This recipe is a compilation of several ones that I have seen on the internet. The rib recipe began with the Ollie Gates recipe (of Gates BBQ) that he shared on Martha Stewart years ago. I then added a few ingredients from another rub recipe I found online.
(Side note: I am pretty sure Mr Gates adds a few more to his recipe too, wink.)
The recipe makes enough to marinate two slabs of ribs, if you have leftovers (that have not been contaminated from touching the raw meat) you can store them in a jar for later use.
One of the blogs I LOVE to read is Southern Plate. The author is Christy Jordan and she has a HUGE following now and is even writing a cookbook, yeah!
She is super sweet and her recipes are divine! I just had to share that we tried her 2 minute english muffin sandwich and it really is easy and yummy, perfect for K to make for her breakfast in the AM once in a while.
(click to see photos larger)
Now truthfyullyI am not a huge fan of english muffins, and honestly ours turned out a little bit tough after being microwaved. Or maybe they were just bad muffins. Still, I wonder if I could substitute a biscuit? Hmmm…. anyway I urge you to head over to Southern Plate and check out the directions, it makes a super fast and yummy breakfast or lunch.
I went to a home sales party at a friend’s house this afternoon and they made a yummy and simple recipe that I fixed for dinner tonight. It’s not overly nutritious, but it was yummy, 🙂 It came together quickly and was surprisingly filling. I think it would be great to take to a potluck. Here is my modified recipe:
Mix all of the above together to distribute seasonings.
In a 9×13 or similar casserole:
One can of crescent rolls, divided. Place the wider edge on the inside of the casserole, lining the sides, so the excess hangs over the side of the casserole, I used one on each end and two along each side.
Place meat mixture in casserole and evenly distribute. Bring the crescent roll pieces over and fold them on top of the mixture creating a crust. It’s ok if they don’t meet exactly, they will spread out a little bit. Top with 1/2 cup of cheddar cheese.
Bake at 350 for 30 mins. I served it with a dollop of sour cream, it was really tasty on a cool fall night like tonight.
I don’t really use cookbooks anymore truthfully. Most of my recipes come from the good old Internet. But this is one cookbook I have been most eagerly anticipating and I am really hoping that someone I love will buy it for me. Maybe using Swagbucks.
(That was an unveiled hint to the love of my life, who thankfully reads my blog, and an ad to join Swagbucks all rolled into one. I couldn’t resist, on either count, sorry. 🙂 )
Anyway, the cookbook in question is Pioneer Woman’s new cookbook, out in October ,and available for preorder at Amazon. I love PW and all of her recipes, she is an amazing cook and photographer as well. And she homeschools.
So check it out if you are so inclined. At the very least visit her site, I guarantee she will inspire you in some way when you stop by.
I absolutely LOVE making things from scratch! And one of the things that I am so excited to make on my own for our family is yogurt. For years I thought you needed a special yogurt maker, or that the process was really difficult. Not so.
Commercial yogurt is overly sweetened and very expensive. I can make a gallon of homemade yogurt for the cost of the milk that I use. (Currently 2.18 for a regular gallon, or 4 for local raw milk) Consider that a single serving size container of Yoplait costs about 55 cents, that is a pretty significant savings. And that’s not even talking about the health benefits, 🙂
There are several excellent ways to make your own yougurt, the process is the same for all of them. I have made it in the crockpot with good success, I actually made some ricotta style cheese that way as well. I think my crockpot was a little too warm and maybe took it to the next level. Well that and I whisked the mixture when it was done which caused the whey to separate 🙂 It was AWESOME cheese though. *wink*
Without a doubt the easiest way time wise, and clean up wise, for me, has been using a small insulated cooler to make the yogurt. Once the yogurt is made, it has to sit in a warm environment to culture. I put my two quart jars of yogurt, along with two quart jars of boiling water in a small cooler (think Playmate size) with a towel folded and layed on top of the jars. It works like a charm.
Here is the rest of the process, it is SUPER easy. You will need:
Milk (NOT ultra pasturized- Horizon organic is one that is)
small container of plain yogurt with active cultures (you can use your own yogurt for a starter next time)
an instant read thermometer (totally worth the money)
Heat your milk in a large pot until it reaches at least 185 degrees. Turn off the heat and let the milk cool until it reaches 110 degrees (30-45 mins)
Place a couple of cups of the warm milk in a small bowl and add 2-3 tbs of plain yogurt. Stir until well combined, and then add that mixture back to the pot, stirring well to incorporate.
Pour warm milk/starter mixture into jars and place in a small cooler with jars of boiling water. Cover with a towel and close cooler. Let sit for 6 hours then refrigerate yogurt.
The result is wonderful creamy yogurt. It is very tart, as there is no sweetner in it (and it makes a great substitute for sour cream in some dishes).
I store it as is, and then each of us adds our flavoring as we get ready to eat it. We also add a touch of sweetner, although I would love for us all to be able to break that habit, 🙂
If you like thicker greek style yogurt, just strain it in some cheese cloth for a few hours.
I prefer to make my own spice blends, so I am sure that what I am using is free of chemicals or additives that are unnecessary or even harmful. So I love it when I find copycat recipes for some of the popular seasonings on the market. Today a recipe I wanted to try required Lawry’s Seasoned Salt, so I did a Google search for a recipe, and here is what I found at grouprecipes.com Ingredients
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoons cornstarch
Combine all ingredients in a small bowl and mix well.
Pour blend into an empty spice bottle with a shaker top to store.
Makes 1/4 CUP
Another seasoning I use a lot of is Ranch dressing mix, it is so simple to make your own.
5 Tablespoons instant minced onions 7 teaspoon parsley flakes 4 teaspoon salt 1 teaspoon garlic powder ( I always add some fresh minced garlic when preparing dressing or dip, but then we really LOVE garlic) Mix together and store in an air tight container. For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. (I use buttermilk.) For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend nicely. Note from Me: This seasoning is also good mixed in hamburger, before grilling, and tossing with some oil and diced potatoes for awesome roasted potatoes.
I tried this recipe from Heavenly Homemakers and it tastes just like homemade, from scratch, macaroni and cheese. Sadly, my family seems to enjoy the fluorescent orange stuff from a box. (Hanging my head in shame.) But I plan on making this until I win them over, 🙂
Notes from me:
You must follow her directions and stir it almost constantly, but it doesn’t take long. I used more milk than she calls for the first time, as it thickened up quite quickly. The second time I added a little water to the milk, and at the end added a couple of tablespoons of butter as I added the cheese. I think its delicious, I hope you do too!
Here’s the secret: Cook your pasta in MILK instead of water. The milk makes it super creamy. The starch from the pasta thickens the milk into a sauce. Add your cheese after the pasta is finished cooking.
Creamy Mac and Cheese
2 1/2 cups whole wheat pasta 3 cups whole milk 1/2 t. sea salt 1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
Ok, so earlier today I posted the EveryDay Foods Frittata recipe. Well when I decided to make this for dinner tonight, I changed it up a bit. Like any breakfast casserole, it is very forgiving. I didn’t really measure ingredients, but here is the gist of what I did. it was REALLY yummy and would make a great addition to a brunch menu, and is very inexpensive.
1 dozen eggs 1/2 a bunch of green onions, chopped 4-5 cloves minced garlic 4 pieces of bread, cubed 1 1/2 cups cheddar cheese 1/ 1/2 cups milk 3 cups cubed cooked ham 8 oz cream cheese cubed (could easily be halved) 1/2 bunch parsley, chopped (I was going to use chopped frozen broccoli, but I was out) Salt and pepper to taste
Preheat oven to 400 degrees. Whisk eggs in a large bowl until well blended. In a pan over medium heat, saute onions, garlic and ham in a little bit of oil (I used coconut) 4-5 minutes. Combine remaining ingredients while the others saute, then add them and stir all ingredients well.
Pour into two tart pans or pie plates (filling each about half full). Depending on the size of your pans, there may be about two cups remaining, you can pour it in a small casserole, or small ramekins.
Bake all at 400 degree 35 to 40 minutes until center is firm. Let rest 10 minutes, cut in to wedges and serve warm.
(This makes a double batch, recipe can be easily halved)
Need a great dessert in a hurry? These wonderful delights can each be whipped up in about 5 minutes if you have the ingredients.
Easy, Quick Frozen Fruit Sorbet
1 package frozen berries
1/2 cup sugar
2/3 cup heavy cream
1 teaspoon vanilla
Toss all the ingredients into a blender or processor. Process only until it is smooth and the pieces of fruit are broken up. It won’t take long so keep an eye on it.
It is ready to eat! Enjoy it straight from the processor or freeze it to enjoy later. It will keep for 5-7 days in an airtight container.
Don’t have the heavy cream on hand for this recipe? Try this fat-free way:
Frozen Fruit Delight
1 package frozen berries in either a sugar syrup solution (strawberries are my favorite) or with 1/2 cup sugar added
optional: 1 tsp. vanilla flavoring or a dash of pineapple fruit juice
Process until smooth in blender or processor. It makes a creamy smooth dessert that has 0% fat and is very luscious. This semi-sorbet recipe works so well you’ll want to use it often.
Garnish with a fresh sprig of mint if you have it.
These two desserts can always be relied upon to give you a quick, easy option for entertaining family or guests. The hardest part of these recipes is keeping the family from eating the frozen berries you are trying to keep on hand!