Refried Beans

You know we are a mexican food loving family right? There is nothing yummier than some homemade refried beans. The canned stuff is so blah. The cannery beans are a step up but still pale in comparison to making them yourself. We have made these 3 times in the last month. Cook up some uncooked tortillas from costco and you have one easy meal!

1 lb pinto beans (about 2 cups)
1/3 cup dehydrated onion
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 tsp. cumin

Sort, rinse, cover with water, and soak beans (either over night or boil for 2 minutes and then cover and let sit for an hour). Drain soak water and rinse beans again. Return beans to pan or to crockpot. Add remaining ingredients and cover beans with fresh water. I should have measured how much water exactly but it probably depends. Cover and simmer beans for 4 hours or cook in crockpot as long as you want (probably low for 6 hours or high for 4). You really can't cook them too long. Just keep an eye on your water level. If it gets low add more water. After cook time check water level. If there is still a fair amount of water, turn the heat up and bring to a boil. You really don't want to drain any of the water as all the flavor is there. Keep in mind as you mash the beans and let them sit they will thicken up. You can always add water as needed. Mash beans. If still runny, turn heat up to medium and cook while stirring to prevent sticking until beans thicken.

Hearty Beef Stew for the Crockpot

Back in January David and I spent a day in the kitchen making and freezing meals for after the babe was born. We ended up with about 20 different meals. It has been great. This is one of the meals we made and froze. I wasn't sure how it would turn out and was very impressed! It froze wonderfully and it is the perfect stew. I don't like "stews" that are no more than veggies sitting in a broth. This is a nice and thick yummy stew! A little prep work but very worth it!

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible. Add carrots and potatoes.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat and vegetables.

Stir the tapioca into the slow cooker. Cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

Discard the bay leaves from the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (or beef)

1 (20 ounce can) crushed pineapple with juices

1 (16 ounce) jar tomatillo salsa (my favorite is Herdez, if you can't find it next to regular salsa, look by the mexican food- you know like the dried peppers and stuff)

2 (4 ounce) cans green chiles, undrained

2/3 cup brown sugar

corn tortillas
cheese
chopped cilantro
sour cream
guacamole

Combine first 5 ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments.

Creamy Italian Chicken

Yum! I'm sure most of you already have a recipe for this, but I LOVE it.... and it goes with my next post so I thought I'd add it here. Just a note, our crock pot cooks fast and doesn't take nearly as long. The chicken is usually cooked within 2 hours and then after adding the cream cheese mixture, we really just keep it long enough to heat everything up and get the cream cheese melted in.

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
Hot cooked rice or noodles

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

White Chicken Chili

3- 15 oz. cans Great Northern beans, drained
8 oz. chicken cooked, diced or shredded
1 C. chopped onion
1 1/2 C. chopped green pepper ( I did red/green mix)
2 jalapeno chili peppers, chopped (optional)
2 cloves garlic, minced
2 t. cumin
1/2 t. salt
1/2 t. oregano
3 1/2 C. chicken broth

Combine all together in large pot and cook on stove until beans and peppers are done (soft).
Serve with sour cream, shredded cheese and crushed tortilla chips.

This is also a great crockpot recipe.

Chip Dip in the Crock pot

1 lb sausage, cooked and drained
2 tomatoes, diced
2 green peppers, diced
2 green onions, chopped
1 can green chili
1- 8 oz. pkg. cream cheese
1-8 oz. container sour cream

Put in crock pot on LOW for a couple hours. Stir well and serve warm with your favorite tortilla chips. This is great for a crowd.

Crock Pot Broccoli Beef (or Chicken)

1 lb thin beef (I used 3 chicken breats)
1/2 cup soy sauce
4 Tbs. white wine (substitute chicken broth)
4 Tbs. apple cider vinegar
2 Tbs. brown sugar
4 tsp sesame oil
4 cloves smashed and chopped garlic
1/2 - 1 tsp crushed red pepper flakes
1 bag thawed broccoli florets (to add later)


Add the liquid to the crock pot.
Chop up your garlic, add to mixture.
Stir in spices.

Slice meat into thin strips and toss in the liquid and spice mixture to coat thoroughly.

Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.

AN HOUR BEFORE SERVING:
(OPTIONAL: Pour out liquid into saucepan. Turn on heat to medium and add some cornstarch, about 1/2 Tbs. at a time, letting it come to a boil between each addition, until you are satisfied with the consistency. Pour over the broccoli.)

Add entire bag of broccoli, cover and cook on high for another hour or so.

Stir gingerly to coat broccoli.

Serve over steamed rice.

Russian Chicken

Chicken Pieces (approx 4 chicken boobs cut up)
1-8oz bottle Russian salad dressing
1-16oz jar Apricot Preserves (pineapple works well too)
1 pkg onion soup mix

Cooked rice

Mix first 4 ingredients together well and simmer in crock pot until chicken is fully cooked. I set mine on High for 3-4 hours usually. Serve over cooked rice. This is a family favorite at our house! Just a note... I've been finding russian dressing at the dollar store as well as the apricot preserves! I use generic onion soup mix.

4 Hour Stew

2 lbs. stew meat (I personally cut up a roast)= CHEAPER
1 stalk celery, chopped
2 cups potatoes, quartered
2 carrots, sliced
1 can cream of celery soup
1 can cream of mushroom soup
1 can water
1 pkg. dry onion soup mix
Combine all ingredients and pour in slow cooker. Cover and cook on High heat for 4 hours or on Low 6-8 hours. Serve with any hot bread! This is a recipe from Janet Eyring (crockpot guru)

Baked Apple Dessert

8 apples (I used gala, but you can use your favorite)
1/2 cup apple juice
4 Tbs butter
1/4 cup brown sugar
1 handful of red-hot candies
16 caramels (unwrapped)
1/4 tsp ground cinnamon

1 large box vanilla pudding (has to be cook n serve NOT instant)

Core and slice apples. You can peel them or not. Put apples in crockpot. Pour juice over the apples. Put other ingredients on top and sprinkle cinnamon all over. Cover and cook on high for 3 1/2 hours or until the apples are soft.

Right before serving, make the vanilla pudding according to pkg. directions. Serve in bowls with pudding on top! We prefer this as a hot dessert and not cold.

Taco Soup

This is my favorite taco soup recipe!

1 lb. hamburger, browned and crumbled
1-2 cans Tomato sauce
1 can stewed tomatoes
1 can kidney beans
1 can pinto beans
1 can black beans
1 can garbanzo beans
1 can .... any kind of bean you want... as many varieties as you want.
(some people add a can of corn in this, but I don't care for it. But- if you want to try it- go for it!)

Don't drain the juice out of the cans, include them in a large pot with the hamburger. Add one package taco seasoning. Mix well. Leave on stove until beans are cooked through. Serve with scoop of sour cream and crushed tortilla chips, and shredded cheese! (I believe one can never have too much cheese ....)
This also works well in the crock pot. Good for a cold or rainy day.

Chicken Azteca

We just tried this out Sunday and LOVE it! This is actually half of the recipe, but we are eating it for leftovers tonight because it still made so much.

1 15oz can black beans, drained
2 cups frozen corn kernels
1 garlic clove, minced
3/8 tsp. ground cumin
1 cup chunky salsa, divided
5 skinless, boneless chicken breast halves (we just used 2 big pieces)
1 8oz pkg cream cheese, cubed
cooked rice
shredded cheddar cheese

1. Combine beans, corn, garlic, cumin, and half of the salsa in slow cooker.
2. Arrange chicken breasts over top. Pour remaining salsa over top.
3. Cover. Cook on high 2-3 hours or on low 4-6 hours.
4. Remove chicken and cut into bite-sized pieces. Return to cooker.
5. Stir in cream cheese. Cook on high until cream cheese melts.
6. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

Mexican Lasagna

My dad found this recipe. It is really good. It is for the dutch oven but I make it a lot in the crockpot too.

4 chicken breasts cut into 1/2 inch pieces
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
pepper
2 garlic cloves, minced

Cook 4 minutes or until tender. Stir in:

1 (14 1/2 oz) can diced tomatoes, drained
1 can (8 oz) tomato sauce
1 tsp. hot pepper sauce

Bring to boil. Reduce heat and simmer 2 minutes.

In a separate bowl combine:
1 cup ricotta cheese
1 can (4 oz) green chilies
2 Tbs. chopped fresh cilantro

Spoon half of chicken mixture into the bottom of a dutch oven or crockpot.
Top with 4 corn tortillas, ricotta cheese mixture, remaining 4 corn
tortillas, remaining chicken mixture, 1 cup shredded cheddar cheese and
an additional 2 Tbs. fresh chopped cilantro.

Place 9 charcoal briquettes on the bottom and 15 on top. Bake 25 minutes or until heated through.

Crock Pot Ham and Potato Casserole

This is a recipe that Patrick makes that I love and it is really easy. It is my favorite on a cold day.

Crock Pot Ham and Potato Casserole

6-10 potatoes, pealed and sliced
2 cups cubed ham
2 cans cream of celery soup
Velveeta cheese

In the crock pot, place a layer of the cream of celery soup. Then place a layer of potatoes. On top of the potatoes place a layer of the cubed ham. Next, place a layer of Velveeta cheese slices. Continue to layer the ingredients in this order: cream of celery soup, potatoes, ham, and cheese, until all of the ingredients are gone. Cook on low heat for 4 hours or until the potatoes are cooked, stirring occasionally.