Oven Baked Dry Rub Ribs

Time certainly brings out the essence of these ribs, even if you do not follow up with the BBQ sauce. I actually prefer them without the sauce, but that is a personal choice. If you follow the recipe to a T, you cannot go wrong one way or the other. FYI…they were so tasty we ate them all before I remembered a photo. Serve with a great coleslaw…

Oven Baked Dry Rub Ribs

For the dry rub

  • 1/2 a cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder

Instructions

Take your ribs and trim off any excess fat, then place them in a baking dish or you could use the disposable foil baking dish.

Preheat your oven to 130°C/266°F

Take your rub mixture and rub it on the pork ribs one by one ensuring that you coat every piece of meat.

Once you have finished rubbing each and every rib, place them in your baking tray and cover it up with aluminium foil and place it into the oven.

OPTIONAL After 2 and 1/2 hours, remove them from the oven, apply your fav BBQ sauce. Coat each rib with the sauce using a spoon or brush then put them back in the oven but this time don’t cover them.

Let them continue cooking for the last 30 minutes brushing them frequently with the sauce.

Grilled Lamb Chops with Roasted Garlic Butter Baby Potatoes

Just came across this recipe in my DropBox and seemingly it was never shared here. In actuality, it is pretty straight forward, including the potatoes.

Fortunately I was able to buy local lamb, rather than the usual New Zealand. Enjoy!

Grilled Lamb Chops

(Serves 4-6)

  • 8 lamb chops
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1 tsp. of Dijon mustard
  • 2 Tbsp. of chopped fresh parsley
  • 2 Tbsp. of fresh thyme
  • juice of 1/2 lemon
  • 2 tsp. of fresh ground pepper
  • sea salt & fresh ground pepper
  • lemon wedges
  • dried Greek oregano

1. In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.

2. Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the heat). Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.

3. Grill your lamb chops for 3 minutes a side (medium/pink inside) and brush on the reserved marinade on by sides when cooked.

4. Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.

Easy Garlic Butter Potatoes

Ingredients

  • 1 Tbsp. garlic powder or fresh garlic
  • 4 Tbsp. butter
  • 2 pinches Maldon Sea salt
  • 2 pinches black pepper
  • 24 oz. baby potatoes
  • fresh parsley optional, to taste

Instructions

Preheat oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.

Sprinkle 1 Tbsp. garlic powder, 4 Tbsp. melted butter, 2 pinches Maldon sea salt, and 2 pinches black pepper on the potatoes.

Mix potatoes with seasoning until fully coated.

Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.

Roast for approximately 1 hour for crispy potatoes. Enjoy!

Firecracker Salmon with Peach and Avocado Salsa

Travelling this week, so this posting is a little late! Our hostess had some salmon in the freezer and some nice fresh peaches. Surprisingly she also had avocados which we always have on hand in Mexico. Both the salmon and the salmon were awesome! Pinterest never fails me…We served this with some sauteed Brussel sprouts to round out the meal. We chose to grill the salmon, but the directions for making it in the oven are included.

Firecracker Salmon with Peach and Avocado Salsa

Ingredients

For the salmon:

  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger

For the peach salsa:

  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

1. Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

2. Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour.

3. While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined. Refrigerate.

4. Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

5. Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a fullmeal. Serves 4

Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generous oil your grill.

Place salmon skin side down first on grill, close grill lid and grill about 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets. The salmon was perfectly cooked at 6 minutes per side on medium heat.

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

  • 3 tablespoons neutral cooking oil
  • 2 cups white onion, diced
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 chorizo sausage, diced
  • 2 cups white mushrooms, sliced
  • 1 cup red or green bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon chili flakes
  • 1 lb. lean ground beef
  • 1 jar passata (tomato puree)
  • 1 tablespoon balsamic crema (reduced balsamic vinegar)
  • ¼ cup water
  • 200 grams fresh spaghetti noodles
  • fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

Zucchini Noodle Pesto for Two

My spouse bought three medium sized zucchini at the grocery store with which I made this wonderful pesto dish. Meatless! Unlike most pesto dishes, this one I made with no pesto sauce, as you will see below. It was all his idea and turned out perfectly!

Zucchini Noodle ‘Pesto” for Two

Ingredients

  • 2 medium zucchinis (ends trimmed) unpeeled
  • 2 cups fresh packed basil leaves
  • 2 cloves garlic chopped
  • 1 T. cooking oil
  • 2 teaspoons lemon juice
  • ¼ cup shaved Parmesan cheese+
  • Kosher salt and black pepper
  • ¼ cup toasted pine nuts
  • cherry or grape tomatoes
  • Extra-virgin olive oil for garnishing

Instructions

  1. Use a spiralizer to make strands of zucchini noodles(zoodles). I chose the thinner setting.
  2. Shred the basil leaves by rolling them together like a cigar and slicing across the roll. This is called chiffonading.
  3. Toast the pine nuts in a small pan until slightly brown and remove from heat.
  4. Sauté the zucchini noodles in 1 tablespoon of cooking olive oil in a wok or deep frying pan for two minutes, stirring constantly.
  5. Add the fresh basil leaves to the noodles and stir to mix well.
  6. Add pine nuts and cherry tomatoes. Salt and pepper to preference.
  7. Drizzle extra-virgin olive oil over the noodles and serve.
  8. Top with shaved Parmesan cheese. Garnish with more basil leaves.

Eggplant and Garbanzos

Happy New Year, wherever in the world you might be this day! Start the year off with this wonderful vegan dish of eggplant and garbanzos (sometimes known as chick peas). I am not a fan of ratatouille, so this came as a surprise from Greece! It seems like a lot of ingredients,but many of them are flavourful spices which really enhance the taste of the dish. Hope you will enjoy it!

Eggplant and Garbanzos Greek Style

1.5 lb eggplant, cut into cubes

Kosher salt

Extra Virgin Olive Oil

1 large yellow onion, chopped

1 green bell pepper, stem and seeds removed, diced

1 carrot, chopped

6 large garlic cloves, minced

2 dry bay leaves

1 to 1 1/2 tsp sweet paprika OR smoked paprika

1 tsp organic ground coriander

1 tsp dry oregano

3/4 tsp ground cinnamon

1/2 tsp organic ground turmeric

1/2 tsp black pepper

1 28-oz can chopped tomato

2 15-oz cans chickpeas, reserve the canning liquid

Fresh herbs such as parsley and mint for garnish

1. Heat oven to 400 degrees F.

2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.

3. In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

7. When eggplant is ready, remove from oven and add a generous drizzle of EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Pork Chops with Caper Sauce

By now you know me well; I am always searching Pinterest for new recipes to try. In this case, it was to do with pork chops which I had already thawed. This one caught my eye as we both love capers. And no, they are NOT fish! They are berries from a bush. It turned out great or else I would not share it with you. I quickly steamed some cauliflower to accompany the chops. The flavour was really good. You could omit the capers but it really adds to the flavour.

Pork Chops with Caper Sauce

INGREDIENTS

  • 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium shallot, diced
  • 2 tsp garlic, minced
  • 1/2 cup capers, drained
  • 2 tbsp Sherry vinegar
  • 1/4 cup chicken stock
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp heavy cream

INSTRUCTIONS

Pre-heat oven to 200°F.

Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.

In a large skillet, heat the oil over medium-high heat.

Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms.  Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).

Transfer the chops to the oven to keep warm while preparing the sauce.

Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.

Add the shallots and garlic and cook until soft, about 2 to 3 minutes.

Add the capers and cook for 30 seconds

Add the vinegar and cook until slightly reduced, about 2 minutes.

Add the stock, mustard, a pinch of salt and pepper.  Cook until slightly thickened, about 2 – 3 minutes.

Stir in the cream.

Smoked Salmon Carbonara

Some days I just want to be able to throw something together for dinner quickly. Pasta is usually the answer! In this case, I just happened to buy some smoked salmon at Costco to use in salad and I still had some left.

Voila ! Smoked Salmon Carbonara. Bonus – no creams, just fresh eggs and Parmesan for the sauce. Read the recipe carefully, as you don’t want to overcook the eggs and Parmesan. The pasta MUST be a little cool to avoid scrambling the eggs!!! It looked and tasted great. You can skip the capers if it’s not something you like.

NOTE – Capers are immature flower buds from the Capparis spinosa (aka the “caper bush”), which grow all over the Mediterranean, just like olives do. Caper buds are picked before they can bloom into flowers. They are not a fish as some people mistakenly assume, but can be a little salty. Great on pizza, too.

Smoked Salmon Carbonara

Ingredients

  • 14.1 oz (400g) linguine pasta, or similar
  • 3 eggs
  • 2 tbsp grated parmesan cheese
  • 5.2 oz (150g) smoked salmon, sliced thinly
  • 1 small bunch fresh parsley
  • Salt and pepper
  • 1 tbsp. of capers (optional)

1. Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.

2. Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley (this is optional).

3. Next, add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.

4. Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.

5. Tip: wait exactly 1 minute before pouring over the egg mixture. If the pasta is too hot the eggs will scramble but if it’s too cool the eggs will remain raw.

6. The pasta should be creamy and evenly coated in sauce. Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.

Add capers.

Notes

I’ve seen and made many pasta carbonara recipes in my time and I find that using 1 egg less as many servings works best. Does that make sense? For four servings I use 400g/14oz of pasta (100g per portion) and 3 eggs.

Skillet Chicken and Mushroom Wine Sauce

Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.

Skillet Chicken and Mushroom Wine Sauce

Ingredients:

  • 3 boneless, skinless chicken breasts, cut diagonally into cutlets
  • ½ cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces mushrooms, cleaned and thick sliced
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, sliced thin
  • 1 ½ cups chicken broth, low sodium
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.

2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles

Salmon Pasta with Sundried Tomato Cream Sauce

Quite often when I purchase a salmon filet there are little pieces which I cut off and freeze separately to use to make salmon poke, etc. Searching Pinterest for more ideas, I came across this great pasta dish!

Salmon Pasta with Sun Dried Tomato Cream Sauce

  • 1 tablespoon olive oil
  • 1-pound salmon fillets
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 5 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • 8 oz penne

1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.

2. Season salmon fillets with salt.

3. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.

4. Reduce heat to medium.

5. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.

6. Remove salmon from the skillet.

Pasta Sauce

1. To the same, now empty, skillet, add chopped sun-dried tomatoes and minced garlic. Cook, stirring, for 1 minute.

2. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.

3. To the skillet with sautéed vegetables, add 1 cup of heavy cream, paprika, red pepper flakes. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Pasta

1. Cook penne according to package instructions. Drain.

1. Add cooked and drained pasta to the skillet with the cream sauce. Stir in.

2. Remove skin from the salmon by sliding the fork between the salmon fillet and the skin.

3. Slice salmon into large chunks.

4. Add salmon chunks to the creamy pasta. Stir to combine. Simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.

5. Season with salt, if needed.