Grilled Country Ribs Recipe

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ribs recipe

Here’s another simple and really good recipe for country ribs; sticky, gooey, tender and delicious. As always the secret is in the sauce. These ribs are precooked in the oven and then finished off on the grill.

I decided to serve these ribs with a cold salad which pared really well. This is a simple recipe, but it does take a bit of time due to having to precook the ribs.

If you like grilled pork ribs give this recipe a try. After 2 days my wife is still taking about how good the sauce was.

Grilled Country Ribs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 3-4 pounds country style ribs
  • ¼ cup canola oil
  • Salt and pepper
  • 1 medium onion (chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 cup ketchup
  • ¼ cup packed dark brown sugar
  • ¼ cup cider vinegar
  • ¼ hot sauce – or to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
Instructions
  1. Preheat oven to 350F.
  2. Pat ribs dry using paper toweling, and season with salt and pepper. Place ribs in a 13 x 9 baking dish lightly sprayed with cooking spray. Cover with aluminum foil and bake for 1 ½ hours, or until pork is no longer pink inside.
  3. While ribs are cooking in a large sauce pan using the oil over medium high heat cook the onion and garlic until onion starts to brown. Mix the rest of the ingredients into the onion mixture, bring to a boil, and reduce heat to a high simmer. Stir and cook until mixture thickens significantly; about 15 minutes.
  4. Prepare grill. Grill ribs covered over indirect heat brushed with the sauce. Brush and turn ribs frequently. Grill until ribs are tender and slightly charred.

Adapted from Taste of Home CookBook

 

Countryside Italian Cold Salad Recipe

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Countryside Italian Cold Salad Recipe

If you’re looking for a good side dish to go with your next cookout give this Countryside Italian Cold Salad Recipe a try. This is a quick and simple recipe with most of the cooking time being for the pasta. You can make the salad ahead of time, or prepare it at the same time you are grilling.

Countryside Italian Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 2 cans diced tomatoes (14.5 ounces each drained)
  • 2 cups bow tie pasta
  • ½ teaspoon olive oil
  • ⅔ cup basil (chopped)
  • ½ cup mozzarella cheese (Cubed)
  • 4 slices bacon (cooked to crispy or store bought pre-cooked - chopped)
  • ¼ cup balsamic vinegar
Instructions
  1. Cook pasta according to package directions; drain, drizzle olive oil over the pasta, toss, and cool.
  2. Mix in the rest of the ingredients and refrigerate until chilled.

 

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home

Chicken with Rice and Spring Vegetables Recipe

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chicken and rice with spring vegetables recipe

This is one of those recipes that when I looked at it I thought it would be ok. It turned out to be delicious. The chicken is moist and tender which is always a good thing, but the rice and vegetables are definitely the highlight of this dish. This recipe does take a little while to put together, but it is well worth the effort. This recipe was adapted from Cook’s Country with a few minor changes. Like with most of their recipes, they are a little extra work, but they usually turn out pretty good.
This one will go on my favorites list – give it a try it’s really good. Enjoy

Chicken with Rice and Spring Vegetables Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 – 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • ½ cup orzo
  • 4 tablespoons vegetable oil (divided)
  • 1 pound asparagus (trimmed and cut into 1 inch pieces)
  • Salt and pepper
  • 1 cup long grain white rice
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • 2 ¼ cups chicken broth
  • ¼ cup Marsala
  • 1 cup frozen peas (thawed)
  • 2 tablespoons fresh basil (chopped)
  • ½ teaspoon lemon zest – optional (grated)
Instructions
  1. Prepare vegetables and set aside. (I found it handy to measure out all the ingredients before I started this recipe.)
  2. chicken and rice with spring vegetables prep
  3. In a Dutch oven or large kettle over medium high heat cook the orzo until deep brown. Pour in a bowl and set aside.
  4. browning orzo
  5. Add one tablespoon of oil to the same pan and cook the asparagus until starting to brown and al dente. Remove the asparagus from the pan to a dish and set aside.
  6. browning asparagus
  7. Add the remaining oil to the pan, salt and pepper the chicken and cook chicken until browned on both sides. Remove the chicken to a platter, and set aside.
  8. browning chicken
  9. Place the rice, onion, and ¾ teaspoons of salt into the same pan and cook until onion and rice start to brown. Add ¾’s of garlic and cook until fragrant. Stir in the broth, Marsala, and orzo, bring to a high simmer, and arrange chicken into broth adding any juices that were left on the platter. Cover and cook until chicken is done. (165F.)
  10. Remove chicken to a platter and quickly cover with aluminum foil to keep warm. Stir rice mixture; cover rice and continue cooking until rice is tender and liquid is absorbed. (If rice does not get done by the time the broth is evaporated, add chicken broth a little at a time, and continue cooking until rice is done.)
  11. Mix in the peas, asparagus, basil, remaining garlic, and zest. Cover and let set until vegetables are warmed through.
  12. chicken and rice mixture
  13. Served topped with the chicken breasts.

 

Salmon with Balsamic Glaze Recipe

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basalmic salmon recipe

I was looking for a fish recipe that was a little different because I had some salmon on hand I wanted to use up. I decided on this Salmon with Balsamic Glaze Recipe, which I thought was a little different, because incorporates balsamic vinegar, and orange juice into the recipe. I thought the combination of flavors complimented the salmon very well.
If you looking for a good fish recipe, and you want to keep it on the healthy side, give this Salmon with Balsamic Glaze Recipe a try; it’s really good.

Salmon with Balsamic Glaze Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup orange juice
  • 2 tablespoons honey
  • ⅛ teaspoon red pepper flakes
  • 1 sprig rosemary (about 5-inches long)
  • 2 teaspoons vegetable oil
  • 4 skin-on salmon fillets (4 ounces each)
  • Salt and pepper
  • 2 tablespoons unsalted butter
Instructions
  1. In a medium size bowl mix together the vinegar, orange juice, red pepper flakes, honey, and then add the rosemary. Set aside.
  2. Pat salmon fillets dry with paper toweling and season them with salt and pepper.
  3. Place oil in a large nonstick skillet over medium high heat. Cook skin side up until nicely browned. Flip the salmon fillets to skin side down and cook until skin is crispy and salmon is done.
  4. Remove salmon to a serving platter and tent with aluminum foil to keep warm. Lower skillet heat to simmer, wipe skillet clean with paper toweling, and gently pour the balsamic mixture into the skillet. Cook until mixture is syrupy. Remove rosemary sprig and stir in the butter until melted. Pour the sauce over the fish and serve hot.

 

Stovetop Macaroni and Cheese Recipe

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stovetop mac and cheese recipe

It seems like it’s always a challenge to come up with a good side dish to serve with grilled food. This simple stovetop macaroni and cheese recipe fits nicely. The macaroni and cheese is rich and creamy and is really good. I served this dish with grilled hotdogs. I used sharp cheddar for the cheese, but you can use whatever cheese you prefer.
For you next cook out serve this macaroni and cheese recipe as a side dish – you and your guest will love it.

Stovetop Macaroni and Cheese Recipe
 
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Author:
Recipe type: side dish
Serves: 6-8 sides
Ingredients
  • Toasted Bread Crumbs
  • 1 cup fresh breadcrumbs from French or Italian bread (process bread in blender or food processor to make crumbs)
  • Pinch salt
  • 1½ tablespoons unsalted butter, melted
  • Creamy Macaroni and Cheese
  • 2 large eggs
  • 1 can evaporated milk (12 ounces)(divided)
  • ¼ teaspoon hot pepper sauce
  • 2 teaspoons salt (divided)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dry mustard (dissolved in 1 teaspoon water)
  • ½ pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 12 ounces shredded sharp cheddar cheese (or cheese blend of your choice. I used sharp cheddar)
Instructions
  1. Directions for bread crumbs
  2. Melt the butter in the oven at 350F, in a 9 inch pie dish. When the butter is melted mix in the salt and bread crumbs. Bake until crumbs are golden brown; set aside.
  3. Directions for Macaroni and Cheese
  4. Cook macaroni in 2 quarts of water with 1 ½ teaspoons of salt. Cook to al dente, drain. Return macaroni to the same pan over low heat. Add the butter and toss until the butter is melted.
  5. While the macaroni is cooking in a medium size bowl lightly whisk the eggs, and then mix in the hot sauce, 1 cup of evaporated milk, mustard, ½ teaspoon salt, and pepper.
  6. Mix the egg mixture into the macaroni along with 2 cups of the cheese. Stir and cook until cheese starts to melt. Add the rest of the cheese and milk. Continue cooking until cheese is melted, and mixture is heated through and starts to bubble, stirring constantly.
  7. Serve hot sprinkled with bread crumbs over the top.

Adapted from Cooks Country Magazine

Grilled California Burgers Recipe

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california burgers recipe

I can’t think of a better way to stat out National Burger Month than with these Grilled California Burgers. This is simple and quick recipe that incorporates pickled jalapenos into the burger. I decided to grill these but they can also be done on the stove top – but the grilled flavor turns into something special. The next time you decide to fire up the grill give these Grilled California Burgers a try; they are really good. Enjoy

Grilled California Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 1 ½ pounds ground chuck
  • 2 tablespoons chopped pickled jalapeno slices
  • 2 tablespoons pickle juice from the jar of jalapenos
  • Salt and pepper
  • 4 slices Swiss cheese
  • 1 ripe avocado (peeled and sliced thin)
  • ½ small red onion (sliced thin)
  • 4 large burger buns
  • 1 tomato (sliced)
Instructions
  1. Prepare and heat grill to medium high heat.
  2. In a large bowl using your hands mix together the burger, ½ teaspoon salt, ¼ teaspoon pepper, and pickled jalapenos. Form into 4 patties making a shallow indention in the center of each; set aside.
  3. In a medium size bow gently mix together the pickle juice, onion and avocado; set aside.
  4. Grill the burgers until nicely browned on one side and lightly charred. Flip the burgers and continue cooking to desired doneness. Just before the burgers are done top with the cheese slices, close the lid, and cook until cheese is melted. (While burgers are grilling toast the buns on the grill cut side down and set aside)
  5. Serve burgers topped with a slice of tomato and the avocado mixture.

Inspired by Cooks Country

Oven Roasted Teriyaki Chicken Recipe

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17298368062_22dfe4dca6_zOven Roasted Teriyaki Chicken recipe

It has been a crazy day – which made it go by really quick. I needed a recipe that is simple and quick to put together. This Oven Roasted Teriyaki Chicken Recipe looked pretty good and didn’t require a lot of ingredients. The recipe called for using Splenda, or sugar, as one of the ingredients so I opted to use the Splenda to cut down on our sugar intake a little bit. I have never found it to be quite as good as sugar, but it does make a close second in my opinion. Anyway, the result was really good, and I had a chicken dinner on the supper table in about an hour.

Oven Roasted Teriyaki Chicken Recipe
 
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Author:
Recipe type: Main
Serves: Makes 8 - 12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar or granulated sweetener like SPLENDA®
  • ½ cup low sodium soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 8 - 12 skinless chicken thighs (depending on how many you are feeding)
Instructions
  1. Preheat oven to 425F.
  2. In a small glass mix together the cornstarch and water until cornstarch is dissolved. In a small sauce pan over medium heat mix together the sweetener, soy sauce, vinegar, garlic, black pepper and ginger. Stir in the cornstarch mixture and cook until thickened.
  3. Arrange chicken in a lightly greased 13 x 9 casserole dish. Brush the chicken on both sides with the sauce. Bake for 30 minutes; brushing every 10 minutes. Flip the chicken and continue brushing and cooking until chicken is done. (185F.)

Adapted from Allrecipes.com

Fish Veracruz Recipe

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fishveracruzrecipe

In an attempt to keep things on the healthy side I decided to put this Fish Veracruz Recipe on the supper menu for Friday. This recipe is high on protein and low on saturated fat.

This recipe surprised me; it was a lot better tasting then I thought it was going to be. I used mild salsa in this recipe because I though the spicier salsa would over power the fish. For the fish I decided to use Tilapia, because of its mild flavor and usually low price, which worked out really well. Most of the seasoning for the recipe comes from the salsa which will have a major impact on how the dish is seasoned. (I used Chi Chi mild chunky style salsa) Use your favorite brand of chunky style salsa, and it should work out fine. The salsa also goes real good over baked potatoes which make an ideal side to serve with this dish. I listed the lime slices and cilantro as optional because my wife and I thought the dish was really good without these 2 ingredients that are added at the end of the recipe.

If you are looking for a health conscious dish to put on the supper table give this Fish Veracruz Recipe a try; it’s really good. Enjoy

Fish Veracruz Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 pound white fish fillets (Tilapia, halibut, cod, Pollock)
  • ¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
  • 1 medium lime (sliced into 8 pieces – optional)
  • ½ tablespoon canola oil
  • 1 small onion (thinly sliced)
  • 1 small green bell pepper (seeded and cut into strips)
  • 2 jalapeno peppers (seeds removed and diced)
  • 2 cups chunky salsa
  • ½ cup no salt added tomato sauce
  • ½ cup black olives (sliced)
  • 1 tablespoon capers
  • 4 tablespoon fresh cilantro (chopped - optional)
Instructions
  1. Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
  2. Preheat oven to 425f.
  3. While the fish is marinating heat oil in a large skillet over medium high heat. Cook the onion, green pepper, and jalapeno until crisp tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant read thermometer should read 145F.)
  4. If using - garnish dishes with cilantro serving with the lime wedges on the side.

Adapted from Mayo Clinic

Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft