Seasoned Black Beans

Seasoned Black Beans

So I recently posted a recipe for shrimp tacos with pineapple salsa and I talked about how I served them with seasoned black beans. Here is the recipe that goes with that recipe but of course this side dish can be served with anything else. It would pair well with grilled tuna steaks or fajita style chicken breast. It is a very simple recipe that can be whipped up in 10 minutes or less. One thing I do when I shop for any canned items is I always get low sodium. They do not taste any different and usually adding some spices to the item so do not need to worry about lack of flavor. These beans are so good that you could serve them with tortilla chips as a dip. Another tip you can do with canned beans or vegetables is give them a quick rinse but that is a judgment call. Well, anyways here is the recipe for seasoned black beans:


  • 3/4 cup low-sodium canned black beans (include liquid)
  • 2 tablespoons of diced yellow onion
  • 2 tablespoons canned diced green chilies
  • 1/2 teaspoon of jar minced garlic
  • 1 tablespoon lime juice


  1. On low heat in a medium or small fry pan cook onion for 2 minutes and stirring occasionally.
  2. Add beans, chilies, garlic,and lime juice to pan and turn up heat to medium-low. Cook for  10-15 minutes or until liquid is absorbed. Make sure to stir frequently so beans do not burn.
  3. Once liquid is absorbed moved from heat and serve.

Shrimp Tacos


Shrimp Tacos w/Pineapple Relish

I love tacos and enjoy making them because there are so many ways to create them. I decided to go with shrimp tacos today with a pineapple relish and served them with seasoned black beans which I will post that recipe soon. The recipe for these tacos are very easy and take no time at all to make so great for a quick easy meal on those busy nights. The pineapple relish I make the night before so it can sit overnight in the refrigerator. A person can add arugula or spinach to the tacos if they like. The recipe makes 6 tacos.

Shrimp Tacos

  • 1 lb 16-20 ct raw shrimp
  • 2 Tablespoons Packaged fajita seasoning
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon Hickory liquid smoke
  • 2 Tablespoons Diet soda
  • Corn tortillas


1. Rinse shrimp, remove shells, and de-vein then pat dry set aside.

2. Whisk together fajita seasoning, Worcestershire sauce, liquid smoke, and soda together.

3. Place shrimp in a re-sealable bag and pour fajita mixture over shrimp and place in refrigerator for 2 hours.

4. Heat a 10 inch skillet over medium low heat and add shrimp about five to six at time. Cook for about 2 minutes on each side or until shrimp is opaque and cooked through.

5. Once shrimp are done assemble tacos by placing about three into warm tortilla spoon a little relish on and serve.

Pineapple Relish

Pineapple Salsa

  • 2-3 Tablespoons minced yellow onion
  • 2-3 Tablespoons minced red bell pepper
  • 1 teaspoon cider vinegar
  • ½ can crushed pineapple
  • 5 mint leaves


1. In an 8.25 inch skillet cook onion and bell pepper over low heat for about 5 minutes stirring occasionally.

2. Add pineapple and vinegar to pan and cook for 10 minutes stirring occasionally. Dice mint leaves and stir into mixture.

3. Remove from the heat and let sit for about 5 minutes then place in a container and refrigerate overnight.

Lamb Sliders

I found some ground lamb at the wholefood market so I decided to grab it. I got home and had to decided hmmm what did I want to do with it. I could make burgers or put it into a chili but I decided sliders sound good. These lamb sliders have saute mushrooms, arugula, and a yogurt spread. One nice afternoon I put them on the grill and invited a friend over to have some sliders and fun conversation. I really love how they came out and decided to publish it on my blog. The recipe makes 14 sliders which is great for a party, sporting event, or family gathering. I hope you enjoy these juicy layers of flavor sliders.

  • 1 ¼ lb ground lamb
  • ½ teaspoon hickory liquid smoke
  • ½ teaspoon Worcestershire
  • 2 – 7oz can sliced mushrooms
  • 2 tablespoons margarine
  • 5 tablespoons plain greek yogurt
  •  ¼ cucumber – diced
  • 7 – fresh mint leaves
  • Dashes salt and pepper
  • 14 mini ciabatta rolls
  • Bagged Arugula (rinsed)

Seasoning mixture

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon ground oregano
  • ¼ teaspoon hickory smoked salt
  • ½ teaspoon ground black pepper


  1. In a small food processor add mint and diced cucumber and pulse a few times then add yogurt with few dashes of salt and pepper. Pulse for a good 30 seconds or until mixture is smooth. Place mixture in refrigerator until ready to use.
  2. In an extra large mixing bowl mix together ground lamb, Worcestershire, liquid smoke, and 1 tablespoon of the seasoning mixture. Once thoroughly mixed form into fourteen very small patties.
  3. Preheat grill to about 375 degrees. In a large pan over medium low heat melt margarine and mushrooms season with salt and pepper. Cook over medium low heat for about 10 minutes then turn down to very low heat to keep warm until needed. Once ready for mushrooms turn off the stove.
  4. Place lamb patties on indirect heat and cook for 8-10 minutes on each side or until no pink inside.
  5. Once lamb patties are cooked remove and it is time to assemble the sliders. Spread some of the yogurt mixture on top part of roll and place patty on bottom bun top with some mushroom and arugula and add top bun. Repeat until all sliders are made. The sliders are ready to be served. I use toothpicks to hold the sliders together so the top bun does not fall off.

Almond Chocolate Meringue Pie

I have family members and know other people that cannot each gluten so I decided to make a gluten free pie. I am not a big baker but I wanted to create something that is gluten free and is really tasty.I use gluten free graham crackers and butter which I was able to find at farmers market grocery store. The chocolate I used was semi-sweet and was in bar form. The almonds I bought already roasted.


• 8 graham crackers (gluten free)
• 1 cup roasted almonds
• 8 ounces chocolate
• ½ cup plain Greek yogurt
• ¼ cup butter (gluten free)
• 3 ½ cups fat free milk
• 1 ½ Tablespoons brown sugar
• 1 ½ teaspoon granulated sugar
• ½ teaspoon of mint extract
• ¼ teaspoon cream of tartar
• 4 egg whites (need to be close to room temperature)
1. Preheat oven on 375 degrees. In a microwave safe bowl melt butter then whisk in brown sugar set aside then place almonds in food processor. Blend almonds until ground and pour into medium mixing bowl. Next, ground graham crackers in food processor. Mix ground almonds, graham crackers, and butter together.
2. Place almond mixture in a 9 inch pie pan and press mixture into a crust shape of the pan. Place in oven to bake for 10 minutes. After, 10 minutes remove from oven and set aside. Leave oven on while finishing rest of ingredients.
3. Using a double broiler melt chocolate and once melted whisk in yogurt and milk until creamy. In a large mixing bowl beat egg whites on low speed until stiff peaks start to form. Add mint, sugar, and cream of tartar to bowl and continue beating until the peaks become stiffer.
4. Pour chocolate mixture over almond crust then add stiff egg white to pie using a spatula to spread around pie covering the whole top. Place pie in oven for about 5 minutes or until the top is golden brown. Turn oven off and remove pie and let sit for 5 minutes. The pie must rest in the refrigerator overnight.

Crockpot BBQ Chicken Wings

I have been trying to come up with more recipes for my crockpot this winter so I looked in the freezer to see what I had. My eyes came across some frozen chicken wings which I removed to let thaw out. The next day I decided after looking in my pantry that I had all the ingredients needed to make my homemade BBQ sauce. I have never made wings in the crockpot before and decided to give it a try. Well, after cooking them on low for 8 hours it was time to see the finished product which I did take pictures but they came out to blurry so couldn’t use them for this post. But, the wings looked soooo good. I tried one which was so moist and the BBQ flavor exploded in my mouth. The meat was just falling off the bone. It is a recipe that would be perfect for a weekend of football or basketball or heck any other sport out there.


1 1/3 pound chicken wings

2 cups ketchup

¼ cup Worcestershire Sauce

1 cup apple cider vinegar

2 Tablespoons hickory liquid smoke

5 Tablespoons light brown sugar

2 Tablespoon honey


  1. In a large bowl whisk together ketchup, Worcestershire, vinegar, liquid smoke, sugar, and honey then set aside until needed
  2. Rinse and pat dry chicken wings
  3. Place chicken wings into crockpot and pour sauce over. Place lid on top turn crockpot on low and cook for 8 hours
  4. After 8 hours, turn off crockpot and remove wings then enjoy moist falling off the bone wings

Orange Chicken

This recipe is for the crockpot and it is an easy recipe. I love orange chicken and wanted a way to make it at home. I’m working more with my crockpot especially with fall here and winter around the corner. The chicken comes out so moist it just falls apart. It is a nice recipe for those cool fall nights. I recommend serving it with rice. The recipe makes 4 servings.




3 Boneless skinless chicken breast (rinsed & pat dry)

½ cup chopped red bell pepper

1/3 cup thinly sliced yellow onion

6 Tablespoons all-purpose flour

½ Tablespoon bottled minced garlic

Extra virgin olive oil

Dashes ground red pepper


3 cups pulp free orange juice

1 Tablespoon orange zest

2 Tablespoons brown sugar

1 Tablespoon light soy sauce

6 Tablespoons all-purpose flour


1. In a large glass mixing bowl whisk together the sauce ingredients until sugar and flour are absorbed and wrap with plastic wrap, place in refrigerator until needed.  In a shallow bowl mix together flour and red pepper, set aside.

2. Cube chicken breast, set aside then drizzle some olive oil in large non-stick pan. Heat oil over medium heat and once heated dredge cubed chicken in seasoned flour, add to pan. Cook chicken for 1-2 minutes on each side until brown.

3. Place cooked chicken, bell pepper, onion, minced garlic, and sauce into crockpot stir everything together. Cover, turn on low and cook for 8-9 hours. After 8-9 hours, turn off crockpot and serve.

Chicken Marsala

Chicken Marsala – Makes 4 servings

8-Thinly Sliced Chicken Breast (rinsed & pat dry)
1/3 cup – All-Purpose Flour (Plus 2 Tablespoons set aside)
2 – Low Sodium Beef Bouillon cubes
2 teaspoons – Worcestershire
½ cup – Marsala Cooking Wine
3 (6.5oz) – Can Sliced Mushrooms
4 Tablespoons – Extra Virgin Olive Oil
2 cups – Water
Dashes Salt and Ground Black Pepper

Cook chicken in batches. Place finished chicken in warm oven on lowest heat to keep warm while finishing up the rest of the chicken.

You might have to add more olive oil throughout cooking process. Be sure to remove pan from heat and slowly add the oil to pan then return to heat.

Place two cooked chicken breast per serving when plating.
If you can’t find already thinly cut chicken breast then get regular boneless skinless chicken breasts and cut each in half.


1. In a medium sauce pot boil 2 cups water and stir in the 2 beef bouillon cubes. Once cubes are dissolved whisk in Worcestershire sauce and Marsala. Lower heat to medium-low and slowly whisk in 2 tablespoons of all-purpose flour. Once flour is whisked in let sauce boil for 1-2 minutes whisking frequently. Turn off heat let sauce sit while cooking chicken.

2. Season 1/3 cup all-purpose flour with salt and pepper in a medium shallow dish and set aside. In a large non-stick skillet heat olive oil over medium heat. Dredge chicken in seasoned flour and slowly add to pan. Let chicken cook for 10-15 minutes on each side. Cook until no longer pink in the middle.

3. Once chicken is done remove from pan. Add mushrooms to pan cook for 2-3 minutes and use a spatula to stir frequently. Add sauce to pan with mushrooms cook for another minute stirring frequently. Once sauce is done plate chicken on a platter and pour sauce over chicken and serve.

Mac & Cheese Casserole

Since my husband passed away I haven’t been doing much cooking. I have been eating frozen or canned food when I do eat. The other day I was sitting at the table watching the food network which we loved to watch together. I decided that I needed to get back into cooking because I love doing it but also because I knew he would want me too. So then came the problem what to cook and how to try it. I decided to cook something for my very, very good friend Vicky and her family. I then decided that a mac & cheese casserole would be perfect. It is an easy dish with a home made cheese sauce. It makes 4-6 servings and be sure to check out the tips part.

1 cup diced fully cooked Andouille sausage
1/3 cup thinly sliced yellow onion
1 ¾ -2 cups uncooked elbow pasta
½ Tablespoon chili powder
4 Tablespoons margarine
¼ cup grated parmesan cheese
¾ cup plain panko bread crumbs
2-2 ½ cups water
Cheese Sauce Ingredients:
1 cup bag shredded mozzarella
6 slices mild cheddar cheese
1 cup low-fat milk
3 Tablespoons margarine
3 Tablespoons all-purpose flour

Instead of water low-sodium chicken broth can be used if you would like. The cheese sauce might be a little thick which if it is slowly add milk until it get to the consistency you prefer. Also, you can use a different type of sausage if you like. I like to use Andouille because it has a nice spicy flavor to it.


1. In a medium pot over medium low heat melt 3 tablespoons margarine and slowly whisk in flour until flour is completely absorbed by margarine. Whisk milk into pot turn heat up to medium and keep whisking until there are no lumps. Slowly whisk in the mozzarella cheese then slowly whisk in cheddar. Turn off heat and keep whisking until all cheese is melted. Remove from heat and set aside.
2. In another medium pot bring water to boil and add pasta let boil for 8-10 minutes or until pasta is tender stirring occasionally. While pasta is boiling, heat a small fry pan over medium heat then add onion and sausage and let cook for 8-10 minutes.
3. In a microwave safe dish melt 4 tablespoon margarine in microwave. In a medium bowl mix together bread crumbs, parmesan cheese and chili powder then stir in melted margarine set aside. Preheat oven on 375 degrees then spray a 6×9 oven safe casserole dish with non-stick spray.
4. Once pasta is done drain and add to pot with cheese sauce slowly stirring pasta into sauce then slowly add cooked onion and sausage to pot. Once everything is thoroughly mixed pour into casserole dish top with bread crumb mixture. Place in oven uncovered to bake for 10 minutes. Remove from heat and serve.
© Cynthia Dawson and Accidental Home Cook, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cynthia Dawson and Accidental Home Cook with appropriate and specific direction to the original content.