When I was a kid I hated beans I mean HATED them! There was nothing you could do to convince me to eat them. Now I love them. I can eat them right out of a can if I am given a chance. I probably have a protein deficiency or something.
I normally don’t buy canned beans. I prefer to buy them in a bag and make them myself. I like to do this for so many reasons for instance: I am trying to avoid BPA’s in canned good, it’s a lot less expensive to make them yourself (3 to 1), and because I get to choose what goes in them. Normally I toss a bag of beans in water, let them set all night, then toss them in the crock pot and let them cook for the day. After that I bag them and freeze them. We always have beans in the freezer. I can buy a bag for $1 and it will make 3 cans worth of beans! Not bad for .33/can.
This is a quick and easy way to make refried beans and better yet they are inexpensive and full of flavor and a lot of protein. I love the chunky beans in it too. They add a nice texture and fill you up! You can’t beat quick and easy but the icing on the cake is the great flavor!
- ½ can refried beans
- 1 can pinto beans (drain and wash)
- ½ cup water
- 2 tbsp. butter
- 2 tbsp. bacon bits
- 1 tsp. ground chicken bouillon granules
- In a skillet add butter and allow to melt
- To the melted butter add bacon bits and allow to heat up until the bacon begins to pop
- Next add refried beans and water. Mix together well
- Add bouillon
- Once the beans begin to bubble add your drained and washed pinto beans
- Gently fold in the pinto bean
- Cook until most of the liquid has evaporated or until you have a consistency you like
- Add salt as needed but try the beans before you add salt because of the bouillon and the bacon
After perusing the Southern Plate I came across a recipe that caught my eye. I ended up bookmarking it for future use. A few days ago I decided I was going to make it but I forgot to put it in the crockpot and I forgot to pull the chicken breast out of the freezer. Needless to say I wasn’t going to make it…
At the last minute I decided to make an adapted version with the things I had on hand. Instead of making it in the crock pot I made it on the stove top. In the end I realized my recipe wasn’t even close to the Southern Plate’s but it did turn out fantastic. She was certainly my inspiration. This is just incredible!! It’s so easy to make and the flavor is fantastic. I am using the leftover to make enchiladas with!
I highly recommend this recipe for a quick easy inexpensive week night meal. I literally made the entire meal in 30 minutes.
- 1-13oz can of chicken drained
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix,
- ½ cup cheddar cheese grated
- 1- 10.5 ounce can cream of poblano soup
- 1-15 ounce can whole kernel corn, drained
- In a large pot sauté onion until its tender, remove from pot and set aside.
- In the same pot cook yellow rice according to package directions.
- Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cheddar cheese, cream of poblano, and drained corn.
- Mix well and heat all the way through. Once everything is heated through serve immediately.
Adapted from Original Recipe Source
Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!
I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
My Variation of Ingredients:
- 1 jar of spaghetti sauce (I used the store brand 4 cheese)
- 1 small package of spaghetti noodles
- 8 oz. package of mozzarella cheese
- 1 loaf of frozen bread (Rhodes, or Bridgford)
- 1 egg
- 2 TBS Parmesan cheese
- Dry parsley
- ½ tsp. Garlic powder
My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***
I started off making one recipe tonight, and then changed it in the middle of chopping. So this was another recipe that has been modified to something I thought might be better, and I was right it’s fantastic. This is perfect for left over Easter Ham! This is a very rich and hearty recipe. The flavors work so well together, and it’s just down right good!
Soup Base Ingredients:
- 4 cups peeled cubed potatoes
- 2 cups chicken broth
- 2 cups of beef broth
- 1 cup thinly sliced carrot
- 1 cup finely chopped celery
- 1 cup finely diced onion
Cheese Sauce Ingredients:
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon salt
- 2 cups milk
- 1 cup shredded cheddar cheese
- 2 cups diced ham
- In large dutch oven, add all of your Soup Base Ingredients
- Cook soup base until the vegetables are. Do not drain.
- While your soup base is cooking add your flour and butter to a saucepan and begin to whisk to insure you don’t get lumps
- Once your butter is melted gradually add your milk while whisking, then add your salt.
- Once your mixture is well combined add the cheese and allow it to melt. Don’t forget to keep whisking
- Fold in ham.
- Gradually add your cheese sauce mixture to your vegetable mixture, and stir well.
- Simmer until ready to serve. Make sure it’s not cooking too high or it will burn quickly.
This was a really fun meal for the family. It was quick and easy, and relatively inexpensive. Everyone likes sliders and finger food. These would be great to serve at a get together or a party. This is also a great meal for something for a midweek meal when you need something fast. I have seen a lot of recipe on the web that is similar to this one that uses a lot more brown sugar. I made the heavy brown sugar recipe once, but it was a little too sweet for us. I like this recipe much better because it’s a little milder!
- 12 good white dinner rolls
- 12 pieces good honey ham
- 12 small slices Swiss cheese
- miracle whip
Poppy seed sauce
- 1/2 Tablespoon poppy seeds
- 1 Tablespoons yellow mustard
- 1/4 cup butter, melted
- 1/2 Tablespoon minced onion
- 1/4 teaspoon Worcestershire sauce
- ¼ teaspoon brown sugar
- Spread onto both sides of the center of each roll may or miracle whip. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
I love bacon, but I hate the mess that comes with frying bacon. I decided there had to be an easier way. I decided to figure out how to “fry” bacon in the oven, and now that’s the only way I do it. First off I don’t have to scrub down my kitchen after making bacon now, and I don’t smell like fried bacon after cooking it! That’s a huge plus! This is simple and fantastic!
- 1 pound of bacon
- 1 jelly roll pan
- Heavy foil
- Optional oven safe cookie cooling racks
- Line a baking sheet with heavy foil. This will make your cleanup much easier. I like to use the heavy foil to insure that the grease doesn’t get on my pan. Yep it’s called lazy.
- Arrange your bacon on the foil. I put my bacon on cookie cooling racks in the middle of my foil lined pan. This helps the grease drip off your bacon.Place the baking sheet in a cold oven. Turn you oven on to 400°F.
- Check your bacon within 15 to 20 minutes. This will vary based on the thickness of your bacon. Check back often you don’t want burnt bacon. Let your nose be the guide. As soon as the bacon is golden brown, but not excessively crisp, it’s done.
- Remove pan from the oven and remove your bacon from the pan. Place bacon on paper towels to allow the excess grease to drip off.
This is a fun recipe, but it is time consuming. You can only put so many chips in the microwave at the same time, or they will take forever to cook. Also make sure that your rounds are cut the same thickness, if not some will be over cooked, and some will be under cook. This recipe is great, but it take a long time to make enough for a family to eat.
- 3-4 medium potatoes
- No stick cooking spray
- Season Salt, or you choice of seasoning
- Scrub potatoes and cut into 1/16-in.-thick slices.
- Spray the slices on both sides with no stick cooking spray and lightly sprinkle season salt.
- Arrange on a microwave safe plate, or the plate inside your microwave (do not overlap).
- Microwave on high for 3 minutes; turn and microwave 3 minutes longer or until chips are dry and brittle. If you have a turning tray in your microwave then cook for 6 minutes total without flipping the chips
- Repeat with remaining potatoes, oil and seasonings.
- Let chips cool for at least 1 minute before serving.
Store in an airtight container