Fiesta Bean Bake

1 cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
2 tablespoons vegetable oil
2 15-ounce cans pinto beans
1 16-ounce can corn whole kernel corn, drained
1 cup olives sliced (green or black)
4 ounces cheddar cheese shredded (about 1 cup)
1 tablespoon chili powder
1/2 teaspoon salt

Heat oven to 400F.

Grease a 2 1/2 -quart casserole. In a large skillet over medium heat, sauté onion, green pepper and garlic in hot oil for 5 minutes or until onion is limp. Stir in pinto beans, corn, olives, cheese, chili powder and salt.

Spoon mixture into casserole dish.
Bake- uncovered for 40 minutes or until bubbly.

Stir before serving.


Baked Crab & Shrimp
Recipe courtesy of: Olde Victorian Inn

1 pound lump crabmeat
1 pound medium shrimp peeled, raw
1/2 cup chopped bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1 cup mayonnaise
3 tablespoons Worcestershire sauce
1 tablespoon Tabasco
4 tablespoons lemon juice
Buttered bread crumbs
12 English muffins

Combine all the ingredients in a buttered casserole dish. Top with the buttered bread crumbs and bake at 350 degrees or until warm and bubbly.

Serve over toasted and buttered English Muffins.


Chicken Thighs with Creole Mustard-Orange Sauce

4 chicken thighs boneless; skinless
1 1/2 teaspoons olive oil
3/4 cup orange juice
1 cup chicken broth
1 cup Creole mustard
1 tablespoon honey
1 teaspoon Tabasco
Salt and pepper the chicken.

Sauté until brown - about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked, about 5 minutes. Transfer chicken to plate.

Add mustard, honey and pepper sauce to skillet. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet.

Simmer until heated through, about 1 minute.
Transfer chicken to plates and top with sauce.


Italian chuck casserole

3qt. Casserole dish
pre heat oven to 325

1 1/2 or 2 lbs. Ground chuck
2 cans mixed beans-pinto & great northern
1 can diced Italian style tomatoes
2 bags Mozzarella & Parmesan shredded cheese
1 small can of chopped black olives
1 small can of sliced mushrooms
1 cup chopped 3 pepper & onion (see note)
Italian Style bread crumbs ( store bought)
Kellogg corn flake crumbs ( store bought)
1 tsp. chopped Garlic
Worcestershire ( good healthy swig )

Note: This is in the freezer section, it is sliced green-yellow & red bell peppers & onions, just chop up enough to make a cup full. If you have a food processor just throw it and the mushrooms in and chop.

Open all the cans and drain as much liquid as possible Pour both cans of beans into the casserole dish and spread evenly to cover the bottom.

Brown chuck and drain-add tomatoes, olives, mushrooms, peppers & onion, Worcestershire & chopped garlic, cook med- high for 15 mins. Now comes the fun part. Spread Italian bread crumbs over top of beans, just enough to cover them. Pour half of meat mixture over top of bread crumbs and spread out evenly. Put one full bag of M&P cheese on top of mixture spreading evenly.

Next when this is done, pour remaining meat mixture over top of the cheese, again spreading out evenly. When this is done cover top of mixture with corn flake crumbs, same as you did to the beans. Then spread the other bag of M&P cheese on top and stick it in the oven uncovered for 15 mins.

Then cover and cook for 15 mins. more.

It seems like a lot of work, but it's very easy.