These Bacon Pinto Beans are delicious on their own, in a burrito, in a quesadilla, and nachos. I’m sure they will be delicious any way you want to eat them!
1 lb Pinto Beans, cooked
1 Bay Leaf
6 Slices Bacon
1 Small Yellow Onion, diced
2 Cloves Garlic, minced
1 teaspoon Cumin
1 Tablespoon Chili Powder
½ teaspoon Oregano
1 Tablespoon Lime Juice
¾-1 Cup Water
Salt and Pepper, to taste
Cook the beans with a bay leaf, drain.
In a large skillet over medium/high heat, cook the bacon until crisp. Remove from pan and chop. Leave the bacon fat in the pan.
Add the diced onion and cook until softened. Add garlic and cook for about 30 seconds.
Add the bacon back to the pan along with the beans, cumin, chili powder, oregano, bay leaf, lime juice and water. Add ½ cup water first, then add a ¼ at a time as needed. You want some liquid in the pan so the beans don’t burn on the bottom. Season to taste with salt and pepper. Simmer over low for 5-10 minutes.
12 Egg Roll Wrappers
1 ½ Cup Shredded Cooked Chicken
¾ Cup Frank’s Red Hot Sauce
4 oz Crumbled Blue Cheese
1 Cup Shredded Broccoli and Carrots
Preheat oven to 400°F.
Stir together chicken and hot sauce in a bowl. Place 1 Tablespoon broccoli/carrots, 2 Tablespoons chicken mixture and 1 Tablespoon blue cheese on an egg roll wrapper on a diagonal.
Fold the bottom corner, the sides, then the top. Wet the top corner to seal.
Place all the egg rolls on a baking sheet seam-side down. Spray them with non-stick cooking spray. Bake until light golden brown, about 12-15 minutes.
Yield: 12 Egg Rolls
-Recipe from Can You Stay For Dinner–
1/4 cup Black Bean Garlic sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 teaspoons Sriracha, or more, to taste
2 cloves garlic, minced
1 tablespoon olive oil
1 pound ground chicken
½ lb mushrooms, diced
1 (8-ounce) can whole water chestnuts, drained and diced
4 green onions, thinly sliced
1 head butter lettuce
Rice Sticks, for serving (fried)
In a small bowl stir together black bean garlic sauce, soy sauce, rice vinegar, ginger, Shiracha and garlic.
Heat olive oil in a large skillet or wok over medium/high heat. Cook chicken until lightly browned, about 3-5 minutes.
Add the sauce and mushrooms, cook for 1-2 minutes. Add water chestnuts and green onions, cooking another 1-2 minutes.
Serve with butter lettuce leaves and rice sticks.
Yield: 4 Servings
1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces
1/2 Small Yellow Onion, sliced thin in half rings
1 teaspoon Minced Garlic
1-2 teaspoons Canola Oil
2-3 Tablespoons Lemon Juice
1/4 cup Water
1 Tablespoons Dijon Mustard
1 Tablespoon Butter
1/2 teaspoon Dried (or fresh) Dill Weed
1/2 teaspoon Freshly Ground Black Pepper
2 Cups Hot Cooked Brown Rice
Heat skillet over high heat, add oil, onion and garlic, cook 1-2 minutes, stirring constantly. Add asparagus, cook 2-3 minutes until it is bright green and crisp tender. Remove from pan and set aside. Add lemon juice and water, scraping bottom of pan to get any bits that are stuck. Add butter and mustard and stir until combined. Add dill and pepper, and additional water to reach desired sauce constancy. Pour sauce over asparagus mixture and serve over hot rice, or toss with rice. Serve immediately.
(Feel free to experiment with different or additional herbs)
Yield: 2 as main dish or 4 as a side dish
This casserole tastes just like Twice Baked Potatoes, but it’s so much easier to make. No stuffing potato skins here! This can be served as a main dish or a side dish.
5 lbs Potatoes, peeled and cubed
3/4 Cup Sour Cream
1/2 Cup Milk
3 Tablespoons Butter
Salt & Pepper, to taste
3 Cups (12 oz) Shredded Cheddar Cheese, divided
1/2 lb Bacon, cooked and crumbled
3 Green Onions, sliced
Boil potatoes until tender, about 15 minutes. Drain and place in a large bowl.
Add sour cream, milk, butter, salt and pepper. Blend with an electric mixer until smooth.
Stir in 2 cups cheese, bacon and onions. Spread into a casserole dish and top with remaining cheese. Bake for 30 minutes.
Yield: About 8 servings as main dish/about 14 servings as side dish
-Recipe from Taste of Home-
If you are looking for a creamy and cheesy side dish, then give Spaghetti Squash Au Gratin a try.
1 Medium Spaghetti Squash
2 Tablespoons Butter
1 Small Onion, chopped
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Dried Thyme
1/2 Cup Sour Cream
1/2 Cup Shredded Cheddar Cheese
Preheat oven to 375°F.
Cut several holes in the spaghetti squash and place on a microwave-safe plate. Heat in microwave until soft, about 10 minutes. Turn squash over halfway through.
Melt butter in a skillet over medium heat. Add onion, red pepper flakes and thyme. Cook until onion is browned. Season with salt and pepper.
Cut squash in half and discard seeds. Scrape out the squash with a fork.
In a large bowl, combine squash, onions, sour cream and 1/4 Cup cheddar cheese.
Pour spaghetti squash mixture into a buttered 8×8 inch dish. Top with remaining cheese and bake until golden brown, about 15-20 minutes.
Yield: about 6 servings
-Recipe from Dandy Dishes–