Quick Borracho Beans

"Real" borracho beans require soaking dried beans overnight and boiling for hours in an aromatic stock. These easy beans take only a few minutes and give you a simliar flavor when you're in a hurry.

1 can pinto beans - drained and rinsed
1/2 T Vegetable oil
1 clove garlic - minced
1 1/2 cups vegetable broth
1/2 of a beer (I used Shiner)
1 bay leaf
salt/pepper
chopped tomatoes/jalepenos/cilantro (optional)

Heat oil in a saucepan. Add garlic and bay leaf, cook for a  minute until fragrant. Add beans and salt and pepper and cook for another minute or so. Add broth and beer. Bring to a boil. Add tomatoes, jalepenos and cilantro if using. Reduce heat and let simmer for at least 10 minutes, stirring regularly. These beans can continue to simmer until you have the rest of dinner ready to go. Serve hot.

Tip: These beans get even more yummy after sitting in the fridge overnight. Make a big batch and keep the extras for leftovers.

Fish tacos

The brocolli slaw in these tacos gives them a delicious crunch. Top them with your favorite salsa and enjoy!

2 filets mild fish (I've used tilapia and catfish)
1 pkg brocolli slaw (I found it in the produce section by the regular cole slaw)
1/4 cup cole slaw dressing or mayonaisse
1 handful fresh cilantro
cayenne pepper
cumin
salt & pepper
fresh jalepeno, seeded and veined and sliced
4 tortillas (corn or flour)
salsa

Season your fish with salt, pepper and cumin. Spray a large skillet with pam or grease with veg oil. Heat to medium high heat and pan fry the filets unil done, about 4 minutes on each side. Remove from heat. Slice into chunks. Meanwhile, mix dressing, cilantro, cumin, cayenne, salt and pepper in a large bowl. Add slaw and toss until the slaw is just coated. Add more dressing if desired. Heat tortillas. Layer tortillas with fish, slaw, fresh jalepenos. Top with salsa and serve.

Spinach, Asparagus and Mushroom Pasta

Yes - I do take requests! Mom has asked me to post this pasta dish because Dad keeps requesting it. So here you go parents. This one is a variation of Vanessa's Favorite Pasta made with spinach, asparagus and mushrooms. Enjoy!

Pasta (I think spaghetti or penne works best)
1/4 cup olive oil
1/2 onion - diced
2 cloves garlic - minced
1 cup asparagus - diced
3 cups spinach - torn
1 cup mushrooms - sliced
Fresh basil, parsely or oregano
Parmesan cheese
Lemon
Almonds or pine nuts - toasted

Cook pasta al dente according to directions and drain. Meanwhile, in a separate pan, heat oil and saute onion and garlic until translucent. Add asparagus. Saute until bright green and slightly tender - not mushy - about 5 minutes. Add mushrooms. Saute another 2 mintues or so until mushrooms are cooked. Season veggies with salt and pepper.  Add the veggie and oil mixture to your pasta. Add spinach, fresh herbs and lemon juice. Toss the whole thing together. Serve topped with parmesean cheese and toasted almonds or pine nuts.

Cheater's tip: If you only have dried herbs, add them in with the hot oil while you cook your veggies. That will soften them up and intensify the flavor.

Bean salad on flatbread

I whipped up an impromptu dinner last night using the stuff in my fridge and garden. It actually turned out really yummy so I thought I'd include it as an easy summer dish.

1 can kidney or black beans (drained and rinsed)
1/2 cup feta cheese
1/2 green bell pepper - diced
1/2 fresh jalepeno (or to taste depending on heat) - diced
1 green onion - chopped
2 T vinegarette dressing
salt & pepper
1/4 cup fresh basil, chopped or torn
1 Tomato
2 T plain yogurt, mayo or ranch dressing
1 slice flatbread or flour tortilla

Mix the first 6 ingredients. Season with salt and pepper. Gently toss in basil. Heat flatbread for a few seconds in the microwave. Top bread with yogurt or dressing. Layer on sliced tomatoes and bean mixture. Fold it up and enjoy!

Tip: Got some greek olives? Throw 'em in. Cucumbers would be a nice touch too. Try using dill or cilantro instead of basil. This recipe is very flexible - just add your favorite veggies and herbs.

Tortellini Soup

I LOVE soup and everyone loves tortellinis. This is a perfect soup to thow together on a rainy day. It's great the next day too. I usually make this with spinach, but kale is in season (and on sale) so I used it instead and it was delicious. (Thanks Jaclyn and Jenna for inspiring me to add this one to the blog!)
3 T Olive oil
1/2 onion diced
2 cloves garlic minced
1/2 bell pepper diced
1 T Italian Seasoning
5-6 button mushrooms
1 can Italian tomatoes
2 cups chopped spinach or kale
1 box (3 cans) veggie broth
1 bag fresh cheese tortellini (or 1 box dried)
salt/pepper
shredded parmesan

Heat oil in a dutch oven on medium heat. Saute onion, pepper, garlic until tender, about 5 minutes. Season with italian seasoning. Add mushrooms and saute until cooked through, about 2-3 minutes. Sprinkle with salt and pepper. Add veggie broth and tomatoes and cook until gently boiling. Add chopped spinach or kale and stir until wilted. Add tortellinis and cook as indicated on the package. Remove from heat when tortellinis are tender. Serve topped with parmesan cheese.

Guacamole

A staple side dish at our house, guacamole is the perfect companion to a whole bunch of dishes in a Texas kitchen. When avocadoes are in season, we make it several times a week. Great as a spread on wraps, burritoes or a dip for chips, guacamole adds that special something and takes no time to make.

2-3 ripe avacadoes
1 tomato
3 green onions
1 jalepeno
cilantro
1/2 T cumin
1/2 T chili powder
salt
lime juice

Cut avacados into small chunks and add to a medium bowl. (Tip: the best and least messy way I have found to do this is to slice the avacado in half, remove the pit by inserting the edge of your knife into the seed and twisting, score the avacodo fruit in a checker board pattern and  scoop out the fruit with a spoon). Dice tomatoes, green onions and jalepeno and add to bowl. Chop cilantro and add cumin, chili powder and salt to taste. Stir and mash until desired consistency. Squirt liberally with lime juice.

Cheater's tip: To save time, use premade pico de gallo instead of chopping your own veggies. This is a great tip if you need to make the guacamole on-site at a party.

Homemade Refried Beans

My family loves refried beans. I tried a bunch of different varieties from the store but they all had that "processed food" taste and came out of the can looking like cat food. I also realized that most refried beans you buy in the can are made with lard - gross! So I experimented with making my own and found it to be really easy and much tastier than the canned stuff. These beans are great rolled up in a tortilla, spread on a tostada or just eaten as a side dish.

1 can black beans or pinto beans
3 T vegetable oil
1/2 small onion - minced
1/2 bell pepper - minced
1 clove garlic
fresh jalepeno minced (to taste)
1/2 T cumin
1/2 T chili powder
1 cup veggie broth
salt/pepper (to taste)

Heat vegetable oil in a sauce pan on medium heat. Add minced garlic, onion, bell pepper and jalepeno. Add seasonings. Cook veggies until onions are translucent.  Drain the beans and rinse well in a collander. Add beans to pot and stir. Continue to cook on medium heat until beans are hot and starting to get soft. Use a potato masher, the back of a big spoon or a small spatula to mash the beans. Add the veggie broth in increments and keep mashing and stirring. Keep adding veggie broth until desired consistency is obtained. Add salt and pepper to taste.

Shrimp or Veggie Tostadas

This is great recipe that is adaptable to just about any ingredients you have on hand. I love the shrimp and the veggie versions of this recipe. I just couldn't decide which one to feature, so I included steps for both.

1 lb medium shrimp deveined and peeled - or - zuchinni, onion, mushrooms diced
2T olive oil
6 corn tortillas
Homemade refried beans or can of refried beans heated
1-2 avocadoes sliced or homemade guacamole
cilantro
lime juice
Favorite mexican toppings (sour cream, cheese, salsa)

Preheat oven to 425. Spray both sides of the tortillas with Pam and sprinkle with mexican seasoning (cumin, chili powder, cayenne, salt). Lay flat on a cookie sheet or pizza pan and bake for about 12 minutes or until crispy (watch them closely around 10 minutes so they don't burn). Meanwhile, heat oil in a saute pan on medium heat. Season shrimp or veggies with mexican seasoning and saute in oil. Shrimp are done when pink and veggies are done when tender (but not mushy). Squirt with lime juice. On each crispy tortilla, spread refried beans, and top with shrimp or veggies, avacado (or guacamole) and cilantro. Serve with your favorite toppings.

Cheater's tip: These tostadas can really be made with pretty much any ingredients. You could easily substitute chicken or beef. We've made them with just beans and cheese and they were great. The homeade beans and guacamole are both really easy and worth the trouble, but if you just don't have the time or ingredients, you'll still love this recipe. Also, you can use store bought tostada shells for even more time savings.

Shrimp Etouffee

Jeff and I were cravin' some cajun tonight, so I whipped up a traditional cajun dish, etouffee. Although it may sound intimidating, this recipe is surprisingly easy and super delicious. Keep in mind though, this dish takes about an hour to make so give yourself plenty of time.

3 T butter or veg oil
1/4 cup flour
1 medium onion diced
1 bell pepper diced
3 stalks celery diced
2 cloves garlic minced
1/2 can of diced tomatoes
1 bay leaf
1/4 tsp cayenne
1 tsp salt
1 T creole seasoning
2 cups vegetable stock (or shrimp stock if you have it)
1 lb medium shrimp peeled and veined
Steamed white rice
parsley (optional)
green onions chopped (optional)

For some reason, the thing about etouffee that intimidates most people is the roux. (Roux - pronounced roo - is just flour cooked in butter until browned.) The roux for this dish is really easy, just keep stirring and don't let it get too hot. To make the roux, melt butter or heat oil over medium heat. Add flour and stir constantly for about 5-7 minutes until the roux is the color of peanut butter. Mix in the onion, pepper, celery and garlic and cook for about 10 more minutes stirring often. Add tomatoes along with bay leaf, cayenne, salt and creole seasoning and heat through. Add stock and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Season the shrimp with a little creole seasoning and add to the etouffee. Cook shrimp for 5 minutes or so until nice and pink. Add parsley. Serve over rice and top with green onions.

Grits and Greens Breakfast Casserole: by Southern Living

I can't take credit for this one, but it was a huge hit at the Nowlin family Christmas. I made the greens the day before and it came together in no time on Christmas morning.

• Grits and Greens Breakfast Casserole
• 1  teaspoon  salt
• 1 1/2  cups  uncooked quick-cooking grits
• 1  cup  (4 oz.) shredded Cheddar cheese
• 3  tablespoons  butter
• 1/2  cup  half-and-half
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 10  large eggs, divided (not separated)
• 3  cups  Simple Collard Greens (see below) drained
• Hot sauce (optional)

Preparation

1. Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

2. Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired. 

• 
  
• Simple Collard Greens
• 1/2  medium-size sweet onion, chopped
• 2  tablespoons  olive oil
• 1  (16-oz.) package fresh collard greens, washed, trimmed, and chopped
• 1 1/2  teaspoons  salt

Preparation

Cook onion in hot oil in a large Dutch oven over medium heat, stirring occasionally, 10 minutes or until tender. Add collard greens, salt, and 3 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until tender.

O'Nowlan Potato Soup

I adapted this potato soup to be vegetarian and named it after James O'Nowlan - my great, great, great, great....grandfather who came over from Ireland around 1700 as an indentured servant. (He eventually dropped the "O" and changed the spelling of our family name to Nowlin.) It's cheap, it's hearty and one of my favorite meals on a cold day.  I love to serve this soup with crusty bread.
Happy St. Patty's Day!

1-2 carrots peeled and diced
1 small onion diced
1-2 garlic cloves
1 T Dijon mustard
2 T vegetable oil
A few sprigs of rosemary, chopped
1 box of vegetable stock (or 2 cans)
3-4 russet potatoes, peeled and diced
1 can cream of celery soup
1 cup milk
chives, chopped

Heat oil in a large soup pot. Add carrots, onion, garlic and rosemary (salt and pepper to taste). Saute for a few minutes while onions and garlic "sweat" and carrots get a little tender. Add dijon mustard and mix through. Add the vegetable stock and bring to a boil. Sprinkle the the diced potatoes with salt and pepper and add to pot. (If your soup seems too chunky at this point you may need to add more broth. Alternatively, you could use veggie bouillon and water).  Return to boil. Let the potatoes cook until tender  - about 20 minutes. Reduce heat to low. Lightly mash the potatoes  with the back of your spoon so some will fall apart and some stay chunky. In a separate mixing bowl, mix celery soup and milk together until creamy. Add the creamy soup mixture to your soup pot and mix through. Do not boil. Taste for flavor and add salt and pepper as needed. Serve immediately with chopped chives.

Carnivore's tip: This soup was originally made with a pork product. Sausage, ham and bacon can all be used. To make with meat, brown your meat prior to the first step and skip the veg oil if your meat makes enough drippings to cook your veggies in. Remove the meat from the pot while you boil your potatoes and add it back in at the end.

Seriously Delicious Brussels Sprouts

Brussels Sprouts have a bad rep, but Jeff and I love them. Those who are afraid of the "brussels" have probably not had them prepared properly. Try out this easy recipe.

1 bag or large stem of brussels sprouts separated
1/2 medium onion
1 clove garlic
1/4 cup soy sauce
olive oil

To trim up the brussels, cut off any of the hard stem and slice down the length of the brussels sprout (if you're doing it the wrong way they won't hold together). Peel off any bruised or wilted leaves. Season with a little salt. Heat just enough olive oil to coat the pan at medium heat and saute onions and garlic for  a minute or two. Add soy sauce. Heat to boiling and let reduce for a minute or two. Add brussels and toss. Cover and cook (tossing occasionally) until brussels are fork tender - about 10 minutes.

Spinach Enchilades Verde

Due to popular demand --- Spinach Enchilades Verde, ole! A fan favorite, it takes several steps, but it's great for a weekend night when you have a bit more time. Plus, the recipe is super flexible and the leftovers are great the next day!

12 corn tortillas
1 bag fresh spinach
1 cup sliced mushrooms
4 T roasted red peppers
1 small onion diced
2 cloves garlic minced
4 cups mexi blend cheese - shredded (about one large bag)
1 can enchilada verde sauce (green sauce)
cumin
chili powder
cayenne pepper

Preheat oven to 350. Saute onions and garlic in a little veg oil on medium heat until onions are translucent. Add mushrooms and saute until tender (Tip: be careful not to cook the mushrooms on too high heat - they will boil and lose all their yummy flavor). Add the red peppers and heat through. Season with cumin, chili powder and a pinch of cayenne. Add 1/4 cup of verde sauce and heat to a simmer. Add spinach and toss with sauce mixture. (Tip:  Tongs work great here. Also, you might need to add the fresh spinach in batches, it will wilt down quickly, leaving room for more). Cover and cook until spinach is wilted. Remove from heat and set aside. To prepare the enchiladas, pour a bit of verde sauce in a lipped plate or pie pan and dip each tortilla in until coated. Spoon spinach mixture and a handful of cheese onto each coated tortilla and roll it up. Place side by side in a glass baking dish. I pack them in - as many as it will hold. Once full, pour remaining verde sauce over the top of the enchiladas and top with remaining cheese. Bake uncovered for 20 minutes or until cheese is melted and sauce is bubbly. I love to serve this with fresh guacamole and chips.

Cheater's tip: I've made these with as little as cheese and onion and they were still pretty delicious. Try the ingredients you have on hand and they'll probably be great. Green pepper can sub for the roasted red peppers and you can add fresh jalepeno for heat. Add shrimp or beans for more protein. Also experiment with red enchilada sauce for a different flavor.

Black bean salad and semi-homemade corn chips

Black bean salad
1 can black beans rinsed and drained
1 can corn rinsed and drained
2 roma tomatoes seeded and chopped
1/2 red onion minced
1-2 jalepenos minced
cilantro
lime juice
cumin
salt
pepper

Mix all ingredients and serve with corn chips.

*Cheater's tip: Use pre-made pico de gallo from the produce section instead of chopping the tomato, onion, jalepenos, cilantro.

Semi-homemade corn chips
10-12 corn tortillas
Pam
mexican seasoning blend

Preheat oven to 425. Spray front and back sides of tortillas with Pam and sprinkle lightly with seasoning blend. Bake on a baking sheet or pizza stone for 8 minutes. Check for crispness and bake a few more minutes until nice and crispy. Break into wedges for chips or use as tostadas.

Eggplant Parm

One of my go-to recipes when I have company, this hearty dish makes a ton and satisfies most meat-eaters.

2-3 medium eggplant peeled and sliced into 1/2" rounds
4 cups bread crumbs
Bunch fresh parsley
Handful of fresh oregano
2 cups white or whole wheat flour
2-3 eggs, beaten
Olive oil
Spicy red pepper spaghetti sauce (Classico makes a good version)
Big bag of shredded mozzarella (or fresh mozz would be awesome)
Shredded Parmesan
Fresh basil

Chop parsley and oregano and add to breadcrumbs. Dip eggplant rounds into flour, then dredge in egg, then in seasoned breadcrumbs. Heat 1/4" of olive oil in bottom of frying pan. Fry eggplant in batches in olive oil. Salt to taste when removed from oil and drain on paper towels. Spoon a small amount of tomato sauce in the bottom of a large glass baking dish and spread. Layer fried eggplant over the sauce, top eggplant with mozzarella and sprinkle with parmesan. Repeat eggplant, sauce, cheese layers. (Depending on the size of your eggplants you might have enough left over for another small baking dish.) Bake eggplant for 20 minutes until bubbly and cheese is melted. Top with chopped fresh basil and serve.

*Gourmet's note: Use fresh breadcrumbs and make your own tomato sauce to make this dish extra fancy.

**Cheater's note: Use Italian seasoned breadcrumbs instead of fresh herbs and skip the fresh basil at the end.

Zucchini Cheese Bread

This is a great dish to take to a Bunko party or when you have a "bring an appetizer" request.  My family loves this dish so much that I make hearty portions and serve it with a side salad as a meal.

2-3 zucchinis
1 loaf of pumpernickle or bread of your choice, sliced
1 1/2 cups shredded cheese (cheddar, colby jack, or mexi-blend all work well)
1/2 small onion minced
1 egg
1 Tsp Worcheshire
salt
pepper

Preheat oven to 350. Lightly toast bread in toaster or toaster oven. Meanwhile, shred the zucchini on a cheese grater onto a cheesecloth. (Two tips: 1. cheesecloth is a gauze-like fabric you can usually buy in the "baking needs" aisle at the grocery store. I've also used a thin kitchen towel in a pinch, but the zucchini will stain the towel green 2. chop the butt end off the zucchini and hold it by the "blossom end" when you shred it so you have a little handle to hold on to). Once you get all the zucchini shredded, wrap it up in the cheese cloth and squeeze over the sink to remove all excess moisture. I wring it out just like I would a wet towel. The less moisture you have left, the better. Put the dry, shredded zucchini in a large bowl. Add onion, cheese, egg, Worcheshire, salt and pepper. Remove toast and lay flat on a baking sheet. Scoop zucchini mixture onto each piece of toast. I pile it up nice and high. Bake the zucchini bread for about 15-20 minutes until cheese is melty and lightly browned.

Broccoli "Pesto" Pasta (a.k.a. Vanessa's Favorite Pasta)

This is one of my family's favorite recipes. Even my 1 year old loves it and my 4 year old calls the dish her "Favorite Pasta." You will dirty several pots and pans in the process but since all the components are cooking at once, it comes together quickly.

1 bag frozen or 2 crowns fresh brocolli
1 bag penne or rigatoni pasta (white or whole wheat)
1/2 medium onion diced
2 cloves garlic minced
1/4 cup olive oil
1/4 cup pine nuts (or to taste) - optional
Juice from 1 lemon
Shaved or shredded parmesan cheese

In a dry skillet, gently toast pine nuts until golden and fragrant. Set aside. Prepare the pasta according to package directions. Meanwhile, chop the broccoli into florets if fresh. Bring 1/4 cup water or vegetable stock to a boil. Add broccoli and cover. Cook until broccoli is pretty mushy, about 10 mintues.  In a separate pan heat olive oil. Saute onion, garlic and dried Italian herbs (basil, parsley, oregano) in oil until onion is translucent. Set aside. Drain cooked broccoli and return to pot and season with salt & pepper to taste. Using a potato masher or a fork, coarsely mash broccoli. In a large bowl or serving dish add drained pasta, mashed broccoli and olive oil mixture. Toss until pasta is coated with oil and broccoli. Squeeze lemon juice over the pasta and toss. Serve topped with parmesan and pine nuts.