Fast, Tasty and Healthy. Black Bean Baked Beans

Many people love baked beans but stop eating them because of the “side effects” of the navy beans (haricots) that are often used in the recipes, or in the store-bought cans. But this year we finally said, “We want baked beans, darn it, we’re smart, and we’re going to make them out of black beans”.

Guess what? We did, and it turned out great! And super, super easy…

…and kind of embarrassingly simple, and fast.

BAKED BEANS WITH BLACK BEANS

2 cans of black beans (drained)
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup of water
Dash of salt

Optional
Oil to sauté
Diced onions and cooked bacon pieces (cook first, add to sauce above while cooking)

DIRECTIONS

Combine sauce ingredients in sauce pan
Add beans
Cook sauce and beans over medium high for 10-15, making sure they are well mixed, and stirring occasionally to avoid sticking to pan

Exclaim that you made this from scratch, and be the kitchen hero

What’s for brunch? Egg Muffins are Easy and Delicious

What’s for brunch? Depends on what is in the refrigerator, and how much time you have. If both are in short supply, egg muffins are the perfect answer. Egg muffins only take a few minutes to make, they don’t require any skillets or pans, just a muffin tin and a bowl, and they are delicious. Much more delicious than you might think.

If you’re a fan of Instagram or Twitter, and even Snapchat, you might’ve seen photos of this delightful brunch breakfast treat. Don’t let those fool you, once you start making these you’ll realize they are not just a fad. In fact, once you start serving these you might realize that you’ve become a bit of a kitchen hero.

Here is our recipe for Homemade egg muffins, with Parmesan cheese, turkey bacon, and onions.

INGREDIENTS

6 eggs
A half a cup of Parmesan cheese, or cheddar cheese.
1/2 onion, diced.
Choice: four strips of cooked bacon or three slices of turkey, sandwich style.
1 tsp Garlic powder
Salt-and-pepper
Optional: , mustard powder, and paprika.
A muffin tin

DIRECTIONS

Literally it’s so easy, you just add some tasty things like bacon, diced avocado, diced onions, is the turkey, to the bottom of your muffin tins, including cheese, then beat some eggs in a bowl, one for each tin, then the salt and pepper and pour them into each tin, total of 350° for 20 Minutes.

Pair with vegan, regular or turkey bacon.

Panko Crusted Salmon with Ginger

When you feel like having something light and tasty, panko-crusted fish is always a good choice. The fish, with its own seasonal and delicious flavors, combines well with the slightly crunchy aspect of the panko.

Two French Wines to Pair with Seasonally-Inspired Meals

French wines are generally all-weather in their appeal, yet that doesn’t mean that they cannot be paired selectively with seasonal dishes. Two such wines are Crus Bourgeois in Medoc and Côtes-du-Rhône Villages for the Rhône Valley.

Areina Thomas’s Recipes for Tequila Cocktails

Tequila is a great spirit, with many uses across a range of cocktails. With this in mind Areina Thomas has mixed up a variety of unique takes on traditional tequila cocktails, spicing up the recipes with many different flavor combinations and techniques, currently trending in the realm of mixology. For these drink recipes Areina uses Tequila Cazadores

 


THE GOOD, THE BAD & THE UGLY

1 ½ oz. Cazadores Reposado
½ oz. Mezcal blanco
½ oz. Aperol
1 oz. Perfect puree red roasted bell pepper
¾ oz. fresh lime juice
¾ oz. agave syrup

In a cocktail shaker combine all ingredients with ice, shake well and serve over the rocks in a double fashion glass with a hibiscus chiles salt rim.


LATINI

2 oz. Cazadores Reposado
2 oz. Latini-syrup
1 oz. fresh lime juice

Latini Syrup Recipe
3 cups of water
2 cups of sugar
8 Guajillo or New Mexico dried chiles
1 pasila chile
3 slices of orange
3 oz. fresh lime juice

In a sauce pan, boil water, sugar, chile, orange slices for 15 minutes, cool and add lime juice, strain into a glass container. Keep refrigerated.

Shake together all ingredients with ice and serve up with a Tajin rimmed martini glass.


PICANTE MARGARITA

1 ½ part Tequila Cazadores Reposado
½ part premium triple sec (Cointreau)
½ part Agave nectar
½ part lime juice
½ part lemon juice
1 slice of jalapeno

Combine all the ingredients, besides jalapeno with ice. Shake with slice of jalapeno and serve over the rocks. Garnish with lime wedge


ABOUT AREINA THOMAS

With deep seated passion for all things food and drink, Areina Thomas has always felt at home when it came to the hospitality industry. From countless hours of watching and helping her mother, a personal chef to working in one of the top restaurants in San Francisco, Areina has worked with the best of the best. With her passion and taste for flavors, Areina is a dynamic mixologist and wishes to share her knowledge throughout.

Chef Calvo’s Hawaiian Nachos Recipe

If you are looking for comfort food with an exotic twist, food that might bring you flavors that remind you of a great vacation, look no further than Chef Adrianne Calvo‘s recipe for Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli.

Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli

Serves: 2

Ingredients:

2 Corn Tortillas, Quartered, Fried Crispy

2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
1/4 cup mayonnaise

1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper

1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice
1 teaspoon black sesame seeds

1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish
1 teaspoon Tabasco hot sauce

Scallions for garnish

Directions:

Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne