Thursday, July 31, 2014

Crock Pot Coke Ribs

Oh I love ribs and I haven't had them in years.  I live with a man who hates BBQ but since he is gone working I took advantage and finally made some ribs.  I was scared to make them since I really never made them before but they turned out amazing and were falling right off the bone, I will be keeping this in my keep book.

1 rack pork ribs
1 can coke
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 Cup BBQ Sauce

Rub rack with salt,pepper,onion and garlic powder and place into slow cooker.  Pour your coke into the crock pot and cook on low for 8 hours.

When 8 hours is done uncover and smother with BBQ sauce, place lid back on and cook for 1 more hour.

Monday, July 28, 2014

Root Beer Glazed Pork Chops

Pork chops and root beer?  Who would have thought this combination would be amazing, it is savory and sweet all at the same time which is the most perfect combination.  It takes a while to make this dish but it will all be worth it, this may be my new favorite comfort food item

Chick's pork chop seasoning
2 Tablespoons Paprika
1 Tablespoon Salt
1 Tablespoon Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Oregano

Combine all together and rub into pork chops and set aside

Root Beer Glaze

2 Cups Root Beer
2 Cups Chicken Stock

Put root beer and stock into heavy sauce pan and bring to a boil.  Reduce heat to medium and let softly boil for 50 minutes to an hour or until becomes a syrup.

Pork Chops

4 Bone In Pork Chops
1 Large Onion
1/2 Stick Butter
1 Tablespoon Olive Oil
Saute Sliced Onions for 1 hour or until golden brown on low simmer.
Heat up oil in pan and place pork chops on medium heat, cook for 10 minutes or until thermometer reaches 150*
Place onions and syrup over pork chops and serve over mashed potatoes.

Wednesday, July 23, 2014

Tilapia with Lemon Vinaigrette

I bring you a new favorite of mine and it is even breath taking to look at.  I slight crunch of the fish with a beautiful lemon vinaigrette over a spinach ad red cabbage salad.  Perfect for a light lunch or dinner that I know anyone would enjoy.

6 Tilapia Fillets 
1 Cup Flour
1 Tablespoon Parsley
1 Tablespoon Oil

Mix the flour and parsley together on a plate.  Salt and Pepper the fish and lightly coat the flour mixture onto fish.  Make sure oil is hot and cook fish over medium heat for 3 minutes each side or until fully cooked.

Lemon Vinaigrette 
1 Lemon Peel *grated*
2 Lemons Juiced
2 Garlic Cloves *minced*
1 Teaspoon Pepper
1 Teaspoon Salt
2 Tablespoons Parsley
2 Tablespoons Honey
1/3 Cup Extra Virgin Olive Oil

Mix first 7 ingredients into a blender.  When Mixed, slowly add in oil while blender is still going.

Place fish on top of spinach and red cabbage (or your choice of anything) and place a slight stream onf vinaigrette on top.

Friday, July 18, 2014

Blueberry Pie

On Wednesday we went blueberry picking and the girls had a complete blast.  We had enough for pancakes and pie.  So I think we have to go back another time soon so we can more amazing food items!
This pie is simple and so amazing in flavor and the flaky crust makes it all worth while.
I hope your family and friends or you can be selfish and keep it to yourself, enjoy this pie as much as we did.

Crust ( I doubled this for the lattice topping)
1/2 cup salted butter, diced and chilled 

1 1/4 cups all-purpose flour
1/4 teaspoon salt
 3 Tablespoons very cold water

Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in bowl with hands or pastry cutter.
Add butter and process until it resembles coarse crumbs. Add 3 tablespoons of water and mix, a few times.  This takes a few seconds. Turn out the dough onto a lightly floured surface.
 Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. 

Blueberry Filling

3/4 Cup sugar
4 Tablespoon Cornstarch 
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon 
1 Teaspoon Lemon Juice
4 Cups Fresh Blueberries

Mix together sugar,cornstarch,salt,cinnamon.  Mix gently with blueberries and lemon juice.
Place blueberry mixture into pie crust
Preheat oven to 400* and bake for 45 minutes.

Thursday, July 10, 2014

Parmesan Crusted Tilapia

I am not going to lie this little creation made my fish hater turn into a fish lover and the child who smothers all fish with tarter sauce ate this one with none.  So this fish recipe was a pretty big deal in our house and is requested often.  It is as simple as any recipe could be, I hope your family enjoys it as much as mine did.

6 pieces of Tilapia 
1 Cup Parmesan Cheese
3 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Parsley 
1 Tablespoon Lemon Juice

Preheat oven to 350*
Mix cheese,paprika,garlic and parsley in a bowl.  Pat mixture onto fish and place onto foil and pan.  Pour lemon juice onto foil and make a foil packet.  Bake for 20 minutes or until done.

Tuesday, July 8, 2014

Spiral Apple Bread

So like any bread making this is a process a slow amazing process.  The smell of anything bread,apple and cinnamon is absolutely perfect even if it is in the summer.  This recipe makes 2 and they didn't even last more than 10 minutes.  This will become a regular for sure.

2 cups all purpose flour
3/4 cup milk warmed
2 tablespoons unsalted butter melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
3 whole apples peeled, cored and sliced
1/4 cup unsalted butter
1/4 teaspoons cinnamon
1/4 cup sugar

1/2 Cup Butter
2 Teaspoons Milk
1/2 Cup Brown Sugar

Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.
In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.
Bake for 20-25 minutes until golden brown. 
For the sprinkle topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture. 

Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
Serve warm and cut into wedges

Adapted by

Thursday, July 3, 2014

Hungarian Goulash

This is one of my all time favorite meals even growing up.  I totally forgot about it to tell you the truth, so a few years back when my mom said she was making it for dinner I wanted to sprint over to her house so I could taste the amazing flavor of this dish.  So I asked for the recipe and I was in heaven, just an amazing taste of childhood.

Hungarian Goulash is a soup or stew that is seasoned with Paprika, your taste buds will thank me later.

2 LBS Cubed Stew Meat
1 Medium Onion, diced
1 Garlic Clove, Minced
1/4 Cup Shortening
3 Cups Water
1 1/2 Cup Ketchup
5 Tablespoons Worcestershire Sauce
3 Tablespoons Brown Sugar
4 Teaspoons Salt
4 Teaspoons Paprika
1 Teaspoon Dry Mustard
1/2 Teaspoon Cayenne Pepper
1/2 Cold Water
4 Tablespoons Flour

Cook and stir beef, onions and garlic in shortening until beef is brown, drain.
Stir in 3 cups of water, ketchup, Worcestershire, brown sugar, salt, paprika, mustard, and cayenne.
Heat to boiling, reduce head and cover and simmer until beef is tender, 2 1/2 hours.

Shake 1/2 Cup Cold Water and flour in tightly covered container.  Stir gradually into beef mixture, heat to boiling, stirring constantly.  Boil for one minute and serve over hot noodles.