Black Bean Tacos

Short and...well not sweet, but definitely good!

Ingredients:

• Taco Filling:
• 1 15.5 oz can of black beans, drained
• 1 15.5 oz can of diced tomatoes w/ green chilies (if you like your tacos hot)
• 1 package taco seasoning of your choice
• About 1/2 C of water

Other Taco Materials:

• Other taco toppings (shredded cheese, lettuce, sour cream, etc.)
• Flour or corn tortillas, hard or soft

Directions:

1. Dump first four ingredients into a medium sized pot and mix while bringing to medium high heat
2. Use a hand masher to mash the mixture up a bit
3. Reduce heat to medium low and allow to simmer until desired consistency (I would let it bit a little liquidy because once you let it cool off to serve it'll thicken on its own)
4. You know the rest
5. Eat

This was SUPER easy and really good. Almost no prep or cook time. In fact, it was so good that I ate all my tacos before stopping to take a picture!

More posts to come. Sorry for the lack of posting! Yes, I do still exist.

Mega Sandwich Part 2

I took my own advice and kicked in some avocado.

Ingredients:

• Deep fried turkey lunch meat
• Turkey pepperoni
• Buffalo Mozzarella
• Fresh basil leaves
• Slices of avocado
• Slices of tomato
• Mayo
• Roll

Directions:

1. Put into sandwich form
2. Grill (in this case on a mini george forman)

Tri-colored Fusilli Marinara, Veggies, and Meatballs

Ingredients:

• 1/2 lb Tri-colored fusilli
• 1 T garlic paste
• A few T of olive oil
• 1/2 chopped zucchini
• 1/2 chopped yellow squash
• 1/4th C chopped scallions
• 1/4th C chopped fresh basil
• 1-2 C marinara
• 5-6 turkey meatballs, quartered
• Salt, pepper, rosemary leaves, and crushed red peppers to taste
• 1/3rd C grated parmesan

Directions:

1. Cook the pasta according to the box directions
2. Saute the garlic in a pan for about 10 seconds
3. Add about 1 T olive oil
4. Add scallions
5. Add squash and zucchini
6. Defrost turkey meatballs, quarter, then toss in pan
7. Add fresh basil
8. Add salt/pepper
9. Add marinara, stir and allow to simmer for about 2 minutes
10. Add crushed red pepper
11. Once pasta is finished cooking, return to pot, then mix in sauce from pan
12. Dose with parmesan cheese as you see fit!

Mega-Sandwich

Yes, I know I haven't posted in a long time. Sorry. Life. However, this sandwich I just threw together was pretty sweet.

Ingredients:

• Deep fried turkey lunch meat (yes, this exists and is wonderful)
• Turkey pepperoni (I recommend Bridgford brand; it seriously tastes like the real thing)
• A few fresh basil leaves
• Sliced vine ripe tomato
  
• Garlic/herb cheese spread
• Mayo
• Claussen kosher dill sandwich pickle (and yes, I would argue it must be claussen)
• Club sandwich roll

Do it. You will be glad you did.

However, if I were to do it again, and I had access to some buffalo mozzarella, I would definitely put some on there then grill the sandwich panini style.

Yes I'm still alive, and yes I'm making food

Sorry all, I've been a bit MIA. I promise you I have been making food, just not documenting appropriately. Consider the following my apology letter.

Because I love pesto so much, I made yet another concoction.

Ingredients:

• 1 small yellow squash
• 1 oz chopped green onions (chives)
• 1 small bunch of broccoli (yes, broccoli for the nonbelievers)
• Slightly less than 1/4th C olive oil
• About 2/3 C water
• 2 T light margarine
• 2 T light cream
• Dash of skim milk
• Dash of garlic powder
• 1/4th-1/3rd C grated parmesan cheese
• Packet of pesto mix
• 1/4th a box of penne pasta

Directions:

• Cook pasta as directed, then set aside mixing with an extra T or so of olive oil
• In a separate small pot, simmer margarine and olive oil
• Add in water, pesto, and bring to a boil while stirring constantly
• Once it reaches a boil, toss in squash and green onion, then reduce heat to a simmer for about 4 minutes, stirring occasionally
• Add in milk, cream, and broccoli and stir a bit
• Add dash of garlic then taste to see if you want to add more of any of these ingredients
• Check to see that vegetables are done
• Pour sauce over desired amount of pasta and CONSUME

Crab Bisque with a Kick

There was a while when I was mildly obsessed with crab bisque. After having a particularly good variety at a restaurant in OC maryland, I tried desperately to find some in a can or jar at the grocery store that would even come close. Sadly, it wasn't really in the cards. However, on a whim I decided to try my hand at whipping some up today. The result was GOOD.

Please pardon the incredibly loose directions. As this was completely an experiment with some soon to expire canned crab meat, and because I threw together ingredients as I went, I wasn't really preparing to blog about it. This could be difficult to replicate.

Ingredients:

• Some canned crab meat
• About 1/4 C light cream
• About 1/2 C skim milk
• 2 canned whole/peeled plum tomatoes and about 1/2 C of their juice
• 1/2 small white onion
• 3 T margarine
• Dashes of sea salt, ground black pepper, ground white pepper, paprika, dried parsley, and cayenne pepper (careful w/ the cayenne...if you don't like heat, leave it out)
• About 2 T old bay seasoning
• 1/2 T garlic paste
  

Directions:

1. Melt the butter with the onions and tomatoes (hand crush the tomatoes as you add them in)
2. Add and simmer the garlic for about 1 minute
3. Add the cream, milk, and tomato juice (from can) and allow to simmer for about 1-2 minutes
4. Test, then add in the spices
5. Add in crab meat, stir and allow to simmer for about 3-4 minutes....or until desired consistency is reached
6. Sprinkle with additional parsley and serve

Chicken Pot Pie Tarts

Since I had leftover filling chilling in the fridge, I decided to try out an idea. What's better than chicken pot pie? Mini chicken pot pies, of course! Only problem is I didn't have any mini phyllo cups. So, instead, a little improv. Here's what I did.

Ingredients:

• 1 defrosted pie crust
• Chicken pot pie filling (see previous recipes)
• Baking spray
• A few pinches of parsley
  

Materials:

• A medium/small rimmed cup
• Mini-muffin baking tray

Directions:

1. Preheat oven to 375
2. Spray the baking pan
3. Spread out the pie crust onto a flat surface (like a cutting board)
4. Press the cup rim side down into the dough and twist to cut a small circle
5. Repeat this step until you have enough circles for each muffin spot on your tray
6. Carefully put the dough circles into the muffin spots
7. Spoon out a little bit of filling into each
8. Sprinkle some parsley on top
   
9. Bake for about 15-20 minutes or until golden brown

They will be very cute. Eat them anyway.