Category: MISC
Fire Day Friday: Fight Night Ribs
There truly was no way of knowing that I would become as big of a boxing fan as I have become. You see, Chris is a huge fan of boxing. Did I say huge? I mean HUGE!!! If there is a fight on, you can pretty much guarantee he’s watching it. When we first started dating, I thought, “crap, how will I ever truly enjoy this? Ugh..I could easily become a boxing widow”. But alas, that did not happen. A strange phenomenon occurred, actually, I found myself looking forward to certain fights. I found myself being able to hold actual conversations with people who knew the sport. I found that at times, I actually enjoyed boxing. It was a strange feeling to say the least. Now, I’m one to think that boxing is a pretty brutal sport and there are times where I have to leave and go watch Shaun of the Dead in another room (lol), but for the most part, I have not become a boxing widow, but more like a boxing mistress 🙂
So why am I telling you all of this? Well, Saturday nights are usually fight night and I usually try to make something that goes well with boxing. And let me tell you, ribs and boxing (and beer) are a match made in heaven!! And these ribs…well, I hate to sound cliche but… they’ll knock your socks off!
The rub is one of my creations, but the BBQ sauce for the ribs…that delicious finger-licking good sauce is a slight adaptation of the notorious Pioneer Woman. The two combined are magic!
Fight Night Ribs
Rub created by Jenn’s Food Journey, sauce adapted from The Pioneer Woman
Printable Recipe
Ingredients:
1 teaspoon cocoa powder (I used black onyx but any will really do)
1 Tablespoon paprika (I used Hungarian Sweet)
1 teaspoon ancho chili powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1 rack baby back ribs
1/2 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon white vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon molasses
2 Tablespoons adobo sauce (the sauce that chipotles are packed in)
Directions:
In a small bowl, mix together the cocoa, paprika, ancho chili powder, garlic salt, and cayenne pepper. Rub the mixture over both sides of the ribs. Wrap ribs in plastic wrap and let sit in the refrigerator for 8 hours. (OK, you can do it 4 but I recommend more)
In a sauce pan over medium heat, mix the ketchup, brown sugar, vinegar, Worcestershire, molasses and adobo sauce together and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
Preheat oven to 225 degrees F. Line a rimmed baking sheet with foil and place a wire rack over top of it. Spray the rack with non-stick spray. Place in oven and bake for 45 minutes. Carefully remove the pan from the oven, brush the ribs with a little of the bbq sauce, and cover with foil – be careful, remember that pan is hot!! Place back in the oven, turn down the heat to 200 degrees and continue to cook for 1 hour and 15 minutes.
Remove from oven and allow to sit covered while you preheat your grill to 350 degrees F. Brush the ribs with some sauce and place directly over the fire. Grill for 5-8 minutes per side. Remove from grill and allow to rest for 5 minutes before cutting into them. Enjoy!
OPPORTUNITY vs. ENTITLEMENT
Every morning Dear Abby lands in my email box. I’m not sure why and can’t even remember signing up for it, but somewhere along the way I must have. Most mornings I skim it and delete, but awhile back I read one that really ticked me off and then today there was a response to it. One of my biggest pet peeves is the youth of today and the “virtual” silver spoon they believe to be hanging from their mouths. So many (definitely not all) of them lack a decent work ethic or back bone and spend so much of heir time selfishly calculating “what’s in it for me” that they miss the big picture. about life. I thought I’d share today’s Dear Abby because I was impressed that so many others agreed with me and that gives me hope! Before today, I thought I was the last one clinging to civility, propriety and manners as society’s redeemers. Okay so based on that statement this obviously goes deeper with me, but that is a story for another time.
READERS ADVISE ANGRY STUDENT TO MAKE THE MOST OF COLLEGE
DEAR ABBY: May I respond to “Bound for College” (April 9), the high school senior who is distressed because she may have to go to a state university?
This is America, the land of opportunity, not the land of entitlement. A college education is a luxury, not a right. How fortunate she is to have parents who can send her to college. It is my hope that her father does get that job at the university. What an excellent benefit he will have to get reduced tuition for his offspring.
If, however, that is not good enough for her, it is her right to refuse that gift. Then she may go to the school of her choice and pay for it herself. With the cost of tuition today, that will be quite an undertaking. There are a number of options: student loans, grants, scholarships, a job or an enlistment in the military.
As you mentioned, Abby, in your response, education is what you make of it. My suggestion to “Bound for College” is, lose the attitude of entitlement, look at how blessed you are, rethink your priorities and make the most of your opportunities. — MIKE M. IN BLOOMSBURG, PA.
DEAR MIKE: Thank you for your letter. Readers unanimously agreed that “Bound” needs to make the most of the opportunities that come her way and start thinking and acting like an adult.
Read on:
DEAR ABBY: I could have written the same letter years ago. The similarities are uncanny. I was accepted to my dream school, but due to my family’s financial difficulties, I ended up attending my backup school, one of the largest public institutions in the country.
During the first semester, I was bitter and angry. Slowly but surely, I began to appreciate the benefits unique to a large state university. I enrolled in an honors academic program, which allowed me to receive a rigorous education from an amazing faculty. I became exposed to people from different cultures with differing perspectives. There were numerous student organizations and clubs. I found new hobbies and became active in causes that were important to me. Although I was worried about the school’s party reputation, I quickly found other students who felt the same way I did.
“Bound,” the college experience will be what you make of it. For me, it was instrumental in shaping my future. I took advantage of the many resources available on campus. It opened up avenues for me and, most important, helped me to discover myself. I will be starting graduate school as a financially independent adult, and I can finally do it on my own terms. — SOPHIA K., ARLINGTON, TEXAS
DEAR ABBY: You can party at any school, and you can get an education at any school. To a large extent, you get out what you put in. Yes, there may be distractions on some campuses, but there will always be academically inclined students and opportunities if one looks for them. The “fit” of a school can’t really be determined until one gets there. So “Bound” should go where it is affordable and keep an open mind. She may find opportunities she has not yet considered. — L.C. IN CHARLESTON, ILL.
DEAR ABBY: Like “Bound,” my parents promised I could go to any school I wanted. I applied to one school and got in, but my parents told me I’d have to take out a loan if I wanted to go there instead of a state school (something that was never mentioned). I took the news hard and resented that I was being forced to make my first adult decision and would have debt when I graduated.
I chose to stay in-state. The school was a party school, and I spent most of my freshman year angry that I was there. A year later, my anger was gone. Abby, please advise “Bound” that it’s what you make of the college experience that counts. — BEEN THERE IN RICHMOND, VA.
Dear Abby is written by Abigail Van Buren, also known as Jeanne Phillips, and was founded by her mother, Pauline Phillips. Write Dear Abby at www.DearAbby.com or P.O. Box 69440, Los Angeles, CA 90069.
PAPPASITO’S 2 FOR 1 FAJITA NIGHT
THOUGHT FOR THE DAY
QUESDAILLAS
Yum! It may not look extra-pretty, but these quesadillas were delicious and healthy.
All you need is flour tortillas, shredded chicken breast, 2 % shredded cheese, mushrooms, and some salsa to dip them in.
Using a flat grill or skillet on medium heat on your stove top, brown each tortilla on one side. When you flip the tortilla over, add your ingredients. Place another tortilla on top and continue to grill until browned on the other side. Carefully turn the entire tortilla over to brown on the last side. Serve warm! Use a tomato-based salsa for dipping, and you’re good to go! You can add any type of vegetables you like instead of or in addition to the mushrooms. Some good choices include grilled onions, bell peppers, and tomatoes.
Each tortilla has approximately 110 calories and 3 grams of fat.
1//2 cup of chicken breast has 116 calories and 3 grams of fat.
1/8 cup (about 2 tablespoons) of 2% shredded cheddar has 79 calories and 6 grams of fat.
The calories and fat in fresh mushrooms, tomatoes, bell peppers, and onions is negligible, so add plenty of those! Same with the salsa!
Comfort Food – California Roll my way!
We’re all going Krazy… to OUR KrAzY kitchen that is…
If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 1st Wednesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit! You know you want to. We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.
I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.
We’d love to have you join us!
If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!
A SAVORY PAPAYA DISH? – BELIEVE IT! – TRY A NEW RECIPE
When you think Papaya, you think fruit, sweet, desert, right? Well think again it can also be a savory dish. I was quite exited to find this recipe and couldn’t wait to try it…..
Papayas both green and ripe are used in a variety of ways in Caribbean cuisine. Green papayas is frequently used in soups and stews and as a side dish as well.
SAVORY PAPAYA
2 medium sized green Papayas
1 large green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon Chives, finely chopped
5 cloves of garlic, minced
Dash Worcestershire sauce
1 teaspoon black pepper
1 egg beaten
1/4 cup flour
1 cup Gouda cheese, grated
1/2 plain bread crumbs
1 tablespoon butter
2 medium sized green Papayas
1 large green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon Chives, finely chopped
5 cloves of garlic, minced
Dash Worcestershire sauce
1 teaspoon black pepper
1 egg beaten
1/4 cup flour
1 cup Gouda cheese, grated
1/2 plain bread crumbs
1 tablespoon butter
I needed to get my hands on a green papaya, all the supermarkets had ripe ones, the market… ripe ones. I bought one that seemed green but when I cut into it, it was 70% ripe.
Then when I’d just about given up and put the cookbook back on my shelf, I found green papayas at the supermarket!!!!
This is what the inside of a green papaya looks like
This is it next to the one I’d bought the week before that was now fully ripe, and no good for this recipe.
I got to work, peeling, slicing and grating. Discarding the seeds of course. The ripe fruit for snacking and smoothies. The grated green papaya for salads (wonderful with a simple french vinaigrette).
This was my first time trying this recipe, it’s pretty easy, once you get your hands on the green papaya that is.
This is it next to the one I’d bought the week before that was now fully ripe, and no good for this recipe.I got to work, peeling, slicing and grating. Discarding the seeds of course. The ripe fruit for snacking and smoothies. The grated green papaya for salads (wonderful with a simple french vinaigrette).
All of a sudden there were tons of papaya in the house!
I got the rest of my ingredients together and it was time to get to work.
Preparation
I boiled the green papaya in enough water to cover them for 15-20 mn until tender.
Drained well.
And mashed with a fork, the fruit retains quite a bit of water, do not drain again at this stage.
I added all the seasonings.
Let cool a bit before adding the egg and flour.
Here it is mixed and in a greased baking dish.
Top with Cheese.
Then bread crumbs.
Dot with butter.
Bake in a preheated 375F degree over for 20 minutes until golden brown.
This was my first time trying this recipe, it’s pretty easy, once you get your hands on the green papaya that is.I have to admit I was a bit concerned about the fact that the recipe didn’t call for any salt at all, I thought it would have turned out bland, but it wasn’t at all. It was absolutely delicious.
I had mine with baked chicken but this dish would go well as side to a variety of dishes. I do hope you try it and let me know what you think.
Bon Appetit!
A to Z Blogging Challenge
QUOTE OF THE DAY
HOLY COW CAKE ~ Save Room for Dessert
Crazy name, huh? It’s an adaptation of the Holy Cow cake from the Cake Mix Doctor cookbook. The original recipe calls for a chocolate cake mix, which I think would be divine, but I was making this cake for the husband, who, unbelievably, is not a chocolate lover. I thought this version was good, but if I made it again, I’d definitely use a chocolate cake mix. I sprinkled on crushed Butterfinger candy on 1/3 of the cake, chopped Peanut Butter Snickers on 1/3, and I drizzled on extra caramel sauce on the remaining 1/3. I had many opinions about which was better, and honestly, all three tasted delicious. So, whichever you choose, be sure to save room for dessert…
Holy Cow Cake
1 package yellow or devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
2 teaspoons vanilla
3 large eggs
- Preheat oven to 350 degrees.
- Spray or butter a 13×9 baking pan, and set aside.
- Combine cake mix, water, vegetable oil, vanilla, and eggs; beat for 1 minute, scraping down sides. Continue to beat for 2-3 minutes, or until well-mixed.
- Pour into prepared pan.
- Bake cake for 35 – 38 minutes.
- Remove from oven and with a chopstick or wooden skewer, poke holes into cake.
- Pour caramel mixture over hot cake, slowly, so that mixture is absorbed into cake.
- Spread cool whip mixture over cake and sprinkle on crushed Butterfingers, if using, or drizzle on extra caramel topping.
- Chill in refrigerator for 30 minutes before cutting into squares.
Caramel Mixture and Cream Cheese Topping
8 ounces caramel topping, plus additional for garnish
1 can (14-oz) sweetened condensed milk
4 Butterfinger bars, crushed – optional
12 ounces Cool Whip, defrosted
8 ounces cream cream, softened
- Stir caramel topping and sweetened condensed milk together; set aside until cake is done.
- In another bowl, combine the Cool Whip and cream cheese, beat together until smooth.