12
Baked Beans (Hot Dog Topping)
The perfect side dish to complement the hot dog bar.
Makes 6 cups
10
bacon slices, cut into small dice
1
pound navy beans, soaked in water overnight,
drained and rinsed
12
ounces water
1
medium onion, cut into small dice
2
garlic cloves, crushed
6
ounces ketchup
2
ounces molasses
2
tablespoons tomato paste
½
cup brown sugar, packed
½
teaspoon dry mustard
1¼
teaspoons kosher salt
¼
teaspoon freshly ground black pepper
1 . Put the diced bacon into a medium skillet and place over medium
heat . Sauté until cooked through . Remove cooked bacon and drain
on a paper towel .
2 . Put the bacon with remaining ingredients into the cooking pot of
the Cuisinart
®
Programmable Slow Cooker . Select Low and set the
timer for 16 hours .
3 . When time elapses and slow cooker switches to Warm, stir beans,
taste and adjust seasoning accordingly .
4 . Serve warm .
Note:
The beans can also be cooked on the stove . Follow same
directions and put all ingredients plus an additional cup of water into a
large stockpot . Bring mixture to a boil . Cover and reduce heat so that
the mixture is just simmering . Simmer until tender, about 3 hours
Nutritional Information per serving based on ½ cup:
Calories 337 (39% from fat) • carb. 40g • pro. 13g • fat 15g • sat. fat 5g
• chol. 22mg • sod. 670mg • calc. 74mg • fiber 10g
Middle Eastern Spiced Chicken and Vegetable Kebabs
Makes 2 servings
Spice Rub
½
teaspoon ground cumin
1 to 2 pinches ground coriander
¼
teaspoon ground cinnamon
pinch cayenne
¼
teaspoon sea or kosher salt
1 to 2 pinches freshly ground black pepper
½
pound skinless, boneless chicken,
cut into 1½ to 2-inch pieces
½
medium bell pepper, cut into one-inch pieces
4
ounces winter squash, cut into one-inch pieces
4
small mushrooms (1 to 2 inches in diameter)
2
tablespoons olive oil
1½
tablespoons fresh lime juice
1 . Prepare spice rub . Put all spice rub ingredients into a small bowl .
Stir to combine .
2 . Use immediately or contain in a sealed glass jar . Store in a dry,
cool place .
3 . Rinse the chicken and pat dry with paper towels . Put into a large
mixing bowl and toss with the vegetables, oil, lime juice and rub .
Cover the bowl with plastic wrap; let marinate in the refrigerator for
1 to 2 hours .
4 . Ten minutes before chicken has completed marinating, preheat the
Cuisinart
®
Compact Grill Centro to High . Thread the chicken and
vegetables onto three of the provided skewers, starting with and
alternating chicken and then vegetable . Fit skewers into place as
instructed on page 5 of the instruction booklet .
5 . Let skewers cook for 24 to 30 minutes, or until chicken is fully
cooked .
Nutritional information per serving:
Calories 288 (48% from fat) • carb. 10g • pro. 28g • fat 16g • sat. fat 2g
• chol. 66mg • sod. 346mg • calc. 54mg • fiber 2g
