Thursday, May 30, 2013

Delicious pork ribs


I got this recipe from the Food Network and I tell you, it's delicious. You may want to go a little lighter on the cayenne because the rub is kind of spicy. I use two racks of baby backs for this amount of rub. Enjoy!




Ingredients:

2 racks of baby back ribs
BBQ sauce

2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder

1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper


Turn oven to 325 degrees. Mix all the ingredients for the dry rub in a small bowl. Clean your ribs and dry them with a paper towel. Massage the dry rub into the ribs until covered completely. Place each rack on a large piece of aluminium foil and wrap it around creating a sealed dome. Place them on a baking sheet and bake for 3 hours or until the meat is tender and almost falls off the bones. Take the ribs out of the aluminium foil. At this point, if you have a grill, throw the ribs on a grill for a few minutes and drench them in your favorite bbq sauce. If you don't have a grill, increase the oven temperature to 400 degrees and put bbq sauce on top of them. Leave them in for 10 to 15 minutes to give bbq sauce a chance to bake on. Make sure not to burn them. Enjoy this finger-licking (literally) goodness!

Monday, May 27, 2013

4th of July ideas #2

Don't you love the strawberries?!? You can use my trifle recipe to create the trifle below just use whipped cream instead of vanilla pudding. Enjoy!




Friday, May 24, 2013

Starbucks secret menu

This is for all you Starbucks lovers! The top secret menu!


Thursday, May 23, 2013

Soft Suede Seashells

This is what happens when you leave me with the seashell stamps set and some Soft Suede paper. Enjoy!



Wednesday, May 22, 2013

Best lemonade ever!

We are in the middle of lemon season and lemons are easy to come by. If you don't have a tree of your own, probably your neighbour does and wants to get rid of bags and bags of her lemons. Here is the best lemonade recipe I've ever made. It seriously is super delicious.


 
Pour one cup of water into a small pot and add 1 3/4 cup of sugar to it. Heat it, until sugar dissolves. Let it cool. Once cooled, mix it with 1 1/2 cup of freshly squeezed lemon juice and 7 cups of water. Add some lemon slices for a wonderful touch. Enjoy!!

Tuesday, May 21, 2013

4th of July ideas


Getting ready for the 4th of July?!?! Great! Here are some ideas for your party!






Wednesday, May 15, 2013

Artichoke spinach dip from CPK (California Pizza Kitchen)

I would lie to you if I said that this recipe is healthy - it's not. And I would lie to you if I said that it's quick to make it - it's not, as it will take you good 20 to 30 minutes to make it. This is, however, one of the most tasty dips you will ever have.  I think everything is allowed in moderation so stop counting calories for a sec and enjoy it. This recipe makes a lot of dip which is great if you are having a party. If you are just making it for the heck of it, you may want to cut it in half. Also, the original recipe tastes really garlicy and here, even though I put more garlic than is asked for, it kind of got lost during the cooking process. What I did to compensate for the loss of garlic taste I added more freshly minced garlic together with the monterey jack. I then, heated up the whole dip. Did I mention that I loooovee garlic. Yeap, I even had garlic ice-cream once and .... liked it!




Ingredients

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion, cut into 1/8-inch dice
1 1/2 tablespoon minced garlic
1/2 cup all-purpose flour
1 1/2 cup chicken stock (preferable homemade)
1 1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
Blue and white corn tortilla chips


In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown (brown garlic=bad tasting garlic).

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.







Monday, May 13, 2013

Branch Out once again

Hi there! I'm still playing with this wonderful stamp set. I can't wait to use it for fall cards. I think that fall colors are going to be just perfect here. But then, these spring colors look great as well.




Happy stamping!

Thursday, May 9, 2013

Artichoke stuffed mushrooms

This delicious appetizer disappears within minutes if your guests are mushrooms eaters, that is.



Ingredients

3 oz softened cream cheese
1/2 cup mayo
6.5 oz marinated artichokes, drained and finely chopped
1/4 cup Parmesan
2 Tbsp finely chopped green onion
15-20 large mushrooms
1/4 cup seasoned breadcrumbs
2 tsp vegetable oil

Mix the first five ingredients. Remove steams from mushrooms and clean out the caps. Put a little bit of a filling into each mushroom and top it with a mixture of breadcrumbs and oil. Bake at 350 degrees for 15 to 20 minutes or until done to your liking.

Wednesday, May 8, 2013

Banoffee Pie = Banana + Toffee

This recipe came highly recommended by my dearest Mama. This is once again a proof that Mama is always right, because besides it being very easy to make, this is absolutely delicious.





Ingredients:

Graham pie crust
1 can condensed milk
3 bananas
2 cups of whipping cream plus sugar to sweeten it
Optional shaved chocolate

I used an already made graham cracker pie crust from the market but go ahead and show off your cooking skills and make it from scratch (just don't ask me for a recipe! he,he,he). Take condensed milk and submerge the entire can in a pot of water. Simmer it for two and a half hours. Make sure that there is ALWAYS water on top of the can, otherwise you will have a horrible, disgusting, unthinkable mess all over your kitchen. Once the milk is done with the spa treatment you can keep it in your cupboard for months and months end. I  made two cans at the same time so the other one is still sitting quietly in the pantry patiently awaiting my next Banoffee Pie craving. Having said that, the condensed milk will turn into delicious toffee (see picture). Take the pie crust, fill it with sliced bananas and drizzle toffee all over them. Top it with a hefty amount of whipped cream. Drizzle with left over toffee or top it with shaved chocolate. So simple to make once you have the milk ready! Enjoy!

Tuesday, May 7, 2013

How to tell doneness of steak with your finger

I love it! I use it all the time. You really don't want to poke your steak while cooking it so this test is great! Check it out HERE.





Happy grilling!

Thursday, May 2, 2013

Pretzel bites

I've made several attempts at making soft pretzels from scratch but they would never come out finger-licking. So when I came across this recipe which is using frozen Rhodes Texas Rolls, I jumped right on it. Oh, boy what a success!




It seems that the only place around here that carries those rolls is Walmart.

To get started thaw out the rolls. Cut each roll into four equal sections. Place dough bites on a greased sheet. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let the dough rise until double in size (about 35-45 minutes).

Bring a large pot of water to a gentle boil. When the dough has risen, throw about 10 pieces into the boiling water, moving gently for about 45 seconds. Remove with slotted spoon, and place bites on a paper towels to drain slightly.

Once drained move the bites to a greased baking sheet, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter while they are still hot, sprinkle with Kosher Salt, garlic powder and toss in Parmesan cheese. You can also make cinnamon and sugar bites. To do that make a mix together 1 cup of sugar and 1 1/2 tsp. of cinnamon. After you butter the pretzel bites, toss them in cinnamon and sugar mixture.
So Yummy!! Now, this is some amazing finger-licking goodness!

Colored lemon slices

Take sliced lemons and soak them in food coloring. Freeze them (or not) and put them in a punch bowl with some lemonade. What nice touch! I can see making them in red and blue for the 4th of July party!