May 2008 ROM - Better Refried Beans

Better Refried Beans

This recipe was originally inspired by a tasty bean dip that is served at a couple of mexican restaurants in Las Vegas. We always loved eating the dip at the restaurants so (big surprise) I figured out how to make it at home. This makes a GREAT chip dip or can be used pretty much anywhere in the place of standard refried beans. The recipe is so dead simple to make and so much better than refried beans most people use straight out of a can. All you have to do is take the extra couple of minutes to turn something ordinary into something really great...you won't be sorry.

Ingredients:
Two 14 oz. cans of ranch-style beans
¼ cup sour cream
¼ cup shredded cheddar cheese
1-2 Tbsp. brown sugar
Salt and pepper to taste

Optional ingredients:
Hot sauce to taste
¼ cup salsa
Substitute one can of black beans in place of one of the cans of ranch-style beans
Canned or bottled jalapenos, finely chopped, to taste

Cooking instructions:
Step 1: Drain off most of the liquid from the beans (if using black beans, drain AND rinse thoroughly before using). Place beans in sauce pan, mash with potato masher until chunky, and bring to a simmer over medium heat.

Step 2: Add sour cream, cheese, brown sugar and cook over medium-low heat for 10-15 minutes, stirring occasionally, until mixture has reduced and slightly thickened. Add salt and pepper (and hot sauce, salsa or sliced jalapenos) to taste.

Step 3: Remove from heat, transfer to bowl and enjoy.

March 2008 ROM - Dead Simple Salsa

Dead Simple Salsa

Okay kiddies, it doesn’t get much easier than this salsa recipe…but don’t let that fool you! This super-tasty salsa was destined to be a recipe of the month as soon as I tasted it at a fabulous Super Bowl party a few months ago. This recipe comes courtesy of the limited-edition Hyland Family Cookbook and I’ve only made one small change to the original recipe by substituting green onions in the place of regular onions.

Do a test run or two to figure out how much heat (i.e. jalapenos) you prefer and everything else is pretty self-explanatory. The salsa is really fresh and tasty and goes great with chips, tacos, fajitas, eggs, etc. You may never buy store-bought salsa again! Thanks Audrey!

NOTE: We make this recipe with canned or bottled jalapenos instead of fresh. If you'd prefer to use fresh jalapenos, I would recommend slicing, seeding and then roasting them so they are not too overpowering.

Ingredients:
3 or 4 raw green onions, cut into 1/4-inch slices
Two 15 oz. cans diced or stewed tomatoes, drained
½ cup fresh copped cilantro
1-2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. salt
2-4 jalapenos, seeded and rinsed

Preparation Instructions:
Step 1: Slice onions and place all ingredients into blender and pulse for about 5-10 seconds. Check salsa for desired taste and/or spiciness and adjust if needed.