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Tomato Bacon Cheese Casserole

Summer time the tomatoes are fresh ripe from garden, searching for great recipe to utilize them. The Tomato Bacon Cheese Casserole is perfect way to enjoy the summer bounty of tomatoes. The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.

Freshly Picked Tomatoes & Cucumbers

Choosing the best tomatoes:

Fresh tomatoes that are totally ripe are best choice, if possible ripen them on the vine. The green to yellow strips in tomato have a more citrus flavor profile, where the totally red tomato will be sweeter and super juicy. The tomatoes that have started to ripen on vine picked a little early will ripen if kept at room temperature with sun light. These tomatoes that are ripen off the vine will not be quite as sweet as ones ripen on the vine. The biggest challenge of vine ripening is little critters that love ripe tomatoes and starting eating them. Aka the ground squirrel, we call chippies. When using this recipe pick the totally ripe tomatoes that have good red color.

  • Pick ripe tomatoes
  • Washing tomatoes
  • Blanching Tomatoes
  • Shocking tomatoes in ice bath
  • Peeling tomatoes
  • Removing all skins
  • Finished peeled tomatoes.

Blanching Tomatoes:

After choosing right tomatoes, wash each of them removing all dirt and debris off each tomato. Next start a saucepan filled two thirds full of water boiling. Remove the core of tomatoes where the stem attaches to the tomatoes. Then cut an X with pairing knife on bottom of tomato, known as blossom end. Plung the tomatoes into boiling water for about 90 seconds. This will loosen skins of the tomato. Then dip them into ice water bath to shock tomatoes which should loosen skins. Using fingers peel off tomato skins. Try starting where the cut x is to easy grasp the tomato skins. Peell all the tomatoes skins off the tomatoes.

For love of Bacon:

Bacon is the perfect complement to the fresh tomatoes. The flavors of cooked bacon takes the tomato casserole to all new levels of tastiness. Cooking bacon is easy task, by laying out bacon strips onto sheet tray and sprinkle with brown sugar, fresh grind black pepper. The baking in 350°F oven until crisp, for about 15 minutes. Remove the bacon onto some paper towels to absorb excess grease. Reserve some of the bacon fat for cooking casserole ingredients later.

  • Brushing bacon on sheet tray and black pepper
  • Bake in 350°F oven
  • Bacon has been baking for 15 minutes
  • Fully baked bacon cooked to perfection
  • Placing cooked strips of bacon onto paper towels absorb grease
  • Chopped bacon into bacon bits

Which pasta should I use today?

Choosing a pasta can be very challenging, picking right pasta for your needs with lots of options. Select an extruded pasta that uses a brass die. This pasta has more texture for juices of tomatoes to cling. The typical store pastas have smooth surface, which sauces don’t cling to pasta very good. Where the shape of the pasta makes a difference.Because pasta that has the more surface area will have the ability to hold more sauce. Below are some artisanal pasta shapes by Barilla.

Cheese please!

Selecting the right cheeses is important task. Making the right choices are important, start off with a good melting cheese. Choose good cheddar cheese, provolone, mozzarella, fontina and processed cheeses all melt well. The process cheeses will help keep a nice smooth texture. A mixture of variety of cheeses gives casserole more depth. Try using block cheeses and shred the cheeses yourself. The pre shredded cheeses have anti caking ingredients, like cornstarch or modified food starch, keeping the shredded cheeses from clumping together. These extra Ingredients effects the consistency when melting into casserole sauce. The goal is to have wonderful overall flavor profile that ends well on one’s palate.

Chilies Please:

Add some chilies into Bacon Tomato Cheese Casserole just amps up the flavors without loosing profile. Choosing the right chilies is matter of preference. Start with milder chilies like Hatch Green Chilies and Anaheim Chilies great flavor and not too hot. Fresh chilies do have to be processed which takes some extra effort. Below guides through the process of preparing chilies.

  • Blister green and red chilies over flame
  • Rap the blistered chilies in foil to steam for 10 minutes
  • Rub all the outer skins off blister chilies
  • Scrapping green chiles with pairing knife to remove seed
  • Scraping red chilies to remove seeds
  • Dice chilies with knife into small dice

Building Tomato Bacon Cheese Casserole:

  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, then add tomatoes and chilies and bring to boil. Add the shredded cheeses and stir over low heat until melted.
  9. Add the cooked pasta to Tomato Bacon Cheese sauce stirring until evenly mixed together.
  10. Place the casserole mixture in baker, sprinkle bacon bits over top, cover with foil or lid.
  11. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  12. Let the casserole rest 10 to 15 minutes to set up.
  13. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese.
Tomato Bacon Cheese Casserole coming out of 350°F oven after 35 minutes.
Tomato Bacon Cheese Casserole
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The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Tomato Bacon Cheese Casserole
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The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Place cooked bacon strips onto paper towels to drain excess grease off bacon.
  9. Dice cooked bacon reserving 1/4 of the bacon for garnishing top of casserole. The remainder 3/4 of bacon used in tomato bacon sauce used upcoming steps.
  10. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, and bacon bits
  11. Add the tomatoes and cheeses cooking over lower heat until cheeses melt and make nice sauce consistency. Season with salt and pepper to taste.
  12. Add the cooked pasta to the tomato bacon cheese sauce and stir until combine well. Garnish top with 1/4 of cooked diced bacon. Cover casserole dish with lid or foil.
  13. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  14. Let the casserole rest 10 to 15 minutes to set up.
  15. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese. Pictured with Air Fried Chicken Breasts sliced. Garnished with fresh dill sprigs.
Recipe Notes

For those how like it hot try using some hot chilies into Tomato Bacon Cheese Sauce. Be careful those super hot chilies like Carolina Reapers, can over power casserole quickly. Suggest using milder chilies like Scotch Bonnet, Cayenne, Thai Chilies varieties they are hot but not so hot that they become overpowered.

 

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Air Fryer Loaded Baked Tomatoes

Air Fryer Loaded Baked Tomato with pizza toppings:

Garden fresh tomatoes work perfectly with the Air Fryer Loaded Baked Tomatoes recipe. There’s the plain baked tomatoes which is classic. But then there is the Loaded Baked Tomatoes filled with tasty toppings to really satisfy those cravings. Let your imagination go wild, coming up with some tasty toppings. Using air fryer makes the recipe simple, easy way to use those garden fresh tomatoes without heating up house. It just takes 30 minutes to Air Fry these Baked Loaded Totatoes. This also is a great way to get healthy vegetables into diet and have a very tasty meal too.

Tomato Preparation:

Cored and hollowed garden fresh tomatoes
  • Wash tomatoes well.
  • Using a pairing knife or utility knife core tomatoes stem area.
  • Trim with knife the top of tomato to hollow or some of the tomato flesh.
  • Place in Air fryer basket with hollowed trimmed side up.

Seasoning & Topping Tomatoes:

Seasoning hollowed tomatoes
  • Brush generously the tomatoes hollowed surface with olive oil or infused olive oil with garlic.
  • Layer your toppings over the top of the tomatoes. Be creative use favorite toppings you put on baked potatoes.
  • The final layer put cheeses and then panko breading.
  • Spray with vegetable oil or olive oil with EVO sprayer. Note use the EVO sprayer is trigger sprayer designed to spray oils and vinegars evenly with 1/4 teaspoon each pull.

Air Fry the Loaded Tomatoes at 350°F for 15 to 20 minutes depending on air fryer and size of the tomatoes. Check tomatoes at 12 minutes see how blister skins are. If skins don’t show blistering air fry longer. Cooking too will be hard get out of Air Fryer with out falling apart.

Basic Air Fried Baked Tomato Recipe:

Air Fryer Baked Tomatoes

More recipes for tomatoes:

Tomato Bacon Cheese Casserole
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Ingredients
Crumb Topping
Servings: Servings
Units:
Instructions
  1. Core fresh tomatoes and cut into center to create a well for toppings. Place into the air fryer basket.
  2. Brush garlic infused oil over each tomato, the season with fresh ground pepper and kosher salt.
  3. Sprinkle chopped onion and sweet peppers onto each of the tomatoes.
  4. Spoon cooked Italian Turkey Sausage crumbles onto each of the tomatoes.
  5. Sprinkle generous amount of shredded pizza cheese onto each of the tomatoes.
  6. Sprinkle generous amount of panko breading onto each of the tomatoes. Spray with vegetable oil coating topping of each tomato well.
  7. Set the Air Fryer to 325 degrees and the timer for 15 minutes. Place the basket into air fryer bake for 15 minutes. Check for doneness the toppings should be golden brown and tomato start blistering. If needed add up to 5 more minutes of cooking time. The tomato should be cooked but not fall apart.
  8. Place tomato onto serving plate, drizzle with garlic oil and add some shredded parmesan cheese. Enjoy
Recipe Notes

Try using different style toppings; Loaded baked potato toppings, cheddar cheese, bacon bites and chives. Or Mexican Toppings taco meat, cheddar cheese, pepper jack cheese, green onion & jalapeño peppers and tortilla chips.

 

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Air Fryer Wax Bean Fries

Wax Pole Beans on vine

Turn those freshly picked wax beans into healthy Air Fryer Wax Bean Fries. Using a simple breading techniques making those wax beans into a tasty crunchy fries. These Wax Bean Fries have far lease carbohydrates then French Fries with very little fat. Enjoy Air Fryer Wax Bean Fries without having that gilt of eating fried foods and still enjoy your vegetables.

Breading Wax Beans:

Set up breading station to making breading wax beans quick and easy. This takes three stage dipping station, using 3 bowls of breading ingredients.

  1. Season flour mixture to dredge wax beans into, shaking off excess season flour.
  2. Egg wash to dip floured wax beans into, allowing excess eggs wash drip off the beans.
  3. Seasoned Panko Bread Crumbs to dredge egg washed beans into, place on plate or pan. These can be made ahead and refrigerate or frozen. Or Air Fried right away after breading process.

Air Frying Breaded Wax Beans:

Set Air Fryer to 400°F and timer to 12 minutes, fill the air fryer basket about 1/2 full leaving plenty room for the hot cirulating air to flow all around breaded wax beans. Don’t be tempted to overfill the basket which inhibit good hot air flow, this will cause breading to stick together. About half way into cooking process remove basket from air fryer and give breaded beans a good shake. Then place basket back into Air Fryer to finish frying. If the Breaded Wax Beans are not golden crispy brown continue cooking for few more minutes. Some Air Fries have a holding temperature, which is nice as finishing up meal.

Dipping Sauces for Air Fried Wax Bean Fries:

The air fried wax bean fries tastes great just by them selves, but dipping them into sauce tastes even better. The standby dipping sauce is Ketchup which it totally fine for quick dipping solution. But try dipping wax bean fries into Italian sauce, with extra sprinkle of parmesans cheese. Better yet dipping these wax bean fries into some sriracha mayonnaise for sweet, cream bite. For a more herb taste, try dipping wax bean fries into Ranch Dip.

Air Fryer Wax Bean Fries
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Healthy crunchy wax bean fries that is lower in carbohydrates, using just small amount of oil. Air Fried for 12 minutes, resulting in great substitution for French fries.
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Air Fryer Wax Bean Fries
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Healthy crunchy wax bean fries that is lower in carbohydrates, using just small amount of oil. Air Fried for 12 minutes, resulting in great substitution for French fries.
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Ingredients
Optional Dipping Sauces:
Servings: portions
Units:
Instructions
Breading Station:
  1. Make the Season Flour mixture, by combining all-purpose flour, kosher salt, all-purpose seasoning and black pepper into mixing bowl.
  2. Beat eggs in separate mixing bowl, to make egg wash bowl.
  3. Mix panic breading, and grated parmesan cheese in another bowl, to make breading mixture
  4. Set up breading station, first bowl is seasoned flour mixture. Second bowl is egg wash station/ Third bowl is bread crumb mixture station
Wax Bean Fries
  1. Wash and trim wax beans to about 4 to 5 inches long. place on towel to absorb excess moisture.
  2. First step in breading wax beans is to dredge beans in seasoning flour mixture. Shaking excess flour off beans.
  3. Second step is to dip each floured wax beans into egg wash. then remove the beans from egg wash allowing beans to drip off excess egg wash.
  4. Third step is to dredge the egg washed beans into breading mixture coating beans well with the mixture. Then place breaded beans onto a sheet tray. Sprinkle a little extra breading mixture over top of breaded beans to prevent them from sticking together. Note these breaded beans could be frozen on tray then when become frozen solid transferred into freezer bag for future air frying.
  5. Air Fry Breaded Wax beans in 400°F for 12 minutes in basket, spray beans with oil.Taking basket out air fryer and shaking breaded wax beans up to redistribute wax beans to fry more evenly. Continue frying process for reminder of the time.
  6. Check the air fried wax beans for crisp outer coating. If coating is not golden brown and crisp. Add more time to cooking process.
  7. Remove Air Fried Wax Bean Fries and place on plate and serve with marinara sauce, or ketchup, ranch dip, spicy sriracha mayonnaise.
Recipe Notes

Make a double batch and freeze the Wax Bean Fries on sheet pan for 2 hours. Then transfer the frozen bean fries to zip lock bag and keep in freezer for quick Wax Bean Fries. Storing frozen Wax Bean Fries in zip lock bag for 3 months in freezer. No worries they will not last that long.

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Strawberry Rhubarb Riesling Jam

Rhubarb ready to be picked

Late spring into early summer is rhubarb harvest, it’s time to make some Strawberry Rhubarb Riesling Jam. This is a perfect way to enjoy Rhubarb all year around. The strawberry rhubarb Riesling jam goes great on toasted bagels, English Muffins, French Toasts, or on cakes. Time to pick the Rhubarb, or buy some rhubarb at the farmers market. Make a batch of strawberry rhubarb Riesling jam.

Strawberry Rhubarb Riesling Jam
Trimming rhubarb leaves off stalks

Picking Fresh Rhubarb

Late spring through early summer perfect time to pick rhubarb. Choose longer thick stemmed rhubarb, pulling and slight twist should break stem from root crown. Don’t over pick all stems to rhubarb crown leave small stems to grow larger. Water rhubarb if dry season, a good high nitrogen fertilizer helps too promote growth. Just be carful of to over fertilize rhubarb crowns.

Trim the leaves off rhubarb stems, and place in compost pile or yardie. The rhubarb leaves are poisonous, but stems are tart and tangy slightly sweet profile. Cut the rhubarb into slices thin, between quarter inch to three eights inch thick slices. Cutting rhubarb thin prompts quick cooking and extract natural pectins into the jam.

Choosing the right pectin:

Not all pectin is the same, finding the right pectin for application is important. The Strawberry Rhubarb Riesling Jam needs strong pectin that will work with lower sugar levels. Balls classic pectin works well it’s strong enough to use less sugar, but not sugar free jams. This recipe has enough sugar to balance the tartness of rhubarb. Be cautious of cheaper pectins that sold bulk on Amazon, they do not work with lower sugar levels. The weaker pectins produced thick syrup consistency, but didn’t gel properly.

Ball Classic Pectin in bulk 4.7 ounces

Secret tricks to successful making jam:

  1. First important step in having great jam is to measure each ingredients accurately. Mise en place is essential having everything ready before starting preparation.
  2. Second step is to mash the fruit as much as possible, this helps cooking process to extract natural pectin in the fruit. Mash the fruits first before measuring the proper amount.
  3. Third don’t combine all the ingredients at once to cook. First cook the fruit, pectin and Riesling wine first bring to boil and cooking for good 3 plus minutes. Continue mashing the fruit as it’s cooking.
  4. Fourth add the sugar after it cooks for good three plus minutes. Bring jam to full boil and cook for good 1 to 2 minutes.
  5. Fifth step to success skim foam off the cooked jam. Note save foam to put onto toast for snack.
  6. Sixth step be sure your jars and lids and rings have been sterilized in boiling water for 10 to 15 minutes.
  7. Seventh step fill the jars to about 1/2 inch from the rim of the jar. Be sure to wipe each jar rim with vinegar wet towel. This removes any jam the might be on rim of jar.
  8. Eighth step place lid on each jar and secure with ring collar, don’t over tighten.
  9. Ninth step boil in hot water bath for 10 to 15 minutes.
  10. Tenth step removing jars from water bath using jar holder, place onto wire rack to cool. Listen for click of lids as they seal. The dimple in middle of the lid should be down. Any lid that didn’t seal, refrigerate jam and use in next month.
  11. Eleventh step label and date each jar, then store in cool dark place, like basement.

Using Strawberry Rhubarb Riesling Jam:

Strawberry Rhubarb Riesling Jam is so versatile, exploring the many possibilities. A favorite is swirling this jam into cheesecake.

Strawberry Rhubarb Riesling Jam swirl into lemon cheesecake.
Strawberry Rhubarb Riesling Jam
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Strawberry Rhubarb Riesling Jam is wonderful way to preserve fresh picked rhubarb and enjoy all year long. Using only five ingredients and about two and half hours of work, to make dozen jars of jam.
Servings Prep Time
12 Jars 30 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Servings Prep Time
12 Jars 30 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Strawberry Rhubarb Riesling Jam
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Strawberry Rhubarb Riesling Jam is wonderful way to preserve fresh picked rhubarb and enjoy all year long. Using only five ingredients and about two and half hours of work, to make dozen jars of jam.
Servings Prep Time
12 Jars 30 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Servings Prep Time
12 Jars 30 Minutes
Cook Time Passive Time
20 Minutes 30 Minutes
Ingredients
Ingredients
Canning essentials
Servings: Jars
Units:
Instructions
  1. After picking Rhubarb trim the leaves off the Rhubarb stems. Discard the leaves into compost or yardie.
  2. Wash the rhubarb stems remove all dirt and debris.
  3. Next trim very bottom part of the stem that connects to roots.
  4. Slicing the rhubarb stems 1/4 to 3/8 inches thickness.
  5. Next hull and slice strawberries about 1/4 inches thickness.
  6. Mash the strawberries into mushy consistency. This helps extract the natural pectins in strawberries.
  7. Measure all ingredients accurately before starting to cook the jam.
  8. First cook the strawberries, rhubarb, Riesling wine and pectin. Bring to boiling smashing rhubarb slices into mush. Boil on medium high heat stirring consistency to prevent scorching. Boil for at least 2 to 3 minutes.
  9. Next add sugar stirring consistency, still cooking at medium high heat. Bring the jam back to a boil for 1 minute. Remove from heat and skim the float off the jam.
  10. Fill the sterilized jars with strawberry rhubarb Riesling jam to just below 1/2 inches of the jar. Leaving at least 1/2 inches air space from lid.
  11. Wipe the rims of filled jars with paper towels soaked with white vinegar. Cleaning any jam spilled onto rims of jars. Place sterile lid on each filled jar and screw ring collars onto to each jar. Don’t over tighten jar.
  12. Place each jar into boiling hot water. Process in hot water bath for 10 minutes.
  13. Remove processed jars and cool on wire rack. As the jars cool the lids will click. The dimples on lids will be down. If after cooled a jar doesn’t seal refrigerate and use unsealed jars in month.
  14. The sealed Jared can be labeled and dated then stored in cool dark place. Basement is best.
Recipe Notes

 Making Strawberry Rhubarb BBQ Sauce using this jam.

1. Combine 1/4 cup Strawberry Rhubarb Riesling Jam with 2 tablespoons ketchup and 2 tablespoons Jared BBQ Sauce, in a saucepan.

2. Cook the Strawberry Rhubarb BBQ sauce for 5 minutes, taste and adjust flavor profile to your preferences. Suggestions chili vinegar, crushed hot chilies pepper flakes. 
3. Continue cooking the strawberry rhubarb BBQ sauce until proper thickness. The BBQ should pour nicely, liquid shouldn’t separate out sauce. When BBQ sauce brushed onto meat it should cling nicely.

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Bacon wrapped Chicken

There’s nothing like Bacon wrapped chicken with broccoli Swiss Cheese combination for dinner. This classic combination is a winning favorite based on chicken cordon blue concept. Rather then ham and cheese stuffed chicken, the bacon wrapped around chicken stuffed with broccoli and Swiss Cheese. By wrapping bacon around chicken replacing the three step breading that traditionally goes on Chicken Cordon Blue. Then replace ham with blanched broccoli florets and sliced Swiss cheese filled chicken breast. Sounds hard to do but really not any harder then making Chicken Cordon Blue.

Why wrapping bacon around chicken breasts?

Bacon is perfect moisture barrier to maintain juicy flavorful chicken breast as it is being cooked. Use thinly sliced bacon so as chicken breasts cooks the bacon becomes nice and crispy. Towards the end of the cooking process increase the cooking temperature to a higher heat. If using a Air fryer start at 350 degrees for 15 minutes, then set to 400 degrees for 5 minutes to crisp the bacon. Suggesting brushing bacon with maple syrup mixture to give the bacon wrapped chicken broccoli Swiss Cheese a glossy golden brown look.

Butterflying Chicken Breasts:

Boneless Chicken Breasts need to be trimmed and butterflied. The chicken breasts need to be big enough to wrap around the broccoli and Swiss Cheese. Using a boning knife to split chicken breast through middle almost all the way through leaving just enough chicken in tact. Then open split breast open like butterfly, cover with plastic wrap. Next pound chicken breast with meat mallet to flatten breast evenly. Caution not not to pound chicken too hard punching holes into meat.

Something to go with Bacon wrapped Chicken with Broccoli Swiss:

Tomato Bacon Cheese Casserole
Bacon wrapped Chicken with Broccoli Swiss Cheese
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Bacon wrapped around chicken breasts filled with broccoli and Swiss Cheese, perfectly cooked in air fryer. It’s like Cordon Blue and Marco Polos combined together.
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Bacon wrapped Chicken with Broccoli Swiss Cheese
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Bacon wrapped around chicken breasts filled with broccoli and Swiss Cheese, perfectly cooked in air fryer. It’s like Cordon Blue and Marco Polos combined together.
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 20 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Portions
Units:
Instructions
  1. Cut broccoli into small florets, trim excess stem off each floret.
  2. Bring 1 quart water to boil in saucepan, put the trimmed broccoli florets into boiling water. Cook florets for about 2 minutes until broccoli bright green. Remove broccoli florets immediately onto plate too cool.
  3. Trim chicken breasts remove all excess fat and cartilage. Next butterfly chicken breasts through middle of breast opening like butterflies wings.
  4. Place plastic wrap over butterfly chicken breasts and pound out with meat mallet. Pounding Breasts to even extra big size. Remove plastic wrap and discard.
  5. Next grid black pepper over each breast evenly.
  6. Sprinkle kosher salt over each breast evenly.
  7. Place two thin slices of Swiss Cheese on top of each seasoned breast.
  8. Next place 3 small par cooked broccoli florets over slices of cheese. Then roll chicken breast up to completely encased broccoli and Swiss cheese.
  9. Place two strips of bacon underneath roll up chicken breasts.
  10. Wrapping bacon in cress crossed manner around chicken breasts, to cover and secure bacon too be around stuffed chicken breasts. Sprinkle seasoning salt all over stuffed chicken breast.
  11. Place stuffed chicken breasts into Air Fryer basket. Set the temperature to 350 degrees and timer to 20 minutes.
  12. Open air basket at 15 minutes brush maple syrup over each breast. Check the internal temperature of stuffed chicken breasts. It should be near 160 degrees. Close basket back into air fryer and continue cooking, until timer goes off. Remove basket from air fryer and check internal temperature again it should read 165 to 170 degrees. Let rest in the basket for 4 to 5 minutes.
  13. Place bacon wrapped chicken with broccoli Swiss Cheese onto cutting board. Cut stuffed chicken on bias in half, place on plate with seasoned rice. Pictured is curry rice with peppers and onions. Enjoy
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Honey Bourbon Butterscotch Caramels

Honey Bourbon Butterscotch Caramels is a smooth soft caramel with butterscotch and bourbon finish. To Boost the flavors add butterscotch chips to the caramel mixture after cooking temperature is reached. Finishing with one ounce of Honey Bourbon liquor after caramel reached proper cooking temperature.

Being creative with caramels:

Caramels have so many possibilities, it’s totally endless leaving it up to your own imagination.
Start by adding ingredients to heighten the Honey Bourbon Caramels flavors. One excellent addition is pecan pieces to caramels, boosts flavor and adds a new complement texture.

Changing the type of liquor in caramel recipe can make dramatic flavor difference. By adding boiled apple cider reduction to caramel mixture while cooking gives a caramel apple profile. These caramels are so good tasting, you will think it’s a caramel apple.

Embrace the tasty soft caramel coated in chocolate, share with family and friends. This is wonderful recipe that will be used year after year, with so many asking for more of those honey bourbon butterscotch caramels.

To find more about how to make chocolates

Honey Bourbon Butterscotch Caramels
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If you love caramels then the Honey Bourbon Butterscotch Caramels are for you. The Butterscotch and Bourbon flavor just lingers as caramel melts in the mouth.
Servings Prep Time
96 Pieces 15 Minutes
Cook Time Passive Time
35 Minutes 12 Hours
Servings Prep Time
96 Pieces 15 Minutes
Cook Time Passive Time
35 Minutes 12 Hours
Honey Bourbon Butterscotch Caramels
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If you love caramels then the Honey Bourbon Butterscotch Caramels are for you. The Butterscotch and Bourbon flavor just lingers as caramel melts in the mouth.
Servings Prep Time
96 Pieces 15 Minutes
Cook Time Passive Time
35 Minutes 12 Hours
Servings Prep Time
96 Pieces 15 Minutes
Cook Time Passive Time
35 Minutes 12 Hours
Ingredients
Servings: Pieces
Units:
Instructions
  1. Put the butter, brown sugar, sweetened condensed milk, corn syrup and salt into 5 to 6 quart heavy duty pot. Stirring often as cooking over medium heat to prevent scorching bottom of pot. Bring the caramel mixture to a rolling boil.
  2. Brush the sides of the pot with water using pastry brush. This removes any sugar crystals forming. Continue boiling and stirring often.
  3. The sugar mixture will start turning a nice caramel color. Using an accurate thermometer watching carefully for temperature to reach 240 degrees. Then immediately remove from heat.
  4. Stir in the butterscotch chips, vanilla extract, honey bourbon whiskey. Also option add pecans or other nuts to caramel. Stirring until all add-ins are incorporated.
  5. Pour into a straight sided pan lined with parchment paper. Smooth caramel evenly over the pan. Cool to room temperature, then cover and refrigerate for 8 hours or overnight. Cut into 1 inch squares using sharp 12 inch knife.
  6. Temper chocolate, depending on preference dark chocolate or milk chocolate. This tempering machine handles 500 to 700 gram of melted chocolate and tempers to specifically to type of chocolate. And holds tempered chocolate at 87.5 degrees, stirring constantly.
  7. Dip caramel squares into chocolate using dipping fork. Place on parchment paper and immediately sprinkle with choice of toppings. My favorite is chopped pecans.
  8. Trimming off excess chocolate foot at base of coated chocolate using a pairing knife.
  9. Store in tightly fitted container the finished wrapped caramels with cellophane wrapping.
Recipe Notes

Add some pecan pieces to caramels with butterscotch chips, Honey Bourbon Whiskey. 

To make Boiled Cider Caramels add 1/2 cup boiled cider and 1 tsp of Apple pie spice while cooking caramel mixture, when the caramels reaches 240 degrees add apple brandy liquor in place of the bourbon whiskey. 

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Honey Bourbon Caramel Apple Bars

Honey Bourbon Caramel Apple Bars

The Honey Bourbon Caramel Apple Bars is a outstanding Apple Bar recipe that tastes like caramel apple pie. This bar has a buttery shortbread crust, layered with tart and sweet apples. Then the apple bars are topped with oatmeal streusel and drizzled with honey bourbon caramel.

Choosing the right apples:

Finding the right apples is crucial in building a great flavor profile for the Honey Bourbon Caramel Apple Bars. To build the right flavors is using a combination of sweet apple and tart apples.

Pick a good sweet Apple that bakes well and holds its shape. Good choices are Braeburn, Honeycrisp, Gala and Johnagolds, they are sweet crisp and also hold up well when baking. Braeburn and Johagolds are often on sale at good price point, making good choices to use.

Choosing great tart apple that bakes well is the Granny Smith Apples. These apples are readily on available and often on sale at a good price point. Granny Smith Apples are quite tart with hint of sweetness. There green skinned apple with white green crisp flesh offers a good contrast to sweet apples.

Perfect Apple Filling:

Cored, peeled and thin sliced Granny Smith and Gala Apples

How to achieve the filling for Honey Bourbon Caramel Apple Bars by using the sweet apples like Gala Apples and tart Granny Smith Apples. These apples need to be peeled and cored, then sliced thin less then quarter inch thick. Keeping the Apple slices thin and evenly cut insures an even baked bar. Then tossing the apples with, sugar, flour, cinnamon, nutmeg and salt, until we’ll coated. Then then adding an extra secret ingredient boost Butterscotch Chips. All these steps take time and effort, but well worth the work involved.

The crumb topping:

Crumb topping mixed probably.

There is nothing like fresh crumb topping on Honey Bourbon Caramel Apple Bars. This simple mixture of all purpose flour, old fashion rolled oats, brown sugar, butter and cinnamon rubbed together. Working the crumb mixture in a mixing bowl, by rubbing with fingers until crumbly textures. Doing this step by hand allows you to feel texture and not overwork the crumb topping.

An alternate technique is to use a supermarket shortcut, replacing most of the crumb topping with half box of yellow cake mix and butter. Again recommend rubbing the crumb topping mixture by hand with fingers. This method gives a more commercial taste, but still taste excellent.

Making the base for bars:

The Honey Bourbon Caramel Apple Bars needs a good solid base for bars. A simple shortbread crust is perfect choice, that tender can withstand the moisture of Apple filling. The shortbread mixture is simple to make, using melted butter, sugar, flour, vanilla and salt. This mixture is simply combined together in bowl until dough is formed. Then pressing dough evenly on prepared baking pan that is lined with parchment paper. Note for easy removal of the Honey Bourbon Caramel Apple Bars cut parchment paper a inch longer then top of the baking pan.

Property pressed shortbread dough on bottom of 9 by 13 inch pan

Preheat the oven to 325 degrees convection or 350 degrees conventional oven. Then bake the shortbread crust base for 10 to 15 minutes keeping eye on color of crust. The shortbread crust should be a very light golden brown. Remove crust cool for few minutes before building Honey Bourbon Caramel Apple Bars.

How to make Honey Bourbon Caramel:

Honey Bourbon Caramels recipe.

Homemade caramel is the best, make a good size batch and kept the unused batch in the refrigerator for month or can be frozen for year. Depending on size batch of Bars a batch of Honey Bourbon Caramel will make 4 to 6 recipes of bars. It takes time and good ingredients to make a great caramel, but they are so good.

To make these caramels put can of sweetened condensed milk, brown sugar, butter, corn syrup and salt in heavy duty 8 quart pot. Cooking over medium high heat stirring constantly until the caramel reaches 240 degrees. This takes a good 20 minutes depending on humidity and cooking range. Remove caramel pan from heat and add, vanilla extract and good ounce or more of Honey Bourbon Whiskey. Stirring well until all alcohol is evaporated and mixed into caramel. The smell of honey bourbon caramel is so good that you be tempted to try right away, but don’t this caramel is molten hot burn mouth.

Honey Bourbon Caramel drizzle over Apple Bars

Using the Honey Bourbon Caramel just warm enough to drizzle all over the baked crumb apple bars. This drizzling of caramel over the Apple Crumble Bar outstanding flavor boost and great garnish. These Honey Bourbon Apple Bars are so good you will be tempted to eat more than one bar. Bring back fond memories of Moms homemade apple pie. Enjoy

Honey Bourbon Caramel Apple Bars
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The Honey Bourbon Caramel Apple Bars is a outstanding Apple Bar recipe that tastes like caramel apple pie.
Servings Prep Time
24 Bars 25 Minutes
Cook Time
65 Minutes
Servings Prep Time
24 Bars 25 Minutes
Cook Time
65 Minutes
Honey Bourbon Caramel Apple Bars
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The Honey Bourbon Caramel Apple Bars is a outstanding Apple Bar recipe that tastes like caramel apple pie.
Servings Prep Time
24 Bars 25 Minutes
Cook Time
65 Minutes
Servings Prep Time
24 Bars 25 Minutes
Cook Time
65 Minutes
Ingredients
Shortbread Crust:
Apple Filling:
Streusel Topping:
Garnish:
Servings: Bars
Units:
Instructions
Shortbread Crust:
  1. Spray a 9 by 13 inch pan with food spray. Then line the pan with parchment paper. Leaving enough parchment paper over edges of the pan to help remove the bars from the pan.
  2. Put the flour, sugar, salt, vanilla and melted butter in mixing bowl. To make the shortbread crust.
  3. Mix the the shortbread mixture with spatula until combined into dough.
  4. Distribute the shortbread dough evenly over bottom of the lined pan. Pressing dough down to get even coverage. Be patient it’s just enough dough to barely cover the bottom of the pan. Then bake in 325 degrees oven for 10 to 15 minutes until the shortbread crust is light brown color. Remove and cool on a wire rack.
Apple Filling:
  1. Wash, core and peel the apples. Then cut apples in half lengthwise for easy slices. Slice apples thin less then 1/4 inch thick.
  2. Place the sliced apples, flour, sugar, cinnamon, nutmeg and butterscotch chips into large mixing bowl. To make the apple bar filling.
  3. Combine the Apple bar filling mixture until all the apples are coated well. Set aside for assembly.
Streusel Topping:
  1. Place the old fashioned oats, flour, brown sugar, cinnamon and chunks of butter into mixing bowl. To make the Streusel crumb topping.
  2. Working the streusel mixture with your clean sanitized fingers, until resembling clumpy dough. Do not overwork and turn streusel into a sticky paste.
Apple Bar Assembly:
  1. Assemble the apple bars by first placing apple filling evenly over the cooled shortbread crust. Then sprinkling the streusel topping evenly over apple filling. Next bake in 350 degrees oven for 60 to 65 minutes until apple’s filling is tender and the filling is bubbling. Remove from oven and cool on a wire rack.
  2. Make Honey Bourbon Caramel to 240 degrees temperature. Drizzle about 8 ounces of the caramel over cooled apple bars. If reheating the Honey Bourbon Caramel chunks in skillet over medium heat until smooth pourable caramel. Cool Honey Bourbon Caramel Apple Bars overnight in refrigerator covered tightly.
  3. Cut the Honey Bourbon Caramel Apple Bars 3 by 8. Place onto a plate serving at room temperature or slightly warmed in the microwave. For simple service.
  4. Alternatively serve Honey Bourbon Caramel Apple Bars with scoop of ice cream, honey bourbon caramel sauce drizzling and chocolate fudge sauce drizzling and Granny Smith Apple slices garnish.
Recipe Notes

Super market shortcuts:

1. Purchase caramels and melt in skillet over low heat add heavy cream to thin out stiff caramel then add ounce of honey Bourbon whiskey. Stirring until soft portable consistency. Use for caramel drizzle over apple bars and plate garnish.

2. Purchase refrigerator sugar cookies dough, use this cookie dough to make bottom crust for Apple Bars.

3. Purchase sliced frozen apples, cut Apple slices into thinner slice while partly frozen, in place of the fresh apple slices.

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Snappy Sweet Pickles

Canning sweet pickles using pint jars, cooling down after 15 minutes hot water bath.
Canning Snappy Sweet Pickles in pint jars.

How to preserve cucumbers into sweet pickles:

Preserve those fresh from garden cucumbers by making them into pickles. My favorite pickle recipe is Snappy Sweet Pickles. The pickling process takes some time to achieve a nice crisp pickles. After years of making batches of pickles, and trying many different pickling methods, the following techniques works the best. Some of my valued taste testers would eat these prized pickles by the bowl. Snappy sweet pickles are great with any type of BBQ meats or sandwiches.

How to achieve crispy pickles:

Iced down salted sliced cucumbers, onions, sweet peppers and cayenne pepper pieces.
Salted and iced down cucumbers, onion, peppers for 3 hours

The key in making crisp pickles takes a few steps of processing. First step is to wash all fresh cucumbers scrubbing them well with cold water. Draining all excess water off all the cucumbers. Next slicing cucumbers evenly to about three eighths inch thick, then putting them in a colander. Continue by julienne the onions and peppers, slice chilies, put these vegetables with the sliced cucumbers. The key to achieve a great crispy pickle is to salt the cucumbers, vegetables then place lots of ice over top. The salt draws out excess moisture from cucumbers to helping them to become more crispy.

Making a good brine.

Sweet Pickle Brine

The magic happens when all the right ingredients are when the brine is boiling. Balance of the vinegar with sugar, garlic and spices is making of great pickles. The golden hue of the brine comes from turmeric, but also has excellent antioxidants. Favorite spices to use in the brine is mustard seeds, celery seeds, whole cloves, turmeric and red chilies flakes. This year cayennes peppers slices made a great addition to the snappy sweet pickles.

Cider vinegar that has 5%, which gives the brine a better flavor profile. Sweet pickles has a higher sugar to vinegar ratio, of 5 to 3 leaving a nicely sweet balanced of taste to the pickles.

To make the sweet pickle brine add all the spices, garlic , chilies, sugar and vinegar together in large stock pot. Bring this brine mixture to boil for a few minutes to dissolve all sugar.

The cucumbers, onions, sweet peppers and chilies are added to brine.

Finishing Pickling the Cucumbers:

The actual pickling process is bringing the sweet pickle brine and prepped cucumbers vegetables to boil in large stockpot. Use a heavy duty stainless steel lined stockpot preferably Triply Allclad. The stainless steel is important that doesn’t react to brine. Allclad is very he heavy duty pot will have more even heat distribution. Use any good 8 to 12 quart heavy duty stockpot works great. Cook the pickles for good 2 to 5 minutes, the color of pickles will change from bright green to darker green as pickles start curing. Green vegetables will always be effected by acidic brine and change colors.

Canning the pickles:

Filling the Snappy Sweet Pickles with canning funnel.

Canning snappy sweet pickles takes time but well worth all the effort. Don’t try and skip steps. It’s extremely important to sterilize jars, lids and rings by boiling them in water for a good 15 minutes. Sanitize work area, work clean and organized. Have a wire rack to put sterilized jars, and clean towel for lids and rings.

Before filling jars place 1/4 tsp pickles crisp into each pint jar.

Important step is to put 1/4 teaspoon of pickle crisp (calcium chloride) into each pint jar, or 1/2 teaspoon of pickle crisp into each jar. This really help make pickles super crisp.

Filling the jars with canning funnel keeps the canning processing mess minimized. Filling the jars with pickles to 1/2 to 3/4 inch from top of the jar. Then tamp with wooden spoon or tamper to push excess air out of the jared pickles.

wiping each jar with vinegar damp paper towels

Wipe each of the jars after filled with paper towels dampened with white vinegar. This removes all brine, cleaning jar rim so makes a perfect seal during canning processing. Next place sterile lid on each jar, then secured with ring band. Note do not over tighten, just secure lid onto jar, this will allow the air to escape in processing. When jars cool they from vacuum.

Boiling filled jars in water bath

Careful placing each jar into boiling water, remember to remove excess water as jars displace water. Have at least 1/2 inch of water over top. Boil pickle filled jars for 15 minutes for pints and 20 minutes for quarts. When finished careful pulling jars out of the boiling water, use a canning jar tongs to remove the jars. Place jars onto wire rack spacing them out for good air flow. Notice as jars cool there will be a clicking sound of lids sealing. Also notice the lid dimples will be clicked downwards.

Make a label for each snappy sweet pickles, be sure to put date prepared On the label. This is fun process be creative on naming pickles and drawing fun pictures. This label has a lazy happy pickle on slice of bread, with butter pat pillow and pepper comforter.

Enjoy preserving cucumbers with this recipe, having a nice crisp crunchy texture, that is sweet and a bit spicy.

Snappy Sweet Pickles
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These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Snappy Sweet Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sweet pickles have crunchy, sweet heat that keeps you coming back for more. Refrigerate after opening jar Snappy Sweet Pickles and they will have have super crunchy texture. These pickles are perfect for BBQ meats and sandwiches.
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Servings Prep Time
5 Quarts 1 Hour
Cook Time Passive Time
30 Minutes 4 Hours
Ingredients
Sweet Pickle Vegetables
Brine
Crisping Agent
  • 1/4 Teaspoon Pickle Crisp Or sodium chloride for each pint jar
Servings: Quarts
Units:
Instructions
  1. Wash cucumbers and scrub well to remove any debris off each cucumber. Slice cucumbers 3/8 inches thick, place in colander. Julienne onions and place them into colander with sliced cucumbers. Next wash sweet peppers, remove seeds and core of the peppers then medium dice sweet peppers, add them to the colander with cucumbers and onions. Now add pickling salt to cucumber mixture in the colander mixing well to distribute salt throughout the vegetables. Finally top the cucumber mixture with ice. Cover with plastic wrap and place colander in empty sink to drain off moisture. Let cucumber mixture rest in sink for a good 3 hours. This draws off excess moisture from cucumbers and vegetables.
  2. Meanwhile make the pickling brine by combining cider vinegar, sugar, garlic, yellow and brown mustard seeds, celery seeds, whole cloves, turmeric and chili pepper flakes together in 8 quart stock pot. Bring the brine to a boil and cook for 5 minutes.
  3. After 3 hours of cucumbers mixture resting, remove any excess ice left. And rinse cucumber mixture with cold water well, allowing the water to drain off cucumbers mixture. About 2 minutes should remove excess water.
  4. Meanwhile wash the canning jars, lids and rings In soapy water, rinse with water. Place jars, lids and rings in large stock pot 12 quarts or more. Cover with water the canning jars, lids and rings. Bring water to boil and sterilize canning jars for 15 minutes. Then place jars on wire rack for easy filling.
  5. To make sweet pickles add the drained cucumbers mixture to the brine. Stirring well to combine cucumbers mixture with the brine. Bring the mixture to boil and cook 2 minutes.
  6. Meanwhile add 1/4 tsp pickle crisp (sodium chloride) to each pint jar or 1/2 tsp pickle crisp (sodium chloride) to each quart jar. The pickle crisp helps make the pickles nice and snappy crisp.
  7. Turn the heat off sweet pickles mixture and place near canning jars.
  8. Using a canning funnel placed in canning jar, then scoop sweet pickles mixture into each jar filling just to 3/4 inch from top of the jar. Tamping down pickles with spoon removing excess air.
  9. After filling canning jars wipe with paper towels soaked in white vinegar. This removes any excess spills on jars.
  10. Now place lid onto each filled jar and secure with collar ring. Lightly securing lid, do not over tighten. If too tightly secured the jars will not seal properly.
  11. Place the filled jars back into boiling water bath. Note you will need to remove some of the boiling water, because of displacement of full jars. Boil for 15 minutes for pint jars and 20 minutes for quart jars.
  12. Remove jars from boiling water bath after proper processing time. Place on wire rack to cool. Listening for popping noise as lids seal. Notice that the canning lid dimples are down. After cooled to room temperature tightening ring collars again to maintain a good seal.
  13. Finally make labels for snappy sweet pickles, be sure to have date. Store in dry cool place where not too much light. These pickles should be able to be stored for at least 2 years in proper storage.
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Griddled Black Bean Burger

Black Bean Burger with Garden Fresh Greens, guacamole on ciabatta bun. Side of Bread & Butter Pickles

Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich. Quick easy and inexpensive alternative meat, that can taste surprisingly great. The key to having a successful alternative plant meat is to use beans that have good protein and higher fiber. The black beans are perfect choice, given good texture and color. But to get superior burger flavor profile cook your own black beans.

Getting Beans Right:

Beans play a very important part in helping get the meaty profile of a burger. Texture of the Grilled black bean burger is crucial to obtain the proper bite associated with burger. The first try in making Grilled Black Bean Burger was somewhat successful, favors where right, moist but too soft in texture. Using Instant Pot to cook my dry black beans worked but there was too much liquid left after cooking for 30 minutes. The flavor was perfect and color of beans where nice and black. Left with having to reduce excess moisture off beans. Still after cooking black beans for another 20 minutes still left a lot of moisture in the beans. A solution was to wash off the extra liquid. But this would greatly reduce flavor and black color of the beans.

Black Beans cooked in Instant Pot for 30 minutes.

Persevere Black Beans Integrity:

The challenge was drying the cooked black beans moist out without loosing its integrity. Looking at other recipes I found a solution in baking cooked beans. By spreading cooked black beans on a sheet tray and baking them in 325 degrees oven for 20 minutes accomplish the right texture. The length of time baking depends on type of oven, convection ovens are quicker. Also achieve better results because of the circulation of air. Air Fryer works too but in limited space with small batch of cooked black beans. Solution baking cooked black beams, even if your using canned drained black beans.

Baking cooked black beans on tray for 20 minutes.

Grilled Black Bean Burger Mixture:

Mixture of mashed black beans, eggs, Mexican Seasoning, corn and sweet peppers, bread crumbs.

Black beans is heart of the burger mixture, but creativity starts by adding supporting ingredients. Let your imagination go, keeping the integrity of the burger intact. So begin with meaty veggies like mushrooms, carrots and flavor builders like corn, chilies, onions and garlic. Then binder ingredients to hold burgers together, like eggs, bread crumbs. Now choose the type of spice and herb blend to boost flavors. When in doubt always go for Mexican Seasons, or Cajun seasons for spicy taste. If your taste is more mild try Greek Seasoning, Herb to Provence or Italian Seasons.

Making good Black Bean Burger Patty:

Mashing the cooked black beans after they dried some excess moisture until good consistency. The texture needs to be meaty, mashing beans too far makes a more pasty burger, leaving bad mouth feel.

Mashing black beans into nice meaty texture.

Next mix all the black bean burger ingredients together in large bowl. The black bean burger mixture needs to be mixed long enough to become slightly sticky. The long mixture is mixed the more sticky burger mixture becomes. The key is to mix until burger mixture holds together enough to hold it’s shape when cooked.

Mixing black beans ingredients just right amount to hold together.

Shaping Black Bean Burgers:

Portion Black Bean Burger Mixture using scoop or using 1/2 cup Measure, onto plastic wrap. Using plastic wrap helps mold burgers and keeps them from sticking together when stacked.

1/2 cup measure black bean burger mixture

Try Air Fryer Wax Bean Fries:

Air Fryer Wax Bean Fries
Air Fryer Black Bean Burger
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Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich.
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Air Fryer Black Bean Burger
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Rating: 0
You:
Rate this recipe!
Print Recipe
Griddled Black Bean Burger is great substitute for healthy plant based meat sandwich.
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time Passive Time
8 Minutes 2 Hours
Ingredients
Cooking black beans:
Black beans mixture:
Service Ingredients:
Servings: Servings
Units:
Instructions
  1. Sort through black beans picking any bad beans or debris out of the beans on tray.
  2. Wash beans in colander or strainer. Be sure to drain off water.
  3. Place in the black beans into instant pot, add Mexican Seasoning, and stock. Place lid on instant pot, make sure the steam valves is closed on older version instant pot. Note new instant pots don’t have atomically closed. Set on beans button, or pressure high for 30 minutes.
  4. After 30 minutes cooking open steam valve to remove excess steam. Open lid when steam releases stops. Be careful of steam it burns handle in instant. Give beans good stir.
  5. Place beans onto sheet tray and bake in oven for 15 minutes or until moisture removed.
  6. Notice that bean are dried out a little and have nice black color. Don’t dry to be hard just so beans can mash nicely.
  7. Place black beans into mixing bowl and mash with potatoes masher or meat mallet works well too. Mash to a meaty consistency. It’s important to have some texture to beans.
  8. Combine mashed black beans, bread crumbs, egg, Mexican Seasoning, peppers, garlic, chives, corn and optional mushrooms together.
  9. Mixing the burger ingredients until mixture becomes slightly sticky. The black bean burger mixture needs to hold together. Adjust with bread crumbs if mixture becomes too sticky. If burger mixture too dry add bean cooking liquid or water, just enough for the burger mixture to hold together.
  10. Scoop with half cup measure or number 8 scoop, of black bean burger mixture onto plastic wrap.
  11. Fold plastic wrap over burger mixture and press into patty. Repeat this process until all black bean burgers are formed.
  12. Let black bean burgers chill in the refrigerator for at least 2 hours to over night.
  13. Place black bean burgers onto heated grill pan sprayed with oil over medium heat. Cooking on one side for 3 to 4 minute.
  14. Flip the black bean burger with spatula and cook on other side until crisp light brown color. Note adjust temperature if the griddle becomes too hot and doesn’t allow burgers to cook totally through. Remove burgers let rest on platter, covered with foil.
Plating Black Bean Burgers
  1. Cut bun in half horizontally, lightly toast bun on griddle. Place bun onto plate open, on bottom slice put special sauce or mustard. Then place black bean burger on top of the bottom bun. Next arrange leaf lettuce over black bean burger, then place good dollop of guacamole. Finally place top bun to complete sandwich.
  2. Garnish plate with radishes slices and sweet pickles. Enjoy
  3. Alternative is to top black bean burgers with cheese and sriracha sauce, guacamole. With side of Mexican corn, nice way to have bread less dish.
Recipe Notes

Nutrition Facts
Air Fryer Black Bean Burger
Amount Per Serving
Calories 488 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 32mg 11%
Sodium 1363mg 57%
Potassium 787mg 22%
Total Carbohydrates 83g 28%
Dietary Fiber 9g 36%
Sugars 16g
Protein 17g 34%
Vitamin A 4%
Vitamin C 36%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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Scalloped Potatoes and Ham

Smoked Root Beer Ham leftover

Scalloped Potatoes and Ham is a perfect way to use that leftover ham. Bringing back fond memories of Mom’s homemade scalloped potatoes with lots of leftover ham. Growing up in Wisconsin on a farm we had lots of cheddar cheese, butter, milk and cream. We had a large garden, as a 4H member gardening was my thing. I usually planted more then 100+ hills of potatoes. These are some of the main ingredients in making a wonderful scalloped potatoes and ham dish. Just thinking about those days makes my mouth watering for Mom’s great Scalloped potatoes and ham dish.

Scalloped Potatoes is different form Gratin Potatoes

The potatoes in scalloped potatoes and Gratin potatoes are the same. Russet potatoes or Yukon Gold potatoes are better choices. The trending choice is using the Yukon Gold potatoes. Especially the B size Yukon Gold potatoes, with their thin tender skin and golden slightly cream texture. Both the Yukon Gold and the Russet potatoes are starchy potatoes. Starchy potatoes make perfect choice for either Scallop potatoes or Gratin potatoes. With Russets potatoes need to be peeled, that’s time consuming and really not that fun of a task to do. Where the Yukon Golds skin is tender and nutritious, just remember to get B size, about the size of a golf ball.

These potatoes need to be sliced evenly, so using mandolin or food processor is best choice. Even slices will provide even cooking process throughout the whole dish. Hand sliced could result in some potatoes to be mushy or partially raw potato dish. The slices should be about 1/8th inch thick or 2 to 4 mm setting.

Slicing Yukon Gold Potatoes with food processor.

What’s Scalloped Potatoes:

Scalloped Potatoes is what Mom made me, with potato slices tossed in some flour, Salt and pepper, scallions, whole milk, melted butter, and lots of shredded Wisconsin Cheddar Cheese. Often she would add leftover ham from special holiday dinner. Oh this bring back the memories again, thinking of big plate of those potatoes.

Why Gratin Potatoes:

Culinary School introduction Gratin Potatoes, with sliced potatoes, heavy cream, shallots, white pepper, kosher salt and Gruyère cheese shredded. Wow this really brings back memories, introduced me to whole different approaches to cooking, with a little more flair. The rich melting properties of Gruyère cheese, sweetness and mild shallots, gave different meaning to Gratin Potatoes.

The Choice is Yours:

The choice is totally up to the individual, if you like more country home style potato dish go for scalloped potatoes. But if you’re into a little more sarcastic potato dish with some culinary flair Gratin Potatoes is perfect choice. Either way they are both winner potato dish to enjoy and don’t forget to use some of that leftover ham.

Scalloped Potatoes and Ham
Smoked Root Beer Ham
Great way to use this smoked root beer Ham with scalloped potatoes.
Scalloped Potatoes and Ham
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Scalloped Potatoes and Ham is childhood favorite, made with potatoes, cheese, milk and leftover holiday ham.
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Scalloped Potatoes and Ham
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Rating: 0
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Print Recipe
Scalloped Potatoes and Ham is childhood favorite, made with potatoes, cheese, milk and leftover holiday ham.
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Servings Prep Time
6 Serving 20 Minutes
Cook Time
90 Minutes
Ingredients
Scalloped Potato and Ham
Toppings
Servings: Serving
Units:
Instructions
  1. Wash potatoes and slice them with food processor or mandolin. Set the slicing between 2 to 4 mm, using slicing blade.
  2. Slice ham and then dice into medium size pieces.
  3. Using a large bowl combine the sliced potatoes with flour, salt and pepper. Mixing potatoes so they are coated with flour and seasoning.
  4. Adding the diced ham to floured potatoes.
  5. Mixing the ham into the potatoes until evenly distributed.
  6. Grease a casserole dish with food spray, then place about half of the potatoes mixture into casserole dish.
  7. Next sprinkle about half of cheese mixture over sliced potatoes mixture. The place the other half of the sliced potatoes mixture over cheese layer.
  8. Continue with pouring melted butter over all potato mixture layers. Then sprinkle more cheeses over buttered potatoes layers.
  9. Place in small bow, soften butter, cheddar cheese, and panko breading. Now mix together the crumb topping in small mixing bowl.
  10. Sprinkle the crumb topping over all the layered potatoes evenly.
  11. Cover the top of the scalloped potatoes and ham with foil. Bake in 350 degree oven for 60 to 90 minutes. This depends on how deep of casserole dish filled with scalloped potatoes and ham.
  12. Remove the foil for last 15 to 20 minutes to get nice golden brown crumb topping on scalloped potatoes and ham. Remove from oven when potatoes reach 200 degrees or knife goes through potatoes disdain easy. Cool on trivet for 15 minutes.
  13. Plate good size portions try to get good height and some of the crunchy crumb topping on top of the potatoes.
Recipe Notes

For spicy Scalloped Potatoes and Ham, add some chilies, and replace some cheddar cheese with pepper jack cheese. 

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