beans

Nacho Macho Supreme

What’s Cooking in Gail’s Kitchen? Simple Sensations: Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow.  These are the nights that are made for us.  

NACHO MACHO SUPREME 

Ingredients:

1 large bag of corn tortilla chips, café style

1 pound ground Mexican chorizo 

1/8 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 cup frozen sweet corn, thawed

1/2 cup black beans, drained

1/4 cup sliced jalapeño peppers 

4 green onions, sliced

2 tomatoes, diced

2 cups sharp cheddar cheese, shredded 

1 cup mozzarella cheese, shredded

1 cup salsa

1 cup sour cream

Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside. 

In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish. 

Zucchini Boats

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)

ZUCCHINI BOATS

Ingredients:

4 mini zucchini, cut lengthwise 

1/2 pound Mexican chorizo, mild

2 tablespoons onion, chopped 

1/8 teaspoon garlic powder 

1/8 teaspoon cumin powder

1/4 teaspoon crushed red pepper 

Dash of sea salt

1/2 cup black beans, rinsed

1/2 cup frozen corn, thawed

1 tablespoon diced pimento

1 green onion, cut up

1 tablespoon lime juice

1 cup pepper jack or white cheddar cheese

Fresh cilantro to taste

Instructions:

Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Hearty Ham and Bean Soup

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP

Ingredients:

8 cups water

1 pound bag of dried Mixed Beans

1 can (8oz.) tomato sauce

2 1/4 pounds smoked ham chunks

1 large onion, chopped

1 tablespoon instant beef bouillon 

1 teaspoon salt

1/2 teaspoon pepper 

1 garlic clove, crushed

2 potatoes, cubed

2 medium carrots, cut up

2 stalks celery, cut up

3 whole bay leaves

Instructions:

Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 

Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 

Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings. 

Vegan White Bean Soup

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Vegan White Bean Soup! Here’s a quick and easy meal that will warm up the kitchen with distinctive aromas tantalizing your senses. Thank goodness it only takes a few minutes to pull everything together so you won’t have to hear the inevitable question, “When will dinner be ready? I’m hungry.” Since it’s prepared on the stovetop, you can prepare it year round. The chunky vegetables make it hearty and filling for even your fussiest critic. The crunchiness of the savory croutons is slightly salty and definitely delicious. The verdict….…a bowlful of Yum! 

VEGAN WHITE BEAN SOUP

Ingredients:

1 tablespoon olive oil 

1/2 yellow onion, diced

2 stalks celery, diced

2 carrots, diced

3/4 teaspoon kosher salt

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 cups vegetable broth

1 Yukon potato, finely diced

15-ounce can cannellini beans, drained

Cracked black pepper, to taste 

Toasted croutons, for garnish

Instructions:

Warm the olive oil in a 4 quart pan over medium-high heat. Once hot, add the diced yellow onion, diced celery, diced carrots, and kosher salt. Cook until the vegetables are softened and just beginning to turn brown, about 7 minutes. Add the minced garlic and red pepper flakes. Cook 1-2 minutes longer until fragrant. Pour in a splash of vegetable broth to deglaze the pan, as needed. Stir the browned bits on the bottom of the pan. Add the remaining broth, diced potatoes, and cannellini beans. Stir well. Bring the soup to a boil. Then reduce heat to low, cover the pan, and simmer the soup for 15 minutes, or until potatoes are tender. When the soup is done, ladle into bowls. Add cracked black pepper, to taste. Serve with toasted croutons. 

Haricot Vert Hot Off the Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Haricot Vert Hot Off the Grill! I’m not trying to go all fancy shmancy with you. I just like the French language and use some terminology whenever I can. Cooking seems to be the logical place to do that. I bet you do, too. Ever hear the words aioli, béchamel sauce, baguette, charcuterie, julienne, pâté, roux, or soufflé? I’m sure you can come up with a few words yourself. We live in that kind of a world. Check out any list of restaurants in your area and you’ll see what I mean. Well, that being said, “haricot vert” translates into “green beans”. And this recipe may transport you to a place you’ve never been.

HARICOT VERT HOT OFF THE GRILL

Ingredients:

1 pound fresh green beans

1 tablespoon olive oil

1 tablespoon garlic herb seasoning

1 teaspoon sea salt

1 cup French fried onions, for garnish

Instructions:

Place a grill pan on the grill. Close the lid and preheat to 400°. Rinse the fresh green beans and pat dry. Trim the ends off the green beans and discard. In a large bowl, toss the green beans and olive oil. Sprinkle with garlic herb seasoning and sea salt. Gently toss. Using grill tongs, transfer the green beans to the grill pan. Close the grill cover and cook for 3 minutes. Open the lid, and toss the green beans. Cook 1-2 minutes longer. They should blister and slightly char. Transfer green beans to a serving dish and garnish with French fried onions before serving.

Eggplant Tacos

What’s Cooking in Gail’s Kitchen? Time To Eat: Eggplant Tacos! Nowadays, everyone’s ears perk up when they hear the word “tacos”. Yet many of us are still looking for low-carb alternatives to the regular corn or flour shells. It’s time to think eggplant. When sliced, eggplant is thick enough to hold toppings and sturdy enough to support a bed of melted cheese. Do you see what I’m laying down for you to pick up? Tacos just got healthier while creating another way to enjoy all those family favorites and textures.

EGGPLANT TACOS

Ingredients:

1 eggplant, washed and sliced 1/2- inch thick

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 cup Mexican cheese blend, shredded

1 ear of corn, kernels removed

1/4 cup green pepper, finely chopped

1/2 cup cherry tomatoes, chopped

1/2 cup pinto beans, drained and rinsed

Fresh cilantro, for garnish

Instructions:

Preheat a stovetop grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil. Season with sea salt and black pepper. Cook on the grill pan for 3 minutes per side. Top each eggplant round with a handful of Mexican cheese blend. Allow the cheese to melt. Cover, if necessary. Meanwhile in a small bowl, combine corn kernels, green pepper, chopped cherry tomatoes, and pinto beans. Toss well. Transfer eggplant tacos to a serving platter; top with a spoonful of tomato, green pepper, corn, bean salsa. Garnish with fresh cilantro. Serve.

Yellow Wax Bean Pancetta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Yellow Wax Bean Pancetta! Yellow beans get a raw deal when it comes to the green bean family. It’s almost like they are the red-headed stepchild. Just because they don’t get their color from chlorophyll doesn’t mean they taste bad. Both taste sweet and “grassy”. If anything, green kinda turns dull when its cooked, but yellow turns golden. Now be honest with me….wouldn’t you rather go for the gold?!?

YELLOW WAX BEAN PANCETTA

Ingredients:

14.5-ounce can cut wax beans, drained

4 ounces pancetta, diced

3 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Fresh parsley, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, combine wax beans, diced pancetta, olive oil, sea salt, and black pepper. Gently toss to coat well. Transfer yellow wax bean pancetta mixture to prepared baking sheet. Spread to a single layer. Roast in the oven for 25 minutes or until golden brown on the edges. Remove from oven, transfer to a platter, and serve with fresh chopped parsley.

Hoosier Hot Dish

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Hoosier Hot Dish! When I moved to Indiana over 30 years ago, it didn’t take me long to hear the term “Hoosier”. I knew it was a nickname for the State’s residents. But, honestly, I wondered how it originated. I had no idea it came into popularity over 200 years ago. The story that was told to me went something like this. Along the Ohio River, in the hills of southern Indiana, settlers lived and worked around the riverfront. As boatmen passed by on barges taking corn to New Orleans, the countrymen would call out, “Who’s Yere?” to assure they were friend, not foe. It happened so often, in time those workers became known as people of the “Hooshier” State. My experience in hearing about this one-pot meal for the first time was just as funny. A coworker said she was making Hoosier Hot Dish for supper. When I asked her for the recipe, she laughed and told me there wasn’t one. She said you just throw everything in a pot on the stove and eat it when it’s done. I narrowed it down a little bit more for you. Go figure.

HOOSIER HOT DISH

Ingredients:

1/2 yellow onion, thinly sliced

1 tablespoon olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon garlic and herb seasoning

15-ounce can cut green beans, with liquid

1 pound potatoes, quartered, skin on

1 pound smoked sausage, cut into 1/2” chunks

Instructions:

Warm olive oil on medium-low setting in the bottom of a stock pot. Add sliced onions, seasoned salt, garlic and herbed seasoning. Sauté 20 minutes until onions are a light brown. Add green beans with liquid, quartered potatoes, and smoked sausage chunks. Cover and Cook 30-40 minutes over medium heat or until potatoes are fork tender. Hot Dish will thicken. Add 1/2 cup water, if necessary, to keep things from boiling dry or scorching. Serve with cornbread.

Java Chip Cookies

Eating My Way Through the Holidays! Sweet Celebrations: Java Chip Cookies! Anyone will tell you the aroma of coffee triggers good feelings. If you don’t believe me, check out the neighborhood coffee shops and you’ll find a local place where people hang out. It’s not just the free Wi-Fi either. Coffee is one of the most popular beverages around, especially now with intense flavorings topped with a mound of whipped cream. Transform the blend of coffee and sugar into a cookie, charged with caffeine, and you’ll be as popular as the Pied Piper. People will follow you anywhere!

JAVA CHIP COOKIES

Ingredients:

1 cup butter, room temperature

1 1/2 cups sugar

1/2 cup brown sugar, firmly packed

3 tablespoons espresso instant coffee

1 tablespoon vanilla extract

2 eggs

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup toffee bits

1/4 cup chocolate covered espresso beans, roughly chopped

1/4 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a food processor beat butter, sugar, brown sugar, espresso instant coffee, and vanilla extract until fluffy. Add eggs, one at a time, until blended. Combine flour, baking soda, and sea salt in a separate bowl. Gradually add flour mixture to butter mixture until it forms a dough. Fold in toffee bits, chopped espresso beans, and mini chocolate chips. Chill dough slightly. Using a melon ball scoop, drop cookie dough onto a baking sheet. Bake 10-12 minutes. Do not burn. Remove from oven. Let cool for 2 minutes. Dredge java chip cookies in sugar, if desired, before transferring them to a wire rack. Repeat with remaining dough. Yield: 3 dozen, large cookies.