While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
For more about the seasonings and some great recipes go to their site www.maplepepper.ca
If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback
This recipe came to me via my friend’s blog “Learning Nutrition with Me“. The link is at the bottom of the page you are viewing.
Since you know we eat a lot of quinoa, and we had the beans and sweet potatoes, I decided to give it a try. It was great!!
As always, my changes are in red!
Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle (via LNWM)
Prep time: 10 mins Cook time: 30 mins Serves: 4-6
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced small
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon Smoked Chipotle Tabasco sauce ( I just used regular Tabasco since I did not have the chipotle version)
- salt, to taste
- 1 can (15.5 oz) low-sodium tomato sauce
- 2 cups cooked quinoa (this made it really thick, so adjust downwards)
- 2 can black beans (15.5 oz), drained (I left the juice in there)
- 4 cups low-sodium vegetable stock, plus more to thin if desired
- 1 large sweet potato, peeled and diced into small cubes
- 1 cup plain greek yogurt
- 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
- ½ teaspoon honey
- ¼ teaspoon dijon mustard
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
- Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
- Make the smoked chipotle yogurt – combine tabasco sauce, honey, and dijon mustard in a medium bowl.
- Spoon chili into bowls and add yogurt sauce on top. Enjoy!