We are celebrating! For our favorite celebration recipes, scroll down.

We are at the farm this weekend celebrating birthdays, plus Valentine’s Day, that’s just around the corner.

We have gathered with some fine, fun friends to help us celebrate.  We will horseback ride, shoot skeet, hike the property using ours interactive map and just hang out and visit. 

Saturday we are going on a winery, brewery and distillery tour (www.backroadcountrytours.com).  We will let you know how that goes!

In the evening we are starting out with Cowboy Caviar as an appetizer followed by my famous Barbeque Ribs, Trash Beans and salad. (See recipes below.)

We will finish our evening gathering around the fire pit and enjoying the wide open space, our friends and the collection of stars in the sky.

Recipes

Trash Beans

This recipe is so hearty it can be served as a meal however I always serve it as a side dish.  It has won several awards in my local neighborhood contests.  This recipe was given to me years ago and can’t recall from whom but I have shared it with everyone who has eaten it.

Serves 4 to 6

1 ½ lbs Ground Beef

1 lb Smoked Sausage

2 - 15 oz cans Kidney Beans 

1 - 15 oz can White Navy Beans

1 - 15 oz can Pinto Beans

1 - 21 oz can Pork & Bean Baked Beans

1 Bottle of Barbeque Sauce

½ Onion, chopped

½ Tablespoon Brown Sugar

½ Tablespoon Spicy Mustard

1 Tablespoon Worcester Suace

Pepper to Taste

Brown meat and onion.  Drain.  Dump beans and everything in a large pot and cook.  Some of the beans may need to be drained before use.  Can be served right away or saved for later.  It actually gets better overnight. 

Best Barbeque Ribs

For years these were my best ribs ever.  I loved the ribs at Houston’s Restaurant and knew someone there that shared some of the technique but wouldn’t share the name of the rub.  So I made one up.  They have been melt in your mouth delicious and a big winner for years.  I have since found another recipe for ribs that compete with these and will share later on but these are so easy and always fantastic.

 Ingredients:

Baby Back Pork Ribs (however many you want)

Seasoning (I use Zatarains Creole Seasoning but you could use any of your favorites seasoning/rub)

Barbeque Sauce

 Directions:

1. Turn baby back ribs over and cut the membrane from end to end making an “X”

2. Rub your favorite seasoning on front and back of ribs

3. Place ribs in a deep pan with U shape up (membrane side facing up)

4. Add about an inch of water to the pan

5. Cover with foil

6. Cook about 4 hours at 325 degrees or until meat is tender

7. Drain excess water from pan

8. Add barbeque sauce to front and back of ribs

9. Place on grill and cook for 5 minutes

Cowboy Caviar

This is a great recipe to serve as an appetizer.  It is fun to serve on the farm but also yummy anywhere.  Author unknown as I have had this for years.  It is loaded with antioxidants, vitamins and fiber.  Serve with tortilla chips.

3 Tablespoons red wine vinegar

2 Tablespoons hot sauce

Juice of 1 lime

1 Tablespoon olive oil

2 cloves garlic, minced

¼ teaspoon black pepper

2 avocado, ride (about 10 oz)

1 can (15 oz) black-eyed peas

1 can (15 oz) black beans

2 chopped bell peppers, red and orange

2/3 cup thinly sliced green onion

2/3 cup chopped fresh cilantro

Salt to taste

In a large bowl, mix vinegar, hot sauce, lime juice, oil, garlic and pepper.  Peel, pit and cut avocado into ½ inch cubes.  Add to vinegar mixture and mix gently to coat.

Drain and rinse peas and black beans.  Add peas, beans, bell peppers, onions and cilantro to avocado; mix gently to coat.  Add salt to taste.