All Original Recipes

cross-posted from: https://sh.itjust.works/post/105582

Here's an ode to crispy oven roasted beans and chickpeas. If you take pretty much any cooked pulse, toss it in flavours, and bake it, you can make them into crunchy little flavour nuggets to sprinkle on salads, in wraps, eat straight up, put in idk your breakfast cereal or whatever. I'm not your dad, you can decide. It's a great trick and I don't hear enough about people doing it. Did you know it also works with quinoa, giving it a light crispiness almost like puffed rice?

Sample recipe off the top of my head:

• 1 cup cooked black beans
• ~1 tbsp olive oil
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 2 tsp granulated onion

Toss together until well coated.
Line a baking sheet with parchment paper.
Spread beans out on parchment paper.
Bake for 45 minutes at 400f or until beans have split open like teeny baked potatoes. give em more time to make them crunchier.

Anyone else addicted to these? My wife thinks I'm going a bit overboard when I mix them into refries but yo dawg, we heard you like beans so...

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Ingredients:

• 2 x Chicken Breasts
• 3 x Mangoes
• 1 x Can of chipotle peppers in adobo sauce (in Mexican/international food aisle)
• 2 x Limes
• 1 Tsp Lemon Pepper
• 1 Tsp Salt
• 4oz Light Sour Cream
• 1 x Onion
• 1 x Green Bell Pepper
• 1 x Can of Rotel
• ¾ Cup of Frozen Corn
• 3 x Small Avocados or 2 x Large Haas Avocados(just short of ripe is ideal)
• 1 dozen flour tortillas or 20 corn tortillas (Either works, just depends on taste preference)
• 1 Bag of white Mexican cheese

Steps:

1. Preheat oven to 350 degrees F. Boil Chicken. If Chicken is frozen, place in water as it warms up. Cook 20-25 minutes if frozen, 15-20 if defrosted.

2. While chicken is defrosting, prepare sauce. Cut mangoes up over medium sauce pan, allowing excess juice to drain into sauce pan. Pulp mango into sauce pan. Remove chipotle peppers from can, chopping into fine chunks.

3. Add sauce from can and diced chipotles to sauce pan. Squeeze limes into sauce pan, and add Lemon Pepper and Salt. Simmer this combination on medium for about 10 minutes.

4. Add Sour Cream to sauce, continue to simmer on low until rest of ingredients are ready.

5. Dice the onion and the bell pepper. Place in fry pan with a small amount of oil to prevent sticking. Cook until browned. Dump browned onion and bell peppers in large mixing bowl. Once chicken is done cooking, shred the chicken and place in the large mixing bowl with the browned onion and bell peppers. Usually, I shred the chicken by taking two forks, and tearing it apart.

6. Skin and Dice the avacados into medium sized chunks. Add avocados, frozen corn, and rotel to large mixing bowl. Heat from chicken, onions, and peppers will defrost corn. Mix the contents of the bowl with a spoon until all ingriedients are evenly spread throughout.

7. Take a 13x9 baking pan. Place a couple of spoonfulls of sauce into the bottom to coat.

8. To form the enchiladas, take a tortilla, and fill with a couple of spoonfulls of the stuffing mixture from the large mixing bowl. Sprinkle a liberal helping of Mexican cheese, then roll the tortilla shut and place in the 13x9 pan. Repeat until pan is full.

9. Take any remaining stuffing and sprinkle in pan on top of the tortillas. A lot of the times corn and onions will be the main remainder, so this gets that all in the pan.

10. Pour remaining sauce over the rolled tortillas in the pan. Finish off by sprinkling any remaining cheese over the top.

11. Cook in oven at 350 for 20 minutes. Remove when sauce is bubbly and cheese is melted.

Hello world!

This community is for sharing whatever cool recipes you've come up with experimenting in your own kitchen. Only rule is all OC lol.

Totally fair to have a recipe you modified into something new, just don't repost your Nana's cousin's hair dresser's recipe for ambrosia. If you post it, you need to have come up with it.

Goal is for people to learn new recipes, and provide constructive feedback on how to make them better.