Monthly Archives: May 2012

Baked Beans


sometimes convenience foods are a great starting point for a real kick ass dish. heres a simple baked bean recipe that starts with canned baked beans

55 oz can Bush’s original baked beans
12 oz bacon cut into small pieces
1 onion diced
2 Tbsp Pickapeppa sauce (or worstershire if not available)
2 Tbsp dry mustard powder

Preheat the oven to 325
pour the can of beans into a covered baking dish and set aside
in a medium saute pan cook the bacon until the fat has rendered out. Using a slotted spoon remove the bacon,leaving the grease behind and add the bacon to the beans
saute the onion in the bacon grease for 8-10 minutes until browned
drain the grease from the onions and add the onions to the beans
add the pickapeppa sauce and the mustard powder to the bean mixture and stir well
cover and bake in the oven for 90 minutes

serves 12


Chicken Caciatore


Just like Mama used to make (If she was Italian,Mine wasnt so this will have to do 🙂  )


1 cut up chicken
2 red bell peppers cut into 1/2″ slices
2 green bell peppers cut into 1/2″ slices
1 medium yellow onion halved and sliced into 1/2″ slices
6 cloves garlic sliced in half
10 oz brown mushrooms sliced
1 cup white wine
28oz can whole tomatoes with juice,crused by hand
3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsp capers
1/3 cup chopped fresh basil
3/4 cup flour
salt and pepper
1 cup olive oil

mix the flour with 2 Tbsp salt and 1 Tbsp pepper in a bowl. Dredge the chicken pieces in the flour and shake off the excess>
in a large saute pan heat the oil over medium high heat. working in batches saute the chicken until golden brown on both sides (about 5 minutes a side)
remove the chicken and set aside.
add the garlic to the oil and saute,stirring until its golden brown. remove with a slotted spoon and set aside with the chicken>
saute the mushrooms in the oil until they release their liquid,5 minutes or so. add the peppers and onion and saute until soft stirring often.add the wine and reduce by half. stir in the tomato paste,tomatoes,red pepper flakes,oregano and capers. return the chicken and garlic to the pan,bring to a boil,reduce heat and simmer 15 minutes.
uncover and simmer 15 minutes more or until the chicken is cooked through. stir in the basil just before serving.

Serves 4

spicy vodka pasta sauce


an easy sauce,makes enough for 1 lb pasta


3 lbs plum (roma) tomatoes
4 shallots
8 cloves garlic
1 1/4 cup vodka
2 dried chili peppers ( I used dried cayenne’s),crumbled
8 sprigs fresh oregano
3-4 Tbsp olive oil

thinly slice the shallots and garlic
heat the olive oil until shimmering
add the shallots and garlic,cook 4 minutes or so until golden brown
add the chilis and oregano and cook 1 more minute
turn off the heat (for safety)
add the vodka and the tomatoes
return the pan to medium heat
partially cover and cook over medium heat 40 minutes or until the tomatoes are falling apart,stirring only a couple of times
remove the oregano sprigs
using an immersion blender puree the tomatoes

If you like a hotter sauce use a third pepper,for a milder sauce use only 1