SWEET and SPICY PORK RIBS

Sweet, Spicy, Tender, Perfect…

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

MONTE CRISTO CASSEROLE

I got this recipe from my cousin Brandy who got it from food.com.  The woman who wrote it said she developed the recipe because of her son’s love for the Monte Cristo sandwich at Disneyland’s Blue BayouDisneyland’s Blue Bayou is where I originally fell in love with this sandwich also, but in her recipe she changed the red raspberry jam that the Blue Bayou served to strawberries and added parsley.  I’m taking it back to as close to original as I can by deleting the parsley and reverting to red raspberry jam.
MONTE CRISTO CASSEROLE
1 cup 1% milk
6 eggs
2 packages frozen, French toast, thawed
8 ounces deli ham, sliced
8 ounces deli turkey, sliced
4 ounces Swiss cheese, sliced thin
1 tablespoon powdered sugar
Smucker’s Red Raspberry jam
  • Preheat oven to 375˚.
  • Heat milk until hot, but not scalded.
  • Whisk eggs until well blended, add milk and whisk to incorporate.
  • Spray 13×9 baking dish with PURE.
  • Layer French toast on bottom.
  • Top with layers of ham, turkey and cheese.
  • Top with French toast.
  • Pour egg mixture over top and let set 10 minutes or so.  It can be refrigerated overnight, but be sure to let stand at room temperature before baking.
  • Bake 30 minutes or until set on bottom.
  • Cool 5 minutes.
  • Sprinkle powdered sugar over top.
  • Serve with Smucker’s red raspberry jam for dipping.

CHICKEN MARSELLAISE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  

My partner this month is Carol from NO REASON NEEDED for our 4th pairing. I spent yet another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for her Chicken Marsellaise. Carol’s recipe is here.

 

I added some Parmesan cheese and hubs loved it!
CHICKEN MARSELLAISE

2 whole chickens, cut up (I used 4 boneless, skinless chicken breasts)
1.5 cups Catalina Fat Free Salad Dressing
2 cans (16 oz.) tomatoes with juice
2 large onions, sliced
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
3 tablespoons flour
1 cup chicken broth or stock
  • Arrange chicken pieces in large skillet. 
  • Pour 1 cup Catalina dressing over chicken and cook over low heat. 
  • Turn chicken as needed in order to brown chicken on all sides. 
  • When chicken is browned, add remaining Catalina along with tomatoes, onion, salt, celery seed and pepper. Cover skillet and cook chicken over medium-low heat for 30 minutes or until chicken tests done. When chicken is done, remove from skillet and arrange on serving platter. 
  • Gradually add flour to chicken broth and stir until dissolved. 
  • Pour broth into skillet’s hot liquid and stir constantly, increasing the heat to medium-high. 
  • Cook until mixture forms a thick gravy sauce. 
  • Pour sauce over chicken and serve.

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400˚.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

    FRUITY CHICKEN SALAD

    It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

    FRUITY CHICKEN SALAD

    4 cups mixed salad greens
    2 scallions, sliced
    1/4 cup fresh Italian flat parsley, chopped
    2 cups grilled chicken breast tenders, sliced or chopped
    2 cups seedless grapes, sliced in half (red would be more colorful)
    1/4 cup salted peanuts, chopped small
    • Arrange salad greens in a large bowl.
    • In another bowl combine the dressing, scallions and parsley.
    • Add chicken, grapes and peanuts.  Toss until evenly coated.
    • Arrange chicken mixture over greens.
    • Enjoy.

    SALMON CAKES

    SALMON CAKES
    2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
    1 small bunch green onions, diced
    1 egg
    1/2 cup mayonnaise
    1/2 teaspoon sugar
    1/2 lemon, zested
    1 (14-ounce) can wild salmon, checked for large bones
    1 baked potato, peeledand grated
    1/4 cup Panko crumbs
    2 tablespoons grated Parmesan cheese
    Freshly ground black pepper
    1/2 cup vegetable oil
    lemon slices

    • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. 
    • Add the onions and cook until translucent. Cool the onions for a bit.
    • Mix the bacon, onion, egg, mayonnaise, sugar, and lemon zest in a bowl. 
    • Add the salmon and potato, mixing gently after each addition. 
    • Form the mixture into 12 small patties. 
    • In a shallow dish, combine the Panko crumbs, Parmesan, and pepper, to taste. 
    • Coat the patties in the crumb topping. 
    • Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. 
    • Add more oil, as necessary. 
    • Arrange on a serving platter and serve.

    A SWEET LESSON ON PATIENCE

    I FOUND THIS ON MY FRIEND’S FB PAGE AND KNEW INSTANTLY THAT I NEEDED TO SHARE IT.

    I arrived at the address and honked the horn. After waiting a few minutes I honked again. Since this was going to be my last ride of my shift I thought about just driving away, but instead I put the car in park and walked up to the door and knocked. ‘Just a minute’, answered a frail, elderly voice. I could hear something being dragged across the floor.

    After a long pause, the door opened. A small woman in her 90’s stood before me. She was wearing a print dress and a pillbox hat with a veil pinned on it, like somebody out of a 1940’s movie.

    By her side was a small nylon suitcase. The apartment looked as if no one had lived in it for years. All the furniture was covered with sheets.

    There were no clocks on the walls, no knickknacks or utensils on the counters. In the corner was a cardboard box filled with photos and glassware.

    ‘Would you carry my bag out to the car?’ she said. I took the suitcase to the cab, then returned to assist the woman.

    She took my arm and we walked slowly toward the curb.

    She kept thanking me for my kindness. ‘It’s nothing’, I told her.. ‘I just try to treat my passengers the way I would want my mother to be treated.’

    ‘Oh, you’re such a good boy, she said. When we got in the cab, she gave me an address and then asked, ‘Could you drive through downtown?’

    ‘It’s not the shortest way,’ I answered quickly..

    ‘Oh, I don’t mind,’ she said. ‘I’m in no hurry. I’m on my way to a hospice.

    I looked in the rear-view mirror. Her eyes were glistening. ‘I don’t have any family left,’ she continued in a soft voice. ‘The doctor says I don’t have very long.’ I quietly reached over and shut off the meter.

    ‘What route would you like me to take?’ I asked.

    For the next two hours, we drove through the city. She showed me the building where she had once worked as an elevator operator.

    We drove through the neighborhood where she and her husband had lived when they were newlyweds She had me pull up in front of a furniture warehouse that had once been a ballroom where she had gone dancing as a girl.

    Sometimes she’d ask me to slow in front of a particular building or corner and would sit staring into the darkness, saying nothing.

    As the first hint of sun was creasing the horizon, she suddenly said, ‘I’m tired.Let’s go now’. We drove in silence to the address she had given me. It was a low building, like a small convalescent home, with a driveway that passed under a portico.

    Two orderlies came out to the cab as soon as we pulled up. They were solicitous and intent, watching her every move. They must have been expecting her.

    I opened the trunk and took the small suitcase to the door. The woman was already seated in a wheelchair.

    ‘How much do I owe you?’ She asked, reaching into her purse.

    ‘Nothing,’ I said

    ‘You have to make a living,’ she answered.

    ‘There are other passengers,’ I responded.

    Almost without thinking, I bent and gave her a hug. She held onto me tightly.

    ‘You gave an old woman a little moment of joy,’ she said. ‘Thank you.’

    I squeezed her hand, and then walked into the dim morning light. Behind me, a door shut. It was the sound of the closing of a life…

    I didn’t pick up any more passengers that shift. I drove aimlessly lost in thought. For the rest of that day,I could hardly talk.What if that woman had gotten an angry driver,or one who was impatient to end his shift? What if I had refused to take the run, or had honked once, then driven away?

    On a quick review, I don’t think that I have done anything more important in my life.

    We’re conditioned to think that our lives revolve around great moments.

    But great moments often catch us unaware-beautifully wrapped in what others may consider a small one.

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    DATE BREAKFAST LUNCH DINNER
    Monday 5/21 Cereal Sandwiches Marry Me Champagne Chicken
    Tuesday 5/22

    Toast C.O.R.N. Week Night Chicken Enchiladas
    Wednesday 5/23

    Yogurt Soup Chile Lime Chicken Patties with Lime Remoulade Sauce 
    Thursday
    5/24


    Fruit Cheese & Fruit Fruity Chicken Salad
    Friday
    5/25


    Oatmeal Sandwiches English Pea and Ricotta Tarts
    Saturday 5/26

    Hash Brown Ham and Cheese Quiche Out Chicken and Sugar snap Pea Stir Fry
    Sunday
    5/27


    Baked Eggs C.OR.N. Roasted Red Pepper and Ham Statas

    BEER AND CHEDDAR FONDUE

    I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

    BEER AND CHEDDAR FONDUE 

    from fine cooking Appetizers 2009

     

    1 tablespoon unsalted butter

    1/3 cup minced yellow onion

    1 large clove garlic, minced

    fresh ground pepper to taste

    3 cups grated Swiss cheese

    2 cups grated extra sharp white cheddar cheese

    1 cup grated Gruyere

    2 tablespoons cornstarch

    1 teaspoon dry mustard (I omitted as I’m deathly allergic)

    1 teaspoon caraway seeds, ground

    1 12 ounce beer, preferably Budweiser (I used Dos Equis)

    3 tablespoons Amontillado sherry 

    Sea Salt

    Dipping items – crusty bread, apples, sausages, etc…

    • Melt the butter in a fondue pot or heavy sauce pan.
    • Add onion and garlic, stirring until it carmelizes.
    • Add the caraway seeds and stir to brown them.  
    • Add the beer, increase the heat and bring to a boil.
    • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
    • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
    • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
    • Stir in sherry and adjust seasonings as necessary.
    • Keep warm over a low flame. 
    Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

    SOUTHWEST GRILLED CHICKEN

    SOUTHWEST GRILLED CHICKEN
    2 pounds chicken wings
    2 teaspoons ground cumin
    2 teaspoons smoked paprika
    1 teaspoon oregano
    1 teaspoon sea salt
    1/2 teaspoon pepper.
    1/2 teaspoon garlic powder
    1/2 cup hot red pepper jelly

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Mix spices together until well blended.
    • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
    • Combine remaining spices with jelly.
    • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
    • Let stand 5 minutes.

    NEAPOLITAN CHICKEN

    NEAPOLITAN CHICKEN
    4 boneless, skinless chicken breasts
    1 cup Panko crumbs
    1/2 cup flour
    2 eggs, beaten
    1/8 cup milk
    3 tablespoons butter
    1 cup ricotta cheese
    1 egg, beaten
    2 ounces shredded mozzarella cheese
    2 ounces shredded Parmesan cheese
    4 slices sliced provolone
    3-4 cups marinara sauce
    salt and pepper to taste

    • Preheat oven to 350˚.
    • In a shallow bowl mix together the 2 beaten eggs and milk.
    • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
    • Flatten chicken breasts to uniform size.
    • Bring butter to a melt over medium heat.
    • Coat chicken in flour.
    • Dip chicken in egg wash.
    • Coat in panko crumbs.
    • Brown chicken breasts on both sides.
    • Drain chicken breasts on paper towels.
    • Place half the marinara sauce in a baking dish.
    • Add the chicken breasts.
    • Top with a thin layer of marinara.
    • Spread a generous portion of the ricotta mixture on each chicken breast.
    • Top each breast with a provolone slice.
    • Bake for 20 minutes or until cheese is bubbly.
    • Serve with pasta.