Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

1 (15 oz.) can black beans, rinsed and drained

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck

 

 

Taco Tuesday

This would have normally went live yesterday, but I just had to wait until today. Why? Because if you do Taco Tuesday at your house, but want to switch it up a bit...THIS is for you!

Not only are you going to get all the flavor of your favorite taco bar, but this is the ultimate "dump and go" or "set it and forget" it supper.

See, we are smack dab in the middle of basketball season at our house. After the 2 week holiday break, last week we were back at in in full force. With 3 practices and 2 games...it was a little hectic. (You gotta remember, with a 2 year old, most things seem more hectic than they actually are. Oh, and I forgot to mention we are also potty training!)



The times of the games vary, and sometimes we can eat before we leave, but for the most part, I need to make sure there is a warm, tasty, hearty meal waiting for us when we get home because I'm going to have some starving boys on my hands. Not Max. He gets a packed supper and eats in the stands while he watches Bruh Bruh do his thing. But the husband and the teenager are quite ravenous by the time they hit the door.

 So, I have been turning to my slow cooker A LOT. I can make sure it's cooking all day and then when we get home and they are chewing on their arms, supper is ready. Last week, it was this. Seriously, if you can brown beef and dump cans...you can look like a rock star with this!

I garnished it simply, but I think it would be terrific with some shredded cheese and other taco toppings too. Lettuce, diced tomato, cilantro...the possibilities are endless!

The boy loves to get the rebound!

I am so proud to be a basketball mom. He has improved so much and absolutely LOVES being on the team. We only have a few more weeks left on the season, so if they are a little hectic and kinda stressful for mom, that is okay...after all, I have my trusty slow cooker on my side!

Crock Pot Taco Soup

1 lb. ground beef, browned

1 (15 oz.) can beef broth

1 (15 oz.) can corn, undrained

1 (15 oz.) can petite diced tomatoes, undrained

1 (10 oz.) can Rotel, undrained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

1 (1 oz.) packet taco seasoning

1 (1 oz.) packet ranch dip mix 

1 TBS dried minced onion

Salt and Pepper to taste 

Combine all ingredients in Crock Pot. Cook on LOW 4 hours. Garnish with sour cream, pickled jalapenos, corn chips, green onions, etc. 

Shared at Weekend Potluck

Casseroles, Holidays and Company

At first glance those 3 things might not seem like they go together, but if you think about it a second time, you will realize they are like peas in a pod! Why?

Well, let's see. Casseroles are a perfect meal when you're super busy any normal time, but add in the hustle and bustle of the holidays, and now your schedule just tripled. Then you've got the holiday house guests that are going to descend up on your home in just a few weeks...and some might pull a Cousin Eddie and think it's okay to stay through the New Year! So, you've got to feed them! A tasty, budget friendly casserole can help you do that too!

Thanksgiving is over, and now we have our eyes set on Christmas. Okay, I can't lie, Christmas has been on my mind since way before Halloween, but now it's socially acceptable to admit that!

With all the holiday celebrations coming our way, the shopping to do, the wrapping, the baking, the work parties, school programs, (the list could go on and on) our already jammed packed schedules are about to overflow to commitments. This is the supper you want when you're busy and starving! It will feed a crowd and get them back out the door again!

It's so easy to get swept up into the holiday season and have it fly by. Let's slow it down a bit, try to enjoy every minute, sit down with our family to a hearty, delicious casserole and share our day!

Frito Pie Casserole

1 lb. ground beef
1 medium white onion, chopped
1 envelope taco seasoning
2/3 c. water
1 (19 oz.) can enchilada sauce
1 (15 oz.) can black beans, rinsed and drained
1 (7 oz.) can diced green chilies
1 (9.25 oz.) bag corn chips, divided use
2 cups shredded Mexican cheese blend, divided use
Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large skillet brown beef with onions. Drain if necessary. Stir in water and seasoning. Bring to a boil. Reduce heat to simmering and allow to thicken a little, about 3-4 minutes. Stir in enchilada sauce, black beans and green chilies. Cook 2 minutes to warm through. Place 4 cups corn chips in bottom of dish. Top with 1 cup cheese. Spoon in beef mixture, and top with remaining cheese. Bake 20 minutes until cheese melted and bubbling. Top with remaining chips.

Inspired  by Betty Crocker
Shared at Weekend Potluck

Taco Tuesday

Do you do "Taco Tuesday" at your house? I have to admit, I really don't. Yes, I'm sure at some point in the annals of history I have served tacos at some point on a Tuesday night, but it wasn't intentional or planned. 

But today, I am jumping on the bandwagon...sort of. I'm offering up something for you to switch up your routine, even thought I'm almost positive I served this on a Thursday! 

Mexican food is one of my Top 5 cuisines. Seriously, I can't get enough of the stuff. It is one of the things I choose to eat out the most, and never tire of. I've heard it said "You think you have self restraint, until they sit the free chips n salsa down in front of you at a Mexican restaurant." That is our family summed up in one sentence! We are the ones getting to-go boxes at the end of our meal because by the time the entrees came, we had stuffed ourselves with so many chips n salsa, we are full. 

So when I get the chance to add some Mexican food to our meal plan, it's something new, and includes our favorites flavors, win...win...win! 

This simple, budget friendly and super yummy supper is like an entire Mexican meal in one dish! Each bite tastes like a taco with a little rice on the side. Plus, it has one of my favorite ingredients of all time too...green chilies! 

If you were already planning on tacos tonight, you might have a lot of these ingredients on hand, so you're half way to a new meal, but still familiar and oh so good!

Fiesta Taco Rice Bake

1 lb. ground beef

1 1/4 c. long grain rice

1 (14 oz.) can diced tomatoes, with juice

1 (4 oz.) diced green chilies

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) corn, drained

1 c. chunky salsa

1 c. chicken  broth

1 package taco seasoning

1 c. Mexican style shredded cheese, divided use

2 green onions, chopped

Preheat oven to 375. Grease a 9x13 baking dish. In a large skillet brown beef and drain if needed. Add salsa, taco seasoning, corn, beans, green chilies, rice, broth, tomatoes and 1/2 cup cheese. Stir well. Transfer to baking dish. Cover. Bake for 50 minutes until rice tender. Uncover, add remaining cheese and bake for 5 additional minutes. Garnish with green onions. 

Shared at Weekend Potluck

Unique Christmas

I actually tested this recipe few weeks ago, and wasn't even sure when I was going to share it with all of you. During this time of year, we food bloggers try really hard to provide you with terrific, tasty ideas for Christmas, so when we test recipes that don't necessarily fall into the category, they sometimes have to wait to be posted, or at least that's how it works for this food blogger.

But then last night a friend of mine posted on Facebook that her family was looking for something new for their Christmas day feast. They are growing tired of the traditional ham or turkey, and she was looking for ideas to start a new tradition. As I was reading the comments, I was shocked at how many responded with "We do Mexican for Christmas." Some said it's what they have on Christmas Eve after church, others said they've made a big Latin inspired spread on Christmas day, and a few said they too were looking for something new this year, and Mexican is what they had decided on.

Well, I'm not going to lie, my mind was blown a little. Don't get me wrong, we've enjoyed some not so traditional meals as well, I just didn't realize how many out there turned to tacos and enchiladas after opening gifts, that's all. So it was at that moment I decided this recipe did indeed need to be share now, in the holiday spirit, or to be saved until after!

If your gang loves cheese, these will become a new favorite. If your gang loves green chilies, these will become a new favorite. If your gang loves beef burritos, these will become a new favorite. If you love super simple meals that fill them up without too much effort, these will become a new favorite. Yep, they will do all that and so much more!

Seriously though, the cheese sauce? I might make it again, by itself, and just put a straw in the pan! No joke, that's how good it is!

If you are looking to switch up your holiday routine, and are giving into your Mexican cravings, but still want something new, here you go! Or if you're going to be enjoying the standard ham or turkey, but definitely want something new and tasty to ring in 2016, that is what the save button is for!

Cheesy Beef Burritos

1 (12 oz.) can evaporated milk

1 (4 oz.) can diced green chilies, undrained

8 oz. shredded sharp cheddar cheese, divided

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

10 8" flour tortillas, slightly warmed

1 tsp. cumin

1/2 tsp. garlic powder

2 TBS butter

Salt and Pepper to taste

Dried Chives

Preheat oven to 350. Heat butter in large skillet over medium high heat. Add peppers and onion. Saute until tender. Add beef. Cook until no longer pink. Season with cumin, garlic powder, salt and pepper. Add black beans. Stir to combine. In a small sauce pan combine evaporated milk, chilies and 1 c. cheese. Heat over medium heat until cheese melted and well combined. Season with salt. Fill each tortilla with beef mixture. Add shredded cheese. Roll up, tucking in sides. Place in a lightly greased 9 x 13 pan. Pour cheese sauce down over burritos. Sprinkle with chives. Bake for 20-30 minutes until set and slightly browned. *NOTE* When you are rolling burritos, don't feel bad if they fall apart a little bit, the cheese sauce will cover it up! 

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

Not So Cheap

About 3 years ago, Qdoba came to Fort Wayne. I don't know if I had ever heard of them before that, but being Mexican food, we were certainly happy to have another option, since it's one of our favorites. Oh, and it didn't hurt that Mr. E. actually won FREE meals for a year at their grand opening!

Yep, for an entire year, the three of us could go in there and have a delicious meal, absolutely free. And being at a time when money was a little tight, we were especially grateful for the treat.

But after the year was up, I have to admit our visits became less and less frequent to the point I can't tell you the last time we ate there. Believe me, it's not that we don't still love the food, but the first time we went in and got the same meals we had been getting for free, and had to pay for them we realized just how not so cheap it was. I'm not dissing them in anyway. They have fresh ingredients, delicious food, and ask a fair price. But for a family of 3, I paid about the same as I do for a sit down meal, with a server...and they are a little closer to the fast food category in my opinion, which is totally fine, but if I'm paying that money, I kinda don't want to have to get my won drink. You know what I'm saying?

So a couple weeks ago and when Little Man and I started talking about how badly we were craving one of their burrito bowls, I decided it was time to try to recreate them at home. But instead of doing them individually on an assembly line like they do in the restaurant, I figured why not make a big one. In one pot. Easy peasy.

I adore one pot meals, and I know so many of you do too. Especially with back to school time upon us, those simple meals that can be on the table in about 30 minutes are crucial to moms (and dads) every where not pulling our hair out.

Add your favorite ingredients to this to really make it your own. I think corn would be delicious, and maybe even some hot peppers for those who like it spicy.

I love going out to eat, and when we do, I still want to stay on budget and get the most bang for our buck. So when places have to get scratched off the "to go" list, at least I can recreate our favorites at home.

Chicken Burrito Skillet

Inspired by no. 2 pencil

2 boneless chicken breasts (about 1 lb.) cubed
3 TBS olive oil, divided

1 (15 oz.) can black beans, rinsed and drained

1 (14 oz.) can diced tomatoes, drained

1 c. extra long grain rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1 tsp. cumin

2 1/2 c. chicken broth
2 c. shredded taco blend cheese
1 medium tomato, seeded and diced
3 green onions, chopped
Salt and Pepper to taste

Additional Topping Ideas:
Sour Cream
Taco Sauce
Green Chilies
Pickled Jalapenos
Diced Avocado

In a large skillet, heat 2 TBS oil over medium high heat. Season chicken with salt and pepper. Add to hot oil. Cook for about 5-7 minutes until browned on all sides. Move chicken to sides of pan. Add other TBS of oil and allow to come to temp. Add rice, cook and stir for about 2 minutes until just beginning to brown on edges. Stir in chicken broth, beans, tomatoes, and seasonings. Mix well. Bring to a boil. Reduce heat to low, cover and cook for about 20 minutes until rice is tender and liquid has been absorbed. Stir occasionally while cooking. Remove from heat, sprinkle with cheese, cover again and place on warm setting until cheese melts. Garnish with chopped tomatoes and green onions.

$50 Meal Plan Challenge Month #3 { Indiana Family of Farmers}

Whew....where did May go? That's okay though. It's June 1st and that means we only have 7 more days of school. Yes, thanks to all those snow days we have class until June 8th. But the beginning of the month also means it's time for me to take the $50 meal plan challenge once again, and share my ideas with all of you! 

This meal plan was actually one designed around our Memorial Day weekend a couple weeks ago. One of our favorite summer time activities is heading to a local park, complete with splash pad, and let the boy run in the sun, play in the water, and then enjoy a tasty meal. And if I plan it just right, watch the sale ads, and buy carefully, a fun day can also be economical! I love when I can give my family great time, make some memories and still stay on budget!

Meal 1 (Picnic)

Fried Chicken

Tex-Mex Pasta Salad*

Deviled Eggs

Nectarines

Chips

Cookies

** I knew with the holiday weekend our local stores would have their deli fried chicken on special. I was able to get 8 pieces for only $4.99. The pasta salad was a great deal because it used many pantry items, and made enough for us to eat, and then have leftovers for lunch all week long. Plus, it's a new recipe to share with all of you!

Meal 2

Dijon Chicken Lettuce Cups

Fresh Pineapple

Cottage Cheese

** I love making salads and light meals during the hot days of summer; plus not serving it on bread or rolls can sometimes save some cash. Plus this week our local Aldi had a coupon for $3 off fresh meat. I got over 2 lbs. of chicken for about $2! Oh, and they had the pineapple for $.99 too. Seriously, if you have an Aldi in your area and have never shopped there, check it out! They have great food (even gluten free and organic) at GREAT prices!

Meal 3

Grilled Steaks

Baked Sweet Potatoes

Horseradish Coleslaw

** If this is your first time reading my challenge posts, seeing the word "steak" might confuse you when I'm supposed to be on budget. So let me explain for those of you who don't know. We have freezer beef on hands at all times. Sure, the initial cost might be something we have to save for, but over time it saves us a ton of money. If you have never looked into it, check with your local butcher and see if this might be an economical option for your family too.

Meal 4

Eggs

Sausage Links

Hashbrowns

Fruit Cocktail

** Breakfast for supper is a great way to feed your family on the cheap! For this menu, it was even better because I had already bought eggs for the picnic, so now had a great use for the extra ones.

So there you have it. Four meals for $50. I love being able to share these ideas with you, and maybe give you something you can start using to keep the weekly grocery store trip a little easier on the wallet!

Tex-Mex Pasta Salad

1 lb. tri color rotini, cooked, rinsed with cold water and drained

1 green pepper, chopped

1 (15 oz.) can black beans, rinsed and drained

3/4 c. canned corn

1/2 c. sliced black olives

1 (16 oz.) jar salsa

1/2 c. sour cream

2 tsp. garlic powder

3/4 tsp. cumin

2 TBS dried parsley

1/2 c. shredded Cheddar Jack cheese

Salt and Pepper to taste

2 green onions, chopped

In a medium bowl combine salsa, sour cream, cumin, and garlic powder. Mix well. In a large bowl combine pasta, green pepper, black beans, olives corn, parsley, and cheese. Toss to combine. Pour dressing over. Stir well. Season with salt and pepper. Chill for at least an hour before serving. Garnish with green onions. 

Shared on The Country Cook June 5, 2015

Simple As 1-2-3

Do you have a preference for which type of rice you use? I guess I should word that differently. Do you prefer to use "regular" rice or instant when you cook? For me, it really depends on the recipe. I will use whichever makes the dish the best it can be.

It might shock you to learn just how many questions I get on the subject. When I write a recipe I am always sure to list the specific kind of rice I used when I tested it. Now, that doesn't mean folks aren't welcome to use whichever they are most comfortable with, or happen to have on hand, but I can't guarantee results if substituted. But the #1 question I get asked when I post a dish using rice is "How do I cook non-instant rice?" It's such a convenient item, many have never bought a bag of "real" rice and simply don't know how to prepare it. So, I'm here today with an easy trick to remember how, and a tasty recipe to go with it.

Cooking rice is as simple as 1-2-3. And not, I'm not just being cute. It's a simple way to remember the method in which you use. 1 Cup of Rice Boiled in 2 Cups of Liquid= 3 Cups Cooked Rice. See how easy that is. Oh, and that liquid? It can be water, broth, stock, a combo of both...it doesn't matter, as long as it is 2 cups. Now even if you have always used the instant, you can easily remember how to work with the other stuff too.

Some of you might be asking why even bother? Well, bagged rice is one of the best economical options at your grocery store. A bag of long grain rice will run you about the same as a box of instant (or at least it does at my store) and last forever! Okay, maybe not that long, but you certainly get more product for your money.

To demonstrate my little trick, I needed a recipe to go along with it. This casserole is sure to become a favorite in your house, just like mine. Rice, meat, veggies, a Tex-Mex flavor...it's got a little bit of everything to satisfy everyone!

When it comes to rice, if you haven't cooked with the real stuff, I encourage you to try. And if you run into a pickle, think 1-2-3...and I'm sure it will be a huge success!

Tex Mex Rice Casserole

1 lb. ground beef

1 c. long grain white rice

2 c. water

2 beef bouillon cubes

1 (15 oz.) black beans, rinsed and drained

1/2 c. frozen corn, thawed

1 (14 1/2 oz.) can diced tomatoes

1 packet taco seasoning

8 oz. cream cheese, softened

1 c. shredded Monterrey Jack cheese

1 small white onion, chopped

5 green onions, chopped, whites and light green only

Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a small pot, bring water and bouillon cubes to a boil. Add rice. Bring back to a boil. Reduce heat to low, cover and cook 15 minutes, stirring often, until liquid is absorbed. In a large skillet, brown ground beef and white onion, seasoned with salt and pepper, until no longer pink. Drain if necessary. In a small bowl combine cream cheese and taco seasoning. Add tomatoes, black beans, corn and cream cheese mixture to beef. Stir and cook until cheese melts and mixture is slightly thickened. In bottom of prepared dish, mix cooked rice and 1/2 c. shredded cheese. Top with meat mixture and sprinkle with other 1/2 c. cheese. Bake for 30 minutes until bubbly and heated through. Garnish with green onions. 

Shared on The Country Cook May 15, 2015

More Meat Free

Need some inspiration for your Meat Free Monday supper? Do you practice Meat Free Mondays? I know more and more of you are because I keep getting asked for dishes that would work. And while we aren't weekly participants, I do think these "meal days" as I like to call them are fun once in a while.

Let's see. We've covered Mondays. Then there is Taco Tuesday, Pizza Friday...what am I missing? Which ones does your family enjoy?

I actually made these a couple weeks ago when my guys were in full training for the Taekwondo State Championships. For the little guy it meant repeating his title from last year; and for Mr E. it meant going out on top. As many of you know, he was very ill last summer, and he fought his way back, recovered, and was determined to have his fight at state be his last one. He is retiring, so to speak. He will still train, and he might do some light competition, but his hard fighting days are behind him. So what better way to do that than competing at the State Finals with our boy.

Well, I am happy to report, I now have TWO state champs in my house!! That's right! They both won GOLD medals in their divisions! Alex defended his title to the fullest in a hard fought match, and Mr. E. indeed went out on top, with his last match being his best one yet.

Can you tell I'm proud? Yeah, so much I might burst.

But back to the food. Little man wanted Mexican food, but I wanted something light, and extra protein during a hard training week is always good.

These are absolutely delicious, and could not be easier. Plus, they are super light, perfect for a hot summer night.

If you need a little help with your Meat Free Monday dinner tonight, I've got you covered! Or if you just want to listen to a mom/wife gush about the boys she loves, well, I'm happy to oblige that too! 

Black Bean Green Chile Tostadas

8 small white flour tortillas 

1 (15 oz.) can black beans, rinsed and drained

1 ( 4 oz.) can green chilies

1/2 tsp. garlic salt

1/2 tsp. cumin

1 avocado

Juice of 1/2 lime

Splash Water

Cheese

Salsa

Chopped Lettuce

Preheat oven to 350. Spray tortillas with cooking spray, lightly. Bake until desired crispiness and browned. We like ours still a little soft, so about 7 minutes. In a small sauce pan place beans. Smash slightly with a potato masher, leaving some beans intact. Add green chilies, garlic salt, cumin and splash water. Cook over low heat until warmed through, about 5 minutes. In a small bowl smash avocado and combine with lime juice. Stir well. Top tortillas with black beans mixture, lettuce, cheese, salsa and avocado mixture. 

 Shared on The Country Cook May 15, 2015

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas

10-12 small flour tortillas

1 (15 oz.) can black beans, rinsed and drained

1/4 c. sour cream

2 c. shredded Mexican blend cheese, divided

1/2 tsp. garlic powder

1 (4 oz.) can diced green chilies

1/2 tsp. ground cumin

1 (16 oz.) salsa verde 

3 green onions, chopped

2 TBS chopped cilantro

Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 

Shared on The Country Cook Mar. 27, 2015

Where's The Meat?

Do you ever make something new, and it's not until your family is in the middle of eating it, or even after they are all done, they realize there was something about it they didn't notice at first? Well, that is exactly what happened when I made this for my boys.

Now, it got rave reviews. They both couldn't get enough of it. And it wasn't until supper was over, and everything was put away my husband looked at me and said "So, was that ground beef in there?" That's when I got the privilege of telling him they had just eaten an entire meat-free meal! It wasn't even that I was trying to have a meat-free night, it was simply a recipe a friend had given me and I wanted to try it. I was in the mood for a fresh, light casserole, and this absolutely fit the bill.

But don't let that description fool you...it is plenty filling too.

After I explained to Mr. Everyday that there was no meat in the dish at all, we both agreed it had to be the black beans that "fooled" them, or at least provided enough substance the meat wasn't missed at all. Plus, I think with the flavor of the taco seasoning, the brain was tricked into thinking there was "taco meat" in there.

If you are a meat-free family, I think this is something the adults and kids will both enjoy. Or if maybe you're trying to cut back on the meat in 2014, this hearty meal would be a great way to do so, without feeling like you're depriving yourself of anything. Super easy, super tasty and super convenient, this makes a fantastic weeknight meal for meat lovers and non-meat lovers alike.

Mexican Black Bean "Lasagna" Adapted from Mom on a Mission

12 small flour tortillas

1 (15 oz.) can corn, drained

1 (15 oz.) can black beans, rinsed and drained

1 small onion, finely chopped

1 TBS taco seasoning

1 (28 oz.) can diced tomatoes, drained

1 (4 oz.) can green chilies

2 c. shredded Mexican blend cheese

1/2 c. shredded cheddar cheese

1/4 c. cilantro, chopped for garnish

Sour Cream, for garnish

Preheat oven to 400. In a medium bowl, combine corn, black beans, onion, tomatoes, and chilies. Sprinkle with taco seasoning. Stir well to combine. Spray a 9x13 pan with cooking spray. Layer 4 tortillas in bottom of dish, over lapping if necessary. Spoon 1/3 bean mixture on top. Sprinkle with 1/3 Mexican cheese. Repeat layers twice more, ending with cheese. Also sprinkle top layer with cheddar cheese. Cover with foil and bake for 30 minutes until bubbly. Garnish with cilantro and sour cream.

Shared on The Country Cook Jan. 10, 2014

Weeknight Rush

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole

1 lb. ground beef

1 packet taco seasoning

1 (16 oz.) can refried black beans with onion and garlic

1 (16 oz.) jar mild chunky salsa

1 green pepper, chopped

1 (2.2 oz) can sliced black olives

3 Roma tomatoes, chopped, divided

1 c. shredded taco cheese

Shredded Lettuce

Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

Mexican Night Via Crock Pot

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans

4 boneless chicken breasts, thawed

2 TBS olive oil

Garlic Salt

Shallot-Pepper Seasoning Blend (Any grill seasoning would work)

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can corn, drained

1 (15 oz.) jar salsa

Salt and Pepper to taste

8 oz. cream cheese, cubed

3 green onions, chopped

1/4 c. cilantro, chopped

Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

New Crock Pot

Was Santa good to you this Christmas? Boy, he sure was to our family! In fact, I must have been even better this year than I thought I was because I couldn't have asked for me! Between my wonderful husband, parents, brother,  in-laws, and future sister-in-law, (And near future....Saturday is the big day!) I got some fantastic new "toys" for my kitchen!

From new cook books, to a "Queen" wine glass (for those special Mommy needs a time out moments), to measuring cups, a Twinkie bake set, ceramic skillet and many more, it was a great foodie Christmas! One of my favorites, and something I wished and wished for was a new Crock Pot! My mom outdid her self. It's a beauty and such a improvement over my 1970's version that was nice, but just needed upgraded!

So on the 26th, what better recipe to try out than a new soup for said Crock Pot??? I was like a little kid playing with his new video games, I was so excited. I woke up, knowing I was headed into the kitchen to test out my new toy.

This soup couldn't be easier. Seriously browning meat, chopping some onions and opening a few cans is all it takes to have a piping hot bowl of soup on the table for supper. It's so incredibly filling too! Believe me after the snow storm hit Wednesday we were very happy to be sitting down to this at the end of a cold, blustery day!

Thank you to everyone who helped to make me such a blessed food blogger this Christmas. I thank you. My family thanks you. And all EMM fans everywhere thank you!

Black Bean Taco Soup From Gooseberry Patch
1 lb. ground beef, browned and drained
1 medium onion, finely chopped
1 (15 oz.) can black beans, undrained
1 ( 15 oz) can chili beans, undrained
1 ( 15 oz) can corn, undrained
1 ( 28 oz) can crushed tomatoes
1 (1 oz) packet taco seasoning
1 ( 1 oz) packet ranch dressing mix
Salt and Pepper to taste
Shredded Cheese, optional for topping
Tortilla Chips, optional for topping

Place all ingredients in slow cooker, except toppings. Stir well. Cook on LOW for 6 hours, stirring occasionally. Top with tortilla chips and cheese.

Crock Pot at Very Good Recipes
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Weekend Company {Guest Blogger Lauren}

Good Morning EMM-ers! I hope you had a fantastic week and are ready for some fun and relaxation this weekend. I know our family is! Thanks for joining myself and my guest, Lauren, in my kitchen today. I'm excited to have her share this yummy recipe with you. I have been wanting to try quinoa for some time and now I have exactly the recipe to do so! Ya'll know how much I love anything with avocado in it! Without further adieu, please welcome her to EMM...

 I am a recipe developer, food blogger and the staff Nutritionist at The Bar Method in Montclair, NJ where I offer workshops and individualized counseling.   After receiving my Masters Degree in Nutritional Sciences, I received my nutrition certification.   I began blogging in early 2012 and love to share my healthy and delicious recipes with all of my followers.  I've had the honor of being featured in SHAPE magazine twice http://www.shape.com/healthy-eating/diet-tips/best-and-worst-foods-bikini-body?page=6 (page 6,7 and 8) for tips on the best and worst foods to eat and for creative quinoa recipes http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa?page=5(page 5 and 10 are my recipes and pictures).  I was featured in an article in The Alternative Press about balancing healthy lifestyles and being a mother http://thealternativepress.com/articles/7-moms-who-bite-off-almost-more-than-they-can-c.  And recently, Guiliana Rancic’s website, www.FabFitFun.com featured one of my healthy recipes http://fabfitfun.com/recipe-healthy-empanadas.  I live in Westfield, NJ with my husband and three little men.  I feel lucky to have such a wonderful family and work my dream job.

 This salad is my favorite salad! I love the cilantro lime vinaigrette with the beans and vegetables.  I like to make it the night before so all the flavors soak in.  Every time I bring it somewhere, someone is always asking for the recipe!

Quinoa is the latest “superfood” these days.  I love it.  It’s so versatile and can be used in so many different ways.  Quinoa is loaded with magnesium, iron and calcium.  It is the only grain to have all nine essential amino acids which also makes it the only one to be a complete protein.  It is low calorie, has a lot of fiber and is also gluten free which is perfect for those with gluten sensitivities.

Avocados are packed with fiber, potassium, Vitamin E, B vitamins and folic acid.  They also have monounsaturated fats (healthy fats) which help to lower blood cholesterol.

Black beans are also packed with fiber and protein as well.  Tomatoes have antioxidants and Vitamin A and C in them.

What happens when you put all of these nutrition powerhouses together??? One delicious, healthy salad!

Quinoa Avocado Tomato Corn and Black Bean Salad with Cilantro Lime Vinaigrette Adapted from allrecipes.com 

For the salad:

• 1.5 cups uncooked quinoa
• 3 cups water
• Two 15-ounce cans black beans, rinsed and drained
• One box (14 oz) of frozen corn, defrosted
• 2 avocados, peeled and cut into 1/2-inch pieces
• 1-2 pints grape tomatoes, halved ( I used 1 1/2)

1. Cook quinoa with the water according to package directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.

For the dressing:

• 1 clove garlic
• 1/4 cup grapeseed oil
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup fresh lime juice
• zest of one lime
• 2 teaspoons balsamic vinegar
•  salt to taste
• 1/4 cup fresh packed cilantro leaves (optional if you don’t like cilantro)

Mix all ingredients together in a small bowl.   Pour dressing over salad.  Let refrigerate for several hours or even overnight.  Makes 8 servings.  Enjoy, it really is THAT good!

Nutrition Facts
Serving Size 1/8 of salad
Amount Per Serving
Calories 298 Calories from Fat 147
Total Fat 16.4g
Saturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 36.5g
Dietary Fiber 7.6g
Sugars 2.5g
Protein 7.2g
*Nutritional information provided by www.caloriecount.com, not 100% guaranteed accurate

Blog: www.laurenkellynutrition.com

Facebook: http://www.facebook.com/LaurenKellyCertifiedNutritionist

Pinterest: http://pinterest.com/laurenbkelly/

Twitter: https://twitter.com/#!/LaurenKellyCN

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Avocado Lunch

Faithful readers of EMM know I am a true avocado lover at heart. Any time I get to add them to a meal or find new and interesting ways to use them I am a happy girl. But sometimes inspiration isn't always easy to find, so it would be outstanding to have a place where I could see where fellow foodies and avocado fans were cooking up too. If you are in the same avocado "boat" as me, then have I got a treat for you!

The folks at Avocados From Mexico have just launched a new section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.

Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avocado love with with other foodies like you.

If you have a recipe you would love to submit and click below to share the wealth! 

And scroll down to see my latest yummy avocado creation!

Here is the recipe I have decided to contribute. It is the perfect light lunch for one, or make a big platter to share! Or maybe even a snack for movie night! I prefer the cheese as is, but if you wanted a more "true" nacho feel, you could definitely put them under the broiler for a minute or so to melt it. Either way, they are delicious, and even my boys, who aren't the biggest avocado fans LOVED them!

Avocado Nachos
Tortilla Chips
1/2 c. black beans, rinsed and drained
1 tomato, seeded and chopped
1/4 c. red onion, chopped
1/2 c. Queso Blanco cheese, shredded
1 avocado, chopped
1/2 lime, juiced
Salt to taste

On a large plate, place tortilla chips. Add black beans, tomato and onion. In a small bowl, combine avocado, lime juice and salt. Add to nachos. Sprinkle with cheese.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

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This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion. I have received payment for this post/endorsement.

Salad On Fire

During the summer when the thermometer climbs above 90, and with the lovely humidity we have in Indiana, it can feel like triple digits, it is very common to find salad on our dinner table. And not just as a side dish. We really enjoy having "dinner sized" salads as our meal. When it is that hot outside, heavy food just doesn't sit right, so we enjoy light, crisp and refreshing instead. Some that I've made staples in our summer diet are: Spinach Strawberry Salad, Greek Salad, and my copy cat version of Olive Garden Salad. We love all of these, but that doesn't mean I won't take inspiration when it hits me. I was having lunch at Bob Evans and they happened to have their Wildfire Barbecue Sauce on sale. Immediately I knew what my next salad creation would be, and another copy cat too...The Wildfire Chicken Salad. Bob Evans debuted this phenomenal barbecue sauce back when I still worked there (I quit 10 years ago this month) and it has been a favorite ever since. I remember when it first appeared on the menu and everyone wanted to know "What is Wildfire Salad Dressing?" Well, it's quite simple. You take equal parts Wildfire Barbecue and mix it with ranch dressing and it is food magic! Now I realize there will those of you who want to try this, but don't live near a Bob Evans to pick up a bottle of their barbecue, so I've offered some notes in the recipe that will help. This is a salad that eats like a meal. The addition of chicken makes it just a little heartier than the other ones I serve, and I have to say it is a very close reproduction! If you're looking for a filling salad to add to your summer time menu, this should definitely make your list. Or if you're a fan of the original, give it a try and tell me what you think!

Wildfire Chicken Salad Copy Cat Recipe
Makes 2 Dinner Sized Salads
1-2 hearts of Romaine lettuce, chopped (depending on size)
10 grape tomatoes, halved
2 green onions, chopped
1/2 c. frozen corn kernels, thawed and drained
1/2 c. black beans, rinsed and drained
3/4 c. Monterrey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
Crushed tortilla chips or tostada shells
1 c. Wildfire Barbecue Sauce, divided
1/2 c. Ranch dressing

In a small bowl, combine 1/2 c. barbecue sauce and ranch dressing. Mix well. Set aside. On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.
*NOTE* If you don't have the Wildfire Barbecue, I suggest using Jack Daniels Original. I made the same recipe substituting a couple different barbecues, and it came the closest. Also, I used Marzetti Ranch because it's what Bob Evans serves, but I think any would substitute well.

Shared on The Country Cook June 15, 2012
Shared on Make Ahead Meals June 18, 2012 
Shared on Mandy's Recipe Box June 19, 2012

Salad at Very Good Recipes
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