Ah April.......

To say that I'm happy to see March go would be a major understatement.  This month has been a complete roller coaster ride that I am more than happy to get off of.  No need to rehash the details here but I'm glad its Spring and I time of fresh starts and new beginnings.

Spring is such a great time of year.....the flowers are blooming in my yard.   So fun to see the new bulbs I planted and to remember all the existing ones.   The trees right now are beyond wonderful and even though it doesn't last for long its so lovely to drive into work and see all the blossoms lining the drive.

Yesterday seemed to be a busy busy day.  I must not move as fast as I used to or I am easily distracted by a very cute pickle that lives with me.   So hard to find the balance on the weekends of getting stuff done and still spending time with him.   Luckily he will happily play with him self if his dad and I are are busy with other things and this I believe is healthy and it will benefit him in the long run as well.   I also know that by doing the prep I do on the Sunday's the week goes a lot smoother and I am able to spend more time with him during the precious hour or so that I get with him in the evenings.  The juggling act of a mother is one I struggle with constantly and and try to be open to trying new things that will make it easier for all.

I have to say also that I have mastered what I believe to be the perfect recipe for making your own refried beans at home.   I've looked at a lot of recipes (sorry folks but I'm NOT putting lard in them) and this is what I have come up with.

2 lbs pinto beans - rinse and pick out the ugly ones
1 small onion diced
1 - 2 cans of green chilis
Cumin sprinkled over the top of everything.
4 cups water
2 cups veggie broth
Salt

Put all of the above in your crock pot and cook on low for 8 hours.

I break the cardinal rule of never opening the lid of every recipe.   This is no exception.  I stir the beans about 4 hours in and check the level of liquid.  I then stir and check them about every hour or so after that.   I usually end up added another 1 - 2 cups of water.

When its done you need to take out some of the liquid.  You won't want all of it in there.  I take out the majority of it and put it in a bowl in case I need to add some of it back in.   This is where your hand emulsifier comes in handy and if you don't have one you need to get one.   You just blend away until you have the consistency you think your family will like.  Then taste it and add salt and cumin as needed.

I kept some out for Pickle to eat and to put in the Enchilada's I was making for this week.  The rest goes in freezer bags to lay flat in the freezer.

Super easy and really much cheaper than all those cans!

Also, on tap this week I made this......felt like some white trash food was in order so why not a good ol' chicken noodle casserole. 

Chicken Noodle Casserole

I kinda divided this in half.   You could make the whole thing and freeze or give away the other half.  Also, I just used two chicken breast which was plenty.   I also used Ritz Crackers for the topping since that's what I had on hand.   It was good but next time I will put in some water chestnuts, use milk not half and half and might had a dash of curry or a bunch of some fresh herbs.  I might also bake the chicken tossed in some spices.  All in all a crowd pleaser for the boys.