8 to 10 cups chicken stock (replace chicken stock with bulion)
In a pan/stock pot saute the hot link to get a nice crust on the peices. Remove the hot link. Cook the onion and celery in the left over drippings (aka grease) add the garlic, cook for 1 to 2 minutes. Return the sausage, add bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2-3 hours or until the beans are tender. Immersion blend a portion of the pot to thicken the mixture. Season with slap ya mama if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Essence and crusty bread.
We loved it. When we make it for home i add a jalapeno, maybe some green chilies.
I love Slap Ya Mama seasoning on it. Mmmm! For extra nummies cook up a baquette to dip in the sauce! You can’t really over-simmer it. I let it sit all day on the stove or in the crockpot!
Was finally cleaning out my stack of recipes I had saved for some day. Some day finally arrived and this one got to make an attempt at staying in the wilker recipe app! This originated in fitness magazine, i changed it up a little bit with pre cooking the tofu, adding some pickled jalapenos, and skipping the rice.
Tofu with Black Beans and Garlic
1 teaspoon sesame oil
1 14 -ounce can black beans, rinsed and drained
1 tablespoon minced fresh garlic (3 cloves)
1 package sliced extra-firm tofu
1 jalapeno, picked or regular
2 teaspoons grated fresh ginger
3 tablespoons hoisin sauce
Cut tofu into small pieces, sprinkle with Chinese 5 spices, salt and pepper
Pan fry tofu to get a crisp on all sides, remove from pan
Heat oil in a nonstick skillet. Add beans and garlic; stir-fry 2 minutes. (add water or broth to keep from sticking)
Add tofu and ginger; cook, stirring frequently, 2 minutes.
Stir in hoisin sauce.
Serve with tofu.
So much better than anticipated! I added some pickled jalapeno, and some broth to keep beans from sticking, but it was a nice quick and healthy meal!
2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add pepper and garlic; sauté 4 minutes. Remove from heat; stir in crumbled bacon and Mozarella cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. (spread the mixture across the bottom)
3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
Below is what they looked like just as i put them in the oven
So, i thought I had made this recipe, but after i started to write down what exactly i had created, i figured out, i had started with this recipe as an “idea” and pretty much swapped out all the pieces to still create something yummy!
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons chipotle oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash, and oil from baking sheet, mint, vinegar, and 1 tablespoon blood orange oil. Season with salt and pepper. When ready to eat, place spinach in a bowl, top with the lentil mixture, top with cheese to taste. Stir to combine oil with spinach.
Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
Add cake mix ONLY and stir until thoroughly combined.
Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
Remove cake from oven and let cool on a cooling rack.
Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
Serve cake with a dollop of whipped cream, if desired.
Woah – delicious! I think next time i wouldn’t cook the cake the full time, let is be a little more moist!
I also used caramel balls, not chopped caramels and it worked pretty well, but i think i might have liked how the squared melted better…
I saw this recipe when i was down some crazy rabbit hole… And i finally got all the pieces together and was able to make it! I couldn’t get the coconut milk to behave, so i just plopped the top stuff in the can into the blender.
SALTED DOUBLE CHOCOLATE ICE CREAM
Ice cream base 4 ounces good quality dark chocolate, broken into pieces 2 cups Califia Farms vanilla almondmilk 1 can full fat coconut milk, refrigerated overnight 4-6 medjool dates, pitted
Mix ins 1 ounce good quality dark chocolate, roughly chopped 2 tablespoons cacao nibs, optional 1/4 teaspoon flaky sea salt
In a small saucepan over medium heat, combine the chocolate and almond milk. Cook until chocolate is completely melted then add the dates and cook for one additional minute. Transfer mixture to the base of a high speed bender, such as a Vitamix, then scoop the thick, white layer of coconut milk fat off the top of the can of refrigerated coconut milk and add that to the base; blend on high speed for 15-30 seconds. Transfer to a large bowl, cover with plastic, and refrigerate for at least four hours, or until thickened and chilled. Once ready, transfer the mixture the the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Once the ice cream starts to really thicken, add the mix ins and let the ice cream machine do it’s thing for another 5 minutes. Serve ice cream immediately or transfer to a freezer safe container. Thaw for 15-20 minutes before serving.
I woke up wanting something interesting for breakfast. I went to “my recipes” on CL and my folder to try – breakfast and this was the first item! I had 2 buffalo sausage and some spanish chorrizo in the fridge, no green onion, but i never so, but i did have some chopped red onion in the freezer.
I skipped the thyme as other suggested it was too overpowering, added a jalapeño, used a bigger pan as other suggested, and didn’t do the overnight thing – straight from 15 minute rest to the oven. It worked out pretty well. To me there was very little heat unless you got a bite of the sausage. Maybe next time i’d use the Mexican chorrizo so there would be more crumble to polenta bite! All in all a good choice and i think having it ready in 30 min after you get up could be very nice! Wonder if you could prep, freeze, then defrost… hmmm
Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 3 minutes or until browned. Add onions, jalapeño, and garlic; sauté 5 minutes. Remove from heat.
Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 4-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
Preheat oven to 425°.
Uncover dish. Bake at 425° for 25 minutes or just until set.
Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.
I didn’t let it sit overnight, i just put it straight into the oven and it was great!
Found this in “everyday low-carb slow cooker cookbook” – right – who knew such a thing existed – yeah for public libraries!
IT is listed as an appetizer but i went with calling it dinner – made about 6 servings with a bag of the no yolk egg noodles.
1/2 tsp black pepper
2 cubes beef bouillon
1 cup water
2 tbl dried minced onions
1 can mushrooms (original called for 10 ounces fresh chopped)
2 pounds meat balls – frozen
1 1/2 cups sour cream, room temp (i used lite and it was fine)
1 tablespoon hot sauce (original called for 1/4tsp – really, why bother with that little!)
Add first 6 ingredients (pepper through mushrooms) to the crock pot, mix will. (turned the crock pot on and let the mixture make the bouillon cubes melt and moosh) Add the meatballs stir (since they are frozen, stirring it does no damage)
Cover and cook on low for 4 hours. Stir to coat meatballs 1 or 2 times during cooking.
Just before serving, add sour cream and hot sauce.
Verdict: So much better than expected! Tasty, flavorful, very filling with a bag of no yolk egg noodles. (that part also makes no long no carb…) This bad boy will definitely make the rotation – bag o meatballs from costco, makes it super easy! I would probably do 1.5 lb or less so there is more sauce to meatball ratio, but i’m also only feeding 2 people, this could easily feed a big family! Or do as originally suggested and make it an appetizer and skip the noodles!