Carrot Ducks

Ingredients

200 g grated carrots (around 1 1/2 packed cups)
1/2 cup water
70 g grated cheddar cheese (1/2 cup)
2 eggs
4 tbsp flour

Instructions

Pre heat oven to 180C / 350F / Gas 4

Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins

Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry)

Place the carrots back in the bowl and mix with the remaining ingredients

Prepare a baking tray with baking paper or use a silicon baking sheet

Form star shapes of the mixture onto the sheet using a cookie cutter.

Bake for approx. 33mins (until crispy on the sides). I made 12 larger ducks.

Boozy Bourbon Bacon Baked Beans

I made these for a potluck for my hubby's work function we were going to. They were such a hit I came home and made another batch for us to eat on for the week.
I looked at an amazingly huge assortment of recipes for baked beans and then made my own in the end that had what I wanted.

Ingredients

½ Pound Thick Cut Bacon , cut into smallish pieces. Scissors helped make quick work.
1 medium Yellow Onion , finely diced
½ Green Bell Pepper , finely diced
3 giant Cloves Garlic , minced
4 15.5ish sized cans Beans , drained and rinsed. I used 3 navy beans and one black because that's what I had in my pantry. But really you could use whichever kind.  1 Cup Bourbon
1 Cup Ketchup
½ Cup Brown Sugar , packed
1/3 Cup Molasses
2 TBS Yellow Mustard
2 TBS Apple Cider Vinegar
1 TBS Worcestershire Sauce
Kosher Salt and Pepper , to taste
1/2 TSP Crushed Red Pepper Flakes
Tabasco to taste for added heat
1 Cup Hot Water or Broth

Heat a large oven safe pot over medium and add chopped bacon. Cook stirring occasionally until beginning to brown nicely. Add in the onion, bell pepper and season generously with salt and pepper. Cook until softened and bacon is browned. Add in the garlic and cook until fragrant.

Add in the remaining ingredients stirring to make sure everything is well combined. Season generously with salt and pepper. Bring everything to a simmer and cover with a tight fitting lid.

OVEN: Cover pot and transfer it to a preheat 300 degree F oven. Bake for 45 minutes, stirring once halfway through cooking. Remove the lid, stir, and continue to bake until the sauce is thickened and sticky, about an additional 45 minutes. If needed during baking, add more water to adjust consistency.

STOVE TOP: Cover pot and reduce heat to medium low. Cook, stirring at 30 minute intervals, for 1 ½ hours, or until the sauce is thickened and sticky.

Hidden veggie mac and cheese

1 cup roasted butternut squash
1 cup shredded cheddar
1/2 cup milk
4 oz cream cheese
Salt and pepper
I added a few extra slices of cheese because I added a little too much milk and needed to thicken it
Dash of garlic powder onion powder and powdered mustard
12 oz noodles

Blend milk and squash till creamy. Place all your other ingredients in saucepan and melt together until velvety smooth whike pasta cooks.  Then combine.

Sweet Potato Sausage links

1 large sweet potato baked
1 package sage sausage bulk
3 eggs
1 to 1.5 cups probably Left over filler rice, couscous, quinoa.
(I ran out of the couscous left over so I had to add some crushed ritz this time)

Mix.  Make links.  Bake on a silpat mat about 30 to 40 min depending on size of links.  Broil the top off to brown and make crispy a little.

Deviled eggs (classic)

6 hard boiled eggs
1/4 cup mayo
1 tsp yellow mustard
1 tsp distilled white vinegar
Dash sugar
Salt and pepper to taste
Paprika to garnish.

Milk braised Cornish hen

1-2 Tyson cornish hens, thawed
1 lemon (I used preserved lemon), quartered
Few garlic, unpeeled
Pinch saffron
1/2-1 tsp thyme or so
3 cups milk or so
salt
pepper, garlic and onion powder to season
2 tbsp salted butter
2 tbsp olive oil
4 med yellow potatoes

Preheat the oven to 375F.
Take your thawed out Cornish hens and rinse them inside and out, then pat very, very dry with a paper towel. Season with salt, pepper, and garlic powder.
In a heavy, oven-safe pot like a Dutch oven, heat the butter and olive oil over medium-high heat.When the butter is melted and sizzling, add in the hens, and cook until they are golden brown and crisp on each side.Add in the milk, and toss in the garlic, lemon, and herbs.  Add halved yellow potatoes.
Cover the pot, and transfer to the preheated oven. Bake the hens in the covered pot for about 45 minutes, then remove the lid, baste the hens with the juices, and cook for 45 minutes more, uncovered.Hens are cooked when they can easily be pierced with a fork, and any juices that run are clear and not pink or red.Serve immediately with desired side dishes!

Quick chili recipe

1 pound ground beef
1 onion, finely diced
3 cloves garlic, minced
1/2 can tomato paste
28oz can crushed tomato
2 fresh tomato finely diced
1 jalapeno
water
1 (15 ounce) can kidney beans or black
1 (15 ounce) can pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce

Directions

In a large stock pot lightly brown ground beef, and drain if needed.Add onion and garlic and cook until onion is translucent. Add tomatoes, diced tomatoes, jalapeno, tomato paste, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.