{PF Chang’s Green Beans}

I love fresh green beans, I buy a huge bag of the organic frozen ones at Costco, and make them all the time. There are so many different ways to make them, and so far this recipe has been my favorite. They are so yummy!


1-2 lbs. fresh green beans, trimmed and cut
2 green onions, chopped thin
1/2 tsp red pepper flakes
4 garlic gloves, minced
2 Tbsp. sesame oil
1/4 tsp salt
pepper to taste
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp white sugar
1/4 cup water
1 tsp corn starch

In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.

In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 tsp red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes.
Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil, reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.

Recipe Source: Domestic Super Hero


{Easy Shrapnel Dip}

My family loves this dip. It’s super easy to throw together and has such bold flavors and colors. This could really be eaten as a salad too. We have also made nachos in the oven and then spread a bunch of this on top after they come out with all the melty cheese. Delish!!


1 can white beans, great northern beans
1 can black beans
1 can corn
1-2 avocados, diced
1/2 cup red pepper, diced
2 roma tomatoes, diced
2 Tbs finely chopped red onion
2-3 Tbs finely chopped cilantro
1/3 cup Italian dressing, plus more if needed
Squeeze of fresh lime juice, from half a large lime
Salt and pepper to taste
Tortilla chips for serving

Drain the beans and corn together in a colander and rinse them well under cold water. Drain well. Add them to a large bowl and toss in the avocados, red pepper, tomatoes, red onion and cilantro. Stir together. Pour the dressing over the top of the salad and stir until it is evenly coated.
Squeeze in the fresh lime juice and add the salt and pepper. Serve with chips.

Adapted from: Mel’s Kitchen Cafe

{Chicken and Black Bean Casserole}

My family loved this healthy meal. It was really easy to throw together. This could also be turned into a vegetarian meal by omitting the chicken. ūüôā

2/3 cups brown rice
1 cup vegetable or chicken broth
1 Tbs olive oil
1/3 cup chopped onion
2 medium zucchini, diced
2 cooked chicken breasts, cut into bite sized pieces 
1/2 tsp cumin
salt to taste
a pinch of cayenne pepper to taste
1 (15oz) can black beans, drained and rinsed
1 (4oz) can diced green chili peppers, drained
1-2 cups shredded cheddar cheese

Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender. 
preheat oven to 350 degrees. Lightly grease a 9×13″ casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.
In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese. 
Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned. 

Recipe Source: Six Sisters Stuff

{Bean and Bacon Soup}

I remember as a kid growing up I used to LOVE Bean and Bacon soup in the cambell’s soup can. Yep, pretty gross right? I am pretty sure I would not feel the same way about it today. But I was excited to make this homemade version of it. It was really good. It paired well with the french bread too.

3/4 pound bacon
1 small onion
4 large carrots
4 15 ounce cans Great Northern Beans
4 cup water
2 bay leaves
1/4 tsp pepper
1 Tbs beef bullion
3 Tbs tomato paste
1 tsp liquid smoke
2 tsp Worcestershire sauce
2 Tbs apple cider vinegar
1 tsp salt
1/8 tsp basil, dried
1/4 tsp thyme, dried
2 Tbs sugar
pinch red pepper flakes
2 Tbs cornstarch
2 Tbs water

Cut up the bacon into chunks. Put them into a large soup pot and cook the bacon over medium high heat, just until the edges are crisp. Chop up your onions and carrots into small pieces. Add the veggies to the bacon and cook for about 5 minutes, or until the veggies are crisp and tender. Drain the juices of just one can of northern beans in to the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let cook for about 30 minutes. When the soup is ready, mix up cornstarch and water until well combined, pour into soup and stir until the soup has thickened slightly. Serve with a crusty loaf of bread. I served it with this French Bread
*Slightly adapted from: Jamie Cooks it Up

{Black Bean Nachos}

This was a quick lunch I made the other day and it was really yummy. I just grabbed things that I had on hand but you could put whatever toppings you like.

One bag of your favorite Tortilla chips, or homemade chips
 Shredded Cheese
 Black Beans, drained and rinsed
 diced tomatoes
 1 small can of diced green chilies
 Chopped cilantro
Diced avocado
chopped green onion
 lime juice
salt to taste.

 Line a cookie sheet with foil and place chips in a single layer. Top chips with the shredded cheese, diced green chilies, and black beans. Turn on your broiler and put the rack at the very top of the oven, broil the nachos for about 1 minute or until the cheese is completely melted. (make sure and check on them in every 20 seconds or so)
After they are done, top them with tomatoes, cilantro, avocado, green onion and lime juice and some kosher salt to taste.


This is my favorite chili recipe and I love how simple it is. It’s pretty fail proof and always turns out fantastic! I love chili in the fall!

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 28oz  cans kidney beans, drained
46 oz. (one large can) tomato juice
1 (8oz) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving
 In a large pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the canned beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 2-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and sour cream.

{Rumbi’s Hawaiian Teriyaki Rice Bowls}

When my husband and I lived in Utah, Rumbi was one of our favorite places to eat. It is so yummy, and I really miss it. I was so excited to find a version that I can make from home ūüôā It came together really well, and was pretty simple to make. This will just have to hold me over until I can actually eat there again.

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes 
Rumbi Rice (see recipe below)
 Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans 
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don’t have a rice cooker¬†Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.¬†

 Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce¬†
1 tsp. soy sauce
1/2 tsp. chili garlic sauce 
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

Adapted from: Favorite Family Recipes
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{Black Beans and Rice}

This is a great dish! I could eat this on a daily basis and be fine with it. Everything goes into one pot too, so it’s simple. This is another recipe adapted from weight watchers, so it is a nice and healthy, but hearty dish! You can really serve it over any rice you like, I thought it went really well with jasmine rice and that seems to be the rice we have on hand the most. Enjoy!

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (15oz) cans black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
1 1/2 tsp salt
2 tablespoons finely chopped fresh cilantro
4 cups jasmine rice, cooked

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender, add in the garlic last and cook for about a minutes. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes to an hour. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all…Oh and it all goes in the crock pot so its easy!

1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.