Black-Eyed Pea Dip

Source: Zannie’s Black-Eyed Pea Dip | The Pioneer Woman

Ingredients

  • 2 to 3 cups cooked Black-eyed Peas
  • 1/4 whole sweet onion, chopped
  • 1/4 cup Sour Cream
  • 8 slices Jalapenos
  • 1 cup Grated Sharp Cheddar Cheese
  • 1/2 cup Salsa
  • Hot Sauce (optional)
  • Garlic powder, a dash or two
  • Salt And Black Pepper To Taste

Preparation

Preheat oven to 350 degrees.

Drain black-eyed peas and mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve warm with tortilla chips.

I stole this recipe.  I did the usual change one or two things but refuse to claim this recipe as an original.  Instead of canned beans I prepared my own from dried beans.  The hot sauce is optional because I forgot to add it and when we started to chow down the dip didn’t really need any more heat.  As far as bean dips go this recipe is a keeper.  There were only six people at the gathering and we ate it all.  So the recipe serves six.

The stuffed mushrooms all got eaten too but that’s another recipe for another day.

Helpful Hints –  This is a Texas thing, black eyed peas for good luck at New Year’s.  So here are a few hints.  Salsa is not optional and I think I used a half cup but since I tossed and didn’t measure it might have been a little less or a little more. Hell on the Red from Telephone Texas.  Use a different salsa but the dip won’t taste the same.  If you like your dip spicy add more jalapenos.  Add hot sauce too but it better be a good Tex-Mexican hot sauce.  Don’t do the sriracha thing that everyone else does or it won’t taste the same.  

 

 

The Unoriginal Chili Lime Rub

The Unoriginal Chili Lime Rub

Wet –
2 tablespoons extra virgin olive oil
fresh-squeezed lime juice from 1 lime
Several dashes of your favorite hot sauce (I used Frank’s)

Dry –
1 teaspoon each of the following:

chili powder
brown sugar
oregano

1/2 teaspoon each of the following:

ground cumin
paprika
onion powder
garlic powder
sea salt
ground pepper

It is summer and it is hot. We’ve had several 100 degree plus days already and when the heat is on I think about grilling. Don’t heat up the kitchen and minimize the mess. Fearing the Rut I began to think about the limes I had in the fridge and thought “I wonder if there are any chili lime marinade recipes on the Internet?”.

There are literally dozens of chili lime recipes on the Internet. So I looked at several and while different they were all basically the same. They all looked like taco seasoning with oil and lime juice tossed in. So for the record, I didn’t steal this rub. But since they’re all very, very similar I’m calling this stuff The Unoriginal Chili Lime Rub.

The recipe makes enough rub for a little over a pound of animal protein. If you are cooking for a crowd doubling or tripling this recipe should work out fine. I made boneless chicken breasts to test the rub and the meat turned out well. Unlike marinades, just rub on the rub and let the protein sit at room temperature for 30-45 minutes. Grill until done. Eat.

  1. Mix all dry ingredients together.
  2. Add the wet ingredients and mix thoroughly.  You should have a wet rub with the consistency of a loose paste.  If the rub is too thick, add a touch more oil.  The hot sauce can be omitted or kicked up to taste.
  3. Slather (like this word?) your animal protein with the rub, making certain the entire surface area is SLATHERED.
  4. Allow the protein to sit at room temperature for 30-45 minutes before hitting the grill.

Tips:

The rub was so tasty The Boss and I decided it was a keeper.  I’m looking forward to using this rub on chicken thighs, beef, and pork.  NO FISH.  Really, no fish.  That could get ugly.  TOFU?  You try that first and let me know.

 

Beans May Help With Weight Loss

 ‘Pulses’ like these may help dieters feel fuller and reduce food cravings, new analysis shows

Source: Beans, Chickpeas May Help With Weight Loss

I have two bean stories.  I’ll start with my second favorite memory of beans.

I moved from NJ to Texas at the age of 25.  Talk about culture shock.  It was a big brand new world to explore.  And if you enjoy ethnic cuisine you try to eat whatever the locals ate.  I wasn’t quite sure what Texas cuisine was besides smoked brisket.  On one day of exploration I passed a rather cheap and gaudy looking fast food joint that probably no longer exists.

“I wonder what this is?”

So I stopped, went in, stared at the menu and had absolutely no idea what anything was.  So I ordered a bean burrito.  It was your typical fast food burrito, thick brown paste, a little cheese, a little chili sauce, all wrapped up in a flour tortilla.  This happened so long ago the only remaining memory was that I liked it.  A lot.

So ends my second favorite bean story.

 

 

 

Butternut Squash Enchilada Casserole

Butternut Squash Enchilada Casserole

1 T olive oil
1 butternut squash (1½ lb.), halved and seeded
1 medium sweet onion, diced (1 cup)
1 4.5 ounce can diced green chiles
1 clove garlic, minced (1 tsp. )
3 oz. cream cheese
1 tsp. ground cumin
½ tsp. ground nutmeg
Enchilada sauce (homemade or canned)
8-12 corn tortillas
2 cups shredded sharp Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Allow to cool, scoop into a bowl and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and sauté until soft. Add chiles and garlic. Cook 1 minute.

3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Turn the heat off and mix well.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Layer tortillas followed by the squash mixture, then cheddar cheese. Repeat, ending with cheddar cheese as your final layer on top. Bake for approximately 30 minutes or until the sides start bubbling and the cheese is melted and gooey.

5. Serve with your usual Tex-Mex sides and condiments. Extra cheese, sour cream, sliced avocado, green onions, jalepeno peppers, salsa, chips, beans, rice. Or a side salad works too but not as satisfying.

I sometimes forget this blog is about recipes.  I get off on a tangent like mislabeled seafood or nasty who knows what’s in them chicken nuggets from China.  FOCUS!  It’s about the food, the recipes, and the memories.  A long, long time ago in a galaxy far, far away I used to make a squash enchilada  casserole when fall rolled around and the hard squashes started appearing in the market.  I was always amazed at how tasty this dish was without any meat in it.  Like all great family recipes this one exhibits the following classic characteristics.

The kids didn’t like it when they were little and I never wrote the recipe down.  I’m sure if I wanted to waste an hour or two I could find the original recipe yellowed and faded, taped to a 3 x 5 card somewhere.  I also know that when I find the original recipe it won’t be how I make it now.  Why bother looking? I do recall the original recipe called for some cooked potato added to the squash mixture.  I also recall the original did not have green chilies in it.  So here you go. This recipe is from memory.  I hope it tastes good.

I can’t believe this is my 100th post.

TIPS

 If you like (or need) an extra kick, sub a heartier pepper for the green chilies.  Need protein?  Add a can of black beans, rinsed and drained, to the middle layer of the casserole.  Monterrey Jack would be a nice sub for the cheddar.  Or Smokey Chipotle Cheddar might work too.  (I have a chunk of this in the fridge and it’s looking for a recipe).  But most of all, have some fun with this recipe.

Update 11.17.14

I know, two days after posting and I’m making changes already.  Step 4 –  for the middle layers, tortillas, squash mixture, cheddar cheese, repeat.  No enchilada sauce.  The red sauce goes only on the bottom of the pan and on the top layer of tortillas.  The final layer is tortillas, enchilada sauce, and shredded Monterrey jack cheese.  Yellow corn tortillas are fine but I used white corn tortillas.  I only needed ten tortillas.  You’ll get eight generous servings from this casserole.  I made some quick enchilada sauce with a 28 ounce can of diced tomatoes and some chicken stock.  You can leave out the chicken stock if you’re a picky vegetarian.  You can leave the cheese off too but I won’t take any responsibility for how your casserole turns out.

White Chicken Chili

“I’m not dressed.  Could you water the front patio plants?”

“Yes dear.”

It was rather cool outside this morning.  Fall is definitely in the air and the morning chill made me think of chili.  Since I had just finished breakfast, chili was not an option this morning.  We were leaving on a short road trip in about an hour.  No time to make chili.

I decided to add another chili recipe to the blog!  For years I’ve made a white chili culled from two different recipes.  One recipe definitely came from the NY Times while the source of the second is unknown.  One recipe called for tomatoes; the other recipe didn’t.  So in my grand tradition of never following recipes exactly I have had to pull out two separate recipes to make this chili.  Fading memories instruct me on what to put in and what to leave out.  Fearing the worst, I figured I better write this down before I forget.

Tips:

This chili tastes better without tomatoes but if you like tomatoes in your chili, add a can of diced tomatoes.  It won’t be white anymore.  It will be pink.  Pink chili???

I prefer boneless thighs to boneless breasts but either works well.  If you’re using fresh cilantro, add it as a condiment at serving time.

This chili, like most chili dishes, tastes better the second day.

This chili also tastes better when you drink a good craft beer while cooking it.

I’m serious.

White Chicken Chili

Ingredients

  • 1 to 1.5 lbs boneless chicken cubed
  • 1/4 C seasoned flour (salt pepper)
  • 3 T extra virgin olive oil
  • 1 large Sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 4 oz can chopped green chilies
  • 1 green pepper, diced (optional)
  • 1 C chicken broth
  • 1 14.5 oz can diced tomatoes (optional)
  • 1 Tsp dried cilantro
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • red pepper flakes, dash
  • Tabasco or your favorite hot sauce, to taste (optional)
  • 1 16 oz can organic white kidney or Great Northern beans, drained
  • Salt and pepper
  1. Combine flour and salt, and pepper in a gallon size plastic baggie.  Add the chicken, close the bag, and shake well until all of the chicken pieces are well coated with the flour mixture.
  2. Heat 2 T olive oil in a large stock pot over high heat.  When the oil is hot, add the chicken pieces and brown on all sides.  Lower the heat to medium high to avoid burning the chicken.  You will get pieces of flour and chicken stuck on the bottom of the pan.  This is OK.  Remove the chicken from the pot and set aside.
  3. Reduce heat to medium-low.  Add 1 T olive oil, onion, garlic green pepper, cilantro, cumin, and oregano.  Saute 5 minutes.
  4. Add chicken broth and scrape the brown pieces from the bottom of the pot.
  5. Add chicken, green chilies and simmer uncovered for about 25 minutes.  If the mixture starts to get too thick, thin out with more chicken stock.
  6. Five minutes prior to serving, add the beans.  Simmer for an additional 5 minutes or until the beans are warmed through.
  7. Season to taste with salt and pepper.
  8. Serve with your favorite hot sauce, peppers, grated cheese, etc.

Crispy Black Bean Tacos with Feta and Cabbage Slaw – (NOT) Bon Appétit

via Crispy Black Bean Tacos with Feta and Cabbage Slaw – Bon Appétit.

There are a bunch of clipped recipes in the cookbook holder by the stove.  This Bon Appétit recipe has been there since 2009, February 2009 to be exact.  We love this recipe for a quick and healthy meatless meal.  Earlier today I glanced at the recipe to make sure all ingredients were on hand because you always have at least one ingredient missing.  I just don’t want the missing ingredient to be missing after I start cooking.

Wait a minute!  This isn’t how I make this dish!  OK, full stop.  No more writing.  I will make my tacos tonight and then write the recipe down.

6:41 PM CST update

I’ve left the link to the original recipe.  I was right.  I make this dish differently than I did five years ago.  So here we go.  I also made some fresh guacamole and to be perfectly honest, the flavors are intense, the textures varied, and it…is…HEALTHY.

1 15-ounce can organic black beans, drained, rinsed
1/2 teaspoon ground cumin (maybe more)
3 teaspoons extra virgin olive oil and 2 teaspoons canola oil
1 whole lime juiced, 1/4 lemon juiced

1/4 cup diced red onion, 1 clove garlic minced

pinch oregano, dash celery salt (trust me on this one)

2 cups organic green cabbage, thinly sliced
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortilla shells, crispy
1/3 cup crumbled feta cheese
Your favorite hot sauce or salsa

  1.  Drain and rinse the black beans, set aside.
  2. In a small saucepan, saute the onion and garlic until soft.  Add oregano, cumin, and garlic. Saute until the spices are fragrant.
  3. Add the well drained black beans.  Add lemon juice. Heat until warmed through.  Mash the beans with a spoon but leave it chunky.  Season with celery salt. Set aside.
  4. In a medium mixing bowl, whisk the olive oil and juice of one lime.  Season to taste with salt and pepper.  Add a dash of sugar to cut the acidity if needed.
  5. Add the green onions, cilantro, and cabbage.  Mix well and set aside.

This recipe will make enough for 4-6 tacos.  If you need more servings, double the bean recipe and buy more taco shells. You will not need to double the cabbage slaw portion.  You’ll have plenty.

Construct your tacos.  Place some beans in the taco shell, followed by salsa, feta cheese, and slaw.  If you are using guacamole, put in on your taco last.

TIPS –

We recently discovered La Tiara authentic Mexican taco shells from Gladstone Missouri.  Yeah, I was thinking the same thing as you until I tried these shells.   Use fresh cabbage and not the bagged sliced slaw next to the bagged salads.  In a pinch, go ahead and use the bagged stuff.  But once you use fresh cabbage, you won’t go back to the bag version.  This taco recipe is perfect for a Meatless Monday.  May I suggest oven roasted sweet potatoes and corn for sides?