New Mexico Pinto Beans
New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of people. Happy people!
12 Cook Time
Recipe Notes1. Rinse beans and then cover with water to soak over night.
2. Drain beans in colander.
3. Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
4. Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
5. Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
6. Taste and season with salt to taste.
Cold Fried French Fries
Perfect french fries begin in cold oil, but magically fry up to perfection!
Recipe Notes1. Scrub potatoes and pat dry.
2. Sqare off ends of potatoes and then cut them into thin fries.
3. Fill large pot with oil.
4. Drop chopped fries into cold oil, covering fries.
5. Heat oil to medium high and bring to boil.
6. Do not stir until fries begin to turn golden brown.
7. Continue to cook until fries are crispy and desired texture. 30-40 minutes start to finish.
8. Drain on paper towls and then sprinkle with sea salt.
Mango Jalapeno Salsa
Spicy sweet mango salsa will take your tacos or chips and dip to the next level!
Recipe Notes1. Add roma tomatoes to a deep bowl and blend with an immersion blender. Add salt & pepper.
2. Add the rest of the ingredients and refrigerate for at least 30 minutes prior to serving.
3. Serve with warm tortilla chips.
Southern Pea Salad
Southern Pea Salad was a favorite of ours growing up... I love it with BBQ!
Quick Pickled Onions
These are great with rich meats like my asian short rib tacos or for adding crunch to BBQ pulled pork! you can use this method on mini-bell peppers, and even jalapeños !
Roasted Red Peppers
Red peppers can be frozen and used to make sauces, spreads, soup and more!
Hot Pickled Pepper Relish
This spicy sweet and tangy relish is great on hotdogs, sandwiches, hamburgers, and grilled meat!
1 1/2 cups
Recipe Notes1. Finely dice bell peppers, onions, and jalapeños.
2. Heat large pan to medium heat and add olive oil. Add in the red pepper flakes, whole mustard seeds, cumin seeds, paprika and salt. Stir until fragrant about 5 minutes.
3. Add peppers, onions and jalapeños to the pan. Cook for a few minutes and then add in the rest of the ingredients.
4. Bring to boil and then reduce to simmer. Cook for 1 1⁄2 to 2 hours until the liquid has reduced, but still moist.
5. Serve with sausages, chicken, brisket, hot dogs, or any grilled meats!
6. Will keep refrigerated in a jar for about a month.
Customize your Happy Slaw with your favorite herbs and nuts. Happy Slaw pairs well with BBQ Pork or Chicken!
Cast Iron Corn Pudding
Creamy corn pudding makes a wonderful side dish, top what's left with a fried egg for breakfast tomorrow!