James thought this sounded weird at first, but the ribs were beyond juicy and tender! He even asked me to cook it again. Haha!
Rib Sauce:
2 medium-large peaches
Brown sugar (I don't measure, just a little more than enough to coat the peaches)
Chop your peaches, skin on, into small pieces. Put the peaches into a bowl. Coat the peaches in brown sugar. Set the bowl in your fridge overnight to allow ample time for the sugar to pull out juices.
Put your boneless ribs in a square casserole dish. Mine was a 9x9. Pour the sugar and peach mixture over the ribs. Bake at 400 for 40 minutes. I added canned green beans as our side dish. The peaches become very tender and give a lot of flavor to the ribs.
Thursday, August 16, 2012
Fried Tilapia
I decided to try on a whim frying up tilapia. I wanted to try something other than baking with citrus. Oh man, this was super tasty! I put roasted potatoes with it.
Fish Fry Ingredients:
Tilapia (however many pieces you want)
Fish Fry (we used Zatarain's Seasoned fry)
Oil
Thaw out your fish if it's frozen. Completely dry all excess water off the fish. Heat your oil in a medium skillet. Coat both sides of your fish in the fish fry breading. Put the filet in the oil, frying one side at a time. I used a little over an inch of oil to fry. Drain the excess oil (put the filet on a paper towel).
Roasted Potatoes:
3 medium potatoes
Creole seasoning
Garlic Salt
Butter
Chop your potatoes into bite-size pieces. Add a few good sized dollops of butter. Sprinkle on the garlic salt and Creole seasoning. Bake for 40 minutes at 400 degrees.
I do suggest adding your own seasonings to the the fish fry. It was a bit bland for my family's tastes, but gave a nice crust to the tilapia.
Fish Fry Ingredients:
Tilapia (however many pieces you want)
Fish Fry (we used Zatarain's Seasoned fry)
Oil
Thaw out your fish if it's frozen. Completely dry all excess water off the fish. Heat your oil in a medium skillet. Coat both sides of your fish in the fish fry breading. Put the filet in the oil, frying one side at a time. I used a little over an inch of oil to fry. Drain the excess oil (put the filet on a paper towel).
Roasted Potatoes:
3 medium potatoes
Creole seasoning
Garlic Salt
Butter
Chop your potatoes into bite-size pieces. Add a few good sized dollops of butter. Sprinkle on the garlic salt and Creole seasoning. Bake for 40 minutes at 400 degrees.
I do suggest adding your own seasonings to the the fish fry. It was a bit bland for my family's tastes, but gave a nice crust to the tilapia.
Friday, August 10, 2012
Spinach Stuffed Shells
I had just about forgotten about this recipe until I was talking to my sweet friend Jessie. :) This was my first time making a vegetarian meal, and of course that was due to it being Lent! Adair wasn't a fan, but Mady ate 2 shells by herself. :)
Ingredients:
Spinach (you can use frozen)
Tomato sauce
Large shells
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Boil the shells until just before they are al dente. After they finish, mix the cheeses with fully thawed out spinach (chop fresh spinach if you're going that route). In a casserole dish (mine was a 9x9), cover the bottom with some of the tomato sauce. Spoon the spinach mixture into each shell and set in the dish, the open side of the pasta facing the side (think of how a football is facing prior to kick off. The open side of the pasta is the lacing of the ball). Once the dish is full, top with more tomato sauce. Bake for 20 minutes at 350. I also added a sprinkling of Parmesan and some Parsley prior to baking my shells. It makes a delicious vegetarian dish!
Also, if there are any shells that you didn't stuff, you can freeze them for later use. :)
Ingredients:
Spinach (you can use frozen)
Tomato sauce
Large shells
Ricotta cheese
Parmesan cheese
Mozzarella cheese
Boil the shells until just before they are al dente. After they finish, mix the cheeses with fully thawed out spinach (chop fresh spinach if you're going that route). In a casserole dish (mine was a 9x9), cover the bottom with some of the tomato sauce. Spoon the spinach mixture into each shell and set in the dish, the open side of the pasta facing the side (think of how a football is facing prior to kick off. The open side of the pasta is the lacing of the ball). Once the dish is full, top with more tomato sauce. Bake for 20 minutes at 350. I also added a sprinkling of Parmesan and some Parsley prior to baking my shells. It makes a delicious vegetarian dish!
Also, if there are any shells that you didn't stuff, you can freeze them for later use. :)
Sausage and Pasta
Okay, I know the title sounds boring. I'm just not in an imaginative naming mood. lol. This, however, is probably one of Mady's new favorite recipes that I have tried out.
Ingredients:
Pasta (I used medium shells, penne or rigatoni would work well also)
4-5 sausage links (like what you would typical grill)
Sour cream
Ground cayenne
Garlic salt
Sage
Cut up your sausage into small bite-size pieces. Put into a medium skillet. Add your sour cream immediately. Cook over medium-high heat (but not too high in order to avoid the fats from the sausage getting too hot. Fat splatters hurt). Let the sour cream cook down. Yes, it looks kind of weird, but ignore that part. Add your spices once your sour cream has cooked down.
In a separate pot, cook your pasta like normal. After you drain your pasta, add your sausage mixture and mix well.
The sour cream cuts down on the sharp bite of the sausage. You don't get a heavy sour cream taste, it's just slightly sweeter without being really sweet. If that makes any sense at all. Mady normally doesn't eat sausage links, but she was chowing down on this one!
Ingredients:
Pasta (I used medium shells, penne or rigatoni would work well also)
4-5 sausage links (like what you would typical grill)
Sour cream
Ground cayenne
Garlic salt
Sage
Cut up your sausage into small bite-size pieces. Put into a medium skillet. Add your sour cream immediately. Cook over medium-high heat (but not too high in order to avoid the fats from the sausage getting too hot. Fat splatters hurt). Let the sour cream cook down. Yes, it looks kind of weird, but ignore that part. Add your spices once your sour cream has cooked down.
In a separate pot, cook your pasta like normal. After you drain your pasta, add your sausage mixture and mix well.
The sour cream cuts down on the sharp bite of the sausage. You don't get a heavy sour cream taste, it's just slightly sweeter without being really sweet. If that makes any sense at all. Mady normally doesn't eat sausage links, but she was chowing down on this one!
Baked Boneless Pork Ribs and Skillet Potatoes
Ingredients:
Boneless Pork Ribs
Paprika
White Pepper
Ground Cayenne
Garlic Salt
BBQ Sauce
Brown Sugar
Put your ribs in a large bowl. Add your seasoning to your tastes (I don't measure my seasonings. I usually do 2-4 good dashes per spice, depending on what the spice is). Top with brown sugar and BBQ sauce and let marinate for 1-2 hours in the fridge. Preheat your oven to 400. Put your mixture, sauce and all, into a small casserole dish. Mine was an 8x8. Bake for 30 minutes.
Skillet Potatoes:
3-4 small-medium Russet potatoes
Paprika
White pepper
Garlic salt
Butter
Cube your potatoes and put in a large skillet. Add your butter and spices. Stir continuously, otherwise your potatoes will stick to the skillet. Take them off the heat once your potatoes have browned.
Boneless Pork Ribs
Paprika
White Pepper
Ground Cayenne
Garlic Salt
BBQ Sauce
Brown Sugar
Put your ribs in a large bowl. Add your seasoning to your tastes (I don't measure my seasonings. I usually do 2-4 good dashes per spice, depending on what the spice is). Top with brown sugar and BBQ sauce and let marinate for 1-2 hours in the fridge. Preheat your oven to 400. Put your mixture, sauce and all, into a small casserole dish. Mine was an 8x8. Bake for 30 minutes.
Skillet Potatoes:
3-4 small-medium Russet potatoes
Paprika
White pepper
Garlic salt
Butter
Cube your potatoes and put in a large skillet. Add your butter and spices. Stir continuously, otherwise your potatoes will stick to the skillet. Take them off the heat once your potatoes have browned.
Swiss Bacon Chicken
Okay, I HAD to come up with a new way to bake chicken. So I decided to rummage through my fridge for inspiration. Here's what I came up with!
Ingredients:
Chicken breast
Slices (I used 3) of Swiss Cheese
Bacon
BBQ Sauce
Place 1 1/2 slices of Swiss cheese on the chicken breast. Wrap each breast in bacon, with the ends of the bacon under the chicken the best you can. Bake in an oven set at 400 for 30-35 minutes (it depends on your oven. Mine is temperamental and doesn't like to work correctly).
I served my chicken with green beans. It was a hit with Mady for sure!
Ingredients:
Chicken breast
Slices (I used 3) of Swiss Cheese
Bacon
BBQ Sauce
Place 1 1/2 slices of Swiss cheese on the chicken breast. Wrap each breast in bacon, with the ends of the bacon under the chicken the best you can. Bake in an oven set at 400 for 30-35 minutes (it depends on your oven. Mine is temperamental and doesn't like to work correctly).
I served my chicken with green beans. It was a hit with Mady for sure!
Asian Beef Roast
So I get tired of the same ole, same ole pot roast. Carrots, beef, and potatoes only get me excited so much. James thought I was crazy for this, but I decided to do an Asian style roast. It turned out way better than we expected, although it could have used slightly heavier seasonings.
Ingredients:
Rump Roast
Beef Stock
Teriyaki Sauce
Coriander
Cumin
Ginger
Egg noodles
Peas
Put the rump roast into your crock pot. Make the beef stock according to directions. I added an extra cup of water since I didn't want a heavy beef stock taste. Add a generous amount of Teriyaki sauce. Crush the coriander (I used a mortar and pestle). Add all spices into the crock pot. Set the crock pot on Low and leave it for 6 hours.
Before you serve dinner, cook the egg noodles and peas. Serve the beef and juices over the noodles and peas.
Ingredients:
Rump Roast
Beef Stock
Teriyaki Sauce
Coriander
Cumin
Ginger
Egg noodles
Peas
Put the rump roast into your crock pot. Make the beef stock according to directions. I added an extra cup of water since I didn't want a heavy beef stock taste. Add a generous amount of Teriyaki sauce. Crush the coriander (I used a mortar and pestle). Add all spices into the crock pot. Set the crock pot on Low and leave it for 6 hours.
Before you serve dinner, cook the egg noodles and peas. Serve the beef and juices over the noodles and peas.
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