The Hoisin Sauce mixed with barbecue sauce and honey makes this a wonderful glaze. I loved it! This is definitely going to be a regular dinner at our house. Enjoy! Continue reading “Weekly Ad Recipe – Hoisin Grilled Pork Chops”
It’s almost football season, which means back to school, cooler weather, shorter days, and of course tailgating get-togethers. Be the host (or guest) with the most this fall with this wonderful baked beans recipe. This side dish takes a fun spin on a traditional in-the-can baked beans recipe, but it is almost just as simple!
To begin, I purchased one 12 oz. pack of Four Brothers smoked bacon along with my other ingredients. I cooked and prepared the bacon to my liking and prepped all of my other ingredients by measuring out the correct amounts. Once my sauces were measured and my onions were chopped I emptied the 2 cans of Bush’s Baked Beans into the slow cooker and then added in the ketchup, mustard, barbecue sauce and brown sugar.
Next I chopped up the bacon into pieces. Instead of chopping the bacon pieces up with a knife, I opted to use a heavy-duty kitchen scissors. I found this to be easier because the grease from the bacon can make cutting bacon a little tricky and it was also a quicker option. Once the bacon is added, simply stir the ingredients thoroughly together in the slow cooker and heat on high for about 30 minutes or until cooked throughout. You can then reduce the heat to low or warm.
This dish is great and is made so simple because it can be prepared in a slow cooker with very little maintenance. I personally love anything that has been prepared in a slow cooker, and it’s even easier way to haul this side dish to a tailgating party and to keep it warm prior to it being served. However, this dish can also be prepared by cooking it in the oven in a large oven safe dish. Simply bake it in a 400°F oven for 30 minutes, or until warmed throughout.
Kids and adults alike will love this recipe- who could resist barbecue sauce and bacon? And now you have a fun and tasty alternative to an age-old side dish.
I hope you were fond of this fun recipe and that your transition from summer to fall is a smooth one! Enjoy!
- 12 Oz. Package Four Brothers Bacon, cooked and chopped
- ½ Cup Ketchup
- ½ Cup Mustard
- 2 – 28 Oz. Cans Baked Beans
- 1 Small Sweet Onion, chopped
- 1 Cup Barbeque Sauce
- ½ Cup Brown Sugar
- Combine all ingredients in slow cooker and stir.
- Cook in slow cooker on high for about 30 minutes or until cooked throughout.
- Reduce heat to low or warm, while serving.
Preheat oven to 400°F.
Combine all ingredients in a large oven safe dish and stir.
Bake in 400°F oven for 30 minutes or until cooked throughout.
Great beer tastes even better when you surround it with the right things – family, friends, music, sports, and of course, food. The three main ingredients in beer—malt, hops and yeast—are the elements to consider when pairing.
Malt is sweet; it’s often roasted, which caramelizes its natural sugars. Beers like porters and stouts often draw out chocolate and coffee notes from the malt, which, along with their robust character, pair well with barbequed meats.
The variety of hops used to flavor beer can be bitter, floral, fruity and even spicy. If you are cooking spicy food, you will certainly enjoy an element of spice in your beer. I would highly recommend a hoppy India pale ale here.
The final ingredient is yeast. American wheat beers, Belgian style witbiers and hefeweizens generally have stronger yeast flavors and pair well with lighter foods, such as seafood and salads.
A few of my other pairing favorites include farmhouse ale with grilled kabobs, pale ale with burgers, a good pilsner with chicken and brown ale with pork or sausage. With endless flavors, aromas, and textures, you can find a beer to pair with practically any food. It’s hard to go wrong with a good beer and grilling on a warm summer day.
Until next time,
Coborn’s, Inc. Beer Category Manager
If you want great tasting ribs just give this recipe a try. The sweet and spicy flavor of the seasonings combined with your favorite barbecue sauce makes this recipe so scrumptious! Enjoy…I did!
- 1 T. Paprika
- 2 tsp. Garlic Powder
- 1-1/2 tsp. Black Pepper
- 3 lbs. Pork Baby Back Ribs
- ½ Cup Apple Juice
- 1 Cup Your Favorite Barbecue Sauce
- Heat grill to medium heat.
- Mix seasonings; rub onto both sides of ribs.
- Place half the ribs in single layer on large sheet of heavy-duty foil.
- Bring up sides of foil; double fold top and one end.
- Add ¼-cup apple juice through open end of packet.
- Double fold remaining end to seal packet, leaving room for heat to circulate inside.
- Repeat to make second packet.
- Grill packets 45 minutes to 1 hour until ribs reach an internal temperature of 145 degrees.
- Remove ribs from foil; discard foil.
- Return ribs to grill; brush with ½ cup barbecue sauce.
- Grill 15 minutes, turning and brushing with remaining sauce.
I’m a Vikings watching, meat-and-potato eating, Minnesota girl. However, not to my surprise, the Vikings cease to make it to the Superbowl, or even the Playoffs yet again. Well, I still enjoy a good Superbowl party and great food. This year, I will be serving some hearty eats, including, but not limited to, loaded twice-baked potatoes, chili cheese dogs and a barbecue chicken spread. Here are my recipes, be sure to pin and save for later!
First let’s start with the spread. Honestly, when I first read this recipe it didn’t sound the best, but trust me, it is delicious and you will not be able to stop at just one, or two, or three. I serve this dip with Ritz Bacon crackers, because… everything is better with bacon, right?
- 8 Oz. Cream Cheese, softened
- 8 Oz. Sour Cream
- 9 - 10 Oz. White Chunk Canned Chicken Breast, drained
- 8 Oz. Finely Shredded Mozzarella Cheese
- Barbecue Sauce
- Snack Crackers
- Green Onions (Optional)
- Mix together cream cheese and sour cream and spread onto platter.
- Pour barbecue sauce over cream cheese mixture and evenly spread.
- Sprinkle chicken breast evenly on top of barbecue sauce.
- Top with shredded mozzarella and serve with snack crackers.
Chili Cheese Dog
I have to be honest with you, I had never eaten a Chili Cheese Dog before I decided to make them for my Superbowl party. As I made them for this blog, I was excited to give them a taste. Well, let me tell you, this will not be the last time I eat them. I honestly think the key is the kind of “dog” you use. I chose the Coborn’s Signature Smokehouse ground course wieners. To put it lightly… delicious! I made it easy with canned Hormel Chili, but you could certainly make a chili from scratch. I topped my chili with chopped onion and Food Club chipotle shredded cheese. The chipotle shredded cheese is my go to – whenever I make a taco dip or baked potatoes with cheese, I like to use the chipotle cheese just to add a little extra flavor. It’s not too spicy, but just adds a little something more. Of course, I used the Coborn’s Own Hot Dog buns. These buns are made fresh in our own bakery each day. They are fresh, fluffy and delish!
- Coborn’s Signature Smokehouse Course Ground Wieners
- Coborn’s Own Hot Dog Buns
- 2 or 3 Cans Hormel Chili with Beans
- 1 Red Onion, chopped
- 1 Bag Food Club Shredded Chipotle Cheddar Cheese
- Heat wieners and chili on stove-top or in microwave to desired temperature.
- Chop onion.
- Fill hot dog bun with wiener and top with chili, onions and cheese.
Loaded Twice-Baked Potatoes
Like I said, I am a meat-and-potatoes girl, so what better than topping your potato with meat? You could simply make baked potatoes and top with Hormel Chili, or you could take it a step further, like I did, and make a twice-baked potato by removing the filling, adding cheese and butter and baking again with chili and cheese. Serve with sour cream and your guests will love it!
- 6 Russet Potatoes
- ¼ Cup Butter
- 1 Cup Shredded Cheddar Cheese
- 2 Cans Hormel Chili with Beans
- 2 tsp. Kosher Salt
- Sour Cream
- Bake potatoes in 350° oven until soft, about one hour depending on size.
- Remove from oven and slice off a lid and set aside.
- Remove potato pulp from 4 potatoes and place in a bowl, keeping skins in tact.
- Remove potato pulp from 2 potatoes and reserve, keeping skins in tact.
- Add ½ cup cheese, butter and salt to 4 potato pulp mixture and mash.
- Season potato mixture with pepper to taste.
- Refill potato skins with potato mixture, pressing it into the bottom and against the sides, leaving a “bowl” to add the chili.
- Set filled potatoes back onto baking sheet and place lids skin side down on baking sheet as well.
- Fill potatoes with Hormel Chili with Beans and top with remaining cheese.
- Bake in oven until heated through and cheese is melted and browned, about 12 minutes.
- Remove potatoes from oven and transfer to a platter, top with a dollop of sour cream and place lid on top, if desired.
- Serve immediately.
This year at your Superbowl party, forget about the popcorn and chips and fill those bellies with hearty, meaty and delicious food!
Coborn’s, Inc. Social Media/Creative Specialist
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