Texas Bean Bake

5 stars

Recipe for baked beans, made with canned beans, bacon, ground beef, onions, ketchup and other ingredients.

Ingredients:

• 1 can (16oz) pork and beans
• 1 can (16oz) red kidney beans
• 1 can (16oz) pinto beans
• 8 slices bacon, cooked crisp, crumbled
• 1 pound lean ground beef
• 1 chopped onion
• 1 tablespoon prepared mustard
• 1 1/2 cups ketchup
• 3/4 cup brown sugar
• 1/4 cup white sugar

· Preparation:

· Brown the ground beef with chopped onion. Combine all ingredients, except bacon, in a large casserole dish. Top with the crumbled bacon. Bake at 350 degrees F for about 1 hour.
Serves 6

Cowboy Baked Beans

5 stars

Recipe for baked beans, made with canned beans, bacon, ground beef, onions, ketchup and other ingredients.

Ingredients:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 2 tbsp. sorghum or other molasses
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. mustard
• 1 can (approx. 16 ounces) pork 'n beans
• 1 can (approx. 16 ounces) butter beans, drained
• 1 can (approx. 16 ounces) kidney beans, drained
• 1 can (approx. 16 ounces) pinto beans, drained
• 1/2 lb. bacon, cooked and crumbled

Preparation:

Cook ground beef until browned, breaking up and stirring as it cooks. Add onion and cook until tender; drain off excess grease. Add remaining ingredients, except bacon. Put in casserole or crockpot and top with bacon crumbs. Bake at 350° for an hour, or cook in covered slow cooker or crockpot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.

Lemon Pepper Chicken with Garlic

LEMON PEPPER CHICKEN

WITH GARLIC

The flavor in this fast and easy recipe will stun your guests. Justin said “It was the best chicken he’s ever had”. Serve with rice or pasta so you can enjoy all of the sauce.

Serves 4

4 boneless chicken breasts

1 stick butter melted

2 Heaping Tbsp. minced garlic

3 Tbsp. lemon juice (I used 5 TBLS, fresh lemon juice)

½ cup Italian Bread crumbs

½ cup fresh ground Parmesan

¾ tsp. Thyme (important)

Lemon Pepper to taste

Mix the bread crumbs and parmesan in a large bag. Shake the chicken in it to coat. Save the extra crumbs.

Melt the butter in a baking dish. Add the Garlic, Thyme, and lemon juice. Mix it up.

Lightly lay each breast on its front to get moist in the butter mixture to get it moist then flip over in the pan. Sprinkle with remaining crumbs to recoat. Shake some Lemon Pepper on top.

Bake uncovered for 40 min. @ 400. Spoon some of the left over liquid over the cooked chicken, and over your accompanying side dish. The person I got this recipe from prefers a type of rice, like pilaf or brown. I prefer my Lemon Linguine.

Clam Fettuccini

Melt 2 cubes butter in sauce pan

Add 2 bunches chopped green onions

Garlic to taste

(I add red pepper flakes, to taste)

4 cans chopped clams with broth

2 jars clam juice (snows)

Simmer a couple of hours

Boil 1# pasta cooking only ½ way. Drain, place back in stock pot and add above mixture. Return to low boil and cook until most of the liquid is absorbed.

Make a white sauce and add to pot. Should be slightly soupy as it continues to absorb the liquids. You can add cream or pasta water to thin if necessary.

Top with Parmesan and fresh parsley.

I got this recipe from Mary H. who got it from Shelley F., it's so good. Thanks, Mary

Chicken Roulades with Chorizo and Machego

Chicken Roulades with Chorizo and Manchego

Recipe courtesy Anne Burrell

Prep Time:

20 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

25 min

Level:

Intermediate

Serves:

4 to 6 servings

Ingredients

Stuffing:

• 4 boneless skinless chicken breasts
• Extra-virgin olive oil
• 1 onion, cut into 1/4-inch dice
• Kosher salt
• Pinch crushed red pepper
• 1 clove garlic, smashed and finely chopped
• 1/2 pound Mexican chorizo, casing removed
• 1/2 cup breadcrumbs
• 1/2 cup grated aged Manchego cheese
• 1/2 bunch fresh Italian parsley, finely chopped
• 1/4 cup sliced almonds, toasted and roughly chopped
• 1 egg

Breading:

• 1/2 cup flour
• 2 eggs
• 1 cup panko breadcrumbs

Sauce:

• Extra-virgin olive oil
• Kosher salt
• 1 shallot, finely chopped
• 1/4 cup sherry vinegar
• 2 cups chicken stock
• 2 tablespoons (1/4 stick) unsalted butter

Directions

For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.

Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.

Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.

Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.

Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.

For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.

Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.

Preheat the oven to 350 degrees F.

Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.

Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.

For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).

Turn the heat to medium and swirl in 1 pat of butter at a time.

Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.

Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).