Black Bean N Spinach Enchiladas

2 cans black beans rinsed and drained

2 Tbsp fresh lime juice

1 tsp Creole seasoning

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 recipe Spinach Madeleine (2 cups)

1 container sour cream (8 oz)

8 (8 inch) flour tortillas

1 (12 oz) block Monterey Jack cheese, shredded, divided

combine first 7 ingredients in a medium bowl, set aside.  You can also substitute some chicken in place of the 2 can of black beans if you'd like.  I think I preferred the ones without the chicken (I made a couple of both)

Stir together the spinach madeleine and sour cream until blended.  I think I forgot to do this part!!  It was still good even without the sour cream.  I'll try it the right way  next time.

spoon 1/2 cup black bean mixture down the center of each tortilla.  Top with 1/3 cup spinach madeleine and sprinkle with 3 Tbsp cheese.  Roll up, place seam side down in a lightly greased 9x13. sprinkle remaining cheese over top.  cover and bake 350 for 25 minutes. uncover and bake 5-10 min more.  

Spinach Madeleine

20 oz frozen chopped spinach

1/4 cup butter

1/2 tsp minced garlic

2 Tbsp flour

1 cup milk

8 oz velveeta cheese, cubed

1 tsp hot sauce (I didn't use)

1/2 tsp creole seasoning

cook spinach according to package, drain and set aside

melt butter in a medium saucepan over medium heat.  add garlic, saute 1 min. whisk in flour until smooth, whisk constantly 1 minute.  gradually add in milk and cook, whisking constantly 2 minutes or until mixture is thick and bubbly.  Add cheese ,hot sauce, and creole seasoning.  whisk until cheese is melted.  stir in spinach, cook until thoroughly heated.  

YUMMMY

Smoky Chicken Chili

2 poblano chili peppers, chopped (Winco didn't have these, so I bought 1 Pasilla chili; it was plenty hot)

1 large red bell pepper, chopped ($.58, eat it up baby!! gotta love Winco!)

1 medium sized sweet onion, chopped

3 garlic cloves, minced

2 Tbsp olive oil

2 cans rotel

1 rotisserie chicken, shredded (I used 2/3 of it and am using the other 1/3 for some black bean and spinach enchiladas that I'm making soon)

1 can (16 oz) navy beans

1 (15 oz) can black beans, drained and rinsed

1 can beer

1 (1.25 oz) package white chicken chili seasoning mix (I used regular chili mix bc I couldn't find the other-it was fine)

Saute first 4 ingredients in hot oil in a large Dutch oven (I am lovin the dutch oven you gave me, thanks!!) over medium high heat 8 minutes or until veggies are tender.

stir in rotel and next 5 ingredients.  Bring to a boil over medium high heat.  reduce heat to low and simmer, stirring occasionally for 1 hour.  Serve with desired toppings (cheese, cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips, etc)

This was Fab!  we ate it in 2 days, yum.  I just love rotisserie chicken in things!  I'll post the enchiladas tomorrow.

tex mex calzones

no picture :( we must have been hungry :)

8 oz ground turkey breast
1/2 c chopped onion
1/2 c chopped green pepper
1/2 c chopped red pepper
3/4 tsp cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c fire roasted salsa verde (i just used whatever they had at the store)
1 pizza crust dough
3/4 c mexican preshredded cheese blend
1/4 c sour cream

1. preheat oven 425.

2. heat large non stick skillet over medium high heat. add ground trueky to pan, cook 3 minutes stirring to crumble. add onion and next 5 ingredients (through garlic) to pan. cook 4 minutes or until veggies are crisp tender, stirring occasionally. remove from heat. stir in salsa..

3. unroll pizza dough. divide into 4 equal portions. roll each portion into 6x4 inch rectangle. working with one rectangle at a time spoon about 1/2 c turkey mixture on one side of dough. top with 3 tbspns cheese, fold dough over turkey mixture and press edges together with a fork to seal. place on baking sheet coated with cooking spray. repeat procedure with remaning dough and turkey mixture. bake at 425 for 12 minutes or until browned. serve with sour cream.

as a side:
toss together a black bean salad: combine 1 15 oz can rinsed and drained black beans, 1 cup quartered cherry tomtoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tbspn fresh lime juice, 2 tbspn chopped cilantro, and 1 tbspn olive oil in a medium bowl. toss to coat.


this was super yummy!

Mediterranean Chicken Packets

Don't let the lame name mislead you. This was delicious! Buttered orzo made a good partner for the dish.

4 boneless, skinless chicken breasts halves
s/p
1 can diced tomatoes, drained (i just used 3 fresh roma tomatoes chopped)
4 artichoke hearts, quartered (i got a few from the olive bar at the store)
12 kalamata olives, halved and pitted (again from the olive bar)
4 tsp capers (i omitted this b/c they are dumb) :)
1/2 c crumbled feta
1/2 tsp italian seasoning (i made my own out of a few herbs from the cupboard)
1 tbspn olive oil

1. preheat oven to 375. place 4 12 inch squares of parchment paper of heavy duty foil on a work surface. place a chicken breast on one half of each square, leaving a 2 inch boarder. season with s/p.

2. dividing evenly, top chicken with tomatoes, artichokes. olives, capers and feta. sprinkle with italian seasoning and oil. fold parchment over ingredients, and crimp edges to seal. * i just put the chicken directly on some tin foil and folded it tightly to create a packet.

3. place packets on rimmed baking sheet. bake chicken until opaque through out, 20-22 minutes.



yum!!!!!

Strawberry Pound Cake

Paula Deen's Strawberry Pound Cake Recipe #297692

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

by Anita Harris

1¼ hours | 10 min prep

SERVES 2 , 2 Cakes

• 1 cup butter, softened
• 2 cups sugar
• 5 large eggs
• 1/2 teaspoon strawberry extract
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 3/4 cup chopped fresh strawberries

sweet pink glaze (recipe follows)

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 drop red food coloring

1. Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
2. Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
3. In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
4. Sweet Pink Glaze:.
5. 1 c powdered sugar.
6. 2 tbsps milk.
7. 1 drop red food coloring.
8. In a small bowl, combine all ingredients, stirring until smooth.
9. Need I say more?!!
10. I didn't have any strawberry flavoring.  It was good without it, but would be a stronger strawberry flavor definitely with it.  We cut up some strawberries and let them marinade in sugar for a couple hours and made a strawberry shortcake out of it.  YUM!!

more spring time flowers

i think these are crocuses?



i don't know what these are but they smell great!


i also planted poppies (from seed) and two clematises last week. now it's snowing!

Rice Noodles in soup with roast chicken and crispy garlic

1/2 lb dried ric enoodles
1/4 c veg oil
3 heaping tbspns coarsely chopped garlicf
5 c chicken broth
about 2 cups very coarsley chopped roast chicken (i used rotisserie)
1/4 c fish sauce
1 tsp ground pepper
3 green onions
handful fresh cilantro, chopped

1. bring large pot of water to lively boil and remove from heat. drop in dried rice noodles and let stand 8-10 minutes stirring now and then to separate the noodles as they cook. when noodles are tender enough to eat but stir firm, drain, rinse with cold water, drain well and set aside.

2. meanwhile place a small heatproof bowl by the stove and heat the oil in a small skillet over medium heat for one minute. add the garlic and cook, stirring now and then until it becomes fragrant and godlen but not brown, about 2 minutes. pour garlic and oil into the bowl and set aside.

3. bring the chicken broth to a gentle boil in large saucepan over medium heat, then add the chicken, fish sauce, and pepper. simmer 1 -2 minutes until meat is heated through. remove from heat.

4. to serve: set out four big soup bowls and dive the noodles among them. top each severing of noodles with an equal portion of the garlic, oil and all. ladle hot broth and chicken over the noodles in each bowl, sprinkle each serving with green onions and cilantro. serve hot.


simple, but oh so good!

Pork and Beans Stuffed peppers

4 bell peppers
3 tbspn olive ok
s/p
1/4 lb canadian bacon (except i couldn't find this so i used regular bacon)
3 cloves garlic
1 tsp dried oregano
one 15 oz can cannellini beans, rinsed
2 tomatoes, chopped
4 oz mozz cheese, shredded
1/2 c bread crumbs

1. preheat oven to 350. rub the peppers with 2 tbspn olive oil, season with s/p. stand in baking dish cover with the tops and roast for 30 minutes

2. meanwhile, in medium skillet, heat 1/2 tbspn olive oil over med heat. add bacon and cook until browned. (since i used regular bacon i just chopped it while raw and cooked it up until browned). transfer bacon to bowl. heat remaining 1/2 tbspn olive oil (i didin't do this since i had bacon grease already in the pan, i just poured all but about a tbspn off) cook garlic and oregano in oil until fragrant. stir in the bacon along with the beans, tomatoes, breadcrumbs, and mozz cheese. season with s/p if needed.

3. fill peppers with bean mixture. return to oven and heat through about 15 minutes.

Basil Beer Bread

Hands-On Time

0h10m

Total Time

1h05m

Ingredients

 olive oil for the baking sheet

• 3 1/4 cups all-purpose flour
• 1 1/4-ounce package active dry yeast
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup (3 ounces) grated Parmesan
• 1 12-ounce bottle beer, preferably ale
• flour for the work surface
• 1 cup chopped or torn fresh basil

Directions

 Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.

• 2Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
• 3Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.This is way yummy!!  It tastes like those breads you get at Macaroni Grill or some other italian place that gives you free bread to dip in olive oil and toasted garlic.  YUM!
  
  

Banana Apricot Bread

This was awesome!  You HAVE to make it!

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 4 tablespoons chilled butter, cut into small pieces
• 1/2 cup chopped pecans
• 1/2 cup chopped dried apricots
• 2 large, very ripe bananas, peeled and mashed
• 1 cup buttermilk
• 2 eggs, beaten

Directions

 

• 1Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. 
• 2Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended.
• 3Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.
  
   
  Variations: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.
   
  This recipe makes 1 loaf.

Beer-Braised Pork and Black Bean Soup

another crock pot recipe.  I am making this on Thurs, so don't have the "taste" results yet, but it looked good.

2 12 oz bottles of beer (preferably lager)

1 Tbsp. chopped canned chipotle chilies in adobo sauce, plus 1 Tbsp adobo sauce

1 tsp. ground cumin

1 large onion, chopped

1 pound dried black beans, rinsed

1 1/2 pounds boneless pork butt (pork shoulder)

Kosher salt

1/2 cup sour cream

1/2 cup salsa

1/4 cup cilantro

in the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, the adobo sauce, cumin, onion, beans, pork, and 1 1/2 tsp salt.  set the slow cooker to high and cook, covered, until the beans are tender and pork pulls apart easily, 4 hours.  Using a fork, separate the pork into large pieces.  divide among bowls and top with sour cream, salsa, and cilantro.

serve with scallion corn bread and chocolate chunk and almond cookies (recipes at www.realsimple.com/slowcookermenu)

these were suggestions at the bottom of the page, not ones I have made or suggested.  I might look them up though to see if they look good.

Because I can...

these are the first flowers of spring peeking through in my garden right now. too bad it snowed last night. brrr


i'm adding a little 'home' to this recipe site. b/c home goes with cooking. right?



eric took these poppy pictures from my garden last spring/summer and we got them made into canvas pictures and hung them in the living room. they are right next to a book shelf/console thing we have right when you walk in. i love them!

Baked Penne with chicken and sun dried tomatoes

from martha stewart. i dont' have any pictures of this b/c it smelled so good eric couldn't wait to dig in. this was really really good. and it makes enough to freeze half and you can pop it into the oven from the freezer for a fresh meal later!

6 tbspn butter
s/p
1 lb penne pasta
1 tsp olive oil
2 boneless, skinless chicken breasts, halved horizontally
1/2 c plus 2 tbspn flour
4 garlic cloves
6 cups whole milk
10 oz mushrooms, thinly sliced (i know you don't like these but i wish you did cuz they are good in this pasta!)
1/2 c oil packed sun dried tomatoes, drained and thinly sliced
1 1/2 c provolone (i used mozz cuz that's what i had)
1 cup grated parm

1. preheat oven to 400. butter two shallow 2 quart baking dishes. in large pot of boiling salted water cook pasta 3 minutes short of al dente. drain. return to pot.

2. in large nonstick skillet, heat oil over medium high. season chicken with s/p. cook until opaque throughout. halve each piece lengthwise, then thinly sliced crosswise.

3. in 5 quart dutch oven or large pot, melt butter over medium. add flour and garlic, cook. whisking 1 minute. while whisking gradually add milk. bring to a simmer whisking frequently. add mushrooms and tomatoes. cook 1 minute. off heat , gradually stir in provolone and 1/2 cup parm.

4. add chicken and pasta to pot. season with s/p. divide pasta mixture between baking dishes and sprinkle with remaining parm.

5. bake uncovered until top is golden and bubbling about 25 minutes. let stand 5 minutes before serving.


to freeze: prepare through step 4. let cook. cover tightly with foil and freeze. to bake: preheat oven to 400. and bake still covered in foil on a rimmed baking sheet until center is hot, about 1.5 hours. remove foil and bake until golden 15 minutes more.




** this is sooooooo good and makes perfect leftovers!

carrot tea cake with cream cheese frosting

Mixing the cream cheese icing. i think it's fun to see the steps that make the final product. if eric is around while i'm making something i'll start adding more. just for fun.





the finished product

from martha stewart

1/2 c butter, room temp
1 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup packed brown sugar
2 eggs
1 1/2 tsp vanilla, divided
1 c packed grated carrots
1 bar (8oz) cream cheese
1 c powdered sugar

1. preheat oven to 350. butter and flour 9x5 loaf pan. whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg

2. beat butter and brown sugar together until light and fluffy. beat in eggs and 1 tsp vanilla. beat in carrots. gradually add flour mixture. beat just until combined. transfer batter to loaf pan and bake 40-45 minutes. cool completely.

3. make frosting: beat cream cheese, powdered sugar, and 1/2 tsp vanilla until fluffy. frost cooled cake.

this was super good! not too sweet, but just enough. makes me want to sit down with a coffee or tea and have it as a snack in the afternoon.

Sloppy Joe Pizza Pockets

from rachel ray.

2 tbspn olive oil
1 bell pepper
1/2 onion, coarsely chopped
s/p
1.5 lbs ground turkey
1 cup pizza sauce
1 tbspn worcestershire sauce
1 pound pizza dough (i did hand made but the recipe suggested store bought)
2 cups mozz cheese

1. in large skillet heat oil over medium heat. aadd pepper, onion, pinch s/p and cook until softened about 5minutes. add turkey and cook ove rmedium high heat breaking up meat until cooked through and crumbly. stir in pizza sauce and worcestershire sauce. season to taste with s/ p. let cool.

2. preheat oven to 400. lightly grease a baking sheet. divide dough into quarters and working with 1 piece at a time roll out and stretch into 8 inch round. place the rounds on the baking sheet with about a third of each round hanging over the edges of the pan. mound a pakced cup of turkey mixture onto each round, leaving a 1/2 inch border. top each with the cheese and then fold the dough over the filling, crimp the edges together to seal. cut a small vent in the top of each pocket for venting.

3. bake until puffed and golden 15-20 minutes.


yummmy! eric and i had this last night and it was fantastic. no pictures cuz we were in a hurry to go to the banff mountain film fest. we had it today for leftovers for lunch and it was equally as good warmed up in the microwave. plus, darin should like it- it's wrapped! :)

Vegetable Soup with Fennel

Finished Product (eric took these pics)



when we first had this soup I found it somewhat bland. but as i had it for leftovers i started liking it more and more. so don't expect any crazy flavors from this one. it's just a good old standby. and the fennel kicks it up a notch too.


3 tbspn olive oil
2 large bulbs fennel-quartered, cored, and coarsely chopped, fronds reserved for garnish (or taking pictures with)
1 large onion, chopped
4 ribs celery with leafy tops, thinly sliced
3 carrots, peeled and thinly sliced
4 cloves garlic
1 bay leaf
s/p
two 32 oz containers chicken broth
1/2 pound egg noodles
2 tsp grated lemon peel (i forgot this part)

1. in soup pot heat olive oil over medium high heat. add fennel, onion, celery, carrots, garlic and bay leaf. season with s/p. cook until veggies are softened 10 minutes. add chicken broth and bring to a boil. stir in egg noodles and cook until aldente, about 10 minutes. discard bay leaf, sprinkle fennel fronds on the soup. add lemon peel

i served it with a buttermilk bread that was good but not great so i'm not posting the recipe.








cooking with Fennel.

Orange-Balsamic Chicken thighs with pecans and Sage butter pasta

since i have left over sage from last week's prune chicken i'm making this tomorrow night:

from Rachel Ray:

s/p
1 pound spaghetti
2 tbspn olive oil
8 skinless, boneless chicken thighs, quartered
2 sprigs rosemary, finely chopped ('m using dried )
1/4 c balsamic vinegar
1/4 c orange marmalade
3 c arugula or baby spinach
4 tbspn butter
1/4 c sage leaves, thinly sliced
1/2 pam cheese
1/3 c honey roasted pecans, chopped (i'm using whatever's in the freezer, just toasted)

1. cook pasta according to directions, reserving 1 cup of pasta water after draining

2. while pasta is working heat olive oil in large skillet. season chicken with s/p and add to skillet. sprinkle the rosemary on top and cook the chicken until crispy and brown 10 minutes. transfer to platter

3. whisk the balsamic vinegar and marmalade ino the skillet, scraping up the browned bits from the bottom of the pan. lower heat and simmer for 1 minute. return the chicken to pan and coat with the sauce. remove the pan from the heat and stir in the arugula

4. in pasta pot, melt the butter over medium low heat. add the sage and cook until fragrant about 5 minutes. add the pasta and pasta water and toss. add the 1/2 c parm cheese and season with salt. sprinkle the pecans on the chicken a nd serve with the pasta and a little extra cheese.



**well it sounds interesting anyway. you can try it if you want. i kinda like fruity meat from time to time. and the picture looked really good.

well it might help keep you regular..

Chicken with Dried Plum and Sage
from cooking light:


4 skinless, boneless chicken breasts
2 tbspn chopped fresh sage, divided
1/2 tsp salt
1/4 tsp black pepper
4 tsp olive oil, divided
2 c thinly sliced onion (about 1 large)
1/2 c dry white wine
1/2 c chicken broth
12 pitted dried plums, halved (why don't they just call them what they are- prunes!!)
1 1/2 tsp balsamic vinegar

1. sprinkle chicken with 1 tbspn sage, salt and some pepper
2. heat 2 tsp oil in large skillet over medium heat. add chicken to pan and cook until golden. remove chicken from pan. heat remaining oil in pan. add onion to pan and cook until tender, stir in wine and broth, bring to a boil. add remaining 1 tbspn sage and dried plums (prunes!) to pan. cook 4 minutes or until mixture thickens. stir in more pepper and the vinegar. serve with chicken breast and 1/2 c sauce.




** we had this last week and surprisingly enough it was delicious! the sage is really tasty and the prunes add just a little something. but if you don't like prunes then i don't recommend making this. we really liked it.

Buttermilk Quick Bread

we had this bread last night with some vegetable soup with fennel that was kinda lame so i'm not posting it. it was like wanna be chicken noodle soup with out the chicken and fennel bulb instead. not worth the effort. anyway, this bread was really good.

from cooking light:

2 c flour
2 tbspn sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 c buttermilk
1/4 c butter, melted
2 large egg whites
cooking spray

1. preheat oven to 350
2. combine flour, sugar, baking soda and salt in large bowl. make a well in center.
3. combine buttermilk, butter and egg whites stirring with a whisk
4. add wet to dry and stir just until combined
5. spread batter in 8x4 loaf pan (i used a regular 9x5) coated with cooking spray. bake at 350 for 45 minutes until tooth pick omes out clean. cool 10 minutes and then slice.


i'm not sure how 'quick' this is seeing as it has to bake for 45 minutes, but it's true it doesn't take long to mix up. it was really tender and delicious.

Hot Artichoke cheese dip

i made this a while ago and forgot to post it. yum!!


from cooking light:

2 garlic cloves
1 green onion, cut into pieces
1/2 c parm cheese, divided
1/3 c mayo
1/4 c cream cheese
1 tbspn fresh lemon juice
1/4 tsp crushed red pepper
12 oz frozen artichoke hearts, thawed and drained (i can never find these. i use the jarred ones, and just put in one jar)
24 slices baguette, toasted

1. preheat oven to 400
2. place garlic and onion in a food processor (i used blender) process until finely chopped. add 1/4 c pam cheese and next 4 ingredients (through pepper). process until almost smooth. add artichoke hearts, pulse until artichoke hearts are coarsely chopped. spoon mix into a 3 cup gratin dish coated with cooking spray (i used corningware) sprinkle evenly with remaining parm cheese. bake at 400 for 15 minutes until thoroughly heated and bubbly. serve hot with baguette.


i think i made a soup to go with this one night and it was really good.