You literally just open a can, dump the beans in the pot, add some seasonings and lime and let it simmer. And it tastes authentic and amazing.
I made them with some Goya rice and some lime marinated steak (I’ll be giving you that recipe later) and it was better than Chipotle.
AllRecipes.com is my favorite place to go for recipes because it has such vast array of them. It also has reviews from real people, which helps me know if it’s suited for my, uh, limited cooking skills.
I love crock pot recipes because you do a little bit of work in the morning, and by dinner time it’s good to go. Add that to the fact that roasts were on sale at Giant last week, and I had dinner plus a few day’s worth of leftovers.
This is my go-to recipe when I make pot roast. This is a good, basic, reliable pot roast recipe. It also lends itself well to fancying it up in the way you like. I added mushrooms the last time I made this, and I really want to get a good red wine so I can add a splash or two the next time. If you look in the comments, you’ll see some other suggestions for customizing your roast!
I am not a that adventurous when it comes to food. I’m trying to change this, so when I’m at the grocery store, I’ll sometimes pick up a random food item and figure out what to do with it later.
One day I did that with two big bags of spinach. I’ve had spinach plenty of times in salads, but never cooked. I bought it and went to Chef Google. This was the recipe I found: The Neely’s Sauteed Spinach Recipe.
I usually avoid recipes from the Food Network, because they tend to go a little beyond the realm of my cooking skills. However, this one was easy and so good. It also fancied up the basic pork chops we had for dinner that day.
Try it! It’ll make you strong like Popeye!
It took me about 30 years on earth before I realized how easy soup was to make at home. When we lived in St. Thomas, I liked to always have some soup made in the fridge because it made a quick and easy snack. You see, in St. Thomas, there are fast food restaurants like McDonald’s and KFC, but there is absolutely nothing fast about them. It really was easier to just cook at home.
Anyway, this recipe is a bastardization of a number of the Pioneer Woman‘s chicken soups. She has a bunch of recipes for chicken soups – some with noodles, some with rice – and I think I pretty much took a little of what I liked here and there.
*chicken thighs (anywhere from 4-6)
chicken broth (I use two 32 oz packages)
carrots, onions, garlic and celery to your taste
salt, pepper, ground cayenne pepper, thyme and tumeric** to your taste. And if you don’t do spicy, don’t think you have to do the cayenne. I just think chicken soup can be kind of bland, and it gives it a little bit of a kick.
flour (about a cup and a half)
What you do:
rinse chicken thighs, pat dry and liberally salt and pepper
put two pats of butter and a little bit of olive oil in a pan (I find the butter adds flavor and color while the oil helps the butter spread evenly around the pan). Heat pan on medium high heat
once the pan is hot, dredge the thighs in the flour (make sure to shake off the excess) and put in in the pan. Cook until just the outsides are nice and brown. Take the chicken out and put on the side.
Slice up the carrots, onions, garlic and celery. Dump them in a pot with the chicken broth and heat to a boil. Oh, and add a bit of all the sesasonings. Don’t feel like you need to put a lot in – you can always taste later and add more then.
Once the broth and veggies are boiling, add the chicken thighs. Bring to a second boil, then put the top on the pot and simmer for about 20 minutes or whenever the chicken is done.
Check to make sure the chicken is done. Once it is, remove from the pot, let it cool down a little, then roughly chop it up and put it back in the pot.
Oh! I almost forgot! In a separate pot, make some rice. I usually make two cups of water and one cup of rice. When the rice is done, add it to the pot. I do this slowly because if you add too much rice, it absorbs all the fluid then you have another dish entirely.
Done! Serve with some yummy bread and a salad 🙂
*Really, you can use any part of the chicken – I’ve even used breasts – but I like thighs the best because they always seem to be on sale and they add a lot of flavor.
**I use just a leeeetle bit of the thyme and tumeric – like a pinch of each – they pack a big punch.