Perfectly Baked Beans
Ingredients
- 4 slices regular bacon, diced
- 1 medium onion, cut into small dice
- 1 medium green bell pepper, cut into small dice
- 1 red bell pepper, cut into small dice
- 1 fresh jalapeno, chopped
- 4 large cans (28 oz. each) baked beans (store brand is fine)
- 1 cup barbecue sauce
- ½ cup brown sugar
- ¼ cup distilled or cider vinegar
- 2 Tbsp. ketchup
- 1 Tbsp. yellow mustard
- 2 chipotle peppers, minced
- 6 slices thin bacon
1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
2. Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about ¼ cup drippings.
3. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients).
4. Pour the flavored beans into an aluminum pan.(I used a 9 x 13" pan.)
5. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Note: We omitted the jalapenos and chipotle peppers, to make it more crowd-friendly, but we served hot sauce on the side for those who wanted it.
Source:
http://www.foodnetwork.com/recipes/ree-drummond/perfectly-baked-beans-recipe/index.html#!
Hasselback Potatoes
Ingredients
6 medium russet potatoes
6 oz. cheddar cheese
6 slices bacon, cut into 1" pieces
6 Tbsp. softened butter
6 Tbsp. olive oil
½ tsp. salt
½ tsp. garlic powder
Directions:
1. Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and microwave for 10 minutes, turning them over at 5 minutes. (This reduces the baking time.)
2. Place the potatoes on a cutting board and place a chopstick on each side of the potato. With a sharp knife, slice crosswise in ¼ inch slices, stopping about ¾ of the way down the potato.
3. Slice the cheddar cheese into thin slices. Slide a cheddar cheese slice into every other slit in the potatoes.
4. Slice the butter into thin slices, and place a slice of butter into the remaining slits in the potatoes.
5. Place a slice of the bacon into about every other slit in the potatoes.
6. Sprinkle on the salt and garlic powder.
7. Place the potatoes on a baking sheet and bake in the oven at 400ยบ F for 30 to 40 minutes until the insides are tender and the cheese is lightly browned. If the cheese and butter has dripped out of the slits, spoon it back over the potatoes just before serving. Good served with a dollop of sour cream on top.
Source: a combination of several different recipes that he found on the internet. (He didn't want to peel the potatoes and decided that a quick trip in the microwave would speed things up.)
Baby Back Ribs
Ingredients
- 2 racks pork loin back ribs
- 2 tsp. salt
- 2 tsp.pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
Barbecue Sauce
- 2 cups ketchup
- 1 cup water
- 2/3 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 1 tsp. liquid smoke
- Heat oven to 325 F. Sprinkle ribs with seasonings. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 1/2 hours or until tender.
- Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
- Heat gas or charcoal grill. Place ribs on the grill and brush liberally with sauce. Cover the grill; cook 10 to 15 minutes, turning the ribs and brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones.
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