Heavenly Refried Beans

"Touch that clock, and you can never come back!" a quote from All Dogs Go to Heaven that was burned into my little four year old brain. This recipe illustrates that quote: once you touch these refried beans you'll never go back to canned. I know I can't.

For starters you don't need to soak the dried beans over night. Which is great in case you forget important steps like that. It's a crockpot recipes, can't beat the ease of that! (added bonus: it made the place smell amazing all day). You can control the consistency: Mr. Lawyer likes things chunky so I lightly mashed the beans but left in most of the water/broth for a more creamy-chunky texture. And the flavor! So rich and delicious. It's suppose to freeze well too. The original post doubled this recipe, that's a lot of  refried beans! But it's so delicious I could have just had the beans for dinner, I didn't even want the quesadilla! A note on the quesadilla: Mushroom Onion Provolone Quesadilla. Mr. Lawyer thought it was an odd choice of cheese but it was a marvelous combination.

Crockpot Refried Beans

(Adapted from Pennies & Pancakes)

Ingredients:

1 lb dried pinto beans
1/2 large onion, chopped

1 jalapeno, chopped (could be omitted, I didn't taste the spiciness)
2 tablespoons jarred minced garlic
1 1/4 tablespoon salt (or less if desired)
1/2 teaspoon fresh pepper

1 teaspoon cumin

2.5 cups chicken broth

2.5 cups water
Directions:
1. Rinse the beans in a colander. Pick out any bad beans.
2. Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 6 hours or until beans are soft.
3. Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. Mash beans with a potato masher to desired consistency. If it is still too soupy just let it simmer in the crockpot for an hour or until the desired consistency is reached (which is what I did).
4. Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

Meatless Monday: Crunchy Tacos

Someone came home with flowers tonight ♥

So I stuffed him full of beans and told him it was okay if he tooted. Romance.

Fact: I love quesadillas. I use to go for straight cheese quesadillas with the occasional mushroom/onion mix but now I have to be a healthy, responsible adult. Beans are now the bulk of the dish and cheese just a topping. Normally I bake them (see: healthy!) but I liked the sound of this crunchy recipe. They did come out crunchy but they sat (covered) for about 15 to 20 minutes because Mr. Lawyer was running a bit late (see: flowers) and they lost their crunchiness. I loved the black bean insides, good flavor, slightly mashed means it's easier to keep everything in the tortilla....slathered with avocado and spicy apple salsa from Fly Creek. Delicious. 

Crunchy Black Bean Tacos

(Pinterest find! Cornerstone Cooking)

Ingredients:
2  cups black beans, cooked
½  cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 tablespoons olive oil
Pinch of salt and pepper
8 tortillas
Directions:
1. In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one tortilla at a time and let each get hot in the oil for a few seconds. Then add the desired amount of bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
3. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
4. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

GUAC!

Last week we went out to Plaza Azteca with the 'Rents. Man oh man, I love mexican food and I love guacamole. So this week I made some homemade guacamole and have been cooking up quesadillas...two nights in a row!

A giant bowl of spicy guacamole?! Heaven!

The recipe is HERE!

 mmmm quesadillas! Bean and cheese this time around.

Best Drunk Food...

You know what happens when there is a huge hurricane in your city? You drink too much rum and wake up with all of your hurricane food cooked and this on your hand:

Behold a recipe for delicious heaven! It was also declared as "wonderful drunk food" by Mr. Lawer.

I was in love with this spicy-sweet sticky chicken finger wrap and have made it two nights in a row. The first night it might have been after midnight when we were both intoxicated. It's perfect, easy, and quick. I highly recommend it and will be adding it to my arsenal. 

Sticky-Finger Wraps

(Pinterest find!)

Ingredients:
1/3 cup Frank's Original Hot Sauce
1 cup Brown Sugar
1/4 cup water
Wraps:
8 Breaded Chicken Fingers (cooked according to directions...or homemade)
4 Flour Tortillas (burrito size)
2 cups Cheddar Cheese, shredded
1 cup Tomatoes, chopped
2 cups Lettuce, chopped
Directions:

1. In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes. Remove from heat and let stand a few minutes to thicken.
2. For the wraps: if using frozen chicken fingers, bake according to package directions. Place cooked chicken fingers in a large tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers.
3. Place two sauce-coated chicken fingers onto one tortilla. Add desired amount of cheese, lettuce and tomato. Wrap up and serve!

Yum.

Comfort Food Monday

Man oh man. Nothing like some nice warm and spicy mexican food on a chilly day.

I used a sweet corn salsa (from the Fly Creek Cider Mill), cheddar cheese and black beans for the quesadilla. I popped them in the oven for 15-20 minutes at 350 degrees. They were served up with some spicy guacamole, cool sour cream, refried beans and brown rice. Plus some chips and salsa on the side. All washed down with some Ommegang Witte in the proper glass because that's how I roll. 

There was something very comforting about this meal.

Spicy Quesadillas!

I cleaned out the fridge/freezer today so it was a leftover kind of meal. Out of some frozen corn, black beans and random cheese hunks we made some delicious quesadillas. I also ran down and purchased an avocado so we could have some guacamole with them. I downsized this recipe here. It's delicious. Plus there's enough for the boy to have for breakfast....and my fridge is clean. Win win.

Corn and Black Bean Quesadillas

(from my kitchen!)

Ingredients:

Quesadillas

Corn

Blackbeans

Red Onion

Jalapeno

Hunk of Seriously Sharp Cheddar

Hunk of Chipotle Cheddar

Olive Oil

Directions:

1. Combine all the veggies. Shred the cheese.

2. Assemble quesadillas on a baking sheet and spritz top with olive oil.

3. Back at 350 for 10-15 minutes.

Lefties and Veggies!

Tonight was Leftover Part II! Served up with a side of brussels sprouts. The leftover fajita makings went straight into a quesadilla (I used my throw it in a 350 degree oven for 10 minute recipe). I am madly in love with the brussels sprouts recipe. Well it does involve maple syrup so what's not to love? It's a wonderful combination of sweet and spicy. Mr. Lawyer inhaled a bunch of them and if you can get a boy to eat a ton of veggies it's a keeper right?

Brussels Sprouts with Maple and Cayenne

(from Martha Stewart's Food Everyday)

Ingredients:
2 pounds brussels sprouts, trimmed and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
Directions:
1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. 

2. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.

Getting the Quesadilla prepped!

Mexican Monday Part Dos!

I wasn't kidding about my obsession with quesadillas. This one was not pretty. Too much cheese, the mushrooms were too moist, it didn't crisp up, I needed a fork but it was delicious.

Steak, Mushroom and Onion Quesadillas

(Based on Chicken Quesadillas)

But with steak and mushrooms minus the chicken, peppers and fajita seasoning.

Mexican Monday!

I was inspired today (odd for a Monday!) and surprised Mr. Lawyer with a full out Mexican and Spanish inspired meal. For appetizers we had salsa, homemade guacamole, pita chips and tortillas. The main dish was chicken quesadillas. It was all washed down with some sangria.

Mexican Monday Madness!

I have always been and shall always be madly in love with quesadillas. Melted cheese and an unlimited number of topping combinations? Yes please! In grad school Bradstreet made fun of me because quesadillas were all I ate for the entirety of summer session. But now I've learned a new trick! Baking them in the oven instead of in a frying pan (it never occurred to me!). I found the recipe online, decreased the amount (I'm not sure Mr. Lawyer is thrilled with my healthy portion control plans) and tweaked the ingredients based on what was in the kitchen.

Chicken Quesadillas 

(adapted from allrecipes.com)

Ingredients:
1 boneless chicken breast, diced (only one for 2 quesadillas!? The horror!)
1 packet fajita seasoning
1 tablespoon olive oil
1/2 yellow pepper, diced
1/2 onion, chopped
2 large tortillas
Cabot Cheddar Cheese (the one and only!), shredded

Butter or olive oil
Directions:
1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
5. Heat the oil in a large saucepan over medium heat. Stir in the peppers and onion. Cook and stir until the vegetables have softened, about 10 minutes. Add in the chicken towards the end.
6. Brush the outside of each tortilla with butter or olive oil (this will make it crispy!). Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and place onto a baking sheet.
7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

I didn't have fajita seasoning on hand so I found a recipe which worked pretty well but next time I will add some more spice to it.
Fajita Seasoning

2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin