Monkey Bread

Tom and I made these on a Sunday morning not too long ago. They are AMAZING. This recipe is best to make when you are going to have guests over or when you are going somewhere so as to prevent taking down the whole plate by yourself!

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan(I used an angel food cake pan because I didn't have anything else. I would not recommend doing this because a lot of the caramel goodness leaked out!) with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits. Cut each into quarters. Shake in bag to coat. Arrange in pan. In small bowl, mix brown sugar and butter. Pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Serve warm.

Caribbean Pumpkin and Black Bean Soup

I guess I'm on a black bean kick, but this soup is awesome. My mom got a gift card to a cooking class for Christmas, and she took me with her today! This was the super easy one-pot meal for non-chefs like me. A pureed soup without having to bake a squash? Yes, please.

1 tsp ground cumin
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) light unsweetened coconut milk
1-3 cups low sodium vegetable broth (We made ours on the thicker side)
6 T chopped fresh cilantro
1 T fresh lime juice (we actually used the juice of a whole lime... depends on how much you like)
1 T grated lime peel
salt and pepper

Stir cumin in med. saucepan over med. heat for 30 seconds
Add pumpkin, beans, coconut milk, broth and half of cilantro
Bring to a boil, stirring constantly. Reduce heat to med-low and simmer at least 3 minutes to blend flavors
Mix in lime juice and lime peel
Season with salt and pepper
Ladle into bowls, garnish with remaining cilantro

Southwestern Chicken and Black Bean Burritos

A super yummy dinner that I found in my new Rachael Ray 30-minute meals cookbook (Rachael Ray and 30 minute meals?? Where have you been all my life?) The best part: every ingredient on this list (not counting optional toppings) is something I generally have around my kitchen at all times. And that is nearly miraculous.

4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp chili powder
a couple of shakes of Tabasco
1 T olive oil or corn oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T barbecue sauce
salt and pepper
Tortillas for serving

optional topping: scallions, thinly sliced
                          tomatoes, seeded and chopped
                          romaine lettuce, shredded

Rub chicken with cumin, chili powder and Tabasco. Cook chicken breasts on high heat until done through, and remove from heat.

While chicken is cooking, saute onions and garlic in olive oil until onions are soft (5 minutes ish). Add beans and barbecue sauce. Chop or shred chicken breasts (I prefer shredded) and drop into barbecued beans. Heat through, season with salt and pepper.

Put chicken mixture on tortilla, top with scallions, tomatoes and lettuce. Enjoy!

Taco Quiche

2 lbs ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup milk
1 1/4 cups biscuit mix
Dash pepper
1/2 cup sour cream
2-3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green peppers
1/4 cup chopped green onions
2 cups cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 9x13 baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes our until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately. Serves 8.

I usually cut this recipe in half and we have plenty with left overs. You can top this with whatever you have around, including salsa.

Texas Caviar

Beware. This stuff is addictive.

I recommend only making it when you have a large group to serve it to. That way, when you eat the leftovers all by yourself, you won't be able to overdo it too terribly. Not that I know from experience... (not that I'm eating it right now while I write this...)

1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white corn, comes in smaller jars)
1 small jar (2 oz?) pimentos
1 cup orange bell pepper, chopped
1 cup celery, chopped
1/2 cup onion, chopped
2 tsp chopped jalapenos (I use canned mild slices)

Marinade:
1 c vegetable oil
1/2 c white sugar
1/2 c apple cider vinegar
salt and pepper, to taste

Whisk marinade together until sugar dissolves
Pour all ingredients together, refrigerate for as long as you want
Before serving, drain most of the marinade
Serve with tortilla scoops (or your corn chip or choice)

Tuna Burgers

My kids LOVE these and they are so easy to make!

2 hard boiled eggs, chopped
9 oz can of tuna (or two small cans)
1 cup mayo or Miracle Whip
2 tbsp. chopped sweet pickles
2 tbsp. chopped onion
1/2 cup cubed American cheese
Hamburger buns or sandwich thins

Combine the first 6 ingredients. Spread on bun or sandwich thin halves. Place on a cookie sheet and cover loosely with aluminum foil. Bake at 250 for 25-30 minutes until cheese is melted and they are heated through.

Corn Chili

My kids love this chili and it has a few more vegetables in it than more traditional chili.

1 lb.ground beef (or turkey)
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Dried thyme
14 1/2 oz. can diced tomatoes with Italian herbs
6 oz. can tomato paste, diluted with one can water
2 cups frozen whole kernel corn
16 oz. can kidney beans
1 tbsp. Chili powder
1/3 cup brown sugar
Saute beef, onions, and peppers in a deep saucepan.  Drain and season with salt, proper, and thyme.  Stir in tomatoes, tomato paste and corn.   Heat until corn is thawed. Add kidney beans, chili powder and brown sugar. Pour into slow cooker. Cover and cook on low 5-6 hours.

Try this with Corn Muffins!