Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

I tried these last week when I was out with the family. My daughter ordered a black bean burger. I absolutely loved it. I loved it so much that I had to make it at home. This has to be the best bean burger ever!!
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Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

Serves: 4

Ingredients:
2 (15-oz) cans black beans (drained, rinsed and divided)
1/4 C shallots, minced
2 garlic cloves, minced
1/4 C cilantro or flat-leaf parsley, finely chopped
1 1/2 tsp dried oregano
1/4 tsp cayenne
ground pepper
 2 tsp ground cumin,
1 tsp chipotle flavored Tabasco
1 tsp salt (only if the beans you’re using are salt-free, otherwise omit)
3 Tbsp mayonnaise
1/3 C bread crumbs
3 Tbsp vegetable oil
small hamburger buns, sour cream and salsa (Recipe Below) for serving.

Directions:
In the bowl of a food processor, add shallot, garlic, cilantro or parsley, oregano, cayenne. Season with black pepper. (If using, also add the Tabasco, cumin and salt.) Process for 10-15 seconds.

Add remaining ingredients, reserving one can of beans. Process 20 seconds until you have a coarse paste. Stir in the remaining can of beans.

Form four patties. In a large skillet over medium-high heat, heat 3 Tbsp oil until shimmery-hot. Cook burgers until browned on both sides, about 5-6 minutes total. Serve with sour cream and salsa on hamburger buns.

Yellow & Red Fire Roasted Tomato Salsa

Makes: 2 cups

1/2 small jalapeño chile seeded and de-veined, minced (optional)
2 tablespoons minced red onion
1-2 small garlic cloves minced
A small handful fresh cilantro leaves (about 2 tablespoons) chopped
1 lb. ripe yellow & red heirloom tomatoes roasted and diced
1/2 teaspoon salt
A dash of Worcestershire (optional)
The juice of one lime

Directions:
Mix the onions with the lime and salt, let them become friends for a moment, then throw in the remaining ingredients. Taste for seasonings.

Mushroom, Sweet Peas & Cheese Arancini di Riso

I made these the other day for Lanya and the kids and they just loved them, so I thought I would share this with you. Such a delicious treat and so easy to make. If you're having a party this is a great little snack to put out to munch on. Your guests won't be disappointed.

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"Mushroom, Sweet Peas & Cheese" Arancini di Riso

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
 2 cups Risotto with Mushrooms and sweet Peas, recipe follows, cooled
 1/2 cup grated Parmesan
 1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
 Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches or heat your deep fryer. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Sweet Peas

Ingredients:
8 cups canned low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions + 1 diced shallot (if desired)
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen sweet peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper.

Directions:

Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the sweet peas. Mix in the Parmesan. Season with salt and pepper, to taste.