Smoky BBQ Beans (Vegan)

This is another side that I made for our Smashburger dinner the other night. It’s a Jamie Oliver recipe, and somewhat simplified but we loved its smokier, tangier flavor.

2 Tbsp olive oil
1 large onion rough chopped,
2 cloves of garlic, crushed or 2 heaping tsp garlic puree
1/2 tsp red pepper flakes
1 heaping tsp smoked paprika
1 tsp cumin seeds
1 cup pureed tomatoes
2 small cans vegetarian baked beans
1/3 cup BBQ sauce (I used Sweet Baby Ray’s BBQ sauce, which is vegan)
1/2 tsp kosher salt – or to taste

Heat olive oil in a large frying pan. Add onions and garlic and sautee several minutes until softened and just starting to turn golden.

Add spices and cook a little longer. Add tomato puree, beans and BBQ sauce. Stir wlel, heating through and put in a baking dish. Bake uncovered at 350 degrees for at least 30 minutes.

Crispy Smashed Potatoes

We griddled out last night and the boys made amazing Smashburgers. So good – we’re definitely hoping for a encore! I started potatoes boiling for potato salad as a side. But I don’t really like potato salad all that much and neither does anyone else.

So what do you really want with burgers? Fries, of course! And what goes better with a Smashburger than Smashed Potatoes? I found an amazingly good recipe from melskitchencafe.com. It’s easy, delicious and everyone loved it!

Ingredients:

2 lbs. baby red or yellow potatoes
1 Tbsp plus ¼ tsp kosher salt, divided
4 Tbsp olive oil, divided
¼ tsp garlic powder
¼ tsp onion powder
Freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, chives and/or green onion (optional)

Add 1 Tbsp salt to a pot of boiling water and add potatoes. Cook until quite soft, but not totally mushy. Let cool.

Drizzle and smear a little of the olive oil on a baking sheet and place potatoes on the sheet. Using a potato masher, or the bottom of a water glass, press down on the potatoes until they’re smashed about 1/2″ thick. Don’t crowd them.

Drizzle with olive oil. Sprinkle with garlic powder, onion powder and a little kosher salt. Grind fresh pepper over.

Bake in a 425 oven for 25-30 minutes or until slightly golden on the top and nicely browned on the bottom.

Serve with a dollop of sour cream, or ketchup. Delish!

Easy Cheesy Toast

The weather is suddenly feeling cooler here and I was hungry for something warm and cheesy. My brother Tom and I used to make cheese toast when we were kids and I always loved it. Since I’d just baked a fresh loaf of bread, I thought Cheese Toast would be fun and fast. I used The Pioneer Woman’s Recipe, with slight variations. Either way – it’s warm, cheesy, crunchy and delicious and when Ali stopped by, he loved it, too!

Ingredients

2 cups grated Sharp Cheddar
2 cups grated Monterey Jack (or quesadilla cheese)
1/2 cup mayonnaise
1/2 cup grated Parmesan
1 tsp freshly ground black pepper
1/4 tsp seasoned salt (Lawry’s)

Slices of a hearty loaf (I used my easy French Bread.) Cut the slices in half if they are large.

Directions

In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, pepper and seasoned salt.

Mound the cheese mixture on the slices of bread. Place on a baking sheet and bake at 350 degrees for 10 minutes. Switch to the broiler and broil for another few minutes, until the cheese is utterly bubbly and starting to get brown in places.

These cheese toasts freeze well. To reheat, just bake them for 5 minutes, then broil another minute of so.

Note: Ree adds 1 tsp of salt and 4 Tbsp of melted butter, but honestly I don’t think you need either. I might also try adding a few drops of hot sauce or Worcestershire Sauce.

This would also be a humdinger served with Tomato Soup!

Chicken and Veggie Greek-style Sheet Pan Wraps

Another great recipe from Mel’s Kitchen Cafe.  I made a few tweaks of my own, but what I love about this recipe is that it uses all the produce that is so good right now.  My garden is bursting with tomatoes, peppers and zucchini and this is a great way to use them.

It’s also crazy quick – you could start marinating the chicken and make the Tzatziki sauce mid-afternoon and then the whole supper can come together in 20 minutes.

We always have frozen naan in the house, so I made it with naan.  But flatbread would be good, too.

This would also be great with shrimp or for a vegetarian version, try using sliced mushrooms instead of chicken. Just be sure to bake the mushrooms long enough so they’re tender, since they take a little longer to cook.

Chicken:
3 Tbsp olive oil
3 Tbsp lemon juice
½ tsp garlic powder, or 1 tsp crushed garlic
1/2 tsp dried oregano
1/2 tsp Kosher Salt
1/4 tsp freshly-ground black pepper
2 pounds boneless, skinless chicken thighs, cut into thin slices

Vegetables:
2 bell peppers (any color), cored and sliced thinly
1 medium zucchini, sliced into strips (no need to peel)
2 Tbsp olive oil
Salt and pepper

Tzatziki:
1 cup grated cucumber, squeezed and drained
1 cup plain yogurt
1 Tbsp lemon juice
1 tsp red wine vinegar (apple cider vinegar is fine, too.)
1/2 cup crumbled feta
1/4 tsp garlic powder
Salt and pepper, to taste

Naan

Toppings:
Thinly sliced red onions
Diced cucumbers
Chopped tomatoes
Romaine lettuce, quartered and cut into thin ribbons

INSTRUCTIONS

Mix the marinade in a medium bowl and add chicken. Cover and refrigerate 30 minutes.

Make the tzatziki sauce in another small bowl, cover and refrigerate.

Preheat oven to 425 degrees F.

Lightly grease 2 half sheet pans. Remove chicken pieces from the bowl and place on one sheet pan.

Toss bell peppers and zucchini in the marinade for a few minutes and spread in a thin layer on a second sheet pan. Discard leftover marinade.  Lightly salt and pepper veggies.

Bake for 6 minutes, and rotate pans. (Drain excess liquid from the chicken pan, if any.) Bake another 6-8 minutes until chicken is done and peppers are fork tender.

Warm the naan in the oven for a couple of minutes. I removed the chicken to a plate and reused the chicken sheet pan.

Serve the chicken and veggies on naan with the Tzatziki sauce and other toppings. It’s also fun to make these at the table.

So good!!!

Vanna’s Nam Van – Coconut Milk & Fruit Dessert

Our dear friend Vanna is the most amazing cook.  Literally everything she makes is the best I’ve ever eaten – no matter what she’s cooking!

Last night she was in town and made supper for all of us, including one of my favorite desserts – Nam Van, and she shared the recipe with me.

Nam Van is a popular dessert in Southeast Asia, and it’s a fruity, coconut milky dessert that’s unlike anything you’ll ever try. More liquid than a pudding, it’s refreshing and not overly sweet. The green jelly make it a pretty light green color, too.

We are lucky to have a great Asian Market close by, so we were able to pick up all the components, but you can always order these items online as well.  All the fruit and coconut milk was Arroy-D, and the green jelly is Chin Chin brand.

Next time I’ll photograph it before it’s all gone!

Ingredients:

1/2 cup palm sugar (or 1/3 cup brown sugar)
1/2 cup water

1 can lychees in syrup  (save lychee syrup)
1 can longans in syrup
1 can rambutans in syrup
1 can toddy palm seeds
1 can jackfruit in syrup

3 cups of coconut milk (We used Arroy-D cartons.)
2 cups ice
2 cans Green Jelly (We got Chin Chin brand)

1 cup fresh cantaloupe chunks
1 cup fresh muskmelon chunks

Make a simple syrup with palm sugar and water, by heating them in a pan until it comes to the boil and the sugar is completely dissolved. Remove from heat and let cool.

Open all the cans of fruit. Drain the syrup and rinse all the fruit.  Be sure to save the lychee syrup – you’ll add it back in later!

Palm seeds are oddly slick and sticky at the same time, but add a wonderful chewy texture. Don’t freak out – just put them in a colander and rinse them really well.

Place all rinsed, canned fruit into a large bowl.

Add the coconut milk, lychee syrup and about half the simple syrup. Stir the fruit gently until well mixed. Add ice and stir more until the mixture is a little chilled.Stir very gently and taste – adding more of the simple syrup as needed.

Shake the jelly out of the can, and cut it into 1/2″ cubes.  Cut melons into chunks and add both to the coconut fruit mixture, again stirring very, very gently.

Refrigerate at least a couple of hours.

To serve, add a little crushed ice to a bowl or cup and fill with fruit and coconut mixture. The ice helps keep it cool.

You could probably save time by refrigerating the cans and carton of coconut milk overnight so they’re cold to start with.  Still add ice to the mix and to the cup – this lightens the milk a bit.

Low Country Shrimp & Sausage “Boil” (It’s Baked!)

I can’t really remember where I found this version of the classic Southern recipe. I had jotted down the ingredients on a piece of paper that rattled around in my purse for weeks.  But I finally made it, and it was crazy good and so easy.

Rather than boiling you roast everything in the oven.

Ingredients

1 lb. baby red potatoes, halved
2-3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

1 lb. shrimp peeled and tails removed
1 lb. smoked sausage, cut into 1″ pieces
4 ears of sweet corn, shucked and cut into three inch pieces
1 bell pepper, cut into bite-sized pieces (not traditional but I love peppers)
1 1/2 Tbsp Old Bay Seasoning

6 Tbsp butter, melted
1/2 tsp garlic powder
lemon wedges

Heat oven to 400 degrees.

Place potatoes in a big bowl and toss with olive oil, salt and pepper.  Place on a baking sheet and bake for 15-20 minutes, until they’re quite soft when you poke them with a fork.

In the same large bowl, toss shrimp, sausage, corn, pepper and Old Bay Seasoning until everything is nicely coated. Add to baking dish. (I used a rubber spatula to get every last drop out!)

It will be pretty crowded, but that’s totally fine. Just spread things out a bit, and bake another 12 – 15 minutes, until the pepper is a little softened and the shrimp looks done.

Stir garlic powder into melted butter and drizzle over the whole pan. Serve with wedges of lemon.

So quick, easy and delicious. I’m going to try other vegetables – perhaps zucchini or eggplant? Everything tastes wonderful in this dish.

Note:  I looked up a recipe for Old Bay Seasoning (Food.com has a pretty highly rated one) but it uses a million ingredients, and makes an awful lot.  But if you really want to make your own, here is the link: https://www.food.com/recipe/old-bay-seasoning-copycat-189447

Baked Crunchy Shrimp Tacos

Another great recipe from MelsKitchenCafe.com that I’ve been wanting to try. All the stars aligned last night and Maya and I made it for supper. It was amazingly good and really very easy. Kumy gave it his highest praise, “you should make this for guests.” Agreed and hopefully someday soon…

I checked the garden for ripe tomatoes(surely by now, right?)but alas – nothing but green tomatoes, so I substituted a can of Rotel tomatoes for the diced tomatoes. If you do use Rotel, go easy on the jalapeno.

INGREDIENTS

Tomato Sauce Mixture:
1 can Rotel tomatoes or 2 medium tomatoes, diced (about 1 1/2 cups)
1 small yellow onion, finely chopped (about 1/2 cup)
1 medium jalapeno pepper, seeded and finely chopped
2 Tbsp ketchup or BBQ sauce
1 Tbsp fresh lime juice
2 medium garlic cloves, minced or pressed through a garlic press or 1/2 tsp garlic powder
1 tsp kosher salt
Pinch black pepper

1 tsp olive oil
1 pound large shrimp (26 to 30 per pound), peeled, deveined, tails removed and cut in half, and well-drained

2 Tbsp olive oil
10 6-inch corn or flour tortillas
2 cups grated Monterey Jack cheese (I ended up using part Swiss and part
Cheddar.)

Toppings:
shredded romaine lettuce
diced avocado
lime wedges
chopped fresh cilantro
salsa or hot sauce
sour cream (optional)  

Turn oven to 450 degrees.

Mix the tomato mixture in a medium bowl. Heat a frying pan and add the teaspoon of oil. Let it get nice and hot and then add the tomato mixture. Cook for 5-6 minutes until tomatoes are softening.

Add shrimp and cook another two minutes. Remove from heat. (The shrimp will finish cooking in the oven.)

Meanwhile, spread oil generously on two baking sheets and place tortillas on top. Sprinkle with cheese. Spoon a couple spoonfuls of the shrimp mixture in a row down the middle of each tortilla. Bake for 7-10 minutes one sheet at a time.

Remove from baking sheet and fold gently in half. Fill with toppings as desired.

So good – the tortilla is warm and crunchy with the coolness of the lettuce and cilantro!

Note:  Mel didn’t add sour cream, but I love a little sour cream with a big squeeze of lime in it, so we did.

Sticky Toffee Pudding Cake

sticky-toffy-pudding-cakeI’ve always wondered why British people are so obsessed with Sticky Toffee Pudding Cake.  After all, I’ve had pudding cakes and they were fine.  Usually awfully sweet, but nothing worthy of hero worship.  Then one day, I decided to try making it.

My friend Donna and her husband Bob had come over for  dinner and brought a gorgeous carrot cake with cream cheese frosting and caramel sauce, which is the only way I will ever be able to eat it again.

There was some caramel sauce left over and I thought – Sticky Toffee Pudding Cake!  Fortunately Kumy loves dried dates and figs so we always have dates in the pantry.

I found a recipe on Mel’sKitchenCafe.com, made it and the world tilted on its axis. (Mel’s recipes are truly the best!)  The cake is tender, moist and not too sweet.  Kumy loved it plain.  I couldn’t resist the caramel sauce and cream on top.

Sooo good!   I understand now, British people.  I understand.

Ingredients for Cake

6 ounces dates, pitted and finely chopped (they’ll be quite sticky – but just power on through them!)
3/4 cup boiling water
3/4 tsp baking soda
1/2 tsp vanilla extract
3/4 cup granulated sugar
6 Tbsp butter, softened
2 large eggs
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

Ingredients for Caramel Sauce   (I haven’t made this yet, but I’m sure it’s good.)

3/4 cup brown sugar
8 Tbsp (1 stick) butter
1/2 cup heavy whipping cream
Pinch of kosher salt
1/4 to 1/2 cup chopped pecans (optional)
Additional heavy whipping cream for drizzling (optional)

Heat oven to 350 degrees. Lightly grease an 8×8 or 9×9 pan.  (I used a small rectangular pan.)

For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes.

In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
Add the eggs and mix.

In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, and mix until just combined. Fold in the dates and the water they soaked in until combined; don’t overmix.

Spread the batter evenly in the prepared pan and bake for 22-25 minutes. Cake is done when the top springs back from a touch.  Let cool.

Make the sauce by adding the brown sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth, 5-7 minutes.

Serve cake warm or at room temperature with a drizzle of caramel sauce and a smaller drizzle of heavy whipping cream.  Your world will never be the same again.

Chicken, Pepper, Tomato & Zucchini

chicken,zucchini,-peppers-aWe love dishes with good flavor and lots of colorful veggies – and this one fit the bill perfectly.  It’s based on a recipe from Mel’s Kitchen Cafe. (Mel is a wonderful cook and she makes it with Orzo, but I felt like Couscous.)  I also changed out the veggies a bit.  I can’t wait to make it again!

INGREDIENTS

1/2 cup dry couscous
1/2 cup water
1/2 tsp salt
1 Tbsp butter

1 tablespoon olive oil
4-5 boneless, skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper
1 cup chopped red, orange and yellow bell pepper (can use green pepper, too)
2 cups halved grape or cherry tomatoes,
2 small zucchini, halved and cut into 1/2″ pieces
1 tsp oregano  (I was out so I used 1 tsp Greek Seasoning.  You could also use 1/2 tsp oregano, a big pinch of basil and a little pinch of dill)
1 tsp garlic powder
1 cup feta cheese, crumbled

Bring water to a boil and stir in 1/2 tsp salt, butter and couscous.   Remove from heat, cover and let sit for at least 5 minutes.

Heat the oil in a large 12-inch nonstick or stainless skillet over medium heat. Add chicken, sprinkle with the salt and pepper, and cook 6-7 minutes until golden on the outside,flipping halfway through.

Push the chicken to the outer edge of the pan and add everything else except the feta cheese.  Cook for 8-10 minutes, stirring often until the mixture begins to dry up.

Push chicken back into the middle and nestle among the vegetables.  Continue cooking for another few minutes.  Check salt and pepper and add more Greek seasoning if needed.

Add 1/2 the crumbled feta and stir through.  Remove from heat and sprinkle on the rest of the feta.

To serve: Put a couple of spoonfuls of the Couscous in a wide flat bowl and top with the meat and veggies.

To make a gluten-free version – serve over rice or buttery mashed potatoes.

 

Shrimp and Sausage Skillet Corn

shrimp-and-sausage-corn
Another tasty recipe from Southern Living, that’s easy and pretty quick. I made some substitutions based on what I had on hand. I like the idea of using sweet corn as a “starch”.  You could substitute almost any protein for the sausage and shrimp, and it would still be good.

Ingredients:

1 cup chopped onion
2 Tbsp butter
5 cups frozen corn
1/2 cup whole milk ( or 1/2 ‘n 1/2)
4 oz. cream cheese
(Or sour cream that accidentally froze, was thawed, drained and whipped. Just saying.)
1 tsp salt
1 tsp black pepper
1 Tbsp green onions (originally called for 2 Tbsp fresh chives, chopped)
1 tsp olive oil
8 oz. any kind of sausage, cut into 1/2″ slices (I used smoked sausage and some other kind of sausage which was frozen.)
1 lb. shrimp, peeled and deveined with tails on
1 Tbsp fresh flat leaf parsley, chopped
Little more salt and pepper

Heat butter in a cast iron skillet.  Add onions and cook for 5-6 minutes until nicely softened and starting to brown just a bit.  Add corn and cook another couple of minutes stirring frequently.

Add milk, cream cheese, salt, black pepper. and green onions.  Stir and cook for a minute or so. Remove from heat, and cover to keep warm.

In another frying pan, heat olive oil and saute sausage for 5-6 minutes.  when cooked and browning just a bit, remove to the top of the  corn mix – keeping some of the drippings.

Sprinkle a little more salt and pepper on the shrimp and saute in the hot drippings for 3-4 minutes, until pink and cooked through.(If the shrimp is frozen, it will probably release water. Just scoop the shrimp up and save the “broth” for another time.)

Toss on top of the corn and sausage mixture, and sprinkle with parsley.

Quick and good!