1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
6 slices thick-cut bacon, cut into 1-inch pieces (we used Wright Naturally Hickory Smoked)
With the oven rack set in the middle, pre-heat your oven to 350 degrees. Take a large mixing bowl out and add the following ingredients to it, stirring until combined: barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic and cayenne. Leave the sauce off to the side for now.
Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot add the bratwurst to it. Using a spoon, break the meat up into small bite-size pieces, cooking for 5 minutes or until the fat starts to render. Add the onions into the skillet and stir for 15 minutes or until the onions and sausage are both well browned.
Take the sausage mixture out of the skillet and add it to the sauce, followed by the baked beans, pinto beans, cannellini beans and the tomatoes, stirring to combine and ensure that all the ingredients are equally distributed throughout. Take a 13- x 9-inch metal baking pan* out and place it on an aluminum foil-lined baking sheet. Place the bean mixture in the baking pan, topping it with a single layer of bacon.
Place the pan in the oven (with the baking sheet still underneath it) and cook for 1 ½ hours or until the beans are bubbling and the bacon’s rendered (ours took 1 hour and 45 minutes). Let the beans cool for 15 minutes before serving.
*We used an EZ Foil Lasagna Pan (13 ¼ x 9 5/8 x 2 ¾-inch).
This is good the first night but it’s even better the next day ! The first day you can taste the sweetness and smokiness but it’s on the second day that you notice the spiciness more. It makes your lips tingle but it doesn’t overwhelm the other flavors. It’s got an excellent mouthfeel to it. It will thicken up some overnight and it’s great to eat cold or warmed up !
This recipe came from Cook’s Illustrated.
We weren’t paid in any form to promote Bull’s-Eye, Hunt’s, French’s, Johnsonville, Bush’s, Ro-tel, Wright, EZ Foil or Cook’s Illustrated.
1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
1 tablespoon unseasoned rice vinegar
Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
6 garlic cloves
1 ¾ cups (14 oz.) water
1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
½ cup granulated sugar
¼ cup table salt
1 tablespoon freshly ground black pepper
Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
2 jalapeño chiles, seeded and chopped fine (we left the seeds in)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 ½ cups low-sodium chicken broth
1 teaspoon salt (we used table salt)
Additional salt (we used kosher salt)
Put the tomatoes in a food processor and puree until smooth, setting it aside afterwards. Put the rice in a fine-mesh strainer and set it over a large bowl. Run water over the rice (we used cold water) until the water runs clear, about 1 minute*. Drain the rice well afterwards.
Take a Dutch oven out (we used a large skillet) and pour the oil i, setting the heat to medium-high. Once the oil’s hot and is starting to shimmer, add in the onion, poblano and jalapeños, stirring frequently for 5 minutes or until softened. Take ¼ cup of the mixture out of the skillet and leave it off to the side for now. Stir the rice, cumin and oregano into the pot and cook for 5 to 6 minutes or until the rice has a deep golden look to it, continuing to stir frequently.
Add in the broth, pureed tomatoes and 1 teaspoon of salt, stirring to combine. Wait for the rice mixture to come to a boil. Once boiling, put the lid on and turn the heat down to low afterwards. Simmer for 25 minutes or until the liquid’s been absorbed and the rice is tender. Take the Dutch oven off the heat and stir in that ¼ cup mixture from earlier. Put the lid back on and leave the rice be for 10 minutes. Fluff the rice with a fork and season with additional salt if you think it needs it. Serve immediately.
*The water coming through the strainer looked clear right off the bat so we judged if the water was clear based off the accumulated water in the bowl. It took us roughly 10 minutes or so for the water to look clear.
This is a new favorite rice recipe for us ! You get a little heat at the end of the bite but it doesn’t overwhelm the other flavors. Mommy really loves this dish !
1 cup dry converted white rice (we used Uncle Ben’s)
1 avocado, pureed
¼ cup each minced fresh cilantro and scallions
1-2 Tbsp. minced serrano chile or jalapeño (we used 2 tablespoons of minced jalapeño)
1 Tbsp. each extra-virgin olive oil and white wine vinegar
Salt to taste (we used kosher salt)
Cook the rice based off the directions found on the package it came in.
Mix in the avocado, cilantro, scallions, jalapeño, oil and vinegar. Take a bite and season to taste with salt.
We really loved this dish. Avocado is the primary thing you’ll taste but you still get some flavor from the other components. It didn’t bother us but you will get a crunch in this from the jalapeño just giving you a heads up so you don’t accidentally think your rice is undercooked.
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home or Uncle Ben’s.
1 (14 oz.) package shredded cabbage with carrot (coleslaw mix)
1 to 2 fresh jalapeño chile peppers, finely chopped (we used 2 jalapeños that were big enough they could’ve been used for jalapeño poppers)
2 Tbsp. chopped fresh cilantro
1 (6 oz.) container plain fat-free Greek yogurt
1/3 cup fat-free mayonnaise (we used regular mayonnaise)
1 Tbsp. lime juice
1 tsp. ground cumin
¼ tsp. salt (we used kosher salt)
Take a large mixing bowl out and mix the cabbage, jalapeño and cilantro together. In a small bowl, make the dressing by whisking together the yogurt, mayonnaise, lime juice, cumin and salt. Pour the dressing over the cabbage mixture, tossing to make sure everything’s coated in the dressing. Cover and place in the fridge until ready to eat.
Oh boy does this slaw live up to its name ! You can taste some tanginess in the dressing but this was so spicy we could only eat a small amount at a time so perhaps next time we make this, if the peppers are the same size, we’ll just use one jalapeño next time.
2 tablespoons olive oil (we used extra-virgin olive oil)
¼ cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked converted white rice
1/3 cup finely chopped parsley (we used Italian parsley)
½ teaspoon salt, if desired (we used it)
Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.
This recipe does take a bit of work but the flavor is so worth it !