Calypso Black Beans and Rice and Taquitos

My family enjoyed this meal. It makes it a TON so be prepared for left overs. I served it with Chicken Taquitos and it was a lot of food.  The black beans and rice are suppose to a meal by itself.  It says it serves four generously, but it fed my family of four with left overs for another meal. On the second day we served it as a side dish on a last minute family pot lock Mexican dinner (four adults and 6 kids and there was still more left). It still got good reviews from everyone. We LOVE  extra LIME juice on top!

Calypso Black Beans

This is Claudia Bushman's recipe from 5 Star Latter Day Saint recipes.

1 cup peppers (various colors), diced

1 cup onions, chopped

2 Tablespoons prepared garlic

Half a dozen good shakes of hot pepper sauce (I used 1/8 teaspoon Cayenne Pepper made it kid friendly, but there wasn't much of a kick)

2 (16 oz) can black beans, drained

2/3 cups water

Salt and pepper, to taste (I used 1/2 teaspoon salt)

1 (10 oz) package, yellow rice mix (I found it at Walmart in the Mexican section)

1 tomato, diced

2 limes, cut in wedges

In an olive-oil-sprayed skillet, saute pepper and onions over medium-high heat until somewhat cooked. Add prepared garlic and half a dozen food shakes of hot pepper sauce. Add black beans and water. Cook for 6 minutes. Add salt and pepper to taste. Cook yellow rice mix according to package directions. Put rice on a platter and spoon bean mixture over rice. Squeeze the juice of 1 lime over the rice. Top with diced tomatoes and the other lime, cut in wedges and place on the side. (We also added slices of avocado, cilantro, and a dollop of sour cream.)

Serves 4 generously !!!!

Simple Chicken Taquitos--Sarah Babbel's recipe

Cooked Chicken

Corn Tortillas (White or Yellow Corn)

Taco Seasoning packet

Canola oil

Cut or shred chicken with a fork. Place in a bowl and add a season packet. (Jack and I thought ours were a little dry so we might try adding cream cheese to them or something else to add moisture--it might have been because I used canned chicken instead of using freshly prepared chicken).

Add a small amount of oil to a skillet and add a corn tortilla one at a time to warm them so that they are easier to roll up. Add desired amount into corn tortillas, roll it up, carefully place in the pan with oil. ( I found seam side down to help them stay rolled up. Placing several in the pan at one time also helps.) Turn them until all sides were cooked.

Eat with guacamole, salsa, or beans.

Chicken/Turkey Noodle Soup

This is my version of the Turkey (Chicken) Noodle soup from Cooking Light. Enjoy fresh veggies, tender chicken and noodles. This was a hit with my kids. I guess they love soups like Jack and I. I love that it is healthy and comes together quick, just 35 minutes.

Cooking spray

1-2 cups (1/4-inch) sliced carrots

2 cups chopped leeks or 3/4 cup chopped onion

4 garlic cloves, minced

1 1/2 cups sliced celery

1/4 teaspoon salt

1/4 teaspoon pepper

8 cups fat-free, less-sodium chicken broth

2 1/2 cups (4 oz) uncooked egg noodles

1 Tablespoon low-sodium soy sauce

1 bay leaf

2 cups shredded chicken (I used Boneless Chicken Thighs)

Coarsely ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, and garlic; saute 5 minutes or until onions are lightly browned.  Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.  Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes.  Add shredded chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

Strawberry Soup

This soup is AWESOME!!!! It is a cold soup. I thought it odd to be served it in the winter months, but I am sure enjoyed it anyway. The caterer that served the Clinic Christmas Party got this from a chef on their cruise last year. We had a similar soup on our cruise that was peach flavored. They are so smooth, creamy and DELICIOUS!!! I would serve this as an appetizer or a dessert.

2 cups frozen strawberries

2 cups cranberry/raspberry juice

1/2 cup sugar

1 Tablespoon juice

Mix together all above ingredients

1/4 cup sour cream

1 cup Amaretto coffee-mate creamer

1 cup Half and Half

Mix into above mixture.

Pour into blender. Mix and serve.

"Stupid Easy Good Crusty Peasant Bread"

Lynnette calls this "stupid easy bread" because you mix the ingredients together and let it rest on the counter all day, knead it about 10 times and bake it. The results an awesome artisan bread that looks like you bought it at a bakery. I have seen this recipe on other blogs (Sisters Cafe and others-they are all a little different but their roots are all the same tracing back to a New York Times food column.) Thank you Lynnette for sharing your version and making me look good! My family loves it!! It is SUPER EASY and if I can make this gorgeous bread anyone can.

**I use all water 1 1/4 cups and the 1 Tablespoon of White Vinegar for my liquids and followed the recipe as instructed.  It has turned out great every time! I also used my huge dutch oven turkey roaster pan and cooked two loafs side by side with no problem.  Jack wants me to try to par bake them--up to the point where you remove the lid cool it and freeze it then we can bake it the rest of the way and have it hot and fresh when we want it.

Lynnette's recipe and instructions:

3 cups (15 ounces) unbleached flour

1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)

1 1/2 teaspoon salt

3/4 plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer

1/4 cup plus 2 tablespoons lager beer (I use O'Dooles non-alcoholic or even water if I'm out of beer)

1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)

Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the bread punch the dough down and let rise again. And again, if you need.

Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour. 

Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes. If your dutch oven has a plastic-type handle it will stink at high temperatures. I ordered a metal replacement knob for my pot.

Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.

Other versions:

Asiago Cheese Bread:

To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture. Proceed with recipe. This is my current favorite bread - so full of flavor and texture. It makes amazing panini sandwiches. 

Cranberry Pecan/Walnut Bread:

To the original recipe add 1/2 cup chopped toasted nuts of choice and 1/2 cup dried cranberries (craisins) into flour mixture. Proceed with recipe.

Jalapeno Cheddar 

Italian Herb

Chicken Curry over Rice

We have developed a taste for curry foods over the past several years. One quick and easy meal we prepare with curry that our kids enjoy to is S&B Golden Curry--a box of curry that can be found in your authentic cooking food section of the grocery store (We even have it at our little Red Apple--impressive)

1 to 1 1/4 lbs Chicken (lean beef, lamb or shrimp)

1 large onion finely chopped

2 Tablespoons cooking oil

2 1/2 cups water (I always add more 3 to 3 1/2 cups)

1- S&B Golden Curry sauce mix (We like to use 1-box mild and 1/2-box hot. We think this is the perfect balance or heat.)

Vegetables as desired--we use potatoes, carrots, broccoli, bell peppers, etc. My brother-in-law served in Japan on his mission and he even enjoys tossing in a tart apple diced from time to time.

Cut meat into cubes and finely chop onions. Stir-fry mean and onions in oil or butter in a large skillet until onions are lightly browned. approx 3 minutes. If you wish, add carrots, celery, bell peppers or other vegetables. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx. 10 minutes. Remove from heat, break curry mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes stirring constantly. Serve hot over rice or noodles.

Sweet Potato Crunch

Okay so this is more like Sweet Potato Pie in my opinion, but I enjoy it all the same. I got this recipe from my sister-in-law whom I think is a great cook; she serves this as a side dish at the Thanksgiving and Christmas feasts.  I don't usually like Yams or Sweet Potatoes made with the brown sugar, butter, and marshmallows, but this recipe is a keeper for me. I only make it during the holiday season when calories don't count and there is ample of good company to help the yummy concoctions disappear!

2 cans sweet potatoes, undrained and mashed

3 eggs

1 cup Sugar

1/2 cup margarine, melted

1/2 cup milk

2 teaspoons Vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla together and pour into a 9 x 13-inch casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over sweet potatoes. Bake in preheated over at 350 degrees for 1 hour. (Can be made ahead and reheated).

Yields 8-10 servings

Grapefruit Slush-Thanksgiving and Christmas Must

My Grandma Bartholomew always served this slush at every holiday for as long as I can remember. We had it at all our family holiday feast. It is one tradition from my family that I continue to carry on with my own children and even my in-laws are hooked. If you like grapefruit you will enjoy this appetizer. I have cut the sugar in half from my grandmothers original recipe and I don't notice much of difference, but I am hoping my hips will. ;-) I enjoy this with more slush that soda pop in my glass and like to eat it with a spoon like a Slurpee. Find your favorite way of spooning, slurping, or drinking this recipe. Cheers-Enjoy!

2 cup sugar (I have cut it back to 1 cup and think you can taste the grapefruit flavor more)

2 cups water

2 cans grapefruit with juices/syrup (another reason to cut back on the sugar) *remove the seeds**I love to use Red Ruby grapefruit, but any will do.

2 Tablespoons Lemon Juice

Maraschino Cherries (optional) We cut these in half and blot on paper towel add as many as desired.

Blend grapefruit in blender. Combine with all other in ingredients freezer safe container and stir until well mixed. (I personally like to heat the sugar and water together until I know the sugar is dissolved) Freeze well. Serve with sprite or 7-up.