Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Grilled Bean Burgers

 

Here is a great meatless meal for the fam!  This one is packed with so much flavor (not to mention healthy veggies) you will never want to go back to those greasy, cardboard hockey-pucks.  It makes a big batch, and I actually froze about half of it.  It thawed out perfectly and made a delicious, quick meal a month or so later, so they didn't get tired of it.

Lyd's Tip:  If you're like me, you want to save a buck so you use dry beans... and if you're like me even more, you're also a little forgetful when it comes to soaking the beans over night.  The solution:  slow cooking the beans!  Rinse them and throw them in the crockpot- fill the water almost to the top, and cook on high for about 4 hours (maybe less).  Drain and rinse the beans when they are soft and you're set.  I usually store the extra in a Tupperware in the fridge to use in other things that week.

Grilled Bean Burgers (Taste of Home)

1 large onion, finely chopped

1 tablespoon olive oil

4 garlic cloves, minced

1 medium carrot, shredded

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 can (15 ounces) pinto beans, rinsed and drained 

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

1-1/2 cups quick-cooking oats

2 tablespoons Dijon mustard

2 tablespoons reduced-sodium soy sauce

1 tablespoon ketchup

1/4 teaspoon pepper

8 whole wheat hamburger buns, split

8 lettuce leaves

8 tablespoons salsa

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and black beans. Stir in oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa. Yield: 8 servings.

Nutritional Facts

1 burger equals 307 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 723 mg sodium, 53 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.

Carne Asada Torta

Happy Veintidos de Mayo!... I missed "cinco," so here it is a bit late.  I love Mexican food--however I'm shy of heat--oxymoron? Yes, I know.  I recently ate at a local Mexican restaurant and was delighted to find the perfect dish for me.  It was not too hot, not over-priced, not too big, but substantial, lots of flavor and texture, and basically just AWESOME!  So of course, after eating there twice and closely savoring this dish, I set out to recreate... because I'm cheap like that. :)  Here is what I came up with, and besides the melt in your mouth bun they had it in and the avacados, I'd say I came pretty close.
Beef Carne- I found it a while back, reduced at WINCO.  I cooked some of it up to make taco meat, but was disappointed by the fatty texture, so I froze the rest of it and tried to forget it was in my freezer.  THEN,  it came to mind when I set to recreating this dish. I definitely came a little closer to what I think beef carne was intended to become.  Something about that texture and flavor is perfect for this.  It's hard to get an exact recipe because I did a lot of "that and that" experimenting, but I got some ideas from here and hopefully this will give you the general idea in case you want to recreate a bit of heaven on your plate at home, too... because you're cheap like that. :)

Carne Asada Torta (By Lyd)

2 lbs beef carne (basically shredded skirt steak)

2 tablespoons olive oil

1-2 Serrano chilies, de-seeded and minced (to taste) (If you don't love that inevitable pepper burn in your eyes or somewhere, you can use cayenne or Tabasco, but sauteing the pepper with the onions would really enhances the flavor.)

1 tablespoons minced garlic

1 onion chopped

juice of 1 limes (I ended up using about 1/4 cup lime juice)

1/4 cup minced cilantro

1 teaspoons honey or sugar

1/2 teaspoons coriander

1 teaspoons oregano

1 1/2 teaspoon chili powder

1/2 teaspoons ground cumin seed

2 teaspoons kosher salt

black pepper to taste

Saute chilies, onion, and garlic in heated oil. Add beef and other ingredients, simmer on medium low heat for at least 15-30 minutes until meat is cooked and has absorbed the flavors. (I simmered on low for longer- I think almost an hour.) 

Assemble meat on bun with condiments and watch while your wildest dreams come true... in your mouth.

toasted bun, buttered with a bit of garlic salt (I used french bread, because it's what I had, but it didn't work real great for wrapping your mouth around. :)

mayo

fresh salsa

beans (pinto, black, or re-fried)

cheese

lettuce or finely chopped cabbage

avacado (which I was dreaming of, but alas was missing... but it was pretty much the only thing.  Mmmmmm...)

"Biggest Loser" Turkey Breakfast Burrito

I'm not usually one to "follow the crowd"- at least I like to think I'm not, but somehow, someway my hubby and I got watching the last couple seasons of "The Biggest Loser".  (BTW I think this season has been pretty lame and it was time for Conda to go 8 weeks ago.  Just my "humble" opinion. :)  But a few weeks back, they put a plug in for Jennie-O turkey burger and made these breakfast burritos that looked really good to me.  They are super high in protein and I thought they ended up tasting really good.  I made it for dinner and the kids really liked it.  It made a nice big batch too.  So moral of the story... "sometimes hopin' on the bandwagon pays off?" :)

"Biggest Loser" Turkey Breakfast Burrito
Makes 8 Servings
Prep Time: 10 minutes
Total Time: Under 30 minutes

1 ¼ lb. Jennie-O extra lean ground turkey breast
½ c. wheat bran, if desired (I used oat bran because it's what I had- it works well and it high in protein too.)
1 ½ c. canned black beans
½ c. unsweetened apple sauce
½ c. green bell peppers, diced
½ c. red bell peppers, diced
1 egg + 1 egg white
1 tsp. chili powder
1¼ tsp. garlic powder
1¼ tsp. onion powder
1¼ tsp. paprika
1 tsp. salt, if desired
½ tsp. black pepper
*Optional Convenience Tip: Replace all spices with store-bought taco seasoning.

Mix all seasonings really well into turkey breast. Then put in the egg, egg white, apple sauce and the wheat bran, and stir very well. Let it sit for half an hour or overnight covered in the refrigerator, minimum 15 min. Spray the pan, add the ground turkey mix, brown it and break it up into pieces with a wooden spatula while in the pan. Add chopped bell peppers and sauté with meat for about 5 minutes, continuously breaking up the turkey into smaller pieces. Drain the beans, and then add to the pan. Cook for another 2-3 minutes.

Optional Add-Ons:
1 oz. shredded Llight cheddar cheese (45-60 cal)
fresh salsa
guacamole
lime juice
hot sauce to taste

Next:
Spray pan with cooking spray and scramble 2 egg whites. (34 cal, 7g protein)
Serve with one of the following:
2 corn tortillas OR 1 large whole wheat tortilla (80 cal, 5g fiber)
1 whole grain toast (80 cal, 5g fiber)

Side:
Add ½ c. of fresh raspberries (32 cal, 4g fiber)
TOTAL for the entire dish: 296 cal, 14g fiber, 29g protein
(Burrito, Side of egg whites, Raspberries):

Nutrition per 1 serving of burrito filling: 150 cal, 20 cal from fat, 2g total fat, 0g sat fat, 55mg cholesterol, 310 mg sodium, 13g total carb, 5g dietary fiber, 3g sugars

Warm White Bean and Tuna Quesadillas

I was about to make the “typical” tuna fish sandwich for lunch, but I found this recipe stuck to the top of a tuna can, and was quite inspired. I thought I would “make my own dang quesadillas.” I’m glad I shifted my thinking, because this ended up being surprisingly delicious. It was really easy, and all the family loved it. I also thought it was a great way to sneak in some beans and spinach, which, unfortunate I didn’t have much of. This makes a tasty fast lunch, and I think you’ll like the depth of flavor the lemon juice adds!

Warm White Bean and Tuna Quesadillas (from Bumblebee.com)

• 1 can (16 oz.) cannellini or white kidney beans, rinsed and drained
• 2 cans (6 oz. ea.) tuna in spring water, drained and flaked
• 1/4 cup Mayonnaise Dressing with Extra Virgin Olive Oil
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 4 (8-in.) fajita size flour tortillas
• 4 slices Mozzarella or Provolone Cheese
• 1 cup baby spinach leaves
1. Lightly mash beans in medium bowl. Stir in tuna, Mayonnaise Dressing with Extra Virgin Olive Oil, lemon juice and salt. Evenly spread tuna salad onto 2 tortillas, then top with cheese, spinach and remaining tortillas.
2. Cook in 10-inch nonstick skillet lightly sprayed with nonstick cooking spray over medium heat, turning once, 5 minutes or until golden and cheese is melted. Cut into wedges.

January Daring Cook's Challenge: Cassoulet

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I just about passed on this challenge because, frankly, it looked and sounded very unappealing to me... something about the duck fat (not mention where would I find that.) I bet it would actually taste amazing, but I'm expecting and just didn't feel up to experimenting. But Amy pointed out the alternative "vegetarian" recipe at the bottom, and I'm glad she did. (I kind of feel like I really took the easy way out on this challenge... but hey, at least I kind of attempted. :) I was amazed you could get this much flavor and consistency without adding chicken broth or some sort of thickening agent. I'll admit, it probably wasn't the most amazing soup I've ever had, but it was pretty good and pretty healthy. I really liked the beans, but I think I might have added too much of the ground cloves and they are pretty strong. It kind of took over the dish. On the whole though, it was easy to make and tasted pretty good. We dipped homemade flat-bread in ours. Another challenge complete-ish. :)

Vegetarian/Vegan Cassoulet
Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces
3 celery ribs, cut into 1-inch-wide (25 mm) pieces
4 garlic cloves, chopped
1/4 cup (60 ml) olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon (2/3 ml) (1 gm) ground cloves
3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained
1 qt (4 cups/960 ml) water
4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) (12 gm) chopped garlic
1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (see cooks’ note, below) and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.
5. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
6. Cool crumbs in pan, then return to bowl and stir in parsley.
7. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.
8. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Lyd's Ulitimate Chili

Well... it happened... brace yourself... I won first place at the bi-ward chili cook-off! :) No, really, you don't know how exciting this is. I actually WON something! I seriously never win, and I have to admit, it felt great! I was pretty tickled with myself. I won a golden bowl of chili... I'm not even making that up! I need to take a picture. I was excited for this challenge from the beginning. I already love chili, so I tried to think of what to add that would make me love it even more. I will be the first to admit that this is kind of a crazy modge-podge of ingredients... I was really getting creative, but I think it worked! This was officially the very last bowl... I finally remembered to take a picture, and I had smothered it is cheese and sour cream, so I don't know if this is the most authentic bowl, but I do know it was darn good! :) You should be pretty grateful that I'm sharing my secret recipe! :)

Lyd's Prize Winning Ultimate Chili
1st Place at the Chili Cook-Off

1 lb spicy sausage (or regular depending on taste preference)
2 green bell peppers, chopped
1 onion, diced
3 celery stalks
1/2 packaged pepperoni, sliced (about 20)
1/2 South Carolina BBQ Pork Roast, shredded (with all the drippings- that was really important to the flavor and consistency.)
1 small can diced green chilies (mild)
2 Mexican Fiesta diced tomatoes
1-2 tsp salt
1 tsp garlic powder
1 T chili powder
pinch of cayenne
1 packet dry chili seasoning (Was that cheating? I hope not. :)
1 T Worcestershire
1/2 cup salsa
3 bags beans, soaked and cooked (I used black, kidney, and black eyed pea because that is what I had, but any will work.)
1-2 8oz. can tomato sauce (might add more sauce or a little water if it is too thick)
1 T brown sugar

Cook up your sausage, drain most of the grease, and return to pan. Add bell pepper, onion, and celery and cook until tender, stiring occasionally. Add pepperoni and shredded pork and heat through. Stir in all remaining ingredients until fully heated and incorporated. Simmer on medium-low heat until ready to serve. Top with sour cream and cheese.

A Bit About the Beans: I soaked the beans in two big bowls over night. I mixed them all together, but I wouldn't do that next time, because the black beans just kind of took over the color and turned them all gray. :) It wasn't a big deal though. Like I said, I soaked them over night, and then I cooked them in the crockpot with about 1-2 inches of water above beans on high for about 4-6 hours or low for about 6-8 hours. I made sure they were soft enough, then I drained and rinse the really well. Then they are ready to toss in your chili. I actually didn't end up using all of them, but if you are making a huge batch- do it! I set about 2-3 cups of beans aside and made another meal with it, but I did use most of them.

Black Bean Salad

I think I have made Black Bean Salsa a couple times- each time just a little different, but this was a yummy mix, and an easy one to throw together. I didn't have very much cilantro and I did add some avocado, which was a good addition.

Black Bean Salad (From Afton Richards)
1 can black beans drained and rinsed
3/4 cup frozen corn (or one can drained)
1/2 small red pepper chopped
3 green onions sliced
1/2 jalapeno pepper, chopped (seeds removed)
1 tomato chopped

Dressing:
2 T lime juice
1/2 tsp salt
2 tsp olive oil
1/2 clove garlic crushed
1 tsp sugar

Combine dressing ingredients in a jar, shake well. Combine salad ingredients in a bowl and toss with salad dressing. Marinate for 30 minutes in the fridge before serving.

BIONIC Turkey Bean Burgers

A "Bean Burger" probably doesn't get you that excited (unless you are like me and you like beans altogether too much... so much so that your husband bans them from the dinner table- only can I serve/eat them on rare occasions-- I will not expound on why.) HOWEVER... once you take a bite of this little number, you will indeed get excited! I got this idea from Rachel Ray's Strech a Buck Turkey and Bean Burrito Burgers, I used most of the same ingredients, but I added a few things that I think made the burgers hold together a little better and taste amazing! They are similar to my "Better Burger", but it just kicks it up a notch... or two... or three. :) I didn't used rice, but I did used bread crumbs and an egg. I also grilled them up on a little George Foreman Grill- which, if you don't have, I would TOTALLY recommend investing in. I love little George! He and I have so much fun making burgers and grilling chicken together. (And I too was doubtful at first, but I am fully converted!) These burgers just made me happy to bite into- I hope it does the same for you!

BIONIC Turkey Bean Burgers (Adapted by Lyd)
I made about 6-8 burgers.

• 1 1/2 pound ground turkey
• 1 (15-ounce) can pinto beans, rinsed and drained
• Palmful chili powder
• 1 1/2 teaspoons, half a palmful, cumin
• 1 tsp oregano
  
• 1 1/2 teaspoons coriander, half a palmful
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 can of black olives, drained and finely chopped
• 1/2 package taco seasoning
• 2 tablespoons seasoned bread crumbs
• 1 egg
• 1/4 cup fresh cilantro, finely chopped
• Hamburger Buns
• Tomatoes
• Lettuce
• Avocado (if you have them)
  

Combine meat and beans with spices and grill seasoning (everything but the last four ingredients). Form patties from the meat and bean mixture. Cook patties 7 to 8 minutes on each side. (Or throw them on the George Foreman Grill for about 4-5 minutes.) Put the burgers in a bun with the works and take a BIG BITE!

Feijuada for Cinco de Mayo!

I am posting this in honor of nearly Cinco de Mayo. It just so happens that I appropriately have a couple Mexican/Latin dishes on their way, quite by chance--how it that for perfect timing. :) I have my friends Duane and Jessica to thank for this one. I was visiting her once and Duane had put this together for dinner. I knew the moment I walked in and the smell hit me, that I needed this recipe. :) This is a good one- simple and savory! Doug thought it was perfect for us- I love beans and he loves pork and rice... perfection! Thanks Duane- the name alone makes me feel much more cultured (seeing as how I can't say it)! :) He told me, but I can't remember what part of South America it comes from. Anyway- good stuff! Made a great Sunday dinner!

Feijuada (pronounced "fay-jew-ah-dah") From Duane Elgan

1 pound black or red beans
1 small chopped onion
4 garlic cloves
1 pound pork (I sliced up a pork roast)
1 pound hot sausage

Soak beans overnight then rinse
Put everything into a Crockpot
cover in an inch of water
Cook for 3 hrs on low or until beans and pork are tender (I let mine cook about 5-6)
Serve over rice.

Spill-the-Beans Minestrone

This was a very simple soup, so packed with good-for-you veggies and beans, you don't even need meat! I also threw in extra veggies I had on hand and added a bit more liquid to make it stretch. That is the sheer beauty of minestrone! :) It is also a great way to use up the Parmesan rind- it adds a lot of flavor to a soup like this! Just throw it in and melt it.

Spill-the-Beans Minestrone (Taste of Home)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon Olive Oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cups chopped fresh kale
1/2 cup water
1/2 cup uncooked small pasta shells
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
6 teaspoons shredded Parmesan cheese

In a large saucepan, saute onion and garlic in oil until onion is tender. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.

Nutrition Facts: 1 cup equals 238 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 738 mg sodium, 39 g carbohydrate, 8 g fiber, 13 g protein.

Beans by a Mexican

I LOVE BEANS! My family wishes I didn't like them as much as I do. :) But some things are worth the sacrifice- at least that's what I think . :) I have always wanted to learn how to make authentic Mexican Beans, and my friend Susana was willing to share her recipe and teach me some tricks. I think it is fairly similar to the Crockpot Beans I posted a while back. This one just seems to add the ingredients after the beans are cooked. The recipe is fairly simple, so it is surprising how much flavor comes as a result. I thought they were excellent- my girls seriously gobbled them up!

Beans by a Mexican (She called it that, just so you don't think I'm being racist. :)
1 lb. dry beans (pinto or black)
1/3 cup chopped onions or more if desired
1/4 cup cooking oil or less
1/2 to 1 pepper (Serrano or Jalapeno) (Now I'm not big on heat, but I was surprised that I could handle this much spice, and I think it is pretty important to the flavor.)
2 tsp salt

Clean beans. Soak in about 6 cups of water for at least 4 hours, overnight works perfectly.

Rinse the beans a couple of times for better digestion. (This is really supposed to make a difference.) Put beans in a slow cooker plus enough water to cover the beans; about 6 cups. Do not add anything else at this point. Can replace slow cooker for pressure cooker which would cut time substantially. Cook on high for about 4 hours. Beans should be soft but not destroyed.

In a medium pan,. heat oil on medium or low setting. Add chopped onion and chopped pepper according to preference. Include seeds if you prefer a spicier flavor. Saute onions and pepper until onion is clear and tender. Add beans and salt and bring to a boil on medium heat until beans have absorbed the flavor. Boil longer for a thicker consistency. Then simmer and enjoy! If you prefer re-fried beans use a blender (or an immersion blender) Make sure you separated the water first and add as needed or your beans will be too runny.

Spread Yourself Thin

My good friend Bekah has gotten me excited about eating healthier. She has been doing the "ABS Diet for Women" and she let me borrow the book. There are some great recipes and I just really like the general idea of sticking to simple "power" foods and making it part of your life-style to make healthy choices. I'm not following it perfectly, but I have been trying to eat healthier, and I'm already seeing results! I feel like I have a lot more energy too, and like I don't find myself "binge snacking" like I sometimes do. This is one of the recipes in the book I tried out and really liked. I never would have thought of making a bean spread, but it had a great taste and was a whole lot more sustaining then jam or butter. I'm not "extreme"- I've still got to make an occasional something wonderful, rich, and creamy, but I think you'll see quite a few more recipes listed under the "Let there be Lite" catagory. :) Atleast that the plan. Thanks Bekah for the jump-start!

Spread Yourself Thin

• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

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Directions

1.

In blender or food processor, mix beans, rosemary, garlic, and lemon juice. (If you're using a blender, you may need to stop and scrape the sides of the canister once to make sure everything blends well.) (I actually just did it in my new Botch mixer- it probably wasn't as "pureed" but I think it still worked well.) Stream oil through the top until you reach desired consistency. Season to taste with salt and pepper. Spread on to a hardy piece of whole wheat toast.

Quick Chili on a Baked Potato

I was doing good to get the bake potatoes cooked through on a busy night, and I came up with this chili in a hurry. It actually turned out pretty well! Chili on a baked potato is one of our favorites!

Quick Chili on a Baked Potato

1/2 ground beef

1 can chili

1 can corn, drained

1 cup salsa

1 can kidney beans, drained

1 can white beans, drained (or whatever beans you have)

1/2 tsp garlic powder

1 tsp. cumin

1-2 tsp. chili powder

pinch of ceyenne

Several baked potatoes

Brown hamburger and drain the grease. Add remaining ingredients and heat through. Serve over a baked potato, and top with cheese and sour cream. (Or Ranch- you hubby like to put Ranch on everything!)

New Year's Eve Taco Dip

 This year, we started a new tradition, created by my daughter and I.  It was so much fun!!!  I came up with this yummy taco dip, and we ate it "Barbarian Style" or "Like Little Pigglets" as my daughter would say. :)  No plates or "cutlery" allowed.  It was so fun with each of us hoovering over the casserole dish pretending to be cavemen. :)  My husband even played along and brought down "Bararian Blood" (Red Juice).  I wouldn't recoment doing this every night, but something about being allowed to eat like "little pigglets" was really fun! :)  The kids loved it!  (Of course you can just make this and eat it like any civilized human being, but it was pretty fun putting a twist on it.) :)

New Year's Eve Taco Dip (Barbarian Style)

2 cans refried beans

1 cup sour cream

1 1/2 cups salsa

1 lb cooked taco meat prepared with seasoning packet

1-2 cups grated cheddar

1 can olives cut in slices

(Throw on some fresh tomatoes if you have them!)

Spread and layer ingredients in order, in a 9x13 casserole dish.  Refrigerate until serving.  Serve with tortilla chips and eat like barbarians- no plates or utensils allowed! :)

Black Bean Soup

I found this recipe in Family Circle. Mine turned out really thick- I think I would dilute it a bit more, but it had a really good flavor!

Black Bean Soup
Heat 2 T oil in 5-quart stockpot over medium heat. Add 2 carrots, peeled and diced, 2 ribs celery trimmed and diced, 1 medium diced onion and 4 cloves minced garlic. Cook, over medium heat, for 5 minutes. Once fragrant and slightly softened, add two 14-ounce cans vegetable broth, 1 envelope ham flavoring (I used a ham-hock and boiled it in with it. I also added a bit of beef bullion.), 1 teaspoon dried oregano, 1/2 teaspoon cayenne, 2 cups water and 6 cups soaked and cooked black beans. (One pound bag yields 6 cups when cooked.) Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, stirring occasionally. Puree soup in batches; serve warm, with sour cream, if desired.

Kielbasa Chili

I am going to dedicate this one to my dad and brothers- they love polish sausages. (I've never been to keen myself- in fact this was the first time I ever bought one! So you can imagine my surprise at the delicious flavor!) This was such an easy meal to throw together; just open a few cans and do a tiny bit of chopping and you've got a great meal on the table in no time!

Kielbasa Chili
1 lb. smoked kielbasa or Polish sausage, halved and sliced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15 oz) chili with beans
1 can (8-3/4 oz) whole kernel corn, drained
1 can (2-1/4 oz) sliced ripe olives, drained

In a big pot or Dutch oven coated with cooking spray, saute kielbasa until browned. Stir iin the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through (yield: 7 servings)

Pork Sirloin & Beans

Typically when I make a crockpot meal, I'm looking for shortcuts. Why not make "easy" easier? :) But, I have to admit, not taking shortcuts on this one paid off! The flavor was such a rich pleasant surprise. Doug said anyone could enjoy bean done like this. :) (I enjoy them dangerously all to much no matter how you do them up, but this was probably one of the best most flavorful ways I've had them.) The for was super tender! So yummy- normally I wouldn't do the browning it thing at the beginning (just dirties up another pan) but I think it is worth it- just sets in the flavor nicely. This is a good one! A crock pot winner!

Pork Sirloin & Beans
1 tsp each dried sage and rosemary
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2-1/2 lbs boneless pork loin (I used extra lean boneless country ribs.)
4 T extra-virgin olive oil
1 onion, chopped
1 cup white wine (I subbed apple juice.)
2-3 cans (14.5 oz. each) great northern beans
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1/4 cup chopped fresh sage
1 tsp chopped fresh rosemary
1/4 cup parsley leaves
2 T toasted pine nits (I used walnuts)

1. Rub dried sage and rosemary, half the garlic, the salt and pepper over pork.
2. Heat halt the oil in a skillet over medium-high heat; brown pork all over, about 8 minutes. Place in slow cooker.
3. Cook onion in skillet over medium heat 3 minutes. Increase heat to medium high. Add wine; boil 7 minutes. Drain and rinse beans; stir into skillet with tomatoes. Simmer 12 minutes.
4. In food processor, finely chop remaining garlic, 2 T oil, fresh sage, parsley and pine nuts. Stir half into tomato mixture, then pour over pork. Cover; cook on low for 5-6 hours or until pork is tender.
5. Remove pork; snip off strings. Turn slow cooker to high; stir in remaining herb mixture to heat. Serve with pork.

Black Bean Salsa

We had this at a family get together and it was delicious! I love salsa that is not too hot! You could for sure add some heat, but this just has a yummy fresh taste!

Black Bean Salsa
2 cans black beans, rinsed and drained
1 can corn, drained
2 (16-oz) cans diced tomatoes (or 4 cups fresh)
1 onion, chopped fine
2 avocados

Dressing:
4 tsp. dried cilantro, or 1/2 a fresh bunch chopped
1 T. olive oil
1 T. red wine vinegar
1 tsp. salt
1 tsp. pepper
3-4 T. lime juice

Mix all and pour over vegetables. Serve with corn chips.

Shredded Chicken & Bacon Burritos

Doug's Father's Day request was burritos, but of course I couldn't make just any old burrito, so I created a bionic burrito recipe. Don't get intimidated by the list of ingredients. Using the crockpot, I made it a simple "one-pot" recipe where you can just throw everything in. It was awesome- not to brag :) but I could see this one hold it's own on the menu at Bajio's or Cafe' Rio.

Shredded Chicken & Bacon Burritos by Lyd
1 T Olive Oil
2 Chicken Breast
1/2 cup cooked crumbled bacon (or bacon bits)
2 T Taco Seasoning
1 T Worcestershire Sauce
1 T Teryaki sauce
1/4 cup water
1/2 cup salsa
1 can corn, drained
1 can black beans, drained
1 can refried beans
juice of 1 lime
1/2 bunch cilantro, chopped
1 tsp salt
1 tsp chili powder
1 red pepper, chopped
1/2 tsp garlic salt
Cheese
Tortilla Shells
Rice (for inside the burrito- optional)

In crockpot, pour olive oil and place chicken in. Drizzle Worcestershire and Teryaki sauce over top. Sprinkle bacon and taco seasoning over top. Pour a little water around the sides. Cook on high about 3-4 hours.

When chicken is cooked, shred and pull apart with two forks. Add remaining ingredients. Stir and cook for another hour.

Spoon into tortilla shell and sprinkle cheese over top.