Saturday, January 16, 2016

Dave's Kielbasa & Beans

My boyfriend likes to relax whilst cooking.
     The way to my heart, HUGE SURPRISE, is through my stomach. For the first time in my life, I have a real man of a man and he can FEED ME. This is one of my favorite go-to quick weeknight meals when I need yummies pronto. A tasty bonus is that the cost of this meal is low but the flavor content is high, high, HIGH! Four basic ingredients and roughly 45 minutes of your time is all it takes to make Dave's Kielbasa & Beans!

     You will need:

     Heat up a skillet and put in the pad of butter. Once the butter is almost sizzling, dump in the diced onion. Stir that onion around in the pan so the butter is everywhere. You want the onions to cook long enough so that they're clear and leaving an almost dry trail through the butter. The baked beans come next and you can just pour those right in and stir until the onions are thoroughly mixed in. If it seems like your beans are getting dry, add a half cup of water. The extra water will just burn off anyway.

     Stir those beans up every so often until they come to a nice simmer. Now you can add in your kielbasa and mix it in so it gets nice and coated in the beans and sauce. The kielbasa is already cooked, so all your really doing is heating it up in delicious bean juice so it takes on some of the flavors.

     In 15-20 minutes, you'll have a hot plate of Dave's Kielbasa & Beans! This recipe is great whether you want to serve it on a bun with mustard or straight up in a bowl so I can shovel it into my face as gracefully as I can.

Steamy, sensational, succulence!
      Here in Rhode Island we have Central Falls Provision kielbasa made RIGHT HERE!! It's literally made in the same state that we're eating it in. Very nice, very nice. Support your local businesses people! Not only that, the closer to home your food is made, the fresher you get it! Don't be jealous, be a smart shopper.

     Now you get a small taste of what I've been getting these last three years back home in Little Rhody (nobody calls it that). Just wait til you see what we make next!

This time, love,

Liz & Dave

Saturday, September 19, 2015

My Mama's Garlic Bread

Crispy, buttery, garlic PERFECTION.

I noticed a lot of garlic bread recipes call for an ass-load of butter mixed with garlic and herbs - but that's not Mama's way. The amount of butter some people use is, well, grotesque. Remember people, this is a SIDE. It's not supposed to contain enough calories to solidify the cholesterol in your arteries. It's supposed to be yummy!

Super simple, here we go.

You will need:
  • SO MUCH GARLIC, 4-5 nice-sized cloves, diced up super tiny
  • Nice, sliced, crusty bread, preferably
  • 2-4 TBSP olive oil
  • 2-3 TBSP butter
Preheat the oven to 450 OR use your toaster oven!

Heat a skillet over medium heat. Give it a moment to let the pan heat up then add the butter. Coat the pan with the butter while it's melting. Sop up the butter with the bread slices on both sides, then set them aside. Now add the olive oil to the skillet and let it get hot.

Test the oil to see if it's hot by dropping one piece of garlic into the skillet. If it sizzles, stir in the rest of the garlic. Gently stir the garlic around until it's aromatic, or the smell of garlic permeates your kitchen. Take your pre-buttered bread and smoosh it onto the hot garlic oil. Press a few times until the bread slice has picked up a good amount of garlic bits.

Depending on how crispy you like your garlic bread, put the slices on a pan for less crispy and straight on the oven rack if you like it extra crunchy! About 5-6 minutes should do it. Wait for it to cool, though, or risk burning your dainty little fingers. Have it with your pasta, lasagna, lamb chops, or, MY FAVORITE, broccoli cheddar soup!

Thursday, January 15, 2015

Chocolate Blackberry Cobbler for 2!

I left my big container of Swiss Miss at my boyfriend's house, so this weekend I have no constant source of chocolate. OH, WAIT! There's something up my sleeve . . .


What does that mean? COBBLER.

You will need:
  • 6 oz. blackberries, washed and dried
  • 1/2 cup chocolate chips
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 butter, melted
  • 1/2 cup milk
Preheat the oven to 375 and grease a small baking dish, around 6x6.

Combine flour and sugar in a medium-sized mixing bowl. Next pour the melted butter over the mixture. Next add the milk and whisk until the batter is smooth.

Pour the batter into the greased baking dish. Place the blackberries evenly over the batter followed by the chocolate chips.

Bake for 40-45 minutes or until you can poke it with a tooth pick and no batter comes off on it.

A sweet and tart treat that is tasty enough to trick me into eating fruit - WONDERFUL! This recipe makes enough for 2-3 people OR 1 chocolate obsessed person with a sweet tooth that don't give a DAMN.



Wednesday, August 20, 2014

Cheesy Zucchini Rice

     I saw this recipe on a different blog and I thought to myself, "I can make that better." And so I did.

     If you're wondering what Cheesy Zucchini Rice is, you might not be that quick on the uptake. It's exactly what it sounds like and best of all you can customize this dish to your preference! Originally, this recipe had "shredded zucchini in it, but I prefer a crunch to my vegetables. So this time, we're going to get out the peeler and do our very best to peel a zucchini or two. And it just so happens that I GREW a HUGE zucchini in my very own garden this Summer, BAM!

You will need:
  • 1 medium OR 2 small zucchini(s), peeled approximately 2 cups
  • 1 cup rice
  • 2 cups chicken broth OR 2 cups water and 2 chicken bouillon cubes
  • 1 cup sharp Cheddar cheese, OR go FANCY and use 1/3 cup Mozzarella, 1/3 cup Parmesan, and 1/3 cup Gruyere
  • 1/2 TSP garlic powder
  • salt and pepper to your liking
  • 1-2 TBSP milk (optional if it comes out too thick)

     Start with the rice first. This whole process should take under 25 minutes. Boil the chicken broth in a small sauce pot and then add the rice. While the rice is cooking, we're going to prep everything else.

     Peel your zucchini, and then chop them up into bite-size pieces. Grate the cheese or cheeses of you choosing. This is where you can really customize this dish. It can be totally kid friendly or parent-pleasing. Either way, you will receive rounds of applause for this little jewel!

     When the rice is done after about 20 minutes, remove it from heat and quickly add all of the ingredients. All that remains is to stir it up until all of the cheese is melted.

     The heat from the rice actually cooks the zucchini just enough so that it's not raw but still crunchy! This is also an excellent way to sneak some vegetables into your diet without being overwhelmed by all that green. Don't judge me!

     Ok, well - I hope you like Cheesy Zucchini Rice as much as my people and I do. I've had to make it twice this week.