I found this recipe a few years ago. We've updated it and made it our own. These ribs are so moist and delicious. It's a great meal when you've got the winter blahs, the citrus is so refreshing!
2 1/2 lb. country-style pork spareribs (either bone-in or boneless will work)
1/4 cup onion, chopped fine
1/4 cup barbecue sauce (a thick flavorful sauce is great in here)
1 tsp grated orange peel (I use the zest from one orange)
1 tsp grated lime peel (I use the zest from one lime)
2 cloves of minced garlic
1/2 tsp salt
juice from the zested orange
juice from the zested lime
Place ribs in the crockpot. Combine the remaining ingredients in a bowl and mix well. Pour over the ribs.
Cover; cook on low for 7-9 hours. Remove ribs from crockpot, cover with foil, set aside.
Pour sauce in a sauce pan and over med/high heat, reduce the sauce by 1/3. Spoon sauce over ribs when serving.
We love this with some rice and a side of black beans; serve these with the sauce too.
Saturday, September 12, 2009
Cheesy Ravioli Casserole
We always keep a couple bags of cheese or beef ravioli in the freezer, so this can be thrown in the crock pot for a quick meal....by quick, I mean not a lot of prep work and easy to put together.
Cheesy Ravioli Casserole
1 tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 cans of Hunts Spaghetti Sauce, we use the Herb and Garlic flavor
1-14 oz can of diced tomatoes
1 tsp Italian seasoning
2 bags of frozen ravioli, beef or cheese filled
2 cups mozzarella cheese, grated (1 large bag grated)
1/4 cup flat leaf parsley, chopped
Spray crock pot with non-stick cooking spray. Heat oil in dutch oven, add onion, cook about 4 minutes. Add garlic, cook another 30 seconds, until fragrant. Stir in pasta sauce, diced tomaotes and Italian seasoning.
Put 1 cup of sauce in crock pot. Add 1 package frozen ravioli; top with 1 cup of cheese. Top with second package of ravioli and 1 cup of cheese. Pour the remaining sauce over the top.
Cover; cook on low setting for 5 1/2 to 6 1/2 hours. Sprinkle with parsley before serving.
This recipe will serve a crowd or you can have lots of leftovers for lunches the rest of the week!
Cheesy Ravioli Casserole
1 tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 cans of Hunts Spaghetti Sauce, we use the Herb and Garlic flavor
1-14 oz can of diced tomatoes
1 tsp Italian seasoning
2 bags of frozen ravioli, beef or cheese filled
2 cups mozzarella cheese, grated (1 large bag grated)
1/4 cup flat leaf parsley, chopped
Spray crock pot with non-stick cooking spray. Heat oil in dutch oven, add onion, cook about 4 minutes. Add garlic, cook another 30 seconds, until fragrant. Stir in pasta sauce, diced tomaotes and Italian seasoning.
Put 1 cup of sauce in crock pot. Add 1 package frozen ravioli; top with 1 cup of cheese. Top with second package of ravioli and 1 cup of cheese. Pour the remaining sauce over the top.
Cover; cook on low setting for 5 1/2 to 6 1/2 hours. Sprinkle with parsley before serving.
This recipe will serve a crowd or you can have lots of leftovers for lunches the rest of the week!
Audrey's Pork Tenderloin
This is one of the best recipes for pork tenderloin that I have come across. I love it, everyone that we've made it for loves it! It's simple and absolutely delicious! The recipe is from our neighbor, Audrey.
Audrey's Pork Tenderloin
1/2 cup soy sauce
1/2 cup dry sherry wine
2-3 garlic cloves, minced
1 tbsp dry mustard
1 tsp ground ginger (we always have that fresh ginger in the jar, use that if you've got it, much better flavor)
1 tsp thyme (I have fresh thyme in the garden, use about 6-7 sprigs of fresh if you have it, again, much better flavor)
Mix all the marinade ingredients and 2 pork tenderloins in a ziploc bag. Marinate overnight. When you're ready to grill, tie up the tenderloins with butcher string; fold the skinny tail end over so that it will grill more evenly.
Set up your charcoal grill for direct grilling. Once the coals are ready, clean and oil your grill grates. Grill the tenderloins for about 4 minutes per side, grilling all four side. It should be on the grill for a total of 16 minutes, depending on the size of them. Internal temperature on an instant read thermometer should be 140. Be careful to not over cook these, it can happen very quickly.
When the temp is 140, remove from the grill to a platter and tent with foil for 5 minutes.
While the meat is resting, prepare the sauce:
1 jar red currant jelly
1 tbsp soy sauce
2 tbsp dry sherry wine
Simmer in a saucepan for about 3 minutes, until the jelly is melted and it is combined.
Slice the tenderloin and serve with the warm sauce.
Preparation tip: We buy our pork tenderloin from Sam's Club as it is considerably cheaper than the grocery store. The Sam's packages are a double pack and each pack has 2 tenderloins in it.
When I buy them, I'll split the marinade and put 2 tenderloins in a Food Saver bag with the marinade and freeze it. The meat will marinate while thawing...saving a step!
Also, I'll buy a couple of them now, and get them in the freezer with the fresh thyme, before it's gone for the winter.... we grill year round!
Audrey's Pork Tenderloin
1/2 cup soy sauce
1/2 cup dry sherry wine
2-3 garlic cloves, minced
1 tbsp dry mustard
1 tsp ground ginger (we always have that fresh ginger in the jar, use that if you've got it, much better flavor)
1 tsp thyme (I have fresh thyme in the garden, use about 6-7 sprigs of fresh if you have it, again, much better flavor)
Mix all the marinade ingredients and 2 pork tenderloins in a ziploc bag. Marinate overnight. When you're ready to grill, tie up the tenderloins with butcher string; fold the skinny tail end over so that it will grill more evenly.
Set up your charcoal grill for direct grilling. Once the coals are ready, clean and oil your grill grates. Grill the tenderloins for about 4 minutes per side, grilling all four side. It should be on the grill for a total of 16 minutes, depending on the size of them. Internal temperature on an instant read thermometer should be 140. Be careful to not over cook these, it can happen very quickly.
When the temp is 140, remove from the grill to a platter and tent with foil for 5 minutes.
While the meat is resting, prepare the sauce:
1 jar red currant jelly
1 tbsp soy sauce
2 tbsp dry sherry wine
Simmer in a saucepan for about 3 minutes, until the jelly is melted and it is combined.
Slice the tenderloin and serve with the warm sauce.
Preparation tip: We buy our pork tenderloin from Sam's Club as it is considerably cheaper than the grocery store. The Sam's packages are a double pack and each pack has 2 tenderloins in it.
When I buy them, I'll split the marinade and put 2 tenderloins in a Food Saver bag with the marinade and freeze it. The meat will marinate while thawing...saving a step!
Also, I'll buy a couple of them now, and get them in the freezer with the fresh thyme, before it's gone for the winter.... we grill year round!
Sunday, August 30, 2009
Macaroni and Cheese
Cooks' Country Mac and Cheese
Serves 8 to 10.
Ingredients
3–4 slices hearty white sandwich bread , torn into large pieces
8 tablespoons unsalted butter , 4 tablespoons melted
1/4 cup grated Parmesan cheese
Salt
1 pound elbow macaroni
5 tablespoons all-purpose flour
3 (12-ounce) cans evaporated milk (I could swear that they used 4 on the show!)
2 teaspoons hot sauce
1/8 teaspoon ground nutmeg
1 teaspoon dry mustard
2 cups shredded extra-sharp cheddar cheese
1 1/4 cups shredded American cheese , (about 5 ounces) from the deli counter, not sliced or velveeta
3/4 cup shredded Monterey Jack cheese
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.
3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts. Stir in macaroni until completely coated.
4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.
Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
NOTE: I made this last night and it is delicious! I actually forgot to use the monterey jack cheese, so we used extra american and a little extra cheddar. The evaporated milk clearly makes the difference in the creaminess of this. So delicious!
Wednesday, July 15, 2009
Yay!!!! She finally did it!
I have been thinking for the 1.5 years that I've been reading the Pioneer Woman's website, she should have her own recipe website
AND she did!!!!
Introducing "Tasty Kitchen"
Check it out!
AND she did!!!!
Introducing "Tasty Kitchen"
Check it out!
Monday, July 6, 2009
Best Banana Bread, ever!
We've been making this banana bread for several years and LOVE it! The original recipe was from a book of recipes that were contributed by all the people that worked for Norwest Investments & Trust back in 1996. I doctored it up and made a couple of changes to make it our own and it is delicious and moist.
Banana Bread
1 cup milk
2 tbsp vinegar (white is preferable, but otherwise cider is ok)
1 cup oil
2 1/2 cups flour
3 eggs
2 cups sugar
1 cup mashed bananas (or approximately 2 brown bananas)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking soda
Preheat oven to 350 degrees (or if you are using the black coated pans, preheat to 325-335 degrees).
Add 2 tbsp vinegar to milk and set aside. Mix the remaining ingredients, except the baking soda, together in a mixer. Add the baking soda to the milk mixture and stir well. Let rest for a minute or two. Gradually add the milk mixture to the flour mixture with your mixer on low.
Divide the batter between two loaf pans that have been sprayed with the non-stick baking spray. (I love the size of the IKEA loaf pans, long and narrow).
Bake for 55-60 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes and then remove from the pan and continue cooling on a wire rack, or just dig right in a start eating!
hint: what to do with the last brown (or sometime black) banana that is left from the bunch? peel it and put it in a ziploc sandwich bag in the freezer. I'll usually free 2 or 3 bananas together, depending on their size, adding bananas to the bag as they turn brown. Then, when I want to bake banana bread, I've got mashed bananas all ready to go in the freezer. You can thaw them in the microwave or just let them sit on the counter for an hour.
Banana Bread
1 cup milk
2 tbsp vinegar (white is preferable, but otherwise cider is ok)
1 cup oil
2 1/2 cups flour
3 eggs
2 cups sugar
1 cup mashed bananas (or approximately 2 brown bananas)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking soda
Preheat oven to 350 degrees (or if you are using the black coated pans, preheat to 325-335 degrees).
Add 2 tbsp vinegar to milk and set aside. Mix the remaining ingredients, except the baking soda, together in a mixer. Add the baking soda to the milk mixture and stir well. Let rest for a minute or two. Gradually add the milk mixture to the flour mixture with your mixer on low.
Divide the batter between two loaf pans that have been sprayed with the non-stick baking spray. (I love the size of the IKEA loaf pans, long and narrow).
Bake for 55-60 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes and then remove from the pan and continue cooling on a wire rack, or just dig right in a start eating!
hint: what to do with the last brown (or sometime black) banana that is left from the bunch? peel it and put it in a ziploc sandwich bag in the freezer. I'll usually free 2 or 3 bananas together, depending on their size, adding bananas to the bag as they turn brown. Then, when I want to bake banana bread, I've got mashed bananas all ready to go in the freezer. You can thaw them in the microwave or just let them sit on the counter for an hour.
Monday, June 8, 2009
Banana Nut Waffles (sans nuts)
Shortly after Dan and I were married, we were shopping at the Mall of America. We stopped in to Williams-Sonoma to check out the clearance section (they have a great clearance section!). This particular visit, we found a Cuisinart Belgian Waffle Maker for $20, SCORE!
Ever since then, we've made homemade waffles on a regular basis ever since.
Louie loves "awfuls!"
Sunday morning, when we got back from church, I whipped up some waffles and used my rotten bananas that I was saving for banana bread. They were delicious!
I had a recipe for Banana Nut Waffles, but didn't have all the ingredients, so I just made up my own recipe with that other one as a guide.
2 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Combine the dry ingredients in a bowl.
In a separate bowl whisk together:
2 eggs
6 tbsp vegetable oil
Stir into dry ingredients and then add
1 cup yogurt
3/4 cup milk
1 cup mashed banana
Let batter rest for 5 minutes before using. Preheat waffle iron. When the iron is ready, add batter and spread with a spatula to 1/4 inch of the edge. Close lid, when the green light turns on
Voila, you've got some delicious waffles to serve with maple syrup!
Louie can eat two of these, they're so good!
The recipe will make about 12 waffles. Any extras can be cooled on a cooling rack and then frozen in a zipper freezer bag for a quick breakfast. We've never bought Eggo's yet!
Ever since then, we've made homemade waffles on a regular basis ever since.
Louie loves "awfuls!"
Sunday morning, when we got back from church, I whipped up some waffles and used my rotten bananas that I was saving for banana bread. They were delicious!
I had a recipe for Banana Nut Waffles, but didn't have all the ingredients, so I just made up my own recipe with that other one as a guide.
2 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Combine the dry ingredients in a bowl.
In a separate bowl whisk together:
2 eggs
6 tbsp vegetable oil
Stir into dry ingredients and then add
1 cup yogurt
3/4 cup milk
1 cup mashed banana
Let batter rest for 5 minutes before using. Preheat waffle iron. When the iron is ready, add batter and spread with a spatula to 1/4 inch of the edge. Close lid, when the green light turns on
Voila, you've got some delicious waffles to serve with maple syrup!
Louie can eat two of these, they're so good!
The recipe will make about 12 waffles. Any extras can be cooled on a cooling rack and then frozen in a zipper freezer bag for a quick breakfast. We've never bought Eggo's yet!
Subscribe to:
Posts (Atom)