July 3, 2016

Easy Three Bean Salad

This recipe is very easy to double, for a crowd.

Easy Three Bean Salad


1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1/2 red onion, chopped fine (about 3/4 cup), soaked in ice water to take the edge off the onion
3 celery stalks, chopped fine (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 Tbsp olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper


· 1 In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

· 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

· 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

What's cookin' at your house?,

October 15, 2013

Black Bean Enchiladas

We had these for dinner last night, and they were delicious.  I make Chicken Enchiladas frequently, but sometimes it's good to go meatless.

Black Bean Enchiladas

Serves 3-4

  • 1/2 yellow onion, coarsely chopped
  • 1 16-ounce can black beans, drained and rinsed
  • 1 cup frozen white corn
  • 1 1/2 cups cheese, shredded and divided - I like a Cheddar Jack mix
  • 1 10 oz. can Enchilada Sauce, mild, I like La Victoria.
  • 10 white tortillas, 6 to 8 inch.
  1. Preheat oven to 400 degrees.  Spray bottom and sides of  a 9x13 baking pan.
  2. In a medium bowl, mix together the onion, black beans, corn, and 1/2 cup of the cheese.
  3. Warm 2 tortillas at a time, in the microwave, for 20 seconds.
  4. Scoop a scant 1/2 cup of the veggie mix into one of the tortillas, roll it up, and place in the pan, seam side down. Repeat with the remaining tortillas, warming and filling, until the all the mix is used. It should make 9 or 10 enchiladas. Pour the entire contents of the can of Enchilada Sauce over the enchiladas and sprinkle it with the remainder of the cheese.
  5. Bake at 350° for 30 minutes. 
  6. Leftovers will keep for up to a week in the refrigerator.

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May 12, 2013

Impossibly Easy Chicken 'n Veggie Pie

The original recipe was Impossibly Easy Chicken and Broccoli Pie.  I used mixed vegetables, carrots, peas, green beans; because broccoli has too much potassium for Bob to handle.  I think this would be great with Swiss cheese, too.

Impossibly Easy Chicken 'n Veggie Pie


1 ½ cups  frozen broccoli florets, thawed, drained (from 12-oz bag) Or use the same amount of mixed veggies
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
¼ teaspoon salt
¼ teaspoon pepper
2 eggs or 1/3 cup fat-free egg product
2-4 dashes of Tabasco sauce

Step one

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer the veggies, 1/2 cup of the cheese, the chicken and onion in pie plate.

Step Two

In medium bowl, stir Bisquick mix, milk, salt, pepper, eggs and Tabasco with wire whisk or fork until blended. Pour into pie plate.

Step Three

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes to let it “set”.
What's cookin' at your house?,