Black beans are one of my favorites, I always add them to my chili, taco salad, burritos, and a few other recipes. Today’s recipe is very much Mexican inspired, like those other dishes, but with way more black beans. The Yonedas Chocolate Rub in this recipe is an amazing collaboration between Jacek Chocolate and Yonedas rubs, made with locally grown black beans, it doesn’t get more local that this baked beans recipe right here!
Get your taste buds ready because we are going on a peppery adventure! Smoked Shishito peppers are like a mix between a jalapeno pepper and a poblano pepper, so without knowing, most people would assume they are spicy, but they aren’t! Well serendipity set in when I was walking the aisles of my local grocery store in Edmonton and I came across a bag of Shishito peppers, so I had to buy them and give them a try. I bought them intending to blister and smoke them with some flaky salt and the recipe you are about to read is the results of that.
I love baked beans. It’s a great and satisfying side when you’re out camping or bbqing some hot dogs. For years, I’ve made my own baked beans, usually with a slow cooker or in the oven, but cooking them on my grill has brought them up a notch into a truely amazing dish. This recipe simplifies many of the steps involved to get the flavour without the effort.
Yorkshire pudding is an incredible side when served with roast beef, but did you know that if you stuff it with sausage and smother it in gravy that it’s a meal in itself! In England they sometimes call this recipe Toad in a Hole. I have seen mini versions of this recipe; muffin tin sized ones and I have seen it where you leave the sausages whole. We are doing a large version where you cut the sausages up into bite sized portions, because it’s easier to serve to my children that way. If you want to try one of the other ways mentioned here, it would only be small changes, let us know how it turns out!
This recipe is so good it will make you cry twice! First when you are chopping the onions and then again when you get a bite of the hot, sticky, gooey ooey cheese and bread with the delectable soup! French onion soup is one of my favorite meals. I love it because it can basically be made with kitchen scraps and yet it’s widely considered to be gourmet. The way the onions release their natural sugars with a little bit of help from the seasonings we are going to add makes this dish absolutely wonderful for a cold winter day.
Nuts and Bolts is one of those time-honored Christmas traditions that everyone loves. I haven’t been able to have nuts and bolts in the house for the last couple of years due to allergies in the house, so this year I decided to come up with a new recipe for nuts and bolts that is gluten free! Let me tell you, they did not disappoint. I got all the crispy, spicy salty goodness of all the ingredients and didn’t feel like it was missing a thing. If you are really into gluten, you can still add your favorite regular nuts and bolts ingredient like Shreddies or regular cheerios, but this one was designed for the Celiacs in my life.