Drunken Braised BBQ Pork Butt

Good BBQ is hard to come by, but this recipe will not disappoint . . .

One 5 lb pork butt

4 garlic cloves, minced

12 oz dark beer

For the dry rub:

2 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp chili powder

1 Tbsp garlic powder

2 tsp ground mustard seed

For the BBQ Pork Butt:

1/2 cup ketchup

2 Tbsp whole grain mustard

3 Tbsp Worcestershire sauce

1/3 cup dark brown sugar

Combine rub ingredients in a bowl and mix well.  Rub all over the pork butt.  Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 500 degrees.  Unwrap the pork and place in a roasting pan.  Cook 45 minutes until dark browned and even blackening in places.  Remove from oven.  Lower oven to 325 degrees.  Pour beer over the top and add minced garlic around the pork.  Cover tightly with aluminum foil.  Poke about 10 holes all over the top of the foil.  Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from the center bone.  

Place the meat on a plate and pour the pan juice into a saucepan.

To the pan juices add the BBQ sauce ingredients.  Bring to a simmer until reduced by half and thick, about 20 minutes.  

While the sauce is boiling down, pull apart the pork with 2 forks.  Pour the sauce over the pulled pork and work through until fully absorbed.  

 

Memphis Style Dry Rub and BBQ Sauce

I don't know anyone who isn't a fan of ribs, and this dry rub and BBQ sauce recipe will make your next rib fest a success.  Give it a try!

Dry Rub

1 1/2 cups paprika

3/4 cup sugar

3 3/4 Tbsp onion powder

Add all ingredients to a bowl and stir until combined.  Keep in an airtight container for up to 6 months. 

 

BBQ Sauce

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

1/2 Tbsp fresh ground black pepper

1/2 Tbsp onion powder

1/2 Tbsp ground mustard

In a medium saucepan, combine all ingredients.  Bring mixture to a boil.  

Reduce heat to simmer. 

Cook, uncovered, stirring frequently for 1 hour, 15 minutes.

This will keep in the refrigerator for up to a week in an airtight container.  

I like to season my ribs with the dry rub and then wrap in plastic wrap and refrigerate for at least 8 hours.  I'll then grill my ribs to the desired doneness.  Sprinkle with additional dry rub for seasoning, and add BBQ sauce for wet ribs.

Chive & Parsley Compound Butter

 I do love a good steak, and what's a steak without that side of compound butter to provide that extra flavor?  This recipe is a keeper and one you'll use again and again.

1 cup (2 sticks) butter, room temperature

1 clove of minced garlic

1 Tbsp finely chopped fresh chives

2 tsp finely chopped fresh thyme leaves

1 Tbsp finely chopped fresh flat-leaf parsley leaves

1 tsp coarse salt

Generous pinch of freshly ground black pepper

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.

Place the butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log.  Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets.  Wrap parchment around butter, then twist end to seal and tie with twine.

Refrigerate until firm, about an hour.  

Honey Garlic Chicken Breasts

Are you looking for a quick and very tasty weeknight dinner?  This is a perfect fit for that . . .

1 lb chicken breasts, boneless, skinless, and halved horizontally

salt, to taste

pepper, to taste

1/4 cup flour

3 1/2 Tbsp butter, divided

2 cloves garlic, minced

1 1/2 Tbsp apple cider vinegar

1 Tbsp soy sauce

1/3 cup honey

Season the chicken with salt and pepper

Place the flour in a shallow bowl

Coat the chicken in the flour, shaking of the excess

Melt all but 1 Tbsp butter in a large skillet over high heat

Place the chicken in the skillet with the melted butter and cook on one side until golden, about 2-3 minutes.  

Flip the chicken and cook for 1 minute

Reduce the heat to medium-high

Add remaining 1 Tbsp of butter and the garlic to the skillet, stirring the garlic briefly

Add the vinegar, soy sauce, and honey, stirring it in the skillet to combine it with the chicken

Bring the sauce to a simmer and simmer until thickened, about 1 minute

Turn the chicken to coat it in the sauce

Continue cooking until the chicken reaches 165 degrees when checked with a meat thermometer

Remove the skillet from the heat and serve.  

 

Biscuits & Gravy Breakfast Casserole

10 oz tube of buttermilk biscuit dough

6 eggs

2 cups peppered country gravy

1 lb sausage (any flavor)

1 cup shredded cheese

1 cup milk

salt and pepper to taste

Fresh parsley for topping

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.  Cut biscuit dough into 1" pieces, and line the bottom of the pan.  

Brown the sausage and drain.

Scatter the browned sausage over the biscuit pieces.  Then top with shredded cheese. 

Whisk eggs and milk with a pinch of salt and pepper.  Then pour over the pan.

Make gravy according to instructions and pour over the pan.  Bake for 30 - 45 minutes depending on how hot your oven is.  

Cut and serve.  It's delicious warm right out of the oven.  

 

Lemon Herb Vinaigrette

 

This is a bright and fresh vinaigrette.  Try it on salads, roasted vegetables, crispy potatoes or grain bowls.

2/3 cup olive oil

1/2 cup lemon juice

1 - 2 Tbsp chopped fresh herbs like tarragon, parsley or dill

1 garlic clove, minced

1/2 Tbsp Dijon mustard

Kosher salt to taste

Black pepper to taste

Add all ingredients to a mason jar with a lid and shake well to emulsify.  Taste for seasoning and serve.

Tip:  If the vinaigrette is a bit too sharp, try adding a tiny bit of honey.  

Tater Tot Breakfast Casserole

Having company for breakfast?  This is the perfect recipe to prepare the night before and then put in the oven an hour before you're ready to eat.  

1 lb thick cut bacon, cooked and cut into 1" pieces

1 (30 - 32 oz) bag frozen tater tots

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 cups shredded cheddar cheese

1/2 cup mozzarella cheese

8 eggs

2 cups milk

Preheat your oven to 350 degrees.  Then gently grease a 9 x 13 oven-safe baking dish with cooking spray or butter.  

Cut the bacon into 1" pieces.  Cook until crispy, drain and set aside.

Toss together the tater tots, bacon and cheeses in a large mixing bowl.  Pour the mixture into the prepared 9 x 13 pan.

Whisk together the eggs, salt pepper, onion powder, garlic powder, and milk.  Pour the mixture over the tater tot mixture.

Finally, bake the dish uncovered for approximately 60 - 70 minutes, or until eggs are set.  

Tuscan Skillet Tortellini

Who doesn't love a one pot dinner?  Any night with fewer dishes to do is a good night in my book.  If you like tortellini, this recipe will become a regular in your house.  It's perfect for meatless Monday, or just add sliced chicken breasts for a meaty version.

2 Tbsp olive oil

2 lbs plum tomatoes, coarsely chopped

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp red pepper flakes

3 cloves garlic, minced

2 (8 oz) packages of fresh cheese tortellini

2 cups baby spinach, packed

Parmesan cheese, freshly grated

In a heavy-bottomed 10 - 12 inch skillet over medium heat, heat the olive oil until shimmering.

Add the tomatoes, kosher salt, ground black pepper and red pepper flakes.

Cook until the tomatoes soften and release their juices, about 5 - 6 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium-high.

Stir in the tortellini and cook, stirring occasionally, until the tortellini is plump and tender, about 3 - 5 minutes or according to package directions.

Remove the skillet from the heat and stir in the spinach until it wilts, for about 1 minute.  

Serve with plenty of grated parmesan cheese.  

Peach Cobbler

I do love peaches!  They are sweet and juicy and perfect for dessert.  What better way to end your next summer barbecue?

4 cups of ripe peaches, peeled, pitted and sliced

1/2 cup sugar

2 Tbsp cornstarch

1 Tbsp lemon zest

1 Tbsp lemon juice

For the cobbler:

1/2 cup butter, cut into cubes

1 cup all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 cup milk

Begin by preheating your oven to 375 degrees.

To make the filling, add peaches, sugar, cornstarch, lemon zest, and lemon juice to a medium sized saucepan.  Bring the mixture to a simmer for 5 minutes.  Stir continuously until the peaches start to soften.  

Melt the butter by placing the cubes in a 9 x 9 baking dish and putting it into the preheated oven until the butter has melted.  

To create the cobbler batter, add the flour, baking powder, salt sugar, egg, vanilla and milk to a bowl and whisk until the flour is just combined.  

Pour the peaches into the baking dish overt the melted butter and pour the batter evenly over the peaches.

Bake in the oven for 40 - 45 minutes or until the cobbler is a nice golden brown.  

 

Garlic and Rosemary Studded Split Strip Loin Roast

Spending my youth in rural Illinois, I've been a fan of beef all of my life.  This is one split strip loin roast recipe that does not disappoint.  A big thank you to Schnucks for sharing this recipe.

1 (4 lb) beef split strip loin roast

3 cloves garlic, minced

1 tsp dried rosemary

3 tsp kosher salt; divided

1 tsp ground black pepper

1 Tbsp extra virgin olive oil

10 cloves garlic, split in half lengthwise

4 - 5 fresh rosemary sprigs, cut about 1 inch in length, to yield 20 pieces

Mix minced garlic, dried rosemary and 1 tsp salt in a small mixing bowl.  Cut approximately 20 slits evenly spaced around roast, about 1 inch deep using a paring knife.  Rub mixture evenly all over roast and refrigerate overnight.  

Preheat oven to 450 degrees.  Remove roast from refrigerator and wipe clean with a paper towel.  Rub roast with olive oil and season all sides with pepper and remaining salt.  Place fat side up in a roasting pan fitted with a rack.  

Place roast in oven for 15 minutes.  Remove from oven and reduce temperature to 325 degrees.  Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits.  Place roast back in the oven and continue cooking about 1 hour and 15 minutes for medium doneness.  

Remove roast from oven, place on a cutting board and loosely tent with foil.  Allow to rest 15 minutes before slicing roast across the grain.  

 

Berry Breakfast Muffins

These are gorgeous muffins, and they make delicious breakfast fare.  The best thing about this basic recipe is that you can add whatever fruit you like. 

 2 eggs

6 Tbsp milk

6 Tbsp plain yogurt

1/3 cup vegetable oil

1 tsp vanilla extract

1/2 lb berries, such as raspberries or blueberries or blackberries

1 3/4 cup flour

1 Tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup whole wheat flour

1/2 cup brown sugar, plus 2 Tbsp for sprinkling

Preheat oven to 350 degrees.  Line a muffin pan with 12 paper muffin cups.  Break the eggs into a large bowl and whisk to break up.  Whisk in the milk, yogurt, and vanilla.  Add the berries and stir.  

In another bowl sift the flour, baking powder, baking soda, salt and cinnamon.  Add the whole wheat flour and sugar, and mix.  Fold the dry ingredients into the wet ingredients.  Stop mixing as soon as it comes together.  Do not over stir.  

Divide the mixture between the muffin cups, sprinkle the tops with brown sugar if using, and cook in the preheated oven for 20 - 25 minutes, or until the tops spring back when gently touched.  Allow to stand in the pan for 1 -  2 minutes then transfer to a wire rack to cool.