PORTUGUESE PIRI PIRI CHICKEN – marinades for 24 hours – plan ahead

I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!

PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites

MARINADE
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste

  • Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
  • Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
  • Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
  • Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.

CHICKEN
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste

  • When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
  • Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
  • Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
  • Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
  • Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.

NOTES**:

  • The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
  • You can leave the sriracha out all together if you don’t want any heat at all.

BBQ SAUCE
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 23 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  I hope you had a lovely week.  Can you believe it’s June already??  Where does the time go these days.  Time is moving so fast that I’m still trying to get caught up on comments and blog visits from last week. 

Kids will be getting out of school  next week (they should have gotten out this week, but those darn snow days made it a pain for all) for the summer later this week here and it’s time to make those summer plans.

I got a lot of organization done this past week as well as a few other projects, but don’t really feel well accomplished – just that time of year!!  We also watched a couple movies and NASCAR over the weekend.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be a BEAUTIFUL week in the neighborhood.  We had some mid 80’s over the weekend, but there was a nice breeze.

ON THE BREAKFAST PLATE yogurt and dried fruit with hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY… just a load of towels and sheets
  • LIVING AREAS… pretty good
  • KITCHEN… LOL never all caught up 😀
  • YARD… flower box re-do
  • BLOG… as always working on some new recipe postings
  • CRAFTS/PROJECTS… LOL I still haven’t started the garland, but all the parts are ready 😀
  • APPOINTMENTS… just a couple
  • TO DO… feed the peacocks, finish organizing a few files, pay some bills, make some phone calls

SOMETHING INTERESTING I WATCHED ??

I’M READING Seaside Dreams – Love in Bloom #1 by Melissa Foster

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Actually all caught up!  Wen finally finished getting caught up on Amazing Race and American NINJA Warrior.  I have been watching some super old game shows on cable also.

FAVORITE PHOTO FROM THE CAMERA Spent some time drinking ice tea and sitting outside soaking in the sun with my friend and munchkins as they attempted to fly kites in the breeze.  Also LMBO 😀 as Heather “tried” to show the girls how to do it!   Unfortunately the breeze just wasn’t enough to do more than cause some frustration 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – ITALIAN TOMATO MEATBALL SOUP with GRAN’S HONEY MUFFINS
TUESDAY – SUPPER STRATA
WEDNESDAY – C.O.R.N.
THURSDAY – GARLIC BUTTER GRILLED PORK CHOPS & SALAD
FRIDAY – BACON WRAPPED SPAM BITE APPETIZERS, BBQ BURGERS, POTATO SALAD, BBQ BEANS & POMEGRANATE PINEAPPLE CHEESECAKE and MALSADAS
SATURDAY – BACON ASPARAGUS FRITTATA & UPSIDE DOWN APPLE HONEY CAKE
SUNDAY – HOMEMADE NOODLES with MEATBALLS BOLEGNESE with CORN & CUCUMBER SALAD and KOLACHES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

SAVORY FRIED CABBAGE

SAVORY FRIED CABBAGE
4 slices bacon, chopped
1/2 cup chopped Red onion or shallot
1-2 cloves garlic, minced
1 small head cabbage, quartered and then shredded
1 tablespoon apple cider vinegar
1/2-1 teaspoon red pepper flakes
FRESH ground sea salt and black pepper

  • In a large skillet, cook bacon until crisp and fat is rendered.
  • Remove bacon with a slotted spoon and drain on paper towels.
  • Add the onion to the bacon fat, cooking 4-5 minutes until translucent.
  • Add garlic and cook until fragrant, 1 minutes or so.
  • Add the cabbage, vinegar and pepper flakes. Cook and stir 15-20 minutes until cabbage is tender.
  • Season to taste with FRESH ground salt and pepper.
  • Add bacon back in and serve hot.

ROAST LEMON CHICKEN

ROAST LEMON CHICKEN
3 pounds bone-in chicken pieces (breasts and thighs)
1/2 cup salt
1 teaspoon avocado oil
2 tablespoons unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1 heaping tablespoons WONDRA flour
1 cup chicken broth
Juice of 2 MEDIUM lemons
ZEST of 2 lemons
1 tablespoon chopped Italian parsley

  • Dissolve salt in 2 quarts of cold water.
  • Submerge chicken pieces in brine and refrigerate 1 hour.
  • Remove chicken and pat dry.

 

  • Preheat oven to 475°.
  • Heat oil in cast iron skillet over medium high heat.
  • Place chicken skin side down in skillet and cook 8-10 minutes until golden brown and crispy.
  • Remove chicken from pan and wipe clean.
  • Add butter to skillet. When melted add the shallot and garlic until fragrant.
  • Sprinkle with flour, stirring until golden.
  • Slowly pour in broth and lemon juice, stirring until well blended. Bring to a simmer, cooking sauce until is slightly reduced and thickened to desired consistency.
  • Stir in most of the lemon zest and remove from heat.
  • Add chicken back into the sauce, turning to coat.
  • Transfer skillet to oven and bake uncovered 10-15 minutes until chicken is cooked through.
  • Remove from oven and let stand, tented for 5 minutes.
  • Serve over mashed potatoes, spooning sauce around chicken and over the potatoes.
  • Garnish with chopped parsley.

NOTE: Pouring the sauce “AROUND” the chicken instead of “OVER” it when you put it in the oven keeps the skin crispier.  I then ladle a spoonful of sauce over it as I serve it.

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!

STUFFED BALSAMIC CHICKEN

STUFFED BALSAMIC CHICKEN – servings 4
Stuffed Balsamic Chicken is a twist on the more traditional Caprese salad. The hicken breasts are filled with both fresh AND Sun Dried Tomatoes for a flavor packed punch!

4 boneless, skinless chicken breasts
FRESH ground salt and pepper, to season
1 teaspoon dried oregano
1 teaspoon dried basil
2 roma tomatoes, thinly sliced**
1/4 cup sun dried tomatoes in oil, cut into strips (reserve oil)
4 thick slices mozzarella cheese
12 basil leaves**
4 cloves garlic, minced
1/3 cup QUALITY strong balsamic vinegar
2 tablespoons brown sugar

  • Preheat oven to 350°.
  • Slice a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
Generously season chicken with salt, pepper, and dried herbs.
  • Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each chicken breast with 2 slices fresh tomato, 2 teaspoons of sun dried tomato strips, one slice mozzarella cheese and 3 basil basil leaves.
Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick, oven proof pan (preferably cast iron) over medium-high heat.
  • Add the chicken and sear for 2 minutes on each side until golden.
  • While the chicken is cooking, whisk together the garlic, balsamic vinegar and brown sugar in a small bowl.
  • Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.
  • Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  • Remove toothpicks and drizzle with pan juices.

NOTE** In a pinch I use sliced grape tomatoes and Garden Gourmet basil paste and see no flavor difference in the overall taste.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 22 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  We’re back from our family reunion trip and had a GREAT time.  I hope to get a post with pictures up later this week after I edit out all the stray arms and feet from the pictures. 😀 I have had a productive weekend getting caught up on the laundry and getting organized to settle back into a more normal routine.  I spent most of yesterday watching the INDY 500 and then The Monster Energy Race, but it was not wasted time as I went through recipes and picked out and organized enough of my scraps of paper to have an Experimental Recipe Summer 😀

I hope you are having a safe and wonderful holiday weekend with family and friends.  Being a military family though, this is a very solemn holiday for us. 

Memorial Day is an American holiday formerly known as Decoration Day is observed on the last Monday of May, (May 30th is the OFFICIAL Memorial day) and honors the men and women who died while serving in the U.S. military. Decoration Day originated in the years following the Civil War.  It became an official federal holiday in 1971. Many Americans observe Memorial Day by visiting cemeteries or memorials, holding family gatherings and participating in parades.

For decades, Memorial Day continued to be observed on May 30, the date selected for the first Decoration Day. But in 1968 Congress passed the Uniform Monday Holiday Act, which established Memorial Day as the last Monday in May in order to create a three-day weekend for federal employees; the change went into effect in 1971. The same law also declared Memorial Day a federal holiday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Looks like it’s going to be a gorgeous week in the neighborhood!  Levis and a favorite red, white and blue t-shirt for Memorial Day.

ON THE BREAKFAST PLATE Weak coffee and black cherry yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY… ALL caught up finally!  Coming home after 16 days on the road with events from dressy to camping, beach ware and snow ware as well as bedding for the rental was a daunting task, but it’s ALL caught up.
  • LIVING AREAS… pretty clean
  • KITCHEN… pretty clean
  • YARD… flower box project
  • BLOG… I have several recipes to input and have ready to post once I get pictures
  • CRAFTS/PROJECTS… probably not this week
  • APPOINTMENTS… dentist, doctor
  • TO DO… groceries, errands, nails

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY We had a wonderful family reunion despite the damper of my SIL passing away.  We also had a SUPER visit with my recently widowed SIL that I had been missing like crazy when we were in Texas.  It was wonderful to spend so much time with her! We also spent a couple days visiting with my FIL who is now on hospice (technically, but only because he’s so old – we should all be so lucky to live to 98), but is in GREAT spirits and sharp as a tack.  I also got to meet my newest nephew and while I’m quite biased, he’s just the cutest little thing ever!  He’ll be 6 months old next week.

SOMETHING INTERESTING I WATCHED LOL I am trying desperately to get caught up on ALL the season finales we missed while away as well as the pilots for the new shows that interested me.

I’M READING Seaside Dreams – Love in Bloom #1 by Melissa Foster

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Blood & Treasure started last week and I think that’s going to be a fun watch.  We also watched Black Swan with Natalie Portman while at SIL #2’s house.  She did an excellent job at such a diverse character. The MASTERCHEF and GREAT AMERICAN FOOD TRUCK starts soon and will be all about beach towns.  The FINAL season of Elementary is also starting.

FAVORITE PHOTO FROM THE CAMERA There are WAY TOO MANY to edit this week, but I ran across this one of my nephew staring in the window and the pool lights behind me reflected perfectly in his eyes – too funny and eerie at the same time!

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – HONEY GARLIC CHICKEN & ASPARAGUS
TUESDAY – STUFFED BALSAMIC CHICKEN & broccoliWEDNESDAY – PIRI PIRI CHICKEN & GREEN BEANS
THURSDAY – OUT
FRIDAY – ROAST CHICKEN IN LEMON SAUCE with MASHED POTATOES & CARROTS
SATURDAY – SUPPER STRATA & SALAD with VIDALIA ONION DRESSING
SUNDAY – C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK Just one this week

FEATURED PARTY LINKS FOR THIS WEEK

BOSTON BAKED BEANS
HONEYED BOGS
CHILI LIME STEAK BITES

LOADED BUFFALO BAKED POTATO SALAD

This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!

LOADED BAKED POTATO SALAD

5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.

NOTE:

  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 21 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  I’m still traveling and for the most part having a GREAT trip.  We had a bittersweet family reunion. One of my SIL’s (hubby’s baby brother’s wife – SIL #4) had a major stroke from a brain aneurysm and passed away earlier last week just prior to the family reunion. 🙁 We also found out that SIL#2 is not doing well at all and will need to make a special trip for hubby to be able to see her.  SIL#3 is a whole other story not worth my time or effort to fill you in if I want to keep this positive (HA HA)!

I had no internet for 5 days this week so feel like I’m really behind, but I will be back to normal Monday posts by next week.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s been alternating rain and sunny since we got home to SIL#1’s  house yesterday afternoon, but it’s cool enough for a light jacket or sweatshirt and cloudy still with rain predicted for tomorrow.  I won’t mind though since we don’t leave here for home until Wednesday.

ON THE BREAKFAST PLATE yogurt and hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY… will have several loads later in the week after we get home.
  • APPOINTMENTS… several scheduled for early next week that may need to be changed depending on funeral arrangements for my SIL#4.
  • TO DO… 🙂 everything.

SOMETHING INTERESTING I WATCHED We did watch a couple movies with SIL#1 last week, The A Theory of Everything about Stephen Hawking and The Silence with Stanley Tucci that were quite good.

I’M READING My friend Heather loaned me 3 books for the trip – Diane Chamberlain’s Summer Child and The Midwife’s Confession as well as Kristin Hannah’s Night Road. With everything that’s been going on I’ve yet to get anything read and will probably do them all next week afterI get home.


WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH will see when we get home

FAVORITE PHOTO FROM THE CAMERA There were a ton of favorites from the camera this week, but most still need edited so I chose one at random.  This is my nephew, Tyler consoling his young son, Rigley. Tyler is not only a fantastic person, but a truly wonderful father.

And then we have 5 generations here!

The hot dog vendor was nice enough to come take a group shot of us! And we’re only about half here!

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

FEATURED PARTY LINKS FOR THIS WEEK

HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2019

I hope you all had a beautiful mother’s day! Ours was a very pretty day.  We took SIL to lunch and did a little shopping before we had a relaxing afternoon ending with dinner in front of the TV and a couple old movies, Fried Green Tomatoes and When Harry Met Sally.

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  This will be a super abbreviated post for me as we’re on the road today to our 3rd leg of this trip, a relaxing stay at SIL’s Lake House before we head out to visit with hubby’s elderly father and the actual family reunion.

I hope you had as great a week as we did!  This was a MUCH NEEDED vacation.  BTW, the Winchester Mystery House was a fantastic tour day and I will share a post with pictures when we get back 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s cool here and absolutely gorgeous, but will be 20 degrees warmer at the lake!  I have some well worn Levi’s with cute campy t-shirt, sweatshirt and pops on.

ON THE BREAKFAST PLATE Honey Nut Cheerios, mixed berry yogurt and hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS – Nothing but FUN this week! Some old friends are driving in to have breakfast with us on Friday morning and my niece is bring my newest nephew  to meet me on Saturday!

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Looking forward to seeing FIL this week as he is now in hospice and we cherish every visit knowing it may be the last 🙁

I’M READING My friend loaned me 3 books for the trip – Diane Chamberlain’s Summer Child and The Midwife’s Confession as well as Kristin Hannah’s Night Road. It will be the perfect reading for vacation 😀 though I have to admit I have yet to start anything.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH ?? will see when we return

FAVORITE PHOTO FROM THE CAMERA SIL saves up her IT technological stuff until we visit and then I adjust, alter, download or teach whatever she needs – so far we’ve done the phone lessons in the wonderful sunshine by the frog pond and hubby happened to capture me instructing her on removing the alarm on her phone 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS – HOMEMAKING & COOKING TIP

MENU PLANS FOR THE WEEK Zero plans as we’re still on vacation, but I will be making a Loaded Baked Potato Salad for the pot Luck on Saturday night and will share the recipe once we get back 😀

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

Last week My Farm Style Meatloaf was featured over at Thursday Favorite Things!

BOSTON BAKED BEANS ala SLOW COOKER

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named after the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER ala SLOW COOKER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup chicken stock
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, chicken stock, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

NOTE: Add enough chicken stock so that the beans are COMPLETELY covered.

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

  • Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
  • Add lemon zest, lime zest and garlic.
  • Stir in chicken cubes, tossing to coat.
  • Cover and refrigerate for at least 2 hours.

 

  • Preheat oven to 375°.
  • Cover baking sheet with foil and spray with non-stick cooking spray.
  • Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
  • Drain chicken, reserving marinade.
  • Dredge chicken cubes in cashew mixture to coat evenly.
  • Place cubes on baking sheet.
  • Drizzle with reserved marinade.
  • Bake 10 minutes until chicken is cooked through.
  • Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

  • In a saucepan heat the marmalade JUST until melted.
  • Stir in horseradish and cilantro.
  • Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀