Five Bean Soup

Five Bean Soup

A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 107 kcal

Equipment

  • 6 Quart pot
  • Cutting board and sharp knife
  • Measuring spoons, measuring cup.

Ingredients
  

  • 2/3 Bell pepper OPTIONAL: I like to spice it up by adding in a little hot peppers, such as jalapeno, cotch bonnet, etc .
  • 1 TBSP Olive oil
  • 1/2 Onion diced
  • 2 TSP Garlic minced
  • 4 Cups Chicken broth I use unsalted or low sodium.
  • 1 Cup Tomato sauce
  • 1 Can Black beans–drained and rinsed well until no bubbles form when running water over them.
  • 1 Can Cannellini beans –drained etc
  • 1 Can Great Northern beans – drained etc
  • 1 Can Red Kidney beans – drained etc
  • 1 Can Pinto beans -drained etc.
  • 2 TSP Cumin
  • 1 Tsp Coarse salt
  • 1 TSP Black pepper
  • 1 Tsp Paprika
  • 2 TSP Garlic powder
  • 1 TSP Onion powder

Instructions
 

  • Heat large pot to medium high heat. Add olive oil and saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add chicken broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot. I do this ahead of time so i can just add them right in as called for.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

Notes

You can also add in a smoked ham hock to add some smokiness. Or saute some diced up bacon when you are sauteing the bell pepper and onion
i typically serve this with a mixed green salad, cornbread and cut up fruit for dessert. 
This soup will freeze great in an airtight storage container for up to one month.
Serve a white or rose wine with this. 

Nutrition

Serving: 6gCalories: 107kcalCarbohydrates: 21gProtein: 21gFat: 1gVitamin A: 475IU
Keyword Bean Soup
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Mike’s Homemade Pizza Dough

Mike’s Homemade Pizza Dough

This recipe makes excellent dough for pizza and calzones and flatbreads. This recipe is for one large 16 inch. You become the creative genius by selecting the toppings you want and how much. We love making pizza here at home. Well, everyone loves me making them i guess you could say.
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Prep Time 30 mins
Cook Time 9 mins
Course anytime
Cuisine Italian

Equipment

  • Mixing bowl
  • Measuring cups and measuring spoons, mixing spoon or carving fork
  • Pizza stone or baking pan (try to use a stone if you have one) I've attached a link below of the stones we have.
  • Hot Oven

Ingredients
  

  • 2 1/2 Cups Bread or all purpose flour
  • 1 TSP Course salt
  • 1 1/2 TSP Yeast-dry. Make sure it's fresh/not expired.
  • 3/4 Cup Plus 2 TBSP of warm water. This will depend on the type of crust you desire. (See below) Temp should be 105-115. Not hotter, you don't want to kill the yeast.
  • 2 TBSP Olive Oil – Not EVOO. Not EVOO.
  • 3 TBSP +/- Flour for kneading
  • Corn meal for the paddle
  • Cheese, bacon, onions, mushrooms…whatever you want to top your pizza with.

Instructions
 

  • Mixing is where you can begin giving the pizza your own personal touch. Most recipes use a 1/4 inch thickness as general guide. We prefer a thinner crust. To achieve that, make the dough a little drier and shape to 1/8 inch thickness. Increase the over temp to 475-500F (246- 260C for our european friends). For a thicker crust, make the dough moister and softer. Whichever you choose, allow the dough to rise again for about 30 more minutes.
  • Bowl/Hand: Mix flour and salt in your bowl. Make a small well in the center, distributing the flour around the side so the water does not run out. Sprinkle yeast into the well, pour about 2 tablespoons for water into the well and mix with your fingertips until yeast is dissolved. Pour in remaining water with olive oil. Starting from the inside of the circle, gradually brush the flour into the liquid with your fingers.
    When the flour is all incorporated, gather the dough into a ball. Knead until smooth and elastic, occasionally slapping the dough on the counter top surface. This should take about 10 minutes for you to properly knead the dough. I any dry particles remain, sprinkle with a few drops of water. If dough is too sticky, knead in some additional flour.
    Dough should be soft, and easy to work; however, dough will become softer as it rises and if it's too soft, it's more difficult to work.
  • Food-Processor: Mix flour and salt thoroughly using several pulses or quick on/offs. Sprinkle yeast over water in your measuring cup and mix well. Add olive oil and mix again.
    With machine running, now carefully pour the water, yeast, olive oil mixture through the feed tube and continue processing until the dough is smooth, moist and well mixed about 10 seconds. Dough should NOT form a BALL.
    Turn dough out onto your work surface and knead until smooth, and silken. About 3-5 minutes
  • Rising: Form dough into a circle makes for eventual shaping of the pizza easier. Basically you are tucking the dough ends underneath and slightly stretching it as you do so. Arrange the dough tucked side down on a baking pan or cutting board with a little rice flour sprinkled on it, as rice flour is not readily absorbed by the dough. Otherwise, I will sometimes just spray it using cooking spray. Cover with saran wrap so the dough doesn't dry out or get crusty, but allowing enough space so the dough can rise. Allow to sit in a cold oven for 1 1/2 -2 hours.
    Notes: we usually make smaller/individual size pizzas, so i'll cut the dough into smaller pieces and allow them to rise. So i might have four dough balls that I'll allow to rise.
  • Once your ready to start making your pizzas, adjust your oven racks. I like one at the top and one at the bottom. This way i can rotate the pizza to adjust how fast it's baking. I start at the bottom for a few minutes to get a crispy crust, then move to the top shelf where the heat rises to finish the toppings. Always rotate the pizza regardless of the shelf as the back is always hotter than the front.
Keyword Pizza
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Brown Sugar Pork & Apples

Brown Sugar Pork & Apples

Easy and incredibly delicious brown sugar pork & apples is quick to fix in less than 30 minutes and has wonderful fall flavors
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 871 kcal

Equipment

  • Large skillet or frying pan

Ingredients
  

  • 1 1/2-2.0 LBS Pork Tenderloin When preparing a pork tenderloin, trim off any excess fat that is surrounding the meat. Once the excess fat has been trimmed off, the silverskin must be removed. The silverskin is the thin shiny membrane attached to the tenderloin.
  • Coarse salt and black pepper to taste
  • 3 TBSP Cooking oil I prefer avocado.
  • 1/2 Cup Brown sugar
  • 3 TBSP Dijon Mustard "Do you have any Grey Poupon?"
  • 1 TBSP Minced garlic
  • 2 TBSP Apple juice
  • 2 Medium Apples-sliced into wedges I prefer Granny Smith b/c they can stand up to the pan frying w/out getting mushy.

Instructions
 

  • Season pork with salt and pepper on all sides. Drizzle oil into a large skillet and bring to medium heat on the stove.
  • Stir together brown sugar, dijon mustard, garlic, and apple juice. Rub mixture all over pork using your fingertips.
  • Cook pork in preheated and oiled pan, turning every 2-3 minutes to ensure even cooking. After about 10 minutes, add apples and cook until tender. Temp it at 145, remove from the pan and allow to rest for 3-5 minutes. It will continue to cook for a few minutes after removing from the pan.
  • Serve with roasted fall vegetables.

Notes

Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. 
Can You Substitute Pork Loin for Pork Tenderloin? No. Pork tenderloin and pork loin are not easily substituted in recipes.
How to trim your tenderloin: https://www.youtube.com/watch?v=LFVYcfyd_S8
In 2011 USDA guidelines lowered the minimum cooking temperature for pork to 145 degrees with a 3-minute rest
 

Nutrition

Calories: 871kcalCarbohydrates: 42gProtein: 106gFat: 1gSodium: 402mgPotassium: 271mgFiber: 3gSugar: 37g
Keyword Pork Tenderloin
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Union Missouri Fair Meat

Union Missouri Fair Meat

A great ground beef roast recipe
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Prep Time 10 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Missouri
Servings 10

Equipment

  • Dutch Oven, slow cooker, etc—something around 6-8 quarts
  • Large serving forks, strainer, heavy aluminum foil, meat grinder, large bowl, fat skimmer if you have one.

Ingredients
  

  • 4 Lbs Beef chuck roast. I had two roast at approximately 2.3LBS each
  • Coarse Salt Salt both sides of roast well
  • Coarse ground pepper Sprinkle pepper on both sides of roast
  • 2 Packets French Onion soup mix (dry)
  • 1 medium Sweet onion Optional
  • 1 Clove Garlic–diced
  • 3-4 Cups Beef broth–unsalted or low sodium

Instructions
 

  • Pre-heat oven to 300F
  • Set roast(s) out on counter (remove packaging) for about 30-40 minutes to temp the meat for cooking. You don't want to cook cold meat as it will cook unevenly.
  • Salt and pepper the roast well. Put roast into the dutch oven, stew pot or whatever you're using. You DO NOT BROWN the roast. Pour the french onion soup mix over and around the roast(s). Add sliced/rough chopped sweet onion. Add in enough beef broth to where it is about 3/4 the way up the side of the roast(s) Cover the dutch oven, stew pot, etc with a heavy sheet of aluminum foil and put lid onto of the foil to create a TIGHT seal. Put roast into the oven, turn temp down to 275 and set timer for 2 hours.
  • After the 2 hours, check roast and then continue cooking for at least another 30 minutes. It's all about low and slow cooking. Meat should be tender and around 170-180 internal temp. Remove from oven. Remove meat from pot/dutch oven and rest for 10 minutes. While meat is resting, strain out the au jus to remove all the onions, etc. Save the au jus!!
  • Grind the meat using your meat grinder. You want to use the largest setting or largest holes. See photo.
  • Add your ground meat back into the dutch oven/pot and pour some of the au jus over the meat. You DON'T want it soupy, just enough to sort of moisten the meat. Reserve any leftover au jus for later if you need it or for making a beef broth based soup/stew etc.
  • If you can let this sit in the frig for one day to intensify the flavors that's great. If not serve on slider rolls or hamburger buns.
  • I have added photos for the process below, with the exception the the salting n peppering of the meat. Forgot to show that.

Notes

Keyword Ground Beef Sandwiches
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Friday Night Cocktails: Portugal Bifana and Morangão

Bifana (Portuguese Pork Cutlets)
The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked. It's deliciously Portuguese and simple, made from garlic, white wine, and a few spices.
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Portuguese Morangão
Morangão is the most famous cocktails made with the classic Portuguese liquor, Licor Beirão. Licor Beirão is a 22% double distillation of aromatic plants and spices. It is sweet, syrupy with flavors of caramel and herbs and spices that are hard to place. There are hints of cocoa, vanilla and anise. When doing a taste test with what we had in our liquor stock, it came closest to Benedictine. Fresh strawberries and lemon juice make for a refreshing light cocktail.
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Bifana (Portuguese Pork Cutlets)

Bifana (Portuguese Pork Cutlets)

The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret is in the marinade and how its cooked. It's deliciously Portuguese and simple, made from garlic, white wine, and a few spices.
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Marinating Time 3 hrs
Course Main Course
Cuisine Portuguese
Servings 6

Equipment

  • Gallon Zip Loc Bag
  • Large Skillet to fit the pork cutlets

Ingredients
  

  • 1 1/2 LBS Boneless pork cutlets, cut very thin
  • 1 1/4 Cup Dry white wine, divided into two. Sauvignon Blanc, Madeira if you have one. NEVER use a cooking wine from the grocery aisle.
  • 1/4 Cup White wine vinegar. I only have red wine vinegar so that's what i'm using.
  • 2 Cloves Garlic, minced
  • 1 Bay Leaf, crumbled slightly
  • 3/4 TSP Pimento paste, divided–available in Portuguese/Brazilian stores
  • 1/2 TSP Spanish Paprika-divided I'm using half smoked paprika
  • 1/4 TSP Whole black peppercorns
  • 1/4 TSP Whole cloves, crushed
  • 1/4 TSP Piri-Piri Sauce or Tabasco if necessary I'm using Tabasco
  • 2 TBSP Lard, Bacon or duck fat. I'm using duck fat
  • 1 TSP Coarse salt
  • 1/2 TSP Fresh ground pepper

Instructions
 

  • Rinse the pork cutlets and then pat dry with paper towels.
  • Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.
  • In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.
  • Pour this over pork, make sure all meat is coated, and seal the bag.
  • Refrigerate for several hours or overnight, turning bag over in bowl frequently.
  • Bring meat to room temperature before cooking.
  • To cook, remove pork from marinade and lightly pat pork dry with paper towels.
  • Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.
  • When all the pork has been sauteed, drain off the fat and add the remaining wine (1/4 cup), remaining pimento paste (1/4 tsp), remaining paprika (1/4 tsp) to the skillet, as well as salt and pepper to taste.
  • Bring this to a boil, stirring the pan to get up any brown bits.
  • Return all the pork to the skillet, reduce heat to low, and cook for about another minute.
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