Mexican Cornbread Salad (layered)

I made this yummy salad for my family yesterday. We enjoyed it as we watched LDS  General Conference Yesterday. Its some thing we do twice a year. It is always a sweet time. The salad was a great addition and got enjoyed by all. I only have a little remaining for my lunch today. :) We also enjoyed a beautiful hike up in the mountains behind our house this weekend. The colors of the leaves are so pretty. I loved breathing the fresh air up there too. We live in a beautiful world.  I hope that you had a nice weekend with your family or friends.

This salad has so many wonderful flavors in it. It is a great combination.

 Ranch Cashew Salad dressing

1 C unsalted cashew pieces soaked at least 15 min *
1/4 C almond milk
1/2 C water
1 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
2 T fresh lemon juice
1/4 C dried parsley
1 tsp garlic powder
2 T dried onion pieces

1. Pour drained cashew pieces in the blender with the remaining ingredients. Blend until smooth.
2. Store in the fridge until ready to use.
* I put the cashews soaking in water in the microwave for 1 min. It speeds up the soaking process.

Layered Cornbread Salad

Ingredients

1 8x8 cornbread * Here is a whole grain recipe
2 cans black beans drained and washed
2 cans of whole kernel corn drained
2 1/2 C of cheese
2 C mixed salad greens
6 green onions chopped up
3 celery stalks chopped
ranch cashew dressing above or ranch dressing of your choice
5-6  Roma tomatoes chopped up
1/4 chopped cilantro
juice from one lime

Directions  Feeds 12-15

1. Crumble half of the cornbread into the bottom of a large salad bowl.
2. Next layer spread evenly one can of the beans on to the cornbread.
3.  Next layer one can of the corn spread evenly on the beans
4.  Spread on the salad dressing evenly on top of the beans.
5. Spread around the celery.
6. Distribute half of the green onions on top of the celery.
7. Pour 1/2 of the cheese evenly on top of the celery.
8. Crumble the rest of the cornbread on top of the celery.
9. Spread around the mixed salad greens on top.
10. Spread around the other can of black beans.
11. Pour evenly the corn over the beans.
12. Pour on the remaining cheese over the top.
13. Spread the tomatoes on top of the cheese.
14. Then sprinkle on the rest of the green onions.
15. Garnish with cilantro. Squeeze the lime all over the top of the salad.
16. Cover and store in the fridge until ready to serve or serve at once.
17. Enjoy!

Mexican Cobb Salad with Creamy Avocado

I hope you enjoyed the fathers that our part of your life. I realized that I can still honor my dear father even though he is not here. I know he is close by. His influence is still felt in my life as well as my family. My son wore one of my Dad's tie to church. That always touches me. He has worn it on some special occasions lately. It helps us feel like he is close by. I also honor my dear husband who is a wonderful partner in parenting. He is a wonderful father to our family. I picked the right man for me. I also have a dear father in law who blesses our lives with his love and kindness that he showers our family with. I also have a son in law, bothers and brother in laws who are a great example to me of being great fathers.

We enjoyed some Mexican food for our family celebration for fathers day meal. Mexican food is always a hit at our house. We really enjoyed this salad. I love how colorful it is. It is nice to stir just before eating.

Ingredients

salad

3 C washed lettuce greens * (I used spinach) 

2 cans of drained and rinsed black beans

1 /2 C green onions chopped

1/4 C red onion diced

1 can green chilies

1/2 C chopped washed cilantro

4 chopped up Roma tomatoes

2 cans shoe peg white corn

1/2 C grated cheese *optional

creamy avocado

4 ripe avocados

1/2 tsp salt

juice from 2 limes

1/2 C olive oil

1/4 tsp chili powder

1/2 C plain yogurt

5 cloves of garlic

Serve with tortilla chips if desired

Directions serves about 15

1. In a large bowl place greens. (You could leave out the greens if desired either way is yummy.)

2. Then put the remaining ingredients in sections on top of the greens. Cover with plastic until ready to serve.

3. Pour all the ingredients into the blender and pulse until creamy. It may take a little stirring in between pulsing. You can store covered in fridge until ready to serve.

4. Right before eating toss int the dressing into the salad. We enjoyed it with tortilla chips. Enjoy! 

Enchilada Nachos

So I wanted to make something fun for my 2 kids for lunch today. This is what I came up with. It was delicious and so easy. We enjoyed it. I laughed because between the two of them one doesn't like beans and the other one doesn't like tomatoes. So between the two of them they gobbled it up, and with my help.  This would be great to serve this weekend. You may want to increase the portions. :)

Ingredients

3 C tortilla chips
1 Can black beans drained and rinsed off
1 small can of green chili mild enchilada sauce
1 C of  grated cheese (I used combo. of sharp and jack cheese)
jalapeño slices (they come in a glass jar) * optional
2 Roma tomatoes chopped up
salad greens *Optional

Directions  serves 3-? Heat oven to broil

1. Spread chips on cookie sheet.

2. Drizzle the enchilada sauce evenly over the chips.

3. Spread the cheese evenly over the chips.

4. Put on some jalapeños if desired. Makes it spicier.

5. Place in oven and watch. Mine was done in less than 2 min.

6. Take out of the oven and garnish with tomatoes.

7. I served it on a bed of spinach and romaine. It tasted good all mixed together. It is a complete meal and it tastes delicious.  Have a great weekend.

Tasty Refried Black Beans and Happy Healthy 2014

Love is having our children come for the holidays!

Love being grandparents!

We have enjoyed a nice holiday break. I hope you have enjoyed being around family and friends too. We rejoice in celebrating Jesus Christ's birth. However your family celebrates the season I hope it was a happy one. Grandchildren help the season come alive for all of us. We loved having our children come home for the holidays too. We missed having Bryce and Katie here this year.

Yesterday, we enjoyed thinking about what might happen in the year ahead. We made some fun predictions.  It is fun to have new energy and excitement for a new year. We had a fun family gathering yesterday and enjoyed one of our favorite kinds of food. Mexican! It was a great way to start out the new year. Yum! I will give you the Mexican Rice recipe tomorrow. :) I also made this Oatmeal Cake recipe for an evening snack and it was gobbled up. I fell in love with it all over again.

I made these re fried black beans and they were a big hit. I had never made them like this before. I will be making them like this again. This is also a yummy way to make black beans that I did last year. One of my goals this year is continue to make recipes that are healthy and delicious.

Happy Healthy 2014!

Re fried Black Beans

Ingredients
2 T olive oil
1 chopped onion
4-5 cloves minced garlic
5 C cooked black beans, drained * Great way to make black beans.
1 1/2 C water
1 can diced green chilies
1 1/2 tsp salt
1 tsp cumin
1/4 tsp chili powder


Directions
1. In a skillet or big pot heat up the oil on med heat. Stir in the onion and garlic and let it cook for 3-5 minutes until it is lightly browned.
2. Pour in the drained black beans and stir around and let them all cook together 2-3 minutes. Stir in the water. Mash the beans. Don't mash them all so there is some texture to them.
3. Pour in the green chilies, salt, cumin and chili powder. Stir them all together. Let them heat up together and let the flavors meld together on low heat for 5 to 10 minutes. Serve warm.    

Tasty Vegetarian Black Bean and Brown Rice Chili

Recipe Redux is here again, and this month we are posting about recipes that are easy to make in a slow cooker that don't include casseroles. Isn't that perfect? This time of year always makes me want the kinds of recipes that heat all day long in my kitchen, making it smell delicious way before dinner ever starts.

It is that time of year that we enjoy a nice warm dinner. My family has enjoyed eating chili like this that you can be creative and add your favorite toppings. This had a nice combination of spices. It an easy recipe to assemble together. I loved all the bright colors in it and it was delicious. This is a chili you could freeze too.

Ingredients
3 T grapeseed oil or olive oil
1 yellow onion diced
1 large red pepper or green chopped
6 garlic cloves
2 tsp chili powder
1 1/4 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2- 15oz black beans
1 10 oz can diced tomatoes with green chiles undrained
2 C of vegetable broth or water
1 tsp honey
1 to 1 1/2 C cooked brown rice
juice from fresh lime
1 avocado diced
1/2 C chopped cilantro
1 to 2 diced tomatoes
* other optional toppings cheese, sour cream and tortilla chips

Directions (Serves 6)
1. Heat oil in skillet. Throw in the onion, peppers and garlic cook and stir about 5 min or until softened. Pour into crock pot
2. Stir in the beans and spices, broth, tomatoes and honey. Turn up to medium heat. Let it cook for 30 minutes to 1 hour. Then turn down to low until almost ready to serve.
3. Right before serving stir in riceand let it heat all the way trhough for 5 to 10 minutes.
4. Stir in the lime juice and serve.  Top with avocado, cilantro and tomatoes. (You can also add addiontal toppings. Enjoy!

Garden Veggie Burgers Yum!

It is always a great night when we have hamburgers and this night was no exception eating a garden burger.  I was in search of a yummy garden burger instead of the prepared ones in the store. I changed around a recipe, and came up with this. They were so good. I ate two of the patties without out the bun. They tasted so good. I loved the flavor of it. Yum. Great way to eat a lot of nutritional foods.

Ingredients:
2  4 oz cans of sliced portobella mushrooms drained
2 T olive oil
1 shallot minced
1 1/2 C shredded squash ( you could use crookneck or zucchini)
1/2 tsp red pepper flakes
2 T Parmesan cheese *optional
2 C cooked quinoa
3/4 C brown rice
1 C black beans
2 eggs
1 C whole grain bread crumbs
1 T mustard
salt and pepper to taste
1 T Worcestershire sauce
2 T olive oil
Top with your favorite toppings:
avocado, tomato, spinach etc.. 

Directions: Make 1 hour ahead so it can thicken. Serves about 6
1. Pour mushrooms in a blender pulse until chopped in small pieces.
2. Heat oil in skillet pour in shallots stir and cook until soft. Stir in the squash, (get extra moisture out of squash with a paper towel if needed.) red pepper flakes, and cook with mushrooms for 3 min. on med. heat.
3. Take off of heat. Stir in the cheese, quinoa, rice, beans.  Then stir in the egss bread crumbs, mustard, salt, pepper, and Worcestershire. Place in the fridge to help it to thicken.
4. Form into patties. Heat skillet pour in the olive oil. Cook a couple minutes on each side. (Freeze uncooked or cooked patties individually in the freezer. They will be ready for a fast meal.)
5. Top your burger with your favorite toppings.
* They were a little crumbly but so good.   

Enchilada Casserole with Black Beans and Brown Rice

Nice meal with lots of fresh vegetables with it.

Enchilada Casserole

I love eating enchiladas. Well I could just about eat Mexican food every night. This was an easy way to eat enchiladas without a lot of preparation.  I liked that! It made a delicious meal last night, and great lunch today too. Enjoy your weekend. Its a beautiful day here. 

Ingredients:
2 C cooked brown rice
2 cans of black beans  rinsed and drained  (* i used beans I cooked)
2 small cans of enchilada sauce or one large one (*I used this sauce)
2 C sharp cheddar cheese
Serve with:  Salsa, guacamole and  tortilla chips and fresh vegetables 

Directions: Serves 8. Heat oven to 350
1. Grease 9 x 13 pan. Spread brown rice on the bottom of the pan. Drizzle evenly over the rice 1/4 to 1/2 C of enchilada sauce.
2. Then spread the black beans evenly over the rice.  Spread about 1/2 C of cheese over the beans.
3. Pour and spread the enchilada sauce over the beans.
4. Pour the remaining cheese on top.
5.Place pan in the hot oven and cook about 25 min until heated all the way through.
6.  Take out of the oven and serve warm with fresh salsa, guacamole, tortilla chips and fresh cut up vegetables.      
* I had frozen the sauce in a zip lock and it was great!
* I made black beans in my pressure cooker. I soaked them for 2 hours. Cover them completely with water. Then rinse the beans and pour drained beans in the pressure cooker. Cover the beans in water about 2 C of water to 1 C of beans. Add 1/2 tsp baking soda. (It helps them to not cause as much gas.)  Cook them on high pressure for about 30 to 35 min. Let the pressure release on its own. Drain  and use or, freeze them in airtight containers and they are ready to use when you need them. Just thaw them and they are ready to go.      

Jalapeno Bean Dip with Black Beans

Bean Dip with home made salsa and chips

I was talking to a friend the other day about what they do for fun for the Christmas holidays. ( I love hearing other people traditions.) She said they make mexican food on Christmas Eve. That sounded like a lot of fun. We have had it on Christmas day before. I seem to always change around what we have on Christmas. What do you eat for the holidays? I tried out her bean dip that she makes for their meal. It was so good. I will be making it again. I am planning on Mexican food on Christmas Day this year. I will be making the bean dip for the meal. It was delish. Thanks Lexie!   

Ingredients:
2 15 oz can of black beans or homemade :)
2-3 T  jalapeno
1/2 C chopped onion (I used purple)
1/2 plain yogurt.
1/2 tsp salt
1/4 C salsa
1 to 2 C grated cheddar cheese ( I think I used less than a cup. Closer to 1/2 C)
 
Directions:

1. Throw all the ingredients in the blender and blend till smooth. 
2. Pour into oven proof dish.
3. Place in oven at 350 for about 25 min. Or until all warm.

Black Bean dip

This is a great meal filled with protein that you can fix without heating up the kitchen. It was gobbled up by my family yesterday. I called it dump dip. I always enjoy meals that are quick and easy for summer. Enjoy!

Ingredients:
1 can black bean drained (I had some that were seasoned called Cuban black beans)
1 can diced tomatoes drained
1 can diced green chili's
1 1/2 C plain yogurt
mixed cheese
3-4 green onions chopped
chili verde sauce *optional

Directions:
1. Dump drained beans into a serving dish.
2. Dump the diced tomatoes on top.
3. Dump the green chili's on top. (Evenly)
4. Spread the yogurt on top evenly.
5. Spread the cheese on top. Heat in microwave till cheese melts a little if desired.
6. Sprinkle on green onions and drizzle on chili verde sauce if desired. Serve with chips.  

South of the Border Egg Rolls

These egg rolls were fun to make. My son was thrown off when he bit into them, thinking the tortilla would be soft. You could use corn tortillas too. I froze have the filling because we only had 3 of us eating tonight. It will be great to have for a quick dinner when I need it.

Ingredients:
2 T oil
2 boneless skinless chicken breasts*
2 cloves of garlic minced
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
2 jalapeno diced
1 sm. can diced green chili's
1 can of white corn drained
1 can black beans drained and rinsed
10-12 flour or corn tortillas (I did homemade)
2 T olive oil
1/2 C cooked grains *optional (You could leave out the chicken)
Guacamole
2 ripe avocados peeled and mashed
2 Roma tomatoes chopped up * optional
juice from 1/2 to 1 lime
1/4 tsp sea salt with iodine
1/8 tsp cumin
1/8 tsp chili powder

*You could just dip them in to salsa or taco sauce.

Directions:
1. Heat oil in skillet. Cook chicken breasts in oil. Cutting it up as it cooks. While it is cooking add the spices, salt, peppers, and chili's. Put the lid on and turn down the heat. Cook till the chicken gets tender. Then shred the chicken. (If you have a Bosch it works great to put the chicken into the Bosch with the cookie paddles attached. It shreds up meat perfectly.) Return the chicken to the skillet.

2. Then stir in the corn and beans. Let it heat up all the way. Heat oven to 400.

3. Take mixture off the heat. Lay tortilla out flat and place a couple Tbsp. of filling in the middle and roll up tight. Continue with the rest of tortillas.

4. Place the tortillas on a cookie sheet. Leave space in between them. Brush the tops and sides with oil. Place in a preheated oven.

5. In the meantime mash up the avocados and the other seasonings to your taste preference. Fold in tomatoes if desired.

6. Take the egg rolls out of the oven when slightly golden and firm.

7. Dip them into the guacamole and enjoy!

*I think having brown rice instead of chicken would be wonderful too.

Layered Bean Dip with Black Beans

This is a nice layered Bean Dip for the holiday weekend. We put it in a glass dish to show off the layers. A narrower dish would work even better if you are going for even more of a visual splash. I really liked the black beans in it instead of the traditional refried beans. It is a great way to eat vegetables too. You could dip vegetables in it as well as chips. Have a safe New Years Weekend!

Ingredients:

6 Roma tomatoes Chopped in bite size pieces
1 tsp sea salt with iodine
4 scallions chopped up ( washed green onions)
3 T lime juice
1/4 C chopped up cilantro
1-2 jalapenos chopped in small pieces
1 140z can black beans drained
4 garlic cloves minced
3/4 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 3/4 C sour cream
1 to 2 T salsa or taco sauce
3 avocados mashed up or pureed
1 tsp sea salt
1/2 tsp chili powder
2 T lime juice
2 tsp minced dried onions

Directions:

1. In a bowl mix together chopped tomatoes, and salt. Let them drain in a colander for 30 min.
Then stir in scallions, lime juice, cilantro, peppers. Set the bowl aside

2. In another bowl pour drained beans in. Mash or puree them in a food processor. Then stir in garlic, salt, cumin, and chili powder. Spread in the bottom of the glass dish.

3. In another bowl mix together sour cream and salsa set aside.

4. In a separate bowl. Mix the mashed or pureed avocado salt, chili powder, lime juice, and onion. Spread the avocados on top of the bean mixture carefully.

5. Then spread on the sour cream on top of the avocado mixture.

6. With the final layer being the tomato mixture. Then toss the scallions on top.

7. You can serve right away, or cover and put in the fridge. You can make up to a day ahead of time.

Black Beans and Brown Rice with Ranch dressing

We had a wonderful week enjoying having some of our children come home. Family times are the sweetest part of life. The week went by fast.

This was a yummy dinner we had with them while they were here. We made homemade tortillas, salsa, black beans, brown rice, chicken, ranch dressing, and chopped up avocados.

Black Beans

4 T olive Oil
3-4 garlic minced
2 tsp ground cumin
2 cans black beans washed and drained
1 16 oz diced tomatoes green chilis
1 tsp salt
Cilantro * optional

Directions:
In a med saucepan pour in olive oil. Heat to medium heat. Stir in the garlic and cumin. Cook for a few minutes. pour in the beans tomatoes and salt. and cook on medium heat a couple minutes. Turn down the heat to low and let simmer till ready to serve. Add some cilantro when ready to serve if desired.



Brown Rice with Lime

6 C water
3 C brown rice
1 T coconut oil
4 cloves mince garlic
juice from one lime
1 T thyme
2-3 tsp salt
1 T honey
cilantro* if desired

Directions:

In medium saucepan pour in all the ingredients. Let the water come to a boil and let boil for 3 min. Then tun down the heat to low. Let the rice cook until all the water is absorbed and the rice is tender. Should take about 45 min. Add some chopped Cilantro if desired.

Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed

Directions

Put all the ingredients in the blender and pulse 2 to 3 min. Chill if desired