Food again. Someday I'll cave in, admit my problem and just change this feature to "food thursdays" but for now I go on pretending to be living in ignorant bliss and leave it at "things i love". Some treats and a recipe for you today.I had a mound of leftover rice after my Christmas party because I panicked when some last minute friends called to say they were indeed coming and I made an extra batch. Anyhoo, we were sick of eating it as is, I mixed in an egg and a smidge of shredded jalepeno cheese ('cause that's what I had), shaped them into patties and crisped them up in a little olive oil. Topped them with a mixture of sour cream and "secret sauce" with some avocado on the side - they were come to momma delish!
Thought this quick treat idea was a good one because it was way easy, looked cute and who doesn't like pudding? Mini glasses with a dollop of chocolate pudding then butterscotch pudding, little spritz of cream and a piece of butter cookie wafer on top. Had them on my dessert buffet with lots of other little treats.
Since we're on sweets - this black cherry gelato is not something I would usually try but surprise surprise, I liked it. The secret is these small dishes, 3 little melon ball scoops feels decadent but isn't doing toooo much damage.
Here is the much requested homemade refried bean recipe from my daughter's Monday photo. This is her recipe as I've never actually made homemade refried beans, wait maybe I did with white beans once, it's hard to say really.
2 c dried pinto beans
2 slices bacon
1 tsp each s&p
Water
1 tbsp of bacon grease (gross but true)
Sriracha sauce (or any hot sauce you like, or jalapenos, or whatever spicy thing suits your fancy)
Rinse pinto beans in cool water. Put in a heavy pan and cover with water (about 2 inches over the beans). Add bacon to the pot. Bring everything to a boil. Cover, reduce heat to a simmer, cook for 2 hours. Add s&p.
Remove beans to a large bowl, add as much cooking liquid as you like, depending on how soupy you like your refried beans. (don't add the bacon slices) Add the bacon grease, and as much sriracha as you like. Start slow, you can always add more. Mash with a potato masher until you get the desired consistency. I imagine you can also do this part in a food processor if you like really smooth beans, but I don't have one of those.
Thanks daughter!
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