There are two kinds of fast food that I generally eat.  Sandwiches, subs, and to-go salads are my first choice, followed by a distant second-Taco Bell bean burritos (proof that I am not the only one who feels this way… ).  I try not to eat them often because they are NOT good for you, but there is something so comforting in the texture of the soft, warm beans and cheese accented by at least three packets of hot sauce.  This is coming to you from a person who wouldn’t eat a bean to save her life before the last year or so.  Yet bean burritos have become comfort food to me.  They are a cheap and very filling hot meal.  One can of beans and two cups of shredded cheese, plus tortillas, can yield 8 burritos.  They’re great for breakfast, keeping you full for hours.  They transport and keep well when made ahead.  It’s a perfect food!

Of course you don’t have to eat these beans in a burrito.  They are great as a side dish, or served inside tacos.  If I find myself short on meat and large on crowd, whipping up some beans will generally help fill the gap.  Below is my recipe for quick refried beans-because generally if we are having beans with/for supper we want them now-but you can also use cooked or canned pinto beans and mash them in the fat with a bit of the cooking/canning liquid.  Click here for the recipe »

Do you know how to make the best iced coffee?  Combine a pot of strong coffee with sweetened condensed milk and chill.  It is so simple but truly makes wonderful, velvety iced coffee.  Vietnamese iced coffee (Ca Phe Sua Da) is the same concept but in a single serving.  The flavor is rich and smooth and almost chocolate-like.  This ice cream is all of that in one creamy and decadent mouthful.

I have always made custard based ice creams fearing that milk based recipes would be thinner or icier.  I was nervous about this recipe but my KitchenAid ice cream maker did a fantastic job.  The result was dense and creamy and smooth and just as perfect as any custard based recipe I’ve made.  The best part is that the coffee base took only a couple of minutes to whisk together.  I see a lot more of these style ice creams in my future.

Click here for the recipe »

Pasta, to me, will always be a cold weather, stick-to-your-ribs food.  When I asked the Facebook Fans what recipes they’d like to see the overwhelming response was for pasta.  I was pretty shocked that anyone wanted pasta in this heat but I remembered the quintessential summer dish I’d been craving as well: pasta salad.  It’s pasta, it’s served cool or at least ambient temperature, and it’s full of vegetables and herbs and bright summery freshness, what more could you ask for?

Well Michael, from Chicken Fried Gourmet, had me at Green Goddess dressing.  Pasta salad drenched in mayo sounds typical, but pasta salad drenched in herby Green Goddess mayo?  I had to try it.  Click here for the recipe »

I love these little bites.  These jalapenos were one of the very first recipes that I had the confidence to create on my own waaaaay back when I was still making Hamburger Helper and frozen garlic bread for dinner most nights.  I served them with ranch dressing dip made from a packet and-call it nostalgia-but that’s still how I prefer them.  These babies are great for parties but back then I often made them for mrChaos and I for dinner too.  Below, I included the recipe for two dozen poppers but you’ll want to make a lot more, especially if you’re serving a crowd-these are addictive little guys!

My favorite way to make these are to put them on the grill for a few minutes to get the bottoms crisp and smoky and then to finish them in the oven.  They are just great cooked all the way through in the oven, though, as well.

Click here for the recipe »