Easy Skillet Baked Beans

Printable version

When cooking outside most people think of a cut of meat being seared over flames, but there are a number of side dishes that can be made with a skillet on a grill or fire as well. One such dish is baked beans, which can be baked, but more often is a dish of beans that are stewed in a sauce. The Native Americans used to prepare them with maple sugar and bear fat in a pit lined with hot stones. Early colonists replaced the pit with a pot, the bear fat with hog fat and the dish evolved into the baked beans that we have today, according to the Oxford Companion to American Food and Drink.

For this recipe, I make a version of baked beans that isn’t baked at all. The entire dish can be prepared in a skillet on a stove top or grill. It features canned cannellini beans, bacon and diced tomatoes that are held together by a mixture of common sauces and heated through. The dish comes together quickly and is a perfect compliment to grilled meat on a warm summer night out on the patio.

BEHIND THIS BITE

Easy Skillet Baked Beans

During the summer most of my recipes evolve around the grill – mostly sauces and rubs for different cuts of meat that are cooked over a fire. Sprinkled in with all the grill-centric recipes are sides that go with such creations — Baked beans is one of those sides.

This recipe is super simple and is intended to be made in a cast iron skillet over the flames, right next to the protein as it sears on the grill grates. Baked beans are really an ideal side dish at a barbecue because the beans are cooked in a saucy bath that is much like barbecue sauce in the first place – in fact, this recipe actually has barbecue sauce as one of the ingredients.

I had been contemplating a baked beans recipe for some time and I’m glad I’ve finally got down to publishing one — right in time for the hottest part of summer in Indiana.

Eat well, cook often ...

THE RECIPE

Easy Skillet Baked Beans

Serves 4; 25 minutes
4 strips Bacon diced
1 C Red onion diced
2 Jalapenos seeded, diced
1 Tbs Garlic minced
1/4 C Brown sugar
1/4 C Barbecue sauce
1/4 C Mustard
2 Tbs Worcestershire sauce
1 can Tomatoes diced
2 cans Cannellini beans
drained, rinsed

Sauté bacon, vegetables
In a skillet over medium-high heat render bacon until crisp, 6 to 8 minutes. Add onion and jalapeno, cook until soft 4 to 5 minutes, add garlic cook 1 minutes more.

Make sauce, finish
Stir in brown sugar, barbecue sauce, mustard and worsestershire to mixture, bring to a simmer, stirring often. 2 to 3 minutes. Mix in tomatoes and beans, heat mixture through stirring often. 4 to 6 minutes. Remove from heat and serve.

Bacon Chipotle Mashed Potatoes

Printable version

Potatoes have to be one of the most versatile and loved things to eat on the planet (or at least in the Western Hemisphere). Fried, boiled, baked or even grilled (yes, they can be made great on the grill), whatever the preparation – they are delicious when made right. They're also one of just a few items that can be cooked in the microwave and you would never know it. On a plate they are usually a compliment to the main course but they can often steel the show. Kind of like Robin to Batman.

I still like to eat at McDonalds. Why? The Big Mac? Nope. Quarter Pounder? Nope. The fries are stupid good, best in of the fast food world as far as I’m concerned. I love them. And will likely eat at McD’s from time to time for as long as I live.

Now that I have gotten that out, it time to get down to business. Potato recipes are some of the most popular posts on this site. So every once in a while I like to get creative with the spuds and share it on the interweb.

For this recipe, I use bacon and chipotle pepper to add a smoky fire to some extra creamy mashed potatoes. And yes, I devoured the s**t out of these!

BEHIND THIS BITE

Bacon Chipotle Mashed Potatoes

I have documented well over 300 recipe in information graphic form since I began doing it 4 years ago. In that time, I have created a digital pantry of ingredients that I can re-use in recipes. I am trying to get my staple ingredients, like minced chipotle pepper, shot in every amount from teaspoon to quarter cup. That way when I use it in the future I don’t have to re-shoot it. I just get it from the digital pantry, much like I do when I’m actually cooking.

The prepped ingredients in this recipe are from the there. The bacon and potatoes needed to be shot because I didn't have those amounts photographed. All other shots were taken as I cooked and presented the recipe.

Here is the catch though.

The digital pantry made this a quick recipe to turn around, but ironically, I have been sitting on it for a couple of months! So much for quick turn around. Still, I’m glad to finally be sharing it.

Eat well, cook often ...

THE RECIPE

Bacon Chipotle Mashed Potatoes

Serves 4 to 6; 40 minutes
2 1/2 lbs Potatoes, peeled, diced
1 Tbs salt
1/4 C Unsalted butter
1/2 Milk
1/2 C Sour cream
4 slices Bacon
cooked, crumbled
1/4 C Chipotle in adobo, minced

Cook potatoes
Put potatoes in a large pot. Fill with enough water to cover potatoes by at least 1 inch. Stir in salt. Place pot over high heat, bring to a boil and cook potatoes until tender. 12 to 15 minutes.

Drain, Mash, serve
Drain potatoes in a colander. Return to pot and add butter and milk. Mash potatoes until creamy and smooth with a potato masher. Stir in sour cream, bacon and chipotle until well combined, place in a bowl and serve.

Spaghetti Squash Parmesan

Printable version

As I drive around rural Northern Indiana I’m noticing a couple of things. First, the leaves are starting to change and the colorful fall landscapes are emerging over freshly harvested fields. The reds, yellows and browns create some of the most beautiful scenes mother nature has to offer and are one of my favorite things to see since returning to Indiana.

Second, the once lush gardens from this summer are being tilled under and the final bounties are being taken in, which means one thing – we're up to our necks in winter squash! I like one variety in particular - spaghetti squash. I use it as a light substitute for spaghetti pasta. I can wolf down a double helping without having to take a full-belly pasta nap afterward.

For this recipe, I roast spaghetti squash and toss it with fresh Parmesan cheese. For extra flavor, I include cherry tomatoes and Italian seasoning, creating a light and flavorful side that will compliment any main course, from meat off the grill to a roast from the oven.

BEHIND THIS BITE

Spaghetti Squash Parmesan

We have finally reached the end of the garden cycle. Over the last two months I have been inundated with free fresh food raised by friends and family – the winter squash is the final phase. I didn’t care for squash at all until I discovered spaghetti squash a couple of years ago and it wasn't until this summer that I found an acorn squash preparation that I liked. I think the key for me is surrounding squash with savory flavors rather than sweet, and dry roasting them in the oven.

I have never liked pumpkin pie and most of the time I had eaten any type of squash it was over cooked and loaded with sweet, which is a double whammy of yuck for me. Dry roasted with an al dente texture is the way I like it cooked and why I like to roast squash cut side up – cut side down creates a steaming action that makes the squash mushy if it is not monitored closely. The addition of bold flavors also helps to bully the flavor of the squash to the side, but I must say spaghetti squash in particular seems to have a natural savory flavor and I have grown to like it very much. Something I never thought I would be saying three years ago.

Eat well, cook often ...

THE RECIPE

Spaghetti Squash Parmesan

Serves 4; 50 minutes
1 Spaghetti squash, 4 to 5 lbs
1 C Parmesan cheese, fresh grated
1 pint Cherry tomatoes, halved
1/2 tsp Italian seasoning

Prepare, roast squash
Preheat oven to 375°. Cut spaghetti squash in half lengthwise. Scoop out seeds, drizzle with olive oil and season with salt and pepper to taste. Place both halves on a baking sheet, and roast in oven until cooked through, 40 to 45 minutes.

Toss, serve
Remove squash from oven and scrape flesh into a large bowl with a fork. Add parmesan cheese, cherry tomatos and Italian seasoning and toss together until well combined. Adjust seasoning if necessary, then serve.

Rosemary Roasted Red Potatoes

Printable version

Sometimes simple is just better. A potato is delicious when it is cooked perfectly with salt and pepper. The addition of a fresh herb is an easy way to crank up the flavor. This potato dish is as simple as it gets and it turned out incredibly tasty, the difficult part about it was being patient enough to allow the potatoes to roast until they were fluffy and delicious.

These potatoes were a side dish to a grilled skirt steak, so they didn’t need to be fancy - just cooked right. The addition of rosemary elevated the flavor and gave it a nice fragrance which allowed it to stand out on the plate but not over power the star attraction.

It is essential to have them seasoned properly and coated with oil, turning or tossing them half way through will help the process also. A perfectly cooked potato is pretty much heaven on a plate.

BEHIND THIS BITE

Rosemary Roasted Red Potatoes

I went out and bought the cast iron dish in the photos specifically for this recipe. I had noticed it at a Kroger store and when I started thinking about roasting potatoes I knew it was the perfect dish to cook AND photograph them in.

I’m really pleased with the main art for this recipe, there really isn’t much to the graphic, the dynamic photo really helps make it pop. The towel underneath the cast iron vessel adds to the detail of the shot as well. I’m going to use some of these element in the future, the angle of the dish and towel for extra color work and are things I think I can build on when the dish calls for it.

I’m done rambling. Go make these tasty spuds!

Eat well, cook often ...

THE RECIPE

Rosemary Roasted Red Potatoes

Serves 4; 1 hour, 15 minutes
1 1/2 lbs Red potatoes, quartered
1 Tbs Olive oil
1 Tbs Fresh rosemary, minced
2 tsp Salt
1 tsp Pepper

Season and roast potatoes
Pre-heat oven to 400°. In a bowl toss together potatoes, olive oil, rosemary, salt and pepper until evenly coated. Place potatoes in an oven safe dish and bake for 50 to 60 minutes or until cooked through and slightly crispy on the outside. Stir potatoes halfway through cooking. Let potatoes rest between 5 and 10 minutes after removing from oven then serve.

Creamy Ranch Coleslaw

A couple weeks ago I had a trip back in time as I watched the Turtle Days parade and enjoyed the festivities around Churubusco, Indiana. I remember being in the parade as a child, riding in a pick-up truck with my little league teammates and trying my best to bounce a Tootsie Roll off a spectator's forehead. Cotton candy, the tilt-a-whirl and the site of carnies in the community park were as exciting as getting new Star Wars toys for Christmas. I couldn’t wait for Turtle Days, it was always one of the highlights of my summer vacation.

The warm days of June and July were, and still are, my favorite time of year. Time for Turtle Days and cookouts.

For this recipe, I make a basic coleslaw with a twist - the addition of a packet of ranch seasoning mix. It provides spark to this cookout classic – much like the closing fireworks at Turtle Days now. I was as exited to try this coleslaw as I was to watch them light the sky from my Sister’s place in Thresher Ridge, both were as good as riding the Rock-o-Plane in 1986.

BEHIND THIS BITE
I made this coleslaw a couple of weeks ago for a topping on a hot dog. I thought it was worth a try as a side dish, so I adjusted the amounts and gave it a test. It’s as tasty by itself as it was on a dog. I thought it was worth sharing. If you need a side dish for a cookout this summer, this recipe will not disappoint.

More on Turtle Days
The festival has changed a lot from when I was growing up. It was much larger as far as the carnival and amusements 25 years ago. I think there are more activities to participate in around town, but the midway part is really rinky-dink now.

The carnival might be smaller but, like I said in the intro, the addition of a fireworks show as the closing ceremony makes all the difference. The last three years it has been spectacular. Sure, they're not the Macy’s firework show in New York City on the 4th of July, but for a small Indiana town, it’s worth gathering some friends and family and watching the display.

Eat well, cook often ...
THE RECIPE
Serves 4 to 6; 5 minutes active, 1 hour resting
1 bag Coleslaw mix (16 oz)
3/4 C Mayonnaise
3 Tbs Vinegar
3 Tbs Sugar
3 Tbs Vegetable oil
1 pkg Ranch seasoning mix

Mix coleslaw, refrigerate, serve
In a large bowl stir together coleslaw mix, mayo, vinegar, vegetable oil, sugar and packet of ranch seasoning until well incorporated. Place in refrigerator and let marinate for at least one hour. Remove and serve.

Hog Wild Fries

Printable version

I have mentioned Buffalo Wild Wings in past posts and even made a couple of recipes that were inspired by them. This dish is not just inspired though, it's a recreation of their loaded french fries – What they call “Hog Wild Fries.”

I had eaten there many times before I noticed  it on the menu and decided to try it. They were sloppy, spicy and delicious – everything you would expect from food at a wings place. What I liked most was the hot sauce.

It seems like many national chains have a version of bacon and cheese smothered fries, but this is the first one I have eaten that included hot sauce, and that is why I had to make this at home and post it here.

There's nothing gourmet about my recreation. The fries are from the freezer isle, the nacho cheese is canned (BWW serves Queso on theirs) and Frank’s Red Hot provides the heat. I did cook fresh bacon and crumble it because I just can’t force myself to use store-bought bacon bits - especially on loaded fries!

I had to document these. I envisioned the layout of this post as I inhaled an order. I highly recommend trying either this homemade version or stopping by and getting some Hog Wild Fries at your nearest BWW, especially if you are a fry-lover like me!

BEHIND THIS BITE

As I mention in the beginning, I go to Buffalo Wild Wings on a regular basis. Over the past winter I have eaten lunch there between 7 and 10 times and on each occasion I have noticed the same guy sitting in the same spot.

I remember this person because he is always wearing flip-flops.

We have had a cold winter and I have eaten lunch not only while it’s snowing outside, but after huge snowfalls. There have been thick blankets of snow that must be walked through to get into the place. That apparently was not enough for this man to put on as much as a pair of socks – let alone some boots!

I have given him a title.

The Flip-Flop Blizzard man.

Not only does he wear flip-flops during snow emergencies, but I’ve seen him wearing sunglasses inside the bar. If having feet immune to the cold wasn't cool enough, he also has cones and rods that are ultra-sensitive to light!

He is usually with a number of friends, all of which are sporting footwear relative to the conditions outside – So the flip-flops are not a clicky thing. Now that the weather is warming up I wonder if the Flop-Flop Blizzard man will start wearing Ugg boots and wool socks just to be ironic. I bet not, flip-flops are probably just his thing – rain or shine. Well, rain, snow, ice or shine. I commend him for sticking to his guns.

Eat well, cook often ...

THE RECIPE
Divide for 2 baskets (4 servings)
4 slices Bacon, diced, cooked
1/2 Cup Hot sauce
1 C Nacho cheese
1 lb French fries, Fully cooked

Place fries on a plate or basket and layer cheese, hot sauce and bacon. Then serve.

Smoky and Sweet Brussel Sprouts

Printable version

I took the easy route with these brussel sprouts. Bacon, sautéd onion and a little garlic can make about anything taste good. As the wild card, I threw in a little white wine just for some added pop. I needed these brussel sprouts to burst with flavor. It was the least I could do after a surreal experience the day before.

My Mom cooked up a batch for a family get together. I saw the bowl and suddenly I was overcome by the urge to snatch one up and gobble it down. After I popped it in my mouth like a humongous tic tac, something happened that I have never experienced. The brussel sprout had absolutely no flavor.

Blank.

Not even a slightest hint of taste.

It was like chewing water! I called out in horror “Where is the flavor!” My Mom and sister came running into the kitchen concerned for my well being. Mom answered “I know, I think I cooked them to long.” I then cried out. “Cooking is not the problem! They have no flavor!”

What had I done deserve this? Had I lost the ability discern flavor? I would rather it taste bad than have no flavor at all. How was I supposed to react?

I had nothing to say.

No opinion, critique or comment.

I had entered the the food blogger's Twilight Zone.

It took three Cadbury eggs, a bag of peanut M&Ms, and two trays of peeps leftover from Easter to calm my nerves. I made it my mission the next afternoon to cook up a mess of brussel sprouts loaded with flavor, just to try and erase the trauma of Mom’s tasteless batch.

I have no idea what Mom did or didn't do to those brussel sprouts, or weather they were picked to soon or to late, but they tasted no different than the water they were cooked in! The mess I created for this post has helped put the episode behind me.

BEHIND THIS BITE
I can’t ever remember eating something and not tasting anything, unless I was in the throws of a raging head cold where all flavor and smell is gone from everything I consumed. It’s weird that it happened with brussel sprouts.

I bet there are thousands of kids out there that wished the brussel sprouts they were being forced to eat had no flavor. I have often wondered why kids hate them so much. I really don’t think it’s a flavor issue as much as it is an appearance issue. Most people steam or boil them, and too much cooking time makes their appearance go south in a hurry. Overcooked brussel sprouts look like a glob of goo on a plate. I don’t know anyone who thinks a glob of goo is appetizing - except for maybe Jabba the Hutt.

Eat well, cook often ...

THE RECIPE

Side for 4 to 6; 25 minutes
1 C Onion sliced
1 tsp Garlic minced
3 Tbs White wine
1 lb Brussel sprouts, halved
1/3 C Bacon, cooked, crumbled

Sauté vegetables, reduce wine
In a sauté pan over medium heat cook onion in a little olive oil until soft, 5 to 6 minutes. Salt and pepper to taste. Add garlic and cook 2 minutes more. Add white wine, increase heat and simmer until wine evaporates, 3 to 4 minutes.

Add brussel sprout, bacon, finish
Stir in brussel sprouts and bacon, turn heat to low and cover, let cook 10 to 12 minutes stirring occasionally, adjust seasoning if needed. Once brussel sprouts are cooked through and slightly crunchy remove from heat and serve.

A Roast for Dinner Part 3: The Corn

This corn dish is the second side to my roasted pork loin, but really this is a side to the mashed potatoes! I love mixing corn with my taters! I have done it since I was a kid. Throw in the red pepper - I'm in side dish heaven.

This recipe is quick and easy. The toughest part is chopping the ingredients. I use canned corn here. I marvel at the Food Network cooks. It seems like most of them always roast whole ears then slice off the corn.  I've never had great luck with that. When I cook an ear of corn I eat it on the cob! I'm usually a purist and cook with fresh ingredients but corn is an exception for me.

Of all the peppers, the red pepper is my favorite. I think it's sweeter than a green pepper and there's no heat, unlike chilis. That combination makes it versatile and I use it in many of the dishes I create. I especialy love them roasted! I think that would have worked well here also.

Cooking an entire meal and breaking it up into my separate entries for the blog is new for me. I think this is how I'm going to approach the complex meals and bites that I feature here. It allows me to concentrate on the details of each element rather than a huge post, like my pumpkin feast, with a massive info graphic in the middle. Don't get me wrong, I still love to create giant recipe infographics. It's just a better work flow for me to break up the bites. I can still put them all together in the end but I guess I'll have to save that for the book.

I need to create a word for recipe infographics, any suggestion?

Eat well, cook often ...

Part 1: The Loin
Part 2: The Potatoes

A Roast For Dinner Part 2: The Potatoes

Printable version

The potato side dish for my roasted pork dinner contains not only cheddar cheese but a little fresh rosemary as well. I love the taste of pork with rosemary, but I left it off the pork and incorporated it into the side. I leave fresh herbs off meat when I am roasting it for a long time in the oven. They seem to crisp up and burn when bathed in heat for such a long period. If I had choose to use rosemary on the roast, I would have used the dried version and probably incorporated it into the brine.

I leave the skin on the potatoes for nutrients and looks. (I always do when using red potatoes) I add butter for creaminess, and mash it all together. It is simple and comes together in about 25 minutes. It's a great compliment to the tender pork loin.

RELATED POSTS
Part 1: Perfectly Roasted Pork Loin
Part 3: Sweet Corn and Red Pepper Relish