Peas and Rice

1/2 cup coconut cream (or 1 full can coconut milk if using liquid) 4 Tablespoons Thyme 1 teaspoon Allspice 1/2 cup diced onion miced garlic (measure this with your heart, 2 tablespoons or more is where heart is) 1 teaspoon Black Pepper 1/2 Tablespoon koser salt 1 teaspoon brown sugar 2 1/4 cup Rice (I use brown Jasmine but any will work just adjust liquid) 2 cans beans (I like 1 Kidney and 1 Black but kidney is traditional) oil (coconut oil preferred) chicken stock or paste Sauté onion in coconut oil and seasonings until tender and translucent Add rice and sauté a few minutes more Add beans and 16 oz liquid (* see note) Instant pot pressure cook for 5 minutes and slow release Stir in coconut cream and serve with jerk chicken or as is. *Liquid* Recipe calls for chicken stock. I use the kidney bean liquid, the coconut water from the can of coconut milk, and 1 can of water with chicken better than boulion added

Spaghetti Casserole

Spaghetti Casserole

1 lb. ground beef

1 small onion chopped

1/2 tbsp. Italian seasoning (or more to taste)

1 8 oz. can tomato sauce

1 small can tomato paste and one can of water

1/4 cup Parmesan cheese

8 oz. angel hair pasta 

2 tbsp. butter

8 oz. cream cheese-softened

8 oz. cottage cheese

1/4 cup sour cream

sliced green onions

1. Preheat oven to 350.  Brown ground beef and onion.  
2. Cook pasta according to package directions.  
3. Meanwhile drain beef and add Italian seasoning, tomato sauce, tomato paste and one can of water.  Stir and cook on med-low until bubbly. Stir in Parmesan cheese and set aside.  
4. Mix cream cheese, cottage cheese, sour cream and green onions.  
5. Drain pasta and toss with butter.  Place half of the pasta in a casserole dish.  
6. Put the cheese mixture on top then the other half of the noodles. Then top with beef mixture.  
7. Sprinkle with Parmesan cheese and bake for approximately 30 minutes.

Candy Brussel Sprouts

8-10oz Fresh Brussel Sprouts (about 15-I use a whole bag), cut in half
2 Tablespoons olive oil
2 Cloves Garlic, pressed or minced (or a healthy spoonfull jarred garlic)
1 Tablespoon balsamic vinegar (I tend to pour heavy on this)
1 Cup chicken stock
1/2 teaspoon salt

Heat oli in medium saute pan on low. (I like to use a wok)
Add minced garlic and cook for 2 minutes. Garlic should be fragrant.
Add balsamic vinegar to garlic and mix well.
Cook for about a minute and add brussel sprouts making sure to coat all the pieces.
Pour stock over sprouts.
Sprinkle with salt and cover, allow to cook for 5 minutes.
Stir once they are slightly golden on one side.
Remove from heat, they should remain covered until ready to serve
The longer they are allowed to rest, the better they taste.

Recipe from The Fresh 20

Chicken Piccata

Ingredients:

2 Large lemons

1/4 cup flour

4 boneless, skinless, chicken breasts patted dry (I also like to slice in half if fatty and pound thin)

table salt & pepper

4 Tablespoons vegetable oil

1 1/2 teaspoon minced garlic

1 cup low sodium chicken broth

2 Tablespoons small capers, drained

3 Tablespoons unsalted butter, softened

2 Tablespoons fresh parsley leaves, minced

1. Set heatproof plate on middle rack in oven at 200*
2. Halve lemon and cut half  into 1/8" to 1/4" slices. Set aside. Juice remaining lemons to get 1/4 cup juice. Set aside
3. Sprinkle chicken with salt and pepper then dredge in flour
4. Heat heavy 12" skillet over medium-high until hot (about 2 min). Add 2 Tablespoons oil and swirl to coat
5. Saute' half the chicken without moving until browned on first side (about 2 to 2.5 minutes). Turn and cook second side until slightly browned (about 2 to 2.5 minutes). Remove from pan and put in oven. Repeat with other half of chicken 
6. Add garlic to empty skillet on medium heat and saute' until fragrant (about 30 seconds). Add stock and lemon slices. Increase heat to high and scrape bottom of pan with spoon to loosen browned bits. Simmer until liquid reduces 1/3 cup (about 4 minutes)
7. Add lemon juice and capers and simmer until sauce reduces 1/3 cup (about 1 minute). Remove from heat
8. Swirl in butter until it melts and thickens sauce. Swirl in parsley. Spoon over chicken and serve. 

~Use chicken that has been trimmed of fat and cut in half or pound thin

~If you don't want to put chicken in oven you can heat it back up in the sauce during the final stage to warm the meat

~Also works well with chicken cutlets making it almost appetizer style. 

Quick Husband Pie

For the pie:

1 chocolate cookie crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) chocolate ganache, divided
½ cup sugar

For the topping:
2 tablespoons chocolate ganache
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Spread Ganache on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Pipe Ganache over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.


Adapted from Yummyluv

Husband Pie, aka Mikey's Pie, aka Creamy Peanut Butter Pie

Serves 10 to 12 8 ounces chocolate cookies 4 tablespoons butter, melted 4 ounces finely chopped chocolate or semi-sweet chocolate chips 1/4 cup chopped peanuts 1 cup heavy cream 8 ounces cream cheese 1 cup creamy-style peanut butter 1 cup confectioner's sugar 1 – 14 ounce can sweetened condensed milk 1 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs.
2. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
3. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
4. Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
5. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
6. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.
7. Transfer to a small bowl and store in refrigerator until ready to use.
8. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy.
9. Reduce speed to low and gradually beat in the confectioner's sugar.
10. Add the sweetened condensed milk, vanilla extract and lemon juice.
11. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
12. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).
13. Fold in the remaining whipped cream.
14. Pour the filling into the prepared springform pan.
15. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

A few years ago I found this recipe from Jennie's Kitchen along with the most heartbreaking story about how her husband Mikey died suddenly from an unforeseen heart attack. Jennie is a food blogger and has made many posts since about cherishing what you have while she cooks and heals with her two daughters. We love this pie and every time I make it, we as a family try to hug each other a little longer, love each other a little more, and forgive a little quicker. I can't imagine her loss, and selfishly I hope I never have to experience it. Thank you for the reminder that life is precious.

5 Bean Soup in a Jar

Ingredients
1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans

2 tablespoon black pepper
2 tablespoon paprika
2 tablespoon dry mustard
4 tablespoons dehydrated onions (found in the spice aisle)
4 tablespoons sea salt
4 tablespoons garlic powder
4 tablespoons dried oregano
2 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes

Materials
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top

Assembly

• In each of the four Mason jars, layer 2/3 cup of pinto beans—shaking the jar gently to level the beans. Then repeat with 2/3 cup of green peas and so on ending with the kidney beans. Set jars aside.
• In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
• On a 10″ x 10″ piece of parchment paper (or small plastic baggy), spoon (4) tablespoons of the spice mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold parchment around spices to make a small spice packet. Seal with tape or stickers. Repeat three more times to create four total packets. Squish the packets into the top space of each of the four bean jars. You can also package the spices into plastic zip-top baggies if you prefer.
• Place lids on jars, cover in fabric and ribbon and label as desired.

Cooking

1. Remove spice packet and set aside.
2. Rinse beans and place in a large stock pot covered with 1" of water. 
3. Bring to boil over high heat and boil for 1 minute.
4. Remove from heat. Cover and let soak 1 hour. 
5. Drain and rinse beans then return to pot. 
6. Add spice packet, one 14oz can of diced tomatoes, and 4-5 cups of water (less for stew, more for soup).
7. Bring to boil over high heat, reduce and simmer for 60-90 minutes until beans are tender and soup is thick. 

Serve with a big hunk of crusty bread. 

Portuguese Soupish (Pot Roast)

3 to 4 lb. roast (any kind)
1 T. onion flakes
1 T. whole pickling spices
1/2 can of tomato sauce
1 carrot (grated)
2 stalks of celery (chopped)
pinch of parsley
salt and pepper to taste
3 to 4 cups of water

Cook several hours or until meat is real tender.
Drain the juice and use to pour over sliced french bread and serve the meat on the side.

Place a little mint on the bread before pouring the juice over it.

Lentil Tacos

From allrecipes

1 teaspoon canola oil
 2/3 cup finely chopped onion
 1 small clove garlic, minced
 2/3 cup dried lentils, rinsed
 1 tablespoon taco seasoning, or to taste
 1 2/3 cups chicken broth
 2/3 cup salsa
 12 taco shells

2. Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
3. Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and simmer until lentils are tender, 25 to 30 minutes.
4. Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
5. Serve about 1/4 cup lentil mixture in each taco shell; top with lettuce, tomatoes, Cheddar cheese, and sour cream.

I love this stuff, even plain. I prefer to soak 1/2 my lentils before cooking so that I don't have to mash when I'm done. Soaking helps them just fall apart to mush (which is why I don't do all of them-I like texture). It freezes great. I usually separate into baggies of about 2 servings each, squish out the air, label and throw into the freezer. To reheat just defrost, then fry in a pan briefly or microwave for about 45 seconds. 

Kid Friendly Taco Seasoning

I like things spicy, but some of my kids just can't handle the heat. This recipe still has plenty of flavor while passing the kid test.

Taco Seasoning

• 1 Tablespoon Chili Powder (test it to see if you have a spicy batch, you may have to compensate with more or less)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Oregano
• 1/2 teaspoon Paprika
• 1 1/2 teaspoon Cumin
• 1 teaspoon Sea Salt

For a bigger batch

• 1/4 cup Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Oregano
• 2 teaspoons Paprika
• 2 Tablespoons Cumin
• 1 tablespoon plus 1 teaspoon Sea Salt

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.

Beef Tamale Pie

From Cooks Illustrated Make Ahead Meals

1 tablespoon vegetable oil
1 1/2 pounds (90 % lean) ground beef
1 medium onion
salt
2 tablespoons chili powder
4 medium garlic cloves minced or pressed (about 4 teaspoons)
1 tablespoon tomato paste
1 tablespoon minced fresh oregano leave or 1 teaspoon dried
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 (28oz) can diced tomatoes
1 (15.5oz) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterrey Jack cheese, shredded (about 2 cups)
1/4 cup minced fresh cilantro leaves
4 teaspoon juice from 2 limes
ground black pepper
1 recipe homemade cornbread topping

1. Heat the oil in a large skillet over med-high heat until shimmering. Add the beef and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and 1 teaspoon salt and cook until softened and lightly browned, 5-7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in teh black beans, corn cheese, cilantro, and lime juice and season with salt and pepper to taste. 
3. Transfer the beef mixture to a 13x9 inch baking dish. Spread the cornmeal topping evenly over the filling, pushing it to the edges of the baking dish.

To Store: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. 

To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated  bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50 to 60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the oven heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. 

Cornbread Topping

From Cooks Illustrated Tamale Pie Recipe

1 1/2 cups flour
1 cup yellow cornmeal
6 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
2. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed in Tamale Pie 

Slow Cooker Refried Beans

A variation of a recipe from 100 Days of Real Food. 

INGREDIENTS

• 1 onion, peeled and chopped
• 2 cups dry black beans, rinsed
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

I love mixing these up with about a pound of cheese and a cup of salsa for some been and cheese freezer burritos. So easy and very tasty!