Page 117 – CWEB

Beany Beef and Barley Broth

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March 5, 2021

This rich, earthy ground beef soup is filled with beans… 5 kinds of them to be exact… and gets bulked up with wholesome barley and decadent sweet potato. It’s a meal that will keep you cozy all day long!

Amount Per Serving
Calories: 251.5
Total Fat: 3.8 g
Cholesterol: 10.6 mg
Sodium: 640.3 mg
Total Carbs: 40.6 g
Dietary Fiber: 11.8 g
Protein: 13.7 g

Ingredients

1/4 cup water

1/2 pound lean ground beef

2 large onions, diced

6 carrots, halved lengthwise and sliced

2 baby beets, chopped

4 cloves garlic, minced

1 cup red wine

5 cups beef or rich chicken broth

2 cups water

29 oz canned tomatoes with juice

5 fl. oz low-sodium V 8 cocktail

1 2/3 cups roasted tomato sauce (or chunky tomato sauce)

1 teaspoon Worcestershire sauce

5 ounces adzuki beans, soaked overnight

6 ounces kidney beans, soaked overnight

10 ounces cucumber, grated

2 bay leaves

3 sprigs fresh thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon black pepper

35 fresh Romano beans (Italian flat beans), shelled (you ca

7 1/2 ounces sweet potato, peeled and diced

1 cup pot barley

19 oz can small red Mexican beans, drained and rinsed

1 pound fresh or frozen green beans, chopped

Preparation

1. Heat water in a large stockpot over medium-high.

2. Add ground beef and cook until browned, stirring to crumble.

3. Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden – about 8-9 minutes.

4. Add garlic and cook 1 minute longer, until fragrant.

5. Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.

6. Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.

7. Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.

8. Reduce heat and simmer, covered, for 3 hours.

9. Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.

10. Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.

Credit: Foodista

Beanie Weenies

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March 5, 2021

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Now, most people that either don’t read my blog, or read it occasionally… aka people at work or school, just think I eat high-end gourmet what not. But really, I eat normal things… pretty regularly. Maybe just the way I describe the things I eat make it sound more than it is, but to me, the way I describe food is different than how your average person describes food. Who can relate? I mean, food, to me, is a personal adventure. You never know where it will take you, and you definitely don’t know how good something is unless you have the pleasure of placing it in your mouth. Am I right? You know I am.

Anyway, today’s dish is pretty normal to the average American, Beanie Weenies. And I know, you’re like, Beanie Weenies? Don’t those things come in a can in the bean aisle? Yeah, but seriously, they’re way better when you actually make them at home. You can have them as a side, or as a main dish like we did!

Ingredients

1 package Little Smokies cocktail sausages

1 tablespoon olive oil

1 shallot, minced

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoons white vinegar

1/4 cup stout beer (I used Murphy’s Stout, similar to Guinness b

1 can Bush’s Baked Beans (Any flavor will do, I used Maple Cured Bacon because I l

Large handful of spinach

salt and pepper to taste

Preparation

1. Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.

2. In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.

3. Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.

4. A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

Credit: Foodista

BBQ Rum Baked Peaches with Caramelised Yoghurt

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March 4, 2021

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BBQ Rum Baked Peaches with Caramelised Yoghurt

You can bake lots of fruit on the BBQ, but these peaches are a little bit naughty! The rum and caramelised Greek yoghurt will be great for any BBQ party.

Ingredients

4 large peaches

1 tsp olive oil

2 tbsp soft brown sugar

4 shots Malibu

For the dip:

250g TOTAL Greek Yoghurt

2 tbsp soft brown sugar

Preparation

1. Cut 4 heart-shaped pieces (approx 6 inches high) of both tin foil and of parchment paper, to make the cooking bags. Lay the parchment paper on top of the foil.

2. Halve and de-stone the peaches, brush with oil and quickly char grill on the BBQ.

3. Place the peaches on one half of the paper and sprinkle with sugar.

4. Fold over the other half of the paper and foil, twisting together the bottom of the heart, creating a bag. Make sure you leave a small gap at the top of the heart to pour in the Malibu.

5. Once the Malibu has been poured in, seal the bag completely and place onto the grill of the BBQ for about 20 minutes.

6. To make the dip, split the Greek yoghurt into 4 ramekins, sprinkle with the sugar and glaze using a blow torch to create a brulee effect.

7. Open the foil bags and serve to your guests with an individual ramekin of yoghurt to accompany their dish.

8. If you don’t own a blowtorch you can make the dip in advance. Simply place the yoghurt filled ramekins into the fridge for a minimum of 1 hour and leave to caramelise.

Credit: Foodista

BBQ Pork Tortilla Pizza

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March 4, 2021

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I am often stumped on what to do with leftover meat and I hate throwing out food! Sunday I cooked a big ole dinner for the hubbys birthday which included a huge roasted pork loin. Needless to say we had some leftover pork, so what to do with it… well I checked out what else I had in the fridge that I could try to use up.

Heres what I came up with and it was a HUGE hit with the hubs! Its simple, incredibly fast to throw together and pretty darn inexpensive too! This is a great recipe to use up some leftover meat… roasted chicken or turkey would be perfect too!

Ingredients

approx 1 1/2 – 2 cups roast pork, diced

6 corn tortillas

shredded cheddar cheese

BBQ sauce ( I used Sweet Baby Rays Original)

2 small onions, sliced

cilantro, to garnish

Preparation

1. Oven at 500 degrees with a pizza stone. If you don’t have a pizza stone, no worries, simply bake on a baking sheet.

2. With your diced meat in a bowl, pour in enough BBQ sauce to just coat. Set it aside.

3. In a small sautÃ© pan, over medium heat, add about a Tbsp of olive oil and sautÃ© the onions until softened and slightly browned.

4. Now to assemble. Line a baking sheet with parchment paper and place the tortillas down. Divide the BBQ pork between the 6 tortillas. Next the onions and finally a good sprinkling of cheddar. You can add a little more BBQ sauce over top if you’d like too!

5. Bake for approx 6-8 minutes, until the tortilla is crisped up and the cheese is good and melted. Garnish with a bit of yummy cilantro and dig in!

6. I served a salad alongside. It was super simple… a can or corn (liquid drained), half a can of black beans (rinsed and drained), half a red bell pepper, one cucumber and then dressed simply with lime juice, olive oil, salt, pepper and cilantro. YUM!!

Credit: Foodista

BBQ Marinated Chicken

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March 4, 2021

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Hot and humid day today. Humid for Arizona standards. After spending a good part of the day golfing under the hot burning sun, the idea of turning on the BBQ just sounded a bit off wouldn’t you think? Well…. not exactly. Wonderful pieces of chicken breasts were staring at me and I decided to marinate them. BBQ on, dinner was cooked in a short time. A nice crisp salad perfect pairing.

Ingredients

1 oz. Honey

3 tablespoons Mayonnaise

1 ½ tablespoons mustard

1 tablespoon Capers

1 tablespoon chopped parsley

1 large lemon or 2 limes, juiced

2 garlic cloves squeezed

1 tablespoon olive oil

3 pounds chicken cut in pieces

Preparation

1. Place all the ingredients except the chicken in a glass baking pan. Mix well. Add the chicken and marinate for a couple of hours or overnight.

2. Prepare the BBQ at high temperature. When hot, add the chicken and cook to desired doneness basting often.

Credit: Foodista

BBQ Chicken with Parsley, Lemon, Garlic Salsa

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March 3, 2021

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BBQ Chicken with Parsley, Lemon, Garlic Salsa

School is out and that only mean one thing: Pool time and barbeque.
Yesterday in celebration of Memorial Day a barbeque was in order as well as the creation of a new recipe.
Marinated whole boneless chicken from my favorite man, Pete at Personal Gourmet Foods with lots of lemon juice, parsley and garlic.
Created a tangy yet not overpowering salsa to go alongside. Dinner was not only fun, easy cleaning, fast and absolutely no chicken left over. That in itself should tell you something.
TIP: I brushed some of the marinate on the grill grate before adding the chicken to it. As soon as I placed the chicken on the bbq, I lower the heat and closed the cover. Did not turn the chicken until it was nicely cooked and the skin was coming away effortlessly from the grill grate.
The lemons were placed on the grill half way through the cooking and set aside once cooked. They cannot be too soft or you will lose all the juice prior to enjoying it.
Bon Appetit!!

Ingredients

For the Chicken:

1 whole chicken deboned

3 small lemons juiced

1 tablespoon of olive oil

2-3 garlic cloves, chopped

2-3 tablespoons finely chopped Italian parsley

Salt and pepper

For the salsa:

3-4 tablespoons parsley

1 tablespoon capers

2-3 garlic cloves

1 small lemon juiced

1 tablespoon olive oil

Salt and pepper

2 small lemons sliced in half

Preparation

1. Preheat the grill.

2. Salt and pepper the chicken well all over. Place it in a shallow glass container and let it marinate with the lemon juice, parsley, garlic and olive oil.

3. Meanwhile place in a small food processor the parsley, capers, garlic, lemon juice, olive oil. Chop fine. Place in a small container and add the salt and pepper to taste.

4. The salsa has to have tanginess from the lemon, and be smooth from the olive oil.

5. Barbeque the chicken and baste with the marinate as it is cooking.

6. Place the 2 small lemons sliced in half alongside the chicken. Remove the lemons when done to retain the juice.

7. Serve the chicken with salsa and juice from the roasted lemons.

Credit: Foodista

BBQ Chicken Wings

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March 3, 2021

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To make these BBQ chicken wings you need to start by making a sweet sticky barbecue sauce – or try a bourbon sauce. Or simply mix up some olive oil, honey and mustard. There is little meat on a chicken wing, but they are quick and very easy to make in large quantities – so they are best for kids parties – kids love ’em – or for adults they make a great appetizer. These are quick to make and should be ready within 30 minutes from starting preparation to being ready to eat.

Ingredients

Make one full recipe portion of any sweet barbecue sauce, e.g. Sweet BBQ sauce, Bourbon BBQ sauce, or mix some olive oil, honey and mustard together.

Or a cup or more of your favorite branded BBQ sauce.

30 or more chicken wings.

Preparation

1. Firsly, separate the wings with a sharp knife.

2. Then, put them in a suitably sized bowl and pour over the barbecue sauce. Mix everything round to thoroughly coat the wings.

3. Oil the rack of the grill so the wings don’t stick. Then put on the wings skin side down and cook for 8 minutes or so. Turn them over and cook them for a further 5 minutes or so – until they are cooked through.

4. Baste them with more barbecue sauce and cook for another minute – turn them over and repeat this.

5. It’s useful to have a helper to grill these – basting and turning over 30 or more wings could take longer than the cooking time! Better yet put them in hinged grill baskets – you can put them all in one or two of these and they can all be turned over at once, thus saving a lot of activity! Better still put them in one or more hinged grill baskets and turn them all over at once.

Credit: Foodista

Bbq Chicken Thighs With A Living The Gourmet Twist

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March 3, 2021

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Bbq Chicken Thighs With A Living The Gourmet Twist

I came up with this marinade after mom (Catherine) and I made a trip to the butcher’s shop the other day.

There was a wide variety of prepared meats like baby back ribs and steak kabobs. Needless to say, I was inspired to make my own mouthwatering marinade. Mom bought chicken thighs and I eagerly volunteered to prepare dinner for the family.

I started out with the basics, but as I began searching through the shelves of the refrigerator I found many other flavorings. Soon, I was kitchen brainstorming- just like mom.

So, I hope you enjoy this marinade as much as we did!

Cook, Eat, Bon Appetit!

Ingredients

2 packages of Chicken thighs (approximately twenty pieces)

For chicken marinade:

2 cups of ketchup

1 cup of honey

1/2 cup of molasses

1 tablespoon heaping of Fresh Ground Chili Paste

1/2 Juice of a lemon

Palm size amount of Living the Gourmet Dry Herb Rub*

2 tablespoons of horseradish mustard

2 cap full white vinegar

4 cloves of garlic (minced)

2 tablespoons of Teriyaki sauce

Preparation

1. In a large bowl, combine all the ingredients for the marinade.

2. Then remove the skin of the chicken thighs. If you wish, you can also remove the bone of the thighs.

3. Place the thighs in marinade and let sit in refrigerate for about four hours. You may also let them marinate overnight.

4. Heat frying pan and griddle. Drizzle olive oil in frying pan and place marinated chicken in it. Cook chicken for about 8-10 minutes of each side.

5. After cooking in frying pan, place on griddle on low heat until golden or slightly charred.

Credit: Foodista

BBQ Chicken Pizza

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March 2, 2021

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Lets get creative with pizza! This is one of the things I am loving about blogging… I feel like its forcing me to think a little differently then I normally would, and I love coming up different versions of popular foods! This one is a really simple recipe and oh so delish! With the help of a slow cooker this makes a great weeknight dinner! Slow cooked BBQ pulled chicken, sweet pineapple, cheddar and to finish it off, cilantro!!!! As a bonus, you’ll have extra chicken to make a couple BBQ pulled.

Ingredients

1 lb store bought pizza dough

3 large chicken breasts

1 cup of your favorite BBQ sauce (homemade BBQ sauce)

1 cup pineapple, chopped (I used canned because the fresh were no where near ripe)

1-1 1/2 cups shredded cheddar cheese

big handful cilantro, chopped

Preparation

1. In a slow cooker set to low, add the chicken breasts and BBQ sauce. Cook for approx 3-3 1/2 hours. Once its down to the last hour, using tongs and a fork shred the meat and stir to coat with the BBQ sauce. At this point, if it appears a little dry you can go ahead and add in a little more BBQ sauce. You want just enough to coat well.

2. Oven at 500 degrees.

3. If you don’t have a pizza peel and stone no worries! This can just as easily be made on a sheet pan/ cookie sheet pan. Either way you’ll want to dust the peel or pan with a thin layer of flour to prevent sticking. Spread the pizza dough out into a lovely rustic shape! I use a small roller to help me out.

4. If you are using a cookie sheet, you will build the pizza right on there. If using a peel and stone, build the pizza on the peel (as shown in photos). Top with cheese (I happened to have mostly white cheddar on hand), pulled chicken (a single layer- remember the rest is for yummy sandwiches), chopped pineapple and half the cilantro. If you are using a pizza peel and stone this is when you gently want to work the pizza onto the stone, it takes practice to get really good (if you didn’t sprinkle enough flour it will stick!). Cook for approx 8-10 minutes, until the crust is golden brown. Once its out, top with the remaining cilantro.

Credit: Foodista

BBQ Chicken Nachos

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March 2, 2021

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I’m sharing with you these easy easy easy and DELICIOUS BBQ Chicken Nachos with you! We had a very low key Super Bowl but that didn’t mean we missed out on the yummy traditional foods! We threw these nachos together in just a few minutes, pop in the oven for 10 minutes and wow! Now while these aren’t “healthy” they are healthier then many versions, heres why… Non GMO chips, lean chicken, lots of veggies and a little cheese.

Heres what we did… shredded up store roasted chicken breasts, tossed with some Sweet Baby Rays Honey BBQ Sauce, topped with corn, black beans, black olives, tomato, avocado, scallions and some shredded cheddar. My almost 3 year old even loved them!!! Football season may be over but these nachos would make for a great weekend treat or weeknight meal.

Ingredients

Yellow & Blue Corn Tortilla Chips

2 cooked chicken breasts, shredded

Sweet Baby Rays Honey BBQ sauce

Canned organic corn, drained

Canned organic black beans, rinsed and drained

tomato, diced

canned sliced black olives, drained

avocado, diced

scallions, sliced

shredded cheddar

sour cream

Preparation

1. Preheat oven to 425 degrees.

2. Stir together the shredded chicken and enough BBQ sauce to just coat.

3. Onto a parchment lined baking dish spread the chips out. Top with the shredded chicken, black beans, corn, black olives and some shredded cheddar.

4. Pop into the oven for 10 minutes until warmed through, cheese melted and the chips a little crisped.

5. Remove from the oven and top with some of the tomato, avocado and scallions. Serve with some sour cream on the side.

Credit: Foodista

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