Monday, January 20, 2020

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers


This post is sponsored by Camelia Brands.
 All opinions and text are my own. #NationalSlowCookerMonth

Welcome to #National Slow Cooker Month! This week I am participating in a week of sharing delicious recipes made using a slow cooker with some blogging friends and I am so glad you are here! The week will be full of  lots of tasty fun recipes, and a giveaway! Enter to win at the bottom of the page!  


Today I made a Pinto Bean and Chorizo Naan Bread Appetizer featuring Camilia Pinto Beans! Their beans are perfect to serve for the football playoffs, birthday parties, or anytime family and friends get together!



Pinto Bean and Chorizo Naan Bread Appetizer 
 (serves 15-20 people)
(printable recipe at end of page)

16 ounces Camellia Pinto Beans
1 small Onion, chopped into small pieces
1/2 teaspoon ground Black Pepper
1/2 teaspoon Minced Garlic
1/2 tablespoon Butter
1 medium Onion, chopped into small pieces
14 ounces fresh Mexican Chorizo
1/2 cup corn niblets
Naan Bread Pieces
6 ounces Sour Cream
Queso Fresco (Cheese)




Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
Place beans in a large bowl and cover them with approx. 2 cups of  water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully!  Soaking breaks down the sugars in the beans that make them difficult for some people to digest.

 After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
Cook in slow cooker on low for approx. 6-7 hours.

About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and  into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.


 Stir in the corn niblets also. Let cook for 20 minutes more.

 Toast each naan bread, then spread with cream cheese.


Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.

 Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!



Thank you for joining me today! Please take the time to check out all the yummy crock pot recipes from the following bloggers! Don't they sound fantastic?!!!Yum!

Monday’s Slow Cooker Recipes




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Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

Yield: 20-30
Author:

ingredients:

  • 16 ounces Camellia Pinto Beans
  • 1 small Onion, chopped into small pieces
  • 1/2 teaspoon ground Black Pepper
  • 1/2 teaspoon Minced Garlic
  • 1/2 tablespoon Butter
  • 1 medium Onion, chopped into small pieces
  • 14 ounces fresh Mexican Chorizo
  • 1/2 cup corn niblets
  • Naan Bread Pieces
  • 6 ounces Sour Cream
  • Queso Fresco (Cheese)

instructions:

How to cook Slow Cooker Pinto Bean & Chorizo Naan Bread Appetizers

  1. Pour the beans into a colander and rinse. Sort through them to remove any beans that are discolored or that you don't want. Be sure to look for the occasional little pebble that might be in the mix!
  2. Place beans in a large bowl and cover them with approx. 2 cups of water. Let them sit in the refrigerator, or a comparable cool place, for approximately 8 hours before cooking. Soaking the beans overnight works wonderfully! Soaking breaks down the sugars in the beans that make them difficult for some people to digest.
  3. After the 8 or so hours, drain the water, rinse the beans, and place beans and onions in the crock pot. Add pepper and minced garlic. Cover with water and go about 1" above the beans with more water.
  4. Cook in slow cooker on low for approx. 6-7 hours.
  5. About 30 minutes before the beans are done, around 6 1/2 hours, melt butter in a medium sized frying pan. Add chorizo and the medium chopped onion. Simply squeeze the sausage out of the casing and into the pan. Cook until chorizo is completely cooked, approx. 10-15 minutes. Pour through a colander to remove the grease, then place all the contents into the crock pot. Let cook for 30 minutes.
  6. Stir in the corn niblets also. Let cook for 20 minutes more.
  7. Toast each naan bread, then spread with cream cheese.
  8. Drain the contents of the crock pot again. Toast each naan bread in the toaster, then top each bread with a mixture. I made some with a lot of chorizo and some with a little. I put onion on some, and corn on most of them.
  9. Top with the queso and you are ready to serve! They are delicious hot or cold, so no worries there. Just in case my guests might want more pinto bean and chorizo on their breads, I filled the orange bowl with extra filling topped with cheese!
slow cooker, pinto beans, chorizo, appetizer, queso fresco
appetizer, treats,

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth
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Monday, November 11, 2019

Tea Cakes

Recently, I was given the opportunity to review a new recipe book, Jubilee, written by Toni Tipton-Martin.  Let me tell you how much I love this cookbook! The photos~gorgeous. The lighting, the colors, the styling, all make the photos stand out and had me studying the pictures for technique ideas. The stories~written with respect for past cooks that helped create the path the author walked as she wrote this book. The food~oh, the food! Amazing isn't a strong enough description for the recipes. Each chapter has a story that grabs you and makes you want to hear more.
When I got to the point of choosing what recipe to try, it was a very tough choice. I finally decided to go with the Tea Cakes. First of all, I have never had Tea Cakes, so I wanted to give them a try,  I thought they looked gorgeous, and the story was fun and sweet!
So, here are the Tea Cakes, and I hope I did them justice!

Tea Cakes
(makes 2 dozen tea cakes) 
(printable recipe at end of page)

3 cups all purpose Flour, plus more for work surface
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground or fresh Nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup Sugar
2 large Eggs
1/4 cup Buttermilk (sub. Sour Cream)
1 teaspoon Vanilla Extract
Demerara Sugar, for sprinkling 

In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

 In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.


Gradually add the flour mixture, beating just until smooth and well blended.

Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.


Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 and 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again. 


Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar. 

Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.

  The tea cakes will keep for about 2 weeks in an airtight container.

Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way.  I substituted sour cream for the milk. They taste fantastic!   

Thank you so much for stopping by today and joining me! I hope you will consider buying Jubilee by Toni Tipton-Martin. There are so many other recipes in the book that I am planning to make, and I know you will love it. Also, these Tea Cakes would make a great addition to any cookie tins you might be filling this season!




Tea Cakes

Tea Cakes

Yield: 2 dozen
Author:

ingredients:

  • 3 cups all purpose Flour, plus more for work surface
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground or fresh Nutmeg
  • 1 stick (4 ounces) butter, at room temperature
  • 1 cup Sugar
  • 2 large Eggs
  • 1/4 cup Buttermilk (sub. Sour Cream)
  • 1 teaspoon Vanilla Extract
  • Demerara Sugar, for sprinkling

instructions:

How to cook Tea Cakes

  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.
  3. Gradually add the flour mixture, beating just until smooth and well blended.
  4. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.
  5. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again.
  6. Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar.
  7. Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.
  8. The tea cakes will keep for about 2 weeks in an airtight container.
  9. Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way. I substituted sour cream for the milk. They taste fantastic!
vbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbnn tea cakes, cookies, desserts, coffee, tea, treats, afternoon breaks, cakes
desserts, coffee,


Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #teacakes
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Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
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Monday, November 4, 2019

Cranberry Salsa

Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 
Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter


Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.


Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

     
     Don't forget to print the recipe! 
     
Cranberry Salsa

Cranberry Salsa

Yield: 10-12 servings
Author:

ingredients:

  • 1 cup fresh Cranberries
  • 1/2 of a fresh Pear
  • 1 tablespoon chopped Serrano Pepper
  • 4-5 leaves fresh Cilantro
  • Juice from 1 Lime
  • 1 teaspoon Sugar
  • 1 cup Sugar
  • 2 teaspoon Cinnamon
  • Flour Tortillas
  • 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

  1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
  2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
  3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
  4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
  5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
  6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
  7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
  8. Serve chips warm or at room temperature. Enjoy!
cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays
appetizers, snacks
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberryappetizer
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