Sunday, June 26, 2016

Fixin's - Baked Beans, Potato Salad and More...


Courtesy of FoodNetwork
Recipe Courtesy of Patrick and Gina Neely

Hi Friends,

Yesterday, we shared 5 tender, slow-cooked BBQ rib recipes that will make your mouth water but the 4th is not the 4th without ribs and ribs are not complete without, you guest it - baked beans. Here are just a couple of our favorites...

Total Time: 55 min
Prep: 5 min
Cook: 50 min
Yield: 8 servings
Level: Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 (28-ounce) cans baked beans
  • 1/2 cup brown sugar
  • 1/3 cup Neelys BBQ seasoning, recipe follows
  • 1/4 cup molasses
  • 1 cup Neelys BBQ sauce, recipe follows
  • 3/4 cup chopped pork or beef brisket
Neelys BBQ Seasoning:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
Neelys BBQ Sauce:
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
Directions
Preheat oven to 275 degrees F.

In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

Neelys BBQ Seasoning:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce:
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Perfectly Baked Beans

Recipe Courtesy of Ree Drummond

Total Time: 2 hr 40 min
Prep: 30 min
Cook: 2 hr 10 min
Yield: 18 servings
Level: Easy

Ingredients
  • 4 slices regular bacon, diced
  • 1 medium onion, cut into small dice
  • 1 medium green bell pepper, cut into small dice
  • 1 red bell pepper, cut into small dice
  • 1 fresh jalapeno, chopped
  • 4 large cans (28 ounces each) pork and beans
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 2 chipotle peppers, minced
  • 6 slices thin bacon
Directions
Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.

Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Egg-Pickle Potato Salad

Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes. Voila!

Grandma Jean's Potato Salad

Recipe Courtesy of Patrick and Gina Neely

Total Time: 3 hr 5 min
Prep: 15 min
Inactive: 2 hr 40 min
Cook: 10 min
Yield: 6 servings
Level: Easy

Ingredients
  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 3 hard-boiled eggs, 2 chopped and 1 sliced
  • 2 heaping tablespoons sweet pickle relish, drained
  • 1/2 cup salad dressing, (recommended: Miracle Whip)
  • 3 tablespoons yellow mustard
  • 1 tablespoon sugar
  • Paprika, for garnish
  • Salt
Directions
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Old-Fashioned Macaroni Salad

Recipe Courtesy of Patrick and Gina Neely

The Neelys whip up a classic salad that goes great with barbecue ribs. Elbow macaroni and ham are mixed with hard-boiled eggs, celery, relish and mayo for a creamy taste of summer.

Total Time: 2 hr 35 min
Prep: 15 min
Inactive: 2 hr
Cook: 20 min
Yield: 4 to 6 servings
Level: Easy

Ingredients
  • 4 eggs
  • 1 pound large elbow macaroni
  • 4 ounces ham steak, finely chopped
  • 2 stalks chopped celery, including leaves
  • 1 large shallot, chopped
  • 2 tablespoons fresh lemon juice
Dressing:
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 (4-ounce) jar chopped pimentos, drained
  • 3 tablespoons sweet pickled relish
  • Kosher salt and pepper
Directions
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.

While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

Apple Pie

Recipe Courtesy of Food Network Kitchen

Total Time: 3 hr 30 min
Prep: 1 hr 30 min
Cook: 2 hr
Yield: 6 to 8 servings
Level: Intermediate

Ingredients
Dough:
  • 2 1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/4 teaspoon fine salt
  • 14 tablespoons cold butter, diced
  • 1 large egg, lightly beaten with 2 tablespoons cold water
Filling:
  • 2 tablespoons freshly squeezed lemon juice
  • 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu
  • 2/3 cup sugar, plus more for sprinkling on the pie
  • 1/4 cup unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 large egg, lightly beaten
Directions
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.

Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Apple Pie

Recipe Courtesy of Food Network Kitchen

Total Time: 3 hr 15 min
Prep: 1 hr 40 min
Cook: 1 hr 35 min
Yield: 6-8 servings
Level: Intermediate

Ingredients
For the Filling:
  • 3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)
  • 2/3 cup sugar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground cloves
  • Pinch of freshly grated nutmeg
For the Dough:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar, plus more for sprinkling
  • 1 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 2 large eggs
Directions
Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)

Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.

Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round.

Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.

Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

Photographs by Con Poulos

SOUTHERN HOSPITALITY

Mamma Jean and Mamma Neely share a little Memphis hospitality with recipes for the Southern childhood favorites; Gina's Collard Greens and Calley's Sweet Potato Pie.

Gina's Best Collard Greens

Recipe Courtesy of The Neelys

Total Time: 2 hr 15 min
Prep: 15 min
Cook: 2 hr
Yield: 8 to 10 servings
Level: Intermediate

Ingredients
  • 5 bundles collard greens
  • 4 cups salted water
  • 3 large smoked ham hocks
  • 1 cup sugar
  • Salt 1 teaspoon crushed red pepper flakes
Directions
Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.

In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.

Cover and cook greens for 1 to 1 1/2 hours.

Cook's Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.

A Neely holiday dinner wouldn't be complete without this family favorite.

Calley's Sweet Potato Pie

Recipe Courtesy of Calley Anderson

Total Time: 3 hr
Prep: 20 min
Inactive: 10 min
Cook: 2 hr 30 min
Yield: 8 servings
Level: Easy

Ingredients
  • 4 medium sweet potatoes
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup evaporated milk
  • 1 unbaked pie crust
  • Maple whipped cream, optional, recipe follows
  • Maple Whipped Topping:
  • 1 cup heavy whipping cream
  • 1/4 confectioners' sugar
  • 2 tablespoons maple syrup
Directions
Preheat oven to 350 degree F.

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

Sweet Potato Tartlet

Recipe Courtesy of Patrick and Gina Neely

Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield: 12 servings
Level: Easy

Pat and Gina make delicious individual sweet potato tartlets.

Ingredients
  • 1/2 stick unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/4 cup whipping cream
  • 1 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large baked sweet potatoes
  • 3 store-bought rolled up dough
  • Nonstick cooking spray
  • Whipped Cream, for topping
Directions
Preheat oven to 350 degrees F.
In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.

Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.

With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.

Bake for 30 minutes. Once cooled, garnish with whipped cream.

Your backyard gathering will be the talk of the town with these delicious southern-inspired dishes guaranteed to please. Bon App├ętit...

Happy 4th!

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Live well,
Yvonne

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