Sunday, May 26, 2013

Root Beer Baked Beans with Bacon

Root Beer Baked Beans with Bacon

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions 
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

  • Preheat oven to 400°F. 
  • Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. 
  • Using slotted spoon, transfer bacon to paper towels. 
  • Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. 
  • Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. 
  • Stir in bacon; bring to boil.
  • Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

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Tuesday, May 14, 2013

Sweet Baby Ray's Crockpot Chicken

  • 4-6 chicken breast
  • 1 btl Sweet Baby Ray's sauce  (I'm guessing any sweet BBQ sauce)
  • 1/4 c vinegar
  • 1 tsp red pepper flakes
  • 1/4 c brown sugar
  • 1 tsp garlic powder

  • Mix everything but chicken
  • Place chicken in crockpot (frozen is ok)
  • Pour sauce mixture over chicken
  • Cook on low 4-6 hours

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Thursday, May 9, 2013

Grain-Free Vegetable Lasagna

Grain-Free Vegetable Lasagna:

1 eggplant
2-3 zucchini
2 medium tomatoes
2 cups tomato sauce
15 oz. whole milk ricotta
1/4 cup shredded parmesan cheese
1 pasture raised egg
1.5 tsp Italian seasoning
1/3 cup parmesan cheese (for topping)

1. Pre-heat oven to 400°. Cut eggplant and zucchini into slices lengthwise (see photo below). Place on a baking sheet and lightly brush both sides with olive oil and sprinkle with a little bit of Italian seasoning and salt. Cook for about 7-10 minutes on each side (cook for about 7 minutes, flip slices, cook for another 7-10 minutes). When the veggies are done roasting remove from the oven and turn down to 350°.

2. In a bowl mix together ricotta, 1/4 cup parmesan, egg and Italian seasoning.

3. In an 8X8 pyrex baking dish spread a few spoonfuls of tomato sauce to cover the bottom. Place eggplant slices over the sauce like you would with lasagna noodles. Use all the eggplant slices. You can overlap with a second layer of eggplant. Then follow with enough tomato sauce to cover the eggplant and then follow with the ricotta mixture. Repeat process with zucchini and tomato slices. The top should be a layer of ricotta.

4. Sprinkle 1/3 cup parmesan cheese over the top.

5. Bake in 350° oven for 30-40 minutes. The cheese on top will start to brown and bubble.

Saturday, May 4, 2013

Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.