What's better after a busy Monday than a big pot of Cowboy Beans. Loaded with bacon, ground beef, assorted canned beans and attitude, once they're bubbling away in the oven, you've lots of time to chill before dinner and chill I did. Why, I even took a nap.
After my twenty minute snorefest I woke up so stupid Big Guy had to whip up the cornbread. I sat on one side of the counter with the cookbook giving advice and he did all the work on the other side. Our teamwork resulted in a cheesy, corn and jalapeno studded moist inside crispy outside hunk of gobbley goodness. Even Martha would have said "it's a good thing".
To fill you in on what's happening at "Heaven's Gate", I'm here to say this retiring stuff is plum hard work. We're starting some outside renovations including new windows and siding on the south side of our house since it suffers most of the weather never mind that during our kitchen renovations we discovered some dry rot the inspector failed to notice...that and a broken sewer pipe under the house but we won't mention it. Needless to say he's off our Christmas list.
Naturally it has turned into a bigger job than anticipated and more decisions than this feeble brain can manage on a Monday. I mean, I figured I had it made when we decided on the windows and door but now we've the opportunity to change the siding from board and batten to more coast friendly cedar shakes and it has opened a whole new can of worms.
Not just forced with making color choices, it also means we'll be spending the next several days staining cedar shakes before the contractors can install them, along with painting sofits, trim and gutters too. Needless to say our meals over the next week or so will be of the quick and easy variety so be sure to stay tuned.
Cowboy Bean Stuff adapted from Best of the Best, Best of Bridge Series Cookbooks
6 slices bacon, chopped
1 pound ground pork or beef
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tablespoons molasses (or maple syrup)
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup barbecue sauce
1 14 oz. can diced tomatoes with juice
14 oz. can chili beans with sauce
28 oz. can pork & beans
1 teaspoon Worcestershire sauce
salt, pepper, Tabasco sauce & red chili flakes to taste
In dutch oven, fry bacon until crisp. Remove and drain. Remove all but 2 Tablespoons bacon fat from pan. Add onion, green pepper and garlic and sauté until vegetables are soft (5 minutes). Add ground pork and cook until no longer pink. Add all remaining ingredients, heat until bubbling. Bake uncovered in a 300 oven for 2 hours.
Big Guy’s Cornbread an original from JBug’s Kitchen Antics adapted from The New Purity Cookbook
3/4 cup cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup frozen corn, defrosted
1 jalapeno pepper, minced
2/3 cup grated sharp cheddar cheese
1/4 cup vegetable oil plus 2 tablespoons, divided
1-1/4 cups milk
Place 2 tablespoons vegetable oil into a 9 inch cast iron frying pan into the oven and preheat oven to 400. Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl and whisk to incorporate. Fold in corn, jalapeno and grated cheese. Beat egg and oil together. Add milk and beat to combine. Stir liquid into dry ingredients and stir only until combined.
Pour into heated cast iron pan and bake for 20 to 25 minutes or until a toothpick comes out clean. Flip out of cast iron pan to a board, cut and serve.
A year ago - Slow Cooker Spicy Country Ribs
Two year's ago - Pan Seared Halibut with Roasted Pearl Tomatoes