2 Apr 2012, 8:30am
Of Food and Love recipes:


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  • Of Food And Love: Mexican Skillet

    A couple of days ago I gave in and committed a cardinal sin: I bought a checkout lane mag.  Yes, I was sold.  The cover promised me 132 fabulously easy, delicious and quasi-healthy recipes.  I stared at it for a while, then picked it up.  Be still my cooking heart.
    I have to admit I did blink twice at the price, but I justified my actions with the promise that I would get WAY more than $10 of meals and cooking practice out of it.  Whatever.  I would call my money a bygone, but… ok, fine, it is.  My money is a bygone, but I replaced it with a dish to remember.  That night I threw down and cooked a one skillet wonder.  (well, I used two but that’s simply because I do not buy prepackaged rice)

    I already had everything in my cupboards and, as I soon discovered, most of the recipes in there were cupboard friendly!  Not only that, a lot of them could easily be turned into vegetarian meals. (double, triple like!!)

    I did a little fiddling, I felt confident and my fiddling proved to be worth eating.  The recipe called for Chorizo. ( a very, very greasy, super yummy kinda spicy meat that I used to eat as a kid, mixed in with my eggs. I opted out)  I used Jimmy Dean. It’s a lot less greasy but every bit as tasty.

    After the meat cooked I added all sorts of wonderful, simple ingredients.
    Once again, I fiddled and used a can of small red beans instead of pinto. So tasty.  And as usual, I let my beans cook to soften up a little while I waited to add the last few ingredients.

    This dish was a stunnah.  We ate it for dinner and the next day we finished off the leftovers at lunch.

    Please, make room on your plates for this one!  Took little to no time to make and I’d gladly make it again.

    Mexican Skillet ~there are a few of my changes in here, but this recipe is  ::courtesy of::  Better Homes and Gardens Magazine
    serves 6

    12 oz pork sausage

    2 cups frozen kernel corn

    1 14.5-oz can of diced tomatoes (undrained)

    1 cup cooked rice

    2 tsp chili powder (I used a touch less, because I have little kids)

    1/2 tsp ground cumin

    1 15-oz can pinto beans, OR red beans, OR black beans (you choose!)

    3/4 cup shredded Mexican-style cheese blend (I just used mild cheddar)

    Preparation Instructions

    o1. Cook one cup of white or brown rice and set aside.  Cook/brown meat and drain if necessary.  If you decide to use chorizo, then you will have to drain.  If you use Jimmy Dean, then you won’t.  If you substitute the meat with zucchini…just lightly sauteed (2 minutes)

    o2. Add corn, tomatoes, beans, chili powder and cumin to the skillet.  Cook for about 5-10 minutes on medium low heat.  Add rice.  Stir.  Put cheese on top, cover, and let sit for about 2-3 minutes.

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