Sweet, Tasty, and Healthy Ribs w/Savory Veggies!

Ingredients

• 1 cup ketchup
• 4 tbsp brown sugar
• 2 tbsp red wine vinegar
• 8 garlic cloves, diced
• 1 onion, diced
• 1 rack of baby back ribs, cut in half
• Foil
• A mixture of your favorite veggies: I used zucchini, squash, onions, red pepper, green pepper, mushrooms, etc.
• EVOO
• Salt and pepper
• Rosemary
• Red Pepper Spice
• Oregano
• Garlic powder

What to do

1. Preheat the oven to 200. Put each half of baby back ribs in foil.  Mix together ketchup, brown sugar, red wine vinegar in a measuring cup.  Pour sauces on top of the ribs evenly and add onions and garlic half to each set of ribs. 
2. Cook for about 4-6 hours, until the meat falls off the bone. Make sure to keep them covered in foil and add some water if it gets dried out.  
3. Meanwhile, cut all your veggies up and toss them in a bowl.  Add some EVOO, rosemary, salt and pepper, red pepper spice, oregano, and garlic powder.  When there's about an hour and a half left, please place the veggies in a pan and cook until slightly browned and tender.  

Enjoy!

It's a Baking Day!

Muffins and cupcakes galore!  Because I didn't have a lot of time, I used the packaged goods from the store but it was super tasty.  My tips for the muffins, is to be careful with the measurements and temperature.  For the cupcakes, give them plenty of time to cool down before frosting them.  Frost them gently and then add some sprinkles for decoration. Enjoy!

Cupcake Perfection!

My Muffin Perfection!

 

These cupcakes were for my friend Gina's birthday.  I think they were a hit! :)

Rosemary Chicken Perfection!

This is a new recipe I tried with my personal spin on it and it immediately became a new favorite.  It was truly AMAZING!  If you try a new recipe this week, this is THE one!

Ingredients:

• 3/4 pound of potatoes, cut into bite size pieces
• 10 ounces of mushrooms halved
• 3 lemons, halved
• 2 sprigs of rosemary, 1 tbsp of rosemary leaves
• 2 tsp salt
• 1 garlic clove, smashed
• 1 pinch of red pepper spices
• 2 tbsp EVOO
• 4 chicken breasts, skinned or not (your choice)

What to do:

1. Preheat the oven to 425. Boil the potatoes in a pot of water with salt for 10-15 minutes until tender.
2. Meanwhile, stack the garlic, salt, rosemary leaves, and red pepper spice on a cutting board.  Dice and smash into a paste.  Then place the paste into a medium bowl.  Add the juice of 2 lemons and EVOO and stir it up.  Add the chicken and mix to coat.  
3. Place the chicken breasts in a skillet and brown on both sides.  
4. Take an 11 x14 pan and place the potatoes in the bottom, add the halved mushrooms next, add the browned chicken breasts, coat with the juice of one more lemon.  Place the halved lemons inside the pan.  Place the 2 sprigs of rosemary in the center.
5. Cook for 20-25 minutes until browned and done.  

Enjoy!

Recipe inspired by the Food Network, some modifications...

Chicken Enchilada's to Die For

 Sorry for the delay in posts.  Went on a 26 mile backpacking trip to the lost coast.  Enjoy!

Ingredients:

• 8 corn tortilla's
• 1 pound of shredded and cooked chicken
• 1.5 cups of shredded mozarella
• 1 can of diced tomatoes
• 1 red onion
• Salt and pepper
• 2 chile peppers, devined and seeded
• 1/2 cup cilantro
• 1 tsp sugar
• 2 tbsp EVOO
• 1/2 cup of chicken broth

What to do:

1. Set the oven to broil low.  Place half of the red onion diced into circles, the tomatoes (no juice), and 2 chile peppers in a pan on foil and cook for about 7 minutes or until brown.
2. Take the cooked veggies and place into the food processor and add the chicken broth and blend together.  Now add 1 tsp salt and 1 tsp to the blend and pulse.  I like to add a 1/4 cup of my favorite salsa for extra flavor.
3. Now take your corn tortillas and place them inside of a dampened paper towel and heat inside the microwave for about 1 minute.  Set aside.
4. Mix 1 cup of mozarella cheese and the shredded chicken together.  
5. Place equal amounts of chicken mixture into each tortilla and wrap.  Add a little bit of cilantro to each. Place in pan.
6. Brush each tortilla with EVOO.  Broil in the oven for 2-3 minutes, until golden.
7. Pour tomato mixture on top of the tortilla's and add the remaining 1/2 cup of cheese to the top.  Broil for 3 minutes until cheese is melted.
8. Add the other half of the sliced red onion and cilantro to the top.

I served this with some spiced potatoes.  Enjoy!

Recipe from: Food Network

Super Savory Shrimp Boil!

This recipe is easy and is a low calorie diet.  Enjoy!

Ingredients:

• 1 lb jumbo shrimp
• 4 corn cobs
• 1 lb baby red potatoes
• 2 lemons
• 1 red onion
• 4 sprigs of thyme
• 1/2 cup old bay spice
• 8 garlic cloves smashed

What to do:

1. Place 4 ounces of water in a large pot, squeeze 2 lemons inside and put the halves in there too, then add a quartered onion, 8 smashed garlic cloves, thyme, and old bay spice. Bring to a boil then simmer for 5 minutes.
2. Add your potatoes and cook until tender about 15-20 minutes.  If you quarter them, they cook faster.
3. Add the corn cobs (halved) and cook for an additional 5 minutes.  
4. Now add the shrimp and cook for an additional 2-3 minutes with the top on until the shrimp curl and turn opaque.  
5. Remove the shrimp and veggies from the pot and serve it up with some sliced lemons wedges and a small dish of the broth.  

Recipe from: Holly

Pork Chops with Lemon and Herb Rub

Ingredients:

• 1 lemon (the zest and juice)
• 1/2 tsp rosemary
• Salt and pepper
• 1/2 tsp oregano
• 1/4 tsp onion powder
• 8 garlic cloves diced
• 4 1/4 inch thick pork chops

What to do:

1. Mix together all the ingredients together and then rub onto the pork chops, both sides.  Let sit for at least 30 minutes. Heat up the grill and cook for 35-40 minutes or until cooked through (150 degrees F). 
2. Serve it up with a vegetable and some pasta. 

Recipe from: Holly

Gnocchi My Night Away

Ingredients:

• 4 oz. bacon sliced and diced
• 1/2 lb ground beef
• 4 garlic cloves pressed
• EVOO
• 1 cup of carrots diced
• 1 stalk of celery diced
• 2 tbsp red wine or brandy
• 1 cup chicken stock
• Salt and pepper
• 1 tbsp tomato paste
• 15 ounce can plum tomatoes
• 1 bay leaf
• 1 package (1 lb) gnocchi

What to do:

1. Heat the EVOO in a medium skillet, add the bacon and garlic and cook until brown.  Add the ground beef, cook while stirring 3 minutes.  
2. Next add the red wine, carrots, celery, tomato paste and cook veggies until soft-about 4 minutes.  Season with salt & pepper.
3. Add tomatoes into the pan including the juices.  Stir in the broth and bay leaf.  Bring to a simmer and lower the heat; cover and cook for 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.
4. Bring a large pot of salted water to a boil.  Just before serving, boil the gnocchi until one floats to the top, about 1 minute.  Drain immediately or gnocchi will become mushy.  Toss the gnocchi with the sauce.  Serve in a shallow bowl. Enjoy!

Recipe from: Holly