Mushroom and Spinach Lasagna

I have been doing a lot of Spring Cleaning and came across an old recipe I had saved from Cook's Illustrated for Mushroom Lasagna. It sounded amazing, until I saw all the prep work involved! I know Lasagna takes a little time, but I was not about to spend over an hour prepping in the kitchen on a weeknight. So I thought through the ingredients for a bit and came up with this version that only requires a food processor and less than 30 minutes to assemble. All the chopping can be done in the food processor, unless you just want to dice the onion by hand. It's also a 2 dish and 1 bowl clean-up. Even better! You could always add a little diced grilled chicken between the layers to add some more protein, but the whole family loved the dish as is. Try it out and let me know what you think.

Happy Eating!

P.S. I LOVE this little whisk my daughter bought me for making pan sauces. It gets into the corners of the pans, and I haven't had a lump yet. AMAZING!

Links:

1. Mushroom and Spinach Lasagna 
2. Gastromax Whisk 

Healthy Tagalongs Recipe Review - Chocolate-Covered Katie

What an awesome recipe from Chocolate-Covered Katie! These are truly a great treat, without the added trans fats in the Girl Scout's version. Only problem is they are still high in total fat, due to the use of almond flour. While it is healthy fat they are still high in calories. At least you have the satisfaction of knowing you are getting some nutrition in your splurge.

Katie says she makes 20 cookies out of a batch, at 46 calories a piece. Those must be some tiny cookies. I made a double batch, and it was only 18 cookies at 260 calories a piece. I used more peanut butter than she called for, plus more chocolate. This teaches the lesson that portion size makes a BIG difference. Still, one of my cookies is wholly satisfying and under 300 calories. You won't find any junk food snacks that filling and under 300 calories.

Lastly, my cookies did not end up crunchy, but I really prefer a chewy cookie. That was probably due to the fact I was a little short on almond flour to completely double the batch.

Head on over to check out more great recipes from Katie. Also, check out my version for variations in portions and cooking times.

Happy Eating!

Links:

1. CCK Peanut Butter Patties
2. Healthy Tagalongs (my version)

Skinny Eggplant and Chicken Parmesan

This recipe lightens up the traditional in a big way by baking instead of frying all the slices. Plus, you can do it all in one batch saving cooking time. The secret is Panko bread crumbs which help keep it crunchy, even after freezing. In the picture I used globe eggplants, but I have found that the Japanese variety cook more evenly and generally do not have bitter skins. Serve the dish up with marinara and a little extra cheese to finish it.

This past summer we grew oodles of tomatoes, and I made my first homemade marinara sauce. How amazing it is! We have been rationing the last of it to try and make it through till summer. I used a mixture of Heirloom tomatoes, and I truly think that is what made the sauce so wonderful. There is such a sweet and savory blend of flavors that is intoxicating. It was definitely worth the effort.

Happy Eating!


Links:

1. Skinny Eggplant and Chicken Parmesan

Cajun-style Mixed Bean Stew

This is so hearty and satisfying. Depending on what type of meat you choose to you use, if any, it is also low-cal! It starts with a packet of Cajun-style Hurst beans mix. I am a big fan of Hurst beans. They are always tender, never old, and the flavorings are wonderful plus gluten-free.

Next add the blessed Trinity (onions, bell pepper, and celery), some parsley, and about 2/3 of the spice packet. For the meat, add 2 small smoked turkey legs. Simmer in the crockpot all day and add some sliced, sauteed Turkey Andouille before serving. Yummy, filling, and nutritious! Serve it up with a side of cornbread and dinner is served.

I told you on Facebook that this is my all-time favorite cornbread recipe, and I mean it! Skillet Custard Cornbread is a recipe from Bay Leaves, the original Junior League cookbook from Panama City, Florida. They celebrated their 100,000th printing last year (since 1975), and it is truly a great book to add to your collection. I give my husband credit for finding this recipe. We had always made the Granny Russ recipe, which is just above this one, but one day Brent read it and wanted to give it a try. We fell in love with it! It is just barely sweet, not like Jiffy, and has a creamy custard layer that is divine! We still love Granny Russ' version. It is the only one we use for Cornbread dressing, but the Skillet Custard Cornbread is our go-to recipe when we want a little something extra. Try it and let me know what you think.

Happy eating!

Links:

1. Cajun-Style Mixed Bean Stew
2. Skillet Custard Cornbread
3. Granny Russ' Cornbread
4. Bay Leaves Cookbook

Grilled Chicken Adobo

This is such a ridiculously easy recipe. A few simple ingredients in a pan to simmer and a quick sear on the grill or in a skillet makes for a wonderful, quick weeknight meal. Alternately, you could leave the chicken marinating in the fridge all day and put it straight on the grill for an even quicker version. Just reduce the marinade as called for in the link below. Pair it with a quick stir-fried rice and steamed vegetables, and the meal is complete and nutritious.

Check out the calorie count.

Total Calories per thigh: 150
Fat: 5.7 g
Carbs: 4.7 g
Protein: 16.5 grams

Happy eating!

Links:

1. Grilled Chicken Adobo

Biscoff Chocolate Chunk Blondies

Many of you know my obsession with Biscoff. If you are still new to the Biscoff craze, let me encourage you to run to your nearest grocery store and find a jar of Biscoff spread and cookies to try. You will be addicted! Biscoff is made by Lotus Bakeries, a European company best known here in the States for supplying their lovely little cookies on Delta flights. The best description I can give is they are somewhere between a graham crack and gingersnap, but they really have a taste all their own. They are best with a fresh cup of coffee for dunking.

Well, let me take that back, they are best in these Blondies! I mean, these really are obscenely good. I took a recipe from Mother Thyme and added a decadent Biscoff Cream Cheese Frosting. This recipe needs a bit of tweaking (see notes on the printable link), but since I have some folks begging for it, I will post it "as is" for now.

I also made another batch of those wonderful Mini Lemon Chess Bites to take to a promo event at my local chiropractors office. Can't wait to hear how well they did!

So the rest of my weekend is going to be engrossed in house hunting/planning and work on my folks' farm. What are your weekend plans? Happy eating!

Links:

1. Biscoff Chocolate Chunk Blondies
2. Mother Thyme
3. Biscoff 
4. Mini Lemon Chess Bites

Special thanks to CMRS Photography.

Pork Tinga Tacos

This is by far my favorite taco recipe on the planet. The flavors are so intense...Mexican oregano, chipotle, fire-roasted tomatoes. Genius! I took a recipe by my favorite Mexican chef, Rick Bayless, and simplified it a bit using techniques I have learned over the years. I also lightened the dish a bit by using pork tenderloin instead of shoulder. I had just over an hour to have dinner ready but with a few adjustments it was quicker and just perfect for a spicy Valentine's.

I served the Pork Tinga on corn tortillas with crumbled Queso Fresco cheese. If you have not tried Queso Fresco, imagine a salty, crumbly version of mozzarella: subtle but luscious. I also had some leftover frozen Rice with Pigeon Peas (Arroz con Gandules) that I simply thawed and mixed with cheese, sour cream, and salsa then stuffed into poblano peppers for a quick side dish. They cooked at the same temperature as the pork so I just added them to the oven the last 20 minutes. A quick guacamole and the meal was complete. Savory, satisfying, and healthy as well.

I want to stress again how it really pays to cook in bulk and freeze when possible. The Rice with Pigeon Peas and Pork Tinga both freeze wonderfully, so make a point to cook extra and freeze portions for more weeknight meals. Happy eating!

Links:

1. Pork Tinga
2. Rice with Pigeon Peas (Arroz con Gandules)
3. Rick Bayless

Veggie-Full Stir-Fry with Rice Noodles

This is another chance to hone your cooking skills.  I am not going to give you a set recipe to follow, just a guideline to make awesome stir-fry at home with fewer calories, made the way you like it, and less expensively than take-out.

Start with about 2 cups of sliced or diced vegetables per person.  If you want meat, add 1/4 pound per person of thinly sliced chicken, beef or pork, or substitute chopped tofu or seitan.  You will also need about 2 ounces (dry weight) rice noodles, or any other kind of noodles, per person.


Marinade Ingredients:

• light soy sauce or Tamari (for gluten-free)
• rice wine or cooking sherry
• sesame oil or vegetable oil (sesame will add more flavor)
• garlic cloves or powder
• Hoisin sauce (optional)

Preparation

1. Marinate the meat, tofu, or seitan in equal parts soy sauce and rice wine with half as much oil, making just enough to coat the meat. (i.e. 2 Tablespoons soy sauce, 2 Tablespoons rice wine, 1 Tablespoon sesame oil).  Add one clove of crushed garlic to the marinade for each serving, or 1/4 teaspoon garlic powder per serving.  Allow the meat to marinate at least one hour but preferably overnight, especially for beef and pork.  
2. Note:  You could also use a store-bought marinade.  I prefer the Korean BBQ flavors.
3. Heat salted water for noodles.
4. Heat a wok, cast-iron, or heavy skillet to high, starting to barely smoke.  Add enough oil to the bottom of the pan to coat and cook meat to a slight sear and completely done.  Cook in small batches if necessary, draining and saving liquid between cookings, to ensure you sear the meat instead of steaming it.  DON’T CROWD THE PAN!  Cooking time will vary depending on type of meat used.  Remove meat from pan and set aside.  Return cooking liquid to pan.
5. Drop the noodles in boiling water before beginning to cook remaining vegetables.
6. Stir-fry vegetables beginning with onions, garlic, and anything else that will take longest to cook (i.e. cabbage, carrots).  Splash in 2 teaspoons of soy sauce and 2 teaspoons of rice wine per serving.  Continue to toss vegetables until nearly done, then add any last minute vegetables that only need a quick cooking, like pepper slices and bean sprouts.  When vegetables are cooked the way you like (still crunchy or wilty, your choice) add in 2 teaspoons of Hoisin sauce per serving and toss to coat.  Hoisin is slightly sweet, so use as you wish.  You could also put in some hot sauce, like Sriracha, at this point.
7. Add meat back in, tossing to incorporate.
8. Drain noodles and toss with a little oil and soy sauce just to coat.  Serve stir-fry atop a serving of the noodles.

My version pictured above used green onions, garlic, that beautiful Savoy cabbage we grew, sliced peppers, and shredded carrots with beef.  Feel free to use whatever you have on hand and substitute at will.  My goal is to teach you to see that you have more options for dinner at your disposal than you think you do.  This recipe hardly takes any longer to prepare than going out of your way for carry-out and is certainly healthier and fresher.  Please send me pictures and variations you try at home so I can share them with our readers.  Happy eating!

Links:

1. Veggie-Full Stir-Fry with Rice Noodles

Honey Sesame Shrimp

I just love Steve Raichlen! If you don't know him, he is the author of The Barbecue Bible, Barbecue USA, and other great cookbooks. He truly is a master of all things grilled. I started watching him years ago on PBS on Saturday mornings and have cooked almost everything I saw him make. Check out my post where I used his Best Ever BBQ Beans recipe for Labor Day!

This is another home run, but you all know I can't leave well enough alone. I have to change things up a bit. In this case, I wanted to lighten the dish up a bit by omitting some of the sesame oil. More importantly, the changes I made were in an effort to give you a quick cooking lesson in substitutions. How many of you keep fresh ginger in the house? What, no hands? How about green onions? Sometimes, but not all the time. So what I want you to learn to do is look at a recipe and be able to accommodate it with what you have on hand. No fresh ginger? Simply use a little less in powdered form, about 1/4-1/3 as much. No green onion? Heck no onions at all? Go for some onion powder, again about 1/4 as much. I also added a little soy sauce to darken the marinade and add the needed salt.

Just because you don't always have what you need for a recipe doesn't mean you have to either run to the store or scrap it for another day. With a few substitutions and a little ingenuity, you can still have dinner on the table in no time!

Are you ready for the calorie count for a whopping 6 ounces of shrimp?

• Total calories: 224
• Total fat: 6.6
• Carbohydrates: 9.4 g
• Protein: 23.8 g

 Who says eating great can be great for you too? Happy eating!

Links:

1. Honey Sesame Shrimp on the Barbie
2. Steve Raichlen
3. Labor Day

Mini Lemon Chess Bites

I know you have all been drooling over the photo, so I figured it was time to share.

I love Paula Deen.  I love her cooking.  I love her accent.  But, my butt can't take her calories.  So what's a girl to do when she gets a hankering for Paula's Lemon Chess Gooey Butter Cake?  Slim it down, of course!  I saw where her son Bobby had done a vanilla flavored one with very little butter, but it needed a bit of doctoring.  So, a little bit of this, and a little bit of that...Voila!  They literally melt in your mouth!

Now how do the calories stack up? Here are the counts for 3 of the mini bites total.  Y'all know you're going to eat more than 3 too, right?

Paula's:  321 kcal, 15.6 g fat, 42 g carbs, 2.6 g protein

Mine:     225 kcal, 7.9 g fat, 35.3 g carbs,  3 g protein

That's 30% fewer calories and HALF the fat!  You could lighten it even further by using reduced fat cream choose as well.  Feel free to give me a call, Mrs. Paula, and have me on your next show!

Lighter Lemon Chess Bites (click to print)

Crust:

1 18 ¼ oz. vanilla cake mix

½ cup buttermilk

1 Tablespoon canola oil

1 large egg

Filling:

8 oz. cream cheese, softened

¼ cup 2% Greek yogurt

zest from 2 lemons (1 T.)

juice from 2 lemons (6 T.)

2 Tablespoons white cornmeal

1 Tablespoon melted butter

2 eggs

2 ½ cups sifted confectioner's sugar

Preheat oven to 350 F, 325 F for dark pans. Place mini muffin liners in tins and spray liberally with cooking spray. Mix filling ingredients together and put 1 teaspoon in the bottom of each mini muffin cup liner. Press evenly on bottom of cup with fingers or anything smooth and round you can find that fits.

Place the cream cheese and Greek yogurt in a mixing bowl and blend with an electric mixer on medium to high speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed till mixed thoroughly. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated. Finish filling the liners to ¾ full with filling.

Bake until golden and just set. About 15-17 for lighter pans at 350 F; 14 minutes exactly for dark pans at 325 F.  You could also bake it in a 9x13 pan at 350 for approximately 35-45 minutes.

Yield : 60

Slow-Cooker 15-Bean Soup

I just love coming in the house and smelling soup brewing away!  It's fall, and the cooler air makes me crave a bowl of something steamy.  The slow-cooker is the best way to make that happen.  Here's how.





Slow-Cooker 15 Bean Soup (click to print)

1 pound of mixed beans
1 cup each of fine-diced onion, celery, and bell pepper
1 large smoked turkey leg
6 c. low-fat, low-sodium chicken broth, heated
salt and pepper to taste

Soak beans overnight in water.  You can also bring them to a boil in water, boil for 2 minutes, turn off heat, and allow to soak for 1 hour.  Rinse and drain beans.  Saute the veggies in 1 tablespoon of olive oil, on medium-high heat, until tender.  Place turkey leg in the bottom of slow cooker.  Add beans, veggies, broth, and pepper.  Cook on high for 6-8 hours.  If you don't have all the ingredients hot, it will take more like 8 hours.  Remove the turkey leg, shred the meat, and return it to the slow-cooker.  Season to taste with salt and pepper.  Serves 8-10.  Perfect for eating half and freezing half.

Fall food can be fast, flavorful, and fun.  Say that five times fast!  Happy eating!

Chicken Souvlaki Wraps with Greek Potatoes

Who needs fast food when you can have Greek street food in less than an hour?  This is one of the most flavorful chicken marinades I have ever found and can be so versatile.  Use it for kebabs, salads, or wraps.  For the wraps, I simply butterflied 3 large boneless, skinless breasts and tripled the marinade. They only take about 10 minutes to cook on a medium-high grill and 5 minutes to rest.  Then slice for wraps or salads.

For the wraps, I cheated a bit.  I love homemade flatbread, but with a busy day I simply did not have time to make it.  So I used refrigerated pizza dough that I cut into thirds, flattened a bit, and grilled in the cast-iron skillet with a spritz of olive oil.  You could also bake them on the grill, which was my intention.  My grill ran out of gas while cooking the chicken.  Argh!

I played with the tzatziki a bit, opting for Greek yogurt instead of plain.  The texture is so much thicker and richer.  I also used a little more garlic and cucumber than the recipe called for, but it is a flexible recipe.  Just add the flavors to your liking.

Layer the chicken with lettuce, tomatoes, cucumbers, onions, feta cheese, tzatziki, or whatever you like, on top of the toasted bread.  The three breasts I cooked easily serves 6, or four with leftovers.  You know I love leftovers!

The Greek potatoes are just as simple.  Preheat oven to 400 F.  Slice 4 large baking potatoes into wedges length-wise.  Melt 2 tablespoons of butter and 2 tablespoons of olive oil in the bottom of a large rimmed baking sheet in the oven.  I love my stone-ware for this.  When heated through, remove the pan from the oven and sprinkle the following evenly over the bottom of the pan:

1. 1 teaspoon salt
2. 1 teaspoon cracked black pepper
3. 2 teaspoons paprika
4. 3/4 teaspoon nutmeg

Toss the potatoes wedges in the butter and seasonings to coat evenly.  Lay out in a single layer, and bake for 20 minutes, flipping once, until browned, tender, and crisping.  Serves 6.

The only thing left to say is, "Opa!"  Happy eating, everyone!


Links:

1. Chicken Souvlaki with Tzatziki Sauce
2. Greek Potatoes

Grilled Pork Tenderloins with Apple Cider Reduction and Grilled Stuffed Apples

This is a perfect fall meal.  Fresh apples from the farm make me so happy and what better to pair them with than some lean pork.  Now cook everything outside in these wonderful cooler temperatures and you have a winning meal.  The pork tenderloins only took about 17 minutes to cook on the grill, while the baked apples took around 20-25.  If you have a side-burner for your grill as well, you can make the pan sauce at the same time, saving you a good 15 minutes of prep.  I added a couple of jars of the canned fresh green beans I put up in the spring seasoned with dill and cider vinegar. Altogether it was fast, flavorful, and fabulous!

Links:

1. Grilled Pork Tenderloins with Apple Cider Reduction
2. Grilled Stuffed Apples
3. Dill and Vinegar Snap Beans

Traditional Red Beans and Rice with a Healthy Twist

Nothing says love to me like a big pot of beans simmering away on the stove-top. Red Beans and Rice is a dish I have loved all my life, way before I became a Louisiana transplant. Beans, ham, and sausage: what's not to love?

I adapted this recipe from the Cookin' Country Cajun Cookbook, a veritable wealth of Cajun recipe staples and history. Did you know that Red Beans and Rice were cooked on Mondays while the ladies did the laundry?  What a satisfying end to a long day of hard work, even today. This recipe relies on the simple but complex flavors from the Trinity: onions, celery, and green bell pepper. You chop a whole bunch of the vegetables very finely, and it all cooks down to form the richest tasting gravy that just envelopes the lovely, tender beans. Okay, now I am drooling. Thank goodness for leftovers.

Having a husband with a family history of heart disease means the pig is not always welcome around here.  I have made it my mission in life to still eat the foods I love but in a healthy way, and this recipe is no exception. So, instead of seasoning the beans with the usual ham hock, I trade off with smoked turkey legs instead. The dark meat of the turkey has the same texture and flavor as ham but with about 15% fewer calories and 25% less fat. You can also substitute any lean sausage you like or add more turkey. Now substitute brown rice for white, add a little Tabasco, and you are well on your way to a healthy, filling meal with none of the sacrifice. 

Laisser les bons temps rouler! (Let the good times roll!)

P.S. I have a request in to share this amazing cornbread recipe with you. It will be your new all-time favorite. I'll keep you posted.

Links:

1. Traditional Red Beans and Rice
2. Alton Brown's Baked Brown Rice (The best way to make perfect brown rice every time!)
3. Cookin' Country Cajun Cookbook

Labor Day Menu

This was one yummy, satisfying dinner.  I wanted to cook once to last all weekend, so it took the better part of the afternoon.  I am relishing in the leftovers today, though.  Here was the final menu:

• Smoked Pork Ribs
• Grilled Top-Secret Chicken
• Steve Raichlen's Best Ever BBQ Beans - see link and comments below
• Creamed Corn
• Texas Toast, and
• Pecan Cheesecake Pie.

Try not to drool on the keyboard. It took a bit of work, but with a little planning, everything came together on time. Here was the game plan:

1. 11 am - Brine chickens.  See To Brine or Not to Brine for a recap of instructions and the link below for my Top-Secret Rub recipe.  About a gallon per bird works great.  I use a medium-sized cooler, and yes, I disinfect it thoroughly before and after each use.  I also add some ice to keep it cool while brining.
2. 11:30 am - Trim and season ribs.  Allow to marinate on the counter-top to come up to room temperature before smoking.  See Smoked Pork Ribs for the complete 411.  Placed leftover rib meat in slow cooker on high with a light sprinkling of seasoned salt.
3. 12 pm - Preheat oven.  Make pie.
   
4. 12:15 pm - Start pie in the oven.
5. 12:45 pm - Soak wood for smoking.
6. 1 pm - Brown bacon for beans and prep all the vegetables.  Assemble everything but the baked beans. 

7. 1:15 pm - Pie is finished and set out on baking rack to cool.
8. 1:40 pm - Start first batch of coals in chimney.  You don't have a chimney?  Run and get one.  It is so worth it.
9. 2 pm - Pour on the coals, add some wood, and wait for smoke (about 10 minutes).  Put on ribs.
10. 2:30 pm - Add some more wood and flip the ribs end to end.
11. 2:45 pm - Start another small batch of coals.
12. 3 pm - Add the coals, some more wood, and flip the ribs again.  Take chickens out of brine and rinse.  Split chickens down the backbone and lay out flat on several layers of paper towels to drain thoroughly.  Press the breast down until it pops and lays flat.  Cover with another layer of paper towels.
13. 3:30 pm - Add some more wood and flip the ribs one last time.
14. 3:45 pm - Start another full batch of coals.  Turn gas grill on to temperature of 250 F.  Mix all the baked bean ingredients together.
15. 4 pm - Wrap ribs in foil and transfer to gas grill for another hour.  Add coals to smoker, add more wood, and place beans on to cook on the cool side of the grill, stirring every 15 minutes.  They will cook for an hour to an hour and a half, until thickened to your liking.
16. 4:30 pm - Add more wood to beans and flip pan end to end.
    
17. 5 pm - Remove ribs and place in a cold oven to keep warm.  Turn temperature on grill up to 350 F and start cooking whole chickens, skin side up, over indirect heat.  Add more wood to smoker.
18. 5:30 pm - Flip chickens over to skin side down and continue cooking until reaching an internal temperature of 165 F.  Add more wood to smoker.  Start creamed corn on the stovetop and prep Texas Toast.
19. 5:50 - Take up chicken and beans.  Cover the chicken with foil and allow to rest 15 minutes before carving.  Put toast under the broiler until golden.
20. 6 pm - Carve chicken, cut up ribs, serve and EAT!
21. 7:30 pm - Take up pulled-pork from the slow cooker, shred, and put in the fridge or freeze for later.

I hope you love these recipes as much as my family did.  It was well worth the work for nearly a week's worth of meals.  We have leftover chicken for chicken salad, burritos, you name it.  There is pulled pork for another meal all-together, not to mention all the leftover ribs and baked beans.  We even put a batch of the baked beans in the freezer for another time and still had leftovers in the fridge for the next couple of days.

Here's wishing you a wonderful Labor Day weekend, full of rest, relaxation, and fun!  Happy Labor Day all!

Links

1. Smoked Pork Ribs
2. Pecan Cheesecake Pie
3. To Brine or Not to Brine
4. Steve Raichlen's Best Ever BBQ Beans (I used bacon in mine, not brisket.  Also, don't be too concerned about the types of beans or peppers.  Use whatever you have or like.  I used 2 cans of tri-color chili beans and 2 28-oz. can Bush's original beans.  For the peppers, I used a combination of Anaheim, green, and red bell peppers.  Just get the quantities close.  For the barbecue sauce, I used Sweet Baby Ray's original.)
5. America's Test Kitchen Brine 
6. My Top-Secret Chicken Rub

Smoked Pork Ribs - Labor Day Menu

Smoked ribs seem so difficult, but really a little trial and error will take you a long way to becoming your own pitmaster.  Let's start with the basics: the cut of meat.  I always opt for the cheaper cut generally because it has not been butchered to death.  Okay, I see the irony in that one.  Anyhow, if you will get a full pork sparerib rack, there is still some essential fat, AND there is additional meat you can trim off to use for pulled pork later.  You just cook the trimmings for 8 hours in your slow-cooker on high with a little seasoned salt.  It's a nice little bonus, and you are still paying less than the cost of a trimmed rack.  Here is a little video I put together with the help of my assistant (daughter) on how to trim your own rack of spareribs.  It's our first shot at video, so try not to laugh too hard.

So you see, it takes a few minutes, but it is well worth the time and cost to trim your own meat.  Now for the rub.  It is just a standard GOPPSS (garlic powder, onion powder, paprika, pepper, salt, brown sugar).  I start with 1/4 cup of all ingredients except salt and pepper.  I only use 2 tablespoons of each of those, or half the amount of the other ingredients.  This amount will make enough for two racks of ribs with some leftover that you can save for another time.  It works great on nearly any meat when baking or grilling.  Okay, not fish, but you get the picture.

To prep the rack, just take the same paring knife you were using to trim with and make some cross-hatch marks on the underside of the ribs.  This allows the rub to really get into the meat.  Like this...

Sorry for the dark picture.  I am asking Santa for a REAL camera for Christmas.  Next, rub both sides and edges of the racks generously with the rub, place in a zip bag or container, and allow to marinate at least of couple of hours to overnight in the fridge.  Just remember to bring them back to room temperature before putting them on the grill.  An hour or so on the counter will do the trick.

Now, it's smoker time!  I just recently converted our deceased old gas grill into a charcoal grill/smoker.  The thing about smoking meat is you have to cook at low temperatures, 250 F or less, preferably.  The hard part is getting the temperature low enough to smoke, without grilling the meat, but hot enough to get the wood smoking.  Indirect heat is a must!  If you are using charcoal, pile the chunks up on one far side of the grill in as small a pile as possible.  This leaves you more room to cook the meat on and more space away from the fire.  I used a combination of applewood sticks (from my Daddy's in Georgia) and pecan wood that I can get on the side of the road nearly everywhere here.  Just soak the small sticks for about an hour in water before you are ready to start smoking.  Once you have your coals ashed over, pile them on the grill and throw a few sticks on top.  Once the wood starts smoking, throw the ribs on and start your vigil.  A simple oven thermometer near the end of the meat closest to the fire will help you monitor the cooking temperature.

You will need to smoke the ribs about 1 1/2 to 2 hours.  Two hours is better, but if you are pressed for time, you will still get some great some flavor in just the hour and a half.  You will need to add more wood every 15-30 minutes, just whenever the smoke starts to die out.  Move the meat around when you add wood to keep it cooking evenly.  Also, when you replenish, grab the old pieces and toss them under the meat, away from the coals.  This will keep them from actually burning once they dry out completely.  You do NOT want flare-ups when smoking, so keep some water handy in case it gets away from you a bit.  You will also need to replenish the coals around half-way through but will probably not need another full batch.  A half to two-thirds as much will let you maintain temperature without giving you a spike of heat that you do not want.  Remember, this is the trial and error part.  It all depends on the type of charcoal you use (I use Red Oak), the wood for smoking, the size and depth of your smoker, etc.  As long as you have smoke and keep the temperature low, you'll be in great shape.

Now, here is the secret to super tender ribs.  After the smoking is done, double-wrap each rack in aluminum foil and place them in the oven or on a grill at about 250 F for an additional hour (an hour and half if you shortened the smoke time).  Get ready for the best rib you ever made!  These puppies don't even need sauce.  I agree with my dad on this one: "If they need sauce, you messed them up."  Sauce should be an accompaniment, not a cover-up for a bad piece of meat.  Just look at the smoke ring on that beauty.  I must say, this new smoker set-up is making me do the happy dance.  Happy, happy eating!

Pecan Cheesecake Pie - Labor Day Menu Dessert

This pie...well, I find it hard to come up with the words to describe it because I am drooling so much.  I mean how could you possibly make cheesecake or pecan pie any better? How about putting the two together?

This was a recipe my wonderful sis over at Pieces of Me sent me ages ago.  I took my mom's Pecan Pie recipe and kind of morphed the two into this luscious pie.  For me, Pecan Pie MUST use dark corn syrup and dark brown sugar.  So here is how it turned out.

Pecan Cheesecake Pie (click to print)

1 9” deep-dish pie crust
1 8 oz. pkg cream cheese, softened
4 large eggs, divided
1/2 c. sugar
2 tsp. vanilla, divided
1/4 tsp. salt
2 c. coarsely chopped pecans
1 c. dark corn syrup
1/4 c. dark brown sugar

Beat the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.  Pour cream cheese mixture into pie crust and sprinkle evenly with chopped pecans.  Whisk together the corn syrup, remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla and pour over the pecans.

Bake at 375 on middle oven rack for 10 minutes (this will get the crust browning), then turn down to 325 and finish baking until pie is set (another 40-50 minutes).  Cover with an inverted empty pie pan once the pie is browned thoroughly but needs to continue cooking.  The key to cooking this pie, or any custard or cheesecake, is to bake it low and slow.  You want the pecan pie part and the cheesecake part to set up but not poof up.  If you notice it starting to poof, drop the temperature another 25 degrees or so.  The layers should be dense and creamy.  Cool on a wire rack completely.  Serve immediately or cover and chill up to 2 days.

But face it.  It won't last two days.  What a sweet end to a great day of cooking.  Check back tomorrow for the rest of today's yummy recipes.

Honey-Mustard Grilled Chicken

I have a few criteria I always look for when I browse through recipes: quick, tasty, low-cal, and quick.  Oh, did I mention quick?  When I came across this recipe it looked so silly I nearly passed it by.  Yeah, yeah, honey mustard.  Nothing special.  The only thing that changed my mind were all the glowing reviews.  I figured there must be something to it.

Believe me.  You are going to use this recipe again and again!  It takes less than five minutes to prep and only 15-20 minutes to cook.  I made one change and that was to sear one side first before I started basting.  That gave the sauce less of a chance to burn.  I also saved a little for dipping at the table.  Low heat is the key to cooking these breasts, so just keep a meat thermometer handy and cook until 160 F in the middle of the thickest part.  When you take them off the grill, cover them with foil for another 10 minutes to rest.  The result is a juicy, flavorful piece of chicken.  I really could not believe how much flavor permeated the meat without any marinating time at all.  Prep a couple of veggies or salad while they are grilling, and you will have a wonderful dinner in no time.

An added bonus is that you can use it in so many ways.  I grilled enough for my daughter to make wraps for her lunch tomorrow.  Try this: grilled chicken, lettuce, cucumber, blue cheese, pecans, and a little of the saved sauce either as a salad or a wrap.  Or how about grilled chicken, pineapple, coconut, and cashews mixed with a little light mayo and bit of the sauce for a sweet chicken salad.  The possibilities are endless!  Let me know of any ideas you have, and post them for everyone to share.

I can't stress enough that a healthy, home-cooked meal can be just as fast as the drive-through.  Your family will thank you and your body will thank you too.  Happy eating!

Links:

1. Honey-Mustard Grilled Chicken

Grilled Steak with Sun-Dried Tomato Orzo

This is ridiculously simple.  On your mark, get set go!

Steak: New York Strip - a little olive oil massage and Montreal Steak seasoning...Grill as you like.

Orzo: 2 cups boiled in salted water until al dente (9-11 minutes), 1/2 cup of chopped fresh basil, 1/2 cup of chopped sun-dried tomatoes in olive oil, couple tablespoons of olive oil from tomatoes, some Parmesan cheese to taste, salt and pepper...Toss everything in a bowl.

Add a quick salad for your veggies, and your done in less than 30! Happy quick eating!

Links:

1. Homemade Sun-Dried Tomatoes

Chicken with Hoisin Sauce and Siu Mai Dumplings

These are probably my two favorite Chinese take-out items.  I love the slightly sweet and salty chicken with the crunch from the cashews.  The only thing better is a plate of steamed dumplings.  So here are both!

I acquired Yan Kit's Classic Chinese Cooking when I married my handsome hubby.  It was the first cookbook he bought as a bachelor, and he would make the chicken dish for me on date nights.  Love at first bite!  (I apologize for the horrific pun.)  It is so simple and can really be adapted to taste.  I always add some extra veggies.  My choice here was broccoli but sugar snap peas or green beans would also be great.  The only change in the recipe was to add the broccoli to the onion and garlic and cook until just browning and tender. You can add in a few splashes of the sherry to get some steam going.  Remember the Broccoli Strascinati?  Same concept.  Then continue on with the rest of the instructions.  Feel free to add or subtract Hoisin sauce to your liking as well.

The dumplings are equally easy to make.  I use one pound of ground pork and leave out the shrimp, making 36 dumplings in all.  This is perfect to make half and freeze half for another day.

Not only will you cut the calories by making it yourself, you can give yourself the tip you would have spent.  You deserve it!

Links:

1. Yan Kit's Chicken Glazed in Hoisin Sauce
2. Siu Mai Dumplings
3. Broccoli Strascinati