Chicken & Black Bean Tostadas

I first made this dinner for just us a few years ago, give or take and man we devoured it - I mean we definitely left the table feeling a little too full just because we ate so much. I decided to dig up the recipe and add it to the menu this week and I am so glad I did because it didn't disappoint he second time around. Between the creamy beans, the yummy chicken and the tangy cabbage and yogurt sauce it really is a great balance of flavors. Another bonus is that it's pretty dang easy to whip up if you are in a hurry, especially if you have leftover chicken in the fridge. So, here's how I made it...

Chicken & Black Bean Tostadas

Chicken and Black Bean Tostadas

Serves 4

ingredients

• 1/8 cup canola oil

• 8 corn tortillas

• 15.5 oz black beans (low sodium), drained & rinsed

• 1 tsp ground cumin

• 1/4 cup low sodium chicken broth

• 1 large clove garlic, minced

• 1 tbsp chipotle in adobo (minced with some sauce)

• 1/4 cup fresh lime juice

• 2 tsp brown sugar

• 2 cups finely shredded cabbage

• 1 bunch radishes, julienned

• 1/2 bunch fresh cilantro, chopped

• 1/2 cup plain Greek yogurt

• 1 large chicken breast, cooked & shredded (you could also use a rotisserie chicken)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat 1/2" oil in a cast iron skillet over medium heat until shimmering. You can also tear a bit of corn tortilla off and put in oil to see if it's ready to start frying. Fry tortillas one a time until golden and crisp on each side. Drain on paper towel lined plates. Note: you can simply buy tostadas at the store and omit this step altogether but making them fresh sure is tasty!

2. Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin, some S&P and cook stirring for a few minutes. Add the broth and cook, smashing (use a potato masher) the beans, until saucy. 

3. Whisk the garlic, adobo sauce, 2 tbsp lime juice, sugar and 1/2 tsp salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing. Add the cabbage, radishes and cilantro and toss together until well coated. Mix the yogurt, 2 tbsp lime juice in a small bowl and then season with S&P. I also like to put a little bit of grated lime zest in the yogurt sauce as well. 

4. Top each tortilla with beans, chicken, cabbage salad and yogurt sauce and your mouth will be very thankful because this meal is amazing!!! 

Enjoy!

This recipe was adapted from Food Network.

Grilled Naan Pitzas

We do love making all different kind of pizzas in this household - don't we? On that note - here's another fun recipe on naan bread! I have also discovered that it does truly freeze well so buying it in bulk is definitely worth it. These delicious pizzas were all veggies and cheese for me but I gave in and added some ground turkey for Q's this time around. Both versions turned out great but I liked the meatless version better :-P. For the ground turkey, I used 1/4 lb and browned it up in a skillet with some EVOO, salt, pepper, cumin & garlic powder.

Grilled Naan Pitzas

Grilled Naan Pitzas

Serves 2

ingredients

• 1 tomato

• 1/2 Tbsp EVOO, plus more for brushing and drizzling

• 1 1/2 cups baby arugula

• 1/4 cup black olives, chopped

• 1 tbsp fresh rosemary, chopped

• 1 small red onion, cut into 1" thick rounds

• 2 pocketless pitas or naan bread

• 1/4 cup ricotta cheese at room temp

• 1/2 cup mozzarella cheese, diced (or more!)

• Pinch of red pepper flakes

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Core the tomato and squeeze the juices and seeds into a large bowl. Whisk in EVOO and season with S&P. Add the arugula on top but don't toss just yet, set aside. Dice up the tomatoes and toss in a small bowl with olives and rosemary.

2. Preheat the grill to medium high. Brush the onion rounds with EVOO and season with some salt. Grill 3-4 minutes until soft and slightly sweet, 3-4 mins per side. Transfer to a plate and separate the rings. Reduce the grill to medium.

3. Brush the naan with EVOO and grill until slightly charred on both sides. Top with some of the tomato/olives, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2-3 minutes more.

4. Toss the arugula with dressing and pile on top of the pizzas. Season with salt and red pepper flakes and a drizzle of EVOO on each as well.

If you decide to add any meat to this dish, simply add on top of cheese layer. It's really a refreshing and light meal - I could eat it every week. NOM NOM NOM NOM.

Enjoy!

This recipe was adapted from Food Network.

Baked Beans Casserole

I had these at a family cookout last weekend and since I loved them so much I got the recipe and made them for a cookout today as well. They turned out great and were a big hit! The original recipe came from the Deen Brothers and I only made a few minor changes. Unfortunately, I forgot to snap a photo this time so you will have to imagine what they looked like. Here's how I made them, oh and since they are so hearty you could have them by themselves as a meal.

Baked Beans Casserole

Serves 8-10

ingredients

• Nonstick cooking spray

• 2 Tbsp vegetable oil

• 2 large white onions, finely chopped

• 1 lb ground round or other lean beef

• 2 - 28 oz cans baked beans

• 3 Roma tomatoes, finely chopped

• 1/4 cup light brown sugar

• 1 1/2 Tbsp Dijon mustard

• 1/2 tsp each kosher salt and black pepper

• 1/2 tsp kosher salt

• 1 tsp garlic powder

• 1 lb bacon

• 8-10 shakes of hot sauce

directions

1. Preheat oven to 350º. Coat a casserole dish with some cooking spray and set aside. 

2. In a cast iron skillet, heat the oil over medium heat. Add the onion and a pinch of salt and cayenne pepper. Cook for 5 minutes, stirring occasionally. Add the beef; cook for 10 minutes breaking up the meat until fully cooked. Drain any excess fat out of the pan if necessary. Set meat in a large mixing bowl. Return skillet over medium heat and cook 1/2 lb of the bacon. Drain on paper towels and chop into 1/2" pieces. Add to the beef in the mixing bowl as well. 

3. Add the rest of the ingredients except the 1/2 lb slices of bacon to the mixing bowl and stir until combined. Pour into casserole dish and top with whole bacon slices or you can dice them up as well on top. Cover with aluminum foil and bake for 45-50 minutes until thick and bubbly. Uncover and preheat broiler. Broil for 5 minutes until the bacon is crisp.  Let rest for 5 minutes before serving so you don't burn your tongue off!

Some other ideas for this is to top brats/hot dogs, nachos, burritos or tacos with em they are sooo good!

Enjoy!

This recipe was adapted from The Deen Brothers.

Carrot Mushroom Barley Stew

I made this really great stew  from a recipe I found in my Food Network Cookbook. It was probably one of the best soups/stews I've ever made - I couldn't believe it. It had no meat but it was fantastic! If you have an avid meat lover in your household, try adding sweet Italian sausage, hot breakfast sausage or grilled chicken thighs, chopped up. I did have a bit of a hard time finding carrot juice but stumbled upon it in the produce section where the OJ was - man was it pricey! So I ended up buying a small bottle which was just the right amount that I needed for this recipe. Instead of adding 3 cups of water I added chicken stock but you could also use vegetable stock too. I'd say if you can't find the carrot juice or don't want to spend the $$$, I would definitely try this recipe with some spicy hot V8 juice too. That was my plan until I actually found the carrot juice. I was really excited to share this recipe because it was that good! Next time I make it, I will be doubling to freeze for those nights when you just don't feel like cooking.

Carrot Mushroom Barley Stew

serves 4

ingredients

• 2 cups carrot juice

• 3 cups chicken broth

• 10 oz baby bella shrooms, stems removed & reserved, caps sliced

• 2 Tbsp EVOO

• 4 Tbsp unsalted butter

• 1 cup quick cooking barley

• 1 large white onion, chopped

• 3 cloves garlic, minced

• 2 stalks celery with leave, finely diced

• 1/4 tsp dried rosemary, crumbled (I used molcajete to crush the rosemary)

• 4 medium carrots, cut into 1/2" pieces

• 4 1/2 cups kale, stems removed and chopped

• 1 Tbsp grated, peeled ginger

• 1/2 Tbsp garlic pepper

directions

1. Bring the carrot juice, 3 cups chicken broth and shroom stems to a boil in a saucepan over medium heat. In a dutch oven, heat EVOO and 2 Tbsp butter over medium-high heat. Add the shroom caps and barley and cook until the barley is toasted, about 5-6 minutes. 

2. Add the garlic, onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook for an additional 2 minutes.

3. Increase the heat to high and half of the carrot juice mixture, leaving the shroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 5-6 minutes. 

4. Using a strainer over the dutch oven to catch the shroom stems, add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and veggies are tender, about 5 more minutes. Stir in the remaining 2 Tbsp butter, then serve.

You can serve this with some crusty bread or croissants for dredging. It's a hearty soup with lots of flavor. I did add some ingredients to the recipe to adapt to our tastes, etc. For me, the soup was hearty enough from the mushrooms not to miss any meat and perfect for fall. I love this time of year!!!

Enjoy!

This recipe was adapted from Food Network's Great Easy Meals.

Sausage, Pork Chops and Kraut

I had a bunch of sauerkraut leftover from a meal earlier this week and wanted to find a meal to use it up on and found this one - it turned out to be a good one. The recipe called for juniper berries but I looked in 2 different stores for them and couldn't find 'em so I subbed in black peppercorns. I also think I may have cut up the pork a little too thin so if you make it slice the pork in thick slices so it doesn't shrink up too much.

Sausage, Pork Chops & Kraut

ingredients

• 1/2 lb sauerkraut, rinsed
• 4 small red skinned potatoes, halved
• 1/2 Tbsp vegetable oil
• 1 boneless smoked pork chop, trimmed & thickly sliced
• 1 white onion, chopped
• 2 cloves garlic, smashed
• 1/2 tsp coriander seeds, crushed
• Kosher salt
• 1/2 apple, grated
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped
• Whole-grain mustard, for dipping

directions

1. Soak the kraut in a bowl of warm water to take the edge off a bit. Simmer the potatoes in water over medium heat until fork tender, 10-15 minutes. Drain and keep warm.

2. Heat the veg oil in a dutch oven over medium high heat, Prick the sausages with fork and add to the pot with the pork; cook until browned on one side, 2-3 minutes. Turn the meats and add the onion, garlic, coriander, pepper and salt to taste. Cook until onion is golden browned, 4-5 minutes. Add the apple and cook for 1-2 minutes.

3. Drain the kraut, then add to the pot along with the chicken broth and 1/2 cup water. Cover and simmer for 10 minutes, then uncover and cook until thickened, 5 minutes. Transfer to plates with potatoes and serve with parsley on top and mustard on the side for dipping.

This will make 3 servings.

Enjoy!

This recipe was adapted from Food Network.

Corned Beef Reubens

So I decided to make Reubens with the leftover Corn Beef & Cabbage meal we had earlier this week.  I have to say they turned out great because we ate them for 2 nights in a row. :-) We ate the veggies from leftovers as a side too - yum! The recipe below will make enough for 2 sammies for 2 people! You can stack as much meat and toppings as you'd like as well.

Corned Beef Reubens

ingredients

• 4 slices Rye Bread

• 2 Tbsp Thousand Island Dressing (store bought or recipe follows)

• 3 Swiss cheese slices

• sauerkraut

• thinly sliced corned beef 

directions

1. Preheat the broiler. Place 4 slices of bread on a baking sheet and put under broil to lightly toast for 30 seconds or less. Turn and repeat. Remove from broiler. Remove 2 slices of bread and leave the 2 slices on baking sheet.

2. Spread some dressing onto the slices of bread on baking sheet. Then layer beef, sauerkraut and end with 1 1/2 slices of Swiss cheese on top of each. Place under broiler until cheese is melty and slightly browned and bubbly. While the bottom half is cooking under the broiler, spread some dressing on bread slices for top of the sammies.

3. Remove sammies from broiler and place top piece of bread on top of cheese while it's still hot. Slice in half and serve.

If you want to make your own Thousand Island dressing, here's a great recipe I use from Food Network...

Thousand Island Dressing

ingredients

• 1/2 cup mayo (I used olive oil mayo with cracked pepper)

• 1/3 cup sweet chili sauce (found on Asian aisle)

• 2 Tbsp each sweet pickle relish, chopped chives, 1 chopped hard boiled egg

• juice of half of 1 lemon

Whisk the following ingredients and chill until ready to serve in a small mason jar with a lid.This will make about 1- 1/2 cups of dressing so you will have lots of leftovers to use on salads or dip for veggie snacks.

Enjoy!

This recipe was adapted from Me and Food Network.

Corned Beef with Cabbage, Carrots & Potatoes

I decided to make an Irish classic for dinner out of the blue this weekend and it turned out great. The addition of yummy veggies and the apple juice create a great flavor to the meat. Like most crock pot meals this one is super easy and not much chopping or prep time involved at all. Here's how we made it...

Corned Beef with Cabbage, Carrots & Potatoes

ingredients

• 3.5 lb Corned Beef Brisket with spice packet
• 5 carrots, julienned
• 1 lb baby red potatoes, washed & quartered
• 1 medium white onion, halved and sliced thinly
• 3/4 small head cabbage, chopped
• 3 cups water
• 6 oz apple juice (not from concentrate)

directions

1. Place the potatoes, onions and water in the slow cooker and stir. Place brisket (fat side down) on top of the veggies, then pour the apple juice over top, then the spice packet over the top of  the meat.

2. Cover and cook on low for 7-8 hours until meat is fork tender.

3. Add the carrots when there are only 3 hours left of cook time and add the cabbage during the last hour of cook time.

4. Remove the meat from the crock pot and let rest 10-15 minutes. Slice across the grain and serve with the veggies on the side.

I like to put a little spicy brown mustard on the side to dip the veggies and meat in as well - yum! I picked up some ingredients to make Reubens with the leftovers for later this week, so hopefully they taste just as good.

Enjoy!

This recipe was adapted from Brooklyn FarmGirl.