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Tag: Main Dishes

  • Smoked Pork Ribs

    Smoked Pork Ribs

    This recipe is inspired by the Traeger 321; still 3 phases, we just use a slightly higher temperature to shorten the cook time for a busy family :). That said, if you can afford the time, keep the ribs on as long as possible in phase 3.

    Preparation:

    • Set pellet smoker to 225
    • Remove membrane on the back of the ribs
    • Pat dry ribs and cover generously with dry rub

    Phase 1

    • Place rib racks on the smoker bone side down and smoke at 225 for 2.5 hours.

    Phase 2

    • Remove ribs and wrap in commercial/kirkland aluminum foil with after brushing with bbq sauce. Feel free to add some apple slices, cider or sauce at this point.
    • Gently return the ribs to the smoker, careful not to tear the foil and lose the seal. Smoke the ribs in the foil for another 1.5 hours. Should be a total of about 4 hours now.

    Phase 3

    • Remove ribs by placing on a cookie sheet or pan. Be sure the pan is rimmed to protect yourself from hot grease if any leaks from the foil wrap.
    • Gently place the ribs back on the smoker bone side down and brush with a coat of bbq sauce. Smoke the ribs for another 1.5 hours or more if you can spare the time.
    • Remove ribs and let rest a few minutes before slicing.

  • Bacon, egg and cheese on sourdough

    One variation on the bacon, egg and cheese breakfast classic.

    Pan-fry or bake several strips of bacon. If baking, place bacon on parchment paper and bake at 350 for about 20 minutes. Cook the bacon to your preference, but note that well done bacon is easier to bite in a sandwich.

    Lightly pre-toast two slices of sourdough bread in skillet or using a toaster.

    Melt butter in skillet on medium-high heat and crack one egg into the bubbling butter. Pan fry the egg to taste either sunny-side up or over-easy; we recommend pulling from the heat while the egg still has some runny yolk.

    Have a slice or two of your preferred cheese ready to go to.

    Put one slice of the pre-toasted sourdough in the skillet and build the sandwich layering the egg, bacon and cheese. Add salt, pepper and a moderate swirl of ketchup before covering with the second slice of sourdough. Toast the sandwich for a few seconds; flip to finish. Slice the sandwich in two, plate and serve with ketchup on the side. Enjoy!

  • Slow Cooker Cacciatore

    3/4 cup all-purpose flour
    1 tsp salt
    1 tsp poultry seasoning
    1 chicken cut into serving pieces and skinned
    3 Tbsp olive oil
    1 yellow onion, finely chopped
    4 cloves of garlic minced
    3 Tbsp coarsely chopped sun-dried tomatoes (can be dry or oil packed)
    1 cup dry wine
    2 sprigs of sage
    2 sprigs of rosemary
    Pinch of red pepper flakes
    Freshly ground black pepper

    Combine flour, salt and poultry seasoning in a resealable bag.  Add the chicken to the bag and shake to coat completely.

    Heat a large iron skillet or saute pan over medium-high heat and add the oil.   Add the chicken and cook for 5 minutes a side or until browned; remove chicken and place in the slow cooker.

    Add the onion to the skillet and saute – stirring frequently – until translucent.  Add the garlic and saute until lightly browned.  Add the wine and sun-dried tomatoes to the skillet and be sure to scrape the remaining bits from the chicken. Pour the mixture over the chicken in the slow cooker and add pinch of crushed red pepper and crushed red pepper.

    Tie the sage and the rosemary sprigs with a bit of twine or in some cheese cloth and submerge in the broth in the slow-cooker.

    Turn the slow cooker on low and cook for 4 hours – 8 Hours (at 6-8 hours the meat will fall off the bone).  Remove sage and rosemary just before serving.

  • Rachel’s Jambalaya

    2 cups of white or brown rice
    1 tablespoon of olive oil
    1 tablespoon of butter
    1 package of Pork Keilbasa
    1 cooked chicken breast, cubed
    1 onion, chopped
    2 ribs of celery, chopped
    1 tablespoon flour
    1 bay leaf
    Hot Sauce or Cayenne Pepper to taste
    1 14 ounce can of diced tomatoes
    1 14 ounce can of low sodium chicken broth
    2 teaspoons cumin
    1 teaspoon chili powder
    1 teaspoon poultry seasoning
    1 teaspoon Worchestershire Sauce

    In a large non-stick skillet over medium heat with olive oil and butter, cook chicken until brown and cube, about 3 minutes.  Add sausage and cook 3 more minutes.  Add onion, celery and cayenne and cook for 2 minutes.  Sprinkle flour over the mixture and stir constantly for 2 minutes.  Stir in tomatoes and broth.  Season with cumin, chili powder, poultry seasoning and Worchestershire sauce.  Bring to a boil, then remove from heat.  Stir until thickened.

    Serve over rice or with rice on the side.

  • Chicken and Summer Squash Tostadas

    1 teaspoon ground cumin
    1/4 teaspoon each of salt and pepper
    2 teaspoons of canola oil
    12 ounces of chicken tenders
    1 cup of chopped red onion
    1 can of whole corn kernels
    1 cup of chopped zucchini and/or yellow squash
    1/2 cup of salsa verde (such as Herdez)
    3 tablespoons of chopped cilantro, divided

    1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese

    Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat.   In another large non-stick pan, cook onion, corn, and zucchini/squash mixture.  Saute for 3 minutes or until soft.  Add cubed chicken from grill or pan.  Stir in salsa and cilantro and cook until water evaporates, about 5 minutes.  Stir frequently.

    Preheat broiler.  Layer two tortillas at a time on a pan.  Spray with cooking spray and broil for 3 minutes or until lightly brown.  When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts.  Continue with all of the tortillas.  Sprinkle tostadas with cilantro and serve immediately.

    Grilled Summer Tostadas
    Grilled Summer Tostadas

  • Italian Squash and Sausage Tart

    1 1/2 cans refrigerated crescent rolls

    2 tsp dijon mustard

    1/4 cup butter or margarine

    1 1/2 lbs of yellow squash and/or zucchini

    1 medium onion

    1 garlic clove, pressed

    1 Tbsp fresh basil or 1 tsp dried basil

    2 tsp chopped fresh oregano or 1/2 tsp dried oregano

    2 tsp chopped fresh thyme or 1/2 tsp dried thyme

    1/2 tsp salt

    1/2 tsp fresh ground pepper

    2 large eggs

    1/4 cup lowfat milk

    2 cups shredded part skim mozzarella cheese

    2 links of chicken sausage

    Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.  Bake at 375 for 6 minutes or until lightly browned.

    Remove from oven and gently press down dough with wooden spoon.  Spread crust with mustard and set aside.

    Melt butter in a large skillet over medium-high heat.  Add squash, onion and garlic; saute 7 minutes or until tender.  Remove from heat; stir in next 5 ingredients (basil through salt and pepper).

    Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture.  Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.  Pour over crust.  Bake at 375 for 20 04 25 minutes.  Test by inserting a knife into the center, the tart is ready if the knife comes out clean.

    Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.  You cannot taste the mustard but can add more to taste if desired.  Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.

    Here is a Video showing ‘before’ and ‘after’ the oven