It’s BBQ Time! Ribs…

To accompany our Southern Feast this past weekend, I decided to make some ribs!  Big Y had the boneless country-style ribs on sale buy 1 get 1 free so I got 4 packages.  The packages werent that big and for 5 people eating ribs I made 3 packages; and we had leftovers!

I came across this recipe browsing on the internet.  It was very easy to make.  I combined all the ingredients and let everything marinate together for 4 hours.  Once ready to grill, the rub turned into a liquid marinade!  DH and the other guys raved about them!  Said they were very tasty!

Ingredients:

• 1/4 cup light brown sugar – I used about 3/4 of a cup because I wanted them to be on the sweeter side.
• 2 tablespoons garlic powder  – I used about 3 tablespoons because I love garlic!
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 3 slabs baby back ribs (about 6 pounds), cut into 3- to 4-rib pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cider vinegar

Directions:

1. In a small bowl, combine the brown sugar, garlic powder, chili powder, black pepper, salt, cayenne, oregano and thyme. Rub the spice mixture on the meaty side of the ribs and arrange, seasoned side up, in a large roasting pan; cover tightly with aluminum foil. Place on the grill and cook until the meat is fork-tender, about 1 1/2 hours. *I kept the meat in the refrigerator for about 4 hours and let the flavors settle into the ribs.  We cooked the ribs for about 45 minutes on medium heat.  Since we used boneless, they cooked faster than the baby back ones.
2. Increase the heat to medium. Combine the olive oil and vinegar in a cup and baste the ribs with the mixture. Transfer the ribs directly to the grill grate, cover and cook, turning, until lightly charred, 5 to 10 minutes.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Barbecue-Ribs-2

Best Macaroni & Cheese you’ll ever have!

I love macaroni and cheese!  Whether it’s in the blue box, velveeta, or homemade….I can eat this stuff all the time!  I stumbled upon this recipe on a cooking board I belong too and knew I would have to try it!  We had some family over this weekend from Nevada.  They had been traveling for a few days and were looking forward to a nice home cooked meal!  I accompanied this macaroni and cheese with country homestyle ribs, corn bread, corn on the cob, and some salad.  It couldn’t have turned out better!  I didn’t expect for us to finish it all…needless to say, I didn’t get a picture of it prepared!  The picture here is of the leftovers!

There were 8 of us and the ¾ of a pound was just enough for a side.  If you are cooking this for a smaller group you could easily reduce the recipe or just enjoy the leftovers!!

Ingredients:

 For the Topping:

¼ stick unsalted butter, melted

2 cups panko or coarse style breadcrumbs

1 cup grated extra sharp cheddar cheese

For the Cheese Sauce and Macaroni:

3 tablespoons unsalted butter *I used 5 tablespoons to ensure macaroni wouldn’t dry out

3 tablespoons all purpose flour

½ teaspoon red pepper flakes *I didn’t measure, but probably ended up with close to 1.5 tablespoons…we love anything spicy and with great flavor!

2 ¾ cup whole milk

¾ cup heavy cream

4 cups grated extra sharp cheddar cheese

2 teaspoons Dijon Mustard

1 ½ teaspoons salt

¼ teaspoon black pepper

¾ pound elbow macaroni

 Directions:

Preheat oven to 400 degrees.  Grease pan with butter or cooking spray.

For the topping:

Mix together panko, butter and cheese in a medium bowl. Set aside.

 FOR THE SAUCE
Melt butter in a heavy pot over low heat. Whisk in flour and red pepper flakes, whisking constantly, for about 3 minutes to make a roux. Whisk in milk in a slow steady stream. Increase heat and bring to a boil, whisking constantly. Simmer for another 3 minutes, stirring frequently until mixture is thickened. Stir in cream, cheese, mustard, salt and pepper until cheese is melted. Remove from heat and set aside.

COOK THE MACARONI AND ASSEMBLE THE DISH
Cook macaroni according to package directions, making sure to add plenty of the salt to the cooking water. (At least 1 tablespoon for every 4 quarts.) undercook macaroni about 3-4 minutes so that it is al dente. This ensures the pasta won’t get mushy when cooking.

Stir together macaroni and sauce in a large bowl or in your sauce pot if it’s big enough. Transfer to prepared baking dish, mixture will be loose.

Sprinkle topping evenly over mixture and bake for about 25-35 minutes. Top should be golden and bubbling.

http://bakinandeggs.com/2009/11/19/68-days-of-gourmet-macaroni-and-cheese/

I scream….you scream….We all scream for Ice Cream!!!!!!

With the summer just about here, I find myself wanting more and more ice cream! While it’s nice to go out and get some at the local ice cream parlor or even your local grocery store, it’s even better to make your own! It can be costly, but depending on what kind you make you can buy the ingredients in bulk and save the rest for your next batch!  In fact, the milk and heavy cream used for this ice cream was left over from my previous endeavor…making cake batter ice cream! 

Simple Chocolate Ice Cream:

Ingredients:

1 cup unsweetened cocoa powder

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

1 1/2 cups whole milk

3 1/4 cups heavy cream

1 tablespoon pure vanilla extract

1.  Place the cocoa powder and sugars in a medium size bowl and stir well.  Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1-2 minutes. *I used a whisk and while it did mix everything fairly well, I think a hand mixer would have been better to get the bottom of the bowl!  Stir in the heavy cream and vanilla.  If not freezing immediately, cover and refrigerate until ready to use.
2. Turn ice cream machine on, pour mixture into frozen freezer bowl and let mixture thicken; about 20-25 minutes.  *I poured a bit more liquid into the machine than I should have, so when I made this it took about 40 minutes for it to thicken the way we like.  The cream ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

 For packing or gift ideas, CVS sells some great containers that will ensure the ice cream freezes and stays nice and fresh!

Amazon.com has some great ideas as well:

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=ice+cream+container

www.cuisinart.com

Pasta with Sausage, Basil and Mustard

On Sundays, DH and I like to enjoy a nice pasta meal!  I will start off the morning by listening to the Italian House Party on the radio like my grandmother used to years ago!  She would get up nice and early and begin cooking her dinner around 12pm.  Sunday’s were always the days she would have an early dinner and I like to try and do the same! I wish she was here today to make some of her chicken cutlets and eggplant for me!

I came across this recipe on the food and wine website some time ago.  Being a picky eater, its hard to find meals that I can make for both of us without having to prepare that much seperately.  With the exception of the sausage, I prepared everything together.

It didnt come out as flavorful as I would have expected, but it was still very tasty and DH loved it!  The recipe didnt call for any tomato sauce, but I like to enjoy my pasta with a nice sauce so I added some sauce and ricotta to it.  If I made this again, I would probably saute some onions and garlic to give it the additional flavor.

Pasta with Sausage, Basil, and Mustard by Nigel Slater

Ingredients:

1 pound penne or medium shells

1 tablespoon extra-virgin olive oil

8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)

3/4 cup dry white wine

3/4 cup heavy cream

3 tablespoons grainy mustard

Pinch of crushed red pepper

1 cup thinly sliced basil

 

Directions:

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

 

http://www.foodandwine.com/recipes/pasta-with-sausage-basil-and-mustard

I’m Back!

It’s been a long time since I have posted, but at any rate I am back!

The other day I found myself going through so many recipes I had booked on delicious.com.  Yes I did feel overwhelmed at trying to organize all of these new creations, but I also felt a sense that this would be an adventure!  So as we embark on new food journey’s together, remember to remain optimistic and have fun!  Life is a journey right!

Birthday Trip!

What a great birthday I had with my DH.  It came at a great time for us to get away, as work for D. has been very stressful on him and he has put in some long hours in the office, so I think he needed some time away!

We left on 10/18, around 11am and to my surprise D surprised me and we drove up Route 7 instead of taking the highway.  It was the perfect weekend for leaf peeping as he calls it!  The folliage was just perfect and all along the way we say pumpkin patches, harvest fairs, corn mazes, and just people outside enjoying the great weather.  It coudldnt have been a more perfect start to my birthday.

We stopped half way and had lunch at the Route 7 Bar and Grill in Great Barrington MA.  This place was a hidden treasure!  The service was great and the food was top notch.  I had a grilled cheese with Cabot Cheese, Tomato, and Bacon…it was delicious!  D had a brisket sandwich.  The BBQ sauce was homemade and quite different than what we had ever experienced before.  I wasnt able to put my finger on the ingrediant, but it was different…in a good way!

We continued to drive to VT and made our way there early evening.  The B&B was located right next to Mount Snow.  I had never been there before, so we decided to drive up the mountain and see some of the views.  It was great!  It was also interesting to see all the ski lifts, as neither one of us had ever been to a ski resort before.  I would love to try snow boarding, but not sure if the DH would be up for that kind of adventure!

We checked into the Goose Inn and it was a very cute place!  Our room was #4 and we had our own fireplace and jacuzzi.  It was perfect!  We ended up burning the fire place for the entire night, we had plenty of wood for it too!  For dinner that night, we ended up going to Hennessey’s, which was a local restaurant.  We had some interesting food here, including thick cut bacon that was about 1-2 inches in thinkness!  I however did try it, and it wasnt too tasty..tasted more like pork than bacon.  I had some gnocchi for my entree, which was good, but  not like the heavenly goodness of pillows in your mouth that I have had before!  D also had some macaroni; he had his with clams.  I couldnt pass up dessert on my birthday, so I had a nice apple dish with walnuts and some Ice cream.  It hit the spot 110%!!

On Sunday, we had an early breakfast at the B&B.  Homemade blueberry muffins, cereal, panini french toast, with a side of bacon(so good I might add).  DH had an omlette and some bacon as well.  We had some time to spare after we were done eating, so we went back to our room and relaxed for a few hours.  Before we knew it, we were on the road again and heading to Boston!

We arrived at the Lenox Hotel in Boston later in the afternoon on Sunday.  This hotel was just beautiful and in a perfect location.  It was in a high end shopping area right next the Prudential Center.  I didnt go shopping, but it was nice to window shop!  After unpacking, we took naps and eagerly anticipated our dinner at the Melting Pot!  Our reservation was at 8pm.

Our experience at the Melting Pot was quite interesting!  Neither one of us had ever been there before, so we didnt know what to expect.  We started off with the Cheddar Cheese Fondue (Aged sharp Cheddar and Emmenthaler Swiss Cheeses, lager beer, garlic and seasonings).  This cheese was very good, but the consistency of it wasnt what we expected, as the cheese was quite thin.  This was served with fresh breads, apples, and various vegetables.  The apples were my favorite!  For our next course, we both had some salads.  I wanted to save room for the chocolate, so I skipped an entree and DH had the Land & Sea Entree – Marinated Sirloin, chicken, and shrimp cooked in a Coq au Vin sauce.  He enjoyed the food, but didnt like having to prepart it himself.  Of course, we ended with the Chocolate Fondue!  We ordered the original – milk chocolate with a swirl or crunchy peanut butter.  This was delicious and served with varius fruits – strawberries, bananas(awesome!!), cheesecake, marshmellows, pound cake, and brownies…loved every moment of it!  We were there until 10, so overall it was an interesting experience, good food, but I am not sure if we would ever go back for all courses.

Monday we ventured over to the Cheers Restaurant and had lunch.  No matter how many times we go to Boston, going to Cheers is always a great time for us!  We had some buffalo wings that were just out of this world.  They were so crunchy and seasoned!  After finishing our lunch, we headed to the Museum of Science.  We spent the entire afternoon there and really just explored and learned about so many things, even the weather!  As the day ended, the moment was upon us and we headed to Foxboro Stadium to see the Patriots play!  Some may say the game was a blow out, but we loved every moment of it and just enjoyed the atmosphere and being there!  Go PATRIOTS!!

So overall, it was a perfect birthday and  a great weekend away.  I cherish these times that D and I can share together and they only reinforce to me how much I love him and how thankful I am for my life and our marriage.

Links/Places we stayed:

http://www.snowgooseinn.com/ and http://www.lenoxhotel.com/

Where we ate while on our trip:

1.  Route 7 Bar and Grill – Great Barrington MA ( http://www.route7grill.com/ )

2.  Hennessey’s Restaurant – West Dover VT

3.  The Melting Pot – Boston MA

4.  Cheers Restaurant – Back Bay Boston

Apples, Apples, and Pumpkins?

Happy Friday everyone!

The weekend is almost upon us and on Saturday I am going apple picking with my mom!  We are heading to Silverman’s Farm and I am anxiously awaiting our trip!  What kinds of apples will I get and how many?  But really the main question is – What will I make with all these apples?

After my not so great attempt at making an apple cinnamon and raisin dish, I came across this recipe:  Apple Brown Betty!

http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/

I am going to alter the recipe a bit and add some walnuts and raisins.  I am hoping my second attempt at this dish will be successful!

And yes – pumpkins!  I am going to get some this weekend.  I am not into making pumpkin dishes, however they look pretty outside!

Have a Great Weekend!