Hoppin’ John for a Prosperous New Year
New Years’ Day is a time for new beginnings. Throw out the old and bring in the new. Shine light on the year we have to unfold before us. We get so lost and consumed by mid-year and lose focus on what we have set in the beginning for ourselves. Will it be an organizational year? Perhaps a time to commit to our health again? Whatever your goals or resolutions may be, bring them in with positivity and joy. Embrace the New Year or the New You.
I like starting off each year with a Southern tradition. The saying goes:
Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace!
I’m not superstitious but then again, I don’t know what would happen if I didn’t eat this dish…so I do it just because, in hopes…sure why not. Is there anything wrong with good fortune? Absolutely not! Plus, my husband said TWICE to me, how good this was. (He doesn’t ever do that, so big compliments there!)
Ingredients:
- 3 Tbs butter
- 1 onion: diced
- 3 cloves garlic: minced
- 2 stalks celery: chopped
- 1 pepper: chopped (I used poblano. Use whatever is to your taste. Green peppers are great in here too!)
- 12 oz ham: diced (or whatever size comes in a small package at your store)
- 11 oz fresh black-eyed peas (or a can if fresh is unavailable): soaked in water for 6 hours
- 15.5 oz can of diced tomatoes
- 32 oz. chicken broth
- 1/2 teaspoon to 1 teaspoon red pepper flakes
- salt and pepper
Step 1:
Over medium-medium low heat add butter in a saucepan until melted
Step 2:
Add onion, celery, pepper and garlic and saute for 5 minutes
Step 3: Add ham and a touch of salt and pepper. Saute for another 3-5 minutes
Step 4: Stir in beans
Step 5: Add broth, tomatoes and red pepper flakes. Bring to a boil
Step 6 : Cover and lower the heat to a simmer for thirty minutes.
Step 7: Uncover and cook for additional 15-20 minutes depending upon thickness. You want to make sure there’s enough liquid left but not a soup!
Step 8: Cook up some rice and serve with it! (I used Jasmine)
Remember to add the juice in over the rice and mix it well! It adds so much delicious flavor!
Just because its supposed to bring good fortunes for the New Year doesn’t mean you can only have it once a year! Make it whenever you feel a little need for some positivity!
Happy New Year to you all!
xoxo
Cinnamon Apple Chips
Apples are here year around. It’s one of the luxuries we have. Apples come from far places and greet me at the grocery store. And believe me, I greet them back as I pile bags in the cart. During the fall season, I travel to the farm and grab bags of local apples. They are so perfect, crisp and sweet to taste. This is still the best time for apples.
As I was browsing through recipes, I came across apple chips and thought about how heavenly they would be. The recipe had a mixture of sugar and cinnamon but plain cinnamon was just as good. They are easy to make and delicious that you may want to grab a big glass jar and have lots on hand. I tried my little experiment with two apples and they went mighty fast.
Ingredients:
- 2 apples: cored and sliced
- cinnamon
Recipe:
Step 1: Preheat oven to 200 degrees.
Step 2: Prepare an 11×17 baking pan with parchment paper.
Step 3: Core and slice apples thin. Try to make sure they are the same width so they cook evenly. I used a mandolin.
Step 4: Sprinkle with cinnamon. (I used my finger and rubbed it into the apples for a nice coating.)
Step 5: Bake for 2-3 hours, flipping them over halfway. If you have a dehydrator, use that, but if not, oven works just as well.
You’ll notice when to flip them because the ends start to curl up and it feels “dry.”
Step 6: Share…
… but make sure to have a little extra hiding for yourself! They go quickly.
A Story of Weight + Heritage Rice Blend with Raisins and Honey
I made this dish on one of my healthy kicks, which I seem to have every day now. I have avoided the scale knowing that I have gained some weight. Since it never shows me what I’d really like to see, I have avoided jumping on as if it was the plague. My pants seem to tell me that they are becoming snug again, so I just avoid the “number” game. But at last, I finally got myself together and jumped on. It wasn’t as bad as I tought it would be but it wasn’t what I wanted it to say. It appears everything found a new home, my belly.
To make things a little more complicated, when I lost weight from my kids, I threw all of my “up” size clothes away. This was a big debate and struggle for me. I kept thinking, “what if I need a bigger size one day?” No use in throwing them away if I “may” need them again. I actually haven’t been this smaller size in years and was wondering if it was a fluke. But after six months, I thew them away. All of them. Jeans, shirts, dresses, you name it. In a bag and donated, that’s where they went. I had a difficult time departing from the old me but still love the new me, so I moved on.
Exercise is another challenge. When I finally get into the grove, I’m a moving machine, but it’s finding the grove that challenges me. What is it about taking the first steps? I know I need to lose a few pounds, just go, I scream to myself. Have you ever seen those commercials where it says, “one good choice makes you want to pick another healthy choice and so on?” Well, it’s true, but taking care of two kids, being up around the clock, preparing meals, cleaning up, teaching skills and rules doesn’t make me want to jump up and run. Well, sometimes it does but not in a healthy way 
Today was a beautiful day. It was low 80′s and a beautiful breeze was coming through. I decided to take a family trip to the NCR trail. The NCR trails are about twenty miles long and ten feet wide. Guess I did some research along the way. My two little kiddos made it, 1 mile up and 1 mile back. As we started to walk, they started to run. We ended up jogging quite a bit. We looked at the trees and picked up leaves and rocks along the way. I didn’t realize how much fun we actually would have! What an easy, great excercise on such a beautiful day. We ended up going to a restaurant afterwards and I ordered the Raspberry and Walnut Salad. What? One healthy choice lead to another. After putting some effort in, I felt so good, I wanted to continue by making a second healthy choice!
For dinner, I threw together the Heritage Rice dish and it was filling and quite enjoyable. The sweetness was a nice combination with the melody of rice. I just hope that I stay on this kick. I hate diets, I don’t like to count calories and I really hate limited my intake. I love to eat! When I need to lose the weight, it tells me that I’m out of balance with myself. Something is off set and needs to be fixed. I prefer to eat foods that are good for myself all around and knock off the weight that way. This is a good starting meal!
Ingredients:
- 1 green pepper: seeded and chopped
- 1 onion: chopped
- 1 tbs olive oil
- 1 cup heritage rice blend
- 2.5 cups vegetable stock
- 1 tbs cumin
- salt and pepper
- 2 tbs raisins
- honey to taste
Recipe:
Step 1: Heat olive oil in a skillet over medium heat. Add onion and cook for 2-3 minutes. Add pepper and cook for 5-7 minutes until soft.
Step 2: Add cumin, salt and pepper and stir for another minute or two.
Step 3: Add rice and pan fry for two minutes
Step 4: Add stock (according to rice instructions) and bring to a boil. Cover and simmer until rice is done 15-20 minutes.
Step 5: Put in a bowl and add raisins and honey to taste!
Fingers crossed I have another inspirational day, even though I wasn’t planning it. Sometimes the kids hold me back, being so small….Perhaps looking for activities that I can join them with will work better. Fall is here. (YAY!) And this means outdoor activities! Here’s to becoming healthy again!
Cha-Cha-Cheesy VEGAN Rice and Broccoli
My friend Tracy over at Foodie Friends Friday presented us with a Vegetarian Challenge so of course, I definitely wanted in on it! I was excited to hear that the company Daiya was in on this event too! They sent us two coupons to try out their products! For those of you who may not know, Daiya products are entirely plant-based, have no cholesterol, trans fat or preservatives! I purchased the shredded cheddar cheese and it felt creamy and looked pretty darn close to ‘real’ cheese.
It’s my first time trying a vegan cheese so I wanted to put it in a dish that I’m familiar with, Rice and Broccoli. I was going to add black beans to the dish, which you still can, but my cupboard only had everything but black beans. Beans and rice I love. So, I had to make a quick adjustment.
As I said, Daiya gave me two coupons and for being my faithful readers, I’m going to give one to you! A FREE coupon for one package of Daiya wedge! They have lots of varieties such as: cheddar, jack and havarti style wedges! All you have to do is leave a comment for a chance to win!
Ingredients:
- 1 tablespoon olive oil
- 1 onion: chopped
- 1 cup brown rice
- 2 1/4 cup vegetable broth (check your rice directions to see how much you should use. Ex: 1 cup rice = 2 1/4 cup broth for me)
- 1 large head of broccoli: chopped
- 1 tablespoon ground cumin
- 2 garlic cloves: minced
- salt and pepper
- 1 cup Daiya cheddar shredded cheese
Recipe:
Step 1: In a large saucepan, heat olive oil over medium heat.
Step 2: Add onion and garlic, cumin and salt and pepper. Saute for 5-7 minutes until soft
Step 3: Add rice and dry-roast for two minutes
Step 4: Add broth and bring to a boil. Cover and simmer for twenty minutes.
Step 5: Add broccoli and recover for another ten minutes until broth is absorbed.
Step 6: Take off heat and add cheese
Step 7: Stir together until cheese combines and becomes really cheesy! Serve!
NOTE: If you want to add beans, substitute them for the broccoli and add in the last ten minutes or add them with the broccoli!
Please be sure to leave a comment below for a chance to have your own free package of Daiya cheese. One winner will be selected. Let me know your experience with vegan cheese or Daiya or why you may want to try it!
In addition…dent dent dent….
Be sure to come back Friday for Foodie Friends Friday Linky Party Vegetarian Challenge and link up your creations, get new recipes and ideas! Six lucky entries will win a coupon redeemable for free Daiya Cheese!
This recipe was adapted for the Foodie Friends Friday Vegan and Vegetarian Challenge sponsored by Daiya Cheese. Contestants received coupons redeemable for free Daiya Cheese Products.
Blissed-Out Herb-Roasted Taters “The Karma Chow”
I have been blessed with another cookbook! Thanks to HCI The Life Issues Publisher, they sent me the cookbook of my dreams…. The Karma Chow Ultimate Cookbook: 125+ Plant-Based Vegan Recipes for a Fit, Happy, Healthy You by Melissa Costello Forward by Tony Horton.
Melissa Costello, founder of Karma Chow and the creator of The Vital Life Clense, is a personal chef to celebrity fitness guru Tony Horton, creator of the bestselling P90X® fitness system. She has a “keep it simple” and “make it tasty” approach and offers a variety of dairy and animal-free appetizers, breakfasts, dinners, desserts and even holiday and company worthy menus. This cookbook is AMAZING! Please be sure to visit her website by clicking here.
As soon as I received my cookbook (yesterday), I started flipping through the pages tagging each one that I would like to make. By the time I was finished, I realized that I marked the whole book and there was no point in my efforts I went to the store that day and made my first dish tonight, Blissed-Out Herb-Roasted Taters. Let me tell you, these potatoes were so yummy and satisfying that I will add them to my menu weekly. The book does not include any tofu or soy recipes and is still filled with 100% deliciousness.
Please be sure to purchase this fantastic cookbook. It’s not one that will sit on your shelf for sure!
Ingredients:
- 2 pounds baby red potatoes, cut in halves (I used five whole red potatoes since there was no baby’s at the store)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly chopped rosemary
- 2 tablespoons freshly chopped thyme
- Sea salt, to taste
Recipe:
Preheat the oven to 400 degreed F.
Toss the potatoes in the olive oil with the fresh herbs and the salt to taste.
Spread evenly on a baking sheet lined with parchment paper and bake for 30 to 40 minutes or until soft and the edges start to turn brown.
Turn the potatoes once or twice while baking.
NOTE: I actually times them for 15 minutes then turned them. Timed them for 10 more minutes, then turned them again. Finally another 10 minutes and turned one more time. They were perfect.
I’m on to making her Minty Hot Chocolate next! This book has me all sorts of excited! I’ve had it for 24 hours and it looks like I’ve had it for years. I highly recommend it!
Recipes from The Karma Chow Ultimate Cookbook by Melissa Costello. (HCI: October 2012; $18.95/Paperback: ISBN – 13: 978-0757316333). http://www.hcibooks.com/
#SundaySupper Stuffed Cheese Jalapenos w a Tequila Sunrise
It’s fiesta time around the #SundaySupper table! In honor of Día de Independencia in Mexico, we are celebrating by bringing our favorite Mexican and Mexican-inspired dishes to the party! After all this eating, I’m going to need a siesta!
When my husband and I got married, we spent our honeymoon in Puerta Vallarta, Mexico. It is absolutely gorgeous. Please visit there.
Even our room was beautiful
And of course, the food was outstanding!
And on our tour, I fell in love with the Tequila Sunrise at the Tequila Factor.
How could you NOT LOVE the tequila factor? It actually got me into trouble 
Soon , I became quite the tequila expert.
We even got a tour of the tortilla factory!
To be honest, I don’t remember much of that week. Just lots of drinks and of course my bartender, Benny!
We did love Benny.
From Mexico, I bring back to you my Cheese Stuffed Jalapenos and Tequila Sunrises. I know this will be a scoring winner! We munched a lot and this was one of my favorite appetizers.
They are not too spicy and the title may imply. Once they cool down, it’s like eating a chip….a slightly hot one. Not too much heat in this dish!
Ingredients:
- 8-10 jalapenos
- 8 oz cream cheese
- 2 scallions: chopped
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon woreshire sauce
- salt and pepper
- 2 cups shredded pepper jack cheese, or any kind you like
- 2 Tbs plain breadcrumbs
Recipe:
1. Preheat oven to 375 degrees.
2. Prepare baking sheet with aluminum foil
3. Cut jalapenos length wise and clean out seeds. Be careful not to touch your eyes, use gloves!
4. In a bowl mix the rest of the ingredients except for the breadcrumbs
5. Put mixture inside jalapenos and top sprinkle with breadcrumbs
6. Bake for 25-30 minutes until cheese is bubbly. Wait for them to cool down to serve!
Please try, they rock. Now in addition to the Cheese Stuffed Jalapenos, I’m going all out because this girl knows how to make a mean Tequila Sunrise. Nothing tricky, just the norm but it’s sooooo goooood!
Ingredients:
- 2 oz tequila
- 2 dashes of grenadine
- orange juice
Recipe:
1. Pour tequila in a glass
2. Add orange juice. Stir
3. On the side, pour a dash of grenadine. It should come back to the top
Thank you for letting me bring my dishes to the fiesta! I know we had a BLAST in Mexico.
Hey, just because we’re gone, doesn’t meant the party is! Be sure to check out some more fantastic #SundaySupper dishes! Fiesta! Fiesta!
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip - Chocolate Moosey
- Vegan Tortilla Soup - Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mini Taco Salads - Big Bear’s Wife
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe - Family Foodie
- Tortilla Soup with Roasted Vegetables - Diabetic Foodie
La Comida (the food)
- Tamales – A Family Tradition – Doggie at the Dinner Table
- Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Enmoladas (Chicken Mole Enchiladas) - The Meltaways
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Quick and Easy Fiesta Rice – Granny’s Down Home Southern Cooking
- Carnitas – My Catholic Kitchen
- Tamale Pie - Noshing with the Nolands
- Eggs Motuleños - The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
- Puerco Pibil - girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce - Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas - Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos - Pippi’s in the Kitchen Again
- Chiles Rellenos with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas - Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos - Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
Postres (desserts)
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies - Kwistin’s Favorites
- Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
Bebidas (beverages)
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ
Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!
Fall Time Pasta – Sweet potato, Fennel and Pecan Penne
It’s the most fabulous time of the year! There are leaves-a-changing and everyone is in cheer…..It’s the most fabulous time of the year! (Okay, am I too early for that song?) I LOVE FALL. I have said it over and over on Mama’s Blissful Bites Facebook page. Love, love, love. I have already put out the leaf towels, fall house decorations, changed over our summer wardrobes and even put fall food on our dinner plates. I am ready. This year, I want to make a Fall-to-do list. Do you have one? These are just things I want to do for the season! Ready, let’s go!
Just the thought of cold weather with warm drinks and comforting food makes me smile from ear to ear. Pumpkin spiced latte with extra whip please!
My first opening official fall recipe was on the table tonight. It was warm and inviting, delicious and hearty. Matter-a-fact, the whole 1 lb of pasta was gone by the end of the evening! I have a very hungry family Please be sure to add this to your fall favorites as well. It was already requested to make again.
Ingredients:
- 1 lb penne pasta
- 4 oz feta cheese
- 2 sweet potatoes: peeled and diced
- 4 tbs olive oil, divided
- 1 bulb fennel: diced
- onion: chopped
- 1 cup pasta water
- 2-3 tbs pecans: chopped
- salt and pepper
Recipe:
Step 1: Preheat oven to 400 degrees
Step 2: In a medium sized bowl, combine potatoes with 2 tbs olive oil, salt and pepper. Stir to combine
2. Place on baking sheet and bake for 15-17 minutes until soft
Step 3: Cook the pasta according to package and drain.
Step 4: In a large sauce pan, cook fennel and onion in remaining 2 tbs of oil until nice and tender 5-7 minutes. Season with salt and pepper
Step 5: Add pasta and potatoes, feta to sauce pan with 1 cup pasta water.
(Note: I added more pepper here because I’m crazy in love with pepper).
Step 6: Top with pecans and…
Serve!
There you have it. Simple yet ooo so good! Fall is coming, bring it baby! I’m ready. Are you?
Baked Potato with Mint and Tomato Salsa
Have you ever had one of those nights when you KNOW you will eating alone? Your spouse is running really late and secretly you are high-fiving yourself because you dont feel like making a big meal? I was excited to make a one-person meal. Although this dish could also feed a family, I like the personal one serving option. I actually made four, just incase my children had a change of heart and they all of a sudden like potatoes. Strange isn’t it? Potatoes. I shake my head in confusion. I think food is sooo good, why not like a potato? But hey, more for me and I like it that way.
I assure you, one potato is quite filling. But I made more….just incase….
Since the summer has ended, (HELLO FALL!) I wanted to make sure to use all of my tomatoes. So I did. All two. Added some fresh mint from the garden which added a real nice fresh touch. Threw in some lime, balance it with some sugar and you have one yummy salsa!
Ingredients:
- 1/2 lime: freshly squeezed
- 2 small tomatoes or one big one: chopped
- 2 scallions: chopped
- 1 teaspoon of fresh mint leaves: chopped
- Sea salt and Pepper
- 1/2 teaspoon sugar
- 2 rustic potatoes
Recipe:
Step 1. Clean and pierce potatoes with a fork. Preheat oven to 425 degrees.
Step 2. Bake potatoes for 40-60 minutes until soft
Step 3. Mix remaining ingredients in a bowl
Step 4. Top on baked potato and add a dallop of sour cream
Besides this being an absolute simple recipe, it’s healthy and delicious. There’s no reason to throw in a frozen dinner. Treat yourself to some good food. Take a few extra minutes to cook a delicious meal for you Mama!
And guess what. You know how I made four? My husband came home hungry…go figure.
Pecan and Sweet Potato Patties
I am a patty fanatic. I love them. Bean patties, rice and cashew, couscous and mint, salmon cakes and my favorite pecan and sweet potato. There is something pleasant about a simple patty that is designed just for you. It’s not a casserole, you don’t have to dividend it up into servings, it serves perfectly the person its intending to, you. To make the patty even more special, you can add it on top of a bed of greens, on a sandwich roll or even add it to a mixture of rice or vegetables and place that baby right in the center as if it’s the king of the plate! And by the way, it should be. It’s your own kingdom. Sound ridiculous? Of course it does. I give my food top-notch royal status!
I did feel kind of bad when my husband came in the door and I proudly took off a bite and shoved it in his mouth. “Look at it! It’s amazing!” He didn’t even walk but two feet in the door. “Is it a crab cake?” His eyes lit up. Yeah…not quite, but still good! One day, this Maryland girl will make a crab cake again, next summer. Right now I’m ready for some good comfort food. I want to get all plump again so I have to worry about working it off for next year. Isn’t that one of the great things about Fall and Winter? Clothes actually cover more! That’s a great big YES in my book
Ingredients:
- 2 sweet potatoes
- 3 Tbs pecans: finely chopped
- 1/2 cup fresh basil: chopped
- 3/4 cup plain bread crumbs
- 1 Tbs Italian Seasoning
- 2 Tbs Olive oil
- Flour for dusting
It doesn’t take much for this fantastic patty! The flavors combine nicely and it’s delicious!
Recipe:
1. Preheat oven to 350 and bake potatoes until nice and soft, 45 minutes to 60 minutes.
2. Dig out the flesh of the potatoes in a bowl.
3. Add basil, Italian seasoning, pecans, breadcrumbs. Stir to combine.
Notice, there are no eggs added to hold together the patties. The warm potatoes do a great job of keeping things together!
4. Shape into patties.
5. Meanwhile in a shallow pan, add oil over medium-medium high heat.
6. Lightly flour the patties.
7. Drop the patties in the pan, being sure not to overcrowd, and cook on each side 4-5 minutes until nicely golden brown.
8. Serve plain or over a bed of green leaves.
If you’ve never had a sweet potato patty, let me see if I can help you out. They are a bit crunchy on the outside and soft on the inside. They are sweet yet the basil gives a fresh taste boost. Think of a regular baked sweet potato with pecans on top – now shape that thought into patties. Yup, it’s just like that.
#SundaySupper Fried Rice and Black Beans
School is back in session! For everyone, this could mean a lot of different things. Hustle and bustling around the house, endless errands running between football and cheerleading, late night homework and of course, who has time to eat, right?! Never fear! Our AMAZING (as if I haven’t said that enough!) #SundaySupper group is here to help! We have created meals for you to make for your family in 30 minutes or less!
Mama’s Fried Rice and Black Beans are no exception. I timed this recipe. To the T. 18 minutes and some odd seconds. Okay, so I guess that’s not exact but pretty darn close. Few ingredients and a delicious robust flavor. I loved it. My family loved it. It is goooooood!
Ingredients:
- 1 Tbs coconut oil
- 1 green bell pepper: chopped
- 8.8 oz Uncle Ben’s Ready Rice (Which says ready in 90 seconds…yes baby, that’s quick!)
- 1 (15 oz) can corn: drained
- 1 (15 oz) can black beans: drained and rinsed
- 1 tsp chilli powder
- 1/2 cup water
- 1 tsp sweet miso (soybean paste)
Recipe as follows:
- Heat coconut oil in a wok over medium to medium high heat.
2. Add onior and stir-fry for 3 minutes just until soft
Watch out! This baby is smokin! Smokin good that is!
3. Reduce heat and add: pepper, rice and chilli powder. Stir for 2 more minutes.
4. Add water and miso. Return to boil. Reduce and simmer for 10 minutes
5. Stir in beans and corn for five more minutes until heated through.
What? What’s that you say? I think I heard you say that you don’t have any miso or coconut oil in your cupboard…..
NO MISO OR COCONUT OIL???? WHAT?
No problem! Use what you got! Skip on the miso and use olive oil. No biggy, next problem….no rice? What? No rice?! Yeah, that would be a problem
Let’s solve some more problems. Run down our fabulous #SundaySupper groups menu and find even MORE yummy recipes for those days you are in a 30 minute and under time crunch! Hey, we got you covered. Wink. Wink. You better believe it!
- Greek Dogs by Supper For a Steal
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
- Tots Your Tots Will Love by The Hand that Rocks the Ladle
Can you believe that line up of recipes? What a fabulous list of meals we have and like I said, I can meal plan for weeks!
Please be sure you join us on Twitter throughout the day today. We’ll also be meeting up at 7:00 p.m. EST tonight for our weekly #SundaySupper live chat where we’ll talk more in depth about Back to School Meals and ways to make meal time easier with tips & tricks to help you out! If you’re a busy parent, you don’t want to miss this!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our live chat!