Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.
Ice Cream Sundae Brownies Hi everyone! Hope you had a great weekend. Some of you may have gotten a preview of this post Friday morning….I hit the “publish” tab waaaaay too early So, you knew once I tried ice cream inside of cookies that I wasn’t stopping there right?!! Enough talking from me….go try these….TODAY!! Here’s your line-up of ingredients (minus the hot fudge) Ben and Jerry’s “Phish Food” was an awesome pick I must say Add all of your goodies to the brownie mix…. Ice cream time!! Scoop in that beautiful ice cream!! Add some chocolate chips ….and some hot fudge, well when I added it, it was cold from the fridge yes, hot fudge!! mmmm! Pour into prepared 9×13 inch baking dish. It’s bake time!! Ahhhhh, no words needed How cute is this parchment paper?! Ice Cream Sundae Brownies 1 box Brownie Mix 2 eggs 1/2 Cup canola or vegetable oil Heaping 1/2 Cup of your favorite Ice Cream (I used Ben and Jerry’s Phish Food) 1 1/2 Cups chocolate chips 1/4 Cup hot fudge topping (chilled) 1. 2. 12 brownies Other recipes you may enjoy...
The Gluten Free Foodie Herbed Garlic Bread Bet you didn’t realize there was yet another way to do garlic bread, huh? Neither did we. So thanks once again to Food Network magazine, we bring you Something Tasty This Way Bakes. The great thing about garlic bread makings is the few, simple ingredients. Lookit! I got this Italian bread from my grocery store deli. These are what will make your bread worthy of being sacrificed to the Carb gods. A little rock on hand symbol and you’re ready for the other awesome ingredient. Butter. Now, it is a little tricky to slide the garlic butter herb mixture into each pocket of the bread, into each slice. Save some for spreading over the top of the bread. Serve this pretty, smells-like-oh-my-word bread right on the cutting board so you can finish slicing it at the table. Herbed Garlic Bread from Food Network Magazine, April 2012 Prep Time: 5 minutes Cook Time: 20 minutes Level: Easy Serves: 6-8 Preheat oven to 375 degrees. Slice the bread, stopping short of the bottom so the loaf stays intact. Notes:
Lunch in Paris Lemon Mousse — Our Life In The Kitchen This lovely dessert from Williams Sonoma just screamed Spring to me. Along with the Coconut Ice Cream, it was a perfect way to finish Easter dinner. As I was making it, I wasn’t sure if it wasn’t going to be a hit or a miss. I was tasting as I went and it was quite bland at first. I ended up using quite a bit more lemon juice and sugar than the recipe calls for but it was indeed a hit. Lemons, 3 or 4Whole Milk Ricotta, 2 cupsSugar, about a cupVanilla, 1 teaspoonHeavy Cream, 1 1/2 to 2 cupsRaspberries, 12 ounce bag, slightly thawed Zest a couple of the lemons. Squeeze the remains, along with another lemon or two. Dump the ricotta into a large bowl. Add about 1/3 cup cream and 1/3 cup sugar. Along with the lemon zest, the juice from a couple of lemons and the vanilla. Beat it all together until it’s nice and smooth. In a separate bowl, beat the remaining cream until it starts to thicken. Gently fold the cream into the lemon/ricotta mixture and refrigerate until serving. Puree until smooth.
Strawberry Lemonade Cupcakes Recipe | Gimme Some Oven | gimme so I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
The Lotus and the Artichoke - Vegan Recipes from World Adventures The Girl Who Ate Everything | Quick and Easy Family Recipes RECIPES | Ani Phyo: Eco-Lifestylist & Raw Food Diet It was Kanga’s 8th ‘birthday’ and also our anniversary on Labor Day. Each year, I make my darling pooch a heart shaped cake (you may have seen the photo from last year’s birthday on page 301 of Ani’s Raw Food Essentials). This year, the cake was made with sunflower seeds and a few Medjool dates. Kanga was so eager to eat it, she got green birthday candle wax on the tip of her nose….so cute! In a blink of an eye, the cake was gone! For our birthday ladies’ luncheon, I made Jicama Rice, Mexican style by processing Jicama, then adding chopped red bell peppers, onion, corn kernels, cilantro, and a pinch of sea salt. I had made myself a beet, parsley, lemon, and cucumber juice earlier that morning, then mixed in the beet pulp with a sunflower pate. This was the dessert my lovely friend Kate Magic made us for dessert! Jicama Mexican Ricemakes 4 servings Place jicama in food processor, process into small bits. Kanga’s Birthday Cake1 serving 1 cup sunflower seeds1 cup medjool dates, pitted
Shortbread Tarts w/Cream Filling Recipe With Picture - Joyofbaki Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until creamy and smooth. Add the condensed milk, lemon juice, lemon zest, and vanilla and process just until smooth. (Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate for 6-8 hours, or preferably overnight. Can be covered and stored in the refrigerator for about a week. Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Bake for approximately 20 minutes or until lightly golden brown. Makes about 36 - 2 inch (5 cm) shortbread tarts.
Fried Pickles Has the whole world been frying pickles behind my back and no one bothered to tell me about it? I saw these in a magazine and thought how brilliant, but something tells me this is not a new phenomenon. I love them. They are my new go to way of eating pickles. Dipped in ranch dressing they are the perfect little bite-sized apps, the ones where you mindlesslydevour ten of them before you know what has happened. Anyway, whip these out at your next gathering and watch folks swoon. Beat egg, milk and a pinch of cayenne. Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Drain on paper towels and serve with ranch dressing. Maybe with potato salad? I ate way too many of these.