2-3 Tablespoons Canola Oil
16oz Refried Beans
1 Small Onion, diced
1 teaspoon Paprika
1 teaspoon Taco Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1/2 Cup Salsa
1 Bunch Green Onions, thinly sliced
1 Jalapeno, seeds removed and diced
1 Tomato, chopped
1 Cup Colby Jack Cheese, shredded
Sour Cream, for serving
Hot Sauce, for serving
Preheat oven to 400°F.
Brush tortillas lightly with canola oil. Place the tortillas on baking sheets in the oven until crispy, about 10 minutes. Turn tortillas over once during baking.
Combine the refried beans, onion, paprika, taco seasoning, and pepper together in a small pot. Heat over medium heat until warm.
Remove the tortillas from the oven. Divide the refried bean mixture among 4 of the tortillas and top each with 1 Tablespoon of salsa. Place another tortilla on top of each and spread another Tablespoon of salsa on top. Sprinkle on the green onions, jalapeno, tomato and cheese.
Place back in oven and bake until the cheese is slightly browned, about 10 minutes.
Serve with sour cream and hot sauce on top.
Yield: 4 Pizzas
-Recipe from Honey What’s Cooking–
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat. They do look pretty though!
2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree
Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.
Place the tomato chunks, garlic and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
Transfer the roasted tomatoes, garlic and onions to a large soup pot. Add the chicken stock, bay leaves, basil and pumpkin puree. Bring to a bubble, reduce heat and simmer for about 15 minutes.
Remove the bay leaves. Puree until smooth with an immersion blender. Adjust seasonings with salt & pepper if needed.
I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week. I always use slow cooker liners to make for an easy clean up. This recipe comes from A Year Of Slow Cooking.
1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles
Toppings: Shredded Cheddar Cheese and Sour Cream
Brown the ground turkey or beef and place in the slow cooker. Sprinkle with the seasoning packets. Add the beans, corn and tomatoes. Stir to combine.
Cover and cook on low 8-10 hours (or high for 4-5 hours).
Serve with cheese and sour cream on top
Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
Combine all ingredients together in a small bowl.
I made this guacamole for a potluck lunch I went to for Cinco De Mayo today. This recipe comes from Alton Brown.
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, finely grated
Scoop the avocados out of their skin and place in a large bowl. Add the lime juice and toss to coat. Drain out the extra lime juice from the bowl and reserve.
Add the salt, cumin and cayenne pepper and mash with a potato masher. Mash to desired consistency. I like to leave it a little chunky.
Fold in the onions, tomatoes, cilantro, garlic and 1 Tablespoon of the reserved lime juice.
I made this delicious pasta dish a few nights ago for some good friends. It based off of a recipe from Simply Recipes.
2 Tablespoons Extra-Virgin Olive Oli
1 Onion, chopped
2 Garlic Cloves, finely grated
1/2 lb Sweet Italian Sausage, casings removed
1/2 lb Spicy or Hot Italian Sausage, casings removed
1 Cup Whipping Cream
2 (14.5 oz) Cans Salsa Style Diced Tomatoes
1 Box Spaghetti Noodles
1/2 Cup Grated Parmesan Cheese
Heat the olive oil in a large pan over medium-high heat. Add the onions and garlic, cooking until tender, about 3 minutes. Add the sausages and break them up a bit. Cook until no longer pink, about 5-7 minutes. Stir in the cream and simmer for 5 minutes. Add the tomatoes and simmer for 15 minutes.
While the sauce is simmering, cook the pasta by bringing a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
Toss the cooked pasta with the sausage sauce. Serve with Parmesan cheese sprinkled on top
This is a quick, easy and delicious way to prepare pork chops. The recipe comes from Rachael Ray.
4 Tablespoons Extra-Virgin Olive Oil, divided
4 Yellow Squash, sliced into ¼ inch slices
4 Pork Chops
Salt & Freshly Ground Black Pepper
3 Cloves Garlic, grated
1 Small Onion or 1 Bunch of Green Onions, Chopped
2 Tablespoons Red or White Wine Vinegar
2 Tablespoons Brown Sugar
14oz Can Diced Tomatoes (Fire-Roasted)
Preheat oven to 400°F. Line two baking sheets with foil and spray with non-stick cooking spray. Scatter the squash slices on the baking sheets, drizzle with olive oil and season with salt and pepper. Bake in preheated oven until browned, 20-30 minutes.
Meanwhile, heat 2 Tablespoons olive oil in a large skillet. Season the pork chops with salt and pepper and place them in the hot pan. Brown them on both sides, about 6 minutes total. Reserve on a plate and cover with foil to keep them warm.
Add the garlic and onions to the same pan and cook until softened. Stir in the vinegar, brown sugar and tomatoes and bring to a bubble. Return the pork chops to the pan and cook for 3-4 minutes to finish cooking them.
Serve the pork chops with the tangy tomato sauce on top and yellow squash alongside.