Oven Barbecued Spareribs
You’re going to need a shower after eating these!
INGREDIENTS
6 Pounds Pork Spareribs – Cut into 1 Rib Portions
6 Ounces Tomato Paste
¼ Cup Packed Brown Sugar
½ Cup Water
¼ Cup Honey
¼ Cup Cider Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Grated Onion
2 Teaspoons Chili Powder
2 Teaspoons Salt
Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6
Lamb Stew
You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.
INGREDIENTS
1 Pound Cubed Lamb
8 Cups Water
1 Cup Chopped Onions
1 Cup Chopped Potatoes
1 Cup Chopped Green Peppers
1 Cup Chopped Tomatoes
1 Cup Chopped Zucchini
1 Cup Chopped Celery
4 Teaspoons Beef Bouillon Granules
1 Teaspoon Mint
1 Teaspoon Lemon Peel
1 Bay Leaf
4 Teaspoons Worcestershire Sauce
Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4
Low Fat Sweet & Sour Chicken
Much healthier than take out! Serve over long grain white or brown rice.
INGREDIENTS
1 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
1 Teaspoon Ground Fresh Ginger
¼ Teaspoon Crushed Red Pepper
1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)
¾ Cup Chopped Onion
½ Cup Chopped Celery
½ Cup Chopped Red Bell Pepper
½ Cup Chopped Green Bell Pepper
15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)
1/3 Cup Soy Sauce
2 Tablespoons Dry Sherry
1 ½ Tablespoons Cornstarch
2 Teaspoons Brown Sugar
¼ Cup Dry Roasted Chopped Cashews
Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4
Oven Baked Chicken
Parmesan cheese mixed with breadcrumbs creates a golden brown crunchy coating on this oven baked chicken. If you add herbs to the recipe it can change the way it tastes. For flavor variations try mixing ½ teaspoon dried herbs, such as rosemary or sate, into the melted butter mixture.
INGREDIENTS
½ Cup Dried Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Freshly Ground Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
3 Teaspoons Finely Chopped Garlic
6 (4 Ounce) Boneless Skinless Chicken Breasts
Preheat the oven to 375° F. Combine the breadcrumbs, Parmesan cheese, parsley, pepper and salt in a shallow bowl. Set aside. Combine the butter and garlic in a pie pan. Dip 1 chicken breast at a time into the butter mixture. Place into the breadcrumb mixture. Turn to coat evenly. Place the chicken breasts into an ungreased medium sized baking pan. Drizzle with any of the remaining butter mixture. Bake for 30 minutes until chicken is lightly browned and the juices run clear when pierced with a fork. Serves 6
Chicken Taco Salad
In a hurry? Don’t know what to make for dinner? Trying to cut down on calories? This Chicken Taco Salad recipe is so good and easy to make. Even the Salsa Dressing is low fat. What more could a gal want?!
INGREDIENTS
For the salad:
4 Cups Shredded Romaine Lettuce
2 Cups Chopped Roasted Chicken Breasts
1 Cup Chopped Tomatoes
1/3 Cup Chopped Red Onion
15 Ounces Drained & Rinsed Red Beans
1 Chopped Red Bell Pepper
½ Cup Halved Black Olives
½ Cup Grated White Cheddar Cheese
For the dressing:
2/3 Cup Light Sour Cream
2 Cups Salsa
1 Teaspoon Cumin
5 Teaspoons Fresh Lime Juice
¼ Teaspoon Kosher Salt
To prepare the salad: Roast the chicken breasts in advance (salt & pepper, roast for 45 minutes on 350°F). Let cool a bit before removing the skin and bones. You can use skinless & boneless chicken breasts, but honestly I think that they can be tasteless and dry. Chop the chicken breasts and set aside. Combine the lettuce and the remaining ingredients in a large bowl, including the chicken. Toss gently and serve with the salsa dressing. Serves 4
Salsa Dressing: Combine all of the ingredients in a food processor or blender and combine well. Pour into a bowl or a medium size pitcher and place into the refrigerator, covered with plastic wrap, until ready to use.
Marinara Sauce
INGREDIENTS
2 (28 Ounce Each) Cans Crushed Plum Tomatoes
1/3 Cup Olive Oil
2 Thinly Slice Garlic Cloves
10 Chopped Basil Leaves or 1 Tablespoon Dried
½ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
Heat the oil in a saucepan and add the garlic, salt and pepper. Cook slowly on low for 5 minutes. Add the remaining ingredients and bring to a simmer. Make sure to stir often. Cook for 30 minutes and serve over pasta or as a dipping sauce. Serves 4
Chinese Chicken Salad
This salad is super easy to make and you will love the fried wontons tucked away inside the salad!
INGREDIENTS
3 Tablespoons Hoisin Sauce
2 Tablespoons Peanut Butter
2 Tablespoons Brown Sugar
1 Teaspoon Hot Chili Paste
1 Teaspoon Grated Fresh Ginger
3 Tablespoons Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Pound Boneless, Skinless Chicken Breast Halves
18 Shredded Wonton Wrappers
2 Cup Shredded Carrots
3 Cups Shredded Romaine Lettuce
6 Chopped Green Onions
¼ Cup Chopped Cilantro
Grill or broil the chicken until it is cooked. Cool, slice and set aside. For the dressing, whisk together, in a small bowl, the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil. Set aside. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the shredded wontons in a single layer and bake for 20 minutes until golden brown. Remove from the oven and cool. In a large bowl combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with the dressing and serve. Serves 4
Turkey Burgers
At this time of the year most of us are looking for healthier food options. Turkey is a great substitute for ground beef. Here is a good recipe for Turkey Burgers that I think you and your waistline will enjoy.
INGREDIENTS
3 Tablespoon Olive Oil
¼ Cup Chopped Onion
5 Minced Garlic Cloves
2 Pounds Ground Turkey
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Thyme
1 Tablespoon Minced Sage
1 Tablespoon Minced Rosemary
¼ Cup Chopped Parsley
Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the onion and garlic and sauté for 4 minutes. Remove from the heat and place in a large mixing bowl. Add the ground turkey, 1 tablespoon olive oil, salt, pepper, thyme, sage, rosemary and parsley. Mix well. Form 8 equal sized patties. Cook under the broiler for 6 minutes per side (or you can grill these) until evenly browned and cooked through. Serve on toasted buns with lettuce, tomatoes and your favorite condiments. Makes 8 Turkey Burgers.
Hanger Steak
Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.
The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!
INGREDIENTS
4 (6 Ounces) Hanger Steaks
8 Tablespoons Olive Oil
1 Sprig Rosemary (Leaves Removed & Chopped)
5 Thinly Sliced Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4
Fettuccine Alfredo
INGREDIENTS
6 Ounces Butter
½ Cup Heavy Cream
1 Egg Yolk
½ Cup Grated Parmesan Cheese
½ Teaspoon Freshly Ground Black Pepper
1 Pound Fettuccine
While the fettuccine is boiling in 6 to 8 quarts of salted water, carefully melt the butter in a medium size saucepan. If you are cooking fresh fettuccine then it will only need to cook for 4 to 5 minutes. Add the heavy cream to the melted butter and half of the Parmesan cheese while whisking the mixture together. Drain the noodles quickly to prevent over drying. Do NOT rinse the noodles. Quickly whisk the egg yolk and toss in a large bowl with the hot cream sauce. Mix rapidly so as to serve piping hot. Add the remaining grated cheese and fresh pepper. Serve immediately. Serves 4
