Wednesday, August 31, 2011

Beefy BBQ Beans with Garlic cheese drop biscuits and creamy sweet-n-hot coleslaw

Nestled somewhere in the middle of my day comes a weird thing called "dinner". It sometimes sneaks up on me and today was one of those days.  So I whipped together this little master genius dinner that was so basic, yet so simple that I knew I needed to post it! Why yes, it does taste like you cooked it for hours in a simmering pot of thick barbeque sauce. Yes. It does taste incredibly evil and unhealthy. However, if you make the baked beans (I pre-freeze them in 4 cup portions in the freezer) and use the leanest beef's actually nice! Oh...and the whole grain homemade bisquit mix helps too! I use sharp cheddar, so I use less fat, more flavor! 

Beefy BBQ beans with Garlic Cheese Drop Biscuits 
and Creamy Sweet-n-hot Coleslaw

1 lg can organic baked beans (20 oz) or 3 1/2-4 cups homemade baked beans 
8 oz hamburger (lean)
1 onion, chopped (about 1 cup)
1/2 cup chopped carrot
1/2 cup chopped celery
1 pressed fresh garlic clove 
1/2 cup Honeyville Honey Barbecue Sauce

Biscuit ingredients: 2 cups biscuit mix (my Homemade Bisquick use whole white wheat)
1/2 cup shredded sharp cheese
1 fresh pressed garlic clove
1/2 cup cold milk or water

In a large 12 inch covered skillet, saute onions, celery and carrot in 1T oil until very dark brown. Add the hamburger and cook until browned. Add the garlic and Chef Tess All Purpose Seasoning and Honeyville honey barbeque sauce. Stir well. Lower to a simmer. Combine the ingredients for the biscuits just until combined. Drop by rounded Tablespoon on top of the BBQ beef mixture. Cover and simmer low 12-15 minutes until biscuits are cooked. Top with extra cheese and all purpose seasoning if desired. Serve with my favorite cole slaw. I used this recipe in the restaurant all the time and it was by far the most popular version I ever made. 

Chef Tess'  Recipe for Coleslaw 
1 head finely chopped cabbage
2 shredded carrot
 1 onion, minced
1 ½ tsp salt
1/4 cup Xylitol natural sweetener or sugar free substitute
1/2 cup vinegar
1 tsp mustard
1 tsp celery seed
1 cup low fat mayonnaise
1T  horseradish Plus 
1T hot sauce (optional)
Combine: onion, salt, sweetener, vinegar, mustard, celery seed, Mayonnaise, and horseradish. Coat cabbage with dressing. Refrigerate until service in a bowl, covered with plastic.

Serve the Beefy bbq beans hot. We drizzle ours with a little more sauce...but we're weird that way.

There you go. A quick middle of the week meal that everyone loves!


pat sloan said...

this looks SO GOOD!

Kate said...

Steph, I really want to try your Bisquick mix with whole wheat flour, but I looked at the recipe and you noted whole wheat pastry flour. Can I use home ground wheat flour? Is there anything I can add to make it turn our better?
Thanks, Kate

Chef Tess said...

Whole wheat pastry flour at home you can use 2/3 part hard white wheat and 1/3 part barley or oat groats in your mill. This will give you wonderful whole wheat pastry flour.

Kate said...

I am really excited to try this. Can I used rolled oats? Sorry, I am just trying to avoid a trip to the store.

Chef Tess said...

Kate, if you use rolled oats they may not work in your mill. You can use a food processor or blender and make them a fine powder and it will work with them.