A new look

I decided that it was time for a new look for the blog. As with all things food it is important to keep it fresh. This new look also adds some much needed functionality to the page. These changes should help you all enjoy my blog much better.

There are a couple of new functions in the menu for you to more easily navigate.

If you are in the mood to just read reviews all you have to do is click on the reviews tab and you can read through all of the reviews. The same goes for recipes and news about the blog.

I hope that these changes make reading about my culinary adventures even more fun and easier to do.

Thanks for reading

JMW

 

 

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BBQ Country Style Ribs

When setting out to grill or BBQ there is always the question of what to cook and how to do it. Do you want to slow cook on low heat? Do you want something quick and easy? Do you sauce first or after  or even at all? Depending on what part of the country you are from will also greatly determine if you choose to cook pork or beef. Since I grew up on the east coast I tend to lead more toward pork BBQ which goes against everything you hear out in Texas where I live now. Everyone has their own way of doing things on the grill and I am no different, I just happen to think mine tastes a little better than most. I have spent a lot of time over the years developing a specific taste to my BBQ. I have taken tips from the way my Dad does his BBQ as well as taking things from several other places I have tried over the years and have come up with my own unique flavor that is not to sweet, not to spicy and doesn’t have that over powering vinegar taste to it either. My BBQ has just the right amount of all of that. Its kind of like an amalgam of all of the best tastes around the US.

I was doing some grocery shopping over the weekend and came across a great deal on country style boneless pork ribs and knew exactly what I was going to do with them as soon as I saw them.  Boneless country style ribs are a great thing to BBQ. They don’t take that long to cook and just have a great flavor. They have a great meat to fat ratio which is important when grilling. You want something that has a little fat in it to keep from drying out when cooking. But enough about that. Lets get down to cooking these bad boys up.

You can use off the shelf sauces for this but I tend to use my own homemade sauces.

What you need:

1 large pack of boneless country style pork ribs

1 bottle of mustard based BBQ sauce (you want a really tangy sauce for this one)

(My mustard sauce consists of the right amount of yellow mustard, white vinegar, sugar, black pepper and margarine)

1 bottle of tomato based BBQ sauce (you can use your favorite but a good sweet and spicy one is the best to counter the tang of the mustard sauce)

Salt

Black pepper

Prep and cooking

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Rinse the ribs under cold water and pat dry. Then salt and pepper them all around. Place them in a large bowl and cover with the mustard sauce. Let them marinate for at least two hrs.

Whether you use gas or charcoal is up to you. Either way you will need medium to medium high heat. Something that will give a good sear to the outside while not drying them out when cooking. I know a lot of people complain if they see even a hint of black on their meat but to me it just doesn’t taste right unless you get a little char on the outside. That’s what BBQ is and why people like “burnt end sandwiches” so much (if you’ve never had a burn end sandwich, stop reading and go find one now). It tastes good so trust me. You want to cook these covered for about 7 to 9 minutes on either side depending on how thick they are. Then remove the lid and turn the heat up just a little. With a BBQ brush you now want to coat the ribs with the more traditional BBQ Sauce. You always want to wait until the end to put on most tomato (and brown sugar) based sauces due to them burning easier. Turn the ribs over a couple of times with that sauce on them until it starts to thicken up and get darker. It will create a nice messy,gooey coating that screams BBQ.

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Now they are ready to go. Pull them off the grill and let them cool for a few minutes. You are now ready to enjoy some of the best BBQ you have ever tasted. I hope you enjoy.

Thanks for reading,

JMW

Baked can still taste good

There’s a reason that all of the best things to eat are fried and not baked. That’s because fried food tastes really really good. If someone put out a plate of baked chicken and a plate of home made fried chicken most people are going to go for the fried first. The downside is that too much fried foods can be pretty bad for you and cause serious problems as you get older. This is where moderation comes in handy. You can enjoy good fried foods every now and then but in between those meals it is good to try something a little on the healthier side of the menu. Today’s recipe comes from that healthier side of things and may even be something you can substitute for the fried goodness that we all love so. Now when I hear someone say baked chicken I usually don’t immediately respond with joy and glee but I set out to find something that may change that attitude. I took the idea from one of my mothers old recipes and expanded on it a bit to come up with a newer updated version of it. Italian Parmesan Baked Chicken. (This would also be really good on fish).

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Here is what you need to bring it together.

Ingredients

1 pack thin sliced boneless skinless chicken breast

1 container of grated Parmesan cheese (about 4 ounces)

1 box Hungry Jack potato flakes

1 pint low fat buttermilk

Granulated Garlic

Black Pepper

Kosher salt

Dried Oregano

Cooking Spray

Prep and cooking

Cover a baking sheet with aluminum foil and then coat it with non stick spray. Rinse the chicken breasts and pat them dry. Now set out two bowls and pour the buttermilk in one. If you have never used buttermilk before keep in mind that it does have a sour smell to it but that does not mean is has gone bad. So don’t toss it out, it works great for cooking. In the other bowl you will mix up your breading: combine about 3 cups of potato flakes, 4 ounces of Parmesan cheese, 2 tablespoons of black pepper, 1 teaspoon of kosher salt, 1 tablespoon of oregano, and 1 tablespoon of granulated garlic. Make sure to mix them together well.

Now it will be easier if you set up a little assembly line. start from right to left: Raw chicken, butter milk, breading, baking pan. Dip the chicken into the buttermilk and completely cover it, then dip into the breading and make sure it is completely covered, now place it on the baking sheet. Once you have all of the chicken coated and on the baking sheet place it into a preheated 350 degree oven and cook until the top starts to get brown (about 20 minutes for thin sliced chicken breast). You don’t want too much brown on top but enough to give it a nice color.

Tip: Keep in mind when handling chicken to always wash your hands thoroughly with soap and water before handing any other food or sampling anything else you are cooking.

This recipe turned out to be very tasty and a nice little update to something I ate as a kid. To change it up a bit you could also try a little rosemary instead of oregano.

Enjoy

Thanks for Reading

JMW

Take a Meatball and Stuff it

Inside a biscuit that is.

Coming up with new recipes can be challenging at times so taking an existing recipe or combining a couple of different ones can be the answer when you are running low on ideas.

This time around I wanted to make something quick and easy to snack on but was also in the mood for Italian which does not always go hand in hand. As many of you know a lot of traditional Italian dishes can be pretty involved and take a while to make if done from scratch. So I thought maybe stuffing meatballs inside of biscuits with a little cheese and marinara would be a good way to make a snack size Italian treat. Kind of like a mini home made hot pocket but without the burning lava part that comes out after microwaving.

This recipe can be done with frozen meatballs or you can make your own like I did but that will take a bit more time. I will include the instructions on how to make those in case you are feeling ambitious. Luckily I had some made and frozen from a previous meal.

Lets get started.

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Ingredients

1lb lean ground beef

1/2 lb Italian sausage (hot)

1/2 cup Italian bread crumbs

1 egg

1/2 cup finely chopped white onion

1/2 cup finely chopped bell pepper

2 tablespoons of finely chopped garlic

1 tablespoon crushed red pepper flakes

1 tablespoon dried oregano

1 teaspoon course sea salt

1 tablespoon ground black pepper

1 package mozzarella string cheese

1 tube of refrigerated biscuits

1 jar of your favorite marinara or pasta sauce ( I prefer Raos Arabiata sauce)

Prep and cooking (if using frozen meatballs heat those up and skip to the next step)

Step 1: Mix everything all together in a large mixing bowl except the biscuits cheese and sauce. Using both hands roll out your meatballs in small 1″ balls. You want to make small ones that will get a little crispy on the outside and cook quickly. As you make them lay them out on a baking pan. Pre heat your oven to 350 degrees and cook the meatballs for about 20 minutes or until the are a nice golden brown on the outside.

Tip: I like to cover my pan in aluminum foil and spray with non stick spray. This makes clean up so much easier.

Step 2: After they meatballs are done set them aside to cool. Now take the string cheese and cut it into small 1/2 inch pieces. Take the biscuits and lay them out and cut each one in half. Flatten the biscuit halves and place a meatball and a piece of cheese in the center, then add a small dollop of sauce. Now fold the biscuit over and press the ends together, making a nice little doughy ball of goodness. Place the now stuffed biscuits on a baking sheet with the folder sides down.

Now put the full baking sheet in the oven and bake according to the biscuits baking directions. This should give you a nice golden biscuit on the outside and a stuffed melted bit of heaven on the inside.

Once they are done let them cool for a few minutes and get ready to enjoy a truly delicious treat.

As always I hope you enjoy.

Thanks for reading

JMW

Something Lite

I know I know… It has been a while since I have posted anything and I apologize for that. With a steady stream of family and friends coming in and out of town it has been hard to find time for everything these last few weeks, but the dust is starting to settle and I am back with a new recipe. This time I have gone with something a little on the lite side simply because I have eaten more than my share of bad food while guests were in town. I decided this go round to make a simple chicken pasta. Here is what I came up with.

Ingredients

Boneless Skinless chicken breast (two pounded flat)

Angel Hair pasta (1/2 of a regular sized box)

fresh chopped garlic (1/4 cup)

Olive Oil (1/2 cup)

Grated Parmesan cheese (1/2 cup)

Ground black pepper

Course Sea Salt

Red pepper flakes

Prep and cooking

Put each breast in a Ziploc bag and flatten with a meat mallet until they are both about 1/4 to 1/2 an inch thick. Now heat a pan and pour in half of the olive oil. Cook both breasts until they start to brown on either side (season with salt and pepper). Make sure they are cooked all the way through then set to the side.

Boil the pasta until it is to your liking. I prefer mine to be a little al dente but I know some people like it a little softer. Drain the pasta (but do not rinse it) and pour it in to a large mixing bowl and set aside.

Now that the chicken should be cool enough to handle you will want to cut it into small cubes and add it to the bowl with the pasta.

Add the garlic, Parmesan cheese and olive oil and mix it together.

Now to season it. You want to add 1 teaspoon of course sea salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes and mix it all together.

That is all there is to it folks. A simple and relatively quick dish to make that tastes great.

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This is a good dish that can be served room temperature or warmed up. While it is a lite dish it is also filling and wont leave you wanting something else an hour later. This is also one of those dishes that can be made over the weekend and stored to heat up throughout the week to save on time. I hope that you all enjoy this as much as I did and I will try and keep the breaks between posts smaller next time. Enjoy!!!

Thanks for reading

JMW