... Fries. ..Bites. Desserts. Chicken Recipes. Recipe for Zucchini Cakes at Life. Mmm...is for Mommy: Easy Barbecued Ribs. I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ.
When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. Like most good slow cooker recipes, this one does have a couple extra steps, but I loved that the extra steps were after the slow cooking, not before, because sometimes my cooking skills at 8 AM are not the sharpest. The original recipe is fairly large and should be made in a large oval slow cooker. I scaled it down as I only bought 2 lbs of ribs and cooked them in my small round 3.5 quart slow cooker. Easy Barbecued Ribs In a small bowl, mix together paprika, brown sugar, cayenne and S&P.
Enjoy! Idaho sunrise (baked eggs and bacon in potato bowls) - gimme some oven. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government.
Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
Read more Read more I’ve always said that I like a good balance of cooking and baking in my life. Garlic Cheddar Biscuits (a la "Red Lobster") Recipe. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Espresso chocolate chip shortbread cookie recipe.
Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. Espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl. Everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. Measure the slices slap it on a baking sheet and go I made a double batch of these today. This cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum.
Dissolve espresso powder in boiling water. Www.thesweetslife.com/2011/08/cheesecake-stuffed-strawberries.html. These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food. You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!
Cheesecake Stuffed Strawberriesfrom Nutmeg NannyIngredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1. Spinach Pesto Grilled Cheese Sandwich. Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich.
Since the spinach pesto had some Greek flavours going on I decided to use a Greek cheese, graviera, in the sandwich. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients directions. Don't Forget Delicious! » Blog Archive » Fastest Cinnamon Rolls. Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. Starting at a long edge, roll up the dough jelly-roll style. With a sharp knife, cut the roll into equal pieces (I got 8). Bake until golden brown and firm to the touch, 20 to 28 minutes. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce) My boyfriend P has a busy, active job and is often too busy to eat a big lunch, if any lunch at all.
It's no surprise then that he comes home hungry at only 5 p.m. For those days especially, I have a list of go-to meals that can be whipped up in no time. And while P's sweet enough to try almost anything I cook, I reserve this list for only the dishes he gets excited about. Chief among them is this fabulous spaghetti alla vodka. P's not much of a foodie. So it's easy to tell when he loves a dish. The giveaway is usually his request to "never stop making this! " I'd actually seen many versions of this dish long before, yet was always scared off by their copious use of heavy cream. Do you also have a go-to list of quick, delicious meals for those really hectic days? Spaghetti with Vodka Cream Sauce [Printable Recipe] Slightly adapted from Cooking Light Serves 3 to 4 Cook the pasta according to the package directions.
Heat oil in a large nonstick skillet over medium-high heat. Skinny Spaghetti. Ok, so I know we’re all trying to cut back & slim down for summer. I know you’ve read myAnti-Diet & you’re desperate for more recipes to help you on your way. You’re probably looking at this huge plate of mouthwatering meaty pasta and thinking about all those carbs & calories… Come on! Would I do that to you? This gorgeous, healthy plate of food only has around 400 calories. The chilli is the only part of this recipe that really takes work.
Fry your onions until soft and add your garlic. Keep stirring and moving it around the pan until it browns. Now, sprinkle your cayenne pepper & smoked paprika over the top. Pour in the wine (pour yourself a glass while you’re at it). Add your BBQ sauce & Siriacha. By the end you should be left with a rich, dark coloured chilli which will smell amazing. If you’re not happy with it, play around. Sprinkle with freshly grated parmesan (not cheddar andnot that powdered stuff you keep at the back of the cupboard.) Oven Roasted Potatoes | My Adventures In The Country. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead.
My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like: Potato and Cheese Pierogi Recipe. Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures.
For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion.
Mashed Potatoes with Bacon & Cheddar. 1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. 2. 3. 4. Like this: Like Loading...