Pineapple Back Bean Enchiladas

My sister found this recipe and wowed us all with it over Mother's Day a few years ago.  I LOVE it.  Mr. Picky on the other hand, gave it 2 stars- said there were too many pineapples in it.

Ingredients

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped ( about 1 cup)
• 1 medium red bell pepper, chopped ( about 1 cup)
• 1 (20 ounce) cans pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (4 1/2 ounce) can chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese ( 12 oz)
• 1 (10 ounce) can mild enchilada sauce
• 8  flour tortillas ( 8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

Directions  

Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.  Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.  

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.  

High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Slow Cooker Chive and Onion Creamed Corn

I found this in an impulsively bought Betty Crocker magazine I saw at the grocery store check stand around Thanksgiving.  I tried it over Christmas with my sister and it was fantastic.  I tried it again replacing the bacon with 1/2 cup purple onion finely diced (to be more vegetarian friendly) and it was STILL amazing.  This is a great side dish for gatherings with more than 4 people.

Here's my modified vegetarian version:

1/2 c. purple onion, finely diced
4 1/2 c. frozen corn, thawed (essentially two bags)
1/2 c. red bell pepper, chopped
1/2 c. milk
1/4 c. butter, melted
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 container (8 ox) of chive & onion cream cheese

Grease slow cooker (or use a liner), and add the mix of onion, corn, bell pepper, milk, melted butter, sugar, salt and pepper.  Cover and cook on High for 2- 2 1/2 hours.
Stir in cream cheese, and cook on High an additional 10 minutes.  Stir again, and serve.  Can be kept on warm or Low heat for up to an hour.

Here's the link for the direct recipe: 

http://www.bettycrocker.com/recipes/slow-cooker-chive-and-onion-creamed-corn/484ead4d-2c93-4709-9b7b-9533586bc472?src=SH

Cranberry Quinoa Salad

Shamelessly stole this idea from the deli counter at Harmon's Grocery Store.  We looked it up online to no avail, but found some comparable ones and improvised a bit too.  Very easy to tinker around with and adjust to your liking.  LOVE this stuff.

1 c red and white quinoa mixed, rinsed

1 can vegetable broth (plus some water)

1 tbs lime juice

1 clove garlic, minced

½ c. green bell pepper, finely diced

¼ c purple onion, finely diced

½ c black/red beans

1/3 c corn (I use frozen)

½ c dried cranberries

¼ c cilantro, diced

3 tsp red wine vinegar

1 tbs olive oil

1-2 tbs agave nectar (could MAYBE substitute with honey?  Haven’t tried it…)

Salt and pepper to taste

Cook quinoa in the vegetable broth/water combination on stovetop or in rice cooker at a 2-1 ratio (2 parts liquid to 1 part quinoa) WITH lime juice and garlic.

While it’s cooking, add everything else together in a bowl and mix.  Add quinoa when it’s done and mix again.  Trends suggest this be eaten cold, but I enjoy it warm as well- your call.  Measurements are an estimate- add more or less according to your own taste.  Serves as a bountiful side dish for maybe 8-10 people?

Tomato Soup

No photo, but this is truly awesome, regardless.  I essentially compiled a bunch of soup recipes and adjusted it to what we had on hand, and came up with this.

Tomato Soup

6-7 tomatoes, seeded & chopped

¼ onion, chopped

1 c. leftover tomato-based sauce (spaghetti, soup, etc)

1 can chicken/veggie broth (about 1.75 c.)

2-3 Tbs flour

2-3 Tbs butter/olive oil

1-2 c. milk/cream

12-16 basil leaves, chopped

salt and pepper to taste

Simmer first 4 ingredients listed together in a covered pot, up to 30 min.  Mix flour and butter/oil in saucepan on med heat, then add milk.  Combine all in pot.  Immersion blend with basil.  Season and serve with grilled cheese sandwiches and chocolate milkshakes.

In a pinch I’ll compensate with more sauce if not enough tomatoes are on hand.  As long as it’s heavy with tomatoes of some kind, I think you’ll be fine.

Easy Double Chocolate Cookies

1 package German Chocolate Cake Mix
2 eggs
1/2 cup oil
1/2 cup oatmeal (not instant)
1 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)

Mix first 4 ingredients together, add chocolate chips (and pecans).  Place cookies on ungreased cookie sheet.  Cook at 350 degrees for 8 - 10 minutes (cookies will continue to cook once you take them out of the oven).  Makes 2 dozen.  ENJOY!

Chicken Pasta Salad

Ingredients:
Box of penne noodles
box of bow tie noodles
5 chicken breasts shredded
purple grapes cut in half
craisins
mandarin oranges
2 bottles of coleslaw dressing
chopped green onions

Cook noodles according to package.  Combine that and all ingredients except coleslaw dressing togther (grapes, mandarin oranges, onions, and craisins add as much or as little as desired).  Add dressing just before serving.  Chill.

Goodbye Ranch Dressing

I'm not a HUGE ranch dressing fan.  In fact, I abhor bottled ranch, but restaurants seems to have good versions.  So the other night when I was making salads for dinner I decided to try a new dressing recipe.  The dressing tastes similar to ranch even though its not suppose to be a ranch dressing and was probably the best salad dressing I've ever had!!!  The best part is that its not that unhealthy.  The recipe said it would serve four but I generously put it on four salads and probably had enough dressing for two more.  If you divided over four salads the nutritional information would be : 83 calories, 5 carbs, 5g fat, 5g protein.  If you divided over six salads the nutritional information would be : 55 calories, 3 carbs, 4g fat, 4g protein.


In a small bowl combine: 
1/2 cup plain low-fat yogurt
1/3 cup buttermilk
3 tablespoons freshly grated Parmesan cheese
3 tablespoons finely chopped red onion
3 tablespoons light mayonnaise
1 tablespoon white wine vinegar
1 clove garlic
black pepper to taste. 

Cover and refrigerate at least 30 minutes or until ready to serve.

Six-Bean Barbecued Beans- Slow Cooker

Fix-it and Forget-it Cookbook (Gladys Longacre, p.213)

1 can kidney beans, drained
1 can pinto beans, drained
1 can Great Northern beans, drained
1 can butter beans, drained
1 can navy/white beans, drained
1 can pork & beans (I used a vegetarian can)
1/4 cup barbecue sauce
1/4 cup mustard
1/3 cup ketchup
1 small onion, chopped
1 small bell pepper, chopped
1/4 cup molasses (or sorghum molasses)
1 cup brown sugar

Mix together all ingredients in slow cooker.
Cook on Low 4-6 hours.

Makes 15-18 servings

(That's the only downside with this recipe- if you only intend on feeding up to 6, you'll have a mountain of beans left over, and as you're emptying out entire cans, I can't see how you could easily cut this recipe in half.  I'm just hoping they freeze well as that's what we ended up doing with our leftovers...)

Sweet Potato Casserole with Gingersnap Streusel

-Parenting Magazine

What can I say? I was hungry while looking through this magazine, and ripped the page out to give it a try. It's more of a Thanksgiving dish, but I love sweet potatoes any time of the year too.

5 lbs sweet potatoes, peeled & diced (about 4 large sweet potatoes)

1 1/4 tsp salt divided, plus more for boiling

15-20 coarsely broken gingersnap cookies

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter, melted

1/2 cup maple syrup

1/2 cup half & half (I used milk)

2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 large eggs

Grease a 9x13 baking dish.

Boil potatoes with generous pinch of salt, simmer til tender (14-16 min).

Meanwhile, make the topping by combining gingersnaps, flour, sugar, 1/4 tsp salt, and melted butter. (Should look like a crumble topping.)

Drain potatoes and puree in blender or mash til smooth.

In a large bowl, whisk the maple syrup, half & half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree and mix. Put in baking dish and sprinkle topping mixture on top.

FROM HERE--

This can be wrapped up and stored in the freezer for up to three weeks (in preparation for Thanksgiving, for example) OR go ahead and bake it for 45 minutes on 350 F.

SO very good.

Honey Sauced Chicken with Brown Rice

(Crock Pot or Oven depending on how much time you have!)

1 1/2 lbs chicken breast cut up small

1/2 tsp salt

1/2 tsp black pepper

1 cup honey

1/2 cup soy sauce

1/4 cup chopped onion

1/4 cup ketchup

2 tbs vegetable oil

1 clove garlic minced

1/4 tsp red pepper flakes

Spray crock pot with Pam. Season both sides of chicken with salt and pepper, put in crock pot. In a small bowl combine remaining ingredients. Pour over chicken. Cook on low 4 hours or on high 1 1/2 - 2 hours. Serve over brown rice.

To bake chicken:

Follow steps above but place chicken "seasoned with salt and pepper" in a 9 x 13 pan spayed with Pam. Bake at 375 degrees for 45 minutes - stir after 15 minutes. Serve over brown rice. (Note: both the chicken and rice take 45 minutes.)

Enjoy - even better the next day!

Lentil Soup (Crockpot)

1 c dry lentils

1 1/2 c carrots, chopped

1 1/2 c celery, chopped

1 1/2 c onions, chopped

3 cloves garlic, minced

1 tsp basil (dry)

1 tsp thyme (dry)

1 Tbs parsley (dry)

2 bay leaves

1 can diced tomatoes

3 1/2 c vegetable broth (2 cans)

1 1/2 c water

fresh ground pepper, to taste

Rinse lentils.

Place all ingredients in a 4-6 qt. slow cooker, with bay leaves on top. Cover and cook on low 12+ hours or high 5+ hours. Remove bay leaves before serving.

Serves 4-6.

Spaghetti Squash

-Allrecipes.com


1 Spaghetti Squash, halved lengthwise and seeded
2 Tbs oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c. tomatoes, chopped
3/4 c. crumbled feta cheese
3 Tbs black olives
2 Tbs basil, chopped (less if you're using dry)

Cook spaghetti squash in oven in tray/dish, cut side up at 350F for 30 min. Let cool a bit.
Saute onion and garlic in oil then add tomatoes til they get warm.
Grate spaghetti squash out with a fork into a medium bowl, add sauteed ingredients and feta, olives, and basil. Toss and serve warm.
Serves 6.

Vegetable Parmesan Quiche

-Heart Healthy Cookbook

The beauty of quiche is that is doesn't really matter what veggies you put in. If your Mr. Picky doesn't like mushrooms, try bell pepper or spinach or ham. The green onions really add to this, so try not to substitute for that.... just don't let your Picky know it's in there....

I WILL recommend though, after trying this recipe, if using canned tomatoes, drain as much juice out as possible, and use a DEEP pie dish- mine was too shallow and it went spilling over the edges. Still good, but not very pretty.

Pie crust (scratch or store bought)

1 c. chopped mushrooms

3/4 c. chopped green onion

1/4 c. flour

1/4 tsp. black pepper

1/4 all-purpose seasoning

6 ripe tomatoes, thickly sliced (I used a can of diced tomatoes)

2 oz. grated parmesan cheese

2 eggs

1 c. milk

Preheat oven to 400F. Bake piecrust alone in 9" dish for 5 minutes. Cool completely and lower oven temp to 350F. (NOTE** My mom's note in here says to skip this step entirely- I didn't, and my pie crust shrank a bit... I'll try her advice next time).

Saute mushrooms and green onions in a tiny bit of water until tender- set aside.

Mix flour, pepper, and seasoning in shallow bowl and "dredge" tomatoes in mixture (learned from this recipe that "dredge" means essentially "coat it"...) Arranged coated tomatoes as bottom layer in pie crust.

Add vegetable mixture- make sure to cover all the tomatoes up. Next layer with cheese, then mix eggs and milk and add as top layer.

Bake 40-45 min or until cooked through middle.

Serves 8 slices. Serve hot or cold.

Tomaattiperunakeitto (Tomato Potato Soup)

-Finnish Cookbook

This is one my mom found when trying to think up a thematic dish for my brother's farewell party to Finland. So darn good, and very simple. I also gained my testimony of immersion blenders from this recipe, as transporting batches of scalding hot soup into my blender wasn't doing it for me anymore. Invest in one if you get the chance- they are heaven sent.

1.5 lb fresh tomatoes, peeled (I left skins on)

6 c. vegetable broth OR water

3 medium potatoes, peeled and cubed (I left peels on)

4 medium onions, peeled and diced

3 tbs. butter

3 tbs. flour

salt pepper

1 c. heavy cream

chopped parsley (I feel it's optional)

In a LARGE pot (a deep stock pot works) combine tomatoes, broth/water, potatoes, and onions. Cook over medium heat til tender. Use immersion blender to blend it all together (or pulverize it in batches in a real blender...) until smooth. Melt butter in separate saucepan and add flour to make a white paste- add to blended veggies and mix again til smooth and dissolved. Cook til thickened, add salt and pepper to taste. Just before serving, add cream and parsley. Serves 6.

Tater Tots

This is a photo of what we had for dinner tonight:

Tater tots. (with the hubby's artistic dollop of ketchup.)

Why?

Because I get lame about dinner sometimes.

Definitely not worth a post, but Mr. Picky reminded me that in truth this IS something his other picky brothers WILL eat.

Cafe Rio Pork, Salad Dressing, and Pico

If you are from Utah, you probably find yourself from time to time craving some Cafe Rio. For me it is their pork tacos or salads. When I came across this recipe I went into it a little skeptical, but it is so good that you don't notice whether its the real thing or not. You have to try this recipe!!!

Pork

Ingredients

• 3 - 4 lb pork roast
• 1 onion, chopped
  
• 1 small can green chilies
  
• 1/4 can coke or Dr. Pepper (3.0z I used Caffeine Free Dr. Pepper. DO NOT use diet)
• 1/2 jar salsa (I used plain old pace picante sauce)
• 1 c. brown sugar
• 1 jar Red Taco sauce

Directions

Put onion and pork into crock pot for 6 hours. Drain the liquid and the onions, clean the pot a bit, and shred up the pork. Put the pork back into the crock pot along with the other ingredients and cook for an additional 3 hours (I put mine on the 8 hour setting and let it cook 3.5 hours)

Sorry, all pictures are of leftovers; I forgot to take them day of

Cafe Rio Dressing (makes a lot. You could easily half this recipe and have more than enough dressing)

• 1 pkg. Ranch dressing mix
• 3 tomatillos (remove papery skin), rough chop
• 1 cup mayo
• 1 cup buttermilk
• 1 cup (or more) cilantro, rough chop
• 3 cloves garlic
• 1/8 tsp cayenne pepper
• 2 tsp green Tabasco sauce
• juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.

Pico De Gallo

• 3 tomatoes, diced
• 1/2 bunch of cilantro, minced
  
• 1/2 sweet onion, minced
• 3-4 cloves garlic, minced
  
• about 1/3-1/2 cup vinegar (use your best judgment)
  
• salt and pepper

Mix it up really well and refrigerate. (I forgot the onion and it was still good. Next time I'll remember it and add a jalapeno).


Jordan doesn't like chunky tomatoes so I put it in the blender and it was excellent that way as well.


Lime Cilantro Rice

• 3 cups water
• 3 cups instant rice
• juice from 1-2 limes
• chopped cilantro

Boil water and lime juice. Add rice and cilantro, cover and remove from heat.

Additional Ingredients

• Uncooked tortillas (This is a must!!!! You can find them at Costco or your regular grocery store in the refrigerated section.)
• Lettuce
• Sour Cream
• Black Beans
• Cheese
• Avocado
• Tortilla Chips

Cook your tortillas (usually 30 second s per side), put meat, salad dressing, pico, rice, sour cream, black beans, cheese, avocado, and lettuce on. Enjoy with a side of chips and salsa!

Apple Crisp

-Cochrane family, Barrie, ONT

I love this recipe because it's so darn easy.

4 tart apples, sliced (with or without peels- good either way)

2/3 c. brown sugar

1/2 c. flour

1/2 c. rolled oats

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/3 c. melted butter (or 1/3 c. olive oil)

Grease square pan. Sliced apples on bottom, mix remaining ingredients, and sprinkle over apples. Bake at 375 F for 30 minutes. Serve with ice cream. Eat the leftovers for breakfast. Yum.

Sweet Potatoes & Apples

-Aunt Jillyn

No matter where we bring this dish to, someone inevitably asks me for the recipe. This is a fantastic dish to bring to a potluck or holiday party.

1/2 c. butter (or 1/2 c. olive oil)

1 c. sugar (Tried 3/4 c. and it's still great. Might try 1/2 c. next time.)

3 tbs. corn starch

1 c. water

1 c. orange juice (ready to drink)

2 29 oz. cans yams, cut in chunks

4-5 tart apples, peeled and cut in chunks

Melt butter in pan, mix in corn starch and sugar. Add water and juice. Stire over heat until thickened (stir constantly). Place sliced apples and yams in 8x10 pan OR LARGER (I prefer to use a 9x13 pan so they don't spill out everywhere). Pour mixture on top. Bake 1 hour at 350 F.

Vegetable Soup

- Cooking Light- Slow Cooker

Fantastic slow cooker recipe. The veggies can be varied too. (I'm not a huge fan of cauliflower, but I love onions, and corn. I'd actually love to try sweet potatoes in here next time. Throw in whatever you want as long as the mass amount adds up to what they call for.)

1 garlic clove, minced

2 c. vegetable broth

1 envelope onion soup mix

2 medium potatoes, chopped

3 c. water

14.5 ox can diced tomatoes

1 c. broccoli pieces

1 c. carrots, chopped

1 c. cauliflower, chopped

1 c. green beans (or 1 can)

1 c. frozen peas

1/4 tsp. black pepper

Combine all ingredients in a slow cooker, cook 4 hrs. on high OR 8 hrs. on low. 4-6 servings. (Add peas during last hour or so.)

Tangy Carolina BBQ Sauce

We all know how Mr. Picky #2 loves his barbeque sauce, especially CAROLINA barbeque sauce which is vinegar based instead of tomato based. We tried this recipe today and he gave it ****1/2. It isn't spice but does have some kick!


Tangy Carolina BBQ Sauce

1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup chopped white onion
1/2 cup brown sugar
2 tbls butter
1/4 tsp chili powder
dash of Worcestershire sauce
pinch of cayenne pepper
salt to taste
pepper to taste

Saute the onions in the butter until clear. Place the remaining ingredients in a small sauce pan and bring to a boil. Allow sauce to cook at a rolling boil for 3-4 mins. Remove the sauce from the heat and add salt and pepper. Refigerate until ready to use.