Food Network…need I say more? We all know their recipes are tried and true. This recipe is no different and absolutely delicious! My entire family loves this. It was so different, so full of flavor, sweet, savory and a little salty with the added pinch of salt at the end. I highly recommend using a disposable pan to bake these in. I used a baking pan covered in foil and well…not a good outcome at the end. I would have spent three days trying to clean the sauce off of this pan so the pan is no more. To sacrifice one pan for those tasty ribs was okay with me!!!
NOTE: The original recipe calls for them to be grilled, but I baked them in the oven. For grilling recipes check the recipe out at Food Network.
INGREDIENTS
1/2 cup of hoisin sauce
1/4 cup of soy sauce
3 Tablespoons dark brown sugar
2 Tablespoons of honey, plus extra to finish
1 Tablespoon five spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
2 racks of spare ribs (St. Louis style) sliced individually into single ribs
Sprinkle of salt at the end of cooking
DIRECTIONS
Mix together the hoisin sauce, soy sauce, brown sugar, honey, five spice powder, garlic and ginger. Take out 1/2 cup of sauce to use while cooking. Place the rest of the sauce in a Ziploc bag and add your sliced ribs. Refrigerate at least three hours, but overnight is best.
Preheat oven to 300 degrees. Place the ribs on cooling rack and then into a large baking sheet (disposable is best). Discard marinade. Cover the ribs and bake for two hours. Remove the tin foil and baste with the reserved marinade. Bake for ten minutes turn ribs and baste ribs, and continue turning and basting one or two more times until all of the marinade is used.and the total cooking time at this point is 2 1/2 hours. At the 2 1/2 time, drizzle the ribs with honey being sure to coat all of the ribs and sprinkle lightly with salt. Turn the oven to broil and let the ribs broil without burning. Your oven door should be left open during the broil time and watch closely as the honey can burn easily at this point. This should only take just a couple of minutes. Remove from oven and serve warm.
Enjoy!
Because we don’t have a Panda Express locally when I want that great flavor I need to make it myself! I have seen many copy cat versions of the chow mein but I have to say this one is by far the best I have tried. It cooks in about 15 minutes!! You can certainly add some shredded cooked rotisserie chicken but I kept it as is! This would be a great warm dish to feed the kids as they are in and out at various activities!!
INGREDIENTS
2 packages of dry Yakisoba noodles cooked in the microwave (WITHOUT THE SPICE PACKETS) and drained
3 Tablepoons of oil
8 ounces of pre-packaged coleslaw mix
1 1/2 Tablspoons low sodium soy sauce
1 Tablespoon oyster sauce
DIRECTIONS
Put the oil in a pan on medium high heat. When the oil is hot, add the slaw mix and let it cook until it is slightly caramelized stirring a few times. This only takes about ten minutes. Add your cooked noodles, mixing well. Add the soy sauce and oyster sauce and mix again coating everything with the sauce. Remove from heat and serve warm.
Enjoy!
This recipe was adapted from www.dinnerthendessert.com
Colby’s Restaurant is one of those super cute, very small but very delicious restaurants in Portsmouth, NH. Colby’s is located at 105 Daniel Street. If you have not had the opportunity to eat there, put it on your list as a must visit! We have been trying to get in there for awhile and the first couple times we tried the line outside was just too long to wait for our hungry bellies! Colby’s only has about 15 seats inside and during the summer months they have a few tables and chairs set up outside. Colby’s has a revolving seasonal menu with some fantastic specials for both breakfast and lunch. My friend Rosalie and I went for breakfast and we both ended up getting their specials of the day. I had the pancake special that had blueberries, white chocolate chips and walnuts in it and was served with real maple syrup. Can I say this was one VERY large pancake, it was the size of my head. I am not kidding, it is crazy! The combination of flavors sounds a little strange I know, but it was delicious! It was sweet with blueberries and white chocolate chips and with the crunch of the walnuts, topped with real maple syrup…a little strange but soooo tasty!!
Rosalie had the Benedict special that was made with English muffins, ham, asparagus, poached eggs, tomato and topped with Hollandaise sauce with a side of hash browns. Rosalie loved her breakfast! The eggs were poached perfectly, asparagus fresh and crispy. Everything cooked just right. The hash browns absolutely delicious, brown , crispy, well seasoned and served toasty warm!!
The service we had was great! We were seated quickly with a menu in one hand and coffee in the other! They have a chalkboard on the wall with the daily specials. Colby’s is a constant flurry of activity. With such a small space there are servers and guests throughout the restaurant rotating people in and out. I can see why the food was great, along with the service. Although we went for breakfast, I did take a peak at the lunch menu and that looked just as tasty as the breakfast.
They serve up soups, chowders, turkey melts and grilled chicken wraps to just name a few things. The lunch menu and specials also change seasonally and daily. To keep up with their special, checkout their Facebook page!
Colby’s is open daily from 7 am to 2 pm. Be sure to check them out!
Enjoy!
I made these for the first time for a football gathering at a friend’s house with guests I did not know. I always get a little nervous making a new recipe, but then to make it for a party for people I don’t know very well…what was I thinking? But, no worries, everyone loved them!! These have a little bit of heat from the Ro-Tel tomatoes and a sweet drizzle over the top. The combination is excellent!! I made these a second time for Robby and a couple of his friends and the entire pan was GONE! Loved by both teenagers and adults!
INGREDIENTS
1 pound lean ground beef
Salt to taste
Pepper to taste
1 teaspoon cumin
1 teaspoon mustard powder
1 small onion, diced
3 garlic cloves, minced
1 (10 ounce can ) Ro-Tel diced tomatoes, drained
12 slices cheddar cheese
12 slider rolls
FOR THE GLAZE
1/2 cup of butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
DIRECTIONS
+NOTE– the bottom buns can get slightly mushy, so I like to put the bottom buns under the broiler for just a couple minutes to brown them slightly to prevent the mushy bottom!!!
Preheat oven to 350. Coat a 9 x 13 pan with non-stick spray. Heat a large skillet on the stove top to medium high heat. Add the beef, salt, pepper, cumin, and mustard powder. Stir, breaking up the beef as you cook. Add the onion and garlic stirring occasionally until beef is browned and cooked through. Stir in drained tomatoes and combine well. Place the bottom half of the buns in the baking dish and broil for just a minute or two to slightly brown (you can skip this step, see above note). Top the buns with the beef mixture, add sliced cheese and top with the top bun.
Mix all of the glaze ingredients in a small saucepan over medium heat until smooth and combined. Pour glaze over the top of your buns and bake covered with foil for 20 minutes, remove foil and bake another 5 minutes.
Serve warm.
Enjoy!
This recipe was found on Pinterest
Halloween is upon us so if you are like us we are going to get-togethers as well as hosting them! I found this recipe on Pinterest and made it for two gatherings that we went to over the weekend. This recipe is very simple, makes a ton and stays well overnight! This is great to serve at your parties or also to give to your next party host/hostess. Salty, sweet and crunchy all things I love!!
INGREDIENTS
1/2 bag of pretzel sticks (from a ten ounce bag)
2 1/2 cups honey nut Cheerios
2 1/2 cups corn Chex
1 cup peanuts
1 (12 ounce) package of candy corn M&M’s
2 cups candy corn
1 package Ghiardelli white chocolate melting chips (12 ounces)
DIRECTIONS
In a very large bowl combine all of the ingredients EXCEPT the chocolate and set aside. In a microwave safe bowl add the melting chips and melt according to package directions. Pour melted chocolate over the cereal mix, stirring well until your mixture is evenly coated with chocolate. Spread mixture on two large cookie sheets lined with wax paper to cool. Once completely cooled break into pieces and serve. If you are going to store this be sure to store this in an airtight container.
Enjoy!
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