Sunday, October 18, 2015

Seven Can Soup

I'm not a big fan of soup. Never have been, But as I'v gotten older, it's become less yucky.

I'm newly obsessed with the Pioneer Woman and saw her make this recipe on her show not too long ago. We're having grilled cheese tonight and the Little Ladies want tomato soup. Back in the day, I would have enjoyed that, but yuck! Decided to give this a go instead for the adults.

I had to make a few modifications for what we had in our pantry, but it's essentially the recipe below.


Ingredients
  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed

Directions
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Sunday, May 31, 2015

Baked Beans

  • 4 ounces sliced bacon, cut into 1/2-inch strips
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 tablespoon finely diced seeded jalapeño (about 1 small pepper)
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • 1 cup ketchup
  • 3/4 cup dark brown sugar
  • 1/2 cup apple juice
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon barbecue rub
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • 1 (19-ounce) can pork and beans
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 (15.5-ounce) can great northern beans, drained and rinsed


1. Preheat oven to 300°F. Place a 12-inch skillet or dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in the pan as possible.

2. Add onion to pan and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in ketchup, brown sugar, apple juice, honey, molasses, vinegar, barbecue rub, mustard, hot sauce, and reserved bacon; bring to a simmer. Gently fold in pork and beans, butter beans, and great northern beans.

3. Transfer beans to oven and cook, uncovered, until beans are heated through and sauce has thickened, about 50 minutes. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Another option is to follow through step 2, and then transfer to the crock-pot to simmer on low all day, removing the oven step entirely.