Wednesday, March 31, 2010

Black Bean and Salsa Soup

I came across this recipe and had to give it a try because I always have the ingredients on hand. It was wonderful and kept me full all night. If you are like me and don’t pay attention to the “fill” line on your food processor you may want to use your blender. I made a big mess with my food processor…oops!

Adapted from Newlywed Nibbles, originally from All Recipes


2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth (or vegetable broth to make it vegetarian)
1 cup chunky salsa
1 teaspoon ground cumin
½ teaspoon smoked paprika
hot sauce
salt and pepper
sour cream, shredded cheese


In an electric food processor or blender, combine beans, broth, salsa, cumin, smoked paprika, hot sauce, salt and pepper. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Garnish your serving with sour cream and shredded cheese.

Thursday, March 25, 2010

Honey-Mustard Pork Roast with Bacon

Does it get any better than pork wrapped in pork? The meat was incredibly moist...that may have to do with the bacon fat though =). I was reading over the reviews after I made it and one person mentioned wrapping the bacon in the other direction so it makes it easier when you cut. I would suggest trying that if you make it.

From Giada De Laurentiis


1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)


Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.

Arrange the pork, over three pieces of kitchen twine, in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices

One year ago: Roasted Butternut Squash

Wednesday, March 17, 2010

Corned Beef and Cabbage

I should start by saying I have a pretty large (6.5 quart) slow cooker and it was full. You may want to adjust the amounts if you have a smaller slow cooker, don’t have a ton of people to feed or don’t want leftovers. This was the first time I have ever made corned beef and cabbage. I think it will be a St. Patrick’s Day tradition from here on out. For one, corned beef and cabbage are on sale this time of year, two, it is so easy and three is it good! I got the idea to use vinegar, sugar and a bay leaf from a recipe I found on All Recipes.


3.3 pounds corned beef with spice packet
24 ounces baby red potatoes, cleaned
1 pound carrots, peeled and cut in half
1 small to medium cabbage, cored and cut in quarters
1 quart beef broth
2 tablespoons vinegar
2 tablespoons sugar
1 bay leaf


Mix together beef broth, spice packet, vinegar and sugar, set aside.

Place carrots in the bottom of the slow cooker and top with corned beef. Place potatoes around your corned beef (it is ok if some are on top). Pour beef broth mixture over corned beef and add in the bay leaf. If the corned beef is not covered in liquid add some water. Top with cabbage wedges and cook on low for 8 hours.

One year ago: Eggs In Purgatory

Thursday, March 11, 2010

Croissant and Chocolate Bread Pudding

I had never had bread pudding. It had never really appealed to me...until I saw this recipe. I tried it when I first came out of oven and I still wasn't sold on it. BUT once it sat and cooled and the liquid absorbed more, I was a fan! The buttery croissants and rich chocolate are a great pair.

From Noble Pig, who adapted it from Real Simple, best recipes


Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate (70% cacao), cut into chunks


In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 8-inch square baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

One year ago: Pepper Cheese Muffins

Tuesday, March 9, 2010

Creamy Black Bean Burritos

This was probably the fastest meal I ever made. I had some leftover cream cheese I wanted to use up and thought mixing it with black beans would make a great burrito filling. This mixture was so good you could also serve it as a dip with some tortilla chips. Feel free to serve these with some taco sauce, hot sauce, shredded cheese and jalapeno slices….the additions are endless.


1 can black beans, drained and rinsed
1 can Rotel, drained
6 ounces cream cheese
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon onion powder
hot sauce to taste
salt and pepper
flour tortillas


Combine beans, Rotel, cream cheese, cumin, chili powder, onion powder, hot sauce, salt and pepper in a pan over medium heat and cook until heat through. Stir occasionally to incorporate cream cheese. (As another option you can mash some of the black beans for a thicker end result).

Place mixture into tortilla, add whatever else you would like and enjoy.

One year ago: Pink Rice Krispie Treats

Friday, March 5, 2010

Italian Drip Beef

This was the first thing I made in my dutch oven I received for Christmas...and what a great way to break it in. I could eat this every week and not get tired of it. Don't let the peppers scare you away if you are not into spicy foods. The flavor was fantastic. I however do like spicy food, so I will add more peppers next time. I would have to say that the worst part of making this was having to smell it all day and not be able to tear into it. It smelled amazing!


1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jar (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls


Combine all ingredients (except rolls) in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

One year ago: Strawberry Cupcakes

Thursday, March 4, 2010

Cauliflower Pie with Grated Potato Crust

This is neat way to use cauliflower. I did have a little mishap since my springform pan decided to leak once I poured in the milk and egg mixture. Next time I will use a pie plate. I did learn it was really easy to shred potatoes with my food processor...I see lots of hash browns in my future.

Adapted from Branny Boils Over, who adapted from The Moosewood Cookbook


For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten

For the Filling
1 cup packed grated strong cheddar cheese, divided
1/2 cup Parmesan cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper


Combine grated potato with salt, onion, and beaten egg. Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil. Bake in a preheated 400* oven for 30-40 minutes until it browns. Remove from oven and lower temperature to 350*.
Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt. Add garlic and cook lightly. Add pepper to taste. Break cauliflower up into small florets Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle Parmesan cheese on top. Filling will appear dry.

Bake for 40 minutes until tender and delicious. Let set 5-10 minutes before unmolding (if using a springform pan

Monday, March 1, 2010

Cheddar Ale Spread

I do not even like beer and I found this spread addicting. The hint of beer flavor and everything else combined just works so well together. Next time I will probably add some extra hot sauce so it has a little more kick to it.

From Culinary Concoctions by Peabody


8 ounces cream cheese
2 teaspoons Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 tablespoons heavy cream
¼ teaspoon hot sauce
¼ teaspoon salt
¼ cup flavorful beer (I used Sam Adams)
2 tablespoons chopped fresh parsley


Combine the cream cheese, mustard, Cheddar, cream, hot sauce, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

One year ago: Crash Hot Potatoes