3 tablespoons vegetable oil
3/4 cup chopped onion
29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1 cup store-bought green enchilada sauce
- Preheat oven to 400˚F.
- In a skillet, heat the oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add 1/2 the beans and mash into a chunky paste.
- Stir in the reserved liquid.
- Grease a heavy, ovenproof skillet.
- In a bowl, combine the corn, parsley and remaining black beans.
- Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture.
- Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
- Press to compress the layers.
- Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
- Bake until cheese is melted and the casserole is heated through, about 30 minutes.
- Transfer to the broiler and cook for 1 minute.
- Serve with the enchilada sauce.
1 large can refried beans
1 can jalapenos or chiles
1 tomatoes, or more, diced
8 ounces sour cream
1 package taco seasoning
1/2 cup shredded cheese
1/2 can olives
- Mix the refried beans and taco seasoning together.
- Spread into a deep sided glass bowl large enough to hold all ingredients.
- Next put a layer of well mixed and mashed avocados over the refried bean layer.
- Spread a layer of sour cream over the avocado layer.
- Sprinkle with the shredded cheese.
- Next sprinkle cut up tomatoes over all.
- Add the onion.
- Last, sprinkle with chopped up olives.
- Put in a warm oven until the cheese is melted.
Makes 6 Servings
3 large apples
2/3 c honey
1 tbsp sugar
1 1/2 tsp cinnamon
3 tbsp butter
- Core apples, but do not pare.
- Cut each in four slices.
- Arrange in shallow buttered baking pan.
- Combine honey, cinnamon and sugar.
- Pour over apples.
- Dot with butter.
- Bake at 350 for 30 to 40 minutes, basting occasionally.
Makes 2 Servings
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 inch baking dish.
- Arrange chicken breasts in the baking dish.
- Place one slice of Swiss cheese on top of each chicken breast.
- Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts.
- Sprinkle with stuffing mix.
- Pour melted butter over top, and cover with foil.
- Bake 50 minutes, or until chicken is no longer pink and juices run clear.
Makes 6 Servings
Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
1-inch round cookie cutter or an apple corer and a piping bag
Make the cupcakes:
- Preheat oven to 350°F.
- Line 24 cupcake cups with liners.
- Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth.
- Cool slightly.
- Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
- Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes.
- Cool cupcakes on a rack completely.
Make the filling:
- Chop the chocolate and transfer it to a heatproof bowl.
- Heat the cream until simmering and pour it over the chocolate.
- Let it sit for one minute and then stir until smooth.
- Add the butter and whiskey and stir until combined.
Fill the cupcakes:
- Let the ganache cool until thick but still soft enough to be piped.
- Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes.
- You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.
- A slim spoon or grapefruit knife will help you get the center out.
- Those are your “tasters”.
- Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting:
- Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes.
- Slowly add the powdered sugar, a few tablespoons at a time.
- When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
- If this has made the frosting too thin beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes.
Makes 20 to 24 cupcakes
6 ice cubes
2.5 cups premium vanilla ice cream
2 cups milk (whole preferred of course)
1/4 cup bourbon (a sweeter tasting one is best)
- Put all ingredients into a blender
- Blend for about20 seconds-to break up ice cubes and make a thick, smooth shake.
- Pour into glass.
Makes 3-6 oz. servings