Pork
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,
INGREDIENTS
1 tablespoon olive oil
1 lb. kielbasa or smoked sausage, sliced into rings
1/2 medium onion. diced
2 cups low sodium chicken broth
1 can Ro-Tel tomatoes
1/2 cup heavy cream
8 ounces of pasta (campanella or penne pasta)
salt
pepper
1/2 cup Monterey Jack cheese
1/2 cup cheddar cheese
DIRECTIONS
Heat olive oil over medium high heat in a 12 inch skillet until hot. Add sausage and cook until lightly browned. Add onion, tomatoes, broth, cream, pasta, salt, pepper, and stir. Bring to a boil, reduce heat to low and cover. Simmer 15-20 minutes until pasta is tender. Add cheese, stir until melted and bubbly.
Enjoy!
INGREDIENTS
1 lb. Jimmy Dean hot sausage roll (any hot sausage will do)
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 tube Pillsbury crescent roll
DIRECTIONS
Preheat oven to 350 degrees.
Brown sausage in a skillet. In the meantime roll out the crescent roll onto a sheet pan closing all perforations, making it one piece of dough.
Spread crescent roll to an even layer and make five slices partially through the dough on both sides (about 1/2 inch slices) leaving a solid layer of dough through the center.
When the sausage is cooked, drain sausage then add cheese, cook and stir until melted.
Place the sausage mixture down the middle of the dough.
Starting at the ends of the dough, take that short end and fold it over the sausage, then fold over the sides alternating the dough, most of the sausage will be covered but if you have a portion that is not covered its okay, the dough will cook and bond together. Bake for 12-14 minutes depending on your oven, mine takes 14 minutes!
Let sit for 2-3 minutes before cutting.
Serve and Enjoy!
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.
Nothing can be more simpler than a recipe with only 3 ingredients! You heard me right…ONLY 3 ingredients. But to make this even better, this recipe is BAKED, not fried, and still full of flavor! Not much is better than that!
INGREDIENTS
1 package of egg roll wrappers
1 package of coleslaw mix
1 package of HOT Jimmy Dean sausage
Salt and pepper
DIRECTIONS
Preheat oven to 400 degrees. Brown sausage in a skillet. When sausage has been browned, drain the liquid.
In a bowl place about two cups of coleslaw mix (you be the judge!). Add the browned sausage, season with salt and pepper and mix well.
Add about 1/4 to 1/2 cup of sausage mixture to the middle of the egg roll wrapper and wrap by folding the side of the wrapper in to the center and roll to make a log shape. Continue until all of the mixture is gone. Place them on a baking sheet sprayed with non stick spray and Bake for about 10 to 12 minutes, turning them about half way through. Once they are browned take them out and serve with your favorite duck sauce, sweet and sour sauce. Sometimes we use Frank’s Sweet Chili Sauce found at most grocery stores!
Enjoy!
