Refried Beans. You either love them or hate them. In the past few years I’ve grown to love them. I will be the first to admit that I had no idea you could make them from scratch. DOH! (in a Homer Simpson voice). I honestly thought they just came in the canned variety. Little did I realize that (duh), you could smash the beans and fry them yourself.
Of course, once I started experimenting in the kitchen and making my own homemade refried beans I reached for my bacon fat jar. Don’t look at me that way… you know what a bacon fat jar is. Don’t act like you don’t. You know… that sacred jar you store in the refrigerator with solidified bacon renderings from your last batch of fried (or baked) bacon. Mmmmm. Bacon…
I digress.
So I reached for a spoonful of bacon fat and let me just tell you… it brought these refried beans to another level. Bacon Refried Beans. Even my non-bacon loving husband loved these beans and commented about how much flavor they had. When I asked him if he knew what the secret ingredient was he gave me a smirk and said “let me guess… bacon”. Of course I proudly proclaimed “yes”. I mean, first off… the man knows me well. But also if the thick scent of bacon in our home didn’t give it away then I’m not sure what else might have.
Back to the Bacon Refried Beans… to kick this easy side dish up a notch (woah, that was very Emeril of me), I added some crumbled bacon on top. Oh and lots of shredded Mexican cheese. The best part about my Bacon Refried Beans recipe is that it doesn’t take long to make, you’ll impress your family and friends, and they taste a whole heck of a lot better than the canned variety.
Cook bacon in a cast iron skillet until crispy. Reserve 1 tablespoon of bacon fat to the side. Remove bacon from pan, crumble, and put to the side. Then cook shallot, garlic, and bell pepper on medium heat for 5 minutes or until browned (but not burnt).
Once the veggies are cooking in a food processor puree pinto beans and slowly add the 1/2 cup of water. Then add the 1 tablespoon of bacon fat and the veggies. Puree for 30 seconds until well incorporated.
Add the pureed beens back to the cast iron skillet with bacon grease. Cook on medium heat for 5 minutes mixing a few times. Top with shredded Mexican cheese, cilantro, green onions, and crumbled bacon. Serve immediately.
Who loves baked mashed potatoes? I do! There is something about the additional step of baking mashed potatoes that just makes it all come together. Granted, this requires an additional step in the cooking process, but the extra time spent is well worth the end result. I somewhat dreamed up a meal last weekend that I wanted to bring to life. These Baked Cheddar and Chive Mashed Potatoes were part of my dream.
I also dreamed that I was challenging myself to make 12 different types of mashed potatoes throughout 2013. Yes, this is what I really dream at night. And I realize this is obtainable since last month I blogged about my Olive Oil Mashed Potatoes and Cauliflower. So I think the challenge is on. I think in the past I was too intimidated to blog about mashed potatoes because mashed potatoes in general require a lot of precise measurements. And because I’ve been making them for so many years I’ve never spent the time to measure them out. But I like the challenge this year, and it is going to help me think outside of the box and introduce all sorts of fabulous mashed potato recipes that I love. I love mashed potatoes. I probably eat them at least once a week… from scratch. Never from a box because that is unacceptable. Making a simple mashed potato only takes about 30 minutes and is way better than any box of spuds. I’ve now taken it to the next level with the baked variety: Baked Cheddar and Chive Mashed Potatoes.
Do you see that in the background? It is a glimpse of whats to come tomorrow. Yep… I went there. Individual Bacon-Cheddar Meat Loaves! Come back tomorrow to make your Sunday meal complete or a regular week night meal. Or perfect if entertaining and you want your guest to have a very comfort food heavy meal!
2lbs, 9.5 oz of Russet Burbank Idaho Potatoes (about 7), peeled and diced
1 tbsp salt
4 tbsp salted butter
1 cup shredded cheddar cheese + 1/2 cup
1/4 cup chives, diced + 2 tbsp
1/2 tsp black pepper
1/4 cup whole milk
Cooking Spray
Directions
Peal and evenly dice your potatoes. Rinse them well and add them to a large pot of water. Add one tablespoon of salt to the water. Boil on high for 30 minutes. If they start to boil over reduce heat to medium. Once the potatoes are cooked through and fork tender, remove from heat, and drain.
Preheat oven to 350 degrees.
Place the potatoes back in the pot. Add butter, 1 cup of shredded cheddar cheese, 1/4 cup of diced chives, black pepper and whole milk. Using a blender mix well until smooth and creamy (about 2 minutes).
Spray a baking dish (at least 9 x9 but I used a large oval dish) with cooking spray, then pour the potatoes into the dish. Smooth out and top with additional half cup of shredded cheddar cheese and diced chives. Bake for 30 minutes until the cheese is golden brown and bubbly. Remove from the oven and carefully spoon out portions of potatoes.
Notes
*Remember every cook top cooks differently. If your potatoes are done 10 minutes early by all means take them off the burner and drain them. You know your stove better than I do.
*If your potatoes hold a lot of water in them you may need less milk.
I know what you are thinking… not another cauliflower mashed potato recipe, again?!?! No! It’s not like that. This has real potatoes and cauliflower all-in-one dish. This lighter version of real mashed potatoes accompanied my super tasty crunchy-baked chicken strips. I watched my husband take a giant bite, and then noticed the puzzled look on his face. He then proceeded to take a few more bites of the mashed potatoes and cauliflower. I then finally spoke up (I felt bad leading him on) and told him that I incorporated some cauliflower into the mashed potatoes. He was like “oh that’s why they are super light and fluffy–they are great”. I was expecting him to complain that there was no gravy for the potatoes and that maybe they were lacking flavor since they weren’t full of butter and heavy cream. I was pleasantly surprised and as I began enjoying each blissful bite I realized that this is the way to go.
Our dinner conversation also got really interesting. We both agreed that this is the perfect way to hide vegetables for any non-veggie eater like children. Then all of a sudden my husband’s business-like mind started racing and within minutes he was telling me how I should write a cookbook on how to trick kids into eating foods that are full of healthy foods. I told him that there are already a few books on the market and thanked him for his “brilliant” idea.
So you get the idea… whether you are trying to hide veggies from you kids or maybe your picky non-veggie eating husband or just want to lighten-up your mashed potatoes give this recipe a try! I’m not going to lie… I did have to resist the urge to put a pat of butter on my potatoes. With or without the butter they are still delicious!
In a large pot add 3 cups of quartered red baby potatoes and fill with water, three quarters of the pot full. Add 1 tsp salt to the water. Bring to a boil and cook for 15 minutes. Then add cauliflower to the same pot and cook for an additional 10 minutes or until potatoes and cauliflower are fork tender.
Drain and place back in the pot. Add olive oil, chopped herbs, garlic powder, salt, and pepper. Blend until smooth using a hand mixer. Taste to see if you prefer more salt and pepper. Add more if desired. Serve and enjoy!
Notes
*All stove tops cook differently. Cook this recipe like you would normally cook potatoes. If your stove top cooks faster than what was written above then adjust your cooking times.
Here is another dish that I’ve been making all year and yet to share on Katie’s Cucina. I created this recipe back in May when I was on my feta kick. Remember guys, I just started eating and cooking with feta this year! I know… I can feel the daggers coming through the computer screen–don’t kill me or my taste-buds please.
These mashed potatoes are fresh and full of flavor and surprisingly they don’t need any stinking gravy. You see… I have a slight problem with drowning my food with gravy. I guess we could call it a gravy addiction. I feel the need to smother my potatoes with the salty liquid, but for once… not these spuds! Anytime I make these potatoes for family and friends they all instantly fall in love with the potatoes! Why not switch up your usual holiday mashed potatoes and make these fresh and vibrant potatoes instead?
*I recommend using Yukon potatoes and not red potatoes (as pictured above). Since taking this photo I’ve tested the recipe a few more times and found that the Yukon potatoes yield a better and smoother texture for this mashed potato dish.
These creamy and fresh potatoes will add new depth to any meal. Some would think that sour cream was added in the potatoes thanks to the tanginess of the feta cheese.
Ingredients
6 medium white potatoes, peeled
1 tbsp salt
1/4 cup each fresh parsley, dill, and sliced green onions
1/2 cup feta cheese
1/4 cup salted butter
1/4 tsp black pepper
*3 tbsp milk if needed
Directions
Peel, chop, and rinse potatoes. Fill water to just above the potatoes and add 1 tbsp salt. Bring to a boil and cook for about 20 minutes or until the potatoes are soft enough to fall apart when a knife is inserted in them.
Drain potatoes, and add 1/4 cup butter to the pot the potatoes were boiling in. Add the potatoes back to the pot then add fresh parsley, dill, and green onions followed by feta cheese. Place a lid on top of the potatoes and let them sit for 5 minutes.
Add black pepper to the potatoes and mash using a hand-mixer. Add milk if needed (one tablespoon at a time or until moist). Top with more fresh herbs and butter and serve immediately.
Notes
*Always chop your potatoes evenly so that they cook evenly.
*I've tested these potatoes multiple times and have found that yukon potatoes work best and 95% of the time I did not need to add any liquid to my potatoes.
Remember, when I posted about my mom’s homemade apple sauce, last year? Well, I started tinkering with that recipe the other week. You see, I love that applesauce but I wanted something a bit different. I served up a juicy pork loin and my Gratin Dauphinois alongside of this gorgeous and uber flavorful (and festive) cran-applesauce. Cranberries are a luxury food item that we only get to really embrace and cook with for a whopping 2 months (ok, maybe 3 months) out of the year!
I’m a big fan of chunky applesauce. Pureed applesauce doesn’t always fly for me so I tend to keep my applesauce a bit more on the chunky side. However, if you like it 100% pureed — do it! Get your puree on. That’s the great thing about recipes–you can always adapt and modify to your liking. Of course this applesauce doesn’t look like traditional applesauce thanks to the red dye in the cranberries. This is a sweet and tangy applesauce and pairs well with pork and of course you could always serve it next to your turkey tomorrow. Simple enough to make the day of and serve hot or make it tonight and pull it out of the refrigerator just before your ready to serve your Thanksgiving meal.
Peel, core, and chop apples. Place in a medium pot on medium heat. Rinse the cranberries and add them to the pot. Add sugar, cinnamon and apple juice. Give the contents of the pot a stir, place the lid on the pot, turn the heat down to medium-low and let it simmer for 30 minutes (mixing periodically). *Don't be alarmed, your cranberries will begin to pop. Depending on your stove you may need to reduce the heat if the apples and cranberry begin to boil. Apples and cranberries should be soft to touch. Let cool and store in the refrigerator for up to 5 days.
Notes
*If you don't like chunky applesauce feel free to run it through a food processor or blend with an emersion blender.
I’m always look for new side dishes. Unique side dishes that stand out among the rest. I love cauliflower, yet hardly ever cook with it. For some reason I was compelled to pick up a head of cauliflower, and after a little browsing around the internet for ideas I made this roasted cauliflower with white beans. First off, I would have never thought to roast cauliflower OR white beans. This is a hearty side dish and to be honest you could easily skip a carb with this hearty side dish.
This side dish would compliment turkey as well. If your looking for a last minute side dish you might want to give this one a try. The earthy-ness of the rosemary screams fall/winter time (to me)! Whether or not you make it for Thanksgiving I highly suggest giving this side dish a try sometime soon.
1 15oz. can of cannellini beans, rinsed and drained
2 cloves garlic, crushed
2 tsp finely grated lemon zest
1/4 tsp red-pepper flakes
Directions
Preheat oven to 450 degrees.
While the oven is preheating toss the chopped cauliflower with one tablespoon olive oil. Place on baking sheet and roast for 20 minutes.
While the cauliflower is roasting; in a small bowl combine one teaspoon of olive oil, panko breadcrumbs, grated pecorino romano, and rosemary. Set to the side.
Remove the cauliflower from the oven and toss white beans, red pepper flakes, crushed garlic, and lemon zest. Once the roasted cauliflower is well tossed top with the panko mixture.
Place the cauliflower back in the oven for 5 minutes or until panko turns golden brown.
Guys, Thanksgiving is NEXT WEEK! It is time to get serious about menu planning. Thanksgiving is a foodies dream. A holiday where we give thanks to all the people and things we have in life and celebrate by eating a big feast. Where we tend to gorge ourselves of turkey, stuffing, and countless side dishes. I have a feeling that this side dish will be on many tables come next Thursday. This dressed up mac and cheese is super special. Not only does it contain flakes of real crab meat on top, but there is a super secret flavor that no one will be expecting. I used one pound of garlic and pesto monterey jack cheese that brought this mac and cheese to the next level. Theres really no need for additional spices to be added because the cheese is so incredibly creamy and flavorful. I’m a huge fan of baked macaroni and cheese that has crumb topping. So I decided to step it up a notch and add the crab into the mix. Oh, and did I mention, there are peas in this mac and cheese? This can definitely be an optional component; however, I’m a big fan of peas in pasta. I don’t know why. I just am. People either love or hate peas (like mots foods). When I brought a plate over for my neighbor to try that was the first thing she commented on “I love the peas”. It’s a little unexpected yet another way to incorporate getting your veggies in!
You may be wondering why and how this recipe came to life? The week after Thanksgiving, I’m heading up to Virginia for the first ever Mixed Conference. I’m incredibly excited and grateful that I can attend. I hope to learn many new techniques, tips, and tricks to apply to Katie’s Cucina. On the first evening of the conference Dreamfields Pasta is hosting a midnight mac and cheese party. They have incorporated a friendly competition into the mix and asked for attendees to submit an original mac and cheese recipe. The winning recipe will be featured at the midnight mac and cheese party as well as win some pretty cool prizes. So I got to work this weekend and created this fancy mac and cheese recipe in hopes that it will be the featured recipe of the evening in just a few short weeks!
In case you’ve never heard of Dreamfields Pasta it contains low digestible carbs, high fiber, and is low on the glycemic index.With Dreamfields you get the healthy advantage, making Dreamfields the perfect pasta for health conscious pasta lovers. This pasta has as much fiber as two cups of raw broccoli! The next time your out shopping, I’d highly suggest you buy a box of Dreamfields Pasta and give it a try! Your family will never know the difference and you’ll be helping them out!
While the pasta is cooking, bring the heavy cream up to a boil, then reduce to low (about 5 minutes).
Add the shredded garlic & pesto Monterey jack cheese to the hot heavy cream. Stir until well incorporated. Then add 1 cup of green peas. Stir well and set to the side.
Preheat oven to 350 degrees.
In a square glass baking dish, spray non-stick cooking spray around the dish. Add a layer of cheese sauce to the bottom of the dish followed by elbow macaroni. Mix well, and repeat, until all of the macaroni and cheese sauce have been incorporate.
In a separate bowl prepare the topping for the macaroni and cheese. Place 3/4 cup panko bread crumbs, 1 cup crab meat, 1/4 cup parmesan cheese, 2 tablespoons chopped parsley and a dash of pepper. Mix well and carefully pour over top of the macaroni and cheese. Smooth out until all areas of the macaroni and cheese have been covered with crumb topping.
Place the macaroni and cheese in the oven and bake for 15 minutes at 350 degrees. Then broil on high for 5 minutes or until crumb topping is golden brown.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Disclaimer: I was not compensated to create this recipe. This recipe will be entered in a mac and cheese contest for Dreamfields Pasta. If I win I will win a few prizes as well as be featured on Dremfields Pasta social media outlets.
Last month I was contacted by Magimix by Robot-Coupe to review the Magimix 4000. I was elated with joy. Before receiving this brilliant piece of machinery I used an old, handy-me down food processor that was barely chugging. It was on its last leg. So this review came at a welcomed time. The Magimix is manufactured in Burgundy, France. Since coming back from Europe last month, I feel like I have a great connection to all things European. I fell in love with France during the day I visited the French Riviera (I have 2 post to come on that). Magimix has been around for a while now. The brand was created in 1971 and was coined a French revolution of the 20th Century!
The first recipe I made using my new Magimix by Robot-Coupe was Gratin Dauphinois. The food processor comes with a recipe book with over 100 recipes. I love Potatoes Au Gratin and am always looking for a new recipe to try. This recipe was delicious. I’ve never cooked with Gruyere cheese before. I know… sigh… stone me, do whatever you want to me, but I’m being honest and real here. Needless to say, this recipe definitely intrigued me.
Look at the thin layer of potatoes. Every slice of potato was cut evenly ensuring that this dish cooks evenly throughout. Using the food processor was super simple. I’ve always been scared to use a variety of attachements. I think it stemmed back to not being educated on what to use when. The Magimix comes with a DVD that shows you how to use every attachment with ease. These creamy cheesy potatoes would make for a nice french spin for a side dish to make this Thanksgiving. Can you believe that Thanksgiving is less than 2 weeks away? I can’t, and I’m feverishly planning my menu. I’m hosting again at my house this year for 8 people instead of 12 like I did last year. So we will definitely be cutting down on the crazy amount of food I cooked and baked last year. I’m figuring out a way to incorporate these potatoes into my Thanksgiving menu plan!
I instantly fell in love with this machine, and so did my neighbor as she watched me grate soft cheese and thinly slice potatoes. It’s not noisy at all. I was able to talk over it without raising my voice. Then again, my husband pointed out that I talk loud to begin with! Even my husband commented how quiet this food processor was compared to my previous one. I will warn you… this piece of machinery is heavy. I can see many good workouts in the future lifting it, but to me its totally worth it. It also comes with an awesome storage container to store all of the blades. A nice perk that I welcome. The only downfall is that it doesn’t lock. So you have to keep it secure on a shelf and if you have little ones make sure to keep it out of their reach. Magimix is pleased to introduce a new 30 year warranty on all Food Processor motors. Its hard for me to imagine having anything for more than 30 years, so I love that they have a 30-year guarantee. I know that this food processor will be by my side in the kitchen for at least the next 30 years if not longer. Not pictured is the trio of nested bowls. Yes, as in multiple size bowls in one food processor.
Small bowl is perfect for mincing herbs, chopping nuts, blending a sauce or making baby food. It can also be used directly in the large bowl without the medium bowl in place.
Medium bowl is ideal for slicing and grating.
Large bowl handles prep jobs like whisking egg whites, mixing batters, kneading dough and slicing or grating a large batch of vegetables.
Now, on to this amazing giveaway! One lucky winner, will receive one Magimix Cuisine Systeme 4200 XL. Below is a list of everything that comes with the food processor.
• 14-cup main bowl
• 12-cup midi bowl
• 6-cup mini bowl
• 950W commercial grade motor
Comes with:
• Mini and main metal blade
• Dough blade
• Egg whisk
• BlenderMix
• 2mm slicer and shredder discs
• 4mm slicer and shredder discs
• XL feed tube
• Storage accessory box
• DVD and recipe book with more than 100 recipes
Please wait for the rafflecopter widget to load. If you do not see your comment right away do not panic. Comments must be approved first and could take up to a few days.
Using the Magimix grate the cheese using the 2-mm grating disc and set aside.
Peel and wash the potatoes, and dry well.
Using the 2-mm slicing disc, cut the potatoes into thin slices.
Preheat the oven to 355 degrees.
Peel the garlic and cut in half. Rub a square glass dish with the garlic, followed by butter.
Cover the bottom of the dish with a layer of sliced potatoes. Add some of the cheese, salt and pepper, and 1 tablespoon of heavy whipping cream. Repeat until you have used up all the ingredients (I had about 5 layers). The top of the potatoes should end with grated cheese.
In a separate bowl stir nutmeg into the milk and pour over the layered potatoes.
Place the glass dish on a baking sheet, and bake for 1 hour or until liquid has absorbed and the top is golden brown. Serve immediately and garnish with fresh chopped parsley.
Notes
This recipe was provided by Magimix by Robot-Coupe.
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Disclaimer: I received the Magimix Food Processor to review and use in my home. As always, all opinions are my own. This giveaway is sponsored by Magimix by Robot-Coupe.B
Today, I’m excited to introduce Rachel from Rachel Cooks! I can thank Rachel for getting me hooked on making homemade granola. Like this Almond Mocha Granola. Rachel also hosted a Pancake Party this past July. She has 31 pancake recipes on her blog from sweet to savory and everything in between! Rachel and I share a similar pallet when it comes to food. We both eat our fair share of veggies and that’s why I think I’ve levitated to her blog and make her recipes regularly. The most recent recipe I made from Rachel was this Angel Hair Pasta with Roasted Red Pepper Sauce. If your looking for a quick and easy dinner this is the dish for you!
I digress…
Today, Rachel is sharing one of my favorite salads! Take it away, Rachel…
—————-
Hi readers of Katie’s Cucina! I’m Rachel from Rachel Cooks. If you don’t know me, feel free to stop by my blog and learn more. I won’t bore you with all the details here–I’d rather get straight to the food!
I realize that this is sorta of summery…and it’s sorta fall (is it fall?), but it really is great for any time of the year. Cucumbers are always available–so as long as you can find the dill for this recipe you’re good to go.
I used regular cucumbers for this recipe, but if you can find English cucumbers you can probably get away skipping the seeding and peeling part since they more tender skin and less seeds. Enjoy this easy recipe, with less guilt than it’s full-fat sister!
This recipe is brought to you by Katie Jasiewicz of Katies Cucina
Verdict: So delicious. Refreshing and a perfect side dish or snack. Husband’s take: Ben is not a huge fan of sour cream, but he enjoyed this salad! Changes I would make: None. Difficulty: So easy! Especially using the food processor–it takes half of the work out of the recipe!
I love a quick and easy (and of course very tasty) pasta salad. I also like when they aren’t chocked full of mayonaise. I had this recipe idea in my head for a while now and finally brought this Greek-style pasta salad to life! Granted, it does contain cheese that has to be refrigerated, but its just as fabulous to bring to an upcoming bbq. I developed an entire Greek menu all dedicated to bbqing since we are unofficially celebrating the last week of summer before Labor day. So stay tuned all week because by Friday I’ll have an entire menu for you to wow your friends and family this Labor day weekend!
Cook pasta according to package, drain, rinse with cold water, and set aside.
Meanwhile in a large bowl (or container) add halved grape tomatoes, diced cucumber, feta, sliced kalamata olives, red onion, and artichoke hearts together.
In a small bowl add 1/4 cup canola oil and Greek seasoning together--mix well until well combined.
Add pasta to bowl and begin mixing the vegetables and cheese with the pasta. Once the pasta and vegetables are partially combined proceed to pour the oil/seasoning mix over the pasta. Mix well until everything is well incorporated. Serve immediately or refrigerate up to 3 days.
Notes
*After refrigerating the salad the oil tended to stick to the pasta. Feel free to let the pasta salad sit out for a good 15 minutes, mix well and if need be add a little more oil and Greek seasoning.
**my neighbor added peperocinis to this and said it was phenomenal.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
