Bean Salad

This past Saturday we went to the beach with some friends. My friend brought this bean salad that was really good.
Well I revamped it and made it with our ribs the other night for dinner. It's so good I even ate it for lunch today too!

INGREDIENTS:
1-16 oz can of Black Beans
1-16 oz can of Pinto Beans
3- Bell Peppers (I used red, yellow & orange), cut in half. You'll only use half of each one.
Cilantro
1- Half of Red Onion
2- Limes
2-tsp The Pampered Chef Chili Lime Rub
2-tsp The Pampered Chef Southwest Seasoning Mix
Salt to taste

DIRECTIONS:
Rinse all of the beans in a strainer. Chop bell peppers to small view size pieces. Chop onion using TPC Food Chopper. Chop up the cilantro. Mix all of the ingredients in a bowl. Squeeze limes with Citrus Press into mixture. Refrigerate until ready to use, at least an hour. I liked it better over night, so I would prepare it early or the day before.

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Easter 2011

I just found this on my phone. Don't know why I didn't post it, so here it is.

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Cheesier Chicken & Rice Bake

I was watching my sis in law make something for dinner last night & thought, hmmmm how can I switch that up?
So this is what I did...
INGREDIENTS:
1-whole chicken
1-pkg onion soup mix
1-can cream of mushroom soup
Rice, I used regular with the 2 cups of water to 1 cup rice ratio
3-cups cheese
1-cup French's Fried Onions
1-sleeve Ritz Crackers
DIRECTIONS:
I put the chicken, soup mix and soup into the crock pot on high and let it cook until the chicken was fully cooked.
Remove the chicken & shred it from the bone. Put the chicken back into the soup in the crock pot, just to allow the flavors to marry (about 1 hour). In the mean time make your rice. Toss the rice in with the chicken and mix, add 2 cups cheese.
Dish all of this into a 9x13 pan.
Top with the fried onions, crackers (crumbled up) and the last cup of cheese.
Bake on 350° for 20 min.
YUM!
~ Melissa

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Yay for LA!

We have been through the ringer since the beggining of december and we just had the icing put on the cake. ‹ will be in another blog post.
Anyhow, Jose and I decided it was time to take a trip with our babies and just get away from "reality" for a day. So we are heading LA!
We do this every so often, we'll pack up and head to the Guatemalan bakery, eat us some authentic Guatemalan food, buy us some pan, and take something new home that I can learn to cook for my babies. I love that we have something close enough to home that we can instill their Guatemalan traditions, heritage, whatever. It's important to me that my babies know where theycome from and some traditions.
So here we go...
I posted some pics of us driving. I will be taking pics while out there and share them with you.
Have a great day & know, God has it all under control!
~Melissa

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Another Shrimp & Pasta dish

I made this one day last week, so I have to remember what I did...lol

Ingredients:
Fettuccini Pasta
Frozen Brocolli
Fresh Spinach
Shrimp
EVOO
The Pampered Chef Spinach & Smoky Red Pepper Oil Dipping Seasoning

Directions:
Make the pasta according to directions.
In a 12" skillet, add enough EVOO to coat the pan. Heat up and add the brocolli (I defrosted the brocolli on the microwave). Stir fry the brocolli about 8 mins. Add your shelled shrimp to the brocolli and cook for 4mins, add the spinach and cover until the shrimp is pink and the spinach has softened.
Toss with 2 Tbsp of the seasoning mix and then toss with the pasta.
Hope you enjoy!!!!

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Superbowl Sunday Pulled Pork

I just made some super yummy pulled pork to have for today...and what is today? Superbowl Sunday Baby!!!! Our team isn't in this year, but my Green Bay Packers are buddy!!!

Ingredients:
pork roast
kosher salt
Sweet Baby Rays bbq sauce (my personal favorite)

Directions:
I literally threw the roast into the crock pot, sprinkled the kosher salt over it and turned out on low for 16 hours. I pulled it out and de-boned it and cut all the fast off. Poured the juices out into my gravy separator. Threw the meat and the fatless juices back into the crick pot, shredded the meat and added a ton of bbq sauce. I served it on onions rolls.
It was super yummy and everyone loved it.