Amen. Let's Eat!
Wednesday, February 23, 2011 Rib-tastic!

I made ribs on Sunday night and they were a huge hit. Well, with the exception of my 6 year old who poked at them, stroked her own ribs, asked questions about the anatomy of a pig and declared she wasn't hungry.

I used the spice rub from Mark Bittman's How to Cook Everything cookbook and it was perfect.

Here's the rub:

2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chili powder

Combine all ingredients and rub all over the ribs. Cook ribs at 300 for 2 hours, draining fat every 30 minutes or so (I didn't need to do this. Very little fat on the ribs I bought.) The last ten minutes, cook at 500.

They were perfect fall off the bone ribs with just a little bit of bite. But not too much bite so the wee ones still enjoyed it.

This will definitely be my go to rib recipe from now on. Perfect-o!

Posted by Jen :: 7:30 PM :: 0 comments

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Sunday, January 30, 2011 Spicy Asian Chicken with Brussel Sprouts

I'm resurrecting this blog! I plan to be back with more recipes and such more frequently this year. Here's one that was a hit last week from Real Simple magazine. Enjoy!

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
3 tablespooons canola oil, plus more, if necessary
1/2 pound Brussels sprouts, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts

Cook the rice according to the package directions.

Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.

Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Posted by Jen :: 2:05 PM :: 1 comments

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Wednesday, June 16, 2010 Easy Cinnamon Buns

Cinnamon buns ... start to finish about 35 minutes. Amazing! They are delicious too. The top was a little plain for my taste but nothing a healthy wad of butter couldn't fix!

2 c. flour
1/4 granulated sugar
1/4 raisins (optional)
2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
3/4 c. plain yogurt
1/4 c. canola oil
2 tsp. melted butter

1/4 c. light brown sugar
4 tbsp. walnuts, choppped (optional)
1 tsp. cinnamon

Spray 9" baking pan. Preheat oven to 425.

In a small bowl, mix the filling ingredients together. Set aside.

In a large bowl sugar, raisins, flour, salt, powder & soda. Add yogurt and oil. Mix well until you have formed a dough.

On a lightly floured surface, knead the dough 8-10 times. Roll out into a 8"x10" rectangle. Brush dough with melted butter and sprinkle the filling evenly over the dough. Roll up jelly-roll style. Pinch seam to seal.

Cut into 12 - 1" pieces. Place them slightly touching in baking pan.

Bake for 17 minutes or until golden brown. Cool on wire rack for 10 minutes.

Serve warm.

Posted by Jen :: 4:14 PM :: 2 comments

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Tuesday, April 13, 2010 Sesame Seed Coated Falafel w/ Tahini Yogurt Dip

I tried this recipe for the first time a few weeks ago and it hit the spot! I've been asked to make it again, and SOON. So it's on the menu for this week.

1 1/3 c. dried chickpeas (I just use canned)
2 garlic cloves, crushed
1 red chile, seeded and finely sliced
1 tsp. ground corriander
1 tsp. ground cumin
1 tbsp. chopped fresh mint
1 tsbp. chopped fresh parsley
2 scallions, finely chopped
1 large egg, beaten
sesame seeds, for coating
sunflower oil, for frying
salt & pepper

Tahini Yogurt Dip:
2 tbsp. tahini
scant 1 c. plain live yogurt
1 tsp. cayenne
1 tbsp. fresh mint
1 scallion, finely sliced

Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain and rinse the chickpeas, then place in a pan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2 -2 hours until tender OR crack open a can of chickpeas, rinse them and pat them dry.

Make the tahini yogurt dip. Mix together tahini, yogurt, cayenne, pepper and mint in a small bowl. Sprinle the scallion and chopped mint on top and chill.

Combine the chickpeas with the garlic, chile, ground spices and herbs, scallions and seasoning, then mix in the egg. Place in a good processor and blend until the crumb mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.

Form the chilled chickpea paste into 12 patties with your hands, then roll each one through the sesame seeds to coat thoroughly.

Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.

Serve with the yogurt dip. I also served it with pita wedges, which tasted so good dipped in the yogurt dip too!

* from Whole Foods Kitchen cookbook

Posted by Jen :: 6:09 PM :: 1 comments

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Roasted Vegetable & Pesto Panino

I made these for dinner tonight alongside the broccoli cheddar soup. So satisfying!

1 medium sized loaf (I used pumpernickle)

1 zucchini, sliced lengthwise

2 peppers (I used one red, one yellow)

3 tablespoons of basil pesto

1-2 c. spinach

enough thinly sliced cheese to make a layer in your loaf (I used gouda)


Preheat oven to broil.

Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.

Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.

Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.

Unwrap and slice into wedges.

Posted by Jen :: 5:59 PM :: 0 comments

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Creamy Broccoli Soup with Cheddar Cheese

A delicious soup. I made it differently than the recipe suggested so see my notes at the end of the recipe.

4 tbsp. olive oil

2 c. broccoli

1 c. heavy cream

1/2 c. diced celery

1/2 c. diced onion

1 tablespoon chopped garlic

1 quart vegetable stock

2 c. grated cheddar cheese

1/2 tsp. tabasco

1 tsp. fresh lime juice

1/4 c. all purpose flour

S & P

In medium sauce pan add olive oil, celery, onion and garlic. Cook 5-8 minutes. Add flour and cook for 2 minutes, stirring occasionally. Add stock and bring to a boil. Lower heat and whisk flour to break up clumps. Cook for 1/2 hour to thicken. Add broccoli, cream, lime and tabasco. Cook for 15 minutes. Do not let boil. Add cheese and S&P to taste.

NOTE: I made it a bit different, thanks to a suggestion from my mom. I sauteed the celery, onion and garlic in the olive oil. Then I added the stock, broccoli and ONE DICED POTATO. I let this simmer until the potatoes and broccoli were cooked. I then put everything in my food processor and blended it. I returned it to the pot and added the cream, lime, tabasco and S&P. Heated just until warmed. So good! Loved it with the tiny bits of potato. Good idea, Ma!

* from Renee D at

Posted by Jen :: 5:50 PM :: 0 comments

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Peach Oatmeal

I made this for breakfast for the girls this morning. It was a hit!

1/4 c. old fashioned oats
1/4 c. sliced peaches in juice (canned)
1/8 tsp. cinnamon
1/8 tsp. butterscotch or vanilla extract
1/2 tsp. sugar or honey to sweeten

Cook oats as directed. During last 3 minutes of cooking, toss in the peaches sliced into bite size pieces. Remove from heat and add cinnamon, extract and sweetener. Pour a little milk over top and enjoy!

Perfect for a cold, rainy morning before sending your wee one off on the school bus!

* adapted from Luv 2 Bake,

Posted by Jen :: 5:44 PM :: 0 comments

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Pineapple Cheesecake

A really easy refreshing dessert. Make me think of summer potlucks. yum!

1/2 box. graham crumbs
1/2 c. melted butter
1/2 c. sugar

Pineapple topping
500 ml. whipping cream
1 c. icing sugar
8 oz. cream cheese, softened
1 -20 oz. can pineapple

Combine crust ingredients and press into the bottom of a 13x9 pan.

Whip cream. Mix in icing sugar, cream cheese and pineapple. Spread over the graham cracker crust. Sprinkle the top with a few tablespoons of graham crumbs to make it look pretty.

Let it set in fridge for a few hours. Serve cold.

Posted by Jen :: 5:35 PM :: 0 comments

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Monday, September 28, 2009 Jumbo Blueberry Sour Cream Scones

You'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

from kittencal @

Posted by Jen :: 4:06 PM :: 0 comments

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It had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!

2 lbs ground beef
egg, slightly beaten
1/2 (1 ounce) envelope dry onion soup mix
2 tablespoons fresh minced
garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon
Worcestershire sauce
1 teaspoon
fresh ground black pepper
1 pinch
cayenne pepper (optional)

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).

Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

Grill or pan fry the burgers as desired until cooked through.

* from Kittencal @

Posted by Jen :: 4:01 PM :: 1 comments

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Monday, September 21, 2009 Spiced Toffee Chippers

I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!

1/2 cup dark brown sugar
1/4 tsp ground ginger
1/4 tsp cinnamon

Cookie Dough:
1 cup Crisco*
1 cup dark brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1 pkg Skor bits (SCORE indeed!!)(Get it?!)

Preheat oven to 350 degrees.
Topping: combine ingredients in a shallow dish and set aside.
Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.

*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.

Posted by Amanda Brown :: 8:28 AM :: 0 comments

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Tuesday, August 18, 2009 Southern Buttermilk Biscuits

These were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.

2 cups unbleached all-purpose flour plus more for dusting
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

Yields 10 biscuits

** from P4 @

Posted by Jen :: 3:14 PM :: 0 comments

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