Posted in Recipes, Side Dishes

The Best Bean Recipe

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You will never buy canned baked beans again!!!!!

My Husband started making these beans a few years ago and they have become a summertime staple in our house. We have  gotten so many compliments that we now always bring them to picnics and BBQs. But they are also a great warm side dish for the winter months. They are amazing, sweet but not too sweet and packed full of flavor! Try them and you will never want canned beans again.

Ingredients:

1 red bell pepper

1 large vidalia onion

1 fresh jalapeño pepper

1/2 cup white wine

1 tsp. mustard powder

1/2 tsp. salt

1 tsp. pepper

1/4 cup molasses

1 tsp. Apple Cider Vinegar

1 bay leaf

A tablespoon or two of bacon fat

1 can black beans

1 can red beans

1 can white beans

1/2 cup chicken stock

 

Directions:

Dice peppers and onions. Saute onion and red pepper in bacon fat until translucent but not brown.

Add Jalapeno pepper and saute another 5 minutes.

Add the 1/2 cup wine (you can substitute whiskey if you want)cook down about 3-5 minutes.

Add chicken stock, mustard powder, salt, pepper, molasses, Apple cider vinegar and beans. mix thoroughly and add the bay leaf. Make sure bay leaf is submerged in the liquid. Bring to a boil.

Cover and simmer 2-3 hours. Stir occasionally.

** My Husband would like me to add that to ensure proper flavor , you should have a sip of whatever beverage you are drinking in between each step. For the sake of not being responsible for drunk people in the kitchen I left that step out……..LOL!

You can always add cayenne pepper or chipolte pepper if you like them a little spicy!

These go great as a side dish for

Baby Dragon Tail (Apple and Cranberry Stuffed Pork)

Ground Turkey Salisbury Steak with Bacon Jam Gravy

Ginger Roasted Pork Tenderloin

 

Posted in Recipes, Side Dishes

Strawberry Balsamic Jam

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Strawberry Balsamic Jam

A Savory twist on an old sweet favorite!

I am a huge fan of making your own mother’s day gifts, no matter how old or young you are. This year we started making homemade bread. So I wanted to make bread for mother’s day gifts. I have three special moms that I need great gifts for this year…my own amazing mom who helps me out every day and is amazing, my sister in law, who not only tolerates my brother but is an awesome mom to three boys, and my mother in law, who gave birth to the best husband, father and friend. So what do you put with homemade bread for three great moms? Delicious Strawberry Balsamic Jam!

Makes half dozen  4 oz jelly jars

2 lbs fresh strawberries

2 cups of sugar

2 Tbsp balsamic vinegar

2 Tbsp lemon juice

 

 

Hull and cut strawberries into fourths, Place in large sauce pan over medium heat. Add sugar lemon juice and balsamic vinegar. Mash with a food masher to release the juices.

 

*I like my jam really chunky so I only mash a little to get sugar to dissolve. But mash as much as you want!

Mix thoroughly and often, as you bring it to a boil, sugar burns quickly so keep stirring and keep on a medium heat to avoid burning.

Boil Mixture until it reaches 220 degree.

I use a candy thermometer to test the temperature. It can seem like it takes forever to get there. But if you don’t let it reach that temp. It will not gel properly and will be more like syrup than jam.

Meanwhile, prepare jars and lids. I boil my 4 oz. glass ball jars and lids for 5 minutes to sanitize.

Pour jam into hot, prepared jars, leaving 1/4″ headspace.  Seal and process jars for 10 minutes in a water bath canner.  With properly sanitized jars, sealed jars should be good for up to one year.

 

These are delicious with Rosemary Sea Salt Rolls

Also checkout How to Make Mason Jar Butter.

Posted in Recipes, Side Dishes

Easy Rice Pilaf in a Pressure Cooker or Instapot

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Delicious rice pilaf with fresh vegetables. This recipe uses the Power Pressure Cooker XL
1 1/2 cups  rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup minced shallots
2 cups shredded zucchini
3/4 cups sliced  mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
salt and pepper to taste

 

In the pressure cooker pot on the rice setting, melt the butter and olive oil. Add in the rice and Orzo. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms, tomatoes and mix to combine. Stir in the stock and bring the mixture .Cover and seal the pressure cooker top. Cook on rice setting for 6 minutes. Stir well before serving.

 

Pairs Great with Pan Seared Fish with Chile Lime Butter

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or can be pared with :

Mojo Pork with Orange Apple Salsa

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Also, Check out:

How to Dice An onion

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Posted in baking, Side Dishes

Rosemary Sea Salt Rolls

Baked Rosemary and Sea Salt Sweet Potato Rolls
Baked Rosemary and Sea Salt Sweet Potato Rolls

Rosemary Sea Salt Sweet Potato Roll

Ingredients

  • 1/2 cup
    warm water
  • 1/4 cup
    warm milk
  • 1 packet
    active dry yeast
  • 1/3 cup
    sugar
  • 2
    eggs
  • 1 tsp.
    sea salt
  • 3 tsp.
    fresh chopped rosemary
  • 1 1/4 cup
    roasted mashed sweet potato
  • 4 1/2 cups
    all purpose flour
  1. Peal Cut sweet potato into into 1 inch chunks. Cover with a small amount of olive oil and put on a baking sheet. Bake in a 400 degree oven until soft and lightly golden brown on the bottom. Allow to cool and then mash and set aside.
  2. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
  3. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
  4. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
  5. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
  6. Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
  7. In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

 

Serve with  Make Mason Jar Butter

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Also pairs well with Savory Kale and Chorizo Soup

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Posted in Recipes, Side Dishes

Roasted Turnip, Sweet Potatoes and Chickpea

 

Roasted Turnip, Sweet Potato and Chickpeas

 

Recipe by Foley Family Table

Ingredients for Baked Turnip, Sweet Potato and Chickpeas

  • 1 large
    sweet potato
  • 1 medium
    turnip
  • 1 cup
    canned chickpeas (washed and drained)
  • 2 tablespoons
    olive oil
  • 1 teaspoon
    fresh chopped Dill
  • 1 clove
    garlic (finely chopped or pressed)
  • salt and pepper to taste

Cooking Directions

  1. Pre heat oven to 400 degrees Fahrenheit.
  2. Heat up cast iron skillet, C
  3. chop sweet potato and turnip to 1 to 1/2 inch chunks. place in heated skillet with olive olive and brown the outsides.
  4. Remove from heat and stir in garlic, dill, salt pepper. Put the cast iron skillet in the oven and bake for 20 to 30 minutes or until the turnip is soft ( test with a fork as needed

 

This recipe goes well with Ginger Roasted Pork Tenderloin

 

roasted pork tenderloin
Ginger roasted pork Tenderloin

Complete your meal with Mini Cheesecake Recipe

Mini Cheesecake Recipe
Mini Cheesecake Recipe