Creamy Burrito Casserole

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Black Bean Salad Recipe

Ingredients

For the Dressing:

1 small clove garlic

Pinch salt, plus 2 teaspoons

Juice 1 1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

1/4 teaspoon chili powder

1/4 cup extra-virgin olive oil

For the Salad:

1 cup fresh corn kernels (from about 2 ears)

1 orange bell pepper, diced

1/2 small red onion, finely chopped (about 1/4 cup)

1 tablespoon extra-virgin olive oil

1 (15-ounce) can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 small hass avocado, halved, seeded and diced

1/4 cup chopped fresh cilantro, leaves and stems

Directions

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/black-bean-salad-recipe.html?oc=linkback

Slow Cooker Teriyaji Chicken

SLOW COOKER TERIYAKI CHICKEN

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.

PREP: 10 MINS COOK: 4 HOURS 10 MINS TOTAL: 4 HOURS 20 MINS

INGREDIENTS:

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

DIRECTIONS:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later.Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

Easy Potato Casserole

(recipe by Carpé Season)

(yields one 8x8" pan, easily multiplied)

This simple casserole is so easy to assemble and is the perfect summer picnic side dish as well as a great comfort food in winter.

INGREDIENTS

16 oz. frozen hash browns (cubes)

8 oz. sour cream

1 c. shredded sharp cheddar

1/2 of a (10.75 oz) can cream of chicken soup

1/2 stick or 2 oz. butter, softened

1/4 c. shredded parmesan cheese

black pepper to taste

(optional: chopped green onions or chives as garnish)

INSTRUCTIONS

Preheat oven to 350*. Spray your 8x8" pan with cooking spray.

Thoroughly mix all ingredients together in a large bowl.

Spoon into prepared pan, pressing down with back of spoon to flatten surface.

Bake for 90 minutes until casserole is bubbling and starting to brown on top.

Allow to cool and set for about 10 minutes before serving.

I like to garnish each serving with a a few chopped green onions.

Snicker Caramel Apple Pie

Snicker caramel apple pie {YUMMY}

Ingredients

• 1 pie crust
• 3 green apples diced
• 1/4 cup caramel ice cream topping
• 15-20 mini snickers chopped
• 2 1/2 cup COOL WHIP whipped topping softened
• 1/4 cup sweetened condensed milk
• 4 oz softened, cream cheese (could also substitute with one small packet of pudding)

Instructions

1. Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.
2. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust).
3. Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!
4. **notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.

Honey Glazed Baby Carrots

HONEY GLAZED BABY CARROTS

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Yield4 servings

Honey brings in such a wonderful sweetness to these baby carrots in this easy 15-minute side dish - a perfect addition to your Thanksgiving spread!

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

INSTRUCTIONS

• Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
• Serve immediately.