easy taco pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning
• 1 (8 ounce) package refrigerated crescent roll dough
• 1 (14 ounce) can refried beans
• 1 cup sour cream
• 1 cup salsa, drained slightly
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). prepare a large deep-dish pie pan with cooking spray.
• heat a large skillet over medium-high heat. break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. drain and discard any excess grease. season drained beef with taco seasoning.
• press refrigerated dough into the bottom of the prepared pan. spread refried beans in an even layer the dough. spread sour cream into a layer atop the refried beans. sprinkle ground beef evenly over the sour cream; top with salsa and cheddar cheese.
• bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

White Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Recipe

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


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

Cold-brewed Coffee

Ingredients

• Servings: 6
• 1/2 pound coarsely ground coffee beans
• 4 1/2 cups cold water
• cheesecloth
• coffee filters

Recipe

Preparation Time: 10 mins Ready Time: 18 hrs 10 mins


• put coffee grounds in a large container. slowly pour water over the grounds.
• cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. discard the grounds. to get a clearer brew, strain coffee again through coffee filters. store in refrigerator.

Quick And Easy Dip

Ingredients

• Servings: 12
• 1 (16 ounce) can refried beans
• 1 (8 ounce) container sour cream
• 1 (8 ounce) jar medium salsa
• 2 cups shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread the refried beans on the bottom of a casserole dish. layer the sour cream, salsa and shredded cheese into the casserole dish. serve with corn chips.

my red beans and rice

Ingredients

• Servings: 6
• 1 pound dried red beans
• 3 andouille sausage links
• 2 tablespoons butter
• 2 cups minced onions
• 1 cup minced green bell pepper
• 1/2 cup minced celery
• 4 bay leaves
• 1 slice ham steak, cubed, or more to taste
• 2 tablespoons seasoning, divided
• 7 cups chicken broth
• 2 tablespoons chopped garlic
• 1 cup tomato sauce
• 2 teaspoons vinegar
• 1/2 cup chopped green onions, divided
• 2 tablespoons chopped fresh parsley
• 3 cups cooked rice, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 55 mins

Ready Time: 12 hrs 5 mins


• place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain.
• heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. transfer sausage to a work surface and slice.
• heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. add sausage, ham, and 1/2 of the seasoning; saute over medium-high heat until lightly browned, about 10 minutes. stir drained beans into sausage mixture.
• mix chicken broth, garlic, and remaining seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
• stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. simmer, uncovered, until thickened and beans are tender, about 30 minutes more. mix remaining green onions and parsley into beans and serve over cooked rice.

classic pad thai

Ingredients

• Servings: 4
• 8 ounces medium width rice vermicelli noodles
• 3 tablespoons vegetable oil
• 1/4 pound ground chicken
• 1 teaspoon hot pepper sauce
• 1 red pepper, thinly sliced
• 1/2 pound peeled, deveined raw shrimp
• 3 cloves garlic, minced
• 2 teaspoons freshly grated gingerroot
• 1/2 cup vegetable or chicken broth
• 1/2 cup heinz tomato ketchup
• 1/4 cup lime juice
• 3 tablespoons granulated sugar
• 3 tablespoons fish sauce
• 1 1/2 cups bean sprouts
• 3 green onions, thinly sliced
• 1/4 cup fresh coriander or parsley leaves
• chopped peanuts

Recipe

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


• cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
• heat half the oil in a wok or deep skillet set over high heat. crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. reserve on a platter.
• add remaining oil and peppers to pan; stir-fry for 3 minutes. add shrimp and stir-fry for 2 minutes. stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. bring to a boil. add noodles and reserved meat; toss mixture to combine. heat through.
• add sprouts and toss gently. sprinkle with onions, coriander and peanuts.

authentic paella

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 tomato, finely diced
• 1 pinch salt
• 1/2 tablespoon smoked paprika
• 6 fresh romano or green beans
• 1/2 cup canned butter beans, drained and rinsed
• 1/2 cup white rice
• 6 large shrimp
• 6 mussels
• 6 clams
• 1 cup white
• 2 cups seafood stock
• 1 pinch saffron threads
• 1 teaspoon finely chopped fresh rosemary
• 1 cup fresh peas
• 5 baby squid, cut into rings and tentacles
• 1 lemon, cut into wedges
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large skillet or paella pan over high heat. cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• place shrimp, mussels, and clams over the top of the rice mixture. pour in white and seafood stock; sprinkle in saffron threads and rosemary. bring mixture to a simmer. turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. remove clams, mussels, and shrimp and set aside.
• stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. stir in squid, and return clams, mussels, and shrimp to the pan. cook until squid is opaque and cooked through, 2 to 3 more minutes. serve with lemon wedges and chopped parsley.