Did the name scare you off? Gosh, I hope not. While these delicious Baked Beans may take a while, I promise you aren’t going to spend the next three days slaving away in the kitchen. In reality, this dish could be made in two days – an overnight soak and cooking the next day. However; between the simmering and baking, you are investing about 5 or 6 hours of cooking in a single day. I like my beans to be ready about mid-afternoon for family gatherings, so I start mine three days ahead. It beats the heck out of rolling my lazy butt out of bed at the crack of dawn. Okay, I’m up with the chickens anyway, but I need about a gallon of coffee before my brain is fully awake.
Author: Rosemarie's Kitchen
I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.
Father’s Day Cookout for the Whole Gang
Father’s Day is nearly upon us, another special day for gathering with family to break bread, tell a few stories and take time out of our hectic lives to reconnect with one another. This is especially true if siblings have scattered with the four winds. Having grown up in a very close family, Father’s Day is extra special.
Five-Guys Inspired Grilled Bacon Dogs
On a wiped-out late afternoon recently, we decided to forego the drive home and cook up what had been planned for dinner, opting instead to pop on over to Five-Guys. If you don’t have a Five-Guys near you, you don’t know what you are missing. If you do, but haven’t given them a try – run, don’t walk, to the nearest Five-Guys.
Chicken Club Sandwich with Chipotle Mayonnaise
Have you ever done the same thing over and over again, without knowing why? Once upon a time, in a prior life, Hubby, Kiddo and I traveled. We traveled state side. We traveled abroad. We were roaming the country side. When traveling state side, it really didn’t seem to matter the destination or hotel chain, I was a creature of habit.
Touch down, retrieve the luggage and head for the hotel to settle in. Be it the Hilton, Hyatt, Four Seasons or the Ritz Carlton, it really didn’t seem to matter. Most hotels with room service usually include a Chicken Club on the menu. Some offered sprouts, others avocados, depending upon local demands and tastes. Some came with fries, others something a bit more healthy (yeah, like serving a healthy side of cottage cheese off-set the bacon on the sandwich). First things first – order room service, then unpack. By the time room service arrived, we were ready to relax, eat and let the vacation begin. While Hubby varied his selection and Kiddo picked something from the child’s menu, I always had the chicken club. Don’t ask me why – it’s just one of those creature of habit deals. (So was rearranging the furniture in the hotel room, but that’s a whole other issue).
Now that we are home-bodies, I still like a good Chicken Club every now and again. Sometimes I’ll stick one of those frilly toothpick into the sandwich, just to give it that “room service” touch. The addition of a spicy mayo and warm chicken meat seasoned with smokey Mesquite seasoning elevates my home version to a whole new dimension.
Chicken Club Sandwich with Chipotle Mayonnaise
Ingredients – Chipotle Mayo
1 Cup Mayonnaise
1 Tablespoon Chipotle Seasoning
¼ Teaspoon Lime Juice
Salt and Fresh Ground Pepper to taste
Combine all ingredients in a bowl, whisk to blend well. Chill until ready to use. The longer the mixture is allowed to chill, the more the flavors will blend for a delicious spread. Save any remaining spread for later use – it’s great on burgers or just about any sandwich for a bit of flair.
Ingredients – Chicken Club Sandwich
1 Rotisserie Chicken from the deli
Mesquite Seasoning to taste
1 Tablespoon Butter
1/4 Cup Chicken Stock
1 Cup Mayonnaise or Chipotle Mayo (recipe above)
12 Thick Slices of Bacon, cooked crisp
12 Slices of Italian bread or Soft Sour Dough Bread
Pick up your chicken a few days in advance. It’s easier to work with a cold chicken. Place the Rotisserie Chicken on a cutting board. Remove all the skin from the breast. Remove and discard the wings. With a knife, cut chicken breast meat from the bone and set aside. Cut the thighs and legs from the body, then break them apart. Remove the skin from the dark meat. Chop all the chicken meat into chunks. Spread out on the cutting board and sprinkle with Mesquite Seasoning. Using your hands, rub the seasoning into the meat.
Place a nonstick skillet over medium-low heat. Melt a little butter into the skillet. Add the chicken meat. Moisten with Chicken Stock and heat until just warm. Keep warm until ready to assemble sandwiches.
Meanwhile, in a large skillet, cook bacon until crisp. Transfer to paper towels to drain. Cut strips in half. Divide for 4 sandwiches and set aside.
Toast 4 slices of bread, place on individual plates. Place 4 more slices of bread into toaster.
Spread mayonnaise or Chipotle Mayo on first slices of toasted bread. Top with chicken.
Spread mayonnaise or Chipotle Mayo on second slices of toast and place spread side down on top of chicken.
Place remaining 4 slices of bread into toaster. Spread additional mayonnaise or Chipotle Mayo on second slice of bread (both sides are coated). Place bacon on top of second slice.
Top bacon with sliced tomato and lettuce leaf. Spread mayonnaise or Chipotle Mayo on final slice of toast, place on top of sandwich. Press down LIGHTLY and cut sandwich in half diagonally. If desired, secure each half with a toothpick.
Serve with a dill pickle spear, a side of fries or a scoop of deli potato salad.
Note: For less bread, simply eliminate the center slice. Pile on the chicken, the bacon, lettuce and tomato – it’s still a filling sandwich!
For the True Garlic Lovers – Awesome Garlic Chicken Thighs
Do you love garlic? I mean really love garlic? If the answer is yes, then oh are you in for a treat. One of my favorite dishes is French Country Forty-Clove Garlic Chicken. Leave it to the French to truly endulge!
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Whiskey Marinated Rib Eye Cowboy Steak
Rib Eye Steak has awesome flavor all on its own. Season with salt and pepper, grill it up and there you go. The most prized cut of roast is the rib eye roast which is boneless and cut from the most tender portion of the rib section. Ask any cowboy and they will say it’s gotta be Rib Eye all the way.
Pan-Roasted Glazed Mahi-Mahi with Pineapple Fried Rice
Way back when, in another life, I was introduced to Mahi-Mahi. It really didn’t seem to matter how it was prepared – each dish was different from any other Mahi-Mahi I had ever tasted. I so loved the Mahi-Mahi in this prior life, that I looked for it every day. The fish itself was superior in flavor and texture with meat that was firm and sweet, with just the right amount of flake. It became the Mahi-Mahi by which all others are compared and fail to measure up to expectations. To be honest, it’s not a very fair comparison. My first introduction to Mahi-Mahi was on the island of Bora-Bora, so beautiful they named it twice.
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Long Grain and Wild Rice, Easy and Convenient
Have you used Uncle Ben’s Ready Rice packages? Come on, fess up. After all, these rice packages come in a variety of flavors – everything from plain white rice to Rice Pilaf. Convenient? You bet. Shake/mix contents of package, slit corners to vent and pop in the micro-wave on high for 90 seconds. That’s it – quick and oh so easy.
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Chicken Marsala Mema Style
Let’s start with what the heck is Mema Style? Mema is me – it’s what my grandchildren call me. If you hail from Texas or are a fan of “The Big Bang Theory” and its spin-off “Young Sheldon” then you know what I’m talking about. Mema is Texan for Grandma. In our house, there is a bit more to the whole Mema thing, especially since no one in my family actually hails from Texas.
Patty Melts with Grilled Onions on Sourdough
Once upon a time on a beautiful spring day, the Kiddo, Hubby and I were helping Dad with a few chores around the farm – tilling the garden, pruning the trees – burning the dead wood – all the usual farm chores. Physical work, and helping out around the farm is good for the soul.
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Portuguese Marinated Surf and Turf on Rosemary Skewers
This year, I want to plant some Rosemary bushes in the back yard. I love the smell of Rosemary. It will be a few years until I can “harvest” clipping for skewers. In the meantime an early morning stroll through the farmer’s markets is always a joy.
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Pretty Sweet and Sour Pork
Growing up, one of the dishes I can remember my Dad making was Sweet and Sour Spare Ribs. It was to die for delicious – and the sauce was a deep, beautiful red. The pork was falling off the bone. It was the best Sweet and Sour Ribs ever!
Smokey Grilled Beer-Can Chicken with Cola Barbecue Sauce
I will never forget the first time I ever had Beer Can Chicken. I thought it was the wildest thing I had ever seen. We were at a backyard barbecue with good friends. I looked out onto the back patio, where the man of the house was checking on his smokey chicken. Oh my word – the chicken was standing up on the grill!. What in the world? I had to ask, what was supporting the chicken like that. Our friend smiled and said it was a can of beer. Seems he had been barbecuing chicken with a can of beer shoved into the cavity for years.
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Rockin’ Grilled Porterhouse – Need I Say More?
Can we talk steaks for a moment? The two biggest “rivals” for grilled steak has to be Porterhouse vs T-Bone. Both steaks come from the short loin, consisting of two cuts of meat on one cut of steak separated by the T-shaped bone.
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Dover Sole Piccata
Have I mentioned that I simply adore Piccata dishes? There’s something extraordinary about the way the buttery, lemony wine and capers sauce dances on my tongue that is out of this world!
Welcome to Rosemarie's Kitchen 