Quick Southern-Style Baked Beans
Quick Southern-Style Baked Beans
recipe by Pam Anderson (via The Pioneer Woman)
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Thai Beef Salad with Fresh Herbs
Thai Beef Salad with Fresh Herbs
Everyday Food May 2010
Serves 4
Total time: 35 min
2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled and seeded, and sliced 1/4 inch thick
1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
Ginger-Lime Dressing (below)
1. In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar. Add steak, turning to coat. Marinate at room temperature for 15 minutes (or in refrigerator, overnight).
2. Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint and basil. Add dressing and steak and toss to combine. Serve immediately.
Ginger-Lime Dressing:
In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.
Per Serving:
213 cal; 7.9 g fag (2.5 g sat fat); 20.5 g protein; 16.7 g carb; 3.3 g fiber