Beets with Pineapple

We're wrapping up summer here in Texas (hopefully!) and I've got a few more recipes that don't require turning on an oven on the back burner (see what I did there? haha :P) Anyway, this Beets with Pineapple recipe caught my eye. I'm probably in the minority when I say I like beets. So I'm pretty sure I'll be the only one eating this food, and that's okay.

I wasn't sure if this was supposed to be served warm or cold. So I had some while it was still hot and some the next day when it was cold. It was good both ways. I think the sugars did crystalize a bit while being refrigerated. Overall, I probably wouldn't make it again because while I did get everyone to try it, no one else in my family liked it but me. I think it would definitely make a good sweet side to a main dish though.

Here's my interpretation of the recipe:

Beets with Pineapple 

(either tidbits, crushed, chunks)

serves 4-6

Recipe: R. Baird

2 Tbsp. brown sugar

1 Tbsp. corn starch

19oz can pineapple

¼ tsp. salt

1 Tbsp. butter

1 Tbsp. lemon juice

1 1lb. can sliced beets drained

Thicken pineapple with cornstarch, add brown sugar & salt. After thickening, add remaining ingredients & heat thoroughly.

* I used light brown sugar

* I used pineapple tidbits

* I used unsalted butter

* I used fresh lemon juice

* I couldn't find sliced beets at my store so I bought whole ones and sliced them myself.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Orange Juice Balls

It's been SOOO hot here in Texas that I just haven't wanted to cook anything. We're in that stage of summer where it's too hot to turn the oven on and it's too hot to stand outside next to a hot grill. If I were single, I'd probably just live off of sandwiches and cereal all summer, haha! The Lord has blessed me with a husband and 2 wonderful children who aren't as on board with that idea as I am. In any case, I've been thumbing through my recipes trying to find something "summery" to make. Hello Orange Juice Balls. No cooking required, yay! 

After making these, I'd say they were a flop in my book. They were really really wet and looking back, I think maybe I should have thawed out the orange juice and then measured the ½ cup. Instead, I packed my measuring cup with ½ cup of the frozen juice. Like I said, they were very wet (I couldn't add additional cookies because they got eaten up) and super tangy. I mean, they weren't terrible, I'd just tweak it a bit if I were to make them again. You can see in the pictures that the powdered sugar was soaked up instead of staying a white coating.

Here's my interpretation of the recipe:

Orange Juice Balls

1 - 7½ oz. pkg vanilla wafers (crush)

¾ c. Flaked coconut

¾ c. Powdered sugar

½ c. Undiluted frozen orange juice

Mix dry ingredients. Add juice & mix well.

Roll into small balls - - Then in powdered sugar

Makes about 30.

*I measured the orange juice without thawing it. Maybe next time thaw it before measuring it.

*I used additional powered sugar to roll the balls in. Not the amount in the ingredients list. That was added to the dry ingredients.

*I froze the balls before rolling in powdered sugar and then kept them in a sealed container in the fridge.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Marinated Beans

Let me start by saying I love beans. When I saw this was a bean type of salad, I was in! I will say that my oldest liked them (but didn't eat any after the first day) and I think my husband did too. Not 100% sure about that though. My youngest, isn't really a bean fan but he did at least try them. Personally, I loved this recipe. It was just a lot for me to eat on my own though. I will say that I used pinto beans  and cooked them with very little seasonings. Normally I season them up really well when just making a fresh pot of pintos. I also never soak my beans, but I did for this recipe because that's what the recipe says to do. To cut out a step, just buy some canned beans, drain and rinse them really well. They'll work just fine if you don't want to cook them first :)

* What kind of oil is usually used for salad oil? Also, what kind of vinegar is usually used when a recipe just calls for vinegar? I never know what to use! Please let me know in the comments what you'd suggest :) 

Here's my interpretation of the recipe:

Marinated Beans

From the Kitchen of Aileen

1# (pound) beans, soak over night, or prepare beans by cooking until just tender, drain & cook.

1 bunch green onions

½ c. celery

½ c. bell pepper (optional)

1½ tsp salt

1½ tsp course ground pepper

1 c. salad oil

½ tsp garlic

½ tsp celery salt

1¼ c. vinegar (champagne vinegar may be used also)

Mix all together & let stand over night or several hours.

*I used pinto beans. Soaked overnight then cooked with just a tad bit of salt, pepper, garlic powder and onion powder.

*For the salad oil, I used canola oil

*For the vinegar, I used apple cider vinegar

Delicious when you first make it, but even better the next day when served cold.

I hope you enjoy and give this recipe a second chance in your kitchen too.

New Happenings!

Hi friends!

I've been working hard behind the scenes and unfortunately neglecting this blog. Please forgive me. I'm trying to step out of my comfort zone with some things. So...I've set up a new Facebook page for The Second Chance Kitchen as well as a YouTube page where I hope to do some Live cooking and other videos...as soon as I get the nerve up to be in front of the camera :) Please click here to visit my Facebook page or just search for Second Chance Kitchen :)  Thanks y'all!

Corn Bread (small)

 

It's no secret to those who know me that I LOVE cornbread! Add some fresh pintos or blackeyed peas on top of a piece and that's a perfect meal for me! This one was good. It's a sweet cornbread. I made it in my 8x8 square dish and it came out a a bit thin. Maybe next time make it in a loaf pan so it's a little thicker? Or muffins would be a good option as well.

My interpretation of the recipe:

Corn Bread (small)

½ cup flour

½ cup yellow (corn) meal

2 tsp. baking powder

pinch of salt

1/8 cup sugar

1 egg

½ cup milk

1/8 cup Wesson oil

Bake 425º for 25 minutes

*I try to use exact brands if mentioned so yes, I did use Wesson oil :)

I hope you enjoy and give this recipe a second chance in your kitchen too.

Chili Hash Brown Casserole

 

So it's May in Texas which means it's already starting to get hot. Who on earth would want to eat chili when it's not cold outside? Me. I would. Which means my family eats it. Haha! This recipe got a thumbs up from everyone. Even my youngest, who doesn't care for beans and who only like potatoes in french fry form (no tater tots!) and mashed, ate the hash brown topping and some of the beans. I'll definitely make this again once Fall gets here.

Here's my interpretation of the recipe:

Chili Hash Brown Casserole

1# ground meat

1 small onion diced

5 cloves garlic - minced

2 tsp cumin

2 tsp chili powder

¼ tsp red chili flakes

2 tsp salt

½ tsp pepper

4 Tbs tomato paste

1 - 14oz can diced tomatoes

Diced green pepper

1 can red kidney beans drained

16oz frozen hash browns shredded

8oz cheddar cheese grated

1 Tbs olive oil

Heat olive oil - add onions and garlic. Cook

Add beef - cook 5-8". Add pepper and seasonings

Add tomato paste, tomato and beans.

Cook 15-20" til thick

Pour chili in greased casserole dish.

Spread frozen hash browns over top and sprinkle with cheese.

Bake at 400º for 40"

Let sit for 10"

*I used 90/10 ground beef

*I used regular diced tomatoes. Next time I'll use the petite ones.

*The beans were drained and rinsed. Although next time I might not rinse them to help keep it moist for leftovers. Just drain them a bit.

** The " means "minutes" and the u with a line on top means "with". I guess that was a type of shorthand back in the day?

I hope you enjoy and give this recipe a second chance in your kitchen too.

Forgotten Cookies

Alright, so I know this blog is supposed to be about handwritten recipes and this one is obviously not. Let me explain. This binder is probably just a tad bigger than my hand. Someone had to take the time to type out each recipe to make sure they'd fit in this little binder. So although it's not written by hand, it still was typed with love. Also, I'm not sure I'd actually call these cookies. They were more like a meringue. So I'd consider it more of a candy. I actually had to trash my first batch because a tiny bit of egg yolk got into my whites. I thought I had spooned it out but my whites never got stiff :( So I had to start over again. Lesson learned!

Here's my interpretation of the recipe:

Forgotten Cookies

2 egg whites, beaten til frothy

¾ cup sugar

*12 tsp cream of tarter (actually ½ tsp)

¼ tsp vanilla

16oz chocolate chips

1 cup pecans, finely chopped

1 brown paper bag

Heat oven to 375.

To egg whites add sugar, cream of tarter, and vanilla. Beat until stiff. Add food coloring if desired.

Add chocolate chips and pecans. Mix well. Drop like divinity onto cookie sheets lined with brown paper bag.

Place in oven. Turn off oven and leave over night. Go to bed. The cookies are ready when you awaken.

*I thought 12 tsp of cream of tarter was a lot so after consulting with my mom, we agreed that it was probably ½ and they forgot to put the / in there.

*I used mini semi-sweet chocolate chips

I hope you enjoy and give this recipe a second chance in your kitchen too.