This is, without a doubt, the best baked beans recipe I have. Now, you can actually slow-cook navy beans and make your own barbecue sauce, but this version takes a shortcut. I know, I know... I hate shortcuts. But I think I can let it slide just this once, because these beans are TO DIE FOR.
What you need: 8 slices of bacon, cut in half 1 medium onion, diced 1/2 of a green pepper, diced 3 (28 ounce) cans of pork and beans 3/4 cup barbecue sauce 1/2 cup packed brown sugar 1/4 cup apple cider vinegar 2 tablespoons Dijon mustard How to make it: 1. Preheat oven to 325 degrees. 2. Fry the bacon in a large skillet over low to medium heat until is about half-way cooked. Remove it from the pan, and let it drain on paper towels. For the love of Mama Dixie (there's a Southern-ism for ya), KEEP THE GREASE that has been left in the pan. 3. Saute the peppers and onion in the bacon grease until tender. 4. Pour in the beans, and bring to a simmer. Stir really well. 5. Pour the bean mixture into a 13 by 9 inch baking dish. 6. Top the beans with the bacon slices, and bake until the sauce has a syrup-like consistency. This should take roughly 2 hours. 7. Remove from the oven and let stand about 20 minutes so the sauce can thicken. SERVE! ***Note: If you cook bacon at a high heat, it won't release as much fat. If you cook it over low to medium heat, it will release much more fat to use for sauteing other things.
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No hot dog is complete without a huge scoop of chili. Hot dog chili is a bit different than the traditional type that is eaten from a bowl with a hunk of cornbread. The consistency of this chili is entirely up to you. If you want it chunky, don't break the meat up as much. If you want it a little more 'pourable', really smash the meat up and add a bit more broth.
This is awesome on hotdogs, but is a terrific topper for hamburgers too. What you need: 1 pound ground beef 1 cup beef broth 1 tablespoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 1 tablespoon packed brown sugar 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/2 cup ketchup 3/4 cup unsalted tomato sauce How to make it: 1. Cook the ground beef in a skillet until no longer pink, breaking it up into small pieces. 2. Drain the meat, and then return it to the pan. Pour in 1/3 cup of the beef broth. 3. Mix together all of the spices, and sprinkle them over the meat. Stir it all together. 4. Stir in the ketchup and tomato sauce. 5. Stir in half of the remaining broth, and bring to a boil. 6. Reduce the heat to medium, cover, and simmer for 15 minutes, adding a bit more broth if needed. 7. Add in a bit more of each seasoning if you like. I like my food REALLY seasoned, so I may use double the amount I have listed, but you can adjust it to suit your taste. Serve! I love potato salad, but can't stand the over-powering taste of sweet relish and mustard found in most recipes. This one has the perfect balance of mayo and mustard, and is soooo creamy.
Now, I know most people use good ole russet potatoes for their potato salad, but I think they are a bit too mealy and soft. Yukon Gold are the best in my opinion, and can withstand being tossed in the dressing better. Also, you may notice a strange ingredient here: Worcestershire sauce. I know it sounds weird, but believe me, it makes all the difference! What you need: 2 pounds Yukon Gold potatoes 5 eggs 1/3 of a white onion 1 cup of mayonnaise (I LOVE Dukes) 1/4 cup dill relish 1 tablespoon prepared mustard 2 dashes of Worcestershire sauce 1/4 teaspoon celery seed 1/2 teaspoon white sugar 1/4 teaspoon seasoning salt 1/2 teaspoon black pepper a few dashes of paprika to garnish the top How to make it: 1. Wash and peel the potatoes. Dice them into small, bite-sized cubes. 2. Boil the potatoes in a pot on a stove top for roughly 8 minutes, or until the are tender. Keep a close eye on them. You want them to be tender, but not so soft they will get smashed when you toss them around later. 3. While the potatoes are cooking, boil the eggs until hard boiled. 4. Drain the potatoes and place them in a large bowl. 5. When the eggs are cooked and have been cooled, peel them. Place the cooked egg whites in a small bowl, and the yolks in a separate bowl. 6. Dice the egg whites into small chunks, and smash the yolks until they are creamy. 7. Place the potatoes, egg whites, and yolks in the refrigerator until they are nice and cold. 8. In a medium-sized bowl, mix the egg whites, yolks, onion, mayonnaise, and relish. 9. Gently stir in the mustard, seasoning salt, pepper, celery seed, Worcestershire sauce, and sugar. 10. Add everything together in a large bowl, and gently stir together. 11. Adjust the salt and pepper according to your taste. Serve cold! |
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