For the Love of Food

1 tbsp avocado oil and more for baking as needed   1/2 medium white onion, diced   2 cloves garlic, minced   1 tsp smoked paprika   1/2 tsp ground coriander   1/4 tsp ground cumin   1, 15 OZ can low sodium black beans  1/3 cup store-bought salsa   1/2 cup low sodium vegetable broth or water   8-10 corn tortillas (I used flour)  Salt and pepper to taste Preheat oven to 425F and brush a baking tray with little oil to coat.   Heat up the oil in a pan over medium low heat.  Add the onions with a pinch of salt and saute until softened.  Stir in the garlic and saute again until fragrant   To the pan, add the paprika, coriander, and cumin and stir to combine with the veggies.  Pour in the black beans, salsa and veggie broth and stir to combine allowing the mixture to heat through for 5 minutes   Using a potato masher or back of a cooking spatula, lightly...

Makes 1 pie Image: Lexi Bites Alexis Abel of Lexi Bites took some of the best staples of Irish cuisine—lightly fried potatoes, bacon, leeks and Dubliner cheese—to create a pizza that works perfectly as an appetizer for a dinner party. What you’ll need No Knead Pizza Crust 3 cups all-purpose flour or bread flour 1/4 tsp instant yeast (recommended: SAF Red Instant Yeast) 1 1/2 tsp salt (recommended: King Arthur Flour’s Bread Salt) 1 1/2cups water, lukewarm – Pizza – 3 strips bacon, thinly sliced 2 leeks, thinly sliced 1/3 cup sour cream 1 potato, cooked and thinly sliced 3/4 cup Irish cheddar, shredded (recommended: Dubliner) 3/4cup mozzarella or pizza-blend cheese, shredded 1 Tbl fresh thyme, chopped 1 Tbl fresh chives, chopped (optional) Drizzle of thyme-flavored olive oil (optional) How it’s done For pizza dough: Combine all of the dough ingredients in a large bowl, stirring to combine. The dough will be very sticky. Cover the bowl and let the dough rest at room temperature, from 12 t...

 Ingredients:  1 can artichoke hearts (unmarinated) 8oz mozzarella shredded 1 cup mayonaise 1 cup parmesan cheese garlic powder  paprika 1 box chopped spinach (cooked and drained) Directions: 1. Chop artichoke hearts and mix all ingredients (except paprika) 2. Place in glass pan and sprinkle with paprika 3. Bake at 350 F for 30-35 min

1 can artichoke hearts, unmarinated 1 box of frozen spinach, thawed 8 oz mozzarella, shredded 1 cup mayonnaise 1 cup parmesan cheese dash of garlic paprika 1)Chop artichoke hearts 2) Mix all ingredients, except paprika 3) Place ingredients in a pie pan 4) Sprinkle top with paprika 5) Bake at 350 for 30 minutes 6) Serve hot with crackers or tortilla chips

Spiced Pumpkin Pie Spread (stolen from Pampered Chef ;) ) Serve it with cinnamon/sugar tortilla chips (cut regular tortillas into wedges, spray with water and sprinkle with cinn/sugar, bake at 350 until crispy). 1/4 cup pecan halves, coarsely chopped 4 ounces reduced-fat cream cheese 1 can (15 ounces) solid pack pumpkin 1/2 cup firmly packed brown sugar 2 teaspoons pumpkin pie spice 1/4 cup miniature marshmallows1. Preheat oven to 350°F. 1)Whisk cream cheese until smooth. 2)Add pumpkin, brown sugar and spice blend; mix well. 3)Spoon mixture into 8 x 8 dish. Top with marshmallows and pecans. 4) Bake 12-15 minutes or until marshmallows are light golden brown.