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

Advertisements

Chorizo Breakfast Burrito

Thoughts Before Cooking:

I love burritos and so does my husband. So as you can see, I make this a lot-or other versions of it. ūüôā

Ingredients:

  • Half a Mexican Chorizo Sausage
  • 2-4 Eggs
  • Milk
  • Flour Tortillas
  • Shredded Cheese

Directions:

  1. Cut the chorizo in half.
  2. Cook the chorizo through, about 5 mins.
  3. Drain grease out, but leave the chorizo.
  4. Crack eggs into a bowl and add a little milk. Whisk them together. Pour them in the pan with the chorizo.
  5. When eggs are finished, throw some cheese on top.
  6. Warm tortillas on the comal, when ready wrap up the eggs and serve.

Thoughts After Reading:

Delicious and fast, you should try it out.

For more Mexican recipes, go to Fajitas

For more recipes, go to Creamy Tomato Spinach Pasta

 

Too Easy Hotdish

 

Appleturnovermurderjoannflukehannahswenson

Thoughts Prior to Cooking:

This recipe comes from the Hannah Swenson Mystery Apple Turnover Murder.

Hannah makes this dish for her boyfriend and sheriff deputy, Mike. Now before reading this book I had never heard of a hotdish, other than a hot dish, as in a dish that is hot. Apparently they are big in the Midwest and Northwest, but me being from California we don’t eat “hotdishes”, we eat casseroles. But I was willing to give it a try as to how they described it in the book made it sound extremely tasty.

FoodBorder

Ingredients:

  • Non-stick Cooking Spray or Butter
  • 1 and 1/2 lbs of Lean Ground Meat (such as hamburger, pork, chicken, turkey, sausage, etc. Make sure it is lean as the fat does not drain out of this dish)
  • 2 -12oz Cans of Cream of anything
  • 1 lb Package of Tater Tots
  • 1 Cup of Shredded Cheese¬†(Be sure to use only one cup as too much can become an insulator and keep the bottom layers from cooking.)
  • Worcestershire Sauce¬†(Optional)

Directions:

  1. Preheat the oven to 400¬į fahrenheit.
  2. Use the cooking spray or butter to coat a 9 by 13-inch pan.
  3. Put the ground meat in the bottom of the pan, spreading it as evenly as you can. Press it down with your hands or the back of a spatula.
  4. Spoon the two cans of cream-of-something on top of the meat. Make sure to spread it out as evenly as possible.
  5. Put the tater tots on top of the soup in a single layer. Spread them out as evenly as possible.
  6. Sprinkle on the shredded cheese.
  7. Do not cover your hotdish with anything. Slip the pan into the oven and bake for 35-40 minutes, or until the tater tots are browned and crispy.

FoodBorder

Thoughts After Cooking:

In a way this particular hotdish is like the poor man’s Shepherd’s pie. Instead of mashed potatoes, tater tots, and instead of gravy, cream of something. I am not a fan of Shepherd pie at all, I can hardly eat it, but I did enjoy this Hotdish.

flabergastedshockedwowwhatreally

The only thing that I thought was wrong with this dish was that it was rather plain in seasoning. I recommend using the Cream of Chicken and Herb, as the herbs really helped along with adding a bit of Worcestershire sauce.

It was very easy to prepare and I recommend it for those of you who’s hours are crunched (working moms and college students) and need a fast dish to make and make quickly.

Lordoftherings LifeisGood

I didn’t include a picture as it doesn’t photograph well, but do not let it’s looks deter you. It does taste great.

FoodBorder

For more Hannah Swenson recipes, go to Christmas Cheese Rounds

For more cassaroles, go to Ratatouille

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.

FoodBorderbanner

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

FoodBorderbanner

 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.

FoodBorderbanner

For more recipes, go to Pasta e Fagioli

For more soups, go to Gazpacho