Brown Sugar Maple Baked Beans with Bacon
Several weeks ago my grandkids came over for the weekend. I spent most of my time in the kitchen and my granddaughter, Little Miss B. helped me out. One thing she was particularly interested in helping me with was a baked bean recipe that I had found in one of my many cooking magazines. We were going to grill hamburgers one night and I thought baked beans would be a nice addition. Turns out I should have just opened a can. Kidding! Sorta. Let me explain… We followed the recipe to a ‘T’. Those beans soaked for at least 12 hours, and they baked in my oven for 7 hours, were lovingly tended…
Savory Balsamic Onion-Bacon Jam
Bacon. Caramelized onions, bacon, fresh thyme, white wine, bacon, brown sugar, balsamic vinegar, bacon, chicken stock, bacon. Let me guess, the only word you kept seeing was bacon. Yeah, I’m not surprised. This recipe was one of the first that I shared when I started my blog. You can see it HERE. The photos were taken with my trusty iPhone, and they’re pretty scary. I think that is why only a handful of my earliest and very faithful readers were brave enough to try this recipe. I’m thankful they did- because to this day, they can’t stop talking about this “jam”. I felt it was time to update this post and the photos.…
Balsamic-Strawberry Black Pepper Jam
I made jam!! This is the first time that I’ve ever made jam and I’m quite thrilled with how it turned out. Last year I went to one of those craft fair thingy’s where people sell jams, and homemade crafts, candles, jewelry, scarves, things for your pets, and your home. Anyway, I bought a small jar of Strawberry Balsamic jam with Black Pepper. For $12.00. That’s right, I paid $12.00 for an 8-ounce jar of this stuff. Man, was it good. I savored every $1.50-ounce of that jam. I did not however want to keep spending $12.00 for a small jar of homemade jam, no matter how good. I knew I was going…
Balsamic Roasted Tomatoes
Pure beauty. That’s what these tomatoes are. Pure-brilliant-beauty. I’m not a fan of raw tomatoes. Shocked? Yeah, most people are. It’s a textural thing. Goes right up there with mushrooms and peas. Put a dish in front of me with a few of these roasted, deep-red beauties and it’s another story all-together. I’ve been promising this recipe for close to a year now, and I’m truly sorry it has taken me so long to getting around to photographing these. My excuse is that we eat them after I make them and only after we’re rubbing our bellies and dabbing the corners of our mouths with our high-falutin’ paper napkins, would I realized I’d…
