Slow Cooker Barbeque Beans

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right?

As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises!

(Happy Father’s Day Daddy! xoxo)

I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal!

Slow Cooker Barbeque Beans
Recipe from Aggie’s Kitchen
2 cans pinto beans (drained but not rinsed)
1 large can cannellini beans (drained but not rinsed)
2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
1/2 cup ketchup
1/4 cup mustard
1/4 cup pure maple syrup
2 TB Worcestershire
2 TB chili powder
1 TB smoked paprika
small pinch of salt and big pinch of fresh ground pepper

Combine all ingredients in crock pot and cook on high for 3-5 hours.


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Slow Cooker Barbeque Beans

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right?

As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises!

(Happy Father’s Day Daddy! xoxo)

I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal!

Slow Cooker Barbeque Beans
Recipe from Aggie’s Kitchen
2 cans pinto beans (drained but not rinsed)
1 large can cannellini beans (drained but not rinsed)
2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
1/2 cup ketchup
1/4 cup mustard
1/4 cup pure maple syrup
2 TB Worcestershire
2 TB chili powder
1 TB smoked paprika
small pinch of salt and big pinch of fresh ground pepper

Combine all ingredients in crock pot and cook on high for 3-5 hours.


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Curried Couscous

Summer has definitely begun for us…though I know not officially on the calendar. The weather is hot, real hot, and the kids are out of school. We have had a busy week visiting with classmates and friends, not leaving me much time for cooking it seems.

Lucky for me, this week’s Barefoot Blogger recipe, chosen by Ellyn of Recipe Collector and Tester, was an easy one. I’m not kidding when I say easy. That’s what I love so much about couscous, it’s ridiculously simple to make and I love flavoring it up by adding veggies, nuts and currants to it…just like Ina did in this recipe.

I made a few adjustments and additions to the original recipe like adding chopped yellow bell pepper and substituting whole wheat couscous. I also decided to leave out the red onion…and as I’m writing this post am realizing that I apparently left out the sliced almonds…oops.

I loved the curry yogurt dressing called for in this recipe…though, next time I will probably double it and use a little extra to keep it from becoming too dry as it sits out. This dish is served at room temperature and would be a great side dish for any barbeque or summer get together.

Curried Couscous
Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
or find original recipe here on
Food Network

1 1/2 cups whole wheat couscous
1 tablespoon unsalted olive oil
1 1/2 cups boiling water
1/4 cup plain Greek yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 carrots, small-diced
1/2 cup dried golden raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1 yellow bell pepper

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

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{Rewind} Grilled Sweet Potato Salad

Since everyone I’m talking to these days is in the mood to grill and chill…I thought I’d go back in my archives and share a great recipe I discovered last summer.

This salad is unique and just delicious. It’s pairs up wonderfully with these Jamaican Jerk Chicken Wings and really with anything hot off the grill. The smoky lime dressing is the perfect complement to the sweetness of the grilled potatoes.

Enjoy the recipe and your weekend!

Grilled Sweet Potato Salad
Recipe adapted from
epicurious.com

2 1/2 pounds sweet potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
2-3 scallions
2 teaspoons fresh lime juice
lime wedges

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.

While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.

Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges.

Updated: I just wanted to note to keep an eye on your potatoes as they are boiling, you want them firm and not too soft. But you want to parboil them enough to take the bite out of them so they aren’t completely raw on the grill.

Also, according to one of the reviews on epicurious, the potatoes can be boiled and sliced ahead of time and grilled later.


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{Rewind} Grilled Sweet Potato Salad

Since everyone I’m talking to these days is in the mood to grill and chill…I thought I’d go back in my archives and share a great recipe I discovered last summer.

This salad is unique and just delicious. It’s pairs up wonderfully with these Jamaican Jerk Chicken Wings and really with anything hot off the grill. The smoky lime dressing is the perfect complement to the sweetness of the grilled potatoes.

Enjoy the recipe and your weekend!

Grilled Sweet Potato Salad
Recipe adapted from
epicurious.com

2 1/2 pounds sweet potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
2-3 scallions
2 teaspoons fresh lime juice
lime wedges

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.

While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.

Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges.

Updated: I just wanted to note to keep an eye on your potatoes as they are boiling, you want them firm and not too soft. But you want to parboil them enough to take the bite out of them so they aren’t completely raw on the grill.

Also, according to one of the reviews on epicurious, the potatoes can be boiled and sliced ahead of time and grilled later.


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Rewind….another stuffed mushroom

A while back I made stuffed mushrooms for the first time.
I thought they turned out great. I’m a little weird about mushrooms…I like them, but they are one of those foods I have to be in the mood for. There have been plenty of times, I hate to admit, where I have had to throw out a container of mushrooms because I hadn’t been in the mood to cook them. I tend to include them in a lot of my recipes that include a stuffing, like these stuffed peppers … I find that when they are chopped up small and mixed with rice or beef they act as a nice filler, adding some texture but helping in keeping the calorie count low.

Yesterday I found myself in the same situation that I usually am in. A small bunch of whole mushrooms on the verge of getting thrown out. My good friend (who is expecting a little boy next month!) mentioned she was craving stuffed mushrooms the other night and asked me if I had a recipe…I sent a link to these…and then got a craving of my own. I decided this time to make them vegetarian, and instead of beef used leftover toasted pine nuts from my grilled eggplant salad.

They were a perfect little side dish for dinner last night. Marialisa…if we weren’t 2000 miles away from each other these would totally have been for you. 😉

(before going in the oven…)

Spinach and Toasted Pine Nut Stuffed Mushrooms
Recipe from Aggie’s Kitchen
8 whole mushroom caps (stems removed – save stems for filling)
1/4 cup toasted pine nuts, roughly chopped
1/2 small onion, chopped
1 garlic clove, minced
leftover mushroom stems, chopped
about 2 cups fresh spinach, chopped
1/4 cup whole wheat panko
olive oil
salt and pepper
grated parmesan cheese
Preheat oven to 400 degrees.
Place mushroom caps in lightly greased baking dish. Sprinkle salt, pepper and drizzle of olive oil over mushrooms.
In a hot skillet, saute garlic, onion, chopped mushroom stems and chopped spinach in olive oil for about 8 minutes, till all cooked through. Season with salt and pepper. Add toasted pine nuts and combine. Add panko, combine and let cool.
Using a tablespoon, spoon stuffing into each cap, carefully pressing down to fill completely. Top with fresh ground pepper.
Place in oven and cook for approximately 10 minutes, at this time sprinkle mushrooms with grated parmesan cheese. Place back in oven and cook for another 10 minutes or until golden brown. Spoon wine sauce (optional) over each mushroom and serve.

White Wine Sauce
3 cloves garlic, minced
olive oil
1/2 cup chicken broth
1/2 cup white wine
1-2 TB butter
Saute garlic in olive oil till golden. Add chicken broth and white wine. Let simmer for 4-5 minutes. Once reduced a bit, add butter. Simmer for another few minutes. Sauce will be thin.

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Rewind….another stuffed mushroom

A while back I made stuffed mushrooms for the first time.
I thought they turned out great. I’m a little weird about mushrooms…I like them, but they are one of those foods I have to be in the mood for. There have been plenty of times, I hate to admit, where I have had to throw out a container of mushrooms because I hadn’t been in the mood to cook them. I tend to include them in a lot of my recipes that include a stuffing, like these stuffed peppers … I find that when they are chopped up small and mixed with rice or beef they act as a nice filler, adding some texture but helping in keeping the calorie count low.

Yesterday I found myself in the same situation that I usually am in. A small bunch of whole mushrooms on the verge of getting thrown out. My good friend (who is expecting a little boy next month!) mentioned she was craving stuffed mushrooms the other night and asked me if I had a recipe…I sent a link to these…and then got a craving of my own. I decided this time to make them vegetarian, and instead of beef used leftover toasted pine nuts from my grilled eggplant salad.

They were a perfect little side dish for dinner last night. Marialisa…if we weren’t 2000 miles away from each other these would totally have been for you. 😉

(before going in the oven…)

Spinach and Toasted Pine Nut Stuffed Mushrooms
Recipe from Aggie’s Kitchen
8 whole mushroom caps (stems removed – save stems for filling)
1/4 cup toasted pine nuts, roughly chopped
1/2 small onion, chopped
1 garlic clove, minced
leftover mushroom stems, chopped
about 2 cups fresh spinach, chopped
1/4 cup whole wheat panko
olive oil
salt and pepper
grated parmesan cheese
Preheat oven to 400 degrees.
Place mushroom caps in lightly greased baking dish. Sprinkle salt, pepper and drizzle of olive oil over mushrooms.
In a hot skillet, saute garlic, onion, chopped mushroom stems and chopped spinach in olive oil for about 8 minutes, till all cooked through. Season with salt and pepper. Add toasted pine nuts and combine. Add panko, combine and let cool.
Using a tablespoon, spoon stuffing into each cap, carefully pressing down to fill completely. Top with fresh ground pepper.
Place in oven and cook for approximately 10 minutes, at this time sprinkle mushrooms with grated parmesan cheese. Place back in oven and cook for another 10 minutes or until golden brown. Spoon wine sauce (optional) over each mushroom and serve.

White Wine Sauce
3 cloves garlic, minced
olive oil
1/2 cup chicken broth
1/2 cup white wine
1-2 TB butter
Saute garlic in olive oil till golden. Add chicken broth and white wine. Let simmer for 4-5 minutes. Once reduced a bit, add butter. Simmer for another few minutes. Sauce will be thin.

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