Tennessee Baked Beans


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Tennessee Baked Beans

1 diced green pepper

1 diced onion

3 tbsp minced garlic (I use on in olive oil)

2 lbs ground beef (I use a leaner for less fat)

Place in frying and brown hamburger while sauteing the vegetables.  Cover partially then add

16 oz can of pork and beans

1 24 oz bottle of ketchup

1 21 oz bottle of “Honey” Barbecue Sauce (It does make a difference)

Stir and simmer.

(The irony of this is that I originally came to Bristol TN for a wedding and got the recipe which I took back to New York State and made for a Benefit that I was supposed to cook for.  This made a great size batch as I doubled it and it was all gone in no time…people were eating it like a chili.  Now I live in Tennessee…)

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Great Recipe Finds


Today’s Theme as I am checking my emails seems to be all about either Chicken or Bacon.

Starting with one of my favorites http://www.chow.com/ the specialty today was

8 Ways to Cook Chicken and Rice

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One-dish meals ofchicken and ricesimmered with aromatics, spices, and vegetables pop up all over the world, in many different cuisines. Here are eight versions Chowhounds love:

1. Lidia Bastianich’sriso alla pitocca (traditional chicken and rice) is a specialty of Italy’s Lombardy region made with short-grain Arborio rice. –chowser

2. Crushed cardamom pods, cinnamon, and an assortment of toasted nuts give Nigella Lawson’s “lovely and very easy” saffron-scented chicken pilaf a Middle Eastern flavor. –helen_m

3. West African jollof rice is a “fantastic” jambalaya-like dish seasoned with aromatic spices. –Monch

4. The Malaysian staple Hainanese chicken rice is three dishes in one, served side by side: poached chicken with a dipping sauce; rice cooked in the poaching liquid; and poaching liquid served as soup (a squeeze of fresh lime juice really brightens it up!). –sarinaL

5. Daisy Martinez’s arroz con pollo is made with achiote oil and a sofrito of aromatic vegetables, peppers, and herbs, and finished with olives and pimientos. –sparky403

6. This simpler arroz con pollo from America’s Test Kitchen is also “fantastic.” –Davwud

7. Plenty of ancho chile powder spices Rick Bayless’s red chile chicken and rice with black beans. –juliejulez

8. With flavor from tomatoes, onions, and smoky chiles, this spicy chipotle chicken and rice is “really good.” –juliejulez

Discuss: Chicken and Rice recipes?

Photo of CHOW’s Chicken and Smoked Andouille Jambalaya by Chris Rochelle / CHOW.com

So the next spot that I visited was  http://www.recipe4living.com

Winner, Winner, Chicken Dinner: 10 Chicken Favorites

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 2-Step Savory Chicken: This is so simple prepared on top of your stove; in just two easy steps, this recipe shows cooking made simply delicious!

Chicken ‘N Dumplings: The dumplings in this recipe are easily made with refrigerated biscuits.

Pineapple Chicken: This rice and chicken dish is sweet and yummy! It looks great and is very colorful and easy to make.

Easy Chicken Pot Pie: Love the comforting taste of chicken pot pie but don’t want the hassle? Try this recipe for pot pie in a snap!

Chicken and Cheese Casserole: One of our most popular recipes!

Sour Cream Chicken: Slow-cooked chicken is moist and deliciously flavorful.

Crockpot Chicken Stuffing Casserole: Everything you would want in a meal, including healthful broccoli prepared for you in the crockpot.

Chicken and Potatoes: This chicken and potatoes recipe is a one-pan meal everyone enjoys. Just bake, and serve with rice and you’ve got a meal! This is a special budget recipe with approximate prices listed.

Quick & Easy Baked Chicken Soup Casserole
: For a whole meal, you can put this mixture on sandwiches. It is complemented well by potato salad or salad, too.

Chicken Enchiladas Crockpot
: When you want Mexican for  dinner without all the work, this is a great short-cut with the same end results!

Where is the Bacon you ask lol…
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Bacon Wrapped Delights

Ingredients

Original recipe makes 24 pieces

12 spears white asparagus
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
4 ounces enoki mushrooms
24 slices bacon

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
  3. Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
  4. Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
  5. To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.

So now you don’t have to ask the age long question of “Where’s the bacon”.

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Happy Cooking Everyone
Tammye Honey

An Irish Dessert


So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Chocolate Guinness Cupcakes

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

  1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
  2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
  4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

  1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
  2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

Recipes in Time for St. Patrick’s Day


No Pinching Here: Five Green Dishes for St. Patrick’s Day!

Mar 13, 2013
1 OF 7

 

Hello Everyone!

Looking for a green dish to help you celebrate St. Patrick’s Day? Look no further.

We’ve got five recipes that won’t get you pinched, all created by Real Women like you in our wonderful online cooking community!

Click through our slideshow to get recipes for these delicious green dishes and test your Irish food knowledge on each slide—answers are at the end, tell us how many you got right!

Smashed Peas & Mint

Attached Recipe Photo
MEHMEH

posted Oct 15, 2010

I love peas mostly fresh but frozen too. I even grew my own for awhile… so good. One day while visiting my parents, my mom (not a huge veggie fan) said let’s do something different with the peas… mashed… maybe?….it has been a family favorite since then…

INGREDIENTS

  • 10 ounces 2 – 10 oz bags frozen peas
  • 1 cup milk
  • 4 ounces PHILADELPHIA Cream Cheese
  • 5 tablespoons butter
  • 2 tablespoons mint, finely chopped

DIRECTIONS

  1. Thaw and drain the peas
  2. In a medium saucepan roughly mash the peas; Add the butter, 1 tsp salt and 1/8 tsp ground pepper and cook over low heat
  3. Add the cream cheese and milk until well blended; Add the mint, stirring until bubbly

Green Beans and Sautéed Potatoes

 

Smoky bacon, hearty potatoes, fresh cut green beans—we’ll be honest, you’re going to want to make this for St. Paddy’s day and then some…

GET THE RECIPE

Fresh Cut Green Beans, Sauteed with Potatoes, Bacon and Onions

Attached Recipe Photo
Rebecka EvansRebecka Evans

posted Aug 1, 2012

This recipes is one of my favorite summer fresh creations. Filled with flavorful memories of hot summer days in the garden with mom, the crisp cut green beans snap alongside the creamy texture of the sauteed potatoes and onions. Bacon rounds out the dish with its savory smoke flavor. The simple flavors of summer express themselves in perfect harmony in this basic side dish!

INGREDIENTS

  • 1 pound fresh cut green beans
  • 1 medium onion
  • 4 medium potatoes
  • 1/4 pound bacon
  • 2 tablespoons butter
  • 2 scallions
  • 1/4 cup red wine vinegar

DIRECTIONS

  1. Cook bacon in a large cast iron skillet over medium heat until crisp, remove bacon and all but 1 tablespoon bacon fat
  2. melt 1 tablespoon butter in pan
  3. add potatoes and onions and cook covered, stirring frequently until potatoes are tender but not soft
  4. add cut green beans, remaining 1 tablespoon butter, cover and cook for 12-15 minutes, stirring occasionally
  5. salt and pepper to taste
  6. serve with red wine vinegar, garnish with chopped scallions

Lettuce Soup

 

Serve up a warm bowl of green soup. Fresh mint, broth, iceberg lettuce—your taste buds will thank you.

GET THE RECIPE

Minty Lettuce Soup

Attached Recipe Photo
MEHMEH

posted Sep 24, 2010

I love serving soup in a shot glass as an appetizer. You would never guess it’s lettuce. How many times have you had to throw out the lettuce because it turned brown in the crisper (or rotter as I call it)? Now you can put it to delicious use.

INGREDIENTS

  • 2 heads iceburg lettuce, roughly chopped
  • 1 cup onion, sliced
  • 1/2 cup packed fresh mint
  • 6 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 4 ounces PHILADELPHIA Cream Cheese

DIRECTIONS

  1. Put the lettuce, onion, mint and chicken broth in a large pot
  2. Bring to a boil then lower heat to medium and simmer for 25 minutes
  3. Let cool slightly then place in a blender for one minute and strain the soup. (You will have to do this in 2 stages to not fill the blender too much) set aside;
  4. Melt the butter in a medium pan over medium heat, add the flour and stir one minute
  5. Add the soup and stir to combine. Bring to a boil, stirring constantly
  6. Remove from heat, add the cream cheese and salt & pepper to taste
  7. Tip: You can serve this soup in shot glasses; add a sprinkle of parmesan cheese and a fresh mint leaf to decorate
  8. Tip: You can use any lettuce you have on hand and for a vegetarian meal you can use vegetable broth

Green Guacamole

 

Rich and creamy guacamole? Make an extra batch because you won’t be able to put this down!

GET THE RECIPE

Awesome Guacamole

Attached Recipe Photo
Erika ChristianErika Christian

posted Aug 3, 2012

Rich and creamy guacamole, hard to stop eating!

Tags: None

INGREDIENTS

  • 8 ounces Philadelphia whipped cream cheese
  • 3 Ripe avacadoes
  • 1 packet of guacamole seasoning mix (your choice)
  • 1 pinch garlic salt (season to your taste)

DIRECTIONS

  1. Peel and remove seed from avacadoes then mash in a bowl.
  2. In the same bowl mix in the whipped cream cheese.
  3. Stir in seasoning packet and garlic salt.
  4. Place in fridge for 20 min to bring out flavor.
  5. Serve with tortilla chips and enjoy!

Green Brownies

 

They’re rich with chocolate and they’re green? What’s the special ingredient that makes these brownies pinch-free? Find out…

Green tea Cream cheese Brownies

Attached Recipe Photo
Yumiko EtoYumiko Eto

posted Sep 16, 2011

These brownies are rich and chocolaty, and absolutely fabulous! Green tea cream cheese mixtures make these brownies outstanding! A little bite is not enough. Every time I make these brownies, I put them as snack’s in my girls’ school lunches. After they come back from school, they tell me, ” Mommy, those brownies are very popular among my friends! Next time put more brownies in my lunch, PLEASE!!”

INGREDIENTS

  • 5 ounces Philadelphia Cream Cheese, softened to room temperature
  • 2 ounces sugar
  • 2 teaspoons green tea powder
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 325*F. Grease an 8×8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Mix together softened cream cheese, sugar, green tea powder well.
  4. Drop Green tea cream cheese mixture onto sections the chocolate mixture and use a toothpick to draw the Green Tea mix across the brownie to create a look like marble.
  5. Bake for 25 to 30 minutes in the preheated oven, until brownies rise. Do not overbake! Cool in pan and cut into squares.
  6. Serve and enjoy!

I do not always copy and paste an entire article…this time I did just so you are not jumping screens.  This is such a great website for ideas.

http://realwomenofphiladelphia.com

Enjoy cooking

Tammye Honey

What Can I Make with Peanut Butter (Besides PB & J)?


Straight from http://realwomenofphiladelphia.com/blog/post/what-can-i-make-with-peanut-butter-besides-pb-j

I could not think of three ideas that are better…

What Can I Make with Peanut Butter (Besides PB & J)?

Mar 11, 2013

Happy Monday!

We love peanut butter: crunchy or creamy, it’s the perfect spread on an apple or warm slice of toast, and you can never go wrong with a classic pb & j.

But what else can we make with peanut butter?

Thanks to the talent and creative skills in this online cooking community of ours, peanut butter has been transformed.

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A. Peanut Butter fanatics, this is it: smooth caramel, decadent chocolate and that nutty flavor we LOVE! Grab this CANDY BAR CHEESECAKE SWIRL BROWNIES recipe and make these tonight!

B. Enjoy the creamy peanut butter and crunchy peanuts in this SWEET AND SOUR THAI CHICKEN recipe. Make sure there’s enough for seconds…

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C. Rich chocolate, bananas, white chocolate curls, and creamy peanut butter inside? Heaven. ThisCHOCOLATE-PEANUT BUTTER MOUSSE PIE recipe is tonight’s dessert, and maybe tomorrow’s too…

So how do you want to eat peanut butter? A, B or C? Tough choices. Leave us a comment!

Happy Cooking

Tammye Honey

Dinner In A Hurry


When I found out that I was going to have hungry grandchildren to visit yesterday I wanted to make something quick and easy so that I could sit and visit while it cooked.  Due to a time crunch on the visit as the boys had to return home to get ready for school for today it had to be a quick meal.  Their mom had said that she could pick up a pizza on the way.

Homemade and nutritious for me always wins hands down.  I said I had already started to just come and visit.

I took chicken thighs and placed them in my roaster pan where I poured Wishbone Lite Italian Dressing on them enough to well coat them.  I covered with foil and placed them in the oven at 350 F.

I then proceeded to peel potatoes.  Both yellow butter and Red potatoes since I did not have enough of the yellow butter ones.  I placed them in a pan of water cubed with a hint of sea salt and let them boil with the cover slightly ajar.

I then took one container of Vanilla Yogurt, a container of Sour Cream, several varieties of fruit that I had (Mine were canned although frozen do work well) and 1/4 cup of marshmallows  I mixed them together in the bowl and let them sit in the fridge.

I was able to sit and visit, only being interrupted by my timer every fifteen minutes to turn the chicken.

The potatoes were finished and we added one stick of butter and one container of sour cream to whip them with the beater..

The thighs were done and we ate.  The meat fell easily from the bone and was very tender.  To have the boys comment how good the chicken was felt good.

They were surprised when I said that I had dessert.  First response was “What is that?”  I handed each a fork to stick in the mixture to taste.

Each had a big bowl of it and the last one finished the bowl.  I had a bag of coconut on the side to sprinkle on the top if the wanted it.  (I do not care for coconut so it always is a side option for me.)

A side salad was the other option which was offered.  Simple cherry tomatoes and romaine lettuce with a choice of dressings.

Complete meal that was quick and easy with no measuring and I was able to spend time with my guests.

Thank you for reading.

Tammye Honey