Dark Rum Bacon Baked Beans

Have you ever been asked to bring baked beans to a bbq or gathering?  Sure, it is easy to just buy a large can and doctor them up with a few extra ingredients.  There is absolutely nothing wrong with that.  In fact, I love to add a bit of mustard and some bacon.  Maybe even add a combo of different beans.  Who wouldn't love that, as a side dish?

I have talked for years about making my own homemade style baked beans, but not from cans.  Yes, I decided to make the real deal, from dried beans. I knew I wanted to do something different, you know....a twist.

After comparing a few recipes I realized there any many different styles of baked beans.  They are also made with different types of beans, sometimes a combo of many together.  But who originally created the first baked bean dish?  Was it the Pilgrims, Indians, British, UK or how about Boston?

After much research I decided that it really didn't matter.  What mattered is I created a good tasting baked bean recipe I would be proud to serve at any outdoor bbq.  My little secret was to add a shot of dark rum to enhance the taste.  Okay, maybe a little bit more than one shot.

This recipe is certainly a "People Pleaser".  Serve this recipe at your next get together with your chicken, burgers and dogs.  Beans served as a side, are not only good for your heart, they also make good meals, a la carte.


Dark Rum Bacon Baked Beans

Ingredients:
1 lb dry northern beans
1/2 lb bacon strips, chopped
3 cups sweet onion, chopped
4 cloves garlic, chopped
2 cups ketchup
1/3 cup molasses
1/3 cup maple syrup (I use Vermont syrup)
1/4 cup worcestershire sauce
1 cup brown sugar (optional, add more to liking)
1/4 cup dark rum
salt and pepper, to taste

Directions:
1.  Rinse beans.  Place beans in dutch oven and cover with water at least by 2 inches.  Bring to a boil, boil for 3 mins.  Remove from heat, cover and let sit for 1 hour or until softened.
2.  Drain beans and discard water.  Return beans to Dutch Oven and add 6 cups of water.  Bring to a boil on high heat.  Reduce simmer for approx. 75 mins, or until almost tender.
3.  While beans are cooking place large skillet on stove top.  Cook bacon on medium heat until crisp. Drain on paper towel.  Reserve oil in container, leaving approx. 4 TBS in skillet.
4.  Add to skillet, onions.  Saute until onions are soft.  Add garlic, cook for additional 2 mins.
5.  Stir  in ketchup, molasses, syrup, worcestershire sauce and brown sugar.  Add bacon and rum, stir.  Season with salt and pepper to your liking.
6.  Drain beans but RESERVE water.  Place beans in skillet.  Stir beans with onion mixture.  Add one cup of liquid.  Pour beans back into dutch oven.  Bake in a pre-heated oven 300 degrees for 3 hours.  Stir every 30 mins.  Add additional water, if needed.

Note:  1.  I only added a total of 1 cup of extra liquid.
           2.  I think this is perfect consistency of sweetness.  Add more brown sugar, if you like.

Brazilian Cheesy Bread

 Pão de queijo, or Brazillian cheese bread, is a delightful snack and breakfast food that holds a special place in the hearts and palates of the people throughout Brazil.  

Its name translates to "Cheese Bread in Portuguese.  This popular treat originated in the State of

Minas Gerais has become a beloved part of Brazilian cuisine. In fact, you may recognize it as the bread commonly served a Brazilian Steak Houses, adding a delightful complement to the meaty feast.

I have had the pleasure of making these easy rolls with my Grandkids numerous times, and it never fails to amaze me how simple they are to prepare.  One of the remarkable aspects of Pão de queijo is that it is
naturally gluten-free, as it is made with Tapioca flour.  Sometimes, we make this bread with 
cheddar cheese.  These rolls are incredibly versatile and can be enjoyed alongside various soups.  

Ingredients:
1 1/2 cups tapioca flour
1 egg, large
1/3 cup olive oil
2/3 cups milk
1/2 cup feta cheese (or farmer's cheese)
1/2 cup parmesan or romano cheese

Directions:
1.  Add all ingredients to the blender.  Mix until thoroughly blended, scraping down the sides of the container if needed.
2.  Preheat oven to 400 degrees.  Grease a 36-count mini tart pan with cooking spray.
3.  Use a small cookie scoop to fill each well in the tart pan.
4.  Bake for approx. 20 mins or until golden brown.  Serve warm.

Grilled Portobello Mushroom Steaks with Roasted Ras El Hanout Chickpeas

Grilled Portobello Mushroom Steaks 

with Roasted Ras El Hanout Chickpeas

Grilled Portobello Mushrooms

Celery, chopped

Red Onion, sliced thin

1 can black olives, sliced in half

1 cup grape tomatoes

5 sprigs fresh parsley

Olive oil

Red Wine Vinegar

salt and pepper, to taste

Roasted Ras El Hanout Chickpeas

1 can chickpeas, drained and pat dry

1 TBS Ras El Hanout spice

1 TBS olive oil

Directions:

1.  Toss chickpeas in a medium-size bowl with spice and olive oil.  

2.  Bake 400 degrees for approx. 20 mins.  Season with Sea Salt

Tater Tot Lamb Cheeseburger

Here is my take on a delicious "Burger and Fries".  Convert your fries into a bun, 

using tater tots.  Yes,  I toasted some tater tots in my waffle iron to create this crispy

bun.  Then I created this fabulous juicy lamb burger and a garlic cheese sauce.  

I then assembled this beautiful creation and paired it with some Hellmann's Classic Burger Sauce.  

The burger sauce has just the perfect taste, so nothing more is needed. 

Sink your teeth into this "Burger and Fries" recipe.   You will think it is the "BEST", Ever! 

#Hellmanns, #beyondburgerandfries, #ContestEntry

Lamb Burger Ingredients:
1 lb ground lamb, or any ground meat
1/2 cup feta cheese crumbles
1/4 cup cilantro leaves, chopped
1/8 tsp salt
1/8 tsp coarse pepper

Directions for Burgers:
Mix all ingredients in a bowl.  Mold into patties.  Grill on high heat for 4-6 mins on each side.  (med/rare 4 mins)

Additional Burger Toppings:
Hellmann's Classic Burger Sauce
avocado, sliced
bacon, cooked
red onion, sliced
lettuce

Tater Tot Bun Ingredients: To make each piece
12 tater tots

Directions for each Tater Tot:
1.  Heat waffle iron.  Place 3 rows of 4 tater tots close together in the center of waffle iron.  Close and press hard to squash tater tots.  Toast for approx. 1 1/2 to 2 mins or until golden brown.  Carefully remove and place on a flat surface to cool.

Garlic Cheese Sauce Ingredients:
1/2 cup white cheddar cheese, shredded
2 TBS cream
2 TBS Hellmann's Mayonnaise
2 TBS plain Greek yogurt
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp white pepper

Directions for Sauce:
1.  Place cheese, cream, mayo, and yogurt in a microwave safe, bowl.  Heat in microwave for approx. 10 seconds.  Remove and stir.  Add back into the microwave for an additional 10 seconds (or until cheese is melted).  Remove and stir until creamed together.  Add garlic powder, salt, and pepper.  Stir.