BBQ Ribs with Spicy Apple BBQ Sauce, Roasted Sweet Potatoes w/Red Onions, and Parmesan, White Beans and Tomato Salad

Well, this menu turned out so much better than I thought it would, each dish is delicious on its own, but as an entire menu it is really wonderful. The very best item on this menu is the Spicy Apple Barbeque Sauce. I'm going to keep a bottle of us in the refrigerator at all times. Here is the menu, you will find the recipes below:

BBQ Ribs w/Spicy Apple BBQ Sauce,

Roasted Sweet Potatoes w/Red Onions, & Parmesan,

White Beans & Tomato Salad

Cook On my friends...............

Kansas City Style Ribs w/ Spicy Apple Barbecue Sauce

For the rub and the ribs:

1 tablespoon seasoning salt, such as Lawry’s

1 tablespoon ground black pepper

1 tablespoon granulated sugar

1 tablespoon sweet paprika

1 tablespoon garlic powder

1 tablespoon meat tenderizer

1/4 teaspoon cayenne pepper

2 racks St. Louis cut spare-ribs (4 to 5 pounds total)

2 12-ounce bottles beer

Spicy Apple Barbecue Sauce

You’ll also need:

4 cups hickory chips or chunks, or as needed, or applewood logs (optional)

Bottle sprayer or mister (optional)

Make the rub. Place the seasoned salt, pepper, sugar, paprika, garlic powder, meat tenderizer, and cayenne in a bowl and stir to mix, breaking up any lumps with your fingers.

Prepare the ribs. Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

Arrange the ribs on a baking sheet. Sprinkle on both sides with the rub, rubbing the spices into the meat.

Set up your smoker and preheat to 225 to 250 degrees.

Arrange the seasoned ribs bone side up in your smoker. Smoke until nicely browned and very tender, 5 to 6 hours in all, turning the ribs over half way through. After the first hour, mist or mop the ribs with beer; after that, mist or mop every hour until you apply the barbecue sauce.

Brush the ribs with the barbecue sauce for the last 30 to 45 minutes of smoking.

Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or cut into individual ribs. Serve with extra barbecue sauce.

Makes about 2-1/2 cups

1 cup ketchup

2 cups apple juice

1/3 cup molasses

1/4 cup cider vinegar

1/4 cup firmly packed dark brown sugar

2 tablespoons granulated sugar

1-1/2 teaspoons chile powder

1/2 teaspoon celery seed

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Coarse salt (kosher or sea) and freshly ground black pepper

Place the ketchup, apple juice, molasses, vinegar, brown and granulated sugar, chile powder, celery seed, cinnamon, and cloves in a large heavy saucepan and gradually bring to a boil over medium heat, whisking to mix.

Reduce the heat to low and simmer the sauce until thick and richly flavored, about 40 minutes, whisking often. Correct the seasoning, adding salt and pepper to taste. The sauce should be highly seasoned.

Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan

Ingredients

4 large or 6 medium tan-fleshed sweet potatoes (white skin)

3 medium red onions

3 T olive oil

2 T finely chopped fresh rosemary, divided (I used my frozen rosemary, if you only have dried rosemary use less and make sure it's finely chopped)

1 tsp. salt (I used Seasoned salt your choice)

fresh ground black pepper to taste

1/2 cup fresh grated parmesan cheese

2-3 T chopped fresh parsley (optional)

Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil.

Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.)

Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired.

White Beans and Cherry Tomato Salad

INGREDIENTS Serves 6 to 8.

1 15-ounce cans of white beans, (such as Great Northern or canelli beans, drained and rinsed)

1 pint cherry tomatoes, halved

1/3 cup coarsely chopped parsley

Dressing ingredients:

1/4 cup extra virgin olive oil

3 cloves garlic, peeled and smashed

1 3-inch sprig of fresh rosemary

3 anchovy fillets, coarsely chopped (omit for vegetarian option)

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon lemon zest

1/4 cup of lemon juice

Directions

1 Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

2 Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.

3 In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.

Death by Chocolate

Hello my friends,

Haven't posted for a while, I've been doing lots of cooking just not sharing. Now that it's Winter and I'm into comfort foods I will begin posting again on a regular basis.

I recently spent 6 days in Alabama with some wonderful friends that I've known since the 70's, some of you weren't even born yet. There were 17 of us, we cooked, ate, chatted, drank (really good wine, thanks Allen) and just gave each other love and attention that we don't get to do but every couple of years.

Some of the dishes that were prepared and shared were an incredible pork roast with Potatoes Anna (could eat those every day), thanks Allen & Susie. An Italian Feast prepared by Vic & Sue, great tomato gravy and eggplant parm! There was Wild Mushroom Tart and Sex on a Cracker( we'll talk about that another time) from Burg and Marcia, the mushrooms were actually hunted by Burg where they live in Northern California, it was so rich and delish. A lovely tenderloin prepared to perfection along with some amazing cakes from a bakery in Philadelphia, Thank you so much Alan & Laura. Our friends Linn & David from Guanajuato, Mexico prepared a breakfast brunch with chorizo, eggs and sausage oh yum, thank you thank you. I prepared a pork carnitas burrito bar with a big old pot of beans.

What I want to share with you today is the dessert that Susie prepared, DEATH BY CHOCOLATE, they are sweet, creamy, melt in your mouth, chocolately little bars that are like potato chips, you just want to keep eating them. They would be perfect for a pot luck dessert and also excellent little Christmas gifts. Enjoy them, I know you will. REMEMBER COOK ON.......................

Death by Chocolate

First Layer

1/2 lb. butter pinch salt

4 oz unsweetened chocolate. 1/2 tsp vanilla

4 eggs 1 cup flour

2 cups sugar

Melt butter and chocolate. Beat eggs until fluffy.

Fold in sugar. Stir in salt, vanilla and cooled chocolate. Fold in flour.

Pour into greased 9" X 13" pan. Bake at 350o for 25-30 minutes. Cool.

Second Layer

1/2 lb. softened butter

3.9 oz pkg. instant pudding (chocolate or vanilla)

6 T milk

4 cups confectioner's sugar

Cream butter. Combine pudding with milk and add to butter. Continue beating

while gradually adding sugar. Spread onto cooled first layer and chill.

Third Layer

12 oz German or Hershey's chocolate

8 T Butter

Melt chocolate and butter in double boiler. Spread onto second layer. (Amounts

of chocolate and butter may be changed proportionately)

Zucchini Pickles

For everyone that just doesn't know what to do with one more zucchini, these are super simple. I didn't process them. Just filled a clean quart jar with one zucchini, added more garlic (of course) and I also put some thinly sliced onions in the jar, just a few slices. I also did not use the hot pepper, (your choice). COOK ON...............

Zucchini Pickles

Ingredients

MAKES 1 QUART OR 2 PINTS

2 cloves garlic

1/2 teaspoon mustard seeds

1/4 teaspoon coriander seeds

2 dried hot red peppers or 2 large pinches crushed red pepper flakes

1 pound zucchini, cut into spears

1 1/4 cups cider vinegar

1 1/4 cups water

1 1/2 tablespoons coarse salt

1 tablespoon granulated sugar

Instructions

Sterilize one quart-size canning jar or two pint jars with lids. Place the garlic, mustard seeds, coriander seeds and red peppers in the jar (or divide them between two pint jars). Pack zucchini spears into the jar(s). They will shrink somewhat after the brine is added, so pack them in as tightly as you can without mashing them.

In a saucepan add the vinegar, water, salt and sugar; bring to a boil, then remove from heat and pour the brine over the zucchini (you may not need all of it, depending on your containers and how you packed your zucchini). Attach lid(s) on the jar(s), let cool and refrigerate. By the next day, the zucchini will be pickled enough to enjoy, although it's even better if allowed to pickle for a week.

Scrumptious Corn Chowder

I had 3 wonderful fresh ears of corn from my CSA, HAD TO USE THEM. This is a delicious non dairy corn chowder. Low fat & low cal not like most corn chowders. I did add some olive oil to saute the onions, but not much. Use the seasons beautiful corn to make this, you will love it Remember COOK ON..........

Scrumptious Corn Chowder

Ingredients (use vegan versions, my version not vegan because I used chicken broth):

1/2 sweet pepper, finely diced

1/2 large vidalia or yellow onion

1 large red potato

3 cups water (I used chicken broth)

3 tablespoons nutritional yeast (divided, see below)

1 tablespoon vegetarian chicken-flavored broth mix (didn't use)

1 teaspoon salt

2 teaspoons Mrs. Dash, Spike, or herb blend

3 cups frozen (or blanched, fresh) corn kernels

2 cups oat milk or other non-dairy milk (I USED SOY MILK)

I added, 3 garlic cloves and some thyme, oregano, and sage, (fresh or dried)

Directions:

This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.

Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.

Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.

Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.

Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.

Serve with a green salad and slices of whole-grain bread for a wonderful, hearty meal on a cold winter day.

Serves: 4-6

Preparation time: 30 minutes

Home made products

I'm on a quest to stop buying products with ingredients I can't pronounce. To be fair I don't buy much processed food. I've identified salad dressings, chocolate syrup & meat rubs. Dressings are so easy to make just keep a few ingredients in your pantry. I am posting two salad dressing recipes, a home made chocolate syrup and Grandma's meat rub, try them, I think your find pleasure in knowing your eating food that you know each ingredient. COOK ON..........

Home made Chocolate Syrup

From: Amy Dacyczyn’s The Complete Tightwad Gazette.

THis is yummy as chocolate milk or on ice cream

½ cup cocoa powder (I used Droste Cocoa, for baking and drinking)

1 cup water

2 cups sugar

⅛ teaspoon salt

¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

The result is very rich, so I only use a teaspoon for a glass of chocolate milk.

I poured the chocolate into a flip-top glass bottle and added a label. These would make nice little gifts.

Greek Salad Dressing

Ingredients 10 servings

1/2 cup olive oil

1-1/4 teaspoons garlic powder

1-1/4 teaspoons dried oregano

1-1/4 teaspoons dried basil

1 teaspoon pepper

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon Dijon-style mustard

1/3 cup red wine vinegar

juice of 1/2 a lemon

1 tsp sugar

Directions

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. ( I used my immersion blender, worked beautifully to emulsify the liquid) Store tightly covered at room temperature.

Low Fat Buttermilk Ranch Dressing

Ingredients

1/2 cup buttermilk


1/2 cup light mayonnaise


2 tablespoons dried parsley leaves


2 tablespoons dried basil

2 tablespoons dried tarragon

1 tablespoon cider or rice vinegar


1 tsp garlic powder

1 tsp onion powder

1 tsp sugar

1/4 teaspoon salt


1/4 teaspoon coarsely ground black pepper

DIRECTIONS:

Combine all ingredients and mix dressing in a small bowl with a whisk or fork. Or combine ingredients in a jar with a tight-fitting lid and shake to blend. If not using right away, cover and refrigerate up to 3 days.


from Good Housekeeping

NUTRITIONAL INFORMATION (per serving*) Calories 30 Total Fat 2g Saturated Fat -- Cholesterol 4mg Sodium 150mg Total Carbohydrate 2g *Nutritional information is based on a 2-tablespoon serving.

Grandma's Spice Rub

For all meats, poultry or fish

Mix equal portions of the following spices: I usually do a 1/4 cup of each for a 2 cup jar.

Garlic Powder

Onion Powder

Paprika

Sweet Basil

Sea Salt

Pepper

Oregano

Rubbed Sage

Savory Leaves

Dried Parsley

Zucchini Spinach Soup

Hello friends,

Had a wonderful weekend with lots of fun cooking. Neighborhood Pizza night in the alley, we were so creative with the 7 pizzas we made. Then yesterday I had some beef cappacio in the freezer that I was serving with garlic aioli, but needed something else. Discovered baby spinach, zucchini and potatoes all fresh from the CSA, found this non dairy delicious zucchini spinach recipe, my additions were fresh herbs from my garden, but not necessary to add if you don't have them. Some herbs you could use would be basil, oregano, thyme, sage, a little dried would be good too. I like to take advantage of using my fresh herbs while I have them. The cilantro however is not an addition, an ingredient that is needed and adds so much flavor. This soup could be eaten at room temp or chilled as well. Hard to eat hot soup if it's 100 degrees outside. Add a fruit platter and some crusty bread and you and a delicious, healthy summer time meal.

Ok, COOK ON............Love Elaine

Zucchini Spinach Soup

Ingredients Serves about 6

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

Directions

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve. (I used greek style yogurt)

Corn Cakes

Michael and I spent the weekend in Manzanita, on the Oregon coast. Visited a little restaurant called "Bread & Ocean". They served little corn pancakes with the lamb burger, (so much better than fries). They were so good, I thought to myself, as soon as I get home I'm going to make these. This recipe worked quite well and they were just wonderful. I added 3 cloves of garlic when I sauteed the corn & veggies. You could also add some chopped spinach or kale for added nutrition. Right now is the time to try these because of the fresh corn available!!! Do it and COOK ON.............

Corn Cakes

You can whip up these little gems in just 20 minutes, any time of day or night. They can be a breakfast or light supper in and of themselves, or a first course or side dish for a more complex meal. 


Ingredients

2 tsp. butter


1/4 cup finely minced red bell pepper


2 cups corn


1/4 cup minced scallions


1/2 cup cornmeal


1/2 cup unbleached white flour


1 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt


2 eggs


1 cup buttermilk


Oil or butter for the pan 


Directions

Melt the butter in a small skillet. Add the bell pepper and corn, and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions and set aside. 

Combine the cornmeal, flour, baking powder, baking soda and salt in a medium-sized bowl. Make a well in the center. 

Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry ingredients, and stir briefly until everything is combined. Don't over-mix. 

Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot. Makes about a dozen 4-inch corn cakes

Note: I put a little maple syrup on them, applesauce or sour cream would be excellent as well.