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Archives for July 2020

Roasted Summer Pesto Potatoes

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Here we go! We’re just a few days shy of the calendar turning to August! The garden is getting wild! The basil is getting bigger by the second! The green beans have twirled their vines around our tomato plants, {note to self: don’t plant the beans next to the tomatoes next year!!} A handful of cherry tomatoes are ripe! The freezer is loaded with jars of the cure for our winter tastebud blahs, aka basil pistachio pesto! And Roasted Summer Pesto Potatoes have been in heavy rotation at mealtime in our house!

a close up shot of a white speckled bowl filled with roasted summer pesto potatoes garnished with crumbled feta cheese halved cherry tomatoes and some slivered basil leaves the bowl rests on a white napkin printed with small dark blue stars

I have a confession to make! Your girl here doesn’t eat a ton of potatoes! Which Jeff finds downright hilarious because both sides of my family are Irish! Well, this dish has changed all that! We eat these summer nuggets of delicious several times a week as of late! See what happens when pesto coated roasted potatoes show up on your dinner plate! Spoiler alert: there won’t be a morsel left!

overhead shot of the ingredients used to make roasted summer pesto potatoes there is a small light wood cutting board with a small white ramekin of whole cherry tomatoes and some halved cherry tomatoes scattered on the board a white napkin printed with small dark blue stars cradling freshly washed small red and white potatoes with a few halved potatoes spilling away from the napkin a bundle of fresh basil sprigs tied with a bit of garden twine a cruet of olive oil a small jar of basil pesto with a small metal vintage teaspoon resting next to it a metal measuring cup filled with crumbled feta cheese a half of a cut lemon and a sprig of basil

Seven Ingredients=Roasted Summer Pesto Potatoes!

Here’s what you need!

  • Baby potatoes {also called creamer potatoes}
  • Extra virgin olive oil
  • The best pesto on the planet!
  • Fresh lemon juice!
  • Crumbled feta cheese! Mmmm! So good!
  • A handful of slivered basil leaves
  • A handful of halved cherry tomatoes
  • Ok, so you need nine ingredients~ kosher salt, and fresh ground black pepper makes everything better!
halved small red and yellow baby potatoes tossed with olive oil and sprinkled with kosher salt and freshly cracked coarse black pepper scattered onto a parchment paper lined metal baking tray a white towel with thin blue stripes runs along the right side of the tray

Pop these olive oil coated cuties into the oven! And, 45 minutes later these babies are dark golden brown! The edges are chewy and caramelized! The insides are tender and fluffy! Hubba! Hubba!

the serving bowl filled with roasted pesto potatoes resting on a white napkin printed with small dark blue stars surrounded by a jar of pesto with a vintage metal teaspoon dipping into it a small vintage measuring cup filled with crumbled feta cheese a vintage metal salad serving set a wood cutting board filled with a basil leaf and whole and halved cherry tomatoes

Toss the rest of the ingredients with the roasted potatoes and you.are.done!

So simple! So fancy! So good! Don’t forget to take a deep inhale when you toss this together! The basil scent is so divine!

a small round white plate with a serving of roasted summer pesto potatoes a small white plate topped with a jar of basil pesto garnished with a sprig of basil rests above the plate a small wood spoon with a tiny bit of feta cheese and a vintage metal measuring cup filled with feta cheese surround the serving plate a vintage metal fork rests next to the plate and the plate rests on a white napkin printed with small dark blue stars

Roasted Summer Pesto Potatoes is a pretty loose recipe that is open to a million variations! Here are some ideas!

Try adding:

  • Grilled zucchini planks!
  • Grilled corn, shaved from the cob!
  • A bit of leftover grilled steak, chicken, shrimp, or tofu!
  • Strips of roasted red peppers!
  • Marinated artichoke hearts!
  • Kalamata olives!
  • Chopped pickled green beans!
  • Use crumbled goat cheese instead of the feta!
  • Or small cubes of Asiago cheese! Oh, yum!
overhead shot of a vintage metal fork skewering a roasted potato coated with pesto and a bit of crumbled feta under the fork the rest of the roasted potatoes and some cherry tomatoes coated with pesto and cheese and slivered basil leaves they are a little out of focus intentionally to focus on the speared roasted potato half

Load your plate up! Pop open a bottle of Rosé! Cue Melody Gardot! Enjoy!

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overhead shot of a vintage metal fork skewering a roasted potato coated with pesto and a bit of crumbled feta under the fork the rest of the roasted potatoes and some cherry tomatoes coated with pesto and cheese and slivered basil leaves they are a little out of focus intentionally to focus on the speared roasted potato half

Roasted Summer Pesto Potatoes

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x
  • Diet: Vegetarian
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Description

Roasted Summer Pesto Potatoes! Toss roasted baby potatoes with fresh basil pesto, lemon juice, and feta cheese! Looks fancy! Tastes fancy! So simple to make you’ll be making this for breakfast, lunch, and dinner! 

 

Ingredients

Scale

1 1/4 pounds small creamer potatoes, halved

2 Tablespoons extra virgin olive oil

kosher salt & pepper, to taste

2–3 Tablespoons Basil Pistachio Feta Pesto

3 Tablespoons fresh lemon juice

1/3 cup crumbled feta cheese

a handful of slivered fresh basil leaves

a handful of halved cherry tomatoes

Instructions

  1. Preheat the oven to 400°
  2. Line a large baking tray with parchment paper or aluminum foil.
  3. Toss the potatoes with the olive oil in a large bowl until the potatoes are completely coated with the oil.  Pour the potatoes and any oil left in the bowl onto the lined baking tray.
  4. Roast in the oven for 40-45 minutes.  Halfway through the cooking time, flip the potatoes over. Continue baking.
  5. The potatoes are done when they are a deep golden color.
  6. Remove the potatoes from the oven and immediately put them in a large bowl.  Add the lemon juice and stir to coat the potatoes with the juice.
  7. Add the pesto and feta cheese. Stir again to combine.
  8. Let the potatoes cool for a few minutes and add the slivered basil leaves and cherry tomatoes.
  9. Serve and say, “Yum!”.

Notes

  • This is a pretty loose recipe that is open to a million ways to garnish it!  Try adding leftover grilled corn, roasted red peppers, olives, chicken, steak, chocolate chips {kidding!}, or grilled planks of zucchini!
  • Category: Side Dishes
  • Method: Roast
  • Cuisine: American

Keywords: roasted pesto potatoes, summer pesto,pesto, herb pesto, potato side dishes, summer side dishes,roasted potatoes

Blueberry Cornmeal Crisp with Bourbon Ice Cream

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Don’t let summer slip by without making this recipe, m’kay? I’m giving you a fair warning that this Blueberry Cornmeal Crisp with Bourbon Ice Cream is totally addictive! Juicy blueberries tossed with more bourbon, brown sugar, and cinnamon. And then, covered with a buttery crumb topping made with butter {duh}, crunchy cornmeal, oats, flour, and rich brown sugar! Serve it with a giant scoop of homemade bourbon ice cream for the ultimate farmstand fruit dessert!

overhead shot of a wooden handle ice cream scoop resting in a small scallop edge black tart pan a few blueberries in a vintage metal pie pan is a square of crinkled parchment paper with a small white ramekin filled with blueberry crisp topped with a big scoop of ice cream and a black tart dish filled with fresh blueberries rests on a lace edged cream color napkin

Look at it! Simply irresistable! Am I right?

a close up shot of fresh blueberries with droplets of water clinging to them

It starts here with these blueberry beauties!

We are blessed to have a local fruit farm that has the sweetest blueberries I’ve ever eaten! Every July you’ll find me reserving pint after pint! Some blend into my morning smoothie. Some infuse vodka. A lot of them are tossed into pancakes! But my favorite way to eat them is in a fruit crisp! And, blueberries and cornmeal go together like peanut butter and chocolate. So, here we go!

overhead shot of the ingredients used to make blueberry cornmeal crisp there is a small jar of lemon juice with a metal measuring spoon in it a stick of butter still wrapped in the paper with 3 tablespoons of butter sectioned from the stick a small shot glass filled with bourbon a vintage metal fork a white bowl with oats, sugar, brown sugar, and cornmeal a small sauce trimmed with blue and white flowers holding a round white dish filled with fresh blueberries and a small metal vintage teaspoon a mixing bowl with a handle filled with fresh blueberries brown sugar cinnamon and cornstarch with a wooden spoon lying next to ti

Gather your ingredients for the fruit mixture and the crisp topping!

blueberries tossed with the bourbon and brown sugar in a mixing bowl with a handle a small white dish of fresh blueberries a white speckled bowl with cornmeal flour oats and brown sugar a vintage metal fork a shot glass of bourbon and a stick of butter still in the wrapper

Stir the fruit filling ingredients together. Let the blueberries hang out while you make the crisp topping!

three small white ramekins on a parchment lined small cookie baking tray filled with the blueberry bourbon and sugar mixture a wooden spoon rests in a large mixing bowl with the remainder of the blueberry mixture while a small white speckled bowl filled with the crisp topping rests next to the cookie tray a vintage metal fork rests on a white linen towel in the bottom right of the frame

MMMM! Yum! Butter and sugar nuggets ready to mingle with juicy blueberries! Use your fingertips to pinch the butter into the cornmeal/flour/sugar mixture until you have moist clumps of butter/flour/sugar! It takes great willpower not to eat all these sugary butter bombs before they cover the fruit! It’s like cornmeal cookie dough!

overhead shot of three white ramekins filled with blueberries and topped with the crisp mixture a white speckled bowl rests next to the ramekins with a bit of the unbaked crisp topping and a blueberry a small vintage metal teaspoon rests at the top right corner of the frame

Heap that buttery bliss onto those blueberries! Be sure to place a baking tray under the ramekins before they go into the oven to catch the bubbling blueberry juices!

three small white ramekins in a parchment lined small cookie tray the ramekins are filled with blueberries and topped with unbaked crisp topping a small vintage metal spoon rests in front of the tray

Ready for the oven!

overhead shot of three ramekins filled with baked blueberry cornmeal crisp on a parchment lined small cookie baking tray on a square black wire cooling rack

And you see why the baking tray is needed! The first couple of times I tested this recipe, I used grocery store berries. While delicious, they weren’t as juicy as the berries from the local fruit farm! It’s blueberry lava! Oh well, we’re gonna go with it!

overhead shot of a two small ramekins filled with baked blueberry cornmeal crisp that bubbled over the sides of the dish one of the crisps has a melty scoop of vanilla ice cream on top a small vintage teaspoon with a blueberry rests on a crinkled square of parchment paper a black rimmed rectangular pan holds homemade bourbon ice cream with a wooden handle ice cream scoop resting in it a small black tartlet pan with a bit of melted ice cream and a small black tartlet pan filled with fresh blueberries rest in the upper left area

Don’t be a ding-dong like me!

Yeah, you’ll want to wait at least 15-20 minutes after these babies to pile the bourbon ice cream on top! In my excitement to photograph and then eat these beauties, being the ding-dong I am, I scooped the ice cream and got to shooting these right away! Yeah. Don’t do that. I mean you totally can! But, your Blueberry Cornmeal Crisp with Bourbon Ice Cream will look like this. It didn’t matter, I inhaled it!

overhead shot of three small ramekins filled with baked blueberry cornmeal crisp that bubbled over the sides of the dish one of the crisps has a melty scoop of vanilla ice cream on top a small vintage teaspoon with a blueberry rests on a crinkled square of parchment paper a black rimmed rectangular pan holds homemade bourbon ice cream with a wooden handle ice cream scoop resting in it a small black tartlet pan with a bit of melted ice cream and a small black tartlet pan filled with fresh blueberries rest in the upper left area

Is there anything better than melty boozy bourbon ice cream piled on top of a blueberry crisp? I think not!

overhead shot of a wooden handle ice cream scoop resting in a small scallop edge black tart pan a few blueberries in a vintage metal pie pan is a square of crinkled parchment paper with a small white ramekin filled with blueberry crisp topped with a big scoop of ice cream and a black tart dish filled with fresh blueberries rests on a lace edged cream color napkin

Whether you want to share is completely up to you!

overhead shot of a small white ramekin filled with freshly baked blueberry cornmeal crisp resting on a crinkled square of parchment paper in a vintage metal pie pan with a white linen towel resting to the left of it a small black tartlet pan filled with fresh blueberries rests in the upper right corner with a few stray blueberries dotting the counter surface and a small vintage teaspoon rests in the bottom right segment

And, if ice cream just isn’t your thing… Well, Blueberry Cornmeal Crisp will still want to be friends with you!

overhead shot of a small white ramekin of blueberry cornmeal crisp a few bites have been taken out of it so that the juice and berries are visible the ramekin rests in a vintage metal pie pan with a small vintage teaspoon with a bit of the blueberry juice clinging to it a small tart pan filled with blueberries rests in the upper right corner

Speaking of friends! I’d love to have you as a friend here at Yums & Kisses! I share quick and easy meals, cocktails, desserts, and appetizers at least once a week! You can subscribe in the box below, and every time I post a new recipe, it will come straight to your inbox, for free! You can also follow me on Pinterest and Bloglovin’!

overhead view of three white ramekins filled with freshly baked blueberry cornmeal crisp with a black rectangular pan filled with homemade bourbon ice cream waiting to be scooped a wood handle ice cream scoop rests in a small black tartlet pan with a small black tartlet pan filled with blueberries resting next to it some stray blueberries are scattered around and a vintage metal teaspoon rests next to one of the blueberry crisp dishes

I promised you a recipe using bourbon a few weeks ago when I posted the Bourbon Banana Chocolate Chip Muffin recipe! I hope you find this recipe for Blueberry Cornmeal Crisp with Bourbon Ice Cream worth the wait! I’d love to have you comment, rate, and review this recipe!

overhead shot of a small white ramekin filled with freshly baked blueberry cornmeal crisp resting on a crinkled square of parchment paper in a vintage metal pie pan with a white linen towel resting to the left of it a small black tartlet pan filled with fresh blueberries rests in the upper right corner with a few stray blueberries dotting the counter surface and a small vintage teaspoon rests in the bottom right segment

Hungry for more? Give these delicious recipes a try this summer!

Until next time, friends! Love you guys! ~❤️~ Heidi

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Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don't let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top! ~yumsandkisses.com

Blueberry Cornmeal Crisp with Bourbon Ice Cream

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: one hour
  • Yield: Serves 3 1x
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Cornmeal Crisp with Bourbon Ice Cream! Don’t let summer slip away without making this recipe! A classic crisp upgraded with a bit of crunchy cornmeal and bourbon! Homemade Bourbon Ice Cream takes this recipe over-the-top!

Ingredients

Scale

For the Ice Cream: {See Notes}

12 ounce can evaporated milk

2 Tablespoons dry instant vanilla pudding mix

1 cup powdered sugar

1/8 teaspoon sea salt

2 Tablespoons bourbon {I use Knob Creek Smoky Maple}

For the Crisp Topping:

1/2 Tablespoon cornmeal

2 1/2 Tablespoons all-purpose flour

1 Tablespoon granulated sugar

2 Tablespoons packed brown sugar

2 Tablespoons rolled oats {regular, not quick}

1/8 teaspoon sea salt

2 Tablespoons cold butter, diced

For the Fruit:

1 1/2 cups fresh blueberries

1 teaspoon cornstarch

3 Tablespoons packed brown sugar

2 teaspoons fresh lemon juice

1/4 teaspoon ground cinnamon

pinch of sea salt

2 teaspoons bourbon, optional, but lovely!

Instructions

For the Ice Cream:

Place all of the ingredients into a blender and mix on high for one minute. Alternatively, you can place all the ingredients into a medium mixing bowl and rapidly whisk until the ingredients are combined, and the mixture is smooth.  Transfer the ice cream base to an ice cream machine and churn according to the manufacturer’s instruction.  When the base is frozen, transfer to a freezer-safe container and freeze until serving time.

For the Fruit:

Toss the blueberries with the cornstarch in a medium-sized bowl. Add the remaining ingredients and stir gently to coat the berries.

For the Crisp Topping:

Combine the dry ingredients in a medium-sized bowl. Add the cold diced butter and use your fingertips to pinch the butter into the flour mixture until the flour is thoroughly coated with the butter.  The mixture will be quite clumpy. There should be no dry bits of ingredients.

 

To assemble the Crisps:

  1. Preheat the oven to 350°
  2. Lightly butter the rims of 3-1/2 cup ramekins. Place the dishes onto a parchment-lined small cookie tray.
  3. Divide the berry mixture evenly among the dishes.
  4. Use your fingertips to break up the crisp topping. Divide the topping among the three ramekins.
  5. Bake for 30-35 minutes. The fruit will be bubbly, and the juice thickened. The crisp topping will be golden brown.
  6. Place on a wire rack to cool for at least 15 minutes before serving.
  7. Serve the crisp with a big scoop of the bourbon ice cream! Or, vanilla ice cream if you are serving the under 21 crowd!

 

 

Notes

  • This is a bit of a disclaimer pertaining to the Bourbon Ice Cream.  This ice cream recipe is a bit softer than traditional ice cream due to the high volume of bourbon in the recipe. I tested it several ways and it truly has the best flavor as the recipe stands.  I wouldn’t recommend trying to pile it onto an ice cream cone!
  • If serving this to anyone under the age of 21, I would recommend omitting the bourbon in the fruit filling and serving it with vanilla ice cream instead. In place of the bourbon, you could use a bit of vanilla or almond extract.
  • The fruit and crisp topping will be heaped in the ramekins before baking.  During the baking process, the fruit will soften and collapse. 
  • Category: Dessert
  • Method: Bake/Churn
  • Cuisine: American

Keywords: blueberry cornmeal crisp, bourbon ice cream, fruit crisp, summer fruit, blueberries, blueberry crisp, cornmeal, crisp topping

Spaghetti with Basil Pistachio Feta Pesto

by 2 Comments

Spaghetti with Basil Pistachio Feta Pesto is summer-in-a-bowl! This is the dish Jeff, and I look forward to eating way too much of every year! Freshly picked basil leaves still warm from the sun blend with rich olive oil, crunchy pistachios, salty feta, and zingy lemon juice. Then, we toss it with not-too-tender/not-too-chewy cooked spaghetti. The pesto melts onto the pasta and infuses the noodles with our favorite herbal taste of summer!

overhead view of a round white bowl resting on an ivory napkin the bowl is filled with spaghetti coated with basil pistachio feta pesto a vintage pair of silverware digs into the left side of the bowl a few pistachios rest above the bowl and silverware

If your garden is overflowing with basil (and, I hope it is!), you’ll want to make jars of Basil Pistachio Feta Pesto to store in the freezer! Come January when you just need something! Anything! Bright and herbal to add some oomph to meals; you’ll be glad you have a stash!

closeup shot of dew covered basil plants in a garden two lightning bugs covered with dew are nestled together on one of the leaves

Traditional pesto sauce contains pine nuts and Parmesan Reggiano cheese. Both of these ingredients are super expensive! And, to be honest, my tastebuds are not in love with pine nuts! Crunchy pistachios, however, I can easily hoover an entire bag myself. In one sitting. #Truth! And, feta cheese, well, we have a deep love for feta in our house. It’s a permanent scribble on my grocery list! If you are in love with pesto sauce as much as we are, using feta and pistachios, make this dish super affordable!

overhead shot of a salad strainer basket containing freshly picked and washed basil leaves the basket rests on a blue and green striped kitchen towel with frayed edges a black handled knife rests to the back of the towel

The secret to vibrant Basil Pistachio Feta Pesto Sauce!

Rule #1 {really it’s the only rule we’re going to follow today!} DRY!DRY!DRY! the freshly washed basil leaves before making the sauce. Water left clinging to the leaves causes oxidation and the sauce will not be a vibrant green color. Still tasty, but not as pretty!

I’ll let you in on another secret…

Pick your basil in the morning, before the heat of the day sets in. Because, that heat, zaps the oils from the basil and subdues its subtle peppery/minty flavor!

ingredients used to make spaghetti with basil pistachio feta pesto there is a bundle of spaghetti tied with a piece of twine a small wooden cutting board with heads of garlic and a clove smashed sprigs of basil a glass cruet of olive oil a tall wooden pepper grinder resting in a scallop edged round metal pan with kosher salt around the base of the pepper grinder a pile of pistachios in the shell and a few unshelled and scattered about more sprigs of basil a small jar with a strainer on top of it with a squeezed wedge of lemon in it half a lemon that is squeezed at the base of the jar a dark metal cup filled with crumbled feta cheese and a small vintage metal teaspoon

Let’s make some Basil Pistachio Feta Pesto!

This is so easy! Even if you are beginning your cooking journey you can do this!! Trust me!

  1. Toss those washed and dried basil leaves in the food processor with the pistachios, garlic, salt, and pepper.
  2. Pulse the machine about 20 times. Just enough to give the basil leaves, pistachios, and garlic a rough chop!
  3. With the machine running slowly pour the olive oil and lemon juice through the feed tube.
  4. Process until you have the desired consistency. I like my sauce more of a rustic style where you can still see bits of pistachios!
  5. Remove the blade from the processor and stir in the feta!
  6. You did it! You made pesto! See! So easy!
overhead shot of a glass jar filled with basil pistachio feta pesto resting on a round vintage metal tray a folded ivory napkin with a small vintage spoon rest next to the jar a long lace trimmed ivory towel runs along the right side of the fram with a large basil sprig at the bottom right

You are only minutes from summer-in-a-bowl nirvana! Cook the spaghetti! Don’t forget to scoop some of the starchy pasta cooking water out of the pot! We’ll need it to help the pesto create a silky sauce that coats all those beautiful strands of tender spaghetti! About a minute before the pasta is done cooking is ideal!

Next we are going to:

  • Drain the spaghetti in a colander!
  • Dump the pasta back into the pot!
  • Put a few spoonfuls of pesto into the pot!
  • Pour a bit of that “liquid gold” (pasta water) into the pasta and sauce!
  • Add however much of the pesto and water you like. I use most of the water and about 1/2-3/4 of the jar of pesto.
a white bowl filled with pesto coated spaghetti with two baby basil leaves garnishing it an ivory napkin with a vintage metal fork and soup spoon rest next to the bowl a small black dish with pistachios and a vintage spoon rest to the left of the pasta bowl there is also a small dark measuring cup filled with crumbled feta cheese a round metal tray with a crumpled ivory napkin a large basil sprig and a jar of pesto

Voila!! You did it! Spaghetti with Basil Pistachio Feta Pesto! Dinner is done! Let’s eat!

close up shot of a bowl of spaghetti with a vintage metal fork poking into the pasta small dollops of pesto are on the pasta with two baby basil leaves garnishing the top

Mmmmm! It’s so yummy! Bits of peppery basil, rich olive oil, salty crumbles of feta! And, those crunchy little nuggets of pistachios are irresistible! You did good, my friend! Now, could you please pass the sangria?

pesto coated spaghetti being twirled onto a fork with a spoon assisting

Thanks for hanging out in the kitchen with me today! If you’re hungry for more quick, easy, and delicious recipes from Yums & Kisses, go ahead and subscribe in the box at the bottom of the page! Enter your first name and email address. Click Subscribe! Every time I publish a new recipe, it’ll come straight to your inbox for FREE!!! Yup, totally free! And I promise never to sell your email address! You can also follow me on Pinterest and Bloglovin’! ~❤️~Heidi

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overhead view of a round white bowl resting on an ivory napkin the bowl is filled with spaghetti coated with basil pistachio feta pesto a vintage pair of silverware digs into the left side of the bowl a few pistachios rest above the bowl and silverware

Spaghetti with Basil Pistachio Feta Pesto

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Serves 4 1x
  • Diet: Vegetarian
Print Recipe

Description

Spaghetti with Basil Pistachio Feta Pesto!  Garden fresh basil leaves, rich olive oil, crunchy pistachios, salty feta cheese, and zingy lemon juice blend to make an epic summer sauce!  Toss with al dente spaghetti for a delicious and quick meal!

Ingredients

Scale

For the Pesto:

2 cups loosely packed fresh basil leaves, well washed and dried

1/3 cup shelled pistachios, coarsely chopped {See Notes}

2 cloves garlic, coarsely chopped

2 Tablespoons fresh lemon juice

1/2 cup extra virgin olive oil 

1/4 teaspoon kosher salt

fresh ground black pepper, to taste

1/3 cup crumbled feta cheese, plus more for serving

For Cooking and Assembling the Dish:

8 ounces dried spaghetti

kosher salt

1/2 cup reserved pasta cooking water {See Notes}

Instructions

  1. In the bowl of a large food processor, place the basil, pistachios, garlic, salt, and pepper. Pulse about 20-25 times.  The mixture will be pretty rough cut. 
  2. With the machine running, slowly pour the olive oil and lemon juice through the feed tube.  Process until the pesto is the consistency you desire.  I prefer a bit of a rustic (aka Not-Too-Smooth)sauce.  If you like a smooth pesto, you’ll probably need to stop the machine and scrape the bowl and continue processing. 
  3. When the sauce is the consistency you like, remove the bowl from the machine and remove the blades. 
  4. Add the crumbled feta and stir to combine.  The pesto is now ready! 
  5. Let’s start cooking the spaghetti!
  6. Fill a large stockpot with hot tap water and season it with 3 Tablespoons of kosher salt. {I know it seems like a lot of salt! But most of it is going down the drain!  No salt in the cooking water=Bland pasta!
  7. Cover the pot with a lid and bring the water to a rolling boil over high heat.
  8. Take the lid off the pot and add the spaghetti to the water. Stir for at least 30 seconds, so the spaghetti doesn’t stick to the bottom of the pan. 
  9. Cook the pasta for 9-12 minutes. {Consult the cooking instructions for the brand you have}
  10. One minute before the spaghetti is done to the tenderness you like carefully scoop some of the cooking water out of the pot. Set aside.
  11. Drain your pasta into a colander. Immediately dump the pasta back into the cooking pot.
  12. Stir a couple of spoonfuls of the pesto into the spaghetti to coat the strands.
  13. Add about a half cup of the reserved cooking water.
  14. Add more pesto and cooking water until you get the spaghetti coated to your liking.
  15. Serve with additional feta cheese, if desired.

Notes

  • I use the roasted and salted variety of pistachios. If using unsalted pistachios you’ll possibly need additional salt added to the pesto.
  • Use a large stockpot for cooking the spaghetti.  I use 3 Tablespoons of kosher salt to season the cooking water.
  • One minute before the spaghetti is finished cooking, carefully dip a glass measuring cup into the boiling spaghetti cooking water.  You’ll need about a half of a cup to mix into the combined pasta and pesto sauce.  The starchy cooking water helps the pesto coat and bind to the strands of spaghetti.
  • Basil Pistachio Feta Pesto freezes well!  Put the pesto in a freezer-safe jar and top with a bit of olive oil.  This little coating of oil helps the pesto retain its green color!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: basil pistachio feta pesto spaghetti, pesto spaghetti, basil pesto, summer sauce, pesto pasta, basil pasta, basil, basil feta spaghetti

Bourbon Banana Chocolate Chip Muffins

by 2 Comments

Do you know what’s a million times better than walnuts in a banana muffin? Bourbon! And chocolate chips! This is it! Bourbon Banana Chocolate Chip Muffins! The muffin of our breakfast/snacking dreams! You’re gonna fall in love with these fluffy, slightly boozy, and gooey chocolate chip filled muffins! And as if all that goodness weren’t enough, each muffin sports a domed cap of sweet cinnamon sugar!

bakery style bourbon banana chocolate chip muffins one is split in half laying open with plenty of melty chocolate chips a rectangular matte metal box lined with a vintage white towel with small blue stars printed on it lined the box four muffins are staggered among the box in the background a small plate holding a half eaten muffin and fork are placed

You may want to keep these Bourbon Banana Chocolate Chip Muffins all for yourself!

There is a fair amount of bourbon in this recipe. So, you may or may not want to give these to the kids. I mean, maybe you do! If there’s been crying, if there’s been “he’s touching me!” being shouted for the millionth time today. Give them the muffins! After they eat one of these, naptime may come a little bit sooner and last a little bit longer than it does other days! I’m totally kidding! Maybe… Anyway, this is a total disclaimer because I don’t want to bear the blame for any tricycle accidents that could happen under the influence of spiked muffins!. Ha!

some of the ingredients used to make bourbon banana chocolate chip muffins sit on a blue background there is a small light green leaf shaped plate filled with eggs and one egg cracked into a small glass a small white bowl filled with mashed bananas and a fork a stick of butter with half of it cut into tablespoon sizes a cupcake liner filled with dark chocolate chips with more chips scattered on the surface an empty cupcake liner wooden measuring spoons a vintage metal pie plate with measuring cups of cinnamon sugar brown sugar and granulated sugar with a small glass vase filled with bourbon and a small round white bowl of flour with a flour coated wooden spoon and a broken blue egg shell

Summer brings us sunshine and lots of speckled bananas!

It seems every bundle of bananas I buy in the summer turn mottled and brown within a few days. I don’t mind a few speckles, but Jeff, oh no, he won’t touch them. He’s a weirdo that will eat a hard green banana that can barely be peeled and proclaim it delicious! Blech! Weirdo! And, isn’t it funny when they are mashed and combined with bourbon and chocolate chips he’s the first one standing by the cooling rack waiting to steal one! Bananas are truly magical, friends! Or, perhaps it’s the bourbon???

overhead shot of a chocolate chip streaked muffin batter in a bowl with a wooden spoon digging into it a small black scalloped edge tart pan dusted with flour and some chocolate chips scattered in it and around it on the photo surface rest next to the bowl behind it is a vintage metal pie pan lined with a white towel printed with blue stars and a wooden handle ice cream scoop and a cupcake liner filled with cinnamon sugar and a small metal spoon a gray metal muffin pan rests in the upper right corner with three of the muffin pan cavities lined with cupcake papers a broken blue eggshell and a white towel with blue strips rest below the pan

Bourbon and I seem to be having a moment this summer. Typically bourbon gets pushed to the back of the bar by the end of March in our house. But this summer, I am finding so many yummy things to incorporate it into. Have you tried the Bourbon Bacon Baked Beans, yet? MMMMM! So good! I have a bourbon fruit dessert with ice cream coming up in the next few weeks, so you’re not going to want to miss it!

overhead shot of a bowl filled with chocolate chip streaked muffin batter with a wooden handled ice cream scoop dipping into the batter with a vintage metal pie pan filled with a cupcake liner of cinnamon sugar and a small spoon a wooden spoon covered with batter resting in a dark metal tart pan on a white towel printed with dark blue stars in the right corner sticking at an angle is a gray metal muffin pan filled with cupcake liners five of the cupcake liners are filled with batter and two have cinnamon sugar sprinkled on top a broken blue eggshell and a white towel with blue stripes rest below the pan

A few words of wisdom(?) about making these muffins!

  • The recipe calls for room temperature eggs. You don’t have to wait for hours before making these muffins! Put the eggs in a bowl big enough to cover them with hot water from the tap. Let them hang out in their little hot tub for 15-20 minutes, and you’ll have eggs that are ready to help create a fluffy and moist muffin!
  • While the eggs are hanging out, go ahead and melt the butter in a saucepan or the microwave. Let it cool while you measure the rest of the muffin ingredients!
  • Use a fork or a hand-held pastry blender to mash the bananas.
  • Toss the chocolate chips with a little flour to coat them. The flour keeps the chips suspended in the batter, so they don’t sink to the bottom of the muffins!
overhead view of eleven baked muffins sprinkled with cinnamon sugar in a metal muffin pan a small cup of toothpicks rests in the far left bottom muffin cup cavity the pan sits on a black metal rectangle cooling rack with a white towel with dark blue stripes resting along side it

If you like big muffins and you cannot lie!

If you want a bakery-style muffin, then butter and flour each cup of a jumbo muffin pan or use a large muffin liner. Fill each cup just below the rim and bake for 25-27 minutes at 400°. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

muffin pan filled with bourbon banana chocolate chip muffins some are tilted on their side and one sits outside the muffin cavity up on top of the pan a small container filled with toothpicks sits in the far left front cup of the pan
on a blue surface rests a small vintage metal cup with chocolate chips spilling out of it an upside down glass and a glass jar filled with milk in the far left corner is a vintage metal box lined with a white towel printed with small dark blue stars filled with bourbon banana chocolate chip muffins

How is it that Apple Spice Streusel Muffins are the only other muffin recipe I have on the blog? I need to get busy! Well, while it’s technically not a muffin Blueberry Lemon Coffee Cake is moist, loaded with blueberries and topped with a sweet buttery streusel. And lemon glaze!! I’m drooling just thinking about it!

a close up shot of a bit of a bourbon banana chocolate chip muffin with melty chocolate chips on a small chipped gray plate with a vintage metal fork resting on the plate cinnamon sugar crumbs are scattered all over the plate in the background are a few more muffins

I can’t wait for you to make Bourbon Banana Chocolate Chip Muffins! I’d love for you to come back and rate, review, and leave a comment! I’d love to hear your thoughts! Did you love it? Did you hate it? God, I hope you didn’t hate it! If you enjoyed it and want to subscribe to the blog, there’s a subscription box at the bottom of the page! Type in your first name and email address and press Subscribe! Don’t forget to confirm your subscription via the email you receive from us and also add Yums & Kisses to your address book, so all this deliciousness doesn’t end up in your spam folder. Because phone spam and canned Spam are the worst! Although Jeff loves canned Spam! Don’t even get me started on that! He loves Spam!!?!!? Oh God! How am I married to this man?!? LOL!

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muffin pan filled with bourbon banana chocolate chip muffins some are tilted on their side and one sits outside the muffin cavity up on top of the pan a small container filled with toothpicks sits in the far left front cup of the pan

Bourbon Banana Chocolate Chip Muffins

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: Serves 11 1x
  • Diet: Vegetarian
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Description

Bourbon Banana Chocolate Chip Muffins! A decadent banana muffin spiked with bourbon and studded with gooey chocolate chips! A delicious way to use up all those speckled bananas you have sitting on your counter!

Ingredients

Scale

1/2 cup {1 stick} butter, melted and cooled

1/2 cup granulated sugar

1/3 cup packed brown sugar

2 large eggs, at room temperature

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/4 cup bourbon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 teaspoon all-purpose flour

Cinnamon Sugar Sprinkle:

2 Tablespoons granulated sugar

2 Tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon sea salt

Instructions

For the Cinnamon Sugar Sprinkle:

  • Combine the ingredients in a small bowl and set aside.

For the Muffins:

  • Preheat the oven to 400°
  • Butter the top of a muffin pan with a smidge of butter around each cup.  Doing this prevents the muffins from sticking to the pan. Line each muffin cup with a cupcake/muffin liner.
  • Toss the chocolate chips with the one teaspoon of flour in a small bowl until well coated with the flour and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Using a stand mixer or a hand-held mixer, beat the melted and cooled butter with the sugars on medium speed for two minutes. Scrape the mixing bowl down.
  • Add the eggs one at a time while continuing to mix for an additional two minutes. Scrape the bowl down.
  • Add the bananas and bourbon. Beat until well combined. The muffin batter will look a little curdled after adding the bananas and bourbon. Scrape the bowl down one more time.
  • Add the flour mixture.  Mix on the lowest speed until almost no dry streaks of flour are visible. 
  • Remove the mixing bowl from the mixer and stir in the chocolate chips and any flour that didn’t cling. Stir just enough to incorporate the chocolate chips into the batter. The batter will be a little lumpy. 
  • Fill each muffin cup just a smidge below the top of the cup. 
  • Sprinkle each muffin cup with a generous amount of cinnamon sugar. You may have a bit of the sugar leftover. 
  • For Standard-Size Muffins: Bake at 400° for 22-24 minutes.  When a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it, the muffins are done.  Remove from the oven and place the pan on a wire cooling rack.  After 5 minutes of resting, remove the muffins from the pan. Eat, enjoy, repeat!!
  • For Bakery-Style Muffins: Bake at 400° for 25-27 minutes. Follow instructions in the previous step for testing doneness and cooling.

Notes

  • If you don’t have any liners for the pan, lightly butter and flour each muffin cup, so the muffins don’t stick. Be sure to hold the pan upside down over the sink and tap the sides of the pan to remove any excess flour that may be clinging to the cups.
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Keywords: bourbon banana chocolate chip muffins, chocolate chip muffins, fruit muffins, banana muffins, cinnamon sugar muffins, ripe bananas, bourbon

Mexican Black Bean Cakes

by 2 Comments

I have an embarrassing amount of beans in my pantry! I love having these protein-packed powerhouses around! They’re inexpensive, filling, and can be prepared a multitude of ways! If you’re like me and hoard black beans I’m here to help you clear your pantry with this recipe for Mexican Black Bean Cakes! With a creamy oh-so-slightly spicy creamy interior and golden brown crust on the outside, these three-bite cakes can be used in so many ways! Tuck them into a taco, instead of using ground beef! Serve them as an appetizer! Throw some on the side of a fresh green salad loaded with fresh sweet corn, cilantro, and black olives! Stuff a quesadilla with them!

Or, stuff them into your mouth one-by-one like Wimpy from the Popeye cartoon series! Do you remember that one? Or, am I just old?!!?

Mexican Black Bean Cakes are super simple to assemble!

  1. Make the tortilla chip crumbs! Do this by adding your favorite tortilla chips to a food processor and process until they are fine crumbs. A few handfuls of the chips will do the trick! And, you can use any leftover crumbs in another batch of the cakes. Or use them as a crunchy garnish on a salad!
  2. Mince the chipotles and garlic!
  3. Toss them in a food processor with the remaining ingredients!
  4. Pulse 7or 8 times until the mixture is mostly creamy with a few beans left whole for some texture.
  5. Scoop, Cook, Eat!

I use an electric griddle for cooking the cakes. It makes the cooking process lightning quick because I can cook all of them at one time! If you don’t have one, use a non-stick skillet! Since the skillet is smaller, the cakes will cook in batches. Keep the cooked cakes warm by placing them on a cookie sheet into a 200° oven.

mexican black bean cake being dipped into a small round glass jar of sauce surrounded by tortilla chips more black bean cakes and quartered lime pieces in the background is a stack of plates piled with cakes and a small white dish of sauce

And don’t forget to make a batch of Chipotle Lime Sauce to serve along with these babies! It’s so creamy, tangy, smoky, and spicy! Your tastebuds don’t want to miss out!

a small white bowl filled with salad greens corn sliced black olives with three mexican black bean cakes tucked along the left side of the bowl the bowl rests in a metal vintage pie pan with a handful of tortilla chips a grey towel runs along the edge of the pan and a small round glass jar filled with sauce for the cakes with a small wood spoon sticking out of it

Looking for more delicious bean recipes?

Try these!

If you make this recipe, I would love to hear from you! You can rate, review, and comment below! If you’d like to receive recipes from Yums & Kisses straight to your inbox, go ahead and subscribe! You can also follow me on Pinterest! I can’t wait until our next visit! Love you guys!

P.S. The electric griddle I linked in this post is not an affiliate link. This is the griddle I use and I love it! I just like to share what I use in my kitchen! What’s your favorite thing you use in your kitchen?

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mexican black bean cake being dipped into a small round glass jar of sauce surrounded by tortilla chips more black bean cakes and quartered lime pieces in the background is a stack of plates piled with cakes and a small white dish of sauce

Mexican Black Bean Cakes

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14 cakes 1x
  • Diet: Vegetarian
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Description

Mexican Black Bean Cakes!  Delicious black beans mix with cream cheese, fresh cilantro, and spices.  Irresistible tucked into tacos, quesadillas, and salads!  Serve as an appetizer, snack, or main dish!  Vegetarian and high-fiber!

Ingredients

Scale

15 ounce can black beans, drained and rinsed

1 large clove garlic, minced

1/4 cup salsa

2 Tablespoons chopped cilantro

1/2 cup tortilla chip crumbs

2 ounces full-fat cream cheese, softened

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/2 teaspoon granulated onion powder

1/4 teaspoon chipotle powder

zest of one lime

For Serving:

Chipotle Lime Sauce

Instructions

  • Place the ingredients in a large food processor.  Pulse 7-8 times until the mixture is mostly creamy, with some beans still whole for texture.
  • Preheat a non-stick skillet over medium heat.  
  • Using a scoop that portions two ounces. Scoop the bean mixture and release it into the preheated pan.  Let the cakes cook for one minute.
  • Dip the flat side of a spatula into a bowl of water. Press down on the top of the cake to flatten it a bit using the spatula.  The water prevents the spatula from sticking to the cake. 
  • Cook each side for 4-5 minutes until browned.
  • Remove the cooked cakes from the skillet and serve immediately, chill for later use, or freeze!

Notes

  • Use your favorite salsa!  I used a mild salsa because that’s what was in the fridge!
  • To quickly soften cream cheese:  Place it in a microwave-safe dish.  Use the defrost setting for 30-45 seconds. Voila!  Softened cream cheese!
  • If using unsalted tortilla chips to make the crumbs, you’ll probably want to add a touch more salt to the cake mixture.
  • I cooked the Mexican Black Bean Cakes on a non-stick electric griddle, which made the process lightning quick!  If you are using a skillet, you’ll probably have to cook the cakes in batches.  You can keep the cooked cakes warm by placing them on a cookie tray into a 200° oven.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: mexican black bean cakes, mexican, meatless meals

Chipotle Lime Sauce

by 6 Comments

Get ready to say Yum!! C’mon! Say it with me! On the count of three! 1. 2. 3!!! Yum!!! Oh, this Chipotle Lime Sauce! It is so easy to make I find myself making it pretty much every day! It’s creamy! It’s zingy! It’s smoky! And just a touch spicy! It’s just. Yum! A total game-changer when it comes to mealtime. This sauce elevates an everyday dish and makes it a showstopper! Jeff and I drizzle it on quesadillas, tacos, and scrambled eggs! We’re using it as a salad dressing! Chips and dip? This is the dip!

overhead view of the ingredients used to make chipotle lime sauce there is a measuring cup filled with sour cream and mayonnaise topped with grated lime zest a wooden cutting board with a measuring cup that the mayo was scooped out of a bit of a kitchen knife a small white dish of minced garlic a small white plate filled with fresh cilantro sprigs a small jar of fresh lime juice with a measuring spoon a juice lime half a microplane grater and a small square ramekin with dried onion and salt

Chipotle Lime Sauce is simple to make!

Here’s how this is gonna go!

  • Zest a lime!
  • Juice the lime!
  • Mince the garlic and chipotle chiles.
  • Add to the blender with the rest of the ingredients. Reserve the cilantro! We’re gonna stir that in after the sauce is blended!
  • Blend.
  • Stir the chopped cilantro into the sauce.
  • Boom! Done! Let’s eat!
a glass measuring cup filled with chipotle lime sauce being blended with a stainless steel immersion blender the measuring cup is surrounded by half a lime that has been zested and juiced a microplane grater a wooden cutting board peaking in the front corner with chopped cilantro on it and a small white plate holding a few sprigs of cilantro

We’re in.! We’re out! We’re done!

Let’s go outside and enjoy the sunshine! Summer is the season for a quick and easy sauce that is big on flavor! The key flavor factor to this Chipotle Lime sauce is, well, the chipotle peppers! If you are unfamiliar with chipotles, they are a smoke-dried jalapeno. You can buy them as dried whole peppers, ground into a powder, or as the canned chipotle chiles in adobo sauce; we are using for this recipe. The adobo sauce the chiles are canned in is made from chile powder, vinegar, sugar, garlic, and herbs. The sauce and chiles pack a little bit of heat and smoky flavor into any dish they are added to. Since we only use two of the chipotles from the can, you’re probably wondering what to do with the rest of them! Transfer the chipotles and the sauce to a storage container and refrigerate. It will keep for several months!

close up view of the two jars of sauce stacked on top of each other a vintage metal spoon rests next to the jars in the background is a crumpled white linen kitchen towel and thinly sliced cucumbers on a plate peaking in the corner

Here are some ideas for using Chipotle Lime Sauce!

  • Drizzle over quesadillas, tacos, and fajitas!
  • Use as a burger topping! And if there happens to be a side situation of beer-battered onion rings or fries, this sauce is a must!
  • Slather it on an ear of grilled corn instead of butter!
  • Use as a dip for crunchy potato chips, pretzels, and tortilla chips!
  • A plate of nachos loaded with melted gooey cheese will love to see a few spoonfuls dolloped on top!
  • This will be your go-to dressing for a taco salad! Or any green salad!
close up view of a vintage metal spoon being dunked into a small white round ramekin filled with chipotle lime sauce the ramekin rests on a small round white plate circled by thinly sliced cucumbers in the background are two small glass jars stacked on each other the jars are filled with the sauce

I’ll be back tomorrow with a delicious recipe to pair with Chipotle Lime Sauce! I’m so excited I get to visit you twice this week! In the meantime, you can enjoy this sauce with my Vegetarian Chicken Nuggets If you enjoy this recipe, please, forward it to a friend! You can also rate and review it and leave a comment!

Love,

Heidi

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close up view of a vintage metal spoon being dunked into a small white round ramekin filled with chipotle lime sauce the ramekin rests on a small round white plate circled by thinly sliced cucumbers in the background are two small glass jars stacked on each other the jars are filled with the sauce

Chipotle Lime Sauce

★★★★★

5 from 2 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Serves 10 1x
  • Diet: Vegetarian
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Description

Elevate the everyday dish with this creamy, smoky, spicy Chipotle Lime Sauce!  Delicious drizzled on tacos and fajitas!  Use as a dip for tortilla or potato chips! Sqwiggle a bit over an omelet for a wow factor!  Easy to assemble. Even easier to eat!

Ingredients

Scale

1/2 cup full-fat mayonnaise

1/2 cup full-fat sour cream

zest of one lime

2 Tablespoons fresh lime juice

1/2 teaspoon granulated onion powder

1/4 teaspoon sea salt

1 large clove of garlic, minced

2 canned chipotle chiles in adobo sauce, minced

1 teaspoon adobo sauce

2 Tablespoons finely minced cilantro

Instructions

  • To a large glass measuring cup, add the ingredients beginning with the mayo and ending with the adobo sauce. 
  • Using an immersion blender, mix on medium speed until well combined. 
  • Alternatively, place the ingredients into a small food processor or blender and blitz until combined. 
  • Stir in the chopped cilantro. 
  • Serve immediately or refrigerate.
  • Prepared sauce keeps up to four days refrigerated.
  • Category: Sauces
  • Method: Blended
  • Cuisine: Mexican

Keywords: chipotle lime sauce, mexican, easy

Bourbon Bacon Baked Beans

by 4 Comments

Baked beans may not be the sexiest dish to grace a picnic table. But, we are going to change that today, friends! These Bourbon Bacon Baked Beans (say that three times! LOL!) are to-die-for!! Seriously, they are highly addictive! And, you won’t find many dishes this delicious that take such little time to prepare! The recipe starts with a can of baked beans. You could just dump the beans and heat them in the microwave. But that would just be sad! Let’s take that can of baked beans and add smoky hickory bacon, paprika, and bourbon! Also, brown sugar, ketchup, dijon mustard, and a few more delicious ingredients to elevate this humble dish to new heights! I promise this dish of Bourbon Bacon Baked Beans will come home empty from the next picnic you attend!

overhead view of a small white baking dish filled with unbaked beans with a bottle of bourbon a small round white dish of brown sugar with a small wooden spoon filled with brown sugar on a marble counter with a small round white ramekin of chopped bacon and a small wood cutting board with diced onions and a kitchen knife

My childhood memories are filled with family reunions and the 4th of July picnics! My family would always go to a park on the shores of Lake Erie. We could hear the low volume of an FM radio. Hot dogs and hamburgers sizzled on grills cloaked in thin plumes of gray smoke. My mom always organized tons of games for my cousins and me! After a few hours of running around laughing and shrieking, we would gather around long splintery picnic tables draped with vinyl tablecloths topped with various contributions from family members. There were always creamy deviled eggs, tangy potato salad, a bucket of spicy fried chicken. What I remember the most is my mom’s baked beans! Creamy beans swimming in ketchup, brown sugar, and mustard sauce studded with nuggets of chewy bacon and softened diced onions!

close up view of a wooden spoonful of baked beans lifted out of a square white baking dish filled with bourbon bacon baked beans

My mom would have never added bourbon to her baked beans! Her daughter, however, oh yes! Let there be bourbon in our beans! The notes of vanilla, smoke, and caramel the bourbon lends to this dish make it amazing! The bacon and smoked paprika combine with the bourbon to make these beans taste as if they cooked over a crackling campfire!

a wooden spoon scooping bourbon bacon baked beans from a square white baking dish that rests on a white napkin printed with small dark blue stars a small jar filled with daisies rests on a small wood board with a stack of small white paper plates with a light grey oblong rock weighing them down

We could always take the long route to make baked beans. We could rinse and soak dried beans overnight, rinse and drain them again, and then cook them! But why would we waste our sunny summer days doing that? There’s no shame in starting with a can of prepared baked beans and making them fancy! In case you’re curious, I used these. And, not because they are paying me! They are just plain delicious and make an excellent canvas for this dish! And, it gets us out of the kitchen and at the picnic table in no time!

a small white paper plate filled with bourbon bacon baked beans with a white plastic spoon resting next to it a square white baking dish filled with baked beans and a wooden spoon an array of red white blue and white coloring pencils a white napkingwith small blue stars a few half eaten plates of beans and small white paper plates are below the filled plate of beans

If you are looking for more delicious recipes for the 4th of July try these!

Blackberry & Herbed Goat Cheese Crostini with Hot Honey Drizzle is so gorgeous! They’re almost too pretty to eat! Toasted slices of baguette are topped with a rosemary and chive flecked goat cheese spread. Garnish with a juicy blackberry and drizzle with a spicy homemade hot honey for an appetizer you won’t soon forget!

The 4th of July is the perfect time to get crazy, making berry recipes since the indoor and outdoor markets are overflowing with them! You’ll find me making Blueberry Lemon Coffee Cake for breakfast! Sipping more Triple Berry & Ancho Chile Sangria than I should be! And churning batch after batch of Blueberry & Oatmeal Creme Pie ice cream! The ice cream uses blueberry jam instead of fresh berries, so if you find your pantry overflowing with homemade (or store-bought!) blueberry jam, this is a delicious way to use it up!

Greek Tuna & Pasta Salad is a portable all-in-one dish that we love to enjoy al fresco on hot summer nights!

And since no meal is complete without a little something sweet!

Try one (or all!) of these recipes!

a closeup view of bourbon bacon baked beans with a wooden serving spoon in a square white baking dish resting on a white napkin with small dark blue stars a stack of white paper plates peaks in the front right corner in the back right corner is a small blonde wood board topped with a small glass jar filled with daisies an oblong dark grey rock and a small glass filled with white plastic spoons

I wish you all a fantastic holiday weekend! Enjoy the sunshine! Stay safe! Eat well!

♡Love, Heidi

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a wooden spoon scooping bourbon bacon baked beans from a square white baking dish that rests on a white napkin printed with small dark blue stars a small jar filled with daisies rests on a small wood board with a stack of small white paper plates with a light grey oblong rock weighing them down

Bourbon Bacon Baked Beans

★★★★★

5 from 1 reviews
Print Recipe

Description

Bourbon Bacon Baked Beans! Hickory smoked bacon, a nip of bourbon, brown sugar, and smoked paprika elevate this picnic standard to a new level! Prepare to take an empty dish home!

Ingredients

Scale

28 ounce can vegetarian baked beans

1/3 cup ketchup

1 Tablespoon Dijon mustard

2 Tablespoons packed brown sugar

1/4 cup bourbon

4 thick slices hickory smoked bacon, cooked

1 small onion, diced

3/4 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

Instructions

  1. Preheat the oven to 350°.
  2. Chop the cooked bacon into small pieces.
  3. In a large bowl combine all of the ingredients.
  4. Pour into an 8×8 baking dish.
  5. Bake for 35-40 minutes, until hot and bubbling.
  6. Serve!

Notes

  • I used a can of Bush’s Vegetarian Baked Beans. You can use your favorite brand!
  • Make this dish vegetarian by omitting the bacon and Worcestershire sauce! Or, if you have a vegetarian brand of Worcestershire on hand, use that!  Annie’s makes a good one!
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: bourbon bacon baked beans, beans, easy