Refreshing drink idea from Southern Living (h2o)

I love these ideas. This above was fresh rosemary from my garden and a slice of lemon in cold water. What a neat flavor.

Some other ideas given are cucumber and thyme; orange and lime, lemon and thyme.

I love a cucumber slice in water. I think cucumber and a slice of orange might be interesting too--I will have to do some experimenting!

Creole Fried Rice from Southern Living

This was very tasty!

1 cup uncooked long-grain rice (I used brown rice)
2 cups chicken broth
1 lb. skinned and boned chicken thighs
1 1/2 tsp Creole seasoning, divided (I probably used more)
2 tbsp. veg oil (I used olive oil)
1/2 lb. andouille or smoked sausage sliced (I used 1 lb smoked turkey sausage)
1/2 small onion (I used 1 and 1/3 onion) chopped
1/2 small green bell pepper chopped (I used a whole large one)
2 garlic cloves , chopped
1 cup frozen sliced okra, thawed (I used a small eggplant instead)
3 plum tomatoes, chopped (I used 2 medium on the vine tomatoes)
2 green oinons, sliced, green part only

1. Cook rice using chicken broth instead of water. Let cool completely (I did this earlier in day)
2. Cut chicken thighs into 1 inch piences, and toss with 1 tsp (or more) creole seasoning.
3. Cook chicken in hot oil in large skillet over med heat 3 minutes; add sausage and cook 3-5 minutes until lightly browned. Add onion, bell pepper and garlic, and cook 5 min or til onion is tender. (I cooked the eggplant at the same time --if doing the okra stir in with the rest of the creole seasoning). Increase heat to high and add rice , and cook, stirring constantly 4 min until heated. Stir in tomatoes and sprinkle with green onions. Serve immediately.

(I dumped the sausage vegies into my cold rice and refrigerated. When we were ready for dinner I just nuked individual servings).

Creamy Black Bean Soup

I will have to add a picture the next time I make this--I forgot. This is from Southern Living June--I altered it a bit. Love it. Makes 16 cups, prep 15 min-cook 30 min or in crock.

1 medium onion , diced (about 1 cup)
1 tsp. minced garlic (or more)
1 Tbsp. olive oil
4 cups undrained Black Beans
1 (32 oz) container Chicken broth
2 (4.5 0z) cans chopped green chiles, undrained (I found a can that was 6 something oz I think
and used just that)
1 (14.5 oz) can Mexican-style stewed tomatoes undrained (my store had none--I used chili style)
1 (14.5 oz ) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn , rinsed and drained (I use reg. sized and the white corn)
2 Tbsp. chili powder-I reduced to 1 since I was going to leave in my crock pot--still very spicy
1 tsp ground cumin--I used MORE

Toppings if desired: sour cream shredded Cheddar cheese, diced tomatoes, fresh chop cilantro or taco chips

1. Saute onion and garlic in 1 Tbsp hot oil in a dutch oven over med high heat 6 min or til tender. Stir in Black Beans and next 7 ingred. cover , bring to boil and simmer 15 min stirring occasionally. (I just threw mine in crock pot for a few hours)
2. Process 2 cups of soup in blender or food processor 30 sec or til smooth. Return and mix with soup.

(also good with an extra can of beans and some rice)