Fast-Fix Rancho Pinto Beans Side Dish Recipe

Fast-Fix Foods, Recipes, Side Dishes and Vegetables, Soups, Stocks, Stews, Beans and Chili No Responses »
Jun 072008

For a change of pace, replace the baked beans at your next barbecue with this easy budget friendly side-dish. These lively beans taste better the following day.

1 pound firm, ripe tomatoes
1 sweet onion
1/2 pound Anaheim chilies
6 cloves garlic
6 15-ounce cans pinto beans (10 – 11 cups)
Salt
Pepper, freshly cracked and ground

Wash, core and chop the tomatoes. Peel and chop the onion. Wash, seed and chop the chilies. Peel and mince the garlic.

Place the tomatoes, onion, chilies and garlic in a Dutch oven over medium-high heat. Stirring frequently, cook until the onion is slightly browned.

Add the beans and bring to a boil. Reduce heat, cover and simmer for approximately 10 minutes, stirring occasionally. When the beans have heated through, season with salt and pepper to taste.

Serve immediately or refrigerate in a tightly sealed container and reheat prior to service.

Yield: 8 – 12 servings.

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Posted by Mrs. Magic at 6:00 am

Grilled Apple and Honey Glazed Chicken Leg Quarters Recipe

Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Jun 062008

Grilled apple and honey glazed chicken is an easy, tasty and budget friendly recipe. A great barbecue option, the chicken marinates overnight, leaving you more time for family and friends.

4-1/2 pounds (8 – 10) whole chicken legs
2 cups apple juice
3 cloves garlic
1/2 teaspoon pepper, freshly cracked and ground
1/4 cup honey

Peel and mince the garlic. Rinse the chicken and pat dry with paper towels. Discard paper towels.

Place the garlic, apple juice and pepper in a re-sealable bag that will accommodate the chicken. Add the chicken, seal and place in a bowl in the refrigerator to marinate overnight. Turn the bag occasionally to redistribute the marinade.

Place a drip pan on the fire-grate between the coals or burners or use a water spray to reduce flare-ups. Bring your grill to high heat. Remove the chicken from the marinade and place on the hot grill to cook over indirect heat.

Baste with the marinade for the first 20 minutes. Do not continue basting after the first 20 minutes; discard any left over marinade. Continue cooking the chicken for approximately 20 – 30 minutes until thoroughly cooked.

To finish, brush the chicken, top and bottom, with honey. Continue cooking and turning for 3 – 5 minutes until browned. Add salt to taste.

Yield: 8 – 10 servings.

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Posted by Mrs. Magic at 6:00 am

ALERT :: TOMATO SALMONELLA - Multi-State WARNING!

Alerts and Recalls No Responses »
Jun 052008

From April 23 though June 1, 2008, there have been 57 reported cases of salmonellosis caused by Salmonella Saintpaul in New Mexico and Texas, including 17 hospitalizations. Approximately 30 reports of illness in Arizona, Colorado, Idaho, Illinois, Indiana, Kansas, and Utah are currently being investigated to determine whether they are also linked to tomatoes. There are no reported deaths.

The Food and Drug Administration (FDA) is alerting consumers in New Mexico and Texas that the outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The bacteria causing the illnesses are Salmonella serotype Saintpaul, an uncommon type of Salmonella.

According to FDA reports, the source of the contaminated tomatoes may be limited to a single grower or packer, or tomatoes from a specific geographic area.

The specific type and source of tomatoes are under investigation. However, preliminary data suggest that raw red plum, red Roma, or round red tomatoes are the cause. At this time, consumers in New Mexico and Texas should limit their tomato consumption to tomatoes that have not been implicated in the outbreak. These include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home.

As harvest season ramps up, the FDA is working at the state level and with the CDC, Indian Health Service, food and industry trade associations and at the state level to quickly determine the source and type of contaminated tomatoes.

For more information access the CDC Website for Salmonella Saintpaul Updates as they become available.

Posted by Mrs. Magic at 1:03 pm

Delicious Chocolate Zucchini Quick Bread Recipe

Bread, Quick Bread and Biscuits, Recipes No Responses »
Jun 052008

From lasagna to pickles, the versatile zucchini finds its way into a lot of our meals. You’ll want to make a couple of extra loaves of this moist chocolate zucchini bread to tuck into the freezer.

2-1/2 cups all-purpose unbleached flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini (about 1 large)

Preheat oven to 350°. Grease 2 – 8″ x 4″ loaf pans.

Wash and grate the zucchini.

Measure the flour, cocoa, salt, baking soda, cinnamon and baking powder into a large bowl. Whisk briefly to blend and break up any clumps. In another bowl beat the eggs, oil, sugar and vanilla until well blended. Stir in the zucchini and mix well.

Pour the batter into the prepared loaf pans. Bake for 50 – 60 minutes, until done. The bread will spring back when pushed, and a pick inserted into the center will come out clean.

Yield: 2 loaves.

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Posted by Mrs. Magic at 10:18 am

Red Bell Pepper and Tomato Salsa Recipe

Recipes, Sauces, Dressings and Condiments No Responses »
Jun 032008

Served as a chip dip or an accompaniment for grilled meat, you’ll love the bright flavor of this red bell pepper salsa recipe.

3 cloves garlic
1 cup ripe tomatoes
1 cup red bell peppers
1 teaspoon extra virgin olive oil
1/2 cup cilantro
1/3 cup green onions
1-1/2 teaspoon balsamic vinegar
1/4 teaspoon brown sugar
Salt

Preheat oven to 350°. Alternately, you can cook on a medium-low heat spot of your grill.

Peel and finely chop the garlic cloves. Wash the tomatoes and bell peppers. Remove the seeds from the peppers; coarsely chop the tomatoes and peppers. Wash the cilantro: pick 10 – 15 leaves and reserve for garnish. Clean the green onions and coarsely chop.

Place the garlic, tomatoes, peppers and olive oil in an 8″ square pan, cover tightly with foil. Bake for 50 – 60 minutes until the tomatoes are easy to mash.

Allow the tomato mixture to cool briefly; pour into a blender or food processor fitted with a blade. Add the cilantro, green onions, vinegar and sugar. Pulse process until coarsely pureed. Season with salt to taste. Garnish with reserved cilantro leaves.

Yield: 1 cup

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Posted by Mrs. Magic at 6:00 am
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