Jazzed-Up Refried Beans

A good Latin flavored entree needs a good side dish.  

What's easier and better than refried beans?  Can't you just taste those hot, cheesy, comforting beans?  How about Jazzed-Up Refried Beans?

Well, this side dish is super simple to make, using a little help from purchased ingredients.  The goal is to jazz up boring canned refried  beans and make them in to a fabulous side dish that you crave!  Mixing canned refried beans with whole pinto beans gives them some chunky texture.  Adding the salsa provides that zip in the flavor that takes it to the next level.  The addition of the liquid from the whole beans and salsa loosens up the refried bean and creates a smooth comforting side dish that helps soothe the soul.  (Ok I might be getting carried away....) But, these are really good!

A few days ago I presented my Pinon Crusted Grilled Chicken, and served these alongside them.  A perfect compliment!  

Try these, you will be pleasantly surprised.

Jazzed-Up Refried Beans

Yield: 4 cups

1 15 oz can refried beans

1 15 oz can pinto beans

1 c salsa

¼ c Monterey Jack cheese

In a medium saucepan over medium-high heat, place both types of beans and salsa.  Stir to combine.  Heat until warm, about 5-6 minutes.  Place in a serving bowl and sprinkle with cheese.

Grilled Chicken Cordon Bleu

It's over 100 degrees here...every...single...day...and I'm still gonna grill.

When I was 13 years old I had my first taste of something I thought was the most elegant dish, Chicken Cordon Bleu.  I mean, even the name alone sounds so elegant.  Doesn't it?  One bite of that moist chicken stuffed with ham and cheese, all rolled in bread crumbs...heaven!  I just love the flavor combination.  For a chicken dish this is my Filet Mignon!  (and I'm a deep Filet Mignon lover, so that's saying a lot!)  

So when I came across this recipe from Cuisine Grilling for a new twist on my favorite "elegant' dish I knew immediately that I had to make it.  The best part is that it has a summertime twist...it's grilled!  So that helps in beating this never ending heat that we are having for the past month.  

This recipe still has all the flavors I love.  The ham and cheese inside with a new addition of a Dijon vinaigrette.  This vinaigrette just pulls it over the top!  Make sure to drizzle it over your vegetables too, it's that good!

The original dish has a chicken breast rolled with the ham and cheese inside and then coasted in bread crumbs.  To grill this dish without losing all the cheese you need to create a deep pocket down the middle of the chicken and then stuff it.  It works brilliantly!

MGG just about died and went to heaven when he took a bite of this dish.  The flavors are so comforting, and the grilling gives it a new slightly smokey flavor which enhances the taste.  I served along with some grilled green beans, and grilled red potato wedges.  Recipes for the side dishes will follow soon.  This is a meal the whole family will love and perfect for company.

So, fire up your grill and make yourself and "elegant" summertime dish with this Grilled chicken Cordon Bleu!

Grilled Chicken Cordon Bleu

adapted from Cuisine Grilling
serves 4

4 boneless, skinless chicken breast halves

4 slices of thinly sliced deli ham

4 slices of Swiss cheese

Dijon mustard

salt and black pepper

For the vinaigrette:

2 T white wine vinegar

1 T Dijon mustard

1 T honey

2 T olive oil

1 T minced fresh thyme

salt and pepper

Preheat the grill to medium-high heat.

Cut a pocket into each chicken breast by inserting a knife blade into the thick end of the breast.  Sweep the blade back and forth, cutting the opening larger, being careful not to cut through the end, top, or bottom.

Layer a slice of ham with a slice of cheese.  Roll them up together and insert into the pockets.  Brush each breast with Dijon mustard, and sprinkle with salt and pepper.

Grill chicken 6-9 minutes per side, with the lid down, or until cooked through.

Meanwhile, whisk together the white wine vinegar, Dijon, honey, olive oil, and thyme.  Season with salt and pepper. 

To serve, drizzle vinaigrette over chicken.

Molletes

Last weekend I made a huge pot of beans.  

Bean soup to be exact. Something my mother made all the time while I was growing up.  She still makes it to this day.  I thought I had posted our family Bean Soup recipe, but alas, I have not.  As I was a dummy and didn't know this when I made it I didn't take any pics to show you.  So no bean soup recipe today!  I promise I'll make it again soon so I can post it.  It's really hearty and satisfying.  Mom mostly used pinto beans however, she was also known to use navy beans, great northern beans, and a nice white cannellini bean.  All are great.


I decided to use a new bean, a pink bean.  They have a nice color and a deeper flavor than a regular pinto bean, but are along the same line.  


Beans are comfort food.  They also a very affordable and filled with protein.  The base of many vegetarian dishes, beans are so versatile you can use them in many recipes.


One way to use your leftover beans is to make Molletes.  This is a kind of Mexican comfort food.  I was first introduced to this when I visited Puerto Vallarta many years ago.  Walking through the town we came across an small older woman who was making these is a restaurant we came upon.  They were heavenly!!!  Such a simple dish of bread, beans, and cheese...but so comforting.  I think they make a  great snack or lunch but they are often served for breakfast in Mexico.  This is one dish you have to try.  If you don't have home cooked beans you could certainly use canned refried beans.  Just zip them up some and they should be fine.

I found a recipe online which I adapted to fit the way I remember them being cooked by this cute little woman.


So if you are hesitant, jump out of your comfort zone a bit and try this recipe.  It's excellent!

a little salsa on top...a nice compliment!

Molletes

Serves: 4

Ingredients:

4 bolillos or other crusty rolls, cut in 1/2

3 cups cooked pinto beans

2 tablespoons canola oil

1 garlic clove, minced

1/2 cup chopped onion

1 1/2 cups shredded Monterey Jack cheese

salsa or pico de gallo (optional)

Directions:

Preheat broiler.

Place split rolls open face on a baking sheet and broil until lightly golden.  Remove from oven and set aside.

Meanwhile drain the beans of most of the liquid, leaving just a bit. 

Heat oil in a skillet over medium heat.  Add the onion and saute until the onion is soft, about 5 minutes.  Add garlic and cook another 30 seconds.   Add the beans along with a small amount of liquid.  Mash the beans until they become a spreadable mixture, using a meat pounder, or potato masher. 

Divide the bean mixture and spread on each half of the rolls, about ¾ cup for 2 halves.  Top with shredded cheese, dividing amongst the rolls. Return to the oven and broil until the cheese is melted and turning golden brown.  Serve immediately.  Note:  You may top with salsa or pico de gallo, or serve on the side.

Adapted from Marcela Valladolid

Tuscan Pork Chops

I was dreaming of fall yesterday...wishing it was here.

While it is still in the 90's in LA I can pretend can't I?  I'm thinking of fall in LA, different from everywhere else I'm sure.  Golden leaves...(that's about all we see around here) and warm Santa Ana winds (aaah chew! my allergies!).  We usually have hot and cold weather, back and forth, through October.  Not ideal, but I'll take it.  Anything for some change in the weather...just a little!

So in dreaming about it I also think of rustic food.  Something homey, comforting, and something you can sink your teeth into.  Don't you love rustic food?

This dish fits that perfectly.  My Tuscan Pork Chops remind me of fall.

So, I made them last night for our dinner.  This is one of my Favorite dishes and is a great weeknight dinner that provides some really good flavors from the addition of balsamic vinegar to the sauce.  You can have this on the table in 30 minutes, and enjoy a meal that satisfies your palate, and your tummy...and makes you think of fall!

So let's make some Tuscan Pork Chops.

First, you will want to have some thin cut boneless pork chops.  They cook up really quick.  Dredge them in some flour that seasoned with salt & pepper.

Place them in a hot skillet that has a Tablespoon of olive oil in it so they don't stick.  Brown them on each side for about 3 min.

Remove the from the pan so you can make the sauce...they will finish cooking once you return them back to the pan.

Next, throw in the minced garlic and some sliced mushrooms.  If you don't like mushrooms, leave them out, or you can use zucchini instead...whatever floats your boat!

Then add some chopped tomatoes.  I used a combination of red Roma tomatoes, and some yellow cherry tomatoes.  Use what you have, this is flexible.  Saute about 1 min.

Add the balsamic vinegar and the broth.  Stir scraping up any bits on the bottom of the pan.  Return the pork chops and any juices back into the skillet. 

Bring your sauce to a boil.  Cover with a lid and turn the heat down to a simmer.  Simmer for about 4 min or until pork is done.

Serve with sauce and mushroom-tomato mixture.  Soooo good!

You are gonna love the flavor!

Let me know how you like it....this is one of my FAVORITE dishes!

Tuscan Pork Chops

Serves 4

1/4 cup flour
1 tsp salt
3/4 t pepper
8 thin cut boneless pork chops
1 T olive oil
3 garlic cloves, minced
1 c mushrooms, sliced
3 Roma tomatoes, seeded and diced
1/3 c balsamic vinegar
1/3 c low sodium chicken broth

Salt & pepper your pork chops and dredge them in flour in a shallow pan.

Cook pork chops in hot oil in a large skillet over medium high heat for 2-3 minutes on each side, or until golden brown.  Remove chops from the skillet.

Add garlic and mushrooms to skillet, saute 3 min.  Add sliced tomatoes to skillet and saute 1 min.

Add vinegar and broth, stirring to loosen particles from the bottom of the skillet.  Return the pork and accumulated juice to the skillet.  Bring your sauce to a boil.  Cover, reduce the heat, and simmer 4-5 min. or until pork is done.  Serve pork chops with sauce and mushroom-tomato mixture.

Italian Roasted Fries

I love, love, love French Fries!   I have to say that they are one of my favorite foods...so much that I'd be completely satisfied to eat the fries and leave the hamburger.  Is that bad?

Growing up mom always made homemade french fries.  You know, the kind from real potatoes and deep fried in a pan...none of those frozen fries which were not very good back then.

But in my attempt to eat healthier I had to devise a way to lighten up the french fries and still get the same result.  Roasting is a great technique that creates a nicely crispy on the outside frie, pretty brown, and they look like french fries!  Honestly, I love these just as well as the original fried version.  As a matter of fact I only make these type of fries cause they are easy, tasty, and much healthier!  Oh yea, and tasty..did I say that already?

This version jazzes up the fries a little with some Italian flavorings.  Let me know how you like them!  

Here's how to make 'em.

You will need:  russet potatoes, olive oil, garlic powder, and Italian seasoning.

Peel potatoes and cut lengthwise in to planks.  Cut each plank in to long fries (sticks).

Place fries on a baking sheet in a bundle and drizzle with olive oil.  You will want a light coating so don't overdo the olive oil!  About a couple of tablespoons at most. Toss the fries in the oil to coat.

Spread the fries out evenly on the sheet so they are not touching.  Sprinkle with garlic powder to taste.

Sprinkle with Italian seasoning to taste.

Bake in a preheated oven at high heat - 450 degrees so they roast up really nice.  Bake for 15 min.

Take the pan out and turn each of the fries over ( I know this is a little bit of a pain...) and return to the oven.

This browns the other side.  Bake for another 10-15 min. until nicely browned all over and potatoes are done.

My these look good!

Italian Roasted Fries

Serves 4

Ingredients:

2 large russet potatoes

Olive oil

Garlic powder

Italian seasoning

Directions:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plan into fries.

Place fries on a baking sheet.  Drizzle with olive oil.  Just enough to lightly coat.  Toss fries in oil.

Separate fries out on the pan so they are not touching.

Sprinkle with garlic powder.

Sprinkle with Italian seasoning mix.

Bake at 450 degrees for 15 min.  Take fries out and turn them over so they brown on the other side. Return to oven and bake another 10-15 min. until crispy.

Mom's Beef Stew

Anyone like comfort food?  Anyone having cold weather?

I've got a great solution for both.....Mom's Beef Stew!

This dish is hearty, warming, and brings such a sense of satisfaction!  It's been a family favorite for generations.  It's now a favorite of MGG's as well.  As a matter of fact, it was the first meal I ever made for him.  Such good memories!

Now, this stew takes several hours to cook.  Kinda low a slow, to really create the flavors.  So take some time on the weekend, during these cold winter days, and warm yourself up...make Mom's Beef Stew!

Here's what you need:  stew meat, onion, water, carrots, celery, a can of diced tomatoes, several potatoes, and some salt and pepper.

Cut the stew meat in to bite size pieces.

Cut an onion in to slices.

Add both onion and stew meat to a soup pot or dutch oven, adding water 3/4 of the way to the top.  Add salt and pepper.  Bring to a boil.  Turn down and simmer 1 - 1 1/2 hours.

This is going to make a great broth.  If you loose too much water, just add more, but remember to season the broth again.

Meanwhile, cut the celery and carrots in to small slices.

Add to the pot.  Cook 1 hour.

Add tomatoes and more salt and pepper.  Cook 30 minutes to develop the flavors.

Meanwhile, peel potatoes and cut in to bite sized chunks.

Add potatoes and let them cook another hour.  Taste for seasoning.

Serve and enjoy the warmth and deliciousness!

Mom's Beef Stew

½  lb of stew meat, cut in to bit sized pieces

1 medium onion, sliced

water

3-4 carrots, peeled and sliced

2-3 stalks of celery, sliced

1  14oz can diced tomatoes

3-4 medium sized russet potatoes, cut in to medium chunks

Salt and pepper

In a 5qt stock pot add meat, onion, and enough water to cover 2-3 inches above the meat.  Heat over high heat to boiling and then reduce to simmer.  Add salt and pepper. (you will need to layer your seasonings)  Cook at a simmer for 1 to 1 ½ hrs.  This is going to make your broth.  If you loose too much water, turn your temp down, and add some water.

Add carrots and celery.  Cook 1 hour.

Add tomatoes, more salt and pepper.  Cook 30 min to develop the flavors.

Add potatoes.  Cook 1 hour.  Taste and season as necessary.

Serves 6.