs bourbon (Maker's Mark)
4 oz semisweet chocolate
4 oz bitter chocolate

One day ahead, cram butter and sugar.  Add chopped pecans, mixing well.  Add bourbon and quickly shape into balls using about 1 tsp of mixture for each ball.  Refrigerate overnight.
Next day, melt the chocolates in a double boiler until chocolate has a smooth consistency.  Dip chilled bourbon balls into chocolate.  Place candy on wax paper in refrigerator to harden.  Yields 4 dozen.

Vegetable Chili

1 Tb.olive oil 1 Large onion, coarsely chopped 3 cloves garlic, minced 1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks 1 red bell pepper cut into chunks 1/4 tsp. chili powder salt/pepper 1 can (14.5 oz.) stewed tomatoes in juice 1 can chickpeas, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped cilantro lime wedge In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20 min. Season with salt/ pepper. Stir in remaining cilantro...YUM!