The long awaited recipe is here! (okay maybe not as exciting as all that – but numerous health difficulties prevented me from getting this up sooner) It is a good one for potlucks and picnics, or just because they are delicious.
It is also very simple, though it does take a little time. The key to delicious beans is the pork bone and meat (sorry if that offends anyone, but smoked turkey isn’t the same). Bacon is traditional, the odd pork chop leftover – if you didn’t use my leftover avoidance technique, and the tops is the bone from a roast pork or ham. You can also brown up some ground beef or mild sausage (or other ground meat or meat substitute) and make it like non-toxic chili – very kid-friendly! (a combination of those listed makes stellar calico beans)
This recipe does call for one cheat – canned beans. If you have some on hand or use a pressure cooker, by all means use home cooked beans (or you can cook some the old-fashioned way on the back of the stove while you are cooking something else). Depends on how much time you have and how well you have planned ahead. Anytime you use canned beans, drain and rinse them.
For every 4 servings you need:
- 4 cans of different kinds of beans (I use black beans, pinto beans, and small white beans), any combination your family will eat
- 2 cans of no additive or organic baked beans (or 4 cups of homemade baked beans)
- 2 cups browned ground beef (or other meat) drained
- 1/2 pound bacon (preferably nitrate-free or uncured), cooked and chopped
- 1 pork or ham bone
- 2 Tbsp. homemade or organic ketchup
- 1 Tbsp. mustard
- 1/4 to 1/2 cup organic brown sugar
- 1/2 to 1 tsp. garlic powder
- 1/2 tsp. rum extract (optional)
- 1/2 to 1 stick butter
- sea salt and pepper to taste
- 1/4 cup molasses
Note: A lot of seasonings are to taste; I tend to do a handful of this and a few squirts of that. Just taste and adjust and remember that it’s easier to add than to take away.
Add everything except salt and pepper to a Dutch oven (or larger if needed) pot. Let it boil and then allow to simmer for 2 minutes. Cook it until the beans are softer, but not mushy. Season with salt and pepper, remove bone, and serve.
This Sunday when I woke up, I was leftover with a lot of pending work at home. I was in no mood to cook the regular dishes. I checked my refrigerator and found some potatoes. I thought to have some experiment with them and planned a sweet potatoes recipe. This is not a regular dish that you see on a Thanksgiving table.
This recipe takes about 10 minutes to be prepared and cooking time is 1 hour.
- 2 pounds of peeled sweet potatoes
- 1 cup of breadcrumbs
- 1 cup of lukewarm milk
- 2 tbsp. of melted butter, unsalted is good
- 2 tbsp of fresh chopped sage
- Pepper and salt as per your taste
- Get an oven preheated up to 350 degrees and
- Take the cooking spray and grease a 2-quart casserole dish with it.
- Take a large pot and boil some water with some salt
- Add the sweet potatoes. Cook it for about 10 minutes
- Now drain the water from the potatoes and mash it together with a potato masher in a pot
- Melt 1 tbsp of butter and add the chopped sage to it.
- Cook this until you smell its fragrance.
- Now pour the mixture of butter and milk over the potatoes and stir it well
- Take a small bowl and melt the remaining butter and mix it well until the breadcrumbs have been moisturized
- Now pour this mixture into a casserole dish and gently sprinkle some more breadcrumbs over it
- Now cook it for about 45 minutes keeping it uncovered.
- Just make sure that it doesn’t get brownish and burned.
Your dish is ready. Serve it hot.
You may have tried various flavors of rice and chicken by now, but this tasty recipe will surely give a fresh and yummy twist to your food.
Usually I love to have 2 bowls of this at dinner and bring the leftover as a lunch. I am sure that you will like it over your regular lunch food. So, get ready to learn your next yummy recipe
This recipe takes about 10 minutes to prepare and cooking time is about 1 hour.
- 1 box full of vermicelli and chicken flavored rice
- 2 large chicken pieces
- 1 ½ cups chicken broth
- 1 large onion
- 2 cups of water
- 1 can full of sliced tomatoes
- 2 tbsp of chopped green chilies
- 1 tbsp of cumin
- 1 tbsp chili powder
- 1 dashes of cayenne pepper
- some shredded cheese
- pepper and salt as per your taste
- Take a skillet and put the diced onion in it.
- Cut up your chicken pieces into cubes and keep aside.
- Drizzle some drops of olive oil into the onion skillet and cook it until the onions are softer
- Add the pepper and salt
- Now pour in the box of vermicelli and rice into the skillet
- Stir the mixture for 2 minutes and add some water
- Add the chicken cubes to this and boil it to a simmer and covered for about 20 minutes.
- Get another skillet and cook some chicken pieces halfway as rest of the cooking will be inside the oven.
- If you like, you can add some cayenne pepper
- Preheat the oven up to 400 degrees.
- Take out the rice mixture from the oven and add the chicken from another skillet.
- Add the tomatoes, chili powder, green chilies and cumin
- Stir this all together and pour into a casserole dish
- Keep this in the oven for about 25 minutes
- Take it out from the oven and sprinkle some cheese over it
Your recipe is ready to be served. Enjoy your evening..