This recipe is one of the simplest ones going, and one of the most delicious ones. I got it from my friend Pam who writes the Blog, On The Bright Side. She is a little ray of sunshine and, like me, posts every day. Beautiful messages of positivity that we can all use in these modern times!
She also posts a recipe every day and as soon as I saw this one I knew it was one I was going to have to make myself! Cowboy Beans. Exactly as it sounds. Simple, easy and delicious.
A wonderful mix of three kinds of beans, with a few bits and pieces added, chopped onion and smoked sausage . . . (I adore smoked sausage) all cooked together all day in the slow cooker. No fuss, no muss . . .
There are two tins of baked beans . . . and one each of cannellini and pinto beans . . .
A mix of tomato sauce, brown sugar, cider vinegar, dry mustard and some mild chili powder . . . chopped onions . . . and of course the sausage. On this day I didn't have a ring of smoked sausage, but I did have a pack of frankfurters. I used them in its place with fabulously tasty results . . .
I had some brioche buns leftover from the other night and so I toasted them, and we ladled the beans over top to eat . . .
And I added a smattering of grated cheese. Because . . . just because . . .
They were fabulously tasty. I could have eaten more, but had to stop myself. A nice dish of coleslaw would go wonderfully with these.
*Pam's Cowboy Beans*
Serves 5 to 6 generously
Great
for pot lucks and covered dish get-together, or just for when you have
the family gathered round. It is done in the slow cooker and is
delicious!
2 tins (425g) baked beans, undrained (2 15-oz)
1 (425g) tin of Cannellini or Great Northern Beans, drained and rinsed (15-oz)
1 (425g) tin of Pinto beans, drained and rinsed (15-oz)
1 ring of smoked sausage cut into 1 inch pieces (or a package of smoked frankfurters)
1 medium onion, peeled and chopped
125g tomato sauce (1/2 cup tomato ketchup)
50g soft light brown sugar (1/4 cup, packed)
2 TBS cider vinegar
2 1/2 tsp powdered mustard
1 1/2 tsp mild chili powder
These make for the perfect Saturday night supper. We used to have baked beans every Saturday night when we were growing up. They were a maritime constitution/habit. Baked beans and brown bread on a Saturday night and then for breakfast on Sunday morning. This recipe is simple and easy and leaves you free to enjoy a Saturday out with the family doing whatever you want to do, knowing that when you are done, you are coming home to a delicious supper cooking in the crock pot/slow cooker. You can't lose! Bon Appetit!
As most of my readers now, I am a person who likes to do good and practice kindness whenever I can. Kindness costs nothing, and good deeds are gifts that can't help but give back. You just can't outgive a giver! I have an elderly friend, that I am always doing things for. Sometimes it is as simple as just giving her a quick call on the telephone, other times, I pop in to see how she is doing. I often cook extra when I am cooking for us and I bring it over to her. She is always most appreciative. She doesn't get out much now. She is 89 years old and mobility is a huge problem. In any case I like to do what I can, when I can. To my way of thinking, some day I will be 89 (hopefully, lol) and I hope that if I make it that long I, too, will have a special friend who will do small and simple things for me.
I try to practice kindness in all avenues of my life however. If I am in the shops and someone is behind me with only a few items, I always let them go first. Todd and I have also sponsored children in Africa. It was only through sponsorship that these children are able to go to to school and be educated. It actually helps their whole family.
But the caring doesn't stop there. I also try to practice kindness and do good, or as much good as I can by responsible consumership. I try to buy free range, use cloth reusable shopping bags, cut back on my use of plastics werever I can, etc. The list goes on and on.
There are many ways that we can give back.
Yesterday I got a really nice hamper from the people at Sunbites. It included a hot pepper plant, a crate of a varieity of their Sunbites whole grain snacks, and a solar phone charger!
There is a little bit of taste good and do good in every bite, and the Sunbites #GoodGrows campaign is working to give back to society and deliver goodness around the world. The Sunbites team has partnered with CARE International to launch the ‘Light Her Path’ initiative, aimed at improving the lives of women and children around the world by providing the education they deserve. This brilliant initiative helps in lots of ways, including building eco-friendly learning centres that are powered by solar panels.
I've always been a huge fan of the Sunbites range of snacks. Their Grain Wave range of snacks are made from 2 sun-grown whole grains combined with natural seasonings to give you a deliciously crunchy snack. They also have a new Veggie Harvest range of snacks which combine yellow peas with whole grains to create a tasty snack, and they also have popcorn and crackers within their range of snacks. You can read all about their products here.
To be in for the win, please leave a comment below, and if you have a good deed story you would like to share with us, so much the better! Thanks! (Remember they are only able to gift a British reader with this giveaway prize. Sorry about that!) Its my Birthday on Monday and I can't think of a better gift on my Birthday than being able to give away something to one of you. So do leave a comment and I will pick at winner by 5 PM on the 13th of August 2018.
Want to find out more about the Sunbites Campain? You can visit their website here or their social media channels below:
• Twitter: @SunbitesUK
• Instagram: sunbitesuk
• Facebook: Sunbites
This recipe I am sharing today is one of those utterly simple ones that you are almost embarrassed to share, and yet so tasty that you find yourself having to share because they are just too delicious not to!!! So tasty that you want everyone to have a chance to enjoy them!
You use a tin of refrigerated croissant dough for these delicious Italian Strata type of Sandwiches. Layers of meat, roasted peppers and cheese . . . between layers of croissant dough . . . with a rich golden egg custard baked between the layers and gilding the top . . .
Dead simple to make . . . dead simple . . .
Not the prettiest crayon in the box to be sure . . .
But the flavours . . . impeccably delicious . . . and yet . . . there is nothing extraordinary about the ingredients . . .
Deli ham and deli turkey . . . I get them as thinly sliced as I possibly can . . . and sliced hard salami . . .
A Swiss type of melty cheese . . . I used Dutch Massam on this day, but Gruyere or any nutty flavoured almost sweet . . . Swiss cheese would work beautifully here . . .
A jar of roasted red peppers . . . make sure you drain them well and pat them dry . . . you don't want too much liquid to soak into the croissant dough. You want a crisp crust on the top and the bottom.
Beaten eggs poured over the layers. We've been really lucky in that we have been gifted lately with some beautiful farm fresh free-range eggs at church every Sunday. They are just beautiful.
I guess this is kind of like an Italian Sandwich Pie! Whatever it is, it is hearty and delicious and a simple bake. You are going to love it!
*Italian Layer Bake*
Serves 6
A delicious casserole composed of layered ham, turkey, salami, roasted pepper, egg and croissant dough.
1 container of refrigerated croissant roll dough
8 slices of deli turkey
8 sliced of deli ham
12 slices of hard Italian salami
8 slices of Swiss style cheese
1 (12 ounce) jar of roasted red peppers, drained well
4 large free range eggs, beaten
Preheat the oven to 180*C/350*F/ gas mark 4. Unroll the crescent dough
without separating the triangles. Cut into two squares and press the
perforations together on each square. Press one into the bottom of an
8-inch square baking dish. Top with four slices of turkey, four slices
of ham, 6 slices of salami, 4 slices of Swiss cheese and half of the
roasted peppers. Pour half of the beaten egg over the peppers. Top with
the remaining turkey,ham, salami, cheese and peppers. Lay the other
half of the dough over the peppers, again, pressing the perforations
closed. Pour the remaining eggs over all. Cover lightly with foil. Bake
for 20 minutes. Remove the foil and bake for a further 20 to 25
minutes until golden brown and heated through. Let cool for five
minutes, then cut into squares to serve.
If its in a crust Todd loves it. He is a pie man for sure. This is fabulous and makes for the perfect light supper on these last of the summer days, when you want to be out and about enjoying the sunshine and not chained to the stove. Bon Appetit!
Chicken . . . I love it. We don't eat quite as much of it as we used to, mostly because I only buy rspca approved free range organic chicken now. With just two of us, it is quite within our budget, but still costs double the amount of regular chicken.
I decided last year that if we were going to eat meat/chicken/fish . . . it was going to satisfy my desire to do so as humanely and kindly to the environment/animal/fish that I could. I totally understand that if you have a large family however, you need to buy other types. I make no judgements . . . we each pick our own battles to fight . . . and this is mine.
One of the ways I like chicken is when it is done with a delicious sauce. Back in high school I participated in the Voyageur Program one summer and did an exchange visit with some other high school students.
We visited a place in Northern Quebec and also got to spend a few days in Ottawa. While we were in Ottawa we ate at a restaurant called The Cascade Restaurant every night that we were there. One of the things on the menu was this delicious BBQ Chicken. It was so good that I chose it every single night . . .
And it lives on in my memory as one of the top 10 most delicious things I have eaten in my lifetime. It is right up there within I would say the top five actually, which is saying a lot.
This is not that chicken . . . but it comes pretty close. I don't think that anything can ever truly come up to match the deliciousness of the memory of a special taste from your past.
I think these special tastes are destined to live forever as a memory . . .
Coming close however, doesn't mean that something isn't delicious and whilst this chicken might not equal the memory, it is still pretty darned tasty, if I don't say so myself!!
Tender juicy pieces of chicken . . . I did chicken legs for this today, and I was lucky enough to find some really tasty looking large organic corn fed free-range chicken, that was perfect . . .
A sticky finger-licking, lip-smacking sauce that is filled with amazing flavour!
Both cooked together in a skillet on top of the stove . . .
One of the tastiest things I have cooked this summer I would say . . .
I served it simply with some boiled new potatoes (to help sop up that sauce) and some tasty fresh green beans. It was a magnificent meal to say the least!
*Skillet BBQ Chicken*
Serves 4
A family favourite. Easy and delicious. Every mouthful is finger licking, lip smacking good!
65g butter (1/4 cup)
1 large onion, finely chopped
3 cloves garlic, peeled and minced
1 (3 1/2 pound) chicken cut into 8 pieces
1 tsp salt
240g tomato passata (1 cup tomato sauce)
80g brown sauce (HP) (1/3 cup, steak sauce)
150g soft light brown sugar (3/4 cup, packed)
2 TBS Worcestershire sauce
1 tsp hot pepper sauce
1 tsp mild chili powder, or to taste
Melt the butter in a deep skillet over medium heat.
Add the onions and garlic. Cook, stirring frequently until tender.
Scoop out to a bowl. Add the tomato passata, brown sauce, brown sugar,
Worcestershire Sauce, hot pepper sauce and chili powder. Set aside.
These dishes don't really photograph well I find . . . but that doesn't mean they are not delicious. I really hope you will take a chance and cook this chicken for yourself. I don't think you will be sorry in the least! Your family is sure to love this!! Bon Appetit!
One thing I am really fond of are good, simple ingredients . . . if you start with really good, quality ingredients, its not hard to end up with a fabulously tasty meal. Sausage, Peppers & Onions . . . simple really . . .
You begin with some really great Italian Sausage. Hot or sweet, or a combination of the two. I buy ours at Costco . . . Riverway Foods Grandma Porco's Italian Style Pork Sausage . . . seriously tasty. I was so thrilled to discover these a couple of months back. I had thought that good Italian sausage was a thing of the past for me.
These are lightly browned and then simmered in a mix of sliced peppers, onions, good tinned tomatoes and some red wine . . .
The sauce along is fabulous . . . .
The vegetables become meltingly tender . . .
The juices all garlicky . . . and spicy . . . flavours gleaned from the sausages . . .
Altogether most magnificent . . . beautiful served as is with some hot mashed potatoes, pasta, rice or even a puddle of creamy hot polenta . . .
Pop them into a toasted bun and melt some cheese on top however . . . and you have something even more delicious!
A hot Italian Sausage Bun . . .
So temptingly delicious . . .
In short . . . quite simply wonderful! Betcha can't eat just one!
*Sausage, Peppers & Onions*
Serves 4
Sweet
and hot Italian Sausages simmered in a delicious mix of peppers, onions
and tomatoes. Great on their own with some polenta or in a toasted bun
with some cheese. You will need a skillet which has a lid.
4 Italian sausages (hot, sweet, or both)
2 TBS light olive oil
1 each medium sized, green, yellow and red bell pepper
1 large brown onion
4 cloves garlic
1 (400g) tin of chopped tomatoes in tomato juice (14 ounce)
1 TBS dried oregano
120ml dry red wine (1/2 cup)
1/2 tsp red pepper flakes (optional)
salt and black pepper to taste
Wash, trim and cut the peppers into strips. Peel and cut the onion
into half moons. Peel and cut the garlic into slivers.Heat the olive oil
in the skillet over medium heat. Add the sausages and brown evenly all
over , slowly. Remove to a plate and set aside. Add the peppers and
onions to the skillet. Increase the heat to high and cook, stirring
frequently until they have seared and begun to blacken in places.
Sprinkle with salt Add the garlic and cook for a few minutes longer.
Add the wine and let it bubble up to reduce to half. Pour in the
tomatoes and add the oregano and red pepper flakes if using. Stir to
combine all, bring the the boil. Reduce to a low simmer. Nestle the
sausages in the pepper mixture, cover and cook over low for about 20
minutes, until the peppers are lovely and soft and the sausages cooked
all the way through.
These are just the best, best . . . best. Every bite is rich and lightly spiced . . . I love the melting tenderness of the vegetables and that slightly snappy crisp bite of those spicy garlicky sausages. And the brioche bun . . . the melting cheese . . . a little bite of Italian Heaven on Earth! Buon Appetito! Manga!
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