Cheesy Black Bean Quinoa Bake

Ingredients:

  • 3 cups cooked quinoa, about 24 ounces (see note)
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 16 ounces tomato sauce
  • 12 ounces salsa verde (can sub your favorite tomato salsa, if desired)
  • Juice of 1 lime (about a tablespoon)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons  cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder or 2 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, chopped chicken (rotisserie chicken works great here – you can easily leave the chicken out for a meatless dish as well)
  • 2-3 cups shredded Monterey jack and cheddar cheeses
  • Chopped, fresh cilantro for garnish

Directions:

  1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
  2. In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
  3. Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
  4. Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.

Notes:

This recipe can easily be halved for a 9X9-inch baking dish.

My go-to method for cooking quinoa these days is to combine equal parts quinoa and water in the Instant Pot and cook on high pressure for 3 minutes, quick release. Otherwise, on the stovetop, combine 1 1/2 cups water or broth for every 1 cup of quinoa plus a pinch of salt. Bring to a simmer, cover, and cook on low for 14-15 minutes. Let stand 5-10 minutes off the heat.

One cup dry quinoa will yield about 2 1/2 to 3 cups cooked quinoa. 

Source:  https://www.melskitchencafe.com/quick-and-easy-cheesy-black-bean-quinoa-bake/

Butter Rolls (light)

Ingredients:

  • 6 to 7 ounces whole milk
  • 1/4 cup water
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 2 3/4 cup bread flour
  • 2 teaspoon active dry yeast

Instructions:

  1. Measure all ingredients into bread pan.
  2. Select dough setting.
  3. Press “Start/Stop”.
  4. When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
  5. Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups.
  6. Cover, let rise for 30 minutes.
  7. Bake 350 degrees for 25-30 minutes or convection Bake 350 degrees for 12 minutes.

Source:  Oster Bread Machine 2 pound loaf Recipe Book

Salty Carmel Marshmallow Rice Krispie Treats

Ingredients

  • 1 cup unsalted butter
  • Cooking spray
  • 1 cup dark brown sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 teaspoons flaked sea salt
  • 1 (16 ounce) package miniature marshmallows
  • 12 ounces Rice Krispie cereal

Directions

  1. Grease 9 x 13 pan with butter.
  2. Place cereal in a large heatproof bowl.
  3. Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
  4. Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper.
  5. Optional:  Sprinkle with 1/2 teaspoon sea salt.
  6. Cool and cut into squares.

Brown Butter Vanilla Rice Krispie Treats

 

Ingredients:

  • 8 tablespoons (1 stick) butter
  • 16 ounces large marshmallows
  • 1 teaspoon pure vanilla extract
  • Pinch coarse, kosher salt
  • 9 cups crisp rice cereal (i.e. Rice Krispies)

Instructions:

  1. Butter the bottom and sides of a 9X13-inch pan. Set aside.
  2. In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
  3. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.
  4. Remove the pan from the heat and add the rice krispies. Stir until evenly combined.
  5. Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you’ll end up with very firm rice krispie treats – so use a gentle hand if you want them chewy). Let cool before slicing into squares.

Notes:

One of my favorite variations is to chop about 2/3 of a regular package of Oreos (a food processor makes light work of this, just coarsely chop) and stir them in with the rice krispies.

 

Source:  https://www.melskitchencafe.com/perfect-rice-krispie-treats/

Honey Wheat Rolls

Ingredients:

  • 1 cups water
  • 1 teaspoon salt
  • 1/4 cup honey
  • 2 teaspoons active dry yeast
  • 2 cups bread flour
  • 1 1/4 cups whole wheat flour
  • 1 egg

Directions:

  1. Measure all ingredients into bread pan.
  2. Select dough setting.
  3. Press “Start/Stop”.
  4. When unit signals and display read 0:00, press “Start/Stop” and remove dough.
  5. Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups.  I use butter to grease the tins.
  6. Cover, let rise for 30 minutes.
  7. Bake 350 degrees for 25-30 minutes or Convection Back 350 degrees for 12 minutes.

Source:  Oster Deluxe 2-lb Bread & Dough Maker recipe book

Smoky Honey Cilantro Chicken (Instant Pot)

Ingredients:

  • 1 cup salsa verde (tomatillo salsa)
  • 1/4 cup honey
  • 1 tablespoon liquid smoke (optional, but delicious)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 4 cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro
  • 2-3 pounds boneless, skinless chicken breasts

    DIRECTIONS:

  1. Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
  2. FOR THE INSTANT POT: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
  3. FOR THE SLOW COOKER: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce. Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking. Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
  4. Serve the chicken as desired: tacos, enchiladas, burritos, over salad, etc.

Source: Mel’s Kitchen Cafe
Recipe Permalink: https://www.melskitchencafe.com/instant-pot-slow-cooker-smoky-honey-chicken/

Roasted Potato Salad

INGREDIENTS:

ROASTED POTATOES:

  • 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
  • 2 tablespoons olive oil
  • Coarse kosher salt and black pepper

DRESSING AND GARNISHES:

  • 2 teaspoons Dijon mustard
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar (see note)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Crumbled goat cheese (optional, see note)
  • Finely chopped fresh chives
  • Cooked, crumbled bacon

Instructions:

  1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
  2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
  3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
  4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
  5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
  6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.

NOTES:

I’ve made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don’t like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer’s cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they’ll still add flavor and tastiness).

Also, keep in mind that the dressing makes just a few tablespoons in quantity – the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn’t overpower the potatoes.

 

Source: https://www.melskitchencafe.com/roasted-potato-salad-with-simple-dijon-dressing-and-bacon/