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Memorial Day Crock Pot Baked Beans

5/27/2019

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There's nothing better than turning those navy beans you just got in your pantry bag to a sensational slow cooker recipe.  Once you layer the ingredients, there is no need to fuss or stir.  They'll be ready for your Memorial Day feast in a few hours.

Packed with more deliciousness than those canned counterparts, you are in for a real treat.


1 pound dried navy, pinto, or great northern beans
1/4 pound bacon, or sliced smoked fat back
1 medium yellow onion, small dice
1 (6-ounce) can tomato paste
1/3 cup molasses
1/2 cup packed light or dark brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt 


Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room temperature 10 to 12 hours.

Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.

Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce.

Make the flavorful sauce. Place 4 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process.

Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir.

Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.
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Stir and serve. Stir to combine — the sauce will be thick. Serve or cool and refrigerate.

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Air Fryer Rosemary Roasted Red Potatoes

5/26/2019

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This has been a staple since I located this recipe.  I must admit, I'm not all about the prep side, and I leave the skins on.  I believe there are a lot of vitamins lost when we peel off those skins.  

So it takes minutes to wash and cut up these delights then stick them in the air fryer.  They are done in a matter of minutes and have a crispy, delightful flavor.

2 pounds of red potatoes
1 tab. olive oil
1 tsp. salt
1/2 tsp of pepper
1 tsp. of dried rosemary or oregano

Halve or quarter the potatoes depending on size.  Place them in a large bowl.

Toss with remaining ingredients.

Place in air fryer on "potato" or at 400 until cooked through and crispy.  Takes about 10-15 minutes.


Wine Access
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Crock Pot Granola Apple Crisp

5/25/2019

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I have been on high search for a crock pot recipe that would make a thirty apple crisp.  When apple season is at its peak, there is nothing better than the smell of slow cooked apples whisking throughout your house.  

Unfortunately, most recipes I've tried produce soupy, saturated-crisp toppings that never made the grade.  This one is scrumptious and provides that crispy topping everyone is vying for. 

  • 8 medium apples, unpeeled and sliced
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 2-1/2 cups granola with fruit and nuts
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted

In a large bowl, toss the apples, lemon juice and peel. Transfer to a greased 3-qt. slow cooker. Combine the granola, sugar and cinnamon; sprinkle over apples. Drizzle with butter.

Cover and cook on low for 5-6 hours or until the apples are tender. Serve warm.

Gold Gods
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Air Fryer: London Fried Fish

5/4/2019

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What is an air fryer anyway? An air fryer is a mini convection oven, in essence. Its promise: to match the taste and texture of your favorite deep-fried foods—minus the all the fat and all those extra calories.
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This countertop kitchen appliance and its promise for crispy, close-to-fried perfection sounds promising. And believe me if you're counting calories and still love a bit of fried food once in awhile, you may want to invest in one of these gems or find one at your local thrift store for 1/2 the price.

I pound of fish fillets, left whole or cut into 3 inch strips
1/2 cup flour
2 large eggs, beaten
1/2 cup bread crumbs
1 tsp. salt
1/2 tsp. pepper
Cooking spray

Slice or leave whole fillets and dredge with flour

Dip in eggs.

Place in bread crumbs and press crumbs firmly into fish.  Sprinkle with salt and pepper.

Place in air fryer on "fish" setting.  Allow to cook. Serve immediately.



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Skillet Roasted Chicken

5/4/2019

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There is nothing more delicious on a Sunday then an economical Skillet Roasted Chicken. This is almost the next-best thing to cooking your main and side on a sheet pan. To be clear, though, this is not a one-pan experience. By giving the chicken a simultaneous turn in a separate skillet while the hash is roasting in the oven, you’re sure to produce crisped skin and meat that is done by the time the vegetables are tender. You transfer the browned chicken to finish atop the hash, infusing the vegetables with more flavor.


1 whole 3-4 pd chicken
3 garlic cloves, pressed or minced
Grated zest of 1/2 large orange
3 tab. olive oil
1 tsp. salt
1/2 tsp. pepper

1 tab. oregano

Heat oven to 450 degrees.

Take chicken and slice through backbone so that chicken butterflies.  Place chicken in skillet and press down hard so that it is level in the pan.  

In a bowl mix 6 next ingredients.

Spread evenly over top of chicken.  Let rest for 20 min.

Place in oven and bake for 45 min. until skin is golden and crispy.  Test with thermometer to ensure chicken is 160 degrees before serving.  

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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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