Tag: easy recipe

Friday’s Flavors: Corned Pork Ribs

Hey, Foodies! Happy Friday!

Recently, Natalia over at Traveling Hummingbirds wrote a post about a plate of delicious ribs she had while in Amsterdam. Being from the south, and married to a rib connoisseur, AND having mastered the art of making fall off the bone, fork tender, melt in your mouth ribs myself (I shared the recipe here way back in 2013), I had to know more, and she told me they were corned and smoked. Corned? Ribs?

I’d heard of corned beef, but this was new, and when I tried to find a recipe online, there was very little info about it. Naturally, I was intrigued. And I couldn’t help but feel challenged. So, even though I was positive I was going to ruin a perfectly good rack of ribs winging a corned rib recipe, I gave it a try anyways – and was delighted to discover I was wrong!

I’m not going to lie – there were MANY moments during this process that I thought we’d be ordering takeout at the eleventh hour. I didn’t even take pictures to document the preparation. The ribs weren’t very pretty. And unlike when I usually cook ribs, the smell didn’t make my mouth water. But the meat was succulent and delicious, which is all that matters!

Because most of the information I could find about brining to make corned meat was for briskets, and ribs are much thinner, I only brined the ribs for 48 hours.

Ingredients:

1 rack of pork ribs

salt for brining (I used Morton’s coarse grain salt)

plastic Ziploc bags

water

Preparation:

Cut the slab of ribs into 2-4 pieces (I made 3). Place each piece in a separate plastic bag. (Tip: Flip the ends of the bag over to the outside to prevent spreading raw meat germs.)

Mix your brining solution. I used about 1/8 cup salt for every 2 cups of water.

Place enough brining solution in each bag to submerge the meat and seal tightly.

Put your Ziploc bags inside another plastic bag (like a grocery bag) to guard against disaster and refrigerate.

Allow the meat to soak for 48 hours.

Rinse ribs under cold water, then place in a large pot, bring to a boil, then simmer for 2 hours.

And that’s it! We ate the entire rack that night, which we’ve never done before! If you try it, please let me know if you like it!

Check back next week for another Foodie Flavor!

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Friday’s Flavors: Mediterranean Style Baked Feta Pasta

Hi, Foodies! Happy Friday!

I recently read a blurb about a recipe that was trending on TikTok, and while I’m not on that platform, the idea of the recipe – baked feta pasta – sounded so good I decided to give it a try. I’m not sure what the original recipe entails, but I bought myself a block of feta and set to work. It was so easy and turned out so delicious that I had to share!

The flavors melded so well that I could easily see turning this into a cheese spread and eating it on a cracker!

The only thing I’d do differently is that instead of a long pasta, I’d use a pasta with a shape, like shells, bowtie or ziti to catch even more cheesy goodness.

Ingredients:

1 block of feta cheese

1 tomato (sundried would work, too)

1 shallot

3 cloves of garlic sliced thin

halved Kalamata olives

capers

pine nuts

seasoning

olive oil

sherry or cooking wine

pasta of choice

Preparation:

Preheat oven to 350 degrees.

Spread 1-2 tablespoons of olive oil in the bottom of a baking dish. Place your block of feta in the center.

Add chopped or sundried tomato, shallots, garlic, olives, capers and pine nuts to the dish, surrounding the cheese.

Drizzle with olive oil. Add a splash of sherry or cooking wine. Sprinkle with seasoning. I used coarse sea salt mixed with herbs de provence and some fresh pepper.

Bake 30-40 minutes until cheese is soft.

Toss with your pasta.

That’s it! Big flavor with little effort! If you try it, please let me know if you like it!

Have you jumped on the baked feta craze? How’d you prepare yours?

Check back next Friday for another Foodie Flavor!

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Friday’s Flavors: Easy Chicken Pasta From Leftovers

Hey, Foodies! Happy Friday!

I don’t think it’s any secret that I LOVE pasta, but I’m not a huge fan of red sauce, and I don’t eat chicken in my pasta. Never. Not Ever. Until now.

Let me explain.

I hate wasting food. Quite often I’ll clear the refrigerator out on the weekends and make what I call a ‘garbage pail’ lunch. (Recipes that call for ‘a tablespoon of tomato paste’ drive me crazy, because tomato paste doesn’t come by the tablespoon. Which means I have to save the rest and find something to do with it.) But every once in a while the odds and ends from the meals I cooked over the week align into a shining ray of recipe gold. (In this case, the leftovers were bowtie pasta, chicken from a whole bird I roasted in the air fryer, tomato paste, and some large capers that had to be used within a week of opening.)

This one was so good I’m looking forward to making it again! AND – I finally have a go to for my chicken leftovers!

Note: Garlic, shallots, cooking wine, and pine nuts (gotta love Amazon for the great prices on those) are staples in my kitchen. I grow my own basil so I always have plenty of that on hand. And I tend to cook an entire box of pasta at a time and freeze portions because I live in Florida and nothing makes the house quite as hot and humid as a big pot of boiling water.

Ingredients:

leftover chicken, chopped or shredded

tomato paste or sauce

1 shallot

3 cloves garlic

cream sherry or other red cooking wine

fresh basil

pine nuts

capers

olive oil

nature’s seasoning

pepper

pasta (I usually cook the whole box at once and freeze extra portions.)

optional: shredded mozzarella cheese

Preparation:

In a medium to large frying pan sauté the shallots, capers, pine nuts and garlic together until shallots are opaque. Add a dollop (about 2 tablespoons) tomato paste or spaghetti sauce, whatever you have leftover on hand, into the pan, and a splash or two of red cooking wine (I use Cream Sherry) and stir until well mixed. Add your spices (I use Nature’s Seasoning because it’s a nice blend). Add your chicken and cook until hot. Add your pasta (if using leftover pasta, stir until the pasta is hot). Add fresh basil and stir. And that’s it!

Super easy and surprisingly delicious! I sprinkled a little shredded mozzarella on mine and couldn’t have been happier with this gourmet ‘garbage pail’ lunch!

If you try it, please let me know if you liked it!

Check back next Friday for another Foodie Flavor!

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Friday’s Flavors: Stuffed Green Lipped Mussels

Hey, Foodies! Happy Friday!

I love seafood, and New Zealand Green Lipped Mussels are no exception – the only thing is that they’re quite big, and they usually come frozen, so:

1) They need to have good flavor so you don’t wind up with an entire mouth full of ick (and let’s face it, fishy ick is the worst kind).

and

2) You can’t just cook them any old way you’d cook a fresh mussel.

Luckily, stuffing and baking is a flavorful option that checks both the above items off the list! This recipe works great as either an appetizer or an entrée.

(This night I was going for a healthy, light meal so I left the bacon out, but I’m first to admit that everything’s better with bacon!)

Takes: 10 minutes prep, 15-20 minutes cooking time

Ingredients:

2 lbs. (about 2 dozen) New Zealand Green Lipped Mussels (usually sold frozen and on the half shell)

1 cup chopped fresh spinach

1 large shallot

3 – 5 cloves garlic

2 tablespoons butter

1/2 cup fresh grated parmesan cheese

(and if you wanted to add some bacon . . . bacon)

Preparation:

Place mussels in the refrigerator overnight to defrost. (Pro tip – make sure they’re in a bag in case they leak AND check to make sure they’re fully defrosted before you begin cooking.)

Preheat oven to 350 degrees.

Remove stems from spinach and chop. Cut shallots and peel garlic. In a small pan melt 2 tablespoons butter. (If you’re using bacon, you can substitute a little bacon fat for one of the tablespoons of butter). Add shallots. Sautee until translucent, add pressed garlic, stir until fragrant, and remove from heat.

Add chopped spinach and stir until cooked but not wilted. Add 1/4 cup of cheese (and bacon if your using it) and mix.

Spray a baking sheet with cooking spray and lay your mussels out. (Give each one a press to remove any excess liquid.)

Place about 1/2 spoonful of your cooked mixture onto each mussel. You don’t want to overstuff them because when you go to eat them, the toppings will fall off instead of sticking to the mussel.

Using the rest of the cheese, add a pinch to the top of each mussel.

Place in oven and bake 15-20 minutes (depending on size) until the mussels are cooked thoroughly and the cheese on top is melted.

It’s that easy!

If you try it, please let me know if you like it!

Check back next Friday for another foodie flavor!

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Friday’s Flavors: Onion Crusted Grouper

Hey, Foodies! Happy Friday!

Onion Crusted Grouper (Pictured With Sautéed Spinach and Leeks)

My husband had Onion Crusted Grouper at a restaurant last year and thought ‘we’ could do better ‘ourselves’. I knew he wasn’t going to help, but challenge accepted. I did a little research, learned some new things – sour cream on seafood? Yeah. Turns out it’s a secret ingredient in plenty of seafood dips and dishes. Who knew? – and created this recipe which I was reluctant to taste at first but found surprisingly delicious. I’ve made it a half dozen times now and it’s quickly become a favorite!

A tasty meal for two in under 30 minutes!

Ingredients:

Baked, not fried, no MSG.

1 Grouper fillet, about 1 pound

1/3 cup cream cheese (I like chive flavored)

1 tbsp sour cream

1 tbsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 package crispy onions

Preparation:

Preheat oven to 350 degrees. Coat a baking sheet with spray oil. Rinse and dry Grouper fillet.

In a measuring cup or bowl, mix cream cheese, sour cream, lemon juice, onion powder and garlic powder together until well blended.

Spread a thin coat of the mixture on one side of the fillet, flip, then spread the remaining mixture on the second side. You want a nice layer of the mixture, but if you apply it too thickly it will melt your onion crust off while baking.

Crush the crispy onions and coat the top side of the Grouper in a thick layer.

Place baking sheet in the oven and bake for about 20 minutes, adjusting time for a thicker/larger or smaller piece of fish.

And that’s it! If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

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Friday’s Flavors: Easy Mediterranean Eggplant (Paleo, Keto, Celiac, Anti-Candida Diet Friendly)

Hey, Foodies! Happy Friday!

Today I have a riddle for you: What do eggplant, basil and garlic have in common?

Answer: This delicious (and nutritious) dish!

All corniness aside, this is another recipe where I have to give credit to my mom., so you know it’s gotta be good! When she first tried it, she sliced the eggplant lengthwise and had my dad grill it, which is great if you have the time and patience to man the grill and if you seek a smoky flavor, like you’d find in baba ghanoush.

Jump forward a few decades and I’ve mastered how to create this dish in either the oven or on the stovetop! The oven preparation is more hands off, but for those times when your oven is already in use, the stovetop method works well too!

Bonus: This recipe is keto, paleo, celiac, and anti-candida diet friendly!

Ingredients:

1 eggplant

2 large cloves garlic

1 handful fresh basil

2 tablespoons capers

olive oil

salt and pepper to taste

Oven Preparation:

Preheat oven to 350 degrees.

Slice eggplant widthwise into 1/4 – 1/2 slices. Using a bowl, dip slices in olive oil until well coated. Place slices on a baking sheet. Bake for 10-15 minutes, flip, and bake another 10-15 minutes. (The thicker your slices, the more time they’ll need.)

Mix 2/3 cup olive oil, 2 large crushed garlic cloves, a handful of basil chopped finely into ribbons, 2 tablespoons capers, and salt and pepper to taste. Stir well.

Remove cooked eggplant from baking sheet, put a serving on a plate, and spoon mixture on top.

Stovetop Preparation:

Cube eggplant into 1 inch chunks.

Heat 1/2 cup olive oil over medium heat. Add eggplant. Cook until soft, stirring frequently and adding additional olive oil as needed, about 10-15 minutes.

Add crushed garlic, capers, basil, and salt and pepper to taste. Stir until garlic is fragrant, and serve.

Any leftovers (if you have them) taste great the next day!

I’m always looking for new flavors to try! What’s your favorite way to cook eggplant?

If you try it, please let me know if you like it! Check back next Friday for another Foodie Flavor!

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Fridays Flavors: Easy Roasted Brussel Sprouts

Hey, Foodies! Happy Friday!

What comes to mind when you think about Brussel Sprouts?

A childhood fear of being forced to eat them?

That they’ve been hailed as a ‘superfood’?

Or that they’re trendy in a deep fried or fattened up with bacon kind of way? (Which, as much as I love bacon, kind of defeats the purpose of a vegetable.)

The truth is, Brussel Sprouts are incredibly good for you, but it seems like there’s a bit of confusion about what to do with them. And honestly, prepared the wrong way, that childhood fear just might be realized.

But with just a tiny bit of effort, you can make Brussel Sprouts that are both delicious and nutritious!

(This same roasting method also works for broccoli, cauliflower and fennel!)

Ingredients:

Brussel Sprouts

Olive Oil

Pepper to Taste

Garlic Salt to Taste

Preparation:

Preheat oven to 350.

Cut off the butt end of the sprouts, then slice up the middle. Remove any loose or damaged leaves.

Dip Brussel Sprout halves into a bowl of olive oil, and place on a baking sheet cut edge down. Be generous with the olive oil – it’ll take more than you think – because you want the sprouts to roast until they caramelize, but if they’re too dry, they’ll get crusty and dry instead.

Sprinkle oiled sprouts with Garlic Salt and Pepper to taste.

Roast in oven for 30 minutes (adjusting for smaller or larger than normal sized sprouts). The top side should turn color a darker green and begin to brown. The bottoms should caramelize and look like heated sugar (think the top of Crème Brule). And that’s it. Tender, flavorful, and healthy!

How do you cook your Brussel Sprouts?

If you try it please let me know if you like it, and don’t forget to check back next week for more Friday Flavors!

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Friday’s Flavors: Easy Air Fryer Chicken

Hey, Foodies! Happy Friday!

I’ll admit it – when air fryers first broke onto the scene, I jumped on the bandwagon. I mean, frying food without actually frying it? Healthy ‘fried’ food?!?!

And while us air fryers quickly parted into two different camps – those who hated it and those who loved it – I found myself somewhere in the middle. No, it’s not an excellent imitation of deep fried food without all the oil, but yes, it does cook some things very well and I still use mine at least several times a month.

One of the great things about air fryers is being able to cook meals in a fraction of the time. Game hens in 25 minutes. Entire roaster chickens in 45-55 minutes. And if you do it right, the skin is crisp and the meat is tender and juicy. So here’s my secret for perfect (and EASY!) air fryer chicken.

Ingredients:

1 whole 3-4 pound chicken

butter, ghee or olive oil (I use about 2 tbsp of butter)

spices (I use large quantities of garlic powder, onion powder, and pepper and a bit of Old Bay, paprika and garlic salt)

Preparation:

Spray the air fryer basket lightly with a little cooking spray to make clean up easier.

I mix some of the spices I’m going to use in a small dish, as well as my butter or oil so I don’t spread raw chicken germs everywhere. Rinse and dry your chicken, including the inside, removing any neck, gizzards, etc..

Starting with the breast side up, work your fingers underneath the skin. Rub some of your butter or oil and your spice mixture under the skin, then on top of the skin. Flip and repeat. Do the same to the inside of the cavity.

Begin cooking breast side down.

After washing your hands, sprinkle more spices on the bottom of the chicken. Keep spices out for when you flip the bird.

Cook bottom side up at 350 for 25 minutes. Flip, sprinkle skin with more spices, then set timer for another 20 minutes. (If chicken is closer to 4 pounds than 3, 23 minutes.)

When time is up, check with a cooking thermometer, inserting into the thickest part of the thigh, avoiding the bone. Chicken is safe to eat at 165 degrees. If it’s within a few degrees, you can let it sit for a few minutes to continue cooking before slicing. If it needs more time, do so sparingly to keep the meat juicy.

And that’s it! Juicy chicken with crispy skin in half the time it takes in the oven! (If cooking game hens, simply cook for 20-25 minutes at 350 breast side up, no flipping necessary.)

If you make it, please let me know how you liked it!

Check back next Friday for another Friday Flavor!

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For Foodies: Friday’s Flavor ~ Guacomole

ff22Hey, Foodies! Happy Friday!

I don’t know about you, but my favorite part of going to a Mexican restaurant (besides the margaritas) is when they make tableside guacamole. I LOVE avocados and guacamole is another one of those things (seems like there’s a lot of them) that I feel like I could eat my own bodyweight of everyday!

The only thing is, there are so many variations on guacamole that you can never be sure what you’re going to get. After years of experimenting, here is my favorite way to make guacamole at home.

Ingredients:

3 ripe avocados

1 red onion

1 tomato

1 lime

2 cloves garlic

1 bunch green onion

cilantro

garlic salt

Preparation:

ff18Chop your onion, tomato and cilantro. Some people like chunky, some people don’t. I cut mine fairly small. Peel garlic and slice lime.

Scoop your avocado into a molcajete or bowl. A ripe avocado should easily separate from the rind with a spoon.

ff19Mash the avocado.

Add the juice from half the lime, some garlic salt (just a bit at first), pressed garlic, a handful of onions and tomatoes, and cilantro. Mix together, mashing a little. Only you know how much of each ingredient you’ll want. (I go much heavier on the onions than the tomatoes.) Taste.

ff20Adjust flavor by adding more garlic salt and lime. When you get the flavor how you like it, add green onions and stir. That’s it!

If you try it, please let me know how you liked it!

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