Slow Cooker Baked Beans

July is national baked bean month.
This is a childhood recipe. My mom made this using Campbell's Pork and Beans. It was present at every barbecue we had and often came with us to summer pot-lucks. I've changed it up a little; traded Campbell's for Bush's Baked Beans (yeah, it's redundant but it feeds into my Bush Bros. fetish) added bell peppers and took out the 1/2 cup of brown sugar. It's present at most my barbecues and I'll take it to a pot-luck or two during the summer. It's quick and easy and the leftovers hold for about two weeks.

Slow Cooked Baked Beans
Prep time: 20 minutes
Cook time: 2 hours
Total Time: 2 hours 20 minutes

1 pound ground beef
1 cup chopped onions
1/2 cup chopped bell peppers
1/4 cup ketchup
1/4 cup mustard
2-3 cans pork and beans (Depends on your tastes)

1. In a skillet brown ground beef. Drain off excess fat.
2. When beef is cooked add the onions and bell peppers. Cook on medium heat until onions are translucent.
3. Put meat mixture, beans, ketchup and mustard into slow cooker and cook on low until thoroughly heated.
4. Enjoy.
   

Spinach and Feta Couscous Salad

This is the couscous salad I made the other day. I made it about an hour before we had dinner it was good but it was much better the next day. The asparagus poached in wine was not something I'll do again. Steamed in water with lemon slices and a little herb d' Provence sprinkled in taste much better. I could see this dish being a entree but I would add calmata olives, cucumbers and more (2-3 oz.) feta.

Spinach and Feta Couscous Salad
Serves: 4
Prep time: 10 minutes
Total Time: 30 minutes

2 cups couscous
1/2 lbs spinach, chopped and dried
1 red bell pepper, diced 1/4 inch pieces
6 ounces feta cheese, crumbled
6 ounces pistachios, coarsely chopped
3 tbs balsamic vinegar
2 tbs olive oil
black pepper, to taste

1. Cook couscous according to package instructions.
2. Place spinach in the bottom of a large mixing bowl. Pour cooked couscous on top of the spinach and allow the couscous to wilt the spinach about 5 minutes.
3. Once spinach is wilted add feta, pistachios toss until incorporated.
4. Add the olive oil, balsamic vinegar, and black pepper toss to incorporate.
5. Eat warm or chill to serve.
6. Enjoy
   

Yorkshire Pudding

Yorkshire Pudding

2 cup Flour, All Purpose 2 cup milk 4 medium eggs 1 tsp salt ½ cup broth beef and roast drippings 2 tbs butter, cut in two equal parts 1 Remove meat from roasting pan, increase oven temperature to 450°. Pour ½ cup of the pan drippings into a measuring cup. If necessary, add enough beef broth to drippings to equal ½ cup. Remove any excess drippings from pan. Pour the measured drippings back into the roasting pan. Put butter into pan 2 In a mixing bowl combine eggs and milk mix gently until combined. Add flour, salt and two tsp of pan drippings. Mix until smooth. 3 Place pan into oven until pan is hot and butter melts. Approx 5-7 minutes. Pour batter into roasting pan and return it to the 450° oven. Bake for 10 minutes. 4 After 10 minutes reduce heat to 350° and bake for 15 minutes or until puffy and golden. Cut into 12 squares. 5 Enjoy. Servings: 8 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 205.40 Calories From Fat (29%) 60.00 % Daily Value Total Fat 6.76g 10% Saturated Fat 3.32g 17% Cholesterol 105.76mg 35% Sodium 510.79mg 21% Potassium 155.33mg 4% Carbohydrates 26.87g 9% Dietary Fiber 0.84g 3% Sugar 3.34g Sugar Alcohols 0.00g Net Carbohydrates 26.03g Protein 8.52g 17%