Frijoles Moledos y Fritos (Refried Beans)

I know I posted on Friday, but you know me! I can’t resist posting on a holiday!

So this recipe came from a Mexican cookbook was given to my mom by my abuela, and she passed it on to me. It has a great and easy recipe for refried beans. All you need is cooked pinto beans, such as the ones from Slow Cooker Pinto Beans recipe.

Ingredients:

  • 2 Cups of Cooked Pinto Beans
  • 2 Tsp of Oil
  • 1 Tbsp of Chopped Onion
  • 1 Crushed Garlic Clove or 1/2 Tsp of Minced Garlic
  • Pinch of Salt
  • 3/4 Cup of Shredded Cheese

Directions:

  1. Heat oil and add beans.
  2. Mash beans thoroughly, add a little water, garlic, onion, and salt.
  3. Cook beans until they are well heated.
  4. Add cheese and cook until it melts completely.
  5. Serve hot as a side dish or as a dip.

Thoughts After Cooking:

It might not photograph well but it’s delicious!

Party Time!!

For more Cinco de Mayo recipes, go to Arroz (Mexican Rice)

For more holiday posts, go to Easy Northumberland Pan Haggerty

For more Mexican food, go to Chorizo Breakfast Burrito

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Waffle Maker Grilled Cheese

Thoughts Before Cooking:

I have a waffle maker and was interested in what else I can make in the waffle maker. I’m not sure where I found this, but I thought why not try it out?

Ingredients:

  • Bread
  • Butter
  • Cheese

Directions:

  1. Turn your waffle maker on.
  2. Butter one side of the bread.
  3. When waffle maker is ready, place a slice of bread, butter face down.
  4. Add cheese and top with bread, butter side up.
  5. Put top of waffle maker down.
  6. Let cheese melt then remove sandwich and eat.

Thoughts After Reading:

Yummy, easy, and a much faster clean up.

For more Grilled Cheese sandwiches, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

For more sandwiches, go to Cucumber Hummus Sandwich

For what else you cando with a waffle maker, go to Waffle Quesadilla

Waffle Quesadilla

Thoughts Before Cooking:

So my sister bought me a waffle maker and of course I enjoy making waffles. But what can you use the waffle maker for? So this is the firsr of probably many posts about making more than waffles.

Ingredients:

  • Tortillas
  • Cheese
  • Any extras you like (spinach, ham, chicken, etc)

Directions:

  1. Lay a tortilla down on the waffle maker.
  2. Fill with cheese and any other extras.
  3. Top with tortilla.
  4. Close the lid on the waffle maker and check every now and then to see if cheese is melted.
  5. When done, serve and enjoy!

Thoughts After Cooking:

It was kinda weird cooking a quesadilla that way as I have only ever used a comal. But it came out good and cooked fast.

For more recipes, go to Eggs in Purgatory

Eggs in Purgatory

Thoughts Before Cooking:

So I had made pasta the other day and had a ton of sauce leftover. I didn’t want it to go bad (like I usually do) and I didn’t want more pasta, so I started scoping the internet for a rercipe to do something with it.

I got this from Eat This, Not That ‘s website. This recipe is known as a hangover remedy, whether it works or not I don’t know as I’ve never had a hangover, but it seemed fast, easy, and good-so why not try it out?

Ingredients:

  • 1 Cup of Pasta Sauce (Your Choice)
  • 1/2 Teaspoon of Minced Garlic
  • 1/4 Teaspoon of Red Pepper Flakes
  • Salt
  • Pepper
  • 2 Eggs
  • Shredded Cheese

Directions:

  1. In a small skillet simmer pasta sauce, garlic, red pepper flakes, salt, and pepper.
  2. Crack in two eggs, cover and cook until all the whites set.
  3. Top with cheese and serve with toast.

Thoughts After Cooking:

They didn’t photograph well, sorry.

And truth is, I didn’t make them right. I don’t like fried eggs, I don’t like loose yolk-it has to be cooked. So I always poke them and cook them through, making them not look so fancy.It was really good. I loved it-and so easy and simple to make.

The next time I make it I am going to serve it on bread, but real bread. Like a thick sourdough or something. Nice and toasted. Yum.

For more egg recipes, go to Flæskeæggekage

For more recipes, go to Blueberry Earl Grey Tea Smoothie

Garlic, Tomato, Basil Grilled Cheese Sandwich

Thoughts Before Cooking:

Who loves grilled cheese sandwiches?

Of course you do, everyone does! It is one of the ultimate comfort foods.

Well this is a little twist on the classic sandwich. I came up with this after making Eggplant Tomato Bites

Ingredients:

  • Bread
  • Olive Oil
  • Salt
  • Black Pepper
  • 1 Clove of Garlic, Halved
  • Cheese of Choice (I did Gouda)
  • Tomatoes
  • 1 Cup of Fresh Basil
  • Butter

Directions:

  1. Place a tablespoon of butter in frying pan and melt.
  2. Brush the bread with olive oil and season with salt and pepper.
  3. Grill bread until lightly browned, one to two minutes, remove, and rub with garlic.
  4. Grill tomatoes, turning occasionally, until tender, about 6-8 minutes.
  5. Place the mozzarella, tomato, and basil leaves on a slice of bread, cover with another slice of bread and grill until it is warm and cheese is beginning to melt.

Thoughts After Reading:

I thought it was absolutely delicious.

It was soo good, we forgot to take pics!

For more sandwich recipes, go to Chicken Cashew Wrap

For more basil recipes, go to Green Goddess Salad Dressing

For more recipes, go to Fries Quatro Queso Dos Fritos

Ham and Cheese Monte Cristos

kelloggscookbook

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

wow

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

yuck_pirates_of_the_caribbean

This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

joker-yum

It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles

Christmas Cheese Rounds

Plumpuddingmurder

Thoughts Before Cooking:

So I love cheese.

parmesancheesetoomuch

And I especially love cheese logs. So when I saw this recipe I jumped at the chance to try it out.

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Ingredients:

  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of finely chopped pecans
  • 8 0z Cream Cheese Brick
  • 1/2 Cup of Chopped Green Onions

Directions:

  1. Combine all ingredients. Pack into a round or ball.
  2. Chill for two hours to overnight.
  3. Serve with crackers or bread

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Thoughts After Cooking:

I thought it was amazing!

fantastic

I took it to a party and we ate up immediately.

eatinghobbyilovelucy

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For more Hannah Sweson Recipes, go to Scandinavian Spuds

For more cheese logs, go to Gorgonzola Cream Cheese Log

For more appetizers, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Harvest Pumpkin Scones

Scandinavian Spuds

potatoes

And being so thankful, let’s get started with a potato filled recipe! 🙂

Plumpuddingmurder

Thoughts Before Cooking:

I love potatoes, so when I saw this recipe I thought it would be delicious! Let’s check it out.

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Ingredients:

  • 12 Baking Potatoes
  • 2 Tablespoons of softened butter
  • 8 tablespoons of melted salted butter
  • 1 teaspoon of salt
  • 2 tablespoons of dried crumbled basil
  • 1 teaspoon of paprika
  • 4 tablespoons of bread crumbs
  • 8 tablespoons of salted butter
  • Lemon Juice

Directions:

  1. Choose a bowl large enough to hold all the potatoes and fill with cold water. Add a teaspoon of salt and a squirt of lemon juice in the water.
  2. Peel a potato and rinse it off.
  3. Slice it the  potato in quarters, but only halfway, not completely through. Drop it in the water so it won’t discolor
  4. Preheat the oven to 425 degrees F.
  5. Use a baking pan that will hold all your potatoes in a single layer.
  6. Use the 2 tablespoons of butter to grease the baking pan.
  7. Dry the potatoes and lay them in the pan.
  8. Drizzle the melted butter and sprinkle with salt.
  9. Sprinkle with basil and paprika.
  10. Place pan in oven uncovered for 30 mins.
  11. Take the pan out of the oven and sprinkle with bread crumbs.
  12. Melt the cold stick of butter and drizzle over the breadcrumbs
  13. Slip pan back in the oven for 25 mins.

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ScandanevianSpuds

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Thoughts After Reading:

These were very good but were much tastier when I added cheese. I love cheese.

parmesancheesetoomuch

Vertical vents made it hard to move the potatoes as they could easily snap. Next time I think I will cut them horizontally instead. But otherwise, delicious!

joker-yum

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For more Hannah Swensen mysteries, go to Mini Lemon Pancake Cookies

For more potato recipes, go to Oven-Crispy Creole Seasoned French Fries

For more recipes, go to Harvest Pumpkin Scones

Cheesy Pesto Pull Apart Bread

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Thoughts Before Baking:

So I found this recipe on pinterest, but is originally from The Cooking JarIt sounded fantastic, as I love pesto, cheese, and bread, so of course I thought I would give it a try.

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Ingredients:

  • 1 Loaf of French Bread
  • 1/2 Cup of Butter, Melted
  • 1/2 Cup of Pesto
  • 1.5 Cups of a Mixed Cheese Blend (she called for a 5 Italian Cheese blend. I couldn’t find it so I went with the 4 Mexican Cheese Blend)

Directions:

  1. Preheat oven at 375 degrees F.
  2. Using a serrated knife, make 1-inch diagonal cuts across the bread, be sure to leave the bottom intact.
  3. Repeat going the opposite direction.
  4. Pour the melted butter between the cuts, evenly.
  5. Use a spoon or knife to spread the pesto along the top of the bread.
  6. Transfer to aluminum foil and stuff cuts with cheese.
  7. Wrap bread in foil and cook for 15 mins.
  8. Unwrap bread and cook for another 10 mins.
  9. Serve.

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Thoughts After Baking:

So no picture, sorry. We ate it before I had the chance to snap one.

bread

It was good.

fantastic

The only thing I would change would be putting the pesto inside the cuts and then the cheese. I didn’t like it on the tops only.

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For more pinterest recipes, go to Pumpkin French Toast

For more appetizers, go to Gorgonzola Cream Cheese Log

For more recipes with pesto, go to Broccoli & Tortellini Salad with Pesto

For more recipes, go to Breakfast Puffin Muffins

Zucchini-Tomato Soup

zucchiniTomato

Thoughts prior to cooking:

This is another recipe that I discovered, not from a book, but online. As it was mysterious as to whether or not it would taste good I decided to post it. Now this isn’t the exact recipe, as I changed it quite a bit. The main reason why I wanted to try it was that I needed a vegetarian recipe and this seemed like it would be an instant hit.

The original recipe didn’t call for a lot of spices, so I decided to remedy that as I like my food flavored, not bland. I also added cheese to it, as I love cheese. So here it is.

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Ingredients:

  • 4 Tablespoons of Olive Oil
  • 1 Large Onion, Chopped
  • 8 Medium Zucchini, cut into 1/2 inch rounds
  • 4 Medium Carrots, cut into 1/2 inch rounds
  • 1 Can of peeled chopped tomatoes
  • 1 Can of peeled chopped tomatoes with chiles
  • 1 teaspoon of salt
  • 2 28-oz cans of vegetable broth
  • 2 Bay leaves
  • 2 Teaspoons of dried Oregano
  • 2 Tablespoons of chopped Parsley
  • 2 Large Avocados, cut into cubes
  • Lemon juice
  • Shredded Cheddar Cheese

In a pot, heat the oil over medium heat.

Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and one half of the tomatoes & chile can (If you like your soup spicy add the whole tomato & chile can). Add salt to taste.

Add the vegetable broth, bay leaves, oregano, and parsley. If there isn’t enough juice to suit, add more water.

Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.

Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.

To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.

Enjoy!

zucchinitomatosoup

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 Thoughts after cooking:

This was extremely delicious as the chiles really gave the soup an extra kick. The avocados and cheese were just perfect additions to the soup as well. I absolutely loved this and would totally make it again.

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For more recipes, go to Pasta e Fagioli

For more soups, go to Gazpacho