Pork Ribs
These ribs are delicious and easy to make. They make a great Sunday dinner and the great thing is that you don’t even need a grill to make them. Just pop them into the oven and dinner is ready. I always like to get pork ribs with the bone-in rather than the boneless. I think the bone gives more flavor.
INGREDIENTS
3 Pounds Bone-In Pork Ribs
5 Tablespoons Apricot Preserves
1/3 Cup Ketchup
3 Tablespoons Soy Sauce
2 Teaspoons Grated Fresh Ginger
2 Cloves Minced Garlic
Preheat your oven to 350° F. If the ribs need cutting so they are serving size pieces then do so now. Put the ribs into a large Dutch oven. Add water to cover and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Drain the water and set the ribs aside while you prepare the sauce. For the sauce you will need to put the preserves into a medium size bowl. Cut up any large pieces of apricots and stir the preserves. Add the ketchup, garlic, ginger and soy sauce. Stir until well combined. Brush both sides of the ribs with some of the sauce and then put the ribs, bone side down, on a shallow roasting pan. Put in the oven and bake for 20 minutes. The ribs should be glazed and heated through. If you need to bake the ribs for longer than go ahead and do so. Remove from the oven. Before serving brush the ribs with the sauce that you have left. Serves 4
Organic Green Pea Pesto
Don’t know what to do with all of these wonderful summer vegetables? Here is a Pesto that you can make all year round. Delicious!
INGREDIENTS
10 Ounces Organic Cooked Peas
2 Ounces Fresh Basil Leaves
10 Garlic Cloves
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Grated Parmesan Cheese
1 Cup Toasted Pistachios
You may use either organic fresh peas or frozen for this recipe. Mix all of the ingredients in either a blender or food processor and puree. Makes about 2 cups. Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent. Serves 4
Steak Enchiladas
I had a leftover grilled steak so I decided to make Steak Enchiladas. Nice and easy. You can buy enchilada sauce, but I like to make my own.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
8 Ounces Red Salsa
8 Ounces Green Salsa (Salsa Verde)
1 Extra Large Grilled Steak
1 Sliced Red Onion
12 Flour Tortillas (6 inches)
3 Cups Enchilada Sauce
3 Cups Shredded Sharp Cheddar Cheese
Preheat oven to 350° F. Slice the grilled steak and the red onion and set aside. Making the sour cream mixture is easy. In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside. In a separate medium size bowl combine the sliced grilled steak and the rest of the green salsa and mix well. You will need a 9×13” baking dish or a large baking dish. Pour the sour cream mixture at the bottom of the baking dish to coat. Evenly distribute the steak mixture between the 12 flour tortillas. Roll up the filled tortillas and put seam side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas. Top with the shredded cheese and cover with foil. Bake for 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6
Noodle Bowls For Everyone
When it’s this hot and muggy out no one wants the oven heating up their house or apartment. Besides I am usually not in the mood for a heavy meal when the weather is so oppressive. Here is a great idea for an easy, but flavorful lunch or dinner.
INGREDIENTS
14 Ounces Chicken or Beef Broth
1/2 Cup Bottled Peanut Sauce
2 Cups Stir Fry Vegetables of Your Choice
6 Ounces Ramen Noodles
In a large size pan combine the peanut sauce and chicken or beef broth. Bring to a boil and stir in the vegetables and noodles. If you are using the flavored ramen noodles throw away the spice packet. You may use either frozen or fresh vegetables. Cover and simmer for 4 minutes or until the noodles and vegetables are tender. Portion out the noodles and broth between four serving bowls. Serves 4
Make It Your Own Noodle Bowl
Here are options to “make it your own.”
Tofu-Sesame: Stir in 1/4 cup hoisin sauce (instead of the peanut sauce), 1/4 cup water, 1 Teaspoon toasted sesame oil, 1 cup diced tofu. Heat through and top with toasted sesame seeds.
Shrimp: Stir in 1 teaspoon grated fresh ginger to the broth mixture and peanut sauce. Stir in cooked shrimp and heat through.
Sweet & Sour: Use sweet & sour sauce instead of the peanut sauce. Stir in breaded chicken strips and heat through.
Alfredo: Use Alfredo sauce, instead of peanut sauce. Use chicken broth and frozen peas. Stir in cooked & diced chicken. Heat through.
Southwest: Use salsa instead of peanut sauce. Add frozen sweet peppers and onions for the vegetables. Top with corn chips.
Teriyaki: Use 1/4 cup teriyaki sauce and 1/4 cup water instead of the peanut sauce. Top with cashews.
Mexican: Use salsa instead of peanut sauce. Stir in cooked chorizo sausage and heat through.
Italian: Use pasta sauce instead of peanut sauce. Add chopped zucchini, fresh spinach and green beans. Stir in cooked meatballs. Heat through.
Beef & Broccoli: Use beef broth, peanut sauce and broccoli. Stir in cooked roast beef strips or leftover steak strips and heat through.
Thai Curry Vegetable: Add 1/2 cup unsweetened coconut milk, peanut sauce and 1 teaspoon curry powder to the broth. Add vegetables of your choice. Top with Peanuts.
Olympic Fried Chicken
Last night I made fried chicken, potato salad and a green salad for dinner. I always eat at the table with a place setting and all that. I do think that food should be eaten sitting down and with the television turned off, but last night I felt like breaking my own rule. I brought my dinner out to the living room and had the best time watching the Olympics. Here is my recipe for great fried chicken.
INGREDIENTS
2 Lightly Beaten Eggs
3 Tablespoons Cream
3 Cups Unbleached Flour
1 Tablespoon Kosher Salt
1 Teaspoon Dried Thyme
1 Teaspoon Paprika
1 Teaspoon Freshly Ground Pepper
3 Pounds Meaty Chicken Pieces
Olive Oil
Preheat your oven to 350° F. In a small bowl combine the egg and the cream. In a shallow bowl combine the flour, thyme, kosher salt, paprika and pepper. Dip the chicken pieces, one at a time, in the egg mixture. Then coat the chicken with the flour mixture. Dip back into the egg mixture and coat again with the flour mixture. The secret is double coating. In a very large skillet brown the chicken in the hot olive oil over a medium heat for 15 minutes. Turn occasionally. Drain and place onto a baking sheet covered with parchment paper. Put into the oven and bake uncovered for 30 minutes. Remove from the oven and transfer to a serving plate. Season if you like. Serves 6
Pan Seared Scallops With Ginger Sauce
There are many species of scallops in the sea, but you will find two general categories at the fish market. Sea scallops are typically about 1 1/2 inches in diameter and are between 20 to 30 per pound. Bay scallops smaller and are typically about 1/2 inch in diameter and are between 70 to 100 per pound. When purchasing scallops look for plump meats in clear juices without shell particles or grit. The juices should not exceed 10 percent of the total volume. The scent should be a fresh ocean scent and not a sour or sulfur like scent. Scallops should be firm and moist and should retain their shape when touched. To store scallops refrigerate, covered in the juices, for up to 2 days. You may freeze them for up to 3 months; however I think that they lose their flavor when they are frozen.
INGREDIENTS
1 Pound Fresh Sea Scallops
5 Teaspoons Butter
1/3 Cup Chicken Broth
1/4 Cup Frozen & Thawed Pineapple Orange Juice Concentrate
1 Teaspoon Grated Fresh Ginger
Rinse your scallops. Pat them dry with paper towels. In a large skillet melt the butter over a medium high heat. Add the scallops to the skillet. Cook for 3 minutes until the scallops are opaque. Make sure to stir frequently. Remove from the skillet, transfer to a plate and keep warm by covering with foil. For the sauce, add the chicken broth, juice concentrate and ginger to the skillet. Bring to a boil. Boil, uncovered, for 3 minutes until the sauce is reduced by about half. Spoon the sauce over the scallops. Serves 4
Chicken Breasts With Roasted Tomatoes
All I gotta say is YUM!!!
INGREDIENTS
5 Ripe Tomatoes (Quartered)
2 Tablespoons Herbes de Provence
8 Tablespoons Olive Oil (Divided)
3 Tablespoons Kosher Salt
3 Tablespoons Freshly Ground Pepper
2 Tablespoons Worcestershire Sauce
2 Tablespoons Sherry Vinegar
1/2 Cup White Wine
1 Chopped Red Onion
6 Cloves Chopped Garlic
2 Large Bone-In & Skin On Chicken Breasts
Preheat your oven to 400° F. In a large size bowl combine the tomatoes, 1 tablespoon kosher salt, 1 tablespoon freshly ground pepper, 3 tablespoons olive oil and the herbes de Provence. Toss to coat. In a large skillet heat 2 tablespoons olive oil over a medium heat. Add the quartered tomatoes, chopped onions and garlic. Heat for only 1 minute and stir constantly. Remove from the heat and place back in the large size bowl. Set aside. In the same large skillet heat another 2 tablespoons olive oil. With the remaining salt and pepper season the chicken breasts on both sides. Transfer the chicken breast to the skillet over a medium-high heat. Brown the chicken breasts for 6 minutes per side. You want the chicken breasts to be golden brown. Do NOT throw away the bits in the skillet. Pour the remaining olive oil into a glass roasting pan. Place the chicken breasts into the roasting pan. Arrange the tomato mixture around the chicken breasts. The last thing to do is to make the pan sauce. In the large skillet turn the heat to medium. Deglaze the pan with the sherry vinegar and white wine. Scrape up the browned bits from the bottom of the pan. Add the Worcestershire sauce and keep stirring for 1 minute. Turn off the heat and pour over the chicken breasts and tomatoes. Place in the oven for 30 minutes. Remove from the oven and transfer to a serving plate. Serves 2
Oven Roasted Tri-Tip
Tri-tip is the cut of beef from the bottom sirloin primal cut. It’s a small triangular muscle that is usually between 1 1/2 to 2 1/2 pounds per side of beef. Tri-tip was typically used for ground beef or sliced into steaks. Then in the late 1950s tri-tip became a local specialty in Santa Maria, California when Otto Schaefer decided to market it. Tri-Tip is full of flavor, lower in fat and typically sliced across the grain before serving.
INGREDIENTS
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
6 Cloves Minced Garlic
1/2 Cup Olive Oil
1/2 Cup Red Wine
1/2 Cup Beef Stock
1 1/2 to 2 1/2 Pounds Beef Tri-Tip
1 Potato Cut In Half
4 Whole Carrots
1 Cubanelle Pepper
2 Tablespoons Dried Garlic Bits
Kosher Salt & Pepper For Vegetables
In a medium size bowl combine the kosher salt, pepper, minced garlic, olive oil, red wine and beef stock. This will be your marinade. Pierce the tri-tip all over with a fork. Put the meat in a zip lock bag and pour in the marinade. Remove as much air as possible. Put it in the refrigerator overnight. Remove the meat 2 hours before cooking. Preheat your oven to 450° F. Take the tri-tip out of the zip lock bag and throw away the marinade. Put the meat, fat side up, in a roasting pan along with the potatoes, carrots and cubanelle pepper. Sprinkle the dried garlic bits all over the top of the meat. Salt and pepper the vegetables. Cook for 10 minutes at 450° F. Turn the oven down to 350° F and cover with foil for 15 minutes. After 15 minutes remove the foil and roast for another 15 minutes. The tri-tip should be medium rare at this point. Cook longer if you like. Remove the meat from the oven and cover back up with the foil. Let rest for 15 minutes (outside the oven). This will complete the cooking and let the juices stabilize. Transfer the tri-tip to a carving board and slice 1/4 inch slices diagonally across the grain. Transfer the meat and vegetables to a serving platter and have a perfect dinner. Serves 4
Grilled Shrimp
If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you. If you don’t have a grill then you can quickly sauté the shrimp. The secret is all in the marinade.
INGREDIENTS
1 Pound Uncooked Shrimp
1/2 Cup Olive Oil
1/2 Cup Chopped Cilantro
3 Minced Garlic Cloves
Juice of 1 Lime
Juice of 1 Lemon
1 Cup White Wine
Zest of 1 Lime
1/8 Teaspoon Kosher Salt
1/8Teaspoon Freshly Ground Pepper
In a small mixing bowl, combine all of the ingredients. Pour into a ziplock storage bag. Make sure the shrimp is deveined. Place the uncooked shrimp into the ziplock bag. Let marinate for 10 minutes only. If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp. Prepare your grill to medium hot. Cook for 3 minutes on each side. Remove from the grill and transfer to a serving platter. Serve immediately. Serve with a salad and rice. Serves 2
Fiesta Bean & Chicken Soup
With all of the rain we’ve been having I felt like making a nice homey soup. I came up with this hearty, but not too heavy, bean and chicken soup. It turned out to be just what the doctor ordered.
INGREDIENTS
5 Ounces Pinto Beans
5 Ounces Red Beans
5 Ounces Black Beans
8 Cups Water
1 Tablespoon Kosher Salt
3 Tablespoons Olive Oil
4 Ounces Cooked & Diced Chicken Breast
1 Large Chopped Onion
4 Chopped Green Onions
8 Minced Garlic Cloves
1 Cup Corn
2 Diced Tomatoes
2 Cups Salsa
6 Small Chopped Red & Yellow Peppers
1 Large Chopped Hot Pepper
6 Cups Chicken Broth
1 Bottle White Wine
1 Teaspoon Red Pepper Flakes,
1 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
Rinse and drain the beans. Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt. Boil uncovered for 20 minutes. Lower the heat, cover and simmer for 3 hours until the beans are soft. Do not drain the beans. Uncover and add the chicken broth and stir. Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder. Stir. Turn up the heat to medium and add the wine. Cook for 10 minutes. Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir. Cook for 10 minutes and then add the salsa. Simmer for an hour to blend the flavors. Ladle the soup into bowls and serve immediately. The soup can be refrigerated for up to 4 days. If necessary, thin with additional chicken broth when reheating. Serves 8
