This dinner combines lots of colorful ingredients that are sure to brighten your dinner plate.
Corn Relish
Make this early in the day or the day before.
ingredients
2 cups fresh or frozen whole kernel corn, thawed
1/2 cup finely chopped red onion
Half a large red bell pepper, finely diced
1/4 cup of sugar
1/4 cup apple cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon hot pepper sauce
Directions
Mix corn, bell pepper, and onion in a medium bowl.
Heat remaining ingredients in a microwave bowl until hot. Pour over corn mixture. Stir well.
Cover and refrigerate at least 4 hours to blend flavors.
Oven BBQ Salmon
4 servings
BBQ Sauce Ingredients
1/2 cup ketchup
1/4 cup honey
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 tablespoon dried minced onions or onion powder
1/2 teaspoon cayenne pepper
Salmon
1 tablespoon olive oil
4 (6-ounce) salmon fillets
Sliced green onions
Directions
Preheat oven to 300 degrees F.
Combine all ingredients for the sauce in a small saucepan. Bring to a boil, lower heat and simmer for 10 minutes.
Heat the olive oil in a medium oven-safe skillet over medium-high heat. Lightly season salmon with salt and pepper and place in the skillet skin side up. Cook for 2minutes.
Turn salmon so that it is skin side down. Spoon the BBQ sauce over the salmon and place the pan in the oven until the salmon is cooked through about 10 to 12 minutes.
Baste salmon again with sauce. Spread a portion of relish on a dinner plate, top with a serving of salmon and sprinkle with green onions to serve.
Roasted Beets With Thousand Island Dressing
Thousand Island Dressing
1 cup mayonnaise
1/4 cup onion, minced
1/4 cup minced red bell pepper
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt
`/4 teaspoon cayenne pepper
Combine all the ingredients in a mixing bowl, cover, and refrigerate for several hours.
Roasted Beets
3-4 medium beets
Olive oil
Kosher salt and freshly cracked pepper
Directions
Preheat the oven to 400 degrees F.
Trim the ends of the beets. Place the beets on a sheet of foil, drizzle with olive oil, sprinkle with salt and pepper to taste, and seal in the foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer until they are very tender. Remove them from the oven and let cool. Once cooled, peel and cut into thick slices. Place on a serving dish and drizzle with some of the dressing.
Oven-Baked Ribs
Ingredients
Two racks of St. Louis cut pork ribs
BBQ Rub
2 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons packed brown sugar
4 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon cayenne pepper
Plum BBQ Sauce
1/2 cup Asian plum sauce
2 tablespoons honey
2 tablespoons Korean gochujang sauce
Directions
Place ribs in a 13×9-inch baking pan. In a small bowl, combine paprika, garlic powder, 2 tablespoons brown sugar, cumin, onion powder, chili powder, 2 teaspoons salt, and cayenne pepper. Sprinkle ribs evenly on both sides with 4 tablespoons of the spice mixture and cover the pans tightly with foil. Refrigerate for several hours.
Preheat oven to 250°F. Place in the oven and bake 2 1/2 hours.
Make the Plum BBQ Sauce.combine the ingredients until smooth and set aside
Remove the ribs from the oven. Discard liquid from the baking pans.
Turn the oven to 400 degrees F. Brush the ribs with the Plum BBQ Sauce. Return the baking pan to the oven, uncovered, and cook for 30 minutes. If making the stuffed tomato recipe, place the tomatoes into the oven with the ribs.
Cut into 2-rib portions and serve.
Stuffed Tomatoes
Ingredients
2 vine-ripened tomatoes
Salt
1/4 cup Italian flavored panko bread crumbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
Freshly ground black pepper yo taste
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out pulp and seeds. Place the pulp in a colander and ket drain.
Salt the insides of the to
matoes and rest upside down on a paper towel for 30 minutes. In a mixing bowl, mix together panko bread crumbs, onion celery, pepper, Parmesan and oil. Stuff tomatoes with the filling and place in a small baking dish.
Bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
Asparagus With Burrata Cheese
Ingredients
Kosher salt
1 pound asparagus, trimmed
2 ounces burrata cheese
Italian salad dressing
Coarse ground black pepper
Directions
Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Place the drained asparagus on a serving plate and drizzle with some salad dressing. Sprinkle with black pepper and pieces of burrata cheese and serve.
Oven Roasted Baby Back Ribs
Serve with a salad or your favorite green vegetable.
6 servings
Ingredients
1 cup homemade BBQ sauce, recipe below
2 slabs baby back ribs
Rub
2 teaspoons coarse salt
1 teaspoon coarse black pepper
2 teaspoons garlic powder
2 tablespoons smoked paprika
4 tablespoon brown sugar or brown sugar substitute
Directions
Combine the rub ingredients in a small dish.
Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
Place the ribs in a baking dish and coat the sides of the ribs with the rub.
Allow the ribs to sit for at least 30 minutes or cover and refrigerate overnight.
Preheat oven to 275 degrees F.
Roast the ribs, meat side up, covered, in the oven for 3 hours.
Remove the ribs from the oven and increase the oven temperature to 350 degrees.
Slather the tops of the ribs with the BBQ sauce..
Return the ribs, uncovered, to the oven and roast for an additional 45 minutes.
Barbecue Baked Black Soybeans
Why I like using black soybeans:
Black soybeans are great substitutes for higher-carb beans, such as black, navy, and pinto beans. They don’t taste as soybean-like as the yellow ones do, but rather more like regular black beans. You can substitute them in dishes that call for black beans, such as baked beans, refried beans, bean soup, chili, and 4-Bean Salad.
Nutritionally, black soybeans are free of fat and a good source of protein. They are low in net carbohydrates (the number of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of canned black soybeans has 1 gram net carbs plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.
The black variety is higher in some phytonutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains antioxidants that inhibit the oxidation of other molecules.
Cooking Black Soybeans
Ingredients
2 cups dried black soybeans
2 teaspoons salt, divided
Water
1 small onion, halved
1 garlic clove, chopped
1 tablespoon olive oil
Directions
Because of their delicate skin and silken texture, black soybeans need to be cooked a bit differently than regular beans. To avoid their getting mushy, it is best to soak overnight and cook the dried beans in salted water. You will use the same water measurements called for in recipes using regular beans, but you will add salt to the soaking and cooking water. For two cups of dry black soybeans, soak overnight in 8 cups of water with 1 teaspoon of salt.
The next day, drain the beans and place in a large saucepan. Add six cups water, 1 teaspoon salt, the oil, garlic, and onion. Bring to a boil, reduce the heat to low, partially cover the pan and cook the beans until tender about 2 hours.
For the Baked Beans
Ingredients
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil
2 cups homemade BBQ sauce, recipe below
4 cups cooked black soybeans or canned, rinsed and drained
2 slices of cooked bacon
Directions
Sauté the finely chopped onion and garlic in olive oil until soft. Add beans and 1 cup of the barbecue sauce. Pour into a baking dish. Top with the bacon. Bake the beans in a 300 degree F oven for 2 hours.
Homemade BBQ Sauce
Ingredients
4 cups low sugar ketchup
1/2 cup brown sugar or brown sugar substitute
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon chipotle adobo sauce
1 small yellow onion, minced
1 large garlic clove, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon liquid smoke
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Bring the mixture to a boil and then reduce the heat to low and let simmer, uncovered, for about an hour.
Cooking and Serving Tips
If you’d like your sauce on the spicier side, increase the adobo sauce by 1/2 teaspoon increments.
Make sure to stir frequently, about once every 15 minutes, while the BBQ sauce is cooking. This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.
Let the sauce cool before transferring to a storage container. A mason jar is a good option. Whatever you use, make sure it’s airtight. You can store your sauce in the refrigerator for up to a week or freeze it for several months.
Oven Baked Southwestern Baby Back Ribs
Ingredients
2 Baby Back Rib slabs
1 cup BBQ sauce (your favorite)
Spice Ingredients
1 tablespoon ancho chili powder
1 tablespoon chipotle chili powder
½ tablespoon Mexican chili powder
½ tablespoon dried Mexican oregano
1 tablespoon ground cumin
½ tablespoon ground coriander
1/8 teaspoon allspice
Pinch of ground clove
Directions
Combine the spice ingredients and rub on all sides of the ribs. Wrap in foil and refrigerate overnight.
Preheat the oven to 250 degrees F.
The next day, place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 2 ½ – 3 hours,; until the ribs are tender but not falling apart.
Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15 minutes or until the sauce is heated through and starting to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.
Taco Flavored Stuffed Zucchini
If making the zucchini boats with the ribs, bake them ahead and cover the dish with foil. Leave at room temperature. Reheat in the oven with the ribs after they are basted with BBQ sauce.
2 servings
Ingredients
1 tablespoon olive oil
1 large zucchini
1 celery stalk, finely diced
1 jalapeno pepper, seeded and finely diced
2 whole scallions, finely diced
1 garlic clove, minced
½ teaspoon taco seasoning
1/4 cup jarred salsa
½ cup shredded cheddar cheese
Directions
Cut the zucchini in half lengthwise and scoop out the flesh with a small serrated spoon leaving a quarter-inch shell. Chop the zucchini flesh. Oil a baking dish and place the zucchini shells in the dish.
Heat the oil in a small skillet and add the zucchini flesh, celery, scallions, and garlic. Saute until tender and all the liquid is gone. Add the taco seasoning and salsa. Stir and remove the pan from the heat.
Cool for 10 minutes.
Heat the oven to 375 degrees F.
Add the cheese to the filling and stuff the zucchini shells with the mixture. Bake for 45 minutes.
Creamy Coleslaw
Ingredients
16 ounces shredded cabbage
1⁄4 cup finely chopped green onions
1 cup shredded carrot
1 teaspoon honey or sugar substitute
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/2 cup heavy cream (whipping)
1 tablespoon white vinegar
2 tablespoons lemon juice
Directions
In a large bowl, combine the coleslaw, carrots and green onion. Put aside.
In a separate bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar, and lemon juice, using a whisk.
Pour over the vegetables, stir gently to mix.
Refrigerate for at least 1 hour. Stir before serving.
Easy Coquilles St. Jacques
Serve this entrée with a green salad or sautéed greens.
Ingredients for 4 servings
2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half
Directions
Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter
Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.
Dry the scallops well on paper towels.
In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.
Add the shallots and garlic and saute for just a minute or so.
Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.
Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.
Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.
Divide the mixture equally among the gratin dishes.
Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.
Easy BBQ Shrimp
Serve this entrée with potato salad and a tomato or cucumber salad.
4 servings
Ingredients
1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.
Directions
For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.
In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.
Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.
Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.
Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.
When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.
Pork Chops
Ingredients
3–4 pork chops (1 lb) 3/4 inch thick
Freshly ground black pepper
1/2 cup homemade BBQ sauce (see recipe below) or your favorite brand
Directions
Prepare an outdoor grill for high direct heat and indirect heat. Oil the grates.
Trim off excess fat and pepper both sides of the pork chops.
Place the pork chops on the grill over direct high heat with the lid closed. Cook for 2 minutes.
Turn the pork chops over and continue grilling, lid closed, for another 2 minutes.
Reduce the heat to medium-low on a gas grill or move the chops to a cooler portion of a charcoal grill.
Brush a liberal amount of barbecue sauce on the chops and then turn them over. Brush more barbecue sauce on the top side.
Cook for another 2 or 3 minutes or until the internal temperature of the chops are 145° F.
Remove the pork chops from the grill to a serving platter and let rest for about 5 minutes.
BBQ Sauce
Ingredients
26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.
Store in an airtight container in the refrigerator.
Buttermilk Mashed Potatoes
4 servings
Ingredients
1 pound potatoes, peeled and cut into cubes
Salt
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Add the chives and serve..
Garlicky Sautéed Greens
4 Servings
Ingredients:
3 cloves garlic, sliced thin
2 tablespoons extra virgin olive oil
4 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
Directions:
Heat garlic and oil in large skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.
Add the Swiss chard, red pepper flakes, and salt to empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.
Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.
Return to them to the pan, turn the heat to low and toss with the reserved garlic and oil mixture.when hot, transfer to a serving bowl.
I recently discovered black soybeans. What are they, you ask?
Black soybeans are very similar to regular yellow soybeans—free of fat and a good source of protein. They are low in net carbohydrates (the number of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of cooked black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.
The black variety is higher in some phytonutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains the antioxidants.
You can buy them canned in most supermarkets but I prefer the taste of home cooked.
Cooking Technique
Black soybeans are great substitutes for higher-carb beans, such as black, navy, and pinto beans. They don’t taste soybean-like as the yellow ones do, but rather more like regular black beans. You can substitute them in dishes that call for black beans, such as baked beans, refried beans, bean soup, chili, and 4-Bean Salad.
I learned the secret of how to cook these beans successfully from the Very Well Fit Dieticians’ blog.
Because of their delicate skin and silken texture, black soybeans need to be cooked a bit differently than regular beans. To avoid their getting mushy, it is best to soak the dried black soybeans overnight in salted water. You will use the same water measurements called for in recipes using regular beans, but be sure to add the salt. For one cup of dry black soybeans, soak in 4 cups of water with a 1/2 teaspoon of salt added.
When it’s time to cook the beans, use the same measurements you would normally, except salt the water. So if, for instance, you are using 1 cup of beans (which have been soaked overnight in salt water), add them to a pot with 3 cups of water and 1/2 teaspoon of salt. Bring the beans to a boil uncovered, reduce the heat to a simmer and skim off the whitish-gray foam on top. Add a clove of garlic and half a small onion, cover and cook for 1 1/2 – 2 hours until tender, adding more water if necessary.
Use these cooked beans in a variety of dishes. I tried them in my baked bean recipe and it turned out quite delicious.
Baked Beans
Ingredients
3 slices bacon
1 large sweet (Vidalia) onion, diced
4 cups cooked black soybeans
1 cup low sugar barbecue sauce, see recipe below for homemade
1 chipotle pepper in adobo sauce, diced plus 1 teaspoon sauce
1 1/2 teaspoons liquid smoke
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat the oven to 300 degrees F.
In a Dutch oven or oven-ready, flame-proof casserole dish cook the bacon over medium heat until it just begins to crisp. Remove the bacon to a paper-lined plate.
Turn the heat to low and add the onion and garlic to the pot. Continue cooking until the onion softens.
Add the remaining ingredients. Bring to a simmer. Cut each piece of cooked bacon in half and place on top of the beans.
With a lid on, place the bean mixture in the oven. Cook for about 3-4 hours or the until beans are completely tender and the sauce has thickened.
Adjust the seasoning to your taste. They can be served immediately but are better if left to sit for the next day.
Makes 8-10 servings.
BBQ Sauce
Ingredients
26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup honey or maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.
Store in an airtight container in the refrigerator.
This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.
Stuffed Peppers
This recipe goes well with sautéed cabbage. See recipe below.
Ingredients
6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper
Directions
Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.
Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.
Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.
Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.
Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.
Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.
I used some foil to support them and keep them from falling out.
Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.
Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.
Sautéed Cabbage In Brown Butter
Ingredients
One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper
Directions
Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.
Thinly slice the remaining half of the cabbage.
Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.
Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.
Oven BBQ Pork Roast and Vegetables
Ingredients
1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets
Directions
Heat the oven to 325 F.
Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.
Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.
Pour the BBQ sauce over the pork.
Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.
Baste the pork roast with the barbecue sauce several times during the roasting time.
Let the roast rest for 10 to 15 minutes before slicing.
Homemade BBQ Sauce
Ingredients
2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.
Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.
This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.
Let the sauce cool before transferring to a storage container.
Oven Roasted Salmon and Broccoli
2 servings
Ingredients
1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced
Directions
Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.
Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.
Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.
Evenly distribute the jalapeno mixture over the salmon and broccoli.
Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad
Cucumbers In Tzatziki Sauce
Ingredients
1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.
Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.
Fold in the cucumber slices.
Cover and chill in the refrigerator before serving.
BBQ Ribs
Rub Mixture Ingredients
1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano
Ribs
2 St. Louis-cut or spare rib racks, about 2 lbs
Peach BBQ sauce, recipe below
Directions
Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.
Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The ribs will finish cooking on the grill.
When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.
Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally, until they begin to char, about 5 to 6 minutes.
Cut into serving pieces and serve with additional BBQ sauce for dipping.
Georgia Peach Barbecue Sauce
Yields about 4 cups.
Ingredients
4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled
Directions
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.
Reduce the heat and simmer, covered with the lid ajar, for 60-90 minutes until the sauce thickens, stirring occasionally.
Remove the pot from the heat and puree the sauce with an immersion blender.
Return the pan to the heat. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Cool and then refrigerate the sauce.
Sauce freezes well.
Southwest Biscuits
Ingredients
Biscuit Dough
2 cups unbleached self-rising flour
1/4 cup cold unsalted butter, diced
3/4 cup (6 ounces) cold milk or buttermilk
Filling
2 scallions, minced
1 jalapeno pepper, seeded and diced
1 ½ cups Mexican blend shredded cheese
2 tablespoons butter
Directions
Preheat the oven to 350 degrees F. Butter an 8 inch round baking pan.
Place the flour in a bowl. Work in the butter with a pastry cutter just until the crumbs are the size of large peas.
Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll the dough into a 12 x 8 inch rectangle.
Sprinkle the dough with the shredded cheese and then with the scallions and jalapeno peppers.
Roll the dough up, jelly roll style, from the 8 inch side into an 8 inch log.
With a sharp knife, cut the biscuits into 1 inch pieces for a total of 8 rolls.
Arrange the rolls in the prepared baking pan. Dot the rolls with butter and place in the oven.
Bake for about 30 minutes until golden brown.
Summer Macaroni Salad
Ingredients
8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 red bell pepper finely diced
1/4 cup chopped scallions
1/4 cup diced bread & butter pickles
1/4 cup minced fresh parsley
Dressing
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper
Directions
Make the dressing by combining the ingredients in a serving bowl and set aside while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt because the mayonnaise, pasta cooked in salted water and seasonings add enough.
Cover the salad and chill the salad for several hours before serving.
Italian Fried Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature.
Tomato Basil Salad
Ingredients
1 pint miniature (Juliet) plum tomatoes or grape tomatoes
½ cup sliced fresh basil
¼ cup Italian vinaigrette
Salt and pepper to taste
Directions
Combine all the ingredients in a serving bowl. Leave at room temperature several hours before serving.
Blueberry Galette
Ingredients
1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch or other pie thickener
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Whipped cream or frozen yogurt, optional
Directions
Put an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined.
Unwrap the pie dough and unfold onto the prepared baking sheet.
Spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge.
Fold the edges of dough over 1 inch of the blueberry mixture, pleating the dough as you move around the filling.
Dot the blueberry filling with butter pieces.
Lightly brush the pastry with some of the beaten egg and sprinkle with the remaining teaspoon sugar.
Bake until the blueberry filling is bubbling and the pastry is golden, 25 to 30 minutes.
Cool slightly on the baking sheet on a wire rack. Serve the warm galette with a spoonful of whipped cream or frozen yogurt.
Homemade Burger Buns
Makes 6 large burger buns.
Ingredients
2 3/4 cups bread flour
1/2 cup grated sharp cheddar cheese
1 teaspoon salt
1 teaspoon minced dried onion
1 tablespoon honey
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3 cup lukewarm water
Olive Oil cooking spray
Directions
Combine all of the ingredients in an electric mixer bowl and mix the ingredients with the paddle attachment until the dough comes together around the paddle.
Switch to the dough hook and knead the dough until smooth.
Place the dough in a lightly greased bowl, cover it, and let it rise for 60 to 90 minutes, until puffy and doubled.
To form the buns:
Gently deflate the dough on a lightly floured surface and divide it into 6 pieces; each 4 ounces.
Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan.
If you don’t have a bun pan, space them on a lightly greased or parchment-lined baking sheet.
Gently flatten the buns with your hand to fill the bottom of the pan’s wells, or until they’re about 3 1/2″ to 4″ wide.
Cover the buns and let them rise for 60 to 90 minutes or until they reach the top of the pan.
Towards the end of the rising time, preheat the oven to 350°F.
Spray the tops of the buns with olive oil cooking spray.
Bake the buns for 18 to 20 minutes or until they are a light, golden brown and their interior temperature is at least 190°F, measured with an instant-read thermometer.
Remove the buns from the oven and transfer them to a rack. Allow the buns to cool completely, then store airtight at room temperature.
Adapted from a King Arthur recipe.
Grass-fed Steak Burgers with Barbecue Sauce
Makes 4 burgers
Ingredients
4 thick (1/2 inch) sweet onion slices for grilling
4 slices American or Swiss Cheese
Burger Buns, recipe above for homemade or use store-bought
BBQ Sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tablespoon of the sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice
1 teaspoon minced garlic
Burgers
1 1/4 pounds grass-fed ground beef (sirloin)
1 1/2 teaspoons each kosher salt and freshly ground black pepper
BBQ sauce, recipe above
1 tablespoon vegetable oil, divided
Make the BBQ sauce:
Purée all sauce ingredients in a food processor until very smooth.
Make the burgers:
In a bowl, combine beef, salt and pepper.
Form into 4 equal sized patties about 5 oz each and 3/4 inches thick. Put on a plate, cover, and chill until ready to grill.
Preheat an outdoor grill for medium heat). Oil the grill grates.
Brush both sides of the onions with BBQ sauce. Grill, covered, until softened, turning once, 8 minutes total.
Brush both sides of the burgers with BBQ sauce and grill, covered, turning once, about 8 minutes total.
Lay the bun halves, cut side down, on grill to toast slightly during the last-minute of grilling for the burgers and onions.
Transfer buns to a platter, place slices of cheese on the bun bottoms and top with burgers and onions.
Serve with extra barbecue sauce or ketchup.
Chopped Vegetable Salad with Green Goddess Dressing
Ingredients
4 mini bell peppers, different colors or 1 large bell pepper
1 cucumber, peeled and seeded
Half of a large red onion
2 celery stalks
Half a pint of grape tomatoes
Green Goddess Dressing, Recipe Link
Directions
Dice all the vegetables into ½ inch pieces.
Combine the vegetables in a mixing bowl and mix thoroughly;
Divide the mixture among individual salad bowls.
Serve the dressing on the side, so each diner can add the amount of dressing they like.
Macaroni Salad
Ingredients
8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 bell pepper finely diced
1 cup grape tomatoes, halved, seeded and finely diced
1/4 cup spicy cherry peppers, diced or pickle relish
1/4 cup minced parsley
Dressing
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper
Directions
Make the dressing by combining the ingredients and set aside while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt.
The mayonnaise, pasta cooked in salted water and seasonings add enough.
Chill the salad for several hours before serving.
Refrigerator Dill Pickles
Makes 2 quarts. I use old mayonnaise jars with screw top lids.
Ingredients
2 cups water
2 cups white distilled vinegar
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon crushed black pepper
1 teaspoon dill seed
6 thinly sliced garlic cloves
6-8 pickling cucumbers (Kirby)
A few sprigs of dill
2 clean quart size jars
Directions
Combine water, vinegar, sugar, kosher salt, pepper, dill seed and garlic in a medium saucepan. Bring to a boil; stir.
Quarter pickling cucumbers lengthwise and divide evenly in the jars; add fresh dill.
Top with the hot vinegar mixture. Cover and refrigerate for several days before eating.
The pickles keep for a few months in the refrigerator.
