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Black Bean Enchiladas

19 Aug

This Black Bean Enchilada recipe is inspired by my mother’s famous Lentil Enchiladas. My mother’s philosophy of cooking is more of a slow cooking approach and she enjoys spending a couple of hours in the kitchen creating the perfect dish. Me – not so much, I’ m more of a convenient type cook. I was looking to find a way to capture the essence of my mother’s dish but make a quick version for the on the go crowd like me. I purchased all of the ingredients at Trader Joe’s.


4 cans 15 oz. black bean

1 teaspoon of olive oil

1 cup of chopped onion

2 tablespoons of chili powder

1 teaspoon of coarse sea salt

1 package of corn tortillas (taco size)

12 oz. enchilada sauce

1 cup of shredded cheddar cheese

1 cup of shredded blended pepper jack cheese

¼ cup of chopped green onions


Preheat oven at 350 degrees

Place two cans of black beans in a blender or food processor. Do not drain the liquid from the beans. Blend until beans are the consistency of puree.

Sautee the chopped onions in oil until the onions become translucent.  Pour the puree beans in the saucepan with the sautéed onions.

Drain the remaining cans of black beans in strainer and them to the puree mixture. Add chili powder and sea salt. Taste the mixture and additional salt or chili powder if you want more favor.

Pour 1/3 of the enchilada sauce in the bottom of a 13 x9 baking dish.

Heat up a skillet on medium high heat.  Place a corn tortilla in skillet and warm it up for about approximately 30 seconds.

Remove the tortilla and place it on a plate. Take several spoonfuls of the black bean mixture on half of the tortilla.

Roll up the tortilla and place the rolled enchilada in the baking dish. Make sure the seam is face down. Continue rolling enchiladas until you have run out of tortillas.

After you have rolled all of the enchiladas you will take another 1/3 of the enchilada sauce and pour it on top of the rolled enchiladas.

Spread the cheddar and pepper jack cheese on top of the enchiladas. Spread the green onions on top of the cheese.  Drizzle the remaining enchilada sauce over the enchiladas.

Bake uncovered for 35 minutes. Remove enchiladas for the oven and allow them to cool for about 10 minutes before serving.


Wild One Sangria

16 Jun

The other day I purchased a bottle of Wild One Malbec (Middle Sister Wine) from Target. I had never tried a Malbec before so I wasn’t expecting the spicy finish at the end. I loved the robust flavor of Wild One,  just wanted to turn down the volume on the finish. SANGRIA would work perfect for this dilemma. The spicy flavor reminded me of a salsa so I knew peaches, mangos, and pineapples would work. I also knew after a long week I didn’t want to have to dice up the fruit into little pieces nor wait for the sangria to chill so frozen fruit was essential. Check out my creation.

Wild One Sangria

  • Bottle of Wild One Malbec (Middle Sister Wine)
  • Lemon -Lime Seltzer Water (1 Liter)
  • Frozen Strawberries (1/2 of 16 oz. package)
  • Frozen Mango (1/2 of 16 oz. package)
  • Frozen Pineapple (1/2 of 16 oz. package)
  • Frozen Peaches (1/2 of 16 oz. package)


Take the frozen pineapples, mangos, peaches and strawberries and place it on the bottom of the pitcher. Only use half of the package for each fruit.

Pour the Wild One Malbec and seltzer over the fruit. Stir together and serve.

Leave us a comment and let us know how you like it.


Tip Junkie handmade projects

I Heart Nap Time

Spinach Strata

29 May

My mother is a phenomenal cook who can create a meal with just a few ingredients whereas I’m more of a follow the recipe type of cook. Occasionally I can look at a recipe and become the queen of substitutions out of necessity (i.e my budget calls for a cheaper version). Hence how the Spinach Strata came about. I really wanted to try the Spinach and Cheese Strata I found on Pinterest. However I was shopping at a Target and they do not carry Gruyere cheese, so I had to decide —-do I change a few ingredients or do I drive to another store and find some Gruyere cheese.  You guessed it, I changed a few items and came up with a wonderful creation.  The substitution of King Hawaiian sweet rolls instead of french bread makes it  a scrumptious savory dish.  I hope you enjoy my creation.

Spinach Strata 


  • 3 tbs. butter
  • medium size onion, chopped*
  • 18 King Hawaiian sweet rolls, cut into 1 inch cubes*
  • 4 cups frozen spinach, thawed and drained*
  • 1 tsp coarse sea salt*
  • 1/2 tsp black pepper
  • 1/4 tsp allspice*
  • 8oz  Italian blended grated cheese*
  • 10 eggs*
  • 2 1/2 cups milk*

Melt the butter in skillet and then add the chopped onion. Saute the onions until they appear clear. Then add the spinach to the skillet. Continue to saute the spinach and onions for another 5 minutes.

Coat the baking dish with cooking spray. Take half of the cubed sweet rolls and layer it on the bottom of the baking dish. In take half of the spinach and onion mixture and cover it over the bread. Take half of the cheese and sprinkle it over the spinach and bread mixture. Repeat the step with the remaining bread, spinach mixture and cheese.

In a bowl whip together the eggs and milk. Add the salt, pepper and allspice to the egg mixture. Mix together and pour over the entire spinach dish. Cover the dish and refrigerate for at least 8 hours.

Preheat the oven at 350 degrees. Take the dish out of the fridge 30 minutes before baking. Remove the cover and bake for 45 to 55 minute until golden brown. Allow the dish to settle for at least 10 minutes before serving.

Please note the asterisk ingredients are my modifications from “Spinach and Cheese Strata”.

Overnight Peach French Toast

23 May

This past weekend, my mother and I (Taste Testers  Duo) attended  Bloggy Boot Camp in Philly hosted by The SITS Girls. One of our sponsor’s giveaway was King Hawaiian Original Sweet Rolls. I grew up in CA, and my grandmother often served these rolls at our Sunday dinners.  I thought “these would be perfect in the Peaches and Cream French Toast recipe I recently tried”.  Wanting to put my own spin on the original Peaches and Cream French Toast, I made a few substitutions and voila we have “Overnight Peach French Toast”

It tastes AMAZING and it is hard to stop at just one serving. I would suggest you make it for a family gathering or a potluck otherwise you may be tempted to eat it all. I hope you enjoy the recipe as much as my mother and I did.

A fabulous dish made from King Hawaiian Original Sweet Rolls.

Overnight Peach French Toast


  •  King Hawaiian  Original Sweet Rolls (12 pack)*
  • 8 eggs
  • 2 cups 2% milk*
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 -15oz can of peaches in syrup, drained
  • 1/2 cup  packed dark brown sugar
  • 1/2 teaspoon nutmeg*
  • 2 tablespoon butter cubed*

Coat a 9 x 13 inch baking pan with cooking spray.

Remove rolls from package and cut in half horizontally. Place the cut halves into the baking pan. Make sure the bread is packed tightly in the baking pan.

Mix together the eggs, milk, vanilla and sugar and pour it over the sweet rolls. Make sure all of the rolls are covered with the egg mixture.

Drain the peaches and arrange them on top of the bread and egg mixture. Distribute the peaches evenly.

Mix together in a separate bowl the brown sugar and nutmeg. Once throughly mixed, you will take the mixture and crumble it over the peaches and bread. Make sure the entire dish is covered with the brown sugar mixture.

Place the cubed butter generously over the dish.  Cover the dish and refrigerate overnight. Allow at least 8 hours for the bread to absorb the egg mixture. Next morning take the dish out of the fridge and allow it to come to room temperature (approximately 30 minutes) prior to baking. Preheat the oven at 350 degrees.

Bake the french toast for 45 to 50 minutes. The french toast is done if your toothpick comes out clean when you stick it in the middle.

Once you take it out of the oven, you should it allow it to rest for at least 15 minutes. The bread and egg mixture will tend to rise so please allow it time to settle prior to cutting.

Please note the asterisk ingredients are my modifications from “Overnight Peaches and Cream French Toast”.

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