Black Bean Tacos with Cabbage & Feta Slaw

I actually got this recipe from my friend Erin’s recipe blog a few years ago. My husband loves this dish (score for another vegetarian dish that he likes!) and he always requests it whenever I say “what do you want for dinner?” To be honest…I’ve actually gotten sick of this dish because he wants it ALL THE TIME! Anywho…the black beans are substantial enough that you do not need any meat, but I suppose you could mix them with a little bit of ground turkey or beef. The slaw is where it’s at though! So tangy and crunchy with the lime juice and the cabbage and then salty with the feta cheese…everything’s betta with feta! Plus the best thing about this dish is that there is absolutely no cooking! Just mash the black beans and prepare the slaw and then you’re all set…so simple!

Ingredients

1 can black beans, drained and rinsed

1 TBS. cumin

2 cups shredded cabbage

1/3 cup chopped cilantro

1/3 cup crumbled feta cheese

1 TBS. olive oil

Juice of 1 lime (or more if you like more)

Dash of hot sauce

1. Start by draining and rinsing the black beans and placing them into a bowl. Add in cumin and then mash the black beans together with a fork. (This will take some muscle and some time so be patient! Consider it your after-work workout!)

2. In a separate bowl, mix together the rest of the ingredients and taste to see if it needs more lime juice. We like a little more than a dash of hot sauce also.

3. On a warm tortilla, spread the black bean mixture and then top off with a scoop of the slaw. Then, promptly grab a Corona and enjoy on your porch like we do!

Like us on Facebook!

Grilled Chicken Kabobs with Thai Peanut Sauce

I like to prepare things for grilling, because once my prep work is done, I turn it over to the hubby for the actual grilling!  It is the best way to get him to think he is cooking.  He puts it on the grill, then plays with his iPhone and takes it off after the allotted time.  Actually, he does a very good job and doesn't overcook, like I probably would if I grilled.  Sometimes I'm so paranoid about eating under-cooked meat, that I leave it on the grill until you need a chain saw to cut the meat.  

With these kabobs, you can either make your own Satay Sauce (ingredients below) to use for grilling, or you can buy your favorite bottled sauce.  What I have been getting lately is Archer Farms (Target brand) Peanut Thai sauce.  Very yummy.   

This is a great recipe that is healthy and it doesn't take a lot of meat and vegetables to make quite a few kabobs.  

INGREDIENTS
2 boneless chicken breasts, cut in 2" pieces
Vegetables of choice, I used:
    Mushrooms, halved
    Red Onion
    Grape tomatoes
    Yellow Squash
1 cup (or so) Peanut or Satay sauce

1.  Soak wood skewers in some water for at last 30 minutes to prevent burning on the grill
2.  Thread alternating meat and vegetables onto skewers

3.  Pour sauce over kabobs and marinade in refrigerator for at least 30 minutes.
4.  Grill over medium coals for 6 minutes, then flip and grill for 4 more minutes.  Serve with rice.

OR...

Satay Sauce
3/4 cup light sour cream
2 Tablespoons peanut butter
1 Tablespoon soy sauce
2 teaspoons sesame oil

Like us on Facebook

Crockpot Scalloped Potatoes and Ham

This is a Grandma Recipe. My Grandma (who we called Mimi) used to make this dish in the crockpot after holidays when she had leftover ham. Seeing as how I don’t host holidays yet…I never have leftover ham and I crave this dish every now and then so I buy thicker lunch meat ham as a substitute. Cooking the potatoes, ham and cheese in the crockpot all day makes for a very delicious comfort food dish that always reminds me of family. Plus, it’s really simple and doesn’t require a whole lot of ingredients. Definitely not a “diet” dish…then again…most comfort foods aren’t!

Ingredients
5 or 6 large russet potatoes
2 cups shredded cheddar cheese
2 cups (or a half pound) of ham, chopped
1 medium onion, chopped
1 can cream of mushroom soup
Salt & Pepper

1. Once everything is prepped for this meal, it is really easy to put together. I like to just set up little bowls with everything in them ready to go. Cheese, chopped ham, and chopped onion.

2. Peel potatoes and cut into slices to layer in the crockpot.

3. In the crockpot, start with a layer of potatoes that cover the bottom. Layer cheese, ham and onions and sprinkle a little bit of salt and pepper. Repeat this process until you reach the top of the crockpot (or run out of ingredients!).

4. When you get to the top, end with a layer of potatoes. Pour entire can of cream of mushroom soup on the top and spread over to make sure everything is covered.

5. Sprinkle with one more layer of cheese.

6. Cook on low in the crockpot for 6 hours.

Like us on Facebook!

Green Bean Salad with Feta

Every now and then I come across a recipe that I go crazy over…this is one of them. A few months ago I visited my friend in Indianapolis and we went to a local farmers market at a creamery outside the city. One of the stands had a little recipe card with this green bean salad on it and I took one and put it into my purse. When the weather actually got warmer I decided it was time to make this salad and wow did I LOVE it! My husband was making fun of me because I wouldn’t shut up about how good the salad was. It is so light and refreshing and healthy that I would eat it every single day if I could! I will definitely be taking this to some summer picnics this year.

Ingredients:
1 lb. fresh green beans
1 cup cherry tomatoes, quartered
1/2 cup crumbled feta cheese
1/2 cup almonds
2 TBS. lemon juice
2 TBS. olive oil
2 TBS. chopped fresh dill
Salt & Pepper

1. Cut the green beans into bite-sized pieces and cook them in boiling water until cooked but still crunchy. About 6-7 minutes.

2. Drain the green beans and rinse with cold water, set aside.

3. In a salad bowl, whisk together olive oil, lemon juice, dill and a dash of salt and pepper. (I also zested about half of the lemon into the bowl for extra flavor).

4. Add in cooled green beans and toss.

5. Lastly, add in quartered cherry tomatoes, feta cheese and almonds and gently toss everything. Taste and add more salt and pepper if needed.

Like us on Facebook!

Caramel Crescent Swirl

OMG!  This is the best breakfast sweet roll recipe ever!  

YUM!

And yeah, we'd love to tell you this is healthy, but c'mon...who are we kidding?  There is no way you can make butter, brown sugar, nuts and crescent rolls into a low fat breakfast roll.  As long as you don't eat the whole thing, or don't make it every week, it is awesome for a splurge every once in a while.  

This recipe came out of a Pillsbury Bake Off cook book and the person who submitted this won $25,000 so you know it's got to be good. She deserved every penny!

INGREDIENTS
2 (8 oz) cans refrigerated crescent dinner rolls
1/2 cup Butter (do not use margarine)
3/4 cup firmly packed Brown Sugar
1 Tablespoon water
1/2 cup chopped Nuts (pecans or walnuts)

1.  Melt butter in a small saucepan.  With 2 tablespoons of butter, coat the bottom and sides of a bundt pan.  Keep rest of butter in saucepan.

2.  Sprinkle a few tablespoons of the nuts in the bottom of the pan.

3.  Remove dough from cans; do not unroll. Cut each crescent roll into 8 pieces.  Separate each piece out a little bit and place one layer (of 8) in the bottom of pan on top of the nuts.  

4.  Add brown sugar, water and rest of nuts to the saucepan with the butter, boil for 1 minute, stirring constantly.  Spoon half of this mixture over top the 1st layer of crescent rolls.

5.  Place the other 8 crescent roll pieces on top of the first layer, staggering the pieces so they are not directly on top.  Pour the rest of the butter, sugar and nut mixture on top.

6.  Bake at 350 degrees for 25-33 minutes or until deep golden brown.  Let cool a few minutes and invert onto a serving platter.  Serve warm. 

So good I had to show the photo twice!

Like us on Facebook!

Chicken Fingers

This was always one of the kids favorites and through the years, I actually got all of them to help make them.  One of the kids' babysitters, Dawn used to make these for the kids from time to time and they were a huge hit!  Of course, this is the same babysitter who made Corinne eat cottage cheese and scarred her for life!  Her life was so hard.   

When all the boys were in the house, I used to use at least 3 packages of chicken tenders.  If you use more chicken tenders than 1 package, increase the rest of the ingredients accordingly.

INGREDIENTS
1 package chicken tenders, cleaned and any fat and tendons cut off
1 egg
1/4 cup milk
1 sleeve crackers (I use Keebler Town House)    
Parsley, Paprika and Pepper to taste
Vegetable or Canola oil

1.  Place 1 sleeve of crackers in a plastic storage bag and roll with a rolling pin.  Mix in the Parsley, Paprika and Pepper into the cracker crumbs. Pour into a bowl or plate.

2.  Clean the chicken and set aside.
3.  Mix the egg and milk with fork in a bowl.

Love this breading set, a gift from Corinne!

4.  Heat enough oil in frying pan (about 1/4 inch) over medium heat.
5.  Dip chicken in egg mixture, then coat both sides of chicken in cracker mixture.
6.  Fry both sides of chicken tenders for approximately 2 minutes, or until golden brown.  Drain on paper towels  If you are making a lot, keep warm in oven.  

Like us on Facebook!

Pulled Pork Sandwiches

For some reason, I am on a life-long quest to find the perfect pulled pork sandwich. My husband always makes fun of me because if we go to a restaurant with pulled pork on the menu, I automatically order it. The only problem is, I've found the perfect pulled pork and its my mom's recipe! I always thought hers was the best but that it must be difficult to make...and then I was surprised to learn that it is so extremely simple. Throw a pork shoulder roast in the crock pot with some seasonings and onions and 8 hours later you have melt-in-your-mouth pulled pork. Mix with your favorite BBQ sauce and place on what my family calls "nice buns" for an awesome sandwich.

(On a side note, when my sister was little she was on a life-long mission to find the perfect hot dog. We can't really help her with that one!)

Ingredients:
4-5 pound pork shoulder roast
1/2 onion, diced
BBQ sauce, 1 bottle
Salt & pepper
Bakery buns

1. Place the pork shoulder in the crock pot and season with salt and pepper.

2. Place the diced onion all around the pork shoulder. Add about a cup of water in the crock pot.

3. Cook on Low for 8-9 hours.

4. When finished, the pork should fall apart. Shred with a fork and place into a separate bowl. (You might have to pull away some fatty parts from the pork roast)

5. Mix with your favorite BBQ sauce, it usually takes a whole bottle but add as much or as little as you like. (I LOVE Sweet Baby Ray's...that's my go-to for this recipe).

Like us on Facebook!

Creamy Sausage Stew

This meal is so flavorful with the sausage, potatoes, peppers and onions and delicious because of the creaminess.  This recipe makes quite bit (about 10-12 servings) so if you aren't feeding 6 people or don't like leftovers..then cut it in half.  I tripled the recipe once to feed 20 people once and it was a huge hit.  

INGREDIENTS
8-10 medium red potatoes, cut into 1-1/2 inch pieces
2 large sweet onions, quartered
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
2 pounds smoked Polish sausage, cut into 1-inch pieces (I use turkey smoked sausage)
1/3 cup vegetable oil
1 teaspoon pepper
1 pint heavy whipping cream (yeah, that's what I'm talking about)
3 Tablespoons cornstarch
3 Tablespoons cold water

1.  Put potatoes, all vegetables and cut-up sausage into large roasting pan, mix.
2.  Combine oil, basil and pepper and pour over the meat and vegetable mixture.  Toss well.

3.  Cover and bake @ 350 degrees for 45 minutes.
4.  Add the cream, and bake 30-40 minutes longer or until the potatoes are tender.
5.  Combine cornstarch and water in a small bowl; stir into stew.
6.  Place on stove top and bring to boil, stirring constantly until thickened.  

Like us on Facebook!