Saturday, January 30, 2010

Oven Baked BBQ Boneless Ribs

This recipe is one of the very earliest in my married life. Our good friends Jay and Sadina had a Christmas party and she served these. They have become a favorite, still making them after 30 years! They are easy and delicious. The leftovers can be shredded and served over toasted buns. I brown the meat on my pancake griddle - so I can fit them all on at once.


This is the sauce.


Brown the ribs until they turn a beautiful brown color.


The finished product ( this picture doesn't really do it justice - they really are very yummy!)



Oven Baked Ribs

4 lbs boneless country ribs (Pork or Beef)
1 c roughly chopped onions
1 c ketchup
1 c water
1 tsp paprika
¼ c vinegar
¼ c brown sugar
2 tsp salt
2 tsp dry mustard
2 TBSP Worcestershire sauce

Brown ribs, cover with sauce made from the rest of the ingredients. Cover the pan, and bake for 2-3 hours at 350 degrees.

Tip: (I tried it this time in a crock pot for 7 hours on low and it came out SO tender!)

Wednesday, January 27, 2010

A New Favorite Thing

I have had trouble with freezing things - they all seem to get freezer burn. I found this at the grocery store, and it wasn't too expensive, so I gave it a try.

When you buy the kit, it comes with quart bags, and I also bought some gallon bags.
It works great to suck all the air out with the pump.


This is the cooked rice before and after using the pump.

So far, in the 3 weeks since I bought it, everything has come out perfectly. I have been cooking and freezing dinners, and it has worked great. The only thing that doesn't work well, is if it has much liquid in the bag - so no sauces. Anyway, if you give it a try, let me know how you like it.

Saturday, January 23, 2010

Hearty Mustard Pork Chops

This recipe is from my friend Tirzah. We really like it! It has great flavor and is very easy to make. Brown the pork chops


Top with sliced onions


Pour the mustard sauce over the top, cover and cook for about 40 minutes


Yummy mustard pork chops!

Hearty Mustard Pork Chops

4 pork chops
salt and pepper to taste
1 - 2 sliced onions
1/2 c chicken broth
1/4 c mustard
1 - 2 TBSP brown sugar

Brown the pork chops. Season with salt and pepper. Cover chops with onions. Combine chicken broth, mustard and brown sugar. Stir briskly. Add mixture to skillet. Cover and simmer 30 - 40 minutes.

Monday, January 18, 2010

How to Perfectly Cook Broccoli

I LOVE well cooked broccoli! I have found a way to have it come out perfectly every time. It comes from America's Test Kitchen (which I love! ) and it works great. I have a steamer pan, but if you don't have one, you can use an inexpensive steamer basket that you can set into any pan you have.
Bring about 1 inch of water to a boil in a small pan. Cut the broccoli into small pieces and put into your steamer. Set the steamer basket over the boiling water , cover and cook for exactly 7 minutes - no more- no less!


Remove and you can add a little kosher salt to the broccoli if you like, or toss with freshly grated Parmesan cheese or any other yummy topping you would like. It comes out a beautiful bright green, is tender and perfectly done - no guess work! Yahoo!!!

Tuesday, January 12, 2010

Corn Chowder

I saw this recipe demonstrated on Good Things Utah back in 2004. I made it and it has become one of my husband's favorites. I like it because it is a chowder that is very low-fat! I make it with skim milk, but I'm sure it would be even better with whole milk. We figure it is about 270 calories per serving when made with skim milk. It is even better warmed up the next day!

Corn Chowder
Adapted from a recipe by two chefs at Gastronomy Restaurants (Will Pliler and Bill McArthur)
Serves 6

Ingredients:
4 slices bacon, chopped
4 TBSP flour
1 onion, diced
2 stalks celery, chopped
1 leek, chopped (optional)
4 c frozen corn kernels
4 ½ c milk (I use skim)
1 can chicken broth
3 medium potatoes, diced
1 TBSP butter
1 ½ tsp salt (to taste)
ground black pepper (to taste)

Method: Cook the bacon in a soup pot over low heat until crispy. Add the onions, celery and leeks (optional) and cook until tender, approximately 5 minutes. Sprinkle the flour over the mixture and stir until smooth. Add the milk, chicken broth, corn, potatoes, salt and pepper. Reduce the heat to simmer and cook, covered, about 20 minutes, or just until the potatoes are tender. (Note: when you first mix these together, it will look like clumps of stuff, but it will all smooth out as you cook and stir) After cooking, puree about 2 cups of the soup mixture in a food processor or blender until smooth, and pour back into the soup. Add the butter and garnish with chopped green onions (optional).

Corn Bread

I have tried many recipes for corn bread, and my biggest challenge is that the bread is so crumbly that you can hardly eat it without it falling all over your lap! This reacipe is very cake-like and holds together very well. I really liked it!

Cornbread
Adapted from My Kitchen Café (www.mykitchencafe.blogspot.com)

½ c cornmeal
1 ½ c flour
2/3 c sugar
1 TBSP baking powder
1/2 tsp salt (I like a little more)
1/3 c oil
3 TBSP butter, melted
2 eggs, beaten
1 ¼ c milk

Whisk dry ingredients together and make a well in the center. In a separate bowl, mix oil, butter, eggs and milk together. Pour into the well of dry ingredients. Stir until just mixed (batter will be runny-don’t be alarmed!) Bake in an 8” square pan -lightly greased - at 350 degrees for 35-45 minutes. This doubles perfectly for a 9X13 pan.

Sunday, January 10, 2010

Bean and Ham Soup

At Christmas, we got a spiral sliced ham. I saved the bone with the little bit of leftover meat still on it. I put it in the freezer, saving it for one of my all time favorite soups - bean and ham! This is a true comfort food. I used to be a little afraid of dried beans, but this is a really simple soup, and turns out so good. The small white beans, after rinsing and picking out any bad beans, in the pot with water.

This is what my ham leftover ham bone looked like before cooking in the soup.


The finished delicious soup!



Bean and Ham Soup
Adapted from a recipe by Paula Deen


Ingredients
1 lb dry small white navy beans
2 qts. Water
2 ribs celery, chopped
(I also added one leek, chopped - because I had one in the fridge!)
1 thick slice leftover spiral ham, cut into small pieces, or the ham hock of a leftover spiral ham (Paula Deen says that you shouldn’t use a country ham which is too salty)
1 c. sliced carrots
1 TBSP olive oil
1 small onion, chopped
Salt and pepper


Rinse the beans in hot water until they are white (I couldn’t see a whole lot of difference in color). Place them in a stockpot, add the water and celery (and leek if you decide to use it, along with the ham hock if that is what you are using). Bring to a boil, reduce heat and simmer, covered, for 3 hours. At the 2 ½ hour point, add the sliced carrots.


Heat the olive oil and sauté the onion until lightly browned. Add the cooked onion to the pot of beans. Remove about 1 cup of the bean mixture and puree in a blender or food processor, and return to the soup (this makes it creamy!) At this point, either remove the ham hock and cut off any ham that is left on it, or put in the slice of ham, cut into pieces. Just before serving, season the soup with salt and pepper as needed, to taste.

Tuesday, January 5, 2010

Lemon Chicken

I can't believe I haven't put this one on my blog yet! This is one of our all-time favorites. This is the dinner I usually make when I take dinner to someone (especially if they have children). It is so basic - that even picky eaters like it. It seriously takes less than 20 minutes to make! So easy and good. Brown the chicken in just a little olive oil.

Cook the broth, sugar and corn starch until it turns thick and clear (see photo), then add the fresh lemon juice and soy sauce.


The finished product. Add lemon twists to make it look fancy!



Lemon Chicken

1/2 c. sugar
4 TBSP corn starch
1 can chicken broth
3 TBSP soy sauce
2/3 c. fresh squeezed lemon juice(none of that bottled stuff!)
6 boneless skinless chicken breasts cut into bite sized pieces
Rice

In a small saucepan, combine sugar, cornstarch, and broth. Cook until opaque. Add soy sauce and lemon juice. Keep sauce warm. Sauté chicken breast meat in skillet with olive oil until lightly browned. Place hot chicken on a bed of cooked rice and pour the warm sauce over all and serve. Top with lemon twists if desired.

Sunday, January 3, 2010

Sweet and Sour Chicken

My mom gave me this recipe years ago and it has become my "company coming for dinner" go-to choice. It looks very fancy, is almost universally liked, is easy, and comes out good every time with no last minute fixing needed. (The pictures shown are a double batch in a larger pan) This is the chicken being browned to a beautiful golden brown.

Ready to be covered with foil and into the oven.

The finished product served over rice. Yummy!

Sweet and Sour Chicken

5-6 chicken breasts
1/3 c. oil (I use less - just enough olive oil to coat the bottom of the pan)
1/2 c. flour
Salt and Pepper to taste
Season Salt (My mom swears by Johnny's Season Salt)


Wash chicken breasts and pat dry, dip in flour and put into well-heated frying pan and oil. Sprinkle with salt and pepper and season salt. Cover with lid and cook until crispy brown.

Heat oven to 350

1 (16 ¼ oz.) can of pineapple slices
1 green peppers thinly sliced

Sauce

Drain pineapple juice into a measuring cup. Add enough water to bring the liquid to 1 1/4 c.

1 c. sugar
2 TBSP corn starch
3/4 c. cider vinegar
1 TBSP Soy sauce
1 tsp. chicken bullion or chicken base

Pour the sauce ingredients into a saucepan and bring to a boil, stirring constantly. Boil until clear and slightly thickened. In a 9X13 pan, put a slice of pineapple and a green pepper slice between each chicken breast, layering as you fill the pan. Pour sauce over all. Sprinkle generously with sesame seeds. Cover with foil and bake for 1 hour at 350.

Saturday, January 2, 2010

White Bean Chili

This recipe comes from my friend Bobbi, who has since moved from our neighborhood, but her legend lives on with her white bean chili. We used to have potluck luncheons to celebrate the birthdays of women in our cul-de-sac. She brought this and it was a big hit! Very easy and VERY GOOD!!!


White Bean Chili
3 boneless skinless chicken breasts
2 cans chicken broth
2 cloves garlic minced
1 c chopped onion
1 4-oz can diced green chilies
2 16-oz cans northern white beans (undrained)
1 tsp cumin
¼ tsp basil
½ tsp oregano
½ tsp salt
Ground black pepper to taste
Tortilla chips
Grated cheese

Cook chicken in broth with onions and garlic, remove chicken and chop into bite sized pieces. Return to pot and add chilies, beans and seasonings. Simmer 20 minutes. Serve with tortilla chips and top with shredded cheese.
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