Maple Bacon Baked Beans

Wow, what a crowd pleaser this surprising side dish was!! Not only was the maple syrup the perfect amount of sweet but there were two secrets that pushed this dish over the top in flavor..... ginger and Chinese chili paste. Talk about two ingredients that pack a punch... These beans were a knockout hit!! 

Ingredients

1 pound dry red kidney beans

2 quarts water

1 large yellow onion, cut in eighths

1 bay leaf

6 whole black peppercorns

3/4 cup medium amber pure maple syrup

1/2 cup light brown sugar, lightly packed

1/2 cup ketchup

1 tablespoon Chinese chili paste

1 tablespoon grated fresh ginger

1 teaspoon kosher salt

5 ounces thick-cut smoked bacon, cubed

Vegan Potato Bites

Pork Chops with Red Wine Cranberry Reduction

Savory, succulent, yet sweet. This recipe calls for a brine which leaves the meat extra juicy and if that wasn’t enough the red wine reduction brings this dish over the top. Great for a date night when you want to turn on the charm. And no, not just because of the wine... wink wink :)

So let’s start with the brine. 

Combine 4 cups of water with 1/2 cup of kosher salt and 1/2 cup sugar in a saucepan until the sugar dissolves. 

Next turn off the heat and add 1 tbsp juniper berries, 1 tbsp fresh sage, and 1 tsp red pepper flake. Cover and let steep 5 minutes. 

Pour mixture into a bowl and add 2 cups of ice and the rest of the water. 

Pour into a ziplock bag and refrigerate overnight or 6 hours. 

When your ready to cook remove the pork and pat dry. 

Heat 2 tbsp olive oil in a pan over medium high heat. 

Add the pork chops and cook 5 minutes. 

Then flip and cook 5 more minutes. 

Now here’s the recipe for the sauce....

Combine 1 cup sugar, 3 cups wine, 1 cup of dried cranberries, and the zest and juice of two oranges in a pot. 

Bring to a boil then simmer until...

Mixture reduces by half. It should be thicker and smell sweet. 

 Pour over your chops and enjoy! 

Sweet Potato Soufflé

What a fun and simple way to change up your typical baked sweet potato. It’s a little on the sweet side but you could lighten it up with Splenda. Fresh pecans on top give it a great crunch but could be replace with marshmallows if that’s your style. 

Gather your ingredients... 

3-4 sweet potatoes, cooked and whipped

1 cup sugar

1 stick of butter

2 eggs beaten 

1/2 cup evaporated milk

2 TBSP vanilla

1 tsp salt

Mix all ingredients until incorporated and then pour into a greased casserole dish. 

Cover with foil and Bake at 325 for 25 minutes. 

Remove foil and bake 5 minutes with foil off. 

Homemade Chicken Stock

This kitchen staple can really make the difference in so many of your dishes. Just think of all your turkey, stuffing, and vegetables starting with this savory broth. I promise it will truly add an abundance of flavor! 

Start with a whole chicken and begin by cutting it down so we can brown it in the pot. 

Next, cut the spine out and then flip the chicken and slice through the breast plate to separate. 

Now that you have your chicken in pieces add them to a large stock pot with 2 TBSP of olive oil. 

Turn them after about 5 minutes or until browned on one side. 

Meanwhile start a pot 4 cups boiling water. 

Remove the chicken parts.

 

Chop 2 medium onions, 2-3 carrots, and 3-4 stalks of celery including the leaves. 

Add 2TBSP of oil to the same pot you cooked the chicken in and add the vegetables. Then add fresh parsley and thyme. Cook down until soft about 5 minutes and then add the chicken parts back to the pot. 

After simmering for 20 minutes, uncover, turn up the heat to medium high and add boiling water. Then add salt and a few bay leaves. Add the raw chicken breasts and bring to a boil. Cover and simmer for 20 minutes. 

Once Stock is finished removed chicken parts and use a ladle to strain the entire broth so that all the veggies and herbs are removed. 

Press on the vegetables to make sure to get all the liquid out!

Remove the meat from the bone and use for soups, sandwiches or casseroles. 

After Stock has cooled skim the fat from the top. You can use the fat as a base for cooking vegetables later. 

Store in containers or use right away. 

Butternut Squash Saffron Risotto

Man oh man! Was this a crowd pleaser... I came across this recipe when searching for things to do with butternut squash I had leftover from another meal. This was so great that I decided to make it for Thanksgiving for my family. It takes some time but is really quite simple to execute. Enjoy!

Start with the squash...

Place the entire squash in the microwave for 4-5 minutes. This will soften it so it’s easier to cut! 

Then peel and slice in half and scoop out the seeds with a spoon. Dice the rest of the squash and place on a sheet tray lined with foil. Drizzle with olive oil salt and pepper and place in oven for 30 minutes on 350. Stirring every 10 minutes until soft. 

Meanwhile you can start the Risotto as it takes about 30 minutes to come together. 

First place 6 cups of chicken stock into a saucepan and cover to heat. 

Next start your Risotto...

First chop 1/2 cup of shallots and 1/2 cup of pancetta and place in a large flat saucepan with 6 Tbsp of butter. Cook these until soft on medium low heat about 10 minutes. Do not let them brown. 

Then add 1 1/2 cups of arborio rice. Stir until coated with all the butter. 

Add 1/2 cup of dry white wine and cook about 2 minutes or until most of the liquid evaporates.

Now comes the important part. Add two ladles of the hot stock at a time and stir until the liquid is almost gone and rice seems somewhat dry. About 5-10 minutes. 

Add salt (I used a French garden salt) and pepper and 1 tsp saffron threads. 

Continue adding two paddles of stock at a time every 5-10 minutes. You will see the rice start to take on the liquid and double in size. 

After about 30 minutes check for to see the rice should be al dente. Soft but still with some bite. Take off heat. 

Add your cooked butternut squash. 

Add fresh Parmesan. 

Add some fresh nutmeg and garnish with thyme. 

Simple Caramel Sauce

If this recipe was any easier my dog Chico could make it...

Add 1 cup packed brown sugar (I used half light and half dark), 1/2 cup half and half, 4 tablespoons butter, and 1 TBSP vanilla to a pot over medium heat. 

Whisk together constantly for 5-7 minutes or until think. DO NOT take your eyes off it, it can boil 

over easily. 

Pour into a container to store in the fridge.