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Pitmaster’s Ultimate Baked Beans

INGREDIENTS:

 

  • 1 (1-lb.) package bacon slices
  • 4 medium-size yellow onions, sliced
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup creole style mustard
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1 package frozen lima beans, thawed
  • 2 cans MADISON BRAND Black Eyed Peas, drained and rinsed
  • 1 can MADISON BRAND Black Beans, drained and rinsed
  • 1 can MADISON BRAND Dark Red Didney Beans, drained and rinsed
  • 1 can MADISON BRAND Light Red Didney Beans, drained and rinsed Preparation
  • 1 can MADISON BRAND Light Red Didney Beans, drained and rinsed Preparation

PREPARATION:

 

  1. Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (We reserved about 3 Tbsp.) Crumble bacon.
  2. Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
  3. Bake at 350° for 1 hour.

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Caribbean Taco Salads

Caribbean Taco Salads

INGREDIENTS:

Taco

  • (4)  8-10" Whole Wheat Tortillas
  • (3)  Tablespoons melted butter

Salad

  • (1) 20oz Lean Ground Turkey 
  • (1) 1.25 oz Package Taco Seasoning Mix
  • (2) Tablespoons of Water
  • (2) Cups MADISON Sliced Mangoes
  • (3/4) Cup Chopped Red Bell Pepper
  • 3 Tablespoons finely chopped Green Onion 
  • 3 Tablespoons finely chopped fresh Cilantro
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Lime Zest 
  • 2 Cups packed Fresh Spinach Leaves

DIRECTIONS:

  1. Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1" baking pan. Brush outside of cupse and one side of each tortilla with butter.
  2. Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
  3. In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
  4. To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
  5. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

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Georgia Homestyle Peach Cobbler

INGREDIENTS:

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • none Pinch of salt
  • 1 cup milk
  • 4 cups MADISON BRANDS Sliced Peaches
  • 1 tablespoon lemon juice
  • none Ground cinnamon or nutmeg (optional)

PREPARATION:

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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Creole Corn Maque Choux

INGREDIENTS:

  • 1 none small onion, chopped
  • 1/4 cup chopped green bell pepper
  • 1 none to 2 tablespoons olive oil
  • 3 cups MADISON BRAND Kernel Corn
  • 1 cup MADISON BRAND Diced Tomatoes 
  • 1/4 pound andouille sausage, cooked and diced
  • 1/4 cup chopped green onion tops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

PREPARATION:

Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes.

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Campfire Frijole a la Charra

iNGREDIENTS:

  • 1 pound MADISON BRAND Dry Pinto Beans
  • 5 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 pound bacon, diced
  • 1 onion, chopped
  • 1 can MADISON BRAND Diced Tomatoes
  • 1 (3.5 ounce) can sliced jalapeño peppers
  • 1 (12 fluid ounce) can beer
  • 1/3 cup chopped fresh cilantro

PREPARATION:

  1. Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (We reserved about 3 Tbsp.) Crumble bacon.
  2. Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
  3. Bake at 350° for 1 hour.

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Farmstand Basil Black Bean & Quinoa Salad

INGREDIENTS:

  • 1 1/2 cups MADISON BRAND Quinoa
  • 3 cups organic vegetable broth
  • 2 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 3 none garlic cloves, minced
  • 1 none (10-ounce) package frozen baby lima beans
  • 4 cups chopped tomato (about 3 medium)
  • 1/2 cup sliced green onions
  • 1/2 cup chopped carrot
  • 1 can MADISON BRAND Black Beans, rinsed and drained
  • 1 can MADISON BRAND Kernel Corn, rinsed and drained

PREPARATION:

Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

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Creamy Cafe Style Tomato Basil Soup

INGREDIENTS:

  • 4 cups MADISON BRAND whole tomatoes, crushed
  • 4 cups tomato juice ( or part vegetable or part chicken stock)
  • 12 -14 basil leaves, washed fresh
  • 1 cup heavy cream
  • 1/4 lb sweet unsalted butter salt
  • 1/4 teaspoon cracked black pepper
  • lemon juice (optional)

PREPARATION:

Combine tomatoes, juice/and or stock in saucepan.

Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat.

Garnish with basil leaves and serve with your favorite bread.

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