Author: QuiltLady

SWEET and SPICY PORK RIBS

SWEET and SPICY PORK RIBS
3 pounds spareribs,  cut into 4-5 rib sections, rinsed and patted dry
1/2 cup Hoisin sauce
3 tablespoons dry sherry
3 tablespoons sesame oil
3 tablespoons, minced fresh ginger
1 1/2 tablespoons soy sauce
1 tablespoons rice wine vinegar
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

  • Generously salt and pepper ribs.
  • In a medium mixing bowl whisk together the Hoisin sauce, sherry, sesame oil, ginger, soy sauce, rice wine vinegar, garlic and pepper flakes.
  • Place ribs in a LARGE ziploc bag and pour sauce over the ribs. Refrigerate overnight.
  • Heat gas grill to medium high or a charcoal grill to medium hot fire.
  • Spray grill with PURE.
  • Grill ribs over indirect heat for 30-45 minutes or until ribs are fork tender and easily separate, turning and basting frequently with reserved marinade.
  • Sprinkle with sesame seeds and serve.
OR a sauce we LOVE
1/2 cup Smucker’s Apricot Jam
1/2 cup Sweet Baby Ray’s BBQ sauce
1 tablespoon red pepper flakes

STRAWBERRY LEMON POUND CAKE

STRAWBERRY LEMON POUND CAKE
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
Juice from 3 lemons to equal 1/4 cup lemon juice, plus 1/3 cup
  • Preheat the oven to 350˚. 
  • Butter a 6-cup loaf pan and line it with parchment or waxed paper. 
  • In a medium bowl, combine the flour, baking powder, and salt. 
  • Using a hand mixer,  cream the butter. 
  • Add 1 cup of the sugar and mix until well blended.
  • Add the eggs one at a time. 
  • Add the vanilla. 
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. 
  • Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes
    • Meanwhile, make the glaze:
    • In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
    When the cake is done, let cool in the pan 15 minutes (it will still be warm).
    • Run a knife around the sides of the pan.
    • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. 
    • Peel off the waxed paper.
    • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. 
    • Let cool at room temperature. Store in refrigerator.
    1-2 large box(es) strawberries, washed and sliced
    1 cup sugar
    3 tablespoons cornstarch
    3/4 cup water 
  • Mash 1 cup strawberries; set aside.
  • In a saucepan, combine sugar & cornstarch; stir in water & mashed berries. 
  • Bring to a boil, stirring constantly. Stir in food coloring if desired. 
  • Cook and stir 3 minutes more. Cool for 10 minutes.

    • FRENCH ONION GRILLED CHEESE

    FRENCH ONION GRILLED CHEESE
    1 tablespoon each safflower oil and butter, for frying

    2 slices of french baguette or french bread
    1 tablespoon softened butter
enough shredded
    gruyere cheese to generously cover both slices of bread

    ½ cup wine-braised onions (see recipe below)
    salt and pepper to taste

    • Heat oil in frying pan over medium low heat. Add butter and allow to melt.
    • Spread each slice of French bread with softened butter. 
    • Add half the shredded cheese to one slice of bread
    • Pile braised onions on top
    • Sprinkle with the salt and pepper, then add the rest of the cheese. 
    • Top with the other slice of bread, and gently press together.
    • Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
    • Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
    • Remove the grilled sandwich from the pan and serve.

    WINE BRAISED ONIONS
    1 clove garlic per
    2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
    butter
    beef stock

    • Cut the onions in half lengthwise, then slice thinly again lengthwise.
    • For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
    • Allow the garlic to soften (but not color), then add the onions. 
    • Stir to coat the garlic and onions in oil+butter.
    • Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
    • Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
    • Remove from heat and set aside enough onions for grilled cheese sandwich.

    CHICKEN SNAP PEA STIR FRY

    CHICKEN SNAP PEA STIR FRY
    1 pound chicken breast tenders, cut into strips
    3 1/2 tablespoons safflower oil
    2 teaspoons cornstarch
    1 teaspoon baking soda
    sea salt
    1 tablespoon oyster sauce
    3/4 pound sugar snap peas, halved
    soy sauce 
    white rice
    • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
    • Cover and marinate 1 hour.
    • Remove from refrigerator 15 minutes before cooking.
    • Heat Wok or large frying pan over high heat.
    • Add remaining oil to pan.
    • When hot, add chicken and saute until golden.
    • Add salt.
    • Stir in oyster sauce.
    • Transfer to bowl and set aside.
    • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
    • Stir in chicken.
    • Serve over rice with soy sauce.

    BANANA BREAD PANCAKES & CREAM CHEESE SYRUP

    Banana Bread Pancakes
    Yields about 1 dozen
    1 1/2 cups all-purpose flour
    2 tablespoons granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda

    1 teaspoon vanilla

    1/4 teaspoon salt
    1 cup whole milk
    1/4 cup + 2 tablespoons buttermilk
    1 cup mashed well, overripe bananas (about 2 bananas)
    1/4 cup sour cream
    1 egg
    2 tablespoons butter, melted
    banana slices, for garnish (optional) – hubs ate these, sorry they’re not in the picture
    chopped walnuts or pecans, for garnish (optional)
    • Preheat a non-stick griddle.
    • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside.
    • In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg, vanilla and melted butter.
    • Add dry ingredients to milk mixture and whisk just until combine.
    • Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don’t get the fat center and thin sides).
    • Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden.
    • Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
    Cream Cheese Syrup
    1/4 cup butter
    3/4 cup granulated sugar
    1/3 cup buttermilk
    4 oz cream cheese
    1/2 teaspoon baking soda
    1 teaspoon vanilla extract
    • Melt butter in a large saucepan over medium low heat.
    • Stir in sugar, cinnamon, buttermilk and cream cheese.
    • Cook mixture, whisking constantly until cream cheese has melted.
    • Stir in baking soda and whisk for about 10 seconds until very frothy.
    • Remove from heat and stir in vanilla.
    • Serve warm.
    • Store in refrigerator up to 1 week.

    BAKED PARMESAN CHICKEN

    BAKED PARMESAN CHICKEN
    4 boneless skinless chicken breasts
    1/2 cup mayonnaise
    1/2 cup grated Parmesan cheese
    2 cloves garlic, minced
    sea salt and white pepper

    • Preheat oven to 375F.  
    • Wash and dry chicken and place in a greased 9×13 baking dish.  
    • Combine the remaining ingredients to make a paste.
    • Spread the paste evenly on the chicken breasts.  
    • Bake uncovered for about 35 minutes, or until the chicken is cooked through and the Parmesan is golden brown. 

    KRAB & PEA FRITTERS ~ SIMPLY DELICIOUS

    KRAB & PEA FRITTERS
    1 cup sour cream
    1 small bunch green onions, whites and greens, finely minced and divided
    2 large eggs
    3/4 cup whole milk*
    12 ounces krab, minced
    1 cup frozen peas
    1 1/4 cups flour
    2 teaspoons baking powder
    Sea Salt
    red pepper
    Frank’s Hot sauce
    Juice of 1 lemon
    1/4 teaspoon white pepper
    1 1/2 cups vegetable oil

    *I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

    • In a medium bowl mix together the sour cream and half the green onions.  
    • Add in lemon juice, salt, pepper and hot sauce to taste.
    • Set aside.
    • In a large bowl whisk the eggs until frothy.
    • Whisk in the milk.
    • Add the flour, baking soda, salt and pepper to taste, blending until combined well.
    • Fold in the krab, the other half of green onions and peas until well blended.
    • Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
    • Add the batter to the oil 1 heaping tablespoon at a time.
    • Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
    •  Transfer fritters to paper towels to drain.
    • Serve hot with sour cream.

    KRAB & PEA FRITTERS

    KRAB & PEA FRITTERS
    1 cup sour cream
    1 small bunch green onions, whites and greens, finely minced and divided
    2 large eggs
    3/4 cup whole milk*
    12 ounces krab, minced
    1 cup frozen peas
    1 1/4 cups flour
    2 teaspoons baking powder
    Sea Salt
    red pepper
    Frank’s Hot sauce
    Juice of 1 lemon
    1/4 teaspoon white pepper
    1 1/2 cups vegetable oil

    *I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

    • In a medium bowl mix together the sour cream and half the green onions.  
    • Add in lemon juice, salt, pepper and hot sauce to taste.
    • Set aside.
    • In a large bowl whisk the eggs until frothy.
    • Whisk in the milk.
    • Add the flour, baking soda, salt and pepper to taste, blending until combined well.
    • Fold in the krab, the other half of green onions and peas until well blended.
    • Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
    • Add the batter to the oil 1 heaping tablespoon at a time.
    • Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
    •  Transfer fritters to paper towels to drain.
    • Serve hot with sour cream.

    FRIDAY FILL INS

    Thursday, May 31, 2012

    FFI

    And…here we go!

    1. Hallelujah! June is here – my month to finish getting well!
    2. Someplace cooler than 112 degrees is where I wanna be!
    3. When I was walking the dog this morning, I saw a handful of goose feathers in the road and I thought boy did someone’s pillow explode!
    4. Triple digit temperatures and that’s how I knew it was time to turn on the air conditioning and stay inside.
    5. What were once vices are never more.
    6. Activia Peach Yogurt is what I’ve been having for breakfast lately.
    7. And as for the weekend, tonight I’m looking forward to movie night, tomorrow my plans include errands and Sunday, I want to be on the Palm Spring Aerial Tramway and having dinner at the top for my last full meal before surgery!

    Just A Minute in May

    I found this over at Barbara’s Candy Hearts and Paper Flowers.  I’d forgotten all about it, but decided to follow suit with Barbara and recap May as so much is going on.
    Jen formerly of August Street, now Crafty Type, used to have a Just A Minute feature, which I also enjoyed reading. She is no longer doing it, but I think I too will go ahead and reflect on my months along with Barbara.

    Reading… Fifty Shades of Grey trilogy by EL James

    Making… Birthday Presents for June Birthdays

    Watching & Listening… to DUETS

    Loving… warm and breezy evenings with long walks

    Dreaming… getting through Hiatal Hernia Surgery and the 2 month diet that goes with it!

    Planning… a weekend away with Hubby for a friend’s wedding

    Baking… Cream Cheese Brownies

    Rutabaga with dried tomatoes, shallots and garlic – Try a new recipe, lets eat more vegetables. Rutagagas

    Let’s eat more vegetables. I have said that time and time again. But honestly, I mean it each time! You will see more vegetable recipes right here, in the future…..

    This is delicious, give it a try, we did!
    Rutabaga with dried tomatoes, shallots and garlic
    adapted from:  Seasonal Ontario Food
    4 c peeled and diced rutabaga
    2 large shallots, peeled and sliced thin
    1/4 c dried tomatoes in oil
    1 clove garlic, minced 
    olive oil and/or oil from the jarred dried tomatoes
    salt and pepper to taste
    Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.
    While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the rutabaga is tender. 
    Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve. 
    Serves 4 – 6
    As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!

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