Things That Are Worth the Calories:

Chick-fil-A Banana Pudding Milkshake

Good golly it's another recipe

So I downloaded a recipe and stopped by the store, sure of the items I needed and those I had at home. I was completely wrong on both accounts. So I started substituting and ended up quite happy with the result. NOTE: This is a rather spicy chili! I'd serve it with corn bread. (It definitely needs something to soak up some of the heat.)

Cathy's Black Bean-ish Chili

• 1 large sweet onion, diced
• 1 red bell pepper, diced
• 2 large cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 1/2 teaspoons chili powder
• 2 teaspoons minced canned chipotle chiles in adobo sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon leaf oregano
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can corn
• 1 can kidney beans
• salt and pepper, to taste

In Dutch oven, brown the ground beef; add onion and bell pepper and saute until onion is tender. Add remaining ingredients. Simmer over low heat for about 1 to 2 hours, or transfer to the slow cooker and cook on LOW for 4 to 6 hours.

Cathy's Favorite Corn and Black Bean Salad

summer salad perfection

There are so many variations on this recipe, but this combination seems to be just right to me. I think grilling the corn makes a big difference; I love the smokey flavor. But you really can't go wrong with it. Throw in whatever you have in your garden, fridge and pantry.

2 cups grilled corn
   (Can use fresh or frozen and thawed corn—just roast for a minute or two over high heat in a frying pan)
1/2 cup chopped red onion 
2 tablespoons seasoned rice vinegar 
1 tablespoon extra-virgin olive oil 

1 tablespoon lime juice 

1/4 teaspoon sea salt 

1/2 teaspoon ground black pepper 

2 cans black beans, rinsed

1 red bell pepper, chopped 

1/2 -1 medium hot pepper or jalapeno
¾ - 1 container of cherry tomatoes, halved
handful of cilantro leaves, finely chopped


In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Serves about 6

Summer Tastes Like This

My Mom has made this light yummy dish for as long as I can remember, and it is the taste of summer in my mind. I have a bowl of it in my fridge every day from early June through late August. I need to rename it; she just calls it "cottage cheese mixture."

(And let me tell you cottage cheese haters. Give this a try and you will be converted.) Nothing's better over a fresh sliced homegrown tomato!

Posey's "Tastes Like Summertime" Cottage Cheese Mixture

1 large container of fat-free cottage cheese

1 English cucumber, peeled and chopped

1 green bell pepper, chopped

1/2 - 3/4 red onion, chopped

1 TBS mayonnaise

Jane's Crazy Salt

Dump it all into a bowl and mix it up. Serve with a sprinkling of Jane's Crazy Salt. Good alone; even better over sliced tomatoes.