Category: MISC

BBQ Riblets

1 Package Pork Riblets
1 Green Pepper
1 Purple Onion

Seasoned Salt to Taste
1/2 Bottle of BBQ Sauce
2 TBLS Worcester Sauce
1/4 Cup Soy Sauce



Put All Ingredients in Crockpot


Add 1 Can of Pineapples, Do Not Drain
Cook on Low, I put it on at 6:30am and it was ready for dinner by 4:30pm

 The ribs were so tender, the meat just fell off of the bones 

 

Happy Eating…

COFFEE, COFFEE, I MUST HAVE MY COFFEE

I’m still looking for that perfect coffee as I must start my day with coffee and then more coffee, but for now this is my signature blend.

I open all 3 and pour all of the Dunkin’ donuts original blend and Folgers Morning Cafe in. Then I add 1/2 of the Millstone caramel truffle! YUM! Do you have a favorite coffee?

Fire Day Friday: Grilled Shrimp with Grapefruit BBQ Sauce

I’ve been on quite the shrimp kick lately.  You see, there was a time where I was hesitant to purchase it, because, living in the desert, we can’t get a lot of fresh shrimp.  Well I had a bad experience with frozen shrimp once, hence the hesitation.  I broke through that though, and finally started cooking with shrimp again.  And boy am I thankful I did.  I adore shrimp… there is so much you can do with it.  And it’s at it’s best when grilled.  At least, that’s my opinion… and that counts for something, right??

This wasn’t the best concoction ever, but it was good.  Believe me, we ate the hell out of this…there were no leftovers 🙂  I liked the sauce, but surprisingly, I liked it much better on the shrimp than by itself… and that is an odd thing for me to say, trust me.  Nevertheless, this is definitely one to try!

Grilled Shrimp with Grapefruit BBQ Sauce
Adapted from Robin Miller
Printable Recipe 
Ingredients:
36 extra larges (31/40 count) shrimp, peeled and deveined
2 yellow bell peppers, cut into 1-inch chunks
10 cherry tomatoes
6 Tablespoons freshly squeezed grapefruit juice
2 Tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon olive oil
1/2 – 1 teaspoon chipotle puree
wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)

Directions:
In a bowl, mix together the grapefruit juice, ketchup, mustard, sugar, cumin, chili powder, olive oil and chipotle puree until well combined.  Reserve 2 tablespoons of the sauce.  Place the shrimp in a shallow dish and pour the remaining marinade over top of it.  Toss to make sure all shrimp are coated with marinade.  Cover and place in refrigerator for 2-4 hours. 

Preheat grill to 350 degrees F.  Thread the shrimp onto the skewers.  Thread the peppers and tomatoes on their own separate skewers, or thread them together with the shrimp, it’s up to you.  Place directly over the fire and grill until shrimp is pink and cooked through, about 3-5 minutes per side.  My tomatoes only sat on there for about 4 minutes all together and the peppers were done in about 8 minutes.  Baste the shrimp with sauce at least twice during the grilling time.  Remove from grill and serve over rice.  Enjoy!

TRIPLE DIGIT HEATWAVE & WATERMELON SALAD

I don’t know about you, but these triple digit heatwave numbers have me craving NOT TURNING ON THE OVEN OR STOVE!! That said, this watermelon salad with prosciutto chiffonades really hit the spot tonight.
chiffonade – Literally translated, this French phrase means “made of rags.” Culinarily, it refers to thin strips or shreds.  It usually pertains to leafy vegetables, but in this case we are cutting the prosciutto into very thin strips.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

  • In a small food processor whip together the vinegar, salt and pepper.
  • Gradually add the oil until well blended.
  • Pour over sald makings and toss gently.
  • Serve immediately and enjoy.

TRIPLE DIGIT HEAT & A REFRESHING WATERMELON SALAD

I don’t know about you, but these triple digit heatwave numbers have me craving NOT TURNING ON THE OVEN OR STOVE!! That said, this watermelon salad with prosciutto chiffonades really hit the spot tonight.
chiffonade – Literally translated, this French phrase means “made of rags.” Culinarily, it refers to thin strips or shreds.  It usually pertains to leafy vegetables, but in this case we are cutting the prosciutto into very thin strips.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

  • In a small food processor whip together the vinegar, salt and pepper.
  • Gradually add the oil until well blended.
  • Pour over sald makings and toss gently.
  • Serve immediately and enjoy.

Goddess of Baking

Goddess of Baking: “Directions:

Preheat oven to 325 degrees. Butter an 8-inch square baking pan.

For Chocolate Batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water, stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a bowl.

Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.

Add flour mixture; stir just until incorporated. Add Chocolate Chips.

For Peanut Butter Filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running it through the layers three times lengthwise and three times crosswise.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.”

APRICOT FREEZE

I have been on the look out for dairy free frozen desserts, because milk and I are no longer friends. I will miss many creamy dishes, but this failed friendship also gave me the impetus to find a mostly healthy and delicious replacement. How about starting with this fun frozen dessert!

Apricot Freeze
adapted from:  The Marshmallow Fluff Cookbook
makes approximately 1 1/4 pints

my notes:  a simple frozen fruit dessert, you could easily cut down on the amount of “fluff” for a richer apricot flavor and firmer texture. I used an ice cream maker, but you will also find a simple method at the end of the post to whisk and freeze.

1 16oz can apricot halves
1 c Marshmallow Fluff
1 T fresh squeezed lemon juice

Mash apricot halves with a potato masher, or puree in food processor for a smoother texture.

Place all ingredients into ice cream maker and process until resistance taxes the process. Freeze until firm.

Scoop into small balls and serve over a bed of fresh blueberries or other berries of choice.

You may also prepare this without using an ice cream machine:  After mashing/puree the apricots, whisk into the fluff a little bit at a time, combining well. Stir in the lemon juice. Freeze until firm, scoop to serve.

Serves 6-8 when served with fresh fruit.

For more great recipes or just some nonsense, visit Mom’s Sunday Cafe!

ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES

I had something similar at a restaurant in Carmel a few years back, well by similar I mean that it had the angel food cake and strawberries. I embellished a bit by adding the bananas, mocha hot fudge and caramel sauce, but I think a little decadence is good. All in all, the hot fudge and caramel are the only caloric portions of this dessert. It LOOKS more decadent than it is!
What do you get when you use these ingredients?

ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES
1 slice angel food cake per person*
3 strawberries per person
1/2 banana per person
2 tablespoons MOCHA HOT FUDGE SAUCE per person
2 tablespoons CARAMEL SAUCE per person
whipped cream

  • Slice cake in half diagonally and arrange on plate.
  • Sprinkle banana slices and strawberry slices randomly around angel food cake pieces.
  • Pour

*I like to make loaf angel food cakes for this recipe

WEEKLY MENU

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

 DATE BREAKFAST LUNCH DINNER
Monday 8/8 CEREAL SANDWICHES RECIPE EXPERIMENT NIGHT
Tuesday 8/9 TOAST LEFTOVERS Jambalaya and CANDIED CARROTS
Wednesday 8/10 YOGURT OUT Krabby Chicken Casserole  and BAKED PARMESAN RICE
Thursday 8/11 FRUIT CHEESE & FRUIT Chicken Country Cassoulet
Friday 8/12 OATMEAL C.O.R.N. Balsamic Peach Chicken and MASHED POTATOES
Saturday 8/13 BACON AND EGGS CHEESE & FRUIT  Chicken Marsala and BROCCOLI
Sunday 8/14 PANCAKES OUT Chicken Cacciatore ~ Skillet Style

Fire Day Friday: Thai Cashew Nut Pork

“If the only tool in your toolbox is a hammer, you’ll approach every problem as if it were a nail.”
That is why I like to use some unusual “tools” on my grill like my wok. It keeps my creativity fired up (I know, bad pun).
Woks may seem a bit unconventional for the grill but actually woks were originally designed for and used with fiery hot coals. You can do this recipe inside on your stove but I like to wok and roll on the grill. I call stir frying on the grill “stir firing”. 
Thai Cashew Nut Pork
Source:  Nibble Me This
1 pork tenderloin, silver skin removed
1 tsp sesame oil
2 tsp vegetable oil
1 onion, cut into 1/2” wedges
1 bell pepper, cut into slices (I like to use 1/3rd each of red, yellow and green just for color)
1 cayenne pepper, seeded and finely chopped (substitute a serrano, jalapeno, etc)
1 Tbsp ginger, peeled and finely diced
1 Tbsp garlic, peeled and finely diced
1 loosely packed cup of fresh basil leaves, stems removed and cut in half
2 Tbsp soy sauce
2 Tbsp fish sauce
¼ cup chicken stock
1 Tbsp sugar
2 Tbsp cold water
1 Tbsp corn starch
¼ cup unsalted roasted cashews
Slice the pork tenderloin into thin strips about 1” x 2” x 1/4” like this….
Prepare your grill to medium hot (400f) and preheat your wok. Then add the oils, let heat for another minute and “stir fire” the pork. You might need to do this in two small batches instead of one big batch to avoid over crowding the wok. (A crowded wok does not rock….it only steams and simmers.)
Cook for about 4-6 minutes until browned. Remove to a plate and tent with foil. Add the peppers and onions to the grill, “stir firing” 2 minutes.
Add the ginger, garlic and basil, tossing for another 1-2 minutes.
Stir in the soy sauce, fish sauce, stock, and sugar, cooking for another minute. While that is going on, whisk the water and starch together to form a slurry. Add to the wok.
Move the meat and veggies to the cooler sloped edges of the wok to let the liquids form a simmering hot tub in the center of the wok. Let simmer for 2 minutes or so until thickened. 
Add the cashews and toss the mix together again one last time. Serve with sweet jasamine rice.
There’s a lot of boisterous flavors in this dish but they all work together.  With the cashew only being added at the end, you might wonder why it gets named in the title.  It brings not only a taste to balance the spicy dish but also a crisp texture.

ITALIAN BAKED CHICKEN

ITALIAN BAKED CHICKEN Serves 8

1 1/2 pounds boneless, skinless chicken breasts (cut in halves)
salt and pepper to taste
provolone cheese slices
prosciutto slices
1 large bunch green onions, sliced
3 cloves garlic, minced
Juice of 1 lemon
fresh basil
1 cup white wine (I used zinfandel)
3 tablespoons butter

  • Preheat oven to 350 degrees.
  • Generously salt and pepper each piece of chicken.
  • In a large skillet melt butter until frothy.
  • Add chicken pieces, searing each side quickly.  Drain on a paper towel. Do not discard butter.
  • Wrap each piece of chicken in a slice of prosciutto and then lay a slice of provolone on top.  
  • Arrange chicken pieces in a baking dish.
  • In the skillet add the garlic and green onions, sauteing until soft and fragrant.
  • Add the wine and lemon juice, simmering until starts to thicken.
  • Pour sauce over and around chicken pieces.
  • Bake 30 minutes.
  • Garnish with fresh basil and serve.

SOUR CREAM DUTCH APPLE PIE

I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby wanted dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone, they weren’t all that interesting. They all needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.



SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.