These were delicious – the sauce was great and really easy to make.
1 rack of baby back ribs
1 c. red wine
1 c. brown sugar
1/4 apple cider vinegar
1/4 t. allspice
1 c. tomato sauce
3 T. tomato paste
Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.
In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.
Remove the ribs from the dish and pour out the water and accumulated fat.
Raise the oven temperature to 350.
Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.
Here’s another really easy “pouch” recipe! These are so easy that absolutely no skill is required!
1/2 lb. asparagus, washed and trimmed
Olive oil to taste
1 garlic clove, minced
1 chicken breast
Shredded mozzarella cheese
1/2 c. tomato sauce
Fresh basil leaves
Preheat the oven to 400.
Place asparagus in a mixing bowl and coat with olive oil. Add some salt and pepper, and the minced garlic. Mix well. Place it on the bottom of a piece of parchment paper large enough to fold over into a pouch.
Place the chicken breast on top. Season with salt and pepper. Top with the tomato sauce, mozzarella and basil leaves.
Fold up the pouch and place it in a baking sheet.
Bake in the oven for about 30 minutes or until the chicken registers 165 internal temperature.
These may not be very pretty but they’re really good! I probably shouldn’t have put them on a green plate, though 😉
12 oz. broccoli florets, blanched for 2 minutes in boiling water
1/4 yellow onion, sliced
2 garlic cloves, minced
2/3 c. bread crumbs or gluten free crackers
2/3 c. shredded cheddar cheese
Salt & pepper
Dash of chili paste
Preheat the broiler.
Saute the onion and garlic in some olive oil.
Place the broccoli, onion, garlic, egg, breadcrumbs (or crackers) in the Cuisinart. Pulse until smooth. Add the chili paste and seasonings. Mix. Add the cheese and mix.
Put the entire mixture into the refrigerator for about 10 minutes.
Grease a baking dish. Place a tablespoon dollop of the broccoli mixture on the baking dish.
Broil on high for about 3 minutes or until brown on top. Turn them over and broil again for a few minutes, making sure they don’t burn.
This is a super easy way to cook up your meat and vegetables in one play!
2 chicken breasts, skinned and deboned
1 green pepper, sliced
1 red pepper, sliced
1/2 yellow onion, sliced
1 T. chili powder
1/2 t. cumin
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
Shredded Mexican cheese
Pico de Gallo
Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.
Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.
Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.
Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.
Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.
These were really easy to make and healthy, too!
4 whole wheat pitas, cut in half and split
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 bag baby spinach
1/2 c. marinara sauce
Shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.
In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.
Return them to the oven and broil until the cheese melts, being careful not to burn them.
These were really tasty! The only thing is that they weren’t very pretty – it was hard to keep the hashbrowns all together when flipping them.
1 pkg. frozen shredded potatoes
5 sliced green onions
2 or 3 large eggs, beaten
1 1/2 T. flour
4 oz. smoked salmon
Combine 3 green onions, potatoes and eggs in a large bowl. Add the flour and some salt.
Heat some olive oil in a pan. Using a 1/3 cup measuring cup, portion out about 4 potato patties into the pan. Press them down with a spatula and cook them until the are browned on the bottom. CAREFULLY flip them over and cook the bottom. Cover them if they are still uncooked until soft. Plate them to a dish and keep them warm.
Continue making hashbrown patties until you are done with the potatoes.
Place a slice of smoked salmon on top of each hashbrown patty. Top with the remaining green onions.
I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!
1 bunch asparagus, trimmed
1/3 c thinly sliced shallots
1 T. thyme
2 cups sliced shitake mushroom caps
3 gloves garlic, minced
1/2 c. chicken broth
1 T. butter
Juice of half a lemon
Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.
Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.
While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.
Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.
Before eating, break the yolk until it flows over the asparagus. Yum!