Wednesday, October 7, 2015

What's Cookin Wednesday - Slow Cooker Enchilada Orzo

adopted from Damn Delicious
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup vegetable broth, or more, as needed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 cups uncooked orzo pasta
  • Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
  • Serve immediately.
This was YUMMY!  I actually liked this better the second day - like all of the flavors were really able to mix.  The original recipe calls for cilantro as a garnish, but we aren't a cilantro lovin' house ;-)

Wednesday, June 24, 2015

What's Cookin Wednesday - Layered Three Bean Casserole

1 cup reduced-fat sour cream
1/2 cup low-fat milk
9 corn tortillas
2 cups salsa verde
1 1/2 cups cooked black beans (15oz can)
1 1/2 cups Monterey Jack cheese, shredded (6oz)
1 can (16oz) refried beans
1 1/2 cups cooked pink beans (15oz can)
1/4 small red onion, very thinly sliced
1/2 cup fresh cilantro leaves, chopped

Set oven to 350 degrees.

In a medium bowl, combine sour cream and milk until well blended.  In 9' x 9" ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit.  Top with 1/3 each of salsa and the sour cream mixture, all black beans, 1/3 of cheese, in that order, spreading each in an even layer.  Repeat layering two more times with refried beans in center layer and pink beans on top.   Place baking dish on jell-roll pan to catch any drips and bake uncovered 40-55 minutes or until mixture bubbles and top browns.

Cool in dish on wire rack 10 minutes.  Sprinkle with onion slice and cilantro sprigs to serve.

Makes 6 servings: 490 calories, 19g fat, 12g fiber, 890mg sodium

This was a hit.  The hubby added jalapenos to his.  I used regular salsa instead of salsa verde and added a bit of taco seasoning and frozen corn.  Next time I would probably season one set of the beans to give a bit more kick!

Wednesday, March 18, 2015

What's Cookin Wednesday - Smoky Black Bean & Sweet Potato Chili

1 Tbsp olive oil
1 onion, chopped
1 large bell pepper, any color, chopped
1 sweet potato, peeled, chopped into 1/3" pieces
3 garlic cloves, finely chopped
2 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1 tsp chipotle en adobo, minced (I skipped this cause I'm scared of too much heat!)
1 (14.5oz) can diced tomatoes with juice
1 cup reduced sodium vegetable broth
1 (15oz) can black beans, rinsed and drained
1/2 cup diced avocado
4 Tbs light sour cream
1 scallion, chopped
1/3 lime, cut into wedges (I skipped this because I forgot to get it at the store!)

Heat oil over medium heat in large heavy pot or Dutch oven until oil shimmers.  Add onion and bell pepper; cook, stirring occasionally, until softened 3-5 minutes.

Stir in sweet potato, garlic, chili powder, cumin, coriander, oregano and salt; cook 1 minute.  Add chipotle en adobo, tomatoes with their juice and broth; bring to a boil.  Reduce heat and simmer, covered, 20 minutes.

Stir in beans and simmer until potatoes are fully cooked, 8-10 minutes longer.

Serve topped with avocado, sour cream, scallions and lime wedges.

This dish was easy to throw together and quick to make.  Love packing in all those veggies!  Great for a chilly night.

Wednesday, March 11, 2015

What's Cookin Wednesday - Southwestern Bean Medley

Original found here

14 ounces vegetable broth
1 Tbsp chili powder
1 tsp ground cumin
1 can black beans (rinsed and drained)
1 can chickpeas (rinsed and drained)
1 can white kidney beans (cannellini)
1/2 C dried lentils
1 C diced tomatoes with green chilies

Mix all ingredients except tomatoes in 3 1/2 quart slow cooker (or whatever size you happen to have). Cover and cook on low 6 to 7 hours.  Add tomatoes.  Cover and cook for 1 hour.

We served this over rice and both added hot sauce, but really, really enjoyed this meal.  It was very hearty and delicious!

Wednesday, March 4, 2015

What's Cookin Wednesday - Slow Cooker Vegetarian Chili Shepherd's Pie

original recipe here
serves 6

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (16-ounce) package frozen corn
1 small onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups mashed potatoes

The Directions.

Use a 4-quart slow cooker. Drain and rinse the beans, and add to the crockpot. Add corn and diced onion. Pour in the tomato sauce, and add cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese evenly over the top.
Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon.

Cover and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow cooker near serving time and let cook uncovered on high for 20-30 minutes to cook away any collected condensation. The potatoes will brown on top a tiny bit and begin to pull from the sides.
This was yum!  My potatoes didn't brown, but that was a-ok with me.  I like this option for using the crockpot to make a delicious and warm meal that will be waiting for you when you get home after a long day of work!

Wednesday, February 25, 2015

What's Cookin' Wednesday - Kale Salad Bowl with Tahini

makes 4 bowls

For the roasted sweet potatoes:
2 sweet potatoes
olive oil
salt & fresh pepper

For the tahini:
2 garlic cloves
1 tsp coarse salt
3/4 cup tahini paste
2 Tbsp lemon juice
2-3 Tbsp warm water
2 tsp chopped parsley

For the lemon dressing:
1/4 cup lemon juice
1 tsp salt
1/2 tsp fresh pepper
2/3 cup olive oil

For the bowls:
4 cups chopped kale, stems removed
1 1/2 cups cooked quinoa
1 15oz can chickpeas, drained
1 cup crumbled feta cheese
sesame seeds
salt & fresh pepper

For the roasted sweet potatoes: Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut then into small cubes (1/2″-1″). Toss in a bowl with enough olive oil to coat all the pieces. Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes half way through.

To brown and crisp them a bit more, broil on high for 2-4 minutes. Careful not to burn them!

For the tahini: In a pestle & mortar, crush the garlic and coarse salt until it is completely paste-y. There should be no chunks. Add the tahini paste and lemon and mix until combined. Add water, parsley and mix again. It should be fairly loose. If the tahini is too thick, add another tablespoon of water until you’ve achieved desired consistency.

You can also do this in a food processor if you either don’t own a pestle & mortar, or if yours isn’t big enough to hold all the ingredients.

For the lemon dressing: Whisk all the ingredients together.

For the bowls: Toss the chickpeas with about 2 tablespoons of lemon dressing in a small bowl. Set aside.

In a large bowl, toss & massage the kale with the remaining lemon dressing, some salt, and fresh pepper. Massaging the kale will break down some of those tough fibers and make the kale a bit softer.
Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta. Drizzle with tahini. Use as much or as little as you like. You can serve the rest of the tahini on the side as well. Garnish with sesame seeds and season with salt and fresh pepper.

Treat each add on as it’s own little dish, making sure each component is delicious before adding it all together. This is called a “composed salad”.

YUM!  YUM! YUM!  Even the Mister liked it - which totally surprised me!

Wednesday, February 18, 2015

What's Cookin Wednesday - Pulled Chicken Sandwiches

This recipe was influenced by

2 Tbl dark brown sugar
1 tsp paprika
3/4 tsp ground cumin
1/2 tsp ground chipotle chile pepper
1/4 tsp ground ginger
1/8 tsp salt
2 pounds skinless, boneless chicken thighs

2 Tbls canola oil
1/2 cup finely chopped onion
1 Tbl dark brown sugar
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dry mustard (I used regular, it's all I had!)
1/8 tsp ground red pepper
1 cup ketchup
2 Tbls cider vinegar

Preheat grill to medium-high heat.

To prepare chicken, combine first 6 ingredients; rub evenly over chicken.  Place chicken non a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180, turning occasionally.  Let stand for 5 minutes.  Shred with 2 forks.

To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat.  Add onion; cook 5 minutes or until tender, stirring occasionally.  Stir in 1 Tbls sugar and next 5 ingredients (through ground red pepper); cook 30 seconds.  Stir in ketchup and vinegar; bring to a boil.  Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.  Stir in chicken; cook 2 minutes.  

Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.

This was a super quick, super easy way to make pulled BBQ chicken.  We both added hot sauce to our sandwiches - but YUM!

Wednesday, January 7, 2015

What's Cookin Wednesday - Texas Calico Chili

My aunts came to visit recently and I needed something that was ready to eat when they arrived and we got home from work.  This recipe fit the bill!  Thanks to Stacey Makes Sense for the recipe!

  • 1 ½ pounds stew beef
  • ½ cup onion, chopped
  • 2 cans (14.5 ounce) diced tomatoes
  • 6 ounce can tomato paste mixed with water to make 1 cup
  • 1 can (4.5 ounce) chopped green chilies
  • 1 ½ cups cooked black beans
  • 1 ½ cups cooked white beans (navy or great northern)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  1. Combine all ingredients in 4-5 quart crock pot. Stir well.
  2. Cover and cook on low for 8-10 hours. Serve with cornbread.
     So easy!  So Yum!  We ate it so fast I didn't get a picture!