Pinto Beans

 

Or simply, "a pot of beans" or "beans" in my family.  Beans were a standard in my family growing up, especially in colder weather.  We had them at any large family gathering such as Thanksgiving and Christmas.  I can remember sitting at the kitchen table cleaning beans with my mom and dad.  Mom or Dad would pour the bag of beans on the table and I'd use my little hand to scoop some to my spot at the table.  Mom gave me a big bowl to sit on my lap and taught me to pick out the rocks, pieces of beans, and bean halves.  Everything else got scooped off the table into the bowl.  Pat...pat...pick out a pebble or piece of bean...scoop into the bowl.  It was a fun time of "helping" in the kitchen and training for life. It was also a time to connect with my parents.  Sweet memories of that old gray formica table and cleaning beans! (Today's beans are a lot cleaner, but I still like to clean them just to make sure I get whole beans and no little pebbles in mine.)

I like to slow cook mine over a low flame or in a slow cooker and I start the night prior to when I want to eat them.  This bean recipe is also the base for chili in my family. 

Pinto Beans
3-4 Cups dry pinto beans
1/2 medium onion, finely chopped (Can use more)
1/2 t (or more) garlic powder
1/4 t (or more) cumin
Bacon slices (about 1/2 pound) or salt pork

Measure out your beans.  I usually start with 4 cups of beans.  Rinse beans in a colander and then place in a dutch oven, stock pot, or slow cooker.  Pour enough water to cover the beans and allow for expansion. (The last time I cooked beans I had about 4 C of beans and about 12 C of water.) Soak beans overnight in 1/2 t salt per 2 cups of water.  If you're watching your salt, use 1/4 t salt per 2 C of water. Cover with tight fitting lid and let them set overnight.

In the morning, to the water & beans add the remaining ingredients. If you want it spicier, add more garlic and cumin, but don't overdo it on the cumin.  You can also leave out the cumin and just use garlic and bacon or salt pork. If you use bacon, I recommend cutting each slice into fourths. As my mom said, "If it doesn't smell spicy enough, keep adding more garlic."

Slowly bring to a boil over medium heat.  Once boiling, turn down to simmer for 6-8 hours, or until tender.  Add warm water as needed throughout cooking process to keep beans from burning.

If you're using a slow cooker, add the onion and spices in the morning, cover and place on LOW for 6-8 hours.

Top with cheese and your choice of toppings and serve over cornbread,or as a side for any meal.  (I don't like soggy cornbread, so I don't do this, but my dad loves to plop his cornbread in his bowl then pour the beans on top.) 

Mom's Baked Macaroni and Cheese

This is, was, and will always be a staple at every family holiday gathering. Amen.

This was one of my mom's best recipes ever and most requested dishes for family get togethers. I have no idea where the recipe came from, but I do know it's awesome! When I was younger, we'd always take 2 big casserole dishes of this to the family Thanksgiving get together at my grandmother's because my uncle (my mom's younger brother) and his kids could easily polish off half of one dish by themselves leaving hardly any for the rest of the family! Every once in awhile, I make it "just cuz"....just 'cuz I've got a hankering for it! Besides that, the husband loves it and it's SOOOOOOOOOOO good warmed up later or the next day.

It's best to use a clear glass baking dish for this, but if you don't have one, don't sweat it. The size of baking dish will determine how much macaroni you'll need, but sometimes the amount of macaroni you've cooked determines the size dish you'll need. Unfortunately, I've never measured the ingredients, so you'll have to forgive me for that.

Here we go! You'll need: a baking dish of your choice, elbow ronis, cheddar cheese (grated), a little bit of milk, BUTTER, and salt. Don't forget the butter!

In a large pot, bring salted water to boil. Pour in 6-8 (or more) CUPS of dry ronis and cook until slightly soft (al dente) as they'll bake a bit more in the oven. Or, you could be like me and just pour them in until you think you have enough. Drain & rinse ronis. When thoroughly rinsed and drained, and add about a tablespoon of olive oil to them to keep from sticking together and stir.

Decide what size baking dish you'll need. Take a stick of butter (margarine will work, too) and peel off half the wrapper. Holding onto the wrapped end and using the unwrapped end like a brush, liberally butter the bottom, corners, and sides of your baking dish.

Cover the bottom of your dish with a layer of ronis. Sprinkle salt over the top. Dot with butter. (Cut a pat of butter off the stick, then cut into fourths to make dots.)

Sprinkle grated cheese over the top. (Liberally)

Repeat layers finishing with cheese on top.

Carefully pour milk (anything from skim to whole milk works) over the top of the dish until it comes about 1/8"-1/4" up the side of the dish. Don't wait to stop pouring until you notice the milk level rising. Stop periodically and let the milk settle to the bottom before adding more. If you aren't using a see-through dish, take a knife and stick it down the side of the dish and gently pull back on the ronis until you can see the milk level. Too little milk and it'll be too dry. Too much milk and it won't all cook out before the top burns. It's a delicate balance.

Here's mine ready to go into the oven.



Bake at 350º on the middle rack in your oven until the milk has evaporated, everything's bubbling, and the top is lightly browned. Usually it's about 30-45 mins. If you're in a hurry, you can bake it at 425º, but keep an eye on it so that it doesn't get too brown on top and bottom. You can also assemble the night before, leave out the milk, and store covered in the refrigerator. Before popping it in the oven, add the milk and bake as normal.

Enjoy and don't blame me for the added pounds!

Amish Chicken and Skillet Scalloped Potatoes

The Amish Chicken is a keeper and so is the Skillet Scalloped Potato recipe. I already knew the potato recipe was awesome, but didn't know about the chicken recipe. They're both fairly easy and made with lots of butter.

Amish Chicken
~~~~~~~~~~~~~
1/2 C flour
2 t paprika
1 t pepper
1/4 t dry mustard
1 t salt
1 cut up broiler or parts of chicken (I used boneless skinless chicken breasts.)
1 stick (1/2 C) butter

Heat oven to 350º. Place butter in a 9"x13" casserole dish and place in oven while heating up to melt. Mix dry ingredients in a gallon size plastic bag. Clean chicken and pat mostly dry. Place chicken in bag with dry ingredients and coat chicken well. Remove casserole dish from oven. Place chicken in pan. Bake 1 1/2-2 hours for chicken pieces or 25-35 mins (or until juices run clear) for boneless skinless breasts.



Skillet Scalloped Potatoes

- serves 4 -
Ingredients

1 tablespoon butter
1 1/4 pounds russet potatoes, peeled and sliced 1/8th inch thick
1/2 medium onion, minced
1 clove garlic, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
2 ounces grated cheddar cheese
Salt and pepper
Procedure

1. Preheat the oven to 425ºF. Heat a large iron skillet over medium-high heat. Add the butter. When melted, add the onion. Cook for 4 minutes, or until soft.

2. Toss in the garlic and thyme, and cook for 30 seconds or until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream, and bay leaf. Bring to a simmer and then cover, reduce heat to medium-low, and cook for 10 minutes.

3. Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes, or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

Daddy's Fruit Salad

My daddy used to make this for Christmas, but Mark & I make it all the time now. This is an excellent way to use up excess fruit you have on hand. It's also great to take for church pot lucks and family get-togethers. It's so easy, all-natural, and good for you to boot!

Ingredients:
1-2 Ruby Red Grapefruit (esp. the red Texas variety)
2-3 Apples (We use Gala, but any will do)
2 Oranges (seedless)
2-3 Tangerines or Clementines
Grapes (red or green)
Bananas
Fresh Pineapple chunks, optional
Chopped Nuts, optional
Coconut, optional

Rinse the fruit. Peel the oranges, tangerines, and/or clementines and remove all excess rind and that white stuff on the outside of the fruit.

The first step is the messiest but the outcome is so worth it! After peeling your grapefruit, be sure you work over a large bowl so you catch the juice as it dribbles down your hands and arms.

Peel and skin the grapefruit. You only want the flesh of the fruit, not any of the white stuff that's part of the rind. Then pull open the skin of each section and get the fruit out. (The skin and white stuff from the rind is really what makes the grapefruit bitter.) Crumble the grapefruit sections up into a large bowl.

Peel and chop up the remaining fruit. Mix it all together. Add nuts and coconut, if desired.

Cover and store in fridge. Best when left overnight or all day to marinate.