Pasta with Chicken, Bacon, and White Beans

I'm trying to be better about looking in the cupboards before I plan our meals, so that I can plan based on things that I already have on hand. It saves money, for one thing, and it also ensures that I won't have a pile of unused ingredients falling on my head whenever I open the cupboard (this has happened before with our cereal/snack cupboard; thankfully I have relatively quick reflexes).

That's how this meal was born -- I had beans and pasta in the cupboard, chicken and bacon in the meat drawer, and some rosemary that was nearing the end of its life. I combined them all together to make a pasta dish that is a new favorite in our house, and that is nothing short of luscious. The flavors are perfectly balanced; you get the earthiness of the beans and rosemary, the smokiness of the bacon, the sweetness of the cream, and the saltiness of the parmesan cheese -- all together in one creamy, delicious bite. YUM.

Pasta with Chicken, Bacon, and White Beans

1 pound penne or other short pasta

6 slices bacon, diced

1 tablespoon butter

1 pound boneless skinless chicken breasts

1 tablespoon fresh rosemary, finely chopped

Salt and pepper to taste

3 cloves garlic, minced

1 can cannellini beans, drained

1/2 cup chicken stock

1 cup heavy cream

1/2 cup shredded parmesan cheese, plus more for serving

1. Cook pasta in a large pot of boiling salted water until al dente; drain.

2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Set aside on paper towels to drain. Drain all but 1 tablespoon of the drippings from the skillet.

3. Sprinkle the chicken with rosemary, salt and pepper. Add the butter to the skillet to melt. Add the chicken and cook until both sides are browned and crisp and the chicken is cooked through. Remove to a plate and cover with foil.

4. Add the garlic and beans to the same skillet; cook and stir for 30 seconds. Add chicken stock and heavy cream, scraping the bottom of the skillet to pick up any browned bits; stir until thickened, then add parmesan cheese until melted. Taste for seasoning and add salt and pepper to taste.

5. Chop the chicken and add it, along with most of the bacon, to the reserved pasta. Add the sauce and stir to combine. Sprinkle each serving with additional bacon and parmesan cheese.

Southwestern Shrimp Pasta

It's Monday, and it is my belief that every Monday should start with a luscious, creamy pasta. This is not my waistline's belief, but nevertheless. This particular pasta was inspired by a dish I ate at Applebee's, of all places, when out for lunch with my best friend. We mostly just had the actual lunch part as an excuse to drink strawberry margaritas and have chocolate lava cake for dessert, but it just so happened that the lunch we split turned out to be pretty darn delicious -- so delicious that I had to recreate it at home. I actually think my version is better than theirs...probably because mine uses a cream sauce, and theirs doesn't. Hey, I have to be me.

This pasta is just incredible -- spicy, creamy, cheesy, and slightly sweet from the shrimp and corn. I think you'll love it.

Southwestern Shrimp Pasta

inspired by Applebee's

1 pound fettuccine or linguine

1 pound medium shrimp, peeled, tails removed, and deveined

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2 tablespoons butter, divided

1 red onion, finely diced

1 green pepper, chopped

1 roasted red pepper, chopped

4 cloves garlic, minced

1 can corn, drained

1 can black beans, drained and rinsed

1 can diced tomatoes, drained

2 cups half and half

Salt and pepper to taste

2 tablespoons cilantro, divided

1 cup shredded pepper-jack cheese, divided

1. Cook fettuccine according to package directions in boiling salted water; drain.

2. Meanwhile, pat shrimp dry and season with chili powder, cumin, and cayenne. Heat the olive oil and 1 tablespoon of butter in a large skillet. Add shrimp and cook, stirring occasionally, until shrimp are opaque (2 to 3 minutes). Remove shrimp to a plate and cover with foil to keep warm.

3. Add remaining tablespoon of butter to the same skillet and saute onion and green bell pepper until softened. Season with salt and pepper. Add garlic and roasted red pepper; cook and stir for 30 seconds. Add corn, black beans, and diced tomatoes.

4. Stir in the half and half and heat to bubbling, then lower heat and simmer until it's slightly reduced. Stir in 1 tablespoon of the chopped cilantro.

5. Add the sauce to the reserved pasta and stir gently to combine. Portion into bowls and top each bowl with about 1/4 cup shredded cheese, some of the shrimp, and another sprinkling of cilantro. Serve immediately.

Chicken, Potato, and Green Bean One-Dish Dinner

I hope you'll all forgive me for being MIA the last week or so. I've been busy getting things ready for Christmas (I'm hosting two Christmases at my home this year, which has required a lot of planning), baking up a storm, and hugging my little boys even more tightly than usual. Like everyone else's, my heart was just broken by the events that transpired in Newtown, Connecticut last week. I'm sending up so many prayers for the families affected and for the entire town, that they may find healing and peace in the wake of such senseless tragedy.

My Google Reader is overwhelmed with holiday recipes right now, most of them on the sweet end of the spectrum. I made some fantastic new cookies for my cookie trays this year, but I've opted to save them to share with you next Christmas. I don't want to overwhelm you with even more cookies a week before Christmas, when I'm sure most of you already have all of your holiday baking finished! Instead, I thought I'd share with you what we're having for dinner tonight.

I've been bad about blogging this month, but I've been even worse about cooking dinner. Last night I made sloppy joes, but that was the first time I'd cooked anything at all since the first week of December. My family is in serious need of some comfort food, and this recipe is perfect for that. It's also perfect for this time of year, because it doesn't dirty a lot of dishes, can be made ahead of time, and is very low-maintenance overall. Oh, and also? It's delicious. The chicken is so moist and tender, and the potatoes are so flavorful. My family was especially fond of the green beans. I think this would also work well with carrots, broccoli, cauliflower or even corn instead of green beans -- but I personally won't be trying it, since my guys just went nuts over the green beans!

This is probably the last time you'll hear from me before Christmas. I hope you all have a very Merry Christmas with the ones you love!

Chicken, Potato, and Green Bean One-Dish Dinner

adapted from Julie's Eats and Treats

8 baby red potatoes, chopped

2 cans green beans, drained

4 chicken breasts, uniform thickness

1/2 cup butter

1/2 cup chicken stock

1 packet dry Italian dressing mix

1. Preheat the oven to 350 degrees.

2. Line the potatoes along one side of a 13 x 9 baking dish. Line the other side of the dish with the green beans, and nestle the chicken breasts in the middle.

3. Slice the butter thinly and spread over the top of the chicken and vegetables. Pour chicken stock evenly over the pan, and sprinkle the entire pan with the Italian dressing mix.

4. Cover the dish tightly with aluminum foil and bake for 1 hour, or until the chicken breasts are cooked through and the potatoes are fork-tender.

Two-Bean and Rice Burritos

I hope you all had a wonderful Thanksgiving! Ours was really lovely this year -- lots of quality family time, gorgeous weather, and absolutely delicious food. Thanksgiving is my favorite holiday for so many reasons, and as I get older I just get more and more thankful for all of the blessings in my life.

I have allowed myself four days of gluttony (Thanksgiving, followed by football food, followed by a massive comfort food Sunday dinner), so it's time to get back on track with eating more balanced meals. I've planned a lighter menu for us this week, as well as some outdoor activities to burn some energy (as long as it's not too cold).

I thought it would be the perfect day to share these burritos with you, because they're lighter than your average burrito. They're ready in the time it takes the rice to cook, so they're perfect for a weeknight, and they're absolutely delicious. The ingredients are humble, but in this recipe they truly do come together to make one outstanding, healthy dinner. 

Two-Bean and Rice Burritos

adapted from Annie's Eats (rice recipe is mine)

For the rice:

2 tablespoons butter, divided

1 small onion, chopped

1 clove garlic, minced

1 cup long-grain rice

2 cups chicken stock

1/4 cup cilantro, finely chopped

Juice of 1 lime

Salt and pepper to taste

For the bean filling:

2 teaspoons canola or vegetable oil

2 cloves garlic, minced
1 teaspoon chili powder

1 teaspoon minced chipotle in adobo sauce
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup chicken stock
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
6 tablespoons salsa

For serving:

6 9- or 10-inch flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded lettuce
Sour cream

1. To make the rice, heat 1 tablespoon of butter over medium heat in a medium saucepan. Add onion and cook until softened. Add garlic; cook and stir 30 seconds. Add rice and stir until coated, fragrant, and lightly toasted. Add chicken stock and cilantro. Bring to a boil and reduce heat; simmer, covered, for 20 minutes or until rice is cooked. Let stand 5 minutes off heat, then fluff with a fork. Add lime juice, remaining tablespoon of butter, and salt and pepper.

2. To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30 to 60 seconds. Add the beans and the stock to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

3. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a spoonful of the rice, a pinch of shredded cheese, tomatoes, lettuce, and sour cream. Roll the tortillas up tightly, burrito style, and serve immediately.

Chicken, Sweet Potato, and Black Bean Chili

Judging by what I've seen on Pinterest and in my blog reader lately, it seems that chili is a traditional meal for many families on Halloween. In our house, that isn't the case. We usually order pizza or get Chinese take-out before heading out for trick-or-treating. Tonight is no exception; I'll be picking up sesame chicken and crab rangoon for us to enjoy before Joe and I and our little Luigi and Firefighter Will head out in the dreary, cold, rainy weather.

But I thought today would be the perfect opportunity to share this chili recipe. It's loaded with orange sweet potatoes and black beans, so it's perfect for Halloween. I made it over the weekend, when I'd originally planned to make sweet potato and black bean tostadas (which are still on my list to try); but then I found ground chicken on discount at the grocery store for 99 cents, and Joe mentioned that he was craving chili -- so this recipe was born.

This chili is absolutely fantastic -- spicy and just slightly sweet. And it's pretty healthy, too! If you have seasonal beer or hard cider on hand, use that to deglaze the pan (Joe only had one Oktoberfest beer left in the fridge, so I decided to save it for him to drink, but it would've been delicious in this chili). We topped our bowls with chopped avocado, sour cream, shredded cheese, crispy tortilla strips, and a squirt of lime juice. Absolutely delicious!

Chicken, Sweet Potato, and Black Bean Chili

3 tablespoons butter

1 red onion, choppped

1 large sweet potato, peeled and diced

4 cloves garlic, minced

1 pound ground chicken

2 cups chicken stock

1 can diced tomatoes with green chilies, undrained

1 can fire-roasted diced tomatoes, undrained

1 can diced chili-ready tomatoes, undrained

3/4 teaspoon ground cumin

2 teaspoons chili powder

Generous pinch of cinnamon (about 1/4 teaspoon)

Salt and pepper to taste

1 can black beans, drained

Shredded cheese, sour cream, avocado, tortilla chips, and lime wedges for serving

1. Melt the butter in a Dutch oven over medium high heat. Add the onion and sweet potato, season with salt and pepper to taste, and saute until onion is translucent. Add garlic and cook and stir for 30 seconds. Add ground chicken and stir to combine, stirring occasionally until the chicken is cooked through. Add about 1/2 cup of the chicken stock (or beer, or hard cider) and use a wooden spoon to release the browned bits at the bottom of the pot.

2. Add the rest of the chicken stock, all of the tomatoes, cumin, chili powder, cinnamon and salt and pepper. Heat to bubbling then reduce heat and simmer over low heat for at least 30 minutes, up to as long as you want. About 10 minutes before serving, add the beans. Ladle into bowls and garnish as desired.

Fried Egg Tostadas with Bacon-Black Bean Mash

This is one of my favorites out of the new recipes I've tried recently. I mean, come on: bacon and black beans mashed together with chipotles in adobo, topped with melted cheese, a fried egg with a soft yolk, and creamy avocado, all on top of a crispy corn tortilla? There is nothing not to love about that combination.

The bacon and chipotle in adobo gives these such a delicious smoky flavor, which pairs perfeclty with the cool and creamy avocado. And then there's that egg, with its silky yolk pouring down over the rest of the ingredients, coating the entire tostada with its delicious eggy flavor. Seriously. So. Good.

Fried Egg Tostadas with Bacon-Black Bean Mash

adapted from Ezra Pound Cake

4 slices bacon, chopped

2 green onions, chopped

1 can black beans, rinsed and drained

1 teaspoon cumin

1/2 to 1 tablespoon chopped chipotles in adobo (depending on how spicy you want it)

1/4 cup sour cream

Salt and pepper to taste

6 small corn tortillas

Cooking spray

1 tablespoon butter

6 eggs

1 cup shredded Monterey jack cheese

1 avocado, pitted, thinly sliced, and generously tossed with lime juice

1. In a saucepan over medium heat, cook the bacon to desired crispness. Remove to a paper towel to drain and discard all but about 1/2 tablespoon of the bacon grease. Add the green onions to the same skillet and saute until slightly softened. Add the beans, cumin, and chipotles in adobo and mash the beans lightly with a fork (you don't want them complete mashed; leave some texture). Add 1/4 cup of water and the sour cream and stir until fully combined, then add the bacon back to the skillet. Taste for seasoning and season with salt and pepper as needed. Turn off the heat and keep covered until ready to serve.

2. Preheat the oven to 400 degrees and spray both sides of the tortillas with cooking spray. Bake in the preheated oven for about 8 minutes or until lightly browned and crispy. Remove from oven and set aside.

3. Melt the butter in a large skillet over medium heat. Cook eggs to desired doneness.

4. Top each tortilla with about 1/4 cup of the black bean mixture and a sprinkling of cheese. Then add 1 egg to each tortilla and top with sliced avocado.

Crunchy Black Bean and Spinach Tacos

If you're looking for a different and delicious twist on tacos that's slightly healthier than the norm, here's your recipe! I mean, yes, the tacos are still fried in oil -- but they're loaded with black beans and spinach, so I'm of the opinion that all of the good proteins and vitamins in those ingredients outweigh the whole "fried" thing.

I'll be honest: These tacos took a bit of work; they're not nearly as easy to put together as they look. Obviously combining the ingredients was a cinch, but frying them was challenging. The filling wanted to come out when the tacos were flipped, and they had to be fried in batches, meaning that the oil temperature had to be regulated. It was all a little messy, but the delicious result was completely worth it. (If you don't want to mess with it, you could always use hard taco shells, but the flavor of the fresh tortillas is really so much better.)

These tacos are endlessly adaptable, and I have a feeling once I get the method down, I'll find them really simple too. Joe and I both really enjoyed them, so I'll definitely be making them again!

Crunchy Black Bean and Spinach Tacos

adapted from Endless Simmer

1 can black beans, rinsed and drained

Half of a red onion, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt to taste

3 cups baby spinach leaves

1 1/2 cups pepper-jack cheese

4 tablespoons vegetable oil, divided

8 corn tortillas

Salt

Salsa, sour cream, avocado, etc. for serving

1. In a small saucepan, heat one tablespoon of the vegetable oil over medium heat. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds. Stir in black beans, cumin, chili powder, and spinach leaves and reduce heat to low. Simmer until the mixture is slightly thickened and the spinach is wilted. Taste for seasoning and add salt to taste. Mash lightly with a fork or potato masher.

2. In a large, non-stick skillet or cast iron skillet, add the remaining 3 tablespoons of oil (more, if needed to coat the pan) and heat over medium-high heat.

3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

6. Cook each taco about 3 minutes per side, or until they're nicely browned and crispy. Drain on paper towels and sprinkle lightly with salt. Serve with desired taco toppings.

Creamy Succotash with Bacon and Thyme

I think lima beans are one of those vegetables that just get a bad rap. Most people just don't like them, for either their texture or taste. Take my husband, for instance. When I told him we were having succotash for dinner, he definitely made a face. He denied it later (after he tasted how delicious this was), but I saw it. He definitely wrinkled his nose in distaste. I guess I never bought into the lima bean disdain, since I used to eat them all the time at my grandma's house, sauteed with onion, butter, and lots of salt and pepper. This was the first time I'd ever made succotash at home, though, so I wasn't sure how it would turn out.

It turned out amazing. Even the boys devoured it, and Joe completely forgot about his dislike of lima beans the minute he tried it. The thyme and bacon definitely add some delicious flavorful elements to the succotash, and I loved the addition of  the cream -- not too much, just enough to give the whole dish a silky texture. This will be a staple summer side in our house from now on.

Creamy Succotash with Bacon and Thyme

adapted from Allrecipes

4 strips bacon, chopped

1 tablespoon butter

1 medium onion, chopped

1 small red bell pepper, diced

1 10-ounce package frozen baby lima beans

Salt and pepper to taste

1/2 cup water

1 10-ounce package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons fresh thyme leaves

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 1 tablespoon of bacon grease and discard the rest.

2. Melt the butter with the remaining bacon grease in the same skillet. Add onion and bell pepper, season with salt and pepper, and cook until the vegetables are softened.

3. Stir in the lima beans and water and bring to a boil. Reduce heat and simmer, partially covered, for 7 minutes. Add corn, heavy cream, and thyme leaves and cook for 5 more minutes. Stir in reserved bacon and serve.

Roasted Sweet Potatoes with Black Bean Chili

I think this meal looks so Halloween-y, with the bright orange sweet potatoes and the black beans. It tastes pretty amazing, too. I’m always on the look-out for hearty, delicious vegetarian meals, and this one definitely fits the bill. It’s sweet, spicy, healthy, and filling, and a meal I’ll definitely make again and again.

This dish comes together pretty quickly, too, especially if you roast the potatoes the night before. Roasting the potatoes gives them this nutty, caramelly sort of flavor that works so well with the spicy chili on top. Sweet potatoes and black beans are such a natural pairing (exhibit A, exhibit B), and definitely one of my favorite flavor combinations. My husband loved these, too, and didn’t miss the meat – which is rare for him!

Roasted Sweet Potatoes with Black Bean Chili
adapted from Have Recipes – Will Cook

4 small sweet potatoes or yams, scrubbed and cut in half lengthwise
2 tablespoons extra virgin olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 15-ounce cans black beans, rinsed and drained
1 14.5 ounce can diced, chili-ready tomatoes
1 teaspoon kosher salt
Shredded cheese
Sour cream
Avocado and cilantro for garnish (which I didn't include, but I wish I had)

1. Heat a large baking sheet by placing it in the oven and preheating the oven to 450 degrees for 10 minutes. Brush cut sides of sweet potatoes with one tablespoon of the olive oil. Remove the hot pan from the oven, and place the sweet potatoes cut side down on the baking sheet. Roast for 15 minutes. Turn the potatoes with a spatula and continue to bake for another 10 minutes or until the potatoes are tender when pierced with the tip of a knife.

2. While the potatoes are roasting, heat the remaining tablespoon of olive and the onion in a large Dutch oven or skillet. Cook the onion on medium-low heat until tender and golden, about 8 minutes. Add the garlic and cook for one minute, and add the chili powder and cumin to bloom for about 20 seconds.

3. Add the black beans, tomatoes, 1/4 cup water, and salt and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

4. Assemble the potatoes by scraping the flesh of the potato with a fork and topping the potato with the chili. Serve with shredded cheese, sour cream, avocado and cilantro.

Hot Bean and Cheese Dip

Bean dip is one of those things I just can’t stay away from at parties or get-togethers where it’s served. I’ve had my eye on this particular dip for a while, and I thought it would be the perfect complement to our Mexican hot dogs. It was! This dip is really, really delicious, and dangerously addictive too. Next time I make it will have to be for a party, because it’s just too dangerous for me and Joe to have it all to ourselves.

Now I'm going to go back to chuckling at the picture (which looks to me like a sailboat tortilla chip navigating a sea of bean dip) and wishing I had a bowl of this for lunch today.

Hot Bean and Cheese Dip
adapted from The Sweets Life

1 tablespoon olive oil
1/2 onion, chopped
1 jalapeno, seeded and finely diced
1 can refried beans
1/4 cup sour cream
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 tsp salt
2/3 cup shredded Mexican cheese

1. Heat olive oil in a large skillet over medium heat. Add onions and jalapeno. Saute until tender, 3 to 5 minutes.

2. Stir in the beans and cook until smooth. Add the sour cream, cumin, chili powder, salt, and cheese, stirring until cheese is melted.

3. Transfer to a bowl and serve hot with tortilla chips.

Sweet Potato and Black Bean Enchiladas

Happy Cinco de Mayo! Today’s recipe is definitely a new household favorite. I loved these, but I think my husband loved them even more – and that’s really saying a lot, because he’s quite the carnivore and tends to grumble when I serve him vegetarian meals.

In these enchiladas, mashed sweet potatoes are combined with black beans, cheese, and Mexican spices to make a filling that is sweet and savory all at once. They’re topped with not one, but two sauces – fire-roasted tomato enchilada sauce, and a simple sweet corn cream sauce made with canned cream corn and sour cream. They could not be easier, and the finished produced is amazingly delicious.

I adapted this recipe extensively from Emily’s just to fit our budget and tastes, so be sure you check out the original recipe on her blog (and drool over her stunning photos, too!).

Sweet Potato and Black Bean Enchiladas
adapted from Sugar Plum

2 cups cooked mashed sweet potatoes (about 1 large or 2 small potatoes), mashed with 1 tablespoon butter
1 can canned black beans, drained and rinsed
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1/2 teaspoon cumin
Pinch of cinnamon
1/4 teaspoon salt
1 can creamed corn
1/2 cup sour cream
1 16-ounce jar fire-roasted tomato enchilada sauce
8-10 flour tortillas
Cilantro and avocado for garnish, if desired

1. Heat oven to 400 degrees.

2. In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cumin, cinnamon, and salt until well combined.

3. Whisk together creamed corn and sour cream in a small bowl. Add about 1/2 cup of the mixture to the sweet potato mixture and set the rest aside.

4. Pour half of the fire-roasted tomato enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

5. Pour reserved sweet corn sauce on top of the tortillas, then drizzle with the remaining enchilada sauce. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until golden brown and bubbly. Serve enchiladas with cilantro and avocado, if desired.

Sweet Potato and Black Bean Foil Packet Tacos

I’ve been really excited to share this recipe with you, because it’s probably one of the best meals to come out of my kitchen lately. My husband and I and both of the boys really, really enjoyed these sweet potato and black bean foil packet tacos.

These tacos have a lot going for them, and I really can’t think of a single negative thing to say. The ingredients are cheap, the recipe is easy and comes together relatively quickly, and they’re incredibly healthy and quite filling for a vegetarian meal. The combination of black beans and sweet potatoes is just such a good one, and the flavors work so well with Mexican seasonings.

Using three sweet potatoes and one can of black beans, I got six foil packets, which was enough for all four of us to make tacos with and for me to have plenty of leftovers to freeze for a later meal. I wrapped each one individually for freezing. They didn't last long, though; Joe had them for lunch every day the following week,  he loved them so much.

Corn would be a great addition to the filling, as would cooked rice, and I wish I’d had a sprinkle of cilantro for the top -- but they were absolutely perfect and delicious as-is. We used flour tortillas for our tacos and topped them with salsa and sour cream, and all four of us were loving life the night we had these for dinner.

Sweet Potato and Black Bean Foil Packet Tacos
adapted from Perrys’ Plate

1 packet of taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black beans, drained and rinsed
3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
3 tablespoons butter
1 1/2 cups chopped fresh baby spinach
1 1/2 cups shredded cheddar cheese
Sour cream, salsa, cilantro and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

1. Preheat oven to 425 degrees.

2. Add beans, taco seasoning, and tomato sauce to a skillet. Cook until heated through and set aside.

3. To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1/2 tablespoon). Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of the beans and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

4. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25 to 30 minutes until the sweet potatoes are tender.

5. Sprinkle with cilantro, if desired, and serve with sour cream, salsa, and/or guacamole.

Crock Pot Ham and Beans

Whether or not today’s recipe appeals to you is, I think, going to depend a lot on where and how you grew up. For me, ham and beans is pure comfort food. The mention of it brings back thoughts of home, and thoughts of my mom, who tried for years to make ham and beans that tasted as good as her mother’s. In her mind, she never succeeded -- but she imprinted the taste of her recipe on my memory, so I think she would consider that a success if she were here.

My mom grew up eating food like this, because it’s what her mom grew up eating. My grandma was a child in the ‘30s, and her family was poor. Ham and beans is pretty cheap eats, and so, that’s what they ate.

Last year after Easter, my husband’s grandparents gifted us with tons of leftover ham -- including a ham bone that was just begging to be used for ham and beans. I promptly forgot about it, though, until I cleaned my freezer over the winter and unearthed it way down in the bottom. I found a recipe to use as a jumping off point, and decided to give it a shot.

My mom always used a powdered substance called “ham base” in her recipe, which really concentrated the hammy flavor, if you will, of her beans, but I couldn’t find it in my local grocery store. Despite not having that available, I’m still happy with the result. I love that this recipe utilizes the Crock pot. I think using a ham bone is essential for flavor, which makes this the perfect thing to make after Easter. Using dried beans is essential, too, because they’re so much creamier and sturdier than canned beans. Add some cloves, garlic and onion, and pile it on top of (heavily) buttered corn muffins, and it’s pretty much one of the most comforting, delicious meals I can think of.

It’s funny how something so cheap can be so rich and rewarding, isn’t it?

Crock Pot Ham and Beans
adapted from Food.com

1 pound dried great northern beans
2 tablespoons butter
3 garlic cloves, peeled and sliced
1 large sweet onion, chopped coarsely
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of ground cloves
1 pound ham hocks
1 package finely diced ham
6 cups chicken stock

1. Sort beans and soak in enough water to cover overnight.

2. Bring soaked beans to a boil, boil for 3 minutes, then cover and remove from heat. Allow to sit for one hour after boiling without lifting the lid. Rinse and drain the beans.

3. Heat butter in a medium saucepan over medium heat. Add onion and cook until softened; add garlic and cook and stir 30 seconds.

4. Put the rinsed beans, onion, garlic, salt, pepper, cloves, ham hocks, and diced ham in the Crock pot. Cover with the chicken stock.

5. Cover and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving. Serve over corn muffins.

Black Bean and Salsa Soup

Well, I wasn’t able to post yesterday, because that stomach virus that my boys had? Well, they passed it to me. So I blew NaBloPoMo, which I’m irritated about, but I had a good excuse, but I’m not going into detail because it’s not the kind of thing you want to read about on a food blog, so...moving on.

Anyway. This soup is awesome. It’s so flavorful and delicious, and it is literally ready in ten minutes. TEN MINUTES. How’s that for a weeknight home run?

We all absolutely loved this dinner. I topped our servings with shredded cheese, sour cream, scallions, and crushed tortilla chips for texture, and served it with cheese quesadillas for dipping. I’ll be making this one a lot, and I strongly recommend that you try it!

Black Bean and Salsa Soup
adapted from Everything Moms

2 15-ounce cans black beans, drained and rinsed
1 1/2 cups chicken stock
1 cup chunky salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 can cream-style corn
Sour cream, shredded cheese, green onions and crushed tortilla chips for garnish, if desired

1. In an electric food processor or blender, combine beans, stock, salsa, cumin, and chili powder. Blend until fairly smooth.

2. Transfer the bean mixture to a saucepan and stir in cream corn. Cook over medium heat until thoroughly heated. Taste for seasonings, and add salt and pepper if needed to taste.

3. Ladle soup into bowls, and top each bowl with desired toppings.

Baked Bean Chili

I know what you’re thinking: She’s posting a chili recipe? In June? And yes, I know it’s not exactly chili weather, but don’t click away just yet, because this particular chili? It has baked beans in it. And to me, baked beans are a quintessentially summer food. Therefore, it’s okay to make and eat this chili in the warmer months. And you definitely should make it, because it’s totally delicious and couldn't be easier.

I was intrigued by the use of baked beans in this chili, and attracted to the fact that they would make this come together in no time. After all, baked beans already have a really thick sauce and tons of flavor on their own, so they’re perfect for chili. I can’t believe I never thought of that before! They add a really nice sweetness to the chili that balances the heat perfectly. I changed the recipe up quite a bit, so my adapted version is below.

We all really liked this, even Andrew, who had two bowls. I have to admit that it’s nowhere near as good as my classic chili recipe, but it’s delicious and quick, and on the hot summer nights that are about to hit us you just can’t beat that.

Baked Bean Chili
source: adapted from Taste of Home

1 pound ground beef
Salt and pepper to taste
1 green bell pepper, chopped
1 white onion, chopped
3 cloves minced garlic
1 envelope chili seasoning
1 28-ounce can baked beans (I used the kind with extra bacon and brown sugar)
1 28-ounce can tomato sauce

1. In a Dutch oven, cook beef over medium-high heat until no longer pink; drain.

2. Return beef to pot along with bell pepper and onion (with a small amount of olive oil, if needed). Add salt and pepper to taste and cook until vegetables are softened. Add garlic; cook and stir constantly for 30 seconds.

3. Stir in chili seasoning, baked beans, and tomato sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Mexican-Style Macaroni and Bean Skillet

Well, I’d planned to share a recipe for Mexican chocolate cheesecake with you today in honor of Cinco de Mayo. How good does that sound? Unfortunately, I had my first major cheesecake FAIL of my entire life last night. I’m still not entirely sure what went wrong. I cooked the cheesecake for forty minutes longer than the recipe suggested, and it still came out of the oven basically uncooked. No, scratch that: completely uncooked. When I removed the springform part of the pan, the cheesecake pretty much gushed everywhere. I’m pretty sure it wasn’t supposed to do that. It’s a shame, too, because the batter tasted absolutely delicious. I’m going to play around with the recipe and try it again (I think the recipe called for too many eggs -- six!), and maybe I’ll share it with you later. I’d planned to take it to a potluck that we’re having at work today, but obviously that didn’t happen. Thank goodness for this strawberry margarita cake, which is so easy to throw together and which everyone loves!

At least I still have a Mexican-style recipe to share with you today. I found this on Kat’s blog, and I knew right away that I wanted to try it. I’m always looking for new vegetarian recipes, and when I find one that has Mexican flavors it’s a double win, because Mexican food is my favorite food in the entire world. This was incredibly cheap, easy, and quick to make, and it tasted really good too. Next time I’ll use black beans instead of kidney beans (just because I like them better) and also add some corn and cilantro. We all really enjoyed this. Thanks for the recipe, Kat!

Here are some of my other favorite Mexican-style dishes to get you in the mood to celebrate today:

White chicken enchiladas with green chile sour cream sauce
Fiesta ravioli bake
Pulled chicken suiza sandwiches
Chicken and cheese crescent chimichangas
Chicken fajita lasagna
Cheesy salsa mini meatloaves
Chicken taco pizza
Taco puffs

Pineapple and green chile pork tacos
Chicken tortilla soup
Taco joes
Creamy baked chicken taquitos with creamy lime-cilantro dressing
Crock pot chicken with black beans and cream cheese
Mexican sour cream rice
Mexican chicken stuffed shells

Okay, now I'm STARVING. The potluck can't come soon enough!

Mexican-Style Macaroni and Bean Skillet
source: adapted from New Wife Experiment, originally from Betty Crocker

1 12-ounce jar salsa
6 ounces uncooked elbow macaroni
1 1/4 cups water
2 teaspoons chili powder
1 teaspoon cumin
1 can light red kidney beans, drained and rinsed
1 8-ounce can tomato sauce

Salt and black pepper to taste
1 cup shredded cheddar cheese

1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.

2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese and top with sour cream, if desired (I did desire).

Beef, Bean and Cheese Enchiladas

I love enchiladas. Can you tell? The thing is, though, I’ve only ever made them at home using chicken – something Joe noticed a while ago and took it upon himself to mention to me. He asked if I could make a beef version, and I was happy to oblige (see above: I love enchiladas), but nothing on any of my usual recipe websites was standing out to me. So I decided to create my own version, and this is what I came up with.

We liked these enchiladas a lot. The thing I was most proud of was the sauce, which I made from scratch (well, aside from the canned tomato sauce, that is). I’ve used the canned stuff in recipes before, and there is just no comparison: The homemade version is much better. It does make a lot of sauce, but I froze the leftovers to use for a future batch. I’ll definitely be adding this version of enchiladas to my list of favorites!

And I guess I should note that I like my cheese crispy on top, but if that’s not how you roll you should probably lower the oven temperature or cook these for less time.

Beef, Bean and Cheese Enchiladas

1 medium onion, chopped
1 4-ounce can chopped green chilies
3 cloves minced garlic
1 28-ounce can tomato sauce
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon Worcestershire sauce
Salt and pepper to taste

1 pound ground beef
1 teaspoon chili powder
Salt and pepper to taste
1 cup Mexican-style refried beans
3 cups shredded cheddar cheese, divided

8 10-inch flour tortillas

1. Preheat oven to 425 degrees.

2. Cook onion and green chilies in olive or vegetable oil in a large saucepan over medium heat until onions are translucent. Add garlic; cook and stir for 30 seconds. Add tomato sauce, chili powder, cumin, Worcestershire sauce, and salt and pepper to taste. Reduce heat to low and simmer 15 minutes.

3. Meanwhile, season ground beef with chili powder, salt and pepper and cook in a skillet over medium-high heat until no longer pink. Stir in refried beans and 1 1/2 cups cheese. Stir in 1 cup of the enchilada sauce.

4. Place an equal amount of the beef mixture in the center of each tortilla and roll up. Place seam-side down in a greased 13 x 9-inch baking dish. Pour enough sauce to cover the enchiladas and sprinkle with the remaining 1 1/2 cups cheese.

5. Bake in the pre-heated oven for 30 minutes. Top with sour cream, if desired. (I'm also going to try guacamole on these next time I make them. I think that would taste amazing!)

Creamy Black Bean Burritos

Here's the thing: As much as I love to cook (and I'm sure you know by now that I really, really do), I can't stand being in the kitchen in the spring and summer. Our sun-soaked back yard calls to me, and when the weather starts to get really beautiful, I am powerless to ignore its siren song. So for us, warm weather means quick meals or grilled dinners. I refuse to spend more than half an hour on dinner when all I want to do is be outside in the sunshine with my family.

So these burritos are pretty much the perfect dinner for us during this time of year. From start to finish, they only take about 10 minutes. And man -- are they ever delicious! They're spicy, creamy, and flavorful. And vegetarian! And so quick! I can't say enough about them, and we all loved them so much (Andrew ate his without a tortilla) that I'm sure I'll be making them a lot this spring and summer.

Creamy Black Bean Burritos
source: adapted from Lemons & Love

1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed

1 can Rotel, drained

8 ounces cream cheese
1 cup cooked white rice

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste
1/4 cup cilantro, chopped

Flour tortillas

1. Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.

2. Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.

3. Wrap in a tortilla with desired toppings (next time we'll use shredded cheese and avocado).