Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
This rack of lamb recipe is so easy I am almost embarrassed to post it. All you need is grainy mustard, chopped sage, bread crumbs and olive oil.
INGREDIENTS
1 Rack of Lamb With 8 Ribs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3/4 Cup Bread Crumbs
1/4 Cup Chopped Sage
2 Tablespoons Grainy Mustard
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature. It is always a good idea to let all meat come to room temperature before cooking. Season the lamb with the kosher salt and pepper. In a medium size bowl combine the bread crumbs and chopped sage. Rub the lamb with the olive oil. Let sit for another 5 minutes. With your fingers spread the mustard on both sides of the rack of lamb. Make sure to get as much spread around as possible. Next, pack the bread crumb mixture onto both sides of the rack. Place into the oven and let roast for 30 minutes. Check in 20 minutes to see how the lamb is doing. If you want it rare then you may want to take it out. If you want it a bit more cooked then leave in for another 5 to 10 minutes. Remove from the oven and let stand for 15 minutes. Carve the racks into double chops and serve. Serves 2
Winter Potato Salad
I really love potatoes and think that a winter potato salad is true comfort food. No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature.
INGREDIENTS
4 Large Boiled Potatoes
4 Chopped Garlic Cloves
1 Teaspoon Oregano
1 Tablespoon Wine Vinegar
8 Sliced Celery Stalks
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Scrub the potatoes and put into a large pot of water to cover the potatoes. Boil for 25 minutes until cooked, but still firm. Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm. Cut into medium size wedges and place into a large size bowl. Add the celery, garlic, oregano, kosher salt and pepper. Gently toss. Add the olive oil and wine vinegar and toss again. Cover and set aside for 20 minutes. Serve warm or at room temperature. Serves 4
Sausage & Cipollini Calzones
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
INGREDIENTS
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Vegetable Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.
Saturday Night Turkey Burgers
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Tortilla Chip Chicken
This recipe came out of the fact that I had a huge bag of opened tortilla chips that were about to go bad. I wondered what it would be like to use as a fried chicken coating. Turns out that it is absolutely delicious. Serve with fresh salsa and guacamole.
INGREDIENTS
1 Cup Unbleached Flour
7 Cups Finely Crushed Tortilla Chips
5 Large Eggs
3 1/2 Pounds Chicken Breasts
1 Teaspoon Kosher Salt
Vegetable Oil For Frying
Fresh Salsa
Fresh Guacamole
Place the flour in a large bowl. Place the crushed tortilla chips in a separate large bowl. Beat the eggs in another large bowl. Toss the chicken pieces in the flour one at a time. One at a time dip each chicken piece into the beaten eggs and then dredge in the crushed tortilla chips. Make sure to turn to coat well. Place on a parchment paper lined baking sheet until you are ready to fry. Fill a large pot with 4 inches of vegetable oil. Heat over a medium high heat until the thermometer gets to 350º F. Fry the chicken pieces for 15 minutes until golden brown and cooked through. Make sure to work in batches. Repeat until you have fried all of the chicken pieces. Drain on paper towels. Sprinkle the kosher salt over the draining chicken pieces. Serve with fresh salsa & guacamole. Serves 4
Berry Vanilla Cream Pie With Shortbread Crust
This dessert looks so pretty and is worth the effort. I like to use a deep pie plate for this recipe.
INGREDIENTS
Crust:
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. In a large size bowl combine the flour, salt and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Form the dough into a ball. Place in an ungreased pie dish. Put in the oven for 15 minutes. Remove from the oven and set aside.
Vanilla Cream Pie Filling:
5 Egg Yolks
3/4 Cup Sugar
3 Tablespoons Cornstarch
2 1/2 Cups Half & Half
1 1/2 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Fresh Blackberries
1/2 Cup Fresh Blueberries
To make the filling: In a large saucepan combine the sugar and cornstarch. Gradually stir in the half & half. Cook and stir over a medium high heat until the mixture is thickened and bubbly. Reduce the heat and cook for another 2 minutes. Stir occasionally. Remove from the heat. In a medium size bowl slightly beat the egg yolks with a fork. Gradually stir 1 cup of the hot filling into the egg yolks. Add the egg yolk mixture to the saucepan. Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes. Stir constantly. Remove from the heat. Stir in the butter and vanilla. Stir until the butter melts. Pour into the pie plate. Arrange the blackberries and blueberries on top. Place into the oven and bake at 325º F for 30 minutes. Remove from the oven and cool for 1 hour. Place in the refrigerator for at least 3 hours before serving. Serves 8
