Kansas City -Style Spareribs

What ribs are better than Kansas City-Style Spareribs?  None.  They are hands down the best! 

Dry Rub

1/4 cup brown sugar

2 Tbsp paprika

1 Tbsp seasoned salt (I like Red Robin)

1 Tbsp chili powder

1/2 tsp black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp dry mustard powder

Ribs

2 racks pork spareribs

1 bottle barbecue sauce Kansas City-style (any brand - pick your favorite)

Preheat your oven to 300 degrees then coat a grill pan or baking sheet with a rack inside with cooking spray.  

In a small bowl, stir together all ingredients for dry rub until evenly combined.  Pat ribs dry using paper towels then trim away excess fat and silver skin from both sides.  

Season both sides of each rack of ribs generously with spice rub, using half of the rub for each rack.  St this point, you may begin baking right away or cover and refrigerate for up to 24 hours.  Personally, I like to let them absorb all that good flavor by refrigerating overnight.

Place the ribs on the prepared pan and bake for 2 1/2 hours.  Begin checking ribs at about 2 hours and rotate if necessary for even cooking.  If the edges of the meat are becoming too crispy and dark, cover the ribs loosely with a sheet of aluminum foil for remaining cook time.  

When ribs are tender, remove from the oven and brush top side with barbecue sauce.  Return to the oven and bake uncovered for an additional 20 minutes.  Separate ribs by cutting between bones and serve with remaining sauce. 

Note:  Don't worry if you don't use all of the dry rub -- it's great on chicken or pork too.  Simply seal what's leftover in an airtight container and store it for up to 2 months.  
 

Zucchini Bread with Lemon Honey Butter

We are approaching the time of year when I always have more zucchini than I know what to do with.  This recipe is a great way to use some of it up.

3 large eggs

1 cup vegetable oil

1 cup sugar

1 tsp vanilla

2 cups shredded zucchini (about 1 medium)

1 Tbsp grated lemon zest

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

Lemon Honey Butter:  

4 oz butter, softened

1 Tbsp honey

1 Tbsp grated lemon zest

Preheat your oven to 350 degrees.  Grease two 9 x 5" loaf pans.  In a large bowl beat together the eggs, oil, sugar and vanilla.  Slowly add zucchini.  Add lemon zest and mix thoroughly.  

In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt.  Slowly add zucchini mixture until completely combined.  Divide the batter between the prepared loaf pans.  Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes.  Let cool on a rack 15 minutes.  Unmold and serve warm or at room temperature with Lemon Honey Butter.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest.  Mix together well.

Easy Taco Salad

There are few things better than a yummy taco salad.  The best part is creating your own with all of your favorite toppings -- from avocado to cheese, sour cream to onions -- you get to make it your own.  My favorite part -- the crispy tortilla bowl.

For the beef filling:

1 Tbsp olive oil

1 1/4 lbs lean ground beef

1 cup of your favorite salsa

2 tsp chili powder

1 tsp ground cumin

Salt and freshly ground black pepper

For the salad:

1 head romaine lettuce or iceberg lettuce, chopped

1 can black beans, drained and rinsed

1 cup shredded Mexican cheese blend2 medium tomatoes, diced

1 avocado, diced

5 Tbsp sour cream

1/4 cup chopped red onion

Crunchy tortilla bows or tortilla chips for serving

In a 12" skillet, heat olive oil over medium-high heat.  Add beef to the skillet, cooking thoroughly until browned and cooked through.  Drain the fat.

Stir in the salsa, chili powder, and cumin.  Season to taste with salt and pepper.  Allow to warm all ingredients and then remove from heat.  

Create your individual salads in crispy tortilla bowls or on plates.  Layer lettuce, beans, cheese, tomatoes, and additional toppings of your choice.  

This is fantastic presented as a "Build Your Own Salad Bar".  Enjoy!!

Chicken with Smashed Potatoes, Potpie Style

Instead of a piecrust, a creamy chicken and vegetable mixture is spooned over potatoes coarsely mashed with their skins on for a hearty meal.  This is comfort food at its best.

1 1/2 lbs baby red potatoes, each cut in half

1 Tbsp vegetable oil

4 boneless, skinless chicken breast halves

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups matchstick carrot strips

1 cup chicken broth

1/4 cup heavy cream

1/2 tsp dried tarragon

1 cup frozen peas, thawed

1 Tbsp butter

In a Dutch oven, combine potatoes and enough salted water to cover; heat to boiling over high heat.  Reduce heat to low; cover and simmer until potatoes are fork-tender, about 12 minutes. 

While potatoes are cooking, in a nonstick 12" skillet, heat oil over medium heat until hot.  Add chicken and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 6 minutes.  Turn chicken; cover and cook until it loses its pink color throughout, 8 minutes longer.  Transfer chicken to a plate; keep warm.

To the same skillet, add carrots, broth, cream, and tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes.  Remove skillet from heat and stir in peas.  

Coarsely mash potatoes with butter and remaining 1/4 tsp salt and 1/8 tsp pepper.  Spoon potatoes onto platter; topo with chicken and vegetable mixture.

Serve with a nice dinner salad for a complete meal.

Crunchy Summer Salsa

Looking for a way to freshen up your salsa experience?  This recipe will do just that.  Serve it with a substantial tortilla chip because it's chunky, as well as crunchy.  

1 cup diced fresh peaches

1/2 cup diced cucumber

1/2 thinly sliced red onion

1 garlic clove, minced

1 tsp red pepper flakes

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp kosher salt

Stir all ingredients together in a small bowl.  Season to taste with additional lime juice, salt,  and red pepper flakes.  

Summer Corn Salad

Too hot to turn on the oven?  Don't want to heat up the house? This perfectly quick and easy to make salad is perfect for those days/nights.  It's cool and refreshing and the perfect blend of fresh vegetables and zesty Italian dressing.  

2 ears corn on the cob, boiled and cut from the cob
2 medium diced fresh tomatoes
2 small garden cucumbers, sliced
1 red onion, thinly sliced
1 avocado, diced

1/2 tsp red pepper flakes
1 cup zesty Italian salad dressing
 

Combine all ingredients in a large bowl.  Stir well to combine.  Cover and refrigerate for several hours.  

Can be made up to 2 days ahead of time.  This is delicious and the perfect side for a barbecue.  

Shrimp with Asian Barbecue Sauce

Hoisin sauce on its own makes for a tasty basting sauce, but this recipe enhances the flavor with the addition of five-spice powder.  It's a seasoning used extensively in Chinese cooking -- a blend of equal parts cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.  It's available in most supermarkets.

8 - 10" wooden or metal skewers
1/2 cup hoisin sauce
3 Tbsp ketchup
1/2 tsp ground ginger
1/4 tsp Chinese five-spice powder
2 Tbsp rice vinegar
2 Tbsp water
1 1/4 lb large shrimp, shelled and deveined
Romaine lettuce leaves

If using wood skewers, soak them in water for 20 minutes.  Meanwhile, in small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 Tbsp vinegar to make Asian Barbecue Sauce.  Remove 1/4 cup barbecue sauce to a small bowl; stir in water and remaining 1 Tbsp vinegar and reserve to use as dipping sauce.

Thread shrimp tightly on skewers.  Brush shrimp with some barbecue sauce from the bowl.  

Lightly grease a grill pan.  Heat the grill pan over medium-high heat.  Place the shrimp on the hot grill pan and cook 2 minutes.  Brush with some barbecue sauce; turn and brush with remaining sauce and grill until shrimp turn opaque throughout, 1 - 2 minutes longer.

Arrange romaine on platter.  Serve shrimp on skewers over romaine with reserved dipping sauce.  

So good!

 

Fried Chicken and Honey Carolina Gold BBQ Sauce

This is another Home Chef favorite.  The fried chicken is paired with cordon bleu potatoes and green beans.  It's hearty and delicious and comes together quickly.  

13 oz boneless, skinless chicken breasts

2 Tbsp crumbled bacon

2 Tbsp flour

2 Tbsp honey

1/4 cup gold BBQ sauce

1/2 cup panko breadcrumbs

1/4 cup of your favorite shredded cheese

6 oz green beans, trimmed

2 russet potatoes

Preheat your oven to 425 degrees.  

Prepare a baking sheet with foil and generously coat with cooking spray.

Make the Cordon Bleu Potatoes

Halve potatoes.  Cut halves into 1/2" moons

Place potato slices on prepared baking sheet and toss with 2 tsp olive oil and 1/4 tsp salt.  Massage oil and salt into potatoes.

Spread into a single layer and roast in hot oven until browned and tender, 25 - 30 minutes, flipping once halfway through.

Carefully push potatoes together and top with cheese and bacon.  Baking sheet will be hot.  

Roast again until cheese melts and bacon is crispy, 3 - 5 minutes.

While potatoes roast, make BBQ sauce.

Make the BBQ Sauce

Combine BBQ sauce, half the honey, and a pinch of pepper in a mixing bowl.  Taste and add remaining honey, if desired.  Set aside.

Prepare the Chicken

Pat chicken breasts dry.

Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/2" thickness.

Combine 2 Tbsp water and flour in another mixing bowl until no lumps remain.  Place panko on a plate.  

Add pounded chicken to water-flour mixture and coat completely.  Transfer to plate with panko and flip until coated, pressing gently to adhere.

Place coated chicken on a plate.  Repeat with second piece.

Fry the Chicken

Line a plate with a paper towel. 

Place a large non-stick pan over medium-high heat and add vegetable oil.  Let heat for 5 minutes.  

Lay chicken breasts away from you in hot oil and flip every 4 - 5 minutes until golden brown and chicken is done, about 12 - 15 minutes.

Transfer chicken to towel-lined plate.  

While chicken cooks, cook green beans.

Cook Green Beans and Finish Dish

Place another large non-stick pan over medium-high heat and add 2 tsp olive oil.  Add green beans to hot pan and stir occasionally until lightly browned, 4 - 5 minutes.  

Stir in 1/4 cup of water, 1/2 tsp salt, and a pinch of pepper.  Cover and cook until green beans are tender, 4 - 5 minutes.

Remove from burner.

Plate dish as pictured, topping chicken with sauce.  

Enjoy!

Soba Noodles with Shrimp and Snow Peas

I've said multiple times that I'm trying to learn Asian style cooking.  This is one of the first recipes I tried.  It's simple and surprisingly, really good.  It's also perfect if you need dinner in a hurry.

1/4 cup creamy peanut butter

2 Tbsp soy sauce

1 Tbsp white vinegar

1 tsp Asian sesame oil

1 Tbsp chili sauce

1 tsp salt

8 oz soba noodles

10 oz shredded or matchstick carrots

1 lb large shrimp, shelled and deveined

4 oz snow peas, strings removed

1/2 cup loosely packed fresh cilantro leaves, chopped

In a small bowl, put peanut butter, soy sauce, vinegar, sesame oil and chili sauce.  Stir and set aside.  

Heat covered 5 - 6-quart saucepot of salted water to boiling over high heat.  Add noodles and cook 4 minutes.  Add carrots and cook 1 minute.  Add shrimp and snow peas and cook 2 minutes more.  Reserve 1/2 cup noodle cooking water.  Drain noodles, shrimp, and vegetables in large colander.  Transfer noodle mixture to a large bowl.  

With a wire whisk, beat peanut butter mixture until well blended.  Add peanut sauce and chopped cilantro to noodle mixture in bowl and toss until evenly coated.  

To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

 

Grilled Pork Chop with Whole Grain Dijon Sauce

This is a Home Chef recipe that I 100% loved!

3 Thyme sprigs

12 oz red potatoes

8 oz green beans

1/2 fl oz apple cider vinegar 

1 Tbsp grained Dijon mustard

2 Tbsp brown sugar

12 oz boneless pork chops

Thoroughly rinse and pat dry all produce

Preheat your oven to 425 degrees

Prepare a baking sheet with foil and cooking spray

Quarter the potatoes

Reserve thyme sprigs whole.  Stem the remaining.

Pat pork chops dry, and season both sides with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Place potatoes on prepared baking sheet and toss with 1 tsp olive oil, whole thyme sprigs, 1/4 tsp salt and a pinch of pepper.  

Spread into a single layer and roast in hot oven until potatoes are fork tender, 18 - 22 minutes.  

Discard the thyme sprigs from cooked potatoes.

While potatoes roast, make sauce.

Combine vinegar, mustard, brown sugar, thyme leaves, 1/4 tsp salt, and a pinch of pepper in a mixing bowl. 

Slowly stir or whisk in 1 Tbsp olive oil.  Set aside.

Heat a grill pan to medium heat.  

Add pork chops to hot grill.  Cook until pork chops are done, about 5 - 6 minutes per side.

Remove pork chops from grill pan and spoon 1 Tbsp of the sauce over each pork chop.  Reserve the remaining sauce for garnish.  Tent the chops with foil and let rest for five minutes.

While the chops rest, grill the green beans.  

Combine the green beans, 1 tsp olive oil, 1/4 tsp salt, and a pinch of pepper in another mixing bowl.  

Place green beans on hit grill pan and flip occasionally until lightly charred, 4 - 5 minutes.  

Remove from the heat.

Plate as shown above and drizzle with remaining sauce.

Enjoy!