Family favorites
I know everyone has their own favorite rib recipe and to be honest this is more of a method than a recipe! This is the ONLY way I make ribs. They are just that good! I have tried this recipe a few different ways with different ingredients and I ALWAYS get a very grumpy look from everyone in the family. My family does not like change with a recipe they already love! I will caution we like a lot of flavor and you get A LOT of flavor with the rub. It adds some serious heat, so if you don’t like heat with your ribs please use your own spice mix and certainly feel free to change up the BBQ sauce . Like I said it is really the method more than the ingredients.
INGREDIENTS
2 slabs of baby back ribs
1 large bottle of Sweet Baby Ray’s Honey BBQ sauce
1 tin of Nantucket off shore Rasta Rub (use sparingly)
DIRECTIONS
The night before you want to cook them I take one slab at a time and rub both side with the rub (using as much or as little as you like knowing it adds a lot of flavor and heat!) . I then slice the ribs into three even portions and place in large heavy duty Ziploc bags. I do this with both slabs.
When you have everything portioned into the Ziploc bags I squeeze a good amount of the BBQ sauce into each bag rubbing the sauce all through the ribs making sure the ribs are well coated with the sauce. I refrigerate these overnight.
When you are ready to cook them preheat your oven to 300 degrees. Line a large baking sheet with foil. Cut six pieces of tin foil large enough to wrap each individual rib piece. Wrap one rib section in one piece of foil and place on baking sheet and continue until all of the rib portions are wrapped. Bake for 2 1/2 hours. Take the ribs out of the oven, unwrap the ribs from the foil. Discard foil and place the ribs back onto the same baking sheet. Using the same BBQ sauce, coat each baby back rib with a nice slather of sauce. Move the oven rack to the top portion of the oven. Turn oven to broil, leaving the door open just slightly.
Place ribs back in oven on broil and cook for 10 to 15 minutes watching carefully as they can burn at this point. You want the sauce on top to get thick and caramelized without burning!!!
Enjoy,
This Stromboli recipe is wonderful! Holy Moly worthy! The bacon in this sends it to a new level! Cheesy, meaty and BACON! YES PLEASE! My husband had a slice in his hand but had to leave for a fire (he works as an assistant fire chief as well as a NH National Guard pilot). Even before he hit the front door he had a second piece … to go!
I am going on a little rant for a moment, as I write this post it is March 22, it was the first day of spring this past Thursday and it is SNOWING, yes, SNOWING! I am not impressed! As much as we enjoy winter this is a bit much! I still have my Christmas wreaths on the house windows as it has been too cold, icy and snowy to get the ladder out to take them down! I should add we still have two feet of snow in our yard! Sooooo..I have Christmas decorations up and a beautiful spring Easter decoration on my front door!
This weather is just wrong !!!
OK, enough, on to the goodness……
INGREDIENTS
- 6 slices pre cooked, thick cut bacon
- 1 can Pillsbury Crusty French Loaf
- 1/2 cup sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 7 slices medium sliced deli turkey
- 7 slices medium sliced deli ham
DIRECTIONS
Preheat oven to 350 degrees. Spray cookie sheet with non stick spray. Unroll dough, it does have a seam! Sprinkle both cheeses over the dough. Top with Turkey, ham and bacon. Starting with the long side, roll up dough and press edges to seal. Make four slits on top of loaf and place on prepared cookie sheet.
Bake for 25- 28 minutes.
Cool five minutes and slice.
Enjoy!
NOTES
This recipe was inspired by plainchicken.blogspot.com. This is one of my favorite cooking blogs… please check it out!
Since it is maple weekend here in New Hampshire, I thought it would be appropriate to post something using the wonderful maple syrup that is made in the New England area ! You are all going to LOVE this one, WE DO! Three ingredients and a fantastic party appetizer! Great for tailgating.
INGREDIENTS
1 Package smoked sausage
1/2 cup brown sugar
1 1/2 cups of pure maple syrup
DIRECTIONS
Cut sausage into half inch rounds and place in a skillet over medium heat, sauté sausage for about 5 – 10 minutes I like them to get a little browned. Add the brown sugar and mix well getting that sugar all over the sausage. The sugar will melt on the sausages turning them into a sweet caramel-type glaze. Continue cooking for about ten more minutes.
At this point I like to transfer this mixture to a slow cooker on a low setting and add the maple syrup, stir well. You can keep the slow cooker on low or if you have a warm setting on your crockpot I would turn it to warm after about an hour.
Enjoy!
This is another Pioneer Woman (Ree Drummond) recipe with just a couple slight changes. One change is that I dislike mushrooms, you will not find mushrooms in my mac and cheese. The second change is that I do not add Fontina cheese but instead up the amount of Gruyere cheese, as I love the nutty flavor the Gruyere gives. The rest of the recipe is the same. I also used only one pound of macaroni instead of 1 1/2 pounds.
To make this recipe a little easier I usually cook my bacon and caramelize the onions one day in advance.
INGREDIENTS
Salt
Pepper
8 slices thick cut bacon (cooked and chopped)
2 whole onions (peeled, halved and thinly sliced)
5 Tablespoons of butter
1/2 Cup grated Parmesan cheese
1 cup grated Gruyere cheese
4 ounces goat cheese
1 pound elbow macaroni
1/4 cup flour
2 cups whole milk (I use 1%- it worked just fine)
1/2 cup half and half
2 whole eggs, beaten
4 ounces crumbled Gorgonzola
DIRECTIONS
In a large skillet over medium low heat, sauté onions in one tablespoon of butter, stirring occasionally until golden brown. This takes some time…don’t rush, you really want the onions to caramelize. Grate the Parmesan cheese and Gruyere cheese and unwrap the goat cheese. Cook the macaroni until just under cooked. Drain and set aside.
To make the sauce, Melt 4 Tablespoons of butter into LARGE pot over medium heat. Sprinkle in the flour , whisking to combine. Let the roux cook for a minute or so continually whisking. Pour in the milk, still whisking, cook for 3-5 minutes until thick and bubbly. Add the half and half, 1 teaspoon of salt , plenty of black pepper and stir to combine.
Spoon about 1/4 cup of the hot white sauce into the small bowl with the beaten eggs, stirring with a fork as you drizzle the white sauce in. Once combined pour the mixture into the pot with the white sauce, stirring constantly.
Add the Goat cheese, Parmesan cheese and Gruyere cheese. Stir to melt. Add the cooked Macaroni to the sauce and stir to coat.
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish. Lay half of the cooked onions on the bottom of the pan, followed by half of the macaroni, half of the Gorgonzola and half of the bacon. Repeat layers, ending with the bacon on top!
Bake for 20-25 minutes or until hot and bubbly!
Enjoy!
Well, those of you that know me know that I am a faithful and devoted viewer of Food Network, it is on ALL the time! I have even turned my parents cat into a devoted viewer, I bet you wonder how I did that? Well…when my parents go away on vacation I get the job of taking care of their adorable little “Daisy” a cute little Bengal kitty. When they go away they like to leave the television on so daisy has something to listen to.
Well, my Dad likes to leave the golf channel or a news channel on for her, but lets face it, golf??? Really? Can you hear me snore? Well I get right over there and save that poor kitty from the very boring world of golf (sorry golf fans). She is now a dedicated food network viewer! Such a good cat!
Anyway on to a fantastic, finger licking, oh so delicious, recipe from Ree Drummond, Pioneer Woman! If you are not a foodie but love great recipes go to Ree’s website, The Pioneer Woman, you will not be disappointed! I did not change this recipe at all. You cannot beat perfection! The only note I would make is that I like to use a honey BBQ sauce to temper the heat from the jalapeño slices.
INGREDIENTS
2 pounds ground beef
salt
pepper
4 Tablespoons of butter
1 large onion, diced
1/2 cup of whiskey
1 cup of BBQ sauce
1/4 cup of jarred Jalapeño slices (or more if you like)
12 slider buns or dinner rolls, split
DIRECTIONS
Form the meat into 12 (or so) mini patties. salt and pepper both sides.
Melt the butter in a large skillet over medium high heat and cook the patties until just about done in the middle. Remove patties from skillet and set aside. Drain off all but 2 tablespoons of grease, then return skillet to stove top.
Add the diced onion into the skillet, stir to cook for about three minutes. Pour in the whiskey being very careful if you have an open flame, and stir. Allow the whiskey to reduce by half, just takes a couple minutes.
Stir in Jalapeños and BBQ sauce.
Reduce the heat to low and place the patties back into the skillet. turn the patties over allowing the sauce to coat the patties. Let patties simmer until everything is hot and bubbly.
Place patties on individual buns and spoon extra sauce over the top of each one and top with other half of the bun.
Enjoy!
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