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Chipotle Apple Butter Barbecue Ribs

14 Jun

If there is one day a year I think that is all about grilling, it’s definitely Father’s Day!  What better way to celebrate the fathers and father figures in our lives than by pulling out the lawn chairs, sipping on a few cool beverages, firing up the grill and enjoying a relaxing meal with family and friends?  Father’s Day should be a day when the grill master gets to relax and enjoy the party too!  Cooking dinner at home doesn’t sound relaxing to you?  Have no fear!  This barbecue menu is a breeze and most of it can be prepared ahead of time.  It’s the perfect menu for backyard parties or nights when you are just planning on taking it easy!  Serve it up with some fresh corn on the cob or a nice side salad and you have a meal fit for a king without ever breaking a sweat!

The main course will be boneless pork ribs in a robust Chipotle Apple Butter Barbecue Sauce.  These tender, juicy ribs are sure to bring a little fire to the meal, but the apple butter mellows it out and makes it sweet enough that even my 3 year old will eat it!  If you still think that heat is not your thing, you can always adjust the recipe by omitting one of the chipotle peppers or even removing them completely.  Either way, you will have a winning barbecue sauce recipe that is sure to leave everyone at the gathering with sticky fingers!  This sweet and smoky rib sauce uses your favorite barbecue sauce as the base along with sweet apple butter and is then kicked up with some garlic, smoky chipotle peppers and the added zip of spicy brown mustard.  You can find canned chipotle peppers in the ethnic food section of most grocery stores.  One can contains about 12 chipotles peppers and because I hate to waste good ingredients, I have a quick tip.  You can freeze the leftover peppers in pairs so that you don’t have to throw away the rest of the can.  You can also make larger batches of the barbecue sauce because that freezes very well too!

Chipotle Apple Butter Barbecue Ribs

  • 2 pounds boneless ribs (or bone in, depends on your preference)
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 chipotle peppers in adobo sauce (use 2 teaspoons of the sauce from the can)
  • 1 large clove of garlic, fresh
  • ¾ cup barbecue sauce (I used KC Masterpiece – original)
  • ¾ cup apple butter (I used Mussleman’s)
  • 1 tablespoon spicy brown mustard

 

Directions:

Preheat oven to 275 degrees.  In food processor, puree chipotle peppers and garlic.  Add remaining ingredients and blend until well combined.

Season ribs with salt and pepper.  Place in a greased glass baking dish.  Cover Ribs with sauce, cover pan with foil and bake for 1.5 hours.  Remove foil and bake for an additional 30 minutes.  Make sure internal temp has reached 155.  Remove pan from the oven and place ribs on plate.  Set aside.  Place remaining barbecue sauce in sauce pan, bring to boil over medium/low heat and reduce by half.  Preheat grill.  When ready to eat, brush ribs with barbecue sauce and grill on high heat for 2-3 minutes per side.  Remove ribs from grill and serve with additional barbecue sauce.  Enjoy!

Serves 4

 
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Posted in Meat, Sauces

 

Crispy Smashed Horseradish and Blue Cheese Red Potatoes

12 Jun

 

Warning, you will want to make a lot of these, because you won’t be able to stop at just one.  These Crispy Smashed Horesradish and Blue Cheese Red Potatoes are fun for the kids to help with too, because what little one doesn’t like the idea of smashing food?  The trick to these potatoes is not to overcook them and to smash them within 2-5 minutes of removing them from the cooking water.  When doing this, use 2 clean cotton towels, placing the potatoes between the layers.  To keep little fingers from getting too warm, use more than one layer of towels or silicone mitts on the top.  Gently press them to ½ to 1 inch thick.  Once seasoned and baked, these delicious potatoes will be perfectly crispy on the outside and tender on the inside.  You will find that the hint of horseradish and the tangy blue cheese make these the perfect side dish for many of your grilled or roasted meats.

Crispy Smashed Horseradish and Blue Cheese Red Potatoes

  • 12 small red potatoes, washed
  • 0.5 cup olive oil
  • 1 tablespoon horseradish
  • 2 cloves garlic, fresh minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3/4 cup blue cheese crumbles

 

In a medium pot over high heat, place whole potatoes that are just covered with water.  Bring to a boil.  Let cook until cooked through and fork tender.  About 30 minutes, do not overcook. Gently remove the potatoes from the water and lay on double layer of dish towels.  Let sit for 2-5 minutes. 

Using another double layered dishtowel, gently press down on the potato with the flat or your palm until the potato is 0.5 to 1 inch thick.  (You don’t want the potato to completely fall apart, but if it does, you can still smash it back together)  Continue this process until all the potatoes are smashed.  Line a large rimmed baking sheet with tin foil and then with parchment paper.  Spray paper with pan spray.  Transfer the potatoes to the baking sheet.  At this point, cover the potatoes loosely and place in a refrigerator to cool completely or up to 1 day.

Preheat oven to 425 degrees or 400 if using convection.

In a small bowl, gently whisk together the olive oil, horseradish, garlic, salt, and pepper.  Gently brush the mixture over the tops of the smashed potatoes, being sure to evenly divide it among the 12 potatoes.  Place potatoes in the oven and let roast for 35 minutes.  Potatoes will be golden brown.  Remove them from the oven and divide the blue cheese crumbles over the top.  Place back in the oven for 3-5 minutes or until cheese melts.  Remove from the oven and serve.

Serves 6

 
3 Comments

Posted in Sides

 

Strawberry Oatmeal Smoothies

08 Jun

Even though its s beautiful Saturday morning, my son and I need to grab breakfast on the go.  This delicious smoothie recipe has it all!  Protein, Fruit, and the added fiber from oatmeal to keep us from getting hungry an hour later.  You can try many different types of fruit with this and I will share the recipes with you as we make them this summer, but for this morning, my son got to choose and he picked strawberry.  So here it is!

 

 

 

 

 

 

Strawberry Oatmeal Smoothies for 2

  • 1 cup nonfat Greek yogurt (I used plain, but you could really use any flavor)
  • 1.5 cups unsweetened almond milk
  • 1/2 cup chopped pineapple, fresh
  • 1/2 medium banana, sliced
  • 12 large strawberries, hulls removed
  • 3/4 cup old fashioned oatmeal, not quick oats
  • 1.5 cups ice (more or less as desired)
  • 1 tsp vanilla extract (optional)
  • 1 tbsp agave nectar or honey (optional)

Directions:

Place all ingredients in blender and blend on high until smooth, about 30 seconds to 1 minute.  Enjoy!

 

 
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Posted in Beverages, Breakfast, Snacks

 

Spicy Dill Yogurt Dip

30 May

Looking for a dip with a little bit of zip?  How about one that you can load up on instead of measuring by the tablespoon?  Here is a great recipe for Spicy Dill Yogurt Dip.  This also make a great salad dressing!  If you like a thinner dressing, just whisk in a little bit of milk or try this recipe with regular plain yogurt instead of Greek!

This dip is measured out for 1/2 cup of yogurt, so you can easily multiply it as many times as you need for your next gathering!

 

Spicy Dill Yogurt Dip

  • 1/2 cup nonfat plain Greek yogurt
  • 1 teaspoon dill weed, dried
  • 1 teaspoon spicy brown mustard
  • 1/4 teaspoon onion powder
  • 1 teaspoon garlic, fresh minced
  • 1/2 teaspoon agave nectar
  • 1/4 teaspoon crushed red pepper flakes (optional or can add more if you like)

Directions:

Combine all ingredients in a small bowl and whisk together until smooth and well combined.

Enjoy!

 

 
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Posted in Appetizers, Dips, Snacks

 

Zesty Tomato Quinoa

18 May

There is no doubt that quinoa is on trend right now in the food world.  The united nations has even deemed 2013 as the “year or quinoa”.  Not just because it’s popular though, but because it is considered to be one of natures most perfect foods.  It contains both protein and fiber and can grow in a wild variety of climates.  My family wasn’t too big on trying quinoa though…..it’s sort of the same reaction they had when I started subbing in brown rice instead of white.  I started experimenting with adding flavor to quinoa by cooking it in various juices.  Pineapple juice is my sons favorite, but this bold tomato version might be taking over!  It was all of the familiar flavors of our favorite pasta dishes and all of the health benefits of quinoa!

 

Zesty Tomato Quinoa

  • 2 tablespoon olive oil
  • 2 cloves garlic, fresh grated
  • 1 1/4 cup vegetable juice (I used V8)
  • 1 1/4 cup vegetable broth, low sodium
  • 1 cup quinoa, rinsed
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon black pepper, fresh cracked
  • 1/2 teaspoon kosher salt, optional
  • 1/2 cup white wine

In a medium sauce pan, saute garlic and oil over medium heat for 1 to 2 minutes. Take care not to brown the garlic. Add vegetable juice, broth, quinoa, vinegar, salt, pepper and white wine. Stir until combined well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally until quinoa is cooked (little white “tails” form) and all liquid is absorbed, about 20 to 25 minutes. Remove from heat, fluff with fork and dig in.

 
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Posted in Baby Food, Sides

 

Asparagus,Tomato and Feta Penne

16 May

Looking for something speedy for dinner?  This delicious pasta dish is light, colorful and works great as side dish or main course.  Asparagus is in season and it’s time to take advantage of the tender green stalks.  When shopping for asparagus, look for stalks that are firm, bright green and have a purplish tint to the tips.  There should never be signs of shriveling or mushiness.  To store your asparagus, while it is still in the rubber band, cut 1/2 to 1 inch off of the bottoms and place them in a coffee mug.  Add 1 inch of cold water and store them in your refrigerator.  Your asparagus will last almost twice as long!

 

Asparagus, Tomato and Feta Penne

  • 8 ounces penne pasta (with water and salt for cooking)
  • 2 tablespoons olive oil
  • 1 cup asparagus, fresh, 2 inch bias cut
  • 2 cloves garlic, fresh minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup white wine, I used chardonnay
  • 1 cup grape tomatoes, quartered
  • 1/2 cup feta, crumbled

Directions:

Prepare pasta according to package directions. (drain and set aside when finished cooking)

Meanwhile, in large sauté pan, heat olive oil over medium high heat until shimmering.  Add asparagus, salt and pepper.  Sauté for 3 minutes, stirring constantly.  reduce heat to medium and add garlic.  keep sautéing for an additional minute.  Deglaze the pan by pouring in the white wine and being sure to scrape any bits off of the bottom of the pan.  Let wine reduce by half.  Add tomatoes and pasta to pan and gently toss until combined.  Sprinkle with feta cheese and enjoy!

 
2 Comments

Posted in Pasta, Sides

 

Baked Tilapia Parmesan

15 May

Now that warmer weather is upon us, it seems fitting to try my hand at a menu makeover.  I love chicken parmesan and baked pasta dishes, but they seem better suited for winter weather when it is more appropriate to hide under the layers of bulky sweaters and scarves.  However, now that the warm weather is finally here, I tend to feel the need to lighten things up a bit.  This can be a tricky task when I not only love food, but I love A LOT of food!

In place of the fried chicken, I decided to make Baked Parmesan Crusted Tilapia.  In my quest for lighter meals, I have also been trying to incorporate more fish into my family’s diet.  For this recipe I chose tilapia.  Tilapia is a very versatile, inexpensive, flakey, white fish that lends itself to many different types of preparation.  This recipe is a great because, not only is it done in minutes, but it also incorporates the slightly addictive, savory cheese topping that we love so much!  It uses the secret ingredient of Greek yogurt to help ensure that this mild fish tastes rich and remains tender after it’s done baking.  It’s a perfect quick dish that’s sure to keep your dinner guests feeling special, even when those guests are your family instead and you are serving it a busy week night!

Baked Tilapia Parmesan

  • 4 – 5 to 6 ounce filets tilapia
  • ½ cup plain Greek yogurt or sour cream
  • 2 teaspoons brown mustard
  • 1 tablespoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper, fresh cracked
  • 1 tablespoon garlic, fresh grated
  • 1 cup parmesan cheese, shredded
  • 2 tablespoon panko bread crumbs, Italian seasoned or plain

Directions:

Preheat oven to 425 degrees.  Line a baking sheet with tinfoil and spray well with pan spray.  Evenly distribute the tilapia filets on the pan.  Set aside.  In a small bowl, combine yogurt, mustard, lemon zest, salt, pepper, garlic and cheese.  Stir until evenly combined.  Spread ¼ cup of mixture over the top of each tilapia filet.  Sprinkle each filet with 2 tablespoons of panko bread crumbs.  Bake for 15 minutes.  Remove the pan from the oven.  Enjoy!

 
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Posted in Fish

 

Bananas Foster

07 May

I am on a bit of a banana kick this spring, but this recipe is a little flashier than others, literally.  Bananas Foster.  Ripe bananas cooking gently in a bubbling syrup made from brown sugar, butter, cinnamon and rum that is then ignited into a beautiful flash of blue and yellow.  Finally, that warm buttery, caramel sauce is served over cool and creamy vanilla ice cream.  What a delicious way to end the day!  This classic New Orleans dessert is sure to impress guests and yourself!  I can’t promise, but it may also make young children think you are some sort of culinary super hero!  In order to maintain that super hero status though, be sure to not have any other flammable items around your stove.  (This includes pulling back your hair!)

Bananas Foster

  • 2 whole bananas, ripened with a few brown specks
  • ½ cup dark brown sugar
  • ½ cup butter, 1 stick
  • ¼ teaspoon cinnamon
  • ½ cup dark rum

Directions:

Peel and slice each banana into 10-12 slices.  Set aside.

Place the butter, brown sugar and cinnamon in a large sauté pan over medium high heat.  Cook, stirring constantly, until the sauce is bubbly and slightly thickened.  Add the bananas and keep them in a single layer.  Cook for 1 minute while gently spooning the syrup over top of the bananas.  Remove the pan from the heat and add the rum.  Let sit for 15 seconds so that it warms the alcohol.  Tilt the pan slightly to bring all of the rum to one side.  Using a lit, long handled match or grill lighter, lower the flame to the rum and gently set the pan down until the flames burn off, about 1 minute.  Arrange bananas over bowls of vanilla ice cream.  Spoon the warm, caramel-like sauce over the top and enjoy!

 
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Posted in Desserts

 

Everyday Gourmet Taco Seasoning

05 May

Although, burritos are high on my list, one of my all-time favorite foods is the taco.  I love all kinds, whether its beef, chicken, or fish, I can’t get enough!  A taco bar is a great way to feed a crowd without having to do too much work or break the bank.  Plus, as an added bonus, how many other meals can you get away with having the guests make their own?  You also don’t have to worry about remembering what each dinner guest or family member will or won’t eat!  A few great staples to have out on your taco bar are hard or soft taco shells, one or two different kinds of meat, shredded lettuce or cabbage for extra crunch, sliced jalapenos, chopped onion, shredded or crumbled Mexican cheese, black olives, and chopped tomatoes.  Add in a little sour cream and salsa and a few side dishes of Mexican rice and refried beans and no one will be leaving the table hungry!

When making your taco meat, you can keep it simple and use a taco seasoning packet of your choice or you can use your own homemade aromatic blend of spices.  This enables you to know the ingredients that are in what you eat without any mystery ingredients and it also allows you to control the amount of salt in your meal.  Let face it, you can get enough of that with your chips and salsa!  I like to double or triple this recipe for taco seasoning, store it in an air tight container and then is always ready to use.  You can see the rest of my Cinco De Mayo recipes here!

Everyday Gourmet Taco Seasoning

  • 3 tablespoons ground chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons cornstarch
  • 2 teaspoons red chili flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika, sweet
  • 1 teaspoons garlic powder

Directions:

Combine all ingredients in mixing bowl and stir until combined.  Store in airtight container for up to 6 months.

 

Everyday Gourmet Taco Meat

  • 1 pound ground or pulled beef, chicken, or turkey
  • 2 tablespoons Everyday Gourmet Taco Seasoning (more if desired)
  • ¾ cup beer or water
  • ½ teaspoon kosher salt (more or less to taste)

Directions:

Brown meat in a frying pan over medium high heat, breaking apart with spoon as needed.  (Mixture should finely crumbled).  Reduce heat to low.  Drain fat.  Add the taco seasoning and beer.  Stir until all the meat is evenly coated.  Let simmer until all excess liquid gone.  Season with salt and more taco seasoning to taste.  Enjoy!

 
2 Comments

Posted in Meat, Poultry

 

Whole Wheat Coconut Banana Bread

04 May

What a delicious way to spend a morning!  My son and I whipped up a batch of our favorite breakfast treat, Coconut Banana Bread.  This recipe is adapted from my great grandmothers banana bread and is just as good with our without the coconut or you could sub in chopped walnuts if you like.  I have adapted this recipe from the original to make it with whole wheat flour and removed all dairy and eggs.  (if you prefer butter , use the same amount as the coconut oil and if you don’t have flax, you can use 2 eggs, just omit the water) After weeks of recipe testing for ourselves, friends and family, I think we finally got it right!

 

 

 

Whole Wheat Coconut Banana Bread

  • 3 large extra ripe bananas, mashed with a fork until only small lumps remain
  • 1/2 cup coconut oil
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar,
  • 3 tablespoons flax, ground
  • 5 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1 1/2 cups coconut flakes

Directions:

Preheat oven to 350.  In a small cup or bowl combine the ground flax seed, water, and vanilla extract.  Set aside.  In mixer bowl, whip together coconut oil and sugar until evenly combine and mixture gets a slightly whipped look.  (it won’t be as airy as butter)  Add flax mixture and whip on medium high speed for one minute.  In medium bowl, combine flour, baking powder and soda, and salt.  Whisk together until all lumps are removed.  Add 1/3 of flour mixture to mixer bowl and mix on low speed.  Add 1/3 of banana mixture and continue mixing.  Repeat until all flour and banana mixture is used.  Add coconut and mix just until combined.   Pour mixture into 2 greased and floured bread loaf pans.  Bake at  350 for 35-45 minutes or until bread is fully set on top and cake tester comes out clean.  Remove from oven and let rest in the pan for 10 minutes.  Remove the bread from the pans and continue cooking on wire rack.  Enjoy!

 
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Posted in Breakfast, Snacks

 
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