JeffreyW posted his photo of cast iron baked beans a while back and all I could think was, “great idea, why haven’t I tried that?” I debated between posting about cast iron recipes or baked beans. With Memorial Day coming up fast, it seemed like a good time to bring back a bunch of baked bean recipes.
There was no real cooking in my kitchen this week, I’m uninspired while I house hunt. Luckily, I keep a lot of frozen meals, marinated meats and sauces in my freezer. I double batch much of what I cook and freeze for later. Boil up some fresh pasta or rice and I’ve got a quick meal. But I did get to a Bixby update for the pet lovers, he’s relaxin’ and chillin’ for your amusement here.
On to the recipes:
I like linking to JeffreyW’s recipes (rather than embedding them in the post) because he writes a narrative of the process instead of simply listing the recipe and often includes a batch of photos to illustrate. His Cast Iron Baked Beans recipe (click here) is no exception. It would silly to abridge it here.
I had these baked beans at a cookout and absolutely needed the recipe. Turns out it is just a few ingredients that spices up a simple can of baked beans and adds a touch of sweet, too. Nita’s Baked Beans, recipe here.
If baked beans aren’t your thing, how about Butter Beans and Greens (recipe here), since in many backyard gardens, the collards, mustard greens and spinach should be ready for spring harvest.
What’s on your plate this weekend? Do you have a dish that everyone asks for the recipe when you take it to gatherings? And do you give it out? Have any dishes you had to have the recipe after tasting it at a cookout or potluck?
The featured recipe tonight is savory, sweet. smoky and oven baked. Who knew molasses could be so good?
Baked Beans Photo by JeffreyW
And if you want a true New England experience, add some Brown Bread, recipe here. Brown bread was a childhood treat that I didn’t realized until later was unique to New England (at least at that time). My mom would fry it up in a skillet, served with lots of butter, maple syrup and baked beans.
Boston Baked Beans
This serves 8, but you can easily double it for large gatherings. The slow cooking, white beans and molasses are what give these baked beans their signature flavor.
- 1 pound (2 cups) dried white beans (Great Northern or navy beans)
- 2 medium onions, coarsely chopped
- 1/4 cup dark brown sugar
- 1/4 cup molasses
- 1/2 cup ketchup (or 2 tbsp tomato paste)
- 1 tbsp dry mustard
- 1/4 pound thick sliced bacon, cut into pieces
- 4 cups water, or more if necessary
- 1/4 tsp salt (more may be needed, but start here)
- 1/4 tsp pepper
large dutch oven, bean pot or heavy duty oven proof pot
Soak the beans overnight, drain, and rinse them. (Here at high altitude, soaking doesn’t do much, so I pressure cook them for 20 minutes instead, then let them soak for an hour)
Preheat oven to 300 degrees.
Drain and rinse the beans.
Put the beans in a large, ovenproof pot.. Add the onions, brown sugar, molasses, tomato paste, mustard, and bacon. Add water, salt, and pepper. Return the beans to a boil. Cover the pan and transfer to the oven.
Cook the beans for 4 hours, checking them every hour to see if the pan seems dry. Add more water as needed, ½ cup at a time.
Add more salt and pepper, if you like, and let the beans sit for 15 minutes before serving.
Note: To reheat leftovers, add more water and cook over low heat, stirring often, for 10 minutes or until hot.
Missing the full dinner menus and shopping lists? If you click here, it will take you to all the ones I have posted. That’s it for this week. Have a great weekend. – TaMara
I thought Mother’s Day weekend would be a good time to visit some breakfast recipes. I love French Toast – deliciously captured in still life above by JeffreyW – second only to German pancakes, with Walnut Syrup (recipes here). So perfect French Toast is tonight’s featured recipe.
If pancakes are your favorite, don’t worry, got those recipes, too. A local breakfast spot makes the fluffiest pancakes I’ve ever had and I played around with ingredients until I made a comparable batch of Perfectly Fluffy Pancakes, recipe here. A Whole Wheat version can be found here, and yes, they’re surprisingly fluffy, too.
You want bacon, of course, because what’s breakfast without bacon? Here are some interesting takes on it: Candied Bacon here, Cayenne Candied Bacon (photo above by JeffreyW) here, and Oven Baked Bacon here. (And of course we covered waffle iron bacon last week)
What’s on your breakfast menu this Mother’s Day? We’ve got a prediction of SNOW! Say it isn’t so. Share your favorite breakfast recipes in the comments, I can always use new ideas for when company arrives. And because it’s Mother’s Day weekend, here’s a flower for you:
My friend grows specialty Iris and this is called the Star Trek Enterprise Iris from her garden.
Now for the french toast. The key for really good french toast is using a hearty bread, flavoring the batter and letting the bread soak for at least 30 seconds to soak up all the good flavor. Yum.
- 1 cup milk or half and half
- 3 eggs
- dash of salt
- dash of cinnamon
- tbsp of honey or tsp of sugar
- Day old bread such as a country, brioche or challah loaf, sliced into eight, 1/2 inch slices (stale bread soaks up the batter nicely without getting soggy)
- toppings of choice – maple syrup, powdered sugar, blueberry preserves, strawberries, whipped cream – you get the idea
8×8 glass baking dish, 2 baking sheets, cooling rack, skillet or griddle
Place cooling rack onto the first baking sheet (to catch batter drips). Pre-heat oven 375 degrees, then turn down to 300 degrees.
Whisk together milk, eggs, salt, cinnamon and honey (or sugar) in 8×8 baking dish. Soak bread, two slices at a time, for about 30 seconds and then remove to cooling rack and let sit for a minute or so.
Melt 1 tbsp of butter in a skillet or griddle over medium heat. Place both slices of bread into the melted butter. At this point you can put another two slices in the batter for 30 seconds and then move them to the cooling rack.
Flip the slices in the pan once they’re golden brown, about 2-3 minutes per side. (I know I’m asking you to multi-task, but you can do it, I have faith. Set a timer, it’ll help). Once both sides are golden, remove to the second baking sheet and place it in the warm oven. Repeat until all slices are cooked.
Serve hot with favorite toppings.
Have a great weekend – TaMara
When I was sick last month, I watched a lot of cooking shows while resting on the couch. One that caught my imagination was different things that can be made in a waffle iron. That spurred the idea for tonight’s recipe exchange. Unexpected recipes for various cooking appliances.
First up, Biscuit Breakfast Sandwiches made in the waffle iron. Not as elegant as JeffreyW’s delicious looking waffle, bacon and egg sandwich pictured above, but it’s a quick- less than 10-minute – tasty breakfast. Click here for recipe and directions.
One of the best ideas I’ve heard in a long time is Grilling Pizza outside on the grill. Recipes and instruction here.
And finally, make a spinach lasagna in the slow-cooker that tastes like it was oven-baked, with this recipe for Slow-cooker Lasagna here.
What’s on your plate this weekend? Anyone else have unusual recipes for kitchen gadgets? Anyone harvesting from their garden yet? It’s just about time for my favorites here, peas and new potatoes, along with lettuce, spinach and asparagus.
Tonight’s featured recipe solved my biggest issue with hash browns, how to make them easy, quick and crisp. The waffle iron was the unexpected answer.
It’s so easy. The best part is, there is no need to wring the water from the shredded potatoes, my least favorite step of making hash browns. It’s messy, but without that, skillet fried hash browns never crisp up properly, even with my cast iron press.
The waffle iron to the rescue. Mine is 7 inches across and enough for one potato, but it’s so fast, it was easy to make enough for everyone. I just put the finished ones in the oven to stay warm.
I shredded the potato and lightly patted the shreds with a paper towel, I mixed in a little olive oil, salt, pepper, shredded onion and garlic powder. I brushed oil on both plates and pre-heated the iron, mine has temp settings, so I put it on the highest setting. I spread the shredded potato thinly over the iron, closed the lid tight and let cook for 2 minutes, checked on them, then removed when they were crisp enough. Over the four potatoes I made, the longest time was 4:30 minutes, shortest time was a little less than 3 minutes.
It was so easy and the cleanup was basically wiping out the waffle iron with a paper towel. The next time I do it, I think I’ll add some shredded green or red pepper. It’s definitely a good way to put my waffle iron to use.
That’s it for this week. No Bixby update, although he learned how to use a drinking fountain yesterday. Pretty damn cute. I’ll try to get video for next week. Hope you have a good weekend – TaMara
Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.
Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.
To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.
He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)
I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).
A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.
And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.
Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.
What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?
Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.
Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.
Spinach and Ricotta Vegetarian Meatballs
- 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
- 1 cup ricotta cheese
- 1 cup grated Parmesan, asiago, romano cheese mix
- 1-1/2 cups fresh spinach, chopped
- 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
- 2 tsp fresh basil or 1/2 tsp dried basil, crushed
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fennel seeds
- Salt and pepper
- 4 eggs, beaten
- 1/4 cup fresh bread crumbs
- 1/4 cup grated Parmesan, asiago, romano cheese
- Olive oil
Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.
Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.
Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.
Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.
You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.
To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.
To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.
That’s it for this week. Have a great weekend – TaMara
Last week I found a nice, small pork roast on sale and decided it would be perfect to make a slow-cooker pulled pork. That reminded me that it would be a good idea to revisit JeffreyW’s smoking adventures with his backyard smoker. I’ve pulled a few recipes, but if you search for “smoker” on the blog, you’ll find a whole lot more of his mouth-watering pictures and recipes.
Let’s start with my slow-cooker Easy Pulled Pork, I posted two ways to make it here.
Next up, JeffreyW makes an assortment of goodies in his smoker:
Here is his recommendation for a smoker and some tasty Ribs.
Homemade Pastrami (click here) – serious mouth-watering photos.
Smoked Chicken (photos and recipe here).
My youngest brother also jumped on the Smoker band wagon and sent me photos of a great meal that included Smoked Macaroni and Cheese (link here). He didn’t include a recipe, but I think it’s safe to say, make your favorite Mac ‘n Cheese, place in an aluminum pan, cover and smoke it for about 45 minutes to an hour at 165-180 degrees.
Smoker people seem very passionate, so if you’ve got the bug, hit the comments and share your experiences and expertise. What delicious things do you have planned this weekend? Anyone getting the grill out yet?
Tonight’s featured recipe from JeffreyW:
I thawed a beef brisket and was thinking corned beef but changed my mind. I have a fresh made pastrami on hand so I decided on a straight smoked brisket. The procedure is much the same as with making a pastrami except you are starting with a fresh beef beef brisket rather than a corned one. I suppose you could use the same dry rub for both but I wasn’t sure how the juniper berries in the pastrami rub would taste so I went with a more traditional rub. I was tossing various ingredients in and didn’t keep track of the amounts of each so I can’t do more than list them from memory: Black pepper, kosher salt, onion powder, granulated garlic, smoked paprika, ancho powder, regular chili powder, fresh ground cumin, some powder out of a bottle of Goya “Adobe Seasoning” (it’s yellow – go figure), creole/Cajun seasoning, oregano, and probably a few more.
I placed it on the top rack of my electric smoker, threaded the temp probe through the vent and into the thickest part, placed a drippings pan with an inch of apple cider under the meat, added the soaked hickory to the smoke chamber, closed the door and fired it up. It’s been cold and snowy so I knew it would take a good while to get to the “done” temperature but I wasn’t thinking 23 hours. That’s how long it spent in there before I pulled it. The probe was registering 176 degrees.
I pulled the first drippings pan out because I think it was keeping the inside temperature in the smoker too low and replaced it with a dry pan after about 12 hours. The quart of cider plus the drippings was reduced to what you see above. If I could make it by the gallon I’m pretty sure I would be a millionaire in short order. Awesome stuff.
That’s it for this week. No Bixby update, but he turns 10 months old this weekend, so I’ll put something together soon. Have a great weekend. – TaMara
I am still fighting this cold, I’m chasing after a 105 lb willful puppy, I’m buried by mortgage paperwork, and suddenly it’s time for the Super Bowl and the recipe exchange. So I had no choice but to pull out a classic recipe exchange, my favorite snacks, tortilla pinwheels. From 2012:
It’s that time again. Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials. I think there is some football in there somewhere.
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.
Here’s rather healthy (?) version: Black Bean and Corn Nachos, recipe here.
And I think Chili is always a crowd-pleaser, so a variety can be found here.
And for the animal lovers, Bixby puts down his tug ball long enough to update on his life to date.
I’ll never turn down nachos, or pizza for that matter, but when I was thinking about favorite party foods, tortilla pinwheels came up pretty quickly. So many things you can do with them. Four variations follow.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Who has the best recipe for hot wings, a football must have food?
Tonight’s featured recipes, a variety of flavors, but don’t let that limit you:
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Grated parmesan
Plain Tortillas and Whole Wheat Tortillas
- Cream cheese
- All-fruit style strawberry preserves
- Crushed red pepper flakes
The list is endless, limited only by your creativity.
That’s it for this week. Next week I’ll try and put something together for Valentine’s Day. – TaMara
I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.
Here are few selections:
Cream of Chicken Soup, click here.
From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.
From JeffreyW, three soups:
Vegetable Beef Soup, picture above and recipe here
Moroccan Spicy Lamb Soup, recipe here
Parmesan Potato Soup, with Bacon, click here
What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?
Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.
- 2 cups water
- 3 cups chicken broth
- 8 oz sliced carrots
- 14 oz can diced tomatoes (or equivalent fresh)
- 2 stalks celery, chopped
- ½ onion, chopped
- 1 tsp oregano, crushed
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 1 cup fresh baby spinach, rough chopped
- 20 oz pkg frozen tortellini
- 4 oz grated Parmesan
Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.
That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt. – TaMara