Thursday, February 28, 2013

Honey Roasted Ribs

Warning: This blog post is guaranteed to make you drool.

I wish that I could take credit for the amazingly mouth-watering pictures in this post but the truth is that it has very little to do with me.  It's really just a matter of being in the right place at the right time and not so much perfected photography skills.  God provided the most beautiful afternoon day and blessed me with a kitchen window that allows beautiful beams of sunlight to stream through the house.   All I have to do is to put my dinner in that beautiful, God given light, and voila - perfect pictures. 

Honey Roasted Ribs
2 racks of baby back ribs, cut into 3 equal pieces
1 cup honey
5 Tablespoon soy sauce
1/4 cup cider vinegar
1/4 cup Dijon mustard
4 scallions
4 garlic cloves
1/4 teaspoon cayenne pepper
Divide ribs between 2 gallon ziploc bags.  Whisk together honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper and cayenne.

Divide marinade between ziploc bags.  Refrigerate for at least 1 hour or up to 24 hours.
Heat oven to 325.  Line rimmed baking sheet foil and set a rack in the middle.  Add enough warm water to cover the entire bottom of the sheet.  Transfer ribs, meaty side up, to the rack.

Reserve marinade in refrigerator.  Tent ribs with foil and bake 1 1/4 hours.
Uncover and bake another hour.

Bring reserved marinade to a boil in a large skillet.  Cook until thickened to glaze consistency.  (About 5 minutes)

Brush ribs with 1/3 cup glaze and return to oven.

Continue to cook until bubbly and browned.  (15-20 minutes)  Tent loosely with foil and let rest for 10 minutes.

Cut ribs apart and add to skillet with glaze.

Transfer to a a platter and sprinkle with scallion greens and 1/2 teaspoon salt.

Serve with corn muffins and roasted potatoes.

I'll let the pictures on this post speak for themselves.


Wednesday, February 27, 2013

Oatmeal Muffins

Is your morning routine feeling stale and boring? Maybe these oatmeal muffins are just what you need to reawaken (hehehe) your morning meal.  These are really good.  My kids loved them just as much as Ben and I - that's when I know a recipe is really worth keeping.

Oatmeal Muffins
1/2 cup old fashioned oats
1/3 cup flour
1/3 cup chopped pecans
1 1/4 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons butter, melted
8 Tablespoons butter
2 cups old fashioned oats
1 3/4 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups brown sugar
1 3/4 cups milk
2 eggs, beaten

For the topping:   Combine oats, flour, pecans, sugar, cinnamon and salt in medium bowl.

Drizzle melted butter over mixture and stir to combine.

For the muffins:  Grease muffin tin.  Melt 2 Tablespoons butter in a skillet.
Add oats and cook until golden brown.  (6-8 minutes)

Transfer oats to food processor and process into a fine meal.

Add flour, salt, baking powder and baking soda.  Pulse 3-5 times.

Stir together 6 Tablespoons melted butter and brown sugar.

Add milk and eggs.
Whisk in 1/2 of flour mixture then the other half.  Let batter sit for 20 minutes.

Heat oven to 375.  Fill greased muffin cups to the top with batter.

The recipe says that it will fill 12 muffin cups, mine filled 17 1/2.

Spread streusel topping evenly over unbaked muffins.

Bake 18-25 minutes at 375.  Cool 10 minutes in pan.

Remove muffins from tin and place on wire rack to cool.

These muffins are awesome.

 I had mine with a tart cherry almond compound butter.

Shake up your breakfast routine with a batch of oatmeal muffins.  Yummy and delicious.


Tuesday, February 26, 2013

Turkey, Apple, Gruyere Bites

I am stuck in an appetizer rut.  I tend to make my favorite appetizer dishes over and over again.  It's time for me to break out of my rut and start making some new and exciting bite sized food.  I stumbled upon this recipe for Turkey, Apple, Gruyere Bites one afternoon when I was trying to come up with something to make myself for lunch.  I put together these tiny little sandwiches with ingredients that I had on hand and it was such a satisfying and delicious lunch that I decided they would make a perfect appetizer as well.   You can change up the meat or the cheese to make your own version of these mini baguette sandwiches.  Lunch or appetizer - they're pretty darn good. 

Turkey, Apple, Gruyere Bites
Sliced deli turkey
thin slices of granny smith apple
slices of Gruyere cheese
Toasted baguette

Start with a small toasted baguette.  I used some that were leftover from a batch of beef and blue crostini.

Top with a slice of low sodium deli turkey.

Top with a thin slice of apple.  (I cut mine on a mandolin.)

Top with a thin slice of gruyere cheese.

Place under the broiler to melt the cheese.

These make really yummy appetizers or in my case, a really yummy lunch.  I you have a great appetizer recipe that  you want me to try, send it to me.  I'm always interested in hearing from my blog followers.