Ozark Mountain Bike Festival Celebrates 29 Years


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Black Bean and Feta Quesadillas

Sometimes I make something that is so easy it’s hard to even call it a recipe.  Most of the time these happen on the nights I have class until 9 and they involve an egg and you don’t hear about them because it’s more about eating before I pass out than creating something that’s pretty and interesting enough to show you.  But this time it’s different.  You need to know about this recipe.
As you know from my Cinco de Mayo round up, I’m no stranger to Mexican inspired dishes, and I’m always looking for interesting ways to put a new spin on the classics.  This, with the combination of black beans and feta cheese, is definitely one of those new spins and I couldn’t be more thrilled about it.

It starts with black beans.  Like I said, on this particular night I needed food and I needed it fast, so I opened up a can of fat free refried black beans that I found at Whole Foods and bumped up their flavor with a little salt, black pepper, cayenne pepper, and ground cumin.  I thinned them out with a little water and cooked over medium until just heated through.  You could use this quick and easy method, or you could make a big pot of black beans and mash them or puree them in a food processor.  Whatever floats your boat.

While the beans were heating up, chop up half a shallot and some fresh cilantro.
Assembly time!  When the beans are ready, grab a flour tortilla and spread some of the bean mixture on top.  Sprinkle with some of the fresh cilantro and raw shallot.  I used a shallot because it’s flavor is a little milder than a raw onion, and I really wanted that raw crunch in the quesadilla to complement the pureed beans.  It was a good choice.  Anyway!
Next add a layer of crumbled feta cheese.  You can use as much or as little as you’d like, or even a combination of feta and traditional shredded cheddar/jack.  I stuck with the feta, and used a heavy hand because I love salty, crumbly cheese.  

Spray a medium sized skillet with cooking spray and heat over medium heat.  Add the tortilla with all the goods on it, then top with another tortilla and spray it with cooking spray.
Let it cook for a couple of minutes, until it looks golden brown when you peak underneath.  Very carefully flip the quesadilla and cook the other side until it is also golden brown.
Transfer to a large plate and cut into wedges.  Garnish with a little more chopped cilantro if you’re feeling fancy.
This was so good.  So good that I may or may not have eaten two.  That’s what lunch breaks at the gym are for, right?
It was an amazing combination of flavors and textures–the creaminess of the black beans, the crunch of the shallot, and the freshness of the cilantro made this something special, but the addition of crumbled feta rather than a more traditional cheese was really what made this one of my new go-to recipes.
Start to finish, I think this took me 20 minutes, at most, which makes it perfect for a weeknight meal.  On this particular night I was so close to just ordering take out and calling it a day, but I’m so glad I didn’t.
An easy meal that is fast to make but tastes incredible?  That’s worth sharing.  Make this quesadilla soon.  Then let’s talk about feta cheese and how it might actually be good on anything.

Here’s the recipe!

Black Bean and Feta Quesadillas 
(Serves 1 but can easily be adjusted to fit however many people you are serving)

I made this with mostly fat free or low fat ingredients, but the beauty of a recipe like this is you can make it however you’d like.  The below ingredients are what I used, but feel free to adjust as necessary.


  • Two flour tortillas (I like Mission brand Carb Smart tortillas)
  • 1 15-ounce can of fat free refried black beans  (The brand I used was Bearitos and was from Whole Foods.)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon (or a pinch) cayenne pepper (add more or less depending on how hot you want it, but be careful–cayenne packs a punch!)
  • 1/2 teaspoon ground cumin
  • 2-3 tablespoons water
  • 1/2 shallot, finely minced
  • 1/4 cup cilantro, chopped
  • 1/4 cup reduced fat feta cheese (or less, or more, whatever!)
  • Cooking spray


  1. In a medium-sized pot over medium heat, add refried beans, salt, pepper, cayenne pepper, cumin, and a couple of tablespoons of water and mix well to incorporate.  Cook beans until completely heated through, about 10 minutes, stirring occasionally.
  2. Meanwhile, grab the tortillas and prepare to assemble.  When beans are done, spread a layer of beans on a tortilla and top with shallot, cilantro, and feta cheese.  I didn’t use all of the shallot or cilantro–I used probably about half of what I chopped up.
  3. Heat a skillet over medium high heat and spray with cooking spray.  Add the tortilla that has been topped with all the ingredients to the skillet and then top with another tortilla.  Spray the top tortilla with cooking spray and let cook for about 4 minutes, or until golden brown.  Carefully flip the quesadilla and cook the other side for about 4 minutes as well, until golden brown.
  4. Transfer to a plate and cut into wedges.  Serve with more chopped cilantro and a little hot sauce if desired.  Revel in the fact that you made an amazing dinner in under 20 minutes.



Beer Bread with Garlic, Parmesan and Rosemary

Great news!

I baked and it wasn’t a disaster!

And it’s not a cookie!

And I want to share it with you!  Because, if you’re like me, then when you hear the words garlic, Parmesan, Rosemary and bread in one recipe, you will design a meal just for the excuse to make it immediately.


Oh, and? I want you to be happy, and this bread will do just that.


Does it bother you that I start sentences with a conjunction, like “and,” or “also?”  Sorry.


Let’s make bread!

First I roughly chopped up a whole head of garlic.  You heard me.  A whole head.  That’s all of the cloves.

I also chopped up a bunch of rosemary and grated about 1/2 cup of Parmesan cheese.  Then I sifted the dry ingredients into a bowl.

I added the garlic, rosemary and cheese and stirred just to combine.  Then I cracked open a bottle of Coors Light and poured it into the dry ingredients and let it sit for a couple of minutes so the dry ingredients could soak up the beer.  After it had sat for a while, I stirred it all together!

So, I don’t have a bread pan, and instead of going out to buy one, I went on K’s roof and soaked up some much needed sun.  Don’t worry though, the pull of garlic, Parmesan and rosemary was too strong, and I improvised.  I used the pie pan I used for my blueberry pie and made a circle of bread instead of a loaf of bread.

I poured some butter on top for good measure, and sprinkled it with kosher salt, then baked it for 45 minutes.

Yum.  You don’t even know how good this smelled right out of the oven.  Think fresh baked bread meets garlic and rosemary.  Maybe you do know how good this smelled.

This bread is kind of dense and spongy.  It’s also a little reminiscent of cornbread, but not as crumbly or, well, corny .  It’s garlicky and salty and a little sweet… it’s just so good.

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Make this, eat this warm, with butter, and maybe some crab cakes, which I will tell you about very, very soon.


Here’s the recipe:


Beer Bread with Garlic, Parmesan and Rosemary


3 cups sifted all-purpose flour (if you want, you can substitute 1 cup of white flour with whole wheat flour)

3 teaspoons baking powder

1 teaspoon salt, plus more for sprinkling on top

1/4 cup sugar

1/4 cup unsalted butter, melted

1 head garlic, roughly chopped

1/2 cup of Parmesan cheese, grated

1/2 cup (or less, depending on your love of rosemary) of chopped rosemary leaves

One 12 ounce can or bottle of beer (whatever you have on hand.  I ain’t no beer snob)

Preheat the oven to 375 degrees.

Peel and chop the garlic and set aside.  Remove rosemary leaves from the stems, roughly chop, and set aside.  Grate the Parmesan cheese and set aside.

Add the flour, baking powder, salt and sugar into a large bowl.  Add the garlic, herbs and Parmesan cheese and stir gently to combine.

Pour the beer and let it sit in the dry ingredients so they soak up some of the beer.  Then stir until just combined.  The dough should be sticky and thick.

Grease a bread pan (or pie pan, if you’re like me and you like lazy afternoons in the sun more than Target) and add the dough.  Pour the melted butter on top and sprinkle with more kosher salt.  You could also sprinkle some Parmesan cheese on top.  That would be amazing.

Bake for 45-50 minutes, until the top is golden brown and the bread feels firm to the touch.

Serve warm, with butter, please.  Under no circumstances are you to worry about your garlic breath.  You’re better than that.




Baked Cinnamon Sugar Doughnuts

So, this post is more about a new pan and less about the recipe.  Although the recipe was fantastic and you should definitely try it.  However, about a month ago I tweeted that although I’m usually categorically against kitchen tools that only do one thing, seeing as I have one cabinet total for all of my tools and utensils, that I was most definitely going to find and buy a doughnut pan.  I think it was the recipe for peanut butter and banana doughnuts with brown butter icing over at Shutterbean.com that got me going.

Anyway, a couple of weeks later I happened upon a Sur la Table which happened to have a doughnut pan, and $11 and 24 hours later, I had hot doughnuts straight out of the oven.

For my first batch I went simple; simple cake doughnut, simple cinnamon-sugar-browned-butter topping.  I followed the recipe that came with the pan because that seemed to be the easiest way to get doughnuts out of my oven in less than an hour.  I was right.

I’m so happy I broke my own rule.  Space shmace.  Doughnuts win.

I started making my doughnuts by combining flour, sugar, baking powder, nutmeg, a little cinnamon, and salt in a mixing bowl.

In a separate bowl I whisked eggs, milk and melted butter then added the wet ingredients to the dry ingredients.

I whisked that until it was just combined and just like that, I had doughnut batter.

I poured the batter into my greased doughnut pan and baked them for about 8 minutes.  Meanwhile, in a large skillet I melted some butter until it started to brown and smell nutty and delicious, then removed from the heat and added it to a bowl.  I also prepared a plate of cinnamon sugar, which took me straight back to childhood when I had a piece of cinnamon toast every single morning.  

When the doughnuts were finished, I turned them out onto a cooling rack, very gingerly, because these suckers were hot, dipped them in the browned butter, then in the cinnamon sugar, and then set them aside to cool completely.

I repeated this process until all of the batter was gone.  This made about 12 doughnuts, 7 of which actually made it to my staff meeting the next morning.

I can’t wait to try new combinations of doughnut flavors.  Also?  Icing.  Absolutely that will be happening.  Meanwhile, you should find the nearest Sur la Table, or go right here and pick up a doughnut pan.  Then make some cinnamon sugar doughnuts, pour yourself a cup of coffee or tea, and take a minute for yourself.


Here’s the recipe!
Baked Cinnamon Sugar Doughnuts (Adapted from Sur la Table)


  • 2 cups Flour
  • 3/4 Cup Sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted, plus more for topping
  • butter, cinnamon and sugar for topping


  1. Preheat oven to 425 degrees. Spray doughnut pan with non-stick cooking spray.
  2. In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, and salt. Whisk together. In a separate bowl, combing eggs, milk, and melted butter and whisk. Pour the wet ingredients into the dry ingredients and whisk together until just combined.
  3. Fill each doughnut hole approximately 2/3 full. Bake for 7-9 minutes until the top of the doughnuts feel springy when you touch them. Turn them out onto a wire cooling rack.
  4. Meanwhile, melt 1/2 stick of butter in a large skillet over medium heat. The butter will foam, and just after it foams and starts to brown, remove it from the heat. It should smell kind of nutty. Transfer to a bowl. In a separate bowl or plate, combine equal parts cinnamon and sugar.
  5. When doughnuts are hot out of the oven, take them and dip them in the butter, then the cinnamon sugar mixture. Return to the cooling rack and serve warm if at all possible!


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All You Ever Wanted to Know About Laser Hair Removal

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Just taking into account arms or full leg muscles? the price actually think about your location but the regular laser hair removal machine prices are $200 to $400 on legs and arms. a person don’t approaching to get free consultation about laser down removal and be certain that other parts of the body average.

For instance, when you shaves his beard and mustache, this could sometimes take 10 minutes or even 30 minutes, depending regarding how quick and precise done the job opportunity. This may not seem like a lot of time, nonetheless can appear to eternity if this same individual is running late for do the job.

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Allow me to have my haircut done tomorrow and I’ve other doing lines in my curls, on the other hand run coming from ideas. I’m so familiar near this issue.Before anyone with any advice more or less providers.

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But laser hair removal machine works and in the long run it conserve money. There is often a chance that waxing may irritate skin tone and leave it looking puffy.

Basic Hummus

If you know me well, you know that I say that I will know I’ve made it, when I have a KitchenAid stand mixer, a counter in which to use it, and a food processor. Those are all that I want in my culinary life right now. I mean, a dishwasher would be nice too, but that’s more apartment envy stuff.

Well! Guess what?

Food processor….check! Thanks to the listening skills of a certain gentlemen (or the fact that I may or may not talk about my need for a food processor incessantly), I received a lovely little 4-cup food processor to celebrate a not so lovely, not so little birthday a couple of weeks ago.

First thing on my lengthy list of food processor foods? Hummus!

I started making my hummus by actually roasting some garlic.

I placed some whole cloves of garlic in tin foil and drizzled some olive oil on top. I roasted them in the oven for about 45 minutes until they were soft and almost sweet. Once the garlic had cooled enough to handle, I squeezed the good stuff out of the skins and into my brand new beautiful food processor.

Yum. Roasted garlic is so dang good.

I pulsed the garlic until pureed and then added chickpeas, tahini, lemon juice, some of the liquid the chickpeas were canned in, a generous helping of Sriracha and salt.

I buzzed that mixture a couple of times, scraping down the sides of the food processor as I went.

When the texture looked smooth and to my liking, I transferred to a bowl then drizzled some olive oil over the top.

This was delicious and so much more flavorful and satisfying than any hummus I have ever bought at the grocery store. The texture was wonderful; it was smooth but not monotonous.

I liked the sweet, roasted flavor that the garlic imparted, but next time I might add a couple of raw garlic cloves as well just to punch up the overall garlic flavor. I’m really into garlic.

I served this hummus with some carrots and some warm pita bread. It was the perfect lunch and would have made a wonderful appetizer.

You know what? Hummus is super easy to make, provided you have a food processor. And you know what? I do! I will definitely try new variations on hummus. Roasted red pepper? Sure. Maybe add some sort of herbs? Yum. I have the tools, I can do whatever I want!

If you have a food processor, do this now. If you don’t, just talk about it over and over and over, not because you’re dropping hints, but because you crave hummus, and hope that someone is listening!

Here’s the recipe!

Basic Hummus

• 6 cloves garlic, with the skin still on
• 2 tablespoons olive oil, plus more for serving
• 2 cups canned chickpeas, drained, with liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini
• 6 tablespoons lemon juice (two lemons worth)
• 2 tablespoons chickpea liquid
• Sriracha or other hot sauce, to taste
Cooking Directions
1. Preheat oven to 400 degrees. Make a “boat” out of foil and place garlic cloves in it. Drizzle olive oil on top, then roast for 45 minutes. Remove from oven and let cool.
2. Once garlic is cool enough to handle, squeeze cloves out of their skins and into food processor fitted with a steel blade. Pulse a couple of times until garlic is pureed. Add remaining ingredients and pulse until hummus reaches desired consistency. Taste for seasonings and add salt or additional hot sauce if your heart desires. I needed to stop and scrape down the sides a couple of times.
3. When hummus is to your liking, transfer to a bowl and drizzle some more olive oil over the top. Serve with pita and whatever raw vegetables you have on hand.

Baked Tilapia with Corn Salsa


We’re in it. It’s full-on Summer now. I’m even wearing shorts, and I hate wearing shorts. But, it’s what you have to do in the Summer, and folks, it’s Summer.

I loving every minute of it so far. I’m doing a lot of stoop-sitting until the sun goes down, which is gloriously late. I’m doing some indoor grilling on my 35 pound (new) cast iron grill pan. I’m taking leisurely walks with my sunglasses on. I’m driving to the beach on the weekends with my camera and my sandals. I’m eating a lot of fresh, simple food that celebrates the flavors of Summer.

I’m doing it all! You should too.

This simple tilapia dish is packed-full of fresh Summer flavor, and only requires one pan and a couple sheets of foil. It’s the perfect Summer dinner.

Let’s go!

Start by cutting up a bunch of vegetables.

Jalapenos, bell pepper, tomato, and two ears of corn, to be exact.

Line a baking sheet with two overlapping sheets of foil and add all the vegetables, tossing them all together well. Add a couple of cloves of smashed garlic, then season with cumin, cayenne pepper, salt, pepper, and a squeeze of lime juice.

This is enough vegetables for about 3 or 4 servings of fish, so if you are making more than one, split it up evenly between foil packets.

Next, roughly chop about 1/2 a cup of cilantro and throw it on top of the vegetables. Now place a filet of tilapia on top of the cilantro.

Season the fish with salt and pepper. Take the other half of that lime and slice it into thin rings, then place the lime rings on top of the fish.

Throw the other half of the lime in there for good measure. It’s all going to be wrapped up, anyway! Take the two long sides of the foil sheets and bring them together. Fold the foil down to create a long tube of foil. Then take the ends and fold them towards the center, creating a foil packet.

Foil camouflage!

Put that in the oven to bake for 35-40 minutes, or until the fish is opaque throughout and easily flakes with a fork. I ended up having to cook mine much longer because of all the vegetables on the bottom, but if you’re making this for more than one person, and will have less vegetables underneath, 35-40 minutes should be fine.

When it’s done, take it out of the oven and carefully open the foil packet.

It’s going to smell amazing. Discard the large lime half and the smashed cloves of garlic–they were just there for flavor. You can leave the lime slices because they look pretty on the plate. I served mine with refried black beans with a little feta on top, a la this recipe, and some steamed rice. The vegetable salsa goes on top of the fish, and as I had a lot of vegetable salsa, I served mine with a lot on top.

Isn’t that a pretty, festive, Summery plate? It smelled amazing, and tasted even better. The tender, flaky fish took on the flavors of the lime and cilantro, and the corn is something I’m still thinking about.

Tell me, is there anything better than fresh, Summer corn? I don’t think there is. It’s unbelievably sweet and crunchy and I want some right now. It’s the perfect addition to any Summer meal.

These are the things Summer was made for: easy, simple recipes that showcase the freshness of the ingredients. It’s healthy, it’s flavorful, and it’s so very delicious.

Here’s the recipe!

Baked Tilapia with Corn Salsa (Vegetables serve 4, add one Tilapia filet per serving)

• 2 jalapenos, diced
• 1 bell pepper (I like the red ones the best), diced
• 1 tomato (or two, if using Roma), diced
• 2 ears of corn, kernels cut off the cob
• 2 cloves garlic, smashed
• 1 teaspoon cumin
• 1/2 teaspoon cayenne (less if desired)
• 1 teaspoon salt, plus more for fish
• 1 teaspoon black pepper, plus more for fish
• 1 lime
• 1 tilapia filet (per packet)
• 1/2 cup cilantro, roughly chopped
1. Preheat oven to 450 degrees. Line a baking sheet with two sheets of foil, overlapping. Set aside.
2. Toss all vegetables together and season with cumin, cayenne, salt, pepper, and the juice of half the lime. Add vegetables to the center of the sheets of foil. Add chopped cilantro and place filet of Tilapia on top of the cilantro. Season the fish with salt and pepper, then top with slices of lime from the other half of the lime.
3. Fold the two longest ends of the foil together to meet in the center above the tilapia. Fold the ends together so it forms a long foil tube. Take the ends of the tube and fold them towards the center to create a tight packet.
4. Bake for 35-40 minutes, depending on how many servings you are making. You may have to cook it more, as I did. The tilapia is finished when it is completely opaque and can be easily flaked with a fork.
5. Serve with rice and beans, or some warmed, toasted corn tortillas and avocado slices.

Benefits of Electric pressure cookers

Moist partial vacuum or oxygen free environment will generates a deadly toxin. Think it all times will save in the kitchen, a person to more time with the family.

Can you would awoke in the morning to mom’s fresh cooked bacon? Imagine the aroma of fresh fried bacon wafting through your home.


In fact, this connected with food can remain edible for twelve full months. For that reason, every person amazing and sort of fun to test at your own home. Since Christmas is just a day or two ago, still make the British pudding and eat it after a next coming few weeks. Celebration mood is in the air and it must extend into the coming Year season. For sure, many recipes from home are available. They would all demand given ingredients, but for your benefit seem to contain similar types.

I prefer to use quart jars when i process for 90 minutes at 13 lbs. of pressure, however, for the sake of safety I usually add a further 10 minutes and process them at slightly on top of the 13 lbs of congestion. They nearly always shrink to approximately one half of vessel.


Once again I expect to stress that you must never process any meats in a water bath canner. Dealerships will have always be accomplished within a Invest in power pressure cooker.


It’s also successful. It takes less energy to pressure cook something than steaming it’s. (It also takes a lot less occasion.) Don’t worry about the food coming out watery or soggy. It takes little water also included with this sort of cooker and put out a meal for all your family in insufficient time.


The issue is that with ‘comfort food’ so simply to provide us such simple blood-sugar spike, only  we usually upward sweeping the under the flying rug without realizing the growing pile of dirt accumulating just under our skin! The ‘feel good’ industry for instant gratification knows pretty much our slavish predicament. It spins out such an unlimited array of consumer products to deal with our instant situation. But temporary fixes do not present lasting solutions. And we need to get for you to grounding basics to a lot more about inside ourselves the present before turn out to be attempt achieve a more pleasing associated with physical and mental serenity.


In summary, electric pressure cookers supply with the benefits of stove top models though an added degree of control. Combine control without trouble of use and the cooker provides years associated with in any kitchen.