Posted in Recipes, Side Dishes

The Best Bean Recipe


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.


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



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


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 Main Dishes, Recipes

Baby Dragon Tail (Apple and Cranberry Stuffed Pork)


The first time we made this my kids were little and they thought the rolled up pork loin tied with twine looked like a baby dragon’s tail. So that is what this dish is know called in our house.

Baby Dragon Tail (Apple and Cranberry Stuffed Pork)



  • 2 table spoons
    olive oil
  • 1/4 cup
    diced onion
  • 1/2 teaspoon
    dried sage
  • 1/2 teaspoon
    dried time
  • 2 cloves
    minced garlic
  • 2
    apples, peeled cored and chopped
  • 1/4 cup
    dried cranberries
  • 1/4 cup
    apple cider
  • 1 (2 pound)
    boneless pork loin (butterflied)
  • 1 teaspoon
  • 1/2 cup
    chicken stock

Cooking Directions

  1. In a large skillet heat the olive oil over medium high heat. Add onion, thyme, sage and garlic. Saute until the onion is tender. Stir in stock, cook until liquid is almost evaporated (about 5 min) Add apples and stir often until lightly browned. Stir in the cranberries and apple cider. Cook until liquid is absorbed. Remove from heat and cool to room temperature.
  2. Preheat oven to 400 degrees Fahrenheit. lightly oil a roasting rack and set inside a roasting pan.
  3. Unroll pork roast. Sprinkle both sides of the roast with salt and pepper. Spread the apple mixture over the roast. roll up the roast like a jelly roll. secure in 1 inch intervals with baking twine.
  4. Place on the roasting rack. Roast for 15 minutes. Then lower the oven temp to 325 degrees Fahrenheit. Cook until pork temp reaches 160 degrees. About 1 hour and 10 minutes.
  5. Let stand for 10 minutes. Slice roast into 1 inch think slices and serve.


Cooking tip:

How to Dice An onion

How to Core an Apple


How to Butterfly cut a pork roast:


Posted in Main Dishes, Recipes

Homemade Corn Tortillas

Homemade Corn Tortillas


Recipe by Foley Family Table

Ingredients for Homemade Corn Tortillas:

  • 1 cup
    masa harina
  • 1/2 to 3/4 cup
    hot water
  • 1/2 teaspoon

Cooking Directions for Homemade corn tortillas:

  1. Mix the masa harina and salt in a bowl
  2. slowly add hot water and mix until a dough forms that you can shape into a ball
  3. form into a ball and set aside for 30 to 60 minutes
  4. Divide dough into 8 sections and roll each section into a ball
  5. place dough between two pieces of parchment paper and press until flat with a tortilla press or between two cast iron pans.
  6. Remove the parchment paper.
  7. Heat a skillet on medium to high heat and pour in a small amount of oil to grease the pan. Fry tortillas for 1 minute, flip and cook for an additional minute on the other side.

Try these Homemade corn tortillas with Seared Chicken with Tomatillo Salsa


Posted in Main Dishes, Recipes

Seared Chicken with Tomatillo Salsa

Seared Chicken with Tomatillo salsa


Recipe by Foley Family Table

Yield: Makes 4 Servings

Ingredients for Seared Chicken and Tomatillo Salsa

  • 3
  • 1 cup
    pealed and chopped avocado
  • 1/2 cup
    sliced radish
  • 1/4 cup
    chopped fresh cilantro
  • 2 table spoon
    fresh lime juice
  • 1/2 teaspoon
  • 1/4 teaspoon
    red pepper flakes
  • 4
    boneless, skinless chicken breasts
  • 1 1/2 teaspoon
    poultry seasoning
  • 2 table spoons

Cooking Directions

  1. Remove and discard husks from the tomatillos, wash tomatillos under running water.
  2. Finely chop. In a bowl combine tomatillos , avocado, radish, cilantro, lime juice, salt, and red pepper flakes. Gently mix.
  3. Rinse Chicken breasts and pat dry with a paper towel. Sprinkle the chicken evenly with the poultry seasoning.
  4. In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5 min. turn chicken over and cook for 5 to 10 more minutes or until chicken is cooked thoroughly all the way through.
  5. Slice the chicken and serve over homemade tortillas with the tomatillo salsa.


Recipe for Homemade Corn Tortillas click here!


Easy Salsa Verde:


Posted in Cooking Tips

How to Cook the Perfect Steak


How to cook a perfect Steak
How to cook a perfect Steak


Cooking Steaks Just the way you want them can be tricky. After years of trying to learn to cook steaks o the grill or in a frying pan to the exact right doneness. (I like mine medium to medium rare) My husband discovered a trick that works every time.  It’s called a Reverse sear. It allows the inside to be cooked to a nice even medium rare, while still getting that nice crispy layer on the outside of the meat. Don’t tell him that /i shared his secret, But here’s how he does it.

  1. Rub the meat with a generous amount of salt and garlic. Wrap the meat in plastic wrap and put in the frig for 24 hours.
  2. After 24 hours of seasoning the meat you are ready to cook it. Preheat the oven to 225 degree Fahrenheit. Place the Meat on a baking sheet in the oven until the internal temperature of the steak reaches 115 degrees. The amount of time will depend on how think the meat is. We did a nice thick 2 inch steak and it took about 45 minutes to reach 115 degree internal temperature. Remove the steak from the oven and let it rest while you heat up the pan.
  3. Now for the Sear. Heat a cast iron skillet on the stove top until scalding.Do not use any oil or butter in the pan. Use a cast iron grill weight to weigh down the meat in the pan. You don’t want to squish out the juices, just weight it to the pan. About 3-4 minutes per side until a nice dark sear appears on the meat.


Slice your perfectly cooked steak and serve. Your guests will be amazed!








Have left over steak:   Try Fresh Steak Salad


Posted in Recipes, Side Dishes

Easy Rice Pilaf in a Pressure Cooker or Instapot

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


or can be pared with :

Mojo Pork with Orange Apple Salsa



Also, Check out:

How to Dice An onion


Posted in Breakfast

Zucchini and Sweet Potato Healthy Hash Brown with a Fried Egg


Zucchini and Sweet Potato Healthy Hash Brown


Recipe by Foley Family Table

Healthy Hash Brown
Healthy Hash Brown

Ingredients for Sweet Potato and zucchini healthy hash brown

  • 1/2 cup
    cooked sweet potato
  • 1/2 cup
    grated Zucchini
  • 1/2 cup
    choppped yellow onion
  • 1 teaspoon
    olive oil
  • 2
  • salt
  • pepper
  • Cayenne pepper

Cooking Directions for Sweet Potato and Zucchini Healthy Hash Brown

  1. In a large skillet saute grated zucchini, chopped onion and olive oil on medium high until caramelized and golden brown. Place in a bowl and mix in sweet potato, garlic , salt, pepper and a pinch of cayenne pepper. Mix in 1 egg white.
  2. Form into a patty and place back in the skillet and brown on both sides. Crack the other egg into the skillet next to the patty. Allow to cook for 1 minute or until egg stats to “bubble”. Cover skillet and remove from heat.Allow to sit and finish cooking for 2 to 3 minutes or until egg white are no longer gooey


Check out Cook Perfect Sunny Side Up Eggs!


You may also like :

Deviled Eggs 4 Ways


How to Cook and Peel a Perfect Hard Boiled Egg



Healthy Breakfast Veggie Scramble



Posted in Cooking Tips

Misfits Market Produce Box Reveal

It Is no secret That my family loves to cook and eat great food. But it can get expensive to buy the yummy ingredients needed to keep up this habit. We are always shopping around and looking for the best ways to cut back out grocery budget without sacrificing the tasty recipes we want to make.

I saw and advertisement for Misfits market on face book and decided to look into it. It is a company in the Northeast that buys all the produce that grocery sores don’t want ton the shelf because it doesn’t meet their visual standards. Still perfectly good to eat and taste the same, but might be a little small, a little too big, or a funky shape. They offer a box of this “ugly” produce to be delivered to your house for a lower price than you would pay at the store. But it depends on what is in season or what is available to the company, what’s in the box. Its a mystery until it arrives.

You can choose if you want to just buy one box or if you want to sign up for a box every week. There are also different size boxes to choose from. I choose the smallest box which is 12 pounds of produce. Since I only wanted it one time, it cost me $23. If I had it as a subscription it would have only been $19. But I wanted to check t out first before signing up for the subscription. I really like the idea of cutting down on food waste and also cutting some money off our budget. But I wanted to make sure it was something we would use before I sign up for a weekly box delivery.

You can watch the video to see what was in our first box. I will include the links to some of the recipes we have made using our box ingredients. All in all I was pleased with the box and the produce. The apples were a little bruised but other than that the produce was all fresh and delicious. I liked that it challenged us to not only try some new vegetables that we had never eaten, but it also gave us inspiration to come up with new ways to cook what we were sent. I would definitely do it again. I don’t know if I want a box a week though. It was a lot of vegetables to use in a week.

Misfits Market Produce Recipes:

Rosemary Sea Salt Rolls

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

Roasted Turnip, Sweet Potatoes and Chickpea

Baked Turnip, Sweet Potato and chickpea
Baked Turnip, Sweet Potato and chickpea


Easy Warm Turkey Avocado Sandwich


Parmesan Garlic Roasted Brussel Sprouts

Parmesan Garlic Roasted Brussel Sprouts
Parmesan Garlic Roasted Brussel Sprouts



Easy Cilantro Guacamole

Easy Guacamole recipe
Easy Guacamole recipe


Posted in Main Dishes, Recipe Reviews, Recipes

Easy Jerk Chicken Recipe

We made this easy but super flavor packed Jerk Chicken recipe. I changed a few things because of what we had in our kitchen. I used a yellow onion instead of a red onion and I used whiskey instead of rum. I also juiced 3 clementine oranges into it to give it a citrus flavor and added some red and yellow bell peppers. It came out amazing. We served it over brown rice.

Easy Jerk Chicken Recipe



  • 1 to 1 1/2 pounds
    boneless chicken thighs
  • 1/2 cup
    soy sauce
  • 1/4 cup
    vegetable oil
  • 1 tablespoon
    jerk seasoning
  • 4 small
    rainbow peppers (chopped)
  • 1 mediuim
    yellow onion (chopped)
  • 1 clove
    garlic chopped
  • 3 small
    clementine oranges (juiced)
  • 2 tablespoons


Cooking Directions

  1. place all the ingredients in a large zip lock bag and let marinate for several hours to overnight.
  2. Pre heat oven to 375 degrees
  3. empty ziplock back into a large roasting pan or dutch oven
  4. bake uncovered for 40 minutes or until chicken is cooked though and tender