Friday, February 8, 2013

Potato Skins

Potato skins. Seriously who doesn't love em?

6 russet potatoes (small to medium-sized)
Canola oil
Salt and pepper
2 tbsp unsalted butter (melted)
6 slices bacon (cooked and crumbled)
4- 6 oz sharp cheddar cheese (shredded)
Sour cream
1 green onion (thinly sliced)

Heat oven to 400.  Scrub and dry the potatoes.  Rub with canola oil and place in the oven directly on the rack.  Bake for 40 minutes to an hour or until the potato is fork tender.  Turn oven up to 450.  Slice the potato and carefully scoop out some of the insides while leaving some attached to the skin.  In a small bowl mix together the melted better and 2 tbsp canola oil.  Brush both sides of the potato skin with the mixture. Sprinkle with salt and pepper then place facing down on a baking sheet and cook for 10 minutes.  Flip back over and bake for 10 additional minutes.  Remove from oven and top with cheese and bacon, put back in the oven for 5 minutes then broil for 1 to 2 more minutes.  Remove from oven and top with green onion and sour cream if desired. 

Wednesday, February 6, 2013

Ashley's Black Bean Burgers

This is our current go to recipe and we LOVE it.  It's my friend Ashley's recipe and it's easy and delicious and we eat them like once a week.  I love it because it makes four-six patties and since only 2 people in our house will eat them that means I get to freeze some for later. It all depends on how much you drain off the beans and how much oats you add.

1 15oz can black beans
1 pepper (any color but we prefer red)
1 small to medium size onion
1 to 2 cups ground oatmeal (just process regular oats in your food processor until they are finely ground)
1 tbsp olive oil
toppings: cheese, avocado, tomato, lettuce, etc

Drain some of the liquid off the black beans.  Mash with beans with a potato masher.  Cut the pepper and onion into chunks and process with the food processor.  Drain off the excess liquid and add the onion and pepper to the beans.  Stir in and add oats until the mixture is at a good consistency for forming patties, you don't want it to be too wet but you also don't want it to be crumbly.  Make into thin patties and refrigerate for at least 30 minutes before cooking.  Once patties are ready place olive oil in the bottom of a pan and place pan over medium heat.  Cook the burgers until browned on both sides.  Toast the buns, add toppings and enjoy!

Monday, February 4, 2013

Crock Pot Vegetable Beef Soup

Ahhh vegetable beef soup.  This reminds me of home and my mom and my grandmother and brings back soooo many good memories.  I love this recipe and it makes A TON so I love that I have tons to freeze, we can eat off of it for days and still freeze tons.  It fills my crock pot.

3 cups beef broth
7 cups tomato juice
1 14 oz bag frozen corn
1 14 oz bag frozen black eyed peas
1 14 oz bag frozen lime beans
2 cans green beans
1 can kidney beans
2 cups diced potato
1/2 cup diced carrots
1 lb ground beef or stewed beef

Put all the vegetables in the crock pot.  Add the beef broth then add the tomato juice.  Stir it together and put the crock pot on high.  Once the soup is warm turn the crock pot to low and brown the beef and add to the soup. Soup will need to cook for 6 to 8 hours total.