Mango-Chipotle Chicken Burritos with Black Beans

I cheated.

No.

I did.

I was craving some really fresh, summery, yummy mexican-ish type food.

I had chicken. I had tortillas. I had.... hmmmm....

Oh yeah. That random bottle of salad dressing my mom shipped to me along with the other 42 bottles I have. Something by Kraft called Mango-Chipotle. Hmmmm.

Chicken. Mango-Chipotle.

This works.

So...maybe a put it together yourself burrito?

As you can see it was kid approved.

Yup. That'll work. And we could totally use that dressing for a marinade/cooking sauce for the chicken. Oooooh! And we have an entire gallon bag of black beans, so we could make mexican style black beans.

OMG. It's healthy too! So much protein!

We like protein. Protein is good.

So let's get started

3 large boneless skinless chicken breasts, cleaned and laid out in either a glass pan or jelly roll pan lined in foil.

Smother chicken with dressing, slice up some onion and toss it in, and cover with another piece of foil. Seal the foil. This is important. It will allow steam to be captured which results in fabulously tender chicken cooked relatively quickly.

Throw in oven for 20 mins or so. Baste with dressing every 10 mins.

So that's twice. You'll be ok. It's easy to remember. Twice.

That's it?

Well... uh... ya.

That's it. So easy.

So.... There are several ways this chicken can go. If you are in a tropical mood, make up some mango salsa, cook up some coconut rice, and maybe make a small arugula salad with feta cheese and a vinaigrette.

If you are in a mexican mood, when it comes out of the oven, you can serve over black beans and rice with sour cream and salsa, OR....

Make up some black beans, grab out tortillas, chop up some lettuce, tomato and cucumber, and make a build your own burrito.

I took option 3.

So. I have a gallon bag of black beans in the freezer, mainly because I cooked them, then realized I didn't have any ziploc baggies in less than a gallon.

Sigh.

So. Defrost your beans, about a quart's worth depending on the number of people you are feeding, obviously. Or 2 cans.

Saute some onion bits. Add 1 tsp garlic powder or 4-5 cloves fresh and 1Tbs taco seasoning. Splash in some worcestershire sauce and just a drop or 2 of liquid smoke, if you have it.

Toss in beans and a little water with a chicken bouillon cube or 1 tsp of chicken(or veggie) Better Than Bouillon. Pre-made broth works well too. By a little I mean maybe 1/2 c. Add more if the beans suck it all up. You want the beans to be a little soupy.

Let them cook until heated through and broth is thick.

Meanwhile, check your chicken. If it is done, pull off top foil and put back in oven a few minutes to brown the top just a touch.

Assemble other ingredients on the table.

Cut chicken into pieces and transfer it, and onions onto a plate. Feel free to shred chicken, that works too. I cut mine into large slices and let the creators decide how they wanted to further alter it for their burrito.

To create burrito, layer chicken, beans, veggies, sour cream and salsa. Wrap and enjoy.

As you can see, my son opted for beans on the side and no onions or salsa.

What a bum.

Creamy Coleslaw

Among the summer yummies that we think of is, of course, coleslaw. Imagine KFC style coleslaw or better yet, your favorite BBQ place's slaw. Creamy and melt in your mouth good right? Well, if veggies could melt.

This one is it's match, let me tell you.

And so simple.

Sigh.

So simple.

I promise you will not be able to resist taste testing... multiple times. This ended up being my dinner before dinner. 

And then half the bowl is gone, and you remember you had the family to share with... oops.

Oh, well. Make some more.

So we start with a head of cabbage. One small whole head will feed a bunch of people. Medium for a family reunion. Large for a family reunion plus all the in-laws.

Shred the cabbage however you feel is easiest. I used my handy dandy Cuisinart food processor with the shredding plate for mine. Made it nice and fine, kinda like you'd get at a restaurant. A plain old hand held grater works too, or cut it by hand.

While your shredding, grab an apple, zucchini, 2 carrots, 1/4 onion sliced, and if you are feeling adventurous, some red cabbage or radicchio.

Now for the magic. The sauce.

Ready for it?

Ready?

Mayo, sugar, apple cider vinegar, and a pinch of salt.

Yes, that's it. 

Told you it was simple.

Actually the magic is in the apple and zucchini you put in the salad. A little sweet, a little soft, makes it all the yummier. 

Mix all your ingredients together.

That's it.

No seriously.

Chill it 'till your ready to serve... and to keep from eating the whole thing!

Peaches and Cream Pancakes

I know its been awhile. I deeply apologize. Life takes its twists and turns and well, I have had little time or gumption to write anything.

To kick off the weekend, I ended up in the E.R. for back issues. My daughter of course, was up by the time I returned home and as such announced she wanted pancakes. Here's the sucky part...I can't stand up straight and I am in the mood to cook. These 2 things do not go together well.

I did it anyway. I'm a stubborn bitch. End of story.

So this mornings breakfast, since I had 2 lovely white peaches with absolutely no flavor, is Peaches and Cream Pancakes.

The pancake recipe is mom's. I alter it with add-ins to make it fun. The basic recipe makes fat, fluffy, dense pancakes.

Now I am not a huge fan of pancakes.

I know. Blasphemy.

But my kiddos are, so I indulge them.

So first off, warm up you griddle or skillet. I use my cast iron. Ok, I use my cast iron for darn near everything.

Looks yummy right?

From scratch pancakes are super easy, I promise. Even you bachelors can get this.

You need:

2c Flour

1Tbs Baking POWDER

1tsp salt

1Tbs Sugar

and these...

...plus a little milk. I usually end up using about a cup, but it depends. 

So first off dump the dry ingredients into a bowl.

Add Egg.

My daughter loves to help me with this part. She is an egg-o-holic like me and her specialty now is breaking and adding eggs.

Add milk. Start with a little and keep adding until blended and a thick batter forms. You wan it to be gloppy, not runny.

Like this. 

I would like to apologize for the not well lit pics. I hurt. I am not feeling camera mode today :-(

Add into your batter a splash of vanilla and if you have it a tiny amount of maple extract. Almond works well too if you have it.

Next, chop a peach into bits.

No! Don't put them in yet! I didn't tell you to do that and I am the boss right now! Got it? 

Ok good. Geez. Thinking your a pro and all. ;-)

Dust the peaches with a little flour. A tablespoon works pretty well.

What? Why?

Because the flour helps fruit or any watery, chunky additions to suspend in the batter instead of floating to the bottom. 

Wait. Can you float to the bottom? Uh...fall, coagulate, have a meeting in the depths of the batter. 

This way you have even peachiness in every cake. 

Now that your batter is all happy and peachy, coat your skillet with an oily substance (I use butter)

and pour batter in small circles. about 1/4 c per cake.

Whilst they are cooking slice up another peach.

Why? Again you ask why? 

'Cause you can't have enough tasteless white winter peaches, that's why.

And your gonna coat them in sugar too. 

Turn the cakes over when they get bubbly on top and start to look dryish on the edges. Depending on your skillet, heat level and stove, 1-2 minutes per side. I cook on medium when using cast iron.

See pretty peach slices.

Coated in sugar.

Flip over your cakes.

Put them on a plate.

Top them with your peach slices and a dollop of your favorite yogurt flavor (I used banana 'cause that's what I had). I also added this peach-mango compote stuff I get at Costco. It's yummy on vanilla ice cream too.

Voila! Peaches and Cream Pancakes.

See that was easy!

Fry an egg, cook up some sausage and bacon, pour a cup of the nectar of the gods and enjoy on the front porch. Make sure you wave at the neighbors!

Veg-alicious Sandwiches.

Do you have a bunch of random bits and pieces of vegetables in your fridge drawers that you haven't quite needed yet and don't know what to do with?

Did you shop the used bread section at Freddies and get some awesome stuff but have no clue what to do with it?

Are you looking for a quick and easy meal in about 30 mins or so?

If you answered yes to any of these question then I have the recipe for you!

This is one mom came up with at some point, and well, I made up my own version of hers.

Today's random veggies:

-Brussel Sprouts

-Sweet Potatoes

-Cauliflower

-Onion

-Bell Pepper

-Mushrooms

So dig them out of the drawers, cut off any bad parts ('cause you know that the cauliflower you bought a month ago has one or 2)

Chop into decent sized bits and dump into a good size bowl.

Get out your balsamic vinegar, garlic, salt, pepper and olive oil.

Yes you may substitute the oil for what you have on hand. Balsamic or other dark vinegar (malt, etc) are required for the depth of flavor. If you must, red wine is a good sub, but def not white or apple cider ok? Ok.

If you need a lesson on vinegars, I will be happy to give one. OOOOH! Maybe do a post about vinegars and basic herbs/spices and their uses! YES!

Sorry, got side-tracked.

Anyway, pour in some vinegar and oil in the bowl. Nope, no need to measure just throw some in, enough to cover the veggies when tossed around. Sprinkle in some garlic and a pinch of salt and pepper.

If you toss around and it doesn't look like enough vinegar or oil, add a little more.

Fine. Maybe 2-3 Tbs of oil to 4 c of veggies, 5-6Tbs vinegar. K?

Geez! I will teach you to wing it. Measuring is for the birds unless its baking. Then its required. Just start with a little, taste it, if its not enough, add more. Easy. Just START SMALL. Better to add than to have to take away, 'cause taking away is pretty impossible. And fixing is not fun.

Ok. So, turn on the oven.. maybe 350-375 or there abouts. If your oven is retarded like mine is, then higher or lower is fine.

Dump your veggies onto a FOIL lined baking sheet or jelly roll pan (baking sheet with sides) Trust me. The foil will make your life SOOOO much easier when its time to clean up. Recycle the foil, though ok? Gotta remember mother earth and protecting her.

Throw in oven and let do its happy thing. You might want to turn them once in the cooking. I ignore them and go play on pinterest for awhile.

When the house starts to smell good (about 20 mins or so, depending on the retarded oven), grab that random bread, slather it with whatever cheese you have on hand, throw in oven to get all melty.

While its getting all melty, grab out the stuff you like on sandwiches. Mayo and horseradish.

Or whatever.

Assemble sandwiches. Your done.

See? Easy?

If you are so inclined, you can make something like mac n cheese or fries or corn on the cob or devilled eggs or whatever suits your mood and the season.

I do coleslaw, devilled eggs and corn in the summer, pasta in the winter.

Don't ask me why, I'm just odd that way.

I need to give you my devilled egg and coleslaw recipes at some point. They are other things that are super simple.

This is, by the way, a great meal for camping. Cut veggies store in plastic containers, getting all happy in the juices. Bring a cast iron skillet and some foil to put over it and cook over campfire. It was a big hit!

Who said you can't do gourmet cooking while camping?