My friend’s Paul and Adrienne brought this over for a cookout last year and everyone loved it so much, I asked for the recipe. I’m not big on beans, but this has become my favorite way to cook them. Delicious!
All-American Baked Beans
- 2 28-oz cans Bush’s Original Baked Beans
- ½ cup brown sugar
- ½ cup ketchup
- ½ cup chopped onion
- ½ cup chopped green pepper
- ⅓ cup honey
- 2 tsp yellow mustard
- ¼ lb. bacon (cut into small strips
- Preheat oven to 375 degrees.
- Spray a large casserole dish with Pam.
- Mix all ingredients except bacon.
- Spoon into casserole dish.
- Place bacon over top.
- Bake for 1 to 1-1/2 hours or longer (the beans become thicker the longer they bake).
I visited a Navy buddy in San Diego a while back, and while I was out there, his girlfriend at the time made this for dinner. It was the first time I had ever eaten asparagus and brown rice, and like it.
Chicken and Brown Rice
- 4 chicken thighs
- 1 cup brown rice
- 4½ cups low sodium chicken stock
- 1 cup asparagus cut into inch pieces
- ¾ cup grated Parmesan cheese
- 1 teaspoon dried, ground thyme
- 1 teaspoon black pepper
- ¼ cup half/half or whipping cream
- 3 tablespoons butter
- 1 shallot minced
- 2 garlic cloves minced
- Pat the chicken dry with paper towels and season with thyme and black pepper.
- Melt the butter in deep large skillet, and sauté the shallot and garlic.
- Add the chicken thighs, cook on med-high and brown on both sides. they don’t have to be fully cooked yet.
- Add brown rice and kind of toast it. then add the chicken stock and reduce heat and cover, stirring occasionally. (rice takes about 40 minutes to cook, the brown rice needs a little extra…it took about 45 minutes for me).
- When rice is done to your liking, the chicken will have braised in the chicken stock/rice.
- Add half/half and cut asparagus, stir well. Let it simmer on low until the asparagus is tender.
- Add half of the grated cheese, and stir once more. Top with the rest of the cheese and serve.
Prep time for me was about 5 minutes…you can sauté and season the chicken at the same time, then it takes about 45 minutes to cook based on the directions for the brown rice. You’ll need the extra liquid because the chicken will absorb it too.
I got this buffalo wings recipe from a friend and they were great! I don’t make these near often enough though.
Buffalo Wings & Sauce
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
- 20 chicken wing segments
- ½ cup butter or margarine
- ½ cup hot sauce
- In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
- Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
- In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
- Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
- Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
- Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio: Mild: Use ¾ cup butter and ¼ cup hot sauce Hot: Use ¼ cup butter and ¾ cup hot sauce
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 Tbsp vinegar
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 3/4 cup salad (or olive) oil
- onion, sliced and quartered
- Mix ingredients together.
- Marinade flank steak for 24 hours.
- Cook over grill till done. (Ian claims 4 – 7 minutes a side)
Caution: Oil causes grill to flame up.
So, compared to many of the other recipes here, this one is a little more complicated, but well worth the effort.
- 2 tsp. Olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 tsp minced garlic
- 2 ½ cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh Italian parsley leaves
- 1 lb. Spaghetti (I use cellentani pasta)
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- ½ cup chopped walnuts, toasted (I usually leave these out)
- 1 Tbsp lemon zest (finely grated lemon peel)
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta ans garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is jut tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine.
- Add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
- Season the pasta to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
- Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.