Refried Beans

This is super easy and they are SO good!

Refried Beans (out of the American Test Kitchen Cookbook)

3 cans dark red kidney beans (drained)

1 cup water

5 T. olive oil

1 onion, minced

1 jalapeno, minced

1/2 t. salt

2 garlic cloves, minced

1 t. cumin

1/2 c. cilantro, minced

hot sauce

Process beans and water in food processor (I dont have a food processor so I use a blender).

Heat oil in non stick skillet over med. heat. Add onion, jalapeno, and salt. Cook until soft (about 5 minutes). Stir in garlic and cumin and cook until fragrant (15-30 seconds). Stir in beand and cook until thickened (about 10 minutes). Stir in cilantro and season with hot sauce (I don't use the hot sauce).

Baked Creamy Chicken Taquitos

Here is the link to the Creamy chicken Taquitos that I made last week. It is from ourbestbites.com website which is one of my favorite recipe blogs. They have some great stuff! http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

White Chicken Chili

I got this recipe off RachaelRay.com but I can't find it anymore..

1 32 oz. box chicken stock

3 cans white beans, left undrained

5 cups cooked chicken, shredded ( 3 breasts)

1 16 oz. jar salsa

1 8oz. block pepper jack cheese, grated

2 t. cumin

black pepper to taste

1/2+ cup finely crushed corn chips

sour cream for garnish

Place all ingredients (minus the corn chips and sour cream) in crockpot or large pot on stove on medium high. Bring to a boil or until cheese is melted (I usually wait to put the cheese in until it's almost to a boil) Add corn chips 10 minutes before serving and simmer (the corn chips act as the thickening agent for the soup so it seems quite runny until you let it simmer for a few minutes). Serve with sour cream and tortilla chips... and thats it. Super easy!

new time?

so, julie brought up a good point that since our babes are all either transitioning from two naps to one or are already only taking one nap, maybe we should move playgroup a little earlier? i think kelly is up for it and i'm up for it. abbey, i know you're out of town and i haven't wanted to call and bug you. would you be up for an earlier playgroup?

Bummed

Hey Girls.. So sad I am going to be missing play group this week. We will be there the next week though. When I get back from my trip I will post some of my favorite recipes. Super excited for this blog.. Thanks Ash!

bbq chicken quesadillas

2 chicken breasts
1 can of green chilies
bbq sauce to taste
cheese
tortillas

boil chicken for 15 minutes, tear chicken apart, bring back to pot & add bbq sauce to taste and can of green chilies. put meat inside quesadillas. garnish with guacamole, sour cream, salsa, etc.

Barefoot Contessa: ROASTED RED PEPPER & GOAT CHEESE SANDWICH

• 4 large red bell peppers, may substitute yellow
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons capers, drained (optional)
• 1 large ciabatta, halved horizontally
• 1 (11 ounce) garlic and herb goat cheese, at room temperature
• 8 -10 large basil leaves
• 3 slices red onions, very thin
• kosher salt
• fresh ground black pepper
(serves 4)

Directions:

Prep Time: 10 mins
Total Time: 50 mins

1. 1 Preheat the oven to 500 degrees F.
2. 2 Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
3. 3 Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
4. 4 Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours (i think we have all decided overnight marinade is best) to allow the flavors to blend.
5. 5 To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.