One of my very favorite meals on my site is Guatemalan Chicken in Coconut Milk, Pollo en Leche de Coco. It’s the perfect thing for a cold, winter day – fast and easy and flavor for days! In the past, I’ve served the dish with rice cooked in coconut milk instead of how I first had it, with Guatemalan Rice & Beans.
It’s been pretty bitter in the Twin Cities, but we’re having a little heatwave and are up to 12 degrees. Which would be great if we didn’t get about 7 inches of snow last night and even better if the high tomorrow wasn’t expected to be -5 with a low of -25 and worse on Wednesday. But that’s exactly the time you want soup! And even better a pretty much pantry soup (if your pantry is anything like mine) and not just any soup. You want this little White Chicken Chili Slow Cooker – Instant Pot – Stovetop number coz it’s going to warm you from the inside out!
I grew up on Old Fashioned Three Bean Salad and if you’re from the Midwest, I bet you did, too! There’s just nothing like fresh garden beans soaking up all the sweet, tangy marinade!
It’s a perfect summer salad for a potluck or to have on hand to fill out dinners or lunches. On a hot day, Old Fashioned Three Bean Salad is so cool and refreshing!
Ok, so what kind of blogger/friend would I be if I posted my homemade Mexican Pinto Bean Spice and then didn’t follow up with a recipe for my Spicy Pinto Beans Instant Pot or Stovetop? So here it is, and you can make these the old-fashioned way by simmering on the stove or the quicker newfangled Instant Pot version. I vote for quicker, but I have an Instant Pot and an issue with delaying gratification.
My favorite way to cook pinto beans is with a ham hock or some bacon, maybe a little broth, but that’s because I just love the flavors of Mexican beans just as they are. They’re like a delicious foil for everything else that probably IS spicy on my plate. But everyone I know seems to like to spice up their beans, so I’ve come up with this fun Mexican Pinto Bean Spice.
A bit of cooked Barley was the “by-product” of my Healthy Lemon Ginger Barley Water recipe awhile back. Well, if you know me, you know I try to waste nothing, and sure didn’t want to waste a morsel of wonderful, chewy, nutty Barley. (I love it, and so should you, btw! It’s really good for you!) And so I went on a quest and that quest ended in this Salad with Smoky Sheet Tray Roasted Vegetables & Barley. It’s a lot to use a cup of Barley, huh?!
I know it’s summer, mid-July, but I just had to do Barbecue Chicken Chili in the Instant Pot with some of the Honey Barbecue Pulled Pork I made the other day. No Instant Pot? No worries. The stovetop instructions for Barbecue Chicken Chili are here, too.
I know I’ve been posting a few “basic” recipes lately (hiya hard-boiled eggs) but I’m fixin’ (sorry) to cook up a big old pot of my Cheer’s Boston Baked Beans & thought this would be the perfect time to talk about Brining Beans Traditional or Instant Pot Methods. You’ll see I’ve been hoarding pics of beans soaked using different methods from the last few times I’ve made beans.
One of the most frugal sides you can make for any casual gathering is Boston Baked Beans. Best of all, one of the most delicious sides you can make is Boston Baked Beans. Isn’t it nice when the universe aligns like that? Especially when the Boston Baked Beans are from the Bull & Finch, Cheers Boston Baked Beans Instant Pot or Not and they’re amazeballs!
If you follow me, by now you’ve probably noticed I have a passion for Mexican food. And maybe you do, too? So when I started thinking about Cinco de Mayo coming up and Mother’s day right after, I couldn’t help but think of the classic Huevos Rancheros. Make that Huevos Rancheros! With an explanation mark!
I recently posted a Black-Eyed Pea & Rice Salad (I loooove that salad!) so I thought today would be a great day to talk about Black-Eyed Peas, how to shop for them and how to cook them. (If you are looking for Black Eyed Peas, the meal, like you would serve for New Year’s, see my post on Traditional Black Eyed Peas.)
When was the last time you had Black-Eyed Peas? And how about the last time you had Black-Eyed Pea & Rice Salad? If you only think about Black-Eyed Peas on New Years (they’re lucky and I have a recipe for Traditional Black Eyed Peas on my site) or as the strange little bean in Cowboy Caviar, think again.
It could very well be that I’m in denial! I am astonished each time it snows! I do live in Minnesota, and it IS November, but really? Snow twice last week and again the other day. But snow to me = soup, so soup it is. Again. 🙂 And what a soup this is. Smoked Sausage & White Bean Soup – Instant Pot or Stove-top.
When I lived in the Southwest, I used to miss “Baked Beans.” It seemed that anytime I ate out and ordered beans as a side, they were either Cowboy Beans Frijoles Charros or some kind of Barbecued Baked Beans. Now that I’m in the Midwest, I miss those Cowboy Beans. Go figure, huh? Not anymore, though!
I don’t know about you, but I love, love, love me some Chicken Tortilla Soup. Or some Turkey Tortilla Soup. Or probably ANY Tortilla Soup. Just put it in front of me and I’ll eat it – no questions asked.
This Creamy White Chicken Chili is creamy & cheesy with a hint of heat and a touch of smokiness.
Talk about good down-home plain cooking, I make black-eyed peas from time to time, and with New Year’s coming up (and a bag of peas I’ve been meaning to use up) now is the time~! Here’s my Traditional Black-Eyed Peas Recipe.
I wasn’t just going on and on about the Chickpea in previous post for the fun of it! 🙂 I am absolutely enamoured by this main dish salad. It’s full of fantastic good for you ingredients: Spinach, Chickpeas, Olives and Oven Roasted Cauliflower and is set off beautifully by the home-made dressing.
The chickpea, sometimes called the Garbanzo bean has been around since Man began cultivating and is a main staple of many diets, yet the lowly chickpea has often been relegated to not much more than a hummus ingredient here in the States.
I just recently learned the history of Cowboy Caviar – along with the original recipe. The earliest recipes were basically pickled black-eyed peas with a bit of onion and garlic! While we’ve come a long way since then with all kinds of additions, bottled salad dressing just isn’t one I approve of! But then you probably already knew that if you’re a regular reader! Simple dressings like this are so easy and inexpensive to make at home and there are no worries about strange additives.
Refried beans are so often misunderstood – unless you’ve had great ones, preferably made homemade from dried pintos, OG style. Face it, though, we don’t all have the time to make a from scratch version, heck sometimes we don’t have much more time than it takes to heat up a can of refried beans as a quick side for just about anything Mexican or Southwestern. Here’s my “top-secret method” to take any old can of refried beans and doctor it up into creamy goodness: Canned Refried Beans Restaurant Style. And it takes just minutes.
Hummus, here in the US, is often spelled as shown, but I suspect this is a phonetic rendering and in most areas of the world is spelled just like Elaine over at Foodbod does, Homous. See, Elaine and I got to talking about Hummus/Homous after Ginger from Ginger & Bread and I did dual posts about her Viennese Schnitzel compared to my Iowa Pork Tenderloin Sandwich.
When Oven Roasted Chickpeas appeared on my radar last year, I fell immediately in love with the idea. I tried them but I just couldn’t hang. They’d be crispy out of the oven – for a few minutes, and a few minutes only. Well, these are not those chickpeas!
There was a time when the most popular Chili used to be quite a bit different than the trendy varieties of today. A time when it was made with simpler ingredients and was served as a family meal, not a culinary adventure. A time when it was saucy enough to add a few crackers – and saucy enough that one HAD to use a spoon. I miss that chili.
This gorgeous salad is a great summer side and the black beans and quinoa provide enough protein to justify serving it as a vegetarian main dish meal. Lime, garlic, cumin and red pepper flakes make this a fresh, fragrant and (I always smile when I say this word) zesty dish.
White Bean Dip is such a great dip to have in your reprotoire. It’s such a classic and can be made at the drop of a hat. And of course, it’s not only fabulously frugal, it’s one of the healthier dips.
There’s salad, and then there’s SALAD – you know, the one that shouts rather than whispers? The one you want MORE of…the salad that has that little something extra to take it over the top. What is it about salty, sweet, tart that makes you want to take another bite and another and another…
I can’t remember the last time I had Falafel – college maybe? It seems there is always some wonderful place near a college in every city I’ve lived in…but who wants to take a drive just to have the experience? Surprisingly easy to make at home, you can customize them just the way you’d like.