JBug's Kitchen Antics

Island Chili - Pork, Peppers, Pineapple and Black Beans

Looking at what some of you are calling spring weather these days, a trip to sunnier climes may be in order. It has been wonderful here but typically coast like with fog, sun, rain, warm winds and cool gales all happening on the same day. As far as I'm concerned it's perfect for an imaginary trip to the Caribbean for a bowl of chili, assuming of course they make such a thing in the Caribbean but who really cares right? Whatever provides a little inspiration is A-ok in JBug's kitchen.

Take for example a pound of lean ground pork, stop light peppers (red, yellow and green), a little salsa verde, black beans, tomatoes, a few appropriate spices, and a pineapple tidbit garnish and we called our bowls of spicy sweet stew a roaring success. I'd make it again in a heartbeat and I'm pretty well guaranteed you know who'd devour it too. 

Pork, Pepper, Pineapple and Black Bean Chili an original from JBug’s Kitchen Antics

1 tablespoon olive oil

1 pound lean ground pork

1 medium onion, chopped

1/2 each green, red and yellow bell peppers, diced

2 garlic cloves, finely minced

1 teaspoon ground cumin

1 tablespoon chile powder

1/2 teaspoon cayenne pepper or more to taste

1 teaspoon salt

Coarse ground black pepper

8 ounces tomato sauce

1 – 14 ounce can diced tomatoes with juices

2/3 cup salsa verde

1 – 15 ounce can black beans, drained and rinsed

1 small can pineapple tidbits, drained

Sour cream as garnish

Heat olive oil in a large skillet over medium heat. Add pork and cook, crumbling until no longer pink. Add onion, peppers and garlic and cook until vegetables are softened. Stir in cumin, chile powder, cayenne, salt and pepper to taste and cook for 1 minute. Add tomato sauce, diced tomatoes and salsa verde. Bring to a simmer; reduce heat and cook covered for 15 minutes. Add black beans and cook for another 5 minutes stirring occasionally. Serve in bowls garnished with pineapple and sour cream. Makes 4 to 6 servings. 

For some extra yum, give these a try too....

Black Bean, Pumpkin and Turkey Chile   Santa Fe Pork Stew

  

Wet Burritos

Since "a rose by any other name would smell as sweet" and a garburator is really just a disposal, then it stands to reason that "wet burritos" and enchiladas are identical twins - at least that's my story and I'm sticking to it.

As you know by now I'm always on the look out for something new and when I came across this recipe on food.com I figured I absolutely had to give it a try. Spiced up ground beef cooked up with garlic and onions layered on a flour tortilla with refried beans and cheese then rolled and baked in a casserole slathered in sauce and topped with more grated cheese kind of sounds like enchiladas wouldn't you think? 

The difference here is the sauce is made from prepared beef gravy combined with enchilada sauce and diced tomatoes. Hey, I make no apologies for using Heinz beef gravy, Old El Paso enchilada sauce and Fred Meyer's brand of diced tomatoes because while I could have scratch made the whole shebang, JBug's Kitchen is all about every day never mind 3 solid days of being a non-union construction worker installing cedar shakes on the house with a big guy as boss means I'm all about convenience at the moment....and yes, I did say Big Guy was boss. Hey, I have to let him think he is every once in a blue moon. 

Anyway, give these burritos a try and let me know what you think. We thought they were delicious. Let's hope we still think they are because the leftovers are on the menu for dinner tonight. Hit the link and it'll take you right to the recipe. I changed not one thing except that in our case the recipe made 6 burritos not 4. Thank goodness because this peon doesn't feel like cooking. 

Related articles

Beefy Beany "Benchiladas"

Beef Brisket Enchiladas

Black Bean, Pumpkin and Turkey Chili

It's cold but I suppose that isn't news to many of you. Just so you know it's just a statement of fact not a complaint. I'd rather be cold here at Heaven's Gate than warm anywhere else on earth including but not limited to our old home town. 

Feeling a chill in the air is a perfect reason for whipping up something sunny and bright like the fabulous chili we had last night from Taste of Home. Unusual for sure, it made great use of the canned pumpkin hiding in the pantry never mind the last of the leftover Thanksgiving turkey in the freezer. Don't let the lack of a turkey bird stop you from making it though because you could always substitute rotisserie chicken or even pork for that matter.

Incidentally I changed some of the quantities and added extra spice to suit our tastes. Also, while the recipe suggested the use of a slow cooker, you all know how I feel about the contraption so I used one of our trusty cast iron Dutch ovens instead and simmered the flavorful pot full for a mere 1-1/2 hours (you could get away with more or even less time for that matter).

Whatever, the chili's sunny disposition and fiery flavors greeted an enthusiastic but trifle weary Big Guy after his first day as a volunteer for the U.S. Forest Service at Cape Perpetua. He's off again today for his second day in a row and something tells me his popularity is about to soar with a container of this chili in his lunch kit. 

Black Bean, Pumpkin and Turkey Chili (from JBug’s Kitchen Antics adapted from Taste of Home)

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

1 large sweet yellow pepper, chopped

1 tablespoon chili powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon cayenne pepper (optional)

2 – 15 ounce cans black beans, drained and rinsed

1 – 15 ounce can solid pack pumpkin

1 – 14 ounce can diced tomatoes with juice

4 cups low sodium chicken broth

1 tablespoon tomato paste (optional)

Salt and coarse ground black pepper

3 to 4 cups cubed cooked turkey

Heat olive oil in a large Dutch oven over medium heat until shimmering. Add onion, garlic and peppers and cook, stirring often until vegetables soften. Add chili powder, cumin, oregano and cayenne pepper and cook stirring constantly for 1 minute. Stir in remaining ingredients. Bring to a boil, then reduce heat to a simmer, cover and cook for at least 1 hour. Remove cover from pot and cook for additional half hour, stirring occasionally, until liquid has reduced and chili is desired consistency. 

A year ago - Sweet and Spicy Country Ribs and Beans

 Two years ago - Pure Coincidence! Sweet and Spicy Ribs and Beans

Three years ago -  Roasted Chicken on Croutons

 

 

Fiesta Beef Casserole

We needed a break from turkey leftovers and since my Canadian Living Cookbook was still out on the counter from a Thanksgiving raid, I whipped open the section on "Main Dishes: Beef" and there  in full color (colour) was a Fiesta Beef Casserole. 

It really has all the makings of a quick pot of chili except that it's cooked down to lovely thick mass of ground beef, kidney beans, onion, green pepper and spices, then finished in a casserole dish surrounded by tortillas or as in our case somewhat limp tortilla chips. Topped with grated cheese and popped into the oven, it comes out an ooey gooey mass of good stuff wreathed by crispy corn chips kinda' like a rather neat and orderly frito pie which with thanks to Anthony Bourdain and Parts Unknown, received some recent press here. Not all of it good I might add.

Too bad because believe me, if any frito pie is as good as this casserole, I'd say it's a force to be reckoned with. It would be a fabulous thing to have hiding in the freezer for the nights you're less inclined to cook. 

In case you're wondering what's happening today, it is a beautiful absolutely cloud free sunny day on the Oregon Coast. Big Guy's out in the boat setting crab traps at the moment and I can see him from my perch here in the den. Keep your fingers crossed that we're having fresh Dungeness crab for dinner tonight OK? 

Fiesta Beef Casserole from JBug’s Kitchen Antics adapted from Canadian Living Cookbook

1 tablespoon vegetable oil

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

1 – 19 ounce can kidney beans, undrained

1 – 14 ounce can tomato sauce

1 – 14 ounce can diced tomatoes, undrained

1 green bell pepper, chopped

2 teaspoons chili powder

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin

1/2 teaspoon oregano

Salt & coarse ground black pepper

1/2 cup grated cheddar cheese

2 slices American cheese, torn into pieces

4 corn tortillas cut into eighths or 1/2 package leftover tortilla chips

Hot Sauce and Sour Cream as garnish

Heat oil in a large skillet over medium high heat until shimmering.  Crumble in ground beef, onions and garlic and cook until beef is no longer pink and onions have softened. Add remaining ingredients up to and including salt and pepper. Heat to boiling, then reduce heat and simmer uncovered for 45 minutes or until thickened. Stir occasionally to prevent sticking.

Spray an 8 cup casserole with cooking spray. Preheat oven to 375.  Place skillet contents into casserole dish (may be refrigerated or frozen at this point). Place tortilla chips around outside of casserole and sprinkle with cheeses. Heat for 20 to 30 minutes or until filling is bubbling and tortillas are crisp. Serve garnished with sour cream and pass the hot sauce if you wish. Makes 6 servings.

A year ago - Pasta with Red Clam Sauce

Two year's ago -  Corn Cakes with Avocado Tomato Salsa

 

Cowboy Beans and Cornbread

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".

Here is a "before" picture of the house taken really early this morning. As you can see, it's pretty darned foggy out there.

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 egg

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

Celebrating Mexican Style

We entertained friends for dinner last night and drew upon our years in Tucson for a menu loaded with some of our favorite Mexican dishes. Good thing too because not only did we celebrate the fabulous flavors from our sunny neighbors south of the border but we had other reasons to toast our collective good fortunes. 

Now you know my theory on having a stress free dinner party is to go with what you know as far as the menu goes. It wasn't always that way in JBug's Kitchen as I was known to maximize stress by trying out a ton of new recipes on unsuspecting guests and thereby making the whole event a total nail biter in the "success" department ; however, I'm getting a lot smarter in my old age..at least I think I am.

The menu consisted of Black Bean and Sweet Potato Enchiladas - a take on the coulda' been meatless ones we made way back in 2011. This time they really were meatless. As a first course, I figured their sweet spicy heat would set the tastebuds up just fine for the main event; afterall, it's kinda' hard to go wrong with roasted sweet potatoes and black beans in combination with the subtle heat from green chile. All wrapped up in a corn tortilla and blanketed in red chile sauce, they're a super way to whet your appetite. 

Second course was Pork Chile Verde, a flavor packed pork stew gussied up with Anaheim peppers, onions, green bell pepper, garlic and beer.

Served with a platter of "withs" including shredded cabbage, sweet onions, tomatoes, assorted salsas and a dollop of sour cream, it's a party in a bowl and perfect food for entertaining because once the pot's in the oven, the cook can relax. 

For dessert, we enjoyed a repeat of the Peach and Raspberry Pie from a few weeks ago accompanied by an unbelievable roasted strawberry sherbet brought to the party by Sharron and Jim.  With an intense berry flavor and rich creamy mouth feel, I can't wait to make a batch of it from some of the Oregon strawberries hiding in our freezer.

 

Speaking of Sharron and Jim, they're an example of the wonderful things that can happen when you least expect it. They were part of a group of friends in highschool and went their separate ways, both raising families and enjoying successful careers, one in the east and one west. They've recently reconnected and I think we can just let the pictures speak for themselves, don't you? Talk about a happy couple!

 

Sweet Potato and Black Bean Enchiladas (from JBug's Kitchen Antics adapted from Karina’s Kitchen, Recipes from a Gluten free Goddess)

2 tablespoons olive oil

1 small yellow onion finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder (I used spicy)

Salt and coarse ground black pepper

2 cups roasted diced sweet potato

1/2 cup chopped green chiles

1 15 ounce can black beans, rinsed and drained

2 tablespoons chopped cilantro

1 -1/2 cups shredded Mexican cheese blend, divided

12 small corn tortillas

3 tablespoons canola oil

1-1/2 cups prepared red chile sauce (I used Herdez Roasted Pasilla Chile Mexican Cooking Sauce)

Spray a casserole dish with cooking spray and set aside. Preheat oven to 350.

In a large sauté pan heat oil over medium heat until shimmering. Add onion and sauté until softened. Add cumin, chili powder and cook for additional 2 minutes, stirring constantly. Remove onion mixture to a bowl and add sweet potatoes, chiles, cilantro and black beans. Taste for seasoning and add salt and pepper as required.

Place oil in a sauté pan and heat over medium low heat. Warm tortillas briefly until pliable. Lay tortillas flat on work surface and place approximately half a cup of filling along one edge. Top with some of the grated cheese. Roll tortilla into a cylinder and place seam side down into prepared casserole dish. Repeat with remaining tortillas. Casserole may be refrigerated at this point to be reheated later. Pour chile sauce over filled tortillas and top with remaining grated cheese. Bake for 25 to 30 minutes until enchiladas are hot and sauce is bubbling. Serve with sour cream and additional salsa if desired. – Serves 4 to 6.

Pork Chile Verde a favorite from JBug’s Kitchen Antics

2 pounds pork butt, shoulder or boneless country style ribs

½ teaspoon salt

½ teaspoon freshly ground black pepper

Flour for dredging

2 Tablespoons canola oil

2 yellow onions, chopped

1 green bell pepper, diced

2 Anaheim chiles, diced

3 garlic cloves, minced

2 Tablespoons dried Mexican oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1 bay leaf

1 cup salsa verde

1 bunch cilantro leaves, cleaned & chopped

1 cup chicken stock

1 bottle (12 oz) beer (I use Modelo)

½ to 1 teaspoon honey

Cut pork in 1-1/2 inch cubes. Season well with salt & pepper. Dredge in flour and brown in hot dutch oven. Do not crowd the pan. Remove from pan. Add onions and green pepper and sauté until onion is soft. Add Anaheim chiles and garlic and cook another 2 to 3 minutes. Add oregano, cumin, coriander and bay leaf. Cook 2 more minutes. Add meat back to pan, then add salsa verde, cilantro, chicken stock and beer.

Bring to a boil, then reduce heat, cover and simmer for 90 minutes, stirring occasionally. Remove cover, and simmer for additional 30 minutes, or until sauce is thickened and meat is very tender.  Adjust seasonings, and add honey to mellow out the heat. 

Two year's ago - Chicken in Wine Sauce 

Bacon, Bean and Kale Soup

A Marine Layer came to visit yesterday and brought misty cool weather along which is perfectly fine with two ex-Tucsonians. After all, we moved here to get away from the desert heat so fog, clouds and a high of 61 were reasons to celebrate in our books and a perfect excuse to whip up a pot of soup for dinner.

I'm calling this one what it is - bacon, bean and kale soup although some would call it a Tuscan Ribollita - at least that's what they did at Epicurious. Hit the link and head right to their version but I'm going to admit, I didn't fuss with it quite as much as they did. I used nice meaty pepper bacon instead of the pancetta or ham they called for and I did not cook the beans down until they disintegrated either. I also added some chicken concentrate (Swanson's Flavor Boost) to the chicken broth to give it a richer flavor and topped the bowls with parmesan shavings instead of toasted bread crumbs. It was delicious anyway. 

The crumb bit hit "ignore" because I did a quick thaw on a loaf of frozen white Rhodes bread I had hiding in the freezer and made it into a rather unbelievably tasty foccacio by dimpling the flattened bread before it hit the oven and topping it with chopped fresh rosemary, olive oil, coarse sea salt and parmesan shavings. Eighteen minutes later it came out of the oven absolutely awesome, every stinkin' bite of it. 

Nothing quite like making a healthy dinner into a carb filled marathon huh!

Bacon, Bean and Kale Soup from JBug’s Kitchen Antics adapted from Epicurious.com

6 slices pepper bacon, chopped

1/4 cup olive oil

3 cloves garlic, minced

1 medium yellow onion, peeled and chopped

2 carrots, peeled and diced

1 celery stalk, chopped

1-15 ounce can diced tomatoes with juice

3 – 15 ounce cans cannellini beans, drained and rinsed

4 cups low sodium chicken stock

2 packages Swanson’s chicken Flavor Boost

1 sprig rosemary

Salt & coarse ground black pepper to taste

1 bunch kale

Parmesan cheese, grated or slivered

 

Heat a large Dutch oven or soup pot over medium low. Add bacon and cook until fat is rendered and bacon starts to crisp. Add olive oil along with onion, carrots, celery and garlic. Cook for 5 minutes or until vegetables soften and onion is transparent. Add tomatoes, cannellini beans, chicken stock, chicken concentrate and rosemary. Bring to a boil, and then reduce heat and simmer covered for 1 hour, stirring occasionally. Wash kale and coarsely chop. Add to pot, cover and cook an additional 5 to 7 minutes. Taste for seasoning, adding salt and pepper as needed. Garnish with parmesan cheese.

Makes 6 servings.

A year ago - Blueberry Cream Pie

Two year's ago - Chicken Paillards with Mushroom Cognac Sauce

There's A Big Difference

I'm here to tell you my extended vacation is almost over and I'd be an idiot not to apologize for the amount of time it's taken me to get back on the cookin' track. I'll also confess that over the past few months the kitchens of the Salty Dawg, Carol's, China Restaurant, Stouffer's and Lean Cuisine have had a heck of a lot more action than JBug's has. What can I say except "my bad" - oh that and the fact Big Guy's still working through his notice period in Tucson so the incentive's been missing somewhat. 

The move has gone relatively well and the few snafu's incurred along the way are becoming distant memories - except for some very important lessons learned of course but I'll save those to tell you all another time. I will though share with you something utterly profoud...there's a huge difference between the desert and the Oregon coast and please don't roll your eyes and say "ya, well" like Big Guy will when he reads this, OK?

For example, the view from our back yard in Tucson kinda' ended rather abruptly, don't ya' think?

This one - well, it goes on and on to what seems like infinity and also proves one hundred percent that somewhere over the rainbow, skies ARE blue...very, very blue...yup, they really are but let's keep that our little secret OK. I mean, all the people that complain that all it ever does is rain on the Oregon coast can just keep on believing it if they so choose, but it's not really true at least not that I've noticed. Course I could be wearing blinders because I'm just so darned happy to be here. It is amazingly beautiful!

Oh, more about differences - there's also a big difference between a powerful gas range like the one I had before and the electric number I've got now. I mean the oven takes a minumum 30 minutes to heat up and cooking on a smooth top range means I've been chasing my pots around on it with a spoon - not that I can brag about having that much experience mind you. Of course on the other hand, I have a feeling the new electric range will be much easier on said pots since the gas one burned through a few of 'em but I guess I didn't tell you about that now did I.

Oh, another thing just so you know, Big Guy's here for a week so he's enjoying my kitchen antics including but not limited to yesterday's burnt pancakes. Nothing like a little more honesty is there...(sorry there will be no pictures).  

Larger surface area equals less liquid and more intense flavors

Now, I guess I'd best tell you about another big difference and that's the one that occurs when you make a favorite bean/pork country rib braise in a smaller deeper cast iron Dutch oven, a change from the usual large shallower oval Dutch oven.  The bigger bottom surface of the oval pot means the liquid evaporates more and the flavor intensifies, although I'm not quite sure what I would have done with "more intense flavor" now that I think of it. 

Other than changing the pots I used because my favorite larger shallower oval Dutch oven is still in Tucson and I'm not, I also switched the pepper jelly to a green version from the red one called for in the recipe because red's not a popular version in this neck of the woods. Oh, I also added some chopped jalapeno's to the mix just in case the whole thing was missing a little zing. As you can see, Big Guy's dish on the left included extra red chile peppers for even more added heat while my version on the right required sour cream to cool the assault to my tastebuds.  

 And the moral of the story is, you ask? Well, sometimes differences aren't such a bad thing after all, because it really matters not what pot you use just as long as you enjoy the results. Right? OK...it's lame I know but I'm outa' practice. 

A year ago - Nacho's

Two year's ago - Beer Braised Short Ribs

 

 

 

 

 

 

 

 

Tamale Pie

I think there may be as many versions of tamale pie as there are cooks in the kitchen. I'm not sure I even knew what it was until I moved to the sunny southwest but I've made up for lost time over the past several years. There's several different versions on this site but as you all know I'm always game for trying new recipes.

       May 20, 2009                       March 2, 2010                August 19, 2011

     

To twig your memory, the first edition has kind of a chile style base with cornbread on top while the second version's made from leftover shredded pork carnitas. The third one included a flavorful filling surrounded by layers of oh so creamy polenta. The point is there's no right or wrong way to make a tamale pie.

Last night's version inspired once again by the Cast Iron Cookbook, is more like a picadillo in that it includes sliced green olives and sweet golden raisins along with black beans and ground beef. The salty sweet flavor is balanced by lots of chipotle chiles in adobo sauce to say nothing of the Tapatio hot sauce I used for added heat. 

It is delicious and a good thing too because there's enough leftover to feed the entire neighborhood. I'll be sending some off with the Big Guy tonight as he rejoins his huntin' partner John in their quest for the ever elusive javalina. Surely that will bring them some luck, don't ya think?

Tamale Pie (adapted from Cast Iron Cookbook)

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1-1/2 pounds ground beef

1 green bell pepper, chopped

1 -15 ounce can black beans, rinsed and drained

2 – 14 ounce cans diced tomatoes with juice

2 canned chipotle chiles chopped with 1 teaspoon adobo sauce

1 tablespoon Tapatio hot sauce (or to taste)

1 tablespoon ground cumin

Salt and coarse ground black pepper to taste

1/2 cup spicy barbecue sauce

1/2 cup sliced green olives

1/2 cup golden raisins

1/2 cup chopped cilantro

1-1/2 cups grated sharp cheddar cheese (I used jalapeno cheddar)

Heat large Dutch oven over medium high heat. Add olive oil and when shimmering add onion and garlic. Sauté until onion begins to soften, stirring often to prevent garlic from burning. Crumble in ground beef and cook until beef is no longer pink. Add bell pepper, black beans, tomatoes, chipotle, hot sauce, cumin, barbecue sauce and season well with salt and pepper. Bring to a high simmer then add green olives and raisins. Keep warm while making cornbread topping.

Cornbread Topping:

1 cup plus 2 tablespoons coarse ground cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1-1/2 cups buttermilk

2 large eggs

3/4 cup corn kernels, drained (I used canned)

2 tablespoons canola oil

Preheat oven to 375. Mix together cornmeal, flour, baking powder and salt. In a smaller bowl combine eggs, buttermilk and oil and beat until well combined. Add liquid to dry ingredients along with corn kernels and mix until well combined. Sprinkle half the grated cheese over filling in pot and pour cornmeal mixture on top, smoothing surface with a spatula. Bake in preheated oven for 30 minutes. Remove and sprinkle top with remaining cheese. Return to oven and bake until cheese has melted and topping is set (about 5 to 10 minutes). Serve with guacamole, sour cream and salsa on the side.  Makes 8 servings

A year ago - Buckets of Lemons 

Two year's ago - Roast Pork Loin with an Apple Crown

Three year's ago - Pasta Salad with Smoked Salmon and Asparagus

Sweet Spicy Country Style Pork Ribs and Beans

When our girls were here visiting last week we got to talking about favorite recipes on the blog and this was one of theirs. It made me want to make it again, so I'm warning you all right now - this is a repost from days past.

Perfect for a weekend dinner when your troops come home hungry from a day of fun and frocklicking, it involves browned boneless country style pork ribs cooked on a bed of onions, green pepper, garlic, rinsed canned pinto beans all sauced up with purchased hickory flavored barbecued sauce mixed with a jar of red pepper jelly. It is spicy, sweet, incredibly easy to make and smells divine as it's hanging out in the oven gettin' all happy for 2-1/2 to 3 hours. 

If you've a bunch of dried beans in your pantry, just soak 'em up and boil 'em till softened like you would normally and throw them into the pot instead of using canned. Oh and they don't necessarily have to be pinto beans either although they do work exceedingly well. 

Served in bowls with a side of pickled jalapenos and some crusty bread, the dish is certainly good enough to serve to company at a casual dinner party and definitely family worthy as well. Give it a try and tell me you don't love it too!

Sweet Spicy Ribs and Beans  Adapted from Southern Living Magazine

4 pounds pork country style ribs, trimmed of fat

Salt, pepper & flour

2 Tablespoons vegetable oil

2 – 16 ounce cans pinto beans, drained

1 large onion, chopped

1 green pepper, chopped (optional)

4 cloves garlic, minced

1 10.5 ounce jar red jalapeno jelly

1 18 ounce bottle hickory flavored barbecue sauce (I used Kraft)

1 teaspoon hot sauce (optional)

Preheat oven to 300. In a small saucepan, heat together jalapeno jelly and barbecue sauce until jelly has dissolved.  Remove from heat, add garlic and hot sauce. Set aside.

Heat oil in a dutch oven over medium high heat. Dust ribs with salt, pepper & flour and in batches, brown well on all sides. Remove from pot and set aside. Continue browning meat in batches.

When meat is all browned, remove pot from heat. Add half of the chopped onion, and green pepper to the bottom of the pot. Cover vegetables with drained pinto beans, then spread one half of the jalapeno jelly/barbecue sauce mixture on top. Place browned ribs on top, add the rest of the chopped onion and green pepper. Top with the remainder of the jalapeno jelly/barbecue sauce mixture.

Cover pot and place in 300 oven for 2-1/2 to 3 hours. Serves 6

A year ago - Pure Coincidence! Sweet and Spicy Ribs and Beans

Two year's ago -  Roasted Chicken on Croutons

Beefy Beany "Benchiladas"

I'm calling last night's feast of ginormous proportions "benchiladas" because they're kind of a cross between a burrito and an enchilada and yes people the word "ginormous" does exist in the Merriam Webster dictionary. Surprised the heck outa' me, I'll tell ya'.

A JBug's original, they're fashioned from very large flour tortillas rather than little iddy biddy corn ones. The filling includes sauteed onion, peppers and tiny cubes of sweet potato, ground beef and cheese which makes 'em more of a burrito than an enchilda; however, I added salsa and enchilada sauce just to be different and to use up some of the jars and cans hiding in my oh so handy circular pantry. Topped with grated sharp cheddar and served along with a very large extra dry gin martini with 3 olives, it made Big Guy smile big time when he walked in the door last night - that and the "Sale Pending" sign announcing to all and sundry the deed is done.

It's official! We're moving and much more quickly than we had anticipated. What we thought would take about 6 months to accomplish took a little over 2 weeks which is proof we have ourselves one heck of a Realtor, don't we? Thanks Pam Devine, Keller Williams Southern Arizona. Take a bow because you're the bomb!

Beefy Beany “Benchiladas” An original from JBug’s Kitchen Antics

2 Tablespoons olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped mixed sweet peppers (I used red and yellow)

1 lb. lean ground beef

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon Mexican oregano

1&1/2 teaspoons hot taco seasoning

Salt & pepper to taste

1/2 cup chunky salsa

1 cup sweet potato or yams, peeled and cut into quarter inch cubes

6 large 10 inch flour tortillas

1 can red beans in chile sauce (chili beans)

1 10 ounce can prepared red enchilada sauce

1/2 cup chunky salsa

4 ounces processed cheese cut into long strips (I used Velveeta)

1-1/2 cups grated cheddar cheese

Heat olive oil in large skillet over medium heat and add onion and peppers. Sauté until vegetables are soft. Add ground beef, breaking it up well with a fork and cook until no longer pink. Add seasonings cook stirring constantly for 1 minute, and then add salsa and sweet potatoes. Cover pan and cook for 3 to 4 minutes until potatoes are soft. Uncover, remove from heat and cool slightly.

Preheat oven to 350. Coat 9 x 13” pan with cooking spray. Cover bottom with approximately half cup of salsa. Warm tortillas if necessary until pliable.  Spoon some undrained chili onto tortilla, followed by a half cup of beef mixture. Top with strips of cheese. Roll into a cylinder, tucking in ends and place seam side down into casserole dish. Repeat with remaining tortillas. Top with enchilada sauce, and sprinkle with grated cheese.

Bake for 30 to 35 minutes until casserole is bubbling hot. Serve garnished with sour cream, and salsa. Pass the hot sauce as necessary. Serves 4 to 6.

 A year ago - Perfect Pear Puddin'

Two year's ago - Eggs in Purgatory

Ham and Bean Soup

First off I must apologize for missing a post yesterday. That old man Murphy with his law and Father Time were having a field day plotting and scheming and the result was "one of those days". Thank you all for your patience.

When your day is filled with impossibilities, one of the best things you can do other than make dinner reservations is to put a pot of soup on the stove and just forget about it. I don't know about you, but I don't necessarily need to follow a recipe when I'm making a pot of soup although in this case because it made use of a package of assorted dried beans along with some barley (Trader Joe's of course), the beans needed a little special treatment before they hit the pot. Since I forgot to soak them overnight, I did the quick soak treatment instead by boiling the lot in a big pot of water for a full 2 minutes, then allowing them to sit for a couple of hours before completing the soup. 

After the beans were plumped up, I sauteed some onion and garlic in a big soup pot, then added a host of veggies like carrot, celery, green and red pepper as well as canned tomatoes and tomato paste along with veggie stock and the ham bone from Sunday's dinner. It all simmered, bubbled and gurgled on the stove for the balance of the afternoon until I hit the pot with a couple of handfuls of dried pasta to beef it up, so to speak.

Next time you're looking for a low maintenance kind of meal, think about putting a pot of soup on the stove ...or heaven forbid, in the slow cooker.  Who just said that? Musta' been that darned old Murphy. 

Ham and Bean Soup (from JBug’s Kitchen, inspired by Purity Cookbook)

1 package dried bean mix (I used Trader Joe’s 17 bean plus barley mix)

3 tablespoons olive oil

1 large onion, chopped

5 cloves garlic, minced

2 large carrots, peeled and chopped

3 stalks celery, chopped

1 red pepper, chopped

1 green pepper, chopped

2 tablespoons dried Italian seasoning

1 teaspoon dried oregano

1 teaspoon coarse ground black pepper

1-1/2 teaspoons salt

1/2 teaspoon red pepper flakes

1 bay leaf

1 -28 ounce can diced tomatoes with juice

1 quart veggie or low sodium chicken stock

2 cups water or more as needed to fill pot

3 ounces tomato paste

1 large meaty ham bone or 2 smoked ham hocks

1 cup dried pasta (any large pasta will do)

Shredded cheese for garnish

Pre-soak beans according to package directions. Rinse and drain well. Set aside. Heat olive oil in a large heavy pot until shimmering. Add onions and garlic and cook until onions start to soften – about 4 or 5 minutes, stirring occasionally. Add carrots, celery, red and green pepper and sauté for another 2 or 3 minutes. Stir in Italian seasoning, oregano, pepper, salt, red pepper flakes and bay leaf. Add canned tomatoes and ham bone, and then add stock and water as needed to fill pot within 2 inches of top. Stir in tomato paste, bring pot to a boil, then lower heat, cover pot and simmer for 2 to 3 hours, until beans are soft. Fifteen minutes before serving, add dried pasta to the pot. Simmer until pasta is cooked and soup has thickened to desired consistency. Taste for seasoning, adding more salt and pepper as needed. Remove bay leaf. Ladle into bowls and garnish with shredded cheese.  Makes 8 to 10 servings. (Freezes well)

A year ago - Dairy Free Rich Chocolate Mousse

Two year's ago - Potato Gratin 

Poblano and Sausage Chili

There's nothing better than a pot of chili on a Friday night especially when the temperatures are cooler and there's rain coming down.

Now we've enjoyed a lot of different chili's on this site and one of the many things I've learned during our 10 years is Tucson is there's a huge difference between a Mexican style chile and a chili like this one. In case you want to know the authentic Tex/Mex version, at least the one I make, doesn't have a touch of tomato in it, uses cubed beef instead of ground and there's not a bean in sight either. Not so with last night's pot of glorious stew. 

A Cooking Light Recipe via myrecipes.com, this one starts with the usual sauteed onion and garlic, and makes use of sweet Italian sausage for something a little different. A couple of poblano peppers instead of the usual sweet green bell pepper variety and the pot's completed with canned diced tomatoes as well as a couple of poblano peppers and a can each of red kidney beans (the recipe called for black) and pinto's too. I added a little more tomato flavor in the guise of tomato paste because I thought the pot needed a little extra richness and I nixed the cilantro because mine was looking a little tired. 

This chili has a very mild flavor, at least to our tastebuds,  so we added extra spice to our bowls to make it more to our liking, but for those of you who are less "heat tolerant" the recipe as written is the way to go. Hit the link here and it'll take you right to the source. 

I whipped up some quick cheese quesadillas out of corn tortillas and a mix of cheddar and Velveeta as a "with" but a hunk of cornbread would be a super side too.  Enjoy! We certainly did. 

A year ago - Weenies and Bacon Maple Beans

Two year's ago - Pork Tenderloin with Bacon,Onion,Mushroom Bourbon Sauce

Cowboy Beans and Cornbread

Nothing quite like a bowl of beans. Heartwarming, nutritious and filling, they're darn near perfect Friday night food fodder. They can hold almost forever in the oven, they can fill a crowd or just a couple and they're great leftover. Need I say more?

We've shared this particular effort with you before adapted from the Ladies at the Best of Bridge cookbook series in Calgary, Canada and I daresay we'll make 'em again too. Also known as Old Settler's Beans, they're too good to pass up. Loaded with lots of bacon, onion, green pepper and garlic, this time I added ground pork instead of ground beef to the mix. After all, it's nearly $2.00 a pound cheaper here than beef but really any ground meat would do in this case. I've even added Italian sausage in the past. The only thing is maybe I should change the name of the dish to something other than "cowboy" beans because I'm almost certain no authentic pure bread rope toting hat wearin' cowboy would be caught dead without beef in his beans. Just sayin'. 

Anyway, combine all that good stuff with canned pork 'n beans, chili beans and sweet stuff like molasses and brown sugar; tarted up with vinegar and barbecue sauce, the sweet sour taste's darn near addictive. Then throw in a wedge of crunchy crumbed cornbread fresh from the cast iron pan and a hot oven and you've a match made in heaven.  Try and see if I'm not right ...again!

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. 

Simple Cornbread  (an original from JBug's Kitchen)

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1/4 cup vegetable oil, plus 2 tablespoons for pan

Preheat oven to 400. Place approximately 2 tablespoons oil in bottom of cast iron pan and heat in oven until almost smoking. Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a medium sized bowl. In a smaller bowl beat egg, oil and buttermilk together. Add wet ingredients to dry ingredients, mixing with a fork only until just combined. Pour into hot pan and bake for 10 to 12 minutes or until a toothpick comes out clean. Makes 6 to 8 servings.

A year ago - Creamy Swiss Onion Soup

Two year's ago -  Vegetable and Sausage Bolognese with Polenta

Lorraine's Baked Beans

When Lorraine had us over for dinner on the 4^th of July, her incredible menu included a fabulous pot of baked beans (actually she had 2 pots). Loaded with “secret ingredients”, it was the most addictively delicious explosion of flavors I’d had all summer …that is, until she had us over for curry the other night but that’s a whole other story.

Had I not been trying to be so polite, I’d have taken a shovel and finished the whole darn thing but those old lessons from Emily Post’s book of etiquette prevailed so I just had to make them at home so we could gorge ourselves on the sly. There was only one slight problem – I needed a bean pot because that’s how Lorraine cooked hers. Thankfully during a quick foraging trip to the Waldport second hand shop Big Guy spotted one and we were off to the races. Now, we’re the proud owners of an official made in the USA Hull bean pot that didn’t look like it had ever been used. It’s a beauty, isn’t it?

Anyway, to cut to the chase - here’s the link to Fig’s & Artichokes for Lorraine’s recipe…I don’t know about you, but I was kinda’ surprised at a few of the ingredients but there’s no surprises with the final outcome. They’re the best!

By the way, I cut the quantities in half so we wouldn’t be total gluttons, reduced the sugar slightly and added a can of drained black beans to the mix, just because I had them and I’m ornery.  I’m also impatient so the beans cooked for exactly 1 hour less than the recipe called for, which means they’re not quite as dark and rich in color as Lorraine’s were, but they’re still delicious.

We had ‘em along with some gi-normous foot long hot dogs Big Guy cooked on the grill outside …that’s his plate you’re looking at. Mine had more beans and less dawg. Just sayin’. 

 

A Special Evening

There's a definite upside to Big Guy's teaching at the University and that's the attachment we've made to some of his students. Not having children of our own, we've managed to adopt several over the years and we keep in touch with many of "our kids". One of a group of favorites that graduated 5 years ago came through town last night with her Dad on her drive from the OC (Orange County) all the way to her exciting new job in New York. 

Dinner had to be of the kind that would hold fairly well and/or be cooked quickly since we weren't sure of timing so Big Guy grilled up the steaks I alluded to the other day. We topped them with a compound butter including garlic and gorgonzola and you've got to admit they're pretty darn awesome hunks of beef.

On the side was a pot of Calico Beans adapted from an old favorite recipe from The Best of Bridge Series Cookbooks, Best of the Best. I nixed the green and lima beans called for in their version because you know who doesn't go for either, and substituted a can each of chili beans and great northern's. Flavored by some of our homemade bacon, spiced with garlic and dry mustard, sweetened with brown sugar and tarted up with vinegar, an hour in the oven's all you need for a pot of goods you'd be hard pressed not to call homemade.

We also had a new favorite Corn and Jalapeno Casserole that's a cross between cornbread and a cheesy, spicy corn souffle.

We can thank what I've renamed my kitchen bible, Idaho a la CArte, for its existence and includes canned creamed corn, cornmeal, buttermilk and eggs along with chopped onion for crunch and jalapenos for heat. Unsure about our guests' appreciation for spicy heat, I used only one jalapeno but next time I make this beauty I'll load it up with more along with some green chiles too.  It takes an hour in the oven to bake at the same temperature as the Calico Beans - coincidence isn't it...or just good planning.

We loved it - the texture's amazingly light, it holds well when timing is an issue and can even be prepared in advance and re-heated if you're so inclined. I daresay it'll give our favorite Pancetta Green Chile Cornbread a run for its money in this household.

So there ya go. I bet you're all wondering what we had for dessert but you'll have to wonder for another day or two because it is so differently delicious, it deserves a post all its own.  To give you a hint...think orange...think cream....think push-ups. Bet that's got you wondering!

Calico Beans (from JBug’s Kitchen adapted from Best of Bridge Series Cookbooks, The Best of the Best)

6 thick cut slices of bacon, diced

1 large onion, finely chopped

1 – 14 ounce can great northern beans, drained and rinsed

1 – 14 ounce can red kidney beans, drained and rinsed

1 – 14 ounce can chili beans with sauce

1 – 14 ounce can pork and beans

3/4 cup brown sugar

1/2 cup white vinegar

1 teaspoon garlic powder

1 teaspoon dry mustard

Fresh ground black pepper to taste

In a medium sized Dutch oven, cook bacon until crisp. Remove from pan and set aside. Remove all but 1 tablespoon of bacon fat from pan. Return pan to heat and add chopped onion. Sauté onions until softened then add remaining ingredients, including bacon. Bake uncovered in a preheated 350 oven for up to 1 hour. Check after 40 minutes and if beans are looking too dry, cover for remaining cooking time.  Serves 6 to 8.

Jalapeno Corn Casserole (from JBug’s Kitchen adapted from Idaho a la Carte)

1 – 14.5 ounce can cream style corn

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, melted

3/4 cup buttermilk

1 large onion, finely chopped (about 1&1/2 cups)

2 eggs beaten

2 cups shredded sharp Cheddar cheese or Mexican Blend

1 jalapeno minced (or more depending on tastes)

1 small can chopped green chiles (optional)

Preheat oven to 350. Grease a 9 inch pan (square or round) with cooking spray and line bottom with parchment. Set aside.

In a large bowl combine creamed corn, cornmeal, baking soda, salt, melted butter, buttermilk, onion and eggs. Whisk until well mixed. Pour half the mixture into prepared pan. Top with half the grated cheese, sprinkle with minced jalapeno then add remaining cheese. Pour on the remaining batter and spread to even top. Bake for 1 hour or until set. Cool for 15 minutes then invert pan onto a platter. Cut into wedges or squares to serve. Makes 8 to 9 servings.    

A year ago - Meatloaf on the Barbecue 

Two year's ago - Asian Noodles and Glazed Steelhead

Old Settler Beans

When old man hunger comes knocking at your door you can tell him to take a hike if you've got a pot of beans like this in the oven.

Fashioned from an assortment of canned beans with a hint of added sweetness from sugar and a hefty hit of spice via barbecue sauce and Dijon it's the addition of bacon and hamburger that make it really sing. Great as a main course along with some corn bread or as a side dish with steak or ribs, it's the perfect dish for a potluck or just 2 very hungry people that don't mind leftovers - a lot of leftovers.

The Big Guy can vouch for the fact it makes a darn fine lunch, particularly along with those hot dogs he so loves.

Old Settler Beans (Adapted from Jackson Hole Cooks)

3/4 pound lean ground beef

6 slices bacon, finely chopped

1 large onion, chopped

1 – 16 ounce can pork and beans

1 can kidney beans, drained and rinsed

1 can pinto (red) beans, drained and rinsed

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup barbecue sauce

1/4 cup ketchup

1 teaspoon chili powder

1 tablespoon Dijon mustard

Preheat oven to 350. Heat a large Dutch oven over medium high heat and add chopped bacon. Cook until bacon is starting to crisp and has released some fat into the pot. Add ground beef and cook crumbling until no longer pink. Add onion and continue cooking, stirring occasionally until onion has softened. Add pork and beans, drained and rinsed kidney and pinto beans. Stir in sugars, barbecue sauce, ketchup, chili powder and Dijon. Cover pot and bake for 1 hour. Serves 4 as a main course or 8 as a side dish. Download Old Settler Beans

A year ago - Baked Fish with Onion and Bacon Crust

Cowboy Bean Stuff & Cornbread

September 1st...oh, how I love September. I think it's the best month of the year - well maybe October and November are a close second & third. I love the fall even though living here in Tucson, we don't notice much of a difference. Oh it does get cooler, eventually. The average monthly temperature is supposedly 95 in September and 85 in October. Lately we've had record high's, so I'm thinking we might blow the heck out of the averages. Regardless, I still remember what September's like in other places I've called home... the crisp morning air, golden hues to the light - somewhat selective memory  eh?

Last night I was craving some good old ranch style grub, so it seemed like a good idea to make beans and cornbread. I know you're thinking "now why would she want to make beans when it's 100 plus" but I got to tell you I wasn't always an Aridzonian, and neither was the big guy. If we had to wait for the weather to cool down before we could have this kind of comfort food, we'd be waiting a really long time. By the way, these aren't just any old beans and the cornbread's not just any old cornbread either.

The beans are really a kind of chili that's more about the beans than the meat. A combination of bacon, ground beef, aromatics like onion, garlic and green pepper, combined with molasses, brown sugar and barbecue sauce bring canned beans to a whole new level. It's good wholesome food, the smells of which will bring 'em running for miles. Download Cowboy Bean Stuff

About the cornbread, this isn't just any old cornbread. It's chock full of corn kernels and cheddar cheese and spiced with a little jalapeno. Man is it ever moist - really, really moist. Download Corny Cheddar Cornbread  In fact it needs absolutely nothing, least of all more butter. I can't help but wonder what it would be like for breakfast warmed up with a little bit of syrup on it along with some sausage and eggs... oooh ya. Too bad I rarely ever eat breakfast but if I did, that's what I might be having.