Baked Black Bean and Chorizo Dip

***  This is a double recipe.  I make a double because it is so good that you would wish you doubled.  Boars Head makes a chorizo that you can get at the deli counter. Ask them to slice it 1/4 inch thick.  I think the deli counter chorizo is less dry than those you find pre-packaged.  If you can find Boars Head then it is worth the trip.

Dip
8 oz Chorizo - diced (if in 1/4 inch slices, then just cube in small cubes)
1 large yellow onion - diced
2 jalapeno - "partially" seeded (depends on how much heat you want) and minced
5 cloves garlic - minced
4 cans black beans - drained and rinsed
2 cans Rotel tomatoes with green chilis (do not drain)
3/4 cup low sodium chicken broth
2 tsp cumin
1 tsp chili powder
1/4 - 1/2 tsp cayenne pepper (depending on heat)

Toppings
Cilantro - chopped
Tomato - chopped
Reduced Fat Cheese
Avocado - chopped and mixed with lime juice to prevent browning.

Tostitos for serving.

1.  Preheat the oven to 425.  Brown cubed chorizo in a large skillet or pot about 3 minutes (I use my large les creuset because it is big and browns everything nicely).  Remove after browning and set aside.
2.  Cook onion and jalapeno in pot in the remaining fat from the chorizo, 3-4 minutes, or until softened. Add olive oil if necessary.
3.  Add garlic and spices, cook an additional 1-2 minutes.
4.  Add chicken stock, undrained Rotel, and drained and rinsed black beans.  Bring to a boil and cook, stirring often, 5 minutes.  Mash with a potato masher until desired.  I generally mash about half of the beans.  Add reserved Chorizo and mix well.
5.  Pour into baking dishes.  (I have 2 8x8 and 8x8 that I pour this into.  You just want the mixture to be about 1 inch thick in the dish).  Bake uncovered for 20 minutes.
6.  Remove dish(s) from oven and cover in cheese.  Bake an additional 10 minutes or until cheese is melted.
7.  Top with desired toppings.  I like cilantro and fresh tomato and serve avocado for those that want it.
8.  Serve with Tostitos.

Miso Glazed Fish

1/4 cup Mirin
1/4 cup Sake
3 Tbsp white or yellow miso paste
1 Tbsp sugar
2 tsp sesame oil
4 6 oz pieces of firm fish - Cod, Salmon, Mahi

1.  Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
2. Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
3.  To cook the fish, broil on high heat 2-3 minutes per side until cooked through.

Beef Chili

2 lb 96/4 Lean Ground Beef (or as lean as you can find)
1 Large Yellow Onion - diced
1 jalapeno - minced, seeds included
1 28 oz can whole tomatoes
3 cloves garlic - minced
4 oz tomato paste
10 oz beer (Pale Ale or Lager)
1.5 Tbsp Chili Powder
1/2 Tbsp Oregano
1/2 Tbsp cumin
1/2 tsp Dry Mustard

1.  Brown your meat in a dutch oven until cooked.  Drain and set aside.
2.  Saute onion until partially done, 5-7 minutes.  Add jalapeno, saute an additional 2-3 minutes.  Add garlic and saute 1-2 minutes.
3.  Add tomato paste to the veggies and cook 1-2 minutes.  I think this cooks out the "tin" flavor of tomato paste.
4.  Add Beer and cook the alcohol out a bit, 1-2 minutes.
5.  Add tomatoes.  Break whole tomatoes up by squishing them with your hand.
6.  Add meat back to pan, add remaining spices and cook, covered, 45 minutes.  Stir occasionally.
7.  Remove cover and cook an additional 15-20 minutes until desired consistency.
8.  Serve with your favorite accompaniments!

"Lightened" Blue Cheese Dressing

3 oz crumbled blue cheese
3 Tbsp Plain Greek Yogurt (0% fat)
3 Tbsp low fat buttermilk
2 Tbsp Light mayo
1/8 tsp garlic powder
1 tsp white wine vinegar
salt and pepper

1.  Mix all ingredients together and serve.