Saturday, August 6, 2011

"Love Them Beans"

Thank you my most favorite inspiration in all things of life..

The very special "Pioneer Woman"


I absolutely love her...and boy do I love her cookin..
Whenever I am making my menu for the next couple of weeks I always have to check-in with whats new her kitchen!


Such a beautiful multi talented lady...
Here are a couple of my newest choices..


Spicy Beans

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Ingredients

  • 4 cups Dry Pinto Beans
  • 1 whole Ham Hock
  • 1 whole Onion, Diced
  • 2 whole Red Bell Peppers, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Jalapenos, Sliced
  • 2 teaspoons Salt, More To Taste
  • 2 teaspoons Chili Powder (optional)
  • 2 teaspoons Black Pepper, More To Taste

Preparation Instructions

Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Grilled Veggie Pizza

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Ingredients

  • Pizza Crust
  • 1/2 teaspoon Active Dry Yeast
  • 3/4 cups Warm Water
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Kosher Salt
  • 3 Tablespoons Olive Oil
  • Pesto
  • 3/4 cups Fresh Basil Leaves
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tablespoons Pine Nuts
  • 2 cloves Garlic, Peeled
  • Salt And Pepper, to taste
  • 1/3 cup Extra Virgin Olive Oil
  • TOPPINGS:
  • 2 whole Zucchini, Cut In Diagonal Slices
  • 2 whole Summer Squash, Cut In Diagonal Slices
  • Olive Oil For Brushing
  • 1 whole Yellow Bell Pepper
  • 1 whole Red Bell Pepper
  • 12 ounces, weight Fresh Mozzarella, Sliced
  • 4 ounces, weight Goat Cheese
  • Extra Basil Leaves, For Garnish
  • Grated Or Shaved Parmesan Cheese, For Sprinkling

Preparation Instructions

To make the crust: Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make the pesto: Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
To make the toppings: Brush zucchini and summer squash slices with olive oil. Sprinkle with salt and pepper. Grill over medium heat until vegetables are tender and have nice grill marks. Set aside.
Place whole peppers on grill and allow to blacken. Remove from grill and immediately place in a large ziploc bag. Allow to sit for 20 minutes or so, then remove peppers from bag and peel off blackened skin. Deseed peppers, then slice into strips. Set aside.
Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.
To assemble the pizza: Roll out pizza dough on a floured surface; get it as thin as you can. spread a generous layer of pesto all over the surface of the crust. (You might have a little left over; if you do, store in the fridge.)
Lay slices of mozzarella all over the pesto. Arrange grilled zucchini, squash, and peppers in a pretty pattern on top of the mozzarella. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubble (watch to make sure cheese doesn't get too brown.)
Remove from oven and crumble goat cheese all over the top of the pizza. Lay basil leaves on top, sprinkle with Parmesan, and serve immediately.


Spinach and Mushroom Quesadillas

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Ingredients

  • 3 Tablespoons Butter
  • 16 ounces, weight White Mushrooms, Sliced
  • 1/3 cup Sherry Or Wine
  • 3 Tablespoons (additional) Sherry Or Wine
  • Kosher Salt And Pepper To Taste
  • 1 bag Baby Spinach
  • 12 whole Flour Tortillas (Soft Taco Size)
  • 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
  • 3 ounces, weight Goat Cheese (chevre)
  • Extra Butter, For Tortillas
  • Salsa, For Serving

Preparation Instructions

Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.
Slice quesadillas into four wedges and serve immediately.

 Pasta with Pesto Cream Sauce

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Ingredients

  • 3/4 cups Fresh Basil Leaves
  • 1/2 cup Grated Parmesan Cheese
  • 3 Tablespoons Pine Nuts
  • 2 cloves Garlic, Peeled
  • Salt And Pepper, to taste
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Heavy Cream
  • 2 Tablespoons Butter
  • 1/4 cup Grated Parmesan (additional)
  • 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
  • 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.


Now thats what I'm talkin about!!!

Good Eats to all..

Me

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