Author: ginasjoys

Charro Beans By Gina

3 cups pinto beans, rinsed 15 cups beef broth 4 slices thick cut bacon 3 garlic cloves, peeled whole 1/2 white onion, halved 1 serrano chile, halved 1/4 tsp oregano 1/8 tsp pepper 1/8 tsp comino Add all ingredients to a large stock pot Bring to a boil Reduce to simmer Cover loosely Simmer for 2 1/2 hours, or until beans are tender

O the Night

Oh the night your world went black Not a single soul To stay the fright You alone away from the light Oh so much pain Intense dark forces Ruling Churning Dealing for decades Dark and Cold Confusing Why YOU,  forever a tortured soul??? For you a were a beacon of light When some were caught in the dark Was this your calling To mutter comforting words To others Another life gone far too young Oh my Dear God? @poemsbyGina  

Gina’s take… Cracker B’s Hash Brown Casserole

Gather your ingredients… Combine all well. It won’t look too smooth at this point. It’s important to mix the casserole throughly halfway through the baking process. Bake or refrigerate till morning Ingredients 1 30oz package hash browns, defrosted 1/2 cup salted butter, softened 1 cup sour cream 1 can cream of potato soup 8 ounce package grated cheddar blend cheese 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp pepper Pinch of dried thyme Process Preheat oven to 375 In a medium size casserole dish combine all ingredients Cover dish Bake casserole for 1 hour, mixing half way through Take the foil off at the 1 hour mark, bake another 20 minutes uncovered Take the casserole out of oven and be ready to throughly enjoy this delicious casserole! In my house this has become a repeated request. I oblige as it is so easy to make and it can be put together day before and baked day of. * If you’re going to make this ahead remember to take it out …

Chile Roasting 101

It’s my self-declared Chile Roasting Day! Here’s a how to for you… Today I’m using Pasilla Chiles, they are a little larger than Anaheim Chiles. Heat your broiler up. I set mine to 500 Place your chiles on a lined sheet pan Place sheet pan about 4-6 inches from the heat source Set timer for 8-10 minutes Check the chiles accordingly as your timer goes off With each check move/flip your chiles around The idea is to scorch the chiles on all sides Second side done. My chiles cooked/roasted in about 20 minutes, 10 minutes per side. Depending on your chile size your roasting might go a lot quicker. When I roast Anaheim chiles they take about half the time. I like to use brown lunch bags for steaming. Place all your chiles in a bag or two and seal the bags by folding them over a few times near the top For added steaming lock-in I like to cover and tuck in my bagged chiles with a clean dish towel Let them steam at …

As I Lay

As I lay I am enveloped The sun A Comforting warmth From the ancestors Tis not the 1st time But this time Is it a summons? A what’s to come I do not know But I do so welcome This loving embrace @PoemsbyGina

Cucumber, Avocado, Tomato and Corn Salad

I love this salad, it’s so refreshing. It makes a great side dish or you can eat it alone with crackers or even in a warm corn tortilla. Ingredients 1 large cucumber, peeled and diced 1/2 avocado, peeled and diced 1 to 2 tomatoes, diced 1/2 cup whole kernel corn, drained 1/8 red onion, sliced thinly 1/4 tsp salt 1/4 tsp garlic powder Juice from 1 lemon Pinch of oregano Process Combine all ingredients Test for seasoning Chill Serve This is great made ahead and chilled. If you’re going this route don’t add the avocado until ready to serve.