Barbeque Ribs

Barbeque Ribs

3 ½ to 4 ½ lb pork back ribs
6 garlic cloves, pressed
1 ½ teaspoons lemon pepper seasoning
3 cups tomato juice

Barbeque Sauce:
2 teaspoons vegetable oil
¼ cup chopped yellow onion
1 ½ cups ketchup
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
½ cup raw pure honey
2 Tablespoons barbeque seasoning (McCormick’s is reasonably priced and found Safeway & Fred Meyer)
1 teaspoon Dijon mustard
(Yields 2 1/3 cups)

Preheat oven to 400 degrees (bake; not convection)

For ribs: cut each slab into thirds. Place in a large, deep, roasting pan. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Carefully pour tomato juice around ribs; cover with tin foil. Bake 1 hour. Carefully remove ribs and discard tomato juice.

For sauce: Heat oil in medium saucepan over medium heat. Add onion and cook for 2 minutes. Stir in remaining ingredients and return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.

Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of barbeque sauce. Cover, grill 5 minutes. Turn ribs and cover with remaining sauce. Continue grilling, covered, 5 minutes.

Yield: 4 servings

Crock Pot Chicken and Garlic

Crock Pot Chicken and Garlic

1 whole chicken (3 ½ to 4 ½ lb)
2 whole heads of garlic, unpeeled
1 bunch of fresh parsley
1 teaspoon kosher salt
¼ teaspoon of freshly ground black pepper
¼ teaspoon paprika
2 medium carrots, peeled and thinly sliced
2 stalks of celery, washed and thinly sliced

Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat dry with paper towels.

Slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose papery skin BUT do not peel cloves; place 10 cloves in cavity of chicken. Cut stem end of parsley and stuff the flowery part in the cavity of the chicken. Tie ends of chicken legs together using cotton string. Rub outside of chicken with a dash of olive oil. Sprinkle salt, pepper and paprika over chicken, rub into skin lightly. Place sliced carrots and celery, and remaining garlic cloves, around the sides of the chicken. Place lid on crock pot, set to HIGH and cook for 4 to 4 ½ hours.

Check internal temp of chicken to make sure it has reached at least 190 degrees. Carefully transfer chicken to cutting board and tent with foil (note: my chicken literally “fell off the bone” and I had to transfer it with a slotted spoon!). Carefully remove the garlic cloves from the cavity of the chicken (you can leave the parsley in if you want or remove and discard). Press 10 garlic cloves (with a garlic press if you have one) into a saucepan; discard any remaining garlic cloves or save for later use***. Strain juices from the crock pot and discard all vegetables. Pour the juices into the saucepan that has the garlic; whisk to combine. Add 1 teaspoon dry parsley and ground black pepper to taste. Make a roux by mixing 1 Tablespoon of softened butter with 1 Tablespoon flour; add into saucepan and carefully whisk to combine. Bring to a boil over medium heat stirring always. Once gravy comes to a boil whisk for 3-5 minutes then turn down the heat to low; sauce will thicken quickly.

Pour gravy over chicken on plates, and over mashed potatoes if desired. The gravy is delicious!!! Place any leftover chicken in a sealed container in the fridge for up to 4 days.

Yields: 4 servings

***Cook’s tip: wrap and refrigerate any extra remaining roasted garlic cloves. Use garlic to spread on slices of warm French bread, mix in creamy salad dressings, toss with hot cooked pasta or add to mashed potatoes!

Apple Pie

Apple Pie

6 cups peeled, cored, and sliced apples (Gravenstein are perfect*)
2 Tablespoons MINUTE Tapioca
¾ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 Tablespoon butter, softened
Refrigerated pie dough (2 pack)

Mix apples, tapioca, sugar and spices in a bowl. Let stand for 15 minutes. Line 9-inch pie plate with pie crust. Poke bottom and sides of dough with fork. Fill with fruit mixture. Dot with 1 Tablespoon butter. Cover with top crust; seal and flute edge. Cut several slits in top crust for ventilation. Spray with water using a spray bottle. Sprinkle with cinnamon/sugar. Bake in a preheated 400 degree oven (bake; not convection) for 45-50 minutes, or until juices form bubbles that burst slowly. Remove from oven and cool on wire rack. Serve with a scoop of vanilla ice cream or homemade whipped topping!

Yields: 1 pie

*Gravenstein apples were first grown in the U.S. around the 1700’s. They’re round and reddish-green, with a thin skin and lots of juice. The taste is tartly acidic, with a strong flavor and a touch of sweetness. Its taste has been described as reminiscent of white wine, and it makes an excellent baking apple. Its personality really comes through, however, in ciders where its tart flavor makes for a deliciously dry drink. Gravensteins are considered an antique variety now, and there has been renewed interest in it as an heirloom apple. http://www.professorshouse.com/food-beverage/food/types-of-apples.aspx

Blueberry or Apple Streusel Muffins

Blueberry or Apple Streusel Muffins

Streusel:
¾ cup flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
1 stick of butter (1/2 cup), softened
1/3 cup Pampered Chef Lemon Sprinkle (optional)

Muffins:
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
4 Tablespoon butter, melted and cooled slightly
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen blueberries or peeled, cored, small diced apples

For the streusel: combine flour, sugars, cinnamon, and salt (and Lemon sprinkle if using) in a bowl. Toss in softened butter with a fork until it forms chunks with pea-size pieces throughout. Set aside.

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees (bake; not convection). Grease and flour, or place paper muffin cups, in a 12-cup muffin tin (note: if using paper muffin cups as inserts still spray them with BAKING PAM SPRAY to avoid them sticking).

Whisk egg in medium bowl until pale, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 more seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Reserve 1 Tablespoon flour. Whisk in remaining flour, baking powder, and salt. Toss blueberries or apples in reserved flour then fold into batter just until combined.

Divide batter in muffin tin and generously top with a heaping Tablespoon of streusel for each. Bake for 25-27 minutes. Cool in muffin tin for 20 minutes, and then carefully transfer to rack to cool completely.

Muffins can be stores in an airtight container at room temperature for 3 days.

Makes 12 large muffins

Chicken Club Crunch

Chicken Club Crunch

3 cups coarsely chopped COOKED chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup (4oz) Swiss cheese, grated/shredded
½ cup mayo
1 teaspoon Dijon mustard
2 Tablespoons snipped fresh parsley, or ¾ Tablespoon dry parsley
1 large garlic clove, or 2 small cloves, pressed
2 plum tomatoes, sliced and then each slice in half
1 egg white, lightly beaten
Freshly grated parmesan cheese
2 packages crescent rolls

Preheat oven to 375 degrees (bake; not convection).

In large mixing bowl combine chicken, bacon, Swiss cheese, mayo, Dijon mustard, parsley and garlic.

Line baking sheet with parchment paper. Roll crescent rolls out into pre-cut triangles. Place crescent rolls in a line on the baking sheet overlapping each other (enough for two lines). Fill the top (larger portion) of the crescent rolls with a large scoop of the filling. Take the smaller end of the crescent rolls and roll over filling and tuck under bottom larger portion of crescent roll. Place tomato halves in space between each notch. Brush with egg white. Sprinkle with freshly grated parmesan cheese. Bake for 25 minutes until golden brown.

Yields: 8 servings