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Welcome back to my kitchen for Tasty Tuesday! Today I will be featuring pork ribs. I was actually going to make these ribs Chinese style, but discovered I did not have the hoisin sauce to do so.

So, I took a gander at One Man’s Meat,, an award winning food blog written by Conor Bofin. I have tried numerous recipes from his site and my husband and I have enjoyed each and every one of them. I suggest you check out his site! I had to make a change on the peppers used in this recipe because I did not have the same ones that Conor used.

Ingredients
Side of baby back pork ribs
4 whole dried pasilla ancho chiles
2 whole dried guajillo chiles, Conor used New Mexico chiles
3/4 cup of local honey
1 1/2 tsp of fennel seed, Conor’s recipe calls for 1-2 tsp

Ingredients

Ingredients

My preparation is a bit different. First, get a soup kettle of water on the stove and set to boil. Trim the ribs to individual ribs. As the water gets hot in the pot, take out a little over one cup of the hot water. Put this in a bowl along with the dried chiles.

When the water boils, add the ribs and cook for 15 minutes. At this point, I heated up a small saute pan, and added the fennel seeds.

Fennel seed before

Fennel seed before

I kept moving the fennel around in the pan. When you see the color change from green to a lovely shade of brown they are done.

Fennel seed after

Fennel seed after

Remove them from the heat and add them to your mortar. Using the pestle, crush them to a fine powder.

Get out your blender and add the crushed fennel. The chiles should be soft enough now that you can pop the stems off, and then gently tearing down the side of the chile, open up the chile and remove the seeds. Add the chile pieces to your blender, and also add the water that you soaked the chiles in. Add your honey and blend to make a smooth paste. I forgot to take a blender photo!

The ribs should be done. Remove them from the hot water and place them in a glass dish for marinating.

Ribs after boiling

Ribs after boiling

Pour the paste over the ribs. I stirred this up with my hands to make sure that they are evenly coated.

Ribs rubbed with marinade

Ribs rubbed with marinade

Then I tossed them into the refrigerator for a few hours, turning them occasionally.

Conor prepares these ribs on a gas grill, lowest heat, for about 20 minutes.

With the near 100 degree temperatures we have been having here, I decided to do the remainder of the cooking by slow roasting the ribs. I did this in a 175 degree oven for about 2 hours. Line a baking pan with foil. Add about one inch of water to the pan. Lay a rack over the pan and lay the ribs on the rack.

Ribs racked and ready

Ribs racked and ready

The leftover marinade, I tucked away in the refrigerator and before the ribs were just about ready, I heated up the sauce to a boil, let it thicken, and then served this as a sauce for dipping of the delicious ribs.

Cooking up the marinade

Cooking up the marinade

And, here are the ribs right out of the oven. Don’t they look amazing?

Ribs are done!

Ribs are done!

The ribs are tender, juicy, and the flavor is subtle and slightly smoky. The sauce is a lovely compliment.

A huge thanks to Conor for letting me feature his recipe. Conor, I dare you to try my Chinese Char Siu Ribs. Your rib recipe reminded me of these ribs.

Well, thanks for dropping in to join me in the kitchen. Stay tuned for another recipe coming your way next Tuesday. Be well… ^..^

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Welcome back for another edition of Tasty Tuesday! Today I am featuring marinated tuna steaks. The flavors of the marinade made for a lovely fish dish. It is easy to make. Total time with preparation and cooking is 40 minutes. Are you ready to head into the kitchen?

Ingredients
2 – 1″ thick tuna steaks, 8 ounces each

Tuna Steaks

Tuna Steaks

1/4 cup of fresh squeezed orange juice
1/4 cup of low sodium soy sauce
2 TBS extra virgin olive oil
1 TBS fresh squeezed lemon juice
1 TBS dried parsley flakes
2 cloves of garlic, finely chopped
1/4 tsp dried oregano, crushed
5 twists of fresh ground pepper

Take out your tuna steaks and place them in a zipper bag. Then in a measuring cup, add the remaining ingredients. Stir well to combine.

Marinade

Marinade

Pour this over the tuna, seal the bag, and shake it to get the tuna well coated with the marinade.
Marinating tuna steaks

Marinating tuna steaks

Place this back in the refrigerator.

After 30 minutes take out the tuna. In a glass baking pan, add the tuna and the marinade.

Ready to bake

Ready to bake

Bake these at 350 for 5 minutes a side. Turning the steaks after 5 minutes, spoon some of the pan juices over the steaks.
Midway through cooking

Midway through cooking

Here it is when it is done.

A perfectly cooked tuna steak

A perfectly cooked tuna steak

You want to have pink in the middle of your tuna steak, otherwise you will end up with a tough piece of fish.

Very tasty steaks! While these were very good, I think that the best way to cook these would be over a grill. Let me know if you try this recipe. Have a great week and stay tuned for another amazing recipe next week!

Be well… ^..^

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Welcome back for another edition of Tasty Tuesday! With BBQ season in full swing here I thought that we would revisit a very tasty dish that is fabuloso on grilled steaks. It is so easy to make and so flavorful. Today’s recipe is Sauteed Mushrooms. Ready to head into the kitchen?

Ingredients
1/2# crimini mushrooms
4 cloves of garlic
2 TBS butter
fresh ground black pepper

A short list. Let’s get this together. First take the mushrooms, rinse them in water and then towel dry removing any lingering soil from the mushroom. Make thick slices, and take a few to chop up.

Crimini Mushrooms

Crimini Mushrooms

Next, chop up the garlic. Take out a saute pan and add the butter and the garlic.

4 cloves of garlic with 2 TBS butter

4 cloves of garlic with 2 TBS butter

Turn the heat on to medium heat. When you can just smell the aroma of the garlic, add in the mushrooms and a few twists of fresh cracked pepper. Stir. Let the mushrooms sweat. Here is a photo of them mid-way through.

Midway through cooking

Midway through cooking

The fragrance is amazing isn’t it? Here is what they look like when they are done.

Serve these puppies up!

Serve these puppies up!

Total cooking time is between 10-15 minutes. Spoon equal portions over your grilled steaks.

Sauteed Mushrooms

Sauteed Mushrooms

Feel free to use these too over chicken or some juicy pork chops done on the grill!

Well thanks for stopping by today and stay tuned for another excellent recipe coming to your kitchen next week! Be well… ^..^

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I love cooking in my crock pot and today’s recipe adds another one to the list of crock pot recipes that I have shared with you. Today I feature another tasty beef short rib recipe that is rich and flavorful! Let’s stop for a preview.

Short Rib Preview

Short Rib Preview

For this easy recipe, plan on a half hour of prep time and 10 hours of cooking. This recipe serves 8. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 packages of short ribs, there will be 7-8 ribs
1 tsp kosher salt
3/4 tsp fresh cracked pepper
3 small leeks, greens trimmed off and discarded
5 large cloves of garlic
1 1/4″ slice of fresh garlic, skin peeled off
1 star anise
2 chile de arbol
even mix of sherry and brandy, poured to 1/3 cup total
2 oranges, juiced, and skins cut into strips
1/4 cup of light brown sugar, packed tight
fresh cilantro
4 oranges to serve with the dish

Rub the ribs with the salt and pepper.

Ribs are ready to brown

Ribs are ready to brown

Pre-cook them under the broiler until brown on all sides. While these are browning, let’s get the remaining ingredients ready. Take the leeks and cut into thick slices. Remove the papery skin off the garlic and slice thinly. Set aside the star anise and the chiles. Pour out the sherry and brandy. Juice the oranges and cut the skin into strips and measure out the soy sauce and brown sugar.

Now put the leeks into the crock pot.

Leeks are added to the crock pot

Leeks are added to the crock pot

Place the browned short ribs over the leeks.

Browned ribs are added to the crock pot

Browned ribs are added to the crock pot

Now add the garlic and ginger slices and the chiles. Break up the star anise as you add it.

Add in the garlic, ginger, chiles and star anise

Add in the garlic, ginger, chiles and star anise

In a bowl combine the sherry, brandy, orange juice, orange rind (give these a bit of a twist so that the essential oils get added), soy sauce and brown sugar. Stir well to combine. Then pour this over the ribs.

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Pour the mixture over the ribs

Pour the mixture over the ribs

These are now ready to cook! Set the crock pot on low heat, set the timer for 10 hours, cover it and let it do its thing.

When the timer goes off, remove the lid, remove the ribs from the crock pot. The bones should slide right out of the meat. Set the meat aside. Toss the chiles, orange peels, and skim the fat. Slice up the oranges. Wash and chop up a good fistful of cilantro. Serve the ribs over rice, spoon a little juice over the meat then top with cilantro and serve with some sliced orange.

Serve the short ribs over rice

Serve the short ribs over rice

I think that you will enjoy the amazing flavors of this dish. Please let me know if you try this dish.

Thanks for stopping by today and stay tuned for another amazing recipe coming to you next week! Be well… ^..^

Now place the

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Today for Tasty Tuesday, we head into the kitchen to make another easy and flavorful potato side dish. It is easy to prepare, and sure to please those around your dinner table. Are you ready to head into the kitchen? Let’s go!

Ingredients
3 russet potatoes
extra virgin olive oil
salt and pepper
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp onion powder
1/2 cup shredded cheese – I used the Stella 3 cheese blend

Ingredients

Ingredients

Turn your oven on to preheat and set the temperature to 375 degrees. Get out a baking sheet. Use your silpat or line the pan with foil. If using foil, then grease the pan with either cooking spray or a bit of butter.

Wash the potatoes really well and leave the skin on. Cut the potato in half. Then cut in half again and cut into wedges. Add them to a mixing bowl.

Potato wedges with olive oil

Potato wedges with olive oil

Drizzle the olive oil over the potatoes and mix. Add in the cheese, mixing it really well so that the cheese sticks to the potatoes.

Add the cheese

Add the cheese

Next, grind some fresh salt and pepper over the potatoes, and then add the Italian seasoning, garlic and onion powders. Mix this up really well so that the potatoes are coated with the oil, herb and spice.

Herbs and spices added

Herbs and spices added

Place your wedges on your baking sheet. Any cheese that remains in the bowl, sprinkle over the potatoes.

The wedges on the silpat

The wedges on the silpat

Bake for about 30 minutes until golden brown.

Crispy, cheesy potatoes

Crispy, cheesy potatoes

Serve it up!

Serve them up!

Serve them up!

Don’t they look really good? The flavors are amazing and my family wanted more!

Thank you for stopping by today. Stay tuned for next week’s Tasty Tuesday. I will be featuring an amazing scallop dish that is easy to make and chock full of amazing flavor! Be well… ^..^

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Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk

Ingredients

Ingredients

One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.

Saute the garlic, rosemary, and sage

Saute the garlic, rosemary, and sage

Carefully add in the pork loin. You want to brown these on all sides.

Add in the pork loin

Add in the pork loin

Brown on all sides

Brown on all sides

Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.

The wine is added

The wine is added

Add back the pork and season with a bit of salt and pepper.

Add back the pork loin

Add back the pork loin

Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.

Midway through cooking

Midway through cooking

After an hour, remove the pork from the pot.

Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.

Mushrooms added to the juices in the pot

Mushrooms added to the juices in the pot

Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.

When the gravy is cool, add in the milk.

Milk is added to the gravy

Milk is added to the gravy

Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.

While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.

Sliced pork with gravy

Sliced pork with gravy

Put the rest into a gravy boat, and serve with the sliced pork.

Dinner is served!

Dinner is served!

Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.

Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^

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Welcome back for another edition of Tasty Tuesdays on Life in the Foothills. In the summertime we get a lot of invitations to backyard barbecues and are asked to bring something to share. Well, here is an easy recipe for cheese straws that are guaranteed to impress! Are you ready to head into the kitchen? Let’s head on in.

Ingredients
1 sheet of puff pastry
1 egg, lightly beaten
1/4 cup of mild cheddar cheese, finely shredded
1/4 cup of a 3 cheese blend, shredded, I used asiago, parmesan and romano
1/2 tsp chili powder
salt
flour

The first thing we want to do is defrost a sheet of puff pastry. Take this out 40 minutes before making the straws.

The next thing we will do is get the oven pre-heated. Set the temperature to 400 degrees (204 C). Get out a baking pan and line with foil. Grease the foil.

Now take your cheeses and add them to a mixing bowl and add the chili powder and a bit of salt.

Cheese mixture

Cheese mixture

Sprinkle flour over your work surface. Get out a rolling pin and dust this too with flour. Then using the rolling pin, roll the sheet a couple of times. Turn the dough and do it again. You want to bring your sheet to about 15 x 10 inches. Then slice the dough in half. Set one piece to the side.

Pastry

Pastry

Take your slightly beaten egg and dip your brush into the egg, and brush the egg on both sheets of dough. Now take the cheese mixture and spread it evenly over the dough. Leave a little bit of a cheese free edge.

The cheese mixture is placed on the pastry

The cheese mixture is placed on the pastry

Using your hands, lightly press the cheese into the dough.

Now take the other piece of dough, and place it with the egg wash side down onto the cheese.

The other piece of the pastry is laid over the one with the cheese

The other piece of the pastry is laid over the one with the cheese

Press the edges to seal. Don’t worry that the edges are not even. It will not make a difference.

The next thing that we are going to do is to slice the dough. I did this using my handy dandy pizza cutter!

Cut into strips

Cut into strips

Carefully lift one of the slices of dough, give it a few gentle twists and place it on your baking sheet. Here they are all done. Don’t they look good?

Twisted and ready to bake

Twisted and ready to bake

To keep the strips in place, press down on each end. Now this is ready to go into the oven. Bake these for 12 – 14 minutes. Here they are right out of the oven.

I give you cheese straws!

I give you cheese straws!

One final step with these beauties. Remove the hot cheese twists from the baking sheet and cool them on a wire rack. Place them on a plate or stand them up in a glass container! These are sure to please and folks will think you worked for hours on these. Total time from preparation to the finished twist, about 30 minutes. These made 18. If you want more double the recipe and use both sheets of the puff pastry.

Thanks for taking the time to stop by today and joining me in the kitchen. Stay tuned for the next edition where we will be making a fantastic pork loin recipe. Be well… ^..^

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