Pressure Cooker Refried Beans

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When it comes to eating cheap, beans and rice are the obvious go to. Buying canned beans can be easy too, but the sodium in those is ridiculous! So what is the solution? Taking forever to boil beans to make a side from those dry things that come in the bag?

That may have been the answer before we got our Instant Pot. I cannot sing the praises of this electric pressure cooker enough! There are so many recipes you can simplify by using one of these! Though they seem like they can be pricey, they go on sale all the time and are TOTALLY worth it!

This week, we used ours to make some refried beans. We bought the dry beans in bulk and they were soooooo cheap! Those plus a few spices we had on hand and BAM!

My sister-in-law compared them to Taco Bell’s discontinued beans. We used them in a yummy Layered Chicken Enchilada Dip (recipe coming soon!) and the whole family loved them!

While soaking the beans before hand makes them cook up faster, it isn’t necessary.

Pressure Cooker Refried Beans

Beans, Comfort Foods, Meals for a Crowd, Mexican, Pressure Cooker, Sides, Vegetarian

Pressure Cooker Refried Beans

Ingredients

1 cup of black beans
2/3 cup pinto beans
1/3 cup kidney beans
6 cups of water
4 TBS butter
1 TBS garlic powder
1 TBS onion powder
1 TBS sea salt
1 TBS lemon juice

Instructions

Mix dry beans in a large bowl. Cover beans in water up to 2 inches above them. Soak overnight, or at least 12 hours*.
Drain beans and place them in the electric pressure cooker. Add in 6 cups of clean water. Place lid on cooker, making sure vent is in sealed position. Cook on manual high pressure mode for 8 minutes*. Allow pressure to release manually.
Drain excess liquid from beans. Using an immersion blender, begin breaking up the beans.
Break butter into 8 1/2 tablespoon pieces. Add butter gradually, using the immersion blender to blend beans into a chunky texture. Add in garlic powder, onion powder, salt, and lemon juice. Blend until desired texture and spices are completely combined.

Notes

*If you don’t want to soak the beans overnight, cook them on high pressure for 35 minutes, allowing pressure to release naturally.

Serve this up with chips, or use it as a side for your next taco night! Or, use it like we did in a dip or casserole! (recipes coming soon!)

Don’t see a recipe you want to see? Send us a suggestion! We’d love to learn how to make a new recipe just for you!

July 29, 2019

Home-Complete Grilling Tools Review

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This review is my own opinion. I have not been compensated by the manufacturer, nor did we receive the product for free.

With barbecue season in full swing, we have been grilling up a storm since purchasing our new grill. Of course needed tools to maintain our grill to keep it in the best working condition possible. We searched and searched on Amazon and decided on this set.

Home-Complete BBQ Grill Tool Set- 16 Piece Stainless Steel Barbecue Grilling Accessories with Aluminum Case, Spatula, Tongs, Skewers

This set includes a spatula, tongs, 2 kebab skewers, 8 corn cob holders, silicone head brush, and scrubbing brush with replacement head. We’ve used everything except the skewers and corn cob holders so far.

They are heat safe, dishwasher safe, and have long handles to keep your hands away from unexpected flare ups. Their non-stick stainless steel construction gives them an elevated utilitarian look.

I immediately loved the sleek look of the aluminum case. Keeping all the tools in one place was important for me, since I don’t want to spend time having to look for what I need once I get home from work and need to get dinner on the table.

The tools feel heavy and hearty in your hands. The tongs and spatula have held up to the heaviest ribs I’ve put against them so far. The silicon brush is perfect for brushing on sauces!

All the pieces have been very easy to clean. I was nervous at first and kept hand washing them. But I finally bit the bullet and washed them in the dishwasher the last time I used them, and they came out just fine!

I have only one complaint. The scrubber brush to scrape off the burnt on bits of your grill lost bristles the very first time I used it, and it looses great big chunks off of it every time I use it. The set does include the extra replacement head, but I have a feeling I am going to need to buy lots of replacement heads in the future.

The set currently sits at 4.3 stars out of 5 on Amazon with over 1,000 reviews (as of 7/29/19). It seems like most of the lower reviews agree that the scrubber brush is garbage, while the rest of the tools are worth the price. Many suggest it would be a great gift for Father’s Day!

To summarize, the case keeps these great tools organized, but be prepared to purchase a different scrubber – unless of course you like bristles in your burgers!

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July 25, 2019

Easy Breakfast Burritos

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Breakfast is my wife’s favorite meal of the day. In her mind, the heartier the better! So sometimes I spoil her by breaking out the eggs and making some delicious breakfast burritos!

Burritos are super easy! Sure, you can go down the street and grab an easy fast food one early Saturday morning. However, they can be so cheap if you are willing to do a little work at home.

If you can scramble eggs you can make these easy burritos! They are also super versatile! Love something in your breakfast burrito you don’t see on our list? Add it!

We fill ours up with our Make Ahead Freezer Hash Browns, but you can always snag some at the store as well.

Easy Breakfast Burritos

Breakfast, Comfort Foods, Eggs, Meat, Mexican, Non-Traditional

Easy Breakfast Burritos

Ingredients

8 breakfast sausages
1 green bell pepper
10 eggs
Preferred egg seasonings
1/4 cup milk
6 cooked hashbrown patties (Use homemade ones from our recipe here)
6 10″ tortillas

Instructions

Cut the breakfast sausages into 1/2 inch pieces. In a large non-stick pan, cook sausage until done. Remove and set aside, leaving grease in pan.
Cube the bell pepper. Place pepper in hot sausage grease, cooking until almost tender. Lower the heat.
In a large bowl, beat eggs. Season beaten eggs as preferred (we keep it classic with salt and pepper) and add milk. Stir to combine.
Place sausage back in pan with the pepper, and then add the beaten eggs. Scramble until eggs are firm. Set aside.
Warm tortillas either in a pan or by layering them and paper towels on a microwave safe plate and microwaving for 15 seconds.
Divide egg mixture between 6 tortillas. Place hash browns on egg mixture. Fold burritos. Serve hot.

Made these delicious burritos yourself? Tell us about it in the comments!

Or let us know your favorite breakfast food and we’ll write a post about it!

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July 22, 2019

Loaded Italian Pasta Salad

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When I think of summer, I think of barbecue, fresh produce, and delicious sides! Pasta salads can be a good way to balance rich flavors and taste with a tight budget.

This one is loaded with savory zest and classic Italian flavors. Its also super easy to throw together! If you use the olive oil listed in the recipe, this definitely falls into our “Splurge” category, but you can substitute other oils – though the flavor won’t be as rich.

Great to keep on hand or bring to your next potluck, we can’t rave about this pasta salad enough!

Loaded Italian Pasta Salad

Appetizer, Comfort Foods, Dinner, Italian, Meals for a Crowd, Pasta, Salad, Sides, Splurge, Summer

Ingredients

36 oz rotini pasta
1 1/2 cups olive oil**
1/2 cup red wine vinegar
4 tsp dried parsley leaves
5 tsp minced onion
5 tsp fresh lemon juice
3 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1 tsp sea salt
2 tsp white sugar
1/2 tsp black pepper
1 lb mozzarella cheese
1/2 lb salami
1 can black olives
1/2 red onion
1 red bell pepper
1 green bell pepper

Instructions

Boil pasta until cooked thoroughly. Drain and cool.
In a medium bowl, combine oil, vinegar, parsley, minced onion, lemon juice, basil, oregano, garlic powder, salt, sugar, and pepper. Mix well and set aside.
Chop mozzarella and salami into very small pieces. Drain the olives and quarter. Finely chop the red onion and bell peppers.
Place pasta into a large bowl. Add in half of the dressing and mix well. Add cheese, salami, olives, onion, and peppers. Stir thoroughly. Add in remaining dressing and mix once more.
Allow to rest in refrigerator for at least 1 hour for flavors to meld. Serve cold.

Notes

**Other oils can be substituted, but olive oil gives the best flavor.

What is your favorite summer pasta salad? Let us know in the comments!

Dying to know how to make something? Send in a recipe suggestion and we’d love to make it for you!

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July 18, 2019

Seafood Salad

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

As summer wears on and the days get hotter, we were looking for more ways to keep full without having to heat too many things up in the kitchen. Not to mention for the latest family party the theme my mother-in-law picked salads. So we found this delicious pasta salad chock full of savory silky sauce, krab, and shrimp!

This is a great salad to keep on hand. You can keep it in the fridge and eat it as a side or on its own. You only need to boil pasta – the rest is just mixing! Easy and you don’t have to heat up the house!

Seafood Salad

Comfort, Dinner, Meals for a Crowd, Pasta, Salad, Seafood, Sides, Southern, Splurge, Summer

Seafood Salad

Ingredients

1 lb shell pasta
3 stalks celery
1 lb imitation crab (krab) meat
1/4 lb shrimp meat
1 1/2 cups mayonnaise
2 TBS white sugar
2 TBS white vinegar
1 TBS lemon juice
1 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1 tsp Old Bay Seasoning
1 TBS creole seasoning

Instructions

In a large pot, boil shell pasta until thoroughly cooked. Drain.
Place pasta in a large mixing bowl. Finely chop celery and add to bowl along with the crab and shrimp meat.
Mix in mayonnaise, sugar, vinegar, and lemon juice. Follow with salt, pepper, onion powder, Old Bay seasoning, and creole.
Mix well and cover bowl. Chill for at least 2 hours. Serve cold.

Tried this recipe? Let us know in the comments!

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July 15, 2019

Orange Sauce

We have a few family go-to recipes and this is one of them. I first learned it while my wife and I were dating (surprised her with a home cooked meal for a date night once), and I’ve been slowly perfecting it over time.

Its a traditional style orange sauce with a delightful balance between sweet and bitter you expect from the actual fruit. None of that overly sweet stuff you get in cheap fast food joints here!

The best part? Its two ingredients and its easy to make! You can whip this up to pair with chicken, shrimp, drizzle over rice – you name something savory, you can pair this sauce with it!

Orange Sauce

Chinese, Dinner, Meals for a Crowd, Sauce, Vegetarian

Orange Sauce

Ingredients

1- 12 oz can frozen orange juice concentrate
2 TBS lemon juice concentrate

Instructions

Place can of orange juice in bowl and allow to partially thaw.
Put thawed orange juice and lemon juice into a saucepan. Combine over medium-high heat, stirring occasionally.
Heat for 10-15 minutes for sauce to coat things in, 20-25 minutes for a dipping sauce.
Allow to cool before serving.

Made this sauce yourself? Let us know what you think in the comments!!

July 11, 2019July 11, 2019

Buttermilk Fried Chicken

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Nothing says comfort food like fried chicken. You can never have enough, and there are so many ways to make it! (Click here for what we’ve posted so far!)

Of course when you ask anyone from the South how to make fried chicken, they will tell you that you MUST marinate in buttermilk! I didn’t used to, but I’ve been converted recently and I love it. j

Using buttermilk to marinate it tenderizes the chicken without making it tough like other acids can. Add the crispy breading and this chicken can’t be beat!

You’ll need this seasoning blend from Dean Jacobs to make this chicken perfect! We found it recently and can’t get enough of it!

Buttermilk Fried Chicken

Chicken, Comfort Foods, Freezer, Fried, Meals for a Crowd, Meat, Southern

Buttermilk Fried Chicken

Ingredients

3.5 lbs boneless skinless chicken thighs
1 cup buttermilk
5 cups flour
2 tsp cayenne pepper
1 TBS creole seasoning
2 TBS granulated garlic
2 TBS black pepper
1/2 cup onion powder
10 cranks of Dean Jacobs Spicy Garlic and Himalayan Pink Salt seasoning
10 eggs
1/4 cup milk

Instructions

Cut the chicken thighs into strips. Place strips and buttermilk into sealable container, making sure buttermilk covers all the chicken.
Place in the fridge and marinate for at least 2 hours up to 24 hours.
In a large mixing bowl, combine flour, cayenne pepper, creole seasoning, garlic powder, pepper, onion powder, and the spicy garlic salt. In a shallow bowl or dish, beat together the eggs and milk.
Place the chicken and buttermilk into a medium sized bowl. To dredge the chicken, shake each strip to remove excess buttermilk and then dredge in flour, the egg mixture, and flour again. Use different hands for wet and dry ingredients for best results.
Place breaded chicken onto a baking sheet lined with parchment paper. Place down more parchment paper to layer as necessary.
Place baking sheet in freezer for at least 2 hours.**
To cook, head deep fryer to 375 degrees Fahrenheit. Place a few pieces of chicken in the fryer at a time. Cook for 6 minutes or until golden brown or an internal temperature of 165 degrees Fahrenheit. Drain on paper towels to remove excess oil.

Notes

**Once frozen, chicken can be stored in the freezer in an airtight container for up to 6 months.

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July 8, 2019

Barbecue Pork Chops

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Summer is in full swing, and barbecues are being pulled out every day by families all over the country.

If you don’t feel like the classics like ribs, burgers, or chicken, you can always grill up these juicy pork chops! They’re healthier than beef, not to mention a whole lot cheaper, but heartier than chicken.

We use mesquite barbecue sauce for ours, but you could slather yours in whatever you’d like!

Grilled Mesquite Pork Chops

Barbecue, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Meat, Pork, Spicy

Grilled Mesquite Pork Chops

Ingredients

1 package of bone in pork chops
1 TBS onion powder
1 TBS black pepper
1 tsp smoked paprika
1 tsp curry powder
1 bottle mesquite barbecue sauce

Instructions

Place pork chops on a baking sheet to prepare.
In a medium bowl, combine onion powder, black pepper, paprika, and curry powder.
Sprinkle half of the seasonings over the pork chops. Flip and repeat on the other side. Rub seasonings in to adhere to meat.
Heat grill to 500 degrees Fahrenheit.
Place chops on grill for 5 minutes, then lower heat to 425 degrees. Cook for 10 minutes.
Flip pork chops and spread sauce on up side. Cook for 5 minutes, then flip again, covering the other side with sauce.
Cook for an additional 5 minutes before flipping and covering in sauce again.
Remove from grill and allow to rest for 10 minutes.

Pair these with a salad and maybe a side of corn or potatoes for the ultimate summer meal!

Getting bored with all this barbecue talk? Let us know what you want to see next!

July 1, 2019July 1, 2019

Spicy Hush Puppies

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When we fried up our catfish, I looked into what sides commonly got paired with deep fried seafood in the south. I saw coleslaw, greens, and hush puppies – which intrigued me. I had never had hush puppies, but Lexi and her family love them.

Of course, I couldn’t just make hush puppies. I added my own twist, adding just a touch of spice that gives your throat a tickle without overwhelming you. They paired great with the catfish, and are amazing on their own as well!

Spicy Hush Puppies

2 hours

Cook Time: 6 minutes

Total Time: 2 hours, 6 minutes

Appetizer, Comfort Foods, Dinner, Freezer, Fried, Meals for a Crowd, Sides, Southern, Spicy, Vegetarian

Yields 18-24 pieces

Spicy Hush Puppies

Ingredients

3/4 cup corn meal
1/4 cup all purpose flour
2 TBS sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cayenne pepper
1 tsp creole seasoning
1/4 tsp sea salt
1/2 bunch green onions
1 egg
1/2 cup buttermilk

Instructions

In a large bowl, combine corn meal, flour, sugar, baking powder, baking soda, cayenne, creole, and salt. Mix until well combined.
Thinly slice green onions. Add to a medium mixing bowl with egg and buttermilk. Mix thoroughly.
Add wet ingredients to dry ingredients. Mix until just combined – do not over mix.
Lightly grease a mini muffin tin. Spoon batter into tin, filling each cup about halfway. Place tin into freezer for about 1.5-2 hours. (See notes for long term storage.)
Heat deep fryer to 375 degrees Fahrenheit.
Place frozen hush puppies into fryer in small batches. Fry for 3 minutes, then roll and flip. Cook for an additional 3 minutes. Remove from oil and drain on paper towels.

Notes

Frozen hush puppies can be stored in the freezer in an air tight container for up to 6 months.

Want to pair your Southern soul food with something else? Maybe try our homemade french fries or a salad instead!

June 27, 2019

Deep Fried Catfish Nuggets

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Fishing season is here, and its one of my favorites! Fishing is my therapy. Getting out into nature, listening to birds and the water, while a cool breeze stirs up the hot summer air – almost nothing calms my spirit more.

Of course, I love reaping the benefits of fishing as well. Fresh fish can be spendy, but if I combine it with my favorite hobby then it seems almost free. Over the weekend I hit up a local pond and got my limit of catfish. I cleaned them there, then took them home and filleted them.

Fresh fish is so flaky, and the best way to serve up catfish – in my opinion – is deep fried! Served with your favorite hot sauce (or better yet, our Lemon Basil sauce), you just can’t go wrong!

Deep Fried Catfish Nuggets

Comfort Foods, Dinner, Fish, Freezer, Fried, Meat, Seafood, Southern, Summer

Deep Fried Catfish Nuggets

Deep fried delicious flaky catfish! Serve with hot sauce and fried sides for the ultimate southern comfort food!

Ingredients

1 lb fresh catfish fillets
2 cups buttermilk, separated
1 cup corn meal
1 cup flour
2 tsp powdered cayenne
3 tsp creole seasoning

Instructions

Slice the catfish fillets into 1″ nugget like pieces.
Place the nuggets into a zip top bag with 1 cup of buttermilk. Seal and marinate in fridge for at least 2 hours and up to 24 hours.
In a large bowl, combine corn meal, flour, cayenne and creole seasoning. In another bowl, pour in marinated fish and buttermilk along with 1 additional cup of buttermilk. Prepare a baking sheet, lining it with parchment paper.
Remove fish one piece at a time, carefully shaking off excess buttermilk. Coat in breading mixture, making sure to coat entirely. Place pieces on the prepared baking sheet, layering with more parchment paper as needed.
Place breaded fish in the freezer for at least 2 hours to freeze. (See Notes)
Heat deep fryer to 375 degrees Fahrenheit. In batches of 5 – 6 pieces, deep fry the nuggets for about 5 minutes or until golden brown and cooked through.
Remove from oil and drain on paper towels. Serve hot.

Notes

To store frozen fish pieces, place pieces in airtight container and keep in the freezer for up to 6 months. Prepare as stated above.

Want another Southern fried comfort food? Our Spicy Hush Puppies recipe is coming soon!

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Cason Cooks

Posts

Pressure Cooker Refried Beans

Home-Complete Grilling Tools Review

Easy Breakfast Burritos

Loaded Italian Pasta Salad

Seafood Salad

Orange Sauce

Buttermilk Fried Chicken

Barbecue Pork Chops

Spicy Hush Puppies

Deep Fried Catfish Nuggets