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Tuesday, July 03 2018

You're in for a messy, yet amazing weekend! Summer vacations are where memories are made. Make sure to toss some of these saucy BBQ dinners on the grill to fuel the fun.

INGREDIENTS
3 - 3 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 - tablespoons lemon juice
1 - tablespoon vegetable oil
1 - teaspoon salt
1/2 - teaspoon black pepper
1 - clove garlic, minced
1 - cup Balsamic Barbecue Sauce


DIRECTIONS
Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, stir together lemon juice, oil, salt, pepper, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.


Drain chicken, discarding marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks), brushing with half of the Balsamic BBQ Sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack over burner that is off. Grill as above.)


To serve, pass the remaining Balsamic Barbecue Sauce with the chicken.
Balsamic BBQ Sauce


INGREDIENTS
1 - cup lager beer
1 - cup ketchup
1/2 - cup packed brown sugar
1/3 - cup white balsamic vinegar
6 - cloves garlic, minced
1 - tablespoon honey
1 - teaspoon ground cumin
1 - teaspoon Asian chile sauce (if desired)
1 - teaspoon chili powder
1/2 - teaspoon black pepper


DIRECTIONS
 In a medium saucepan combine beer, ketchup, brown sugar, vinegar, garlic, honey, cumin, Asian chile sauce (if desired), chili powder, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes to 1 hour or until mixture reaches desired consistency, stirring frequently. (Cover and chill any leftovers for up to 1 week. Before serving, warm sauce in saucepan.)
NUTRITION FACTS (All-American Chicken with Balsamic Barbecue Sauce)


Per serving: 630 kcal , 37 g fat (10 g sat. fat , 8 g polyunsaturated fat , 16 g monounsaturated fat ), 173 mg chol. , 900 mg sodium , 26 g carb. , 1 g fiber , 22 g sugar , 44 g pro.

Posted by: AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 19 2018

Featuring a sweet, thick, molasses-base barbecue sauce, this rib dinner helped put Kansas City BBQ on the map. For the most luscious coat, brush the ribs with the homemade sauce as they smoke.

INGREDIENTS
4 - 5 - pounds pork loin back ribs
1 - tablespoon packed brown sugar
1 - tablespoon paprika
1 - teaspoon garlic powder
1 - teaspoon celery salt
1/2 - teaspoon dry mustard
1/2 - teaspoon black pepper
1/4 - teaspoon cayenne pepper
1/2 - cup medium finely chopped onion
2 - cloves garlic, minced
1 - tablespoon butter
1 - cup ketchup
1/4 - cup molasses
1/4 - cup cider vinegar
1/4 - cup water
2 - tablespoons brown sugar
1 - tablespoon chili powder
1 - tablespoon yellow mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon salt
2 - cups hickory chips*


DIRECTIONS
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.


Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.


For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.


For a charcoal grill, sprinkle the wood chips over medium-hot coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.


FROM THE TEST KITCHEN
*TIP:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

NUTRITION FACTS (Kansas City Ribs)
Per serving: 653 kcal , 42 g fat (17 g sat. fat , 4 g polyunsaturated fat , 20 g monounsaturated fat ), 153 mg chol. , 1122 mg sodium , 32 g carb. , 2 g fiber , 25 g sugar , 32 g pro.

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Friday, May 04 2018

Incorporate your favorite brew into these dinners with beer. The rich taste of beer intensifies during cooking and can be used as a braising liquid, marinade, glaze, batter, or to enhance the flavor of soups and stews. Cooking with beer is the perfect way to celebrate St. Patrick's Day, National Drink Beer Day, National Beer Lovers Day, National Beer Day, or any day you have beer in the house.

INGREDIENTS
1 - 3 1/2 pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - tablespoon vegetable oil
1 - 12 ounce bottle wheat beer
1 - medium onion, sliced
4 - cloves garlic, smashed and peeled
1/4 - cup Dijon-style mustard
1 - tablespoon hoisin sauce
1/4 - teaspoon ground cloves
1 - 1 pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
2 - medium carrots, peeled and cut into ribbons*
Napa cabbage
Fresh parsley (optional)


DIRECTIONS
SLOW COOKER:


Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).


Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.


Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.


PRESSURE COOKER:


Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the saute setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.


Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.


Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.


Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.


FROM THE TEST KITCHEN
*
Use a vegetable peeler to slice carrots into thin ribbons.

NUTRITION FACTS (Beer-Soaked Brisket Sandwiches )
Per serving: 427 kcal , 17 g fat (6 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 106 mg chol. , 559 mg sodium , 28 g carb. , 2 g fiber , 3 g sugar , 37 g pro.

Posted by: AT 11:46 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 16 2017

These healthy fall potluck meals will help keep your healthy eating plan intact whenever you're heading to a tailgate or fall party. With our collection of low-calorie potluck classics—tangy barbecue ribs, deviled eggs, and more—you're sure to find a healthy meal to share.

INGREDIENTS

3 - pounds pork loin back ribs
Salt
Ground black pepper
1/2 - cup bottled chili sauce
1/2 - cup apricot preserves
2 - tablespoons packed brown sugar
1 - 2 - chipotle chile peppers in adobo sauce, chopped*


DIRECTIONS

Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.


In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.


FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Apricot Chipotle Pork Ribs)
Per serving: 314 kcal cal., 11 g fat (4 g sat. fat, 81 mg chol., 472 mg sodium, 27 g carb., 2 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 15 2017

Grab the napkins. It's about to get real. Dig into this roundup of sweet-and-saucy BBQ chicken dinner -- honey-sriracha chicken thighs, barbecue chicken and ramen waffles, pulled chicken sandwiches, and more -- perfect for your next tailgate or summer barbecue. You. Are. Welcome.

INGREDIENTS

1 - 1 3/4 pound purchased roasted chicken
1 - medium onion, cut in 1/4-inch slices
1 - tablespoon olive oil
1/3 - cup cider vinegar or white wine vinegar
1/2 - cup tomato sauce
3 - 4 - tablespoons seeded and finely chopped fresh red and/or green serrano chile peppers
2 - tablespoons snipped fresh thyme
2 - tablespoons molasses
2 - tablespoons water
1/2 - teaspoon salt
6 - kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices


DIRECTIONS

Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.


Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)


Per serving: 668 kcal cal., 18 g fat 126 mg chol., 1485 mg sodium, 76 g carb., 3 g fiber, 50 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 22 2016

Apple cider isn't just for drinking anymore. In fact, you may even prefer it on a fork instead of in a mug! Include cider in your syrup, pork sandwiches … even your mac and cheese. Cheers to these innovative fresh meals that offer a new outlook on apple cider.

Ingredients

1 - 2 1/2 pound pork shoulder blade roast
1 - cup apple cider or apple juice
2 - tablespoons soy sauce
2 - tablespoons hoisin sauce
1 1/2 - teaspoons Homemade Five-Spice Powder or five-spice powder
6 - 8 - whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 - 2 - cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)


Directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.

To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.


From the Test Kitchen

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, remove from your slow cooker as directed above and dispose of the liner. Do not lift or transport the disposable liner with food inside.

Homemade Five-Spice Powder
Ingredients
3
tablespoons ground cinnamon
6
star anise or 2 teaspoons anise seeds
1 1/2
teaspoons fennel seeds
1 1/2
teaspoons whole Szechwan pepper or whole black pepper
3/4
teaspoon ground cloves
Directions
 In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 11 2016

Stir cinnamon-and-nutmeg-infused butternut squash, maple syrup, and lemon juice into cooked quinoa. While this is technically a brunch recipe, we think it's savory and filling enough to pass for lunch or dinner!

Ingredients

1
large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
1/4
cup extra-virgin olive oil or coconut oil
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Sea salt and ground black pepper
1/4
cup chopped fresh parsley
1/4
cup chopped fresh chives
2/3
cup extra-virgin olive oil
2
lemons, zested (4 teaspoons)
4
cloves garlic, minced
1/2
of a yellow onion
, finely chopped (1/2 cup)
4
cups cooked quinoa*
2
tablespoons maple syrup
pinch cayenne pepper
4
cups baby kale
2
tablespoons lemon juice
3
ounces Manchego cheese, shaved
Radish sprouts (optional)
Directions
Preheat oven to 425 degrees F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
From the Test Kitchen
ADD AN EGG:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.

*

For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts (Quinoa and Butternut Bowl)
Per serving: 378 kcal cal., 25 g fat (5 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 8 mg chol., 327 mg sodium, 34 g carb., 5 g fiber, 6 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 21 2016

Mediterranean-style meals focus on vegetables with the main dish in a secondary role. The key is simple prep that makes the most high quality, fresh ingredients.

Ingredients

2
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
1/4
cup snipped fresh basil
1/4
cup white balsamic vinegar
2
teaspoons Dijon-style mustard
2
cloves garlic, minced
1
teaspoon finely shredded orange peel
1/4
teaspoon anise seeds, crushed
2
6 ounces fresh or frozen yellowfin tuna steaks, 1-inch thick
2
tablespoons snipped fresh rosemary
2
tablespoons orange juice
1
tablespoon finely shredded lemon peel
2
teaspoons olive oil
3
cloves garlic, minced
3
large heirloom tomatoes, cut into wedges
Flaked sea salt and freshly ground black pepper
Fresh basil sprigs (optional)
Directions
In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Thinly slice tuna steaks.
To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.
Nutrition Facts (Heirloom Tomato Salad with Grilled Tuna and Cannellini)
Per serving: 351 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 33 mg chol., 651 mg sodium, 42 g carb., 11 g fiber, 9 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:51 pm   |  Permalink   |  0 Comments  |  Email
Friday, July 08 2016

Ingredients

1 - cup sugar
1 - cup water
2 - tablespoons lemon juice
3 - cups fresh raspberries
2 - tablespoons orange juice


Directions
For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.
From the Test Kitchen
MANGO SORBET:

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)
Per serving: 110 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 03 2016

Dessert on the grill? Oh, yes! Smoke fresh slices of vitamin-packed peaches on a plank, drape in golden honey, then serve atop tangy goat cheese for a savory-sweet summer treat.


Ingredients

1 - 14x6x3/4-inch maple or apple grilling plank
4 - ounces goat cheese (chevre)
1 - teaspoon snipped fresh basil
1/2 - teaspoon snipped fresh thyme
1/2 - teaspoon snipped fresh chives
1/4 - teaspoon ground black pepper
1 - teaspoon olive oil
2 - medium peaches, halved and pitted*
1/3 - cup walnut or pecan halves, coarsely broken
1 - tablespoon honey


Crackers or toasted baguette-style French bread slices
Directions
At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking.
In a small bowl combine goat cheese, basil, thyme, chives, and pepper. Form the mixture into a mound and coat evenly with oil; set aside.
For a charcoal or gas grill, grease grill rack. Place plank on the rack of an uncovered grill directly over medium heat until plank begins to crackle and smoke. Meanwhile, place peaches, cut sides down, on grill rack. Grill about 3 minutes or until grill marks appear. Place peaches on the plank; add goat cheese mound and nuts. Cover; grill for 15 to 20 minutes or until peaches are softened and golden.
Transfer plank with peaches, goat cheese, and nuts to a serving platter. Cut peaches into wedges. Drizzle goat cheese with honey. Serve with crackers.
From the Test Kitchen
*

If you like, substitute three plums or three nectarines for the peaches.

Nutrition Facts (Plank-Smoked Peaches and Goat Cheese)
Per serving: 190 kcal cal., 12 g fat (4 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 214 mg sodium, 17 g carb., 1 g fiber, 7 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Monday, February 08 2016

ingredients
8      small chicken drumsticks
1      large onion, cut into 6 slices
    Olive oil
1    cup   ketchup
1/4   cup   molasses
3 - 4    tablespoons   cider vinegar
2    tablespoons   packed brown sugar
1    teaspoon   smoked paprika
    Several dashes bottled hot pepper sauce
    Fresh Italian (flat-leaf) parsley
directions
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 01 2015

This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 23 2015

Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together.

ingredients
4 - 5    pounds   pork loin back ribs
1    tablespoon   packed brown sugar
1    tablespoon   paprika
1    teaspoon   garlic powder
1    teaspoon   celery salt
1/2   teaspoon   dry mustard
1/2   teaspoon   black pepper
1/4   teaspoon   cayenne pepper
2    cups   hickory chips*
1/2   cup   finely chopped onion (1 medium)
2    cloves  garlic, minced
1    tablespoon   butter
1    cup   ketchup
1/4   cup   molasses
1/4   cup   cider vinegar
1/4   cup   water
2    tablespoons   brown sugar
1    tablespoon   chili powder
1    tablespoon   yellow mustard
1    tablespoon   Worcestershire sauce
1/2   teaspoon   salt
directions
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over the coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
Note
*Note:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 653, Fat, total (g) 42, chol. (mg) 153, sat. fat (g) 17, carb. (g) 32, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 25, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 10.04, Thiamin (mg) 0.8, Riboflavin (mg) 0.59, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 1122, Potassium (mg) 856, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 19 2015

Made with half ground turkey and half ground beef, these peanut topped burgers take America's favorite sandwich in delicious new direction.

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 09 2015

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Monday, June 22 2015

ingredients
Pork
1      boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1    teaspoon   seasoned salt
1    teaspoon   paprika
2    tablespoons   canola oil
Sauce
1    teaspoon   canola oil
1      small onion, diced
1    cup   vinegar
3/4   cup   ketchup
1/3   cup   packed light-brown sugar
2    tablespoons   spicy brown mustard
8      seedless sandwich buns
directions
Pork
Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Meanwhile, prepare Coleslaw.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Note
Coleslaw
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.

Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 485, Fat, total (g) 13, chol. (mg) 124, sat. fat (g) 4, carb. (g) 39, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 50, vit. A (IU) 254.14, vit. C (mg) 1.75, Thiamin (mg) 1.66, Riboflavin (mg) 1.29, Niacin (mg) 22.58, Pyridoxine (Vit. B6) (mg) 1.49, Folate (µg) 43.66, Cobalamin (Vit. B12) (µg) 1.73, sodium (mg) 679, Potassium (mg) 852, calcium (mg) 67, iron (mg) 3.59, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 20 2015

ingredients
8 - 10      mesquite or hickory wood chunks
1    3 - 3 1/2pound   fresh beef brisket
1/4   cup   dry red wine or reduced-sodium beef broth
4    teaspoons   Worcestershire sauce
1    tablespoon   cooking oil
1    tablespoon   red wine vinegar or cider vinegar
1      clove garlic, minced (1/2 teaspoon minced)
1/2   teaspoon   coriander seeds, crushed
1/2   teaspoon   hot-style mustard
    Dash cayenne pepper
1    teaspoon   seasoned salt
1    teaspoon   paprika
1    teaspoon   ground black pepper
    Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2   cup   chopped green sweet pepper
2    tablespoons   chopped onion
1      clove garlic, minced
1/2   cup   ketchup
1      large tomato, peeled seeded and chopped
1    tablespoon   steak sauce
1    tablespoon   Worcestershire sauce
1    teaspoon   packed brown sugar
1/4   teaspoon   ground cinnamon
1/8   teaspoon   ground nutmeg
1/8   teaspoon   ground cloves
1/8   teaspoon   ground ginger
1/8   teaspoon   ground black pepper

directions
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
For rub:
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Friday, May 08 2015

ingredients
2    medium  carrots, shredded (about 1 cup)
1    large  red sweet pepper, seeded and coarsely chopped
1    medium  onion, cut into thin wedges
2    tablespoons   quick-cooking tapioca, crushed
2 - 2 1/2   pounds   boneless pork sirloin roast or boneless pork loin roast, trimmed of fat
3/4   cup   bottled barbecue sauce
10      whole wheat hamburger buns, split and toasted
directions
In a 3-1/2- or 4-quart slow cooker combine carrots, sweet pepper, and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbecue sauce over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove meat from slow cooker, reserving juices. Thinly slice meat. Return sliced meat to slow cooker; stir to coat with sauce. Serve meat on hamburger buns. Makes 10 sandwiches
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 24, sodium (mg) 418, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:32 am   |  Permalink   |  0 Comments  |  Email
Monday, March 16 2015

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:56 am   |  Permalink   |  0 Comments  |  Email
Friday, August 01 2014
ingredients
 
  • 4      boneless, skinless chicken breast halves (1-1/2 pounds total)
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   pepper
  • 1/3   cup   bottled barbecue sauce
  • 8    slices  cooked bacon
  • 1    cup   shredded cheddar cheese
  • 4      scallions, trimmed and sliced (or chopped)
  • 1    small  tomato, chopped
 
directions
Heat oven to 350 degrees F.
 
 
Coat 3-quart baking dish with cooking spray. Place chicken in dish. Add salt, pepper. Spoon on sauce.
 
 
Bake in 350 degrees F oven 20 minutes, until internal temperature registers 160 degrees F.
 
 
Top each breast with 2 slices cooked bacon. Sprinkle with cheddar.
 
 
Bake in 350 degrees F oven 5 minutes. Top with scallion and tomato.
 
 

 
nutrition information
Per Serving: cal. (kcal) 393, Fat, total (g) 20, chol. (mg) 135, sat. fat (g) 9, carb. (g) 5, fiber (g) 1, pro. (g) 46, sodium (mg) 765, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:34 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 19 2014
BBQ Salmon with Corn Relish Meal
ingredients
 
  • 1      jalapeno chile pepper
  • 1      red sweet pepper, chopped
  • 2      ears fresh sweet corn, husked
  • 4    5 - 6 ounces   skinless salmon fillets, 1/2 to 1 inch thick
  •     Salt
  •     Ground black pepper
  • 1/2   cup   bottled barbecue sauce
  • 2    teaspoons   olive oil
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  •     Fresh marjoram or oregano (optional)
 
directions
Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeno pepper and sweet pepper; set aside.
 
 
Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.
 
 
Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
 
 
Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.
 
 

 
nutrition information
Per Serving: cal. (kcal) 395, Fat, total (g) 22, chol. (mg) 78, sat. fat (g) 5, carb. (g) 18, Monosaturated fat (g) 7, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 8, pro. (g) 31, vit. A (IU) 1117.58, vit. C (mg) 47.24, Thiamin (mg) 0.4, Riboflavin (mg) 0.29, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 4.64, sodium (mg) 470, Potassium (mg) 751, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 06 2014
ingredients
 
  • 4    pounds   beef chuck short ribs
  • 1    tablespoon   chili powder
  • 1    tablespoon   packed brown sugar
  • 1    teaspoon   salt
  • 1    teaspoon   garlic powder
  • 1    teaspoon   onion powder
  • 1    teaspoon   ground cumin
  • 1    teaspoon   ground black pepper
  • 1/4   teaspoon   cayenne pepper
  • 2    cups   mesquite chips
  • 1    medium  onion, finely chopped
  • 2    cloves  garlic, minced
  • 1    tablespoon   cooking oil
  • 1 1/2   cups   ketchup
  • 1/4   cup   Worcestershire sauce
  • 1/4   cup   hot strong coffee
  • 1/4   cup   red wine vinegar
  • 2    tablespoons   packed brown sugar
  • 1      canned chipotle pepper in adobo sauce, chopped
  • 2    teaspoons   dry mustard
  • 1/2   teaspoon   salt
 
directions
Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
 
 
Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
 
 
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
 
 
In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
 
 
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 5, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 22, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 12.99, Thiamin (mg) 0.1, Riboflavin (mg) 0.31, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 1455, Potassium (mg) 765, calcium (mg) 60.58, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:41 am   |  Permalink   |  0 Comments  |  Email
Friday, July 04 2014
Memphis Dry Ribs
ingredients
 
  • 4 - 5    pounds   pork loin back ribs or meaty pork spareribs
  • 1    tablespoon   smoked paprika or sweet paprika
  • 1 1/2   teaspoons   brown sugar
  • 1    teaspoon   ground pasilla or ancho chile pepper
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground coriander
  • 1/2   teaspoon   dry mustard
  • 1/2   teaspoon   garlic powder
  • 1/4   teaspoon   celery salt
  • 1/4   teaspoon   coarsely ground black pepper
  • 1/8   teaspoon   cayenne pepper
  • 2    cups   hickory or oak chips
  • 1/2   cup   cider vinegar
  • 2    tablespoons   yellow mustard
  •     Memphis Creamy Coleslaw (see recipe below) (optional)
Memphis Creamy Coleslaw
 
  • 1/2   cup   mayonnaise
  • 2    tablespoons   dill or sweet pickle juice
  • 1    teaspoon   sugar
  • 1/2   teaspoon   lemon-pepper seasoning
  • 1/4   teaspoon   salt
  • 4 - 5    cups   packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2   cup   chopped red onion

 
directions
Trim fat from your rib dinner. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.
 
 
Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
 
 
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
 
 
For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.
 
 
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
 
 
If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.
 
 
Memphis Creamy Coleslaw
In a large bowl combine mayonnaise, dill or sweet pickle juice, sugar, lemon-pepper seasoning, and salt. Stir in coleslaw mix and chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings.
 
 
Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.
Posted by: AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 19 2014
North Carolina Pulled Pork Meal
ingredients
 
  • 1    5 - 7 pound   boneless pork shoulder
  •     Terrific 10 BBQ Rub (see recipe)
  •     Mop Sauce (see recipe)
  • 2 - 3    cups   hickory or apple wood chips for smoking, soaked
 
directions
Let pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds), avoid cutting into meat. Rub all over with 3 to 4 tablespoons of the rub. Place, skin-side up, in an aluminum roasting pan.
 
 
Set aside a few cups of Mop Sauce for serving. Heat grill to medium (275 degrees F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan on grill away from the heat. Cook with the grill covered, basting meat with mop sauce every 45 min for 5 to 6 hr. or until fork-tender and an instant-read thermometer registers 190 degrees F.
 
 
Let pork rest for 15 min then shred meat with a fork or gloved hands. Serve drizzled with some reserved mop sauce.
 
 

 
nutrition information
Per Serving: cal. (kcal) 387, Fat, total (g) 25, chol. (mg) 99, sat. fat (g) 9, carb. (g) 10, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 8, pro. (g) 25, vit. A (IU) 875, vit. C (mg) 2, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1281, Potassium (mg) 560, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 07:12 am   |  Permalink   |  0 Comments  |  Email
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