black beans and saffron rice

This was such an easy meal to put together (only about 20 minutes), but you would never know it.  The taste is excellent, and I love the way that the colors just pop!  This makes quite a bit, so we enjoyed it for several meals.  This is a great weeknight meal!

Isn't that just beautiful! 

Black Beans and Saffron Rice
from Gooseberry Patch's Good-for-You Everyday Meals

• 2 5-oz. packages saffron yellow rice, uncooked
• 2 T. butter
• 3/4 cups onion, chopped
• 3 stalks celery, chopped
• 1 T. garlic, minced
• 2 16-oz. cans black beans
• 1 t. ground cumin
• 3/4 cup pico de gallo or salsa

Cook rice according to package directions.  Meanwhile, in a separate saucepan over medium heat, melt butter; add onion, celery, and garlic.  Saute for 3 to 4 minutes, just until crisp-tender.  Stir in beans with liquid and cumin.  Reduce heat to medium-low; simmer for 10 to 15 minutes.  Season with more cumin.  To serve, divide rice into individual bowls; top with bean mixture.  Garnish with pico de gallo or salsa.  Serves 6.

wyoming cowboy cookies

There are a lot of cowboy cookie recipes out there, and I had never tried any of them.  Until this one, of course.  We wanted cookies, and I had a lot of ingredients in my pantry just waiting to be used up - oatmeal, coconut, pecans, etc.  This recipe sounded just right for the job, so I whipped up a batch.

Oh, I'm so glad I did!

These are deliciously chewy and moist with just the right amount of everything in them.  I made the dough and then divided it in half before adding the chocolate chips.  I added white chocolate to half the batch and special dark chocolate to the other half.  I honestly can't decide which is better.

Wyoming Cowboy Cookies
Adapted from Taste of Home's Best-Loved Cookies and Candies

• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 1/2 t. vanilla extract
• 2 cups flour
• 1 t. baking soda
• 1/2 t. salt
• 2 cups old-fashioned oats
• 1 cup white chocolate chips
• 1 cup special dark chocolate chips

Place coconut and pecans on a baking pan.  Bake at 350 degrees for 6 to 8 minutes or until toasted, stirring every 2 minutes.  Set aside to cool.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs and vanilla; beat well.  Combine the flour, baking soda, and salt.  Add to creamed mixture; beat well.  Stir in the oats, toasted coconut, and pecans.  Divide dough in half.  In one half, add the white chocolate chips.  In the other half, add the dark chocolate chips.  Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 350 degrees for about 12 minutes or until browned.  Remove to wire racks to cool.

cast iron chili

I love just about anything made in cast iron.  I'm not sure why.  But, cornbread, biscuits, cinnamon rolls, casseroles, stews, even cookies have been made on this beautiful piece of metal.  The cook/bake is perfect, the taste is fabulous, and the clean up is always easy.

That being said, you don't have to make this recipe in a cast iron.  It's just better if you do (in my opinion).  It's my take on Pioneer Woman's chili, and it is fabulous.  Check out the recipe below.  We recommend eating it with cast iron cornbread and a cast iron chocolate chip cookie for dessert. :)

Cast Iron Chili
Adapted from The Pioneer Woman Cooks

• 1 t. garlic, heaping
• 1 t. oregano
• 1 T. cumin
• 1 T. chili powder
• 1 t. - 1 T. chipotle chili powder
• 2 pounds ground beef
• 8 oz. tomato sauce
• 1 t. salt
• 1/4 cup masa
• 1/2 cup water
• 1 can Rotel tomatoes and chilies
• 2 cans Ranch style beans

Brown beef with garlic and spices.  Add tomato sauce; stir well, cover, and reduce heat to low.  Cover and simmer for 1 hour, stirring occasionally.  In a small bowl, stir together masa and water; add to chili, stirring well.  Add remaining ingredients and any additional spices to taste.  Continue simmering for 15 more minutes or until desired temperature.

mixed bean soup

It was rainy the other day, so I decided a delicious soup was in order.  This soup is delicious and easy to put together.  It does take a bit of time to simmer, but it's well worth it when your home fills with the delicious aroma of ham and beans.  It's hearty, it's healthy, and it's delicious!

Mixed Bean Soup

• 1 package mixed dried beans
• 2 quarts water
• 1 ham steak, chopped
• 1 can diced tomatoes, undrained
• 1 cup chopped celery
• 1 cup baby carrots
• 1 T. salt
• 1 t. dried parsley
• 2 garlic cloves
• 1 t. thyme
• 2 bay leaves

Place beans in a large saucepan; add enough water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.  Drain and discard liquid.  Add 2 qts. Water to the beans; bring to a boil.  Cover and simmer for 30 minutes.  Add remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 ½ to 2 hours or until beans are tender.

bountiful hobo packs

 

I used to have the privilege to review some amazing Gooseberry Patch cookbooks with the help of my handsome husband and taste-tester.  I instantly fell in love with one of them because it's so different!

  
Grilling and Campfire Cooking - doesn't that sound awesome?!  I was a little nervous when Gooseberry Patch first asked me to review this cookbook because we actually don't own a grill and have no plans to go camping anytime soon (that's life with small children).  Turns out, that stuff doesn't matter.  This cookbook is perfect for folks who like to grill and camp, but it's also great for those of us who don't.  Just about all of the recipes are easily made in the oven or on a counter-top grill.

I love the wide variety of recipes.  I've found recipes for buns, side dishes, salads, and even desserts!  I've tagged several, including Sizzling Bacon Asparagus, the Grilled Pepperoni Log, Georgia Peach Smoked Chops, and Buffalo Chicken Pizza Pockets.  The Homemade Burger Buns looked so easy and delicious, and I'm especially excited about Tina's All-Star Sliders on Cornbread Buns.

We're looking forward to trying the Blackberry Skillet Pancake, Pan-Fried Corn Fritters, Rosemary Vegetable Medley, and Barbecued Beef Brisket this summer.  You can bet I'll be trying the Tangy Apple BBQ Sauce and Ranch Cornbread Salad.  And, oh my goodness, the desserts!  I can't wait to try the Dutch Oven Peach Cobbler, Chocolate Burritos, and Butter Pecan Ice Cream!

But for the task at hand...

Bountiful Hobo Packs

These hobo packs are chock-full of a HUGE variety of meat and veggies!  I used my biggest cast-iron dutch oven, and I still couldn't get all of the ingredients to fit.  I ended up having to use two!  It was a simple meal, but it was so good that we were glad we had leftovers. 

I can't tell you how much I loved this!  If you don't like any of the veggies in there, just leave it out or replace it with something different.  It's completely versatile and delicious no matter how you do it!

Bountiful Hobo Packs

• 2 lbs. ground beef
• 1 onion, diced
• 1 green pepper, cubed
• 2 potatoes, peeled and sliced
• 1 bunch broccoli, cut into bite-size flowerets
• 8 carrots, sliced, or 1 lb. baby carrots
• 1 to 2 zucchini, sliced
• 3 ears sweet corn, husked and each broken into 3 pieces
• 1 head cabbage, cut into chunks
• 5 tomatoes, cubed
• 1 t. seasoned salt
• 1/2 t. pepper
• Optional: 1/2 t. garlic powder
• 1/2 cup butter, sliced

Spray eight 18-inch lengths of heavy-duty aluminum foil or a large disposable aluminum baking pan with non-stick vegetable spray.  Break up uncooked beef; divide among foil pieces or place in pan.  Layer with vegetables.  Add seasonings to taste; top with pats of butter.  Wrap tightly if making individual packs, or cover pan tightly with aluminum foil.  Grill over medium heat, or bake at 350 degrees, for 1-1/2 hours.  Serves 8.

My note: As mentioned above, I actually layered everything into two cast iron dutch ovens, covered, and baked in the oven.  It was perfect!

mediterranean chicken fettuccine

I'm always on the search for meals that require few dishes to wash when I'm done (after all...who likes to do the dishes?).  This one was a winner on that count, for sure.  I also loved it because 1) it was easy, 2) it was easy, 3) it was easy...do I need to keep going? :)

P.S. Did I mention it was under 500 calories?  Yeah, that's right.

Don't be intimidated by the ingredient list for this dish.  It's quick to put together, and the final product looks and tastes delicious.  It would be a perfect recipe to pull out when company comes over - it's one of those meals that looks as if you've slaved all day in the kitchen when really you've been soaking in a bubble bath.

Mediterranean Chicken Fettuccine
From Taste of Home's Light and Tasty 2002

6 skinless chicken thighs (about 6 ounces each)
1 T. olive or canola oil
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes, undrained
1 cup dry red wine or chicken broth
2 t. dried oregano
2 t. dried basil
1 t. sugar
1/2 t. pepper
1/4 t. salt
2 bay leaves
8 oz. uncooked fettuccine
1 cup (4 oz) crumbled feta cheese
1/4 cup sliced stuffed olives

In a large nonstick skillet, brown chicken in oil.  Remove and keep warm.  In the same skillet, saute onion, celery and garlic until tender.  Add tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves, and chicken; bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally.

Meanwhile, cook fettuccine according to package directions.  Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear.  Discard bay leaves.  Drain fettuccine; top with chicken and sauce.  Sprinkle with feta cheese and olives.  Serves 6

Nutrition: 427 cal, 16g fat (6g sat fat), 86mg cholesterol, 953mg sodium, 36g carbs, 4g fiber, 29g protein.

southern fried rice

Am I the only one who loves black-eyed-peas?  Surely there are more of us out there, right? ;-)

I love eating black-eyed-peas (it's probably the southerner in me).  I look forward to New Years every year only for the excuse to eat the little cuties, and I love incorporating them in my meals throughout the rest of the year.

It might be an obsession...verdict's still out.

This southern fried rice is an absolutely delicious way to showcase black-eyed-peas and would make a perfect accompaniment to grilled chicken or pork chops.  The other nice thing about it?  It's easy to make!

Southern Fried Rice
modified from a recipe in Taste of Home's Light and Tasty 2002

1/2 onion, chopped
1 T. olive oil
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained
1 cup frozen corn
1/2 t. thyme
1 t. minced garlic
1/2 t. salt
1/4 t. cayenne pepper
3 T. chicken broth
2 cups fresh spinach
1 cup cooked rice

In a large nonstick skillet, saute onion in oil until tender.  Add the black-eyed peas, corn, thyme, garlic, salt, and cayenne; cook and stir over medium heat for 1 minute.  Add broth; cook and stir for 1 minute.  Add spinach and rice; cook and stir until spinach is wilted.  Serves 4.

Consider making this a main dish by adding some cooked hamburger or sausage!

Nutrition: 216 calories, 5g fat (1g sat fat), 0 cholesterol, 679mg sodium, 37g carbs, 6g fiber, 8g protein.