Moros y Cristianos {Black Beans and Rice}

I posted on Wednesday about my first chimichurri experience during our trip to Florida last summer and this is one of the side dishes we had alongside it there and when I made it at home. Moros y Cristianos is a Cuban dish of black beans and rice which is incredibly delicious. And it’s a great side to make with the chimichurri because the steak is relatively simple so you have the time to follow through with the extra steps of this dish. And they are totally worth it.

As you can tell, Noah was a little anxious to try the dish. He just couldn’t keep his little fingers out of the big ‘ole bowl. And he tore it up which is always a sigh of relief for a mama of a toddler. He’s not a fan of meat or poultry so I love that he gets some protein here too.

Lastly, I love this recipe even more because every single ingredient it calls for is always in my pantry. Simple, everyday ingredients combine into a Cuban infused weeknight side dish.

Moros y Cristianos {Black Beans and Rice}
recipe adapted from Three Guys from Miami

1 1/2 cups black beans, dried
1/4 cup olive oil
2 & 1/2 cups onion, diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
6 cups chicken stock
3 cups long grain white rice

1. Place black beans and 4 cups of water into a medium saucepan and bring to a boil. Boil for about 3 minutes then remove from the heat and cover for an hour.

2. Drain and rinse the beans after they have soaked then return to the pan. Cover again with water and bring to a boil. Once they have started boiling, reduce to a simmer, cover and cook for 40-50 minutes or until tender. Drain beans.

3. Place rice in a fine sieve and rinse until the water runs clear. Heat a big dutch oven over medium heat. Saute onion in the olive oil until it softens, 2-3 minutes. Add garlic and sauté for another minute being careful not to burn it. Stir in the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Let it cook for five minutes, stirring occasionally.

4. Stir the rice and chicken stock into the bean mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20-30 minutes or until the rice is tender and fluffy. Remove the bay leaf and drizzle with olive oil before serving.

Memorial Day Roundup

First I want to start off by saying thank you to each and every person, past and present, that has served this country and especially those that have sacrificed their lives to protect our freedom. I’ve mentioned before that my dad served in the Air Force for 20 years and I will be forever grateful for that choice that my parents made. I had the privilege to live in some amazing places and meet and become friends with people from all over the world. Through those experiences, I learned to be accepting of all people, to be adaptable, to know that life is much bigger than just me so the world shouldn’t revolve around just me and to always respect men and women in uniform.

I know there is so much I am missing but at the end of the day all I’m trying to say is that my dad’s service and sacrifice sculpted me into a better person than I could ever have been without it. So I hope on Memorial Day (and every day), you can all remember everyone that serves or has served and be thankful for all they do for us. It’s a huge undertaking and deserves the utmost respect.

Here is a list of some great sides, main dishes and desserts that would be perfect for your Memorial Day celebration. Enjoy!

Spring Sangria

Cucumber Tomato Salad

Smoked Corn on the Cobb

Juicy Lucy’s (Cheese Stuffed Burgers)

Coca-Cola BBQ Chicken Skewers

Cheesecake Filled Strawberries

Patriotic Funfetti Whoopie Pies

Red, White and Blue Tie-Dyed Cupcakes

Loaded Baked Potato Salad

I am a huge fan of baked potatoes but now that spring has finally arrived (or so it seems) they just aren’t something I cook. I hate heating up the oven and the house once the warm weather hits and I avoid it at all cost. So what do I do when the craving strikes? Make up this loaded baked potato salad! It provides all the delicious taste of a loaded baked potato without having to heat up the oven. Plus, it’s chilled and refreshing which helps beat the heat.

There really isn’t anything not to like about this potato salad. Cheese, bacon and ranch are always a winning combination! This would be a great side dish to bring to a summer bbq or just to whip up on a weeknight with a yummy grilled steak.

Loaded Baked Potato Salad
recipe slightly adapted from Key Ingredient

4 large russet or Yukon gold potatoes
1/4 cup light mayo
1/2 cup light sour cream
1/2 cup shredded sharp cheddar cheese
1 Tbsp. dry ranch seasoning
8 strips bacon, cooked and crumbled
1 tsp. black pepper
salt to taste

1. In a small bowl, mix together the mayo and sour cream. After thoroughly combined, stir in cheese, ranch seasoning, salt and pepper.

2. Chop potatoes into bite size chunks (you can peel them if you want, I was lazy and didn’t). Boil potatoes for 10-20 minutes, until tender but not falling apart. Drain potatoes and allow to cool a bit.

3. Mix potatoes and 3/4 of the bacon into sour cream mixture. Top with remaining bacon and chill until ready to serve.

Cucumber Tomato Salad

So, I know I have already shared a couple cucumber salad recipes with you all (here and here) but Noah and I are big cucumber fans and we go through quite a few every week. Because of this, we are always looking for new ways to eat them and this is our current favorite. My mom whipped this up one night when we were over for dinner and it was amazing and so simple.

And the ingredients are ones I almost always have on hand. I don’t think I have to tell you how much I love those kinds of recipes!

The recipe recommends making this two hours before you are going to serve it but it is soo much better the next day so if you have the time, mix it up the night before so that it has time to marinate and soak up the delicious dressing.

This is going to be my official summer side dish. Delish!

Cucumber Tomato Salad

3 English cucumbers, washed and thinly sliced
3 medium tomatoes, washed and diced into bite size chunks
1 medium onion, thinly sliced
1/2 cup vinegar (I used plain ‘ole white but red wine vinegar would be really tasty too)
1/4 cup sugar
1 cup water
1/4 cup oil (veggie or canola)
2 tsp. salt
1 tsp. course ground pepper

Place cucumbers, tomatoes and onions in a medium sized bowl. Add vinegar, sugar, water, oil, salt and pepper to a mason jar or some container with a tight seal. Shake until thoroughly combined. Pour over veggies and stir to combine. Refrigerate for at least 2 hours (preferably overnight) before serving.

Crock Pot Refried Beans

So for the life of me, I hadn’t been able to make good refried beans. Every attempt had come out bland, thick and pastey…definitely not what you want in refried beans. But, no worries because I finally found the one! Sometimes it takes a lot of time and many epic fails to find the recipe that will wow you. And it was definitely worth the wait.

The onion, bouillon and butter lended so much flavor to the beans and really put them over the top for me. Plus, the fact that they are made in the crock pot meant I could throw in all the ingredients and check on them occasionally rather than having to keep a close eye on them on the stovetop like I did in the past.

Ever since making them I have been trying to think up reasons to make them. I even bought a bag of dried pinto beans as big as your head so I don’t have to worry about not having beans when the craving strikes. They were incredible on their own, topped with a little cheese as well as smeared on a tostada with some delish Cafe Rio Chicken. I will be attempting this recipe with black beans too. I’ll let you know how they turn out!

Crock Pot Refried Beans
recipe from Chef in Training

Approximately 3 cups dried pinto beans, rinsed*
Water
5 chicken bouillon cubes
1 Tbsp. garlic salt
1/2 medium sweet onion (peel off skin but do not chop)
1/2 cup butter

1. Place beans in crock pot then fill it nearly to the top with water. Add in bouillon cubes, garlic salt and onion half. Cook on high until beans are soft (took 5-6 hours for me).  Stir occasionally during cooking process. You may have to add more water as beans absorb water.

2. Strain beans or pour off juice, saving the juice in a separate bowl and removing the onion. Add butter and a small amount of juice that beans cooked in. Use a hand blender to mash beans. Add juice and blend to obtain desired consistency.  You want to leave beans a little runny as they will set up quite fast.

*This is assuming you are using a 5 qt. crock pot. If you are using a smaller one, fill it up about 2 inches with dried pinto beans.

Mexican Rice

Mexican food is one of our favorites and we eat it quite a bit when we go out and at home. I don’t mean to brag, but I make some killer and super easy shredded beef tacos (which I surprisingly haven’t shared here yet). I have also whipped up my fair share of quesadillas, enchiladas, burritos and more. But the one thing I just haven’t gotten the hang of is Mexican rice. Until now!

I have tried several recipes in the past and they were just never quite right. Whether it was the texture or the spice or the prep/cooking time, I didn’t like them and they didn’t taste authentic. This recipe though is a whole different story. Not only does this rice taste great, but it’s really quick and easy and it involves ingredients I always have in the kitchen. I served this alongside those delicious Crispy Chicken Black Bean Tacos and it was the perfect combination.

Mexican Rice
recipe from Mexican Food Recipes

1 cup uncooked rice
2 cloves garlic, minced
2 cups cold water
1 tablespoon chicken bouillon
¼ cup tomato sauce
Roma tomato, chopped into 8 pieces (optional)
1 teaspoon cumin powder (or seeds crushed into powder)
1 chili pepper, sliced lengthwise
1 tablespoon olive oil
Salt to taste

1. Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

2. Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

3. Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

4. You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

5. If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos.

Creamy Cheesy Potatoes

Life has been hectic around here but good. We painted rooms this past weekend. I should post before and after pictures….Noah’s room used to be camouflage sponge painted…NOT.GOOD. We are working on a navy blue and white chevron feature wall instead. Much better.

I’m going to keep this short so I can get back to business. These potatoes are simply the best, most delicious and easy side dish. They only require 4 ingredients (not counting the salt and pepper). You couldn’t really ask for more in a holiday side dish (or any time of the year).

I was a little skeptical when I tried this recipe because it just didn’t seem like there was enough to it but I was totally wrong. The cream gets thick and bubbly while the cheese gets ooey gooey delicious. I could pretty much eat them every day if my pants would allow it.

Creamy Cheesy Potatoes
recipe from Get Off Your Butt and Bake

About 5 – large potatoes (or enough to fill a 9×13 glass baking dish)

1 pint (2 cups) whipping cream

Salt and Pepper

2 tsp. parsley flakes

2 cups grated cheddar cheese

1. Cut your potatoes into thin french fry strips and then lay them in a 9×13 glass pan.

2. Pour all of the cream over the top of the potatoes then salt and pepper them generously. Sprinkle at least 2 cups grated cheddar cheese over the top and sprinkle parsley flakes on top of the cheese.  Cover with foil, and poke a fork through the top of the foil 2 or 3 times to allow a little steam to escape.

3. Cook at 400 degrees for about 1 hour, 15 minutes or until potatoes are tender.

Crash Hot Sweet Potatoes

These crash hot sweet potatoes have to grace your Thanksgiving table. I mean it. They are so delicious that you should totally ditch the sweet potato casserole. I’m a little biased since I don’t generally like casseroles but these guys are SO GOOD. They are caramelized and crispy on the outside while smooth and creamy inside.

I made two different spice varieties, the spicy sweet version from the original recipe and a sweet cinnamon pecan version. I thought I would prefer the sweet ones but surprised myself when I kept going back for the spicy ones. I loved the combination of flavors and it added a lot of depth. Yum! You’ve gotta make these tasty little morsels of goodness!

Head on over to DLYN for the recipe and make sure to scroll down to get the sweet rub recipe too! Apply it just as you would the sweet and spicy version.

Sweet Rub:
2 Tbsp. brown sugar
2 Tbsp. pecans, chopped
1/2 tsp. cinnamon

Maple Glazed Carrots

I never really liked carrots as a kid but after forcing myself to eat them recently I have actually grown to enjoy them quite a bit. I prefer them raw but I like them cooked too. Especially when they are simmered in butter, brown sugar and pure, delicious maple syrup.

These sweet, glazed carrots are the perfect side dish for your upcoming Thanksgiving feast. Not only are they quick and easy but they only require 4 ingredients, 3 of which I’m sure you already have in your kitchen. I almost always have baby carrots in the fridge for snacking on so I can whip up these carrots with dinner anytime!

Maple Glazed Carrots
recipe from The Country Cook

3 Tbsp. butter

3 Tbsp. brown sugar, packed

1 Tbsp. maple syrup

1 pound baby carrots (or whole carrots chopped into chunks)

1.  In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.

2. Add the carrots and toss to coat. Cover and reduce the heat to low. Simmer for 15 to 20 minutes or until the carrots are tender and glazed.

Twice Baked Cauliflower

Ok, I have to admit this isn’t the most appetizing looking dish but it tastes absolutely amazing. It’s seriously one of the best things I have made in a long time. When I told Joel I was making it for dinner he was quite skeptical and wondered why I didn’t just make it with potatoes. I told him to buck up and deal with it and that he would like it. And I was totally right. It was creamy, cheesy and tangy, a bit salty and crispy. It was deliciousness.

I’m excited to make and share this at Thanksgiving this year. Although when we have Thanksgiving at Joel’s family, corn casserole is usually the top request from my recipes. I guess I kind of have a thing for cheesy vegatables.

Twice Baked Cauliflower
recipe from Kalyn’s Kitchen

1 large head cauliflower
4 oz. low fat cream cheese
1/2 cup low fat sour cream
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices reduced fat bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese

1. Preheat oven to 350 degrees F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

2. Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.