Barbecued Beans and Greens (I Added Sausage- Yum)

 Oooh, it has suddenly gotten cold here in Nashville.  It was below 30 this morning and that meant time to put the flannel sheets on the bed.  One thing led to another, and I ended up cleaning the whole house.  I don't know about you, but that leaves me with a great sense of accomplishment.  I even got my closet all organized (which had needed to be done since we moved in here at the end of July).  That sound you hear?  That's me exhaling a giant sigh.  I just love finally getting things done.

Now that cold weather is really upon us - and it is cold in most of the midwest - don't you wish you had some new recipes for tasty comfort foods that are easy to make?  Well, I've got one for you today.  This recipe is SO good and really easy to make.  Our daughter Holly gave me this recipe after she had it at a party for parents of students at her sons' school.  She told me it was one of the best things she had eaten in a long time, and I have to agree with her!  Even her boys like it and they are most suspicious of new things if you know what I mean.

This recipe is made with  cannellini beans, and kale.  As you may know, kale is the new darling of the health food world and with good reason.  It is full of flavonoids and antioxidants.  Kale is good for reducing cholesterol and helps detoxify our systems.  You can read all about the great health benefits of kale here http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38.

I added a pound of browned breakfast sausage just to have a one dish meal.  This recipe would be just as good without the sausage, believe me.  The flavors are amazing.  I can see the skeptical look on your face from here.  Beans and greens?  Barbecue sauce?  Seriously?  You are going to have to trust me on this one and give it a try, just so you will know how good this really is.  Yummmmmmo is all I can say.  Here is what you need:

2 cans cannellini beans, drained and rinsed (white kidney beans are the same thing)
8 cups chopped kale  (1 large or 2 small bunches, stems removed, chopped and blanched)
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup barbecue sauce (they recommend Stubbs, I used Sweet Baby Rays - what I had and it's great)
2 tsps hot sauce  (I used Tapatio)
1/2 cup warm water
2 Tbsp cider vinegar
2 Tbsp dijon mustard
1/4 tsp salt
1 Tbsp olive oil
1 lb. breakfast sausage browned, optional

Preheat oven to 350 degrees Fahrenheit

To blanch the kale, remove the stems, chop in small 1-2" pieces,  and place in a steamer basket over boiling water in a pan big enough to hold all the greens.  Cook for just a few minutes.  Kale can be rather chewy, so make sure you cut it in small bite sized pieces.  Mine was cut a little big and next time I will cut it smaller.  It will just make it easier to eat.  That is my only tip.

Heat the olive oil in a large skillet over medium high heat.  Add the onion and saute for about 6 minutes until soft and translucent.  Add the garlic and saute another minute or so.  Add the blanched, chopped kale and cook for a few minutes.  Add the remaining ingredients and mix well.  

If you are using sausage, brown in a separate pan and add to the above mixture.

If not adding sausage, place everything in a 9" casserole and bake covered for 45 minutes.  If adding sausage, place in a 9 x 13 baking dish, cover and bake for 45 minutes.

Remove from the oven and serve.

This is SOOOO good.  You get protein, greens, fiber, and deliciousness from the sauce.  Serve with some hot bread and you are good to go.  The sauce is so good that I will use this for my baked beans from now on.  Amazingly good.

If you want to serve this as a side dish, leave the sausage out and make as recommended.  Just.  Plain.  Awesome.

I really like recipes that are recommended by others who have actually made or eaten them.  Sometimes choosing recipes can be a toss of the dice.  They sound good, but don't always turn out the way you hoped.  Give this one a try.  It is approved by 3 picky small boys and their Pawpaw.  Thanks, Holly!

Everyday Donna

Things to Remember:

There are two types of people;  those who eat kale and those who should.  Bo Muller-Moore

Loaded Chicken and Potato Casserole Is Superb!

Ever have those days when you are tired of making the same old recipes and  you want something different - something delicious?  You look in the refrigerator to see what's there to use.  Looking back at you are three boneless, skinless chicken breasts.  We all know how it goes with chicken.  It can be fabulous or it can be totally blah.  I wanted fabulous.

I had pinned this recipe on my Pinterest board some time ago because it sounded amazing.  Tonight was the night to give it a try.  I actually had all the ingredients for once.  No trip to the grocery was necessary.  Yay!

This recipe is like a big loaded baked potato with some slightly spicy chicken.  When I say spicy, I mean just a hint.  You could make it much more spicy if you preferred, but our grandsons were coming over so I went with the recipe as written.  It was perfect.  Here is what you need.

3 boneless, skinless chicken breasts cut in approximately 1 inch cubes
6-8 medium russet potatoes, cut in 1/2 inch cubes
1/3 cup live oil
1 1/2 tsp salt
1 tsp black pepper
1 TBSP paprika
2 cloves garlic, minced
2 TBSPS hot sauce (I used Tapatio)

Topping

2 cups grated cheese - cheddar, jack,  or pepper jack (I used Monterrey Jack)
1 cup crumbled bacon  - about 1/2 pound (fry crisp and crumble)
1 cup diced green onions - whites and greens

Preheat oven to 400 degrees Fahrenheit.  Spray a 9 x 13 baking dish with cooking spray.

Mix the salt, pepper, paprika, garlic, and hot sauce together.  Add the cubed chicken and potatoes, stir to coat.

Pour into the prepared baking dish and spread it out evenly.  Cook for 55-60 minutes, stirring EVERY 20 minutes.  Fry the bacon while the casserole cooks.  Set aside until cool.  Crumble.

Once the chicken and potatoes are fully cooked (potatoes fork tender), remove the casserole from the oven.  Top with cheese, bacon, and onions.  Return to the oven and bake until the cheese melts.  Took about 5 minutes.

Remove from oven and serve.

I put some sour cream on the table to add to the dish if wanted and extra hot sauce.  This is a dynamite recipe, is so easy to make and could easily be halved and baked in a 9" casserole if you wanted.

Thanks to Singing Through the Rain for this recipe.  Everyone LOVED it.  We will be having it again and it reheats very nicely in the microwave.  Great leftovers for lunch the next day.

Give this recipe a try the next time you want something truly superb and easy to make.  Add a green salad and you are good to go.

Everyday Donna

Things to Remember:

Try one new recipe a week just for some variety in your dinner routine.  They are not all keepers, but when they are it is great to have something new to add to the rotation.  donna

Shrimp A la Creole or Shrimp Creole

We do love our spicy food and Shrimp Creole (originally known as Shrimp A La Creole) is one of our long time favorites.  I started making this recipe when we were first married 42 years ago.  The recipe I use is from the Betty Crocker cookbook I received as a wedding shower gift.  I have made a few tweaks to it over the years, but it is oh so delicious and easy to make.

I did a little research on Shrimp Creole and this is what I found.  Creole cooking is a combination of French, Italian, African and Spanish cooking originating from the Louisiana Territory even before the Louisiana Purchase in 1803.  Creole cooking is the original food influence in New Orleans.


Shrimp creole is a dish of Louisiana Creole origin (French, African and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with hot sauce, and served over steamed or boiled white rice.  Wikipedia


Even though Wikipedia doesn't mention the Italian cooking influence, other information said the use of tomatoes in their cooking  comes from the large Italian migration that occurred in that area.  Makes sense.    Whoever is responsible, I salute you!  


Before you start cooking your Shrimp Creole, make about 6 servings of white rice and let it cook while you make your sauce.   The rice will stay warm in a covered pan if it finishes a little before the creole sauce.


Here is what you need:


1 large onion, diced
4 ribs celery sliced
1 large green pepper diced
2 cloves garlic minced
1 to 2 Tbsps olive oil
1 to 1.5 pounds shrimp shelled, deveined and tails removed (frozen works fine)
1 14 ounce can diced tomatoes
1 14 ounce can fire roasted tomatoes
1 8 ounce can tomato sauce
1 TBSP chili powder
1 tsp Worcestershire sauce
1/4 cup medium or hot taco sauce (or you can use Tobasco by adding it in drops until you reach the "heat" you want.  Dan thinks Tobasco has too much vinegar for his taste, so I use the taco sauce)
Salt and pepper to taste  (I never add salt as there is enough in the tomatoes and seasonings in the sauce, but I do add black pepper)


I make my sauce in an electric skillet because the temperature is easier to control.  Place temp on 325 and add olive oil to pan.  When hot, add onions and saute until translucent.  Add celery and green peppers and saute.   Don't overcook.  I like them still somewhat crisp.  Add garlic, tomatoes, tomato sauce, chili powder, and worcestershire sauce.  Cook for 20/25 minutes until sauce starts to thicken.  Add hot sauce.  Add shrimp and cook just until pink, only takes a couple of minutes.  If you are using frozen shrimp, throw them in still frozen and they will cook just fine.  Turn heat off.   This is how it looks in the pan.  OH SO GOOD!

To serve, place white rice in the middle of a plate and spoon the creole sauce over the rice like in the picture above.  Let me say, it's fantastic.  When I am in a "spicy" mood, this is my go to dish.  Most people think Mexican for spicy, but this is a fabulous change up from Tex-Mex.  Yummmmmmy.

We have a green salad and warm crusty bread with our Shrimp Creole and my, oh my, what a delicious dinner.  Next time you are having company and you want something different, easy, and delicious, give this recipe a try.  If you have left overs, and this is my favorite part, put the rice in a large tupperware bowl, cover with sauce and you have the most delicious left overs ever.  It reheats great in a microwave oven.  I just place the amount we each want in individual serving bowls, cover with a paper towel and heat.  Just as good the second time around!  Mmmm Mmmmm Mmmmm  Time to think Creole.

Everyday Donna

Things to Remember:

New Orleans food is as delicious as the less criminal forms of sin. Mark Twain