Corn and Black Bean Sauté

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Black Bean and Corn Saute

This is one of my favorite summer side dishes. It comes together quickly, and makes a nice alternative to a rice side for Mexican dishes. It would probably be more purely Mexican if you use cotija cheese, but I have feta on hand a lot of the time, so I just throw it in there.

I could pretty much just eat this for dinner. How about you?

Corn and Black Bean Sauté

Yield: 4 side servings

This quick side dish goes well with tacos or enchiladas.

Ingredients

  • 2 T butter
  • 2 T minced yellow or sweet onion
  • kernels from two ears of corn
  • 1 clove garlic, minced
  • 15-ounce can black beans, drained and rinsed
  • juice of one lime (1-2 T)
  • 1 T chopped fresh cilantro
  • 1/4 cup (or so) crumbled feta cheese

Instructions

In a large skillet, melt butter over medium heat. Add onion and sauté until translucent. Add corn kernels and garlic; stir and cook for a few minutes, until the corn starts to brown a little. Add in beans and stir to mix.

When beans are warmed through, add lime juice and cilantro. Remove from heat. Stir in feta. Taste and season with salt and black pepper if needed. (The feta is pretty salty by itself.)

http://www.jessieweaver.net/2016/07/corn-and-black-bean-saute/

Pressure Cooker Sausage and Peppers {Secret Recipe Club}

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Instant Pot Sausage and Peppers

Well, y’all, I have some kind-of-sad news. After five years, this is going to be my last Secret Recipe Club post. I have loved being part of this fun every month, being exposed to new bloggers and recipes, and hunting down a recipe. But since my blogging has kind of died down, I didn’t feel like it was fair to those assigned to my blog. (Even though I do think I have a great backlog of recipes!)

Thanks to all those who have made this experience so wonderful! I started doing the Secret Recipe Club in June 2011 and have only missed a couple months the whole time. Can you believe it?

Anyway, enough about me! This month, my assigned blogger was I’m Hungry: Words of Growing Boys. Do I get that! My boys (and girl) are still small but I feel like every time they see me, their first words are, “I’m hungry! Can I have a snack?” Traci is a mom to two sons and an educator by day, supermom and cook by night. I love that Traci shares things like her family’s favorite meals and meal plans each week.

I was sold on this recipe for Pressure Cooker Sausage, Peppers, and Onions as soon as I saw it; first, because it’s something my family loves, and second, because I got an Instant Pot recently and have been trying to use it a lot! We loved the recipe, and our only regret was not throwing in twice as much sausage so we’d have leftovers for sausage sandwiches.

Pressure Cooker Sausage and Peppers

Serving Size: 4 to 8 servings, depending on amount of sausage

Pressure Cooker Sausage and Peppers

Ingredients

  • 1 to 2 lbs. sweet sausage or bratwurst links
  • 2 sweet bell peppers, sliced
  • 1 sweet onion, like Vidalia, cut into rings
  • 28 oz. crushed tomatoes
  • 8 oz. tomato sauce
  • 1 T Italian seasoning
  • salt and pepper
  • for serving
  • cooked pasta (I used egg noodles)
  • Parmesan cheese, grated

Instructions

Add crushed tomatoes, tomato sauce, and Italian seasoning to the pressure cooker. Cut sausages into thirds and place on top of sauce. Top with onions and peppers, and sprinkle with salt and pepper.

Seal pressure cooker lid and cook on high pressure for 25 minutes. Use quick or natural release to release pressure, then safely uncover and serve over pasta, sprinkled with Parmesan cheese.

(If you want to cook your pasta in the sauce and you have an Instant Pot: After pressure is released, change setting to slow cooker on high. Add uncooked pasta and cook covered, stirring occasionally, about 30 minutes, until pasta is cooked through. This works especially well for egg noodles.)

Notes

This can also be made in a slow cooker. Cook on low for about 6 hours, until sausage is cooked through.

http://www.jessieweaver.net/2016/07/instant-pot-sausage-peppers/

Do you have any great pressure cooker recipes? I’d love to see them. This Oxtail Stew is pretty great – and it’s on our menu plan for this week!

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Broccoli Salad #CookoutWeek

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Good morning! I have one more #CookoutWeek recipe for you this week, and a reminder to go enter the great grilling giveaway! You can find it on my #CookoutWeek post here.

Broccoli Salad

This is my mother-in-law’s recipe for a simple broccoli salad. I like broccoli salad with dried fruit and sunflower seeds and all that jazz, but I really love this one just for its simplicity. Plus, all the bacon.

I took this to a potluck the other night. I had my salad in a stainless steel bowl, and I put it inside another stainless bowl filled with ice. Worked well at keeping it cool in the heat, so I was less worried about having the mayonnaise sit out.

Enjoy!

Broccoli Salad #CookoutWeek

Yield: 6-8 side servings

Broccoli Salad #CookoutWeek

Ingredients

  • 2 small heads broccoli
  • 1/2 a large yellow or Vidalia onion (or 1 small)
  • 8-12 ounces bacon, fried crisp
  • 4 ounces cheddar cheese, diced
  • dressing
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 4 tsp. white vinegar

Instructions

Cut broccoli florets into bite-size pieces. You should have at least 2 cups of pieces. Dice onion very finely (I use a food chopper for this, because I don't like big pieces of raw onion). Crumble or chop bacon. In a large bowl, mix together broccoli, onion, bacon, and diced cheese. In another measuring cup or bowl, whisk together mayonnaise, sugar, and vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before tossing again and serving.

http://www.jessieweaver.net/2016/07/broccoli-salad-cookoutweek/

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Korean Barbecue-Inspired Grilled Pork Chops with True Made Foods Veracha

This post may contain affiliate links. Please see my Disclosure statement for more details.

I received a package of True Made Foods from the company. No other compensation was received for this post.

Korean BBQ Pork Chops

For part of #CookoutWeek, I received a great little package from True Made Foods. It included their three current products: Ketchup, BBQ Sauce, and Veracha Hot Sauce. I love what True Made is doing – they use vegetables to naturally sweeten their sauces, cutting the sugars in half to make more nutritious sauces. And these sauces taste amazing.

True Made Foods Veracha Hot Sauce

As someone who tries to stick with real foods as much as I can, I love what True Made Foods is doing. For this recipe, I incorporated their Veracha Hot Sauce into an Asian-inspired marinade. Veracha is a thick, mildly spicy hot sauce, perfect for people like me who like things on the milder side. Veracha uses a combination of vegetables alongside jalapenos and cayenne to add the kick.

Everyone in our family enjoyed these grilled pork chops. I used my grill pan, because (like I said) our outside grill isn’t working right now. I’m sure they’d be even better with some charcoal flavor, too. 🙂

Asian ingredients

How can you go wrong with this cast of characters? I love having a big stockpile of Asian ingredients to throw together great marinades, sauces, stir-fries, and so forth.

Korean Barbecue-Inspired Grilled Pork Chops

Yield: 4-5 pork chops

Korean Barbecue-Inspired Grilled Pork Chops

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 tsp. fish sauce
  • 1/2 tsp. minced ginger
  • 1 tsp. sesame oil
  • 2T brown sugar
  • 1 to 2 T Veracha Hot Sauce (or other hot sauce, to taste)
  • 1/2 tsp. ground pepper
  • 2 cloves garlic, minced or pressed
  • 1 1/2 lbs. bone-in pork loin chops

Instructions

Whisk together all ingredients except pork chops in a bowl or measuring cup. Place pork chops in a large freezer bag, pour in marinade, and seal bag. Marinade in the refrigerator at least 4 hours, up to overnight.

When ready to grill, preheat grill to medium-high heat. If using a grill pan, coat lightly with grapeseed oil or other unflavored, high-heat oil. Remove pork chops from marinade and let sit on a plate at room temperature while grill heats.

Grill pork chops on one side for 4 minutes; flip and cook another 3 minutes or until chops read an internal temperature of 145F. Let rest for 10 minutes before servings.

http://www.jessieweaver.net/2016/06/korean-barbecue-inspired-grilled-pork-chops-with-true-foods-veracha/

I made a little dipping sauce from about 1/4 cup of the True Made Ketchup with 1 Tablespoon Veracha Hot Sauce. My 3-year-old loved it, although I didn’t think these needed a dipping sauce at all.

Don’t forget to go enter the awesome #CookoutWeek giveaway we have going on this week! And if you are interested in their products, you can follow True Made Foods on Instagram, Twitter, and Facebook.

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Indian-Spiced Chicken Thighs {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Indian-Spiced Chicken Thighs

If I ever want to feel really lame as a food blogger (which I am not, really), a visit to Culinary Adventures with Camilla will do it for me. The woman is pretty much a miracle: she is a mom to two boys and sometimes posts four recipes a day, highlighting her family’s adventuresome eating style. And this month, her blog was my assignment for the Secret Recipe Club.

There is no way on earth, though, I can feel any animosity toward Cam. She is a wonderful food blogger, super supportive of other bloggers, and the group leader of our SRC Group B. I’m just jealous of her amazing blogging prowess, which I do not have.

Given that my family is also not super adventurous about food, I decided to make one of her tamer recipes: Indian-Spiced Roasted Chicken Thighs. (Although SO many recipes looked delightful, like these Mashed Potato-Wrapped Meatballs, Tomato-Herb Bread Loaves, or this beautiful Ham and Caramelized Onion Tart.)

My kids will generally eat any kind of chicken, no matter how it’s flavored, as long as it’s not too spicy. Which is good for me, since Mama doesn’t tolerate heat very well, although sad for Daddy, who loves spicy food. I was glad everyone loved this chicken, and we will definitely make it again.

Indian-Spiced Chicken Thighs

Yield: 4-6 servings

Adapted slightly from Culinary Adventures with Camilla.

Ingredients

  • 1 1/2 to 2 lbs. chicken thighs (you can use skin-on, bone-in, or boneless/skinless)
  • 4 cloves garlic, minced or pressed
  • 1 tsp. ground cardamom
  • 1 tsp. paprika
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground coriander or dried cilantro
  • 1 T cumin
  • 1 tsp. turmeric
  • 3/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • olive oil

Instructions

Place raw thighs in a single layer in a 9x13 pan or other large, flat container. Mix all spices (remaining ingredients except oil) in a bowl, then rub chicken all over with the mixture. Cover container and refrigerate overnight.

Remove chicken for the fridge at least 30 minutes before cooking time. Preheat oven to 400F. Move chicken to a baking dish if needed. Drizzle with olive oil for browning. Roast in the oven for 30-40 minutes, until chicken is cooked through.

(For bone-in thighs, you may need to increase this time. Boneless ones may take less time. Start checking after about 25 minutes to see if thighs are cooked through.)

http://www.jessieweaver.net/2016/06/indian-spiced-chicken-thighs-secret-recipe-club/

(This is the second time I’ve had Cam’s blog for SRC. The first time I made Cherry Scones with Vanilla Lemon Curd.)

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Recipe Redux: Cheesy Black Beans and Brown Rice

This post may contain affiliate links. Please see my Disclosure statement for more details.

Black Beans and Brown Rice

Many, many years ago, I shared a favorite recipe from Kelly Minter’s No Other Gods Bible study, which I worked on when I was at LifeWay. It was high time to update this recipe with my own proportions and instructions!

We decided this summer to eat beans and rice once a week. My kids are so spoiled when it comes to food, given that we eat in the dining hall nine months of the year. They can pick and choose whatever they want, and definitely have never considered we or other people might not be able to afford meat or fresh ingredients. So this “beans and rice plan” has been a way to talk to them about people in other countries and how they eat. Not to mention it doesn’t hurt for us to eat meatless and save a few dollars, too. Mr. V and I love beans and rice and hope our kids can learn to love them.

(Verdict from week 1: David ate rice. Joshua ate one bite of avocado. Libbie found she could eat beans with a lot of rice and cheese, although she thought the texture was strange. I am proud of her for trying something new.)

Kelly’s original recipe calls for 4 whole cups of cheese on top of the beans. I used about 2 1/2 cups and our beans were swimming in cheese, so I think that’s plenty!

Black beans with cheese

I realize the cheese increases the price on a beans-and-rice meal, but it’s a good place to start if you have kids who are scared of beans. I like these with avocado and sour cream, too, but they’re just as good as written (or with a runny egg for breakfast).

Cheesy Black Beans and Brown Rice

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Ingredients

  • 3 15-ounce cans black beans
  • olive oil
  • 1/2 a yellow onion, diced small
  • 4 to 6 cloves garlic, minced or pressed
  • 1 bunch cilantro, leaves chopped
  • 2 to 2 1/2 cups shredded Monterey Jack cheese
  • 3 to 4 c. cooked brown rice
  • optional for serving
  • avocado slices
  • sour cream
  • chopped cilantro

Instructions

Drain two cans of black beans. Add those beans and one can, undrained, to a large saucepan. Heat beans, uncovered, over medium-high heat.

Preheat oven to 325F.

In a small skillet over medium heat, warm one Tablespoon olive oil. Sauté onion, garlic, and cilantro together until onion is soft. Add this mixture to the beans and stir well.

Spread bean mixture in a 9x13 pan lightly coated with olive oil. Top with shredded Monterey Jack cheese. Cover with foil and bake for 25 minutes.

Serve beans over rice with any optional toppings.

http://www.jessieweaver.net/2016/06/recipe-redux-cheesy-black-beans-and-brown-rice/

You can cook the brown rice however you like; I use Alton Brown’s method of oven-baked rice often, but the oven temps on this won’t match up. For this recipe, I used my brand-new Instant Pot to make the rice, and I was really happy with the texture and outcome! For brown rice, you use a ratio of 1 cup of rice to 1 1/4 cup water or liquid and cook for 22 minutes on high pressure. It’s like magic!