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.