New obsession: POPCORN

Garlic Bread Popcorn

Source: allrecipes
Ingredients

• 1/2 cup unpopped popcorn  
  
• 3 tablespoons butter, melted  
• 2 tablespoons grated Parmesan cheese  
• 1/2 teaspoon garlic salt, or more to taste  
• 1/2 teaspoon dried crushed rosemary (optional)

Directions

1. Pop popcorn in a air popper or on stove. 
2. Transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat. 
3. Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.

Told you we're into the blackened fish.

 Grilled Tilapia Bowls with Chipotle Avocado Crema

source: joyful healthy eats

Ingredients

Tilapia Seasoning

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• 2 large tilapia filets

Chipotle Avocado Crema

• ½ cup of plain Greek yogurt
• juice of one lime
• 1 large avocado
• 1 garlic clove
• 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
• salt & pepper

Other Ingredients

• 3 cups of cooked quinoa
• 15 oz. black beans, rinsed and drained
• 2 ears of fresh corn, shucked
• ¼ cup of fresh cilantro
• 1 roma tomato, diced

Directions

1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3. Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6. Remove both from the grill and set aside.
7. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.

We will definitely not be buying granola anymore

Homemade Coconut Oil Honey Almond Granola

source: lovely little kitchen

Ingredients:

• 1 cup almonds, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer.
9. After it cools completely, break the granola into clusters and store in an airtight container.

We have really gotten into blackened fish as of late...

Blackened Fish Tacos with Avocado-Cilantro Sauce
Source: host the toast

Ingredients

blackened fish

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

avocado-cilantro sauce

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

It's the little things in life... Like pizza that wisks you back home with every bite...

New York-Style White Pizza

Source: serious eats

Ingredients

• 1 New York-Style Pizza Dough ball (recipe follows), or dough of choice
• 1/2 cup White Sauce (recipe follows)
• 1 1/2 cups ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon dried or chopped fresh thyme
• 1/8 teaspoon coarsely ground black pepper
• Mozzarella cheese, grated
• 1 tablespoon chopped fresh flat-leaf parsley
• Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel

Directions

1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour. Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.
2. In a bowl, stir together the ricotta, salt, thyme, and pepper. Set aside.
3. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce. Spread Mozzarella cheese over top of pizza.
4. Carefully slice the pizza from the peel onto the baking stone. It should take about 12 minutes to make. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.
5. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for re-crisping.

New York-Style Pizza Dough

Ingredients

• 5 cups unbleached high-gluten or bread flour
• 1 1/2 tablespoons sugar or honey
• 2 teaspoons table salt or 3 1/2 teaspoons kosher salt
• 1 1/2 teaspoons instant yeast
• 3 tablespoons olive oil or vegetable oil or solid vegetable shortening
• 1 3/4 cups room-temperature water (70°F)

Directions

1. With a large metal spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined.
   **If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball.
2. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful.
   **If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand.
3. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple.
   **If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
4. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
5. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.

White Sauce

- makes about 1/2 cup -

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 clove garlic, minced
• 1/4 cup heavy cream
• 1/2 teaspoon minced fresh thyme or marjoram
• Salt and freshly ground black pepper

Directions

1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer.
2. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.
3. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.

I LOVE NAKED. Juice that is. :)

Naked Juice Mighty Mango
Source: chelsea's messy apron

Ingredients

• 2 cups (1 and 1/4 of a large mango) mango, peeled and cubed
• 5 and 1/2 tbsp. orange juice
• 1/4 cup apple juice
• 1/3 (3 tbsp. mashed) ripe banana
• 1 and 1/2 tbsp. lemon juice

Directions

1. Combine all of the ingredients into a blender.
2. Blend until smooth and no fruit chunks remain.
3. Enjoy immediately.

GET THAT CORN OUTTA MA FACE

Sriracha Spiked Street Corn

Source:camille style

Ingredients

• 4 ears of corn, shucked and split in half to form 8 pieces
• extra-virgin olive oil
• garlic salt
• 1/3 cup mayonnaise (I prefer classic Hellmann’s)
• 1 tablespoon sriracha sauce
• a bunch of cilantro, roughly chopped
• a couple tablespoons chili powder
• 3 limes, each cut into 6 slices
• course flake salt, like Maldon

Directions

1. In a small plate, pour a bit of olive oil and roll the corn in it to evenly coat. Sprinkle all over with garlic salt.
2. Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
3. In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.
4. When the corn comes off the grill, slather it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse salt. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like.
5. Embrace the messiness… I promise, it’s worth it.

Bacon Makes Everything Better

Apple Bacon Coleslaw
Source: moms test kitchen

Ingredients

• 1 bag (1 pound) coleslaw mix
• 1 bunch green onions, diced
• 1 lunchbox sized granny smith apple, diced
• 1 container (8 ounces) sour cream
• 1/4 cup apple cider vinegar
• 1/3 cup honey
• 1 small lemon, juiced
• 1 navel orange, juiced
• 6 ounces (about 8 slices) centercut bacon, cooked crisped & crumbled

Directions

1. Add the coleslaw mix & the green onions to a large bowl with a lid. Toss in the diced green apples & half of the crumbled bacon.
2. In a small bowl, mix together the sour cream, vinegar, honey & the juice from the lemon & orange. I put it all in a tupperware bowl with a lid & gave it a really good shake.
3. Spoon the dressing over the coleslaw mix using as much or as little of the dressing to your taste ~ I used about 3/4 of the dressing mix, not all of it. Cover & refrigerate until ready to serve, preferably at least a few hours.
4. Add in the rest of the crumbled bacon right before serving. 

 **As you can tell, I stopped attempting to take beautiful food pictures... :)

Homemade Granola is. the. best.

Salted Caramel Almond Granola
inspirations: joyful healthy eats and the pioneer woman
Ingredients

granola

• 3 c old fashioned oats, toasted
• ½ c flax seeds
• 1 c almonds
• 2 Tbsp honey
• 1 Tbsp coconut oil
• ½ tsp sea salt

caramel sauce

• 1/2 c brown sugar
• 2 Tbsp butter
• 1/4 c half-and-half
• 1 tsp vanilla
• pinch of salt

Directions

caramel sauce

1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. 
2. Turn off heat. Serve warm or refrigerate until cold.

**If sauce is thin, just continue cooking for a few more minutes.

granola

1. Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
2. In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
3. Pour the caramel over the oats and almonds and toss to coat.
4. Mix the honey and oil in a microwaveable bowl. Heat in microwave approximately 45 seconds, stir to combine. Scrape into the bowl.
5. Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt
6. Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
7. Enjoy this most delicious treat! :)

EVEN BETTER BROWNIES

Peanut Butter Cheesecake Brownies

source: dassant.com

Ingredients

Brownie Layer

• BEST BROWNIES EVER (doubled)
• or package/recipe of your choice
  

Cheesecake Layer

• 1- 8 oz. package cream cheese
• 1/3 c creamy peanut butter
• 1 tsp vanilla extract
• 1/2 c granulated sugar
• 2 large eggs
• 2 T heavy whipping cream
• 2 T all-purpose flour
• 2 oz. bittersweet chocolate - chopped

Directions

1. Prepare brownies as directed, without baking.

Cheesecake Layer

1. Beat cream cheese, peanut butter, and vanilla in medium bowl using electric mixer until smooth. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Add cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining batter over brownie layer.
2. Microwave chocolate in bowl on low power in 10-second intervals until melted, then stir until smooth. Mix chocolate into reserved cheesecake batter and drop by heaping spoonfuls atop cheesecake layer. Using the tip of a knife or toothpick, swirl chocolate batter in figure-eight pattern through white cheesecake layer for a decorative look.
3. Bake brownies until center feels set and edges of cheesecake are puffed, about 45 minutes. Cool brownies in pan on rack. Cover and chill at least 1 hour before cutting and serving.

OH MY GOSH BEST BROWNIES EVER

Deep Dish Brownies

source: jenny rambles 
Ingredients

• 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
• 2 eggs (if you double, use 5)
• 1 1/2 cups sugar
• 1 1/2 teaspoon vanilla
• 3/4 cup cocoa powder
• 3/4 cup flour
• 1/2 teaspoon salt

Add ins

• 1 cup bittersweet chocolate chips
• semi-sweet chocolate chips
• nuts

 Directions

1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.

I don't know if I'll ever want regular pancakes again

Pancake Mini-Muffins

source: the pioneer woman
Ingredients

• 3 c Flour
• 1 Tbsp Baking Powder
• 3 Tbsp Sugar
• 3/4 tsp Salt
• 2-1/2 c Milk
• 1 Tbsp White Vinegar
• 2 whole Eggs
• 1 Tbsp Vanilla Extract
• 4 Tbsp Butter, Melted
• Blueberries (optional)
• Chocolate Chips (optional)
• Warm Syrup, For Serving

Directions:

1. Preheat the oven to 425 degrees. (**See note below.)
2. Sift together flour, baking powder, sugar, and salt. Set aside.
3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
5. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
6. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
7. Serve warm with warm syrup!

**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Chinese Food Anyone?

Chinese Orange Chicken

source: DANG delicious
Ingredients

• 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks
• 1 c + 2 Tbsp cornstarch, divided
• 2 large eggs, beaten
• 1 c vegetable oil
• 1/2 tsp sesame seeds
• 1 green onion, thinly sliced 

marinade

• 1 c chicken broth
• 1/2 c freshly squeezed orange juice
• 1/2 c sugar
• 1/3 c distilled white vinegar
• 1/4 c soy sauce
• 2 cloves garlic, minced
• 1 Tbsp orange zest
• 1 tsp Sriracha, or more, to taste
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Directions

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.

I loved this soup when I was first pregnant SO MUCH I had to have the recipe. YUM.

Olive Garden Zuppa Toscana

source: Roberta Hawks (Not sure where she found it!)

Ingredients

• 1 lb. Italian sausage
• 3 strips bacon cooked and crumbled 
• 2 large russet baking potatoes, sliced in half and then in ¼ inch slices
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 chicken bouillon cubes
• 8 c water
• salt and pepper to taste
• 2 c kale or swiss chard chopped
• 1 c heavy whipping cream

Directions

1. In a pot brown sausage. Remove from pot and set aside. Add bacon to pan and cook until crisp. Remove from pot and set aside. Once bacon is cooled crumble it up into nice little pieces.
2. Place onions, potatoes, chicken broth, water and garlic in same pot and cook on medium heat until potatoes are done. 
3. Add sausage and bacon to soup. Salt and pepper to taste.
4. Simmer for another 10 minutes. Turn to low heat. 
5. Add kale and cream. Heat through and serve.

The macaroni and cheese that burned my arm but tasted so good I forgot...Well... Almost :)

Pancetta Macaroni and Cheese

source: blogchef
Ingredients:

• 4 oz. diced pancetta (or bacon)
• 1lb elbow Macaroni
• ½ c butter
• ¼ c flour
• 2 tsp ground mustard
• 2 tsp onion powder
• 1 tsp salt
• 3 ½ c milk
• 4 oz plain goat cheese
• 4 oz shredded sharp white cheddar
• 4 oz  shredded sharp yellow cheddar
• 4 oz brie
• 4 oz provolone

Directions:

1. Cook pasta according to the package directions. Drain. 
2. Meanwhile,  In a small skillet over medium high heat cook pancetta for about 5 minutes.  Drain on paper towels. Allow the pancetta to cool and then crumbed it into pieces.
3. Melt ½ cup (1 stick) of butter in a large saucepan. Once the butter has melted whisk in flour, ground mustard, onion powder and salt. Whisk in milk, a little at a time and bring the mixture to a simmer over medium-high heat, stirring constantly. 
4. Once the mixture has become somewhat thick and starts to bubble, remove the pan from the heat and add in the goat cheese, white cheddar, yellow cheddar, provolone, and brie. Stir until the cheese has melted and the mixture is smooth.
5. Mix the cheese sauce with the cooked noodles and then stir in crumbled pancetta.

I don't think I'll ever be able to go back to regular hot dogs again!

This is a local favorite down here in AZ. It may be something you can find in other hot, deserty, South Western states... But it is definitely popular where we are! It is a tasty twist on your classic hot dog. Seriously fattening, but worth it for sure!

Sonoran Hot Dogs
inspiration: tucsoncitizen.com
Ingredients

• all beef hot dogs
• bacon
• Ranch Style pinto beans
• pico de gallo
• shredded cheese (cheddar, cotijo)
• mayo, mustard, ketchup
• hot dog bun or bolillo roll

Directions

1. Take the hot dogs and wrap them like a mummy with bacon.  Mesquite bacon is good.
2. Fry it on a griddle or BBQ until the bacon gets crisp.  Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
3. Take the bun and toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. 
4. Put mayo on the bun and insert the bacon-wrapped dog. Squeeze some mustard and ketchup on top.
5. Warm up the pinto beans and put a layer on top of the hot dog. Add cheese and pico de gallo.
6. Serve warm!

A yummy, healthy breakfast

Green Eggs

source: Russell
Ingredients

• 3 eggs
• 1-2 mushrooms
• onion, chopped
• handful spinach
• water
• cheese of your choice, grated
• salt and pepper to taste
• pine nuts, optional

Directions

1. Throw all ingredients in the blender. Blend until smooth. 
2. Grease a frying pan. Pour egg mixture into pan. Fry up as you would regular scrambled eggs.

A healthy soup

Chicken Soup with Millet and Vegetables

source: Russell Dee
Ingredients

• olive oil
• 1/2 roast chicken, shredded
• 3 celery sticks, sliced
• 2 carrots, sliced
• 4 green onions, sliced
• 1/2 millet
• 3 tsp. chicken bouillon
• 4 c water
• 1 tsp basil
• 1 bay leaf
• salt and pepper to taste

Directions

1. Saute veggies in olive oil for a few minutes, until tender.
2. Add millet and saute about 5 minutes more.
3. Add chicken broth and seasonings.
4. Cover and cook 20 minutes or until vegetables are cooked through. Add chicken and cook 5 minutes more.

I've decided that nothing beats homemade refried beans

Refried Beans

source: Cookshelf Mexican by Marlena Spieler
Ingredients

• 1 lb. dried pinto beans
• sprig of fresh mint
• sprig of fresh thyme
• sprig of fresh leaf parsley
• 3-4 onions, chopped
• 3-4 garlic cloves
• 4 1/2 oz. bacon (optional)
• 1/2 c vegetable oil
• 1 1/2 tsp. ground cumin
• 1/2 tsp chili powder
• salt, to taste
• 9 oz. cheddar cheese, grated

Directions

1. Pick through the beans and remove any bits of grit or stone. Cover the beans with cold water and leave to soak overnight. If you want to cut down on soaking time, bring the beans to a boil, cook for 5 minutes, then remove from the heat and leave to stand covered for 2 hours.
2. Drain the beans, place in a pan and cover with fresh water and the mint, thyme, and parsley. Bring to a boil, then reduce the heat to very low and cook gently, covered, for about 2 hours until the beans are tender. The best way to check that they are done is to sample a bean or two every so often, after 1 1/2 hours cooking time.
3. Add one onion and continue to cook until the onion and beans are very tender.
4. Place two-thirds of the beans, with their cooking liquid, in a food processor and process to a puree. Stir in the remaining whole beans. Or use an immersion blender-leaving some whole beans if desired. Set aside.
5. Heat the oil or remaining grease from cooked bacon in a large skillet. Add remaining onions and garlic and cook until very soft. Sprinkle with cumin, chili powder, and salt to taste.
6. Ladle in a cupful of the bean mixture, and cook, stirring, until the beans reduce down to a thick mixture; the beans will darken slightly as they cook.
7. Continue adding the bean mixture, a ladleful at a time, stirring and reducing down the liquid before adding the next ladleful. You should end up with a thick, chunky puree.
8. Sprinkle cheese on the beans and cover tightly until the heat in the pan melts the cheese. Mix in the cheese and add the bacon if desired. Add salt if needed. 

Sweet, healthy, delicious pancakes

Chocolate Chip Oatmeal Cookie Pancakes

source: minimalist baker

Ingredients

• 1 very ripe medium banana
• 1 tsp baking powder
• 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
• pinch salt
• 1/2 tsp vanilla extract
• 1 T almond or peanut butter
• 1 T coconut oil
• 3 T almond or coconut milk
• 1/2 c rolled oats
• 1/4 cup whole wheat
• 3 Tablespoons semisweet chocolate chips

Instructions

1. Preheat a skillet to medium heat or about 300-325 degrees.
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
3. Mash your very ripe banana with baking powder.
4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
5. Stir in oats and flour until just combined.
6. Sprinkle in chocolate chips and fold gently.
7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
8. Cook for 2-4 minutes on each side – until golden brown.
9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.