Slow Cooker: BBQ Green Beans

BBQ Green Beans

Brown sugar and green beans. Whaaaaat? Oh yes! Brown sugar was the perfect addition for slow cooker BBQ green beans! This is the easiest recipe in the world and will leave your home smelling wonderful. Great for BBQs or weekday meals. 

Shopping List

4 cans green beans, drained

1 onion, chopped

6 slices of uncooked bacon (I used turkey bacon), chopped

1 heaping cup of ketchup

1/2 cup brown sugar

Stir all ingredients together in a slow cooker.  Cover and cook on low 4-6 hours or on high 2-3 hours.

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Summer Corn Salad

Summer Corn Salad 

…served as a side or dip! 

I love summer. In New York City, that means being outdoors as much as possible whether in Central Park or a friend's rooftop. Being in the heat also means serving up lighter dishes that still have tons of flavor. I am in love with this super easy corn salad. Richard and I are still in debate on normal size or large scoop fritos… either way, it is most definitely going down as a favorite in our household. 

Shopping List

2 (15 oz) cans corn, drained

2 cups cheddar cheese, grated

1 cup mayonnaise

1 green bell pepper, chopped

1 red onion, chopped

1 (10 oz bag) Chili-Cheese Frito's (or regular) 

In a large bowl, mix the first 5 ingredients together, cover and chill until ready to serve.  Toss Frito's in right before serving.

Seriously, this only takes about 5 minutes. Amazing!

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Cooking thru Bread and Wine - white chicken chili

This is yummy. I cooked this very filling chili for us at home. It is best served in your favorite mugs, with a big bowl of your favorite chips. Ours are the tostitos blue corn chips. It is a bad day when the store runs out.

Settle into your couch with you favorite beer in hand and you are sure to be a happy camper.

Enjoy!

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White Chicken Chili 

Shauna Niequist, Bread and Wine

1-1.5 pounds chicken: breasts, tenders, or boneless skinless thighs, cut into bite-sized pieces. Cook in a large stock pot or Dutch oven over medium heat.
Add one container of salsa, preferably fresh. Or green salsa, as we discussed above.

Cook until chicken is almost cooked through, about five minutes.

Drain all 4 cans of beans. Add 2 cans as they are, and mash 2 cans with a fork or the back of a wooden spoon, then add them.

Add four cups of broth.
Bring to a rolling boil, then reduce heat to a simmer, stirring occasionally.
Simmer for at least 30 minutes, but, really, the longer the better.

Serve with cilantro, wedges of lime, sliced avocado, shredded cheese, chips, sour cream, and salsa.  I will warn you, however, that sometimes what began as a thoroughly virtuous soup becomes a very large meal consisting mainly of cheese and chips with a very occasional bite of soup. Or at least that’s what I’ve heard.

Serves 6.

Dinner Club: Ultimate Sausage Balls

Yum. Yum. Yum. These were so good! 

Last Saturday our monthly dinner club came together and, as usual, we sipped wine and enjoyed a delicious three course meal. I was in charge of appetizers and needed something filling and quick. This was my first time using bisquick - it took me 10 minutes to find it in the store! 

Enjoy this little spicy piece of deliciousness. 

Shopping List

1 pound Owens sausage (spicy!)

1 cup cheddar cheese, shredded

1 (8 oz) package cream cheese, softened

1 1/4 cups Bisquick

Preheat oven to 400 degrees.

In a large mixing bowl, combine all ingredients until everything is incorporated.  Roll out mixture into golf ball size balls and place on foil lined baking sheet sprayed with Pam.

Bake about 20-25 minutes or until browned.  Makes about 25 balls.

Recipe Source

Cooking thru Bread and Wine - dark chocolate sea salted toffee

This has been a very crazy week. I love when a night with friends in the middle of a crazy week can calm and center you. That is just what I needed!

For this month's monthly dinner party I whipped up an extremely sweet dessert.
So sweet that your tastebuds just might run away from you.

This dessert is perfect for the holidays when calories are thrown out the window.
It's easy, simple and can be made within an hour.

Dark Chocolate Sea Salted Toffee 
Shauna Niequist, Bread and Wine

Ingredients
1 cup butter (2 sticks)
2 cups sugar
1 cup dark chocolate chips
1 teaspoon coarse sea salt

Instructions
In a saucepan, combine butter and sugar, and bring to a boil. Over medium-heat, keep stirring until it turns a deep amber color.

Remove from heat and pour onto a rimmed baking sheet lined with parchment paper. Refrigerate at least 30 minutes, or until cool and solid to the touch.

Melt chocolate chips in a glass bowl over a pot of gently boiling water (I just headed in the microwave). When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.

Cooking thru Bread and Wine - brannon's caesar salad

Brannon's Caesar Salad was introduced a few monthly dinner parties ago. A very chilly night with lots of wine, good conversation and delicious food. There were even candle sticks… how fancy is that? My favorite part of this recipe is the homemade croutons - they are such a fun addition! 

Happy eating! 

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Brannon's Caesar Salad

Shauna Niequist, Bread and Wine

2 hearts of romaine, washed and dried and torn into bite-size pieces

2 tblsp grated Parmesan cheese

Dressing

1 garlic clove - I used the minced garlic from Trader Joes

1/4 c white vinegar

1/4 c olive oil

1 tsp Dijon mustard

A few dashes of Tabasco, to taste

Juice of half a lemon

1 tblsp grated Parmesan cheese

1 tsp sugar

Chop garlic clove in a food processor, then add remaining ingredients and blend together.  Or chop a garlic clove, drop it into the bottom of an old pickle jar or jelly jar, add everything else, and shake like crazy.

Croutons

4 c bread cubes

1 tblsp oilive oil

1 tblsp grated Parmesan cheese

Salt and Pepper to taste

Preheat the oven to 400 degrees, and then toss the frozen bread cubes with olive oil, salt, pepper and grated Parm.  Bake until crispy and golden, about 8 to 10 minutes.

Toss the romaine lettuce with croutons, grated Parm and dressing.

Black-eyed Pea Cornbread. Cheers to 2014!

Happy New Year's, from our tiny kitchen to yours.

For as long as I can remember, my mom has insisted I eat black-eyed peas on New Year's Day for luck in the new year. It's a good thing she always has a yummy dish prepared…. because for years I've been gobbling up handfuls of black eye peas. A southern tradition indeed.

This year, we introduced the black-eyed pea cornbread to New York. And it was delicious.

Cheers to 2014 - for health, happiness and hearty meals. :)

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My Mom's Black-eyed Pea Cornbread

Mix together:
1 cup cornmeal
1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/4 cup oil
1 onion, chopped
2 jalapeños, chopped
3/4 cup cut corn, drain
1 lb. browned sausage (can also use hamburger, spicy is great too!)

Add last:
1 cup cooked black-eyed peas (drain)
1/2 lb. grated cheese

Pour into well greased pan (sheet cake pan or oblong casserole)

Bake @ 350 degrees for 45 minutes. Can be served hot or cold.

Cooking thru Bread and Wine - steak au poivre with cognac pan sauce

Honestly, I was a little intimidated to try this recipe. The name sounds so fancy.

It was really, really easy. And the sauce - yum.

I made this for Richard on a bone chilling Saturday night, while he was sick. I paired it with a sweet potato (served like a baked potato). It was hearty and put us to sleep.

Cheers!

Steak Au Poivre with Cognac Pan Sauce 

Shauna Niequist, Bread and Wine

6 steaks (5-6 ounces each) – filet, NY strip or rib eye

Sea Salt

¼ cup whole black peppercorns

2 tbsp butter

2 tbsp olive oil

Sauce:

2 shallots sliced

1/2 cup cognac or brandy

2 tbsp Dijon

1 cup chicken stock or broth

1 cup half and half

Let steaks sit at room temperature on a towel for about 30 minutes to draw out moisture.

Crack peppercorns using a cast-iron skillet. Salt both sides of the steaks and then press in cracked peppercorns generously on both sides.

Heat the cast-iron skillet over medium-high heat. Add olive oil and one tablespoon of butter. When the butter is melted, add the steaks and cook on first side until there’s a dark sear, 3-5 minuets. Flip the steaks, add remaining butter, and cook to desired doneness – 2 minutes for rare.

Remove from pan. Cover.

Lower heat to medium, then add sliced shallots and cook until translucent, about 2 minutes.

Deglaze by adding cognac or bandy and scraping up the browned bits from the pan. Whisk in Dijon, chicken stock, and cream.

Turn to high heat and boil until reduced and thickened, about 5 minutes.

Serve steaks drizzled with sauce.

Serves 6.

All Things Pumpkin!

What time is it? It's PUMPKIN time!

I read the other day that you should only blog about things that you feel really passionate about. Well you are in luck friends, I'm really passionate about Fall and all things pumpkin.  Fall means cooler weather and pumpkins. Lots and lots of pumpkins.

Living in New York City has created a strong bond between us and Trader Joe's. It is the most affordable grocery store in the city, and it's just plain awesome. Especially when it comes to pumpkin flavors. Here's what we have been enjoying!

An easy snack with a yummy pumpkin kick!

Pumpkin butter was delicious on the homemade bread I made!

Snack, breakfast or just because! 

"Falling" in love with breakfast...

Quick and easy for a chilly October night! 

I ate an entire box for dinner last night, by myself. 

But one thing we have not tried... are the pumpkin poptarts. I really can't explain it, but I just hate the idea of poptarts. I'm sure I will be the most "uncool" mom on the block one day. I know, I know.

A few weeks ago our community got together for a pumpkin decorating and carving party! I had no idea our little group was so talented when it came to pumpkins. We even had a rabbit carved on a pumpkin... mad skills, y'all!

And we have been busy trying all pumpkin beer in sight! We've tried so many pumpkin flavors that Richard decided to rank them here!

Happy Pumpkins!

Cooking thru Bread and Wine - mini-mac and cheese

For this month's monthly dinner party, I was in charge of the appetizer. It was below freezing temps in NYC (23 DEGREES!)… so comfort food seemed in order! While this is meant to be an appetizer, it could definitely be served as a cute and tasty side dish. It was the perfect addition to Meghan's amazing pork chops (with grapes!!) and Drea's deadly chocolate-y dessert. When the temps drop, just add comfort food. 

Mini-Mac and Cheese 

Shauna Niequist, Bread and Wine 

Ingredients:

1/2 pound elbow macaroni (or 4 cups cooked)

2 cups sharp cheddar cheese, shredded

2 tablespoons butter, plus more for pan

1 tablespoon Dijon

2 dashes Tabasco

1/2 teaspoon salt

1 egg yolk

1/2 cup grated Parmesan cheese

Smoked paprika

Instructions:

In a pot of boiling water, cook the macaroni, for about 5 minutes, to just al dente, which is just a touch firmer than how you would like to eat it. Drain.

Brush mini muffin pan with melted butter, then sprinkle half the grated Parmesan into the muffin cups.

On medium-low heat, warm butter and cheddar cheese, and whisk till smooth.

Off heat, add Dijon, Tabasco, egg yolk, and whisk again.

Add macaroni and mix well coated with cheese.

Spoon into muffin cups, making them slightly rounded and packing them lightly. Top with grated Parmesan.

Bake at 425 degrees for 12 to 14 minutes, until golden on top.
Makes 24 - perfect size for a dinner party of 8!

Let cool at least 10 minutes before serving, because they will set as they cool.
Sprinkle with smoked paprika.

Serve warm or at room temperature. Be generous when you dust the Parmesan, both in the empty cups and on top, because that's what holds them together - that and the egg yolk.

Celebrating Richard. Turning 28.

Richard turned 28 on Thursday! For us, Richard's birthday really kicks off the holiday season. We just love this time of year - and we love celebrating birthdays. Ok, really, we love celebrating anything and everything.  Since temperatures dropped, I wanted to make him a yummy, filling and hearty meal. Hello, Chicken Pot Pie. Since I was walking all over our neighborhood pulling together last minute items for his special day, I ran out of hands and ended up substituting quite a few things on this recipe but it turned out great! This will certainly be a keeper since I can mix the recipe up so many different ways (recipe below)!

I was beyond excited to give Richard his birthday gift this year! Richard has so many wonderful memories of growing up hunting in the tiny town of Chester, TX with his Dad. With a little research and help from family, I was able to give him a framed map of Tyler County from the 1930's and a picture of the house he used to stay in during his hunting trips! I believe it is extremely important to capture those wonderful memories in your home to share with friends, family and later on, kiddos. 

Since we were in Texas a few days before the big 28, we had a fun lunch celebration with family. Richard's sister baked a yummy cake that gave us an extended sugar high. 

Once we were back in NYC, we continued the celebration with a fun variety of donuts from Doughnut Plant in the Lower East Side. I don't eat donuts too often. But let me just tell you… these were delicious.  We had peanut butter and jelly, coconut cream and tres leches. The peanut butter and jelly was my favorite! The six of us were in donut heaven. 

I'm sure you can tell that Richard has something to do with this collage.. :)

Cheers, Richard! I hope 28 is filled with joy, new adventures and as always, lots of laughs. You make me smile every single day. And here is an ode to saddle oxfords. You rocked those shoes over 20 years… =) 

Chicken Pot Pie 
Mix and Match Mama

Shopping List

1 tablespoon butter

1 pound chopped, cooked chicken (click here to see how I get my chicken)

2 cups frozen vegetable medley (mine had corn, carrots, peas and Lima beans in it)

1 can cream of chicken soup

1 cup milk

1 can biscuits (I used Grands)

Salt and Pepper 

Instructions 

Preheat the oven to 425 degrees.

Melt butter in an oven safe skillet over medium-high heat (see below if you don't have an oven safe skillet).  Add in your cooked chicken, frozen veggies, soup and milk with a generous amount of salt and pepper.  Heat through about 5 minutes.

Top mixture with your biscuits and pop in the oven.  Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.

Remove from oven and serve.

If you don't have an oven safe skillet, then just transfer everything from the skillet to an 8x8 glass baking dish and bake it in there.

Jessa Note: This time, I substituted with ground turkey (chicken), cream of mushroom soup (chicken soup) and greek yogurt (milk)! Also, make sure the biscuits are fully done before pulling from oven.

Happy Birthday Richard!