eat.this.food.

Grandma’s Baked Beans July 22, 2006

These are the best beans I’ve ever made. And yes, my grandma really did make these beans! Super easy. Sweet, tangy and full of bacon-y goodness! They will be a hit at your next BBQ!

• 1 Large can of Pork n’ Beans
• 1/4 cup brown sugar
• 1 1/2 Tbs. yellow mustard
• 1 large onion finely chopped
• 1/4 cup ketchup
• Strips of bacon for the top!

Directions:

1. Combine all ingredients (except bacon) in a glass baking dish.
2. Place bacon on top, if desired. (I highly reccomend this step!)
3. Bake at 325 degrees for 1 hour.

Proscuitto and Pasta July 21, 2006

This is what I make when I want to eat at a restaurant…but don’t want to leave the house. It is THAT good. It is rich and creamy…and simple to make.

• 1/4 cup sweet butter
• 1/4 cup chopped scallions
• 1/2 lb. proscuitto-julienned in 1/4 inch strips
• 1/2 lb. sliced mushrooms
• 2 cups heavy cream
• 1/2 tsp. ground black pepper (if you like white pepper…you could use that instead)
• 1/4 to 1/2 cup grated parmesan cheese
• 12 oz. penne pasta cooked al dente

Directions:

1. Melt butter over medium heat.
2. Add onions, mushrooms, proscuitto. Cook for a few minutes…until onions and mushrooms are soft.
3. Add cream and pepper.
4. Simmer over medium/low heat for 5-8 minutes.
5. Toss with al dente pasta and cheese.

Enjoy!

Hot Mexican Spinach Dip

This great for parties…a different take on the usual spinach dip.

• 2 Tbs. olive oil
• 1 medium onion-chopped
• 2 tomatoes-peeled, seeded and chopped
• 2 Tbs. canned chopped jalapeno chilies
• 1 10oz package of frozen spinach-thawed and squeezed dry
• 2 cups grated jack cheese (7 oz)
• 8 oz cream cheese (at room temp) cut into 1/2 inch pieces
• 1 cup half and half
• 2 2oz cans sliced black olives
• 1 Tbs. red wine vinegar

Directions:

Preheat oven to 400 degrees.

1. Heat oil in heavy skillet on medium heat. Add onion and saute until softened. (about 4 minutes)
2. Add tomatoes and chilies. Cook 2 minutes.
3. Transfer mixture to a large bowl and stir in spinach, cheeses, half and half, olives and vinegar. Season with salt and pepper.
4. Spoon mixture into a shallow oven-proof dish.
5. Bake until dip is bubbly and the top is brown. (about 45 minutes)

Serve with tortilla chips

**This can be made up to 2 days ahead of time…just cover and refridgerate!**

Jodi’s Fantastic Shrimp

Let’s just say that this recipe is what got me enjoying shrimp. I, on the whole, do not really enjoy seafood (unless it is deep fried…almost anything is tolerable if it’s deep fried) and this recipe does not involve a deep fryer…and it does involve shrimp, it’s quick and easy to make AND it is tasty! It’s great for parties or as an appetizer.

• 3 lbs. peeled, deveined cooked shrimp
• 1/2 cup finely chopped parsely
• 4 tsp. red pepper flakes
• 1/2 cup chopped shallots
• 1/2 cup tarragon vinegar
• 1/2 cup white wine vinegar
• 1 cup olive oil
• 8 Tbs. dijon mustard
• 2 tsp. salt
• fresh ground pepper

Directions:

1. Combine all ingredients and pour over warm shrimp.
2. Toss well.
3. Cover and refrigerate 8 to 10 hours or overnight.

Superb Spaghetti Sauce

Okay…I’m not gonna lie, this is not something you would want to make if you are in a hurry. In fact, there is nothing hurried about this sauce. It needs to simmer for like 6 hours. So, it’s best for one of those winter days where you have nothing to do but hang out at home with a good book to help pass the time. BUT, I have to say, if you do have the time…it is well worth the wait. This is some special sauce.

• 1lb. ground beef
• 4 cloves garlic
• 2 Tbs. olive oil
• 2 large carrots coursely chopped
• 3 medium onions coursely chopped
• 10 cups tomato juice OR vegetable juice (like V8)
• 6 Tbs. tomato paste
• 2 16oz cans of whole tomatoes
• 4 Tbs. chopped parsely
• 1 1/2 tsp. oregano
• 1 1/2 tsp. dried basil
• 2 bay leaves
• 2 Tbs. butter
• 1 tsp. chili powder

Directions:

1. Saute ground beef and garlic in the olive oil in a skillet until brown.
2. Transfer beef mixture to a large heavy pot.
3. Saute carrots and onions in the same skillet (adding oil if necessary) over very low heat for 30 minutes.
4. Add vegetables to the pot.
5. Then add all remaining ingredients and cook slowly over low heat for 6 hours, stirring occasionally.

Makes approx. 6 cups

Recipe from San Francsico a la carte

Shawna’s (Kick-Ass) Flank Steak Marinade July 20, 2006

Ingredients:

• Up to 2 lbs. Flank Steak
• 4 oz Italian dressing
• ½ cup orange marmalade
• 2 tsp. powdered ginger
• ¼ cup brown sugar
• ¾ cup low sodium soy sauce
• ¾ cup water
• 1-4 cloves garlic pressed

Directions:

1. Combine all ingredients in a container and marinate at room temperature for 4-6 hours.
2. If you are going to marinate overnight, refrigerate after the first 4-6 hours at room temperature.
3. Grill or broil steak 9 minutes on each side.
4. Discard extra marinade.

Turkey Meatloaf

This is a great recipe for a healthier version of traditional meatloaf. To speed up the cooking process, you can make mini-loaves, individual servings that take about 20 minutes to bake!
**This recipe is a half recipe.**

• 1 ½ Cups chopped yellow onion (1 large onion)
• 1 Tablespoon olive oil
• 1 Teaspoon kosher salt
• ½ Teaspoon ground black pepper
• ½ teaspoon fresh thyme leaves (1/4 teaspoon dried)
• ¼ Cup Worcestershire sauce
• 1/3 Cup chicken stock
• 1 teaspoon tomato paste
• 2 ½ pounds of ground turkey (2 packages)
• ¾ cup plain dry bread crumbs
• 1 large egg beaten
• ½ cup ketcup

Preheat oven to 325 degrees.

1. In a medium pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes.
2. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well.
3. Cool to room temperature. (To speed things up, I transfer the mixture into a very shallow bowl and put it in the freezer for a few minutes.)
4. Combine groud turkey, bread crumbs, eggs, and onion mixture in a large bowl.
5. Mix well and shape into a rectangular loaf on an ungreased baking sheet Spread ketchup evenly on top.
6. Bake for 1 ½ hours until the internal temperature is 160 degrees and the meatloaf is cooked through. (I have found it takes the full 1 ½ hours to fully cook – even at 350 degrees instead of 325.)

Serve hot, at room temperature, or cold in a sandwich.

Recipe from The Barefoot Contessa Cookbook