Roastedcodwithwhitebeanstomatocompoteandtruffleoil Recipes

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Twice-Baked Loaded Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories Sides

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board, and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

HOMESTEAD COWBOY BEANS

Homestead Cowboy Beans image

I have an enormous family and all of the men go trail riding several times a year and these beans are one of the things they look forward to. My aunts and I put together their favorite combination several years ago, and have it ready at their camp, and they are some happy cowboys! You can mix different beans to your liking (lima, kidney, etc.), but the boys in our family like this mixture the best.

Provided by appledumplin

Categories Meat and Poultry Recipes Pork

Time 4h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound bacon
2 pounds ground beef
1 large onion, chopped
1 cup ketchup
⅓ cup brown sugar
1 (55 ounce) can baked beans (such as Bush's®)
2 (15 ounce) cans Great Northern beans
1 (15 ounce) can pinto beans
1 (15 ounce) can pork and beans

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
Cook on Low, stirring often, about 4 hours.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 65.5 g, Cholesterol 62.5 mg, Fat 18.5 g, Fiber 12.1 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1222.4 mg, Sugar 21.4 g

ROASTED COD WITH WHITE BEANS, TOMATO COMPOTE, AND TRUFFLE OIL

Roasted Cod With White Beans, Tomato Compote, and Truffle Oil image

Make and share this Roasted Cod With White Beans, Tomato Compote, and Truffle Oil recipe from Food.com.

Provided by Sandi From CA

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/2 cup chopped shallot
2 garlic cloves, minced
2 lbs tomatoes, peeled, seeded, and cut into 1/2-inch pieces
2 lbs cod fish fillets, cut into 6 equal portions
1 1/2 cups cannellini beans (RESERVE 1/4 C COOKING LIQUID or use water) or 1 1/2 cups borlotti beans (RESERVE 1/4 C COOKING LIQUID or use water)
truffle oil (to garnish) (optional)

Steps:

Heat oven to 350°F.
Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and sauté for 1 minute. Add the tomatoes and season with salt and pepper.
Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky.
While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.).
Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season to taste with salt and pepper.
To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.

Nutrition Facts : Calories 277.1, Fat 6, SaturatedFat 0.9, Cholesterol 65.2, Sodium 94.6, Carbohydrate 22.3, Fiber 5, Sugar 4.2, Protein 33.5

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