Lumberjack Chili

My friend Stephanie shared this chili recipe with me and my family LOVES it!!  The name seriously bumps it up a notch...what boy wouldn't be excited to eat "lumberjack" chili?!  It sounds so manly!  So much better than plain old chili, right?  Kids are so funny:)  Let me tell you though, even without the cool name this chili is fantastic!  This recipe has no sugar in it or ketchup, making it less sweet and more savory.  I like to use a combination of ground beef and ground pork and we prefer smaller beans like chili beans or pintos instead of Kidney.  Such a great hearty chili recipe for a cold winter night and so nice to be able to throw it in the crockpot if you want!

Lumberjack Chili

Author: Melanie

Recipe Source: slightly adapted from Cooking with Ruthie *if you don't want to use your slow cooker. Simply follow instructions but put in large pot on the stove and simmer covered for 1 hour or so until all the flavor meld and veggies are soft. Stir occasionally and serve!

Ingredients

• 2 pounds of ground beef (or 1/2 ground pork)


• 1 large onion, chopped


• ½ green bell pepper, diced


• 2 cloves garlic minced


• 2 stalks celery, sliced


• 1 (46 oz) can tomato juice


• 1 (15 oz) can diced tomatoes


• 2 (15 oz) cans red kidney beans or chili or pinto beans (or a mix)


• 2 Tbsp chili powder


• 1 tsp garlic powder


• 1 tsp salt


• 1 tsp Italian seasoning


• ½ tsp pepper


• Garnish:


• shredded cheddar cheese


• frito corn chips

Instructions

1. Saute onions and beef/pork, drain well.


2. Combine all ingredients in slow cooker.


3. Cook for 3 hours on high or 6 hours on low.


4. Serve with shredded cheddar cheese and frito corn chips.


5. Enjoy!

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Fudgy Gluten Free Brownies

 

Well, it is good to be back!   We have just returned from a work trip to Punta Cana Dominican Republic.    Have you ever been there?  It was beautiful, especially the beaches!  It was a treat to get away but it is nice to be home again with everyone healthy at my house (hurrah)!  After the last few months of sickness and poor health in our family, this really is a reason to cheer!    As you know, two of my boys have been recently diagnosed with Celiac Disease, so I am trying to learn a new way of baking.  I am now always on the lookout for good and healthy gluten free recipes.  My friend Codi gave me the recipe for these wonderful brownies.  She actually brought them over as part of a wonderful dinner for my family after my son's recent heart surgery.  We were so grateful:)  She told me that the brownies were gluten free and they had beans in them, but that her husband had been her taste tester and thought  they were really good!  I was very intrigued-- beans in brownies-- Crazy, huh?!  I didn't tell my boys about the beans, and they gobbled them right up!  I am not sure they would have been so eager if they knew they had garbanzo beans hidden inside!  Ha!  What they don't know!  Codi kindly shared the recipe and I have since made another batch using milk chocolate chips and they were a big hit again.  We even used them as a base for a hot fudge sundaes we had for one of my son's birthday dinners--yum!  I am thinking that maybe this gluten free baking is not so bad:)  I would think that even if you are not gluten free and just want a healthier treat, you would enjoy these brownies too!

As part of this same  birthday celebration we saw a  fantastic movie.  I posted a review here, if your interested.  I love finding an inspiring movie, which can be hard these days:)

Have a great week friends!

Fudgy Gluten Free Brownies

Author: Melanie

Serves: 16 squares

*Turbino sugar contains more moisture than regular white or brown sugar. It is pretty easy to find on the baking isle of most grocery stores.  I have even seen it my local Costco recently.  It is a great topping for gingersnaps, snickerdoodles and many cooks prefer it when making graham cracker crusts **You can leave the coffee out of use Teeccino Mediterranean Herbal Coffee.  I found it at my local health food store.  It is naturally caffeine free and a great replacement for coffee.

Ingredients

• 1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top


• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed


• 4 large eggs


• 3/4 cup Turbinado or Sucanat sugar (I used Turbinado)*


• 1/3 cup canola oil


• 1/2 teaspoon baking powder


• 1 teaspoon vanilla


• 1 1/2 teaspoons instant coffee( I used Teeccino herbal coffee substitute)**


• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.


2. Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.


3. Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).

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Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor via Taste and See blog

5 Bean Soup (Gluten Free)

My very sweet neighbor Cindy brought this wonderful soup over after Bridger and I got home from Vanderbilt last week. (By the way, it was a success this time around! I posted about it here. We could not be happier to have our little boy's heart fixed! Thank you again for all the prayers and encouraging messages/comments! We have the best readers/ friends in the world) We had just spent a long 3 days in the hospital and been through a nerve wracking 6 hour heart procedure. I was exhausted both physically and emotionally. I came home to several friends and neighbors offering to bring warm meals. What a blessing! There is something so comforting and wonderful about a warm meal that you didn't have to make yourself. It is nourishing for the body and the soul, I tell you! I am very blessed with kind people in my life. Anyway Cindy told me that this soup is not only GLUTEN FREE (good news for my Celiac boys) but that it is also very tasty and that even her children LOVE it! She was right, my boys loved it too, even with all those beans:) She had included the recipe, which I know I will making again and again in the future! I love healthy recipes that come together quick and taste like you slaved at the stove for hours! Thank you Cindy! She told me this is family favorite. She got the recipe from her Aunt who cut it out of a Good Housekeeping magazine in the 70s! An oldie, but a goodie, for sure!

5 Bean Soup (Gluten Free)

Author: Melanie

Ingredients

• 2 TB oil


• 2 medium onions, chopped fine


• 1 garlic clove, pressed into onion


• 1 can kidney beans


• 1 can pinto beans


• 1 can lima beans, well drained


• 1 can garbanzo beans, well drained


• 1 can white northern beans


• 28oz can petite diced tomatoes


• 1 c chunky salsa


• 1 tsp each basil and oregano


• 1 c grated cheddar cheese

Instructions

1. Sauté onion in oil until tender.


2. Add other ingredients and simmer 30+ minutes.


3. Add water for desired consistency (beans will thicken)


4. Just before serving stir in cheese until melted.


5. Serve with tortilla chips or Fritos on top and more grated cheese, if desired. Freezes well.

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Posted with Blogsy

7 Layer Dip

This is one of my all time favorite appetizers and I realized that I have never posted it.  7 Layer dips are one of those classic, simple dishes that everyone loves.  I usually have all the ingredients on hand (thanks to the pre made fresh guacamole from Costco) and can whip it up in minutes for a Sunday afternoon snack, appetizer for a party or to serve to hungry guests while we wait on dinner.  There are lots of variations of this recipe, but this is our favorite:)  I like to add the salsa for extra flavor--so technically I guess this is a 8 layer dip--oh well!    Hope you enjoy!

7 Layer Dip
submitted by Melanie~The Sisters Cafe

refried beans
salsa   -we like the Herdez brand--just strain some of the juices  with your spoon to make it a little thicker
favorite guacamole  -I keep the real guacamole bags from Costco in my freezer
sour cream  -sometimes I mix in part  of a fiesta ranch dressing packet if I have it
shredded cheddar cheese blend
sliced black olives
green onions, sliced
tomatoes, chopped

Tortilla chips or Frito Scoops for dipping

**I never measure these ingredients--I just use enough to fill my dish and make the layers even and appealing!  The thickest layer is usually the beans on the bottom.

First mix about a 1/4 cup or so of water to a can of refried beans. This will make them a much better consistency for chip dipping.  Spread the thinned beans in the bottom of a casserole dish.  Top with a layer of your favorite salsa and then carefully spread dollops of gaucamole on top.  Next carefully spoon on the sourcream and spread it over the guacamole.  Now your ready to sprinkle on the shredded cheese, black olives, green onions and fresh diced tomatoes.  And Viola--you are done:)  You can dig in now or chill it for later.  Enjoy!

Chili

This is my mother-in-law, Michel Walker's recipe,  and my personal favorite version of classic chili. The first time I had this was at my in-law's cabin in Idaho, and I was amazed by how delicious it was!  By the way, Fritos and sour cream are a must!  I use my food storage pinto beans with this recipe, but you can also use canned pinto beans. I serve this around Halloween-time every year.  I particularly like to serve it with Brittany's JalapenoCheddar Cornbread. It is the moistest and tastiest cornbread I've ever had. Yum!

Chili
Submitted by Erin  ~ The Sisters Cafe

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 cups of dry pinto beans, soaked overnight (or 3 large cans (29 ounces each) pinto beans, drained)
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving

Measure three cups (which is 1 ½ lbs) of pinto beans out and look through them for small pebbles. Rinse them off, and place them in a large bowl.  Soak the dry pinto beans in about 15 cups of water. Measuring the water is not necessary; just add water until they are covered by a few inches of water on top. In the morning, the beans will have absorbed a lot of the water. Rinse the beans and place in a large pot with plenty of fresh water and simmer for 2 hours with the lid cracked.  *Instead of using dry pinto beans, you may use 3 (29-oz) cans of pinto beans. One 29-oz can is equal to 3 cups of cooked beans, or 1 cup of dry beans. Beans triple in volume after being cooked.*

After beans are cooked, drain liquid reserving about ½ cup of liquid, and set beans aside. In the same pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the cooked beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 1-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and a dollop of sour cream.

Black Bean and Sweet Corn Quinoa

I love love love this quinoa dish.  It is healthy, easy, on the hearty side, and just so tasty that I almost couldn't stop eating it.  And I usually don't have an issue with overeating the side dish. :)  In fact, I usually don't crave side dishes either, but after I made this recipe the first time I immediately started craving it again.  So I made it twice in one week and even brought some to a friend who had broken her arm - poor thing!  The original recipe called for two cans of black beans, but I think I like it better with just one.  I didn't have sweet white corn the second time I made this, so I used regular corn from my freezer. I thought it was just as good.

FYI: My husband is a huge rice fan.  When I realized that he was a quinoa fan, too, I couldn't help comparing the nutritional facts between the two.  It was interesting.  I'll let you see for yourself, but I just want to add one more thing... rice doubles in bulk when it cooks, but quinoa quadruples!  So 1 cup of dry rice makes 2 cups cooked rice, and 1 cup of quinoa makes 4 cups of cooked quinoa... gotta love feeling like you get to eat more! :)

Whole Grain Quinoa (1/4 cup dry):
Calories: 170
Fat: 2.5g
Total Carbohydrates: 30g
Dietary Fiber 3g
Protein 7g
Iron 10%

Long Grain Brown Rice (1/4 cup dry):
Calories: 160
Fat: 1.5g
Total Carbohydrates: 35g
Dietary Fiber: 2g
Protein 4g
Iron 4%
Thiamin 10%
Niacin 10%

Black Bean and Sweet Corn Quinoa
Submitted by Mindy ~ The Sisters Cafe

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat.  When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often.  Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth.  Stir in cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans.  Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes.  Stir in cilantro.  Serve warm or chilled - it is delicious both ways!

Recipe Source: www.melskitchencafe.com

Crockpot Taco Soup and... a Giveaway Winner!!

Hey Everyone!  We are excited to announce the winner of our Giveaway:
Congratulations to The Kimber Crew!
Email Mindy at mindysterzer@msn.com, and you will soon receive these three fun cookbooks in the mail:  "When Life Gives You Lemons," "When Life  Gives Your Friends," and "When Life Gives You a Chocolate Craving."  We hope you enjoy them as much as we have!
If anyone would like to order one of these cute books, you can pick them up at Tai Pan or order them on www.lemonpoppycake.com for $8.99 each.
Thank you for all your comments!

Now for a delicious Taco Soup recipe... For those of you who left comments with the idea of, "When Life Gives You a Crockpot," you might be particularly interested in this one. :)   When it's cold outside, and you are busy all day, this is the happiest thing to come home to at dinner time!  It's delicious!

Crockpot Taco Soup
Submitted by Erin  ~  The Sisters Cafe
Printable Recipe here

½ to 1 lb ground beef

Taco seasoning packet (the equivalent of 1/4 cup seasoning)

½ to 1 cup chopped onions

garlic (either a clove or a sprinkle of garlic powder)

crushed red pepper

salt and pepper

1 can Kidney Beans (well drained) or any kind of beans

1 can Black or Pinto beans (well drained) or any kind of beans

1 can Corn (may be frozen or canned)

1 can Green Beans (may be frozen or canned)

1 can Stewed tomatoes (cut up to bite sized pieces)

Brown ground beef and onions. Drain off fat. Stir in Taco Seasoning packet. Add garlic and a sprinkling of crushed red pepper. Put in a crock pot with some salt and pepper. Add the contents of the five cans to the crockpot. Add enough water so that the water level reaches the bottom of the mountain of ingredients. (Maybe a cup or so, I can’t really remember. And it’s not an exact science. You want it to be thicker than how you will want it when you serve it. The ingredients should not even be close to being covered in water.)  Add beef bouillon (1 tsp for ever cup of water added). Leave in the crock pot all day.

Navajo Tacos

 

We grew up in Arizona, and I remember learning a lot about Native American culture while we were there. Whenever I have Navajo Tacos it reminds me of Arizona. Don't  you just love meals or recipes that carry memories with them?
Anyway, I loved Navajo Tacos then and I still love them now!  They are so yummy! When I saw this recipe in my Fresh Ideas with Frozen Dough cookbook from Rhodes Bake 'n Serve, I just had to try it! And wow, I didn't realize that the Rhodes rolls would work so well as Indian fry bread! It was fantastic!



Navajo Tacos ~ from Rhodes Bake 'n Serve
submitted by Erin ~ www.thesisterscafe.com
printable recipe


12 Rhodes Texas™ Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired

Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

White Chicken Chili

I have been making this chili for years. It is simple, flavorful and delicious. I made the pictured chili using canned beans, chicken broth and some rotisserie chicken for Halloween weekend. It came together in minutes and was gobbled up at our church 'trunk or treat' night. If you use dry beans the resulting chili is thicker. This really hits the spot and warms you up on a cold evening. Enjoy!

White Chicken Chili

submitted by Melanie

printable recipe here

1 lb great northern beans ( i like to use Navy beans-they are smaller)

1-2 lbs cooked and shredded chicken

6 cups chicken broth

1 Tb olive oil

1 medium onion, chopped

2-3 garlic cloves, minced

2- 4oz cans diced green chilis

2 tsp cumin

1/4 tsp cayenne pepper

1 cup Monterey Jack cheese, grated

*additional grated jack cheese and cilantro for garnish

1. Soak beans overnight. Drain, rinse and pick over to remove bad beans. Add broth to beans and bring to boil. Reduce heat and simmer beans until tender (usually all day in crockpot on low).

2 Heat olive oil in a skillet and saute onion and garlic until onions are translucent (about 10 minutes). Mix in green chilies an spices. Add to the beans. Stir in chicken and then cheese. Stir until thick.

Garnish with grated Monterey Jack cheese and fresh chopped cilantro.

Fast and Easy Method

**This makes a delicious soup in a matter of minutes**

For Step 1: Instead of cooking 1 lb beans in 6 cups of broth--just open 3 (14oz) cans of great Northern (or Navy) beans and 2 (14oz) cans Chicken broth and then proceed with recipe.

Mexican Casserole

The other night I had a hankering for a cheesy Mexican casserole. (I know, we hate the icky work casserole but what else can I call it?!) :) I checked out a few recipes online and came up with this delicious and easy version. I had noticed a recipe that had a can of soup in it... sounded a little weird but I was intrigued enough to give it a try. Wow - it was great! My little family polished it off in no time.

Mexican Casserole

submitted by Brittany at www.thesisterscafe.com

printable recipe here

 

1 lb. ground turkey or lean ground beef
1 large onion, chopped

1 packet Taco Seasoning mix (1/4 cup)

1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream

fresh cilantro

Brown meat with diced onion over medium heat. Add taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

Black Bean Tostados with Mango Avocado Salsa

As you know, I post my weekly menus here. I am always trying at least one new recipe each week. If the new recipes are really good I promise to post them here at Sisters Cafe. This was on the menu a couple of weeks ago and it was delicious! I loved it--but to be honest my little boys were only semi impressed (it was a little hard for them to eat). For me it was unique, light and very tasty! I had the rest for lunch the next day and loved it like before! This will definitely be on the menu again--but next time I will serve the young people in my family a cheese quesidillas with the black beans and mango salsa on the side.

 

Black Bean Tostados with Mango Avocado Salsa
Submitted by Melanie
serves 4

Printable recipe here

1-2 ripe avocados(depending on how big they are), peeled and cut into 1/2" cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste

4 whole wheat tortillas
olive oil spray
kosher salt

Cotija cheese for garnish

In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.

To assemble, sprinkle toasted tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese(Mexican cheese) and black pepper.

Recipe Source: adapted from Whole Foods via Fresh 365

Brown Sugar Ham and Beans

This is my Mom's (originally Grandma's) "Ham Bone Soup" recipe. I had to spruce up the name since that boring old thing doesn't even begin to describe how yummy this recipe is! I don't even know what to say about this soup..... it is mouth-watering, to-die-for delicious. I love love love it and every time I make it I horde the leftovers. Are you getting the picture yet?! :)I think there is something addictive in it too because my husband is starting to get as obsessed with it as I am! It is by no means healthy (definitely a special meal at our house) and has deceptively simple ingredients. Honestly, if I hadn't eaten this a million times (and savored every single bite) I wouldn't believe that it would be that good. It's one of those things you better take my word for. (The poor thing is not very photogenic either but I did my best!)

Brown Sugar Ham and Bean Soup

submitted by Brittany ~ www.thesisterscafe.com

printable recipe

1 lb navy beans, soaked overnight

1 meaty ham bone

1 small onion, chopped finely

1 cup cream

1/2 tsp dry mustard

1/8 tsp ginger powder

1-2 cups brown sugar (I think 1 cup well packed is plenty!)

Place navy beans and ham bone in crock pot and fill with enough water to cover beans and most of ham bone. Cook on low for 3-4 hours. Add remaining ingredients and cook an additional 2-4 hours. Take bone out and shred remaining meat off bone and add to soup. Serve with a crusty loaf of bread and a salad. Delicious.

Chickpea and Noodle Soup

As you know I am always on the lookout for tasty vegetarian recipes. This recipe caught my eye at the Fresh 365 blog. She used water and garlic powder as the base, but I always have a lot of garlic and chicken broth on hand so I used that instead. The results were WONDERFUL! Made with pantry staples, it was simple, easy and healthful! Seriously, so flavorful and just as comforting as chicken noodle soup. I had a houseful of sickies (runny noses, coughing, fevers etc) this weekend, so this soup really hit the spot! Mmm I loved it and will be making it often! This picture was taken the day after--so the noodles had soaked in all the yummy broth, but it was still delicious!

Chickpea Noodle Soup
submitted by Melanie adapted from Fresh365

Printable recipe here

serves 6 (can easily be halved)

1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth --can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley--that would be good too)

In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.

Johnn Sterzer's Fabulous Baked Beans

My dad does not possess a large repertoire of cooking skills, but there were a few things that he has mastered... and one of these is baked beans!  My dad used to make these for camp outs, barbecues, picnics, and occasionally just because.  And every time he did?  No leftovers.  He made them for us a few weeks ago when we came over to watch a BYU basketball game with him.  He hadn't made them for awhile, and I was reminded of just how good his recipe is.  I snapped this picture before I dug in, because I knew this was a recipe that must be shared.  So thanks for being our guest cook today, Dad.  Your girls love you!

Johnn Sterzer's Fabulous Baked Beans
Submitted by Mindy ~ The Sisters Cafe

Printable Recipe

2 small cans of Pork n' Beans
8oz bacon, chopped and fried
1 green pepper, chopped
1 onion, chopped
1 stalk of celery, chopped
3 tsp. Worcestershire sauce
1/2 c. brown sugar
1/2 c. ketchup
1/2 tsp. dry mustard

Chop and fry bacon.  Then saute pepper, onion, and celery in bacon grease until tender.  Discard remaining bacon grease.  Add all ingredients into a large pot and bake at 375 degrees for one hour.

Hot Southwest Bean Dip

This is the utlimate hot cheesy bean dip! The first time I made this was probably about 20 years ago. I think my Mom had cut the recipe out of the newspaper, and we made it together for a family game night. I remember it was so fun to try a new recipe together, and I was so proud of how it turned out! I loved it and still do! I made this yummy dip for a little superbowl party we had. With hearty layers of: refried beans, browned sausage, onion, chili peppers, salsa verde, cheese and my favorite part...avocados, you could have this for dinner! Mmmm--fantastic! Hope you enjoy!

 

Hot Southwest Bean Dip

Submitted by Melanie at www.www.thesisterscafe.com

(recipe from the AZ Republic years ago)

 

Printable recipe here

 

 

1 LB sausage

1 med onion

1 tsp garlic salt

1-7oz can green chili salsa (Salsa Verde)

2 Tb sliced black olives (I never measure-just sprinkle on top)

1 cup Monterey Jack cheese

1/4 tsp hot pepper sauce

1-30oz can refried beans

1 small can chopped green chilis

1 cup sour cream

1-2 green onions, sliced

1 cup cheddar cheese

1-2 avocados, chunked

 

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives. Bake at 350 for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with torilla chips. Yum!

Black Bean Enchiladas

First of all I have to say HAPPY BIRTHDAY to my wonderful husband Eric! This is a big one for him... 30 years old!! I told him the 30's are the best and to stop complaining! :) I'm a year older (and wiser, of course) so I know what I'm talking about! I have a great surprise weekend planned for him though... which I would love to tell you about but this could be the one time he reads my cooking blog so I better not! (He is definitely not a man comfortable in the kitchen!) But to start his birthday week off right, I'm going to be making him a delicious dinner of steak with garlic rub, carmelized onions, herb roasted potatoes, parmesan cauliflower, sauteed mushrooms and a salad for good measure. Then we are going to splurge on a fantastic homemade cheesecake with raspberry sauce! Since I knew all you food lovers would appreciate my menu planning, I thought I'd share my plans with you. Wish me luck! Now on to today's recipe.....

For chicken enchiladas, I have to admit that I am definitely partial to the Honey Lime Enchiladas, however, this recipe comes in at second place. These black bean enchiladas are a refreshing change from your basic chicken enchiladas. I love the beans and tomatoes in them but they still have the familiar creaminess of your tried and true recipe that I know you are all skeptical to put aside! :) My good friend Lynnette introduced me to this recipe shortly after I was married so it has been put to the test for years... and come out a keeper over and over! Hope you enjoy! (Please forgive the not-so-great pictures lately...most of my cute dishes are packed for moving!)

Black Bean Enchiladas

submitted by Brittany from www.www.thesisterscafe.com

printable version

Flour tortillas

shredded Colby Jack cheese

Sauce:

1 cup sour cream

1 can (10.5 oz) cream of chicken soup

1/2 cup shredded cheese (or more if desired...which I usually do!)

juice from canned tomatoes and chilies

Mix in separate bowl:

2 cups cooked chicken, cubed or shredded

1 can (14.5 oz) diced tomatoes and chilies, drained

1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.

Skillet Nachos

My husband really loves these nachos. I think they are pretty great, too! I got the recipe from Betty Crocker's Quick and Easy Cookbook and made my own revisions. It's titled Skillet Nachos, because after making the topping in the skillet, you are supposed to wipe it clean and then layer the chips, topping, and cheese in the skillet, put on the lid and heat until melted. But I think it's easier just to arrange it all on a broiler pan and broil it instead. Anyway, it's your choice!

Sometimes I add ground beef to make it a heartier dinner for the family. You can omit it if you want to make it as a snack or appetizer. I included the amounts the cookbook used, but I never measure. This is a throw-together kind of meal for me. Enjoy!

Skillet Nachos

Submitted by Erin ~ The Sisters Cafe

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. (Sometimes I don't use all the mixture, so I end up making another half pan of nachos when these are eaten.) Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa.

Favorite Minestrone

I love a good minestrone, and have been playing around with recipes to find the perfect one. This is my favorite so far. Who knows I may tweak it even more next time. If I do and it is even better I will let you know, of course! But for now this is my go-to recipe for Minestrone soup. My family loved it! This dinner really hit the spot!

Favorite Minestrone
submitted by Melanie

Printable version here

2 tablespoons olive oil
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery leaves and all, chopped
1 sweet onion, chopped
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed

1 can petite diced italian tomatoes
2 (14 ounce) can chicken broth
4 cups water
a couple of handfuls of chopped fresh spinach leaves

2 tablespoons chopped fresh basil
1 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups cooked shell pasta
DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water. Season with basil, oregano and salt. Cook and stir 30-40 minutes, or until vegetables are tender.

Add the chopped spinach the last 5 minutes.
Cook shell pasta in a seperate pot until al dente. Stir pasta into soup. Serve with a generous sprinkle of fresh parmesan! Yum!

There is nothing more like a warm bowl of hearty soup on a chilly fall evening!

PS Are you looking for a fun Halloweenish activity to do with a little person? Go to my other blog here (melandboys.blogspot.com) for a fun idea!

Crispy Southwest Wraps (vegetarian)

I have been trying to cook meals for my family that are created from natural whole foods and ingredients and have been using less meat. I have always had this as a goal, but sometimes I get a little lazy in my efforts. I was motivated to recommit and do better after I read 'The China Study' recently. Has anyone read it? It is a fascinating book presenting well documented and reputable studies regarding nutrition and how it affects our health. I have always been interested in that subject, especially since I became a Mother and responsible for feeding my family.

I find it a bit daunting to find vegetarian meals that are filling and enjoyable for my husband and boys. These wraps were a big hit. In fact, some missionaries for our church happened to drop by while we were eating, so I invited them to eat with us. They loved them too and even asked for the recipe when I told them how easy and nutritious they are. Now this enthusiasm over the dinner could have been due to the fact that these young missionaries were just REALLY hungry after a long day of service and not used to having a warm cooked meal:)

I served them with homemade guacamole and fresh fruit. I loved that the combination of whole grain rice and beans makes a complete protein. This dinner was a winner in my book--super fast, healthy, and very tasty!! I will be making these again and again! Now, I have a favor to ask of you lovely readers....will you share with me your favorite vegetarian meals? Please email them to me at melandboys@gmail.com or you can leave them in the comments. Include your blog address if you have one, so I can give you credit if I post the recipe! I would be so grateful!!

Crispy Southwest Wraps (vegetarian)

Printable recipe here

*adapted from My Kitchen Cafe

Makes 6 wraps

1 cup cooked brown rice, warm or at room temperature

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)

6 medium tortillas (try these whole wheat tortillas here if you're in the mood to make your own)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

My Favorite Guacamole

2 avocados, mashed

1 jalapeno minced

1/4 cup cilantro leaves, chopped

1 small tomato diced

kosher salt to taste

squeeze of a lemon

Mix together and enjoy!

Avocado Bean Dip

I tried this dip at a "hat" party my friend Nicole hosted the other week. I LOVED it! It reminded me of gaucamole, but better! I loved the addition of beans. She kindly shared the recipe with me and I have already made it three times! So it was a great night for me, I came home with a really cute hat and a delicious new recipe! Serve with your favorite tortilla chips and you have the perfect lunch or snack--mmmmm! Oh and I wrote here about a giveaway I am planning for Sisterscafe. I will post the details on Monday!

Avodaco Bean Dip
submitted by Melanie

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (I leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tastey!