Holidays
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,
Nothing is easier than two ingredients and five minutes! One of my favorite “new” items are the Ghirardelli melting chips! They come in a pouch and can be found in the baking aisle by the chocolate chips. I have made more “bark ” in the past six months than I have ever made. These chips make it so easy! This is a fun and easy recipe to make with kids or for kids! I used the little jelly beans, but can change up any small candy.
INGREDIENTS
1 bag of Ghirardelli white melting chips
1 bag small jelly beans
DIRECTIONS
Melt the melting chips in the microwave following the package directions. Spray cookie sheet with non stick baking spray.
Spread melted chips over baking sheet to form an even layer, not too thin as you want the candy to stay in the chocolate. Sprinkle jelly beans or candy over the chocolate. Cool in refrigerator. Take out of fridge, break bark into pieces.
Enjoy,
I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with. I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!
INGREDIENTS
1 deep dish frozen pie crust, thawed or your favorite recipe for pie crust
1 fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese, shredded. I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream
DIRECTIONS
Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.
Turn oven down to 375 degrees.
Let salmon cool.
Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.
Bake at 375 degrees for about 40 minutes, testing with a toothpick.
Cool for 10 minutes , slice and ENJOY!
NOTES:
I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!
INGREDIENTS
9 inch pie crust (I use frozen one)
1 cup of cubed ham
1/2 cup shredded Swiss cheese
1/3 cup of whipped cream cheese
1/3 cup of finely diced sweet onion (any onion you have would be fine)
4 large eggs
2 cups heavy cream
2 dashes of red pepper flakes (more or less to your taste, we like a bit of heat)
Salt
Pepper
1 cup asparagus – roasted
1 or maybe 2 slices of cooked bacon (optional) one for the quiche, one for the dog whatever works for you!
DIRECTIONS
Preheat oven to 350 degrees. Roast your asparagus. I do this under the broiler. I toss the asparagus in a small amount of olive oil, salt and pepper and then cut into 1/2 inch pieces. You can cut the asparagus prior to roasting. Layer your pie crust with onion, ham, roasted asparagus and bacon (if your using it). Top with your Swiss cheese. Whisk eggs, cream, salt, pepper, cream cheese and the red pepper flakes together in a medium size bowl until combined. Pour egg mixture into the pie crust. Bake for 45 minutes COVERED with foil.
Remove foil and cook for 10-15 more minutes until set. Remove from oven and let it rest 10 minutes before slicing.
NOTES
Bake on a baking sheet covered in foil making clean up easy if there is an overflow. At my house that happens more often than not as I don’t always like to measure!
If you want to make it look even prettier…roast a few extra pieces of asparagus but don’t cut them, leave them whole and when you take the foil off after cooking for 45 minutes lay the whole roasted asparagus on top of the quiche in a circular design and continue that last 10-15 minutes until set.
Adding roasted red peppers would also be a nice colorful addition.
CARAMEL APPLE PIE FILLING
1 crust store bought or home made.
1/2 cup granulated sugar,
3 Tablespoons of all purpose flour,
1 teaspoon of ground cinnamon,
1/8 teaspoon of salt
6 cups of thinly sliced apples (I use Granny Smith and honey crisp)
CRUMB TOPPING
1 cup packed brown sugar,
1/2 cup all purpose flour,
1/2 cup quick cooking oats,
1/2 cup butter (not salted),
1/4 cup of your favorite caramel topping Or Stonewall Kitchen salted caramel
CARAMEL TOPPING
1/2 cup chopped pecans,
1/4 cup of your favorite caramel topping. (Or Stonewall Kitchen salted caramel)
Preheat oven to 375 degrees.
Prick the pie crust with a fork just slightly over the bottom and sides of the crust, place on a baking sheet and bake for about 10 minutes or until the crust is a light golden brown color. Remove from oven and set aside.
FILLING
In a large bowl stir together sugar, flour, cinnamon, caramel and salt. Add apple slices and gently toss until coated . Transfer apple mixture into pie shell.
CRUMB TOPPING
Stir together brown sugar, flour and rolled oats, cut butter in until topping has coarse crumbles. Sprinkle topping over apple mixture. Place pie on baking sheet covered in foil, cover edges of the pie crust in foil and bake for 25 minutes. Remove foil from edges and bake another 20-25 minutes. Remove from oven and sprinkle with pecans and drizzle with caramel. Cool on a wire rack
enjoy!
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