Miller Family Recipes (2024)

I LOVE homemade refried beans. This is a recipe I've tweeked a few times, but I think I've got a version I'm happy with. It's super easy and super good. I use anywhere from 2-4 c. pinto beans (usually 4c. cause I love them so much)

2-4 lbs. picked over and washed pintos

chopped onion

1 32 oz. box chicken broth

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. garlic power

6-8 Tblsp. bacon fat or butter (bacon fat is yum)

3 c. water

Salt to taste after cooking

Place pintos, water, broth, onions, in the instant pot.

Move the vent to "seal". Press MANUAL and cook on HIGH for 45 minutes

Once the 45 minutes are up, let the pressure release naturally for 25 minutes. Then, move the vent to "venting" and let the remaining steam release.

Open the lid. Ladle 2-3 c. of the cooking liquid into a bowl or measuring cup. Drain the beans into a large colander.

Return the beans to the pot and use an immersion blender (or potato masher) to puree the beans. Add in some of the cooking liquid until your desired consistency is reached. Add the bacon grease or butter and stir until melted and add cumin, oregano, garlic, salt.

You can also spice it up with jalapeno and fresh cilantro

This is one of my very favorite casseroles. It's a Paula Deen and despite it's name of being cheesy, it's got brown rice so it's not all that bad healthy wise. Her recipe calls for it to cook for a little over an hour, but I find it needs to cook at least 1 1/2 hours or more (till all the liquid is absorbed by the liquid). It's a super easy thing to throw together, but it just needs a longer cooking time than most casseroles.

3 c. chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
- I use a cup or so of frozen corn
1 1/3 c. uncooked whole-grain brown rice
2 c. shredded pepper jack cheese, divided
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
1/2 c. salsa verde
2 lb. boneless skinless chicken cut into 1/2" pieces
(I use 2-3 cups rotisserie chicken cut into pieces)

Preheat oven to 350 degrees. Spray a 13 x 9-inch dish with nonstick cooking spray. In a bowl in the microwave, heat chicken broth.
In a large bowl, combine beans, corn, and rice. Add hot chicken broth, 1 cup cheese, soup, sour cream, and salsa, stirring to combine. Stir in chicken. Pour mixture into prepared baking dish.
Bake, uncovered, for 45 minutes. Top with remaining 1 cup cheese, and bake for 15-25 minutes longer or until center is set and cheese is golden brown.

Just happened to find this recipe on Facebook. I love just about anything southwestern so it merited a try. It was a very simple way to use your dry beans, and even though it called for pintos, you could use any bean you have. Everyone really liked it and it was a great, fast meal.
about 1 lb. or so chuck roast
2 c. pintos
1 can Rotel
1 can green chilies
1 tsp. cumin
1 tsp. garlic (or more if you like)
1 tsp. chili powder
1 chopped onion

Place the beans that have been rinsed and soaked. (I boil the beans for 1 hour if I didn't soak them overnight - or just microwave them for about 20 min. or till boiling and put into crockpot)
Add the rotel and chilies, then the spices and then a cut up chuck roast. Season the meat just a little more
with the same seasonings. Add water to cover the beans and cook on high for about 8 hours. Never salt your beans till the end. If needed, add more water during cooking time.

I got this out of Taste of Home and it turned out to be really yummy. I don't know why you couldn't use chicken either. I used a pre-cooked pre-seasoned bag of steak strips from Sams club and left out the Creole so not sure how it would be with that included. But this is my kind of food :)

1 beef top sirloin steak (l 1/4 in.thick and 1 1/2 lb.)
1 Tblsp. olive oil
3 tsp. Creole seasoning
2 large tomatoes, chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
3 green onions, chopped
1/4 c. minced fresh cilantro
2 tsp. grated lemon peel
2 Tblsp. lemon juice
1/4 tsp. salt
1 medium ripe avocado, peeled and cubed (1/2 in.)

Rub both sides of steak with oil, sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160; well-done 170). Let stand 5 minutes.
In a large bowl, combine the tomatoes, beans, green onions, cilantro, lemon peel, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

This is extremely easy and cooks on low for about 6 hours if you use frozen chicken. I actually thought it was better the next day because it didn't have as much liquid and was easier to put in the tortilla) or make in plenty of time so it can sit and thicken. This was another pinterest find, but I did doctor it up a bit by adding an additional can of black beans, green chilies, salt, and about 1 tsp. cumin. You could also maybe try Monterey Jack cheese sprinkled on top of each serving.
Serves: 8 ish

• 6 large or 8 small frozen chicken breasts
• 8 oz plus 4 oz. block cream cheese (I used light)
• 2 cans black beans, rinsed and drained
• 1 can corn or 1 cup frozen
• 1 can Rotel
• 1 can green chilies
• 1 tsp. cumin
• cheese (optional, and added at the end as you make them)
• 1 tsp. salt

Put frozen chicken in the crockpot. Add cream cheese, beans, corn, Rotel, and cumin.

Cook for 6-8 hours on low. Shred chicken if you like and serve on a tortilla. You can use low carb

or wheat tortillas or even serve this over brown rice.

Yes, another one from Paula. What can I say...she and I see pretty much eye to eye on what is good. This one is pretty darn good and fast to make and it's not too bad calorie wise. I used turkey bacon and brown rice to make it a little better for you.

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This is something I found on pinterest (my new favorite thing to do). I am always looking for healthy recipes (I know that's hard to believe because I'm also always on the search for the best "bad" things to eat), but Dan and I really are trying to knock the junk out of our diets. That doesn't mean we can't cheat once in awhile though. But......this is a really good-for-you thing and it tastes great aaaand it is very easy to make.

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This was a yummy find from good old Paula Deen once again. Another find on mom and dad's recipe trying trip of 2012. This is a cooked salad unlike my other corn salad - both very different.

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Ok, I got this from the Taste of Home and it is very unusual but believe it or not, it was yummy.
I don't think it's as good as my regular, but some people think is, so you'll have to decide. It certainly has more fat and calories, but it might be considered more kid-friendly. It's a creamy version of chili, and it's SUPER easy.

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I pulled this out of a Better Homes and garden magazine. It makes a real hearty, good-for-you soups. Genevieve says this is one of her favorite soups.
Serves about 10-12

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This is my award winning (church chili cookoffs) recipe. It's quick and easy.
Serves: 6

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(This is very yummy and came from Aunt Midge. It's very quick and easy.)
Serves: 6

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(Paula Deen) 14 servings

1/2 c. Mayonnaise
1 Tblsp. lime juice
1 tsp. chili powder
3 c. shredded cooked chicken
1 (10 oz.) can diced tomatoes and green chilies
1 (15.25-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can whole-kernel corn, rinsed and drained
1/2 c. chopped cilantro
7 (10-inch) flour tortillas
Raffia, optional

In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chilies, beans, corn and cilantro. Spoon mixture into each tortilla. Roll up tortillas, and cut in half. Secure with raffia, if desired.

(Paula Deen)
I thought this was a yummy super fast soup.
Serves 9

1 large onion, chopped
6 Tblsp. butter
2 Tblsp. flour
2 c. chicken broth
3/4 c. half-and-half
1 rotisserie chicken, cut up
2 cans (15 oz. each) white beans, rinsed and drained
1 can (11 oz.) white corn, drained
2 cans (4 oz. ea.) chopped green chilies
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. white pepper
1/4 to 1/2 tsp. hot pepper sauce
1-1/2 c. (6 oz.) shredded pepper Jack cheese
Salsa and chopped green onions, optional

In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
Garnish each serving with salsa and green onions if desired.

very fast (pillsbury bakeoff)
serves 6

Salad
4 c. uncooked rainbow rotini pasta (10 oz.)
l lb. chicken breast strips for stir-frying
1 pkg. (1 oz.) taco seasoning mix
1 Tblsp. olive oil
1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained
1 can (15 oz.) Progresso black beans, drained, rinsed
Dressing:
1/2 c. fresh orange juice
1/4 c. olive oil
1/4 c. sour cream
3 Tblsp. fresh lime juice
1 tsp. sugar
1/4 tsp. cumin
1/8 tsp. salt
1 c. loosely packed fresh cilantro leaves
1 can (4.5 oz.) chopped green chiles
Garnish with lime wedges and cilantro

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in resealable food-storage plastic bag, place chicken and taco seasoning mix; shake to coat. In 20-inch nonstick skillet, heat 1 Tblsp. oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, stirring frequently, until golden brown and no longer pink in center. Remove from heat; set aside.
In blender or food processor, place dressing ingredients. Cover; blend about 30 seconds or until well blended.
In large serving bowl, toss cooked rotini, corn, beans and dressing. Fold in cooked chicken. Serve warm or cold.

(super simple)

Erin's recipe

Corn tortillas

Eggs

Grated cheese

Rinsed black beans

Sour cream

Guacamole

Plum tomatoes

Onion

minced garlic

Cilantro

Lime

minced jalapeno (from jar)

salt (I like kosher)

Take the last 7 ingredients and make fresh salsa or just use a jar of salsa which is also optional.

With a small amount of oil in a frying pan, place 1 tortilla in pan and warm for a few minutes. Flip the tortilla, sprinkle with cheese and break an egg on top. Let it cook halfway and flip. Cook till the egg is done. Top with black beans, sour cream, guacamole, and salsa.

1 can Kidney beans
2 cans black beans
1 can pinto beans
1 can white beans
1 bag shoe peg corn
diced onion
diced celery
diced pepper

Bring to boil for 1 minute:
3/4 c apple cider vinegar
1/2 c oil
1 T water
1/2 c sugar
1 t pepper
1 t salt

Pour over the beans and let sit overnight.

1 T olive oil

2 c brown rice

2 t to 2 T chili powder

1 t each: ground cumin, dried oregano

5 c water or chicken broth

2 c chunky salsa, plus more for serving

1/2 t salt

1 can black beans, drained and rinsed

3 c diced cooked chicken

1 c frozen corn

1/2 c pitted black olives, halved if large

1 ripe firm avocado, diced

1/2 c chopped fresh cilantro

juice of 1 lime

peper

Sour cream, grated Cheddar or pepper Jack, chopped red onion (optional)

Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 3-4 minutes.

Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.

Stir in beans, chicken, corn, and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minutes. Turn off heat; let rest, covered, 4 minutes.

Stir in avocado and cilantro. Add lime juice, pepper, and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.

Very easy.
Makes 4-6 servings

5 slices bacon, finely chopped
1/2 c chopped onion
3 cloves garlic, minced
4 cans black beans, drained
2 cans chicken broth
1 t ground cumin
1 t chili powder
Garnish: sour cream, minced chives

In a medium Dutch oven, cook bacon over medium-high heat for 3 minutes, or until just beginning to brown. Add onion and garlic; cook for 3-4 minutes, or until onion is tender. Add beans, broth, cumin, and chili powder. Bring to a boil; reduce heat, and simmer for 30 minutes.

In the container of a blender, spoon half of soup; process until almost smooth. Return processed mixture to Dutch oven, stirring to combine. Garnish with sour cream and chives. Serve immediately.