NAVY BEAN & HAM SOUP with GARLIC CHEESE BISCUITS

According to Wisegeek, Navy beans are pea sized white beans which can be used in a variety of dishes. These very common beans are known by a variety of alternate names, including haricot beans, Boston beans, pea beans, and Yankee beans, and they are closely related to larger white beans such as Great Northern and cannelloni beans. Most markets carry navy beans, typically in both dried and canned form, and they are also very easy to grow in the garden, if you have a little bit of room.
The flavor of navy beans is fairly mild, and the texture of the beans tends to be fairly dense. The common name “navy bean” is a reference to the fact that the beans were once widely included among the staple supplies of the United States Navy, since dried beans do not go bad, and they provide an excellent source of nutrition. Many classic American bean dishes call for navy beans as a result, since they were so widespread and well known; Boston baked beans, for example, are made with navy beans. So of course I am now researching these recipes to replace my current BBQ bean recipe and get away from using canned products.

My recipe was developed from what I had on hand along with childhood memories of navy beans and ham hocks cooking on the stove. Min from the Bad Girl’s Kitchen recently ran a recipe for Ham & Bean soup that is most similar to what my family cooked when I was young. I developed this biscuit recipe after I fell in love with the Red Lobster’s cheddar biscuits.


NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

LAVERNE DEFAZIO ROAST

1 can pepsi
3+/- pound pot roast, with good marbling
1 large onion, sliced thin
1 cup buttermilk
1/2 pound mushrooms, cleaned and chopped
2 teaspoons minced garlic, jar
1 package KNORR brown gravy mix
1 tablespoon Better than Bouillon Beef base
Kosher salt and white pepper

  • Bring roast to room temperature.
  • Preheat oven to 325 degrees.
  • Brown the roast, generously ~ salt and peppering it.
  • Whisk together the milk, pepsi, bouillon base and gravy mix.
  • Surround roast with onions and mushrooms.
  • Pour Milk/Coke mixture over roast.
  • Bake for at least 3 hours undisturbed. Depending on the thickness of the roast it will probably take 4-5 hours for a thick 3 pound roast until the meat begins to fall apart. You should be able to cut your roast with a fork.
  • The combination of ingredients makes its own gravy that is soooooooooooooooooo good.

And look at these awesome hot beef sandwhiches we had for leftovers!

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistribute it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

HAMBURGER STEAKS with PARMESANMASHED POTATOES & ONION GRAVY



HAMBURGER STEAKS
1 pound ground chuck
1 pound hamburger
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic, jar
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk
ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30 minutes in convection oven at 350 degrees.
  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

When Life gives you lemons, make lemonade

I have a good friend who will be leaving for Curacao soon to visit some family who is wintering there. Neither of us knew much about it so decided to research it. We were utterly amazed by some of the history we learned, but we were also in awe of learning about the booze! The recipes I see in my future are going to be Curacao soaked!

When Life gives you lemons, make lemonade or in this case when life gives you oranges make Curacao. According to Wikipedia Curacao is a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small bitter fruit on the trees. But the aromatic peel maintained much of the essence of the Valencia varietal, and the trees were eventually bred into the current laraha species, whose fruits remain inedibly bitter.

The drink was first developed and marketed by the Senior family (a Jewish family of Spanish and Portuguese descent) in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added.

The liqueur has an orange-like flavour with varying degrees of bitterness. It is naturally colourless, but is often given artificial colouring, most commonly blue, which confers an exotic appearance to cocktails and other mixed drinks—given that almost no drinks or other foodstuffs exist that are truly blue by nature.

The name “Curaçao” has become associated with a shade of blue, because of the deep-blue version of the liqueur named Curaçao (a.k.a. Blue Curaçao).

The liqueur itself is smooth, and I mean really, really smooth. We found an old bottle in FIL’s liquor cabinet that must have been 50 years old, but oh it was soooooooooooooooooooooooooooooooooooooooo good. Several shots later we were all convinced we’d found the next great thing to sliced bread.

She’ll be bringing back some new bottles and these days they make it in many flavors, all of which I want to use in desserts too. Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin.

STIR FRIED GREEN BEANS WITH CASHEWS

STIR FRIED GREEN BEANS WITH CASHEWS
1 pound green beans; washed, trimmed & cut into bite sized pieces
1/2 cup cashews, chopped small
2 tablespoons butter
1/2 teaspoon ground ginger
1/8 cup soy sauce
Juice of 1 orange*
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon minced garlic, jar
1 tablespoon cornstarch
1 tablespoon water

  • In a small bowl whisk together the sesame oil, honey, soy sauce, garlic and orange juice until well blended. Set aside.
  • In a small bowl whisk the cornstarch and water together. Set aside.
  • In a skillet melt butter over medium high heat.
  • Stir fry the green beans 5-7 minuted until tender.
  • Add the cashews and soy sauce mixture.
  • Bring to a boil.
  • Add cornstarch mixture and simmer just until the sauce thickens and the beans are well glazed.

We had it with a slice of fresh bread and cantaloupe.
*You could substitute chicken broth.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

SHIRRED EGGS

SHIRRED EGGS

for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.


*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

OVEN OMELETS


Ingredients are per person:
2 eggs
1 ounce heavy cream
salt and pepper to taste
1/2 teaspoon baking soda
PURE
1/3 cup finely diced ham, sausage or crumbled bacon
1 slice cheddar cheese, the size of a single layer over the meat
1/4 cup shredded cheddar or jack cheese

Using oven proof Pyrex dishes generously spray them with PURE. In the bottom of each one, layer the meat, slice of cheese and salt & pepper.

Whisk together the eggs and cream and then add the baking powder and whisk until smooth. You can whisk all the portions together and then proportion them out after. It just makes it less of a mess and hassle ~ especially if you’re preparing for a large number of people.

Pour equal amounts into each dish and top with shredded cheese. Place them all on a cookie sheet and bake for a total of 25 minutes or more as needed until centers don’t jiggle and edges are golden brown. Check after 10 minutes and adjust oven temp if necessary. You want the centers to quit jiggling about the same time the edges turn brown. The pictures above in the oven were taken at 10 minutes, 20 minutes and 25 minutes. As you can see, they become like little souffle’s.

CARAMELIZED ONION & BACON FRITTATA

CARAMELIZED ONION & BACON FRITTATA


1 medium Vidalia onion, sliced thin
10 slices thick bacon
3 tablespoons brown sugar
1 tablespoons cider or balsamic vinegar
8 eggs
1/4 cup milk
3 tablespoons butter
1/2 cup grated Gruyere cheese
salt and pepper to taste

  • Preheat oven to 400 degrees.
  • Whisk together the brown sugar and vinegar.
  • Toss onions and bacon slices in the mixture, packing it onto the slices.
  • Layer bacon and onions on grilling rack.
  • Bake 15-20 minutes or until crisp.
  • Increase oven to broil.
  • In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
  • Whisk the eggs, milk and salt and pepper together.
  • When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
  • Top with the onions, bacon and cheese.
  • Broil about 2 minutes until the cheese is melted and the eggs are done.
  • Slice and serve.

*I used a large (the only one I have) and it would have looked better as a medium size.

CREAMY BACON DIP

CREAMY BACON DIP
8 ounces cream cheese, softened
16 ounces sour cream
2 cups grated cheddar or Mexican mix
4 strips bacon, crisp and crumbled
1 large bunch green onions, chopped
salt & pepper to taste
Preheat oven to 400 degrees. Combine cream cheese and sour cream until smooth. Fold in cheese, bacon and green onions. Bake 25-30 minutes. Serve with sourdough bread pieces.

French Onion Artichoke Dip

FRENCH ONION ARTICHOKE DIP
4 ounces cream cheese, softened
16 ounces sour cream
1 package French onion dip mix
2 cups artichoke hearts, drained & chopped
1/2 cup grated Parmesan cheese
1 small bunch green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon sweet Hungarian Paprika
In a small mixing bowl beat the cream cheese smooth. Add the sour cream, dip mix, garlic powder and paprika. Fold in Parmesan cheese, green onions and artichoke hearts. Chill for several hours or overnight. Serve with assorted vegetables and chips.

Cheesy BLT Bites

CHEESY BLT BITES
1/2 cup mayonnaise
2 cloves garlic, minced
juice of 1 lemon
20 slices cocktail bread, flavor of choice
8 slices bacon, browned and crumbled
2 leaves roamine, washed and chopped small
1 pint grape tomatoes, halved
4 ounces sliced white cheddar cheese
Heat broiler. Combine mayonnaise, garlic and lemon juice. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 1 minute to toast bread slices. Turn bread slices over and spread with mayonaise mixture. Top with cheese. Broil 1 minute until cheese begins to melt. Top with torn romaine, crumbled bacon and tomato pieces.