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WOWZA Baked Beans + Bacon
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Lunch Time – Cilantro shrimp and Edamame Beans
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Kale Turkey Meatballs

WOWZA Baked Beans + Bacon

Two weekends ago Matthew made these amazing baked beans.  I’m going to give credit where it’s due, these were the hit of the picnic.  I was in love with them, so much so that I made him save some here for me to eat later.  So when I came home from the picnic after eating too many beans, I immediately sat down and continued to eat more beans.  They are so amazing!
The original recipe comes from here.  Matthew said he followed the ingredients and instructions pretty spot on.
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Lots of onions and green peppers in this. I was worried because I don’t like onions.  Boy, was I wrong!

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BBQ Sauce + Apple Cider Vinegar.  I was worried because I don’t like apple cider vinegar. Boy, was I wrong!

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Glorious bacon. Bacon is one of the best foods, ever.

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Mix the beans and peppers/onions together…

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Then the BBQ Sauce mixture..

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You need a big pan, just a warning.

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I needed to taste test. It’s very important.  Or something.

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Then pour into pans/pots that you can bake.   This makes quite alot of beans..

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Then put the glorious bacon on top. You can either bake this right away, or we let it sit in the fridge over night and baked it the following day.

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ENJOY!

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans

Servings 1

Ingredients

  • 1/4 pound shrimp peeled
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • salt + pepper
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon lime juice
  • 1/2 cup frozen edamame

Instructions

  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.

To Cook Edamame

  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.

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Ok, yes, I don’t mind if I do…

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Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂

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Update: 

We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
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Kale Turkey Meatballs

Ingredients

  • 2 cups uncooked chopped fresh kale
  • 1 pound ground turkey
  • Pinch of dried rosemary parsley, oregano
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1 egg

Instructions

  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!

Recipe Notes

These work great on the grill too.

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy