Baked Bean Soup Crock Pot Recipe

Recipe: Baked Bean Soup Crock Pot

Time to Prepare: 10 Min
Time to Cook: 20 Min
Number of Servings: 4

Ingredients:

1 tbsp sunflower oil
1 onion
1 carrot
2 celery sticks
2 chopped rashers of rindless smoked back bacon
420g can baked beans
300ml each of vegetable stock and tomato juice
Worcestershire sauce
paprika
mixed herbs

Directions:

Heat 1 tbsp sunflower oil in a large pan. Chop and lightly fry 1 onion, 1 carrot, 2 celery sticks and 2 chopped rashers of rindless smoked back bacon for 10 minutes.

Add a 420g can baked beans with 300ml each of vegetable stock and tomato juice.

Add a splash of Worcestershire sauce and a pinch each of paprika and mixed herbs, then cover and cook gently for 10 minutes or until the vegetables are tender.

Serve hot with crusty rolls or French bread.

Baked Beans With Apples And Jalapeno Recipe

Recipe: Baked Beans with Apples and Jalapeno

Time to Prepare: 15 Min
Time to Cook: 30 Min
Number of Servings: 6

Ingredients:

1 lb Bacon, divided
2 cans White kidney beans, drained and rinsed
1/2 Yellow onion, diced
2 Granny smith apples, cored and diced (no need to peel)
1 Or 2 canned jalapeños, diced
3 cloves Garlic, minced
1 tsp Dry mustard
1/2 tsp Kosher salt
1/4 cup Ketchup
1/3 cup Apple juice
2 tbl Molasses
1 tbl Brown sugar

Directions:

Use a 3-4 quart crockpot. Put 2 pieces of bacon into the bottom of your crockpot. Layer in the

beans, jalapeño, onion, and apples. Sprinkle dry spices on the beans. Add the ketchup, molasses, brown sugar and apple juice. Stir gingerly to combine.

Add 2 more pieces of bacon to the top of the beans. Cover and cook on high for 4 hours, or on low for 6-8. This is finished when the onions and apples are translucent and the flavors have fully melded.

Cook the remaining slices of bacon on the stove top and crumble over the top.

Bacon Wrapped Scallops Slow Cooker Recipe

Recipe: Bacon Wrapped Scallops Slow Cooker

Time to Prepare: 10 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

12 slices applewood smoked bacon or other thick-cut bacon
12 (U-10 size) sea scallops
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.

Preheat a grill to medium-high heat.

Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.

When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total.

Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.

Bacon Wrapped Cornish Game Hens CrockPot Recipe

Recipe: Bacon Wrapped Cornish Game Hens Crock Pot

Time to Prepare: 25 Min
Time to Cook: 35 Min
Number of Servings: 8

Ingredients:

2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 slices bacon
4 rock cornish game hens

Directions:

Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.

About 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
Preheat the oven to 450 degrees Cook bacon in batches, over med.

heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
Transfer to paper towels to drain.

Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
Pat dry and season with salt and pepper.

Arrange cut sides down, in a large roasting pan.

Wrap 2 slices around each half hen, tucking ends under.

Brush liberally with glaze, reserving the remainder.

Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes

Bacon and Cheese Dip CrockPot Recipe

Recipe: Bacon and Cheese Dip CrockPot

Time to Prepare: 15 Min
Time to Cook: 20 Min
Number of Servings: 8

Ingredients:

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping


Directions:

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon.

Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds.

Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Bacon Cheese Chicken Crock Pot Recipe

Recipe: Bacon Cheese Chicken Crock Pot

Time to Prepare: 15 Min
Time to Cook: 25 Min
Number of Servings: 4

Ingredients:

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Directions:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken.

Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Baby Food Recipes Superfoods Puree

Recipe: Baby Food (Super foods Puree)

Time to Prepare: 10 Min
Time to Cook: 15 Min
Number of Servings: 1 Baby

Ingredients:

1 sweet potato, peeled and cut into ½-inch cubes
2 tsp. olive oil
1 small shallot, or small piece of onion, minced
1?2 cup ground turkey
2 handfuls of baby spinach leaves, washed but not dried

Directions:

Put the sweet potato in a steamer and steam until tender, about 6 minutes. Remove from the steamer and reserve the steaming water.

While the sweet potato is cooking, heat the oil in a large frying pan or wok, add the shallot and turkey, and stir-fry until the turkey is browned and crumbly, 2 to 3 minutes. Add the spinach and sauté until wilted, 2 to 3 minutes.

Add the cooked sweet potato and 4 Tbs. of the steaming water. Cover and simmer gently for about 5 minutes.

Put the contents of the frying pan in a blender and blend to a puree. Thin with a little of the steaming water, if necessary. Cool quickly, then refrigerate. Freeze in individual portions; when needed, thaw overnight in the refrigerator.

To serve, heat the puree in the microwave or a saucepan until piping hot. Let cool slightly and check the temperature before serving.