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?Baked? Beans

“Baked” Beans

by Pam on October 22, 2012

I wanted to make some baked beans for dinner but didn’t have the time to deal with dried beans.  I found this recipe that I adapted on Martha Stewart[1].  I added a little bit of bacon crumbles to the sauce  and used regular mustard instead of dried mustard. I planned on adding some brown sugar but didn’t because they were sweet enough without it. The beans turned out tangy, sweet, and very delicious! My kids both really loved these beans and so did I.

Heat a small sauce pan over medium heat.  Cut the bacon into pieces and place into the pan.  Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain.  Crumble.  Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes.  Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard.   Cover and simmer for 1-2 hours, stirring occasionally.  Serve & enjoy.

Print[2]



“Baked” Beans




Yield: 6

Prep Time: 10 min.

Cook Time: 1-2 hours



Ingredients:

2 slices of lean bacon, cooked & crumbled
3 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
2 15 oz cans cannelloni beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
1/2 cup of water
1/2 cup of ketchup
1/4 cup of molasses
1-2 tsp mustard

Directions:

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart

 

References

  1. ^ Martha Stewart (www.marthastewart.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Garlic Roasted Chicken

Garlic Roasted Chicken

by Pam on October 15, 2012

It was a very cold and rainy day today so I decided to roast a chicken for dinner. There is just something so comforting to me about roasting a chicken on cold days. I rubbed garlic butter under the skin onto the chicken breasts.  I simply seasoned the bird with sea salt, freshly cracked pepper, and garlic powder. It was simple to prepare and the entire house smelled amazing while the chicken was roasting. The meat turned out flavorful, tender, and so juicy.

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture.  Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.

Print[1]



Garlic Roasted Chicken




Yield: 8

Prep Time: 5 min.

Total Time: 1.5 – 2 hours



Ingredients:

1 5lb chicken
1/2 tbsp butter, softened
2 cloves of garlic, minced
Olive oil cooking spray
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste
5 large cloves of garlic
1/2 sweet yellow onion, cut into wedges
Fresh parsley

Directions:

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels. Mix together the butter and 2 cloves of minced garlic together until well combined. Carefully, loosen the skin covering the breasts and coat the breasts with the butter mixture. Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, and garlic powder, to taste.

Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste then place the onion, garlic cloves, and fresh parsley into the cavity. Place the bird on a roasting rack in a roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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