Slow Cooker Ham & Beans

• 1lb dried northern beans
• 1lb ham steak, diced
• 2 tsp onion powder
• 6 c water
• Salt & pepper to taste
• Scallions, chopped

Rinse and sort the beans.  Add the the rinsed beans, onion powder, salt, pepper, and ham to the a crock pot.  Add water and stir.  Cover and cook on low about 8 hours, until beans are tender. 

Serve topped with scallions and with buttery cornbread.

Baked Polenta Fries

• 2 tubes plain prepared polenta
• 3 tbsp olive oil
• Coarse salt and freshly ground pepper
• 1 tsp dried Italian seasoning

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Chicken Enchilada Wraps

• 1 tbsp olive oil
• 2 skinless, boneless chicken breast, chopped into bite-size pieces
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 clove garlic, minced
• Pinch cayenne pepper
• 3 oz cream cheese, softened
• ½ c shredded sharp cheddar cheese 
• ¼ c sour cream 
• 10 oz can diced tomatoes w/green chiles, drained
• 1/4 c thinly sliced green onions
• 2 tbsp minced fresh cilantro
• 6 8-inch flour tortillas
• Green leaf lettuce
• Avocado and/or tomato slices

Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.

Combine the cream cheese, cheddar cheese and sour cream in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill.

Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.

Roasted Red Pepper Chickpea Burgers w/Smoked Paprika Mayo

• 5 tbsp mayonnaise
• 1 tsp smoked paprika
• 2 tsp  fresh lemon juice
• Salt, to taste 

• 1 small red potato
• Salt, to taste, plus 1/2 tsp.
• 1 tbsp olive oil, plus more for frying
• 1 garlic clove, minced
• 1 tsp seeded and minced jalapeño chili
• 1 tsp ground cumin
• 1/4 tsp chili powder
• 15 oz.can chickpeas, drained and rinsed
• 1/4 c roasted red bell pepper, chopped
• 2 eggs, lightly beaten
• 5 tbsp panko
• 2 tbsp fresh flat-leaf parsley, minced 
• 1/4 tsp freshly ground pepper
• Lettuce leaves
• 4 brioche buns, split

To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, paprika and lemon juice. Season with salt. Set aside.

Put the potato in a small saucepan. Add water to cover by 1 inch and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.

In a small fry pan over medium heat, warm the 1 Tbs. olive oil. Add the garlic, jalapeño, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute. Set aside.

In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the bell pepper, eggs, panko, parsley, potato and garlic mixture. Add the 1/2 tsp. salt and 1/4 tsp. pepper. Using your hands, mix until well combined and then form into 4 patties.

Pour enough olive oil into a large fry pan to coat the bottom and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf on the bottom half of each bun and top with a burger and a generous dollop of the mayonnaise. Serve immediately. 

Red Beans & Rice

• 1 lb dried red beans
• 1 lb andouille sausage, sliced
• 5 c water
• 1 c tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cajun seasoning
• 1/2 c finely chopped onion
• 1/2 c finely chopped green pepper

Combine all ingredients in slow cooker and cook on low 8-10 hours. Serve over hot white rice.