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French Onion Rice & Beans

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Look in your pantry and you probably have everything you need to make this Beefy French Onion Rice & Beans. This is a fantastic way to feed the family on a budget costing less than $2 per portion. Home cookin on the cheap with beefy French onion goodness.

Rice & Beans Pantry RAID!!!

Lately I think we have all been cooking with what we have got on hand a lot more. Looking for inspiration with the ingredients we have on hand. Rice & Beans are two ingredients I have on hand at all times. I’ve always got a few different varieties of rice including white, brown and Aborio (for Risotto). I also keep a variety of beans on hand, some dry and some canned. Dry beans are great to keep on hand because they last forever but if I have my choice I use canned because it’s quick to make and I can control the consistency.

You can take these two simple ingredients and literally turn them into an endless possibility of dishes. I prefer brown rice because it fills me up and keeps me full longer. The down side is brown rice takes a lot longer to cook. If you make this recipe with white rice it will take about 20 minutes less time to prepare. I use the Risotto method to cook the rice by adding the liquid gradually throughout the cooking process instead of just pouring it all in at once. This helps you monitor the rice and make sure it’s not overcooked.

French Onion Rice & Beans: perfect way to feed a crowd 

Since most of us are stuck at home it’s nice to make simple one skillet dishes that are warming as well as satisfying. This is a recipe that I wouldn't make in late March but since it feels like i'm stuck home in a blizzard I’ve definitely been craving comfort food. Dishes like rice and beans are always great for meal prep. I made a batch on Monday and we ate it throughout the week. I garnished the skillet with the crispy fried onions that we all love but if you plan on eating this over the course of a few days just garnish each portion when you eat it so the onions don’t get soggy. 

Canned vs Dry Beans

I Always keep a bag of dry beans on hand in my Apocalypse box along with a few bags of pasta and rice. Truth be told I hate cooking dry beans. You have to soak them overnight and then when you cook them you have to keep a close eye so you don't turn the beans to mush. I prefer using the canned beans for most recipes because of how convent they are. You can use any variety of beans you like or have on hand to make French Onion rice & Beans. It just so happens that I had Black and Kidney Beans on hand and I find them to be some of the most common varieties of Legumes.

Homemade French Onion Soup Mix

Ingredients

Instructions:

  • Pour all ingredients into a small Masson jar, shake to combine. Store in a cool dry place for up to 6 months

More Casserole Recipe Ideas


cast iron skillet french onion rice & beans topped with crispy onions

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French Onion Rice & Beans

Course Main Course
Cuisine American, Budget Friendly, Casserole, Cast Iron
Keyword Budget recipe, Casserole, Cast Iron, French onion
Prep Time 15 minutes
Cook Time 1 hour
Servings 12
Calories 506kcal

Equipment

  • 12″ Cast Iron Skillet

Ingredients

Additional Ingredients

  • 1/2 cup Canned Fried Onions
  • 1 cup Shredded Swiss or Provolone
  • 2 tbsp Grated Parmesan
  • 1/4 cup Sliced Scallions

Instructions

  • Brown off the ground beef and diced onions in butter until beef is almost fully cooked. Next ad in the brown rice and continure to saute until the rice has absorbed most of the liquid.
  • Add Worcestershire, French onion soup mix and 2 cups of water. Simmer over medium low heat for about 20 minutes stirring occasionally. Pre heat oven to 425 degrees F.
  • add Another 2 cups of water and continue to simmer over medium low heat. Once the water has almost fully absorbed stir in both cans of beans. make sure the beans are drained and rinsed before adding. Pour in the final cup of water and stir.
  • Place Skillet into oven to cook for about 15 minutes. Check to make sure the rice is cooked to you liking. Finally top withshredded swiss and grated parmesan. Bake for 10 more minutes until cheese is golden and fully melted.
  • Garnish with sliced scallions and Canned Fried Onions

Nutrition

Calories: 506kcal | Carbohydrates: 44g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 463mg | Potassium: 661mg | Fiber: 7g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 4mg

Nutrition Facts
French Onion Rice & Beans
Amount Per Serving
Calories 506 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Cholesterol 68mg23%
Sodium 463mg20%
Potassium 661mg19%
Carbohydrates 44g15%
Fiber 7g29%
Sugar 1g1%
Protein 26g52%
Vitamin A 162IU3%
Vitamin C 2mg2%
Calcium 137mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

The post French Onion Rice & Beans appeared first on Grilling 24×7.

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Japanese Grill night

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This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.

Onigiri, with miso butter.

Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce. 

Shisito peppers, cherry ‘maters.

Had a decent spread…  from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.

All chased with a fair bit of sake :) What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.

Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.

By: caliking
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21

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https://amazinghamburger.com/outdoor-cooking/ribs-take-wing/

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How to Cook Over a Campfire

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“To poke a wood fire is more solid enjoyment than almost anything else in the world.”

Charles Dudley Warner

19th Century American Writer

 

Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, or weekend hiker, you can eat exceedingly well. Food always tastes better when cooked over a campfire and seasoned with the Great Outdoors!

However, cooking and/or grilling under primitive conditions can be stressful if you don’t have a plan.

For starters, learn how to light a fire with a minimum of tools. If you own a charcoal- or wood-burning grill, you can practice at home, igniting tinder and adding subsequently larger pieces of fuel. (Click here for more specific directions.) If you are one of those gifted people who can make fire using flint or a bow drill, I salute you. The rest of us must rely on less romantic methods, i.e., matches. (I prefer the long-handled wooden kind.)

An ideal cooking fire has burned down to glowing, white hot embers. Allow plenty of time for this to happen—at least an hour, or maybe two. Burn additional wood on one side of your fire so you can harvest fresh coals for cooking. Neutralize potentially “hangry” appetites by offering no-cook appetizers like an easy charcuterie platter or pre-packaged snacks in advance of the meal.

Equipment: What You’ll Need

Space, weight, and your method of transportation into the backwoods will determine what your batterie de cuisine will look like. At a minimum, you’ll need:

  • A source of flame, whether it be matches or a butane lighter (bring more than one, and make sure they have a full load of butane)
  • Grill gloves
  • At least one skillet or saucepan large enough to cook for your group. If weight isn’t a concern, a lidded Dutch oven can be an asset, especially if it’s accompanied by a tri-pod.
  • A grill grate, preferably one that is supported by legs, or one that can rest on top of stones or green logs. Alternatively, angle similarly-sized green logs around the coals; they act as an impromptu grate.
  • Long-handled tongs
  • A long-handled spoon or spatula
  • Heavy-duty foil
  • Skewers or green sticks carved to a point for grilling meat or kebabs
  • Headlamp for late evening/early morning cooking
  • Flexible plastic cutting boards to use as clean work surfaces or for slicing
  • Sharp knife, preferably one reserved for food preparation

How to Manage Your Fire

Most campfire cooking utilizes direct grilling, i.e., food is exposed directly to the heat. Think burgers, hot dogs, whole fish, or kebabs. You can, however, approximate indirect grilling by angling food toward the fire on sticks or stakes, a method long used by the indigenous people of the American Northwest to cook salmon or other fish, or by moving your food to a cooler part of the fire and covering it with foil or a deep pot lid. You can create a multi-tier fire in the wild just as you can at home by raking the coals to different depths. (Always cook over mature embers and avoid active flames.)

If using a grill grate, allow it to heat up before adding food, especially stick-prone food like fish. (We like to pack a leak-proof bottle of olive oil or other cooking oil.) Flames can be tamed by raking out the coals or topping them with a layer of ash or dirt. Conversely, fanning the coals will increase their heat.

What to Cook

For me, the penultimate backwoods meal is fresh line-caught trout dredged in cornmeal and cooked in a cast-iron skillet by the Gallatin River. But the trout don’t always cooperate. So it’s a good idea to have ingredients on hand for “Plan B.”

Here are several options, from appetizers to dessert. (Note: Do as much prep work as you can at home before heading into the wilderness.)

  • Toast slices of country-style bread, rub each with a raw clove of garlic, and drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning or grated aged cheese, such as Manchego or Parmigiano-Reggiano.
  • Plank-Smoked Camembert: This recipe, always a favorite, is easily adapted to a campfire. You could even cook it on a hot stone near the fire.

  • Grilled Sangria: You’ve heard of “glamping,” privileged camping? This libation will set the stage.

  • Grilled Eggs with Prosciutto and Parmesan: So satisfying, you’ll want to repair to your tent or RV for a snooze before pursuing the day’s adventures.

Grilled Eggs with Prosciutto and Parmesan

  • Top prepared pizza crusts or Boboli breads with your favorite toppings and warm over a campfire until the cheese melts.
  • Grilled Prosciutto-Wrapped Trout: Remember Steven’s first show, BBQ University? It was shot on the banks of a stream, where our cameramen fished for golden trout when they weren’t working. Steven spontaneously added trout wrapped with prosciutto to the day’s menu. Genius!
  • Spruce-Grilled Steaks: An unexpected seasoning flavors these wood-grilled steaks.

Spruce-Grilled Steak

  • Dessert Quesadillas: We love s’mores, of course, but like to mix it up sometimes. Prepare these delectable quesadillas directly on the grill grate or in a cast iron skillet.

Dessert Quesadillas

The post How to Cook Over a Campfire appeared first on Barbecuebible.com.

By: Daniel
Title: How to Cook Over a Campfire
Sourced From: barbecuebible.com/2021/07/13/how-to-cook-over-a-campfire/
Published Date: 07/13/21

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For the Best July Yet, 8 Great Recipes for the Grill

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There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

Get The Recipe »

Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

Get The Recipe »

Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

Get The Recipe »

Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

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Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

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Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

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Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
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