Here it is in 2015 and you’d think that we’ve done all we can with food. Is there really anything new out there? Hasn’t everything always been tried before? Lucky for us the answer is no.
Better Homes and Gardens commissioned a study where over 80,000 participants picked the best new products of last year in 35 different categories. As it turns out, I’ve only tried one, but here are some that look the best to me:
- Best New Baking: Hershey’s S’mores cupcake mix – I love s’mores and in a cupcake??? How awesome is that??!?!
- Best New Butter Blend: Saute Express Saute Starter – I am not sure I’d use these but if I were an occasional cook, these herbed butter selections are such a great idea.
- Best New Chip: Sun Chips Sweet and Spicy BBQ – I like Sun Chips but they don’t have much flavor. I hope these truly are sweet and spicy.
- Best New Chocolate Treat: Lindt’s Dark Chocolate Diamonds – This is a variety pack of individually packaged flavors of Lindt’s dark chocolate. Love it.
- Best New Condiment: Heinz Jalapeño Ketchup – I am not a ketchup fan but I love jalapeños so this might be perfect for things like meatloaf.
- Best New Frozen Dessert: Cadbury English Toffee Ice Cream Bars – Yes! Yes! Yes!
- Best New Pickle: Farmer’s Garden by Vlassic – This is the one I tried. When I am REALLY serious about weightless, I eat a lot of pickles. They have a lot of sodium, but are really low in calories and fill you up. I had a jar of these last summer. They were good and crisp.
Check out the whole list here.
Refried Black Beans
I had not heard of or even thought of using black beans in refried beans until I saw this recipe. I’m really glad I did.
A simple recipe.
They taste a heck of a lot better than they look.
Refried Black Beans
Servings: 4 servings
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
2 jalapeños, seeded, finely chopped
2 cans (15 oz.) black beans, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Add garlic and jalapeños and cook, stirring, until fragrant. Add beans, cumin, and ½ cup water; season with salt and pepper. Cook, stirring, and mashing with the back of a wooden spoon, until beans take on a creamy texture, about 3 minutes, adding more water if desired for a creamier consistency.