Baby Back Ribs!

Good evening my wonderful bloggers! Tonight, I felt like splurging a bit. I have not had baby back ribs in ages (yes, I do mean AGES) and I thought that this would be the perfect treat for you all. Doesn't just the thought of ribs smothered in barbeque sauce make you drool? Okay, enough teasing you all. Let's grab this recipe and our aprons and head into the kitchen!

Whiskey Grilled Baby Back Ribs

You will need:

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chili pepper
• 2.25 tablespoons vegetable oil
• 1/2 cup minced onion
• 1.5 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2.5 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1.25 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chili pepper

Are you still there? I hope this extensive list didn't scare you away!

1. Preheat the oven to 300 degrees. 
2. Cut each full rack of ribs in half, so that you have 4 half racks. 
3. Sprinkle salt and pepper, and 1 tablespoon chili pepper over the meat. 
4. Wrap each half rack in aluminum foil. 
5. Bake for 2.5 hours. 
6. Meanwhile, heat oil in a medium saucepan over medium heat. 
7. Cook and stir the onions in oil for 5 minutes. 
8. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. 
9. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. 
10. Bring  the mixture to a boil, then reduce heat. 
11. Simmer for 1.25 hours, uncovered, or until sauce thickens. 
12. Remove from heat, and set sauce aside. 
13. Preheat an outdoor grill for high heat. 
14. Remove the ribs from the oven, and let stand 10 minutes. 
15. Remove the racks from the foil, and place on the grill. 
16. Grill the ribs for 3 to 4 minutes on each side. 
17. Brush sauce on the ribs while they're grilling, just before you serve them because adding it too early will burn it.
18. Enjoy!

I hope you all enjoyed this some what festive occassion for us. It's not often that we enjoy a nice rack of baby back ribs, huh? Well, that's all for tonight folks. I'll catch you on the flip side! Happy blogging to all!

Pork, It's What's For Dinner!

Good afternoon bloggers! I took a personal day yesterday as you all may know. It was for a good cause. My husband turned 29. It was a decent day to say the least. Today, I'm back with a twist on pork chops. I never liked pork chops when I was a child, but now that I'm older, I love my pork chops with apple sauce on the side. Let's take a hint from that amazing apple sauce and try something else with our pork chops. So, enough said, let's meet in the kitchen.

Pork Tonkatsu

You will need:

• 4 pork cutlets 
• 1/2 cup tonkatsu sauce, divided 
• 1/2 cup all-purpose flour 
• 1/2 teaspoon pepper 
• 1/2 teaspoon salt 
• 1 egg, slightly beaten with a teaspoon of water 
• 3 cups  Wheat Flakes cereal , crushed to 1.5 cups
• 2 cups shredded cabbage salad

NOTE: You may find tonkatsu sauce at your local market or Super center. It may also be available at any foreign food center.

1. Place a pork cutlet between two layers of wax paper. 
2. Using a meat mallet or rolling pin, pound it to an even thickness of 1/2 an inch. 
3. Repeat with remaining cutlets. 
4. Place the cutlets in a gallon zip-top bag. 
5. Add 1/4 cup Tonkatsu sauce. 
6. Place it in the refrigerator and allow to marinate for a minimum of 30 minutes.
7. Preheat the oven to 350 degrees.
8. Lightly coat 13x9x2 inch baking dish with cooking spray.  
9. Set it aside.
10. Mix the flour, salt and pepper in a shallow dish and set it aside.
11. Place an egg in another shallow dish and set it aside as well.
12. Place cereal in a third shallow dish, then set it aside.
13. Remove the pork cutlets from their marinade. 
14. Discard any remaining marinade.
15. Dredge each cutlet first in flour, then egg, then cereal, coating each slice well.
16. Place the breaded cutlets in a single layer in a prepared baking dish and bake until a meat thermometer registers 160 degrees, approximately 25 to 35 minutes.
17. Serve with shredded cabbage salad and additional tonkatsu sauce for dipping.
18. Enjoy!

I hope you all have a splendid day where ever you may be. I will see you all very soon. Happy blogging!

Put Some Zest in Your Life!

Good evening bloggers! Welcome to another edition of Everyday Meals. I'm your bloggin host, Mandie. I would bow, but I don't think any of you could see me. Anyway, tonight, we are kicking off with some flavor and zest. We are kicking it Cajun style. Every now and again, we just need some spice in our lives and this is the perfect way to get that. Let's grab that shopping list and meet back in the kitchen!

Peppery Cajun Pork Pasta

You will need:

• 8 ounces uncooked fettuccine 
• 1 pound pork tenderloin 
• 4 teaspoons Cajun seasoning 
• 1 tablespoon vegetable oil 
• 1 large red onion, chopped
• 2 large zucchini, chopped
• 1/4 teaspoon salt 
• 3 medium roma tomatoes, chopped
• 1 can black-eyed peas, rinsed and drained 
• 1/4 cup lemon juice 
• 1 teaspoon dried oregano leaves 
• 1/4 teaspoon freshly ground pepper

1. Cook and drain the fettuccine as directed on package.
2. While fettuccine is cooking, cut the pork into 1/4 inch slices and sprinkle with Cajun seasoning. 
3. Heat oil in a 12 inch nonstick skillet over medium-high heat. 
4. Cook the pork in oil for 4 to 6 minutes, turning occasionally, until pork is slightly pink in the center. 
5. Remove the pork from the skillet and keep warm.
6. Spray the same skillet with cooking spray, then heat over medium-high heat. Cook the onion in the skillet for about 4 minutes, stirring frequently, until the onion begins to brown. 
7. Stir in the zucchini and salt. 
8. Cook about 4 minutes, stirring frequently, until the vegetables are tender. 
9. Stir in the remaining ingredients. 
10. Cook for about 1 minute, stirring frequently, until heated through.
11. Toss the vegetable mixture and fettuccine. 
12. Serve the pork over the fettuccine mixture.
13. Enjoy!

Well, that wraps up our zesty session tonight. I hope you all enjoy the rest of your evening and I will catch everyone on the flip side. Happy blogging!

Back with a Vengeance!

Good evening bloggers! I am back with a ton of recipes for you all. I blame my disappearance on my laptop crapping out on me a couple of weeks ago. I also got tied up with some life stuff that was happening. Luckily, I have gotten everything all settled out. I am back finally and plan on staying (unless something else dares to jump in my way...) Anyway, we've got a full menu tonight, so let's grab our sooking utensils and get in the kitchen!

One Pan Tilapia Fish Tacos

You will need:

• 1 pound tilapia fillets 
• Salt 
• 2 tablespoons anise seeds 
• 2 tablespoons canola oil 

For the Mole: 

• 1/2 white onion, sliced 
• 2 whole garlic cloves 
• 2 whole Roma tomatoes 
• 1/3 cup slivered blanched almonds 
• 1 teaspoon cumin seed 
• 1 cup water 
• 1/2 cup chili paste 
• 2 teaspoons salt, plus more for seasoning fish 
• 1/4 cup raisins 
• 8.5 corn tortillas, divided 
• 2 cups shredded iceberg lettuce 
• 1/4 cup grated cotija cheese

1. Season the fish with salt, to taste, and coat in anise seeds. 
2. In a large saute pan over medium-high heat, add the oil. 
3. When the oil is hot, add the tilapia and saute until golden on 1 side. 
4. Flip them over and finish cooking on the other side. 
5. Remove the fish from pan to a plate and keep warm. 
6. In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute. 
7. Deglaze the saute pan with the water and stir in the chili paste. 
8. Carefully transfer the mixture to a blender. 
9. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth. 
10. Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. 
11. Break up the fish and divide it evenly among the tortillas. 
12. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. 
13. Serve.

Pork Tenderloin with Eggplant Relish

You will need:

• 3 mild frying peppers, such as Hungarian or banana, halved and seeded
• 1 small jalapeno pepper, halved
• 2 medium Japanese eggplants
• 1 bunch scallions
• 6 cloves garlic, unpeeled
• 2 pork tenderloins, trimmed and cut into 4 pieces
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika, plus more for garnish
• 2 tablespoons chopped fresh parsley

1. Preheat the broiler and line a broiler pan with foil. 
2. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. 
3. Cover with a damp towel to cool, then peel the peppers and eggplants. 
4. Squeeze the garlic from its skin. 
5. Roughly chop the vegetables and garlic and toss in a bowl.
6. Season the pork with the cumin and salt and pepper. 
7. Heat the olive oil in a skillet over medium-high heat. 
8. Add the pork; cook, turning, until golden, about 6 minutes. 
9. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees, about 8 more minutes. 
10. Set the pork aside.
11. Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. 
12. Season with salt and pepper and add the parsley. 
13. Slice the pork. 
14. Serve with the eggplant relish and garnish with paprika.

Salami-Mozzarella Calzones

You will need:

• 2 large eggs 
• 1/4 cup chopped fresh parsley 
• 1 teaspoon grated lemon zest 
• 1/4 pound shredded reduced-fat mozzarella cheese 
• Extra-virgin olive oil, for brushing 
• 1 tube refrigerated pizza dough 
• 1/4 pound deli-sliced salami, cut into thin strips 
• 1.5 cups giardiniera (pickled mixed vegetables), drained 
• 1/4 pound sliced provolone cheese

1. Place a baking sheet upside down in the oven and preheat to 400 degrees. 
2. Beat the eggs, parsley and lemon zest in a small bowl. 
3. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. 
4. Reserve the remaining egg mixture for brushing on the crust. 
5. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9x12 inch rectangle. 
6. Spread the mozzarella mixture over one half of the dough, leaving a 1 inch border along the edge. 
7. Top with the salami, followed by the pickled vegetables and provolone. 
8. Fold the other half of the dough over to cover the filling. 
9. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife. 
10. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. 
11. Let rest 5 minutes, then cut into wedges.
12. Serve.

Shrimp and Cajun Rice

You will need:

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and de-veined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley

1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. 
2. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. 
3. Season with salt and pepper.
4. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. 
5. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. 
6. Stir in the parsley and serve.

Pork Roast Shoulder with Spanish Rice

You will need:




For the Sofrito: 

• 1 green pepper, minced 
• 1 onion, minced 
• 1/2 bunch cilantro, chopped 
• 1/4 cup olive oil 
• 1 pork shoulder 
• 12 whole garlic cloves, slightly smash 
• 3 envelops sazon seasoning 
• 1 tablespoon adobo seasoning 
• 1/4 cup sofrito, recipe follows 

For the Spanish Rice: 

• 1/4 cup diced pork 
• 1/4 cup diced onions 
• 2 tablespoon butter 
• 2 envelopes sazon seasoning 
• 1 tablespoon adobo seasoning 
• 2 cups long-grain rice 
• 4 cups water 
• 2 tablespoons sofrito 
• 1 can pigeon peas

1. In a food processor add green pepper, onion, and cilantro. 
2. Pour in oil and mix well. 
3. Set aside 2 tablespoons for Spanish rice.  
4. Preheat oven to 300 degrees. 
5. Cut off 2 slices of pork and set aside for Spanish rice. 
6. Make at least 12 slits in pork with the tip of a very sharp knife. 
7. Put 1 clove of garlic in each slit. 
8. In a small bowl, mix together the sazon and adobo seasonings. 
9. Add 1/4 cup sofrito and stir together. 
10. Rub over entire pork shoulder. 
11. Place pork in large roasting pan, wrap with foil and cook for 3 hours. 
12. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. 
13. For the rice: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. 
14. Add sazon, adobo, rice, water and reserved sofrito.
15. Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. 
16. Add pigeon peas and cilantro. 
17. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. 
18. Remove from heat.
19. Serve.

I will be back tomorrow with more delicous recipes. I'm not done shoving recipes onto you all because I know that you want more! ^_^ I'll catch you all on the flip side. Good night everyone. Happy Blogging.

Tempting Tuna Steaks

Good evening bloggers! Welcome to a nightly edition of Everyday Meals. Tonight, we are continuing on with the trend of fish. With that trend, we will be making a delicious dish with tuna steaks. It's a very simple meal that feeds up to 4 people. If you feel necessary, you can double the recipe for larger families. Let's grab that apron and get cooking!

Marinated Tuna Steaks with Cucumber Sauce

You will need:



For the Tuna

• 3 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, finely chopped
• 1/4 teaspoon salt
• 4 tuna steaks

For the Sauce

• 1/2 cup chopped cucumber
• 1/4 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon mayonnaise

Are you still with me?

1. In shallow glass dish, mix lime juice, 2 tablespoons cilantro, the garlic and salt.
2. Add the fish to the lime mixture, turning several times to coat.
3. Cover and refrigerate for 1 hour, turning once, to marinate.
4. Meanwhile, in small bowl, mix all the sauce ingredients, then refrigerate.
5. Set the oven control to broil.
6. Spray the broiler pan rack with cooking spray.
7. Remove the fish from the marinade, then discard the marinade promptly. Place the fish on the rack in the broiler pan.
8. Broil the fish 4 inches from the heat for 7 to 10 minutes, turning once, until the fish flakes easily with a fork.
9. Serve with the sauce.
10. Enjoy!

Well, that concludes another delicious entry to EMEF. I hope you all are staying cool one way or another. Enjoy tonight's dinner and I will catch all of you on the flip side. Oh, on another note, I am getting a computer tomorrow or Friday. I will be able to get back online with more yummy meals and recipes for everyone! So, take it easy tonight and happy blogging!

Scrumptious Salmon Fillets

Good afternoon bloggers! Welcome to another edition of Everyday Meals. I hope each and every one of you enjoyed your 4th of July weekend. I am going to be taking a simple approach to this week and we will be making fish this week. We are starting this week with a salmon dish. Let's grab our aprons and get into the kitchen!

Salmon with Snap Peas, Yellow Peppers, and Dill Pistachio Pistou

You will need:

• 1/3 cup chopped fresh dill
• 1/3 cup finely chopped green onions
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped
• 1/4 cup plus 1.5 tablespoons pistachio oil
• 2 yellow bell peppers or orange bell peppers, cut into 1/2 inch strips
• 1 pound sugar snap peas, trimmed, strings removed
• 1 garlic clove, minced
• 1/4 cup water
• 4 salmon fillets

Ready? Great!

1. Mix the dill, green onions, pistachios, and 1/4 cup oil in a medium bowl. Season it to taste with salt and pepper.
2. Heat 1/2 tablespoon oil in a heavy, large skillet over medium-high heat. Add peppers and sauté until beginning to soften, or about 2 minutes.
3. Add the snap peas, garlic, and 1/4 cup water, then sprinkle with salt. Sauté until the vegetables are just tender and water evaporates, 2 to 3 minutes.
4. Stir in 1 rounded tablespoon pistou.
5. Transfer the vegetables to a platter, then tent with foil to keep warm. Reserve the skillet you just used and do not clean it.
6. Heat the remaining 1 tablespoon oil in the reserved skillet over medium-high heat.
7. Sprinkle the salmon with salt and pepper.
8. Place the salmon, skin side down, in the skillet and cook until the skin is crisp, about 3 minutes.
9. Turn the salmon over and cook until it's almost opaque in the center, about 3 minutes longer.
10. Arrange salmon fillets over the vegetables on the platter.
11. Spoon some pistou down the center of each fillet and serve!
12. Enjoy!

I hope you all have am excellent day and I will catch you all on the flip side! Happy blogging to everyone!

South American Zest!

Good afternoon amazing bloggers! Today I was watching American Ninja Warrior. As I was watching this show, it made me start thinking of recipes from other cultures, yet again. Today, we are taking a tour to South America. I ended up doing some research and found this excellent recipe for grilled beef tenderloin. I think you all will love it! Let's get into the kitchen and make ourselves a meal!

Churrasco Con Pebre
Grilled Beef Tenderloin with Chilean Cilantro Sauce

You will need:



For the Meal:

• Cooking spray
• 4 cups sliced onion
• 1/2 teaspoon sugar
• 1,5 pound center-cut beef tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin

For the Sauce:

• 2/3 cup canned vegetable broth
• 1/2 cup minced fresh cilantro
• 1/2 cup minced onion
• 1/2 cup minced red bell pepper
• 1/4 cup white vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

1. Before beginning, combine all of the ingredients for the sauce.
2. Stir everything together with a whisk until well blended.
3. You may store the sauce until you need it within the recipe below.
4. Place a large skillet coated with cooking spray over medium heat until hot. Add the sliced onion and sugar, cover and cook for 10 minutes or until golden brown, stirring frequently, then remove and keep warm.
5. Prepare your broiler.
6. Cut the tenderloin lengthwise with the grain into 6 even steaks.
7. Place 1 steak between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
8. Repeat the procedure with the remaining steaks.
9. Combine the salt and the next 4 ingredients through cumin.
10. Rub the salt mixture over both sides of the steaks.
11. Place the steaks on a broiler pan coated with cooking spray.
12. Broil for 2 minutes on each side or until desired degree of doneness.
13. Top each steak with the onion mixture and drizzle each with 1 tablespoon Pebre sauce.
14. Enjoy!

 

I hope you all have an excellent weekend. It's going to be a very, very hot weekend so be safe, cover up with sunscreen, and drink tons of fluids (and I don't mean alcohol!) ^_^ I'll see you all tomorrow. Blogger Love to all!