My Amazing Baked Beans (Gluten Free)

Who doesn't love Spring and summer.  Here is my version of Baked Beans.  I didn't think they would turn out as well as they did.  But here is the recipe for you all to enjoy.

Ingredients

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

1 LB Navy Beans Soaked over night

3/4 cup barbecue sauce (My Recipe)

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Getting Started

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. 
• Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings. 
• Remove bacon from pan and drain on paper towels. 
• Add onions and peppers to drippings in pan and saute until tender, about 5 minutes. 
• Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients)
• Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. 
• Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.
•  Let stand to thicken slightly and serve.

This is The Finished Product

Asian Coleslaw Recipe

Asian Coleslaw Recipe

The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.

INGREDIENTS

• 1 Tbsp creamy peanut butter
• 6 Tbsp vegetable oil
• 1/2 teaspoon toasted (dark) sesame oil
• 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
• 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
• 1/2 cup grated carrots
• 1/4 cup toasted, salted, shelled, peeled peanuts

Optional

• Chopped fresh cilantro
• Thinly sliced green onions or chives

METHOD

1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Great with fish or burgers.

This is your final project.  Enjoy my friends and have a great day.

Stuffed Shells (Um, Um, Um)

Italian food is AMAZING.  That is the one thing I miss about my restaurant, are all the great inventions I came up with.  But that is why I have my blog, so I can share these recipes and stories with you all.  This is another favorite of ours, that is just a classic.  I mean who doesn't love cheese.

Here is the recipe for you to enjoy with your family.

ENJOY!!

Ingredients

1 Jar of Marinara Sauce ( I make my own)
4 Cloves of Garlic (Minced)
1 Yellow Onion (Minced)
1 Cup Shredded Parmesan Cheese
Whole Mozzarella
1/2 Cup Garlic Herb Cheese
1/2 Cup Shredded White Cheddar
1/2 Cup Sour Cream
1 Tsp Granulated Garlic
1 Tsp Salt
6 Basil Leaves Fresh (Minced)
Pasta Shells

First Thing We Do

• Make your pasta shells
• Turn oven on to 375 degrees
• Dice up your onions and garlic
• Grab a medium saute pan and turn heat on to medium
• Add your tablespoon of butter and allow it to melt

• Allow these to caramelize for 8 minutes and then add your garlic

• Now your water is boiling add your pasta

• Now grab your cheeses
• Add them to a medium bowl

• Mix your caramelized onions and garlic to cheese
• Mix them well

• Now we drain the pasta cool it down with cold water
• Grab a baking dish and add 1/2 cup of the marinara to the bottom

• Start stuffing your shells

• Place them on top of the sauce
• Now when there all done
• Add more sauce to the top 

• Now start add your cheese

• Just take your fresh mozzarella slices on top of shells

• Place in the oven for 35 minutes and serve right away

These are really good for when you have parties, friends or family over.  Good weeknight dish too.

Have fun and as always.......ENJOY!!!!!!!!!!!!!!!!!!!!!!!

Frittata (Gluten Free)

This is an Italian omelet.  You can do whatever you want to them.  It's kinda like pizza, you can build your own.  Now. For us, I love bacon, Felicia does not.  So I have showed two different versions of our frittata.

Enjoy.

Ingredients

4-6 Organic Eggs
4 Mushrooms(sliced)
3 Sprigs Asparagus
6 Leaves Fresh Basil
1/4 Pound Diced Organic Bacon
1/2 Cup Diced Onions
1 Cup Shredded White Cheddar Cheese
1 TBl Olive Tapenade
2 TBL Butter
2 TBL Milk
1/2 of Avocado

Making the Frittata

• Turn your oven on to 350 degrees
• Grab two small saute pans
• Turn the heat on those pans to medium heat
• In one of them add butter
• In the other add your bacon

• Allow this to cook until brown (about 5 minutes)
• While the bacon cook dice up you asparagus

• In the other pan add your mushrooms, 1/2 the onions and asparagus saute them together for 5 minutes

• Add your olive tapenade to the mushroom mixture, turn heat down to low and let this cook for another two minutes
• While this is cooking lets mix your eggs and milk together

• Now that your stuff has been cooking
• Lets add the rest of the onions to the bacon and let this cook for 2 minutes
• Add asparagus to this mixture and turn the heat down to low
• Add your egg mixture to both pans

• Add your egg pans to the oven and let them cook for 5 minutes
• Add your cheese and turn oven off

• While the cheese melts on the frittata dice up your basil

• Grab a couple plates and add your frittatas to them 
• And top it with your fresh basil

Dig in and eat them right away, they will not stay warm long and its good to taste all the ingredients that you have put together.  Have fun making these and like I said you can add whatever you want to them.  Enjoy.

Chicken Parmesan (Yes)

Yes, I have been making this dish for along time.  DaVincis I made it a million times.  It is one of those things you just can't live without.  Here is my, yes, my recipe.  I hope you all enjoy this recipe as much as we have over the years.  I make my own marinara and sorry, I will not release that recipe.  You can use whatever recipe you want.  It's all about the chicken.  Her you go.

Enjoy.

Ingredients

Chicken any Type

1 1/2 Cup Panko

1/2 Cup Parmasen Cheese

1 TSP Salt

1 TSP Granulated Garlic

1 TSP Dried Basil

1/4 Cup Fresh Basil 

2 Eggs

1 TBL Milk

1/4 Cup Olive Oil

Pasta Of Your Choice

 

Putting this greatness together

First turn your oven on too 375 degrees

Grab two bowls

One put your Panko in

They other put your two eggs and milk in and mix them together well

Dice up your basil and put it in the Panko mixture with the salt and Parmasen 

Grab your large sauté pan and turn the heat on to medium high heat

Add your oil

Take your chicken and drizzle with the salt and granulated garlic

Now take the chicken and dip it in the egg wash

Now dip it in the Panko and add it to the oil

Be careful when you add the chicken to the oil so that the oil does not splash on you

Allow this to cook on one side for 5 minutes turn over and place in the oven for 15 more minutes

When golden brown and it has reached a tempature of 165 degrees

Take out of oven and start to plate your chicken Parmesan

 Add ore sauce to the top of the chicken and add more cheese and you are ready to eat

Enjoy this wonderful recipe, its easy, fun, good and just the best thing ever.

Enjoy.

Chicken Tortilla Soup (Gluten Free)

It's cold and when it's cold you make soup.  I wanted to make an amazing tortilla soup.  This is my tortilla soup.  So good, so full of flavor and just damn good.  It's gluten free and made with all organic ingredients.

Enjoy

Ingredients

2 Chicken Breasts

3 Cups of Chicken Stock

1 Yellow Onion

1 Yellow Pepper

8 Cloves Garlic

1/2 Cup Fresh Cilantro

1 TBL Cumin

1 TBL Cajun Seasoning

2 TBL Chili Powder

1 TBL Granulated Garlic

1 TBL Salt

1 TBL Paprika

1 Can Black Beans

1 Can Tomato Paste

1 Tomato (diced up)

2 Tortillas (sliced)

Putting It Together

First turn your oven to 415 degrees

Add oil to the chicken

Take your chicken and add 1/2 the seasoning amounts to it

Place the chicken in a sauté pan or a baking pan

Bake the chicken for 20 minutes

While this is baking dice up your vegetables in small dices

Grab a stock pot and turn it on medium high

When heated up add your oil

Allow this to cook for 8 minutes

Then add your garlic and cook for 4 more minutes

Add your chicken stock

Add your tomato paste

Get your chicken out of the oven and allow it to rest for 5 minutes

When chicken is cooled start to shred it with your hands

Add your chicken to the stock

Now add the rest of your seasoning

Add your beans

Place a cover on the soup and allow this to cook on low for 30 more minutes

Add your cilantro

Dice your tortillas

Grab a bowl and add your soup 

Add your tortillas

Add your avocado and dig in

Enjoy my friends and eat it all in one galp, kidding.  Have fun my friends

Enjoy.