Borracho Beans - Drunk Beans

 **Recipe can easily be halved**

4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.

Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.

When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.

From: www.gimmesomeoven.com

Angry Sauce

Good for chicken wings, chicken or pork. 

1 TBSP. canola oil

2 1/2 Tbsp. harissa paste or to taste

1 Tbsp. chili powder

2 Tbsp. sugar

1 Tbsp. honey

1/2 Tbsp. sesame oil

1 tsp. each rice wine vinegar, soy sauce 

1 tsp soy sauce

1/2 tsp. minced jarred garlic

Kosher salt and freshly ground pepper **to taste**

In a medium bowl add the ingredients and mix together well. Taste and adjust the heat with more sugar, salt, pepper or honey if you like.

Recipe from: noshingwiththenolands.com

Irish Breakfast Shots

 2 parts Jameson Irish whiskey

1 part butterscotch Schnapps

Shake well 

Chase with Orange juice and bacon.

Cuban Black Beans and Fried Plantains

 Cuban Black Beans

Ingredients

1 TBS Olive Oil

1 small Onion – small dice (white or Spanish onion)

4 Scallions - thinly sliced (green and light green parts)

1 large Jalapeno - seeded, ribbed & small diced 

½ Cup Green Bell Pepper – seeded & small diced (about ½ a large pepper)

4-5 cloves Garlic – minced

1 tsp Cumin

½ tsp EACH: Oregano & Ground Coriander

1/8 tsp Smoked Paprika

2 (15 ounce) cans Black Beans – do NOT drain

1 cup Water

2 small Bay leaves

2-3 TBS Fresh Cilantro – chopped

Salt & Pepper to taste

Optional to finish: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste*

For serving: White Rice, Lime Wedges, Tabasco or Cayenne Pepper

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.

Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.

Add in the beans, water and bay leaves. Season again with salt and pepper. Bring beans to a boil and immediately reduce heat to a simmer. Cover and simmer for 5 minutes. 

Remove cover and continue to cook, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated. *If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water. If you would like to thicken the black beans, you can use a potato masher or spoon to mash some (about 1/4 to 1/3rd) of the black beans.

Stir fresh cilantro into beans. Taste and adjust for seasoning with salt and pepper, plus vinegar and sugar if using. 

Serve with lime wedges over rice. Enjoy!

Fried Plantains

2 ripe plantains 

2 to 3 tablespoons oil (canola or vegetable oil; for frying)

Optional: sea salt

Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.

Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh. 

Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.

Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.

When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from the pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.Sprinkle lightly with seasalt. Serve and enjoy.

Green Chili Enchilada Sauce (2 recipes)

 Green Chili Enchilada Sauce

INGREDIENTS

2 4oz. cans diced green chiles 

2 Tbsp cooking oil 

2 Tbsp all-purpose flour 

1 tsp ground cumin 

1/2 tsp garlic powder 

1/4 tsp onion powder 

1 cup water 

1/2 tsp salt 

INSTRUCTIONS

Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.

Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.

Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.

Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.

Use the green chile enchilada sauce immediately, or refrigerate up to four days.

Simple Green Chili Sauce

 7 oz. Of Verde salsa. 

1 can 11.5 oz. Of Campbell’s cream of chicken soup. 

1/4 cup of sour cream. 

New York-Style Bagel Recipe

 From: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

Ingredients

2 teaspoons / 6 g active dry yeast

4 ½ teaspoons / 19 g granulated sugar

1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)

3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)

1 ½ teaspoons / 6 g salt

Optional Toppings: (Refer to Notes)

Instructions

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

Optional Toppings:

Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.

Cinnamon Crunch Topping: 

1/2 cup brown sugar

1/4 cup granulated sugar

1 tablespoon ground cinnamon

4 tablespoons salted butter, melted

To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter. 

Lasagna

1 lb. ground beef

1/2 lb. sweet Italian sausage

1 medium onion –chopped

2 garlic cloves –minced

1 (15 oz.) can tomato sauce

1 (15 oz.) can crushed tomatoes

2 (6 oz.) cans tomato paste

2 tablespoons sugar

3 teaspoons salt –divided

3 teaspoons Italian seasoning –divided

1 1/2 teaspoons dried basil leaves –divided

1/4 teaspoon ground black pepper

1/4 cup minced fresh flat-leaf parsley –divided/or dried

2 cups shredded mozzarella cheese –divided

15 oz. (1 3/4 cups) whole milk Ricotta cheese

1/2 cup grated parmesan cheese –divided

1 large egg

12 lasagna noodles

Preheat oven to 350 degrees F.

Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.

Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.

As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.

Cook the according to it’s package directions.

Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.

Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.

Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.

(Cherryl's recipe)