Welcome to the August BONUS installment of Secret Recipe Club!!! Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old. For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before. Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing! However, playing by the rules is good so I went with her enchilada casserole. She actually has two of them on her page so I went with a hodge-podge version of both! Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe. (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)
Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch. This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!
Entomatadas with Refried Beans
Welcome to my BONUS Secret Recipe Club post for November! When I saw that there were two orphans from last week, I jumped as quickly as possible. I wound up being greatly rewarded as I got Leslie’s La Cocina de Leslie’s blog, which I had once before, one that I had marked around a dozen recipes to try. So rather than narrow it down to one pick, I went with a full meal – including a prep recipe. For the main course we enjoyed her Entomatadas (Tomato Enchiladas) while her pinto refried beans were the perfect companion – especially after using her precooking technique to make sure they were ready to go. I did have to swap out the cheese in her tomato enchiladas as my local grocery store did not have queso fresco – reminding me why I drive to the county every weekend to go to Wegmans! Thankfully Google let me know that I could use plain feta so Google to the rescue!!!!
La Cocina de Leslie’s blog has so many delicious treats that settling with just three recipes still had me wanting more. So with that two of her other recipes, 3 Bean Chili and Austin Black Beans, were converted to freezer meals and are currently in my freezer waiting to be enjoyed once baby arrives! I might have gone a bit overboard but everything looked so amazing – I just couldn’t decide!
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Caribbean Beans & Rice
Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up. I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT! So when the I was Pirate Jonny’s Caribbean style hot sauce I knew I HAD to use it to make something special for my better half. This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese! Basically all the things my husband loves, minus Old Bay.
Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me. Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it. Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.
Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Don’t forget to check out the giveaway for your chance to try some of these incredible products! Also, be sure to check out all the other bloggers below!
Peruvian Corn Pie
Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine. My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana. While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats! While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo. The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat! From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.
The best part about this dish is that it changes every time I make it, primarily based on what’s in season. It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe. While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!
Santa-Fe Rice & Beans
When I saw the /52weeksofcooking challenge for last week, I was a bit thrown. TV dinners aren’t something I grew up eating, outside of the rare kidcuisine, and most TV dinners follow a very standard non-vegetarian format. While I debated replicating the format (1 meat, 2 veggies, 1 dessert), I also thought about some of the vegetarian friendly frozen dinners I enjoyed in high school. When I first started out on the vegetarian path I had very limited cooking experience, and very little time to experiment since I had school, choir, and a part-time job. When I got home from work at 10PM I wanted something quick and easy, so microwave dinners were perfect. One of my favorites was called Santa Fe Rice & Beans, and while I haven’t had it in almost a decade I can still remember the “trick” to getting the rice to be warm without overcooking the beans. So I set out to recreate this late childhood dish, with delicious (and healthier!) results.
This might not be the standard TV dinner, but I can promise that I enjoyed this dinner many times while watching ER or Law & Order or whatever was on at 10 o’clock back in NBC’s glory days. I used homemade salsa verde (tomatillo salsa) based on the recipe on this page, however jar salsa, or a tomato based salsa, would work just as well.
Can you believe it? Two SRC blog posts in one month?!? When Jane of Heritage Cooks contacted me a few days ago about helping out an orphaned blog I jumped at the chance. After all, I would have to be crazy to turn down being introduced to another great food blog full of great ideas. I went right on over to check out Cookin With Chopin and was quickly blown away by the A-MAZING photography and the incredibly delicious recipes jumping out all over the place. After visiting Germany in my other SRC post I decided to keep with the international theme and see where my stomach would land. It didn’t take me long at all to stumble across the perfect recipe for my Tex-Mex loving household: Chilaquiles! Many moons ago when I was in college there was an amazing Mexican restaurant down the street that served up this delicious casserole and after deciding to be adventurous one night and not getting the Enchiladas Verde I was hooked. From the melted cheese to the crunch of the chips to the perfect salsa blended with whatever protein your heart desires this meal is just right. Plus it comes together in no time at all and I have a feeling it would also be right at home in the slow cooker, altho some crunch might be lost with that. I did make some changes, but nothing huge. Switched the chicken for a mixture of black and pinto beans and also added some jalapenos to the salsa in order to give it more of a kick.
Needless to say this recipe was D-E-L-I-C-I-O-U-S! I plan on giving it a try with the salsa verde and maybe upping the heat with serrano peppers instead of the jalapenos. So a big thanks to Ginny for sharing this recipe and bringing back some great college memories in the process!
Three Bean Chili
Apparently I watch a little too much BravoTV because I started getting a crazy chili craving around this time last week, and I’m thinking Top Chef has something to do with that. While none of the Top Chefs made my favorite kind of chili (White Bean Verde) I was inspired to try making my own vegetarian Three Bean Chili. I had never made chili on my own before, but had assisted parents and friends in past chili making adventures. For awhile I thought about sticking with white beans and going down that familiar path but after further thought I decided to be daring and try a red chili even tho I have never had a vegetarian red bean chili. I avoided using imitation meat in this, I’m trying to cut down on as much processed food as possible, and with that also used dry beans instead of canned. However I’m sure that some browned un-meat would be a great addition to this meal and will probably try adding seitan at some point. As a bonus this recipe utilized the slow cooker which makes it the perfect mid-week or crazy weekend meal.
The chili can be topped with mexican cheese, cream cheese, pico de gallo, or anything else that tickles your fancy. I also served Joe’s over some cheesy cornbread while I decided to indulge in some blue corn chips with mine. For a great next day meal add some cooked elbow noodles and cheddar cheese for some Chili Mac, yummy!