Category: RECIPES

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeño ketchup
1 tablespoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags ­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt.
  • Serve.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

NORWEGIAN MEATBALLS ~ BLOG 365.167

This is another recipe from an old antique recipe box that became an instant keeper for our family. The flavorful meatballs and light delicate sauce make this a refreshing meal for any time of year.

NORWEGIAN MEATBALLS
Prep Time: 45 minutes Cook Time: 40 minutes Rest Time: 5 minutes
Total Time: 1 hr 30 minutes Servings: 12

MEATBALLS
1 cup torn croissants
½ cup WHOLE milk
2 LARGE eggs
1 LARGE onion, FINELY grated
+/- 1 tablespoon FRESH grated ginger
+/- 1 tablespoon FRESH ground salt, to taste
1-2 teaspoons FRESH ground nutmeg, to taste
2-3 cloves garlic, FINELY minced
1 ½ teaspoons FRESH ground black pepper
3 pounds LEAN ground beef

  • Preheat the oven to 400°.
  • Grease a LARGE baking sheet. 

  • Combine bread pieces, milk, eggs, onion, ginger, salt, nutmeg, garlic, and pepper in a mixing bowl. Let stand 10 minutes until bread absorb all the milk.
  • Stir until just mixed and add ground beef mixing until well blended.
  • Shape mixture into 1-inch meatballs and place on the prepared pan. 

  • Bake 20-30 minutes in the preheated oven until browned.
  • Set meatballs aside to rest while you prepare the gravy.

GRAVY
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons WONDRA flour
4 cups HOMEMADE beef broth
½ cup sour cream
1 dash cayenne pepper
FRESH ground sea salt and black pepper, to taste

  • Melt butter in a large skillet over medium-high heat.
  • Sauté onion until tender, about 3 minutes.
  • Whisk in flour and cook 2-3 minutes until lightly browned.
  • SLOWLY add broth; cooking and stirring gravy 5-10 minutes until smooth and thickened. Blend in cream, cayenne pepper, and black pepper. 

  • Gently layer cooked meatballs into the gravy and SLOWLY simmer, heating through 5 minutes or so, but DO NOT BOIL. 

  • Serve over wide egg noodles, mashed potatoes or rice.

NOTES: These meatballs freeze wonderfully!

CHOPPED BACON SALAD ~ BLOG 365.166

CHOPPED BACON SALAD

1 tablespoons avocado oil
1 pound QUALITY bacon 
6 cloves garlic, sliced thinly
5 tablespoon raw slivered almonds
FRESH ground sea salt and black pepper, to taste
1/3 cup red wine vinegar
2 tablespoons QUALITY honey 
1 large shallot, THINLY sliced (see notes)
2 heads romaine, chopped
3 cups mixed chopped radicchio, frisée and trimmed fennel
1 tablespoon FRESH thyme leaves
1/4 cup FRESH chopped flat leaf Italian parsley

  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • When hot, cook the bacon slices in batches in the hot oil, turning them regularly and adding more slices, one by one, as the first slices brown and shrink.
  • When crumbly crisp and browned to your desire, about 10 to 12 minutes, transfer bacon slices to a paper towel-lined plate. Drain, (reserving the drainings for the dressing) all BUT 1 tablespoons of fat from the pan. 

  • Add the garlic to the pan. Cook, stirring often until the edges of the garlic start to turn golden.
  • Add the almonds and continue cooking, 5-7 minutes, stirring, until both the garlic and almonds look golden and toasted.
  • Remove with a slotted spoon and transfer to the paper towel-lined plate also. Do not discard the pan drippings. You will use them in the dressing.

  • In a large bowl, mix the red wine vinegar and honey with a whisk until dissolved then add the shallot, season with salt and pepper. Set aside for 5 minutes.
  • Pour in  5 tablespoons of the warm pan drippings from the skillet while straining it into the vinegar mixture.
  • Season to taste with salt and pepper, whisk again.
  • Drizzle vinaigrette over bowl of greens and herbs, tossing well.
  • To serve, top the salad with the crispy garlic and almonds then crumble the bacon over it tossing it again as desired. 

NOTES:

  • I often will crisp additional shallots for the top of the salad.
  • I also add a handful of halved grape tomatoes and/or chopped hard salami when I have it on hand.

DANISH PANCAKES ~ BLOG 365.164

DANISH PANCAKES

2 LARGE eggs
2 1/4 cups buttermilk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
PINCH of sea salt

  • In a large bowl, whisk eggs, milk and butter.
  • In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat.
  • Stir batter.
  • Fill a 1/4-cup measure three-fourths with batter; pour into center of pan.
  • Quickly lift, tilt and rotate pan to coat bottom evenly, cooking until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked.
  • Remove to a wire rack.
  • Sprinkle with PINCH sugar.
  • Repeat with remaining batter and sugar, greasing pan as needed.
  • When cool, stack pancakes with pieces of waxed paper or paper towels.
  • Serve HOT with FRESH melted butter.

VERDE CHICKEN ENCHILADA BAKE ~ BLOG 365.157

VERDE CHICKEN ENCHILADA BAKE
3 cups green enchilada sauce
12 small corn tortillas, lightly fried
2 boneless skinless chicken breasts, pan fried until cooked through
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
2 cups shredded Taco blend Monterey jack cheese
1 cup sliced scallions
1/2 cup sliced or chopped black olives (OPTIONAL)
1/4 cup FRESH chopped cilantro
Crumbled queso fresco or Cotija cheese
lime wedges

  • Preheat oven to 375°.
  • Spray a 9 inch baking dish with non-stick cooking spray.
  • Heat butter in large skillet until melted.
  • GENEROUSLY season to taste the chicken breasts with FRESH ground sea salt and black pepper.
  • Add chicken breasts to skillet, searing 3-4 minutes on both sides until cooked through.
  • Remove chicken, reserving drippings. Add a small amount of avocado oil as necessary.
  • Cool chicken slightly and shred into pieces.
  • Add the tortillas to the skillet in a single layer and fry until crisp, allowing to dry on paper towels.
  • Pour verde sauce in shallow bowl.
  • Pour 1/2 cup sauce on bottom of baking dish.
  • Dip four of the tortillas in sauce and place in a single layer on the bottom of the baking dish.
  • Top with half of the shredded chicken and about half of the shredded cheese, about half of the scallions and olives if using. Sprinkle a pinch of the cilantro on top.
  • Dip four more tortillas in enchilada sauce and layer onto the chicken.
  • Top with the remaining chicken, and most of the remaining cheese, olives, and scallions and another pinch of cilantro, saving a small amount of each for garnish. Set that aside.
  • Top with remaining tortillas.
  • Drizzle remaining verde sauce over top.
  • Bake 20 minutes until warmed through and bubbling.
  • Remove from the oven.
  • Allow to cool for 5 minutes.
  • Top with remaining chopped cilantro, scallions, queso fresco.
  • Serve with sour cream and lime wedges.

CHICKEN WALDORF SALAD ~ BLOG 365.152

CHICKEN WALDORF SALAD
1/3 cup walnut pieces
2 Granny Smith apples, chopped
1 LARGE lemon, juiced
1 bunch green onions, sliced
2 stalks celery, diced
3/4 cup vanilla Greek yogurt
1 tablespoon apple cider vinegar
FRESH ground sea salt and black pepper, to taste
1 tablespoon poppy seeds
2-3 cups shredded rotisserie chicken
6-8 cups torn romaine lettuce
4 hard boiled eggs, sliced optional

  • Coat the apple pieces in the lemon juice.
  • Whisk together the yogurt, apple cider vinegar, poppy seeds, FRESH ground salt and pepper together.
  • Toss together the lettuce, onions, celery, chicken, apples and walnuts.
  • Drizzle with dressing and toss together.
  • Serve immediately.

BLACK BEANS & RICE with CHICKEN ~ BLOG 365.150

BLACK BEANS & RICE with CHICKEN
1 cup uncooked Basmati rice
1 cup water
1 cup chicken broth
2 teaspoons chili powder
FRESH ground sea salt and black pepper
2-3 cups rotisserie chicken pieces
1/4 cup minced scallions or red onions
1 can seasoned black beans, rinsed
1/4 cup chopped cilantro leaves
FRITOS

GARNISHES: sour cream, grated cheese, minced onions, salsa, avocado chunks, lime wedges…

  • In a LARGE non-stick skillet, combine water, chicken broth, chili powder, FRESH ground sea salt, black pepper and rice.
  • Bring to a boil.
  • Cover and reduce heat to low, cooking 15-20 minutes until tender.
  • Add beans during the last 5 minutes.
  • Remove from heat and add chicken.
  • Recover and let sit 5 minutes until chicken is heated through.
  • Add a scoop of fritos to the plate and top with a spoonful of the rice mixture.
  • Top with garnishes of choice.

LEMON TIRAMISU ~ BLOG 365.146

NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.

I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!

LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish
 
They are super EASY to make! (recipe below)

  • In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
  • In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
  • Fold in the lemon zest with a spatula.
  • Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
  • Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
  • Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
  • Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
  • Then spread ½ the lemon curd over the cream.
Add another layer of dipped cookies, then spread the remaining curd over the top.
  • Pipe or spread the remaining mascarpone mixture over the top of the curd.
  • Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
  • For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
  • Right before serving, add some candied lemon slices or zest to garnish.


NOTES:

  • You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
  • The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.

LEMON CURD

1 tablespoon grated lemon zest

1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

    CANDIED LEMON SLICES
    1 cup granulated sugar
    1 cup water
    
2 tablespoons FRESH lemon juice
    2-3 lemons sliced to 1/8-inch thickness
  • In a large saucepan, combine the sugar, water and lemon juice.
  • Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.
  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
  • Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

WING DINGS ~ BLOG 365.145

WING DINGS
1/4 cup FINELY chopped celery
1/4 cup FINELY chopped onion
1/4 cup FINELY chopped carrot
2 tablespoons ranch salad dressing mix
1 LARGE egg, lightly beaten
1 pound ground chicken
2 cups CRUSHED potato chips, divided
2 tablespoons avocado oil
1 tablespoon butter
1/2 cup Frank’s buffalo wing sauce

  • In a large bowl combine celery, onion, carrots, dressing mix and egg until well blended.
  • Add chicken and half the potato chips, mixing well.
  • Roll into 18 or so meatballs.
  • Heat butter and avocado in large skillet over medium heat.
  • Roll meatballs in remaining potato chips.
  • Cook in small batches, not crowding the pan, until browned and cooked through.
  • Drain well on paper toweling.

8 ounces spreadable cream cheese, room temperature
1/2 cup Gorgonzola cheese crumbles
2 tablespoons WHOLE milk
2-3 garlic cloves, MINCED
2 tablespoons Frank’s buffalo wing sauce

  • Combine ingredients until well blended.
  • Use as a base or dipping sauce.

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS ~ BLOG 365.143

DURING the depression in El Reno, a small Oklahoma town along the Mother Road aka Route 66 at Hwy 81 when hamburger meat was really expensive Ross Davis, an inventive diner owner found a way to ration the meat with the inclusion of flavorful and cheap onions that stretched the meat and built the flavor too, hence why it was called the depression burger.

The recipe has been passed down through the generations and are still made the same way today. Several other diners followed suit and a burger star was born. The burger became a national treasure and is the ugly kissing cousin to the prettier version of how burgers are served today with the grilled onions on top.

I’ve added cheese and changed the onions to shallots which give it a bit of an extra bite. By adding the cheese we have onions between the meat and cheese as well as on top of the cheese.  The key to the flavor in my opinion is to ALMOST burning the onions.

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS
Adapted from Cook’s Country

3 shallots, peeled, halved and thinly sliced
salt and pepper
1 pound ground beef
1 tablespoon butter
1 tablespoon avocado oil
4-8 slices cheddar cheese
Mayonnaise
Ketchup and Mustard
Pickles
4 hamburger buns, toasted

  • Combine the onion slices and 1 teaspoon of salt in a large bowl, tossing to combine.
  • Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally.
  • Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Be sure to do this over the sink since the onions will have quite a bit of liquid in them.
  • Divide the onions into 4 separate mounds on a rimmed baking sheet.
  • Form the beef into 4 lightly packed balls.
  • Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm so the onion adheres to the beef. The patties should measure 4 inches in diameter.
  • Season the beef generously with salt and pepper.
  • Melt the butter with the oil in a 12-inch skillet over medium heat.
  • Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges.
  • Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
  • Add 1 or 2 slices of cheese to each burger and allow to melt.
  • Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns.
  • Serve immediately.

Originally posted July 12, 2018 / Updated May 23, 2023