Oven BBQ Ribs

I had taken a rack of ribs out of the freezer over the weekend.  I needed room for all of the sauce I am making (seriously, I may morph into that woman in a commercial that starts with a tomato print apron, tomato potholders, etc.  I have picked and made so much sauce!)  However, I digress, the ribs.  Yes, I intended on making them over the weekend , but it never seemed to fit in.  I knew I would be home all day today so I tried this recipe that sounded too easy too be true....guess what? It is way too easy, AND, is really good!  So, that rack of ribs I bought a few months ago super inexpensive, were magic to this girl who has eaten so many vegetables recently I may grow ears and a tail!

Oven BBQ Ribs
no need to print!

Rack of Ribs
Favorite dry rib rub spice mix
BBQ sauce of choice

Preheat oven to 300 degrees.

Line a baking sheet with aluminum foil.  Clean and pat dry a rack of ribs.  

Coat with dry rib mix.

Fold the foil around ribs in a tight packet.

Cook ribs 2 1/2- 3 hours.
Open foil and pour sauce over top.  

Bake an additional 30 minutes.
Voila, fall off the bone, tasty ribs!

Spicy Thai Pickles

I needed to send a dish to a dinner my husband was attending.  It was mostly men, so, I figured I could go heavy with the heat (yea, yea, sexist comment I know, but we all have our stereotypes!).  Anyway, I got out the latex gloves and cleaned some super hot red Thai chili peppers.  These tiny little buggers have some kick to them.  The ratio is given in the recipe; I quadrupled it for a crowd.  This is fast and easy.  I am thinking it would make a great side for a burger or wings.  The crunch, the heat-and yup, I did taste them, along with the sweet and sour dressing, was a balanced combination.  They will keep for several days in the fridge.

Spicy Thai Pickles
printable recipe

2 cucumbers, sliced
2 Thai red chili peppers, diced small
1 handful of fresh mint leaves, roughly chopped
1/2 c. rice wine vinegar
1 tsp. sugar
1/2 tsp. kosher salt

Combine the cucumbers, peppers and mint in a bowl.

Add the sugar and salt to the dressing and whisk until combined.

Toss the vegetables with the dressing.  Refrigerate for at least an hour.  Will keep up to 3 days in the refrigerator.

Sausage with Peppers and Onions

Yesterday was M & M Monday.  I need to rename Mondays though.  Now that my grandson eats what I make for dinner; and my son, moved a few minutes from his sister, so dinner is brought for him too, the name M & M now includes a B & G!  Hmm, maybe Meals on Wheels Monday. :)
As I was freezing tomato sauce, I was inspired to make everyone sausage sandwiches for dinner.  Our local butcher shop has amazing sweet and hot Italian sausage.  With the homemade sauce and an arm full of garden peppers I made all 3 households dinner in a snap.  I am not sure if this is a regional sandwich or common in other parts of the country.  I do know we love the savory sausage cooked low and slow in the rich tomato sauce soaked peppers and onions!

Sausage with Peppers and Onions
no need to print! easy! (ratio is given, I tripled the recipe!)

6 Italian sausage in casing
2 onions, peeled and sliced
2 Bell peppers, cleaned and sliced
1 1/2 c. Tomato Sauce
olive oil
Buns

In a heavy bottom skillet heat about 1 T. oil.  Brown the sausages on all sides.  Remove from the pan and set aside.

Add the onions and peppers.  Saute on medium heat until soft.  Add the sauce and sausages to the pan.

Cover the pan, and cook on low heat for about an hour.
Or, put all in a crockpot and cook on low for a few hours.

Serve on buns.

Shepard's Salad

I have no clue why this salad is called Shepard's Salad.  I do know I have buckets of cucumbers and if I have to pick another tomato I will start seeing them in my sleep!  I wanted something light to go with grilled steaks and this fit the bill.  This is refreshing and paired well with the rich meat and some boiled baby potatoes dug fresh from the garden.  All in all this was the perfect Sunday meal on the deck to end what was a gorgeous late summer day.

Shepard's Salad
printable recipe

3 tomatoes, chopped
2 cucumbers, chopped
1 bunch of parsley, leaves torn, not chopped fine
1/2 small red onion chopped
2 T. cider vinegar
2 T. fresh lemon juice
4 T. olive oil
salt and pepper
8 oz. crumbled feta cheese
*optional: pitted and halved black olives

Combine all ingredients except for the cheese.  Let stand 30 minutes at room temperature befor serving to allow the flavors to combine.  Toss with the feta cheese to serve.

Drying Herbs

I am not often one to get up on my soap box regarding sensational cautions against certain foods. Yet, there have been news stories recently about the nasty things found in dried herbs and spices brought into this country; seriously, disgusting matter no one wants to eat!  I dry my own herbs every year.  Right now I have an over abundance of them and it is time to preserve them.  Years ago, I hung my fresh herbs to dry in a cool, dark spot in my cellar.  That was tedious and time consuming.  Doing this can also attract pests and mold.  Then, I tried a food dehydrator which worked fine.  It is tough to gauge the timing though, and you cannot do that much at a time.  Now I use my microwave.  This is so easy.  The herbs dry quickly and retain their color.  Not only do I have dried herbs all year, I save a TON of money!  Along with basil, thyme, rosemary and parsley that I have pictured here, I will also do sage, chives, dill and oregano.  Another tip: If I do have the need to purchase fresh herbs over the winter, I never seem to need the entire package.  This is a quick way not to throw away what is usually top $ in the winter!

Drying Herbs
really nothing to print!

Cut fresh herbs and remove any large stems.  Wash and dry them.  You can use a salad spinner for larger leaves such as parsley and basil.  Strip all leaves from any remaining stems.  On either a paper towel of paper plate, spread a layer of leaves.  Microwave on high for 20 seconds.  Continue with 20 second intervals until they are dry and crumbly.
That is it!  Store in airtight containers.

Traditional Salsa

I celebrated yet another traditional tomato dish for Junk Food Friday.  Salsa and chips was ideal for our evening in the park. What set this dish apart from any other salsa was its freshness.  Within 2 hours, the vegetables literally went from garden to serving. The hint of lime gave it some zing. I went mild on the jalapeños because I never know who will join us in the park.  I encourage you to use a combination of colors when making salsa.  The bright red of the fresh tomatoes, along with multi hues of peppers, and a smattering of purple onion, created an appetizing dish, enjoyed by all!  I suppose if my name were Martha I would have whipped up some margaritas and concentrated on a fancy picnic tablescape-but it isn't, lol, so wine, beer and Tupperware did just fine!

Traditional Salsa

printable recipe

9 large, ripe tomatoes, chopped (I drain some of the liquid off)
3/4 c. chopped red onion
2 c. chopped bell peppers
4 (or more) jalapeno peppers, chopped fine
3 cloves garlic, minced
Juice of 3 limes
4 T. Wine Vinegar
3 T. Olive Oil
Kosher Salt and fresh ground pepper to taste
Tortilla Chips

Combine all ingredients except chips.  Chill for 30 minutes before serving.

 

Tomatoes and Tuna Salad

After completing my responsibility passed to me with the Ice Bucket Challenge for ALS Awareness, I was slightly annoyed I chose cold recipes for dinner!  Brrrr!  But alas, I stuck with my plan.  A treat from childhood was the 1950's classic stuffed tomato.  I have done a few tuna salads this year and needed to create something new to scoop into one of our MANY ripe tomatoes!  I am not at all a fan of chopped pickles in macaroni salad or potato salad.  However, I do really like dill pickles.  So I decided this is a year to expand so why not bend my usual rule of no chopped pickle.  This was delicious!  Crunchy, creamy, salty and fresh.  The cheddar cheese was the real surprise.   It did not take away from the delicious, much anticipated, perfectly ripe, bursting with goodness, summer tomato!

Tomatoes and Tuna Salad

printable recipe

2 cans tuna, drained and flaked

4 oz. cheddar cheese, cut into 1/4" cubes

1/2 c. mayonnaise

1/2 c. chopped celery

1/4 c. chopped red onion

2 T. chopped dill pickle

1 T. pickle juice

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. celery seed

4 large, ripe tomatoes

In a medium bowl, combine the tuna, cheese, mayo, celery, onion, pickle, pickle juice, salt, celery seed, and pepper. Chill.

Core each tomato.  Cut the tomatoes into 8 sections, but not the entire way through.  Spread out slightly and scoop the salad into the center.