The Best Baby Back Ribs

I LOVE good ribs.

This recipe is easy, because it's all done in the oven.

Give it a try.

Ingredients

1 rack of pork baby back ribs.

Dry rub (you can use whatever spices you like, but definitely don't leave out the brown sugar)

4 tablespoons brown sugar

1 tablespoon kosher salt

1/4-1/2 teaspoon black pepper

1 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon or less of cayenne pepper (unless you

like it HOT)

1-2 tablespoons chili powder

mix it all up.

Preparation

Prep the ribs:  On the back of the ribs will be a very thin but very tough membrane that you must remove. You can't really see it well, but trust me that it's there. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. A paper towel may help to grab and hold on to the membrane.  Sometimes it tears and you have to try a few times, but you definitely don't want to skip this step. 

Once the membrane is removed, put the dry rub all over the ribs (both sides) and rub it in. The meat will take on some of the colors in the dry rub and look a little reddish.

Wrap the ribs in some heavy duty tin foil and let them hang out in the fridge till you're ready to cook them.

Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet (sometimes juice/fat can escape the tin foil) and place them in the oven. cook for 2 hours. After 2 hours, pull them out and open the tin foil to take a look. At this point you can add a little apple juice on top of them, but that's not really necessary. Re-wrap them, and put them back in for another 1/2 hour. Pull them out again and open the tin foil completely.

At this point you can brush some BBQ sauce on them, or leave them the way they are. Crank up the heat to 350 and put the ribs back in the oven with the tin foil open. After half an hour, they're done! You can always do this last part on a BBQ, but watch the ribs and make sure they don't burn from the sugar.

Pineapple Upside-Down Cake

When I was growing up, this was my father's favorite cake.  So mother made it often.
I haven't had it lately, so maybe it's time to make it again.  How about you?   ~Shelly

Ingredients

1/4 cup butter

2/3 cup packed brown sugar

9 slices pineapple in juice (from 20-oz can), drained

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal™ all-purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Steps

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

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Considered a classic American cake, pineapple-upside down cake first appeared when canned pineapple become available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history.

Update this cake by using sliced fresh pineapple, peaches, apples or pear with fresh chopped herbs or dried spices added to the brown sugar and butter mixture.

Keep the ratio of butter and brown sugar fairly low, enough to create the rich syrup in the pan, but not so much that the flavor of the fruit is lost.

Skip the brightly colored cherries and replace them with candied or crystallized ginger pieces or a cluster of blueberries or cranberries.

The cake needs to be turned out of the pan shortly after it’s removed from the oven or the fruit will stick. Be armed with hot pads and a cake plate or board. Allow the fruit to stop bubbling, then place the plate on top of the pan. Carefully lift up the pan, holding the plate firmly in place, and invert the pan. Let it stand for a few minutes before lifting the pan off.

Chicken Thighs - Oven Baked

 

2 pounds chicken thighs
3 teas salt or to taste
1 teas Black Pepper or to taste

Sauce

2 tablespoons olive oil
1 Tablespoon whole grain Dijon Mustard
1 tablespoon mustard
2 tablespoons honey
6 cloves garlic, minced
1/4 teaspoon red pepper flakes

INSTRUCTIONS

Preheat the oven to 425 F degrees.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a bowl.

Pour the over sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.

Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.

Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

NOTES

1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.
3. When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.
4. 
   

This recipe comes from

JoCooks.com

See more information here.

Authentic Philly Cheese Steak

 

4 - 6 servings

1 1/2 pounds Harter House Philly Steak Meat (top round steak )

1 large Vidalia or other sweet onion

4-6 bell peppers, any color

4 tablespoons extra-virgin olive oil

Salt, pepper

1/4 pound sharp provolone cheese, thinly sliced  (Or Provolone Cheez Whiz)

4 to 6 soft hero rolls or hoagie rolls

Step 1 - Purchase Harter House ready sliced Philly Steak Meat 

On sale this week.

OR   

Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.   Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

Step 2

Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.

Step 3

Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.

Step 4

In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.

Step 5

To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

Snickerdoodle Cookie

 

Ingredients

1 cup Unsalted Butter (softened)
1 ½ cups Sugar

2 large Eggs
2 teaspoons Vanilla
2 ¾ cup Flour
1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda
1 teaspoon Salt

Cinnamon-Sugar Mixture:

¼ cup Sugar
1 ½ Tablespoons Cinnamon

INSTRUCTIONS

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
• In a small bowl, stir together sugar and cinnamon. 
• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

This recipe comes from ModernHoney.com

5 Stars (4.96) from 372 votes

Slow Cooker Pepper Pork Chops

I haven't tried this recipe yet, but it looks really good. 

The recipe calls for marinating overnight, so be sure to plan ahead!   ~Shelly

Prep - 20 Minutes

Marinate - 8 hours

Slow Cooker - 6 hr, 20 minutes

Serves 4

Ingredients

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops  
2 teaspoons kosher salt
3 ounces dried apple slices (Opt. dried apricots or fresh apples)
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.   

Recipe courtesy of Alton Brown

Pairs well with Pinot Noir.       

Recipe on The Food Network.com

7 Best Cheeses To Use On Burgers

The foundation of any good burger is, of course, the patty itself.   Be sure to start with Harter House, always ground fresh in-house, Ground Beef, Ground Chuck, Ground Round, Boston Burger or Bacon Burger.
Whether you like your slab of meat completely well done, or so rare it's still mooing, a boring ol' burger becomes gourmet when you dress it with the right accessories.

The seven best cheeses to use if you want to take your burger to the next level of perfection is,
1. Cheddar
2. Blue Cheese
3. Gouda
4. Goat Cheese
5. Pepper Jack
6. Swiss
7. Brie


1. Cheddar
Candied Bacon Maple Cheddar Burger

Topped with caramelized onions, homemade maple barbecue sauce and candied bacon, these burgers are totally irresistible!

2. Blue Cheese

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.

This burger is what all burgers should be, over the top awesomeness. I know that is saying A LOT, but this burger is extra special.  I think this may be my favorite meal. Like maybe ever?

I'm kind of a red meat loving freak though.

3. Gouda

Coffee Crusted Mushroom Gouda Burger

Whether in its smoked or regular form, this Dutch variety of cheese will produce a burger that's so delectable, it'll make your eyes roll to the back of your head.  This burger showcases Gouda with an award-winning coffee-crusted cheeseburger topped with almonds and mushrooms.

4. Goat Cheese

Red Wine Burgers with Mushrooms, Goat Cheese and a Tomato Salad

Goat cheese is creamy, tangy, spreadable, and pairs well with anything. This luxurious cheeseburger  uses red wine and mushrooms to create a masterpiece fit for a king.

5. Pepper Jack

Southwest Burgers with Pepper Jack Cheese and Avocado Salsa

Give your burger a kick with this southwest-style recipe. This cheese is suitable for anyone who appreciates a little zest and mild heat.

6. Swiss

Cuban Burgers

The Swiss sure know how to do their fondues, so it makes sense to top a burger with the same stuff that you use in ooey gooey dipping heaven.  This Cuban burger really highlights the light and pleasant cheese.

7. Brie

Bacon and Brie Burger with Spicy Peach Caramelized Onions

The best was saved for last, because there is no greater cheese topping — or patty stuffing — than brie. More burger joints should feature this creamy cheese on their menus, because patrons would definitely be coming back for more, and this spicy peach caramelized onion brie cheeseburger is all the proof you need.

I hope this gives you some inspiration to add some variety to your regular old burgers.  Enjoy

Mandarin Shrimp Pasta

This recipe came from one of my business associates,

Jan O'Rear.  Jan brought it and served it cold at a social event.

This a one of my favorites!  ~Shelly

INGREDIENTS

1 pound raw shrimp, shells removed

1 cup Italian dressing, divided

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 inch ginger root, peeled and grated

1/2 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon sesame oil

1 medium carrot, peeled and grated

6 green onions, chopped

3 tablespoons finely chopped cilantro

1 8-ounce can mandarin oranges, drained

8 ounce package almond silvers or sliced almonds, toasted (see instructions below)

3 cups angel hair pasta, cooked

INSTRUCTIONS

1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. 
3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
4. Boil pasta according to package directions, drain and set aside.
5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  
6. Add the shrimp and saute until the shrimp are pink and opaque.
7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
8. Garnish with toasted almonds and mandarin oranges.
9. Serve hot or cold.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Carrot Cake with Cream Cheese Icing (in a 9x13 pan)

 MY FAVORITE

Ingredients

Ingredient Checklist

• 2 cups all-purpose flour
  2 teaspoons baking powder
  2 teaspoons baking soda
  ½ teaspoon salt
  2 teaspoons ground cinnamon
  2 cups white sugar
  4 eggs
  1 ⅓ cups vegetable oil
  4 cups grated carrots
  ¾ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F.   Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

• Step 2

  In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

• Step 3

  Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 Cup Butter
8 oz. Cream Cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Notes

Use 1 cup unsweetened applesauce and 1/3 cup oil inst4ead of the full amount of oil.

This recipe also makes great cupcakes.
Mini muffins cook about 15 minutes, regular size muffins about 25 minutes.