Cuban Black Beans

I was making dinner for Taylor and decided to do a 

Caribbean themed dinner.

I might these beans and the crispy fish.

The beans started from bagged, beans.

I had never used those before and you do have to soak them for a while,

but it was well worth it for taste and texture.

INGREDIENTS

1 lb. Black Beans

¼ C Olive Oil

1 large Onion, chopped

1 medium Green Bell Pepper, chopped

6 cloves Garlic, minced

5 C Water

1 (6oz.) can Tomato Paste

1 (4oz.) jar Diced Pimentos, drained

1 Tbsp Vinegar

2 tsp Salt

1 tsp White Sugar

1 tsp Black Pepper

STEP 1

Soak beans 8 hours or overnight in water. 

Enough water to cover

STEP 2

In 8 hours, or the next day. Drain beans.

Heat Oil in a pot over medium heat, sauté Onion, Green Pepper, and Garlic

until tender.

STEP 3

Stir drained Beans, Water, Tomato Paste, Pimentos, and Vinegar into Onion mixture.

Season with Salt, Sugar, and Pepper.

Bring to a boil. Cover, Reduce heat, and simmer 1 ½ hrs stirring occasionally,

until beans are tender.

ENJOY!

It isn't hard recipe, just takes a lot of time.

Can be eaten plain, or with Cheese, Salsa, 

Recipe From: momtoellis

Crispy Baked Fish

This fish recipe = delicious.

It has a little kick to it, so you might want to adjust to your liking.

Taylor put pomegranate on his,

so I tried it, and it not only makes it look prettier,

it adds another dimension of flavor and taste.

INGREDIENTS

 1 lb Tilapia Fillet (or other white fish)

¼ C Milk

½ tsp Vinegar

1 Tbs Brown Mustard

½ C Cornmeal

1 tsp Onion Powder

1 tsp Paprika

½ tsp Thyme

½ tsp Pepper

½ tsp Cayenne Pepper

Suggested: Garnish with Pomegranate and Lemon

STEP 1

Mix together Milk, Vinegar, and Brown Mustard in a shallow bowl

Set aside and let sit for 15 minutes.

STEP 2

In a separate shallow bowl, mix together Cornmeal, Salt, Onion Powder,

Garlic Powder, Paprika, Thyme, Pepper, and Cayenne Pepper

STEP 3

Dip Fillet into Milk Mixture, and then Corn Mixture.

Place on an oiled Baking Dish.

STEP 4

Broil Fish 4 inches from heat, for 4 minutes per side, or until cooked thoroughly.

STEP 5

Serve immediately topped with Pomegranate and Lemon.

Recipe adapted from: Mama's Kitchen

Butternut Squash Soup with Spinach and Mushrooms

This is yummy and healthy.

But, I would recommend serving it with something more hardy if wanting it for dinner.

Also, I don't know why this is typing in double space. 

INGREDIENTS

1 medium Butternut Squash, (Peeled, seeded, and chopped into small squares)

2 C Mushrooms, chopped

1 small Onion, diced

3 Cloves Garlic, diced

1 quart Vegetable Broth

Olive Oil

A couple handfuls of Fresh Spinach

Salt and Pepper to taste

STEP 1

Saute Onions and Mushrooms in Olive Oil. Set Aside

STEP 2

Saute Butternut Squash (the smaller the cubes the faster it cooks) and garlic

until soft. Add Vegetable Broth and bring to a simmer.

Remove from heat and either blend with an immersion blender, or place in a normal blender

and blend until smooth. 

STEP 3

Place back into pot and stir in Onion/Mushroom mix, desired amount of Spinach,

and Salt and Pepper to taste.

ENJOY!!!

Adapted From: Harvest Food Blog

Apple and Chicken Salad

This Salad is yummy and filling

 and was the perfect match to a Butternut Squash Soup.

INGREDIENTS

salad:

1 Tbsp Olive Oil

2 Chicken Breasts, boneless/skinless

10 oz. Lettuce or Mix of your choosing

1 Apple, sliced thin into chips

1 C Walnuts

2 oz Feta Cheese

1-2 Roma Tomatoes, diced

dressing:

¼ C Balsamic Vinegar

1 Tbsp Garlic, minced

½ tsp. Salt

½ tsp. Pepper

¾ C Olive Oil

STEP 1

Preheat oven to 350 degrees.

Line a baking sheet with aluminum and spray with cooking spray.

Brush Chicken Breasts with oil and season.

Bake 20-30 minutes, or until cooked thoroughly.

Let cool for at least 10 minutes

STEP 2

Prepare the salad by tossing the remaining ingredients together

 and top with the chicken.

Add desired amount of dressing.

STEP 3

To make the dressing whisk together dressing ingredients until mixed.

ENJOY

Ann's Sweet and Sour Chicken

I know, I know.

I go through spurts of cooking and then months of not cooking. :P

Apologies for the pictures and the amount of steps, it's tastier and way easier than it looks. 

This is from my Aunt Ann in the family cook book.

It was delicious!

You can never fail cooking the family favorites.

INGREDIENTS

4-6 Chicken Breasts

1 tsp Garlic Salt

½ tsp Pepper

1 C Flour

1 Egg

Oil

¾ C Sugar

½ C Vinegar

½ C Chicken Broth

3 ½ Tbsp Ketchup

1 Tbsp Soy Sauce

STEP 1

Heat oven to 325 degrees.

In a small bowl beat egg.

In a shallow dish mix together Garlic Salt, Pepper and Flour.

STEP 2

Heat a shallow layer of Oil in a frying pan.

Dip each Chicken Breast into egg and then into Flour mixture to coat.

Place into frying pan and brown the outside, about 1 minute per side.

STEP 3

Once browned place in a 9x13 baking dish.

STEP 4

In a saucepan, combine Sugar, Vinegar, Chicken Broth, Ketchup and Soy Sauce.

Bring to a boil and pour over chicken in baking dish.

STEP 5

Bake uncovered for 1 hour or until cooked thoroughly. 

Done! Enjoy!

Alison's Minestrone Soup

This recipe is from my family cookbook "Meals & Memories".

I decided to pull it out and make something.

I decided on my cousin Alison's recipe for Minestrone Soup,

and it was not a let down.

So yummy and warm!

Perfect to warm my freezing body with the cold weather coming in quickly.

INGREDIENTS

1 C Chopped Onion

½-1 C Zucchini, quartered lengthwise & sliced

1 C Frozen Green Beans

½-1 C Celery, chopped (I didn't include this, because I don't like celery)

4 Cloves Garlic, minced

4 C Vegetable or Chicken Broth

2 (15 oz) Cans Red Kidney Beans, drained and rinsed

2 (15 oz) Cans White Beans, drained and rinsed

1 (15 oz) Can Diced Tomatoes

½-1 C Carrots, diced

2 Tbsp Fresh Parsley

1 ½ tsp Dried Oregano

½ tsp Dried Thyme

3 C Hot Water

4 C Fresh Baby Spinach

½-1 C Small Pasta

STEP 1

In a large pot, saute Onion and Garlic until the onion is Translucent.

STEP 2

Add all ingredients except for Pasta and Spinach.

(Zucchini, Green Beans, Celery, Broth, Kidney and White Beans, Diced Tomatoes, Carrots, Parsley, Oregano, Thyme, and Water)

Bring to a boil and reduce heat to low.

Simmer for 20 minutes.

STEP 3

Add Pasta ad cook until Pasta is al dente, about 15-20 minutes.

Add spinach 4-5 minutes before pasta is finished.

Add about 1 tsp. Salt at the end to taste.

DONE! ENJOY! 

Pumpkin Snickerdoodle Bars

Okay, I have not really done pumpkin stuff yet, and it's sad!

I saw this recipe on Pinterest, and usually I don't do them,

or try to find another version, but this looked so good!

Moist, Pumpkin and Cinnamon, it tasted like Fall.

INGREDIENTS

½ C Butter

1 Large Egg

1 C Light Brown Sugar

¾ C Pumpkin Puree

1 Tbsp Vanilla Extract

2 tsp Pumpkin Pie Spice

1 ¼ C Flour

3 Tbsp Sugar

2 tsp Cinnamon

STEP 1

Line an 8x8 inch Baking Pan with Aluminum Foil and spray with Cooking Spray.

Preheat oven to 350 degrees.

STEP 2

Melt Butter in Microwave for about 1 minute on high power in a 

large, microwave-safe bowl.

STEP 3

Add Brown Sugar, Pumpkin, Vanilla, Pumpkin Pie Spice, and lastly the Egg.

Whisk until smooth. 

Add flour and stir until just mixed. (Do not over mix!)

Pour into prepared pan and smooth the top.

STEP 4

In a small bowl mix together Sugar and Cinnamon. 

Sprinkle evenly over Pumpkin mix.

STEP 5

Bake for 25-27 minutes.

It is done when a toothpick is inserted and comes out clean, or a couple of crumbs.

Allow to cool before enjoying. 

DONE!

Enjoy your Pumpkin Treat!

Recipe Adapted From: Averie Cooks