Seasoned Black Beans + Loaded Tex Mex Bowls and a Kitchen Aid Mixer Giveaway!

These Seasoned Black Beans are so simple to prepare and will be a big hit with your family! And as a bonus, I am helping giveaway a KITCHEN AID MIXER so keep reading! 

Seasoned Black Beans and Loaded Tex Mex Bowls, healthy, easy, and perfect for a weeknight!

Sometimes, actually, often times there just aren’t enough hours in the day.
I am a pretty organized person so I normally have everything that needs to be done for the day written out. I have always been like that, with work, school, real life, and the blog. I love the satisfaction of checking something off my to do list. But I am often really hard on my self when I don’t get everything taken care of. Especially with Maebells. I don’t like feeling like I have unfinished business, but that is exactly how it feels when I don’t have time to respond to emails or comments or time a dinner wrong and run out of daylight for the photos.

Seasoned Black Beans and Loaded Tex Mex Bowls! Healthy and easy weeknight meal!

So I have been working on some recipes that are for those days when you just don’t have much left in you at the end of the day. These Seasoned Black Beans are a great example of how quickly you can throw together a meal with a couple of basic pantry staples. Here is how we do it!
Add one can of undrained black beans to a medium size sauce pan and throw in some spices and a dash of hot sauce. Let the mixture simmer for about 20 minutes. Yep, that is it!

Told you this was for days when you have nothing left to give! ;)

Seasoned Black Beans and Loaded Tex Mex Bowls, healthy, easy and perfect for a weeknight! #glutenfree

I used these seasoned black beans in these loaded Tex Mex Bowls. All I did was add cooked rice, black beans, some rotisserie chicken, and our favorite vegetables and shredded cheese in a big old bowl and topped it with a Creamy Tex Mex sauce and tortilla strips.

It is a dinner that comes together extremely quickly, is still healthy, and gives you a new idea for a rotisserie chicken! These black beans can be used a million different ways. We have also had them with tacos or with grilled chicken and salsa.

Seasoned Black Beans and Loaded Tex Mex Bowls, healthy and easy meal! Perfect for a weeknight!

4.9 from 9 reviews
Seasoned Black Beans and Loaded Tex Mex Bowls
Recipe type: Side Dish, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Seasoned Black Beans
  • 1 15 ounce can Black Beans
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • For the Creamy Tex Mex Sauce
  • 2 tablespoons sour cream
  • 1-2 teaspoons hot sauce (depending on how hot you like it)
Instructions
  1. Heat a small or medium sauce pan to medium heat.
  2. Add the undrained can of black beans, hot sauce and spices. Reduce heat to medium low and let it simmer for at least 15 minutes, no more than 30 minutes.
  3. For the Sauce: Combine the sour cream and hot sauce
  4. For the Loaded Tex Mex Bowls
  5. Add ½ cup cooked rice, ½ cup Seasoned Black Beans, a handful of shredded or rotisserie chicken, shredded cheese, tomatoes, avocado, green onions, tortillas strips (or chips) and the Creamy Tex Mex Sauce.

As promised, we’re giving away a truly awesome prize today – a KitchenAid 5 Qt. Artisan Series with Pouring Shield!  What’s not to love about that?

KitchenAid Mixer Giveaway

Giveaway organized by Juggling Act Mama

ABOUT THE PRIZE: KitchenAid 5 Qt. Artisan Series with Pouring Shield

  • Winner chooses color – Empire Red, Ice (blue), Contour Silver or White on White
  • Multipurpose attachment hub, over 15 optional attachments
  • 5-quart stainless steel bowl, dishwasher safe
  • Tilt-head design
  • Includes coated flat beater, coated dough hook, wire whip and 1-piece pouring shield, 1-year warranty
  • 2-piece pouring shield with large chute for adding ingredients
  • 325-watt mixer with 10 speeds; 5-quart stainless steel bowl

Enter the KitchenAid Mixer Giveaway

Use the Rafflecopter widget below to enter.  Some entries, such as tweeting can be done daily so be sure to check back.

RULES: Open to US/CAN Residents only. 1 winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize is valued at $300 USD. Winner may choose a $300 USD Amazon gift card in lieu of prize if desired. All entries will be verified. This giveaway is in no way associated with KitchenAid, Amazon, Facebook, Pinterest, Twitter, Instagram, Rafflecopter or any other entity unless otherwise specified.
a Rafflecopter giveaway

Salted Caramel Mocha Cheesecake Squares

Before we dive into these amazing Salted Caramel Mocha Cheesecake Squares I want you to know I have been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Salted Caramel Mocha Cheesecake Bars SUPER easy and SO good! Perfect for gift giving! www.maebells.com I am about to blow your mind. Are you ready?

There are only five more Fridays between now and Thanksgiving, only 8 between now and Hanukkah, and 9 between now and Christmas!

Holy cow! I know. I had to count twice. Where has the time gone?!

Wasn’t it just yesterday we were talking about Blueberry Lemonade and suntans?! Keep Reading

Asparagus, Avocado, and Tomato Salad

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

I don’t post many salad recipes, mainly because my salads are very boring.

I generally just toss in some spinach, cucumber, tomatoes, feta, and top it with oil and vinegar. So, to prevent from boring you to death, I just don’t share them.

However, this salad is a game changer. My Mom came across this recipe back in the summer and we fell in love. Steamed asparagus is combined with avocado and tomatoes, and then tossed in a lemon vinaigrette. It is the weirdest, most fantastic combination of ingredients!

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Since trying this a couple months ago I just can’t seem to get enough. This salad is, of course, best when it is fresh, but it does store fairly well. I like to make a batch on Sunday nights and take it to work for the first part of the week. It is healthy and filling and I love the mix of flavors and textures.

The salad is a cinch to prepare. It all starts with simply steaming freshly trimmed asparagus until tender. Just be careful not to overcook it, otherwise it will be mushy and you really want it to have a nice little crunch to it. Then add in some chopped tomatoes and avocados, along with a load of fresh basil, the lemon vinaigrette and a good dose of mozzarella for good measure. And there you have it! The strangest yet most fantastic salad you will ever eat!

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Happy Saturday Friends!

5.0 from 2 reviews
Asparagus, Avocado, and Tomato Salad
Recipe type: Salad, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • 1 pound asparagus, trimmed and cut in half
  • 4 cups halved cherry tomatoes
  • 1 ripe avocado, cut into cubes
  • 1 cup Bocconcini Mozzarella, drained
  • ½ cup packed basil leaves, sliced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Boil asparagus in a large pot of salted water for 1½ minutes, or until fork tender. Be careful not to overcook!
  2. Drain and rinse with cold water.
  3. Add the asparagus, tomatoes, avocados and mozzarella into a large bowl.
  4. In a small bowl or mixing cup combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
  5. Toss to coat.

 

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! www.maebells.com

Recipe was inspired and adapted from Sunset magazine.

Carrot Cake Bars with Vanilla Cream Cheese Icing

One year ago today, you could have found me on the sandy shores of Jamaica. It was warm, it was sunny, and it was my wedding day.

Carrot Cake Bars with Vanilla Cream Cheese Icing

We made the decision to have a destination wedding pretty quickly after we got engaged. We are both really practical people. So, it was hard for us to imagine spending a ton of money on a wedding when we knew there were real, more practical, bigger expenses we were saving for. And it was even harder to imagine asking our parents to pay for a big wedding neither one of us really wanted. So, we opted for Jamaica instead.

Carrot Cake Bars with Vanilla Cream Cheese Icing! So delicious and gluten free! www.maebells.com

After the trip was booked I had a little twinge of regret. We wouldn’t have all of our friends there to watch us get married. I wouldn’t have bridesmaids. People we loved wouldn’t be there. I really wondered if I had made a mistake.

In the end, we had ten wonderful, fantastic guests at our wedding. My brother and my Dad walked me down the aisle, Mr. Maebell and I said our own vows, and Gimme Three Steps could be heard from a mile away as we walked out. There was an awful lot of love on that little beach.

Carrot Cake Bars with Vanilla Cream Cheese Icing

As I sit here today, and think back, I absolutely couldn’t have asked for it to happen any other way. I know we live in this world that makes you believe that a wedding is a once in a life time event, so you should spend big. While I do think it deserves celebrating, the good stuff, the really really good stuff comes after the wedding. The actual marriage is what you should put your effort and energy into planning, not just the party.

Carrot Cake Bars with Vanilla Cream Cheese Icing

Since we got married in another country bringing the top of the cake back was totally unrealistic. So, today we are celebrating our anniversary with these wonderful Carrot Cake Bars with Cream Cheese Icing. Hey, I know it may not be the most traditional way to celebrate your anniversary but neither was our wedding!

Carrot Cake Bars with Vanilla Cream Cheese Icing, gluten free and SO GOOD! www.maebells.comCarrot Cake Bars with Vanilla Cream Cheese Icing, totally gluten free! www.maebells.comCarrot Cake Bars with Vanilla Cream Cheese Icing, gluten free and SO GOOD! www.maebells.com

Happy Thursday!

Carrot Cake Bars with Vanilla Cream Cheese Icing
Recipe type: Dessert, Sweets, Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
Ingredients
  • For the Carrot Cake Bars
  • 1½ cup Gluten Free Bisquick
  • 1 cup Old Fashioned Oats, I used gluten free
  • 1 package dry vanilla pudding mix (5 ounces)
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups shredded carrot, packed
  • 1 can crushed pineapple, 8 ounces and undrained
  • ⅓ cup chopped pecans
  • ¾ cup canola oil
  • 1¼ cup buttermilk
  • 2 eggs
  • For the Cream Cheese Icing
  • 8 ounces reduced fat cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon of milk (if needed to thin, this is up to your personal preference)
  • For the Topping
  • ⅛ cup shredded coconut, toasted*
  • 3 tablespoons chopped pecans
Instructions
  1. Preheat oven to 350
  2. Using a stand mixer fitted with the paddle attachment combine the ingredients in the following order:
  3. Mix flour, oats, baking powder, salt, vanilla pudding mix, sugar, and cinnamon, combine well.
  4. Add the vanilla extract, carrots, undrained can of pineapple, oil, buttermilk, and eggs.
  5. Fold in the pecans.
  6. Pour into greased 12x8 pan, bake 35-40 minutes.
  7. Remove bars from oven when a tooth pick comes out clean.
  8. Turn bars out onto a cooling rack.
  9. For the Cream Cheese Frosting:
  10. Beat the cream cheese, powdered sugar, vanilla extract, and milk (if you are using) until smooth and creamy.
  11. Frost bars with cream cheese icing when completely cool.
  12. Top the bars with the toasted coconut and the pecans
  13. *To toast the coconut place coconut in a single layer on a baking sheet. Turn the broiler on medium and place coconut directly under the broiler. Watch carefully and remove when golden.

 

 

 

Roasted Tomatillo and Jalapeno Salsa

I like experimenting with new ingredients. I think it is really fun to mix unfamiliar flavors together and see what happens. Sometimes the results are really great and become our new favorites, and other times it doesn’t turn out so well.

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

I have been playing around with tomatillos recently. They are funny looking little things that are commonly used in Mexican dishes. I have tried some sauces, enchiladas, and of course salsa. I have been really impressed with how versatile these little guys are. I love the complex flavor they add to any dish.

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

It’s no wonder I am a fan of tomatillos because I love the flavor of salsa verde. I use it pretty often in recipes, like this Cilantro Lime Shrimp and Rice and the Slow Cooker White Bean Chicken Chili Verde, but I hadn’t tried my hand at a homemade version. I am not sure why. I guess I thought it would be difficult. Actually, it couldn’t be easier.

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

You just pull the husks off of the tomatillos. Aren’t they pretty? I love the bright green color. After the husks are removed they are a little bit sticky, so just wash them really well. Toss the tomatillos in a teeny bit of olive oil and sprinkle with salt.

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

Now it’s time to roast the tomatillos. Just spread them on a large baking sheet and throw a couple fresh jalapenos into the mix for good measure. Slide them into a hot oven until they start to become a bit “charred” on the outside.

After roasting them, let it cool and dump everything into the blender with an onion, lime, cilantro, and spices.

And you have fresh, homemade Salsa Verde on your hands! How easy is that?!

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

5.0 from 1 reviews
Roasted Tomatillo and Jalapeno Salsa
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • 1 pound fresh tomatillos, husk removed and washed well
  • 2 fresh jalapenos, seeded
  • 2 teaspoons olive oil
  • ¼ teaspoon course salt
  • 1 small white onion
  • ¼ cup chopped cilantro
  • 1 teaspoon minced garlic
  • ¼ teaspoon garlic salt
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • 1 lime, juiced
  • 1 lime
Instructions
  1. Remove the husks from one pound of tomatillos, rinse well.
  2. Toss the tomatillos, onion, and seeded jalapenos in the olive oil and the salt.
  3. Place on a large baking sheet.
  4. Turn your broiler on high and broil until the vegetables become charred. (For me this was about one minute, then I flipped them over and broiled for one more minute)
  5. Watch very carefully and make sure not to burn.
  6. Remove from oven and let cool.
  7. Cut the ends off the onion and cut into into quarters, discard the outer layers.
  8. Add the tomatillos, jalapenos, and the onion to blender along with cilantro, spices, and the juice of one lime and blend on high until smooth (30 seconds-1 minute)