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Sunday, April 17, 2016

Black Bean And Walnut Burgers

Ingredients

  • Servings: 6
  • 1/2 cup walnuts
  • 1/2 cup rolled oats
  • 1 tablespoon flax seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup mashed cooked sweet potato
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1 fresno chile pepper, seeded and minced
  • 1 small crimini mushroom, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon soy sauce
  • 1/2 cup vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
  • stir egg, onion, fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
  • heat vegetable oil in a skillet over medium-high heat until shimmering. fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Awesome Red Pepper Hummus Dip

Ingredients

  • Servings: 12
  • 1 (14 ounce) can garbanzo beans, drained, liquid reserved
  • 2 tablespoons tahini (sesame seed paste)
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 cup bottled roasted red bell peppers

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • place the garbanzo beans, tahini, lemon juice, garlic, salt, and red peppers in the bowl of a food processor. add 2 tablespoons of the reserved juice from the garbanzo beans. pulse until the mixture is smooth, scraping the sides and blade to mix completely. cover, and refrigerate until ready to use.

mexican chicken stuffed peppers

Ingredients

  • Servings: 6
  • cooking spray
  • 2 red bell peppers, stemmed and cored
  • 2 yellow bell peppers, stemmed and cored
  • 2 orange bell peppers, stemmed and cored
  • 1 teaspoon texas barbeque rub, or as needed
  • 1 tablespoon olive oil, or as needed
  • 3 skinless, boneless chicken breast halves, cubed
  • 1/2 onion, thinly sliced
  • 1 mild green chile pepper, chopped
  • 1/2 jalapeno pepper, chopped
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 pinch salt and ground black pepper to taste
  • 1/2 (12 fluid ounce) can or bottle (such as sam adams boston ®)
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups cooked instant white rice
  • 1/2 cup shredded mexican cheese blend, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 50 mins

    Ready Time: 2 hrs 10 mins

  • preheat oven to 375 degrees f (190 degrees c). spray an 9x12-inch baking dish with cooking spray.
  • rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
  • heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. add to chicken mixture; reduce heat to low, cover skillet, and simmer until is reduced by half and chicken is cooked through, about 45 minutes.
  • fill bell peppers with chicken mixture. pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. cover dish with aluminum foil.
  • bake in the preheated oven for 45 minutes. remove aluminum foil and add rice and mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

jamaica coffee

Ingredients

  • Servings: 1
  • 3/4 fluid ounce dark
  • 3/4 fluid ounce coffee flavored liqueur
  • 1 cup brewed coffee
  • 2 tablespoons whipped cream
  • 1 chocolate covered coffee bean

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • pour and coffee liqueur into a decorative coffee glass. fill glass with hot coffee. top with a dollop of whipped cream and garnish with a coffee bean.

cumin and coriander chickpea salad

Ingredients

  • Servings: 16
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons white vinegar
  • 1 1/2 teaspoons grated fresh ginger root
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 4 (19 ounce) cans garbanzo beans, drained
  • 2 yellow bell peppers, seeded and chopped
  • 1 bunch green onions, thinly sliced
  • 1/2 cup finely chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Ready Time: 8 hrs 15 mins

  • in a bowl, crush together the garlic and salt. to prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
  • in a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. mix in the dressing. cover, and chill in the refrigerator 8 hours, or overnight.

Cuban Grilled Chicken Salad

Ingredients

  • Servings: 4
  • 3 cups chopped romaine lettuce
  • 1 small red onion, diced
  • 1 (6 ounce) avocado, diced
  • 1/2 cup red or yellow bell pepper, diced
  • 3/4 cup canned black beans, drained
  • 3/4 cup diced fresh or canned pineapple
  • 2 cups cooked chicken meat, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 4 teaspoons fresh lime juice

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • toss the romaine with the onion, avocado, and peppers in a large bowl. divide among four salad plates. top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
  • whisk together the olive oil with the garlic, salt, and pepper. drizzle this dressing over each salad along with a little lime juice.

Uptown Cowboy Caviar

Ingredients

  • Servings: 10
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (11 ounce) can yellow shoepeg corn, drained
  • 1 cup diced celery
  • 1 small bunch cilantro leaves, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 cup chopped green onion
  • 1 (2 ounce) jar chopped pimento peppers
  • 2 tablespoons minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 1/2 cup rice vinegar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 2 hrs 25 mins

  • combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. set aside.
  • bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. all to cool to room temperature, then pour over the bean mixture. cover and refrigerate for 2 hours or overnight. drain before serving.

Saturday, April 16, 2016

Seven Layer Tortilla Pie

Ingredients

  • Servings: 6
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 cup salsa, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped tomatoes
  • 7 (8 inch) flour tortillas
  • 2 cups shredded reduced-fat cheddar cheese
  • 1 cup salsa
  • 1/2 cup sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in a large bowl, mash pinto beans. stir in 3/4 cup salsa and garlic.
  • in a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  • place 1 tortilla in a pie plate or tart dish. spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. top with 1/4 cup cheese, and cover with another tortilla. spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. repeat layering twice. cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  • cover with foil, and bake in preheated oven for about 40 minutes. cut into wedges, and serve with salsa and sour cream.

black bean & beef empanadas

Ingredients

  • Servings: 10
  • 1 tablespoon vegetable oil
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1 (10.75 ounce) can campbell's® condensed black bean, cumin & cilantro soup
  • 4 ounces queso fresco, crumbled
  • 1 (14 ounce) package empanada dough, thawed
  • 1 egg, beaten

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat the oven to 425 degrees f.
  • heat the oil in a 12-inch skillet over medium-high heat. add the beef, onion and salt and cook until the beef is well browned, stirring often to separate meat. pour off any fat.
  • reduce the heat to medium. stir the soup in the skillet and cook until the mixture is hot and bubbling. remove the skillet from the heat. stir in the queso fresco.
  • spoon about 1/3 cup beef mixture in the center of each dough circle. brush the edges of the dough circles with water. fold the dough in half over the filling. crimp the edges with a fork to seal. brush the empanadas with the egg. place the empanadas a baking sheet.
  • bake for 20 minutes or until the empanadas are golden brown.

greek lemon chicken and potato bake

Ingredients

  • Servings: 4
  • 4 chicken leg quarters
  • 1 (24 ounce) bag small potatoes
  • 1/2 cup olive oil
  • 2 lemons, juiced, divided
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons lemon and herb seasoning
  • 1 (12 ounce) package fresh green beans

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • preheat oven to 425 degrees f (220 degrees c). grease a large baking sheet with sides.
  • place chicken quarters on prepared baking sheet. stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. arrange potatoes around chicken on baking sheet. pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
  • bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. place green beans in reserved oil mixture; toss to coat. remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
  • return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Junk Dip

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 2 pounds processed american cheese, cubed
  • 1/2 cup milk
  • 1 (8 ounce) jar salsa
  • 1 (2 ounce) can chopped black olives, drained
  • 1 (16 ounce) can refried beans

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
  • place processed american cheese and milk in a large, heavy saucepan over medium heat. stirring frequently, cook until cheese is melted. one at a time, mix in ground beef, salsa, black olives and refried beans. keep the mixture warm over low heat while serving.

Chicken Soup With Adzuki Beans, Escarole, And Sweet Potato

Ingredients

  • Servings: 12
  • 1 1/2 quarts chicken broth
  • 4 boneless, skinless chicken thighs
  • 1 cup dry adzuki beans
  • 1 cup uncooked wild rice
  • 2 onions, cut into large chunks
  • 1 tablespoon bottled minced garlic
  • 1 teaspoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 large sweet potato, peeled and cubed
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 1/3 medium head escarole, coarsely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • place the chicken broth in a large pot. mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. season with sage, thyme, and rosemary. bring to a boil, reduce heat, and cook 1 hour.
  • remove chicken from the pot, shred with a fork, and set aside.
  • stir the sweet potato into the pot. continue cooking about 5 minutes, until sweet potato is slightly tender. mix in the zucchini, yellow squash, and escarole. continue cooking 15 minutes.
  • return the shredded chicken to the pot. cook until heated through. increase the amount of broth if the soup seems too thick.

Yummy Taco Salad Dip

Ingredients

  • Servings: 7
  • 1 (16 ounce) can refried beans
  • 2 avocados, peeled and pitted
  • 1 teaspoon lemon juice
  • 1 (16 ounce) container sour cream
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 tomatoes, diced
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 bunch green onions, chopped
  • 1 (16 ounce) package cheddar cheese, shredded

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer.
  • in a medium bowl, mix the avocado and lemon juice until almost smooth. a few avocado lumps are desirable. spread the avocado mixture over the refried beans. in a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. top the dip with a layer of cheese.

sue's beans

Ingredients

  • Servings: 8
  • 1 pound ground beef
  • 1/2 pound sliced bacon, diced
  • 1 cup chopped onion
  • 1 (16 ounce) can baked beans with lamb, drained
  • 1 (15.25 ounce) can kidney beans, drained
  • 1 (15.5 ounce) can great northern beans, drained
  • 1/2 cup ketchup
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon mustard powder
  • 2 teaspoons white vinegar
  • 2 tablespoons molasses

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 30 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • heat a dutch oven over medium heat. use a large pot or saucepan if you do not have a dutch oven. add the beef, bacon and onion. cook and stir until beef is evenly browned and crumbled. drain off grease.
  • stir in the baked beans, kidney beans and great northern beans. combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. if you are not using a dutch oven, transfer to a casserole dish.
  • bake for 1 1/2 hours in the preheated oven.

Ultimate Iced Coffee

Ingredients

  • Servings: 1
  • cold-brewed coffee:
  • 1/3 cup medium-coarse ground coffee
  • 1 1/2 cups filtered water
  • coffee ice cubes
  • 2 packets sweet'n low granulated sugar substitute
  • milk (optional)

Recipe

  • fill a tall glass with coffee ice cubes. pour in the cold brewed coffee. sweeten to taste with sweet'n low. add milk as desired.
  • to make cold-brewed coffee: place the coffee in a glass jar, add the water, and stir to combine. cover and set aside at room temperature for 12 hours or overnight.
  • strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. this recipe can be doubled.

Friday, April 15, 2016

Yoyo's Bbq Beans

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons dried parsley
  • 1 (28 ounce) can baked beans with lamb
  • 1 1/2 tablespoons prepared yellow mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons worcestershire sauce
  • 1 1/2 cups honey garlic barbecue sauce

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • cook and stir the ground beef in a large skillet over medium-high heat until evenly browned; drain. combine the onion and garlic in the skillet with the beef, and cook until the onion becomes transparent, 3 to 4 minutes. stir the salt , pepper, garlic powder, onion powder, and parsley into the beef mixture; cook 1 to 2 minutes.
  • stir the canned beans into the beef mixture. add the mustard, brown sugar, worcestershire sauce, and barbecue sauce and stir until blended. taste and season with additional salt and pepper, if desired. lower heat to medium-low and simmer mixture for 30 minutes to thoroughly combine flavors.

hamburger kidney casserole

Ingredients

  • Servings: 6
  • 1 1/2 pounds ground beef
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 3/4 cup uncooked white rice
  • 3/4 cup grated american cheese
  • 1/3 cup chopped black olives

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
  • stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with american cheese and olives.
  • bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

black bean and rice salad

Ingredients

  • Servings: 8
  • 2 tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 2 jalapeno peppers, minced
  • 3/4 cup lemon juice
  • 1 1/4 teaspoons dried cilantro
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • 1 (15 ounce) can whole kernel corn; drain and reserve liquid
  • 1 (15 ounce) can black beans; drain and reserve liquid
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 1/2 cups instant brown rice
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • in a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. stir to combine the vegetables, then set aside.
  • in a medium saucepan, heat olive oil at a medium-low heat. add onions and saute until they are translucent. add garlic and saute for another minute. pour in rice and toss to coat. add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. cook the rice to package specifications. let the rice cool slightly.
  • combine the rice and vegetable mixture. salt and pepper to taste and serve.

herbed rice and spicy black bean salad

Ingredients

  • Servings: 8
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 cups cold, cooked white rice
  • 1 (14 ounce) can black beans, rinsed and drained
  • 2 celery stalks, finely chopped
  • 1 (4 ounce) can chopped black olives
  • 3 green onions, chopped
  • 1/4 cup red vinegar
  • 1/4 cup extra-virgin olive oil

Recipe

    Preparation Time: 45 mins Ready Time: 55 mins

  • make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  • gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. season the rice mixture with 1 teaspoon of the seasoning.
  • make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. pour the dressing over the rice mixture; stir to combine.

authentic louisiana red beans and rice

Ingredients

  • Servings: 8
  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon seasoning
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice

Recipe

    Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

    Ready Time: 11 hrs 30 mins

  • rinse beans, and then soak in a large pot of water overnight.
  • in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
  • stir sausage into beans, and continue to simmer for 30 minutes.
  • meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

red beans and rice

Ingredients

  • Servings: 4
  • 1 (14 ounce) package boil in bag rice
  • 1 1/2 pounds lean ground beef
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (24 ounce) jar picante sauce
  • 1 1/2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 12 ounces shredded sharp cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • cook the rice according to package directions.
  • place the ground beef in a large skillet over medium high heat. saute for 5 to 10 minutes, or until browned and crumbly. drain well and transfer meat to a large pot over low heat. add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. stir well and let simmer for 20 minutes. stir in cheese and let simmer for 10 more minutes.

Thursday, April 14, 2016

chinese sizzling rice soup

Ingredients

  • Servings: 6
  • 3 ounces baby shrimp
  • 3 ounces skinless, boneless chicken pieces cut into chunks
  • 1 egg
  • 4 tablespoons cornstarch
  • 4 cups vegetable oil for frying
  • 3 cups chicken broth
  • 1 ounce mushrooms, chopped
  • 2 tablespoons chopped water chestnuts
  • 1/8 cup diced bamboo shoots
  • 1/3 cup fresh green beans, cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 tablespoon
  • 2/3 cup uncooked white rice

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • mix together the shrimp, chicken, egg, and cornstarch.
  • heat 3 cups of the oil in wok. when it is hot, add shrimp and chicken mixture. cook for 1/2 minute and drain.
  • place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. bring to a boil. add salt and . return to a boil. reduce heat and allow to simmer.
  • meanwhile, heat the remaining 1 cup of oil until it is hot. add rice and brown quickly. drain and add to soup. serve and enjoy!

San Diego Grilled Chicken

Ingredients

  • Servings: 6
  • 2 oranges, zested and juiced
  • 2 lemons, zested and juiced
  • 2 limes, zested and juiced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons olive oil
  • 1/4 cup wildflower honey
  • 6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins

  • stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. remove about 1/4 cup of the mixture and set aside for later. add the chicken breasts to the remaining marinade, turning to coat both sides. cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
  • preheat an outdoor grill for high heat, and lightly oil the grate. remove the chicken breasts from the marinade; discard the marinade.
  • basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

cucumber and tomato salad

Ingredients

  • Servings: 4
  • 1 tomato, chopped
  • 1 cucumber, seeded and chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup canned kidney beans, drained
  • 1/4 cup diced firm tofu
  • 2 tablespoons chopped fresh basil
  • 1/4 cup balsamic vinaigrette salad dressing
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

super summer kale salad

Ingredients

  • Servings: 8
  • 3/4 cup white sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
  • 1/4 red onion, sliced thin
  • 1 cup shredded carrot
  • 2/3 cup fresh blueberries
  • 1/2 cup sweetened dried cranberries (such as ocean spray® craisins®)
  • 1/2 cup cashew pieces
  • 1/2 cup shelled, roasted sunflower seeds

Recipe

    Preparation Time: 20 mins Ready Time: 4 hrs 20 mins

  • whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
  • toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. pour about half the dressing over the mixture and toss to coat. cover bowl with plastic wrap and refrigerate 4 to 6 hours. serve remaining dressing on side.

beef enchiladas ii

Ingredients

  • Servings: 10
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 10 (10 inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 (2.25 ounce) can sliced black olives, drained

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). in a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
  • prepare the enchilada sauce according to package directions. pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
  • on each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of cheddar cheese, reserving at least 1/2 cup of cheese. then tightly roll the tortillas and place seam side down in the baking dish.
  • pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
  • bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

tex-mex quinoa salad

Ingredients

  • Servings: 5
  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1/8 teaspoon ground black pepper
  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1 bunch cilantro, chopped
  • 2 avocados, cubed
  • 1/4 cup crumbled cotija cheese

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins

  • bring quinoa, water, and salt to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. when the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
  • when the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Crazy-simple Cottage Ham, Potatoes, And Green Beans

Ingredients

  • Servings: 6
  • 1 (3 pound) cottage ham
  • 4 russet potatoes, peeled and halved lengthwise
  • 3 (14.5 ounce) cans cut green beans, drained
  • 1 white onion, sliced thickly
  • water to cover

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • put ham into a dutch oven. arrange potato halves, green beans, and onion slices around the ham. pour enough water into the pot to cover the vegetables completely.
  • place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
  • remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Wednesday, April 13, 2016

Corned Beef Hash British Style

Ingredients

  • Servings: 6
  • 4 large baking potatoes, peeled and cubed
  • 1 (16 ounce) can baked beans
  • 1 (12 ounce) can corned beef, broken into pieces
  • 1 dash worcestershire sauce
  • 1/2 cup shredded sharp cheddar cheese

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • preheat the oven to 400 degrees f (200 degrees c).
  • place the potatoes in a large pot with just enough water to cover. bring to a boil and simmer until tender, about 10 minutes. drain and mash, flavoring with milk, butter, salt or however you like to make them.
  • pour the baked beans into the bottom of a 1 1/2 quart casserole dish. slice the corned beef and arrange on top of the beans in an even layer. season with a few dashes of worcestershire sauce. top with mashed potatoes.
  • bake uncovered for 25 minutes in the preheated oven. the mashed potatoes should start to crisp up but not yet brown. top with the cheese and return to the oven. bake for another 20 minutes, or until cheese is browned.

moo shu vegetables

Ingredients

  • Servings: 5
  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 (12 ounce) package shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce (see shopping tip)

Recipe

    Ready Time: 20 mins

  • heat 1 teaspoon oil in a large nonstick skillet over medium heat. add eggs; cook, stirring gently, until set, 2 to 3 minutes. remove to a plate.
  • wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. stir to combine. cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. stir in the remaining scallions and remove from the heat.

chickpea salad ii

Ingredients

  • Servings: 4
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 cucumber, peeled and finely chopped
  • 1 cup grape tomatoes, halved
  • 1/4 cup finely chopped sweet onion
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried basil
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 20 mins Ready Time: 1 hr 5 mins

  • in a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and parmesan cheese. drizzle with olive oil and balsamic vinegar, and season to taste with salt. toss until well combined, and adjust seasoning as needed. cover and refrigerate at least 45 minutes before serving. serve chilled.

chef john's quick cassoulet

Ingredients

  • Servings: 4
  • 4 ounces bacon, cut into 1 inch pieces
  • 8 ounces smoked sausage, sliced
  • 12 ounces boneless, skinless chicken thighs, cubed
  • 1 onion, diced
  • salt and pepper to taste
  • 2 cups chicken broth, plus more if needed
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 1/2 teaspoons minced fresh thyme
  • cayenne pepper to taste
  • 1/4 cup melted butter
  • 1 cup bread crumbs
  • 1/2 cup finely grated parmigiano-reggiano

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins

  • add bacon to a large, cold oven-ready skillet. place over medium heat and cook for 10-12 minutes, until almost crisp. transfer to a bowl, reserving the grease in the pan.
  • stir in sausage slices; cook 3-4 minutes. add chicken thigh pieces; cook and stir for 5 minutes, until browned. remove meat to the plate with bacon. discard all the oil, but don't wipe out the pan.
  • add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. add 1 cup of chicken stock.
  • mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • stir in cayenne, rosemary and thyme. add reserved meat back to the pan. stir in remaining cup of stock or more if needed to cover. return to simmer.
  • mix bread crumbs, parmigiano-reggiano and melted butter together in a small bowl.
  • preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • sprinkle the cassoulet with half the bread crumb mixture. place under the broiler and cook about 5 minutes, until browned.
  • remove the pan and push bread crumbs down into the cassoulet. top with remaining bread crumb mixture. return to oven and continue broiling 5 more minutes, until browned.
  • turn off the broiler and leave in the oven for 15 minutes. remove and let sit for 5 minutes. enjoy.

Chili Iv

Ingredients

  • Servings: 8
  • 1 1/2 pounds ground beef
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 (10.5 ounce) can condensed french onion soup
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 2 (15 ounce) cans kidney beans
  • 2 teaspoons unsweetened cocoa
  • 1 cup cola-flavored carbonated beverage

Recipe

    Cook Time: 45 mins Ready Time: 45 mins

  • in a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.
  • meanwhile, puree french onion soup in a blender until smooth.
  • drain meat. stir pureed soup into meat, reduce heat and simmer 5 minutes.
  • stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. stir in cocoa and cola. heat through and serve.

Amy's Barbecue Chicken Salad

Ingredients

  • Servings: 8
  • 2 skinless, boneless chicken breast halves
  • 1 head red leaf lettuce, rinsed and torn
  • 1 head green leaf lettuce, rinsed and torn
  • 1 fresh tomato, chopped
  • 1 bunch cilantro, chopped
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (2.8 ounce) can french fried onions
  • 1/2 cup ranch dressing
  • 1/2 cup barbeque sauce

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 35 mins

  • preheat the grill for high heat.
  • lightly oil the grill grate. place chicken on the grill, and cook 6 minutes per side, or until juices run clear. remove from heat, cool, and slice.
  • in a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. top with the grilled chicken slices and french fried onions.
  • in a small bowl, mix the ranch dressing and barbeque sauce. serve on the side as a dipping sauce, or toss with the salad to coat.

Tuesday, April 12, 2016

al's chicken

Ingredients

  • Servings: 4
  • 4 bone-in chicken breast halves, with skin
  • salt and pepper to taste
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 cup
  • 1 (10 ounce) jar sweet and sour sauce

Recipe

  • preheat oven to 375 degrees f (190 degrees c).
  • place chicken pieces in a lightly greased 9x13 inch baking dish. make sure rib area of breasts is facing up. cover dish and bake in the preheated oven for 15 to 20 minutes.
  • remove cover and flip chicken pieces. place pineapple (reserve some for garnish) around chicken. pour over all. cover and bake for another 15 minutes. garnish with additional pineapple and serve.

Easy Chicken Enchiladas

Ingredients

  • Servings: 6
  • 1 (8 ounce) package cream cheese
  • 1 cup salsa
  • 2 cups chopped cooked chicken breast meat
  • 1 (15.5 ounce) can pinto beans, drained
  • 6 (6 inch) flour tortillas
  • 2 cups shredded colby-jack cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
  • in a small saucepan over medium heat, combine the cream cheese and salsa. cook, stirring until melted and well blended. stir in chicken and pinto beans. fill tortillas with the mixture, roll and place into the prepared baking dish. spread cheese over the top. cover with aluminum foil.
  • bake for 30 minutes, or until heated through. garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

mexican baked fish

Ingredients

  • Servings: 6
  • 1 1/2 pounds cod
  • 1 cup salsa
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup coarsely crushed corn chips
  • 1 avocado - peeled, pitted and sliced
  • 1/4 cup sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 400 degrees f (200 degrees c). lightly grease one 8x12 inch baking dish.
  • rinse fish fillets under cold water, and pat dry with paper towels. lay fillets side by side in the prepared baking dish. pour the salsa over the top, and sprinkle evenly with the shredded cheese. top with the crushed corn chips.
  • bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. serve topped with sliced avocado and sour cream.

Asian Burger Soup

Ingredients

  • Servings: 4
  • 1 pound lean ground beef
  • 1 tablespoon toasted sesame seeds
  • 2 (10.5 ounce) cans beef consomme
  • 2 cups water
  • 2 cups fresh bean sprouts
  • 1/4 cup diced red bell pepper (optional)
  • 1/2 cup sliced fresh mushrooms (optional)
  • 4 green onions, diced

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • in a large skillet, brown ground beef over medium high heat, stirring frequently. add sesame seeds, consomme, and water. bring to a boil, reduce to a simmer, and cook for 10 minutes.
  • add bean sprouts and green onions (and red pepper and mushrooms, if using). cook another 3 minutes. serve hot.

greek garbanzo bean salad

Ingredients

  • Servings: 8
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 cucumbers, halved lengthwise and sliced
  • 12 cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black olives, drained and chopped
  • 1 ounce crumbled feta cheese
  • 1/2 cup italian-style salad dressing
  • 1/2 lemon, juiced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 10 mins Ready Time: 2 hrs 10 mins

  • combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. toss together and refrigerate 2 hours before serving. serve chilled.

kat's island chicken

Ingredients

  • Servings: 8
  • 8 skinless, boneless chicken breast halves
  • paprika to taste
  • seasoned salt to taste
  • ground black pepper to taste
  • 1 fresh pineapple - peeled, cored and cubed
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 red bell pepper, diced
  • 3 (6.8 ounce) packages spanish-style rice mix
  • 2 (11 ounce) cans black bean soup, undiluted

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c). lightly grease a medium glass baking dish.
  • place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  • bake chicken uncovered 20 minutes in the preheated oven. turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  • while chicken is baking, prepare the spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the spanish rice, and topped with a few spoonfuls black bean soup. arrange the reserved uncooked fruit and pepper slices around the rice.

Monday, April 11, 2016

richard and suzanne's famous red beans and sausage

Ingredients

  • Servings: 8
  • 3 bacon slices
  • 2 tablespoons extra-virgin olive oil
  • 3 bay leaves
  • 2 tablespoons red pepper flakes
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 bunch green onions, chopped
  • 3 cloves garlic, chopped
  • 4 (15.5 ounce) cans light red kidney beans
  • 2 quarts water
  • 1/4 cup salted butter
  • 2 pounds andouille sausage, sliced
  • salt and pepper to taste

Recipe

    Preparation Time: 35 mins Cook Time: 1 hr

    Ready Time: 1 hr 35 mins

  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.
  • place the kidney beans in a heavy pot over medium heat. pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. simmer 30 minutes, stirring occasionally. add the butter.
  • while the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. cook the beans another 15 minutes. season with salt and pepper.

slow cooker venison burritos

Ingredients

  • Servings: 8
  • 1 1/2 pounds boneless venison round steak
  • 1 (16 ounce) jar salsa
  • 1 (15 ounce) can black beans
  • 1 (15.25 ounce) can mexicorn, drained
  • 1 (3 ounce) package cream cheese, cubed
  • 8 (12 inch) flour tortillas, warmed
  • 1 (8 ounce) package shredded mexican cheese blend

Recipe

    Preparation Time: 15 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 15 mins

  • place the venison steaks into the bottom of a slow cooker; cover with the salsa. discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the mexicorn.
  • set the slow cooker on low, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
  • break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted. place a tortilla your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. flatten the filling into rectangle shape with the back of a spoon. sprinkle some of the mexican cheese blend over the filling. fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. roll the burrito up to the top edge, forming a tight cylinder. repeat with the remaining ingredients.

herbed chicken shepherd's pie

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 2/3 cup diced onion
  • 1 clove garlic, minced
  • 1 pound cooked, shredded chicken
  • 1 (6 ounce) can chopped green chilies
  • 1 1/2 teaspoons chopped rosemary leaves
  • 1/2 teaspoon ground thyme
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 3/4 cup evaporated milk
  • 2 cups canned green beans
  • 4 cups mashed potatoes
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried basil

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • heat olive oil in a skillet over medium-high heat. saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. stir chicken, chiles, rosemary, and thyme into onion mixture. cook and stir until chicken is heated through, about 5 minutes.
  • stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
  • spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. sprinkle parmesan cheese and basil over the mashed potatoes.
  • bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Blackened Green Beans

Ingredients

  • Servings: 8
  • 2 pounds bacon, chopped
  • 1/2 onion, chopped
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 3 pounds fresh green beans, trimmed

Recipe

    Preparation Time: 30 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 30 mins

  • heat a large pot over medium-high heat. add bacon, onion and garlic, and cook until browned. gradually stir in the green beans, stirring to coat with bacon grease. reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.

Tuscan Chicken

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1 (4 ounce) can sliced black olives, drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (26.5 ounce) can roasted garlic flavored spaghetti sauce

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • preheat the oven to 400 degrees f (200 degrees c). coat a 9x13 inch baking dish with nonstick cooking spray.
  • place the chicken breasts in the baking dish, and sprinkle olives over the top. pour the beans over the chicken, then pour the spaghetti sauce over everything.
  • cover, and bake for 30 minutes in the preheated oven. remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

red beans and rice with spam®

Ingredients

  • Servings: 6
  • 3 cups uncooked white rice
  • 3 cups water
  • 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
  • 3 (15 ounce) cans kidney beans, with liquid
  • 1/4 cup butter
  • 1/8 teaspoon dried onion flakes

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. spoon the beans over the cooked rice to serve.

Black Beans With Bacon

Ingredients

  • Servings: 6
  • 1 (8 ounce) package dry black beans
  • 2 1/2 quarts water
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and minced
  • 1 large onion, chopped
  • 1 tomato, cubed
  • 1 carrot, cubed
  • 1/2 pound bacon strips, diced
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 13 hrs 30 mins

  • place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
  • add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. cover, and cook 30 minutes at 10 pounds pressure. remove from heat, and set aside.
  • heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. stir in the tomato and carrot. cook about 5 minutes, and mix in the bacon. cook and stir until bacon is crisp and evenly browned.
  • mix the vegetable and bacon mixture into the pressure cooker with the black beans. cover, and continue cooking approximately 10 minutes at 10 pounds pressure. garnish with parsley, and season with salt and pepper to serve.

Sunday, April 10, 2016

mexican pizza

Ingredients

  • Servings: 6
  • 1/2 (16 ounce) can spicy fat-free refried beans*
  • 1 cup salsa, divided
  • 1 (12 inch) pre-baked italian pizza crust
  • 2 cups shredded hearts of romaine lettuce
  • 3 medium green onions, thinly sliced
  • 1/4 cup ranch dressing
  • 1/4 cup crumbled tortilla chips
  • 1 cup shredded pepper jack or monterey jack cheese

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins

  • adjust oven rack to lowest position, and heat oven to 450 degrees. mix beans and 1/2 cup salsa in a medium bowl. place crust on a cookie sheet, then spread the bean mixture over crust. bake until it's crisp and warm, about 10 minutes.
  • remove from oven; top with lettuce, green onions and dollop with the remaining salsa. drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. cut into 6 slices and serve.

presidential debate chili

Ingredients

  • Servings: 8
  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 (16 ounce) cans diced tomatoes
  • 1 cup beef broth
  • 1 (4 ounce) can diced green chiles
  • 3/4 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 (15 ounce) cans ranch-style beans

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • crumble beef into a large pot over medium-high heat; add onion and garlic. cook and stir beef until completely browned, 7 to 10 minutes. drain and discard excess grease. return pot to medium-high heat.
  • stir diced tomatoes, beef broth, diced green chilies, chili powder, brown sugar, oregano, cumin, and salt through the beef mixture. add beans and bring to a boil.
  • reduce heat to medium-low, place a cover on the pot, and simmer for 1 hour.

What I Did With Quinoa

Ingredients

  • Servings: 4
  • 1 cup quinoa
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 head garlic, chopped
  • 2 cups chicken broth
  • 1/4 cup sofrito (such as goya®)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 1 tablespoon canola oil
  • 1 pound ground chicken
  • 1 teaspoon adobo seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 (15 ounce) can black beans, drained
  • 1/2 cup sofrito (such as goya®), or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins

  • soak quinoa in a bowl of water for 20 minutes; drain.
  • heat 1 tablespoon canola oil in a frying pan over medium heat; saute onion, red bell pepper, and garlic until soft, 5 to 10 minutes.
  • combine chicken broth, quinoa, 1/4 cup onion mixture, 1/4 cup sofrito, 1 teaspoon cumin, cilantro, salt, and pepper in a saucepan; bring to a boil. cover saucepan with a lid, reduce heat, and simmer until quinoa is tender and liquid is absorbed, about 20 minutes. stir corn into quinoa mixture and cook until corn is warmed, about 5 minutes.
  • heat 1 tablespoon canola oil in a skillet over medium heat; cook and stir chicken, adobo seasoning, garlic powder, 1/2 teaspoon cumin, salt, and pepper together until chicken is no longer pink, 5 to 10 minutes.
  • mix quinoa mixture, remaining onion mixture, black beans, and 1/2 cup sofrito into chicken mixture; cook until heated through, 2 to 3 more minutes.

Southwest Chicken Salad Ii

Ingredients

  • Servings: 4
  • 1 (15 ounce) can black beans, drained and rinsed
  • salt and pepper to taste
  • 1/2 head cabbage, chopped
  • 1 (10 ounce) package romaine lettuce, torn
  • 1/2 green bell pepper, chopped
  • 1 (8.75 ounce) can corn, drained
  • 1/4 cup shredded cheddar cheese
  • 2 cooked skinless, boneless chicken breast halves, cut into strips
  • 1 cup finely crushed blue tortilla chips
  • 1/2 cup prepared ranch salad dressing

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins

  • in a small saucepan over medium heat, cook the black beans until heated through. season with salt and pepper.
  • in a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and cheddar cheese.
  • transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and ranch dressing.

Black Bean Spread

Ingredients

  • Servings: 12
  • 1 1/2 cups cooked black beans
  • 3 tablespoons hot salsa
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 cup low-fat cottage cheese
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seed
  • salt and pepper to taste

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. add a little water, if necessary, to blend mixture thoroughly.

tasha's taco soup

Ingredients

  • Servings: 10
  • 1 pound ground beef
  • 2 (16 ounce) cans ranch style chili beans
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
  • 1/2 (1 pound) loaf processed cheese food (such as velveeta®), cubed
  • 1 pint half-and-half cream
  • 1 pint heavy cream
  • 1 (1 ounce) package taco seasoning mix
  • 1 (1 ounce) package ranch dressing mix

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • heat a large pot over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
  • add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. bring to a boil, stirring occasionally.
  • reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.

Pasta E Fagioli Iii

Ingredients

  • Servings: 2
  • 1 (16 ounce) package dried navy beans
  • 1 (10 ounce) meaty ham bone or smoked lamb hocks
  • 10 cups water
  • 1 (8 ounce) box elbow macaroni
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) can diced tomatoes
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 cup water
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 20 mins

  • place navy beans, ham bone, and 10 cups of water into a large saucepan or dutch oven. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
  • meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain, rinse with cold water to chill, then set aside.
  • once beans are nearly ready, heat olive oil in a dutch oven over medium heat. stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. while the tomato mixture simmers, remove the ham bone from the beans. separate the meat from the bone; dice the meat, and discard the bone.
  • to finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. stir in chopped parsley before serving.

Saturday, April 9, 2016

cheddar-topped veggie beef skillet dinner

Ingredients

  • Servings: 6
  • 1 cup pearl barley
  • 3 cups water
  • 1/2 tablespoon olive oil
  • 8 ounces extra lean ground beef
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 large red bell pepper, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped tomatoes
  • 1 cup chopped zucchini
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup shredded reduced-fat cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • bring the barley and water to a boil in a saucepan over high heat. cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  • heat the oil in a large skillet over medium-high heat; stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the onion and garlic; cook until tender, about 5 minutes. add the bell pepper, oregano, basil, salt, and pepper. cook and stir until the bell pepper is crisp-tender, about 5 minutes.
  • stir in the cooked barley, tomatoes, zucchini, and kidney beans. bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

kale soup

Ingredients

  • Servings: 12
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 pound portuguese chourico, broken into large chunks
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 5 yukon gold potatoes, cubed
  • 2 lamb chops
  • salt and pepper
  • 3 tablespoons pimenta moida (portuguese hot chopped peppers)
  • 1 bunch kale - washed, dried, and shredded
  • 1/2 head savoy cabbage, shredded

Recipe

  • in a large soup pot, cook onion and garlic in olive oil over medium heat until soft. mix in choirico, beans, and potatoes, and then add lamb chops to the pot. season with salt and pepper, and add enough water to the pan to cover all of the ingredients. bring to a boil, then reduce heat, and simmer until potatoes are tender.
  • once potatoes are tender, taste soup, add pimenta moida and more salt and pepper. stir in kale and cabbage, and increase heat to gently boil. kale only needs about 5 minutes. you may add some water if the soup got too thick, i like this soup on the brothy side.

greg's taco pizza

Ingredients

  • Servings: 1
  • 1/2 pound ground beef
  • 1 (1.25 ounce) package taco seasoning, divided
  • 1 (10 ounce) package prepared pizza dough
  • 1 cup fat-free refried beans
  • 1/4 cup salsa
  • 4 ounces tomato paste
  • 1/4 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 small onion, chopped
  • 2 cups shredded mexican cheese blend

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
  • spread the pizza dough out a 12-inch round pan, forming a rim of slightly thickened dough around the edge. mix together the refried beans with salsa in a bowl; spread evenly over the crust. mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
  • bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

Easy Southwestern Chicken

Ingredients

  • Servings: 6
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic salt
  • 2 teaspoons ground dried chipotle pepper
  • 2 teaspoons paprika
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans
  • 1 (8 ounce) can whole kernel corn
  • 2 pounds skinless, boneless chicken breast meat - cut into cubes
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 cup uncooked instant rice
  • 1 cup grated cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins

  • combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. seal bag and shake to mix. measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  • put chicken in the bag with the remaining seasoning; shake to coat.
  • heat olive oil in a large skillet over high heat. turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  • reduce heat to medium-high. stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  • reduce heat to low. sprinkle cheddar cheese over the chicken mixture. place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. remove from heat to cool for 5 minutes before serving.