Wednesday, November 13, 2013

Smashed Black Beans

Can make the beans and jalapeño rice the day before!

1/2 onion, chopped
1/2 jalapeño, seeded and chopped
1 T oil
1 tsp cumin
1 tsp oregano
1 tsp salt
3 cloves garlic, minced
2 cans black beans, drained
1 cup chicken broth
1 T white wine vinegar
Cook onions and jalapeño in oil. Add spices, salt and garlic, cook 2 mins. Add beans and broth and 1 cup water. Bring to boil, reduce and simmer 15 mins till most of the liquid is gone but not dry. Smash with a potato masher slightly, add vinegar. Serve with chiles rellenos and jalapeño rice.

Jalapeño Rice

2 T butter
1/2 jalapeño, seeded and minced
1/2 onion, chopped
1/2 green bell, chopped
1 clove garlic, minced
1 1/2 cups raw rice
3 cups chicken broth
1 lime, zested and juiced
Melt butter. Cook jalapeño, onion, bell and salt. When soft, add garlic. Add rice, stirring till golden . Add  broth, simmer covered 20 mins. Before serving add lime zest and juice. Serves 6. Goes with chiles rellenos and black beans.

Chiles Relleno, Jalapeno Rice, Smashed Black Beans

6 large pablano or pasilla peppers (can use canned, but fresh is best)
4 eggs, seperated
1/3 cup flour
Salt & pepper
2 cups shredded jack cheese
1 cup corn (frozen is good)
Preheat broiler. Lay peppers on sheet and broil 2 minutes on all sides, turning each two minutes till skin blisters and gets darker. Remove, place in bowl covered with plastic wrap, let rest 10 mins. Then remove as much skin as you can from peppers(I left stems on) mix cheese and corn. Stuff cooled, seeded peppers pressing it in to stick together so filling doesn't tumble out.( the seeds are hot, so make sure to get them all out if you just want it mild). Separate whites from yolks, beat whites till peaks form. Take 3 yolks, mix with 1 T flour and 1/2 tsp salt, then fold into whites. Heat 1 1/2" oil in pot. Take each stuffed pepper and roll in flour, then egg mixture. Fry on both sides till golden. Drain on paper towels. I found them tricky to not lose a little filling while they fry, but just drain well and they will be good. Serve on a puddle of Red Sauce:

Red Sauce

1T olive oil
1/2 onion, chopped
1 tsp cumin
2 cloves garlic, minced
1/2 cup chicken broth
14 oz diced tomatoes with juice
1 T cilantro
1 tsp white wine vinegar
Salt and pepper
Cook onion in oil, when soft add garlic and seasonings. Add broth and tomatoes. Simmer 2 mins. Blen in a blender just till smooth. Then add cilantro and vinegar, pulse till combined.

Tuesday, November 5, 2013

Pioneer Woman's Chicken and Noodles

PERFECT dinner or lunch on a frigid day. This is my new favorite recipe.

3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.

Shellie's Salted Caramel Chocolate Bars

These are like heaven. Buttery, salted caramel gooey heaven. Thank u Shellie!

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
2 bars of good chocolate, chopped
3/4 bag Guittard milk chocolate chips

10 oz caramel squares (Shellie uses the balls from target, no unwrapping!)
3 T evaporated milk

Sea salt for sprinkling

Preheat oven to 325. Make cookie dough. Melt caramels and milk in a pot, stirring constantly. In a 9x13 spread half the dough. Pour caramel over top. Sprinkle with sea salt. Drop remaining dough over caramel, as even as possible. Sprinkle with sea salt. Bake 30mins (May need up to 45). Cool and cut into bars. Get ready to eat half the pan yourself!

Pumpkin Waffles

1 1/2 cups flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup plain pumpkin
4 eggs, beaten
1/3 cup brown sugar
1/4 cup melted butter
Mix and cook on hot waffle iron. Top with favorite syrup or fruit and cream.

Eggnog Pancakes

2 cups flour
1 T baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 lightly beaten eggs
2 cups eggnog
1/4 cup oil
Mix and cook on greased griddle or pan. Serve with butter and syrup or buttermilk syrup found on this blog! (Can also use Krusteaz or other mix and swap out the water for eggnog. I found it needed to be thinned out with milk though.)

Help U Sell Apple Fritters

2 eggs
1 T sugar
1 cup whole milk
1/4 cup flour, plus 1 1/2 more for dredging
1 tsp baking powder
Pinch of salt
1 pound apples, peeled, cored, and sliced into rings 1/4" thick
Oil for frying
Powdered sugar for dusting
Whisk eggs, sugar, milk, 1/4 cup flour, baking powder, and salt.  Add apple rings, pushing down to soak up liquid. Put 1 1/2 cups flour in a bowl. Add 3 inches oil to pan, heat. Working in batches, dredge rings in flour and fry till golden, 1-2 mins. Transfer to paper towels to cool. Dust with powdered sugar. Can mix cinnamon in first if you like! To serve, stack in a little pile on the plate. Serves 4-6.

One Pot Chicken and Rice

Perfect weeknight meal! So comforting too. 
 10 pieces chicken on the bone, drums and thighs
 1 onion, chopped 
1 green, 1 red bell peppers, chopped 
1 large clove garlic, minced 
1 1/2 cups raw rice 
3 cups chicken broth 
Oil for browning 
Season chicken with garlic salt, pepper, and cumin. In a large pot brown chicken in oil till brown on both sides but not all the way cooked. Remove from pot and set aside. In same pot, adding more oil if needed, cook onion and peppers. When soft add garlic for 1 minute. Add broth and rice, then nestle chicken down in. Cover pot and simmer 30-35 mins till rice is tender and chicken is cooked. Serves 6.

Friday, October 11, 2013

Plum Pudding Cake

My sister and I have a lot of plums laying around. I personally got a little overzealous while picking. (I do that all the time. I love to pick, hate to process! Haha!) Anyway, she found this recipe on (go to her site and see the lovely pic!)  It is SSSOOOO delish. It makes the house smell like Christmas and then eating it is a real treat. If you remember plum pudding from childhood this is a fantastic version! Everyone in my family loved it. Even my picky one.

Yield: 9 servings
1 cup all-purpose or cake flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups washed and halved plums (pits removed, too!)
1 cup brown sugar
1 teaspoon cinnamon
1 cup boiling water
1. Preheat oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking powder, and salt.
2. Beat in the milk and oil. Spread mixture in an ungreased 8x8-inch baking dish. Layer the halved plums on top.
3. Whisk together the brown sugar and cinnamon and sprinkle over the plum-topped batter. Pour the boiling water over everything!
4. Bake at 350 degrees for 1 hour, until cake is browned on top. (The top layer should test done with a fork with only a few crumbs, if you're unsure.)
Serve warm or cold. Perfect with ice cream or all by itself! :)

I doubled this and put in a 9x13. It cooked in exactly 1 hour and was perfect. (my sis did the same thing and had same results)

A Better Granola

This is the heavenly granola that Mom has at her house. It's from the magazine Bon Appetit. I found this online because I lost the recipe Mom copied for me.  I love this stuff. The hubby and kids love this stuff. It is the best. We eat it with milk or yogart or just by the handful. Enjoy!
  • Preheat oven to 300°. Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/2 cup agave syrup, 1/4 cup olive oil or warmed coconut oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
  • Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
  • Mix in 1 cup dried cherries or cranberries. DO AHEAD: Granola can be made 2 weeks ahead. Store airtight at room temperature.
  • Coconut shavings (chips) are strips of unsweetened coconut and are available at many natural foods stores and some supermarkets.
Customize it
  • Swap maple syrup or honey for the agave to get a subtle flavor shift.
  • If chocolate chips mean your kid will love it, throw ‘em in at the end.
This granola's great out of hand, but for added protein, serve over low-fat yogurt. Or layer it in a glass with yogurt and fresh fruit

Monday, September 23, 2013

Banana Blueberry Bread

1 cup sugar 1 stick butter, softened 2 eggs 4 ripe bananas 1/4 cup buttermilk 1 tsp cinnamon 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1-2 cups blueberries Streusel Topping: 1 stick butter 1/2 cup brown sugar 1 cup flour 1/2 tsp cinnamon pinch salt Heat oven to 325. Grease 2 loaf pans. Cream butter and sugar, add eggs one at a time, add bananas, then all other ingredients for bread, fold in blueberries gently. Blend topping with a fork, then sprinkle over tops of bread, being very generous! Bake 1 hour- 1 hour 10 mins, Check with toothpick to be sure middle is done. Cool in pans 20 mins before removing. Sooooo addictive and delicious!!!

Erin&Sarah's Cinnamon Roll Cake

Seriously to die for!!!! Make this now. Cake: 3 cups flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 cups milk 2 eggs 2 tsp vanilla 1 stick butter, melted Topping: 1 stick butter, softened 1 cup brown sugar 2 T flour 1 T cinnamon Mix all cake ingredients except butter. Slowly stir in melted butter. Pour in greased 9x13. For topping, mix all ingredients till well combined, drop evenly over cake batter and swirl with knife. Bake 350 for 28-30 mins. Glaze: 2 cups powdered sugar 5 T milk 1 tsp vanilla While cake is still warm drizzle over top. Enjoy the dreaminess!!

Erin's Pinterest Peanut Butter Bars


1 1/2 cups flour
1 1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 cups creamy peanut butter(split)
2 eggs
1 1/2 cups quick oats
1 stick butter
3 1/2 cups powdered sugar
2 T cocoa
1/4 cup milk
1 tsp vanilla
Heat oven to 350. In bowl, mix flour, baking soda, and salt. In another bowl mix butter, sugars,3/4 cup peanut butter, eggs and vanilla till light and fluffy. Add dry ingredients gradually. Stir in oats. Spread in a greased 11x15 pan. Bake 12-15 mins. Cool 10 mins.
For frosting: whip remaining 3/4 cup peanut butter till fluffy. Spread over bars. Next, melt butter in sauce pan, add milk and cocoa, cook and stir constantly till boils. Remove from heat and add vanilla. Then gradually add pow sugar. Stir till thickens. Pour onto bars and gently spread. cool completely and cut into bars.

Butternut Squash Cavatappi Bake

Isaac had 3rds!! Excellent way to hide vitamins in your food!!

3 cups peeled and cubed butternut squash
8 oz cavatappi pasta, or any pasta shape
2 T butter
1 cup sliced mushrooms
3 green onions, sliced
2 T flour
1 cup milk
2 cups shredded cheese (I used cheddar/jack mix)
cooked bacon
parmesan cheese
salt & pepper
heat oven to 375. grease a 2 qt baking dish. Cook pasta. while that's cooking, put squash in a microwave-safe bowl with 2 T water, cover with plastic wrap and poke a couple small holes to vent. cook 4 mins. stir, then cook 4 mins more till tender. Mash, and set aside. In a pan cook mushrooms and onions with butter till soft, then add flour, stir 1 minute, then add milk and salt & pepper to taste. cook till bubbly and thickened. Add squash and pasta, mix well. Pour in dish. sprinkle with cheeses and bacon. bake 25 mins. Serves 6.

Sunday, September 1, 2013

Dixie Spice Cake

I made this for Thomas' birthday. It is a really yummy dense cake and I could eat the frosting all by itself! I got it from my Pillsbury Cookbook that never disappoints! Enjoy.

2 1/4 cups all purpose flour
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup buttermilk
2/3 cup shortening
1 teaspoon vanilla
3 eggs
1 cup chopped walnuts or pecans
 Caramel Frosting

Heat oven to 350. Generously grease and flour bottom only of 13x9 pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 3 minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake for 40-45 minutes or until cake springs back when touched lightly in the center. (for me, 40 was too long. I would try 35 next time) Cool completely. Frost.

Caramel Frosting
1/2 cup butter
1 cup firmly packe brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla

In medium saucepan, melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk; continue cooking until mixture come to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla; mix well. If needed, add a few drops of milk for desired consistency.

(For cupcakes, fill 24-30 paper-lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes.) I made this into a snake cake one year for Chan's birthday. It was fantastic!)

Friday, July 26, 2013

Refried Beans

Put 1 pound pinto beans into a bowl. Cover with water and let soak overnight. OR you can do the quick soak method. Put beans in pot, bring to boil. Then boil 3 minutes. Take off heat. Let them soak 2 hours. If you don't soak them, you will have more gas. And, the beans will be mealy and less creamy. I have done it all three ways. No soak takes all day in a crockpot. They are good, but just not AS good as soaking.

Pour off soak water. Put beans in crockpot or pot on stove. Add water about double the amount of beans. Add 1 1/2-2 teaspoons cumin, 1 small onion, a couple cloves garlic.

Cook until beans are soft, usually a couple hours. You may have to add more water as they cook, especially with the no-soak.

When they are done, pour the beans and most of water into a frying pan with bacon grease in the bottom. (a few table spoons) Mash beans up and stir in GREEZE. Add salt to taste. Serve with hot sauce and cheese on them or dip chips in them with salsa. One of our favorite is fried bean and cheese burritos. (add salsa to beans and put them and cheese on flour tortilla. Roll up and deep fry or put some oil in a frying pan! Serve with tomatoes, sour cream and lettuce)

Berry Quinoa Salad

They make this salad at Winco Foods. I really liked it, so I figured out what was in it. There are some similar online, but they use fresh fruit. I don't like how squishy fresh fruit gets when it sits, so I prefer this one! Quinoa is high in protein and fiber.

1 1/2 cups quinoa, rinsed
3 cups water
Bring water to boil, add quinoa. Bring back to boil, turn down heat and simmer til water is absorbed, about 15 minutes. (give or take) Pour into salad bowl. Cool.

Add to quinoa: (these amounts are all to taste)
6 oz diced dried apricots
1/3 cup slivered almonds, toasted
1/2-3/4 cup dried cherries
1/3 cup dried blueberries
1/2 cup craisins
1/2 cup dried currants

Raspberry vinaigrette (I like Gerard's)
2 tsp honey (or more) use this to make a little sweeter
3/4 tsp cinnamon
a little water to thin out a little

Mix all together. Refrigerate to blend flavors.

Tuesday, March 5, 2013

Fried Broccoli & Cauliflower

Oh my goodness, this is so good. Got the recipe from Food Network, Giada's recipe. Also would be excellent with fesh asparagus or brussels sprouts cut in half. Try it!!

2 1/2 cups bite-size broccoli
2 1/2 cups bite-size cauliflower
2 eggs, beaten
1 cup fresh parmesan
In a pan heat oil. Toss broccoli and cauliflower with egg and parmesan till well coated. Drop in hot oil in small batches. Cook about 3 mins on each side till lightly golden. Drain on paper towels and sprinkle with salt. Enjoy!

The Pioneer Woman's Perfect Enchiladas

I love her cooking. These are really satisfying. A little spicy for kids, but Brandon and I loved them.
2 T oil
2 T flour
28oz red enchilada sauce
2 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
Meat filling:
1 1/2 lbs ground beef
1 onion, chopped fine
1/2 tsp salt
Other stuff:
14 corn tortillas
2 cans chopped green chilies
1 cup chopped green onion
1 cup chopped olives
shredded cheddar, about 3 cups
oil for frying
Cook meat, onion, salt till done, drain if needed and set aside in a bowl. In same skillet, cook flour and oil, whisking till bubbly 1 minute. Add enchilada sauce, stock, salt and pepper. Bring to boil, reduce heat, simmer till reduced, about 15 mins. Meanwhile, fry tortillas is a little oil to soften, about 10 seconds per side. Do not let get crispy. Heat oven to 350. Spread 1/2 cup sauce in bottom of 9x13(may need an 8x8 as well) Take each tortilla, dip in sauce then fill with meat, green chili, green onion, olives and a pinch of cheese. Roll up and put in pan. When all tortillas are filled, pour remaining sauce over top, sprinkle with any remaining olives, chilies, onion, and cheese. Bake 20 mins till hot. serve with fresh cilantro on top.

Thursday, February 7, 2013

Oatmeal Bread

Does anyone else feel guilty feeding their kids squishy white bread? I do! I can just see their little blood sugars spiking as they swallow that stuff! Well, this recipe has eased my mind...a little anyway!  It is yummy white bread, but with a secret ingredient kids will never expect! A serving of oatmeal! So, bake and eat away, my friends. I got this from an awesome blog I follow, All Things Delicious. Go check it out. She has beautiful photos to show every step of the process!  You can also find Hannah on Facebook, same name.

Here's what you'll need:

4 C. warm water
1 Tbsp. yeast (I like to use SAF instant yeast)
2/3 C. sugar
1/3 C. oil
1 individual packet REGULAR instant oatmeal (not the flavored kind), cooked to package directions OR 1 serving of unflavored oatmeal, cooked to package directions

12 1/2 C. flour
3/4 C. dry powdered milk
1 Tbsp. salt

Cook the one serving of unflavored oatmeal, as directed on the package and set aside.  In a Bosch or other stand mixer, combine the warm water, yeast, sugar, oil, and oatmeal.  Mix with a dough hook on Low speed just until combined (for about 10 seconds). Then add the flour, powdered milk, and salt. Knead on High for 10 minutes. If you are using a Bosch  mixer, you can immediately divide the dough into four loaves.  If you are NOT using a Bosch mixer, place the dough into a lightly greased bowl and cover and let rise until doubled.  Then divide into four loaves.  Cover the loaves with a towel and allow to rise for about an hour... Bake at 350 degrees for 35 minutes.  

Wednesday, January 23, 2013

Perfect Ham & Bean Soup

I finally found the perfect ham and bean soup recipe. This is one of my most satisfying meals to make, not to mention comforting. Takes me back to yonder years. It is very economical and makes a lot, so either freeze or have as leftovers, the choice is yours. Perfect with a loaf homemade bread.

2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper

~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.