Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 

as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 

which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  

Image from Here

In large instant pot on SAUTE mode, saute 2 minutes:

6 TBS oil

3 C. basmati* rice

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

2 yellow onions, diced

2 Tablespoons garlic, minced

ADD:

4 3/4 cup chicken broth

1 6oz can tomato paste 

-Pressure cook for 4 minutes.  Release steam when finished cooking.  

Then ADD and stir to combine:

2-3 15 oz. cans black beans, drained

2 bell peppers, diced

1 15 oz. can corn, drained

1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.

NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:

1.  Eat as a stand alone dish

2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.

3.  Use as a filling or side dish for your favorite enchilada recipe

4.  Use as a topping or side dish for nachos

5.  Use a side dish to favorite Mexican meals

**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Gourmet Garden Greek Salad

This is a "lettuce-less" salad.  This is so colorful and fresh.  Summer is here!

Image Credit Here

INGREDIENTS:

Combine in a bowl a combination of the following:

Tomatoes

diced red onion (a little goes a long way)
Fresh Chives
Fresh Basil/Parsley
Cucumber
Celery
Red Pepper
Avocado
Feta Cheese

Garbonzo Beans

Kalamata or black olives

Fresh pepper

-Toss salad with Olive Garden Dressing and garnish with a little Balsamic Glaze

BBQ Chicken Salad

This is a recreation of Cheesecake Factory's' BBQ Chicken Salad.  Feel free to add additional ingredients that sound good to you...I'm all about LOTS of toppings with my lettuce!

Image Credit: Valentinas Corner

Salad:
Romaine lettuce
Cheddar or Monterrey Jack cheese
1 c. white or yellow corn
1 c. black beans, rinsed and drained
2 tomatoes, diced
2 c. tortilla strips
3 c. chopped grilled chicken

Crispy Onions (can be found on Salad Dressing aisle)

optional: chives, cucumber, sprouts

BBQ ranch Dressing:
1 c. homemade ranch
3 TBS BBQ sauce
1 TBS fresh lemon or lime juice

CROCKPOT Black Beans 2 WAYS

There are so many ways to cook black beans in a crockpot (or instant pot). Here are two versions. Black Beans and rice have been a favorite meal since a friend brought them to us after the birth of my fifth child.  These freeze well.  Picture image credit here.

CUBAN BLACK BEANS

1 TBS olive oil

1 yellow onion, diced

2 celery stalks, diced

2 garlic cloves

2 carrots, cut into rounds

1 ½ tsp cumin

1 tsp Salt

1 pound dried black beans (rinsed)

2 bay dried bay leaf

8 c. water

1 small bunch of cilantro (for serving)

Roma tomatoes, diced

Salt/pepper to taste after cooked

-Place all ingredients in crockpot except cilantro and tomatoes.  For an extra step, you can sauté onions with oil and cumin for 7 minutes before adding. 

 -Cook on high in crockpot 4-6 hours

-Serve over rice.  Top with fresh tomatoes and cilantro

BASIC BLACK CROCKPOT BEANS

2 lbs rinsed dried black beans

8 c. water

2 tsp salt

2 TBS Forrest Seasoning Mix (or other seasoning of choice)

1 TBS garlic and herb seasoning (no added salt in seasoning)

-Cook in crockpot on high for 4-6 hours.

Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil

Tortilla Pie

This is a fun variation to quesadillas or burritos.  Using a cheesecake pan layer your tortillas with toppings and cheese, bake at 400 for 30 minutes, and serve!  Note this is not my picture.  It was taken from a Martha Stewart Magazine.  The recipe below is from Cooks Illustrated so it will look slightly different due to the fresco cheese and tomatoes.

1/4 cup olive oil

2 1/2 cups fresh (or frozen) sweet corn

2 plum tomatoes, chopped

4 scallions, chopped

2 tablespoons minced cilantro

1/2 lime, juice only

1 white onion, chopped fine

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 teaspoon ground cumin

1 (15 oz. can) black beans, rinsed

3/4 cup vegetable broth

4 medium flour tortillas

6 ounces cheddar cheese, grated

2-3 ounces queso fresco, crumbled

Salt and pepper

Cilantro, garnish

1.  Blister the corn in a large skillet over medium-high heat with a drizzle of oil until it’s browned in spots. Then toss the corn with some tomatoes, cilantro, lime juice, and scallions and seasonings.  (You can use the blackened corn from Trader Joes for a shortcut to this step).

2.  Cook the onion is soft, then add the jalapenos, garlic, and cumin and cook until fragrant, just 30 seconds or so or the garlic might burn. Then add the rinsed black beans and broth. Simmer this for 5-7 minutes to soften everything.

3.  Layer in cheesecake pan tortilla-corn mixture-bean/onion mixture--cheddar cheese--fresco cheese.  Repeat three more times.

4.  Bake 400 25-30 minutes.  Garnish with cilantro.  Serve with Guacamole and Sour cream if desired.

Sweet Potato Burritos

This recipe (and picture) come from one of my favorite food blogs Mels Kitchen Cafe.  This recipe is VERY VERY good!!!  It is great at room temperature, so it makes a great take-a-long lunch or dinner.  I skipped step four on the directions, but you can do it that way too.  I've never been a fan of store bought flour tortillas since they have this weird taste, but my sister introduced me to Trader Joes homemade tortillas and they are very good (since I don't have access to the amazing uncooked ones from Costco here in  NC!).  You can also freeze the filling. 

Veggie Black Bean Burger

This is a slightly altered recipe from Everyday Food.  These are DELICIOUS, and my family loved them.  I liked them better than any store bought veggie burger I've had before.  You can determine how thick you want to make the patty AND there patties were great as leftovers too!

Refried Beans Crock-Pot Style

Homemade refried beans are easy and delicious. They're technically not "refried" but tasty nonetheless! I freeze my beans in 1-2 cup portions then pull out for various Mexican food recipes when needed. Feel free to get creative adding onion, more garlic, extra seasonings etc, but below is just a basic recipe.

6 c. dry pinto beans
8 c. chicken/vegetable broth
1 TBS cumin
1 TBS salt
10 cloves garlic
1/2 c. light olive oil (if you want, but not necessary)
-Cook on low overnight or 10 hours during the day.
-Blend to get smooth refried bean consistency. Season with additional salt, cumin, taco seasoning, etc. to taste.

Robin's Speedy Black Bean Soup

This is a simple pantry soup recipe you're sure to love!

1 med onion
2-3 cans black beans with liquid
1 can corn with liquid
1 14 oz. can chicken broth
1 can Mexican style diced tomatoes
3 bay leaves
2 cloves garlic, minced
1 tsp thyme
1 tsp balsamic vinegar
½ tsp cumin

-Saute onion in oil for 7 minutes. Add everything else, cover and bring to boil; reduce heat and simmer 8 minutes until warm.

-Serve with tortilla chips, sour cream and grated cheese

Black Beans and Rice (Frijoles Negros Caja)

This is easy, healthy, and delicious! The beans are great in quesadillas too! I love this meal because it is easy, inexpensive, and makes a lot of leftovers (freezes well too).

2 lbs. dry black beans
8 cups water
1-2 onions, diced
1/4 c. olive oil
1-2 green peppers, diced
12 cloves garlic, minced
3 bay leaves
1 TBS oregano
2 TBS salt
1 tsp baking soda (helps beans retain black color)
4 TBS balsamic vinegar (add just before serving)

-Rinse beans and check of any bad beans or rocks.
-Pour beans into crock-pot, and cover with 8 cups water. Add the rest of the ingredients EXCEPT the vinegar (vinegar prevents beans from softening). Cook on low 6 hours. Add balsamic vinegar. Serve over rice.
-Optional: Mash or blend 1/2 of the cooked beans (I usually do this). It will create a saucier, thicker dish.

Southwestern Salad

This is a recipe adapted from Cooking Light. It is delicious! Don't be overwhelmed by all the ingredients. I rarely have everything when I decide to make this, but it always tastes good regardless. I also rarely make exact measurements, so don't feel tied to the recipe. This is a PERFECT summer recipe!

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1 tablespoon fajita seasoning

2 cups fresh or canned corn kernels (about 4 ears)

5 teaspoons fresh lime juice, divided

2 teaspoons minced fresh cilantro

1/2 cup chopped red onion

2 garlic cloves, minced

2 (15-ounce) cans black beans, rinsed and drained

1 red pepper, diced

1/2 cup diced peeled avocado

3/4 cup ranch dressing

1 1/2 teaspoons minced canned chipotle chiles in adobo sauce

12 cups chopped romaine lettuce

3 cups chopped skinless, boneless rotisserie chicken

1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese

1 1/2 cups tortilla chips, crumbled (about 2 1/2 ounces)

1 cup bottled or fresh sliced peeled mango, chopped

diced cucumbers

diced tomatoes

1/2 cup sliced green onions

1/2 cup thinly sliced radishes

-Combine all ingredients together in a BIG salad bowl. Enjoy!

Gourment Taco Sald--Mexican Mess

Growing up this was called Mexican Mess in my family. It's really just a delicious taco salad variation. It is VERY easy to make with four simple ingredients...but the meat prep takes a little extra work.

In 9x13 pan layer:
1 15 oz can refried beans
2 cups shredded eye of round roast (see recipe below)
1 cup shredded cheddar cheese
1 small bottle Medium Pace Salsa

-Cover with foil and bake at 400 for 15-20 minutes or 350 for 30 minutes
-Serve over bed of shredded lettuce. Top with salsa, diced tomatoes, guacamole, cheese, sour cream, creamy cilantro ranch dressing, corn chips, etc.

Meat Recipe:
Brown Eye of Round steaks (about 2 1/2-3 lbs) in frying pan (about 2 minutes on each side). Place steaks in crockpot with 1 cup water and 1 envelope of Lipton Dry Onion Soup. Bake on low for 8 hours. Shred meat.

Hints: I like to buy a large Roast from Sams or Costco, then cut it up into steaks. Then I have extra to freeze. This meet works well to make BBQ sandwiches or steak tacos, etc.

Madras Lentils

Quick, Easy, and Delicious! This is a great healthy "from a box" meal. My Costco sells this item in bulk, but I've noticed that many stores carry Tasty Bite meals now. The Madras Lentil one is my favorite. It is mildly spicy.

Serves 4

-Warm Tasty Bite bag in boiling water. Serve over cooked brown or white rice. Garnish with fresh cilantro, or raw/toasted almonds.

Hearty Tortilla Soup

This is a chicken tortilla soup recipe I've created after combining a couple of different recipes that I like. Normally tortilla soup doesn't have much besides broth and chicken, but I like all the extra goodies :-) I also think serving the soup with avocado on top is a MUST!

Saute for 7min:
2 TBS olive oil
1 medium yellow onion, finely diced
1 red bell pepper, diced
Add and simmer 10 minutes:
2 14 oz cans chicken broth
1 14 oz can stewed tomatoes (blended for smoother soup broth)
1/2 tsp cumin
2 tsp Forrest Spice Herb Mix
1/4 tsp chili powder
1-2 cups cooked chicken
1 14 oz can white northern beans, drained
1 10oz can corn
1/4 cup cilantro, chopped (optional)
salt/pepper to taste
3 TBS lime juice

-Garnish with shredded cheese, sliced avocado, and tortilla strips/chips. You may also serve with additional lime slices. Yum!
-If you don't have the Forrest Spice Herb Mix made up, add extra cumin and chili powder. You can also add jalepeno or dried ancho chilies for a little heat. I tend not to make it too spicy since my children don't like it as well.

Whole Grain Tuna Bean Pasta

This is a great summer pasta dish that is delicious cold or at room temperature. Use leftovers for packed lunches.

13 oz whole grain Barilla Fusilli, cooked al dente (about 6-7minutes) adding:
1 cup fresh or defrosted green beans cut into 1" pieces the last minute of boiling time.
Drain beans and pasta until VERY dry.

Put pasta back in large pan and add:
1/4 c. extra virgin olive oil
1/2 tsp salt
1/2 tsp garlic and herb seasoning
1/4 C. toasted or raw slivered/chopped almonds
15 oz white bean (canneloni or navy), rinsed and drained
6 oz. can tuna drained
2 TBS lime juice
-Toss all ingredients until well mixed. Garnish with fresh basil (this recipe would also be really good I think with a few TBS of some homemade basil pesto-I just didn't have any) and pecorino romano cheese (optional, but we love this cheese on our pasta so we go through a lot!). Serve cold or at room temperature.

Cobb Salad

I always loved getting hard boiled eggs on my salad as a girl when our family went out to eat at a pizza restaurant with a delicious salad bar. I love cobb salad because of all the toppings! I think you can pretty much put anything in this salad, then serve with your favorite ranch or other desired dressing. The secret is just to have hard boiled eggs on hand so you can whip up the salad without waiting :-)

Ingredient options:
Romaine lettuce
tomatoes
hard boiled eggs, diced
bacon, chicken, or ham
cheese
kidney beans
peas
carrots
cucumbers
avocados

Vegetarian Taco Salad

Taco Salad is one of my husband's favorite meals. We eat some form of this taco salad at least once a week. My recipe varies slightly every time I make it depending on the beans in my pantry...and every other batch I usually make a bean/meat mixture omitting the carrots and pepper and adding 1 1/2 cups browned hamburger meat.

Carmelize with a little olive oil:
1 large yellow onion
Add:
1 large red bell pepper, diced
1 bag shredded carrots
3 cans black beans, drained
2 cans kidney beans, drained
2 cans pinto beans, drained
2 15 oz cans plain tomato sauce
1 15 oz can diced petite tomatoes (optional)
1 TBS prepared mustard
1/4 cup water
Taco Seasoning to Taste

-Serve warmed bean mixture over bed of lettuce. Top with shredded cheese, diced tomatoes, fresh guacomole, chips, etc.
-This freezes very well! You can also use this as a filling for quesadillas or tacos.

Corn Bean Avocado Salsa

I first had this with my mom and sisters at a cabin open house. We got the recipe! I have since had many variations, but this version is still my favorite. It is fresh and delicious and makes a great entertaining dish.

In large bowl combine:
1 can corn (yellow or white), drained
1 can black beans, drained
4 large Roma tomatoes (preferably take seeds out)
1 bunch green onions
1 small bunch cilantro, chopped
2 firm avocados, chopped (if they are too ripe, they get mushy when you stir)

Dressing:
1 Good Seasonings ZESTY Italian dressing packet (make with 1/4 c. fresh LIME juice, and 1/2 cup light olive oil)

-Pour 3/4ths of the prepared Italian dressing over the salsa and stir. Serve with your favorite corn chips.
-Salsa will last well in fridge for 2 days.
-The original recipe used white vinegar in instead of lime juice. That works too, but I prefer the fresh lime juice. I also like using yellow corn better because it is more vibrant and colorful.

Quinoa Pilaf

This is a great side dish recipe from a sister-in-law, that I think is even better as leftovers. It is also easy to take in a lunch the next day.

Saute for 5 minutes:
1 TBS olive oil
1 medium onion
Add:
1 red pepper, diced
3 cloves garlic minced
1 tsp basil
1 cup rinsed uncooked quinoa
2 cups chicken or vegetable broth

-Bring to a boil, reduce heat and simmer 14-16 minutes until broth evaporates and quinoa tender. Add 1 can black beans, rinsed and drained and salt to taste. I'd serve this with steamed vegetables, salad, and some bread/muffins. Serves 6.