Tortilla and Black Bean Pie

My Tortilla and Black Bean Pie isn't as pretty as Martha's but I am sure that it tasted just as good, my springform pan was larger then the tortillas I had in the house.  Basically this is a large bean and cheese burrito not rolled up.  

4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed

1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

 

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Chicken Parmesan Casserole

I found this recipe by Chef John on Pinterest and I love it because it is so simple.  I cut my chicken into smaller pieces and pounded them out so that the meat was about the same thickness.  I used basil from a bottle because I didn't have fresh.  For leftovers the croutons were not crunchy but I would think you could zap in microwave and put under the broiler for a minute and they would crisp back up but I didn't mind that they were soft.

2 tbsp olive oil

2 cloves garlic, crushed

hot red pepper flakes, to taste

6 boneless, skinless chicken breasts

2 cups marinara sauce

1/4 cup chopped basil

8 oz mozzarella, shredded

4 oz Parmesan, grated

1 (5-oz) package garlic croutons

Heat oven to 350.  Spread olive oil in the bottom of 9x13 casserole dish.  Add garlic and red pepper flakes.  Add chicken.  Spread marinara sauce over chicken.  Sprinkle with basil.  Use 1/2 of the mozzarella and Parmesan to cover marinara sauce.  Place croutons on top of cheese.  Place the remainder of the cheese on top of the croutons.  Cook for 35 - 60 minutes depending on the size of chicken breasts or until chicken is 155 degrees.

How To Fix Dough That Won't Rise

My yeast must be dead because I couldn't get my hamburger buns to raise but Jamie had given me another jar when she left last summer so I was able to add more to my dough.  I found these helpful tips here.

• Create a warmer place for the dough: Fill a large pan with boiling water and place it in the oven on the lowest rack, or heat a mug of water for 2 minutes in a microwave.

•  Place the dough (in its bowl) in the oven or microwave along with the hot water. Leave it to rise.

• If the dough still doesn't rise, add more yeast. Mix yeast from a new package with 1/4 cup (2 fl oz/60 ml) warm water and 1/2 tsp. sugar. Let it sit for 10 minutes until foam forms, to be sure the yeast is active. Knead the yeast mixture into the dough. Leave the dough in a warm place to rise. 

• If  you have no more yeast, turn the dough into tasty crackers or breadsticks: Knead with grated cheese, roll thin, sprinkle with salt and black pepper, cut into squares or thin strips, then bake at 325 for 10 minutes or until golden brown.

Homemade Hamburger Buns

The grocery store is now 10 miles away so driving to town to buy a package of hamburger buns is not the most efficient use of time or money.  I have had my eye on this recipe for a while and finally gave it a try.

3 tablespoons warm whole milk
2 teaspoons active dry yeast
2 tablespoons honey
2 large eggs
2 3/4 cups whole wheat flour
3/4 cups white all-purpose flour
1 3/4 teaspoons sea salt
2 1/2 tablespoons unsalted butter, melted
Sesame seeds (optional)

Stir together 1 cup warm water, milk, yeast and honey in a measuring cup. Let stand until foamy, about 5 minutes. Beat one egg in a small bowl.

Whisk flours and salt in a large mixing bowl. Add yeast mixture, butter and beaten egg and stir until dough comes together. Transfer dough to the bowl of a standing mixer with the dough hook attached. Knead dough on low-speed for 5 minutes. (If you do not have a standing mixer, then knead by hand for 8 minutes on a floured surface.) The dough will be a bit sticky. Cover the bowl and let dough rise for about 2 hours until doubled.

Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each piece into a ball and place on the baking sheet. Repeat with remaining dough, arranging dough 3-inches apart. Cover dough with a dish towel and let rise for 1-2 hours.

Set a large shallow pan of water in the bottom of the oven. Preheat oven to 400ºF and adjust second rack to middle position. Beat remaining egg with 1 tablespoon water. Brush egg wash on top of each bun using a pastry brush. Sprinkle with sesame seeds. Bake for 14 minutes turning pan halfway through baking, until golden brown.

Cool Whip as Ice Cream Substitute

I just recently learned that you can refreeze your unused Cool Whip.  This bit of information was useful to me because I wanted ice cream for a dessert that I was making for Sunday dinner but the freezer was bare in that aspect so I thought to myself what if I let the Cool Whip sit on the counter for a few minutes maybe I could scoop it out like ice cream.  It actually worked great.  Later I thawed a whole container, using my cookie dough scoop I placed the scoops on a cookie sheet and refroze.  After they were frozen I placed them in a plastic container with plastic wrap between the layers so when I make Two Minute Mug Brownie or other recipes I can just plop a scoop of Cool Whip on top.  If you wanted to get really fancy you could place the Cool Whip in a pastry bag and pipe it onto the cookie sheet for freezing.

Two Minute Mug Brownie

In a pinch for dessert? This recipe that I found on Pinterest will take you back to memories of our cruise.

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Classic Waffles

I am not a Bisquick girl.  I used to be but I think it is too expensive and I have everything that I need in the house to make pancakes and waffles so why buy something special?  


I wanted waffles but I had already packed my cookbooks for the big move.  After a Google search I found this recipe on allrecipes.com.  It intrigued me because it called for ingredients that I have never used in waffles before.

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.