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Beans, Dinner, Lactose Free, Recipes, Side Dishes, Smoker

Smoked Baked Beans

June 27, 2021

Smoked Baked Beans

There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon.  They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers.  The subtle smoky flavor is one you can’t get from canned beans.  The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.  

Onion, Poblano Pepper, Garlic

This recipe is made with canned pinto and white beans which simplifies this terrific dish.  Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans.  The aromatics are garlic, onion and a bit of poblano pepper.  The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.  

Preparing Beans for the Smoker

Smoked Baked Beans

The beans will spend a few hours in the smoker.   All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.

Smoked Baked Beans

Smoked Baked Beans with Fried Chicken & Coleslaw

Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.  

Smoked Baked Beans with Bacon

Smoked Baked Beans
 
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Author:
Serves: 6
Ingredients
  • 4 slices medium thick bacon, chopped into ½-inch pieces
  • 2 cups sweet or yellow onion, diced
  • 2 medium garlic cloves, minced
  • ½ small poblano, seeded and diced (about ⅓ cup)
  • 2 15-ounce cans pinto beans, rinsed and drained
  • 2 15-ounce cans small white beans, rinsed and drained
  • 1 cup barbecue sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • ¼ cup maple syrup
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mild chili powder
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Preparation
  1. Preheat smoker to 225 degrees
  2. In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
  3. Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.

 

Chicken, Dinner, Lactose Free, Recipes

Ina Garten’s Skillet-Roasted Lemon Chicken

June 17, 2021

Skillet-Roasted Lemon Chicken

Nothing quite whets my appetite like roasted chicken. It’s one of the most simple yet satisfying meals I can think of.  I’m sure we all agree that Ina Garten has created some of the best recipes for home cooks.  The ingredients are accessible, presentation is beautiful and the food is delicious.  This particular roasted chicken recipe is just delightful.  The chicken is butterflied which means it cooks evenly and fast.  Dinner can be ready in short order.

Lemon, Thyme, Garlic, Fennel Seeds

Pepper, Thyme, Fennel, Kosher Salt

The seasoning for the chicken includes lots of fresh thyme, fennel seeds, salt, pepper, and olive oil.  

Butterflied Chicken with Herb Mixture

What lies beneath our bird?  Sliced onions, lemon, and garlic.  These aromatics along with a splash of wine and the juices from the chicken will turn into a luxurious pan sauce.
Skillet-Roasted Lemon Chicken

Skillet-Roasted Lemon Chicken with Roasted Potatoes & Yellow Beans

Serve the chicken with your favorite side dishes.  You can’t go wrong with roasted potatoes and beans or asparagus.  

Skillet-Roasted Lemon Chicken with Roasted Potatoes & Yellow Beans

Ina Garten's Skillet-Roasted Lemon Chicken
 
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Adapted from Ina Garten's recipe
Author:
Serves: 4
Ingredients
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon whole fennel seeds
  • Kosher salt and freshly ground black pepper
  • ¼ cup good olive oil
  • 1 lemon, halved and sliced ⅓-inch thick
  • 1 sweet onion, halved and sliced ⅓-inch thick
  • 2 large garlic cloves, thinly sliced
  • 1 4-pound chicken, backbone removed and butterflied
  • ½ cup dry white wine
Preparation
  1. Preheat oven to 450 degrees (I used convection roast setting)
  2. Place thyme, fennel seeds, 1 tablespoon kosher salt, and 1 teaspoon pepper in a mini food processor (or use a mortar and pestle) and process until ground. Pour olive oil into a small glass measuring cup, stir in herb mixture, and set aside.
  3. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with half of the oil and herb mixture. Turn chicken skin side up, pat it dry with paper towels (very important!) and brush it all over with the rest of the oil and herb mixture.
  4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken) and roast for another 10 to 15 minutes or until a meat thermometer inserted into the thickest part of the breast registers 155 - 160 degrees.
  5. Remove chicken from the oven and allow to rest for a few minutes. Cut the chicken into quarters or eighths, sprinkle with flaky salt, and serve hot with pan juices, cooked lemon, and onion.
  6. Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

 

Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Roasted Salsa Verde

June 6, 2021

Roasted Salsa Verde

This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves.  I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers.  It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.

Cilantro, Tomatillos, Onion, Garlic, Serrano, Poblano

I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people.  Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat.  Buy a couple of serrano peppers just in case using one is too mild for your taste.  

Roasted Salsa Ingredients

Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.

Roasted Salsa Ingredients + Cilantro

After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender.  Do you have one of these gadgets?  It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.  

Roasted Salsa Verde with Tlacoyos

I usually chill the salsa a bit before serving it so plan ahead if you want to do the same.  Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos.  It’s delicious on scrambled eggs scooped into warm corn tortillas.  

Roasted Salsa Verde

Roasted Salsa Verde
 
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Author:
Serves: 4 servings
Ingredients
  • ¾ pound tomatillos, husked, washed and cut in half
  • 1 small garlic clove, peeled
  • ¼ small onion, cut into wedges
  • 1-2 serrano peppers
  • 3 strips of poblano pepper
  • ½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • fresh lime juice
Preparation
  1. On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
  2. Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.

 

 

Dinner, Fish, Italian, Lactose Free, Recipes

Tuna Spaghetti with Green Olive Pesto

May 26, 2021

Tuna Spaghetti with Green Olive Pesto

This is a very tasty dish for those who enjoy a different style of pasta.  It is loaded with flavor thanks to the tuna in olive oil and green olive pesto.  It’s very easy to prepare, and you can even make the pesto in advance and freeze it.  This pesto is dairy free which is a plus for those of us who are lactose intolerant.  

Italian Parsley, Lemon, Almonds, Green Olives, Tuna in Olive Oil

Our local Costco now sells Genova tuna in olive oil so we stock up on it because it’s an excellent price to quality ratio.

Green Olive Pesto, Genova Tuna

The pesto ingredients get a quick whirl in the food processor and voila!  You’ll have a tasty olive pesto that is a nice change from a typical basil pesto.  Even if you choose not to use the tuna, the pesto is wonderful on pasta or slathered on grilled bread.   

Green Olive Pesto

Tuna Spaghetti with Green Olive Pesto

I used spaghetti for this recipe however you can use whatever pasta shape that suits you. 
Tuna Spaghetti with Green Olive Pesto

Tuna Spaghetti with Green Olive Pesto
 
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Adapted from Genova Seafood Recipe
Author:
Serves: 2 - 4
Ingredients
  • 2 cups lightly packed Italian parsley leaves
  • ½ cup pitted green olives (I use olives from Whole Foods olive bar)
  • ¼ (heaping) cup roasted unsalted or lightly salted almonds
  • ¼ cup + 2 tablespoons extra virgin olive oil
  • 2 teaspoons freshly grated lemon zest (more for serving, optional)
  • 1 small garlic clove
  • ½ teaspoon chili pepper flakes
  • ½ pound dried spaghetti
  • 1 7-ounce can Genova yellowfin tuna in olive oil, drained
Preparation
  1. Pesto: Place the parsley, olives, almonds, olive oil, lemon zest, garlic, chili flakes in a food processor. Process until a chunky paste forms, 15-20 seconds.
  2. Cook pasta in a large pot of salted boiling water according to package directions. Drain and transfer to a serving bowl. Add tuna to pasta. Toss in olive pesto until noodles are well coated. Serve warm or at room temperature with more lemon zest.

 

Dinner, Italian, Pasta, Recipes, Sauces

Baked Feta Pasta

May 16, 2021

Baked Feta & Tomatoes

This baked feta and tomato pasta dish is one of the easiest and most delicious meals we have been enjoying lately.  The recipe went viral on TikTok and for good reason.  It’s a hands off recipe that comes together in an hour.  The resulting dish is just superb.  Serve it with good bread to sop up all of the delicious juices from the tomatoes and olive oil.

Baked Feta Pasta

It’s not a fancy or complex pasta dish but if I was served this at a restaurant I would be begging the chef for the recipe.

Grape Tomatoes

Tomatoes, Basil, Feta, Casarecce Pasta

If you can find small tomatoes on the vine it makes for a nice presentation.  However, it’s not essential because the tomatoes will be crushed and mixed with the feta and olive oil once it comes out of the oven.  A fine quality feta such as Mt. Vikos really makes this dish shine.  Mt. Vikos is the best I have found and worth the few extra dollars. It isn’t overly salty, and the flavor is outstanding.  This feta is creamier than cow’s milk feta which tends to be saltier and tarter than sheep and goat’s milk feta.  Here on Maui, you can find Mt. Vikos feta at Whole Foods and occasionally I see it at Safeway.

Feta, Tomatoes, Olive Oil

Feta, Tomatoes, Olive Oil

Baked Feta, Tomatoes, Olive Oil

Just before you mix everything together, fresh minced garlic gets tossed into the hot dish where it will cook just enough to mellow its sharp raw bite.

Baked Feta, Tomatoes, Olive Oil, Garlic & Basil

Baked Feta Pasta

Serve the pasta with lightly toasted sourdough bread topped with some of the crushed tomatoes and olive oil.

Baked Feta Pasta

Baked Feta Pasta
 
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Adapted from TikTok
Author:
Serves: 6
Ingredients
  • 2 pints (20 ounces) ripe grape or cherry tomatoes
  • ⅓ cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • red pepper flakes (optional)
  • dried oregano (optional)
  • 7 - 8 ounce block of feta (Mt. Vikos recommended)
  • 10 ounces short pasta (Gemelli, Casarecce, Penne, Fusille)
  • 1 medium garlic clove, finely minced
  • 3 tablespoons julienned basil
Preparation
  1. Preheat oven to 400 degrees
  2. Place tomatoes in an oven safe baking dish (9x11 works great). Drizzle the olive oil over the tomatoes, followed by ½ teaspoon kosher salt and a few grinds of pepper. Coat the tomatoes evenly with the olive oil by gently tossing together. Place the feta block in the middle of the baking dish. Sprinkle the top with a few pinches of red pepper flakes and dried oregano. Bake uncovered until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees and continue to cook until the tomatoes and feta are golden brown, about 10 minutes more.
  3. Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve ¼ cup pasta water.
  4. As soon as the feta and tomatoes come out of the oven, stir in the minced garlic. Use the back of a wooden spoon to smash the tomatoes and feta into a creamy sauce. Toss in the pasta and half of the basil, mixing until pasta is evenly coated. If the pasta seems dry, add a few tablespoons of pasta water. Serve with remaining basil and freshly ground black pepper.

 

Beans, Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian, Veggies

Ramen with Charred Scallions, Green Beans & Chile Oil

May 5, 2021

Ramen with Charred Scallions, Green Beans & Chile Oil

Lately I’ve been having fun making all sorts of different ramen dishes. Fresh ramen is best for this dish if you can find it.  Luckily here on Maui, a few select markets sell fresh Sun Noodle ramen.  The original recipe from The NY Times calls for 3-ounce packages of ramen, however, Sun Noodle ramen comes in 5-ounce packages, so that is what I used here.

Green Beans, Ginger, Scallions, Ramen

Anything that calls for fresh ginger gets my attention immediately.  I love the refreshing flavor it brings to various dishes.  There’s no shortage of it here.  It’s used in the chile oil and also stir-fried with the ramen.

Chile Oil Ingredients

Red Pepper Flakes, Kosher Salt, Ginger, Garlic

The chile oil is so easy to prepare and it tastes divine.  Besides using it for this ramen recipe, you might drizzle it over soft cooked eggs served over rice, on tofu, over steamed bok choy or other greens.  

Chile Oil

We used flat green beans that we grew in the garden but you can use regular round green beans as well.  Just make sure your wok or pan is hot so they get a nice char. The flavor of the charred beans adds so much flavor to this dish.

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil
 
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Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Chile Oil:
  • 1 tablespoon red pepper flakes
  • ¾ teaspoon kosher salt
  • ¼ cup grapeseed or canola oil
  • 1 piece ginger (1/2-inch), peeled and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon roasted white sesame seeds
  • ½ teaspoon sesame oil
  • Noodles:
  • 2 (4-5 ounce) packages fresh ramen (I use Sun Noodle brand)
  • 1 bunch scallions (6 pieces), white and green parts separated and cut into 2-inch pieces
  • 1 tablespoon grapeseed or canola oil
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 (1-inch) piece ginger, peeled and julienned
  • ½ tablespoon roasted white sesame seeds
  • salt and pepper
Preparation
  1. Prepare the chile oil: Add the red pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, about 1-2 minutes. Remove from the heat and carefully pour the hot oil over the red pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (You can make the chile oil a few days in advance, store in an airtight jar in the refrigerator).
  2. Prepare the noodles: Bring a large pot of water to a boil. Add the ramen and cook according to package directions, until just tender. Drain, rinse with cold water and drain well again.
  3. Heat a wok or large deep skillet on high. When smoking hot, add ½ tablespoon oil, toss in the green beans and season with salt. Cook, tossing the beans for 2 - 3 minutes, until charred. Remove beans from the wok and set aside.
  4. Heat the same wok or skillet over high, and when smoking, add 1 tablespoon of oil, along with the scallions, both white and green parts, and the ginger. Allow the scallions and ginger to sizzle for 20 seconds, to release their aromas, then stir-fry for 2 - 3 minutes until the scallions have a nice scorch.
  5. Add the green beans and noodles back to the pan, along with 1 to 1½ tablespoons of chile oil, and season with salt and pepper to taste. Toss well to combine, just until the noodles are heated through (you want to keep the noodles chewy and not overcook them). Divide noodles between two bowls, top with roasted sesame seeds and more chile oil.

 

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