Refried beans

I have always enjoyed Mexican food. Growing up I can tell you that I never touched the refried beans that came with my meals. Fast forward to 2013 and I like them now. Here is a recipe to make them at home.

We enjoyed these beans but I need to invest in a masher.  I had to mash them up with a fork.  So they weren't as smooth as I would like.  But still tasty


 Refried bean recipe:

2 strips bacon
1/2 medium onion, finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
1/4 cup salsa (optional)
Shredded cheese and sliced scallions, for garnish (optional)

Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn. Remove the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the grease in the pan. (Save the bacon for another use, like BLTs)

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes. Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds. Season to taste with salt and pepper. Add the beans to the pan. Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer. Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher. For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture if needed. Adjust seasonings to taste. Top with shredded cheese and sliced scallions. Serve.
http://tasteofhomecooking.blogspot.com/2012/05/refried-beans.html

Tomatillo salsa

I like Mexican food. We have lots of local places that we have been trying out. It seems like I usually get a meal that has green / verde sauce. Yummy!  Here is a simple version that I made at home.

Recipe:

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
 

From:  Daisy Martinez/food network

Flavored water

I get tired of drinking plain water. I don't like any of the special flavored waters that you can buy so we make our own.

Fill a pitcher with water.
Cut an orange in quarters. Squeeze in the juice then throw in the pieces
Take a handful of strawberries or raspberries and mash them up a little. Then throw them n the water

Squeeze in a half a lime or Lemon.
Maybe add some cucumber slices.

Next time I may try with carbonated water.

Let sit and have the flavors mix for awhile. Add some ice.

Chicken Spaghetti

It is cold and snowy so here is a nice comfort food recipe.  It is almost casserole like.  I prepare this and cook half and freeze half for another day.  Its an easy meal that tastes yummy, even if it is bad for you. Its also a nice change from just regular spaghetti (or buttered noodles which my kids like)

I substitute cream of chicken for one cream of mushroom.  Actually most time I don't use the canned soups and make my own cream of whatever then add it. 

Enjoy

Recipe:

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

From Pioneerwoman

Lasagna soup

We love lasagna.  My mom often makes it for Christmas Eve dinner.  It is the best. 
In the winter and fall I love to make soups.  This was delicious.  A good combo of yummy lasagna and warm soup. 

I had a little of the "cheesey yum" leftover and we added it to our white pizza.  Yummy!

Recipe from:  http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Lasagna Soup

Yield: 8 servings

Ingredients

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Cream Cheese Cookies

If you bake cookies for the holidays then here is a new recipe to try.  I got this recipe from a scrapbook message board.  It was posted and 100's of people replied how good it was. The cookies are very soft.  I like to ice these types of cookies.  The original recipe calls for lemon icing.  If you like lemon then make them with that icing.  I hate lemon in my desserts so I took out the lemon juice and lemon rind and used a tsp of real almond extract.  I also think it would be good with chocolate drizzled on top. 

Cream Cheese Cookies

1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies

Swiss Dip

This is one of my favorite dips.  My mom got it from a small cookbook and it is a family favorite.  It gets devoured every time.  Make it for your next party.

I have never seen this recipe anywhere else.  I have looked online several times.  So enjoy our family recipe.  It is addicting.

Swiss Dip:
1 8 oz cream cheese softened
1/2 cup mayo
1 1/2 cup swiss cheese (shredded)
slivered almonds (optional)

Mix first three and put in casserole dish (add almonds to top if you like)
Bake 350 for 20-30 minutes.
Serve with savory crackers or chips