Crock Pot Ribs

I have always liked ribs, but the last time we purchased the pre-rubbed ribs from Costco we did not like the flavor and they took an extremely long time to cook on the grill.  I do not have enough patience to watch them on the grill, so this recipe is perfect for me.

Ingredients
2 tbs smoked paprika
2 tbs dark brown sugar
1 tbs kosher salt
1 tbs ground black pepper
1 tbs cayenne pepper (optional)
3 lbs pork ribs separated
1 16 oz bottle of Barbecue sauce


Mix dried ingredients and rub all over ribs and let sit overnight in the fridge.

The next day place ribs into the crock pot and pour barbecue sauce over ribs.

Cook on low for 6 to 7 hours.

Place Ribs on cookie sheet  and tent with aluminum foil.
Pour sauce in a medium sized pan and bring to a boil.  Simmer for 20 minutes.

Preheat oven on broil setting.  Coat ribs with sauce and broil until ribs begin to caramelize. Turn ribs over and baste with sauce and broil again until they begin to caramelize.  Remove from oven and let set for 10 minutes.  

Spaghetti Squash with Parmesan Cheese

This recipe is thanks to one of my nieces, however she probably used way less butter and parmesan cheese.  The spaghetti squash seems very versatile, I will be using it again in other recipes.

Ingredients
1 medium sized spaghetti squash
1 1/4 cup shredded parmesan cheese
2 1/2 tbs butter
salt and black pepper to taste


Preheat oven to 375.
Cut squash into half and place on a baking tray skin side down.  Bake until easily pierced with a fork, about 1 to 1 and half hours.

Remove from oven and use fork to shred squash.  Mix in parmesan cheese, butter, salt and black pepper.   

Maple Syrup Acorn Squash

Tim and I went to the farmers market today and came home with a lot of different goodies.
Tonight we did boneless pork loins marinated in homemade Italian dressing, asparagus and acorn squash.


Ingredients
1 large acorn squash cut in half and seeded
2 tbs butter
1 oz maple syrup
salt
pepper


Preheat oven to 400 degrees.

Put 1 tbs of butter in each half of the acorn squash.  Pour .5 oz maple syrup over each half and sprinkle with salt and pepper.  Bake for 1 hour until acorn squash is easily pierced with fork.  

Chicken Vindaloo

Its cold again in Georgia and this is a good crock pot meal.  Vindaloo is an Indian Curry dish that is one of the most popular at Indian restaurants.  This dish is flavorful and some may consider it spicy even though there is not much chili pepper in this recipe.  The spice comes from the mix of cinnamon, fresh ground black pepper corns and garam masala.


Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)

Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds


In a large skillet, heat oil and caramelize onions.  While onions are carmalizing, soak dried chili's in vinegar.  Once the onions are almost done add rehydrated chili's and vinegar to skillet.  Remove from heat and let cool slightly.

In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste.  Place chicken and paste blend in crock pot on low for 6 hours.  Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.

Serve over rice or with Naan.

Hazelnut Truffles

For those of you who do not know, today was a snow day in Georgia so I did not have to go to work.  I decided to spend the morning attempting to make Hazelnut Truffles.  They are similar to the Ferrero Rocher that you find in the stores.



Ingredients
2 cups unsweetened corn flakes
1/2 cup hazelnuts toasted and skinned
24 hazelnuts toasted and skinned
3 tbs unsalted butter
1/2 cup granulated sugar

1/4 cup whole milk
1 tbs cocoa

3/4 cup Nutella 

With a food processor pulse corn flakes until they are finely ground (about 15 pulses).  Set aside to use later.  Pulse 1/2 cup hazelnuts until finely ground and place in a shallow dish.  

Mix unsalted butter and sugar and heat in microwave for 15 minutes at a time stirring between microwave times.  Continue until sugar and butter are smooth.  Whisk in milk, cocoa and Nutella until smooth.  Fold in ground corn flakes.  

Line a jellyrole pan with a piece of foil or parchment.  Spray with vegetable oil.  Spread Mixture evenly over the pan and freeze for 10 minutes.  Remove from freezer and cut in 24 pieces.  Place one hazelnut in the center of each piece and form a ball around it, and roll in ground hazelnuts.  Refrigerate for at least 1 hour.  

Smashed Sea Salt and Malt Vinegar Potatoes

First off, sorry for being out for a while, but I am back and have some new recipes.

Today I had a taste for Salt and Vinegar chips but did not want to eat the ones that come in a bag.  

After some research I found smashed potatoes recipes that looked pretty good, and added my own twist.   

Ingredients

3 quart water

1 lb small red potatoes 

1/3 cup table salt 

Olive oil

Malt Vinegar 

Sea Salt 

Bring water and 1/3 cup table salt to a boil.  Add potatoes to water and let boil 20 minutes or until potatoes easily slide off a paring knife.   Drain potatoes and let cool for 10 minutes.  

Preheat oven to 450 degrees.   Spread olive oil on a 13 X 9 rimmed baking sheet/jelly roll pan.  

Take one potato and smash with the bottom of a measuring cup to about 1/2 inch (it is about the width of your finger).  Brush tops of potatoes with olive oil and bake for 15 minutes and then flip potatoes and bake for an additional 15 minutes or until potatoes begin to turn golden brown.  

Remove potatoes from oven and brush with malt vinegar and sparingly sprinkle sea salt on top.  

Pani Puri/Gol Guppa (Indian Snack)

This is something that I have loved since I was a little kid.  My mom used to make these as a special treat because the Puri (fried dough that puffs up) were time consuming to make.  These can now be found pre-made at many Indian stores.   The pani is a mix of spices with water.  The spice mixture can also be bought at any Indian Store.  This is optional but I think the flavor makes the entire dish.

This dish can also be found at some indian restaurants, but tastes will vary from region to region and family to family.


Ingredients
1 bag 50 puri's
1 tsp pani puri masala mix
8 oz water
1 tsp Imbili + 1/2 cup imbili
3 boiled potatoes, chopped
1 can garbanzo beans drained and rinsed
1 jalapeño diced  (optional)
1 white onion diced
Chopped Cilantro (optional)
1/2 cup plain yogurt

To Assemble:
Mix pani puri masala mix with water and 1 tbs imbili.  Once mixed place in fridge until ready to use.
Take 1 puri and poke a whole in the center.  Stuff with potatoes, garbanzo beans, jalapeño, onion, cilantro.  Top with 1/2 tbs imbili and 1/2 tbs yogurt.  

To Eat:
Dip in water and then put the entire puri in your mouth.