Slow-Cooker Memphis-Style Wet Ribs

These ribs are made in the slow-cooker!  Say, what? Yes!  This is so easy to make!  This recipe is from Cook's Country.

Make the spice rub, reserve 1 T. and rub the remaining rub all over the ribs.  

Place ribs in slow-cooker as shown.  

Cook in slow-cooker.

Make barbeque sauce.

Slow-Cooker Memphis -Style Wet Ribs

Ribs:

2 T. paprika

1 T. packed brown sugar

1 T. Kosher salt

2 t. black pepper

2 t. onion powder

2 t. granulated garlic

2 (3 lb.) racks of St. Louis-style spareribs, trimmed and each rack cut in half.  

Barbeque Sauce

3/4 c. ketchup

6 T. apple juice

2 T. cider vinegar

2 T. Worcestershire sauce

1 T. yellow mustard

1 t. black pepper

1/4 t. liquid smoke

Instructions

For the ribs: Combine paprika, sugar, salt, pepper, onion powder and granulated garlic in bowl. Reserve 1 T. spice rub for sauce.  Pat ribs dry with paper towels and coat all over with the remaining 5 T. rub.  

Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker.  (Ribs will overlap.) Cover and cook until ribs are just tender, 5-6 hours on high or 6-7 hours on low.  My slow-cooker cooked the ribs in less time, so be sure to check on them.

For the barbeque sauce: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved spice rub together in medium saucepan.  Bring to boil on medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 min.  

Line rimmed baking sheet with aluminum foil and set wire tack in sheet.  Using tongs, transfer ribs, meaty side up, to prepared rack.  Let ribs sit for 10 min to allow surface to dry out.  

Adjust oven rack 3" from broiler element and heat broiler.  Liberally brush ribs with 1/2 c. sauce and broil until sauce is bubbling and beginning to char, about 4 min.  Remove ribs from oven, brush with remaining 1/2 c. sauce, tent with foil, and let rest for a few min.  Serve.

Blueberry Muffins

I had some blueberries that weren't quite up to par since it isn't blueberry season.  So...I decided that the best way to use them was in muffins!  Carla Hall made these on The Chew today!  I adapted the recipe and used all Greek yogurt instead of sour cream and yogurt.  

2 c. flour, reserve 2 T. for blueberries

2 t. baking powder

1/2 t. Kosher salt

1 t. cinnamon

1/2 c. unsalted butter, softened

2/3 c. sugar

2 large eggs

3/4 c. Greek yogurt

1 1/2 c. fresh blueberries

1 t. lemon zest

Crumble topping:

1/4 c. rolled oats

3 T. flour

3 T. sugar

1/4 t. cinnamon

4 T. unsalted butter

1/4 t. salt

For crumble topping:  In a bowl, add the oats, flour, sugar, cinnamon and salt and stir to combine.  Work the butter into the mixture with your hands or a pastry blender.  

Preheat oven to 375 degrees.  Line muffin tins with paper liners.

In a medium bowl, add the flour baking powder, salt, and cinnamon and whisk to combine.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 min.  Beat in the eggs, one at a time until fully incorporated and scraping the sides and bottom of the bowl as needed.  Add the yogurt.  Mix to combine.  Add the flour mixture gradually and stir until incorporated.  Add the lemon zest and mix until combined.

In a small bowl, add the blueberries and the 2 T. of the reserved flour and toss to coat.  Gently fold the blueberries into the batter, making sure they are well-distributed throughout the batter.

Divide the batter evenly among muffin cups.

Sprinkle the crumble topping over the batter and place in the oven to bake for 20 min.  Allow to cool for 5 min in the pan and then transfer to a cooling rack.  

So delish!!!

Skillet Roasted Lemon Chicken by Barefoot Contessa

This is soooooooo easy and delish!  

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher salt and freshly ground black pepper

1/3 cup good olive oil

1 lemon, halved and sliced 1/4" thick

1 yellow onion, halved and sliced 1/4" thick

4 large garlic cloves, thinly sliced

1 (4 lb.) chicken, backbone removed and butterflied

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, 1 tablespoon salt and 1 teaspoon pepper in a mini-food processor and process until ground.  Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12" cast-iron skillet and distribute the onion and garlic on top.  Place the chicken, skin side down on top of the onion and brush with about half of the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

 

Roast the chicken for 30 minutes.  Pour the wine into the pan (not on the chicken!) and roast for another 10-15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.  

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10-15 min.  Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. 

Caprese Salad

This is the easiest salad to make to go with any pasta dish or the grilled chicken and salad, pictured below!

You need just a few ingredients:

Fresh tomatoes
1 small ball fresh mozzarella cheese
Fresh basil
Olive oil
Salt and pepper







Slice your favorite variety of tomatoes, tear fresh basil, and cut pieces of mozzarella cheese.  Season with salt and pepper and olive oil.  Delish! 

Grilled Chicken Breasts

This is the easiest, tastiest way to grill chicken!  It's especially good for food prepping for the week.  Use it as a staple when you are eating clean!











You will need Wishbone Italian dressing and Fiesta fajita seasoning. I buy the fajita seasoning at Walmart. I use Red Bird chicken breast fillets.  I slice the chicken breast fillets horizontally.  Sprinkle each side generously with the fajita seasoning.

Shake the dressing well, and pour a good amount into a Ziploc bag. 

Add the seasoned chicken breast fillets. 

Let the chicken marinate for at least 20 min and up to overnight.

Place chicken on grill and grill about 4 minutes on one side until the chicken is opaque. Flip over. 

 Close grill lid and cook until done! 

Yogurt Crème Brûlée

This is so easy to make, and great for an update on your usual morning routine! I saw Bobby Flay make this on his Brunch show. 

Take your favorite fruit and sweeten it with a little agave or honey.  Whichever you prefer.

Sprinkle on a little granola.

Cover fruit, granola with a layer of yogurt. Then, place in the freezer for 10 minutes.

Sprinkle on a thin, even layer of sugar in the raw or granulated sugar. Then, using a torch, brulee the sugar until it hardens.

It is so fun to do!  Make sure that you do it on a safe surface, though.

Crack the surface with your spoon and dig in!

Coconut Pecan Cake

Coconut Pecan Cake for a celebration!  What makes it so delicious is the toasted coconut frosting!

This simple cake recipe was adapted from AllRecipes.com.  It is easy to make!  I even make it in a 13 x 9" pan to make it even easier! 

Cake Ingredients:

1 (18.25 ounce) package moist white cake mix

1 1/4 cups water

4 eggs

1/2 cup vegetable oil

2 cups shredded coconut

1 cup chopped pecans, (I toast pecan halves in the oven for 5 min, and let them cool and then chop them)

Frosting:

4 tablespoons butter (1/2 stick)

2 cups shredded coconut

1(8 ounce) package cream cheese, room temp.

2 teaspoons milk

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 8" round pans or one 13 x 9" pan.

In a large bowl, blend cake mix with the water, eggs, and oil.  Beat with an electric mixer at medium speed for 4 minutes.  Stir in one cup of shredded coconut and pecans.  Pour into prepared pan(s).

Bake for 35 min.  Cook completely.

For frosting, melt 2 tablespoons better with softened cream cheese.  Add 2 cups shredded coconut, and stir constantly over low heat until golden brown.  Spread toasted coconut on absorbent paper towel to cool.

Cream 2 tablespoons butter with softened cream cheese.  Add milk and sugar alternately, beating well.  Add vanilla and stir in 1 cup of the coconut.  Ice the cake and sprinkle with remaining coconut.

This cake is best served chilled!