Shrimp and Bacon Deviled Eggs

Ingredients

• 8 hard-cooked large eggs, shelled
• 1/4 cup instant potato flakes
• 1/4 cup fat-free mayonnaise
• 1 tablespoon chopped fresh chives
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
• 2 tablespoons chopped fresh parsley
• 3 center-cut bacon slices, cooked and crumbled

Preparation

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Spicy Black Bean Hummus

Ingredients

• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
• Dash of ground red pepper
• 1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation

1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

Beef, Black Bean, and Chorizo Chili

Ingredients

• 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
• 1 1/2 pounds beef stew meat
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons unsweetened cocoa
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup dry red wine
• 1/4 cup fresh lime juice
• 2 (14-ounce) cans less-sodium beef broth
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 2 tablespoons masa harina
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Beer-Cheese Spread

Ingredients

• 1 (2-lb.) block sharp Cheddar cheese, shredded
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground red pepper
• 1 (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig

Preparation

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.

Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Layered Spicy Black Bean Dip

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) jar spicy black bean dip
• 1/2 (8-oz.) package shredded Mexican cheese blend
• Toppings: sliced green onions, chopped tomatoes, sliced black olives
• Assorted tortilla and corn chips

Preparation

1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.

Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.