As if ribs werent delicious enough, we decided to give them a nice little bone marrow bath. Were going to start these off the same way we’d start any side rib smoke, and that is by setting the smoker to a nice 225 degrees.
In prepping the ribs, you can elect for any pork rub that you’re enjoying at the moment, but I go for Code 3 Spices 5-0 Rub. The nice zesty blend goes well with the pork in my opinion. After applying a thin layer of mustard, you can apply a liberal amount of rub. Let marinate for at least half an hour before tossing on the smoker.
At the same time, we will prep the bone marrow. I like to drizzle the bone with some quality olive oil, and then give a light sprinkle of code 3 spices grunt rub. Once this is done, you can let…
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This bright and colorful side dish is delicious on its own, or as a complement to meat, poultry or fish. You can substitute red quinoa or regular quinoa for the black quinoa, although I love the contrast of the dark color of the grain with the corn and sweet potatoes and the brightness of the red peppers. In addition, when steaming the quinoa, I usually use vegetable stock or chicken broth to steam the quinoa which adds a bit more flavor.
This salad has great flavor, texture and color. I love to use both roasted and raw greens in the salad that add a bit of complexity and texture. The cellulose in kale can be a bit overwhelming for some salad eaters, but I have found that gently rubbing the leaves between your hands helps to break down the cellulose and makes the leaves much more palatable and enjoyable. Roasting shaved Brussel Sprouts caramelizes them just enough to help bring out their natural, sweet flavor and tenderizing them.The berries add some sweetness and seasonal beauty and work so well with the toasted almonds and quinoa. For vegan diners, simply eliminate the feta. I like to top this salad with a lemon-balsamic vinaigrette, but you can opt for any light dressing. If you need a more substantial salad for dinner, you could very easily add chicken on the side.
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A wonderful salad for fall that has such delicious, earthy flavors and nutrient-rich kale that adds texture. For this salad, I slice the kale in very thin, horizontal strips and then took the extra step to massage the kale gently in between my hands to break up the cellulose of the leaves, making the kale more tender in a raw salad. I love the flavor of gorgonzola in the salad, but if that is not your favorite cheese, you cold easily substitute a crumbled goat cheese or feta which would also work. I love plating the salad on a large plate in a pile that provides vertical dimension and a lovely presentation.
Serves 4, as a first course salad
- 3 large bunches (about 8 cups) lacinato kale, purple kale, kale (or bunch of each), washed and large stems removed, sliced in 1/4 inch strips
- 1/4 red onion…
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The colors and flavors of this salad are full of autumn in every way. Nutty, sweet and savory are perfect for the season and so beautiful. I like to use a mixture of walnut oil and olive oil in my dressing for a richer flavor and you can certainly play with different ratios of the two oils. If you don’t have the walnut oil, the olive oil works quite well also.
- 10 -12 ounces favorite mixed greens
- 1 firm, ripe pear, quartered and thinly sliced
- 16 ounces butternut squash, 1/2 inch dice
- 1 cup crumbled gorgonzola
- 5 fresh figs, halved
- 1 cup pomegranate seeds
- 1 cup toasted walnuts
- sprouts for garnish, optional
- olive oil for roasting
- kosher salt and pepper
- garlic powder
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons white champagne vinegar
- 1/3 cup extra-virgin olive oil
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- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 2 large eggs
- 1 cup sugar
- 1 cup finely chopped walnuts
- 3/4 cup semi sweet chocolate chips
2 tbsp. powdered sugar
Preheat oven to 350F. Butter and flour a large baking sheet. Whisk together flour, cocoa, soda and salt. Beat butter and sugar in mixer. Add eggs and combine well. Stir in flour mixture, walnuts and chocolate chips.
Form dough into 2- 12×2 inch logs and press slightly. Sprinkle with powdered sugar and bake for 25 minutes.
Cool for 5 minutes and cut diagonally in 3/4 inch slices (15 each log) Bake ten more minutes after turning on the side.
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon bourbon
- 3/4 cup semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- 1 prepared 8 inch pie crust
- Preheat oven to 350 degrees F (175 degrees C.)
- Spread chocolate chips and nuts in bottom of pie shell.
- In a mixing bowl, cream butter or margarine and sugar together. Mix in flour.
- Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- ¼ cup coarsely chopped maraschino cherries
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- ¾ cup chopped walnuts, toasted*
- Powdered sugar
Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar, almond extract, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the walnuts, and maraschino cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or until bottoms are light brown. Cool on cookie sheets…
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I wanted to share a couple of meals that worked well recently. One was a mushroom-tofu stroganoff, which was good, and the other was a strange layered rice-and-spinach casserole, which was better. I made the stroganoff for hubby and me and the casserole for a potluck.
The stroganoff came about because I had seen a recipe for a vegan mushroom stroganoff, which I thought sounded good, but needed protein, and we had tofu in the fridge, so I hunted for a good recipe to put it in, and found this one. This recipe is minus animal products* and minus troublesome fiber (and probably minus high smartpoints, but I don’t count those anymore). Unfortunately, I didn’t take a picture of the ingredients (I started the tofu pressing while I went to yoga, and hubby chopped everything and roasted the tofu before I got home).
14-16 oz. extra firm…
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