Dinner
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
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
This dish became an instant favorite of Jim’s. He loved it from the first bite and I loved it because it was so simple and fast to make with ingredients I always have on hand! There were no leftovers with this dish and a very quiet dinner time as everyone was devouring dinner. Add a simple salad or some garlic bread and you are done!
INGREDIENTS
8 ounces bow tie pasta
1 pound Jimmy Dean hot sausage
1 (14 ounce) can of petite diced tomatoes, drained
1/2 teaspoon Italian seasoning
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Cook the pasta in salt water until al dente. Drain well and set aside. Meanwhile, in a large pan, brown and crumble sausage in a large skillet over medium high heat until sausage is cooked through. Drain your sausage. Add your drained tomatoes to your cooked sausage. Then add your Italian seasoning and stir to combine. Add the cream and bring to a slight boil. Reduce heat to medium and simmer uncovered for about ten minutes or until sauce is reduced and thickened. Add your pasta and grated cheese. Stir to combine and warm through if needed.
Serve warm.
Enjoy!
I found this dish on Pinterest!
I love roasting shrimp and rarely cook shrimp any other way, and that is how I started this recipe! I served this over jasmine rice because that is what I had on hand but you can serve it over any white rice. This dish comes together very quickly and the flavor is terrific with butter, lemon, a little bit of cream… what is not to love about that!
UPDATE- This is an original recipe I submitted to Taste of Home magazine and has since been published.
INGREDIENTS
1 stick of unsalted butter
2 garlic cloves, minced
1 sprig of fresh rosemary
Juice from one lemon
1/4 cup Worcestershire sauce
2-3 Tablespoons of heavy cream (to taste)
1 1/2 teaspoons Tabasco sauce or your favorite hot sauce
1 pound medium shrimp, peeled and deveined
1 Tablespoon of olive oil
Salt
Pepper
Rice
DIRECTIONS
Preheat oven to 400 degrees. Cook rice according to package directions. In a large skillet add garlic, rosemary, lemon juice, stir in Worcestershire sauce and bring to a simmer for 2-3 minutes. Meanwhile add the shrimp to a baking sheet, drizzle with olive oil, salt, pepper and roast for 8-10 minutes until shrimp are pink and cooked through. Add the butter to the rosemary lemon sauce stirring to melt the butter and incorporate all of the ingredients. When the butter is melted, remove the rosemary sprig from the pan and discard. Add the heavy cream, salt and pepper to taste. When the shrimp,is cooked through, add it to the lemon butter sauce coating all of the shrimp. Serve warm over rice.
Enjoy!
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