Sunday, November 15, 2015

Sticky Asian Ribs

I know rib and grilling season is about over, but I didn't get a chance to post this until now. And who knows, you may get a nice Winter day and say hey, I need ribs today. This recipe also mostly cooks in the oven at a lower temperature and then I finish grilling at the last and baste with the sauce. I served mine with an Asian noodle salad, but it would also be great with "Rumbi" rice or an Asian cole slaw. I looked up "best ever Asian Ribs" and found quite a few recipes. I took what sounded good from those recipes and added a few ideas of my own and this is what I came up with. LOVED them!

Sticky Asian Ribs
2 slabs meat baby back ribs, cut into 3 or 4 bone pieces
Hoisin sauce
1/3 cup Brown sugar
1/2 tablespoon Chinese 5 spice (more or less)

Preheat oven to 275.
Brush Hoisin sauce over both sides of the ribs, then sprinkle with your rub mixture. Place one piece of rib in aluminum foil, and fold to make a tight little packet, place on Cookie sheet. Continue until all of your rib pieces are in foil packets and in a single layer on the cookie sheet.
Bake in the oven for 2 1/2 hours.
Remove from oven and let cool just so you can handle the foil.

While ribs cook make your BBQ sauce:
1 Tablespoon Hoisin sauce
1/2 cup soy sauce
1/2 brown sugar
1/2 cup ketchup
1/4 cup lemon juice
3 Tablespoons Honey
1 Tablespoon grated ginger
1 Tablespoon minced garlic
1 Tablespoon chili sauce
Whisk all of the BBQ ingredients together in a medium sized saucepan, bring to a boil, then turn down the heat to a simmer. Let cook until thickened. Set aside.

Heat grill to medium heat while ribs cool. Once you are able to unwrap the foil, carefully grab ribs with tongs and place on grill, top side down. Brush the side that is up with BBQ sauce and grill for about 5 minutes with grill lid closed.
Carefully turn the ribs over, brush the tops with more BBQ sauce and let grill for another 5 minutes. Remove to large cookie sheet or serving platter.
Garnish with toasted Sesame Seeds and chopped green onion if desired.
*Remember you can adjust seasonings to taste....

Sunday, November 1, 2015

Salad with Grilled Shrimp with a Lime Vinaigrette

Since starting my 21 day fix journey, I have been eating healthier... I love trying to find healthier recipes to try and experiment with. And you know I LOVE watching the food network on my Saturday mornings, so when they did a version of this recipe I just HAD to try it out. I love shrimp and Jamaican flavors so I tweaked this recipe just a bit to my taste. Loved it. And a salad like this a great light evening meal. The original recipe is here but I did tweak it a bit. Enjoy!

Salad with Grilled Shrimp with a Lime Vinaigrette
Shrimp Marinade:
2 Tablespoons Olive oil
1 Tablespoon Lime juice
1/2 (scant) teaspoon Jamaican Allspice
1/4 teaspoon smokey paprika
1/8 teaspoon chipotle powder
1 heaping teaspoon minced garlic
Whisk this together in a large bowl, then add:
1 to 2 pounds large Shrimp, peeled and deveined and tails removed
Let your shrimp marinade while you prep the rest of the salad.

3 ears corn, cooked and cut of the cob (you can grill this or cook in the microwave)
4 cups Spring Mix Salad
1/4 to 1/2 cup lightly chopped fresh cilantro
1/4 to 1/2 cup lightly chopped fresh parsley
1 avocado, pitted and diced
One 14-ounce can chick peas, drained and rinsed
One 14 ounce can black beans, drained and rinsed
1 jalapeno, diced
1/4 of a red onion, finely diced
Place salad ingredients in a large bowl and toss together. Set aside while you make your salad dressing.

Salad Dressing:
1/4 cup lime juice
1/8 heaping teaspoon smokey paprika
a dash or two chipotle powder
1-2 teaspoons agave (to taste)
Kosher salt and freshly ground black pepper
Whisk these ingredients together then drizzle in 1/2 cup olive oil while still whisking until it comes together. 
This is your salad dressing, add more salt and pepper to taste.
Now grill your shrimp.
Preheat a grill or grill pan to medium-high heat. If you are grilling on an outside grill preheat your veggie grill pan (I used this then I didn't have to skewer my shrimp and it didn't fall through the grates).
Grill the shrimp until  no longer pink, about 3 minutes per side. Remove to a plate.
Drizzle the salad with your desired amount of dressing. Serve in individual bowls or plates and top with grilled shrimp. Enjoy!!

Saturday, October 24, 2015

Quicker Cinnamon Buns

  • I love Cinnamon Rolls... I was watching America's Test Kitchen on Saturday and they did this recipe... thought I would give it a try. I loved that it didn't have to raise too long and that it only made 8. It seems when I make a regular batch of Cinnamon Rolls they don't get eaten, after all they are best when eaten warm...and served with bacon. Enjoy!!
  • Quicker Cinnamon Buns 
    -Makes 8
3/4 cup packed (5 1/4 ounces) light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter, melted
1 teaspoon vanilla extract

1 1/4 cups whole milk, room temperature
4 teaspoons instant or rapid-rise yeast
2 tablespoons granulated sugar
2 3/4cups (13 3/4 ounces) all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
6 tablespoons butter, melted

3 ounces cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (4 ounces) Powdered sugar, sifted


1. FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla until mixture resembles wet sand; set aside.
2. FOR THE DOUGH: Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment. Pour ¼ cup milk in small bowl and microwave until 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
3. Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.
4. Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from counter. Roll dough away from you into tight log and pinch seam to seal.
5. Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
6. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan. Using potholders, flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.
7. FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve. 

Thursday, October 22, 2015

Caramel Apple Bars

I had to re-post this recipe!! LOVE it and it's perfect for this time of year!!
I love Caramel Apples and anything with caramel and apples in it! They remind me of Autumn time and Fair time! This is a recipe I got out of one of my Pillsbury Recipe Magazines a few years ago. The original recipe made a huge batch, but my recipe fits in a 9x9 inch pan. If you need a bigger batch, just double the recipe or go to Pillsbury's recipe site and search for Caramel Apple Bars. I tweaked the recipe a bit, I like to  use Kraft caramels instead of caramel ice cream topping that the original recipe calls for. I like the flavor and texture better!! This recipe reminds me a bit like Apple Crisp but even better because it has the crisp on the bottom as well as the top..... and that's the best part isn't it??? Yum!!

Caramel Apple Bars
Crust and Topping:
1 cup all-purpose flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
Dash or two of salt
1 cube  plus 2 tablespoons butter, melted

35 Kraft Caramels, unwrapped (approximately 35)
2 Tablespoons milk or half and half
2 Tablespoons all-purpose flour
2 peeled apples, coarsly chopped ( (I quarter and slice the apples into thin bite size pieces)
1 to 2 Tablespoons Butter
1 Tablespoon lemon juice
1/2 cup chopped walnuts or pecans


Heat oven to 350°F. Spray 9x9-inch pan with non-stick cooking spray.
 In a large bowl, melt butter  in the microwave, then add the rest of the topping ingredients and combine with a fork or pastry blender. Mixture should be crumbly. Press half of the mixture in pan to form crust; reserve remaining mixture for topping. Bake 8 minutes. When done remove from oven and set aside on cooling rack.
While the crust is cooking, in 1-quart saucepan, melt caramels with 2 Tablespoons milk over medium / low heat stirring occasionally.
While carmels melt, add the 2 tablespoons butter to a large skillet and melt over medium heat, then add the apple pieces and lemon juice and cook for about 5 minutes or so until tender. (My apples don't cook enough in the time it takes to cook the bars, so I give them a head start)
When caramels are melted and apples are tender, whisk the  2 Tablespoons of flour into the carmel, then add the apples and nuts to caramel and stir to combine, continue to cook over medium heat for about another minute, stirring constantly, mixture should be slightly thick.
 Pour caramel mixture evenly over top of cooked crust. Sprinkle with reserved topping mixture.
Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool on wire rack for about an hour. Cut in to squares. Serve with vanilla ice cream. Yummo!!!

Sunday, October 4, 2015

Biscuits and Sausage Gravy

Ok, I didn't use to like biscuits and gravy.... but my hubby loves them. I don't make this for breakfast very often since I've been trying to eat healthier, but sometimes, on a chilly October morning, you just need to make a batch.
This recipe for the biscuits is from here , from Farmhouse Rules that comes on the Food network. I had an epiphany while making the biscuits, it says to cut the butter into small cubes then cut into the flour, but I thought, why not just grate the butter into the flour!! I hate trying to cut those small cubes into the flour! It worked! when I was about halfway through the cube I dusted the grated butter with some of the flour other wise it would become one big lump of grated butter. Worked awesomely and made fluffy biscuits. I dare you to try it. The sausage and gravy is just one of my own recipes, it's generally how you make a white gravy after frying bacon, pork chops, and in this case sausage.

Biscuits and Sausage Gravy
For the Biscuits
2 -1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons ground black pepper
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
8 tablespoons butter (1 cube)
1 to 1 1/4 cups buttermilk, plus more for brushing
Kosher salt
Ground black pepper to sprinkle on biscuits


Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.

In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Grate the butter into the flour and then mix with your fingers until combined. Stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.

Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the Kosher salt and ground black pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 15-20 minutes.

For the Gravy:
1 pound Jimmy Dean sausage
2 Tablespoons butter
1/4 cup flour
2 cups milk,  and maybe just a little more
Dash or two of Frank's hot sauce
Salt and pepper to taste

Cook sausage in a large skillet until browned and crumbly. Remove from the pan with a slotted spoon onto a plate lined with a paper towel.
Keep the drippings from the sausage in the skillet, if it looks like less than a 1/4 cup add a tablespoon of butter or more as needed to make about 1/4 cup of grease. Heat skillet to medium high and add the 1/4 cup of flour. Stir with a whisk and cook and stir the flour for a minute or two. Then, slowly add the 2 cups of milk while whisking into the flour mixture so you don't get lumps. Keep whisking slowly over medium high heat while this gravy mixture comes to a boil. This should thicken.... This process usually takes 3 or 4 minutes. If the gravy becomes too thick add a little more milk. Next, add the dash or two of hot sauce and sprinkle with salt and pepper, taste and add more salt and pepper if necessary. Add the sausage back into the pan and stir to combine. Cut biscuits in half and spoon gravy over the biscuits as individuals desire. Enjoy!!!

Friday, September 25, 2015

Blueberry Nectarine Crisp

This recipe is adapted from one the Pioneer woman did. I love watching Saturday morning Cooking shows. I also love Fruit Crisps warm from the oven with a healthy scoop of vanilla bean ice cream on top...what's better than that? You could use Peaches in this rather than nectarines if you want. Enjoy!

Blueberry Nectarine Crisp

5 or 6 nectarines, sliced, no need to peel ( or peaches, but peel those)
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch of salt
1 orange, zested and juiced (reserve the zest for the topping) Or you could use lemon if you don't like orange (Like my husband)

1 cup all-purpose flour
1 cup oats (you can use quick or Old-Fashioned..Old Fashioned will be a bit chewier)
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch of salt
1-1/2 cubes cold butter
1/2 cup chopped pecans ( OR more)

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish or spray with a non-stick cooking spray.
Gently toss the sliced nectarines and blueberries with the granulated sugar, cornstarch, salt and about 1 Tablespoon of the orange juice in a large bowl until combined. Gently dump the fruit mixture into the prepared baking dish.
For the topping:

Combine the flour, oats, both sugars and salt in another medium to large mixing bowl. Slice 1- 1/2 cubes of the butter into pea sized cubes, then cut the butter cubes into the flour mixture using a pastry cutter or your fingers. Next add the pecans and orange zest and stir to combine.
Sprinkle the topping over the fruit.  Cover with crisp with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
Serve while still slightly warm and top with a generous scoop of Vanilla Bean ice cream. 

Sunday, August 30, 2015

Creamy Cilantro-Lime Dressing and a Salad to go with it!

I LOVE salads... and when I ran across this recipe (there are a lot of different versions on the internet, but this is what I liked) I had to give it try. LOVE that's it's made with avocado rather than mayonnaise  or sour cream. You can tweak to your taste. Enjoy on a chopped salad with sliced grilled steak... that's my fav thing to do.

Creamy Cilantro-Lime Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado
2 Tablespoons fresh lime juice
1-2 garlic cloves (or heaping teaspoon of minced garlic)
1/ 4 cup olive oil
1-1/2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cumin
Honey to taste
1/8 teaspoon Salt

Put all ingredients in a blender or food processor and puree, adding 1/4 cup or more of water to thin out just a bit.
Remember this is to taste, add the smaller amount of cumin and maybe a teaspoon of honey at first and taste, you can add more cumin, honey or salt to taste BUT remember you can't take it out. Also add as much water as needed to pourable (but not runny) consistency.

Here's an idea for a salad:
1 large head of romaine lettuce
1 large orange bell pepper
1 pint cherry tomatoes
1 cup corn (canned, frozen or off the cob)
1-15oz can black beans, rinsed and drained
3 green onions if desired
thinly sliced grilled steak

Chopped romaine and bell pepper into desired bitesize pieces. Slice the cherry tomatoes in half. Dice the green onion.
Place All ingredients in a large bowl (except the steak) and toss to combine. Serve in large salad bowls and place slices of steak on the top.
Drizzle with Creamy Cilantro Lime Dressing.
If desired you can crush a few Corn Tortilla chips over the top.