Black Beans, Mexican, Soups, Vegetables, Vegetarian

Black Bean Soup

April 21, 2014 Sharon Leave a comment

Black Bean Soup Recipe

This is such an easy Black Bean Soup recipe that you can whip it up in 10 minutes and have a great, filling meal on Meatless Mondays.

All you need is:

2 cans organic black beans
1/4 medium onion, diced
2 organic mini sweet peppers – one diced, one sliced for garnish
1 tablespoon olive oil
dash or two of cumin powder, chili powder, Adobo seasoning
1/2 teaspoon minced garlic
1 teaspoon lime juice
sliced green onion tops, cheddar cheese, pepper jack cheese, sour cream, sliced jalapenos (for garnish)

Saute onion and diced sweet peppers in olive oil until onions are clear. Add the canned black beans, spices, garlic and lime juice. Simmer on low heat 15 minutes. Ladle into soup bowls and garnish with shredded cheese, green onions, jalapenos or sour cream.

Serve with homemade baked corn tortilla chips.

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Sharon Springfield

Black Bean Soup Recipe

Appetizers

Homemade Baked Corn Tortilla Chips

April 21, 2014 Sharon 1 Comment

You can make your own healthier baked corn tortilla chips in just 5 minutes. No joke. Super easy, huh?

Just take corn tortillas and cut into fourths. I use a pizza cutter.

Lay them out on a broiler pan. Bake at 400º F for 3 minutes, flip and bake another 3 minutes. Watch carefully because these will burn really quickly. My first batch was a bit over done because I was snapchatting with my daughter and lost track of time. :-/

You can season with salt, Adobo seasoning, or your favorite seasoned salt.

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Sharon Springfield

Homemade Baked Corn Tortilla Chips

Soups

Corn Chowder

April 20, 2014 Sharon Leave a comment

Corn Chowder

1 pound hash brown potatoes, southern style (one-half bag Ore Ida frozen – or cube up fresh potatoes)
48 oz. chicken broth
2 – 15 oz can creamed corn
1 – 15 oz can whole kernel corn
3 slices cooked bacon, crumbled
1 – 10 3/4 oz can cream of chicken soup (or homemade cream of chicken soup mix, prepared)
1 chicken bouillon cube
salt & pepper to taste

Place all ingredients (except bacon) in a large pot, bring to boil. Reduce heat, simmer, stirring frequently, for 15 minutes. Using immersion blender, puree the soup for about a minute. Sprinkle bacon on top of each bowl of corn chowder.

Serves 10

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Sharon Springfield

Corn Chowder

Casseroles, Main Dish

Chile Rellenos Casserole

April 19, 2014 Sharon Leave a comment

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784049386/

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Sharon Springfield

Chile Rellenos Casserole

Breads

Crescent Rolls

April 18, 2014 Sharon Leave a comment

Crescent Rolls

2 (.25 ounce) packages active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup shortening

4 cups all-purpose flour

1/4 cup butter, softened

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).

Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).

Bake at 400º F for 12-15 minute or until golden brown. Brush tops with butter when they come out.

30 Servings

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes onPinterest. 🙂

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Monthly Archives: April 2014

Black Bean Soup

Black Bean Soup Recipe

Homemade Baked Corn Tortilla Chips

Homemade Baked Corn Tortilla Chips

Corn Chowder

Corn Chowder

Chile Rellenos Casserole

Chile Rellenos Casserole

Crescent Rolls

Crescent Rolls

Crescent Rolls

Sharing my love of cooking and favorite recipes with you!