Baked Creole Honey Butter Salmon
Preheat oven to 425F.
Chicken Chow Mein Casserole
2 large raw chicken breasts, diced
1 Tablespoon butter
1 teaspoon olive oil
1 large carrot, sliced
1 small onion, diced
1 small zucchini, sliced
2-3 celery stalks, sliced
2 teaspoons garlic, minced
1 Tablespoon Soy sauce plus 1 teaspoon *divided
4 Tablespoons Hoisin sauce
1 Tablespoon Rice Vinegar
Dash toasted sesame oil
Dash hot chili oil, optional**
Salt & Pepper
1 can sliced water chestnuts
1 can cream of chicken soup
1/4 cup chicken broth
Serve Over: Steamed Rice
Topped With: LaChoy Chow Mein Noodles (I used half of a large 12oz bag)
Preheat oven to 350F.
Kitchen Note: While Hoisin Sauce and Rice Vinegar are easier to find in your local supermarkets nowadays - **Hot Chili Oil may not be - you can sub with red pepper flakes, sriarcha sauce or hot sauce of your choice. (you can also omit the hot sauce) What I like about Chinese Hot Chili Oil is that it has a heat and a burn but, the burn goes away rather fast (not like say - a jalapeno!) which is why I keep the oil on hand...
Make it how you want it!! Use your own vegetables and protein. In my recipe here I used shrimp. Enjoy! Diane
Shrimp Pasta Primavera
8oz dry short cut Pasta; farfalle, rigatoni
3-4 Cups finely cut Vegetables of your choice
(I used carrots, bell pepper, onion, frozen peas)
1 can diced fire Roasted Tomatoes, drained
2 teaspoons Italian Spices
2 teaspoons Garlic, minced
1/2 Cup Chicken Broth
Salt & Pepper
Finely grated Parmesan cheese
2-3 Tbs Cream or Milk *optional
(1-2 Cups Protein of choice - cooked ahead)
We've made ribs many different ways; grill, bake, slow cook and alos used many different rubs, sauces, marinades, salts and wood-smokes. I have to say, this recipe is not only mostly "hands-off" but, has to be so far - the best ribs I've ever made!!!!! It's the apple cider vinegar that helps breakdown any tought sinew. The spices bring a richness to the ribs. I hope you at least give these a try as written then make adjustments after trying these. Enjoy! Diane
My Best Crock Pot
Baby Back Ribs!!
2 Cups Original Sweet Baby Rays BBQ Sauce
4 Tablespoons Apple Cider Vinegar
1/4 C Brown Sugar
1 Tablespoon Worcestershire
1 Tablespoon Chili Powder
2 teaspoons Dried Oregano
1/8 teaspoon Cayenne powder
Salt & Pepper to taste
3-4 pounds Baby Back Ribs *one large rack
Peel silver skin off back of ribs (using a paper-towel to hold the skin in one hand and pull skin down length of rib helps a lot).
Cut ribs in 2 bone pieces.
Salt and pepper each rib and place in crock pot.
Mix together all remaining ingredients in a bowl and pour over ribs (use a large spoon or tongs to toss ribs a bit in the sauce and make sure all the rib meat is submerged in sauce.)
Place crock pot on HIGH for 1 hour and then lowered to LOW for 6 hours.
Remove ribs from crockpot and place on a foil lined baking sheet. Lightly brush on your favorite BBQ sauce (I used my homemade Honey BBQ sauce) and bake for 15-20 mins in a 350F preheated oven.
One large rack serves: 2 Adults
Mandarin Orange Upside Down Cake
*Guest Post by JD Provence
1 15oz classic yellow cake mix
1 11oz can mandarins
3 large eggs
1/2 cup vegetable oil
3 whole mandarin oranges
1 cup orange juice or Tang
3 Tbsp butter
1/3 cup brown sugar
maraschino cherries (optional)
Preheat oven to 350°F
*Pictured is a 9” square pan, my cake was too thick, 9x13 would be better.
**If you leave the peeling on the whole mandarin slices, they’re too bitter to eat.