We wish we had written the Chili's baby back rib anthem. You see, these easy oven-baked, tender and flavorful ribs make us want to sing. Marinated in a sweet and spicy dry rub and baked low and slow, the meat on these baby back ribs is so tender it falls off the bone. We want our baby back, baby back, baby back ribs...
Ingredients
2 (2 lb. each) racks baby back ribs
Rib Rub
½ cup brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp garlic powder
2 tsp chili powder
1 tsp ground cumin
1 tsp freshly ground black pepper
½ cup beef broth
¾ cup of your favorite barbecue sauce
Directions
1) To prepare the ribs, remove membrane from the underside of the ribs. In a medium bowl, mix together brown sugar, paprika, salt, garlic powder, chili powder, cumin and pepper. Generously rub ribs with spice mixture until evenly coated on all sides. Wrap ribs tightly in aluminum foil and marinate in the refrigerator anywhere from 6 hours to overnight.
2) Remove ribs from the refrigerator about 30 minutes before cooking. Preheat oven to 275ºF and line a shallow roasting pan with aluminum foil. Pour beef broth into the bottom of the roasting pan. Unwrap ribs from aluminum foil and place, meaty side up over broth. Cover pan tightly with 2 sheets of aluminum foil and bake 3 ½ hours until the meat falls easily from the bone. Remove from oven and carefully unwrap foil. Coat ribs with your favorite barbeque sauce and continue to bake uncovered 20 minutes more.
INGREDIENTS
2 pounds white- or yellow-skinned baby potatoes (about 1 inch in diameter), scrubbed
2 ounces best-quality sea salt, like sel gris or Maldon
A distillation of several salt potato recipes from around the world, this version uses sea salt for deliberate mineral flavor and boils the brine until it evaporates for maximum salt crystallization on the potatoes’ skins. Use the freshest baby potatoes you can find—preferably new potatoes from an early summer farmers’ market. Serve with melted butter or an herby sauce, like mojo verde or aji.
Combine the potatoes and salt in a wide pot and add enough water to just cover the potatoes. Set the pot over high heat and bring to a rapid boil. Reduce heat as needed to maintain a vigorous simmer and cook potatoes until tender, 20 to 25 minutes.
Pour off all but ½ inch of water, if needed, then return the pan to the stove. Increase the heat to high and roll the potatoes around in the reduced salt water until the water evaporates and the salt crystallizes, about 3 minutes. Continue rolling the potatoes around until the pan is completely dry, the potatoes are coated in an even salt crust, and the skins appear slightly wrinkled, another minute or two.
Salt Potatoes
Salt Potatoes
6-8 servings
INGREDIENTS
2 pounds white- or yellow-skinned baby potatoes (about 1 inch in diameter), scrubbed
2 ounces best-quality sea salt, like sel gris or Maldon
June 11, 2017
Ingredients
1 pound of chicken breast tenders
1 pound of smoked turkey sausage, sliced into bite sized pieces
1 tablespoon of olive oil, divided
2 tablespoons of firmly packed brown sugar
1/2 teaspoon of garlic powder
1 tablespoon of chili powder
1 teaspoon of smoked paprika
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground pepper
1 large red bell pepper, cut into 1 inch chunks
1 red onion, cut into 1 inch chunks
1 large zucchini, cut into 1 inch chunks
4 ears of fresh corn, husks and silks removed
2 tablespoons of butter
Additional salt and pepper
1/2 cup of prepared barbecue sauce
Green onions for garnish
Instructions
Preheat oven to 425 degrees and spray baking sheet with non stick cooking spray.
In a small bowl, combine brown sugar, garlic powder, chili powder, paprika, 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
Place chicken and smoked sausage on one side of baking sheet, drizzle with 1/2 tablespoon of olive oil and season with barbecue spice mixture, tossing to coat.
Add veggies to other side of baking sheet and drizzle with 1/2 tablespoon of olive oil and season with kosher salt and freshly ground pepper to taste.
Combine meat and veggies and leave room for corn in one corner.
Season corn and top each cob with 1/2 tablespoon of butter. Wrap in foil packet.
Arrange corn cobs on baking sheet along with meat and veggies and bake at 425 degrees in upper third of oven for about 25 minutes, or until chicken registers 165 degrees.
Remove baking sheet and brush chicken and smoked sausage with BBQ sauce.
Place baking sheet back in oven and turn broiler to high. Broil 2-3 minutes or until veggies start to pick up color and barbecue sauce starts to caramelize.
Garnish with green onions and serve.
Ingredients
10 ounces (283 g) chopped kale leaves, washed, thoroughly dried (stems removed)
2 Tbsp (30 ml) grape seed, olive or avocado oil
1/4 cup (30 g) raw cashews
2 Tbsp (14 g) raw or roasted (unsalted) sunflower seeds
5-6 Tbsp (15-18 g) nutritional yeast, divided
1/4 tsp each salt and black pepper
1 tsp garlic powder
optional: Healthy pinch cayenne pepper
Instructions
Preheat oven to 300 degrees F.
Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
Add cashews, sunflower seeds, 4 Tbsp (12 g) nutritional yeast, salt, pepper, garlic pepper and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
Sprinkle the kale with remaining 1-2 Tbsp (3-6 g) nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
June 04, 2017
Mexican Street Corn Dip
INGREDIENTS
2 tablespoons unsalted butter
1 white onion, minced
3 garlic cloves, minced
3 cups corn kernels (fresh or thawed)
2 tablespoons all-purpose flour
½ cup whole milk
¼ cup heavy cream
1½ cups shredded Monterey Jack cheese
Tortilla chips
½ cup chopped fresh cilantro
½ cup crumbled cotija cheese
⅓ cup sour cream
½ teaspoon cayenne pepper (or more as needed)
2 limes, cut into wedges
DIRECTIONS
1. In a medium pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
2. Add the corn and sauté for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
3. Add the milk and cream and bring to a simmer. Simmer for 3 to 4 minutes. Stir in the Monterey Jack cheese until it’s fully melted.
4. Arrange the tortilla chips in an even layer on a platter, and pour the corn mixture evenly over it.
5. Sprinkle the cilantro and cotija cheese evenly over the dip, and drizzle the sour cream across it. Sprinkle with cayenne pepper, then serve immediately with lime wedges.
May 20, 2017
Baked BBQ Beans
Ingredients
2 red onions
2 cloves of garlic
1 fresh red chilli
2 large carrots
olive oil
1 heaped teaspoon sweet smoked paprika
1 level teaspoon cumin seeds
1 level teaspoon dried chilli flakes
6 medium sweet potatoes
1 x 700 ml jar of passata
2 x 400 g tins of mixed beans
100 ml quality BBQ sauce
a few sprigs of fresh rosemary
½ a loaf of ciabatta or stale bread
40 g Cheddar cheese , optional
fat-free natural yoghurt , to serve
Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.
May 13, 2017
CRUNCHY ASIAN RAMEN NOODLE SALAD
SALAD INGREDIENTS:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
ASIAN HONEY VINAIGRETTE
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper
TO MAKE THE SALAD:
Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until combined.
*You can use any kind of packaged ramen noodles for this recipe. If you’d like organic (and less-processed) alternatives to the classic $0.30 packets at the grocery store, I recommend these organic classic ramen noodles or organic brown rice ramen noodles.
May 06, 2017
Mennonite Cabbage Rolls
Cabbage rolls are one of my favorite meals. My mom used to make them all the time when I was growing up and I have continued the tradition with my own family.
Ingredients
1 large savoy cabbage
2 pounds lean ground beef
2 medium to large onions
2 tablespoons canola or Bertolli olive oil .. or even butter is fine
1 cup white or brown rice. . . and 2 cups water
3 Eggland’s Best eggs
1 1/2 teaspoons Morton salt
1 teaspoon pepper
2 cans tomato soup
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
1 can or small carton chicken broth
In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
Remove the leaves from the cabbage, cutting away the tough part closest to the core.
Spray your large casserole or two small casserole dishes with cooking spray.
Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
Fish Pie
Ingredients
1 x 1.5 kg whole live lobster , from sustainable sources
600 ml semi-skimmed milk
1 onion
1 large carrot
1 bulb of fennel
1 leek
olive oil
50 g unsalted butter
2 tablespoons plain flour
2 teaspoons English mustard
150 ml Prosecco
50 g Lancashire or Cheddar cheese
2 kg Maris Piper potatoes
75 g Red Leicester cheese
cayenne pepper
200 g seasonal greens , such as kale, cavolo nero, chard
1 kg mixed fish fillets and seafood , such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off and pin-boned, from sustainable sources
10 raw peeled king prawns , from sustainable sources
Method
Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile. When ready to cook, carefully and swiftly place the lobster in a large pan of boiling water head first, pop the lid on and cook for 8 minutes. Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl. Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
Meanwhile, peel the onion and carrot, trim the fennel, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and half the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly. Stir in the flour, followed by the mustard and Prosecco. Let the alcohol bubble and cook away, then strain and gradually stir in the milk and simmer until you have a nice, loose, silky consistency. Remove from the heat, grate in the Lancashire or Cheddar cheese, taste, season to perfection and leave to cool.
Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry, then return to the pan and mash well with the remaining butter and the grated Red Leicester. Season to perfection with sea salt and cayenne, loosening with a splash of milk, if needed.
Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm). Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using). Bake for 1 hour in a preheated oven at 180°C/350°F/gas 4, or until golden, bubbling and the fish is cooked through.
RESTAURANT-STYLE SALSA
2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
3 cloves garlic, peeled
1 (4-ounce) can diced green chiles
1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
1 cup diced white onion
1 jalapeno, stem removed (and seeded, if you want less heat)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar (optional)
1/4 teaspoon black pepper
DIRECTIONS:
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
April 29, 2017
SOUTHERN CHARM
INGREDIENTS
1
1/2 pound freshly ground pork sausage
1 large garlic clove, minced
5–6 fresh sage leaves, plus additional for garnish, chopped
1 tablespoon red pepper flakes
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon olive oil
2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1– 1 1/2 cups reduced fat milk (amount will vary depending on desired thickness of gravy)
2 thick slides white bread
4 slices (1-ounce each) Wisconsin Havarti cheese
1 tablespoon grated Wisconsin Parmesan cheese
Fried egg, optional
Hot sauce, optional
COOKING DIRECTIONS
Mix sausage, garlic, sage, red pepper flakes, salt and black pepper until combined. Heat olive oil in large skillet. Add sausage mixture and toss to break up into small pieces. Cook sausage about 10 minutes, until no longer pink. Remove from skillet with slotted spoon to a plate, leaving grease in skillet. Set sausage aside.
Melt 1 tablespoon butter in skillet with bacon grease (you should have about 2 tablespoons total fat). Whisk in flour to create a paste. Add milk slowly, whisking constantly until mixture thickens. Add additional milk, if necessary, to reach desired thickness of a thick gravy. Stir reserved sausage into gravy. Keep warm. Butter both sides of each bread slice of with remaining butter. Place in a clean, hot skillet; arrange 2 slices of havarti over each bread slice. Cover skillet and cook until the cheese melts, about 5 minutes. Spoon desired amount of sausage gravy over 1 bread slice. Do not overload so gravy drips unto skillet bottom. Place remaining bread slice over, cheese-side down, to form sandwich. Cover and continue to cook sandwich about 3 minutes; flip and cook about 3 additional minutes. When cheese is melted, remove sandwich from heat and dust with parmesan and additional sage. Serve with fried egg and hot sauce, if desired.
Refrigerate any remaining gravy for additional sandwiches.
ALL-AMERICAN
FOR APPLE FILLING:
1 large Fuji or Gala apple
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
FOR CHURRO BATTER:
1 tablespoon all-purpose flour
3/4 cup milk
1 tablespoon sugar
1 teaspoon vanilla
4 eggs
TO FINISH:
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon cocoa powder
3 tablespoons butter
8 ounces Wisconsin Mascarpone cheese
8 slices (1-ounce each) Wisconsin Aged Cheddar cheese
Slice challah into 8 1/2-inch-thick slices. Set aside.
For filling: Peel and core apple; cut into thin slices and place in small saucepan. Add sugar, cinnamon and lemon juice; bring to boil, stirring constantly. When apples start to become transparent, remove from heat and set aside for about 10 minutes.
For batter: In wide medium bowl, whisk flour and milk until no clumps remain. Add sugar, vanilla and eggs; whisk until ingredient are fully incorporated. Set aside.
To finish: Mix sugar, cinnamon and cocoa powder for coating; spread on large flat plate ; set aside.
Place mascarpone in piping bag or resealable plastic bag. Snip 1 corner if using bag. Set aside.
Heat butter in large skillet over medium-low heat. Dip bread slices, one by one, in batter on both sides. Place in skillet; cook until first side is browned, flip to brown second side. Repeat with all slices, placing them on flat surface, such as a baking sheet. Pipe mascarpone cheese in a 1/2-inch-thick layer over entire surface on half the slices. Top with thin layer of reserved apple filling and 2 slices aged cheddar. Top with remaining bread slices to close sandwich. Return sandwiches to hot skillet; cook, flipping a couple times to melt the cheeses. Bread should be crispy, a good dark brown color. Remove from skillet; place directly into reserved cinnamon-sugar-coating mix on plate. Flip to coat both sides with the mixture. Halve sandwiches and serve immediately.
Want more great award winning grilled cheese sandwich recipes?
Heat the oven to 375° F (190° C/Gas 5). Butter a 2-quart baking dish.
Arrange half of the cubed bread over the bottom of the prepared baking dish. Top with the 2 cups of rhubarb and 1 cup of the granulated sugar. Later the rhubarb with the remaining bread cubes.
In a medium bowl with an electric mixer, beat the egg whites until stiff. Set aside.
In a large bowl combine the 3 egg yolks with the remaining 3/4 cup of sugar, 2 cups of milk, and the vanilla extract.
Beat the custard mixture until well blended.
Fold the egg whites into the custard mixture with a spatula until well incorporated.
Pour the custard mixture over the bread and rhubarb in the baking dish. Do not stir.
Bake in the preheated oven for 45 minutes, or until the custard is set and the pudding is lightly browned.
Store leftovers, covered, in the refrigerator.
Serve the rhubarb bread pudding with a sauce or serve it warm with a scoop of ice cream.
April 22
Smoky veggie chilli
“Using cocoa powder helps to add a lovely depth of flavour here, and nutritionally – it’s high in the mineral copper, which we need to keep our skin and hair strong and healthy. ”
Ingredients
2 onions
olive oil
1 heaping teaspoon cumin seeds
2 heaping teaspoons smoked paprika
2 teaspoons quality cocoa powder
1 heaping tablespoon peanut butter
1–2 fresh red chiles
3 large mixed-color peppers
2 sweet potatoes (10 oz each)
1 bunch of fresh cilantro (1 oz)
2 x 15-oz cans of butter beans
3 x 14-oz cans of plum tomatoes
8 small baking potatoes
5 oz Cheddar cheese
4 little gem lettuces or hearts of romaine
8 tablespoons plain yogurt
Method
Put a large casserole pan on a medium-low heat and a grill pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the grill to add a smoky flavor dimension. Peel the onions and cut into ½-inch dice, char on the grill for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa, and peanut butter, stirring occasionally. Slice the chile(s) ½ inch thick and grill while you seed and roughly chop the peppers and chop the sweet potatoes into rough ¾-inch chunks (leave the skin on for extra nutritional benefit, just give them a wash). Grill it all, adding to the casserole pan as you go. Finely chop and add the cilantro stalks.
Preheat the oven to 350°F. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the grill pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the canned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.
Just before serving, finely chop the cilantro leaves and stir through the chili, taste, and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chili, some gem leaves, and a dollop of yogurt.
April 15, 2017
CLASSIC MEATLOAF RECIPE…JUST LIKE MOM USED TO MAKE
Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a Tomato based glaze that adds just the right amount of sweet and tart to this amazing comfort food.
Serves: 6 servings Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard
Instructions
Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9x13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.
BACON BLUE CHEESE DIP
This Bacon Blue Cheese Dip is the ultimate easy party dip! Loaded with the delicious flavors of bacon and blue cheese, this dip is creamy, flavorful, and perfect for easy entertaining!
INGREDIENTS
8 oz. cream cheese, softened
1 c. sour cream
1 (5 oz.) container crumbled blue cheese
2 Tbsp. ranch dressing
½ c. cooked, crumbled bacon
4 green onions, sliced
INSTRUCTIONS
In a small mixing bowl, combine cream cheese, sour cream, blue cheese, and ranch dressing.
Blend until smooth.
Stir in bacon and sliced onions.
Serve with crackers, bread, or veggies.
March 25, 2017
Slow Cooker Peacn Pie
Serves: 6 servings
Ingredients
1 refrigerated pie crust
3 eggs
1 cup sugar
⅔ cup dark corn syrup
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
1½ cups chopped pecans (or a combination of chopped and whole pecan halves)
Vanilla ice cream for serving
Instructions
Spray the inside of a crock pot with cooking spray.
Place pie crust in crock pot and mold it to fit the shape of the crock pit. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.
Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.
Cover crock pot and cook on HIGH for 2½ to 3 hours.
March 18, 2017
GUINNESS BEEF STEW
PREP TIME: 20 MINS COOK TIME: 2 HOURS TOTAL TIME: 2 HOURS 20 MINS
INGREDIENTS:
2 tablespoons olive oil, divided
3 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces
Kosher salt and freshly-cracked black pepper
1 large white or yellow onion, peeled and diced
4 cloves garlic, peeled and minced
1/3 cup flour
1 (12 ounce) bottle Guinness beer, divided
4 cups beef stock
3 large carrots, peeled and diagonally sliced into bite-sized pieces
1.5 lbs. Yukon gold potatoes, cut into bite-sized pieces
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon dried thyme
optional garnish: chopped fresh parsley
DIRECTIONS:
Season beef with a few generous pinches of salt and pepper. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of beef to pan. Cook until seared, turning the beef every 30-45 seconds or so until all sides are browned. Remove beef from pan with a slotted spoon, and transfer to a clean plate. Add an additional 1 tablespoon oil to the stockpot, and repeat this process with the remaining half of the beef, transferring it afterwards to the plate as well.
Add the onion to the stockpot (adding extra oil if needed, but usually there is leftover drippings/oil from the beef) and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute, stirring occasionally. Then stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally. Gradually stir in the Guinness, and use a wooden spoon to scrape the bottom of the pan to loosen any of those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme, and the cooked beef (along with any of its accumulated juices). Continue cooking until the stew reaches a simmer. Then cover and reduce heat to medium-low. Simmer over low for 1 1/2 hours, stirring occasionally, until the beef is tender and the potatoes are soft.
Remove bay leaf and season with additional salt and pepper if needed.
Serve warm garnished with chopped parsley if desired.
Smokey Veggie Chilli
Ingredients
2 onions
olive oil
1 heaping teaspoon cumin seeds
2 heaping teaspoons smoked paprika
2 teaspoons quality cocoa powder
1 heaping tablespoon peanut butter
1–2 fresh red chiles
3 large mixed-color peppers
2 sweet potatoes (10 oz each)
1 bunch of fresh cilantro (1 oz)
2 x 15-oz cans of butter beans
3 x 14-oz cans of plum tomatoes
8 small baking potatoes
5 oz Cheddar cheese
4 little gem lettuces or hearts of romaine
8 tablespoons plain yogurt
Method
Put a large casserole pan on a medium-low heat and a grill pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the grill to add a smoky flavor dimension. Peel the onions and cut into ½-inch dice, char on the grill for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa, and peanut butter, stirring occasionally. Slice the chile(s) ½ inch thick and grill while you seed and roughly chop the peppers and chop the sweet potatoes into rough ¾-inch chunks (leave the skin on for extra nutritional benefit, just give them a wash). Grill it all, adding to the casserole pan as you go. Finely chop and add the cilantro stalks.
Preheat the oven to 350°F. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the grill pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the canned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.
Just before serving, finely chop the cilantro leaves and stir through the chili, taste, and season to perfection. Cut a cross into each spud, pinching the bottoms so they open up, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chili, some gem leaves, and a dollop of yogurt.
