Sunday, August 20, 2017

Mexican Style Refried Beans

I found a recipe I liked and had to greatly adapt it to fit how much time I had before supper!  :-)  These turned out really good.
Mexican Style Refried Beans


2 large cans pinto beans Beth used a 19.75 oz and a 15 oz1 tablespoon olive oil
1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 /2 jalapeno finely chopped
1 tsp finely chopped garlic
1 c water
1/4 teaspoon ground cumin
1/2 teaspoons salt


Drain beans.  Heat oil in stock pot or dutch oven over medium-high heat.

Add bacon, onions and jalapeno; cook until browned.

Add drained beans, water and cumin seed.

Bring to a boil; reduce heat to medium-low, cover and simmer 10 minutes, or until most of the water is cooked out.
Add salt and then puree. 






Friday, August 18, 2017

Coconut Chicken

This was very easy to put together and we all loved it.  I did use tenderloins and added cayenne pepper.  
Coconut Chicken

2 chicken breasts Beth used 6 tenderloins
2 eggs
1 Cup shredded coconut
Salt & pepper
1/4 tsp Cayenne pepper
Cut breasts into strips or use tenderloins.

Crack the eggs into a bowl.

In a different bowl, add the shredded coconut.

Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.

Cook for 3-5 minutes on each side, until golden brown.  


These can be baked for about 10-15 minutes at 200°C/400°F.

Thursday, August 17, 2017

Creamed Asparagus

This was delicious.  Next time I will cut the asparagus in half to make it easier to get out of the pan!
Creamed Asparagus

1 lb (1 bunch) asparagus, small/medium thickness
1 cup heavy whipping cream
1 Tbsp Italian seasoning
Salt to taste
Fresh cracked black pepper to taste
½ cup freshly grated Asiago cheese
1 cup shredded mozzarella cheese


Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. 

Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.

In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.

Pour heavy cream mixture all over the asparagus.

Spread mozzarella cheese over the top.  Bake for 18-20 minutes.

    Wednesday, August 16, 2017

    Chewy Cherry Oatmeal Cookies


    These are very good.  They do get soft quickly, so I froze them.
    Chewy Cherry Oatmeal Cookies

    MarthaStewart.com
    Yield: 48 small cookies Beth got 3 1/2 doz using small cookie scoop

    1 1/4 cups all-purpose flour
    1 1/2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/4 teaspoon freshly grated nutmeg
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)
    1 cup packed light-brown sugar
    1/4 cup honey
    2 large eggs
    1 1/2 teaspoons pure vanilla extract
    3 cups Quaker Old-Fashioned Rolled Oats
    1 cup dried cherries Beth used dried pomegranates



    1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.

    2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.

    3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

    Tuesday, August 15, 2017

    Cauliflower "Potato Like" Casserole

    I had a head of cauliflower to use and adapted this recipe. Next time I will add more seasonings like garlic and onion powder.


    Cauliflower "Potato Like" Casserole
    adapted from https://www.101cookingfortwo.com/cheesy-cauliflower-casserole/

    1 head cauliflower
    1 cup sour creamBeth used 1/2 c sour cream and 1/2 c greek yogurt
    1 cup cheddar cheese
    6 green onions sliced thin
    1/2 teaspoon salt---Beth found out she needed more
    1/4 teaspoon pepper coarse ground
    paprika

    Cook the cauliflower in a microwave. This took about 10 minutes.

    Slice green onions. Move cauliflower to mixing bowl and mash with potato masher. You could also use a mixer or food processor, but you are NOT trying to cream this.

    Add cheddar cheese, sour cream, scallions, salt, and pepper.

    Mix well and move to baking pan. Add paprika to the top.   May be refrigerated or cooked now.

    Cook in preheated oven 375 convection until top is browned. About 20 minutes. (you may adjust the temp depending on your needs for timing or cooking with other foods)

    Try to let set for 5 minutes before serving.

    Monday, August 14, 2017

    Championship Cookies

    These are thin and crispy, just like Don likes them!

    Championship Cookies

    Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p218                                              

    2/3 cup shortening Beth used 11 T butter
    1-1/4 cups packed brown sugar
    1 egg
    1 teaspoon vanilla extract
    1-1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    2 Snickers candy bars (2.07 ounces each), chopped Beth used 4 oz snickers baking bites
    1/2 cup quick-cooking oats

    In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in chopped candy bars and oats.

    Drop by round tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. Beth used a cookie scoop and got 2 1/2 dozen

    Sunday, August 13, 2017

    Beef Tips With  Peppers And Onion

    We all loved this!  I had a 3 # package of stew meat and next time I will cut the pieces smaller.
    Beef Tips With  Peppers And Onion


    3 lb beef tips, cut into 1-inch pieces
    ¼ cup Teriyaki or Soy sauce
    ¼ cup packed light brown sugar
    3 Tbsp olive oil, plus additional for cooking
    2 Tbsp chopped Italian parsley or cilantro
    3 clove garlic, minced
    1 tsp red pepper flakes
    2 tsp steak seasoning, divided
    1 red bell pepper, seeded and sliced
    1 green bell pepper, seeded and sliced
    1 large sweet onion, cut into thin wedges
    Black pepper to taste


    Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
    To prepare, remove the sirloin tips from the marinade. Discard the marinade.

    Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.

    Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.

    Add the sirloin beef tips back to the pan. Stir until heated through then serve.