Well today has been a crazy day! Started out the day with a walk to Starbucks with Nicole and Kelly, then drove Alex over to my in-laws so he could go have some fun with his cousins and grandparents playing laser tag. Then the garage door broke and I had to get someone out to fix that since we couldn’t open it. In the midst of all of that I managed to make the marinade for the steaks, coleslaw and the baked beans for this weekend.
So, I REALLY can’t wait to get up to the cabin! Once we get up there, relaxation sets in quickly. I’m also excited because we’ve rented a couple of stand up paddle boards to try for the weekend. I’m thinking that watching everyone try it is going to be hilarious!
Anyways, back to food. I think dinner both nights is going to be great. I really love when we have a lot of people up at the cabin for dinner. It ends up being such a relaxing way to entertain. Weather permitting, we always end up eating out on the deck and then hanging out seeing what craziness ensues! (We’re the funniest people we know!!)
I now have pretty much everything prepped for both nights that can be done ahead. So getting dinner on the table should be pretty effortless (more time for me to try mastering that paddleboard!).
This recipe was adapted from a recipe in the Star Tribune.
I got everything done with this dish and then package the ingredients separately. All I have to do on Sunday night is mix it together.
- 1 (14-oz) package coleslaw mix
- 1 (14-oz) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 medium tomato, seeded and diced
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1/2 cup fresh lime juice (about 3 or 4)
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1/2 tsp cumin
Here’s what all the ingredients look like
After you’ve prepped all of the ingredients, place coleslaw mix, black beans, cilantro, tomato, red onion, and jalapeno in a large salad bowl. Wisk together lime juice, vinegar, olive oil, and cumin in a small bowl. Pour over coleslaw and toss gently. Serve immediately or refridgerate for a few hours until chilled through.
For my make-ahead purposes, this is how I packaged everything up. It’s like a homemade salad kit! And doesn’t it look good!
Smoky Three Bean Bake
This recipe is adapted from Cooking Light Magazine
To make this ahead, I did everything but bake it. So all I have to do on Sunday is pop it in the oven.
- 4 slices bacon, chopped
- 1 medium red onion, finely chopped
- 1 green pepper, finely chopped
- 6 cloves garlic, minced
- 1-8oz can tomato sauce
- 1/3 cup packed brown sugar
- 1 tbsp cider vinegar
- 1 tbsp agave or honey
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1-15oz can black beans
- 1-15oz can cannellini beans
- 1-15oz can pinto beans
- cooking spray
Here’s your ingredients
Start out by prepping your ingredients, then, preheat oven to 325 degrees and heat a large nonstick skillet over medium-high heat.
Add bacon to pan, and saute for 5 minutes or until crisp. Remove bacon from pan, reserving 1 1/2 tbsp drippings in pan. Set bacon aside.
Add onions, green pepper and garlic to drippings in pan, saute for 6 minutes or until tender, stirring occasionally. Remove from heat and cool slightly. Combine tomato sauce, and the next 8 ingredients (through cayenne pepper) in a small bowl, stirring with a wisk. Add beans to onion mixture and pour sauce over the top. Mix well to combine.
Place mixture in an 11×7 baking dish coated with cooking spray, and sprinkle withe reserved bacon. Cover with foil and bake at 325 for 30 minutes. Uncover and bake an additional 30 minutes. Makes 8 servings.
Well….that was a lot of cooking for one day, but I know I will be reaping the rewards this weekend!!!