Mary's Cowboy Caviar

Today, I have for you a special treat. Not only is this bean "salsa" amazing, but one of my favorite people in the world offered to share her recipe and a post. Take it away, Mary!

Hello! My name is Mary and I am super excited about being a guest blogger today! To start, Maggie and I have been friends since high school, and I am actually shocked she asked me (well I may have gently suggested) that I guest blog for her! As it with most friendships, as we get older it gets harder and harder to find time to catch up. We decided though to make the time to get together and catch up over the holiday. 

My friends and I were all going to bring something to eat to Maggie’s. Now as they know I am not a cook...at all. However I do have one ace up my sleeve, a great bean dip known as Cowboy Caviar which I bring everywhere I go, and it’s become a hit with a lot of people. 

My sister-in-law gave me the recipe, who had gotten it from someone else- so I am not sure of the origin. But it’s delicious and easy, and everyone loves it!

Cowboy Caviar

Dressing:
1/2 C. oil (I use canola)
1/2 C. apple cider vinegar
1/2 C. sugar
1 t. salt

Salad:
1 can black beans
1 can black-eyed peas
1 can shoe peg corn
1 C. chopped green pepper
1 C. chopped red pepper
1/2 C. chopped scallions

Make dressing first so it can cool: put dressing ingredients in pot, and boil until sugar is dissolved.

Meanwhile, pour beans, peas, corn in a colander to drain liquid and rinse well. Add all to a big bowl. Mix well, and pour dressing when cooled. Best to chill at least 4 hours, and prior to serving drain some of the liquid. Serve with tortilla chips.

Family Recipe - Origin Unknown

Smoky Black Bean & Bacon Chicken Chili

So I'm not gonna lie to you guys- this mom stuff is tough!

Especially when your little monkey is having digestion issues like ours.  We ended up having to take Mini Smalls to a pediatric gastroenterologist when we found out that in addition to her milk protein intolerance, she has a bad case of reflux.

The poor little muffin has not been able to get through a meal without stopping frequently and crying.  You can tell when the Tummy Gremlins are acting up - she is happily eating away when suddenly she stops, goes completely stiff & arches her back, then starts wailing.

With all the stopping & starting, it takes an hour or more for her to eat - so by the time she gets just a few ounces in her, she is usually exhausted and falls asleep.

But in addition to feeling absolutely horrible for her, I must admit I've been feeling pretty badly for myself.

As the Grinch would say "Oh the noise, noise, noise, noise, NOISE!"  All that crying can really get under your skin, especially when it is happening so frequently & there is nothing you can do to soothe the little critter.  Which is a huge contributor to my stress as well - our little girl is in pain, and as of yet there has not been a damn thing we've been able to do to stop it! Sooo frustrating.

By the time Mr. Vittles gets home from work, I've had it up to here with the crying, barfing, diaper changes, bottle-washing, and laundry.  Close to going off the deep end, cooking is usually the furthest thing from my mind.

Don't get me wrong, I knew motherhood would not be easy; but I had been imagining my maternity leave to be a bit more peaceful than it's been.  I want so badly to enjoy my time with my daughter, but in truth that's been very challenging at times - and I now go back to work in less than a month.

Ugh!

So this past week, we were having some beautiful weather & I decided to get out of the house and bring the Mini to a place that always makes me feel better - my hometown of Point Pleasant Beach.   And more specifically, the inlet (a waterway where the nearby Manasquan River meets the ocean).  Growing up I spent a lot of time hanging out there with my friends, and I would often take walks there alone to clear my head.

Luckily, this week it had the same effect on me that it had when I was a teenager.  As I pushed Mini in the stroller along the road that parallels the river (called Channel Drive) and up to the point that looks out over the inlet to the town of Manasquan, my exhaustion floated away and I felt content.

Along the way, many happy memories came flooding back.  I thought about climbing on the jetty as a middle-schooler, and writing "I love so & so" on the rocks.  We were all warned by our parents not to play on the rocks, but naturally we did it anyway.  And at the time, you had to swing out over the water around this fence to get to one part (that was always the scariest) but it never stopped us!

I also thought about the time that, right before we left for college, my best friend Lauren and I schmoozed our way to the very top of the Coast Guard station... only to be "propositioned" by a creepy officer more than twice our age.  (Almost twelve years later, the guy is still stationed there - I actually saw him!)

I thought about all the hours we spent in the car in the parking lot of the inlet, when we were home from college - we would go there after a party or bar-hopping to recap the events of the night.  "OMG, can you believe what he said about her???"  Ain't no drama like 21 year-old drama!

I also thought about when, four years ago this March, Mr. Vittles brought me out to the jetty and made me the happiest woman alive by asking me to marry him.

And then I thought that, someday, Mini will have such funny & happy memories.  (Hopefully not of creepy men trying to get in her pants, but ... yeah, probably those too.)

And I realized that my mother-in-law is so right when she says that 'this too shall pass.'  It's just a phase.  Our trip to the specialist has brought me hope that we can get these issues under control, and either way she'll eventually grow out of them as her system matures.  She won't cry & cry forever.

And someday I will wish I could return to these days, when she was tiny like this again.

When the slightest smile between those chubby little cheeks could light up my morning.

When she didn't mind that I covered her perfect face in about a million kisses every day.

When she could wear a bear hat and hold up her little fist of fury and melt my heart.

It really put things into perspective for me.

Later that day, when Mini was down for a nap, I talked to Lauren ("Hey, remember the time we...?")

We talked for almost two hours straight while I made this chili.

And all felt right with the world again :)

Smoky Black Bean & Bacon Chicken Chili

• 1 T. vegetable oil
• 1 large red onion, finely chopped
• 1 large garlic clove, minced
• 1 lb. lean ground chicken
• 1 T. + 1 t. chili powder
• 1 t. ground cumin
• 1 3/4 t. smoked paprika
• 1 T. dried cilantro (or more, if using fresh) 
• 1/4 t. cayenne pepper (or to taste)
• 1/4 t. salt (you can add more later to taste, but the bacon & broth are salty)
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 8-oz. can tomato sauce
• 1 C. low-sodium chicken broth
• 1 t. Worcestershire sauce
• 1 T. brown sugar
• 1/3 C. cooked, finely chopped or crumbled bacon
• 1 14.5-oz. can black beans (undrained)
  

In a large, heavy-bottomed pot over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, 4 to 7 minutes. Stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground chicken; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook 1 minute. Add tomatoes, tomato sauce, broth, Worcestershire, brown sugar, and bacon - bring to a boil.  Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt and/or freshly ground pepper if desired. Serve warm.  Serves 4

Recipe adapted from myrecipes.com (originally Sunset Magazine, January 2007 issue)

Slow-Cooker Summer Chicken Chili

I know I've been kinda MIA lately, but we made it through Hurricane Irene safe & sound!

The worst that happened was that we lost power until Tuesday night, and also had some flooding in our basement. 

Thankfully nothing got ruined except for a few things I unfortunately forgot to take off the floor, and a lot of empty cardboard boxes we were storing for our next move. 

But there was a decent bit of cleanup and a decent bit of me being in a really bad mood over the whole thing.

And... a decent bit of Mr. Vittles being in a bad mood because I was in a bad mood.

So I decided that yesterday I needed to make something nice. 

I haven't made hardly anything in about 2 weeks, let alone any new recipes, but I saw this recipe for Slow Cooker Summer Chicken Chili on Friday evening and knew I had to try it.

Especially before summer is OVER! Can you believe it's Labor Day already?  I have no idea where August went. 

Maybe it got washed away in the storm?

 McLoone's, Asbury Park Boardwalk 8/28/11 - © 2011 Reuters

(This picture was taken right up the street from my house!  As I'm sure you can tell, waves are not supposed to be crashing onto the boardwalk.)

In any case, since the summer to fall transition is nearly upon us, this was actually a dual-season meal - I made a really fun & different fall-flavored cornbread to go with that I think you guys are going to like.  But more on that soon!

Until then - enjoy these final days of summer and have a safe & happy Labor Day!

Slow-Cooker Summer Chicken Chili

• 8 oz. can tomato sauce
• 15-oz. can kidney beans, drained and rinsed
• 15-oz. can black beans, drained and rinsed
• 1 C. frozen corn
• 1 medium onion, diced
• 1 green pepper, diced
• 1 clove garlic, minced
• 1 jalapeno, seeds removed, finely diced
• 1 1/2 lbs. tomatoes, diced
• 3 T. chili powder
• 1 T. cumin
• 2 T. oregano
• 1 t. brown sugar
• Salt & freshly ground pepper, to taste
• 1/4 C. white wine
• 1/2 C. water
• 2 large, boneless, skinless chicken breasts (about 1 lb. total)
• optional : shredded cheese, sour cream, chopped cilantro for serving

Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.  Place chicken breasts on top, and cover slow cooker.

Cook on high for 4-6 hours or low for 8-10.  Remove chicken 30 minutes before serving, and shred using two forks.  Return to chili and stir well.  Adjust seasonings if necessary, then continue cooking.  Serve chili with sour cream, cheese, and/or chopped cilantro if desired.

Recipe Adapted from Back to Her Roots

Mango Chicken Chilaquiles Casserole

Sometimes I wonder if the best preparation for having kids isn't having a husband.

They do messy things that result in getting very dirty.

They don’t much like to pick up after themselves.  

They take great joy in pestering you.

They look at you with pleading puppy-dog eyes to fix them a sandwich because "you make is so much better, though."

And they don’t like to eat their vegetables.

Or wait... maybe this is just my husband? 

In any case, Mr. Vittles has a rather short list of acceptable veggies, especially when it comes to the cooked variety.

So for that very reason, I tried to sneak the zucchini into this dish before he got home from work.  But as luck would have it, he walked in just as I as I grating it.

Warily eyeballing the pile of vegetables, he demanded, “What’s all that green stuff?”

“Just bell peppers,” I said (knowing full well that was definitely not the green stuff he was referring to).

“No," he persisted, "the other green stuff.”

Argh!  Caught red-handed.

(Or green-handed, as it may be?)

“It’s zucchini,” I admitted, and the look on his face told me that no matter how delicious this meal might end up being, for him it would be completely tainted by the thought of this foreign ‘green’ vegetable lurking in every bite.

But during dinner, I still asked my usual - "How is it?"

And he replied, “Alright."

Then, "It tastes kind of weird though.”

(Wait for it...)

“I think the zucchini is ruining it.”

Right. 

Lastly, he threw in "And I don't like mango."

Ok, ok!  I get it.  I'm waving the white flag,  'Don't ever make this again,' is what you're really trying to say.

Which is a shame, because I rather liked it.

To his credit, he did eat it that night, and also for lunch the next day… but quite begrudgingly.

Thankfully, however, the recipe is easily adaptable.  So if any of your family members don't like certain ingredients, or if you prefer a more 'standard' enchilada sauce, then by all means - do some experimenting.

But I bet that as long as they don't see that 'green stuff' go in, they will never even know it's there :)

Mango Chicken Chilaquiles Casserole

• 1 1/3 C. enchilada sauce (see recipe below for Mango Enchilada sauce)
• 1 lb. thin-sliced boneless, skinless chicken breast
• 1 medium zucchini, grated
• 1/2 C. diced bell pepper (whatever color you choose)
• 14 oz. can black beans, drained & rinsed
• 10 oz. can diced tomatoes & chiles, drained
• 1 C. corn, frozen (thawed) or fresh
• 1/4 t. ground cumin
• 1/4 t. salt
• 8 8” whole wheat tortillas, cut in 1” strips
• 1 1/2 C. shredded Mexican cheese

Prepare Mango Enchilada sauce, if using.  Preheat oven 400 degrees.

Slice a stack of 4 tortillas in half, then 3 slices the other way (to create 8 strips).  Peel them apart then repeat with remaining 4 tortillas.  Keep piles separate from each other.  

Slice chicken into 1” strips and toss with 1/3 C. enchilada sauce.  Place mixture in a large, nonstick frying pan over medium heat and cook until chicken is no longer pink (about 3-5 minutes, depending on how small your chicken pieces are).   Remove chicken from pan & set aside.

Return pan to stove (you can wipe clean with a paper towel first) and add grated zucchini, bell pepper, black beans, diced tomatoes, corn, cumin, and salt.  Stir to combine, and cook 3-5 minutes over medium heat until mixture is heated through.  Set aside.

Grease a 9x13” casserole dish, and scatter half of tortilla strips to loosely cover bottom of pan.  Scatter half the vegetable mixture over tortillas, then half the chicken, then half the remaining enchilada sauce, then half the cheese.  Repeat the same 4 layers, ending with cheese, and bake in preheated oven 10 minutes.  Serve immediately.  Serves 8-10.

Recipe Adapted from Eating Well

Mango Enchilada Sauce

• 1 small onion, quartered
• 1 large tomato, quartered
• 1 t. canola oil
• 1 t. minced garlic
• 1/8 t. dried chile flakes
• 1/2 C. water
• 1 t. chili powder
• 1/4 t. cumin
• 1/4  C. cilantro leaves
• 1/2 t. kosher salt (or to taste)
• 1/2 mango, diced
• squeeze of lime

Place large, nonstick fry pan over medium to medium-high heat and add quartered tomato & onion, cut sides down.  As the vegetables brown, turn to other cut side.  Once each is roasted, add to a blender and blend about 30 seconds until fairly smooth.

Briefly clean & dry pan, then return to stove over medium-low heat.  Add canola oil, then garlic & chile flakes and sauté about 30 seconds to 1 minute.  Then add blender mixture back into your pan, along with water, chili powder, cumin, cilantro leaves, kosher salt, and diced mango.  Bring to a gentle simmer, increasing heat if necessary, and cook 3-5 minutes until mango is soft.

Pour the entire mixture back into the blender and blend until smooth.  Strain through a sieve to catch any large solids.  Return to the pan, add in the lime, and stir to combine.  Use immediately or refrigerate up to 2 days.

Recipe Adapted from Fat & Happy

Black Bean Tostadas

Do you ever have one of those days where you just want to run around screaming like a maniac, out of sheer frustration with the world?

To say that I "woke up on the wrong side of the bed" today is a definite understatement.

First of all, I'm pretty sure that in order to wake up, it is first necessary to fall asleep.

After a whole night of listening to Mr. Vittles snore away happily, I did finally manage to do this around 5 AM this morning...

...until I woke up in a panic at 6:54 AM thinking for some reason that it was 9:54 AM and that I was horribly late to pick my partner up for work.

I'm not entirely sure why it was so difficult for me to fall asleep last night, but the longer it went on the more frustrated I got... and the more frustrated I got, the more awake I felt.

And the more awake I felt, the more I thought about how silly it was for me to devote 3 hours of my life to watching Bachelorette Ali give away her final rose to Roberto and talk about how 'in looove' they are, even though only 2 out of like 700 couples have actually stayed together.

And the more I thought about how my neighbor, who only speaks to me when he has a proverbial 'bone to pick,' is undoubtedly Beelzebub disguised as a crotchety old man and his minions are the chipmunks and squirrels that like to take big bites out of my garden tomatoes as soon as they turn ripe enough to eat.

And the more I thought about how odd it was that our bird was banging around in her cage and munching her seed in the middle of the night, when I finally decided to get up and investigate and realized it was actually a mouse doing the nibbling.

And the more I thought about how bad it would have sucked if I really did catch my pointer finger in one of the mouse traps I decided to set at 3:15AM and almost detonated on myself because I was so @#^$ tired.

And the more I thought about how great it would be if I could only fall asleep and stop watching the minutes on the clock tick by.

Argh.

As you can probably guess, an hour and 50-some-odd minutes of sleep is really not enough to sustain a person through the entire day.

And so I have been lumbering my way through it like some flesh-hungry zombie since The 6:54 AM Panic - or at least I was until I bent down to pick something up and cracked the side of my cranium on the pointy edge of a wooden table and decided enough was enough.

Ok, Life, you win.  Maggie - 0,  Beelzebub - 1.

On days like this, I turn to my old friend The Black Bean Tostada.

He is simple and wise.  He knows that some days we do not have the time nor the energy to 'whip up' Panzanella salads and sweet & sour chicken, but we still deserve a delicious meal that we don't have to order from a Chinese restaurant or pizza parlor.

He knows that some days we can only use our outstretched zombie arms to open a can of refried black beans and a jar of salsa.

And that's ok.  He loves us anyway.

Black Bean Tostadas

*Note: this is more of a meal suggestion than a recipe, so use your discretion as to how much of each ingredient you want to use- if you even want to use it at all!  (But I would definitely do, at the bare minimum: beans, cheese, salsa & lettuce.)  Mr. V usually eats 3 tostadas with "the works" and I usually eat 2.

• Sleeve of store-bought tostadas**
• 15-oz can of refried black beans
• Shredded lettuce
• Cheddar or Mexican Cheese
• Store-bought salsa (or if you're feeling bold - try a recipe for pico de gallo, or salsa verde)
• Diced tomatoes
• Store-bought Guacamole (or if you're feeling extra bold - try this recipe for a fresh version)
• Sour Cream

Lay out the tostadas on a microwave-safe dish (or dishes).  Spread each one with a layer of refried beans, then sprinkle with cheese.  Microwave 10-20 seconds until warm and cheese is melted.  Drizzle with salsa, and sprinkle with lettuce and diced tomatoes.  Add a few dollops of sour cream and/or guacamole, or whatever ingredients you prefer to taste.  Serve.

**You can also make your own tostadas using corn tortillas- brush each side lightly with canola oil, sprinkle with a little salt, and bake in 400 degree oven for 10-12 minutes (flip halfway through).

Original 'Recipe'

Spicy Black Bean Enchiladas

I was lucky enough to spend this past Father's Day with two amazing dads - stepdad Chris Vittles, and father-in-law Douggy Vittles.

And let me tell you - what a day it was.  It involved milkshakes and go karts and arcade games and mechanical bull riding.... just to name a few.

But my own dad was on a trip to Las Vegas, as Candi Vittles was participating in her second annual World Series of Poker event (yay!).

So while I know it's a little late for a Father's Day post, I figure I should get a pass since my celebration with Pappy Vittles will be a bit late as well.

Not to mention the fact that my internet has been broken at home since Friday morning, and I am actually posting this at work.  (Shhh...)

So... let's just pretend it's last Sunday.  Isn't time travel fun?

So now that it's Father's Day again, my first order of business is to wish my dad a very happy day - he is truly one in a million, and I'd hardly be the person I am today if it wasn't for him.

Like... I might gamble, or forget to be careful, or not take my vitamins. 

I might be bashful at the dinner table and starve.

I might forget to "do the right thing," or "go easy" (whatever that means.)

Heck, I might not even sleep tight, or worse - let The Zipperumpazoos bite!

Me, Pappy Vittles, and Chocolate The Bunny in 1986

Flexing his Dad Muscles for Mr. Vittles in 2008

Now as I've already explained, my father does the cooking at his house - and what usually comes with that territory is the grocery shopping.

(Like, as much as I would love to pass on the dreaded grocery duties to Mr. Vittles, it would be silly to have him buying the food when I'm the one planning and executing the meals.)

But before grocery shopping became the chore it is today, I used to love accompanying my dad to the store.

This was for a couple of reasons.

One was the obvious: father-daughter bonding time.  Yep, always was Daddy's Little Girl!

And there was a ritual - first, the reading of circular flyers, as well as the clipping and organizing of coupons before departure.  Then the excursion itself, followed by the post-trip celebration of how much money we saved. 

But to be honest, the "bonding" during shop time was few & far between, leading to my second reason for taking these trips with him - to get a laugh.

My dad was so focused on the products and the prices- on getting not only the right thing but the best deal - that I could literally tell him I was abducted by aliens the night before and his only response would be "Uh huh."

Not to mention, we always had a running joke that you could look in his cabinet at any given time and find at least 5-6 cans of baked beans.  Random, but I guess this was an item frequently on sale- and Lord knows the Vittles family cannot resist a good sale!

So he would buy a can or two, and before you knew it, he had enough baked beans stockpiled to survive for a week in a blizzard.

Well.  You know what they say.

The nut doesn't fall far from the tree.

First of all, the Celebration of Savings is alive & well in my household and can take one of two forms - either "Guess How Much I Saved On The Bill" (most grocery stores are kind enough to print this on the receipt for your enjoyment):

....or the equally popular "Guess How Little I Paid For This Normally Expensive Item".

(I'm not sure which game Mr. Vittles likes more.  Probably neither.)

Secondly, as I am pretty jam-packed into our apartment kitchen, I tend to have things stored in odd places.  Well, between three different cabinets, I recently discovered my own stockpiling of 7 cans of diced tomatoes.

Which would have actually been nine cans, if I hadn't just made a double batch of black bean enchiladas for Mr. Vittles and my brothers-in-law.

Yikes.  Apparently... Pappy V's baked bean is my diced tomato.

Just goes to show that we all forget to "go easy" every now and again!

And FYI - your parents' OCD is not quite as funny when you're looking in the mirror.
 
But oh well.  The more diced tomatoes I have on hand the more black bean enchiladas I can make!

Love you, Dad :)

Spicy Black Bean Enchiladas

• 1 T. olive oil
• 1/2 medium onion, diced
• 2 t. garlic
• 1 15.5 oz. can black beans, undrained
• 1 10.5 oz. can diced tomatoes with chiles (Rotel)
• 1 t. chili powder (I like to use chipotle chili powder to give them a smokey flavor, but regular is fine)
• 1/2 t. cumin
• 1 T. fresh cilantro, finely chopped
• 1/4 t. dried oregano
• 1 C. cooked rice
• 1/2 C. enchilada sauce or your favorite salsa
• 8 flour tortillas
• 3/4 C. cheddar, jack or any kind of Mexican shredded cheese

In large skillet, heat olive oil over medium heat and saute onions until tender.  Add garlic and saute another 30 seconds until fragrant. Add black beans, diced tomatoes/chiles, chili powder, cumin, cilantro, and oregano.  Stir and bring to a boil.

Reduce heat to med-low and simmer gently until thickened, about 7-8 minutes.  Add rice and stir until heated through, 1-2 minutes more.  Remove skillet from heat and allow to cool slightly.

Preheat oven to 375 degrees, and coat a 9x13 baking pan with nonstick cooking spray.

In 10-15 second increments, heat flour tortillas in microwave (this makes them more pliable).  Spoon 1/3 C. of bean & rice mixture down the center of each tortilla, then fold in the sides and roll to form an enchilada.

Place each enchilada in baking dish, seam side down, and spoon sauce/enchilada over the top.  Cover pan tightly with foil and bake 15 minutes.

Remove from oven, uncover, and top with cheese.  Bake an additional 7 minutes, or until cheese is melted to your liking.

Recipe Source Unknown
**I remember finding a recipe somewhere online, and I adapted it into the above - but I never wrote the source down.  If you recognize this recipe, leave me a comment or email me and I will be happy to give credit!

Oven-Crisp Black Bean Flautas

So I think I already made it clear that I was a horribly picky eater as a kid.

And while I got a little better with each passing year, it wasn't until I went to college that I truly broadened my culinary horizons.

Part of the reason for that was the fact that my two best friends there were both vegetarians.  Nat and Flav Vittles taught me that tofu can actually be delicious (except when its in the form of a Thanksgiving "tofurky"...ick!) and that you don't have to have meat to have a meal.

Not that this was totally news to me, or that I was some kind of meat freak before.  However, it did make me think outside the box and adapt some of my go-to recipes to be more vegetarian friendly.

You know, eggplant parm instead of chicken parm... meatless chili... Italian wedding soup minus the mini meatballs, and with VEGETABLE broth instead of chicken broth (yes I made that mistake, unfortunately.)

But I have especially embraced vegetarian Mexican by replacing chicken and beef with black beans. 

Oh my.  Let's talk about black beans.

Not only are they super tasty, they are also full of good-for-you things like fiber and protein.  And usually my favorite foods are not very healthy, so this is a welcome change for me :)

Now thankfully Mr. Vittles enjoys black beans as much as I do...  Although I don't really enjoy the after-effects of black beans when it comes to Mr. V, if you catch my drift.

Sadly, I often catch a drift as well.  Eww.

But anyway, we eat a lot of Mexican around here and I get sick of making everything with chicken and beef.

Or... sometimes I'm just out of meat and I'm too lazy to go to the grocery store :)

Which was the case when I got inspired the other night to try my hand at making flautas.  So, I was on the hunt not only for a meatless recipe, but also one that could be baked instead of fried (as we have not eaten so great the past few days).

My search led me to vegetariantimes.com (which seems like a pretty cool website, by the way) where I found a recipe for Oven-Crisp Black Bean Flautas.

Bingo!  And just in time for Cinco de Mayo :)

But of course, I couldn't let the recipe be too healthy.  So I took out the corn (didn't have any of that either), added a little shredded cheese & salt, and lightly brushed the tops of the flautas with canola oil before baking.

Don't you dare try to burst my 'healthy' bubble, people.  At least I'm not frying them in 1/4 inch of oil!

Anyway, since it's just the two of us and I didn't think these would be great as leftovers, I halved the recipe.  It made 5 flautas for me, but I like to load in the filling so you could probably make 6 if you're frugal.

Also, just a general FYI for you - I often substitute onion powder for minced onions because onions do very bad things to my eyes and sinuses!  I know it's not uncommon to get teary when cutting onions, but trust me when I say I am more sensitive to the little devils than most.  I'm surprised I haven't lost a finger yet.

Well, let's not lie, that's partially due to my klutziness :(  But seriously, my eyeballs & onions are just not friends.

So ... I generally try to avoid them, unless they are one of the main features of the recipe (ie Fresh Pico de Gallo Salsa).

But if you prefer fresh (or if you have these sweet onion cutting goggles & can chop away unaffected!) then you can mince half a medium onion instead of using the powder, and cook it along with the garlic.

Oven-Crisp Black Bean Flautas

• 1 t. olive oil
• 1 clove garlic, minced
• 1 15 oz. can black beans, rinsed & drained
• 1/2 t. onion powder
  
• 1 t. chili powder
• 1 T. chopped fresh cilantro
• 1 10 oz. can mild Rotel diced tomatoes & chiles, drained
• 1/4 t. salt
• 1/2 C. Monterey Jack cheese (or whatever type you prefer)
• 5 10" flour tortillas
• canola oil, for brushing

Heat oil in skillet over medium heat.  Add garlic and cook about 1 minute until fragrant.

Add 1/2 C. water along with beans, onion powder, chili powder and cilantro.  Reduce heat to medium low and simmer about 10 minutes until most of water is evaporated.

Remove pan from heat and smash beans with back of spoon or immersion blender until mixture is thickened but still chunky, with some whole beans left.  Stir in salt & Rotel, and allow mixture to cool.

Preheat oven to 425 degrees.  Coat baking sheet with cooking spray, or line with nonstick foil.

Microwave tortillas in 10 second intervals until soft & pliable.  Spoon a heaping 1/3 C. mixture in a line down center of each tortilla and sprinkle cheese on top.

Fold in sides on either end of the line, and then roll tortilla tightly around filling.  Secure end with a toothpick and set on baking sheet with seam side down.

Using a pastry brush, lightly brush the tops of the flautas with oil and place baking sheet in oven until crisp, about 10 minutes.  Serve with guacamole, sour cream, and/or salsa.  (I would also recommend cutting them in half to let them cool... the filling stays really hot in the enclosed tortilla!)

Recipe Adapted from Vegetarian Times

Chicken Tortilla Soup

I have been wanting to try a Slow Cooker Chicken Tortilla Soup recipe I saw on gimme some oven for a while now.

Then, during the much-dreaded grocery shopping trip I took yesterday, I got a great deal on a 3 lb. bulk pack of chicken.

Oh, the things we delight in as we get older - "You will not believe the deal I got on this chicken today! $1.99 a pound!"  Yikes.

So anyway ... I decided the time had come for chicken tortilla soup.

Naturally, I pick the most unseasonably warm day we've had yet this year to try it out.  82 degrees?  Sweet, let's make soup!

Not to mention Mr. Vittles doesn't really like soup.  So I was really rolling the dice with this one.

Meh.  May as well go for broke.

Oh, by the way, I only needed one pound of chicken for the soup but I trimmed it all and marinated some for tonight's dinner (baked buffalo chicken strips, coming soon!) 

My forethought astounds you, doesn't it?  It astounds me too, sometimes.

Ok now that we've all basked in my glory for a split second, I will tell you a couple of secrets.

One, my forethought is actually not that great because this soup required 3-4 hours of cooking on HIGH, and I got home from grocery shopping after 5PM.  Ack!  Meaning, unless we wanted to have dinner at 9:30PM, I needed to speed things up.

So... I cut up the chicken breasts into pieces, and lessened the cook time to 2 hours + 15 minutes after shredding the chicken.

Which worked, but your preferred cooking method is totally up to you.  You could cook for the recommended 3 to 4 hours on high if you start the soup early enough.  Or, you could start it in the AM and cook it on low for 6 to 8 hours.  Or maybe you eat dinner at 9:30PM and are shocked that I don't do the same?

Anyway, moving on to the second secret - I am not a huge soup fan myself.  I find it sort of weird and generally un-satisfying.  There are very few soups I would even say that I like.

But this soup just gave off a magical aura of scrumptiousness, and I guess I couldn't resist its powers.

Well, I'm glad I didn't fight the feeling.  Even Mr. Vittles gave it the eyebrow raise & admitted "It's pretty good... for a soup."

I like how he had to throw that last part in.  Just in case I got any crazy ideas, like putting us on an all-soup diet or something? 

Anyway ... if you, too, like to eat soup on 80-degree days, I suggest you fire up the slow cooker and go to town with this.  You won't regret it.


Slow-Cooker Chicken Tortilla Soup

• 1 lb. boneless, skinless chicken breasts or tenderloins
• 1 (14.5 oz.) can diced tomatoes & chiles (i.e. Rotel)
• 1 (10 oz.) can good-quality mild enchilada sauce
• 1 (15 oz.) can black beans, drained
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup water
• 1/2 t. cumin
• 1/2 t. chili powder
• 1/2 t. onion powder
• 1/8 t. cayenne pepper (optional- can also use more if you like spicy)
• 1 t. dried oregano
• 2 T. fresh cilantro, chopped 
• freshly ground black pepper, to taste
• crushed tortilla chips, for topping

If using chicken breasts, cut each into 3 or 4 pieces.  Place all ingredients except tortilla chips in a large crock pot and stir briefly to combine. Cover & cook on“high” setting for 2 hours.  With crock pot still on, remove the chicken breasts & let cool briefly.  Then shred and return to soup to cook for an additional 15-20 minutes.  To serve, ladle soup into individual bowls, and garnish with crushed tortilla chips.


Recipe adapted from gimme some oven