Fancy Beans

This is a recipe I got from the back of a can of Bush’s Beans.  I have changed it a bit over the years.  It is an excellent side dish that I usually serve with white rice and store bought Rotisserie chickens for a quick, healthy dinner!

Fancy Beans

Ingredients

  • 2, 15 oz cans of Bush’s black beans, drain and reserve juices
  • 1 tbsp. of olive oil
  • 3/4 cup of onion, chopped
  • 1 green bell pepper, chopped
  • 1, 14.5 oz. can of dice tomatoes
  • 1/2 tsp. of ground thyme
  • 1 tbsp. of apple cider vinegar
  • 1 squirt or more of Sriracha-depending on how spicy you like it(My family only likes the Trader Joe’s brand)

Directions

  1. In a large skillet, heat the olive oil.
  2. Saute the onion and green pepper until tender.
  3. Stir in the diced tomatoes, beans and thyme.
  4. Cook for 3 minutes.
  5. Add the vinegar, sriracha, and reserved juices from the beans.
  6. Cook for 5 more minutes.
  7. Serve over rice(I usually serve this with Minute Premium White Rice.  It literally cooks in 5 minutes!)

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Can’t Have a Party Without a Punch

A month or two ago my husband and I headed to one of my favorite spots. A used bookstore. 😳I really do love it🤷🏻‍♀️. I went straight to the cookbook section and ended up purchasing two books. One of them is The General Foods Kitchens Cookbook. It’s over 400 pages of recipes from 1959! I was actually surprised by a lot of it. This must have been the era of jell-0. So many recipes included jell-o. A lot of the recipes I would never make. But some of them I would! I can’t even tell you how many recipes for punch were in there. One for every occasion including Valentine’s Day and weddings! So why not a punch for our Easter Day Scavenger Hunt? My son Matthew read through all the punch recipes in the cookbook and narrowed it down to four. He’s my little health-nut and was pretty shocked at how many included jell-0 and added sugar. Once him and I got over how much sugar punch has, we picked the perfect recipe to recreate. They called it pink lemonade. We changed it up a bit and made it into a punch. And honestly it looked beautiful. We all enjoyed it. It was delicious and refreshing for a perfect Easter Day. This can really be served on any occasion through spring and summer. Maybe Mother’s Day. Kids or no kids…

Pink Lemonade Punch

Ingredients

  • 1 can of frozen lemonade concentrate(12 oz.)
  • 3 cans of water
  • 2 cups of cranberry juice
  • 1-2 cans of blood orange soda(I used San Pellegrino blood orange soda)
  • 1 jar of maraschino cherries
  • 1 lemon
  • A lot of ice

Directions

  1. Pour lemonade, water, and cranberry juice into your favorite beverage dispenser.
  2. Stir well.
  3. Add all the cherries and about half of the juice from the cherry jar.
  4. Add a lot of ice to keep it extra cold.
  5. Pour blood orange soda in to make it nice and bubbly. The more you add, the more bubbly it will be.
  6. Stir gently and add more ice.
  7. On top, add thin lemon slices to garnish.

Enjoy!

My beverage dispenser is one of my favorite things.  I had gotten 2 on sale at Walmart for $5 each!  But there are some really pretty ones that make a statement.  I will be upgrading soon…

This is a nice basic one  http://shopstyle.it/l/FSXn

I really think the next one I get will have a stand like this one.  It makes sense because then people can fit their cup under the spout…  ⇒  http://shopstyle.it/l/EdSp

I love the double dispensers because you can do iced tea in one and lemonade in the other, etc.  FYI, this one is only $25.49.  That’s more than 50% off!

But this is my favorite because of the texture on the glass and it has a stand!  Love it!   ⇓

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Cinnamon Whipped Cream

Whipped cream is one of those things that is so easy to whip up, but makes a big statement.  It’s almost as easy as opening a tub of cool whip.  And oh so much better.  I use it to top pies, gelato and fresh berries.  A couple of weeks ago my sister Ali was in Florida for work.  She got stuck here due to the snow up north.  Yay!  So I made a quick dinner and bought some store bought pies(apple and cherry).  I whipped up this cinnamon whipped cream to top the pies and it was amazing.  This is nothing original.  Honestly, you can whip up whipping cream and add nothing to it and it is amazing.  You can also add sugar, cocoa, vanilla, etc.

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My mom, Ali, and I

 

Cinnamon Whipped Cream

Ingredients

  • 2 cups of whipping cream(heavy cream)
  • 3/4 cup of confectioner’s sugar
  • 1 tsp. of ground cinnamon
  • 1/2 tsp of vanilla

Directions

  1. At least an hour before put your beaters and a large bowl you will be using to mix it, in the freezer.
  2. Put all the ingredients in the bowl.  Beat on medium-high speed until stiff peaks form.

Enjoy!

A must have for your whipped cream is a simple mixer just like this.  It will do the job!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Homemade Bagels

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Bagels

Being from long Island, I am very picky about my bagels.  It’s very hard to find a good bagel in Florida.  When we visit New York we always make an effort to get bagels.  And as good as it might be, it’s not really giving me any nutrition.

My mother in law was visiting and said she tried to make these healthier bagels and that they were really good.  I didn’t think they were going to be good.  So, we got the ingredients and made them.  The link to the recipe is below:

https://www.skinnytaste.com/easy-bagel-recipe/

We used half white flour and half whole wheat flour and topped them with everything bagel seasoning.

They were super easy to make!  And delicious!  We really enjoyed them.  I will, without a doubt, make them again.  I think I will use all whole wheat flour next time.   And maybe throw an egg and cheese in the middle for the real Long Island deli breakfast I miss so much!

These were good warm out of the oven.  They were also delicious the next day toasted with butter.  This is a great, easy, healthy recipe.

Enjoy!

Shoepeg Corn Salad

I got this recipe from my sister Ali.  She got it from one of her friends.  When they make it, they serve it as a dip along with Tostitos or some sort of corn chip.  This is also a great side dish for a summer gathering.   It’s sooo good and refreshing.  It’s hard to stop eating it once you start.  I had no idea what shoepeg corn was or where to find it until I made this!  FYI, it’s just a can of Green Giant corn that’s shaped like a shoepeg!  I found it at Publix…

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Shoepeg Corn salad

Ingredients

  • 2 cans of white shoepeg corn, drained
  • 1 can of reduced sodium black beans, rinsed and drained
  • 1 red bell pepper diced small
  • 1 orange bell pepper diced small
  • 1/2 of a small red onion diced small
  • a bunch of cilantro chopped
  • 1/2 cup of safflower oil(it calls for vegetable oil but I don’t use vegetable oil due to the fact that it is not the healthiest option)
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of sugar(Yep, but it makes it soooo good)

Directions

  1. Put the first 6 ingredients in a large serving bowl and stir gently until combined.
  2. Add the oil, vinegar and sugar.
  3. Stir gently until combined.
  4. Serve with your favorite chip or as a side dish.

Enjoy!

I found some great summer essentials for your 1st BBQ of the season.  Of course you have to serve the shoepeg corn salad and maybe some Guac and chips!

This beautiful serving bowl is perfect for a bright, colorful salad like this one.

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These serving spoons are a pretty compliment to the serving bowl.

I absolutely LOVE a classic, washable tablecloth for your serving table.  This one comes in so many colors and sizes.  Perfect for your spring and summer outdoor entertaining.

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If you don’t already have a folding table for your last minute parties, you must get one quick!  My boys love when I drag the folding table out, because they know company is coming!  And that means, good food, music, and fun!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Grandma’s Ricotta Pie

I have mentioned my Grandma before. She is the special woman who made the delicious Zucchini Pies. I have loads of memories of my Grandma and special things she cooked and baked, but not many exact recipes. That’s where my Aunt June comes in. She knows all the family history and stories. She’s a great storyteller. In her hallway of her house she has beautiful old pictures of all the ancestors. It’s amazing. I went to her for some of my grandma’s best recipes. That’s where I got the Ricotta Pie. My mom didn’t usually make this for Easter, but said when she was a kid my Grandma always did. And it was the only ricotta pie my mom liked. It is also known as Italian Cheesecake and traditionally served on Easter. So I got to baking. The funny thing is, I compared this recipe to other ricotta pie recipes and I found all of them were very different. I thought it was interesting. Some used lemon, vanilla, chocolate chips and some did not.  My sister Ali was visiting and we wanted to celebrate her birthday. She loves ricotta pie so this was her birthday cake! This was difficult for me because I never made it before and haven’t eaten it a lot so wasn’t sure exactly how it should end up. I do have to say it was a hit!  My mom said it was so good and exactly how she remembered it. I love that my aunt had the handwritten recipe of my Grandmas. This recipe literally made three pies. So I’m gonna scale it down for you and make it a little easier. When my aunt makes it she uses store bought dough for the bottom and then does the lattice top. I did the lattice top on two of them but it’s not really necessary, though delicious! I think next time I might do a graham cracker crust. That would be yummy 😋. But let’s keep it simple this time.  No crust on bottom or top.  Enjoy the slideshow!

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Grandma's Ricotta Pie

Ingredients

  • 1 and 1/2 pounds of ricotta
  • 1/2 cup of sugar
  • 1 and 1/4 pints of heavy cream
  • 2 tablespoons of flour
  • 1 and 1/2 tablespoons of lemon juice
  • 3 eggs separated(yolk in one bowl and whites in another)
  • Confectioners sugar to sprinkle on top in the end.

Directions

  1. Preheat oven to bake 300 degrees.
  2. In a large bowl beat the ricotta with an electric mixer. It will get creamy.
  3. Add sugar, flour and lemon juice. Beat thoroughly.
  4. In a small bowl beat the egg yolks until lemon colored. It will take a little while, but they will get lighter in color. Be patient.
  5. In a medium bowl beat the heavy cream until stiff peaks form. You will basically be making whipped cream at this point.
  6. Fold the heavy cream into the ricotta.
  7. In a small bowl beat the egg whites until stiff and fold into ricotta.
  8. Pour filling into a springform pan. (That is what my Aunt June uses when she doesn’t do a crust. Even though the recipe says to use a glass pie pan.)
  9. Bake for 1 hour.
  10. Turn oven off and leave in for one more hour.
  11. When it is done it should be firm. Not jiggly.
  12. Let cool and refrigerate. Serve cold.
  13. Remove spring pan and sprinkle the top with lots of confectioners sugar.

Enjoy and Hoppy Easter 🐰

There are a couple of kitchen items you will need before you begin:

Mixing bowls

You can use a hand mixer but this Kitchenaid Stand Mixer would be awesome!

If you are making this ricotta pie without a crust, you should use a springform pan.  If you are making it with a crust, you should use a glass pie pan.

And of course a sugar shaker for sprinkling sugar in the end…

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***