Showing posts with label Jalapeno. Show all posts
Showing posts with label Jalapeno. Show all posts

Friday, June 24, 2016

Dang Good Black Beans


My family likes beans.  They always have and we eat a lot of beans.  I know some diets don't allow for beans and this recipe won't be for you.  I am going to assume that if you are reading this then you CAN eat beans and this recipe might just work.

I make this all the time when time is short and I want a dish that will fill my belly with food.  Rushing to and from school, I find myself, needing to eat before I go.  This can be made in a few short minutes.  I personally like it the next day.  With that in mind, I will make a batch the day before and have it pre-portioned in the fridge.  Labelled: MINE.  Just kidding.

One of the reasons we love Newport so much is this beautiful bridge.  When we left Annapolis a year ago we were always amazed by the Bay Bridge that went over the Chesapeake Bay.  To our delight we have an equally stunning bridge that crosses over the Yaquina Bay.  What we find on the other side of this bridge is amazing beaches, my school, the aquarium, and a fabulous little hole in the wall for Fish-n-Chips. 


Look at the picture above.  The cloud picture was taken just as I came out of the arc.  This image just blew me away at how glorious our world is.  The clouds reminded me of brush strokes on a painting.  They were placed almost too perfect.  The whole sky was filled with these wispy white clouds.



South Beach is a favorite of ours.  We will often take friends and family there.  The beach is long and great for walking.  It produces some great agates and sand dollars.  The views are breath taking. Many times we will get a chance to watch surfers tackling the rough seas. I would never have guessed that Oregon had so many surfers.  We do!  They come from all over to surf our waves.


Oh, and here we are again back at the Black Beans.  ENJOY!

  Dang Good Black Beans

1 can rinsed black beans
2 teaspoons oil (I use Ghee for everything)
1/2 bell pepper, any color, sliced
2 tablespoons red onion, diced medium
1/2 teaspoon fresh garlic
salt and pepper to taste
1/8 teaspoon paprika
1/8-1/4 teaspoon chili powder
1 raw jalapeno, sliced for garnish and diced small to include (if you want it spicy)
garnish-Cilantro
lime juice, to taste

1.  Be sure to rinse your black beans.  Add at the very end!  If you don't do this, they will become mushy.

2. In a saute pan, warm oil.  Add red onion and bell pepper. Saute until soft.  Add spices.  When combined, turn off heat.  Add black beans and gently fold together. Do not over stir or you will end up with mortar paste.

3.  At this time you can add jalapeno and lime juice.  Taste and adjust.  Garnish with cilantro.

4.  Refrigerate any left overs.  Good for 3-5 days.  Reheat in the microwave.

Tuesday, January 5, 2016

Jalapeno Fried Rice




My family has decided if I put jalapeno in any dish I make, it instantly becomes a hit.  This rice dish did not disappoint the family on a day when it was cold, rainy and gray.   

Very, very gray is how I would describe this time of year at the beach.  We get very few brights sunny days and having a bit of color in our food and on our walls helps with the blues.  When we were looking at homes the one thing that seemed to be common in each of the homes we liked were the painted walls.  Not white, cream or beige but bright orange, vibrant blue, canary yellow, and cherry red.  Bright and cheery and a bit of an eye sore when you see these rooms in person.  

I get it now though.  I see why the homes here have a lot of personality on the inside.  Those of us that live on the Oregon Coast spend a great deal of time inside the walls of our brick and mortar dwellings.  What has saved us from being down on these extended gray days are the windows in our own home.  Our living room has 10 huge windows and each and every day we get to watch the gray roll in and the gray roll out.  There is beauty in a monochromatic scene that I did not appreciate until we found ourselves immersed deep inside the gray-dom of living along a stretch of the West Coast that is simply breathtaking.  


I have never lived in a place that is constantly changing.  One day the beach has sand dunes and the next day it is flat.  The logs the size of telephone poles come to the shore with such ease that you forget that they are 25 feet tall.  They stack themselves like toothpicks near the sand dunes and in any nook they can find. Walking on the same beach you will have sun and then rain and probably more sun.

The weather is always changing and the weather is always changing the landscape.    Change, in my opinion, is good.

I guess this why I need to change up our fried rice a bit.  I won't lie and say I don't miss the bacon, egg and fried onion of my old fried rice recipe.  Bacon just adds a level of saltiness and smokiness that is hard to find in other products.  I don't like the Vegan Bacon and so I am learning to live without bacon.  My mind misses it but my body does not.  This body of mine does not process meat very well and we have been eating a plant based diet for some time.  

For this recipe I went with the spicy route.  We love all things hot.  Jalapeno's are a great way to infuse flavor and color into any rice dish.  This dish is flavored with a combination of Tamari (wheat free soy sauce) and Braggs Amino Acids.  I kept the veggies simple: garlic, onion and bell pepper with jalapeños and green onions thrown in at the very end.  

The ingredients on the list are the basics--designed for individuals who don't want raging hot fried rice, BUT, if your dinner crowd likes it extra HOT HOT HOT, well then, you might want to up the Sriracha Sauce and the jalapeños. Just go for it!


Jalapeno Fried Rice 

2-3 cups of day old prepared rice
1 tablespoon sunflower oil
1/4 cup red onion, sliced
1/4 cup bell pepper, sliced
1 teaspoon garlic
2 tablespoons soy sauce or Tamari sauce
2 tablespoons Braggs Amino Acids
1/2-1 whole fresh jalapeno pepper, I remove the seeds
salt to taste
chopped sliced green onions for garnish
Sriracha Mayonnaise 

1.  Heat oil in large saute pan.  Add onion and bell pepper.  Let cook until tender.  Add garlic.  Cook for 1 minute.

2.  Sprinkle day old rice over cooked vegetables.  Add the soy sauce/tamari/ Braggs and stir.  At this point--add more of these liquids--as needed.  If it looks dry, then add more.  Stir to combine.

3.  Slice jalapeno's thinly and add to cooked rice and vegetables.  Remove from heat and let jalapeños warm and wilt a bit.  

4.  Prepare Sriracha Mayonnaise by combining equal parts--if your brave--and mixing well. OR add more mayonnaise and a dab of the red stuff.   Dish up rice, criss cross the sauce across the top with a piping bag or a spoon and sprinkle with green onions.

OH, and be prepared to share the recipe--people want this one!


Tuesday, August 21, 2012

Jalapeno Popper Dip


2020 UPDATE:  This recipe has been visited over 4 million times!  Thank you for the love!!!

Read the comments--lots of people love it as is, but some have made changes, like preparing it in a crockpot. Great idea!


Game day!  That's right, it has become a huge deal in our home to sit and watch football. It only took my husband 44 years to finally decide that he likes football.  I should rephrase that, that he likes to sit and watch football.  He is no longer content to read the sports page and sip his coffee.  He wants to see every play first hand.
I thought I was one of the few wives left on earth that was lucky enough to not have my Sundays and Mondays ruled by a football schedule.

It is a schedule because the NFL has the gall to play more than two teams on any given day…LOL

I am saying this all in tongue and cheek because I love football.  I grew up watching it with my grandfather.  That was back in the day when the Chicago Bears had the Refrigerator (a player).

I have enjoyed having the time to spend with my hubby and with our kids.  We make yummy food, choose teams and wear our favorite colors.  This season we hope to be wearing a lot of PURPLE…go RAVENS!

This dip is popular throughout the web and can be found on numerous blogs, Pinterest accounts, and feeds.  It's not that hard to throw together but it is still so dang good.

The dip can be made up the night before and the topping can be ready to go in a baggie.  It's a great traveler to take to friends and family that are having game day parties.  You can alter the temperature of the dip based on the jalapeno's used and whether you decide to have seeds or no seeds.





Recipe:  Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.


Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.



2020 Update: 

I'm still writing on my blog. I don't share many new recipes but I am working on updating the recipes I have here on my blog.

I went to school and got my degree. I had another baby. We moved.  Lots of new things in my life.

Add your email to keep up to date (enter on the home page on the top right).

Visit my HOME page to see my latest post!

Enjoy your day.

Sherron


    

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