Cuban-Style Black Beans

Cuban-Style Black Beans from the See You on Sunday cookbook by Sam Sifton 

Ingredients 

1 Pound of dried black beans

¼ cup of extra-virgin olive oil 

4 slices slab bacon, diced 

1 medium spanish onion, peeled and diced 

1 head of garlic, cloves peeled and diced 

2 small green bell peppers, seeded and diced 

1 jalapeno pepper, seeded and diced 

1 tablespoon kosher salt, or to taste

½ teaspoon freshly ground black pepper 

1 teaspoon dried oregano 

½ teaspoon ground cumin 

3 tablespoon distilled white vinegar 

1 smoked ham hock 

2 bay leaves

1 tablespoon dark brown sugar 

Directions

Step 1

Place beans in a large bowl and cover with cold water, then allow to sit out on the countertop overnight; or if pressed for time, simmer over medium low heat, overed, until the beans are tender, about an hour. (or if really pressed for time, substitute three 15 1/2 - ounce cans of black beans, drained.) 

Step 2

When you’re ready to cook the beans, put the oil in a large, heavy-bottomed pot set over medium heat and allow it to come to a shimmer. Add the beacon and cook, stirring occasionally, until the fat has begun to render out of the beacon and the meat is beginning to crisp, about 5 minutes. Add the onion, garlic, bell peppers, and jalapeno, and stir to combine. Continue cooking until the vegetables have begun to soften, 5 to 7 minutes. Add the salt, black pepper, oregano, and cumin in the pan and grow fragrant, 3 to 5 minutes.

Step 3

Add the vinegar to the pot and stir to combine, then allow to cook off until it is mostly gone. Add the ham hock, bay leaves, brown sugar, the beans and splash or two of water, and stir again. 

Step 4

Lower the heat and allow the beans to cook, stirring occasionally, for an hour or so, until the beans are very soft and the meat on the ham hock is pulled away from the bone. (Add a little water to the pot if it seems to be getting dry.)

Step 5

When the beans are done, remove the ham hock and the bay leaves; discard the bay leaves and tear the meat from the hock. Chop this meat and return it to the bean pot. Stir, taste, and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little water, if necessary. Stir occasionally.) Serve with rice and hot sauce. 

Racheal’s Cheesy Potato Casserole

Racheal’s Cheesy Potato Casserole 

Ingredients

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

½ Cup - 1 cup chopped onions (depending on if you love onions)

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

Instructions 

Step 1 - Heat oven to 350°F. 

Step 2 - In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended. 

Step 3 - Pour into an ungreased 13x9-inch (3-quart) glass baking dish. 

Step 4 - Bake for 45 minutes. 

Pork Sandwiches with Cilantro-Jalapeno Slaw

Pork Sandwiches with Cilantro-Jalapeno Slaw by Pioneer Women 

Ingredients  

1 whole Onion, Peeled And Quartered

1 whole Pork Butt (pork Shoulder Roast)

Salt And Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans of Cola (Dr Pepper, Coke, Etc.)

2 tbsp. Brown Sugar

12 whole Good Quality Kaiser Or Deli Rolls

12 tbsp. Butter

1/2 head Cabbage, Sliced Thin

1/2 head Purple Cabbage, Sliced Thin

1 whole Jalapeno, Halved Lengthwise And Thinly Sliced

1/2 c. Whole Milk

1/2 c. Mayonnaise

1 tsp. White Vinegar

1 tbsp. Sugar

1/4 tsp. Salt

1/4 tsp. Cayenne Pepper

2 c. Cilantro Leaves, Barely Chopped

MEAT

Preheat the oven to 300 degrees.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place the lid tightly on the pot, then set the pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from the pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for two hours.

Before serving, toss in cilantro leaves.

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

Jan Schaffer’s Breakfast Casserole

Jan Schaffer’s Breakfast Casserole 

Prep: You can make a day ahead and store in refrigerator

Oven On - 325 degrees 

Ingredients 

• 16 slices of white bread, remove crust and chop into cubes 

• 8 oz shredded cheddar cheese 

• 8 oz shredded mozzarella cheese 

• ½ - ¾ pound of Sausage (browned & drained) OR Ham cut fine 

• ¼ Cup of melted butter 

• 12 Eggs, well beaten 

• 3 Cups of Milk

• 2 tps of Salt

• Pepper & Salt to taste

Instructions 

1. Brown & Drain Sausage 

2. Melt Butter

3. Grease 13 X 9 inch pan 

4. Layer: cubed bread, cheese & meat in pan 

5. Mix eggs, milk, salt & pepper then add to bread mixture 

6. Drizzle melted butter on top 

7. Bake, uncovered for 1 hour 

Taco-Bar-for-the-win

Taco-Bar-for-the-win 

Note: All my friends say the same thing, a taco bar will never disappoint the masses! You may have all the allergies or intolerances, but a taco bar with all the fix’ns can fill all the bellies. 

The Base

White Rice 

Brown Rice

Lettuce of all kinds 

Corn tortillas 

Flour tortillas 

Almost flour, Cassa flour are also options 

Chips 

The Protein 

Taco Meet (no sugar friends)

Ground Turkey with just salt and pepper for picky kids 

Shredded Chicken 

Sweet potatoes - diced with taco seasoning is really delicious, too!

Thick sliced avocado with salt, pepper and limes juice 

The Toppings 

Sour Cream 

Tomatoes 

Onions 

Limes wedges 

Shredded Cheese 

The Dips 

Mandi's Salsa

Note: It’s a great recipe for large gatherings about 4 cups worth. This is a medium heat salsa depending on the size of the jalapeno you choose.  

Ingredients 

½ ripe medium tomato chopped (or 1 small roma tomato)

1 (28 ounce) canned diced tomato

½ the juice of a lemon 

2 - 4 sprigs of cilantro with stems (depending on how much cilantro you like)

2 medium cloves of garlic, roughly chopped 

1 jalapeno, chopped 

⅓ medium red onion, chopped

2 Tablespoons of apple cider vinegar 

¼ teaspoon of cumin 

½ teaspoon of chili powder

½ teaspoon freshly ground black pepper

1 teaspoon of salt

Instructions 

Step one

In a food processor, grind tomatoes and lemon juice on “pulse” just until very finely chopped but not pureed. Place in a large mixing bowl.

Step two

Place cilantro, garlic, and jalapeno in food processor and grind thoroughly 

Step three

Add chopped onion and grind on “pulse” just until very finely minced 

Step four 

Combine all ingredients in a mixing bowl, stir together well. 

Step five

Serve immediately or cover and refrigerate until fully chilled.

Dorthy Johnson’s Fried Chicken

Dorthy Johnson’s Fried Chicken

(Sister Dorthy as she affectionately called at our house)