Recipes « Chris' Recipes

Pork Loin Back Ribs Barbeque

Written By: Chris - May• 04•13

When ever I spot a managers special, I usually stock up! These three racks of pork loins were right around seven dollars a piece, so that makes feeding eight of us pretty reasonable. Like traditional Barbecue, pork ribs should be cooked low and slow. Although I usually like to allow my pork ribs dry rubbed to sit at least 24 hours in the refrigerator so that they have time to soak up all the wonderful flavors of the rub, this time I just wanted to get them into the oven for the low and slow cooking process. I also used a simple “Famous Bar-B-Q” rub that I received as a gift from my friend Deb. It includes Salt, Pepper, Sugar Garlic and some other ingredients that I would have used to mix up my own anyways. I’ve also used this same rub on steak, chicken, and other pork dishes. On the label it also suggests that it can be used in soups, salads, baked potatoes popcorn and veggies and that it’ll spice up just about anything! I decided to do a little looking, but it’s not clear to me if you can buy it on-line or not sport1 app downloaden? http://clembbq.com The sites claims that Clem Mikeska is the King of BBQ in Central Texas. Serving some of the best, most authentic, Texas-style Bar-B-Q in the state for over 47 years scratch programm herunterladen.

I baked these at 275 for about 5 hours before turning them down even lower until we were ready to sear them; about another hour and a half. I once heard a pound an hour at 250 degrees for ribs and that has been a good rule for me. This batch fell off the bone Download chrome apk!

Ingredients:

Pork Loin Back Ribs (these were just under 3 lbs gmail herunterladen chip. per rack)
2 Large Onions, sliced
Olive Oil
Clem Mikeska’s Dry Rub
Agave Nectar, Hazelnut flavor because it’s what I had on hand or Honey, or Maple Syrup
BBQ Sauce
Hot Sauce, optional

Apply a bit of olive oil and evenly with your hands and then have someone else help sprinkle the dry rub generously to one side of the ribs covering the entire rack while you continue to rub it in with your hands. You want the rub to really soak into the meat wo kann man kostenlos animes downloaden. Flip the rack of ribs over and sprinkle additional rub into the other side of the rack ribs.

When you are ready to bake the ribs, place them on a broiling sheet lined with aluminum foil and line the sliced raw onion on top. Cover with foil completely and bake into the oven at 250 or 275 degrees for many hours videoer.

Ribs are done when they are tender enough to easily pull the meat from the bones and the internal temperature is at least 165 degrees. Once the meat is cooked and tender, remove the cooked onions and set aside to eat if you like them! The kids like the flavor, but most of them do not care to eat them. I sautéed these up quickly to brown with some chopped fresh rosemary!

I drizzled some of the racks of ribs with the Nectar and BBQ sauce, and left some of them without sauce for Bill. Then place the ribs on the grill to char and caramelize them kostenlose mp3 lieder herunterladen.

Place the ribs on hot grill for three to five minutes over high heat per side to sear the meat and give them a grilled flavor serien kostenlosen android.

We devoured our ribs along with my smoked macaroni and cheese and some other sides on our first spring day that we got to enjoy eating out doors in the company of all of our kids youtube windows 10!

Enjoy!

Cheers!
~Chris

Posted in Grilled, Main Dishes, Pork, Recipes , barbeque, loin back, pork, ribs | Comments Off

Smoked Cheddar Baked Mac & Cheese

Written By: Chris - May• 02•13

I planned to prepare BBQ Ribs for dinner recently when all of the kids were coming over. I usually do some sort of potatoes or pasta because it’s a large bunch to feed and it helps the meal go further. When I took a look, I didn’t have enough potatoes for the entire group, but knew I had plenty of pasta in the pantry. Our friend Dwayne had just delivered some blocks of fresh smoked mild cheddar cheese (we really appreciate him!) and I thought it would be a nice accompaniment to the ribs and a way to change up the macaroni and cheese! I basically followed my original 6 mulit-cheese recipe but varied only because of the other items that I had on hand! This was delicious, but I recommend cooking the pasta even a bit less than you think might be al-dente so the noodles do not become too soft herunterladen.

Ingredients:

1 lb Pasta, Camanelle cooked al dente
1/2 stick of Butter
3 Tablespoons Flour
3 Cups 1% Milk
3 Cups Chicken Stock
1 Teaspoon Better than Buillion Chicken
1 Large Bay Leaf
1/2 Nutmeg, grated
1 Tablespoon Sweet Paprika
1 Tablespoon granulated Garlic
2 Egg (beaters)
Salt & Pepper to taste
3 Cups Smoked Mild Cheddar, shredded
1 Cup Mozzarella
8-12 oz itunes neueste version download kostenlos. Velveta (2 % is less fat)

Cook Pasta to in a pot of salted water for about nine minutes or until al dente.

Start by melting butter and then stir in flour and cook for about three to five minutes free music download German schlager.

Whisk while stirring in the chicken stock stirring constantly until dissolved. Cook over medium low heat adding milk, bay leaves and other spices. Add grated nutmeg and allow to lightly simmer

Retrieve Bay leaves and discard after melting the Velveeta. Then slowly add the grated cheese, stirring to allow them to melt completely

Temper egg and add to cheese mixture before combining pasta with cheese mixture amazon kindle kann nur probe herunterladen.

Stir the pasta gently with the cheese until much the liquid has been absorbed and made its way into the pasta. Pour into a baking dish that has been sprayed with non-stick cooking spray. Bake uncovered at 350 for at least 25 minutes, but depending on the size of your dish it may take longer. Don’t over bake as macaroni dish will dry out. Allow to rest before serving herunterladen alles.

We enjoyed this as a side dish with my fall off the bone – barbeque pork loin back ribs (that blog will be posted soon!) and a beautiful Robert Biale Zinfandale! Mmmm herunterladen!

Enjoy!

Cheers!
~Chris

Posted in Main Dishes, Pasta, Recipes, Side dishes , baked mac & cheese, cheddar, pasta, smoked | Comments Off

Salmon Spread

Written By: Chris - May• 01•13

I had a couple of small left over blackened salmon fillets. I thought shredded within some soft cheese, they would make a nice spread for an addition to “Winers” night eats last weekend ruhige musik kostenlos downloaden.

I grabbed a number of ingredients that I had on hand and realized I didn’t have cream cheese, rather two blocks of low-fat Neufchâtel. Though I use it often, I’ve wondered what’s the difference between Cream Cheese and Neufchâtel. Basically to me, they taste almost the same. I believe if one was to taste the two side-by-side, most would never know the difference. Both are dense, milky, slightly tangy, and spreadable when left out to soften. Most of us know the flavor of cream cheese quite well, but I think Neufchâtel is slightly less rich tasting bac. According to the New Food Lover’s Companion, on paper, the main distinction between the two cheeses is their fat content: While cream cheese by law must contain at least 33% milk fat and not more than 55% moisture, American Neufchâtel weighs in with about 23% milk fat and slightly higher moisture content herunterladen.

The fact that I used the lower fat ingredients, doesn’t mean it compromised any flavor. We enjoyed this as a spread on crackers, but also enjoyed it the next day spread in a low-fat, low-calorie spinach tortilla along with fresh lettuce. The bright lemon went well with the salmon and the pecans adds nice crunch! It is an easy and delicious way to use up some left over salmon that you have on hand readly magazine downloaden!

Ingredients:

1 package Neufchâtel, softened to room temperature
6-8 oz führerschein herunterladen. Cooked Blackened Salmon, shredded with a fork
1/3 Cup Sour Cream, low-fat
1/2 Large Shallot, grated
1/3 Lemon, juice and rind
2 Tablespoons Horseradish Mustard
1 Tablespoon Liquid Smoke, or to your taste
Salt & Pepper, a dash to taste
1/2 Cup Pecans, roasted and salted chopped

Mix all of the ingredients except the salmon and pecans until blended tonie herunterladen unterbrochen.

Fold in the flaked fish and stir gently. Serve spread out on a small plate or in a bowl topped with chopped pecans. Chill and Enjoy where can I music from youtube!

Cheers!
~Chris

Posted in Appetizer, Fish, Recipes, Salmon , appetizer, salmon, spread | Comments Off

Calzones

Written By: Chris - Apr• 30•13

My daughter Michelle was over for dinner recently and she was craving homemade Calzones. For a relatively easy meal in very little time, you can cook up really flavorful pizza pockets at home. I think you spend more time chopping all of the ingredients than the actual assembly! Start with this basic recipe and then personalize the seasonings and fillings to your tastes. Calzones are very similar to pizza (which is what Bill and I made for dinner to consume less breading) but they are basically pizza ingredients encased in the delicious dough rather than sitting on top tidal songs!

Ingredients:

Pizza dough (I picked mine up pre-made fresh at Trader Joe’s; white and wheat varieties)
Flour, for rolling
Pizza Sauce
Basil Pesto
Variety of Meats: Cooked seasoned Chicken & Hamburger or Sausage, Pepperoni, Turkey Pepperoni, etc herunterladen.
Variety of Cheese: Mozzarella, cheddar, feta, etc.
Variety of chopped fresh Vegetables: Red, Yellow, Orange & Green Peppers, onions, spinach, mushrooms etc selbstauskunft mieter herunterladen.
Anything you like on pizza!: Cooked Onions, chopped sun-dried tomatoes, basil, etc.
Salt & Pepper, to taste
Egg Beaters, for wash
Italian Seasoning

Roll pizza dough to a thickness of your liking into a rectangle the best you can. Place the dough onto your baking sheet leaving half of the dough hanging over the edge download video files. Spread pizza sauce or Pesto on HALF of the dough leaving about an inch of the edges clean for pinching closed.

Layer your choice of pizza toppings and finish with adding a good sized handful of mozzarella cheese onto toppings download all on the left.

Fold remaining half of dough over to cover toppings and pinch dough seams together all the way around calzone to create a seal. Brush with egg wash and sprinkle with Italian seasoning. Bake at 425 for 25 min or until dough is done bildbearbeitungsprogramm mac kostenlosen.

Bill and I used the wheat crust and par-baked it before topping. We made a variety of flavors by using both pizza sauce and pesto. Each were delicious, but next time I’m going for the Calzone! Michelle’s looked so good and she made an extra to take home to Jake who had to work herunterladen!

Enjoy!

Cheers!
~Chris

Posted in Calzone, Main Dishes, Pizza, Recipes , calzone, stuffed pizza | Comments Off

Szechwan Chicken

Written By: Chris - Apr• 28•13

Have you ever watched that show “Semi-Home made”? Well, that is what this recipe is similar to. I start with fresh ingredients and make my life easier by using a seasoning packet composed of bold flavors. Particularly the pungency and spiciness resulting from a liberal combination of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. I don’t usually have an abundance of the peppers on hand, but I do usually have peanuts, sesame and ginger, which are also prominent ingredients in Szechuan cooking, so I get some help creating some of my favorite flavors at home! I also like to use Sriracha sauce, which is made from sun ripen chilies and then ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle netflix serie wil niet downloaden.

I hope to eventually learn to cook more ethnic foods from scratch. My friend Heather and I recently attended a cooking class at Ethnic Foods Company in Osseo, MN. (it was a South Indian Idi an Upma Breakfast course, but more on that in another blog!) I learned that they offer courses on Savoring Thailand, India, Mexican, Persia, Middle Eastern Cuisines and more! Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. I love going to Chinese restaurants and it is nice to be able to re-create some of the same flavors in my own kitchen. This dish is easy to make and punches a lot of flavor download letter fonts!

Ingredients:

2-3 Cups Cooked/Steamed White Rice
1 pound of Chicken Tenderloins
1 Red Bell Pepper, chopped
1 Medium Onion, chopped
1/2 Cup Snap Peas, ends snipped and chopped
Wok Oil, if you have it or regular oil would work
Hot & Spicy Szechwan flavor packet
3 Tablespoons Brown Sugar
2 Garlic Cloves, pressed
2 Tablespoons Fresh Ginger, grated
1 Tablespoon Sesame Oil
Peanuts, for garnish
Sesame Seeds, for garnish
1/3 Cup Soy Sauce
Sriracha Sauce, to your liking

Heat enough oil to coat the wok over very high heat download whatsapp emojis. Once it is smoking, reduce the heat to medium high and cook the onions stirring frequently. Cut the chicken into small pieces and pound them flat for more tender results escape room spiel herunterladen.

Once the onions have become somewhat translucent, add the chicken and cook until the pieces start to become opaque. Season with salt & pepper. Next add garlic and snow peas and allow to cook while tossing frequently. Add in grated fresh ginger. (I keep a knob in the freezer peeled and ready to go!)

Last add peppers and cook just until they are al dente. Combine seasoning packet with water, sugar and soy sauce. Pour over the cooked vegetables and chicken tossing while cooking just long enough so that the sauce is thickened. Turn off heat and serve immediately over cooked rice. Garnish with peanuts and/or sesame seeds microsoft office für windows xp kostenlos downloaden.

Enjoy!

Cheers!
~Chris

Posted in Chicken, Main Dishes, Recipes , Szechwan Chicken | Comments Off

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Chris' Recipes

Pork Loin Back Ribs Barbeque

Smoked Cheddar Baked Mac & Cheese

Salmon Spread

Calzones

Szechwan Chicken

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