Ingredients

1 pound dry pinto beans 2 cups
2 teaspoons extra-virgin olive oil
1 small yellow onion chopped into 1/4-inch dice
1 jalapeno cored, seeded, and finely chopped
3 cloves garlic minced (about 1 tablespoon)
4 cups low-sodium chicken stock or vegetable stock divided
3 cups water
2 bay leaves
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
⅛ to 1/4 teaspoon cayenne pepper optional

Instructions

1. Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
2. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
3. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
4. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot.
5. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter).
6. Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

Recipe from: https://www.wellplated.com/instant-pot-refried-beans/

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Adapted from: http://www.myrecipes.com/recipe/cheesy-skillet-gnocchi

The post Cheesy Skillet Gnocchi first appeared on The Keenan Cookbook.

The post Bisquick Zucchini Quiche first appeared on The Keenan Cookbook.

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Taco Seasoning

Cuisine Mexican

Keyword Taco

Prep Time 5 minutes minutes

Ingredients

• 1 tbsp Chili Powder
• 1 ½ tsp Cumin
• ¼ tsp Garlic Powder
• ¼ tsp Dried Oregano
• ¼ tsp Paprika
• 1 tsp Corn Starch
• 1 tsp Beef Bullion
• ⅓ cup Water
• * Crushed Red Paper Flakes To taste

Instructions

• Combine all ingredients with 1 lb ground beef or turkey.

Notes

*We don't add crushed red pepper flakes, but if you like heat feel free to add!

The post Taco Seasoning first appeared on The Keenan Cookbook.

Originally from Chris’ parents’ next door neighbor. Thanks Shannon

The post Best Banana Bread first appeared on The Keenan Cookbook.

The post Apple Bacon Blue Cheese Salad first appeared on The Keenan Cookbook.

Ingredients:

3 eggs (beaten)

1 scant cup oil

2 cups sugar

1T vanilla extract

2 cups grated zucchini (do not peel)

3 cups flour

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1 T cinnamon

Directions:

Preheat oven to 350 degrees.

Grease and flour loaf pan.

Beat 3 eggs. Add oil, sugar, vanilla extract, and grated zucchini.

Sift together then add flour, salt, baking powder, baking soda, and cinnamon.

Bake for 1 hour or until cake tester comes out clean.

Makes 1 delicious loaf.

 

*Note: This pic shows bread with added chocolate chips. Rachel prefers without. If you are making the bread for her, or anyone else who does not want chocolate tasting bread, please don’t add them in.

 

The post Zucchini Bread first appeared on The Keenan Cookbook.

Quick and easy stir fry! You could easily substitute in other vegetables if broccoli and carrots are not your thing. Udon is a Japanese-style thick wheat noodle and can be found in the refrigerated section of your local supermarket- very tasty, give it a try!

Ingredients:

The post Beef and Udon Stir Fry first appeared on The Keenan Cookbook.

1. Preheat broiler to high.

2. Heat a large skillet over medium heat. Brown Sausage in pan; about 6 minutes, stirring to crumble. Remove sausage from pan.

3. Add cooked gnocchi to pan, cook until lightly browned. Remove from pan.

4. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally.

5. Place gnocchi and sausage in an ovenproof dish.  Add stock  and basil to dish. Sprinkle with cheese.

6. Place dish in oven; broil until cheese is melted and lightly browned (about 3 minutes).

Lightly adapted from: http://www.myrecipes.com/recipe/cheesy-skillet-gnocchi

The post Basil Sausage Gnocchi Bake first appeared on The Keenan Cookbook.

We’ve been making this recipe for months. It is delicious, involves no frying, and we make it over and over. Thing is, I can never seem to locate it in my email inbox fast enough. So I figured I’d share it here. This way I can find it and you can enjoy it too

All the moist deliciousness of fried chicken, with none of the fried chicken guilt. We invested in Season-All (gratuitous product endorsement because we love the chicken) just for this recipe. So worth it.

Ingredients:

milk

1 package chicken tenderloin strips

1 T Season All

3/4 tsp ground black pepper

1 cup all-purpose flour

2 tsp paprika

Recipe:

1. Soak thawed, trimmed chicken breast tenderloin strips in a bowl of milk for 20-30 min.

2. Pre-heat the oven to 400 degrees. Completely coat a 9×13 pan with cooking spray. Make sure that there are no dry spots.

3. Mix together Season All, pepper, flour, and paprika.

4.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix. Do a double coat- dip the chicken again in the milk, and then back in the mix. Place each piece of chicken in the pan.

5. Bake for 15 min. Turn each piece of chicken and continue cooking for 10 more minutes, or until cooked through.

Adapted from: http://thewondertwins.blogspot.com/2011/10/mondays-menu-baked-fried-chicken.html

The post Baked “Fried” Chicken first appeared on The Keenan Cookbook.