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Monday, October 20, 2014

Spare ribs with mustard BBQ rub

Photo courtesy of the Cooking Corner.
     I'm always in search of the perfect rib recipe. It's a personal quest to find the best way to cook ribs so that they are both flavorful and tender. Recently, I used mustard as a coating for the spice rub to stick to the meat. I've done this with a beef roast before and it worked out very well, tenderizing the meat. The mustard and spice combination made a nice crust on the ribs after cooking, but there was no mustard taste at all.
   For maximum flavor and tenderness, the ribs were smoked for a few hours and then finished in the oven covered in foil. That works every time.


Ribs rubbed with mustard.
Spare ribs with mustard BBQ rub
1 slab spare ribs
8 T. mustard (4 ea. side)
4 T. BBQ dry rub or seasoning (2 ea. side)
2 T. course ground black pepper
1 T. garlic powder1/2 beer or cola
cooking spray

Bring ribs to room temperature (about 2 hours).

Spread good old yellow mustard over ribs, coating well. (I used a spoon.)
Sprinkle spices liberally on mustard. Flip ribs and repeat process.

Let sit 30 minute to 1 hour while preparing coals and smoker. (I put inside an OFF oven.)

Seasoned ribs ready for smoker.

Smoke 4 hours at 275 degrees.

Lay a large sheet of sprayed foil on baking sheet and place ribs on foil. Remove to kitchen.

Preheat oven to 250 degrees. Pour liquid  around bottom of ribs and pull foil around ribs, sealing.

Ribs off the smoker.


Cook ribs in oven an additional 3 hours until meat pulls away from the bone and are tender. Remove from oven, open foil and let rest 15-20 minutes. Serves 4-6.
Ribs out of the oven

Saturday, October 18, 2014

Pepperoni Pinwheels

Photos courtesy of the Cooking Corner.
     Party foods and appetizers are some of my favorite foods, but when asked to bring a red and white appetizer to girls poker night I went blank at first. After some deliberation, I decided on something really simple - pepperoni pinwheels. With just four ingredients, pepperoni, mozzarella, flavored cream cheese and a tube of crescent dough I found the perfect snack. This was quick, easy and it traveled well to the party. The girls gave these little snacks a thumbs up.

Pepperoni Pinwheels
1 can (8 oz.) refrigerated crescent dinner rolls or crescent seamless dough sheet
1/3
(8 oz.) container of chive and onion cream cheese spread
      (or add your own flavors to regular softened cream cheese)
20 slices pepperoni, cut in quarters
Pinwheel ingredients.
1/2 cup shredded mozzarella cheese

Heat oven to 350.

Roll dough into one sheet. Cut into 4 rectangles.
Spread cream cheese on each square. Top with pepperoni pieces.
Sprinkle shredded cheese evenly over top.

Starting at short side, roll each rectangle into a log and place seam side down. Cut into equal pieces. (I got 5 out of each log.) Place cut side down on ungreased cookie sheet.
Pinwheels almost topped and ready to roll.

Bake 13-14 minutes just until edges are golden - any longer and the cheese will start to ooze out everywhere.

Makes 20 appetizers.

Pinwheels out of oven.

Sunday, October 12, 2014

Chicken Chili with Beans

Photo courtesy of the Cooking Corner.
     The hostess of our last girls card party came up with the idea of bringing a food item that was your school colors in high school. What a challenge! My school colors were red and white and all that I could think of was a stuffed radish. The hubby strongly suggested NO!
    One creative dish that the hostess offered was chicken chili that had white beans and red tomatoes. There you go! This soup had some big robust flavors and would be great for cool weather, football games and in a chili cook-off.

Chicken Chili with Beans
courtesy of Eva Payne

cooking spray
1 T. olive oil
1 lb. boneless skinless chicken breast, cut in 1/2-inch pieces
1/4 cup chopped onion
1-16 oz. can tomatillos, drained and diced
1 can Ro-tel tomatoes, diced with green chilies
1 1/2 cups chicken broth
1-4 oz. can chopped green chili peppers, not drained
1/2 tsp. dried oregano
1/2 tsp. coriander or caraway seeds
1/4 tsp. cumin
2 cans great northern beans, drained
3 T. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese

Spray large skillet with cooking spray, add olive oil and heat on medium high until hot.

Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a slow cooker for 8 hours.

Top each serving with some shredded cheese. Serve chili with chips, salsa or sour cream. Serves 6.

Taste Of Home Recipe of the Day