Main Dish
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,
These seem to be all the rage this week. I have seen them all over the internet and Pinterest and I can see why, they are super cute and for someone like me that does not like to bake… this is perfect! It would be a great project for kids too!
I saw a great S’mores version that is also so sweet over on plainchicken.com. Check them out!
INGREDIENTS
One box of bunny Peeps
1 bag of Ghirardelli melting chips (found in the baking aisle)
Mini marshmallows, sliced in half
Pink sprinkles
Colored straws (cut down to size) OR baking sticks
Wax paper
That is what I used but use your imagination and whatever you may have in your baking cabinet.
NOTE: If you are using colored straws like I did, be sure to push the straws about 3/4 of the way up through the bunny as the straws can be a little flimsy when you melt them in chocolate.
DIRECTIONS
Line a baking sheet with wax paper.
Get all of your sprinkles and mini marshmallows ready to go.
Cut the straws so they are about 5 -6 inches long. Make sure you cut off the part that bends. Place one straw at a time up through each of the bunnies, if using straws be sure the straws go about 3/4 of the way up the bunny.
Melt the chocolate. Dip one bunny at a time in the chocolate, let the excess chocolate drip off. Place a mini marshmallow on one side of the bunny (where the tail would be ). Place on wax paper with the marshmallow side DOWN. Do this for each of the bunnies. Sprinkle the pink sprinkles over all of the ears.
Decorate anyway that makes you happy!
Place in the refrigerator to set the chocolate.
To display or give as a gift you can wrap each one individually in cellophane bags and tie with ribbon OR you could place a piece of styrofoam in a container adding Easter grass on top of that and insert the straws into the bowl or basket so they stand up nicely!
Enjoy,
This is a quick easy dinner dish you can have on the table with minimal effort… but with a lot of flavor! We ALL really enjoyed this dish as it was something a little different.
INGREDIENTS
4 boneless skinless chicken breasts
1 bottle of Russian dressing (I used Ken’s brand)
1/4 cup of brown sugar
1/2 sweet onion ( sliced in thin strips)
Salt
Pepper
DIRECTIONS
Preheat oven to 350 degrees. Salt and pepper both sides of chicken. Place chicken in a 13×9 pan. Place the onion slices over the chicken. Pour about 3/4 of the bottle of Russian dressing over the chicken and onions, enough to cover all of the chicken. Sprinkle the brown sugar over all of the chicken. Cover with tin foil and bake for 20 minutes. Uncover chicken and bake for another 20 minutes or until chicken is cooked through.
Enjoy,
We really enjoyed these turkey lettuce wraps. This recipe I found on the website canyou stayfordinner.com. There are tons of lettuce wrap recipes out there and some of them have a list of ingredients as long as my arm, but this one is simple with great flavor and a lot of the ingredients you may already have on hand! I will definitely be making these again.
INGREDIENTS
2 teaspoons sesame oil
2 Tablespoons soy sauce (low sodium)
1 Tablespoon brown sugar
1/4 cup Hoisin sauce (found in the Asian section of the store)
2 teaspoons olive oil
1 pound ground turkey breast
2 cups chopped button mushrooms (not in mine…mushrooms not my thing)
1 1/2 teaspoons chili powder
3 cloves of garlic, chopped
1 Tablespoon ginger root, minced
3 large carrots, grated
6 scallions, chopped (green and white parts)
1 8-ounce can water chestnuts, drained and chopped
Butter Lettuce
Salt
Pepper
DIRECTIONS
In a small bowl whisk sesame oil, soy sauce, brown sugar and Hoisin sauce together. Set aside. Add olive oil to large skillet or wok, set over medium high heat. Add ground turkey and cook for five minutes, crumbling the meat as it cooks. Add the mushrooms, cook for three more minutes stirring often and until turkey is no longer pink and the mushrooms soften. Add a pinch of salt and pepper. Add chili powder, garlic and ginger. Stir to combine. Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for three more minutes to allow the sauce to thicken slightly. Add carrots, scallions,and water chestnuts and give the pan one last stir. Remove from heat. Spoon a small amount of meat mixture on to the lettuce leaves and enjoy!
These are messy…but flavorful and healthy! Perhaps try pita pockets instead of the lettuce.
Enjoy,
I know, ANOTHER chicken recipe! This one had summer written all over it , although I baked it. It would be better on the grill, sadly we still have a snow covered grill and the weather is not co-operating in the slightest, although it is not snowing …it is RAINING! No matter how you cook this recipe it will be good. I marinated this recipe the night before I baked it.
INGREDIENTS
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons low sodium soy sauce
2 cloves minced garlic
4 boneless chicken breasts
DIRECTIONS
Preheat oven to 350 degrees or heat grill. Whisk together the pineapple juice, soy sauce, ketchup and garlic. Add the chicken and let marinate. (I let marinate overnight). I baked this at 350 for 40 minutes… But I can’t wait to put this on the grill!
Serve with rice and salad!
Enjoy,
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