Brussels sprouts

 

 Sauteed brussels sprouts with butter, garlic, and herbs until soft and caramelized. A simple and flexible side dish that goes well with chicken, steak, and seafood and is a welcome addition to any holiday feast.

 

Ingredients

3 tablespoons butter

1 lb brussels sprouts trimmed and halved

2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup chicken broth or vegetable broth

1 1/2 tablespoons chopped parsley can also use green onions or fresh dill

 

Directions

In a large saucepan over medium-high heat, melt the butter.

Cook for 3-4 minutes, or until the brussels sprouts are browned.

 

Combine the garlic, Italian seasoning, salt, pepper, and chicken broth in a mixing bowl. Bring to a boil. Cook, stirring periodically, for 4-5 minutes, or until sprouts are tender.

Remove any surplus liquid. Serve garnished with parsley.

Pickled Beets

 

I love pickled beets; the best is when you make them yourself.

 

Ingredients

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1-quart white vinegar

¼ cup whole cloves

 

Arrange the beets in a large stockpot and fill it with water. Bring to a boil and simmer until the beets are cooked, about 15 minutes depending on size. If you have huge beets, split them into quarters. Cool and peel after draining, saving 2 cups of the beet water.

Immerse jars and lids in boiling water for at least 10 minutes to sterilize. Fill each jar halfway with beets and top with a few whole cloves. Combine the sugar, beet water, vinegar, and pickling salt in a big pot. Bring to a boil over high heat. Fill the jars halfway with boiling brine and shut the lids.

Fill a big stockpot partly with water and place a rack in the bottom. Bring to a boil over high heat, then use a holder to carefully lower the jars into the saucepan. Allow 2 inches between the jars. Add more boiling water until the water level is at least 1 inch over the jar tops if required. Bring the water to a full boil, then cover and cook for 10 minutes.

 

 

BEAN AND HAM HOCK SOUP

 

 Use that leftover ham bone to create some excellent ham and bean soup in the slow cooker. or instant pot. Nothing is more traditional than this classic soup. Please enjoy one of the nicest homemade soups you can cook.

 

1 pound dry navy beans - or great northern; see note about precooked beans

1 ham bone - meaty

2 carrots - medium - diced - optional

2 ribs celery - - diced - optional

1 onion – medium-diced

½ teaspoon garlic powder

½ teaspoon black pepper

1 bay leaf - optional

6 cups water

 

One pound of dried beans or 48 oz. of pre-cooked beans can be used.

Rinse 1 pound of navy or great northern dried beans if using. Check the beans for any stones or pebbles. Allow soaking overnight, covered in water.

Rinse any coating from a juicy ham bone under running water. Scrape away any surface fat that you can. Pour into a bigger crock pot, or instant pot. 2 medium carrots, 2 ribs celery, and 1 medium onion, diced. Carrots and celery are possibilities, but not required.

Combine the beans, carrots, celery, and onion in the crock pot. 12 teaspoon garlic powder, 12 teaspoon pepper, and 1 bay leaf are recommended. Pour in 6 glasses of water.

Cook for 8 hours on low if using precooked beans and 10 hours if using dry beans. Remove the ham bone to a chopping board two hours before the conclusion of the cooking time. Allow 10-15 minutes for the bone to cool. Then, take out all of the flesh from the bone. Remove the bone, as well as any fat and garbage. Return the meat to the stove to complete cooking. This is a good time to taste and add salt if necessary.

If you have the opportunity, chill overnight and skim the fat off the top before reheating the next day.

Slow Cooker Barbequed Beef Ribs

 

 This rib recipe will be your new go-to for any time.

 

1 cup water

1 cup ketchup

1 6 ounce can of tomato paste

3/4 cup brown sugar

1/2 cup vinegar

2 tablespoons prepared mustard

1 tablespoon salt

2 pounds beef back ribs.

 

In a slow cooker, combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt, stirring to dissolve the brown sugar and salt.

Stir the short ribs into the sauce to coat. Cook for 8 hours on Low with the lid on.