Chalupa

Another post about beans. This one has pinto beans in it. They are easily stored and probably in everyones storage. This is a good way to use them up!
I have had people ask me if this recipe works in the crock pot, I would imagine it does, but I have never tried it that way.

Chalupa
2 lb. pork roast
1 lb. pinto beans
1 chopped onion
2 cloves garlic, chopped
2 T. chili powder
1 can green chilies, chopped
1 tsp. ground cumin
1 tsp. oregano
1 T. salt
(you can omit any of the spices if you dont have them on hand. You can also add some salsa after it is finished cooking to liven it up a little if you want)

Put all ingredients(everything is raw. beans and meat) in a big pan and cover with water. (The roast will be sticking out a bit). Bring to boil on stove, covered. Then place, covered, in oven on 300 degrees for 4-6 hours, or until done. Shred roast and continue to cook with lid off until thickened. Serve over tortilla chips with salsa, cheese, tomatoes, lettuce, ect. Or you can put it in a warm tortilla for a burrito.

Spud Nuts

Watch out! These are so yummy, you wont be able to stop yourself from devouring them!

SPUD NUTS

1 package yeast
1/2 cup water
1 teaspoon salt
1/2 cup sugar
2/3 cup shortening
2 cups scalded milk
1 cup mashed potato
2 eggs
6-7 cups flour
oil (for frying)
Glaze
2 cups powdered sugar
1 teaspoon vanilla
water
Directions
Dissolve yeast in warm water.
In large bowl,add salt,sugar,and shortening to milk,cool mixture to body temperature.
Add potatoes,eggs,yeast mixture, and flour to milk mixture.
Stir well.
Roll dough on lightly floured surface to 1/2 inch thick.
6Cut with doughnut cutter. ( I dont own one of these, so I used a mason jar wide mouth ring for the outer circle and the lid to some to some sprinkles for the inner circle)
Place on a pan and let rise 1 hour.
Fry in 350 degree oil.
Drain on paper towels.
combine powdered sugar,vanilla and enough warm water to make thin glaze.(start with just a few TBS. water, I added too much too quick and it made the glaze really runny. Delicious, but runny
Dip doughnuts in glaze or brush on with a pastry brush.

Lentil Chili

If you need a little coaxing before you try out lentils, read here. Lentils are the powerhouse of beans(I think. We like them around here),and unlike other beans,they cook fast! Not to mention, if you look around, you can get them for super cheap! Making Lentil Chili for my famliy costs me less than $3 for 6 servings.

We have eaten this quite a bit. It has a great flavor. We sprinkle cheese on top and scoop it up with tortilla chips. You will not be disappointed. And remember all the goodness packed in this little bean.

Lentil Chili (the original recipe came from Rachels cooking blog)

Put about 1 1/2 to 2 cups washed lentils in a pot. Cover the beans with water. Bring to a boil on the stove. Let them boil a few minutes, then turn it down and simmer them for about 30 minutes. Watch them to be sure the water doesnt cook out, if it gets low add some more.

After about 30 minutes, the lentils should be cooked. Drain any water (if there is a ton, a little is fine) Add 1 can diced tomatoes, some onion powder and garlic powder if you would like.

You can add ground turkey to this or hamburger.

We put cheese on top and eat it like dip. This meal is pretty quick and SO CHEAP!

Corn Bread

I have tried lots and lots of corn bread recipes. This is by far, my favorite.

1 cup wheat flour (or you can use white)
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup cornmeal
1 c. milk
1 egg
1 Tbs. oil

Combine all ingredients and mix well until smooth. Bake at 400 for 20 minutes until lightly browned.

Italian Chicken Rollups

I saw this recipe on the Kraft website a few weeks ago. I did not have everything it called for, and wanted to add a few things to it. It is high in protein and fairly low in calories. Pair it with a green salad and this dish is GOLDEN. It tastes so good! I was sad when I ate the last bite.

The original recipe is here

Here is my version of it:

1 cup cheese
1 block Neufchatel cheese, softened (just like cream cheese, only a low fat version)
1/2 teaspoon dried oregano leaves
tiny bit of fresh pressed garlic
1 package frozen chopped spinach (thawed)
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1/2 cup spaghetti sauce

Combine the cream cheese, oregano, garlic, spinach in a bowl and mix. You can add peppers to this or chopped carrots or any veggies you want.

Pound the chicken breasts to about 1/2 inch flat. I put mine in a gallon ziplock bag and pounded them with the end of a rolling pin. You can use a meat tenderizer if you have one or whichever method you prefer. It is easy to pound chicken out.

Place some of the cream cheese filling in one end of the flattened breast. Roll up and place in greased 9 x 13 pan. Seam side down.

Bake 30 min at 400. When they come out of the oven, cover with one large spoonful of sauce. More if you want.

White Bean Chili

White Bean Chili

3 cans of Great Northern Beans
1 medium jar of medium or hot salsa
1/2 t. Ground Cumin
1/2 t. Chili Powder
1 salsa jar of milk (after you dump in the salsa, use the jar to measure the milk!)
3 Chicken Breasts
1 lb. Monterey Jack Cheese
Mix beans, salsa, milk, cumin, & chili powder in a large saucepan - bring to a boil. In a pot, boil chicken til fully cooked then chop into bite size pieces, or shred it. Add the chicken to the mixture and then add MOST of your cheese. Save a little to top your chili with!

This is easy and so yummy!

French Bread

I have made this a few times, this time I tweaked the recipe just a bit and it turned out fabulous! It has a nice crispy crust, with a soft chewy center.

The original recipe, and the picture above, are from here

Here is my version of it. I intended to get a picture to post here, but we gobbled it up too fast!

French Bread

5 to 5 1/2 cups flour
4 TBS yeast
1/4 - 1/2 cup sugar
3 tsp salt
2 cups warm water
1 TBS cornmeal
1 egg white

In a large mixer (kitchen aid works fine) combine 2 cups flour, yeast, sugar, and salt.

Mix in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Add enough flour til the sides of the bowl are clean. I put in about 5 cups total.

Once all the ingredients are incorporated, and the dough is not sticky, let it mix for about 8 minutes on low in your mixer. This will knead the dough so you dont have to do it by hand.

Remove the dough hook from your mixer and shape the dough into a ball. Place dough back into mixer bowl (greased), and turn once. Cover, and let rise in a warm place until doubled. (I didnt have time to let it double, I just let it rise for about 30 minutes.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Roll each half into a long loaf, like french bread.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves on the prepared baking sheet. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush with egg white. Bake for an additional 15 to 20 minutes, or until bread tests done. ( I only had to cook it an additional 7 minutes) If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

This bread is so easy to make. And I priced it out and it cost me about 60 cents to make 2 large loaves. Much cheaper than the kind you pick up at the store. Although it does take some time. Not a lot of work involved, just a lot of waiting for it to rise and then bake.