For the chicken in this recipe, you can poach 4-5 bone-in chicken thighs until very tender, then pull the meat off the bones in shreds. Or you can buy a rotisserie chicken and pull the meat off. You will need about a pound of cooked chicken.
2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. minced garlic
1 green pepper, chopped
1 yellow pepper, chopped
2 cups chicken stock or broth (If I cook my chicken, I use the left over strained stock.)
1 16-oz. jar Herdez salsa verde (I use mild.)
1 4-oz. can green chopped chilis (I use mild.)
1 16-oz. can petite diced tomatoes
1/2 tsp. oregano
1/2 tsp. cumin
1-1/2 tsp. chili powder
11-oz. can Del Monte summer crisp corn. (This is what I use but you can use fresh corn, or any other canned or frozen corn.)
Two 15-oz. cans Cannelini beans (white kidney), drained, or any other white beans you prefer.
Salt and pepper to taste.
Directions:
1. Heat oil and cook onion, garlic, and chopped peppers until soft.
2. Stir in stock, salsa verde, green chilis, tomatoes, and spices. Bring to a boil, and then simmer about 10 minutes.
3. Add corn, chicken, and beans. Simmer 5 minutes. Season with salt and pepper to taste.
Notes:
If the chili is too thick, you can add more stock/broth to thin, depending on your preferences. For serving, I like to top it off with shredded cheese, sliced green onions, sour cream, guac, with tortilla chips on the side for scooping.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Friday, May 8, 2026
Wednesday, November 10, 2021
Chickpea and Tomato Pasta
This recipe has become a go-to recipe for the vegan and dairy restricted members of the family. Just omit the Parmesan. It's easy and delicious and will be enjoyed by all!
As written, it's enough for 3, but it works well doubled if you have a larger crowd. You might want to use only 3 cups of stock, and then add more if needed.
3 T. extra-virgin olive oil
1 bunch spring onions
Kosher salt
1/2 t. rosemary
1 15 oz. can chickpeas, drained
1 15.oz. can petite diced tomatoes
1 1/2 T. capers, chopped
6 oz. orecchiette or other short pasta (I use small shells)
2 T. finely chopped parsley
Freshly ground black pepper
Vegetable stock--unsalted
Parmesan, finely grated
Slice the spring onions, separating the green from the white. Mash half of the chickpeas with a potato masher. In a large pot, cook the onion whites in olive oil until soft. Add the garlic and continue to cook for about 5 minutes. Add the rosemary (and any other seasonings to your taste--I have also used oregano, basil and thyme).
Add the chickpeas, tomatoes, and capers and continue to simmer until slightly thickened, about another 5 minutes. Add the pasta and about two cups of vegetable stock. Add a little more if you think your pasta will need it. Increase the heat to bring to a simmer and cook pasta until al dente, stirring frequently to keep from sticking, about 13-16 minutes depending on shape. Stir in parsley, season with salt. Serve in bowls topped with parmesan, green onions and fresh pepper.
Tuesday, December 3, 2019
Bacon and Cheddar Quiche
The best thing about quiche is that it can be served for breakfast, brunch, lunch or dinner. Always perfect with fresh fruit or a tossed salad.
1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese
Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.
In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.
1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese
Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.
In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.
Asparagus and Mushroom Quiche
Another yummy quiche in my ever-expanding repertoire of quiches.
6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper
Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.
6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper
Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.
Sausage and Cranberry Quiche
This is a great companion quiche to the Basic Quiche, when prepared with the vegetables. Always a favorite when I make Sunday brunch.
1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half
Preheat oven to 400 degrees.
Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.
1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half
Preheat oven to 400 degrees.
Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.
Monday, March 14, 2016
Basic Quiche
Almost anything can be added to this basic quiche recipe to make it truly your own. I will list the ingredients and method and then notes on how I make my favorite version.
Ingredients:
4 eggs
2 cups half-and-half
1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces whole milk mozzarella cheese, shredded
1 (9-inch) unbaked pie shell
Directions:
Preheat oven to 400 degrees. (I use a convection oven.)
In a large bowl, whisk together eggs and half-and-half. Add salt, white pepper and nutmeg. Place shredded cheese in the pie shell. Pour egg mixture over cheese.
Bake for 35-40 minutes until crust is golden and filling is set. Let cool about 10 minutes before serving.
Notes:
I use a deep dish pie pan (because I add extra goodies) and lightly spray it with cooking oil.
I use all Jarlsberg cheese and usually between 6-8 ounces. I have used Jarlsberg with a mozzarella/Monterey Jack blend as well.
I like this Quiche with vegetables. In a saute pan with a little olive oil, I mix chopped onion with chopped sweet peppers (green, red, yellow) and maybe some sliced mushrooms, and also a 6-ounce bag of baby spinach. Add the spinach last after the vegetables have softened and cover the pan until it wilts.
Layer the cheese in the bottom of the pie dish. Then layer the vegetables on top of the cheese and then pour the egg mixture over. Bake as indicated above.
Ingredients:
4 eggs
2 cups half-and-half
1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces whole milk mozzarella cheese, shredded
1 (9-inch) unbaked pie shell
Directions:
Preheat oven to 400 degrees. (I use a convection oven.)
In a large bowl, whisk together eggs and half-and-half. Add salt, white pepper and nutmeg. Place shredded cheese in the pie shell. Pour egg mixture over cheese.
Bake for 35-40 minutes until crust is golden and filling is set. Let cool about 10 minutes before serving.
Notes:
I use a deep dish pie pan (because I add extra goodies) and lightly spray it with cooking oil.
I use all Jarlsberg cheese and usually between 6-8 ounces. I have used Jarlsberg with a mozzarella/Monterey Jack blend as well.
I like this Quiche with vegetables. In a saute pan with a little olive oil, I mix chopped onion with chopped sweet peppers (green, red, yellow) and maybe some sliced mushrooms, and also a 6-ounce bag of baby spinach. Add the spinach last after the vegetables have softened and cover the pan until it wilts.
Layer the cheese in the bottom of the pie dish. Then layer the vegetables on top of the cheese and then pour the egg mixture over. Bake as indicated above.
Thursday, December 13, 2012
Sassy Tailgate Sandwiches
This recipe was giving to me by an office mate who's wife made these for one of our office parties. They are easy and delicious!
1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 T Worcestershire sauce
1/2 T dried minced onion
1/4 cup grated Parmesan cheese
Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
Place equal amounts of ham on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at lease 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350 degree oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12
NOTE: I shredded chunk Gruyere as I could not find slices. Your butter mixture will look a little curdled once together. Don't worry--it's supposed to look like that.
1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 T Worcestershire sauce
1/2 T dried minced onion
1/4 cup grated Parmesan cheese
Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
Place equal amounts of ham on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at lease 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350 degree oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12
NOTE: I shredded chunk Gruyere as I could not find slices. Your butter mixture will look a little curdled once together. Don't worry--it's supposed to look like that.
Thursday, July 26, 2012
Black Dog Chili
Don't worry--no black dogs were harmed while making this great chili alternative.
One 1-lb. pkg. flavorful hot dogs diced into quarter-inch pieces (I use Nathan's Beef franks)
1-lb. ground turkey or turkey breast
2 Tbsp. vegetable oil
1 medium white onion, diced
1/2 tsp. garlic powder
1 small green bell pepper, diced
1 small orange bell pepper, diced
Two 6-oz. cans tomato paste
Two 15-oz. cans black beans, rinse and drain
Two 15-oz. cans diced tomatoes, with juice
4 tsp. chili powder
1 and 1/2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red (cayenne) pepper
Brown ground turkey in vegetable oil with onion and garlic. Add diced dogs, bell peppers and seasonings. Thoroughly stir in tomato paste. Add beans and tomatoes and simmer on low heat until all ingredients are soft, stirring often. Serve straight or over rice or pasta. Top with sour cream and shredded cheese. I serve straight with the sour cream and cheese and tortilla chips to scoop or crumble.
One 1-lb. pkg. flavorful hot dogs diced into quarter-inch pieces (I use Nathan's Beef franks)
1-lb. ground turkey or turkey breast
2 Tbsp. vegetable oil
1 medium white onion, diced
1/2 tsp. garlic powder
1 small green bell pepper, diced
1 small orange bell pepper, diced
Two 6-oz. cans tomato paste
Two 15-oz. cans black beans, rinse and drain
Two 15-oz. cans diced tomatoes, with juice
4 tsp. chili powder
1 and 1/2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red (cayenne) pepper
Brown ground turkey in vegetable oil with onion and garlic. Add diced dogs, bell peppers and seasonings. Thoroughly stir in tomato paste. Add beans and tomatoes and simmer on low heat until all ingredients are soft, stirring often. Serve straight or over rice or pasta. Top with sour cream and shredded cheese. I serve straight with the sour cream and cheese and tortilla chips to scoop or crumble.
Sunday, November 6, 2011
Ham and Cheese Cannelloni
Easy, delicious Rachel Ray recipe that Tammy fixed for us during a family visit weekend.
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
One 15-oz. jar alfredo sauce
8 egg roll wrappers
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400 degrees. In medium bowl, combine ricotta, mozzarella and egg. Add a little parsley if you wish.
2. Spread a little alfredo sauce in the bottom of a 9x13 baking dish.
3. Arrange an egg roll wrapper on a work surface. Spread 3 T. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up jelly roll style to form a log. Repeat with remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.
4. Spoon the rest of the alfredo sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes until golden brown and bubbly.
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
One 15-oz. jar alfredo sauce
8 egg roll wrappers
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400 degrees. In medium bowl, combine ricotta, mozzarella and egg. Add a little parsley if you wish.
2. Spread a little alfredo sauce in the bottom of a 9x13 baking dish.
3. Arrange an egg roll wrapper on a work surface. Spread 3 T. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up jelly roll style to form a log. Repeat with remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.
4. Spoon the rest of the alfredo sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes until golden brown and bubbly.
Friday, June 17, 2011
Chile-Chicken Enchiladas
This recipe comes from Aunt Tammy. She fixed it for us the same weekend she made the Savory Pot Roast. Easy, delicious and one of our favorites.
1 can (28-oz.) enchilada sauce (any variety)
2-1/2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese (8-oz.)
1 cup sour cream
1 can (4.5-oz.) chopped green chiles
10 8-inch flour tortillas
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired
1. Heat oven to 350 degrees. Spread one cup enchilada sauce in bottom of ungreased 9x13-inch glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas, arrange seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
1 can (28-oz.) enchilada sauce (any variety)
2-1/2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese (8-oz.)
1 cup sour cream
1 can (4.5-oz.) chopped green chiles
10 8-inch flour tortillas
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired
1. Heat oven to 350 degrees. Spread one cup enchilada sauce in bottom of ungreased 9x13-inch glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas, arrange seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
Tuesday, December 28, 2010
Pork Chops Braised in White Wine
This is another recipe from my Mom's book.
1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes
In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in both sides of each chop.
In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Drain off drippings.
Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered until tender, about 30 minutes, basting occasionally.
Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.
1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes
In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in both sides of each chop.
In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Drain off drippings.
Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered until tender, about 30 minutes, basting occasionally.
Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.
Shrimp Scampi
This recipe is from a seafood restaurant in Orlando, Florida called Straub's. The restaurant was a family favorite and this dish is just one of their many terrific entrees.
1 cup melted butter
1/2 tsp. white pepper
Salt to taste
2 tsp. garlic powder
3 Tbsp. plus 1 tsp. good quality sherry (not cooking sherry)
2 Tbsp. plus 1 tsp. red wine vinegar
40 (26 to 30 count) large shrimp, cleaned and deveined
4 tsp. flour
2 tsp. chopped chives
1. Heat oven to 450 degrees. Mix together butter, white pepper, salt and garlic powder. Set aside.
2. In another bowl, mix sherry and vinegar; set aside. Place 10 shrimp in each of four individual serving-size casserole dishes. Sprinkle each with 1 tsp. flour and 1/2 tsp. chives. Spoon 4 Tbsp. of the butter mixture on top of each casserole preparation.
3. Place casserole in heated oven for 4 to 5 minutes. Remove from oven, stir in 1 Tbsp. sherry mixture on top of each casserole preparation. The preparation will thicken slightly.
4. Return to oven and bake for another 4 to 5 minutes. Remove from oven and serve immediately.
1 cup melted butter
1/2 tsp. white pepper
Salt to taste
2 tsp. garlic powder
3 Tbsp. plus 1 tsp. good quality sherry (not cooking sherry)
2 Tbsp. plus 1 tsp. red wine vinegar
40 (26 to 30 count) large shrimp, cleaned and deveined
4 tsp. flour
2 tsp. chopped chives
1. Heat oven to 450 degrees. Mix together butter, white pepper, salt and garlic powder. Set aside.
2. In another bowl, mix sherry and vinegar; set aside. Place 10 shrimp in each of four individual serving-size casserole dishes. Sprinkle each with 1 tsp. flour and 1/2 tsp. chives. Spoon 4 Tbsp. of the butter mixture on top of each casserole preparation.
3. Place casserole in heated oven for 4 to 5 minutes. Remove from oven, stir in 1 Tbsp. sherry mixture on top of each casserole preparation. The preparation will thicken slightly.
4. Return to oven and bake for another 4 to 5 minutes. Remove from oven and serve immediately.
Saturday, October 2, 2010
Swiss Chicken
We had this at Kenny and Tammy's during the Christmas holiday last year. Super easy to make and super good.
6 boneless chicken breasts, pounded thin
1/8 t. garlic powder
1/8 t. pepper
6 slices Swiss cheese
1 10-3/4-oz. can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix (I use a small box of Stove Top)
1/4 cup butter, melted
Preheat oven to 350 degrees. Place chicken in greased 13x9 pan. Sprinkle with spices. Top each breast with a slice of cheese. Combine soup and milk. Pour over chicken. Sprinkle with dry stuffing mix. Drizzle butter over all. Cover with foil and bake for about 50 minutes or till done. Serves 6.
6 boneless chicken breasts, pounded thin
1/8 t. garlic powder
1/8 t. pepper
6 slices Swiss cheese
1 10-3/4-oz. can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix (I use a small box of Stove Top)
1/4 cup butter, melted
Preheat oven to 350 degrees. Place chicken in greased 13x9 pan. Sprinkle with spices. Top each breast with a slice of cheese. Combine soup and milk. Pour over chicken. Sprinkle with dry stuffing mix. Drizzle butter over all. Cover with foil and bake for about 50 minutes or till done. Serves 6.
Friday, October 1, 2010
Beans and Franks
This recipe is one of Calvin's favorites. For many years, I would take a huge batch to the beach with us and we'd eat it as our first night's meal.
8 frankfurters, thinly sliced (I use all beef. Nathan's are my favorite brand.)
1 cup chopped onion
2 T. butter
2 t. dry mustard
1-1/2 t. allspice
1/2 t. pepper
1 28-oz. can baked beans (I like Bush's with onion.)
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 cup shredded cheddar cheese, optional (I don't bother. It's fattening enough.)
Preheat oven to 350 degrees. In skillet, lightly brown sliced franks with onion, butter, mustard, allspice and pepper. Pour beans into 12x9x2-inch baking dish. Add barbecue sauce and brown sugar; mix well. Add the frankfurters and mix together. Spread evenly in pan. Top with cheese if desired. Bake for 30 minutes. Serves 4.
8 frankfurters, thinly sliced (I use all beef. Nathan's are my favorite brand.)
1 cup chopped onion
2 T. butter
2 t. dry mustard
1-1/2 t. allspice
1/2 t. pepper
1 28-oz. can baked beans (I like Bush's with onion.)
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 cup shredded cheddar cheese, optional (I don't bother. It's fattening enough.)
Preheat oven to 350 degrees. In skillet, lightly brown sliced franks with onion, butter, mustard, allspice and pepper. Pour beans into 12x9x2-inch baking dish. Add barbecue sauce and brown sugar; mix well. Add the frankfurters and mix together. Spread evenly in pan. Top with cheese if desired. Bake for 30 minutes. Serves 4.
Savory Pot Roast
Aunt Tammy dished this delicious meal up for us during one of our trips to North Carolina. I had to bring the recipe home and it's now Henry's favorite roast.
2 T. olive oil
One 3 to 4 lb. chuck roast
1/4 cup wine vinegar
16 oz. can smooth crushed tomatoes
2 T. worcestershire sauce
3 t. dried rosemary
1 to 2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 T. prepared mustard or 1 t. dry mustard
2 bay leaves
Water
Potatoes, peeled and quartered
Carrots, cut lengthwise and quartered
White onions
Brown meat in olive oil in dutch oven. Sprinkle with salt. Combine remaining ingredients except water and vegetables and pour over meat. Cover tightly and simmer 2 to 3 hours or until tender. Add potatoes, carrots and onions during last 30 to 45 minutes of cooking.
Note: I use garlic powder instead of garlic. The white onions can be found frozen or in a jar on the vegetable aisle. If using the jar, drain first. Or they can be omitted if you prefer.
2 T. olive oil
One 3 to 4 lb. chuck roast
1/4 cup wine vinegar
16 oz. can smooth crushed tomatoes
2 T. worcestershire sauce
3 t. dried rosemary
1 to 2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 T. prepared mustard or 1 t. dry mustard
2 bay leaves
Water
Potatoes, peeled and quartered
Carrots, cut lengthwise and quartered
White onions
Brown meat in olive oil in dutch oven. Sprinkle with salt. Combine remaining ingredients except water and vegetables and pour over meat. Cover tightly and simmer 2 to 3 hours or until tender. Add potatoes, carrots and onions during last 30 to 45 minutes of cooking.
Note: I use garlic powder instead of garlic. The white onions can be found frozen or in a jar on the vegetable aisle. If using the jar, drain first. Or they can be omitted if you prefer.
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