Tuesday, June 19, 2018

bbq pork spare ribs

falling off the bone yum!

bbq pork spare ribs
makes 6 servings

4 lbs pork spare ribs
3/4 cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
2 cups of your favorite BBQ sauce (we like Bull's Eye)

Preheat oven to 300 degrees.

Peel off the tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make a rub.

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet and bake for 2 1/2 - 3 hours or until meat is starting to shrink away from the ends of the bone.

Remove from the oven.

Heat broiler.

Cut ribs into serving sized portions of 2-3 ribs.

Arrange on broiler pan, bony side up. Brush on sauce and broil for 1-2 minutes until sauce is cooked on and bubbly.

Remove from oven, turn ribs over, brush on sauce and broil for another 2-4 minutes, until browned and crisp.

Tuesday, June 5, 2018

chicken wild rice soup

this was really yummy and excellent with some crusty bread!

makes 10 servings

1 cup uncooked wild rice
1 lb boneless, skinless chicken thighs
2 cups mirepoix (chopped celery, carrots and onions
6 cups chicken broth
1 tsp dried thyme and other spices (sage, rosemary?)
1 tsp minced garlic
1/2 cup butter
3/4 cup flour
2 cups whole milk
2 tbsp white wine 
2 tbsp red wine vinegar
1 cup water
salt and pepper, to taste

Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, thyme and garlic in a slow cooker. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. 

Remove the chicken from the slow cooker and allow to cool slightly. Use two forks to shred the chicken and return to the slow cooker. 

When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms. Stir in the wine. 

Add the flour mixture to the slow cooker and stir to combine. Add extra water or milk to adjust the consistency as you. Stir in the red wine vinegar and season with additional salt and pepper. 

cole slaw

I like how this recipe was called "quick and easy," yet there's about 20 ingredients. Thanks to the blender/food processor, it actually was quick and easy - and really delicious too! We had this alongside some turkey burgers.

cole slaw
8 servings

1 medium head of cabbage, sliced into thin strips
1/3 cup olive oil
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup onion
1 garlic clove or 1 tsp garlic powder
3 tbsp honey
1/2 tsp dried dill
3/4 tsp sea salt
1 tsp pepper (omitted because of kids)

All all ingredients except cabbage to a blender or food processor. Or, whisk ingredients together in a large bowl before combing with cabbage.

Process until blended.

Toss with cabbage.

*You can refrigerate before serving to let the flavors meld, but not necessary.

Wednesday, May 2, 2018

lamb shoulder chop

roasted lamb shoulder chop
6 servings

1 tbsp thyme, chopped
1 tsp salt
3 cloves garlic, minced
2 tbsp olive oil
4 shoulder lamb chops

Combine first 3 ingredients in a small bowl. Brush onto lamb chops.

Broil lamb shoulder chops for 5 mins on each side, let rest.

Slice and serve.

Monday, April 16, 2018

Lamb Feta Meat Sauce

I discovered this originally when I had a craving for stuffed eggplants (which were delicious, but the rest of the family doesn't feel the same way about eggplants as I do). The recipe made A LOT of filling, which we've since used to make stuffed peppers, stuffed mushrooms, and also used as a sort of bolonaise sauce over pasta (the kids' favorite).

Lamb Feta Meat Sauce (can be used for meatballs, stuffed veggies or over pasta/rice)
6 servings

1 lb ground lamb or beef
1 small onion, chopped
1 bell pepper, chopped
6 cloves garlic, minced
2 tsp ground cinnamon
1 tsp ground allspice
2 tsp ground black pepper
2 1/2 cups marinara sauce
2 (8 oz) pkgs crumbled feta cheese
4 eggs*, beaten
1 cup dry bread crumbs or panko

*leave out if using the meat sauce over pasta

Heat olive oil in a skillet over medium high heat. Add the ground meat and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, black pepper.

Cook until the onion has softened and the meat is no longer pink, about 5 mins.

Place the meat mixture into a bowl and stir in the marinara sauce, feta cheese, eggs* (if using) and bread crumbs until well mixed.

Depending on how you're using:

For Stuffed Veggies: Place the meat mixture into a hollowed out veggie of your choice (bell peppers, mushrooms, eggplant), sprinkle a mixture of shredded cheese and bread crumbs over the top, and bake in the oven until set.

For meatballs: Shape into meatballs and bake for 30 mins at 375 degrees.

Friday, March 23, 2018

lemon bars

I haven't made these in years, then suddenly got a craving and made them twice in one week - extremely yummy!

lemon bars
makes 36 bars

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
3 lemons, juiced

Preheat oven to 350 degrees.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15-20 mins in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes. The bars will firm up as they cool.


Not something I would normally think to make or order myself, but whenever I have some, am instantly soothed. The kids could eat this for days - it's actually quite a joy to watch Marcy enjoy this with crusty bread to sop up every last bit.

minestrone soup
makes 12 servings

3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese

In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.

Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.

Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.