Tennessee Baked Beans

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…)

What’s Your Cooking Manifesto?

Mar 12, 2013

Hi All,

In life, there are many manifesto’s we live by, so it’s only natural there are manifestos we cook by, right ladies?

Since this fabulous online cooking community of ours has grown so much, and continues to grow by the day, we think it’s time to share our cooking manifesto:

The Real Women of Philadelphia Manifesto!

We hope you’re all inspired by this manifesto from this day forward!

And speaking of trying new dishes, how about trying zucchini in your sandwich? DEB is an expert at finding ways to use all the extra zucchini her garden gives her like in this ZUCCHINI SALAD SANDWICH! Yum.

Now that we’ve shared our cooking manifesto we want to hear yours:

Tell us your cooking motto in our comments! Don’t forget to PIN the Real Women of Philadelphia manifesto on PINTEREST so fellow bakers, chefs and cooking enthusiasts like you can be inspired!

Photo Excerpt Source

What is your Manifesto?  I would love to hear.

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Healthy Eating in a Pot

There is nothing nicer than cooking everything in one pot and then letting it simmer for dinner.

My hubby’s favorite way to eat eggplant is to dip it in egg, then in Italian breadcrumbs and deep fry it in my wok in Olive Oil.

 

I love the draining rack on the side which also keeps the eggplant warm till he sneaks in and eats them lol.

The recipe for the pot of yummy is as follows:

1 medium onion diced

3 tbsp minced garlic

1 chopped eggplant

1 cup cherry tomatoes cut in half

1 cup sliced fresh mushrooms

1 pound ground beef or turkey

Olive Oil for bottom of pot.

I add the olive oil, onion and the hamburger to brown the hamburger then drain off the excess fat.  I add the remaining ingredients and allow to simmer till everything is cooked thoroughly.  (Takes about 30 minutes)

Today I had a little leftover spaghetti sauce and a few bowtie macaroni’s so I added them to the mixture and stirred well.

Adding a small tossed salad and the meal is complete.  Good for you low cost and yummy.

Happy Eating.

Tammye Honey

 

Baking with Corn Allergy

1. Keep staple baking ingredients such as yeast, cream and butter on hand. This way, you can whip something up without having to go to store to get the necessary ingredients. It doesn’t quite overcome the convenience of prepared foods, but it sure helps to satisfy cravings. Yeast can be stored in the fridge and butter in the freezer for months.
2. Get rid of the baking powder! It has cornstarch in it. If you can’t find Featherweight Baking Powder (made with potato starch), use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for 1 teaspoon baking powder. I’ve been doing this for years, and no one has noticed a difference in my foods, even biscuits.
3. Make your own vanilla. Buy a 750 ml bottle of potato vodka, stick 2 vanilla beans in it, and let it sit for a month or two. Yummy, and actually cheaper than pure extract. I have heard that Frontier’s vanilla has corn alcohol in it, but their other extracts seem to be safe (I use them).
4. Use this substitution for corn syrup: 1 cup corn syrup = 1 cup sugar plus 1/4 liquid (water or whatever other liquid is called for in the recipe). I’ve also read that rice syrup can be substituted directly for corn syrup.
5. For powdered sugar, add up to a tablespoon of potato starch to 1 cup sugar, and blend in a coffee grinder until it’s not grainy; I often run it through twice. I also keep a bowl of it handy for when I need it quickly; just stir or sift it first to break up any clumps.

http://www.cornallergens.com/food/corn-free-cooking-baking.php

Love this website for great tips when I need it desperately like today…

Happy Cooking

Namaste

Tammye Honey

Spinach Pesto With Barilla Tortelloni Ricotta & Spinach Dinner For Two

This Barilla Brand Tortelloni Ricotta & Spinach with the added Spinach Pesto Sauce is just out of this world in flavor.

Basic Spinach Pesto Sauce Recipe

3 tbsp. garlic minced in oil

1/4 cup walnuts

1 tsp crushed basil

1/2 tsp salt

1/2 tsp white pepper

chop together

add fresh spinach or 1 pkg of thawed and drained chopped spinach

chop together

Slowly simmer in small pan slightly covered

I add just a small amount of butter for flavor

stir and check often to make sure it is not sticking while cooking your pasta

drain pasta and add pesto to your pasta back into the pasta pan and toss

For this dish I used the entire package of baby spinach…

It was so good I went back for seconds and I normally can hold back and resist seconds…

Happy Cooking…just had to share the update…

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Chicken Thighs with Spinach in White Wine

This is what I ended up making in exchange for what I started out with thanks to a few reblog ideas …

Yes I showed you the end before the beginning lol…

I also did make the bowties and cherry tomatoes in olive oil and chicken broth with a few spices and garlic then a bit of sprinkled cheese on top as garnish…

Now to begin:

Cherry Tomatoes

I walk outside and pick mine…

I did add a few other tomatoes from our other flower pots only because they were ready

As you can tell the weather here has done a number on this poor baby but it is still bearing…

Italian Parsley a few pinches in the chicken…

Italian Basil just a hint with the bowties and cherry tomatoes…

I use a smaller jar near cooking area and just transfer when empty… this went into both pans to start

So did this and yes I am lazy…This is actually more economical…

I added the chicken thighs that were boneless and I had tried to cut a pocket they are just too small…

Added my bag of spinach

Added just enough chicken broth to start a nice steam and covered partially to allow spinach to steam over the chicken thighs…

Added just a hint of white wine after the spinach was steamed to keep the chicken from drying …I go by smell…then added a bit more of chicken broth to mixture about a total of 1/4 box.

1/4 of box was added to the cherry tomatoes in the pot beside the frying pan

Sprinkled in the bowties to accommodate the amount of tomatoes and readjusted the liquid with tomato bisque soup since I did not have tomato paste.

Then stirred and partially covered allowing both dishes to just simmer till we were ready to eat.

Sprinkle cheese is optional…

And Again here it is…..Voila!!!! Sooooo Tasty…. Sooooo Stuffed….

Enjoy…

Tammye Honey

Tomorrow Night’s Dinner

Tomorrow nights dinner with my flower pot cherry tomatoes…

My recipe is here https://tammyehoney.wordpress.com/2012/06/21/chicken-thighs-with-spinach-in-white-wine

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What's 4 Dinner Solutions

This is a most excellent way to use up those proliferating cherry tomatoes.  I cooked these down in some olive oil with minced garlic, a chopped Vidalia onion, and plenty of fresh basil.  Bowties work fine – any pasta will do.  So easy to make:  Halve the tomatoes and chop the onion, pour a fair measure of olive oil into a big skillet and warm it up.  Toss the veggies in and cook them down, adding some tomato paste towards the end.  If the sauce is too thick just ladle some water from the pasta you have a-boil.  I add thin sliced fresh basil as it cooks and save some for garnish at the table.  Use lots!  Dump your drained pasta into the sauce and stir to combine, plate and serve immediately.  I grated some Asiago cheese on the pasta tonight.  Mmm… cheese!

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