Slow Cooker Pinto Bean Soup

Ingredients:

  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil

Instructions:

  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Cilantro Lime Rice

Ingredients:

  • 1 cup of white rice
  • 1 clove of minced garlic
  • ½ cup of cilantro
  • 1 lime, juiced
  • ½ teaspoon of lime zest
  • ½ teaspoon of salt
  • Olive oil

Instructions:

  1. Sauté garlic in a saucepan with olive oil for 30 seconds to 1 minute.
  2. Then add rice and salt.
  3. Bring 2 cups of water to a boil in a saucepan then reduce the heat.
  4. Allow rice to simmer for 20 minutes or until water is absorbed.
  5. Once finished, remove from heat and fluff rice with a fork.
  6. Add cilantro, lime, and lime zest and mix.

Chicken and Rice Soup

Ingredients:

  • 6 cups of chicken broth
  • 1 rotisserie chicken
  • 1 cup of white rice
  • 1 yellow onion
  • 3 carrots 
  • 2 celery stalks
  • 1 teaspoon of minced garlic
  • 1 teaspoon of Italian seasoning 
  • 1 teaspoon of parsley 
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of olive oil

Instructions:

  1. Remove the meat from the rotisserie chicken and cut it into small pieces.
  2. Heat olive oil in a large pot over medium-high.
  3. Chop onions, carrots, and celery.
  4. Add vegetables to pot and stir for 3 minutes or until onions fully cook.
  5. Add seasonings and garlic and cook for 1 minute.
  6. Stir in chicken, rice, and broth and bring to a boil.
  7. Then, reduce heat, cover the pot, and simmer for 35-45 minutes or until rice is tender, stirring occasionally.
  8. Serve warm.

Steak Stir Fry

Ingredients:

  • 1 cup of white rice
  • 1 ½ lbs. of steak
  • 3 tablespoons of olive oil
  • 2 large carrots
  • 1 bell pepper
  • ½ yellow onion
  • 1 ½ cups of broccoli florets
  • Salt
  • Pepper
  • ⅓ cup of Soy sauce 
  • ½ teaspoon of garlic powder
  • 1 tbsp of sesame seeds

Instructions:

  1. Boil water and cook rice covered for 20 minutes.
  2. Begin chopping your vegetables.
  3. Heat skillet with olive oil on medium over the stove.
  4. Slice steak into thin pieces and place into skillet.
  5. Cook steak in batches uncovered until all sides are browned. 
  6. Remove the steak and add chopped vegetables to the skillet in stages, starting with onions.
  7. When onions are cooked, add peppers then carrots and broccoli. Stir frequently.
  8. Add steak back into the skillet and mixed in with vegetables.
  9. Add garlic powder, salt, pepper, sesame seeds, and any other desired seasonings
  10. Add soy sauce and remove from heat.
  11. Serve over your rice.

Chicken Rice Casserole

Ingredients:

  • 1 rotisserie chicken (4 cups of chopped chicken)
  • 2 cups of uncooked rice
  • 1 chopped onion
  • 1 ½ cups of chicken broth
  • 1 cup of water
  • 1 teaspoon of salt
  • ½ teaspoon of garlic powder
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • ¼ cup of melted butter

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine rice, onion, and butter.
  3. Spread the rice mixture onto a lightly greased pan.
  4. Add in chicken broth, water, and seasons to the mixture
  5. Place chicken on top of the mixture.
  6. Cover the pan with aluminum foil and bake for 45 minutes or until the rice and chicken are cooked.

Black Bean Hummus

Ingredients:

  • 1 ½ cups of cooked black beans
  • 1 clove of minced garlic
  • Fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp of lime juice
  • 2 tbsp of tahini
  • ½ tsp of cumin
  • ½ tsp of chili powder
  • ½ tsp of salt

Instructions:

  1. In a food processor or blender, blend juice, olive oil, garlic, and seasonings.
  2. Once mixed, add beans and process until fully blended.
  3. Top with cilantro.
  4. Serve with pita, chips, or veggies.

Vegetable Soup

Ingredients:

  • 1 cup of kidney beans
  • 1 yellow onion
  • 2 cans of diced tomatoes 
  • 3 large carrots
  • 3 medium diced gold or russet potatoes
  • 1 cup of green beans
  • 3 large stalks of celery
  • 1 cup of sweet corn
  • 1 cup of sweet peas
  • 7 ½ cups of broth
  • Olive oil
  • 2 bay leaves 
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of Italian seasoning

Instructions:

  1. Follow the directions on the bag for kidney beans.
  2. Chop carrots, onions, celery, and potatoes.
  3. Heat olive in a large pot or Dutch oven and sauté onions, celery, and carrots for around 5 minutes or until veggies are tender.
  4. Add tomatoes, potatoes, green beans, beans, broth, and seasoning.
  5. Bring both to a boil, then reduce heat and allow to simmer for 25 minutes.
  6. Add corn and peas and cook for 5 more minutes.
  7. Top with green onions or fresh parsley if desired.
Dixie Lily Quick Grits

Grits Casserole

1 Cup Grits
4 Cups Water
1 Tsp Salt
1 Stick of butter, at room temp and cut into pieces
2 Eggs well beaten
1/4 cup Milk
Salt and Pepper to taste
Dash of Tabasco
Dash of Worcestershire
2 cups (or I usually put more)
Shredded Mexican Cheese

Cook grits in water with salt added according to package directions.
After grits are cooked, add cheese, eggs, butter, salt and pepper, milk and other seasonings.

When Combined:
Put in a 2 quart casserole that has been sprayed with Pam.
Bake 40 minutes to 1 hour at 350 degrees.

Can make ahead and refrigerate until ready to bake.

Navy Bean Cheesecake

Ingredients:

  • 2 cups Dixie Lily navy beans, cooked
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 1/2 6 oz containers of vanilla yogurt
  • 1 1/2 teaspoons vanilla extract
  • dash of salt

Topping:

  • 1-2 cups of fresh fruit of your choice
  • 1/2 cup lime juice
  • 1 1/2 tablespoon brown sugar
  • whipped cream

Instructions:

  1. Preheat oven to 325º
  2. Using an electric mixer, combine beans, brown sugar, yogurt, salt and eggs- one at a time.
  3. Pour into 5-6 oven safe bowls and bake for 30 minutes.

Topping:

  1. In a saucepan over low heat, combine fruit, sugar, and lime juice and let cook about 5 min.
  2. Let cool
  3. Top cheesecake with whipped topping, fruit mixture and extra fruit if desired and serve.

Cornmeal Pie

Ingredients:

  • 1 1/2 cup butter, softened
  • 2 cups Sugar
  • 4 eggs
  • 2 cups light corn syrup
  • 3/4 cup milk
  • 1 1/2 teaspoon vanilla
  • 3/4 cup Dixie Lily Cornmeal
  • 4 tablespoons all-purpose flour
  • 2 pastry shells

Instructions:

  1. Preheat oven to 350º
  2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells.
  3. Bake for 25 minutes.
  4. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  5. Cool on a wire rack. (Garnish with whipped cream if desired.)
  6. Refrigerate leftovers.