White Bean Soup
Ingredients (serves 8):
1 pound Great Northern beans
2 quarts water
2½ pounds ham hocks or shanks
2 teaspoons dried rosemary
1 cup yellow onions, diced
1 cup celery, chopped
2 carrots, chopped
3 cloves garlic, diced
Fresh parsley for garnish
Soak beans for 2 hours or overnight before cooking. Rinse and drain.
In a stock pot, bring 2 quarts of water & the ham to a boil over medium-high heat. Reduce heat, add the rosemary and simmer for 1 hour.
Add beans, onion, celery, carrots and garlic. Cook for 1-2 hours more until the meat falls off the bone and veggies are tender but not falling apart. Remove and discard bones.
Garnish with chopped fresh parsley and serve.
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
1 small can diced jalapeños
1/2 cup frozen corn, thawed
4 tablespoons minced scallion
Preheat oven to 425 degrees.
Grease an 8-inch cast iron skillet or oven-safe pan.
In a medium bowl, combine everything except jalapeños and corn. Using an electric mixer or fork, mix well to ensure all dry ingredients are incorporated.
Slowly stir the jalapeños and corn into the mix.
Pour into prepared pan and bake for 25 minutes or until golden.
Hearty Three Bean Chili
2 large onions
4 garlic cloves
2 teaspoon dried oregano leaves
3 tablespoons chili powder
2 16oz cans chili beans in sauce
2 16oz cans dark red kidney beans, drained
2 16oz cans garbanzo beans, drained
2 14oz cans vegetable (or chicken) broth
2 tablespoons vegetable oil
Chop onions, garlic and tomatoes. In a large soup pot over medium-high heat, sauté the onions and garlic in the vegetable oil until tender.
Add the remaining ingredients, and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Remove the lid and simmer for another 20 minutes.
Garnish with shredded cheese (optional).
White Chicken Chili Hack
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded Monterey Jack cheese
Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10-15 minutes).
Add cumin, cayenne, salt and pepper and stir well. Add green chilis, chicken broth, shredded chicken, and 2½ cans of beans. Simmer uncovered 15 minutes.
Meanwhile, puree remaining 1½ can of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.
NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.
Baked Beans Hack
1 tablespoon olive oil
1 medium onion, finely chopped
1 pound center-cut thick bacon, cut into 1″ pieces
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tablespoon white vinegar
1 teaspoon brown mustard
1 15oz can dark kidney beans, drained
1 15oz can butter beans, drained
1 30oz can pork and beans
Preheat oven to 350°
Sauté onion in olive oil over medium high heat until it starts to soften. Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove excess fat.
Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish.
Add drained kidney and butter beans along with undrained pork and beans.
Add bacon and onions to bean mixture. Stir well to combine.
Bake uncovered at 350° for 45 minutes.
Tex Mex Sliders
3 tablespoons salsa
1/3 cup bread crumbs
1½ lbs lean ground beef
6 slices Pepper Jack cheese, halved
12 pre-baked dinner rolls or mini buns
Extra salsa as condiment
In large bowl, combine beef, salsa and bread crumbs. Form into 12 small patties.
Fry in a skillet, bake or grill until insides are no longer pink and juices run clear (about 7-8 minutes).
Top burgers with Pepper Jack cheese and cover with a lid (or return to oven/grill) just long enough for the cheese to melt.
Assemble sliders, adding extra salsa in place of traditional condiments.
Baked Honey-Pecan Chicken
6 boneless, skinless chicken breasts
1 cup honey, divided
1 cup pecans, finely chopped
1 cup bread crumbs
Preheat oven to 375 degrees.
In a small bowl, beat the eggs and ½ cup honey together.
In a second small bowl, mix the pecans and bread crumbs.
First dip each chicken breast into the egg mix, then into the pecan mix, ensuring the entire piece is well coated. Repeat for each breast, arranging them on a baking sheet.
Bake at 375 for 30 minutes. Remove from oven and drizzle each breast with the remaining honey.
Return to oven for another 10 minutes or until juices run clear and breasts are no longer pink.
Serve with a homemade honey-mustard dipping sauce.
Super Stuffed Baked Potatoes
6 baking potatoes
1 cup shredded extra-sharp cheddar cheese
1 cup sour cream
1 teaspoon salt
½ teaspoon pepper
¼ cup bacon bits
3 scallions, finely chopped
¼ cup sweet red pepper, finely chopped
Paprika for garnish
Scrub and pierce potatoes with a fork. Arrange on a baking sheet and bake at 400 degrees for about 45 minutes or until tender. Cool slightly for easy handling.
Cut potatoes in half lengthwise.
Scoop out most of the flesh and put it in a bowl, leaving the skins on the baking sheet.
Add sour cream, cheddar cheese, bacon bits, scallions, red pepper, salt and pepper to the potatoes and mash to desired consistency.
Divide potato mixture evenly and return to skins.
Sprinkle with paprika and bake for 10 minutes or until top is golden brown.
Oven roasting vegetables is one of the best ways to bring out the natural flavor of asparagus.
This quick and easy recipe makes a great weeknight side dish that pairs well with beef, chicken, pork or seafood. It’s also great in a number of white sauce pasta dishes.
1 pound fresh asparagus, tough ends removed
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Fresh lemon zest (optional)
Preheat oven to 400°.
Drizzle 1 tablespoon olive oil over asparagus and toss to coat well. Arrange in a single layer on baking sheet covered in aluminum foil (for easier cleanup). Add salt and pepper to taste.
Roast for 25 minutes or until crisp tender.
Garnish with a little fresh lemon zest.
Red Potato Salad
4 cups red potatoes, cubed
1 green bell pepper, diced
½ large red onion, diced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
Salt & pepper to taste
3 scallions, diced (optional for garnish)
In a pot over medium-high heat, bring the potatoes to a boil. Continue to boil for 10 minutes or until tender. Drain and cool.
While potatoes are cooling, you can make the dressing.
In a large bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Add the bell pepper and onion. Stir and set aside.
Once potatoes are cool, fold them into the bowl to coat well.
Cover and refrigerate until ready to serve.
Garnish with scallions if desired.
Buffalo Chicken Salad
4 cups lettuce, chopped
2 large carrots, shredded
½ cup your favorite cheese
2 boneless, skinless chicken breasts
Salt & pepper to taste
2 tablespoons butter
1 tablespoon hot sauce
½ teaspoon cayenne pepper
Ranch (or your favorite dressing)
Boil, bake or fry chicken until done. Set aside to cool.
In a large bowl, add the chopped lettuce, shredded carrots and cheese.
Cut chicken into bite-sized pieces. Reduce stove heat to low.
Melt butter in a skillet over medium heat. Stir in hot sauce, cayenne pepper, salt and pepper. Add the chicken pieces and stir to coat evenly.
Add your chicken to the salad fixings and serve with your favorite salad dressing.
Sweet Apple Carrot Coleslaw
2 12oz packages shredded coleslaw mix
2 tablespoons apple cider vinegar
2 large apples
2 large carrots
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup sugar
Salt & pepper to taste
Rinse coleslaw mix and drain thoroughly. Using paper towels, pat out any excess water before using.
In a large bowl, grate the carrots and apples. Add the vinegar and toss to keep the apples from turning brown.
In a separate bowl, mix mayonnaise, sour cream and sugar until sugar has dissolved. Pour over apples and carrots. Stir to coat evenly. Add salt and pepper to taste.
Chill until ready to serve. Give it a few more stirs before serving to ensure any remaining sugar granules have been fully incorporated.