from: Tara Flake
Original recipe: Beth's Melt in Your Mouth Barbecue Ribs
Ingredients:
4 lbs pork back or pork baby back ribs
3/4 cup light brown sugar
1 tablespoon liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
Your favorite barbecue sauce (mine is Sweet Baby Rays - any of the sweet and spicy varieties)
Directions:
1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs. You can do this by working a spoon or the tips of kitchen sheers into the bottom center of the membrane, work it back and forth to form a "pocket" then slide your thumbs in and work the membrane off from the center outward to the ends. Every once in a while I'll get a rack that doesn't cooperate and I just leave the membrane.
3. Brush the rack with the liquid smoke. (I just use my hands!)
4. Mix dry ingredients and apply rub to ribs on all sides.
5. Lay ribs on a baking pan on top of two layers of foil (side by side and crimped together to make one wide piece that hangs over the sides of the pan), shiny side out and meaty side down. You can also cut the rack into portions and it will cook a little more evenly.
6. Lay two sheets of foil (crimped together to make one wide sheet again) on top of ribs and roll and crimp edges to the bottom layer tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 1/2 to 3 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven and either brush with your favorite sauce or dip it on your plate. Alternately, you can brush the sauce on the meaty side and then place under the broiler for 1-2 minutes until the sauce gets bubbly and sticky on the ribs. This is nice, but usually sets my smoke alarm off so we just dip it :)
*note* It helps to spray BOTH the pan and foil for easy clean up... this is super messy with the cooked sugar and meat juices!
Thursday, April 21, 2011
Braised Chicken Thighs
from: Tara Flake
Original Recipe: Emeril's Braised Chicken Thighs
This is time consuming, (simmers for almost an hour) but very easy. Just plan ahead!
Ingredients
4-6 chicken thighs (about 2 pounds), trimmed of any skin or fat. (Either boneless or bone-in is fine)
1-2 tablespoons Emeril's Original Essence or Creole Seasoning (you can buy Emeril's Original Essence or make your own; I make this dinner a lot so I make my own)
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons butter (or dairy-free margarine for lucky girls like me)
2 cups thinly sliced yellow or white onions
1 tablespoon minced garlic
a few dashes of dried thyme
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Cooked white rice or mashed potatoes, for serving
Cooking Directions
Season the chicken all over with the Essence. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or sauté pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken in the pan. Brown for 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme and the black pepper. Cook, stirring as needed, until the onions are translucent, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken over. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, turn chicken over and re-cover, and simmer for 20 more minutes. Add the parsley to the sauce, stir to combine, and then serve the chicken over rice or mashed potatoes with the sauce on top. If the sauce is a little thin, continue to simmer and add a little cornstarch/flour and water slurry to thicken.
Original Recipe: Emeril's Braised Chicken Thighs
This is time consuming, (simmers for almost an hour) but very easy. Just plan ahead!
Ingredients
4-6 chicken thighs (about 2 pounds), trimmed of any skin or fat. (Either boneless or bone-in is fine)
1-2 tablespoons Emeril's Original Essence or Creole Seasoning (you can buy Emeril's Original Essence or make your own; I make this dinner a lot so I make my own)
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons butter (or dairy-free margarine for lucky girls like me)
2 cups thinly sliced yellow or white onions
1 tablespoon minced garlic
a few dashes of dried thyme
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Cooked white rice or mashed potatoes, for serving
Cooking Directions
Season the chicken all over with the Essence. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or sauté pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken in the pan. Brown for 2 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme and the black pepper. Cook, stirring as needed, until the onions are translucent, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and cook for 2 minutes longer. Then whisk in the chicken stock and increase the heat to high. Return the chicken to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken over. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, turn chicken over and re-cover, and simmer for 20 more minutes. Add the parsley to the sauce, stir to combine, and then serve the chicken over rice or mashed potatoes with the sauce on top. If the sauce is a little thin, continue to simmer and add a little cornstarch/flour and water slurry to thicken.
Mango Coconut Curry
from: Tara Flake
Original Recipe: Spicy Indian Chicken and Mango Curry
2 large or 3 medium mangoes, peeled and diced, divided
1 (10 ounce) can coconut milk
1 TBSP curry powder
3/4 tsp salt
14 ounces skinless, boneless chicken thighs, cut into bite size pieces (we like dark meat, but white meat would work too!)
4 green onions, sliced
1 large zucchini, diced
1 TBSP minced garlic
olive oil
ground ginger
ground red pepper
more curry powder
Directions
1. Place half of the mango slices into a blender with the coconut milk, 3/4 tsp salt and 1 TBSP curry powder. Also, squeeze the mango pits between your hands over the blender to get every last drop if mango pulp and juice. Messy but worth it! Blend until smooth and set aside.
2. Heat a little olive oil in a large pot over medium-high heat. Sprinkle the chicken pieces with curry powder, ground red pepper (to your spicy-tolerance level), and a little ginger. Add the chicken, garlic and green onion to the oil; cook until the chicken is almost done, about 5 minutes.
3. Add diced zucchini and saute until chicken is done and zucchini is starting to soften.
4. Pour in the mango puree and add the remaining diced mango add and cook until heated through. Sprinkle a little ground ginger in and stir. This is where I take some out for the kids, then go on and add more curry powder, salt and red pepper until it's spicy/flavorful enough for the adults. Every curry powder is different, and some already come spicy. With some brands, I don't have to add much while other brands require a few more teaspoons. Just experiment and taste as you go!
5. Serve over basmati or jasmine rice to be authentic, or plain old white or brown rice if you aren't trying to impress anyone :)
*note* Try other diced veggies - white onions, bell peppers, squash... garnish with thinly sliced cucumbers...lots of possibilities!
Original Recipe: Spicy Indian Chicken and Mango Curry
2 large or 3 medium mangoes, peeled and diced, divided
1 (10 ounce) can coconut milk
1 TBSP curry powder
3/4 tsp salt
14 ounces skinless, boneless chicken thighs, cut into bite size pieces (we like dark meat, but white meat would work too!)
4 green onions, sliced
1 large zucchini, diced
1 TBSP minced garlic
olive oil
ground ginger
ground red pepper
more curry powder
Directions
1. Place half of the mango slices into a blender with the coconut milk, 3/4 tsp salt and 1 TBSP curry powder. Also, squeeze the mango pits between your hands over the blender to get every last drop if mango pulp and juice. Messy but worth it! Blend until smooth and set aside.
2. Heat a little olive oil in a large pot over medium-high heat. Sprinkle the chicken pieces with curry powder, ground red pepper (to your spicy-tolerance level), and a little ginger. Add the chicken, garlic and green onion to the oil; cook until the chicken is almost done, about 5 minutes.
3. Add diced zucchini and saute until chicken is done and zucchini is starting to soften.
4. Pour in the mango puree and add the remaining diced mango add and cook until heated through. Sprinkle a little ground ginger in and stir. This is where I take some out for the kids, then go on and add more curry powder, salt and red pepper until it's spicy/flavorful enough for the adults. Every curry powder is different, and some already come spicy. With some brands, I don't have to add much while other brands require a few more teaspoons. Just experiment and taste as you go!
5. Serve over basmati or jasmine rice to be authentic, or plain old white or brown rice if you aren't trying to impress anyone :)
*note* Try other diced veggies - white onions, bell peppers, squash... garnish with thinly sliced cucumbers...lots of possibilities!
Wednesday, May 5, 2010
Oreo Surprise Cupcakes
from kraft foods, brought to you by Marian Adamson
1 pkg (2-layer size) chocolate cake mix
water, oil, and eggs as called for on the cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
48 mini Oreos or a package of normal/double stuffed oreos
1-1/2 cups thawed Cool Whip
Heat oven to 350 degrees F.
Prepare cake batter as directed on package.
Mix cream cheese, egg, and sugar until smooth.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp cream cheese mixture and 1 cookie; cover with remaining cake batter
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min; remove from pans to wire racks. Cook completely.
Frost with Cool Whip. Top with remaining cookies - crushed if you like. Frosted cupcakes can be store in refrigerator up to 3 days.
Notes - the original recipe called for mini oreos. I couldn't find them so I used normal double-stuff oreos because I figured you can't go wrong with double stuffed! However, the batter did overflow the cups a little.
Also, the recipe suggests putting the cream cheese mixture in a bag and cutting the corner off for squeezing the mixture into the cupcakes. Too bad I didn't notice that tip until after I made them!
Enjoy!
1 pkg (2-layer size) chocolate cake mix
water, oil, and eggs as called for on the cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
48 mini Oreos or a package of normal/double stuffed oreos
1-1/2 cups thawed Cool Whip
Heat oven to 350 degrees F.
Prepare cake batter as directed on package.
Mix cream cheese, egg, and sugar until smooth.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp cream cheese mixture and 1 cookie; cover with remaining cake batter
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min; remove from pans to wire racks. Cook completely.
Frost with Cool Whip. Top with remaining cookies - crushed if you like. Frosted cupcakes can be store in refrigerator up to 3 days.
Notes - the original recipe called for mini oreos. I couldn't find them so I used normal double-stuff oreos because I figured you can't go wrong with double stuffed! However, the batter did overflow the cups a little.
Also, the recipe suggests putting the cream cheese mixture in a bag and cutting the corner off for squeezing the mixture into the cupcakes. Too bad I didn't notice that tip until after I made them!
Enjoy!
Sunday, April 25, 2010
Tornado Brownies
By : Ani Brown
Cream these together in a bowl and set aside.
1. 8 oz cream cheese
2. 1/3 c sugar
3. 1 egg
4. 1/2 tsp vanilla
Mix these ingredients and melt in small saucepan
1. 3/4 c. water
2. 1/2 c. margarine
3. 1 1/2 square unsweetened baking chocolate (chopped up to melt fast)
Mix these ingredients together and then add chocolate mix and blend well
1. 2 c. sugar
2. 2 c. flour
3. 2 eggs
4. 1/2 c. sour cream
5. 1 tsp. vanilla
6. 1 tsp. baking soda
7. 1/2 tsp. salt
Pour blended chocolate mixture into a greased cookie sheet. Sprinkle chocolate chips evenly around. Drop spoonfuls of cream cheese mixture randomly. Take butter knife and drag through cream cheese drops to form swirls.
Bake at 375 for about 30 minutes.
(These were our favorite brownies growing up. Hope you enjoy them! Thought I better contribute since I've enjoyed some GREAT recipes from perusing this blog.)
Cream these together in a bowl and set aside.
1. 8 oz cream cheese
2. 1/3 c sugar
3. 1 egg
4. 1/2 tsp vanilla
Mix these ingredients and melt in small saucepan
1. 3/4 c. water
2. 1/2 c. margarine
3. 1 1/2 square unsweetened baking chocolate (chopped up to melt fast)
Mix these ingredients together and then add chocolate mix and blend well
1. 2 c. sugar
2. 2 c. flour
3. 2 eggs
4. 1/2 c. sour cream
5. 1 tsp. vanilla
6. 1 tsp. baking soda
7. 1/2 tsp. salt
Pour blended chocolate mixture into a greased cookie sheet. Sprinkle chocolate chips evenly around. Drop spoonfuls of cream cheese mixture randomly. Take butter knife and drag through cream cheese drops to form swirls.
Bake at 375 for about 30 minutes.
(These were our favorite brownies growing up. Hope you enjoy them! Thought I better contribute since I've enjoyed some GREAT recipes from perusing this blog.)
Sunday, April 11, 2010
BYU MOA Curry Chicken Pasta
by Natalie Pelfrey
(I got this recipe from my friend who worked at the MOA and the batches they made were huge so I just pretty much make the recipe however I want. But here are the basic guidelines)
Orzo pasta
diced cooked chicken
chopped celery
slivered almonds
green onions
grapes
Dressing:
equal parts sour cream and heavy mayo
sugar
salt and pepper
tons of curry powder
I just make this according to the things I like the best and it always turns out yummy!
(I got this recipe from my friend who worked at the MOA and the batches they made were huge so I just pretty much make the recipe however I want. But here are the basic guidelines)
Orzo pasta
diced cooked chicken
chopped celery
slivered almonds
green onions
grapes
Dressing:
equal parts sour cream and heavy mayo
sugar
salt and pepper
tons of curry powder
I just make this according to the things I like the best and it always turns out yummy!
Thursday, April 8, 2010
Buttermilk Banana Bread
Buttermilk Banana Bread
1/2 cup butter, softened
1 1/2 cups sugar (Note from Lucy: I only use 3/4 c. sugar and I think it's still great.)
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
I got this from my favorite place for recipes:
http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html
Lucy
1/2 cup butter, softened
1 1/2 cups sugar (Note from Lucy: I only use 3/4 c. sugar and I think it's still great.)
2 eggs, well beaten
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).
I got this from my favorite place for recipes:
http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html
Lucy
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