July 4th: Baked Beans

This week is going to be CRAZY for me!  Not only is it month-end, but it's also a holiday on Friday!  In honor of July 4th, I'll be sharing some awesome recipes to make on July 4th to help you enjoy your holiday!  First up, this delicious and amazingly easy baked bean recipe made in the crock-pot!  Bonus--it's vegetarian!

 {Baked Beans}

 {Baked Beans side view}

One year ago:  Garlic Scape Pesto
Two years ago:  Quark (savory yogurt sauce)

Baked Beans
from the lemon bowl

Makes 8 servings

1-15 oz can cannelloni beans, drained and rinsed (also known as white kidney beans)
1-15 oz can great Northern beans, drained and rinsed
1-32 oz can pinto beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1/3 cup brown sugar
1/3 cup molasses or sorghum
1/3 cup ketchup
2 tablespoons yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

1. Mix beans and onions together until combined and place in a crock-pot.
2. In a separate bowl, mix remaining ingredients until well combined.
3. Add sauce to beans and mix until combined.
4. Cook on HIGH for 6-8 hours or until beans are tender.
5. Season to taste with salt and pepper.
6. Serve.

The hubby was obsessed with this recipe, and he asked me to make it once a week "until he tires of it"!  This will be an easy throw-it-together-and-forget-about-it on that holiday that you want to spend in front of the grill, around the pool or setting off fireworks!

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Mushroom Jalapeno Sauce

I was cleaning out the fridge a few weeks ago, and I had some odds and ends.  The hubby was grilling chicken so I was just throwing some stuff together.  We loved it so much that I replicated it a few weeks later and actually measured everything.  The second time we had it, the hubby was grilling some steak which is pictured below.  I'd even grill a mushroom and have a mushroom overload!

 {Mushroom Jalapeno Sauce on top of steak}

 {Sauce cooking}

 {Mushroom Jalapeno Sauce}

One year ago:  BBQ Chicken Pulled Sandwiches
Two years ago:  Red Velvet Cake Batter Ice Cream

Mushroom Jalapeno Sauce

Makes 6 servings

2 pints mushrooms, cut into 1/4 inch chunks
1 medium onion, sliced
1/4 cup soy sauce
1/4 Worcestershire sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
4 cloves garlic, minced
2 fresh jalapenos, sliced (you can take the seeds out of one to reduce the heat)
1 cup fresh cilantro, chopped

1. Heat a medium saucepan on medium; add mushrooms and dry saute until tender, about 10 minutes.
2. Add onions and saute for another 2-3 minutes.
3. Add remaining ingredients, except cilantro, and cook until thickened, about 5-7 minutes.
4. Serve sauce over mushrooms, chicken, pork, or steak and top with cilantro. 

I'm getting into making sauces for grilled items; it keeps things interesting.  How do you keep your grilling interesting?

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Banana Bread

I had a hankering for banana bread last week.  One of my favorite snacks/breakfasts is bananas and peanut butter (no mayo!).  I'm not a big sandwich fan; I just slather the banana with peanut butter and go about my way.  This is a family recipe; I don't add walnuts (not a big fan in my banana bread), but you are more than welcome to!

 {Banana Bread}

 {I freeze my bananas before making banana bread so they do turn black.  However, they are much easier to mush after they've thawed from being frozen}

 {You mix all the wet ingredients together, and the batter looks like this--it's okay!  It will come together when you add the flour!}

 {Add flour and the batter comes together!}

 {Banana Bread with peanut butter (my favorite way to eat it!)}

One year ago:  Roasted Garlic

Banana Bread

Makes 1 loaf

1 cup sugar
1/3 cup butter, room temperature
2 eggs, room temperature
1 1/2 cups bananas, mashed
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup walnuts (optional)

1. Preheat oven to 350.
2. Grease the bottom of the loaf pan. 
3. Cream butter and sugar until light and fluffy; add eggs until blended. 
4. Add bananas and water until combined. 
5. Stir in remaining ingredients until moistened. 
6. Pour batter into loaf pan and bake for 60 minutes (knife inserted come out clean).

Another favorite breakfast with peanut butter is Pumpkin Bread which I make in the fall!  Do you have any favorite breakfast breads?

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Grilled Honey Lemon Garlic Chicken

In the summer, I am all about the hubby making dinner.  Which means that I am continually looking for marinades that will flavor meat just right and be easy on me to mix together.  I loved this marinate because it was flavorful and fast; plus anything with garlic always gets an extra star in my book!

 {Honey Lemon Garlic Chicken}

 {I love how the marinate separated!}

 {Perfect for serving on salads like this Southern Fattoush}

Honey Lemon Garlic Chicken
from Living Well Spending Less

Makes 4 servings

2/3 cup lemon juice
1/3 cup olive oil
8-10 cloves garlic
1/3 cup honey (local)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons dried parsley (or 1/2 cup fresh chopped)
2 pounds boneless, skinless chicken

1. Whisk lemon juice, olive oil, honey, minced garlic, parsley, and pepper together in bowl.
2. Marinate chicken in bag for at least 30 minutes but no more than 1 hour.
3. Grill until chicken reaches 160 degrees and juices run clear. 

I love making meal likes this because they are healthy and fast.  Plus, who doesn't love a cool, refreshing salad in the summer?  Not many!

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Cauliflower Couscous

I try to adhere to a gluten free diet, but life happens.  Sometimes a girl just wants to have a slice of bread!  However, I saw this recipe for cauliflower couscous, and I gave it a try.  I am OBSESSED!  I've been making this once a week, and then storing it in the fridge until I need it (this makes quite a bit).  I've had it just like pasta (under marinara sauce, in cheese sauce, etc) or like a potato (loaded, garlic, etc).

 {Parmesan and Green Onion Cauliflower Couscous (left) and Loaded Cauliflower Couscous (right)}

 {Putting raw florets into a food processor}

{Pulse until cauliflower resembles real couscous (small balls of pasta)}

{Cook cauliflower until done and fluffy}

{This makes a LARGE quantity of couscous!  I had several meals!}

{I served Parmesan and Green Onion Cauliflower Couscous with Middle Eastern Garlic Chicken and a salad}

One year ago:  Jerk Chicken

Cauliflower Couscous
from Tori Avey

Makes 8 servings

2 heads of cauliflower, cut into large florets
1 cup broth
Optional toppings like Parmesan cheese, garlic, green onions, sauteed vegetables, etc

1. In a food processor, pulse cauliflower until it resembles couscous (very tiny round pasta).
2. Heat the broth until simmering.
3. Add cauliflower and cook about 7 minutes or until tender.
4. Stir in optional toppings.
5. Serve.

Cauliflower is much more healthy than pasta or any other gluten-free pasta alternative!  Plus, it's mild flavor really allows it to work well with most dishes.  Do you eat gluten-free?  What are your favorite gluten-free products or alternatives?

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Southern Fattoush

I LOVE fattoush salad!  It's a Mediterranean style salad with cucumbers, greens, tomatoes, toasted pita, and simple dressing.  I've never made a regular fattoush, but when I saw this recipe, I just had to make it.  This was a delicious and heartier version with the addition of beans.  Now I want to make a regular fattoush (with some heartier elements like beans)!

 {Southern Fattoush}

 {So colorful!}

 {Adding the dressing}

 {Dressed salad}

 {Add pita chips}

 {Southern Fattoush served with Honey Lemon Garlic Chicken (which is coming next week or also would be great with Middle Eastern Garlic Chicken, Blackened Chicken, or even just a steak}

One year ago:  Jamaican Rice and Beans
Two years ago: Basil Steamed Corn

Southern Fattoush
adapted from CookingLight

Dressing:
4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
Salad:
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1 bag romaine salad blend
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black beans, rinsed and drained

1. Preheat oven to 400.
2. To prepare dressing, combine first eight ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. 
3. Arrange torn pita in a single layer on a baking sheet, and bake for 7 minutes, stirring after 4 minutes, or until crispy. Cool completely. Reserve 1/2 cup toasted pita. 
4. Combine tomato and remaining ingredients in a large bowl. 
5. Add remaining toasted pita and dressing to bowl; toss well to coat. 
6. Top evenly with reserved 1/2 cup toasted pita. 
7. Serve immediately.

Did you notice something a bit different?  I've hit the two year mark of recipes!  Isn't that exciting?!  Before I know it, I'll have to put three, four and five years up!  Love how this little blog is growing!

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Grilled Shrimp with Yum-Yum Sauce

I love Japanese habachi!  However, I've not found a good place here in Lexington for it, and sometimes I want some of the yum-yum sauce they make!  So what did I do?  I looked around online for some ideas, and I marched to my kitchen to create it!  It took a few tries, but I finally found it!  The hubby likes his spicy so I included that part in the recipe, but without it, it tastes just like yum-yum sauce!

 {Grilled Shrimp with Yum-Yum Sauce}

One year ago:  Black Bean Confetti Salad

Grilled Shrimp with Yum-Yum Sauce

Makes 1 1/4 cup dipping sauce (enough for 4-6 servings)

1 cup mayonnaise
1/4 cup ketchup
3 tablespoons rice wine vinegar (cider vinegar will work in a pinch)

1/4 teaspoon paprika
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
40 raw shrimp, shelled, de-veined and skewered

1. Mix all ingredients except the shrimp together until combined.
2. Grill shrimp for about 5 minutes or until they turn pink.
3. Serve shrimp with sauce.

Have you ever tried Japanese habachi (where they cook the food in front of you)/  If not, you really should because it's delicious!  I am working on finding a place, and I believe that it'll be perfect (it's in a town with a large Japanese population--I mean how can it not be good?!)!

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Sweet and Spicy Coleslaw

Let me tell you a secret--I'm not a big fan of traditional coleslaw!  I don't know why not.  Maybe I haven't met the right one.....  I saw a version where someone added hot sauce to their coleslaw, and I started to wonder how my beloved Sweet Thai Chili Sauce would mix with mayo and make coleslaw.  Let's just say that I am hooked!!!

 {Sweet and Spicy Coleslaw}

 {Gathering ingredients and mixing dressing}

 {Mixed salad}

 {Sweet and Spicy Coleslaw side view}

Sweet and Spicy Coleslaw

Makes 4 servings

1 bag coleslaw mix without the dressing
1/2 medium red onion, chopped
1/2 cup mayonnaise
1/4 cup sweet Thai chili sauce
1/4 teaspoon chili flakes (if you don't like it too spicy then cut back)
3 cloves garlic, minced
1/3 cup fresh cilantro, chopped

1. Pour coleslaw into a bowl.
2. Add onions and stir to combine.
3. Mix the remaining ingredients in a small bowl until well combined.
4. Add dressing to coleslaw and stir to coat.
5. For best flavor, refrigerate overnight, but it can be served immediately.

Do you like traditional coleslaw?  How do you make yours?  I'd love to hear because I would like to try finding a coleslaw for me!

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Chicken Parmesan

I hope everyone had a great weekend, and all you dads had a great Father's Day!

If you missed it, head over to HerKentucky for my KY Bourbon Barrel Beer Cheese recipe in celebration of the Winchester Beer Cheese Festival!

So this is more of an undone Chicken Parmesan.  What do I mean?  Well, the chicken isn't breaded and fried first!  Not only unhealthy, but it's also time consuming.  Instead, I browned some bread crumbs and sprinkled them on top because if not, you would end up with soggy chicken.  That's not good!

 {Chicken Parmesan}

 {Layering the ingredients in the crock-pot}

Chicken Parmesan

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1 recipe of homemade marinara sauce (1-16 oz jar of marinara sauce)
3 cups shredded mozzarella cheese
3 tablespoons butter
1/2 cup breadcrumbs
1/4 cup Parmesan cheese

1. Place a thin layer of sauce on the bottom of the crockpot.
2. Place chicken on top of sauce.
3. Cover chicken with 2 cups of cheese.
4. Top cheese with remaining sauce.
5. Cook on low for 6-8 hours or until chicken is done.
6. In a small saucepan, heat butter until melted.
7. Add breadcrumbs and toast until browned.
8. Add Parmesan cheese to the breadcrumbs and remove from heat.
9. Serve chicken with sauce, sprinkled with more cheese (if desired) and with 2 tablespoons toasted breadcrumbs.

I am no stranger to Chicken Parmesan; I've made it too many times to count!  In fact, the hubby said this was the version that he loved the best!  I had to agree; I didn't mind eating this for lunch for two days straight!

Have you tried making Chicken Parmesan?  Have you tried an undone version like this?

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KY Bourbon Barrel Ale Beer Cheese

 Originally posted on HerKentucky!

A while ago, I shared our family's original beer cheese recipe with a German beer.  Having lived in Lexington, KY for several years, I had to use my favorite beer of all time and make our beer cheese.  The hubby prefers if with the KY Bourbon Barrel Ale compared to the German beer, and I have to admit, that it might be my favorite too!

 {KY Bourbon Barrel Ale Beer Cheese}

 {Gathering the beer and cheese}

 {I made a double batch which required 3 pounds of cheese!}

 {You want to release the carbon from the beer which happens in stages.  The picture on the left is when the beer first gets poured into a pan.  As you heat the beer up, it begins to foam which means it's releasing the carbon (right picture)}

 {It takes about 5 minutes for all the carbon to release, and you will think that the beer will overflow the pot (picture left).  Then you will begin to see beer again meaning that it's almost cheese time! (picture right)}

 {Add the cheeses in batches, making sure to whisk constantly so it doesn't burn!}

 {Add the spices and garlic}

 {Try not to eat it all at once}

 {Reward yourself with a ham and beer cheese sandwich!}

KY Bourbon Barrel Ale Beer Cheese

Makes 1.5 pounds (16 servings)

Prep time: 10 minutes
Cook time: 20 minutes


8 oz KY Bourbon Barrel Ale
8 oz cream cheese
16 oz extra sharp white cheddar
2 cloves garlic, minced
1/4 teaspoon Worcestershire
1/2 teaspoon mustard
pinch of cayenne
Salt and pepper

1. Heat beer in a saucepan to release the carbonation.  The beer will get very foamy as it does.  When you can see the beer again, the carbonation has been released, and then you can get to the adding cheese!
2. Add cheese and whisk until completely melted.  DO NOT WALK AWAY!
3. Remove the beer cheese from the heat, and add the remaining ingredients.
4. Season with salt and pepper.
5. Serve with pretzels, on sandwiches, with veggies, on burgers, by the spoonful directly into the mouth....  Use your imagination!!!

The Winchester Beer Cheese Festival is this weekend in Winchester, KY (which is why I've posted this!)!  Is anyone going?  I've heard there were around 12,000 people there last year!

Do you like/love/are-obsessed-with beer cheese?  My family--obsessed!

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Fudge Brownies

So I have a Black Bean Brownies recipe, and that's been my go-to for brownies.  But how can I call myself a food blogger and not have a REAL brownie recipe?  I didn't think I could get away with it for long.  Thankfully, I had a delicious recipe that I made several times during my culinary schooling made with real chocolate and butter!

 {Fudge Brownies}

 {Chocolate melted with butter and sugar}

 {Eggs whipped into shape!}

 {Batter will be bubbly because of the air that was whipped into the eggs so quickly get it in the oven!}

 {They didn't last long....}

One year ago:  Homemade Ginger Ale

Fudge Brownies

Makes 24

1/2 pound butter, room temperature
6 oz semi-sweet chocolate
1 cups sugar
1 teaspoons vanilla
1 1/4 cups all-purpose flour
1 teaspoons salt
1 cups sugar
4 eggs, room temperature

1. Preheat oven to 350.
2. Melt butter and chocolate in a double boiler until smooth; add vanilla and sugar. 
3. Transfer chocolate mixture to a mixing bowl and add flour and salt. 
4. Whisk eggs and sugar until thick and frothy; add to chocolate mixture. 
5. Pour into a greased 9x13 casserole dish.. 
6. Bake 35-40 minutes or until done. 

So there you have it!  I made these for a company cook-out, and I came home with none....  Next I'll make them my black bean brownie recipe.  Hopefully they'll love them like my last company did!

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Middle Eastern Tomato Garlic Fish

As soon as I saw this recipe, I just had to make it!  Not only does it come from one of my favorite food bloggers, but it's from my favorite cuisine!  Plus it's made with fish (which I am trying to eat more of) so it was all systems go!

 {Middle Eastern Tomato Garlic Fish}

 {Fish steaming is delicious flavors!}

{Middle Eastern Tomato Garlic Fish side view}

One year ago:  Whipped Cream

Middle Eastern Tomato Garlic Fish
From Tori Avey

2 red peppers, roasted and cut into stripes (learn how to roast peppers here)
1 cup fresh parsley and/or cilantro (I used about 3/4 cup parsley to 1/4 cup cilantro)
12 whole cloves garlic
4 filets of fish (cod, swai, or sea bass)
1/2 teaspoon chili flakes (use less if you don't like it too spicy)
1 1/2 cups hot water
1-6 ox can tomato paste
1/2 teaspoon paprika
1 teaspoon honey
1/4 teaspoon cayenne pepper (use less if you don't like it too spicy)

1. In a large saucepan, spread the peppers, fresh herbs, and garlic on the bottom to make a "bed" for the fish.
2. Place fish on top of the herb bed and sprinkle with salt, pepper, and chili flakes.
3. Mix remaining ingredients until well combined.
4. Pour seasoned tomato mixture over fish.
5. Bring sauce to a simmer, then reduce heat to medium low and cover.
6. Cook for about 15 minutes, or until fish is flaky.
7. Serve.

The flavors were so good and fresh; it took very little time to make (about 20 minutes).  Served with a salad, this is a perfect meal!

How do you get fish into your diet?  I'd love to hear more ideas!Pin It