In the Kitchen
By Sue Hutchison
As the summer heat lingers for another month, the thought of preparing hot meals and firing up ovens can feel overwhelming. Why not create simple alternatives?
For a quick, hearty meal with minimal effort, Frito pie is a crowd favorite. All you need is a skillet, a can opener and a few minutes to pull together this dish—no oven required.
Frito pie is claimed by Texans and New Mexicans as a home-state favorite, with versions dating back to the 1930s in San Antonio and 1960s versions served straight from Frito bags in Santa Fe. Regardless of its origin, it remains a nostalgic, satisfying dish.
Looking for something a little more portable? Prepare for the return of school days with on-the-go power balls. They’re easy to make, full of protein and fiber, and provide a boost of energy—without sacrificing taste.
Stay cooler. Keep the oven off. Enjoy simple pleasures, especially from the kitchen.
Frito Pie
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In skillet, brown onion and ground beef. Drain fat.
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Add enchilada sauce, diced tomatoes, seasoning mix and pinto beans. Stir until incorporated. Simmer together until liquid is absorbed and mixture thickens, approximately 5 minutes.
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In serving bowls, spread a handful of corn chips, spoon chili mixture on top, sprinkle grated cheese and garnish with sour cream and jalapenos, as desired.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Power Balls
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Mix together honey, vanilla extract and peanut butter until smooth.
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Stir in oats and chocolate chips, reserving 1/4 cup chocolate chips for coating. Mix until mixture resembles large crumbs.
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Prepare a rimmed baking sheet with parchment paper.
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With moistened hands, form 1-inch balls, rolling in hands and packing until firm.
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Roll each ball in crushed walnuts and remaining chocolate chips.
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Place balls on the prepared baking sheet, and refrigerate until firm.
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In a microwave, melt white baking chips and creamer together, stirring in 30-second intervals until smooth.
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Drizzle melted baking chips on cooled power balls if desired. Keep refrigerated in an airtight container for up to three weeks.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.