Refried Beans

I never bothered making refried beans myself because it's so easy to just open a can.  But holy moly, these are so delicious and easy to make (if a bit time consuming).

After boiling the beans, garlic, and onion, I still had large pieces of onion in my bean broth. I strained many of these out, but it's ok (and flavorful) if you leave much of the onion in the beans for frying.

Refried Beans

Ingredients

1 lb pinto beans dried
5 cloves garlic smashed
1/2 onion quartered
6 cups water
1 teaspoon salt
2-5 tablespoons lard or oil (I used bacon grease)

Directions

Sort through the beans to ensure that they are good and no rocks are mixed in.

Rinse with water in a strainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with salted water. Let sit overnight. Strain the beans the next day after soaking.

Add the beans, smashed garlic, and onion to a large pot or pan. Pour the water in and add salt. Beans should be fully submerged in water.

Bring to a boil, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to simmer covered an additional 30-60 minutes until the beans are softened and easily mashed.

Once the beans are soft, heat 2 tbsp lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic, and some of the bean broth into the skillet. Allow the beans to "fry" in the oil while mashing. Add more oil and bean broth as needed to get desired consistency to the beans.

Original link:

https://houseofyumm.com/homemade-refried-beans/

Stuffing Waffles

 You have to do something with all that leftover stuffing… The final product, especially if served with real maple syrup, has a chicken and waffles flavor.

Stuffing Waffles

Ingredients

4 cups leftover stuffing
2 eggs
2 tsp better than bouillion chicken
2 tbsp milk (as needed)

Directions

Pre-heat waffle iron.

Beat eggs with bouillion. Add milk as needed and mix.

Add stuffing and mix well.

Butter or grease waffle iron. Add stuffing mix to waffle iron and press closed. You may need to cook for longer than regular waffles.

Serving idea: Top with a fried egg, butter, and real maple syrup.

Garlic Parmesan Roasted Red Potatoes

This roasted red potatoes recipe was very easy to put together and so delicious.  I was worried the parmesan or herbs would burn, but it all came out perfect.

Garlic Parmesan Roasted Red Potatoes

Ingredients

1 1/2 pounds baby red potatoes halved (or large red potatoes cut into 1 inch pieces)
1/4 cup olive oil
2 teaspoons garlic minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons dried parsley
1/4 cup finely shredded parmesan cheese

Directions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning, parsley, and parmesan cheese. Toss to coat.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 30-40 minutes or until golden brown and fork tender. Serve.



Original link:

https://www.dinneratthezoo.com/roasted-red-potatoes/

Comeback Sauce

Even more sauces for fried green tomatoes.  I haven't tried the tomato recipe at the original link, but the sauce is delicious.

Comeback Sauce

Ingredients

½ cup mayonnaise
2 tablespoons sriracha
2 tablespoons ketchup
2 tablespoons vegetable oil
2 tablespoons minced red onion
1 clove garlic, minced
1 teaspoon Worcestershire
½ teaspoon Creole mustard, or spicy brown mustard
½ teaspoon freshly ground pepper

Directions

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

Original link:

https://cookingwithcocktailrings.com/fried-green-tomatoes-with-comeback-sauce/

Garlic Aioli

Making fried green tomatoes and looking for sauces that will pair well... 

Garlic Aioli

Ingredients

3/4 cup mayonnaise

3 cloves garlic, minced

2 1/2 tbsp fresh squeezed lemon juice

3/4 tsp salt

1/2 tsp ground black pepper

Directions

Mix ingredients in a bowl.  Cover and refrigerate at least 30 minutes before serving. Sauce will last 7-10 days in the refrigerator in an airtight container.

Original link:

https://www.allrecipes.com/recipe/213608/garlic-aioli/

Red Cabbage Salad

This copycat recipe from Northwoods Inn makes a great snack in the summer heat.  You can make a big batch, throw it in the fridge, and it will still be crispy and delicious all through the week.

Red Cabbage Salad

Ingredients

1/2 c vegetable oil
1/2 c + 2 Tbsp red wine vinegar
3 Tbsp sugar
1 tsp seasoning salt
1/4 tsp black pepper
1/4 tsp onion powder
1 md head red cabbage

Directions

Wash cabbage, pat dry, and peel off any wilted outer leaves.  Slice into thin ribbons and place in a large bowl.

Measure out remaining ingredients in a separate bowl and stir together to blend (or mix in a covered jar to shake). Pour vinaigrette over cabbage and toss.  Cover and chill.  Best if marinated overnight.

Original link:

https://www.justapinch.com/recipes/salad/other-salad/northwoods-inn-red-cabbage-salad.html

Chicken Lettuce Wraps

 This copycat recipe for PF Chang's Chicken Lettuce Wraps is very easy and super delicious.

Chicken Lettuce Wraps

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions

Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Original link:

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/