Pressure cooker Puerto Rican Pink beans...with a Brazilian twist

Puerto Rican beans and rice!

1. 1 pound dry pink beans (sorted and rinsed)
2. 4 slices bacon (or a whole pound of bacon) diced
3. 1 small-medium onion, diced
4. 5-6 cloves garlic, pressed or minced
5. 4 cups vegetable broth (can use chicken or beef, or even water instead)
6. 1 cup water (more if desired, for "soupier" beans)
7. 1 small can tomato sauce
8. 2 packages sazon seasoning
9. 4 sofito frozen cubes

in your pressure cooker saute bacon when almost done add chopped onion and garlic let cook for 3 more minutes. 

add the rest of the ingredients.

put lid on and place valve on closed and set pressure cooker on 60 minutes and let cook. Quick release the pressure cooker. Test beans for tenderness. If it needs more time, cook longer.  Serve over cooked rice

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Onion Rings

Onion Rings

Batter

1 1/4 cups all-purpose flour

2 Tablespoons Corn Starch

1 teaspoon baking powder

1 egg

1 cup milk, more as needed

salt and pepper to taste.

Dry bread crumbs (Panko)

I also added some paprika and a little bit of garlic powder.

Directions

Prepare some oil to fry the onion rings in.
Slice a large onion and separate the rings (tip: if you let the rings soak in ice cold water for about 10 minutes you are able to remove the inner skin of each of the rings this helps to keep the onion from pulling all out when you take a bite).
Mix together the flour, corn starch, baking powder, egg, milk, and salt and pepper into a batter that should resemble a pancake batter, if you like really crispy rings make the batter a little thicker.
Dip the rings into some flour (seasoned if you like) than into your batter, let the extra batter drip off and dip into the bread crumbs.
Fry until golden brown about 3 minutes on each side.

For a little extra treat, take some guacamole and put into the center of each of the rings freeze for about an hour or over night bread and fry just like you would with normal onion rings.

Favorite Baked Beans

Baked Beans

4 slices bacon, browned and chopped
1-15 oz. can pork & beans
1/4 c. ketchup
2 tablespoon molasses
2 tablespoons Brown sugar
1 Tablespoon mustard
1 tsp Worcestershire sauce

Mix all together and bake at 355 degrees for at least 1 hour or until desired thickness is reached.

Gourmet Sweet Potato Classic (the one Paul likes)

Gourmet Sweet Potato Classic

5 sweet potatoes

¼ teaspoon salt

¼ cup butter

2 eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup white sugar

2 tablespoons heavy cream

½ cup butter, softened

3 tablespoons flour

¾ cup packed brown sugar

½ cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Bake sweet potatoes 35 min. in the preheated oven, or until they begin to soften. Cool slightly, peel and mash. In a large bowl, mix the mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, sugar and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine ¼ cup butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

DIRECTIONS
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Sweet "Family" Coleslaw

Sweet Family Coleslaw

1 large head green cabbage, shredded then chopped finely

2 tablespoon diced onion (any kind of onion)

1/2 of a green or red pepper (chopped)

1 carrot (peeled and finely shredded)

2/3 cup Best Foods Mayonnaise

3 tablespoons vegetable oil (opt.)

1/2 cup white sugar

1 tablespoon white vinegar

1/4 teaspoon salt

Whisk together, vegetable oil, sugar, vinegar and salt. Pour this over prepared vegetables. Chill for 2 or more hours before serving.

Roasted Asparagus with Balsamic vinegar sauce

asparagus
salt
pepper
2 Tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce




Clean and remove tough ends from asparagus.  Spray cookie sheet with Pam.  Lay asparagus out side by side.  Salt and pepper asparagus and roast at 400 degrees for 10-12 minutes.  While cooking, brown 2 T butter, remove from heat and add 1 tsp. balsamic vinegar and 2 tsp. soy sauce.  When asparagus is done, drizzle butter mixture over asparagus.  It is SOOOO yummy!

Veggie Mash

Adapted from KraftRecipes.com

 

3 potatoes, cubed (about 1.5 lbs) (14 PointsPlus)

1 head cauliflower

3 carrots (about 1.5 cups)

3 cups chicken broth

1/3 c. (6 Tbs) fat free cream cheese (1 PointPlus) (6 PointsPlus for light)

garlic

rosemary

salt

pepper

 

Boil veggies in broth, turn down to simmer for 15 mins or until veggies are tender. 

Drain veggies, saving 6 Tbs broth. Add cream cheese, garlic, and seasonings to potatoes. Beat with a mixer, gradually adding the remaining broth.

 

Total PointsPlus: 1 PointPlus per 3oz (fat free), 1 PointPlus for 2oz (light)

Cauliflower Poppers

Adapted from delightedmama.com

2 heads cauliflower
non-stick spray (I'm not sure how to count it, but I always count it for 1 PointPlus)
salt
pepper

Preheat oven to 450-degrees. Chop the cauliflower into bite size pieces and place on a cookie sheet. Coat cauliflower with pan spray, salt and pepper to taste. Bake for 1 hour, tossing cauliflower every 20 mins.

Serve hot and dip like fries.

TOTAL PointsPlus: Based on non-stick spray and dip.

Refried Beans without the Refry

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Directions
1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Frog's Eye Salad

OLD-FASHIONED FROG'S EYE SALAD

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each). 1-1/3 cups (8 oz.) P & R Acini di Pepe, uncooked~ ' RONZONI AMERICAN BEAUTY ACINI PEPE, uncooked~ ' SAN GIORGIO Acini di Pepe, uncooked~



Ingredients:

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1-1/3 cups (8 oz.) AMERICAN BEAUTY ACINI PEPE, uncooked
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and
divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

cooks note: we add more pineapple and less oranges and no Marashino cherries (if it were up to me I would add the cherries, Ky doesn't like them or the oranges, we refuse to omit the mandrine oranges)

Cowboy Charro Beans (Frijoles Charros con Tocino Y Chorizo)

Serves 6
these are some yummy beans!

6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeno pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp. kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)

Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes,untill it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon to break it into smaller pieces.

Add the chopped onion and jalapeno; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.

Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

Habichuelas Rosadas (Pressure Cooker Pink Beans)

Inspired by this recipe

1 pound dried pink beans, rinsed

1 onion, chopped

4 cloves garlic, minced

8 cups water + bouillon or chicken broth

2 tsp dried parsley
1 Tbs cumin
1 Tbs chili powder

1 can Ro*Tel Tomatoes

1 can diced tomatoes

1 bunch cilantro, chopped

Salt to taste

Sauté the onions and garlic in your pressure cooker. Excluding the cilantro (add after cooking), add all the remaining ingredients. Cook on high pressure for 35 minutes, then natural release (about 30 mins). Stir in the cilantro. Serve with rice. 

Refried Beans with Bacon

2 strips bacon, sliced
1/2 medium onion, diced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
Shredded or grated manchego cheese, sliced scallions or chopped cilantro

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everythingg in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and tehn the chicken broth, cumin, beans, and salt and pepper to taste. bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a bean masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary). Once plated, top with the cheese and sliced scallions or cilantro.

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).

Butterscotch Sweet Potatoes (and Soufflé variation)

• About 3 sweet potatoes, cooked, peeled and cut

Butterscotch Sauce

• 1/2 cup white Karo syrup
• 1/2 cup firmly packed brown sugar
• 1/4 cup heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Marshmallows (optional)

Place warm sweet potatoes in a 9x13 buttered baking dish.
In sauce pan, mix remaining ingredients. Bring to a boil, stirring constantly; boil 5 minutes. Pour over yams; continue baking, basting often, 25 min.


*Soufflé Variation (Makes a 9x9 pan):

• 3 sweet potatoes, cooked, peeled, and mashed
• Butterscotch sauce (above)
• 2 eggs

     Crumb Topping (From Fruit Cocktail Cake)

• 1/2 cup flaked coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 2 TBS flour
• 2 TBS melted butter

Place the warm, mashed sweet potatoes in a 9x9 pan (if the mash is cold, the hot butterscotch can harden as you are trying to mix it in). Mix in the butterscotch sauce along with 2 eggs (I make a well in the potatoes for the eggs, then whisk everything in slowly to somewhat temper the eggs).

Mix the coconut, brown sugar, pecans, and flour in a separate bowl, then stir in melted butter. Top the mash with the crumble. Bake at 350-degrees for 30 mins or until the crumble is golden brown and crispy.

Cousin Kelly's Mexican rice

•2 cups rice

•1 Large Can Fire roasted Tomatoes plus enough water to equal 4 cups.(I dump the can in a food processor and blend it, so my kids don't see the chunks of tomatoes!)

•1/2 onion diced

•3 cloves garlic minced

Add a few Tablespoons of olive oil to a sauce pan and brown the rice with the onion and Garlic. Be careful not to burn! Add water and the tomatoes. Simmer for 14-20 minutes. I usually add shredded cheese on top, since I have a House full of boys that LOVE cheese. (Me, not so much)

Chili Rellenos Casserole

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (8 ounce) can tomato sauce

Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the jace and Cheddar cheeses and cover with remainging chilies. i a bowl mix together the eggs, mikl, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaiing Jace and Cheddar cheeses, and serve.

Karie's Deep Fried Mushrooms

small, white mushrooms, washed
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.

Bean Dip (original recipe)

Layer the following in a 9x13 sprayed pan.

1 large can of refried beans
2 pkgs cream cheese softened and mixed with 1/4 cup mayonaise
1 (12 oz.)jar mild picante sauce
1 cup grated mozerella cheese
1 c. grated cheddar cheese
chopped tomatoes fresh or canned
1 chopped green onion
1 small can sliced black olives

heat in 350 oven until cheese is melted.