These beans are so creamy and dense. They taste amazing plain as a dip or placed inside a burrito. 

Ingredients:

3 cups dried pinto beans rinsed

7 cups of any flavor broth (or 7 cups water +

2 Tablespoons bouillon)

1 medium white onion diced

2 teaspoons garlic powder

2 teaspoons ground cumin

salt and pepper to taste

Directions:

Add all of the ingredients, except for the salt and pepper to the crock-pot. 

Cook on high for 7-8 hours. 

Beans will be soft.

Use a standing blender (or immersion blender) to puree the beans until smooth. Add more water if needed.

Season with salt and pepper to taste. 

Serve with shredded cheese.

xo Summer

 This is our favorite salsa! It's thick, simple and perfect.  It's Samuel's favorite "meal". (Hence the name) 😅

Ingredients

1 aneheim pepper 1-2 Limes

1 Handful of cilantro

1 Medium white onion

Lots of roma tomatoes

salt

Place quartered-cut tomatoes in food processors / blender. Pulse until desired consistency. I like finally diced / crushed but not fully pureed. More blending will create more foam/liquid. Pulsing in short bursts will help minimize this. 

Shake tomatoes over sink in a strainer to remove liquid. 

Cut onion in quarters and separate layers. Rinse under hot water with lots of salt. Rinse at least 3 times. This mellows the strong flavor by removing the sulfur compound and fresh onions. The onions also won't leave you bloated or treating onion for days. 🙌🏼 

Remove seeds from Anaheim pepper, chop roughly and place in blender along with cilantro & rinsed onions. Blend the heck out of them. 

If you like more spice, add some seeds from the pepper.

Combine onion mixture with crushed tomatoes.

Squeeze lime and sprinkle salt over bowl. Mix again. 

Enjoy! 💃

xo Summer

It's time to level up the quesadilla game! Say hello to party mode quesadillas! If you're looking for a quick, delicious lunch, snack, dinner, whatev... Try these! 

You can make them with flour tortillas. They just don't have the same crisp, wonton-like crunch as corn tortillas give you. 

If you don't have chicken or don't like cilantro or lime . . . Leave it out! 

I originally just made these with plain cream cheese and they are excellent! (This is the upgraded Fiesta version. 💃)

You can also make a sweet-tooth version with cinnamon sugar and cream cheese. 🤤 Use lots of oil and crisp those babies up. 

Ingredients:

1 box Cream cheese

Cooked chicken

1 bunch of Cilantro 

1 Lime

Tortillas

Oil for frying 

Directions:

Finely chop cilantro and cooked chicken. 

Soften cream cheese by microwaving for 30-60 seconds.

Combine cilantro & chicken to cream cheese bowl. Mix well. 

Add juice of half a lime. Mix well again. 

Heat a pan on medium-high and thoroughly coat with oil.

Fill half of a tortilla with cream cheese mixture, fold and place in pan to fry. 

Flip once crisp/golden and cook on other side. 

Eat as is or dip in sour cream/salsa.

xo Summer