Author: QuiltLady

COOKING THURSDAY ~ MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) ~ 2026 BLOG 365.43C

MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) aka British Baked Beans from the BARBECUE SIDES cook book that I adapted to our taste.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

2 cups dried great northern or navy beans, rinsed
1 tablespoon butter
6 slices bacon, diced
1/2 cup FINELY diced onion
½ cup QUALITY tomato ketchup
4 tablespoons QUALITY tomato paste
1/2 cup brown sugar
1 tablespoon molasses
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
FRESH ground black pepper, to taste
2-3 tablespoons apple cider vinegar
3 cups + 1 tablespoon homemade chicken stock
1 ½ tablespoons cornstarch

  • 
To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours or overnight.
  • After 8 hours drain, discard the liquid and rinse the beans.
  • Add the beans to a large oven proof skillet.
  • Cover the beans about 2 inches above the beans with water and bring to a SLOW boil.
  • Simmer for 1 hour uncovered, stirring often so they don’t stick to the bottom. The cooking time will depend on the beans, so check them often for tenderness.
  • Drain beans WELL.

 

  • Preheat oven to 350°.
  • To the same skillet add the bacon, cooking crisp. With a slotted spoon remove bacon pieces to drain on paper toweling. Reserve only 1 tablespoon of grease in pan and add butter.
  • Whisk together the ketchup and tomato paste. Taste the for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet. Add sugar and molasses, stirring to blend well. Add the mixture to the skillet.
  • Stir in the garlic powder, onion powder, salt, vinegar and stock, whisking to combine until well blended.
  • In a small bowl, mix 1 tablespoon of stock with the cornstarch and mix until dissolved before stirring into the sauce.
  • Fold the cooked beans into sauce and stir well.
  • Transfer to the oven.
  • Bake uncovered 25-30 minutes until thickened.

SLOW COOKER METHOD:

  • After soaking and rinsing the beans, turn your slow cooker on low.
  • Add drained beans to slow cooker.
  • Sprinkle bacon pieces and onions over the beans.
  • Whisk together the remaining ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.
  • Cover and cook for 6 to 8 hours. But start checking them at 6 hours for tenderness, then stir in the salt.

Note: DO NOT USE CANNED BEANS FOR SLOW COOKER METHOD. THEY WILL TURN OUT MUSHY.

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

  • Preheat oven to 375°.
  • Grease a 9×13-inch baking dish.
  • Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
  • In a bowl mix together the shrimp and crab until well combined.

 

  • In a skillet, melt butter over medium heat.
  • Add garlic and onion, cooking until soft and fragrant.
  • Stir in flour to make a roux, cooking for 1–2 minutes.
  • Slowly whisk in cream and milk until smooth and thickened, but not too thick.
  • Stir in half the mozzarella and half the Parmesan.
  • Season with Old Bay, paprika, salt, and pepper. Remove from heat.
  • In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Add 3 noodles.
  • Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
  • Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes, until golden and bubbly.
  • Let rest for 10 minutes before slicing.
  • Garnish with remaining parsley.
  • Serve with crusty or garlic bread.

NOTES:

  • Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
  • If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
  • **I like to use homemade chicken stock instead of hot water if I have it on hand.
  • Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
  • Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

COOKING THURSDAY ~ PEPPER JELLY DIP ~ 2026 BLOG 365.43A

PEPPER JELLY DIP

Cream cheese and pepper jelly make the ultimate appetizer. The sweet, spicy and creamy flavors blend together to make the perfect dip. In fact, it’s a classic and very popular southern appetizer. AND it’s so very simple to make!

8 ounce block of cream cheese, softened to room temperature
½ to 1 cup of red or green pepper jelly
Assorted crackers (such as Ritz or Carr’s water crackers), pita chips, or sliced baguettes for serving, but Ritz are my ultimate favorite

  • Place the softened block of cream cheese on a serving plate or platter.
  • Spoon the pepper jelly generously over the top, letting it drip down the sides.
  • Serve immediately with crackers.
  • Provide a small cheese knife for spreading. 

VARIATIONS:

  • Baked Dip: Mix the softened cream cheese with shredded cheddar and/or pepper jack cheese, garlic powder, and onion flakes.
    Spread in a baking dish, bake at 350°F (175°C) for 15 minutes, then top with warmed pepper jelly and serve warm.
  • Additions: Add crumbled bacon, chopped green onions, toasted pecans or ?????
  • Flavor Twists: Substitute the pepper jelly with your favorite or change out the cream cheese for a Boursin flavored cheese. 

TRIVIA TUESDAY ~ SMART KITCHEN SWAPS ~ BLOG 365.41

Years ago, shortly after college I didn’t like how my hand me down cookware was looking and applied some serious logic. Those Teflon and otherwise coated pans were seriously scratched and I noticed one day that the finish was actually peeling off. I decided right then and there that it couldn’t be healthy to have in our food. 

I spent a small fortune (at the time and even now if I’m honest) and bought a quality set of name brand stainless steel pots and pans. 35 years later they are still like new!!! I also have some high quality cast iron and enameled cast iron that I have added over the years.

I also tossed all my plastic utensils in favor of new stainless steel and wooden utensils. I have added some high quality silicone utensils as time went on.

So imagine how pleased I was to run across an article in a magazine I was reading that suggested that if you owned coated cookware or plastic utensils that you trade them out by upgrading to quality products that don’t have “FOREVER CHEMICALS” lurking inside them leaking out into all your recipes and even into the air in your home making their way into our bodies.

Buying high quality items that are lead and cadmium free are a great long term investment. Well known brands may be a bit more expensive, but are usually better quality and less likely to leach into your food.

Even stainless steel and cast iron can be made of low quality. Be aware and spend the extra money for the long haul for your best food quality, recipes and ultimately your life.

BLOG 365.40 ~ HAPPY HOMEMAKER MONDAY ~ WEEK 6 OF 2026 ~ RECIPE LINKS & MENU

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week at the coast was wonderful weather wise. The area we stayed in is the only area we’d never stayed at before along the Oregon coast. I do now understand why they have deemed it the “Banana Belt” area. BUT, while it was sunny and warm MOST of the time, there was a persistent glarey haze and underlying misty fog that made picture taking REALLY bad at times. It also made sitting on the balcony uncomfortable near sunset 🙁

One of the things we REALLY like to do when we go someplace new n a trip is to go antiquing and we also enjoy trying local mom and pop places for meals. This trip for those activities was a little disappointing in the mom and pop category and downright horrific in the antiquing category. But, it did save us money.:)

Most of the antique stores had either been shuttered, were closed for “inventory”, only open at ridiculous hours or had become tourist traps with cheap souvenir type items. Out of 12 meals I’m only going to tell you about 3 🙂 We had a few more choices on where to eat than we did antiques, but FAT IRISH that came the most recommended by a friend was the biggest disappointment with drab greasy food and a surly wait staff. ZOLAS on the WATER had the best in ALL categories ~ ambiance and atmosphere were both “night out” and “family friendly” all at the same time with a terrific bartender and beautiful bar, great menu selection and delicious food. I would eat there again and again if we lived there. We split the handmade meatballs and homemade marinara sauce with browned butter garlic potato gnocchi, but their wood fire pizza smelled heavenly too! PIRATE CHOP HOUSE was nothing to look at, really just a locals dive, but the food was super yummy. We split the GRILLED ROCKFISH with one of the best baked potatoes I’ve had in a long time.

We spent the Super Bowl at the Eagles with friends, but I thought it was a super strange Super Bowl. The best part was the Clydesdale and Eagle commercial in my opinion. I did win 2 door prizes 🙂 a really nice Pendleton blanket and a pair of noise canceling headphones!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

While last week was warm and sunny, here at home this week is and will be cold and rainy. Bone chilling cold because of the wetness. The forecast also has snow finally predicted for next week with a HUGE dip in temperatures. This week highs in the 40’s and lows in the 30’s so lots and lots of thick socks, UGG’s, hoodies and layers.

ON MY MIND 

I’ve been thinking about making one of these soon: I just need to find all the parts. 🙂

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING We got home Friday, but I didn’t start the laundry until yesterday which was probably a mistake. I hadn’t done the last week’s before we left and with beach combing we wore more clothes during the trip and I also have tennis shoes to wash so that will be the bulk of my today and Tuesday chores.
  • GROCERIES & ERRANDS We did go to the farmer’s market Saturday just ahead of the rain, but I have to get some other groceries, a hair cut, pedicure and an oil change tomorrow.
  • MAKES ME HAPPY listening to the waves… beach combing for fun low tide finds… sleeping in my own bed… the feel of clean sheets… watching the sunset…
  • RECIPE RESEARCH & MENU PLANNING I did find a couple old cookbooks on our travels and want to add a couple recipes into my March meal plan.

READING TIME

I’m reading A HOE LOT OF TROUBLE A NINA QUINN MYSTERY by Heather Webber. Book club chose their new book, DEAR DEBBIE by Frieda McFadden, but I haven’t gotten around to ordering it yet.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 2/9
MONDAY
 2/10
TUESDAY
 2/11
WEDNESDAY
 2/12
THURSDAY
2/13
FRIDAY
2/14
SATURDAY
2/15
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
ONION SALISBURY STEAKS & DUTCH GREEN BEANS
BUTTERMILK CHICKEN CORN PASTA 
BROWN BUTTER LEMON CHICKEN PASTA & BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
??
BANG BANG STEAK BITES & SHEET PAN MAC & CHEESE
DESSERT
 
SOUR CREAM LEMON LIME POUND CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

If you follow me in INSTAGRAM or FACEBOOK you’ve seen most of the pictures from our trip, but one of my favorites was this collage of the oddest sculpture I’ve ever seen. It’s made out of recycled metal, primarily a lot of kitchen utensils and car parts.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • PEPPER JELLY DIP
  • CREAMY SEAFOOD LASAGNA
  • MODIFIED UKBB (UNITED KINGDOM BAKED BEANS)

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

 

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.