Category: VEGETABLES

COOKING THURSDAY ~ SMOKEY BAKED BEANS ~ BLOG 365.267B

SMOKEY BAKED BEANS

1/2 pound bacon, chopped into small pieces
1 medium onion, FINELY chopped
2 cloves garlic, FINELY minced
2 cans navy beans, drained and rinsed
12 ounce can dark beer
1/2 cup plain ketchup (jalapeno flavor optional)
1 tablespoon chili powder
Pinch cayenne pepper
1/4 cup PACKED brown sugar

  • Heat a LARGE deep skillet over medium heat.
  • Add bacon, cooking JUST until turning crispy.
  • Add onion and garlic, sautéing 2-3 minutes.
  • Stir in beer, ketchup, brown sugar, chili powder and cayenne pepper until well mixed.
  • Fold in beans.
  • Simmer 15 minutes or so until sauce thickens and clings to the beans.

COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ NUTTY BROCCOLI GRATINS ~ BLOG 365.211D

NUTTY BROCCOLI GRATINS

2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts

  • Heat oven to 325°.
  • Oil ramekins and set aside.
  • In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
  • In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
  • Reduce heat to low and simmer until thickened.
  • Remove from heat.
  • Add egg and cheese, whisking until smooth.
  • Divide sausage, mushrooms and broccoli between ramekins or baking dish.
  • Pour sauce over top.
  • Top with nuts.
  • Bake 25 minutes until bubbly.

COOKING THURSDAY ~ SWEET & SOUR BEANS ~ BLOG 365.197D

SWEET & SOUR BEANS from Meriam B Loo (antique recipe)

1 can cut green beans, drained reserving liquid
1/2 red onion, diced
1/4 cup apple cider vinegar (original called for plain vinegar)
1/4 cup water
2 tablespoons sugar
1 tablespoon flour
FRESH ground sea salt and black pepper
2 strips bacon

  • Fry bacon until crisp.
  • Remove bacon to paper toweling to drain.
  • Saute’ onion in hot bacon grease.
  • Whisk in flour until smooth.
  • Add half of reserved bean juice, vinegar, sugar salt and pepper.
  • Bring to a boil then add the drained beans and crumbled bacon.
  • Serve immediately.

COOKING THURSDAY ~ALFREDO CORN ~ BLOG 365.169C

There is nothing better than fresh, sweet summer corn. But, how many times do you want corn on the cob? This is a fresh take that lends a slightly Italian flair for a “creamed” corn. Add some extra FRESH ground black pepper and Pecorino for a Cacio e pepe sill feel and taste.

ALFREDO CORN
2 tablespoons unsalted butter, cut into pieces
FRESH ground sea salt and black pepper
2 cups FRESH corn kernels (2 ears)
2 teaspoon cornstarch
1/2 cup WHOLE milk
1 cup FRESH grated Parmesan cheese

  • Melt butter in a large skillet over medium heat.
  • Add FRESH ground sea salt and pepper, swirling to blend.
  • Add corn and cook 2-3 minutes until tender.
  • Whisk together milk and cornstarch. Add to pan, cooking JUST until mixture thickens and clings to the corn.
  • Remove from heat and add Parmesan cheese, stirring until melted and smooth.
  • Season to taste.
  • Serve immediately.

NOTE: FRESH corn is always best, but this works well with a quality thawed and drained frozen corn or even Green Giant WHITE SHOEPEG corn also.

COOKING THURSDAY ~ BAKED CARROT CASSEROLE ~ BLOG 365.120.C

BAKED CARROT CASSEROLE serves 4

2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed

  • Preheat oven to 350°.
  • Add chicken broth and sliced carrots to a sauce pan.
  • Bring to a SLOW boil.
  • Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
  • Drain, reserving 1/8 cup of broth.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
  • Fold in carrots.
  • Arrange carrot mixture in prepared baking dish.
  • Sprinkle with crushed crackers.
  • Bake uncovered 30 minutes.

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 ~ ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS ~ BLOG 365.352

Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

  • Place the cranberries, juice and sugar into a saucepan over medium heat. 
  • Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
  • Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
  • Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick spray.
  • Prick squash several times with a fork and place in the center of the baking sheet.
  • Melt 4 tablespoons butter in 8×8 baking dish.
  • Add carrots and season with FRESH ground sea salt and black pepper.
  • Roast squash and carrots for 1-1 1/2 hours until tender.
  • Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
  • In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
  • Saute’ onions and garlic 5-7 minutes until softened.
  • Add squash pieces, carrots and chicken broth.
  • Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
  • Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
  • Stir in brown sugar, maple syrup and nutmeg.
  • Season to taste with salt and pepper.
  • Add a sprinkle of brown sugar.
  • Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over PASTA ~ BLOG 365.301

COPYCAT LONGHORN STEAKHOUSE PARMESAN CRUSTED CHICKEN with HOMEMADE MARINARA over MASHED POTATOES

Take this juicy marinaded Parmesan crusted chicken, add some homemade marinara and serve it over mashed potatoes or pasta for the PERFECT mouth watering meal.

4 skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
3 tablespoons avocado oil
2 cups Marinara sauce OR Sunday Gravy
1/3 cup FINELY grated Parmesan cheese

MARINADE (see note)
1/3 cup avocado oil
1/3 cup QUALITY ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon lemon juice
1 clove garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Use a meat tenderizer to pound chicken to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Add the chicken to a large freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 tablespoons of the avocado oil in a cast iron skillet over medium-high heat.
  • Sear the chicken on each side for 4-5 minutes. Don’t move the chicken around much as it sizzles so it will  get a nice golden color.
  • Transfer the chicken to a plate and tent with foil to keep it warm.

PARMESAN CRUST
1/2 cup coarse grated Parmesan cheese
1/2 cup coarse grated Provolone cheese
6 tablespoons QUALITY Buttermilk Ranch dressing
4 tablespoons melted butter
3/4 cup Panko breadcrumbs
2 tablespoons powdered Parmesan cheese
2 teaspoons garlic powder

  • Preheat the oven to a low broil – 450°
  • Combine Parmesan, Provolone, and ranch dressing, stirring to combine.
  • Microwave in 15 seconds increments, stirring in between, until melted.
  • Spread it over the top of the chicken.
  • 
Combine the melted butter, garlic powder, powdered Parmesan and panko breadcrumbs and spoon it on top of the cheese.
  • 
Broil for 3-4 minutes until the top begins to brown slightly. WATCH CLOSELY TO PREVENT BURNING!
  • Serve over mashed potatoes or pasta.
  • Spoon warm marinara over top.
  • Garnish with Parmesan cheese.


NOTE: You can shortcut the marinade by using Italian Salad Dressing.

PAPRIKA CORN
3 tablespoons butter
1 LARGE bag frozen corn, thawed and drained
FRESH ground sea salt and black pepper
1-2 tablespoons QUALITY smoked paprika

  • Melt butter in large skillet over medium high heat.
  • Add corn and season with FRESH ground sea salt and black pepper.
  • Sprinkle with Paprika to taste.
  • Cook 5-10 minutes, stirring regularly until heated through.

BRAISED WHITE BEAN & SAUSAGE ONE POT MEAL ~ BLOG 365.296

BRAISED WHITE BEANS & SAUSAGE ONE POT MEAL

1 tablespoon avocado oil
1 pound smoked Andouille sausage, LARGE diced
1/12 cups diced onion
1 tablespoon whole-grain mustard
2 teaspoons + 1 teaspoon FRESH chopped rosemary
2 cans Cannellini beans, rinsed and drained well
1 1/2 cups homemade chicken broth
FRESH ground black pepper, to taste
3 cups trimmed baby spinach
1/4 cup + 2 tablespoons FRESH grated Parmesan cheese

  • Heat oil in large skillet over medium high heat.
  • Add sausage, stirring and cooking until browned.
  • Remove sausage to drain on paper toweling. Keep warm.
  • Add onions to skillet, stirring and cooking 3 minutes until softened.
  • Stir in mustard and 2 teaspoons chopped rosemary, cooking minute until fragrant.
  • Stir in beans, tomatoes if using and chicken broth.
  • Bring to a SLOW but steady simmer over medium high heat.
  • Lightly mash about half the beans. These will help thicken the mixture.
  • Fold in the spinach, cooking a minute or two until wilted.
  • Stir in sausage and 1/4 cup cheese, stirring until cheese is melted.
  • Garnish with remaining cheese and rosemary.

OPTIONAL:

  • Add one can well drained fire roasted tomatoes for a bit more kick!
  • For even more kick I use Better than Bouillon Chili Base to make my broth with.

EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream
1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.

 

BAKED PINEAPPLE TERIYAKI CHICKEN ~ BLOG 365.

BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

  • Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

  • Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
  • Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

  • Preheat your oven to 375°.
  • Lightly grease 9×13 baking dish.
  • Place chicken breasts in the baking dish in a single layer. Reserve marinade.
  • Arrange the pineapple slices around the chicken.
  • Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
  • Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

  • As the chicken is baking, transfer the remaining marinade to a small saucepan.
  • Whisk in the cornstarch and bring the mixture to a boil.
  • Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
  • Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
  • Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

  • Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

  • Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
  • 
Remove the pot from the heat and stir in the butter. 

  • Brush the glaze onto cooked corn on the cob and serve immediately.
  • Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.