COWBOY BAKED BEANS

Cook’s Notes: Best ever Cowboy Baked Beans recipe (aka Calico Beans) are a bit of spice, a bit of sweet and delicious. They’re perfect for summer barbecues, picnics, potlucks, Fourth of July, Father’s Day and more. It can be baked in the oven or in a crockpot. Cowboy Baked Beans is a versatile recipe served as a side or used as filling for a walking taco.

The recipe serves 6-8 and was adapted from therecipecritic.com.

+ MAIN INGREDIENTS:

1/2 pound of bacon, halved (I used thick sliced Applewood)

1 cup diced sweet onions

3 garlic cloves, minced

1 pound ground beef (85%) salt and pepper to taste

1 can each rinsed and drained, kidney, pinto, and cannellini beans

+ SAUCE INGREDIENTS:

1 1/2 cups barbecue sauce (I used Sweet Baby Rays brand)

1 1/2 to 2 tablespoons chili powder (taste test)

1 1/2 cups ketchup

1/4 cup brown sugar

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

2 cups water

+ DIRECTIONS:

Make sauce ahead by whisking ingredients together and set aside.

In an oven-safe pan or Dutch Oven pan, stove top, fry bacon until crisp. Toward the end of the frying time, add chopped onions and minced garlic.

Cook onions and garlic with bacon, and when done, remove everything from the pan to a paper towel-lined towel plate.

Crumble the bacon.

Wipe the grease from the pan and add in the ground beef.

Cook and crumble the meat, adding the desired salt and pepper amount.

Pat meat dry from grease in the pan and mix the sauce mixture in. Cover and cook 40 minutes in the oven at 350 degrees, or transfer the bean mixture to a crock pot for 3 hours heating on low.

Option 1: Serve the bean mixture in a bowl as a side with toppings, including shredded cheese, chopped chiles and chopped tomatoes.

Option 2. Walking Tacos

Remove the chips from individual Frito Lay bags. When adding the bean mixture to the Frito Lay bag, drain some of the bean liquid with a slotted spoon. Add in your preferred toppings with some crumbled Frito chips to the bag.

Broccoli Pasta Salad

Cook’s Notes: The beauty of this salad is that the ingredients can easily be increased depending on how many servings are needed. Any extra dressing should be stored in the refrigerator in a screw-type jar. This side salad serves 4-6.

Make the salad dressing early in the day so the flavors can meld. The recipe called for mayonnaise, but I used Miracle Whip for more flavor.

+ POPPY SEED DRESSING INGREDIENTS:

1/2 cup mayonnaise or Miracle Whip

1/2 cup Greek yogurt

2 tablespoons lemon juice

1/4 cup honey salt to taste

1/4 teaspoon Dijon mustard

1 tablespoon poppy seeds

+ DIRECTIONS:

Blend ingredients until smooth with a small whisk.

Refrigerate the dressing for several hours.

+ SALAD INGREDIENTS:

2 cups dried pasta, bow tie, rotini, fusilli

4-5 cups broccoli, rinsed, dried and chopped in pieces

1 large crisp red apple, e.g. Honey Crisp

1 green apple, diced

1/3 cup diced red onion

1 cup toasted cashews

2/3 cup dried cranberries

1 cup halved cherry tomatoes

1 cup halved mozzarella balls (ciliegine or pearls)

6 slices of bacon, cooked and drained.

+ SALAD DIRECTIONS:

Cook pasta al dente and rinse with cold water.

In a large bowl, toss all ingredients together.

There is ample dressing, so only fold in enough to moisten, not drench salad ingredients.

Refrigerate salad for several hours for flavors to meld.

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