Pinto Beans and Cornbread


Alrighty then…tonight a fairly easy meal. Especially so tonight because I used a box mix for the cornbread. I do have a decent cornbread from scratch recipe but I was in a hurry today.

I have been on a mission to get the richness of Louisiana beans in my pintos. I think I have gotten it with this recipe!

Crockpot Pinto Beans

1 quart chicken broth
3 cups dried pinto beans
1 small onion diced
1 smoked ham hock or 2 cups of ham
2 teaspoons of Creole seasoning
Salt, pepper and garlic to taste

Rinse and sort the pinto beans. Pour the chicken broth and beans into the crockpot. Dice the onion and add it and the seasonings to the crockpot. Cook on low for at least 12 hours. I usually start it the night before and its perfect when I get home from work!
I served the beans over the cornbread with monterey jack cheese on top. DEEEEEEElish:)

Chocolate Tres Leches Cake


Chocolate Tres Leches Cake
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
1 (18.25 oz.) package Pillsbury® Devils Food Cake
1/2 cup Crisco® Pure Vegetable Oil
1 1/4 cups water
3 large eggs
MILK MIXTURE
1 (14 oz.) can Magnolia® Sweetened Condensed Milk
3/4 cup half and half
3/4 cup Magnolia® Evaporated Milk
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
TOPPING
2 cups frozen chocolate whipped topping
Chocolate decorator sprinkles
Instructions
PREPARE and bake cake mix according to package directions for 13×9-inch cake using the oil, water and eggs. While cake is baking, prepare topping.
COMBINE sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk.
REMOVE cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for one minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.

Mexican Green Bean Salad Recipe


Mexican Green Bean Salad Recipe
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Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.

Ingredients
1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
1/4 cup onion, finely chopped
2 Tbsp lime juice or white vinegar
1 Tbsp olive oil
1/2 teaspoon sea salt
1/2 teaspoon dried oregano (Mexican oregano if you can get it)
3/4 cup packed, chopped cilantro
1/3 cup canned, pickled jalapeño chili peppers, sliced
1/3 cup chopped red onion
1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
1/2 avocado, sliced or cut into inch long pieces
1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes
Method
1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

Serves 4.

Sauted veggies



Sauted Veggies

You can personalize this dish as much as you want. I make it pretty regularly as it is one of my husbands favorites but I use different veggies along with the zucchini and onions (Those are always part of the recipe!)

Cook time: 20 Min Difficulty: EASY
Prep time: 15 Min Serves: 6

Ingredients
– 1/2 c butter or olive oil
– 2 sliced zucchini
– 1 chopped onion
– 2 cut up baked potatoes – 1/4 c mushrooms
– 1 red pepper chopped
– 1 tsp garlic salt

Directions
1. Melt butter in a frying pan.

2. Add all ingredients and cover. Stir occasionally.

3. This is good if the veggies are al dente or it is also good with them cooked soft.

Light and Refreshing Strawberry Jello Pie


Light and Refreshing Strawberry Jello Pie

You can also substitute the strawberry jello with lime and the strawberry yogurt with key lime! Or any other flavor combos you can come up with! Also great served frozen!! Or as a mousse instead of in a pie shell.

Difficulty: EASY
Prep time: 15 Min Serves: 6-8

Ingredients
– 1 6″ graham cracker pie shell
– 1 .3oz pkg sugar free strawberry jello (or half of a
.6oz pkg)
– 1/4 c boiling water
– 2 6-8oz containers fat free or light strawberry yogurt
– 1 8oz container free cool whip

Directions
1. Dissolve the jello in 1/4 cup boiling water.

2. With a wire whisk, stir in yogurt, one at a time.

3. Gently fold in cool whip until completely incorporated.

4. Pour mixture in pre-made pie shell.

5. Refrigerate at least 4 hours. Preferably overnight.

6. Top with more cool whip and/or fresh strawberries! YUM!!

Tangy Thai Chicken


Tangy Thai Chicken

Juicy chicken breasts marinated, then basted with a tangy Thai flavored sauce made with coconut milk, lime juice and a touch of hot sauce.

Ingredients:

•1 cup coconut milk
•1 cup fresh lime juice
•1/2 cup rice wine vinegar
•2 Tablespoons fish sauce
•3 green onions, finely minced
•2 cloves garlic, finely minced
•2 teaspoons fresh ginger, finely minced
•1 Tablespoon Sriracha hot sauce (or your favorite hot sauce)
•1 Tablespoon fresh cilantro leaves, finely minced
•8 chicken breasts
•Salt and freshly ground pepper
•Lime slices, for garnish
•Green onions, for garnish
Directions:

Preheat oven to 375 degrees. Combine coconut milk, lime juice, rice wine vinegar, fish sauce, green onions, garlic, ginger, hot sauce, and cilantro in a small mixing bowl and mix well to combine. Season chicken with salt and pepper. Place chicken in a large zip top plastic bag and pour 1/2 of marinade over chicken. Seal bag and let marinate for 30 minutes. Add remaining marinade to a medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/4 cup of glaze in a separate bowl and reserve. Remove chicken from marinade and brush with glaze. Place chicken, skin side down, on a baking sheet lined with foil and bake for 10 minutes. Turn chicken over and generously brush with glaze. Bake for 10-15 more minutes, or until chicken is cooked through. Once chicken has cooled enough to handle, place two breasts on each of 4 plates and drizzle with reserved glaze. Garnish with lime slices and green onions.

Number of Servings:
4

Mama’s Dark Chocolate {everything but the kitchen sink} Cookies (via We Four Kings)


Oh this looks so good. I like the recipe for homemade brown sugar. I knew about it but didnt know the measurements. I need to watch for her homemade vanilla recipe.

Mama's Dark Chocolate {everything but the kitchen sink} Cookies It's been a while since I've posted a recipe, so I'll quickly remind you that I'm not a big fan of making or following recipes. I much prefer to use recipes for inspiration and edit them according to my preferences. Please, if you consider making these cookies, read through the recipe and substitute anything you might not like for something you do. Cooking is all about the experiment. So have fun. Last night Chris asked for chocolate cookies. I h … Read More

via We Four Kings

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