Cayenne Cinnamon Baby Back Ribs with Maple Glaze
1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
2 teaspoons paprika
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder
1 teaspoon sea salt
3 pounds pork baby back ribs
1/4 cup maple syrup
Preheat oven to 375F (or prepare your grill. We're using the oven because it's too hot and too rainy to grill!). Remove the tough membrane from the underside of the ribs.
In a small bowl, mix together the brown sugar, garlic powder, both paprikas, ground cinnamon, cayenne and salt. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
Bake 1-1/2 hours or until meat starts to pull away from bones.
Carefully open foil. Brush ribs with maple syrup. Return to oven (leaving foil open) and roast 30 minutes. Carefully turn ribs over, brush with remaining maple syrup and bake for 15-30 minutes more or until ribs are very tender and browned.
These were very good! Falling apart tender, nice flavor, but a little too sweet for my taste. I'll definitely use the rub again, but instead of maple syrup I'll switch to a vinegar based BBQ sauce...but that's strictly my personal preference. I'll also double the cayenne.
Adapted from a recipe at steamykitchen.com
Monday, July 4, 2011
Sunday, July 3, 2011
Croque Madame a la Martha
Croque Madame
1 Tbsp butter, room temperature
4 slices thin white sandwich bread
4 thin slices Gruyere cheese
8 thin slices deli ham
Coarse salt and ground pepper
2 large eggs
1. Preheat oven to 450 degrees. Spread 1/2 teaspoon butter on each bread slice and place 2 slices, butter side down, on a rimmed baking sheet. Divide cheese and ham evenly among slices, season with salt and pepper, and top with remaining bread slices, butter side up. Bake until bread is golden brown and cheese is melted, about 10 minutes, flipping halfway through.
2. Meanwhile, in a large nonstick skillet, melt 2 teaspoons butter over medium heat. Cook 2 eggs until whites are set and yolks are still runny, about 4 minutes (or until done to your liking!) Top each sandwich with 1 egg. Season with salt and pepper and serve immediately.
This was good. And easy. Always a winning combination as far as I'm concerned!
http://www.marthastewart.com/print/349728
Thursday, June 30, 2011
West Coast Cheese Burgers
West Coast Cheese Burgers
Special Sauce:
1/3 cup mayonnaise
3 Tbsp catsup
1 Tbsp yellow mustard
1 Tbsp Frank's Red Hot Sauce
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tsp honey
Combine all sauce ingredients in a small bowl and whisk together until well blended. Cover and refrigerate until serving.
Grilled Onions:
1 Tbsp olive oil
1 large Vidalia onion, chopped
1 Tbsp BBQ sauce
Heat the oil in a medium sized skillet over medium heat. Add the onions and cook until soft and lightly caramelized, about 15 minutes. Add the BBQ sauce and cook 2 minutes more. Remove the onions from the pan to a small bowl and set aside.
Burgers:
1 lb ground chuck
Garlic Salt & Pepper
4 slices American cheese
4 Hamburger Buns with sesame seeds
2 Tbsp butter
Splash of Worcestershire sauce
Sliced ripe Beefsteak tomatoes
Shredded Lettuce
Preheat the broiler. Shape the ground chuck gently into 4 patties. Season with garlic salt and pepper and set aside. Melt the butter in a large skillet over medium heat. Lightly brush the split buns with some of the butter and place cut side up on a sheet pan. Cook the hamburger patties in the buttered skillet 4-5 minutes on the first side, then flip and cook the other side until the burger is as done as you want it. Splash on some Worcestershire sauce after you flip them. Top with cheese slices about 1 minute before they're done. In the meantime, lightly toast the buns under the broiler.
To assemble, spread about 1 Tbsp of the sauce on both bun halves. Place the patties on the bottom half of each bun and top with the BBQ onions, tomatoes and lettuce. Cover with the top half of the bun to serve.
Good burgers! The sauce and the onions were very tasty! John ate 2!
Adapted from a Brian Boitano recipe.
Special Sauce:
1/3 cup mayonnaise
3 Tbsp catsup
1 Tbsp yellow mustard
1 Tbsp Frank's Red Hot Sauce
1/2 tsp garlic powder
1/2 tsp smoked paprika
2 tsp honey
Combine all sauce ingredients in a small bowl and whisk together until well blended. Cover and refrigerate until serving.
Grilled Onions:
1 Tbsp olive oil
1 large Vidalia onion, chopped
1 Tbsp BBQ sauce
Heat the oil in a medium sized skillet over medium heat. Add the onions and cook until soft and lightly caramelized, about 15 minutes. Add the BBQ sauce and cook 2 minutes more. Remove the onions from the pan to a small bowl and set aside.
Burgers:
1 lb ground chuck
Garlic Salt & Pepper
4 slices American cheese
4 Hamburger Buns with sesame seeds
2 Tbsp butter
Splash of Worcestershire sauce
Sliced ripe Beefsteak tomatoes
Shredded Lettuce
Preheat the broiler. Shape the ground chuck gently into 4 patties. Season with garlic salt and pepper and set aside. Melt the butter in a large skillet over medium heat. Lightly brush the split buns with some of the butter and place cut side up on a sheet pan. Cook the hamburger patties in the buttered skillet 4-5 minutes on the first side, then flip and cook the other side until the burger is as done as you want it. Splash on some Worcestershire sauce after you flip them. Top with cheese slices about 1 minute before they're done. In the meantime, lightly toast the buns under the broiler.
To assemble, spread about 1 Tbsp of the sauce on both bun halves. Place the patties on the bottom half of each bun and top with the BBQ onions, tomatoes and lettuce. Cover with the top half of the bun to serve.
Good burgers! The sauce and the onions were very tasty! John ate 2!
Adapted from a Brian Boitano recipe.
Friday, June 24, 2011
Baked Penne
Baked Penne
1 lb sausage
1/2 lb ground chuck
Garlic Salt & Pepper to taste
1 onion, chopped
1 tsp minced garlic
2 tsp dried Greek oregano
1 heaping tsp dried basil
1/2 tsp ground rosemary
2 tbsp dried mixed vegetables
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Splash of Worcestershire sauce
24 oz jar Classico Italian Sausage with Peppers & Onion pasta sauce
14.5 oz can fire-roasted diced tomatoes
2 palm fulls grated Parmesan cheese
16 oz penne regate
2 tbsp butter
1/2 tsp garlic powder
16 oz small curd cottage cheese
8 oz Six Cheese Italian blend cheese
1/3 cup grated Parmesan
4 oz shredded mozzarella
In a large skillet, crumble the sausage and ground chuck with garlic salt, pepper, onions and garlic until well browned and cooked through. Add oregano, basil, rosemary, dried veggies, crushed pepper flakes, garlic powder and Worcestershire sauce. Stir in pasta sauce, tomatoes and parmesan and simmer 20 minutes, stirring occasionally.
In the meantime, bring a large pot full of salted water to a boil and cook the penne according the the instructions until al dente. Drain well. Add butter and garlic powder to pasta and toss until butter has melted and coated the pasta. Stir in cottage cheese and the 6-Cheese Italian blend.
Spoon about 2 cups of the sauce into the bottom of a deep casserole dish. Top with the cheese-pasta mixture and spread evenly in the pan. Top with remaining sauce, the parmesan and the mozzarella. Cover pan with foil and bake at 350^F for 30 minutes or until hot through. Remove foil and bake another 15-20 minutes until mozzarella starts to brown a tiny bit.
Yummy, cheesy, GOOD!
1 lb sausage
1/2 lb ground chuck
Garlic Salt & Pepper to taste
1 onion, chopped
1 tsp minced garlic
2 tsp dried Greek oregano
1 heaping tsp dried basil
1/2 tsp ground rosemary
2 tbsp dried mixed vegetables
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Splash of Worcestershire sauce
24 oz jar Classico Italian Sausage with Peppers & Onion pasta sauce
14.5 oz can fire-roasted diced tomatoes
2 palm fulls grated Parmesan cheese
16 oz penne regate
2 tbsp butter
1/2 tsp garlic powder
16 oz small curd cottage cheese
8 oz Six Cheese Italian blend cheese
1/3 cup grated Parmesan
4 oz shredded mozzarella
In a large skillet, crumble the sausage and ground chuck with garlic salt, pepper, onions and garlic until well browned and cooked through. Add oregano, basil, rosemary, dried veggies, crushed pepper flakes, garlic powder and Worcestershire sauce. Stir in pasta sauce, tomatoes and parmesan and simmer 20 minutes, stirring occasionally.
In the meantime, bring a large pot full of salted water to a boil and cook the penne according the the instructions until al dente. Drain well. Add butter and garlic powder to pasta and toss until butter has melted and coated the pasta. Stir in cottage cheese and the 6-Cheese Italian blend.
Spoon about 2 cups of the sauce into the bottom of a deep casserole dish. Top with the cheese-pasta mixture and spread evenly in the pan. Top with remaining sauce, the parmesan and the mozzarella. Cover pan with foil and bake at 350^F for 30 minutes or until hot through. Remove foil and bake another 15-20 minutes until mozzarella starts to brown a tiny bit.
Yummy, cheesy, GOOD!
Sunday, June 19, 2011
Mongolian Style Beef
Mongolian Style Beef
1 lb lean beef round, sliced into thin strips
2 Tbsp canola oil
1 onion, chopped
1 tsp beef base
2 cups water
1 tsp garlic, minced
1/4 cup lite soy sauce
1/4 cup Tamari
1/2 cup white wine
1/2 Tbsp white wine vinegar
1 tsp sesame oil
1 tsp molasses
1 tsp ground ginger
1 tsp red chili pepper flakes
1/2 Tbsp peanut butter
3 Tbsp brown sugar
1 Tbsp honey
Hot, cooked rice
Heat canola oil in a large skillet and brown the beef stirring occasionally. Add the onion and cook until translucent. Stir in the beef base and water and bring to a boil. Cook until water is reduced to a small amount and the beef is tender.
In a small bowl combine the remaining ingredients (except the rice) and whisk until blended. Pour over the tenderized beef and simmer about 15 minutes. Serve over rice.
Adapted from the blog, "A Year of Slow Cooking". I had intended to put this in the crockpot but I was lazy and kept procrastinating until it was too late to cook it that way! It was so salty I couldn't eat it. The flavor was good, but if I ever made it again I'd only use about 1/2 the soy sauce/Tamari.
1 lb lean beef round, sliced into thin strips
2 Tbsp canola oil
1 onion, chopped
1 tsp beef base
2 cups water
1 tsp garlic, minced
1/4 cup lite soy sauce
1/4 cup Tamari
1/2 cup white wine
1/2 Tbsp white wine vinegar
1 tsp sesame oil
1 tsp molasses
1 tsp ground ginger
1 tsp red chili pepper flakes
1/2 Tbsp peanut butter
3 Tbsp brown sugar
1 Tbsp honey
Hot, cooked rice
Heat canola oil in a large skillet and brown the beef stirring occasionally. Add the onion and cook until translucent. Stir in the beef base and water and bring to a boil. Cook until water is reduced to a small amount and the beef is tender.
In a small bowl combine the remaining ingredients (except the rice) and whisk until blended. Pour over the tenderized beef and simmer about 15 minutes. Serve over rice.
Adapted from the blog, "A Year of Slow Cooking". I had intended to put this in the crockpot but I was lazy and kept procrastinating until it was too late to cook it that way! It was so salty I couldn't eat it. The flavor was good, but if I ever made it again I'd only use about 1/2 the soy sauce/Tamari.
Yankee Chicken Chili
Yankee Chicken Chili
16 oz pkg Great Northern Beans, washed
32 oz chicken broth
4 oz can chopped green chiles
2 Tbsp Ancho chile powder
1/2 cup Sofrito
Garlic Salt & Pepper
2 Tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp Hot Mexican chili powder
1 large Vidalia onion, coarsely chopped
1 Lime
1 cup water
Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper.
Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot.
Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.
6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.
16 oz pkg Great Northern Beans, washed
32 oz chicken broth
4 oz can chopped green chiles
2 Tbsp Ancho chile powder
1/2 cup Sofrito
Garlic Salt & Pepper
2 Tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp Hot Mexican chili powder
1 large Vidalia onion, coarsely chopped
1 Lime
1 cup water
Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper.
Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot.
Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.
6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.
Friday, May 27, 2011
Sizzlin' Skillet Baked Chicken with Gravy
Sizzlin' Skillet Baked Chicken with Gravy
1 cup water
1 tbsp Maggi instant chicken bouillon
1 very large sweet onion, halved and sliced
1 tsp minced garlic
6 boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp Mrs. Dash (original blend)
1 packet Chicken or Turkey gravy mix
Preheat oven to 350^F. Combine the water and chicken bouillon in a large iron skillet and whisk to blend. Stir in the garlic and the sliced onions. Place the chicken breasts on top of the onions and brush with olive oil. Sprinkle with Mrs. Dash. Cover loosely with foil and bake for 20-30 minutes.
Remove foil, turn chicken breasts and continue baking another 10-15 minutes or until chicken is completely cooked.
Remove Chicken from oven and place chicken breasts and onions to a warm plate, cover loosely with foil and keep warm. Heat the liquid remaining in the skillet until it comes to a boil. Whisk in gravy mix until smooth and thickened.
This was good, but the gravy mix combined with the chicken bouillon made the gravy taste very salty. Adapted from recipe from mrsdash.com
1 cup water
1 tbsp Maggi instant chicken bouillon
1 very large sweet onion, halved and sliced
1 tsp minced garlic
6 boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp Mrs. Dash (original blend)
1 packet Chicken or Turkey gravy mix
Preheat oven to 350^F. Combine the water and chicken bouillon in a large iron skillet and whisk to blend. Stir in the garlic and the sliced onions. Place the chicken breasts on top of the onions and brush with olive oil. Sprinkle with Mrs. Dash. Cover loosely with foil and bake for 20-30 minutes.
Remove foil, turn chicken breasts and continue baking another 10-15 minutes or until chicken is completely cooked.
Remove Chicken from oven and place chicken breasts and onions to a warm plate, cover loosely with foil and keep warm. Heat the liquid remaining in the skillet until it comes to a boil. Whisk in gravy mix until smooth and thickened.
This was good, but the gravy mix combined with the chicken bouillon made the gravy taste very salty. Adapted from recipe from mrsdash.com
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