Spinach Mushroom Quiche

This easy Spinach Mushroom Quiche features a homemade olive oil crust, a creamy egg filling, and sautéed veggies. Perfect for breakfast, brunch, or a light dinner!

?CourseBreakfasts

?CuisineAmerican

?Keywordquiche

?Prep Time30?minutes

?Cook Time45?minutes

?Total Time1?hour?15?minutes

?Servings

?Calories321kcal

?AuthorStacie Vaughan

Ingredients

Crust

1 ??cups?all-purpose flour
??tsp?pepper
??tsp?salt
??cup?extra virgin olive oil
3?tbsp?milk OR unsweetened soy milk

Filling

1?tbsp?extra virgin olive oil
2?cups?white button mushrooms?sliced
2?cups?fresh baby spinach?or regular spinach
4?large eggs
1?cup?milk OR unsweetened soy milk
??tsp?salt
??tsp?pepper
??tsp?nutmeg

Instructions

Crust

Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool.

Filling

Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown.
Add spinach to your sauté?pan and stir for about two minutes, or until the spinach wilts.
Spoon the mushroom/spinach mixture evenly on your pie crust.
In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables.
Bake in the 350°F oven for 45 minutes or until puffed and set.
Cool 5 to 10 minutes before serving.

Nutrition

Source: Simply Stacie

~~~~~

Rhonda in MO

BRICE AND LENTILS WITH CARAMELIZED ONIONS

#250433

开云体育

BROWN RICE AND LENTILS WITH CARAMELIZED ONIONS

EFFORT: A LITTLE * PRESSURE: HIGH * TIME UNDER PRESSURE: 23 OR 35 MINUTES * RELEASE: NATURAL * SERVES: 8

5 tablespoons olive oil

3 large onions, halved through the root (flatter) end, then sliced into thin half-moons

1 teaspoon coriander seeds

1 teaspoon cumin seeds

? teaspoon ground turmeric

? teaspoon ground allspice

? teaspoon ground cinnamon

2 cups long-grain brown rice, preferably basmati

1 teaspoon sugar

1 teaspoon ground black pepper

? teaspoon salt

4? cups vegetable or chicken broth

? cup green lentils (French lentils or lentils de Puy)

1 Heat 1? tablespoons oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add half the onions and cook until well browned and crisp at the edges, at least 10 minutes, stirring occasionally. Transfer the cooked onions to a large bowl; repeat with 1? tablespoons more oil and the rest of the onions.

2 Add the remaining 2 tablespoons oil to the cooker; stir in the coriander, cumin, turmeric, allspice, and cinnamon until aromatic, about 1 minute. Add the rice, sugar, pepper, and salt; stir for 1 minute. Stir in the broth, scraping up any brown bits in the cooker. Stir in the lentils.

3 Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 23 minutes.

.......................... OR ..........................

ELECTRIC: Set the pot to cook at high pressure (9-11 psi). Set the machine's timer to cook at high pressure for 35 minutes.

4 Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 14 minutes.

.......................... OR ..........................

ELECTRIC: Turn off the machine or unplug it so it doesn't flip to the keep-warm setting. Let its pressure return normal naturally, 14 to 20 minutes.

5 Unlock and open the cooker. Spoon the caramelized onions on top of the rice; set the lid back on the cooker without locking it in place, and set aside for 10 minutes to warm the onions. Serve by scooping up big spoonfuls with onions and rice in each.

TESTERS' NOTES

* Here's a quick take on mujadarra, a highly spiced Middle Eastern rice dish. It would be great with any roast or grilled meat, like a tenderloin off the grill or roasted game hens.

* Although white rice is most often used for this dish, brown offers a more nutty flavor and a better texture after cooking under pressure. It sure stands up to the spices!

?

Brown Rice and Black Bean Salad

#250432

开云体育

Brown Rice and Black Bean Salad
Prep time: 15 minutes Serves 8

This vegan recipe is adapted from "Mexican Light Cooking" by Kathi
Long (Putnam Publishing Group, $15.95, 187 pages). This easy salad is
quick to prepare and is low in fat and cholesterol-free.

Note: The prep time does not include the time to make the brown rice
or the 30-minute standing time after the salad is prepared.

1 can (16-ounce) black beans, rinsed and drained
2 cups cooked brown rice
1 package (9 ounce) frozen artichoke hearts, thawed, or 1 can
(14-ounce) artichoke hearts, rinsed, drained and quartered
1 jar (4 ounces) diced roasted red peppers, rinsed and drained
1 can (4 ounces) diced roasted green chilies, rinsed and drained
1 medium red onion, finely diced
1/4 cup chopped cilantro or parsley
2 tablespoons olive oil
2 tablespoons cider vinegar
1/4 cup vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine the beans, rice, artichoke hearts,
roasted red peppers, green chilies, onion and cilantro. Toss lightly.

In a small bowl, whisk together oil, vinegar, stock, salt and pepper.
Pour over the salad and toss once again. Let the salad stand at room
temperature for 30 minutes. Taste and adjust seasonings. Toss once
more before serving.

Per serving: 158 cal.; 6 G pro.; 28 G Carb.; 4 G fat (1 sat., 3
monounsat., 0 polyunsat.); 0 chol.; 919 mg sod.; 6 G fiber; 2 G
sugar; 21 percent calories from fat.

Brown Rice and Beans with Ginger Chile Salsa for Nat. Herb Week and Nat. Salsa Month

#250431

开云体育

Brown Rice and Beans with Ginger Chile Salsa Recipe | Bon Appétit

?

PREP TIME

20 minutes

TOTAL TIME

50 minutes

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Ingredients

4 Servings

2

tablespoons olive oil, divide

1

medium onion, chopped, divided

1

cup brown rice

Kosher salt

1

/2 cup coarsely chopped fresh cilantro, divided

Freshly ground black pepper

1

teaspoon ground coriander

1

teaspoon ground cumin

2

15-ounce cans black beans, rinsed

1

cup low-sodium vegetable broth or water

2

red jalape?os or Fresno or Holland chiles, stemmed, halved, seeded

1

garlic clove

1

tablespoon chopped peeled ginger

1

tablespoon finely grated lime zest

1

/4 cup fresh lime juice

1

avocado, halved, pitted, chopped ttt

1

/4 cup crumbled Cotija cheese or feta

Lime wedges (for serving)

Preparation

Step 1

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.

Step 2

Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.

Step 3

While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.

Step 4

Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.

Step 5

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.

Step 6

Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

Nutrition Per Serving

4 servings

1 serving contains: Calories (kcal) 360 Fat (g) 16 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 51 Dietary Fiber (g) 16 Total Sugars (g) 5 Protein (g) 13 Sodium (mg) 1230

Brownie Pie

#250430

Brownie Pie

Rich, fudgy Brownie Pie baked in a flaky pie crust—easy to make and perfect for chocolate lovers. Serve warm with whipped cream or ice cream!

?CourseDesserts

?CuisineAmerican

?Keywordpie recipes

?Prep Time15?minutes

?Cook Time35?minutes

?Total Time50?minutes

?Servings

?Calories382kcal

?AuthorStacie Vaughan

Ingredients

1 ??cups?semi-sweet chocolate chips?divided
??cup?unsalted butter
??cup?sugar
2?tsp?vanilla extract
2?large eggs
??tsp?salt
??cup?all-purpose flour
??cup?chopped walnuts
1?frozen 9" deep dish pie shell?thawed
whipped cream?optional

Instructions

Preheat oven to 350°F.
Melt 1 cup chocolate chips with butter in a medium saucepan set over medium-low heat. Remove from heat; cool for 5 minutes.
Whisk in sugar and vanilla. Whisk in eggs, one at a time, until fully incorporated; add salt. Stir in flour until no dry streaks remain. Stir in remaining chocolate chips and walnuts (if using).
Scrape batter into pie shell and smooth top. Bake, on lowest rack, for 35 minutes or until a toothpick inserted into the centre comes out slightly moist. Serve warm with whipped cream.

Nutrition

Source: Simply Stacie

~~~~~

Rhonda in MO

Burrito Casserole

#250429

Burrito Casserole

This burrito casserole is shaped like a pie for a fun twist on taco night!

CourseMain Course

CuisineMexican

Prep Time10?minutes

Cook Time30?minutes

Total Time30?minutes

Servings?servings

Calories788kcal

Author

Ingredients

2?cups?cooked white rice
1?tablespoon?lime juice
1?tablespoon?chopped cilantro
1?teaspoon?salt
1?pound?ground beef
3?tablespoons?
4?10-inch?flour tortilla shells
1/2?cup?sour cream
1/2?cup?
2?cups?shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Add the cooked rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine.
Brown the beef in a large skillet over medium heat. When cooked through, drain the fat and stir in the taco seasoning and 2 tablespoons of water to coat. Set aside.
Place one flour tortilla in the bottom of a deep dish pie plate.
Spread tortilla with 2 tablespoons of sour cream.
Top with 1/2 cup of prepared rice and 1/3 of the taco meat.
Spoon 2 tablespoons of salsa over the top.
Sprinkle on 1/2 cup of cheese.
Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla.
Add a final layer of tortilla, sour cream, salsa, and cheese to the top.
Bake for 20 minutes or until hot and melty.
Serve with all of your favorite toppings, such as diced tomatoes, guacamole, hot sauce, etc.

Notes

We cook our white rice in the Instant Pot. Rinse the rice with water and then place in the Instant Pot. Top with an equal amount of water. (1 cup rice, 1 cup water, etc.) Cook on high pressure for 3 minutes. Let release naturally for 10 minutes and then do a quick release and fluff with a fork.

Nutrition

Source: Buns In MyOven

~~~~~

Rhonda in MO

The Best Fried Tacos

#250428

The Best Fried Tacos

These really are the all time best fried tacos! The meat is fried right in the shell and then we fill the tacos with cheese and top with crunchy lettuce and our favorite hot sauce.

CourseMain Course

CuisineMexican

Prep Time10?minutes

Cook Time30?minutes

Total Time40?minutes

Servings?tacos

Calories190kcal

Author

Ingredients

1?pound?ground beef
1?packet?
20?corn tortillas
1?cup?shredded cheddar cheese
Oil?for frying
Taco toppings?as desired

Instructions

In a medium skillet, brown the beef crumbling it as it cooks.
Stir in the taco seasoning along with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat.
Heat 2 inches of oil in a large, deep skillet over medium high heat to 375 degrees.
Place the tortillas on a microwave safe plate and top with a damp paper towel. Warm the tortillas in the microwave for about 30 seconds or until soft and pliable.
Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs.
Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds.
Let go of the taco and continue filling the pan with tacos, being careful not to overcrowd the pan. Fry tacos about 2 minutes per side, or until as crispy as you'd like. They will crisp up more as they cool.
When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand.
Place the taco in a paper towel lined pie plate and repeat with remaining tacos.
When the tacos have cooled enough to handle them, stuff each one with a bit of the shredded cheese.
Serve with your favorite taco toppings.

Notes

Use any taco filling you like, such as ground chicken or turkey, shredded chicken, or carnitas.

See blog posts for notes about filling and frying the tacos.

Use any of your favorite taco toppings - we keep these simple with shredded cheddar, shredded iceberg, and taco sauce or hot sauce.

To make these more like Jack in the Box tacos, use a slice of American cheese in place of the shredded cheddar.?

Nutrition

Source: Buns In My Oven

~~~~~

Rhonda in MO

Garlic Butter Zoodles with Herbs Print this recipe!

#250427

开云体育

Garlic Butter Zoodles with Herbs??????????????????????????????????????????????????????????????????????????

?

Adapted from PinchOfYum

?

Ingredients

Serves 4

?

6 zucchini

6 tablespoons butter (vegan is a option)

4 cloves garlic, minced (use 6 if you love garlic like me)

2 large handfuls fresh basil leaves, chopped

5 large handfuls fresh baby spinach, chopped

2 teaspoons fine grain sea salt

1 teaspoon ground black pepper

Grated Parmesan cheese

?

Directions

?

Using a spiralizer or a peeler create zucchini spaghetti (always read the directions for your spiralizer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

Wipe the pan and melt the remaining tablespoons of butter over low heat. Add minced garlic and saute’ for about 5 minutes, until fragrant.

Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary).

Add chopped basil and spinach to the skillet and stir until wilted about 1 minute.

Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through.

Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.?

?

Source: Gimme Some Oven

?

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

?

Sugar, ??

?

Christmas Pudding (marketgrow.com)

#250426

Christmas pudding is a traditional British dessert that’s rich, dense, and filled with warm spices, dried fruits, and a hint of brandy, making it the perfect festive treat for the holiday season. Steamed for hours, this decadent pudding develops deep, complex flavors, and it’s often made weeks in advance to allow the flavor to mature. Served with brandy sauce or a dollop of whipped cream, this holiday classic is a show stopper that brings a sense of nostalgia and warmth to any Christmas feast.

British dessert

Ingredients

1 1/2 cups mixed dried fruit (raisins, currants, chopped dried apricots, etc.)
1/2 cup mixed candied peel
1/4 cup brandy (plus more for flaming)
1/2 cup dark brown sugar
1/2 cup breadcrumbs
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup suet or unsalted butter, chilled and grated
1 large apple, peeled and grated
2 large eggs
1/4 cup milk
Zest of 1 orange
Zest of 1 lemon
A pinch of salt

Instructions

Prepare the Fruit: In a large bowl, combine the dried fruit, candied peel, and brandy. Stir well, cover, and let it soak overnight (or at least for several hours) to allow the fruit to absorb the brandy.
Make the Pudding Batter: In a separate bowl, mix together the brown sugar, breadcrumbs, flour, cinnamon, nutmeg, cloves, baking powder, and a pinch of salt. Add the grated suet or butter, grated apple, orange and lemon zest, and the soaked fruit mixture (with any remaining liquid).
Add Wet Ingredients: Beat the eggs and milk together, then pour them into the dry ingredients. Mix everything thoroughly until well combined.
Prepare for Steaming: Grease a 1.5-liter pudding basin or heatproof bowl. Spoon the pudding mixture into the bowl and smooth the top. Cover the top of the bowl with a layer of parchment paper and then a layer of foil, securing it tightly with string around the rim.
Steam the Pudding: Place the pudding basin in a large saucepan. Fill the saucepan with water until it reaches halfway up the sides of the basin. Cover the pan with a lid and steam the pudding for about 5-6 hours, checking the water level occasionally and adding more if needed.
Cool and Store: Once cooked, remove the pudding from the saucepan and let it cool. You can store the pudding for up to a month, wrapped tightly in foil and stored in a cool, dark place. The flavors will continue to develop.
Reheat and Serve: On Christmas Day, steam the pudding again for 2 hours before serving. For a traditional touch, warm some brandy, pour it over the pudding, and carefully set it alight before serving.

BROWN RICE TABBOULEH

#250425

开云体育

BROWN RICE TABBOULEH

?

(6 servings)

List of 10 items

??3 cups cooked brown rice

??3/4 cup chopped cucumber

??3/4 cup chopped tomato

??1/2 cup chopped fresh parsley

??1/4 cup chopped fresh mint leaves

??1/4 cup sliced green onions

??1/4 cup olive oil

??1/4 cup lemon juice

??1/2 teaspoon salt

??1/4 teaspoon freshly ground black pepper

list end

?

Combine rice, cucumber, tomato, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in large bowl. Toss well and chill.

?

Nutrition Facts: (per 1/6 of recipe), Calories, 201; Total Fat, 10g;? Sodium, 204mg; Total Carbohydrate, 25g; Dietary Fiber, 2g; Protein, 3g.

?

SOURCE: Recipe courtesy of the USA Rice Federation. For more information about rice, visit

www.usarice.com

?

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

?

Sugar, ??

?

BROWN RICE By Jan B.E

#250424

开云体育

BROWN RICE
Printed from COOKS.COM
1 c. Basmati rice (white or brown)
1 lg. onion (cut in 1/2 inch pieces)
3 tbsp. butter, butter or olive oil
1 tsp. salt

Fry onion slowly until dark brown. Add washed rice and fry for a few minutes mixing well. Add salt and water to cover 1/2 inch (approximately 2 cups). Bring to rolling boil. Cover, lower heat to lowest and cook until you hear it begin to fry on bottom and grains "stand at attention". Serve immediately.
Variation: After onions are fried to translucent, add 1 cup finely chopped mushrooms and proceed as above.

Christmas Bread (marketgrow.com)

#250423

Christmas bread is a festive and flavorful treat that’s perfect for the holiday season. This sweet, spiced bread is studded with dried fruits and nuts, often with a hint of citrus zest, making it a fragrant and delicious addition to any holiday table. Whether enjoyed at breakfast, as a snack or alongside a cup of tea, this bread is filled with the warmth of cinnamon and nutmeg, bringing the comforting flavor of Christmas in every bite.

?

Ingredients:

3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup warm milk
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup mixed dried fruits (raisins, cranberries, etc.)
1/4 cup chopped nuts (almonds, walnuts, etc.)
Zest of 1 orange or lemon (optional)
Powdered sugar for dusting (optional)

Instructions:

In a large mixing bowl, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg.
In a separate bowl, combine the warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Add the dried fruits, nuts, and citrus zest (if using) and knead until evenly distributed.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Punch down the dough and shape it into a loaf. Place it in the prepared pan, cover, and let it rise for another 30 minutes.
Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar before serving for a festive touch.

Teriyaki Chicken and Brown Rice

#250422

开云体育

Teriyaki Chicken and Brown Rice
Serves 4

1 lb boneless skinless chicken breast , cut into strips (I get chicken
already cut for stir fry)
1 tablespoon vegetable oil
1 1/2 cups water
1/4 cup low-sodium teriyaki sauce or 1/4 cup low sodium soy sauce
1/2 teaspoon garlic powder
2 cups Minute brown rice , uncooked
2 cups fresh broccoli florets (or frozen)
1/2 cup peanuts (optional) or 1/2 cup cashews (optional)

Add the oil to a skillet and heat.

Then add the chicken and cook until lightly browned.

Stir in the garlic powder, teriyaki sauce and water.

Bring to a boil.

Add the broccoli, rice and peanuts and stir.

Cover the skillet and turn the heat to low.

Cook for 5 minutes or until it is cooked through.

Remove from stove top and let stand 5 minutes

__._,_.__

?

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

?

Sugar, ??

?

Pickle de Gallo

#250421

Pickle de Gallo

If you're a pickle lover, you're going to go crazy for this pickle de gallo dip! It's perfect on tortilla chips, but we've also used it to top hot dogs and hamburgers. So fresh, crisp, and bursting with dill pickle flavor!

CourseAppetizer

CuisineAmerican

Prep Time10?minutes

Cook Time0?minutes

Chill Time1?hour

Total Time1?hour?10?minutes

Servings

Calories7kcal

Author

Ingredients

1 1/2?cups?diced dill pickles?about 2 whole pickles
??cup?diced yellow onion
??cup?diced red bell pepper
1?small?jalapeno?minced
1?clove?garlic?minced
??cup?pickle brine
2?tablespoons?minced fresh dill

Instructions

Add everything to a small bowl and stir to combine.
Refrigerate for at least 1 hour before serving.
Serve with tortilla chips for dipping or over hot dogs or burgers.

Notes

Be sure to chop your veggies fairly small and evenly for a nice texture.?

For a more mild dip: Remove the membranes and seeds from the jalapeno. Reduce the amount of jalapeno to taste.

For a spicier dip: Swap the jalapeno for a serrano pepper and do not remove the seeds or membranes.?

Nutrition

Source: Buns In My Oven

~~~~~

Rhonda in MO

Easy Refried Beans

#250420

Easy Refried Beans

Rich, creamy, and so easy! These refried beans start with canned pinto beans, but we doctor them up and turn them into restaurant quality refried beans!

CourseSide Dish

CuisineMexican

Prep Time5?minutes

Cook Time15?minutes

Total Time20?minutes

Servings

Calories157kcal

Author

Ingredients

30?ounces?canned pinto beans
2?tablespoons?olive oil
1?tablespoon?chili powder
1?teaspoon?cumin
1?teaspoon?onion powder
1?teaspoon?garlic powder
2?tablespoons?flour
??cup??more as needed
1/2?cup?shredded Mexican blend cheese
1?teaspoon?salt?more or less to taste

Instructions

Drain and rinse the canned beans.
Add the olive oil to the bottom of a sauce pan and heat over medium heat.
Add the chili powder, cumin, onion powder, and garlic to the oil and toast the spices, stirring constantly, for about 1-2 minutes or until fragrant. Do not burn the spices.
Stir in the flour to form a paste and cook for 1 minute.
Add the beans to the pot and stir well to combine. Heat over medium heat until beans are warmed through. Use a potato masher to mash the beans.
Add the broth and cheese to the beans and stir to combine. Once cheese is melted, taste beans and season with salt to taste. Add additional broth to thin the beans out, if you prefer a thinner consistency.
Continue cooking beans for 5 minutes to fully heat through and let the flavors distribute.
Serve hot with additional cheese sprinkled on top, if desired.

Notes

We like our beans on the saltier side. We start with a teaspoon of salt and add more to taste.

You may use any type of cheese you like. Cheddar, monterey jack, and pepperjack are all delicious.

Nutrition

Source: Buns In My Oven

~~~~~

Rhonda in MO

Instant Pot Mexican Rice

#250419

Instant Pot Mexican Rice

Instant Pot Mexican Rice is easy to make and is the ultimate side to go with tacos, burritos, fajitas, and all your favorite Mexican dishes! We use the Instant Pot to cook the rice perfectly every time - turns out nice and fluffy!

CourseSide Dish

CuisineMexican

Prep Time2?minutes

Cook Time3?minutes

Time to Pressure + Release15?minutes

Total Time20?minutes

Servings

Calories216kcal

Author

Ingredients

1 ??cups?long grain white rice
1 ??cups?
2?tablespoons?butter
1?tablespoon?onion powder
1?tablespoon?garlic powder
2?teaspoons?

Instructions

Add the rice to a mesh strainer and rinse with cool running water until the water runs clear.
Place the rice in the Instant Pot along with the rest of the ingredients. Stir to combine.
Place the lid on the Instant Pot, set the vent to sealing, and cook on high pressure for 3 minutes.
Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.
Fluff the rice with a fork and serve.

Notes

Be sure to use regular long grain rice and not Minute rice. Minute rice is parcooked and will not work in this recipe.

Tomato bouillon can be difficult to find in store, but check your local Walmart or purchase from Amazon. It’s a big flavor bomb, adding loads of bright tomato flavor. It does have MSG so you may choose not to use it if you avoid this ingredient. We’ve done our own research and are very comfortable using MSG, but it’s a personal choice.

Garnish with a bit of minced cilantro or parsley for a pop of color.

We often make our??(just 3 ingredients!) and drizzle it over the top of our rice, just like we do at our local Mexican restaurant. The kids go bonkers for it.

Nutrition

Source: Buns In My Oven

~~~~~

Rhonda in MO

Instant Pot Vegetable Soup

#250418

Instant Pot Vegetable Soup

The simplest way to get dinner on the table and it uses up some pantry staples that we always keep on hand in our kitchen.

CourseSoup

CuisineAmerican

Prep Time5?minutes

Cook Time10?minutes

Additional Time15?minutes

Total Time30?minutes

Servings?servings

Calories159kcal

Author

Equipment

Ingredients

1?tablespoon?olive oil
1?medium?onion,?diced
3?cloves?garlic,?minced
14?ounces?canned diced tomatoes
12?ounces?frozen peas and carrots
12?ounces?frozen green beans
12?ounces?frozen corn
3 ??cups?beef broth,?see note
1?tablespoon?Worcestershire sauce
1?teaspoon?
1?teaspoon?cracked pepper
??teaspoon?salt
??cup?fresh chopped parsley

Instructions

Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Stir in the onion and cook until transclucent, stirring often, about 5 minutes.
Stir in the garlic and cook for 30 seconds or until fragrant.
Add the tomatoes (with juice), frozen vegetables, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 4 minutes.
Let the pressure release naturally for 5 minutes before opening the quick release valve.
Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
Serve immediately.

Notes

To make this recipe vegan, use vegetable broth instead of beef broth and omit the Worcestershire sauce (it contains anchovies).

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Nutrition

Source: Buns In My Oven

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Rhonda in MO

Cherry Bubble Breakfast Bake

#250417

Cherry Bubble Breakfast Bake

SERVES: 8

COOK TIME: 40 Min

There are some occasions when it's okay to have something extra-sweet and decadent for breakfast. One of those occasions is Christmas morning, which is why we came up with this amazing recipe for Cherry Bubble Breakfast Bake. It's easy to throw together, feeds the whole family, and is perfectly sweet. One whiff will get them all out of bed!

What You'll Need

1 (21-ounce) can cherry pie filling
2 teaspoons almond extract
2 (16.3-ounce) cans refrigerated biscuits, cut in half, then cut into thirds
1/4?cup sliced almonds
1/2?cup confectioners' sugar
1 tablespoon milk

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine cherry pie filling and almond extract; mix well. Add biscuits and toss until evenly coated. Place mixture in baking dish and sprinkle with almonds.
Bake 40 to 45 minutes or until dough is cooked in center. Let cool slightly.
Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over top and serve warm.

Source: Mr Food

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Rhonda in MO

Easy Corn Fritters

#250416

Easy Corn Fritters

MAKES: 2 dozen

COOK TIME: 15 Min

Our recipe for Easy Corn Fritters is a take-off on a traditional American classic. We've made it as easy as possible 'cause after all, isn't that what we need these days?

What You'll Need

1?3/4?cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2?teaspoon black pepper
2 eggs, beaten
1/4?cup salsa
1 (14-3/4-ounce) can cream-style corn
1 cup fresh or frozen corn (thawed if frozen)
1/4?cup vegetable oil, or more as needed

What to Do

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.
In a large skillet?over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.
Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.

Just a Suggestion!

Our Easy Corn Fritters can be served with an omelet instead of home fries, as an appetizer by themselves, or with warm salsa for dipping.

Source: Mr Food

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Rhonda in MO

Joe's Key Lime Pie

#250415

Joe's Key Lime Pie

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SERVES: 8

CHILL TIME: 2 Hr

COOK TIME: 10 Min

Joe's Key Lime Pie recipe comes direct from the revered Joe's Stone Crab restaurant, a landmark in Miami's South Beach section. Luscious and creamy, key lime pie is a tart, yet sweet, dessert that satisfies everyone's taste buds.

What You'll Need

3/4?cup graham cracker crumbs
5 tablespoons butter, melted
1/3?cup sugar
3 egg yolks
1?1/2?teaspoon grated lime zest
1 (14-ounce) can sweetened condensed milk
2/3?cup Key lime juice (see Tips)

What to Do

Preheat oven to 350 degrees F. Coat bottom of a 9-inch pie plate with cooking spray.
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In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix well then press mixture over bottom and up sides of prepared pie plate to form a crust; set aside.
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In a medium bowl with an electric mixer on medium speed, beat egg yolks and lime zest 5 minutes, or until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes.?Reduce speed to low and gradually beat in lime juice just until combined.?Pour filling into pie crust.
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?Bake 10 minutes, or until firm in the center. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving.
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Tips

If you can’t find fresh Key limes or Key lime juice, it’s okay to substitute regular limes, even though it won’t be exactly the same.
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This is best served very cold, so we recommend placing it in the freezer for 15 to 20 minutes before serving.
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Just before serving, top pie with whipped cream or whipped topping and garnish with lime slices, if you’d like.

Source: Mr Food

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Rhonda in MO