Black Bean & Corn Dip #FoodBloggerLove

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Black Bean & Corn Dip

I couldn’t help myself: I had to try this recipe for a Super Bowl party my Sunday School class had on Sunday night. It comes from Erin Brighton’s blog, which I shared in my big #FoodBloggerLove post earlier today.

It’s Erin’s Creamy Black Bean and Corn Dip. The only substitution I made was using plain Greek yogurt instead of sour cream. The recipe turned out SO good – although you must let it sit for a few hours for all the flavors to blend together. I adore the Magically Delicious Corn Dip, but this one gave it a run for its money! Now you can make both and have a warm or cold option.

Black Bean & Corn Dip

Yield: about 3 cups

Black Bean & Corn Dip

Adapted slightly from Erin Brighton.


  • 15 oz. canned black beans, drained and rinsed
  • 15.25 oz. can whole kernel yellow corn, drained (can substitute 1 cup fresh corn kernels when in season)
  • 2 jalapeños, seeded, diced fine
  • 3 green onions, white and light green parts, sliced
  • 1 c. shredded cheddar cheese
  • 1/2 tsp. each salt and black pepper
  • 1/2 c. plain Greek yogurt
  • 1/2 c. mayonnaise


Stir together first five ingredients (through cheese). Add salt and pepper, mayo, and yogurt and mix well to combine. Refrigerate, covered, for at least 2 hours. Serve cold with tortilla chips for dipping.

Don’t forget to enter the giveaway and visit the other #FoodBloggerLove posts back here.

What did you make for the Super Bowl? I was working on blog stuff, so I made this, Taco Mac and Cheese, and Crispy Baked Asian Chicken Wings.

French Lemon Yogurt Cake

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So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.


The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.

It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.

French Lemon Yogurt Cake

Slightly adapted from Barefoot Contessa


  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. plain yogurt (preferably whole milk)
  • 1 c. sugar
  • 3 eggs
  • zest of two lemons
  • 1/2 tsp. vanilla
  • 1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
  • Lemon Syrup
  • juice of two lemons
  • 1/3 cup sugar


Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.

Pour into prepared loaf pan and bake 50-60 minutes, until a toothpick placed in the center comes out clean.

Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.

Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve.

Added to Things I Love Thursday, Ingredient Spotlight: Yogurt, and Full Plate Thursday at Miz Helen’s Country Cottage.

My Attempt at Being the Pioneer Woman {Poppyseed Chicken with Havarti}

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… and also at healthy-ing up a dish, somewhat.

Poppy Seed Chicken is a Southern favorite. But it’s usually made with sour cream AND cream of chicken soup. Add a whole sleeve of crushed Ritz crackers to the mix and you have your fat for the day in a small dish.

I was feeling creative Saturday night but didn’t have much in terms of food to work with except a package of chicken breasts. So I decided to put my own spin on Poppy Seed Chicken and see how it worked out.

I only cooked mine for 30 minutes, which was a mistake. The sauce needed to thicken up more and the chicken needed to cook through slightly more, I think. It was pretty done but not quite as done as I like my poultry.

Without further ado, here is my Pioneer Woman-esque recipe. [For any of you who don’t know what that means, it’s just that it has step-by-step pictures.]

Poppy Seed Chicken with Havarti
a Vanderbilt Wife original

In a large saucepan, melt three tablespoons of butter.


When the butter is completely melted, whisk in three tablespoons of flour (I used whole wheat). Whisk continually for about a minute.


Whisk in 1 1/2 cups milk. Continue whisking until your sauce thickens. This took about 5 minutes for me on medium-high heat. You want to be able to have your sauce coat a wooden spoon, like this:

coating the spoon

Sprinkle in a little salt and freshly ground pepper and about two teaspoons of chicken base or boullion. Then remove the pot from the heat. Chop up three boneless, skinless chicken breasts and about 3 ounces of Havarti cheese (if you are too lazy to find your cheese grater, dicing the cheese is fine).


Stir the cheese and chicken into your sauce. Add 1 tablespoon of poppy seeds. (I only had about half a tablespoon on hand, so my sauce was not very poppy seed-y.)

(oops. blurry sauce. sorry!)

Stir until the cheese is all melted and incorporated into the sauce. Fold in 1/3 cup plain yogurt. Pour the mixture into a medium-size casserole dish (about a 2qt or an 8×8 cake pan).

Next, you need some bread crumbs. I usually have a canister on hand, but I didn’t for this, so I made my own for the VERY FIRST TIME EVER. Then when I went to buy some today, I looked at the list of ingredients on the can of bread crumbs and just about died. It’s bread! Crumbed! How can there be corn syrup and red #67 in it? Decided from now on I’ll just make my own. I used half a hamburger bun from the freezer and it worked fine. Just processed it in my mini chopper.


Sprinkle the bread crumbs over the top of the casserole (this is probably about 1/3 cup). Dot with butter so the crumbs will get nice and golden. (About another 1 1/2 T of butter, cut into very small pieces.)

Pop it in a 350 degree oven for 40-50 minutes or until bubbly in the middle. Serve over rice or egg noodles, something to sop up all the yummy sauce.


And the simplified version.

Poppy Seed Chicken with Havarti


  • 1 lb. boneless, skinless chicken breasts, cubed
  • 3 oz. Havarti cheese, diced or shredded (could substitute Swiss if you can’t find Havarti at a good price)
  • 4 1/2 T butter, divided
  • 3 T flour
  • 1 1/2 c. milk
  • 2 tsp. chicken base or boullion
  • salt and pepper
  • 1 T poppy seeds
  • 1/3 c. plain yogurt
  • 1/3 c. soft bread crumbs


Melt 3 T butter. Whisk in 3 T flour. Whisk for one minute or until bubbly. Whisk in milk; stir continuously for 5 minutes or until thickened. Add salt, pepper, and bouillon. Remove from heat.

Stir in chicken, cheese, and poppy seeds. Keep stirring until cheese is all melted. Fold in yogurt. Pour into a casserole dish.

Top with bread crumbs; dot with butter. Cook at 350 for 40-50 minutes. Serve over rice or noodles.

Joyfully submitted to Mouthwatering Monday, Tasty Tuesday, and Friday Feasts.

Visit Kitchen Stewardship for more Un-Processed Foods Recipes as part of the October Fest Carnival of Super Foods. Next week’s theme: “Healthy Fats.”