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Sweet Tea Ribs

16 Jun

This rib recipe is based off one from Food Network Magazine. It is unique and very tasty! I usually like my ribs dry rubbed & then with a little saucy finish, so I added some Sweet Baby Ray’s brushed on before serving. Tomorrow is Fathers’ Day and what better way to honor your dad than with these delicious, summery ribs!

Time: 30 min prep, 2 hour cook             Serves: 4-6


  • 2 racks baby back ribs, trimmed of membrane & patted dry
  • 6 bags tea (I used Celestial Seasonings Orange Zinger)
  • sea salt & black pepper, freshly ground
  • 1 orange, juiced & zested
  • 1/4 cup plus 2 tbsp brown sugar

How to make it

  • Empty 3 tea bags into a bowl and combine with brown sugar, salt (about 2 tsp), pepper (about 1/4 tsp) and orange zest. Rub the tea mixture over the ribs and place in a roasting pan. Bring to room temperature.
  • Meanwhile, preheat the oven to 275F. Steep the remaining tea bags in 2 cups of boiling water for about 5 minutes. Discard the bags and stir in the remaining 2 tbsp brown sugar and half of the orange juice. Pour mixture around ribs in the pan and cover with foil. Bake for about 1 1/2 hours, until tender.
  • Remove pan from oven and turn to 450F. Pour cooking liquid into a saucepan and simmer. Baste ribs with liquid and return to oven for about 20-30 minutes, basting occasionally, until they are dark and glazed. Cut into portions and serve. Brush with BBQ sauce if you so choose.
  • Note: These may be easily finished off on the grill for the last step.

Easy Cheesy Pork Enchiladas

14 Jun

We had a delicious appetizer at our favorite BBQ place (Slows!): enchiladas made with smoked beef brisket. Simple & delicious! I decided to recreate it using leftover pork tenderloin. You can use any type of meat you’d like in here. This is a nice way to remix leftovers.

Time: 30 minutes               Serves: 2


  • 2 1/2 cups shredded pork tenderloin (mine was slow cooked so easily shredded, you may substitute chicken or anything you choose here)shopping list
  • 2 1/2 tbsp sour cream
  • 6 corn tortillas
  • 1 cup shredded mexican cheese blend, divided
  • 6 oz. enchilada sauce (homemade or store bought – I used Trader Joe’s)
  • 1/3 cup scallions, chopped

How to make it

  • Preheat oven to 350F. Prepare an 8×8 casserole dish with non-stick cooking spray.
  • Mix meat and sour cream in a bowl.
  • Reserve 1/2 cup cheese.
  • To assemble, spoon some of mixture onto tortilla to one side, sprinkle cheese on top, roll and place in casserole dish. Repeat with remaining tortillas. Pour enchilada sauce over top of tortillas, then top with shredded cheese. Bake for 30 minutes. Top with scallions.


Electric Ribs

6 Mar

This is my beau’s recipe for grilling ribs on our indoor electric grill.

Time: 35 minutes           Serves: 4


  • 1 full slab of baby back ribs, membrane removed
  • salt
  • sugar
  • garlic powder
  • seasoning salt
  • Jose Cuervo gold tequila
  • hickory liquid smoke
  • malt vinegar
  • BBQ sauce (of your own creation or from a bottle. Sweet Baby Ray’s over here)

How to make it

  • Combine equal parts salt, sugar, garlic powder, and seasoning salt in a mixing bowl.
  • Rub ribs with seasoning mixture, apply liberally on both sides.
  • Roll ribs and place in a plastic bag, let air out and seal.
  • Place bag of ribs in refrigerator and allow to marinate overnight.
  • Put equal parts liquid smoke, tequila, and malt vinegar in a spray bottle.
  • Heat electric grill on high. Grill ribs for 10 minutes on each side. Turn every five minutes, spraying with bottled mixture each time.
  • Brush ribs with BBQ sauce on both sides, remove.
  • Place ribs on broiling pan & broil @ 400F for 6 minutes on each side.

Nacho Pork Chops and Refried Beans

24 Feb

The chops are delicious and easy to prepare and the beans round the meal out. Add a salad and you’ve got dinner. It’s National Tortilla Chip Day, let’s celebrate!

Time: 30 minutes          Serves: 4


  • Chops

  • 4 boneless pork chops (about 1 inch thick)
  • 1 packet store-bought or batch of your favorite homemade taco seasoning
  • 2 cups (or more) crushed Kettle brand TIAS Nacho Cheddar chips, or your favorite flavor, or Doritos if you prefer
  • 1 egg whisked with 1/4 cup water
  • 1 tbsp vegetable oil
  • Beans

  • 1 can pinto beans
  • 1 tbsp bacon grease
  • 1 tbsp olive oil
  • 1 tbsp dried onion flakes
  • sea salt, to taste
  • cheddar cheese, shredded

How to make it

  • Chops

  • Preheat oven to 400F. Place a baking rack on top of a cookie sheet and spray with cooking spray.
  • Heat oil in skillet over medium heat. Rub taco seasoning into each side of all chops. Dip in egg wash then press into chips to coat well. Add chops to skillet and cook until browned, 2-3 minutes on each side. Transfer chops to prepared rack. Place in oven and cook for about 15 minutes or until internal temperature reaches 145-150. Remove from oven and let rest for about 10 minutes before serving.
  • Beans

  • Mash beans in a bowl with potato masher. Add onion and some sea salt and mix to combine. In a skillet, heat oil and bacon grease over medium heat. Add beans and stir constantly until heated through. Top with cheese when serving.
  • This went perfectly with salsa verde. Also could have added a squirt of fresh lime, a sprinkle of chopped cilantro, and a side of avocado.

Red Beans & Rice

20 Feb

My mother is from New Orleans and my grandparents would always serve Red Beans & Rice on Mondays when we went to visit.

Time: 3o minutes          Serves: 4

  • Rice

  • 2 cups chicken stock
  • 1 cup rice (white Basmati)
  • Beans

  • 2 16oz cans red (kidney beans), drained
  • 1 small white onion, chopped
  • 1 clove garlic, chopped
  • 1/4 lb cooked ham, cut into small cubes
  • 1 tsp oregano
  • 1 tsp thyme
  • red pepper flakes to taste
  • 2 tbsp olive oil or butter (I used bacon drippings)
  • 1 cup shredded cheese (sharp white cheddar)
  • **Note: This can be made in a vegetarian version easily. Just leave out the ham and sub vegetable stock or water for the chicken stock.

How to make it

  • Rice

  • Bring chicken stock to a boil. Add rice, give a quick stir and then cover and reduce heat to low. Cook for about 20 minutes or until most of the moisture is absorbed. Fluff rice with a fork and return cover.
  • Beans

  • In a large saute pan, heat oil/butter/grease over low-medium heat. Add onions and cook for about 10 minutes, or until soft.
  • Add ham and stir well. Allow to cook for about 2 minutes.
  • Add garlic, stir and cook for another 2 minutes.
  • Add beans, thyme, oregano, red pepper flakes and stir well. Cover and turn heat to low (simmer) just until heated through, about 5 minutes.
  • To serve, spoon rice into bowl, spoon beans over top, add shredded cheese and a dash of hot sauce of your choice if you like. Enjoy!
  • *Serve with grilled andouille sausage for the full experience 🙂

Cranberry Dijon Pork Chops

21 Jan

Another recipe adapted from one by former Sports Illustrated model Melissa Keller shared on Paula Deen’s show. Along with the cooking method I adjusted the ingredients a bit and these came out perfectly tender, moist, and flavorful.

Time: 10 min prep, 15 min cook          Serves: 4


  • 4 thick cut pork chops (boneless or bone-in, your choice)
  • sea salt & black pepper, freshly ground – to taste
  • 1/3 cup prepared cranberry sauce*
  • 3 tsp Dijon mustard
  • bacon grease or oil to coat a skillet

How to make it

  • Preheat oven to 400F.
  • Heat bacon grease or oil over medium in a large skillet. Season both sides of chops with salt & pepper. Cook in skillet for 3 minutes on each side.
  • Meanwhile, combine cranberry sauce with Dijon mustard and set aside.
  • Transfer chops to a baking dish and top with cranberry Dijon sauce. Bake for 15 minutes.
  • *For cranberry sauce:
  • 12 oz. fresh cranberries
  • 1 cup water
  • 1 cup sugar
  • Bring water and sugar to a boil, whisk to combine. Add cranberries, lower to simmer. Cook for 10-15 minutes, stirring occasionally.

BLT and More

5 Jan

A twist on the classic, this sandwich is hearty and satisfying – a real treat!

Time: 20 minutes         Serves: 2


  • 6 slices thick cut bacon, cut in half (Applewood smoked)
  • 2 hash brown patties
  • 4 slices bread (soft whole wheat)
  • 2 oz. sharp cheddar cheese, sliced (New Zealand White Cheddar)
  • 1 medium tomato, sliced
  • 4 pieces romaine lettuce
  • mayo or Miracle Whip, whatever you prefer

How to make it

  • Cook bacon in skillet over medium heat until desired crispness is reached. Drain on paper towels.
  • Cook hash brown patties in bacon grease for about 2 minutes on each side. Drain on paper towels.
  • Toast bread lightly. Place cheese on 2 slices of bread and put under broiler until just melted, about 1 minute.
  • Assemble sandwich by spreading mayo/Miracle Whip on slices of bread without cheese. Top with tomato slices, lettuce, hash brown patty, bacon and top with bread (with melted cheese). Enjoy!