Pork

Ribs

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Ingredients

  • 2 pounds pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce (Sweet Baby Rays)
Directions
  1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. I used my roasting pan lined with foil instead so the juices wouldn’t spill out, sprayed with oil. I used the below rub on the ribs and marinated overnight.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove top foil and brush BBQ sauce on and broil for 15 min
Prepping the ribs with the rubbing spices!

Rubbing Spice:

1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper. (Definitely remove the back membrane before rubbing spices on)

the cooked ribs in all their sticky delicious goodness!

Ref: Allrecipes.com

This recipe is one of my favorites for entertaining and the response I got last night after the first bite was “Right on Jami, RIGHT ON”. LOL This rib recipe is incredible, the meat falls right off the bone. A lot of reviewers on allrecipes didn’t feel this qualified for a “recipe” because you’re supposed to just use your favorite BBQ sauce. But those reviewers must not have ever had dried out ribs before. Cooking is key with these babies. But the rib rub I found hunting through the 1000+ reviews is what MAKES this recipe, HOLY COW. Try it. It’s super easy, something you can prep the night before with the rib rub so all you have to do is pop it in the oven the next day so you can enjoy the day with your guests. I kept the sides super simple too. Tossed some asparagus with olive oil and TJ’s 21 seasoning salute (I heart that stuff!!) and threw it on the grill with a salad on the side. 

Soup, Trader Joe's, Turkey

Chipotle Chili

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Ingredients

  • 1 (1.3 lb) package of ground turkey or beef (I used 2 pounds of ground turkey. I like it meaty…hehe)
  • 1 medium onion chopped
  • 1 Tbsp of olive oil
  • 1 tsp ground cumin
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can of black beans (I used two cans. I like black beans)
  • 3/4 cup refried black or pinto beans (or use whole can for thicker chili, I did)
  • 1/2 cup Chipotle salsa (I added more salsa since I had more meat than originally called for)
  • 1/4 cup of BBQ sauce (I used Sweet Baby Rays and closer to 1/2 cup)
  • sour cream (optional) (duh)
  • shredded cheese (optional) (double duh)

Directions
1. Heat olive oil in medium saucepan over medium heat. Cook onions 5 min. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 min longer.

2. Add remaining ingredients. Stir in refried beans until broken up and dissolved

Ohhh Sweet Baby Ray’s! (Again note ridiculous amount of recipes I need to try marked by green tags)

3. When chili comes to a boil, lower heat and simmer for 10 min

4. Garnish with cheese and sour cream

Ref: Trader Joe’s Cooking Companion

Delicious, delicious, DELICIOUS. Chili always makes me nervous because everyone has that distinct memory of “mom style” home cooking chili that can never be replicated. Well. This will be mine. Minus the mom thing for now since the only kids I have are 4 legged furballs. 😀 Now here’s what I tweaked. I sauteed the onions with some chopped garlic because its only right and I used two packages of ground turkey instead of one. I knew Mike would prefer more meat in his chili. I added an additional can of black beans because it looked like it needed it. And I also decided it needed corn and l magically had a bag in the freezer. I love corn. I up’d the amount of salsa and BBQ sauce because of the amount of meat I put in. I’m always weirded out when there’s not any seasonings really. Cumin? Just cumin? Really? YES really. I forced myself to stick to the recipe in that regard and didn’t add salt and pepper and what ever else on my spice rack and I’m so proud of myself because it really is that delicious without it. I topped it off with cheese and a dollop of sour cream when served and it was uh-maze-ing. If I was scuba diving, there would be a fin high in order. I’m just saying.

Beef, Soup, Trader Joe's, Vegetable

Beef Stew

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Ingredients:

  • 1.5 pounds of beef stew meat or beef chuck cut into cubes
  • 1/4 cup of flour
  • 2 tbsp olive oil
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup of beef broth
  • 1/4 cup red wine (yes!!!!!!)
  • 2 tsp steak sauce (I used A1 sauce)
  • 2 cloves of crushed garlic
  • 2 bay leaves
  • 3 sprigs of fresh thyme or 2 tsp of dried thyme
  • 1 pound small potatoes (I used small red potatoes)
  • 2 carrots (I used 4 because I love carrots in stews!)
  • 1 small onion cut into 1 inch chunks
  • 2 cups of green beans (I forgot them, oops, but I’m sure they would have been great! hehe)
  • 1/4 cup chopped parsley (Since my black thumb killed my parsley plant, I went without, LOL)

Directions:

    1. Heat oil in large pot over medium heat. Lightly salt meat and dredge in flour, shaking off excess (omit flour for gluten-free recipe). Sear meat in hot oil until browned, about 1 minute per side. Browning meat seals in juices, for more tender meat. Don’t overcrowd the pot or you’ll steam rather than brown the meat. Cook in 2-3 batches.

    I added TJ’s 21 seasoning Salute to the flour before dredging

    2. Return seared meat to pot. Add remaining ingredients (except green beans and parsley) and stir. When liquid is boiling, cover, reduce heat to low, and simmer for 2 hours. If you prefer to bake, place covered pot in oven for 1.5-2 hours, making sure to use an oven-proof pot.

    3. Add green beans during last 15 minutes of cooking to preserve crispness. For softer green beans, add during the last 30 minutes of cooking.

    4. Remove from heat and remove bay leaves and thyme sprigs. Sprinkle on fresh parsley right before serving.

    See all those green tags on my TJ cookbook? Eventually stopped marking pages because I want to make everything. haha

    Ref: Cooking with Trader Joe’s Cookbook Companion

    First recipe out of my Trader Joe’s cookbook companion and it was UH-MAZE-ING. Nice thick hearty stew full of flavor and hits the spot after a long day on a chilly night. Few things I tweaked because you all know how well I listen and follow directions… hehe. Dredging the beef through just flour seemed boring to me so I added the Trader Joe’s 21 seasoning Salute blend to the flour to coat the meat. The seasoning just smelled so good! I totally smoked out the kitchen searing the meat… Maybe I’ll get that kitchen remodel sooner than later with a new fan vent. 😀 It was worth it though in the end and nothing a few table fans couldn’t remedy. :) I was of course, super excited about the red wine ingredient. Not that I need an excuse to open a bottle of wine, but its just more fun. 😀 The only other thing I added was a a little cornstarch diluted in water at the end to thicken up the sauce. Probably about a teaspoon of cornstarch and 3 teaspoons of water. No idea where I got that combo, I just winged it. :) I taste tested it from there adding a little salt and pepper and 21 seasonings salute till I was happy with it. Didn’t need much, just a little bit

    I’m dedicated this year to taking pictures as I go so enjoy. Now that I Mike and I live together I’m finally publicly expressing my dislike for his ugly chili pepper dish set you see in the photos and I’m currently looking for new pretty ones. I’ll keep you posted. :)

    pinterest, Sides, Vegetable, Vegetarian

    Roasted Brussels Sprouts

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    Whole Living

     

    Ingredients

    • 2 pounds Brussels sprouts, trimmed and halved
    • 2 red Bartlett pears, cored and cut into wedges
    • 6 shallots, quartered
    • 10 fresh thy me sprigs
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 tablespoons fresh lemon juice

    Directions

    1. Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
    2. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

      Ref: Whole Living

      I made this as my side to the quinoa crusted chicken breasts and I LOVED it. Amy never had brussel sprouts before and Mike had previously expressed his dislike for them earlier but I made them anyway. And you know what? They both liked it! I’ll admit I also threw in some roasted red potatoes to this mix just in case my brussel sprout rebellion backfired. Since I didn’t have thyme on hand I used my Herbs de Provence spices which has thyme in it. 😀 But the pears really gave it that something extra, that sweet to the bitter taste of the brussel sprouts. It was so good!

    Chicken, pinterest

    Quinoa Crusted Chicken Fingers

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    The Skinny Chef

    Ingredients

    2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders
    1/2 teaspoon of salt
    1/2 teaspoon garlic powder
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon paprika
    2 cups cooked red or white quinoa
    1/2 cup whole wheat or seasoned breadcrumbs
    2 egg whites
    2 tablespoons olive oil

    Directions

    Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.
    Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.

    Ref: Skinny Chef 

    First BFF dinner of the year and I so failed at this recipe. LOL The idea was good. I totally dig quinoa, but I could not get that stuff to stick to the chicken if my life depended on it. So mine didn’t turn out nearly as pretty as the Skinny Chef’s picture did so I’ll show you hers. I made my quinoa in a rice cooker. I find if I don’t, I always undercook it. :/ It might be just me being special. Anyways, the taste was yummy it just was more in crumbles next to the chicken. haha

    Chicken, Rice

    Chicken Creole with Chile Cream Sauce

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    1 1/4 pounds skinless, boneless chicken breast halves
    2 teaspoons Creole or Cajun seasoning
    1 tablespoon olive oil
    1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    1/2 cup water
    1 can (4.5 ounces) chopped green chiles
    1 teaspoon lime juice
    1/4 cup sour cream
    • Season the chicken with the Creole seasoning.
    • Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on both sides.
    • Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
    • Stir in the sour cream and cook until the mixture is hot and bubbling.

    Ref: Campbells Kitchen

    Amy’s dinner night for our weekly BBF dinner date! She made this tasty little dish and reports it was super easy to make and I will report it was super delicious and tangy to eat!

    Seafood

    Smoked Salmon Pinwheels

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    Smoked Salmon Pinwheels

    • 1 teaspoon dijon
    • 2 tablespoon mayo
    • 1 tablespoon sour cream
    • 1/2 teaspoon honey
    • pinch of dried dill
    • 100g thinly sliced smoked salmon
    • 3 (6 inch) flour tortillas
    1. Mix together djon, mayo, sour cream, honey and dill. Spread 1 tablespoon of the mixture onto each tortilla. Top with a thin layer of salmon, leaving a 1 inch gap on one side (to leave room for the shifting fillings when rolling). Roll up toward the gap and wrap firmly in plastic wrap. Refrigerate for 2 hours before serving.
    2. To serve: Trim the ends and slice each roll into 6 slices. Serve immediately.
    Pasta, Seafood

    Bahama Penne & Seared Mahi-Mahi

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    Ingredients:
    1 box Dreamfields Penne Rigate
    1/2 cup lime juice
    1/2 cup dry white wine
    1-1/2 cups fresh pineapple chunks (1/2-inch pieces), divided
    1 cup chopped fresh mango (1/2-inch pieces), divided
    1/2 cup chopped green onions
    1/2 cup chopped fresh cilantro
    2 mahi-mahi or grouper fillets (8 to 10 ounces each)
    4 tablespoons olive oil
    2 small Thai red hot peppers or jalapeño peppers, finely chopped
    4 cloves garlic, minced
    1 can (15 ounces) black beans, rinsed, drained
    Chopped cilantro, optional

    Directions:

    1. For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend.
    2. Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes.
    3. Meanwhile, cook pasta according to package directions. Drain and return to pan.
    4. Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
    5. Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired.

    Makes 6 servings.

    Nutrition information (1/6 of recipe):         483 calories; 27 g protein; 31 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 55 mg cholesterol; 159 mg sodium; 11 g total dietary fiber.

    REF: Dreamfrields Foods

    Vegetable

    Spicy Black Bean Stuffed Peppers

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    Spicy Black Bean Stuffed Peppers

    (serves 2)

    * 2 small peppers- any kind you’d like
    * 1/2 medium sized onion, diced
    * 1 clove garlic, minced
    * 1 TBSP olive oil
    * 1, 15 oz can black beans, drained and rinsed
    * 1/4 cup water
    * 2 tsp cumin
    * 2 tsp chili powder
    * 1/2 tsp smoked paprika
    * 1/2 tsp salt
    * pinch cayenne pepper for a little heat
    * 1/2 cup sweet corn
    * 1/2 cup shredded Colby Jack cheese, or any cheese you like
    * fresh cilantro, salsa, and sour cream for serving

    1. Preheat oven to 400°F. Cut a slit through the entire length of each of your peppers. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
    2. Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
    3. Add garlic and stir constantly for 30 seconds, until fragrant.
    4. Stir in your black beans along with the water.
    5. Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
    6. Stir in corn. Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
    7. Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.

    Chicken, pinterest, Vegetable

    Artichoke Crusted Chicken

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    INGREDIENTS
    2 six-ounce chicken breasts, pounded thin
    2 tbsp olive oil
    1/4 cup mayonnaise
    1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
    1/3 cup grated white cheddar cheese
    Salt
    Pepper

    DIRECTIONS
    Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.

    Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.

    Ref: www.sugarlaws.com