Wednesday, June 29, 2011

Boneless Buffalo Bites

Buffalo wings are sold everywhere these days.  Sport bars, chain restaurants and most of them contain the same ingredients.  Breaded or deep-fried wings and hot sauce.  This one is a little different.  The chicken is marinated as in a fried chicken-style marinade of buttermilk and keeps the white meat juicy and moist.  It might take a few extra minutes, but the result will be a crunchy, juicy, fiery and tender boneless buffalo chicken.

You will need:
  • 4 boneless, skinless chicken breasts, cut into 1-1/2 inch chunks
  • 1/2 cup buttermilk
  • 1 tsp. salt
  • 3/4 cup hot sauce (I sincerely hope you use Frank's Original)
  • 1/4 cup water
  • 1/4 tsp. sugar
  • 1 Tbsp. unsalted butter
  • 1-1/2 cups cornstarch
  • 4 large egg whites
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking soda
  • Canola oil for frying
Marinate:  Combine chicken, buttermilk, and salt in a large zip-lock bag and refrigerate 30 minutes or up to 2 hours.  Combine hot sauce, water, sugar, butter and 2 tsp. cornstarch in saucepan.  Whisk over medium heat until thickened, about 5 minutes.

Coat:  Whisk egg white in shallow dish until foamy.  Stir flour, baking soda, remaining cornstarch, and 6 Tbsp. hot sauce mixture in second shallow dish until mixture resembles coarse meal.  Remove chicken from marinade and pat dry with paper towels.  Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.  Transfer coated chicken to plate and repeat with remaining chicken.

Fry:  Heat oil over medium-high heat until oil registers 350 degrees.  Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking.  Transfer chicken to paper towel-lined plate.  Repeat with remaining chicken.

Toss:  Warm remaining hot sauce mixture over medium-low heat until simmering.  Combine chicken and hot sauce mixture in large bowl and toss to coat.  Serve with Creamy Blue Cheese Dressing.


Creamy Blue Cheese Dressing:
  • 3/4 cup crumbled blue cheese
  • 3/4 cup mayonnaise
  • 6 Tbsp. sour cream
  • 1-1/2 Tbsp. cider vinegar
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
~Adapted from Cook's Country 2009
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Tuesday, June 28, 2011

Ambrosia Cake

Ambrosia, food of the gods in Greek mythology is a bit more humble as it's better known as a chilled fruit salad.
This tropical ambrosia cake is made with angel food cake, pineapple curd and orange frosting.  It's heavenly!  If you can buy a store-bought angel food cake - your half way there!  It's a perfectly light, cool dessert for the summer.

To make the cake you'll need:
  • 1/4 cup pineapple juice
  • 2 large eggs plus 1 egg yolk
  • 1/2 cup sugar
  • 2 Tbsp. unsalted butter
  • Pinch salt
  • 3 cups buttercream frosting
  • 1 tsp. grated zest plus 2 tsp. juice from 1 orange
  • 1 (9-inch) angel food cake
  • 1 (15-ounce) can mandarin oranges, drained
  • 2 cups sweetened shredded coconut, toasted
  • 1 (20-ounce) can pineapple slices, drained and cut into quarters
For the pineapple curd:  Bring pineapple juice to boil in saucepan over medium heat.  Whisk eggs, yolk and sugar in medium bowl.  Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to a spoon, 3-4 minutes.  Off heat, stir in butter and salt, then strain into small bowl.  Cover surface directly with plastic wrap and refrigerate until thickened, at least 1 hour.

For the orange frosting:  Mix frosting with orange zest and juice.*

To assemble: Cut cake horizontally into 4 even layers.  Place bottom layer on platter.  Spread 1/2 cup orange frosting over cake and top with orange slices in a circular pattern.  Place next layer on and spread with pineapple curd.  Top with next cake layer and spread with another 1/2 cup orange frosting and orange slices.  Finish with top layer and coat top and sides of cake with remaining frosting.  Press toasted coconut into sides and decorate with orange and pineapple slices.

To toast coconut:  Place coconut on baking sheet and bake at 350 degrees F. for about 10 minutes stirring occasionally until evenly toasted.

*I only had one can of buttercream frosting.  You will need to buy 2 to make the 3 cups and you should double up on the zest and the juice.
~Adapted from Cook's Country

Saturday, June 25, 2011

Comfy Cuisine - Lidia's Club Cook-along - July 15th

Hi Everyone!  I recently received an email from Lidia's Italy with an invitation to create a Lidia's Club.  Some of you know what a big fan I am!  Let's have some fun cooking her recipes from this month's newletter.  When the cooking is done, take photos of the food, the chefs, and the hungry diners!

I hope you will join me!  Send your photos to Lidia's Club by July 15th if you wish to see a photo featured on Lidia's Italy!, or simply link up here!  This month's recipes include:





I hope you will join me and become a member!


I will be sending all linky entries to Lidia's team on July 14th, so go make some pizza!
Go ahead and grab my button or add a text link to your blog post.
Please use the URL address of your post and not your blog in general.
Thank you for visiting and come back soon!

Thursday, June 23, 2011

Fresh Grilled Corn Salad

There is nothing like fresh New Jersey Corn!  Sometimes you don't even need the butter when you get a good batch!  

There are lots of ways to cook fresh corn.  You can grill it, steam it, saute it or just plain old boiling it.  To boil fresh corn, remove outer leaves and silk (fun for the kids to do).  Put into a big pot of cold water; when the water comes to a boil - it's done!  All you need is some butter, salt and pepper and you have the best summer side dish.

Here's a recipe for grilled corn:  
  • 5 large ears corn, husked
  • 2 medium tomatoes, chopped
  • 1 small orange or red bell pepper
  • 1 medium onion, slice in 1" thick slices
  • 2 Tbsp. fresh basil, shredded
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • Salt and freshly ground black pepper
Prepare corn, onions and bell pepper by brushing lightly with olive oil and salt and pepper.  To make grilling onions easier, thread onto bamboo skewers.

Grill corn, pepper and onions turning to cook all sides until some of the kernels are slightly charred, about 8-10 minutes.  Let stand until cool enough to handle.

Remove kernels from the cobs.  Remove onion from skewers and chop roughly.  Combine corn, tomatoes, pepper and onions in a medium bowl.  Stir in basil, oil and vinegar and salt and plenty of freshly ground black pepper (to taste, but I found this salad to be on the sweet side and I like lots of pepper!)


Fresh Grilled Corn Salad


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Tuesday, June 21, 2011

Zucchini Quiche Appetizers

This is a great way to use zucs from the garden.  It's an old Bisquick recipe my mom had.  You can bake it in a pie pan or serve as these great appetizers!

  • 3 cups grated zucchini
  • 1 cup Bisquick
  • 1/2 cup finely chopped onion
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp. oregano
  • 1/2 tsp. basil (or 1 Tbsp. fresh basil chopped)
  • Pepper to taste
  • 1/2 cup vegetable or canola oil
  • 1 garlic clove, minced
  • 4 eggs, slightly beaten
Preheat oven to 350 degrees F.  Grease bottom and sides of rectangular pan 13 x 9 x 2.  Grate zucchini on a box grater.  Stir together all ingredients and spread in pan.  Bake about 35-40 minutes or until golden brown.  Cut into 2" squares.  Cut squares diagonally in half into triangles.


Makes 4 dozen appetizers.
Zucchini Quiche Appetizers

Sunday, June 19, 2011

Triple Decker Club Sandwiches

These sandwiches originated from a Jewish Deli nearby. We would only get them on special occasions, because they were very expensive. I can make a whole tray of these for about $20.00.

I usually would make them for New Year's Eve and everyone would look forward to having them. Now, they seem to be requested for any old thing going on. Like my son is moving and asked for them to feed his "helpers". They are officially known as "those sandwiches".

I'm very fussy about the ingredients though.  For some reason, the store brand rye bread works the best, has to be Thumann's coleslaw from the deli, and the best turkey and corned beef you can buy.

  • 1 lb. turkey breast
  • 1 lb. corned beef - sliced very thin
  • 1/2 lb. good swiss cheese
  • 1 lb. cole slaw
  • 2 loaves Rye Bread with seeds (optional)
  • Thousand Island Dressing
  • Sweet pickles for garnish (optional - you can garnish with grape tomatoes, olives, etc.
Spread first slice of bread with Thousand Island Dressing.  Top with corned beef and some slaw.

Top with second slice of bread and more dressing.  Add turkey and swiss on next layer and more cole slaw.

Top with third slice of bread with dressing.  Cut into four sandwiches, secure with fancy toothpicks with pickles.

These sandwiches are better if made a little bit in advance or even the day before.
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Friday, June 17, 2011

Summer 10,000 Views GIVEAWAY!!!!

Comfy Cuisine was started 9 months ago - simply because I was unemployed and needed to do something!  10,000 page views later I can tell you that this has been an amazing adventure for me.  I have met so many great people, great senses of humor and fabulous cooks.  All of us with "food on the brain".

As some of you know, I joined The Pampered Chef back in March for some extra income.  My Director is great, products sell themselves and the delivery of orders are quick and very well organized.

As a thank you for all my friends and followers, I have an adorable, trendy collapsible, insulated Picnic Set that you can pack up for every picnic, sporting event or at the beach or a concert!  You will get the insulated picnic basket and (6) outdoor party plates with matching tumblers.  The plastic plates are sturdy and reusable in colorful sea green, aquamarine and turquoise which feature a built-in cup holders, so you can hold your meal and drink in one hand.

Here's all you need to do:
  1. Subscribe to my feed.
  2. Comment on this product.
  3. Tell me your favorite Pampered Chef product (if you have one).  It might be on my next giveaway!
 You can submit extra entries for Tweets and blog posts about my giveaway!

I will be choosing a winner using random.org and will announce the winner next Saturday, June 25, 2011.
Winner will have 72 hours to claim your Picnic Set.

Good Luck All and Thanks Friends!:o)

Thursday, June 16, 2011

Poor Man's Risotto (Rice and Chicken)

A few weeks ago, I decided that I wanted to go to Lidia's Restaurant in New York for my birthday.  New York City is only about a 25 minute train ride from here, and the train brings you right into Penn Station.

Felidia's is a renovated brownstone on E. 58th Street.  Warm and cozy, first class service and of course, amazing food!

I brought along my first cookbook of Lidia's with me JUST IN CASE she showed up and could sign it for me.  I was soo excited!  We ordered the Sunday Family Style Dinner which was really like a tasting menu, but it was plenty for all of us.  We started with a tray of fine proscuitto and salami, 4 small salads - baby beets with gorgonzola and camembert, octopus salad, shrimp salad and fingerling potatoes.  Onto the pasta course;
Three Fresh Ravioli stuffed with Pear and Pecorino Cheese - amazing! (I found the recipe and will be posting), and lasagna.  Meat course consisted of baby lamb chops, flat iron steak, roasted chicken and fresh sweet italian sausages.

The dishes were served family style and the bakeware was beautiful!  I just happened to find it on QVC.

Now for dessert!

Little tiramisu, open cannoli and a blueberry tart - just enough to end the meal.

Did I tell you we ordered an $85 bottle of wine?
Hey - you only live once and it was my birthday :o)
They brought this out for me!

I told the maitre`d that I was a big fan of Lidia's and asked if the chef could sign my book for me.  After a few minutes he came back to our table and told me that Lidia was in town and he would leave it on her desk for her to sign for me.  I'm still waiting for it!!!!  I know she's filming in New York so hopefully she will get to it soon. Update:  Just received my book today! 


On to the recipe.  Her new cookbook features recipes from all the regions of Italy.  This next dish is from Lombardy.  It's a no-stir technique.  The name comes from Pitocchi (taken from the Greek word for "poor") where beggars roamed the lowlands during the seventeenth and eighteenth centuries seeking food; usually a plain rice dish is what they got.

1-1/2 lbs. boneless, skinless chicken thighs
1 cup onion cut into 1-inch chunks
1 cup carrot cut into 1-inch chunks
1 cup celery cut into 1-inch chunks
2 plump garlic cloves, peeled
1/3 cup extra-virgin olive oil
1 Tbsp. kosher salt
1 bay leaf
1 cup dry white wine
5 cups hot chicken stock
2 cups Italian short-grain rice, such as Arborio

For finishing:

2 Tbsp. butter, cut in pieces
3 Tbsp. chopped fresh Italian parsley
1/2 cup grated Grana Padano or Parmigiano-Reggiano,

Trim any excess far from the chicken thighs, and cut them into 1-inch chunks
Using a food processor, mince the onion, carrot, celery and garlic into a fine texture.  Pour the olive oil in the saucepan, and set over medium-high heat.  Stir in the vegetable mixture and season with salt.  Cook for about 5 minutes, stirring frequently, until the mixture has dried and begins to stick to the bottom of the pan.

Toss in the chicken, bay leaf and salt.  Stir the chicken in the pan until browned and caramelized, about 6 minutes.  Raise the heat, pour in the white wine and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated.

Pour in the stock, then add the rice. Stir well.  Bring to a boil, cover the pan and reduce to a gentle simmer.  Cook for about 14 minutes until both the rice and the chicken chunks are fully cooked and the consistency is creamy.

Turn off the heat, drop in the butter pieces, and stir until well incorporated.  Stir in the parsley and 1/2 cup grated cheese.  Spoon into warm pasta bowls and serve immediately.  Pass additional cheese at the table.

It was a great birthday!
~From Lidia Cooks from the Heart of Italy
~Menu Planning Monday

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Tuesday, June 14, 2011

Three Cheese Italian Pasta Salad

This is a great make ahead salad that is terrific to serve to company or take to a potluck.  It's on my catering menu and it's everyone's favorite!

You can add additional ingredients to suit your taste such as: slice ripe olives, zucchini, thinly sliced, chopped green pepper, etc. - make it your own!

  • 1 lb. package tricolor fusilli pasta (any pasta will do)
  • 6 oz. genoa salami, cubed
  • 6 oz. provolone cheese, cubed
  • 1 12 oz. jar Cento marinated Roasted Red Peppers (with EVOO and garlic cloves) including liquid
  • 1 8 oz. container fresh bocconcini mozzarella
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh parsley, minced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 cup olive or vegetable oil (I use vegetable oil - the red peppers have extra virgin olive oil)
  • 1/2 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • Shaved Parmigiano for garnish

Cook the pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add the next 7 ingredients.  I use all the liquid in the jar of roasted red peppers as well as the marinated garlic clove.  Just chop into bite size pieces and add to pasta.  In a jar with a tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.  Pour over salad and toss to coat.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with shaved Parmigiano.

Sunday, June 12, 2011

Peppercorn Pork Medallions with Dijon-Cider Sauce

"Au poivre", or peppercorn coated, is a classic French preparation popular in the 1950's.  It's back now, and it's great on pork tenderloin.  Fruit always pairs well with pork, so I also included a recipe for Warm Apple Barley Salad.


You will need:
  • 10 oz. pork tenderloin, trimmed and cut into four 2-inch thick medallions
  • 1 Tbsp. whole peppercorn, crushed
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. minced shallots
  • 2 tsp. tomato paste
  • 1/4 cup dry white wine
  • 1 cup apple juice or cider
  • 1 tsp. apple cider vinegar
  • 1 Tbsp. Dijon mustard
  • Salt to taste
Salt pork medallions on both sides.  Dredge one side of each medallion in peppercorns.  Heat 1 Tbsp. oil in a non-stick skillet over medium high heat.  Add medallions, pepper-side down, and saute until brown, about 3 minutes.  Turn medallions and continue cooking until pork reaches 145 degrees on meat thermometer, about 10-12 minutes more.  Transfer to a plate, tent with aluminum foil, and let rest.

Saute` shallots and tomato paste in remaining 1 Tbsp. oil in same pan skillet over medium heat 1 minute.

Deglaze pan with wine and simmer until nearly evaporated.  Increase heat to high, add apple juice and vinegar, and simmer until reduced to 1/3 cup, 5-7 minutes.  Whisk in mustard and season with salt. 
Serve pork with sauce and Warm Apple Barley Salad.

Warm Apple Barley Salad
  • 1 cup pearl barley
  • 1 sweet-tart apple (such as Fuji)
  • 4 Tbsp. apple cider vinegar
  • 3 Tbsp. olive oil
  • 1 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped shallots
  • 1/2 cup craisans
  • 1 tsp. sugar
Cook barley according to package directions; add remaining ingredients and mix well.  Serve warm.

~Adapted from Cuisine at Home

Watermelon Sherbert

I've been buying alot of fruit lately, and no one is eating it.  I bought a whole watermelon (not a huge one) and if I eat any more I'll be floating down the street!  Instead of a fruit salad, I came across this sherbert recipe.

It's super easy and no ice cream maker necessary!

You will need:  
  • 3 cups watermelon puree ( just puree in your blender)
  • 1-1/2 cups heavy cream
  • 3/4 cup buttermilk
  • 2/3 cup sugar
Place watermelon in a blender container or food processor bowl.  Cover and blend until smooth.  Repeat with additional watermelon until you have 3 cups of melon puree.

In a large mixing bowl, combine watermelon puree, heavy cream, buttermilk, sugar and a few drops of red food coloring (optional).  Stir the mixture until sugar is dissolved.

Transfer to a 9 x 9 x 2 inch pan.  Cover and freeze 2 to 3 hours or until almost firm.

Break the frozen watermelon mixture into chunks.  Beat with an electric mixer until smooth, but not melted.

Cover and freeze until firm.  Makes 1-1/4 qts.
Note:  I preferred this sherbet soft-serve consistency.  After it was frozen firm, I micro-waved it for 30 seconds, then beat it again with the mixer and it was smoother and creamier.





Adapted from Yahoo Shine!

Wednesday, June 8, 2011

Baked Eggplant with Onions & Fresh Tomatoes

There are only so many things you can do with eggplant.  The most popular is, of course, Eggplant Parmigiana.  Time consuming, fried eggplant saturated with oil is still delicious, but I found a fresher version that tastes just as good, or maybe better than the traditional version.  No breading, no frying - but great flavor!
The crispy, breadcrumb topping mimics the breaded and fried eggplant in the traditional recipe, without the work!
  • 2 lbs. small, firm eggplants
  • 1 Tbsp. plus 3/4 tsp. Kosher salt
  • 1-1/2 lbs. ripe plum tomatoes (about 6)
  • 1 lb. low-moisture mozzarella, cut into 1/2-inch cubes
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 tsp. peperoncino flakes, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 6 plump garlic cloves, crushed
Bread Crumb Topping:
  • 1 cup dry breadcrumbs
  • 1 Tbsp. chopped fresh Italian parsley
  • 1 Tbsp. chopped fresh thyme
  • 1/2 tsp. dried oregano
  • 1/4 cup freshly grated pecorino or Parmigiano-Reggiano
  • 1 tsp. grated lemon zest
  • pinch of salt
  • 2 Tbsp. extra-virgin olive oil
 Trim the stem and bottom ends of each eggplant and peel, or you can keep some of the peel on if you like.
Slice the eggplant into 1/2-inch rounds.  Lightly salt the slices and layer them in a colander, set in a bowl or in the sink.  Let the eggplant drain for 30 minutes, rinse them, and pat dry with paper towels.

Arrange a rack in the middle of the oven and heat to 400 degrees F.

Trim the stem end of the tomatoes and cut them in half crosswise.  Squeeze the halves over a strainer set in a bowl, scraping out the seeds in the strainer and collecting the tomato juices in the bowl.  Cut the tomatoes into 1/2-inch chunks, put them all in a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, the remaining 3/4 tsp. salt, and 4 Tbsp. of the olive oil.

Brush the bottom and sides of a baking dish with about 2 Tbsp. of the olive oil.  Lay the sliced onion in the bottom in lone layer, scatter the garlic cloves over the onions and drizzle with the remaining 2 Tbsp. olive oil.  Lay the eggplant slices over the onions in an even layer, overlapping if necessary.  Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices over all.

Put the breadcrumbs and all the dry seasonings in a bowl, toss to blend, then drizzle over them 2 Tbsp. olive oil and toss well.  Sprinkle evenly over the eggplant, tomato and cheese layer.

Tent the baking dish with a sheet of aluminum foil, so it doesn't touch the crumb topping.  Bake for 45 minutes, until the juices are bubbling.  Remove the foil and continue baking for another 30 minutes, or until the eggplant is lightly caramelized on the edges, and tender, and the bread crumb topping is browned and crisp.
Let rest for 20 minutes before serving. 

~Adapted from Lidia Cooks from the Heart of Italy
Baked Eggplant with Onion and Fresh Tomatoes on FoodistaBaked Eggplant with Onion and Fresh Tomatoes

German Fresh Peach Kuchen

Kuchen is an open face fresh fruit pie usually served warm from the oven.  In this recipe fresh, ripe peaches are used with a rich biscuit crust, similar to shortcake.  Peach Kuchen is especially delicious with whipped cream or a la mode - Peaches 'n' Cream!
Ingredients:
  • Boiling water
  • 2 lbs. ripe peaches, peeled and sliced (about 5) or 2 (12 ounce packages frozen sliced peaches, drained
  • 2 Tbsp. lemon juice
Kuchen Batter:
  • 1-1/2 cups sifted all-purpose flour
  • 1/2 cup sugar
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 2 Tbsp. milk
  • 1 Tbsp. grated lemon zest
  • 1/4 cup butter, melted
Topping One:
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
Topping Two:
  • 1 egg yolk
  • 3 Tbsp. heavy cream
  • Sweetened whipped cream or soft vanilla ice cream
Pour enough boiling water over peaches in a large bowl to cover.  Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
With paring knife, pare peaches; place in a large bowl

Preheat oven to 400 degrees F.  Sprinkle peaches with lemon juice to prevent darkening.  Slice into bowl, toss to coat with lemon juice; set aside.

Sift flour with the sugar, baking powder and salt.  In a large mixing bowl, using a fork, beat eggs with milk and lemon peel.  Add flour mixture and melted butter and mix with a fork until smooth - 1 minute - Do Not Overmix.

Butter a 9-inch Springform plan, or 9-inch round layer cake pan (If cake pan is used, Kuchen must be served from pan).  Turn batter into pan; spread evenly over bottom.  At this point, kuchen may be refrigerated several hours, or until about 12 hours before baking.  Combine sugar and cinnamon and mix well.

Drain peach slices, arrange on batter, around edge of pan; fill in center with peach slices.
Sprinkle evenly with cinnamon/sugar mixture

Bake 25 minutes.  Remove kuchen from oven.  With a fork, beat egg yolk with cream.  Pour over peaches.  Bake 10 minutes longer.  Cool 10 minutes on wire rack.  
Serve kuchen warm, cut into wedges, with sweetend whipped cream or soft vanilla ice cream.

~Inspired and adapted from a recipe given to me by Angela Sheedy.

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Friday, June 3, 2011

Seaside BBQ Baked Butter Beans

There are other names for just about everything in the food world, and butter beans is the other name for lima beans.  They are one of the most popular ingredients for Southern cuisine.  These "dinosaur" beans have a distinct rich, creamy taste that absorbs the flavor of whatever spices are incorporated into the dish.

This recipe is a nice change from the norm.  If you like butter beans, you will love this recipe!  They are tangy and sweet with a nice peppery bite.  Enjoy!

Seaside BBQ Baked Butter Beans

  • 2 large cans Goya Butter Beans, reserving liquid
  • 3/4 cup bean liquid
  • 8 strips bacon, diced 1/2" pieces
  • 1/4 cup Molasses
  • 1/4 cup brown sugar
  • 1 Tbsp. yellow mustard
  • 1/2 cup ketchup
  • 1 cup onion chopped
  • 2 garlic cloves, minced
  • 3/4 cup celery, minced
  • 1 tsp. freshly ground black pepper

Preheat oven to 275 degrees F.  In a 4 quart saucepan, fry bacon until crisp.  Remove bacon and reserve.  In the same pan with the bacon drippings, add onion, garlic and celery.  Cook until onion is translucent.  Add all remaining ingredients and mix thoroughly.  Bring to a boil.  Transfer to greased or buttered 4 qt. baking dish.  Bake uncovered for 1-1/2 hours.

~Adapted from Fat Boys
“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
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Seaside BBQ Baked Butter Beans

 
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