Refried Beans

This episode of The Pioneer Woman was on this morning and I was hoping I would not forget to post this recipe.  Refried Beans is something that I never think about making myself . . . it is so easy to buy them in the cans.  However, making it yourself is much healthier and so much more economical.

The Captain and I buy so much mexican convenience foods like taquitos, chimichangas, burritos that are frozen and so easy to microwave.  Refried beans is an important ingredient in all these items.  They are so easy to make and freeze yourself.  Again, so much more economical.  We are putting forth a huge effort to be more economical with our meal planning and grocery purchasing.

For a delicious variation, I would make a batch that is mixed with black beans that have already been made and seasoned (maybe the leftovers from a meal of black beans and rice with pork).

Recipe and photo courtesy Ree Drummond, The Food Network

SHOW: The Pioneer Woman
EPISODE: Building Pens

Ingredients

• 6 cups dried pinto beans
• 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
• 1 tablespoon chili powder
• 1 teaspoon salt, plus more if needed
• 2 teaspoons black pepper, plus more if needed
• 1/2 stick butter (bacon grease, lard or shortening will work)
• 1 onion, diced
• 2 cups grated sharp Cheddar Cheese

Directions

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches.

Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.

Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.

Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

Fiesta Chicken Taco Cups

Love the concept of this recipe, using refrigerated crescent dinner rolls in a muffin tin to form these cups that can be used in a number of food combinations.

I'm not sold on the taco sauce with chicken, but with a little imagination, all types of recipes can be adapted from this basic idea.  I'm thinking more along the idea of italian sausage with peppers, onions and cheese . . . left over roast pork with barbeque sauce . . . something similar to chicken pot pie . . . breakfast cups with scrambled eggs, ham and cheese.

You can even use this idea for dessert . . . apple pie filling with a cream cheese topping . . . whatever you like!!  The possibilities are endless :)))  I love these type of food discoveries!

Wouldn't it be awesome to make these in different variations as appetizers for a party?

I'm an advocate of using leftovers for other meals . . . this idea is perfect for using those small quantities of food leftovers to make a meal with variety or lunches to go?  I'm sure these little cups would reheat in a microwave at work with no problem.

Now that I've got you thinking of alternatives . . . the original recipe follows!

Ingredients:

1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)

1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon yellow cornmeal

1/2 cup finely shredded Mexican cheese blend (2 oz)

Sour cream, salsa or sliced ripe olives, if desired

Directions:

Heat oven to 375°F. 

Spray 8 medium muffin cups with cooking spray. 

In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. 

Cut each in half crosswise, making 8 squares. 

Sprinkle both sides of each square with cornmeal. 

Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.

Spoon about 2 tablespoons chicken mixture into each cup. 

Sprinkle cheese over each.

Bake 12 to 17 minutes or until edges are deep golden brown. 

Cool in pan on wire rack 5 minutes; remove from muffin cups. 

Serve warm.

Nutrition Information:

1 Serving (1 Serving)

• Calories 340
• (Calories from Fat 140),

• Total Fat 15g
• (Saturated Fat 6g,),
• Cholesterol 45mg;
• Sodium 1330mg;
• Total Carbohydrate 38g
• (Dietary Fiber 3g,
• Sugars 10g),
• Protein 14g;

Percent Daily Value*

:

Exchanges:  

• 2 1/2 Starch;
• 1 Lean Meat;
• 2 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo source:  Betty Crocker . . . always a great source for awesome recipes and food inspiration!

Frugal and healthy cooking . . .

There is a new entry to my favorite food links (found on the side bar of this blog) . . .

The Country Cook is a new blog I discovered today with great articles and practical ideas about saving money in the kitchen and cooking healthy . . . hope you enjoy it as much as I do :)