Barbecue Ribs

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Working as a waitress had it’s perks. Besides meeting the man of the house when I was a part time waitress, I was able to watch many different chefs cook and I learned a lot.

If you want the most tender, delicious pork ribs, you have to steam cook them in a bit of water with 2 TBSP of white vinegar. The meat will fall off the bone after you grill them!

Place the ribs on a wire rack in a roasting pan. Fill the bottom of the pan (not touching the meat) with water and 2 TBSP white vinegar.  Place the cover on.

Cook at 250 for an hour and reduce heat to 200 for another hour.

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If grilling right away, slather them in your favorite BBQ sauce (or make your own!!) and grill them until heated through basting more sauce on.

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If you are cooking them later, let them cool and either place in fridge for a day or two until you are grilling or freeze them (thaw before grilling).

I steamed these yesterday and we had them for dinner tonight. You can see how tender they are!

Comfort Food

I follow the blog of a talented woman and wonderful writer.  Cynthia Reyes was one of the first blogs I found when I looked into the “blogging” world.  I was immediately drawn in by her stunning photography and the way in which she “uses” words to explain her posts.

Her recent post Idiot-Proof Comfort Food had me laughing as usual when she shared she made a 2 ingredient recipe and forgot one of the ingredients!  Her book, which is available on her website, is as entertaining and fun to read as her blog.  On vacation last summer, I could barely put it down reading into the wee hours of the morning!

I decided to try this recipe yesterday and while it takes time, it was worth every minute!  The nice part was I was able to do chores around the house while it cooked.

Here are some pictures of how I made the recipe she shared!

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This is the finished dish and let me tell you, for someone trying to watch their diet, this fills just about every food desire you have.  It’s sweet, savory, filling and delicious!

I followed the directions using setting 1 on our electric stove.  I also used about 1 TBSP of butter and 1 TBSP of olive oil when I started the onions.  I covered it as well.  The potatoes do get a bit mushy if you stir it when it’s done but I like it that way.

I portioned mine out into small containers and will use it as my “fill in” snack in between meals this week.  It may not last a week as my mother has already dug in to get herself a bowl!!

Do take the time to visit Cynthia’s blog.  I am sure you will enjoy it as much as I do!

Pork Rollups

These pork rollups are delicious and so easy to make.  Kids love them as it’s a change from pork chops.

This is the same way we do chicken rollups substituting the pork for the chicken.

If you buy a pork roast you can slice it yourself or ask the meat department of the store (or butcher) to slice it thin for you.

Pork
1 box stuffing mix mixed with 1 1/4 cup water
1 can cream of chicken soup mixed with 1/2 cup water

Pound out the meat slightly, place a tablespoon of the stuffing mix in the center and spread it. Roll up the pork and secure with a toothpick.

Layer a little of the soup mix on the bottom of the casserole dish. Lay the rolls on top and cover with the remaining soup mix.

Cover and bake at 350 approximately 40 minutes or until the meat is cooked through and no longer pink.

Serve with some homemade cranberry sauce and a veggie! YUM

You can see more pictures of how we make ours on my Facebook page here:  Pork Rollups

Lemon Lush Cake

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With Easter and spring coming, this is the perfect dessert!

This is light and delicious!  The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!

CRUST- 2 cups flour/1 cup butter softened

Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.

Cool completely

CREAM CHEESE LAYER –

2 8oz cream cheese bricks softened

1 cup sugar

Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.

Spread over the cooled crust

PUDDING LAYER:

2- 3.4 oz boxes instant lemon pudding mix

3 1/2 cups milk

2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)

Using a mixer or whisk for 4 minutes

Spread over cream cheese layer

 

Chill the entire cake for 2-3 hours

Spread on whipped cream (or coolwhip)

Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!

 

Beefaroni

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This is way better than hamburger helper and so easy to make.  Definitely a favorite of the boy’s in this house!

1 lb ground beef
2 TBSP minced garlic
one medium onion diced fine
2 TBSP garlic infused oil or olive oil
1 jar/can or 3 cups homemade spaghetti sauce
1/2 cup heavy cream
1 lb your choice of pasta
 
I boil ground beef before I brown it but you don’t have to.
 
Brown the ground beef and onions in the oil. When done add the 2 TBSP minced garlic.
 
Add the sauce and right on top of that add the heavy cream. Mix and heat through.
 
Cook the pasta and serve the sauce on top with some grated cheese and fresh basil leaves.
So easy to make!!  Great with ground venison and ground turkey as well!

Chicken and Dumplings

This is such a classic dish in my mind.  I remember watching an old boyfriend’s grandmother make this and then asking her a ton of questions writing it all down so I could make it myself.

Here is how I make ours:

Boil a pound of chicken tenders/breasts for about 25 minutes (or until cooked through) in about 8 cups of water.

Remove the chicken when cooked and add 2 chicken bouillon cubes, 1/4 cup each finely chopped onion, celery and carrots and boil approximately 10 minutes until veggies are soft.

In a saucepan brown 1/4 cup of flour stirring constantly (this was one of the tricks his grandmother did).  Remove from heat and place in a glass bowl with 1 TBSP cornstarch.  Mix well.  Add about 1 cup of the hot chicken stock and stir the mixture until smooth.  Add to the chicken/veggie stock and bring to a boil whisking until it starts to thicken (approx. 2-3 minutes).  Add the chopped chicken into the pot and 4 TBSP. heavy cream.

Make the dumplings using 1 1/2 cups of flour, 1 TBSP baking powder and 1 TBSP cornmeal into a bowl and mixing well.  In a small bowl add 3/4 cup milk and 1 egg.  Mix well and combine with the flour mixture mixing just until combined.

Drop teaspoonful dumpling mixture into simmering chicken stock, cover and cook for 3 minutes.  Remove with a slotted spoon and repeat until all dumplings are cooked.  Serve the gravy over the dumplings in a bowl!  Delicious!

Step by step here:

1 lb chicken breast or tenders

8 cups water

2 chicken bouillon cubes

¼ cup chopped onion

¼ cup chopped carrots

¼ cup chopped celery

¼ cup flour

2 Tbsp. cornstarch

Dumplings:

1 ½ cups flour

1 Tbsp. cornmeal

1 Tbsp. baking powder

¾ cup milk

1 egg

Salt and pepper to taste

Boil the chicken in the water approximately 25 minutes (or until cooked through). Remove the cooked chicken and cube it.

Add the bouillon cubes and vegetables. Gently boil approximately 10 minutes until veggies are soft

Brown ¼ cup flour in a frying pan stirring constantly until browned

Place browned flour in a glass bowl and add 2 Tbsp. cornstarch and mix

Add 1 cup of hot chicken stock and stir until smooth

Add to chicken stock/veggie mixture and boil gently while whisking for 2-3 minutes until sauce thickens slightly and no lumps of flour mixture

Add the chicken into the pot and keep at a slow simmer

Dumplings:

Mix the flour, cornmeal and baking powder

Mix the milk and egg in a separate bowl and add to the flour mixture

Stir just until moistened through.

Drop teaspoonful of dumpling mixture around the chicken pot approximately 5 at a time and cover. Let steam cook for 4 minutes and then remove and repeat until the dumpling mixture is gone.

Serve the dumplings in a bowl with the chicken sauce over the top.

Lemon Lime Soda Pound Cake

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It doesn’t get much easier than this!  This is the perfect Pound Cake, full of butter flavor, lemon flavor and moist!
These make great gifts, dessert for a party, treat for tea time, brunch, or anytime really.
The Teen Queen decided to make a batch tonight.  No one in the house complained that’s for sure 🙂
Super Easy to make:
 
1 1/2 cups butter
3 cups sugar
5 eggs
2 TBSP lemon extract
1/3 cup lemon juice
3/4 cup of lemon lime soda
3 cups of flour
 
Cream the butter and sugar. Add the eggs mixing after each one. Mix in the extract, juice and soda. Add the flour a cup at a time and mix until incorporated.
 
Spoon into very well greased and floured loaf pans (2 regular or 4 mini).
 
Bake at 325 for approximately 45 minutes (obviously shorter for the mini loaves). A toothpick should come out clean when finished

Cake Balls

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These are a fun dessert to take to a party or make and have at home for school lunch desserts, after dinner desserts or small treat!

While these are all over Pinterest now, years ago my aunt made these after she baked a cake to long.  She actually made them with the frosting mixed into the cake mix and then warmed the rest of the frosting in a pot and rolled them in it.   Needless to say, they didn’t hold up well so she tried some with making her own melting chocolate.  Boy I wish she had patented the idea 🙂

You can see how we make them on my Facebook page here:  Cake Balls