CASSEROLES & SIDES – Page 28 – Chasing MY Life WHEREVER it Leads ME

TURKEY TETTRAZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tettrazini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETTRAZZINI
2 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded turkey pieces*
1 can cream of celery soup**
1 cup milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

Preheat oven to 350 degrees.
Melt butter in a skillet.
Saute onions and celery just until tender.
Add soup and milk, stirring to blend. Cook just until thick.
Add cheddar cheese.
Add salt and pepper.
In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
Pour soup mixture over top.
Top with mozzarella cheese.
Bake 25-30 minutes.

*ham and rotisserie chicken work well too
** I PREFER SOUP SUBSTITUTES – SEE BELOW

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly? These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

Melt the butter in heavy saucepan.
Blend in flour and salt. Cook until bubbly.
Remove from heat and gradually stir or whisk in liquid.
Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

CHICKEN CHILE CORN CUSTARDS

This recipe turned out fantastic and would be perfect your next brunch gathering. It also makes a wonderful cold winter’s night meal.

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425˚.
Grease 6 six ounce ramekins.
Place ramekins in a 13×9 baking dish.
In a large bowl combine eggs and cream.
Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
Pour mixture evenly into ramekins.
Place baking dish on center rack in the middle of the oven.
Add 1 inch of boiling water to the baking dish.
Bake for 30-35 minutes or until a knife inserted comes out clean.
Remove ramekins from water and serve on plates.

CHIPOTLE CHEDDAR MAC & CHEESE

CHIPOTLE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipotle cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces

Preheat oven to 350˚.
Prepare macaroni according to package directions. Drain well.
Using the same pan, melt butter and add cream until smooth.
Add cheese a few pieces at a time, stirring until well blended.
Salt and pepper to taste.
Add ham pieces, coating them well with sauce.
Fold in pasta.
Pour into casserole dish.
Sprinkle with crispy onions.
Bake 20 minutes or until heated through and golden on top.

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I “doctored” the recipe to fit hubby’s taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure.

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

1 1/2 cups dried macaroni (elbows or shells)

1 1/4 cup diced ham

1/2 cup garlic pepper crispy onions

3/4 cup heavy cream

2 tablespoons butter

salt and pepper, to taste

4 slices Chipolte cheddar cheese, torn into pieces

3 slices sharp cheddar cheese, torn into pieces

3 slices white American cheese, torn into pieces

Preheat oven to 350˚.
Prepare macaroni according to package directions. Drain well.
Using the same pan, melt butter and add cream until smooth.
Add cheese a few pieces at a time, stirring until well blended.
Salt and pepper to taste.
Add ham pieces, coating them well with sauce.
Fold in pasta.
Pour into casserole dish.
Sprinkle with crispy onions.
Bake 20 minutes or until heated through and golden on top.

POTATO PANCAKES

This one is for Riley at Pig’n’Pancake in Seaside. Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.

POTATO PANCAKES

3+ cups peeled, grated & squeezed* potatoes

1 large bunch green onions, minced or 1 small Vidalia onion, minced

1/2 cup self rising flour

1 teaspoon salt

1/2 teaspoon pepper

1 cup buttermilk**

1 egg, beaten

4 tablespoons butter, melted

Sift together the flour, salt and pepper.
Whisk together the buttermilk, egg and butter until smooth.
Whisk in the flour mixture until well blended.
Fold in the potatoes and onions.
Drop onto hot griddle and make your pancakes.
Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

**I generally use regular milk and 1 tablespoon apple cider vinegar.

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS

It seems like a million years since I’ve done any serious blogging. I’m still here and life is starting to settle down (we hope) and I’m anxious to get back to some DIY projects, fun recipes and adventures. At least that’s the plan after the holidays.

I’ve got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them. Tonight I’ll start with a hubby favorite.

While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH. We LOVE this recipe and LOVE having the leftovers to eat.

The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows. Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds. It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease – not to mention it’s more “man” friendly than the little stacks.

PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE
1 pound ground ham
1 pound ground pork (I used Jimmy Dean Organic sausage)
1 cup crushed corn flakes
1/4 teaspoon white pepper
2 eggs, beaten
1 cup whole milk
2 cups mashed potatoes
1 large can crushed pineapple, drained VERY well

Preheat oven to 350˚.
Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
Spray the bottom of a 9×13 baking dish.
Layer the pineapple on the bottom.
Top with Meat mixture.
Top with mashed potatoes.
Bake for 1 hour.

ROASTED SPICED CARROTS
1 pound baby carrots
2 tablespoons Avocado oil
2 large cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
Juice of 1 lemon

Cut carrots in half and then cut in half again.
Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
Roast 20 minutes or until fork tender.
Remove from oven.
Toss with raisins and lemon juice.

BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications. Hubs loved it and I will be making it again!

BRUSCHETTA CHICKEN BAKE

1 1/2 pounds chicken breasts, cut into bite sized pieces

1 can diced tomatoes with garlic & herbs, undrained

1 package Chicken Stove Top Stuffing

1 KNORR chicken bouillon gel tub

1 cup hot water

2 cloves garlic, minced

1 tablespoon Gourmet Garden Basil paste

4 slices or 1 cup grated mozzarella cheese

Preheat oven to 375°.
Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
In a 9×9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
Bake 45 minutes – chicken will be cooked through and stuffing will be beginning to crust.
Cut it like a lasagna and serve with salad.

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

Combine spices until well blended.
Sprinkle rub on both sides of chicken rubbing in well.
Melt 2 tablespoons of butter over medium high heat.
Cook chicken pieces until just done, about 4 minutes per side.
Remove chicken pieces, keeping them warm.
Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended. Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Add sun dried tomatoes.
Reduce heat, simmering to desired consistency.
Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

Cook bacon until crisp, drain on paper towels.
Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
In a large bowl add the potatoes and smash.
Crumble the bacon over the potatoes.
Pour the vinegar mixture over top and mix well.
Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

Brown the hamburger and drain off the grease.
Add 1/2 cup water and taco seasoning to the hamburger.
Cook until liquid is absorbed.
Preheat oven to 400°.
In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
Spray a shallow pie pan with PURE.
Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
Spread with one of the bean mixtures.
Add another tortilla and spread with some meat mixture. Top with a thin layer of cheese.
Repeat layers until you have about 7 or 8 layers.
Top with remaining cheese.
Cover lightly with foil.
Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

Preheat oven to 350 degrees.
Blend all together.
I use the mini loaf pans and fill each one 2/3.
Bake for 45 minutes or until top is crispy.
Pour off excess fat before serving.
Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S LINK PARTY PALOOZA

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HAPPY VALENTINE’S DAY!

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. What are you doing for Valentine’s Day this year?

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

Pierce each steak with a marinater.
Whisk together the garlic, oil, salt and pepper to taste.
Place steak side by side of a large plate.
Pour marinade over top.
Turn steak and make sure each is well coated.
Cover and marinate overnight.
Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
Firmly press garlic pieces into the steak.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

KENTUCKY HOT BROWNS & CASSEROLE

KENTUCKY HOT BROWNS

4 thick slices french bread (1 per person)

1/2 pound sliced turkey

4 thick slices bacon, cooked crisp and halved

1 cup shredded white cheddar cheese

2 large vine ripe tomatoes, sliced

MORNAY SAUCE

1/2 cup unsalted butter, melted

1/3 cup AP flour

3 1/2 cups whole milk

1/2 cup Parmesan cheese

Whisk together the butter and flour until smooth.
Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
Whisk in Parmesan cheese.
Salt and pepper to taste.
Toast bread and place on a cookie sheet or in individual baking dishes.
Top with turkey slices.
Pour Mornay sauce over top.
Place tomatoes evenly on top.
Sprinkle with cheddar cheese.
Broil 3-4 minutes until lightly browned and bubbly.
Top with bacon pieces and serve immediately.

This recipe can also be turned into a casserole easily!

KENTUCKY HOT BROWN TART

1 package Pillsbury pie crusts

1 1/2 cups chopped turkey (rotisserie chicken works well too)

2 cups shredded white cheddar cheese

6 slices bacon, cooked crisp and crumbled

1 1/2 cups half and half

4 large eggs

salt and pepper to taste

2 large vine ripe tomatoes, sliced thin

1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees.
Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
Line pie crust with tin foil and weigh down with beans.
Bake 12 minutes.
Remove weights and tin foil.
Bake 8 more minutes.
Cool completely, about 15 minutes.
Reduce oven temperature to 350 degrees.
Layer shell with turkey, cheddar cheese and crumbled bacon.
Whisk together the half and half, eggs, salt and pepper.
Pour over turkey, cheese and bacon.
Bake 30-40 minutes or until center is set.
Arrange tomato slices on top of tart.
Sprinkle with Parmesan cheese.
Bake 10-15 minutes until cheese is melted.
Cool 15 minutes on a wire rack before serving.

LEMON TUNA NOODLE CASSEROLE

I like to use a flat baking dish so that there is more crunchy topping per serving.

LEMON TUNA NOODLE CASSEROLE 8 servings

1 package wide egg noodles

4 tablespoons unsalted butter

1 large bunch green onions, sliced

3 cloves garlic, minced

1/4 cup AP flour

3 cups whole milk

4 cups shredded swiss cheese

Juice of 1 lemon

1/2 teaspoon salt

2 large cans oil packed tuna, drained and flaked

1 can sweet peas, drained well

TOPPING

1 cup Panko crumbs

3 tablespoons butter, melted

1 teaspoon garlic paste

Preheat oven to 375 degrees.
Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
Bring to a boil over medium high heat, stirring frequently.
Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
Remove from heat and whisk in cheese, lemon juice and salt.
Fold in tuna, peas and egg noodles.
Pour into a greased baking dish.
Combine melted butter, garlic and Panko crumbs.
Spread evenly on top of tuna mixture.
Bake 30 minutes or until golden and bubbly.
Let stand 5 minutes before serving.

Here a bean, there a bean, everywhere a bean…

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for 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

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 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 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.

Category: CASSEROLES & SIDES