re-fried beans

When I had my first baby, Blake, my friend Mar made us these re-fried beans as a side. Adam didn't stop talking about them for years! I tried to make them a couple times, but they just didn't turn out the same. When we went to Yuma, AZ for house-hunting, we stayed with Mar and her family and I got to kinda watch how she made them. I have to admit that I got a little side-tracked with our conversation. They were as good as we remembered. 

1/2 onion diced

1/4 lb (4 slices) bacon, cut up

1 hot dog, diced (yes, hot dog!)

1 small tomato, diced

2 cans pinto beans, drained

water

• brown the bacon in a pan over medium heat
• add onions and brown
• add tomatoes and hot dog
• I added a little water at this point to de-glaze the pan
• add beans and begin mashing with a potato masher
• add water to desired consistency and continue mixing and mashing until most of the beans are mashed

The best re-fried beans ever!! Thanks Mar!

mexican rice

This was another recipe that I had spent some time researching online and then did my own thing. It turned out really good and it's not too difficult. I use paprika to give it color, so you can use a little more or less if you want. Also it is easy to make a little more, just increase the rice to 2 cups and the broth to 4 cups. 

olive oil

1/2 onion, diced

1 large garlic clove, minced (or pressed)

1/4 C frozen peas

1/4 C frozen corn

2 roma tomatoes, diced

1 1/2 C rice

3 C chicken broth

1/4 tsp cumin

1/2 - 1 tbsp paprika

S&P to taste

• heat oil in pain over medium heat
• add onion and saute until soft/brown
• add garlic, peas, corn, tomatoes and rice and cook approx 5 minutes
• add cumin, paprika and all chicken broth
• bring to a boil, cover and simmer for 20 minutes, or until rice is cooked, stirring every few minutes.

 UPDATE: My fried Mar said it's not "real" mexican rice. I guess they blend up the tomatoes and onions and mix it with the rice. Something like that.

cauliflower soup

This is a puree'd soup, so you will need an immersion blender or food processor. I got the basics from Giada, but made some changes to make it my own. 

Start off by browning a few slices of bacon, drain and set aside. Save the drippings.

• 1 tbsp bacon drippings
• 2 tbsp butter
• 2 ribs celery, chopped
• 1 onion, diced (can use shallots)
• 2 cloves of garlic, chopped
• 1 head cauliflower, cut up 
• thyme (fresh or dried)
• 4 cups chicken broth
• salt & pepper to taste
• 1 pint cream

Brown celery and onion in drippings and butter over medium heat. 

Add garlic and cook until it becomes aromatic.

Stir in broth, cauliflower, thyme, and S&P. 

Bring to a boil, lower heat, cover and simmer for 25-30 minutes or until the cauliflower is soft.

Puree the soup in food processor until smooth. I add the cream at this time. 

Put the puree'd soup back into the pan. Check the seasoning and add more s&p as needed. 

Cut up the bacon and serve on top. 

chicken adobo

This is a philipino dish that I first had after my first son. It was so good. I tried to get my friend to write down the recipe for me, but it never happened. And I wanted to have it again. Bad! So I did some research online and then got the ingredient I was missing from her. It is super easy, you just need to remember to leave enough time to marinate... 3 hours. Double all the ingredients and that will make up to 12 chicken thighs. 

4 bone-in chicken thighs, skin removed (this serves our little family)

1/2 cup soy sauce

1/2 cup rice vinegar (you can use white vinegar, but it is not as good)

2-3 tbsp packed brown sugar

1 onion diced

2-3 garlic cloves, pressed

3-4 bay leaves

1/2 can black olives

black pepper

• mix all together and add chicken, press chicken down so it is as covered as you can get it and let marinate for 3 hours
• dump all ingredients into a pan and cook on medium-low heat for 1 to 1.5 hours
• remove bay leaves
• serve over rice