Barbecued Beans

Ingredients

6 slices bacon
4 (15.5-oz.) cans great northern beans, drained, rinsed
4 (15-oz.) cans black beans, drained, rinsed
4 garlic cloves, minced
3/4 cup finely chopped onion
1 1/2 cups ketchup
1/2 cup firmly packed brown sugar
1/2 cup barbecue sauce
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
3 teaspoons chili powder
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

Directions

1. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
2. In 4 to 5-quart slow cooker, combine all remaining ingredients; mix gently. Crumble bacon; sprinkle over bean mixture.
3. Cover; cook on low setting for 4 to 6 hours.

CHICKEN PAD THAI

INGREDIENTS

8 ounces flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
2 eggs
1 cup fresh bean sprouts
⅓ cup sliced green onions
¼ cup sliced white onion
⅓ cup cilantro, roughly chopped
optional: peanuts
sauce
¼ cup ketchup
2 tablespoons fish sauce (found in the Asian section at most grocery stores)
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
½ teaspoon crushed red pepper flakes
1 teaspoon soy sauce

INSTRUCTIONS

Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

CHICKEN CURRY

INGREDIENTS:

1.5 lb chicken tenders or chicken breast, cut into cubes
2 red peppers, sliced
1 tbs olive oil
2 tbsp red curry paste
1 14 oz can coconut milk
2 tbsp fish sauce
1 tbsp palm sugar, or coconut sugar
5-6 kaffir lime leaves, julienne


DIRECTIONS:

In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.

Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.