CIC: Black Beans & Mayonnaise

CIC-header

Today’s Crazy Ingredient Challenge is to combine black beans and mayonnaise. To be honest, I voted for both of these ingredients, but that didn’t mean I had an idea.

And then I forgot about it. Taking two vacations back-to-back will do that to you.

When I always have black beans in my pantry and mayonnaise in my fridge it would have been a little inexcusable to skip this event.

Surprisingly, I was able to come up with an idea and make my dish on Sunday! I had game day food on my mind, and even though it was just the boys and me, I still made a perfect dip for watching football from the couch. I took inspiration from a warm spinach dip and added some black beans and southwest spices.

Firecracker was napping (gasp!) while I got the dip in the oven and he woke up just in time to take it out. Turned out the be the perfect distraction mechanism for his post-nap fussiness. He said it looked good and said he wanted to eat it. Of course, I had to take a picture first! Literally, one. I told him it was still hot and he informed me that it was cool now. So, out of the ramekin and into a different bowl to spend a few minutes in the fridge. I think he ate 2 bites; the smart kid really just wanted the chips within his reach. I loved the dip, and will definitely make it again for company. I’m looking forward to my afternoon salty snack this week, now!

This recipe will serve 2-3 people.

Black Bean and Spinach Dip

Ingredients:

  • 4 oz cream cheese, softened
  • 2 1/2 tbsp mayonnaise
  • 3/4 C shredded Mexican blend cheese
  • 2 C packed baby spinach
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 tsp chili powder
  • 1/8 tsp cumin

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all the ingredient until incorporated.
  3. Divide dip between two 16 oz ramekins. Bake 30-35 minutes, until dip is bubbly and the top is slightly golden.
  4. Serve warm with tortilla chips.

Black Bean and Spinach Dip for Crazy Ingredient Challenge from Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#SundaySupper: Big Game Day Recipes

Are you ready for the big game next weekend? I am! As an Auburn graduate I am a huge Cam Newton fan. Seriously, love that man (and his smile)! Not only is he an incredible athlete but he is a man making a difference in his community and in the lives of children. Even though he did leave Auburn to go to the NFL after taking us to a National Championship victory, he returned to Auburn in the off season to finish his degree. War Eagle, Cam!

But I digress.

If your team didn’t make it (my main team allegiance is the Chicago Bears) that doesn’t mean you can’t gather with friends and watch history in the making. Besides, there are always commercials and the half-time show if you don’t care about the game itself. And if none of that appeals to you, just show up for some good food! The Sunday Supper crew has a wonderful variety of recipes to create the perfect game watching menu. Thank you to T.R. Crumbley of Gluten Free Crumbley for assembling the team!

Today I’m sharing a recipe for chicken wings. To me, wings are the ultimate football watching food! (Well, that and some sort of dip.) Chicken wings aren’t hard to make at home either. Especially when you can do them in the slow cooker! Whaat? Yes, it’s true! The trick is popping them under the broiler right before serving to get them crispy. These particular wings are cooked in a Thai-inspired peanut sauce. I then garnish them with cilantro, lime wedges, and chopped peanuts. Delicious.

(P.S. Happy Birthday, Mom!)

Slow Cooker Thai Wings

Ingredients:

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1-2 tbsp chili paste, to taste (I used Gourmet Garden stir-in paste)
  • 2 cloves garlic, crushed (I used 1 tsp Gourmet Garden chunky garlic stir-in paste)
  • 2-4 lb chicken wings, tips removed and wings split
  • cilantro (I used Gourmet Garden lightly dried herbs), for garnish (optional)
  • limes, for garnish (optional)
  • chopped peanuts, for garnish (optional)

Steps:

  1. Lightly grease the bowl of your slow cooker.
  2. In a small bowl, combine peanut butter, soy sauce, brown sugar, chili paste, and garlic. Adjust chili paste to taste. Pour into slow cooker.
  3. Add the wings and toss to coat all the wings in the sauce. Cook on LOW 2-4 hours.
  4. Place cooked wings on a foil lined rimmed baking sheet. Broil on HIGH for 3-5 minutes, until crispy.
  5. Garnish with cilantro, lime, and peanuts if desired.

*This recipe is adapted from Rachel at http://followinginmyshoes.com/my-recipes/sweet-n-spicy-slow-cooker-wings*

Slow Cooker Thai Wings for #SundaySupper from Sew You Think You Can Cook

Appetizers and Sides

Main Dishes

Desserts and Drinks

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Enchilada Dip

Are you invested in the National Championship game tonight? I think it would be incredible if Clemson could keep their undefeated season but they have their work cut out for them, Alabama is a tough powerhouse to take down.

It’s hard for me to watch football without some sort of dip to snack on, especially if we have company over! Earlier this year In November my brother-in-law and his girlfriend now fiance (finally!) came to meet Treat. They are both also Auburn grads so there wasn’t any fight over which game we’d be watching on Saturday. It was the Georgia game and we knew it’d be a tough one, so good food was a must!

I’d been eyeing this dip on one of my Pinterest boards for a good while and was anxious to finally give it a shot! With enchilada flavors and real cheese it’s a step up from the usual favorite game day dip. It’s a thicker dip that’s pretty dang close to being called enchilada chili! Firecracker enjoyed the dip as well and I was happy to let him eat as much as he wanted – we could do a lot worse than beef, cheese, and veggies.

Enchilada Dip

Ingredients:

  • 1 lb ground beef
  • 1 1/2 C enchilada sauce
  • 1 can (15 oz) fiesta corn
  • 1 1/2 C shredded cheddar cheese, divided use
  • 1 1/2 C shredded Monterey Jack cheese, divided use

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease oven-safe casserole dish.
  2. Brown ground beef in a high sided skillet over medium-high heat until cooked. Drain the fat.
  3. Add the enchilada sauce and corn to the skillet. Mix in 1 C cheddar and 1 C Monterey Jack cheeses, stirring until melted. Season to taste with S+P.
  4. Transfer dip to prepared baking dish. Top with remaining cheeses.
  5. Bake 5-10 minutes, or until bubbly and golden.
  6. Serve with tortilla chips.

*This recipe is modified from Chungah at http://damndelicious.net/2013/10/21/beef-enchilada-dip/*

Enchilada Dip | Sew You Think You Can Cook

Chicken Chorizo Meatballs

It’s Mexican Monday everybody! I’m too afraid to go back through and find out when my last Mexican Monday post was, I’m sure it’s so far back it’d be embarrassing. And a little sad. Our Mexican Monday endeavor has finally kicked the bucket. Not intentionally, mind you, and I can come up with all sorts of scheduling related excuses. And there’s always that feeling of getting caught in a rut.

But not today! (Or well, the day we made and ate these.) Today there’s a brand new Mexicany (it’s a word, don’t worry about it) recipe to share. Meatballs with chorizo! Aka meatballs with flavor! I used ground chicken instead of ground beef because that’s what I had, but I definitely want to try these with ground beef, too, I imagine they’d be even better!

I’m not quite sure what pasta/sauce pairing would work with these so I would suggest using these for some game day grub or party appetizer. Queso makes a great dipper, or salsa, sour cream, even guacamole. They’d probably even work over top a taco salad, too.

Chicken Chorizo Meatballs

Ingredients:

  • 1 tbsp olive oil
  • 1/4 onion, minced
  • 1 1/2 tsp minced garlic
  • 1 egg
  • 2 tbsp milk
  • 3/4 C panko breadcrumbs
  • 1/2 C grated cheese (I used a combo of Monterrey and Colby Jack)
  • 1 tbsp dried cilantro
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 lb ground chicken
  • 2 links Mexican chorizo, skins removed

Steps:

  1. Preheat oven to 450 degrees F. Lightly grease a rimmed baking sheet.
  2. In a small skillet over medium-high heat saute onion in olive oil until tender. Add the garlic and cook another minute, set aside.
  3. In a large bowl whisk together egg and milk. Add the panko, cooked onion and garlic, cheese, and spices. Mix in the meat; I found a fork worked well to incorporate the chorizo into the chicken. Season with S+P.
  4. Form into golf ball sized meatballs; I found wetting my hands helpful in preventing the mixture from sticking to me. Place on prepared baking sheet.
  5. Bake 12-15 minutes, until an internal temperature of 165 degrees F is reached.

*This recipe is adapted from Renee at http://leitesculinaria.com/101202/recipes-chorizo-meatballs.html*

Chicken Chorizo Meatballs | Sew You Think You Can Cook

#SundaySupper: No Labor Recipes

Yesterday marked the start of football season and today’s recipe comes to you straight from Auburn.

I was going to share this recipe with you yesterday, but when I saw that today’s Sunday Supper theme was “No Labor” recipes I knew it fit in perfectly. Because what could involve less labor than two ingredients and a microwave?! I’m not even making any dishes either! Thank you to the Sunday Supper Movement for hosting today’s event.

There is a restaurant called Momma Goldberg’s Deli right next to campus that has been open since 1976. What makes this deli unique is that their sandwiches are steamed! (Never in my wildest dreams would I attempt to recreate one of their deli sandwiches at home.) In 2007 Momma G’s became a franchise and has now expanded to 26 additional locations across 4 states.

Momma Goldberg's Deli on S College

If you find yourself at a Momma G’s establishment, you must get an order of Momma’s Nachos. (And don’t forget to order a beverage for your souvenir cup – we have quite the collection from their various locations.) Or, you could make them at home like I did. Only problem is that I don’t have their fancy steamers and used the microwave. While still deliciously simple and the perfect tailgating food, the cheese didn’t melt into the chips the same way Momma’s does.

Copy Cat: Momma’s Nachos

Ingredients:

  • nacho cheese Doritos chips
  • slices of pepper jack cheese
  • jalapenos (optional)

Steps:

  1. Place chips on a paper plate. Place slices of cheese over top. Add jalapenos if using.
  2. Microwave 5-10 seconds – keep on eye on it, as cheese melts quickly!

Copy Cat Momma's Nachos for #SundaySupper from Sew You Think You Can Cook Two ingredients and 10 seconds for the ultimate tailgating snack

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

SRC: Strawberries and Cream Muffins

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Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into four group. Each group posts on a different Monday of the month. I am in Group D and always post on the 4th Monday of the month. This means that those special months with five Mondays there’s a week without any fun reveal day! That is all about to change, beginning with today. On the 5th Monday of the month there will now be a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

That being said, I’m very familiar with my assigned blog for today’s tailgating themed reveal. My assignment this month comes from Group B, but I’ve participated in many blogging events with her in the past. Quite conveniently, she was a member of the #10DaysofTailgate blog event two years ago! Needless to say I had a lot of recipes to choose from that fit with today’s theme.

So who is this mystery assignment? It’s Ashley from Cheese Curd in Paradise!

I promised myself that I would not pick a dip recipe because 5 of my last 8 reveals were a dip recipe. This meant her pizza dip, Mexican spinach dip, and loaded baked potato dip were off limits.

Auburn tailgatingInstead I thought about those morning games. Morning games are probably my favorite ones for tailgating. We would get to campus early and have a tailgate tent complete with fresh fruit, bagels, coffee, and muffins. Then after the game return back to the tent for more “traditional” tailgating fare of burgers, chips, dips, and beer. (I get pretty “home sick” during football season, wishing I could be back on the Plains cheering on my Auburn Tigers in person, throwing the football with family, and enjoying the atmosphere that is SEC football.)

I decided between Apple Strudel MuffinsBlueberry-Lemon Yogurt Muffins, and Strawberries and Cream Muffins. It’s a good thing I didn’t pick the apple ones because I ended up making Apple Cinnamon Muffins for my standard SRC reveal day (I made this tailgating muffin weeks before)! The only reason I picked strawberry over blueberry was because I had strawberries in my fridge that were reaching the end of their shelf life. Besides, there’s no way I can “waste” blueberries for baking – they’re my little man’s favorite food, he’d eat the whole pint if I let him!

We really liked these Strawberries and Cream Muffins – my only regret is that I misjudged how much of the cream cheese mixture to put in the muffins and there wasn’t nearly enough. My advice: use it all, it’s the best part! I loved having these muffins on hand for that mid-morning snack.

Strawberries and Cream Muffins 2  Sew You Think You Can Cook

This recipe makes 12-15 muffins.

Strawberries and Cream Muffins

Ingredients for filling:

  • 4 oz cream cheese, softened
  • 11/2 tbsp of beaten egg
  • 1/3 C sugar
  • 1/4 tsp vanilla extract

Ingredients for muffin:

  • 2 C flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter, melted
  • 1 C milk
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 eggs
  • 1 C diced fresh strawberries

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners.
  2. Make the filling: Whisk together the cream cheese, egg, sugar, and vanilla until lump free. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a small bowl (I actually did this in the glass measuring cup I used to melt the butter), whisk together the melted butter, milk, vanilla extract, and almond extract. When slightly cooled, whisk in the eggs. Pour this mixture into the dry ingredients.
  5. Fill prepared muffin tins halfway with the batter. Add a few strawberries, and top with a generous amount of cream cheese filling. Top the muffins with batter and stud with some more strawberries.
  6. Bake 15-20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes in the tin before removing to a cooling rack.

*This recipe is adapted from Ashley at http://cheesecurdinparadise.blogspot.com/2012/08/recipe-swap-apple-strudel-muffins.html*

Strawberries and Cream Muffins  Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here:

#WeekdaySupper: Make Ahead Meals

Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)

Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.

Freezer Friendly Taquitos

Ingredients:

  • 8 oz cream cheese
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
  • 2 tbsp lime juice
  • 1 can (4 oz) chopped green chiles
  • 3 C cooked, shredded chicken
  • 1 1/2 C shredded pepperjack cheese
  • approximately 20 small flour tortillas

Steps:

  1. In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
  2. Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
  3. To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
  4. Serve with salsa, guacamole, or sour cream, if desired.

*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*

Freezer Friendly Taquitos for #WeekdaySupper from Sew You Think You Can Cook

Check out these other great make ahead meals that will be posted this week

Sunday Supper MovementTuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
WednesdayIsland Teriyaki Chicken Packets by Palatable Pastime
ThursdayTaco Bar by eating in instead
FridayEasy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking