Monday, June 21, 2010

Ribs, Beans, and Coleslaw

Coleslaw is one of my favorite summer sides. 


1/2 head finely chopped cabbage (the bags of shredded cabbage work every well too, and often contain carrots which add some nice color)
1/2 small onion-finely chopped
1/3 cup mayo or salad dressing ( I use Miracle Whip Light)
1/3 cup sour cream
1/2 teaspoon seasoned salt
2 tablespoons sugar
1/4 to 1/2 teaspoon freshly ground pepper

Mix all ingredients and refrigerate until serving.  Best served shortly after preparation.

Coleslaw really is a last minute side.  It gets runny quickly.  I honestly wouldn't make it much more than an hour before serving and usually make it right before the meal. 

If coleslaw is an easy side, these beans are a complete no-brainer.  Open a can of Bush's Grillin Beans Bourbon and Brown Sugar variety and stick them on the grill.  These beans are great in a sauce pan on the stove but even better on the grill.  I love my little bean pot. 

Oh, and some ribs were grilled.  They were pretty fabulous too. :)

Saturday, June 19, 2010

Breakfast Egg Bake

- leftover half & half
- cheese that needed to be used up
- a decent amount of eggs
- bread in the freezer 

All these combined made me decide to put together an egg bake for breakfast this morning.  My favorite part about this is making it the night before and baking the next morning.   I also love how versatile egg bakes are as far as ingredients.  You simply throw in what you have.  My bread was actually leftover brat buns.  I thawed them and cubed them up and they were fabulous.


Cubed bread-about 2 1/2 cups
meat-I used bacon, along with sausage on carnivore's Husband's side
Veggies-I used onions and garlic-mushrooms and red pepper would also be great 
Cheese-I used a mozzarella mixture, but nearly any would work.
3 large eggs
About a 1 1/2 cups of half & half
Fresh ground pepper
Salt to taste


Cube bread and layer half of it in an 8x8 pan.  Add meat, veggies and cheese.  Layer the other half of the bread over the top and add more cheese.  Whisk together the eggs, half & half and salt and pepper.  Pour evenly over the bread. Press down slightly on bread to ensure egg mixture is evenly distributed.
Refrigerate overnight.  The next morning bake in pre-heated 350 degree oven for 60 minutes or until center is set.

Tuesday, June 8, 2010

Refried Black beans

This recipe came from having a half can of leftover black beans in the refrigerator.  I was looking for a side for the chicken enchiladas instead of rice as pilaf is on the menu for tomorrow.  Remembering the can of beans, I went in search of a recipe.


 1/2 Tablespoon. extra virgin olive oil
 1/4 small onions, diced
 1 small garlic, minced
 1/2 can green chilies-drained-reserving liquid
 1 tsp. chili powder
 1/2 tsp. ground cumin
 1/2 can  black beans, drained and rinsed
 1 tsp. fresh lime juice


   1.  Heat oil in skillet over medium heat. Add onions, garlic and green chilies, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
2. Increase heat to medium. Add 1/2 cup beans, the liquid from the green chilies and enough water or stock to equal 1/3 cup liquid. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.  

This recipe was a combination of several I found and incorporated the 1/2 can green chilies I had leftover from the chicken enchiladas.  I ended up mashing the beans with a fork, but I didn't get them into a complete mush, as I like a bit of texture.

I forgot a photo, but imagine black mushy beans with a bit of cheese sprinkled.  Tasted great, but less than photogenic. :)

Fiesta Chicken

I was looking for another do-ahead in the slow cooker chicken recipe when I found this.


2 chicken breasts
1/2 (15 1/2 ounce) can black beans, drained
1/2 cup frozen corn
3 oz. black olives, drained (sliced black olives)
1/4 onion, chopped
1/4 red bell pepper, chopped
1/2 (15 ounce) jar salsa, medium
1/2 (8 ounce) package cream cheese
1-2 tbsp. taco seasoning
1/2 can green chillies


1. Add all ingredients to crock pot EXCEPT cream cheese.

2.Cook on high for 4-6 hours or low for 8 hours.

3.Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.

4.Serve over cooked rice or egg noodles with a dollop of sour cream and sprinkles of shredded cheddar if desired.

I cooked it on high for about 7 hours and the chicken was falling apart and very tender.  To change it I would serve it over something besides egg noodles.  I liked the rice idea, but I didn't want to wait for the steamer.  Another suggestion was over corn chips; like nachos.

Taken from RecipeZaar