If you're a coffee fan, you've probably already heard that there are people out there who don't always drink Starbucks. Who don't even drink Folger's. Nothing against these fine established roasted coffee providers, but there are benefits to roasting your own green coffee beans. Of course, there's the obvious - “It's freshly roasted!”, but there's so much more. Here are just a few:
Depending on your pan size, pour some beans in so that they're about 3 levels of beans thick. Because of roasting in less than controlled conditions, you'll want to roast slow on medium to give time for the air in and around the beans to heat. Some actually cover the pan, and shake while roasting for more a more controlled/even roast. I choose to stir the beans constantly throughout the roasting process. As you're stirring, you'll notice the green beans begin to expand. They'll begin emitting an aroma that you probably won't appreciate your first time, but will grow to love. Not stinky-town, but not coffee-shop either. It takes a while, but once the beans “crack” audibly the first time, the color begins to change faster. By the second “crack”, you're usually at a very dark roast, and smokin' up the room a bit.
Here's a great chart of bean coloring. You can roast to your desired color, but remember that roasting continues even after you've taken them off the heat, from the inside of each bean. Kinda like bacon, you have to remove them before they look finished. This may take practice, but you'll get it.
You may notice the beans are a bit more colorful than the ones you buy in the store. This is okay! I've found that a slightly uneven roast allows you to taste more of the actual bean flavor, along with the selected level of roast.
Immediately after roasting, transfer your beans to a colander, and head outside. You'll want to gently shake the beans in the wind, or while softly blowing on them, as this will remove the chaff leftover after the beans have expanded. By this time, they've cooled a bit and are just about finished roasting. But they're still letting a bit of Carbon Dioxide out. Go ahead and put them in a jar of some sort, but don't close the lid for at least 10 hours. You could use the beans immediately, but best results will be at least 4 hours after roasting.
Store the beans in a sealed container, out of sunlight. Do NOT put coffee beans in the fridge or freezer, I don't care whose Grandma told you to. Enjoy your freshly roasted coffee, and don't be discouraged if you ruin some beans along the way. Just try again!!!
1 lb browned ground beef, chicken or pork, 16 oz jar of salsa, 16 oz can refried beans, 1 1/2 oz taco seasoning, 16- 8 inch flour tortillas, 1 lb Sharp cheddar cheese, oil for frying
Step 2: Mix and cook over medium heat until warmed through. 
Step 3: Place 1/3-1/2 cup meat mixture in an 8 inch flour tortilla
Step 6: Now begin tucking the ends in
Step 7: Pinch the top part down
Step 8: Fold the bottom part up (Don't be frustrated if it doesn't look perfect! By the time you get to your 4th or 5th one, they will start looking better!)
Step 9: Place seam side down on a cookie sheet
Step 11: Place your chimichangas (seam side down) in your pan.
Step 12: Turn them over when they begin to brown (it won't take long!) If you are planning on eating these for a meal the same day you make them: you need to bake them at 350 degrees for 20 minutes or until heated through. If you freeze these, and then take them out to bake- you need to bake them for 30-40 minutes.
Step 13: Keep repeating this until all of your chimichangas are browned!
Step 14: Place all your yummy condiments on the table! We use: sour cream, avocado, cheese, pico de gallo, salsa and chips.
Milk, dill weed, saltine crackers, 2 cans of pink salmon (boneless and skinless) 1 egg
First you need to mix up your 2 cans of salmon (drained), 1 egg, 3/4 cups of milk, 1 tablespoon of dill weed. Then add crushed saltine crackers until desired consistency (we usually use about 1 pack of saltine crackers give or take).
After 2-3 hours has passed and you are ready for dinner. Now, heat up a couple of tablespoons of olive oil in your pan.
Shape the salmon mixture into patties. However many patties you make and how big you make them depends on how many people you are serving. We can make 3 big patties or 4 medium sized. These would also be great as tiny appetizers.
Cook them on medium low until golden brown on both sides.
Serve with Couscous (if you have never had couscous, it is found by the rice in a store) or side of your choice.
Dried Cranberries, Feta Cheese, 2 cups baked chicken, Raspberry Vinagerette Dressing, Spinach leaves (or your choice of greens- Spring Mix is also great!), walnuts and mandarin oranges. I know it is a lot of ingredients, but you will have many of these ingredients (dressing, cranberries, feta, walnuts) on hand for future salads! What you buy should make 2 meals.
Step 3: Top with dressing (Raspberry Vinagerette is really good, so is red wine vinegar)
Step 2: Cook your pasta (7 oz) according to directions, drain and set aside
Step 3: Once your chicken has cooled, cut up into bite size pieces to equal 3 cups.
Step 4: Make cream sauce- Combine 2 cans Cream of Chicken soup
Step 5: Melt 1 stick of butter and add to bowl
Step 6: Add 2 cups of sour cream and mix together well
Step 7: Add the cream sauce and mix with the chicken and spaghetti
Step 8: Pour into casserole dish and add parmesan cheese on the top before baking
Step 9: Bake at 350 degrees for 40 minutes
Here is my daughter LOVING this meal! My one year old also devoured it.
Step 1: Chop up your medium onion. Yes, I have awesome Rachel Ray chopping skills! (okay, not really... but maybe someday!)
Step 2: Brown your hamburger and onion.
Mine looks like it's done! On to the next step...
Step 3: Drain your meat/onion and then place back into your pan
Step 4: Begin measuring out your ingredients: 1/2 cup ketchup, 1 tbs. worcestershire sauce, 1/2 cup water, 1 tb. mustard and 2 tb brown sugar (salt and pepper to taste). I did take a picture of adding all of the ingredients in the pan, but I think I accidentaly deleted it! Sorry!
Okay, I found one other picture... Here is the worcestershire sauce (okay, everytime I type that word I seriously have to look back at my recipe to make sure I don't spell it wrong!)
Step 5: Mix all ingredients together. This is where I let the meat sit and simmer for about 30-45 minutes to let it soak in all the goodness. You could seriously just serve it up as is if you are in a hurry. It's also a good idea to do some taste testing. Some people prefer more brown sugar and less ketchup. It's such an easy recipe to alter to your own tastes!
Step 6: Serve on a bun! You can eat this with a fork or just go for it!
