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BBQ BEEF RIBS

BBQ BEEF RIBS

These are so good, and prep time is less than ten minutes.

BBQ BEEF RIBS
BBQ BEEF RIBS

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BBQ BEEF RIBS
These are succulent and delicious with my homemade BBQ sauce on them.
Course Main Dish
Prep Time 10 Minutes
Cook Time 15 MINUTES
Passive Time 15 Minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 Minutes
Cook Time 15 MINUTES
Passive Time 15 Minutes
Servings
people
Ingredients
Instructions
  1. Add all ingredients except the Ribs to a Bowl
  2. Mix together and set aside
  3. When the grill is heated place the ribs on the BBQ
  4. After 7 minutes, turn the ribs over and brush sauce over the face up side
  5. After another 7 minutes turn the ribs over again and brush the other side with sauce
  6. Wait 30 seconds after you have flipped for the second time for some of the sugars to caramelize. Then flip over one more time to let the flames work on the other side for 30 seconds. Remove from heat
  7. Baste with remaining sauce and let stand for 10 minutes to allow the juices to redistribute
  8. Serve with My best baked beans and corn.
Recipe Notes

If it's corn season, then you can remove the silks from the corn but leave the husks on, drop in water for about 10 minutes and then 5 minutes before you pull off the ribs throw them on the BBQ to heat through.

If it is not corn season, then take a package of frozen corn put it in a dish, dot with butter and freshly ground black pepper and microwave it covered for 4 minutes.

BBQ BEEF RIBS
BBQ BEEF RIBS

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MY BEST BAKED BEANS

MY BEST BAKED BEANS

These beans slow cook all day in the crock pot, so they are ready to go when you are.  Serve them with anything and make them all year round.

MY BEST BAKED BEANS
MY BEST BAKED BEANS

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MY BEST BAKED BEANS
The beans are slow cooked in the crockpot all day. I use canned beans but you can use dried beans and then soak them overnight.
Instructions
  1. Place large pan over Medium heat
  2. Add the chopped uncooked bacon, onion and jalapenos
  3. Cook about 5 min until the onions are soft
  4. Stir in tomato paste, brown sugar and molasses (spray measuring cup with cooking spray before the molasses to help get it out easily)
  5. Pull out the Crock Pot and turn to low
  6. Add all the beans with their juices to the Crockpot
  7. Add the sauce from the pan, then add the Stock to bring the liquid to at least 4 cups
  8. Add the black pepper and salt, and all the other spices and herbs
  9. Stir and cover with lid
  10. Cook on the low setting for 6-8 hours, stirring occasionally
  11. If it looks like the beans have too much liquid, then drop bits of bread into the mix and stir them around until they break up into very small pieces. The bread should soak up any excess juices and make the beans look thick and rich. If you want you can use breadcrumbs, but the store bought ones are usually too dry to use for this. So make your own with your blender and the soft bread.
Recipe Notes

The picture that you see below, I only had the White Cannelini beans in my pantry at this time, so I used four cans of them.  You can tweak this anyway you want.  You could add more jalapenos if you prefer more heat or even cayenne pepper, or better yet Chipotle powder for that smoky taste.  Despite all the ingredients, once you have created the sauce it is pretty much dump and stir.  For a different flavour you could use short rib meat in place of the bacon, but if you do that maybe use a little bit of Liquid Smoke.

MY BEST BAKED BEANS
MY BEST BAKED BEANS

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PASTA WITH CLAM SAUCE

PASTA WITH CLAM SAUCE

LINGUINE WITH CLAM SAUCE
LINGUINE WITH CLAM SAUCE NOT –  MY PHONE DIED JUST BEFORE I WAS TO PLATE UP, THIS IS THE CLOSEST I COULD COME WITH SNAPPA.

This is the perfect dish to throw together on those warm summer nights, it is easy, takes no time at all to prepare, and is ready for the table in 15 minutes.

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PASTA WITH CLAM SAUCE
So easy and so good. A little different than the original but still very good. You can have it on the table in 15 minutes.
Course Dinner, Main Dish
Cuisine Italian
Servings
Ingredients
Course Dinner, Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. In a saucepan over medium heat melt the butter and saute the garlic.
  2. Add the broth and the parsley, and the lemon juice
  3. Heat to boiling.
  4. Lower heat and simmer 10 min.
  5. Add clams and simmer for 2 more min.
  6. Serve over pasta.
Recipe Notes

Serve with Garlic Bread & a Green Salad

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CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD

CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD

This recipe is so good, but it does take some fiddling around with at the end, luckily there is a lot of downtime with this one, so, it is simple and easy, with lots of time to rest.

CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE
CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE AND SALAD

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CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD
This is a cheesy creamy chicken dish, with a refreshing pineapple and ginger rice, and a green salad.
Prep Time 10 MINUTES
Cook Time 45 MINUTES
Passive Time 35 MINUTES
Servings
Servings
Ingredients
Prep Time 10 MINUTES
Cook Time 45 MINUTES
Passive Time 35 MINUTES
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 400'F
  2. Preheat oven to 400' F
  3. Line a sheet pan with tin foil
  4. Place the chicken thighs on the sheet pan skin side up
  5. Salt and Pepper the Thighs and once the oven is heated to temp pop the pan into the oven for 40 minutes
  6. Place a frying pan on the stove and add the olive oil, start the temp out at medium high
  7. Put the sliced mushrooms into the pan stir around until coated and then turn the heat down to medium low so they can cook or roast long and slow, just stir occassionally to make sure they do not burn
  8. In a medium sized pot add the rice and the tin of pineapples as well as the grated ginger and a pinch of salt, then add the pineapple juice, water or chicken stock to equal 4 cups of liquid
  9. When there is about 10 minutes left before the chicken comes out, turn on the rice. Start on high until you see the pot just coming to the boil, stirring once to lift rice grains off the bottom of the pot , and then cover with the lid and turn down to low for 14 minutes
  10. When the chicken is done, pull out of the oven and put on a cooling rack. Mix the milk with the soup in a bowl and put 1-2 tsp on each chicken thigh, coating it. Sprinkle the pan-roasted mushrooms on top of the soup on the thighs, then put a good pinch of cheese on top of each thigh, make sure there is enough to melt over the whole thing.
  11. Turn the oven to broil
  12. Pull the rice off the stove and leave covered until dinner is ready.
  13. Once the oven has heated to broil, put the sheet pan in and let the broiler melt the cheese down over the chicken
  14. When the cheese has completely melted and is just starting to turn golden, pull the chicken out. Let stand for a couple of minutes. Fluff the rice in the pot and assemble the green salad.
  15. Serve the chicken with the rice and the green salad on the side
Recipe Notes

Take advantage of the downtimes to sit and relax. Pour yourself a glass of wine and wait for the goodness to be done.

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HUSBAND’S DELIGHT CASSEROLE

HUSBAND’S DELIGHT CASSEROLE

This is the best one of these I have ever found, but of course, I couldn’t leave it alone, I had to play with it some.  So here is my version of Husband’s Delight or you may call it Happy Hubby Casserole.

Husband's Delight or HappyHubby 2
Husband’s Delight

 

I didn’t take this picture, I got this one from Pixabay.  I completely forgot to take one before it got trashed by the family, so had to go with one that looked close.  I am not the fancy type so you would not usually get the fancy tomato and basil flourish.  It does look pretty though.

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HUSBAND'S DELIGHT CASSEROLE
This is one of the best types of this recipe that I have ever tried. I got this one off Pinterest, and it comes from a blog called Cooking with Libby. I hope she doesn't mind because I didn't get an answer when I emailed her about using the recipe. I made some tweaks to it of course, so it is not exactly like hers.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish.
  2. Cook the ground beef on medium heat with the onions and celery, chopped garlic, add torn up basil leaves(at the end)
  3. Add the diced tomatoes and the beef stock, cook until the liquid is almost gone
  4. Take the cooked noodles and spread them into the casserole dish.
  5. Spread about 1/2 of the meat mixture on top of the noodles.
  6. Spread about 1/2 of the sour cream on top of the meat.
  7. Sprinkle on 1/2 of the Parmesan cheese
  8. Sprinkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of that.
  9. Repeat procedure ending off with the cheese.
  10. Bake for 30 minutes and serve.
Recipe Notes

Serving Size: 1 piece Servings: 8 to 10 people : 560 kcal

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PIEROGIES AND SAUSAGES

PIEROGIES AND SAUSAGES

Sausages & Pierogies
Sausages & Pierogies with Caramelized Onions, Sour Cream and brown beans.

This is one that I have posted before, but I didn’t manage to (or I just plain forgot to) do up a picture or a recipe for this last week.  Because the weather had taken a turn for the better, we barbequed as much as possible and I was busy inside getting the sides and what have you ready for the meal, so I didn’t get downstairs and outside to get a picture of anything we had.

Pierogies and Sausages is a staple in my house, we serve it with canned brown beans and sour cream.  It is quick and easy, and just perfect for a wet and rainy night.

 

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Sausages & Pierogis
Pierogies and Sausages is a staple in my house, we serve it with canned brown beans and sour cream. It is quick and easy, and just perfect for a wet and rainy night.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fry off the sausages and set aside to cool
  2. In the same pan, add the onion chopped in half moons to cook slowly, stirring occasionally
  3. Put a large pot of hot water on to boil
  4. Open the can of beans and put in a small pot, turn heat to medium
  5. Chop sausages into bite size pieces
  6. When large pot boils, add the pierogies
  7. Add the sausages to the frying pan with the onion
  8. When the pierogies float to the top, lift them out with a slotted spoon and add to the frying pan
  9. Add more butter and oil to the pan if needed, and fry the whole works until the pierogies start to brown
  10. Serve the pierogies and sausages, with the beans on the side. And a dollop of sour cream for the pierogies if wanted.
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WATERMELON, BLUEBERRY, AND FETA SALAD

WATERMELON, BLUEBERRY, AND FETA SALAD

WATERMELON, BLUEBERRY AND FETA SALAD
SO REFRESHING AND NOT TOO MANY CALORIES

 

THIS IS NOT MY PHOTO, THIS IS FROM GRAPHIC STOCK.  I COULDN’T GET A PICTURE BECAUSE MY FAMILY DOVE INTO THIS AND MADE IT LOOK LIKE IT WAS A LEFTOVER FROM A BATTLE.  tHIS ONE IS SO MUCH PRETTIER.

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WATERMELON, BLUEBERRY AND FETA SALAD
This one is so easy and tastes so good, the salty feta with the sweetness of the watermelon and the tartness of the blueberries. YUM.
Course Dinner
Servings
Ingredients
Course Dinner
Servings
Ingredients
Instructions
  1. Cut the Watermelon into chunks and put in large bowl
  2. Rinse and add the Blueberries to the bowl
  3. Then add in the crumbles of Feta cheese
  4. Chop or tear the mint and add to the salad bowl, don’t chop too finely, you want to be able to tell its mint.
  5. Gently toss the ingredients until everything is incorporated and it looks pretty
  6. In a small jar add the Vinegar, Oil, and a pinch of salt and pepper; shake it up and pour over the salad
  7. Give a final gentle toss, then serve
Recipe Notes

You will not believe how quickly this comes together and how quickly it disappears.  Trust me, there is never leftovers of this one.

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BACON MUSHROOM MAC AND CHEESE

BACON MUSHROOM MAC AND CHEESE

BACON MUSHROOM MAC AND CHEESE
BACON MUSHROOM MAC AND CHEESE

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BACON MUSHROOM MAC AND CHEESE
a slightly different take on the classic, but come on who can resist bacon and mushrooms
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook macaroni until just before done. Drain and set aside.
  2. Chop bacon into ½ inch pieces, chop mushrooms into bite size pieces, and chop onions
  3. Beat the egg in a small bowl with the Worcestershire sauce and set aside.
  4. In a small frying pan add 1 T of butter and let melt, throw in the chopped onion and the chopped bacon and mushrooms. Fry until everything looks a little bit golden. And then set aside.
  5. Put remaining butter in a medium pot and allow to melt over medium-high heat. Add flour and whisk for a couple of minutes, then add the dry mustard and onion powder and whisk that in.
  6. Add milk and whisk constantly for about 5 minutes or so until mixture thickens slightly.
  7. Add a little of the thickened sauce to the beaten egg mixture and whisk furiously, you do not want to scramble the egg. Add that back to the rest of the sauce and stir in the cheese.
  8. Add the onion/bacon/mushroom mixture to the sauce.
  9. Put macaroni into large baking dish and then pour over sauce and mix together thoroughly. Top with more cheese and bread crumbs if you like.
  10. Bake at 350 for 30 minutes or until top looks slightly browned.
  11. Take out of the oven and let cool for five minutes before serving.
  12. Serve with a green salad and garlic bread.
Recipe Notes

Even though it may seem like a lot of work, it really isn't and then you get to sit down and relax while it cooks. I usually have to sit down a couple of times while I am getting this ready, but both times I am sitting on a chair in front of the stove so I can saute the bacon and veg. and again to make the sauce

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MANGO CHUTNEY CHICKEN SLIDERS

MANGO CHUTNEY CHICKEN SLIDERS

MANGO CHUTNEY CHICKEN SLIDERS
CHARCOAL GRILLING THE CHICKEN

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MANGO CHUTNEY CHICKEN SLIDERS
Mango Chutney ChickenSliders are out of this world. My husband loves to grill on charcoal so we love the smoky flavour that goes with this. YUMMMMM!
Prep Time 5 Minutes
Cook Time 10-12 Minutes
Servings
people
Ingredients
Prep Time 5 Minutes
Cook Time 10-12 Minutes
Servings
people
Ingredients
Instructions
  1. Start the Charcoal in the BBQ and watch until most of it has turned white.
  2. While charcoal is heating, salt and pepper the chicken thighs
  3. When the chicken is cooked through, remove to a plate and cover with tin foil to keep the heat in and to let the chicken rest
  4. Slice through the 1 1/2 trays of tray buns, don't separate first, just slice through the whole lot at one time.
  5. Turn on the Broiler in your oven and toast the insides of the tray buns to light golden brown, then turn the oven to 400' F
  6. When they are ready, place a slice of cheese on each of the buns either all the tops or all the bottoms .
  7. For the other side, butter and add the Mango Chutney
  8. Place the chicken on the side with the cheese and put the top with the chutney on top and then pop the whole lot back into the oven for about 5 minutes.
  9. After 5 minutes check to see if all the cheese has melted and oull out of the oven
  10. Run a knife down all the rows and separate each one into its own bun. Serve with a side salad or some fresh made potato salad.
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Caramel Apples with Pork Steaks

Caramel Apples with Pork Steaks

Daydreams - Recipe - Caramel Apples with Pork Steaks
Ready to Eat – Caramel Apples with Pork Steaks, steamed Broccoli, and Rice. Oh, can’t forget the Caramel Sauce!

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Caramel Apples with Pork Steaks
Tender Pork Steaks with Caramel Apples and Caramel sauce.This is an amazing dinner, simple to prepare even though it looks like its a lot of steps.
Course Dinner
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Servings
people
Ingredients
Course Dinner
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 250’ F and place a cookie sheet inside to keep warm
  2. Fill a medium pot with the Rice & Water, add a pinch of Salt
  3. Turn onto medium high until it starts to bubble, lifting the grains of rice a couple of times so they don’t stick to the bottom.
  4. As soon as the pot starts to boil, turn the heat down to low and set the timer for 14 minutes.
  5. Pull out a large frying pan and place on medium high heat.
  6. Add 1 Tbsp of the oil once the pan is hot and then put two of the pork steaks in the pan, fry on both sides for three to four minutes or until the meat is cooked through.
  7. Take the steaks out and place them on the sheet in the ovcn
  8. Repeat that with the rest of the pork steaks
  9. Once the steaks are cooked, drain the oil from the pan and return to the heat
  10. Turn the heat down to medium and add the butter
  11. Once it’s melted, add the brown sugar and stir together until it is smooth
  12. Add the sliced apples, and saute them in the brown sugar mixture until just starting to soften. Remove them and put on top of the pork steaks in the oven
  13. The rice is probably ready right about now, so remove it from the heat after checking to make sure all the water has been soaked up and leave it covered with the lid until it’s time to eat.
  14. Turn the heat down on the brown sugar mixture and add the cream and salt & pepper, make sure you scrape all the fond off the bottom of the pan, it adds to the flavour
  15. When the sauce has started to thicken turn it down to low
  16. Put the cut Broccoli Florets into a microwave safe dish and add about a Tbsp or 2 of water, cover with parchment paper or wax paper that you have wet down.
  17. Place in the microwave for 4 minutes or until your desired firmness is achieved
    Daydreams - Caramel Apple Pork Steaks 4
  18. Pull the steaks and apples out of the oven, pour the sauce into a bowl, fluff up the rice and put broccoli on the table
  19. You are ready to eat
    Daydreams - Recipe - Caramel Apples with Pork Steaks
Recipe Notes

We found the sauce a little too sweet, I think I might add some Balsamic Vinegar the next time.

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