Fall off the Bone Baby Back Ribs with Sweet Chili Sauce

Picture from steamykitchen
Image Credit: Jaden Hair

Fall off the Bone Baby Back Ribs with Sweet Chili Sauce

“You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place 

of salt and pepper. My kids love barbecue sauce, and I'll use this same technique and slather on barbecue sauce instead of the sweet chili sauce.”

Ingredients:

5 pounds baby back ribs

Salt & pepper

½ cup Thai sweet chili sauce

Preparation:

Preheat oven to 275°F.

On the underside of the rib, remove the thin membrane and discard.

Season both sides with salt and pepper.

 Place the ribs in a roasting pan, cover with double thickness of tin foil.

Roast for 4 hours or so.

Discard foil.

Use a wide, flat spatula to carefully lift the ribs onto a baking sheet.

Spread the sweet chili sauce generously over the ribs.

Place oven rack near the top of the oven.

Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to 

caramelize.

Make sure you don't burn the sauce, so keep a close eye on the ribs.

Serve 4.

Enjoy this recipe and many more at steamykitchen

You can combine this amazing recipe with some others from our collection.

Roasted Ranch Potatoes with Bacon and Cheese

Picture from joyouslydomestic
Image Credit Angela

Roasted Ranch Potatoes with Bacon and Cheese

Ingredients:

2 pounds potatoes (unpeeled, washed and cut into chunks)

½ cup ranch dressing (bottled, not packet)

¼ cup shredded cheddar cheese, plus more for topping (if desired)

¼ cup crumbled, cooked bacon

1 tablespoon dried dill weed

3 scallions, washed and chopped

Salt, to taste

Black ground pepper

Non-stick cooking spray

Preparation:

Preheat oven to 350°F.

Mix together, in a large bowl, the ranch dressing, dill, cheese and bacon. 

Add in the potatoes. 

Sprinkle in a pinch of salt and pepper. 

Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish.  

Cover with foil...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic.

NOTE:  The original recipe called for jarred real bacon pieces.  I made the recipe using real 

bacon that I cooked until crisp and then broke into pieces.  Although I am a firm believer that 

there is never a substitute for real, fresh bacon, I would think that the kind from a jar would be 

fine (as long as you don't use imitation bacon bits).

Serve 4.

You can combine this amazing recipe with some others from our collection.

Green Tea Frappe

Picture from peanutbutterandpeppers
Image Credit: Jennifer

Green Tea Frappe

“To make this drink I had to search high and low for green tea powder, otherwise known as 

matcha powder.  I searched the Asian grocery store but everything was in Chinese and I hadn't 

a clue what was what…” Jennifer

Ingredients:

1 cup non-fat milk

55 grams (about 1/2 cup) honeydew melon

¼ teaspoon green tea powder

½ teaspoon stevia

¼ teaspoon vanilla extract

6 - 8 ice cubes

⅛ teaspoon xanthan gum (optional)

Preparation:

In a blender add all of your ingredients and process until smooth.

Yield 3 cups.

Enjoy the whole story about this amazing recipe and many more at peanutbutterandpeppers

Notes:

Calories: 102.8, Fat: .01, Sodium: 140, Potassium: 153, Carbs: 17, Fiber: .04, Sugar: 16.6, 

Protein: 8.3

Greek Lamb with Spinach and Artichokes

Picture from bhg

Greek Lamb with Spinach and Artichokes

Ingredients:

2 - 2 ½ pounds boneless lamb shoulder roast

1 19 ounce can cannellini beans (white kidney beans), rinsed and drained

1 19 ounce can diced tomatoes

1 tablespoon minced garlic (6 cloves)

½ teaspoon salt

½ teaspoon dried oregano, crushed

1 14 ounce can artichoke hearts, drained and quartered

3 cups fresh baby spinach

3 cups hot cooked orzo (6 oz. uncooked) or white rice

Crumbled feta cheese

Preparation:

Trim fat from meat.

Cut meat into 1-inch pieces. In a 3 ½ or 4-quart slow cooker stir together meat, beans, 

undrained tomatoes, garlic, salt, and oregano.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Stir in drained artichoke hearts and spinach.

To serve, spoon lamb mixture over hot cooked orzo or white rice.

Sprinkle with crumbled feta cheese.

You can combine this recipe with some others from our collection.

Serve 6.

Enjoy this excellent recipe at bhg

Nutrition facts:

Servings Per Recipe 6, Calories 432, Fat, total (gm) 11, Cholesterol (mg) 100, Sat. fat (gm) 4, 

Carbohydrate (gm) 43, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, 

total (gm) 9, Protein (gm) 41, Vitamin A (IU) 1749, Vitamin C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 133, Cobalamin (Vit. B12) (µg) 4, Sodium (mg) 905, Potassium (mg) 657, Calcium (mg) 121, Iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet

Philly Cheesesteak Rolls

Picture from puffpastry

Philly Cheesesteak Rolls

Ingredients:

All-purpose flour

½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 tablespoon vegetable oil

1 medium onion, cut in half and sliced (about 1 cup)

¼ of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips

4 slices American pasteurized process cheese product

1 egg, beaten

Preparation:

Heat oven to 400°F.

Sprinkle the flour on the work surface. 

Unfold the pastry sheet on the work surface. 

Roll the pastry sheet into a 10-inch square. 

Cut into 4 (5-inch) squares.

Heat the oil in a 10-inch skillet over medium heat. 

Add the onion and cook until tender, stirring occasionally. 

Remove the onion from the skillet.

Increase the heat to medium-high. 

Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring 

occasionally.

Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of 

each pastry square. 

Top each with 1 slice cheese. 

Fold 2 opposite sides over the filling. 

Roll up like a jelly roll. 

Brush the pastries with the egg. 

Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. 

Let the pastries cool on the baking sheet on a wire rack for 10 minutes. 

Cut the pastries in half diagonally to serve.

You can combine this amazing recipe with some others from  our collection.

Serve 4.

Enjoy this recipe and many more at puffpastry

Red Velvet Cupcakes

Red Velvet Cupcakes

Ingredients:

2 ½ cups all-purpose flour

2 table spoons unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup buttermilk 

½ cup vegetable oil

1 teaspoon red gel paste food coloring

1 teaspoon vanilla extract

½ cup unsalted butter, softened

1 cup sugar

3 eggs

1 batch vanilla cream cheese frosting

White chocolate curls

1 red velvet cupcake crumbled

Directions:

Preheat oven to 350°F.

Line muffin cups with chosen paper liners.

Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl 

and whisk.

In a small bowl, combine buttermilk, vegetable oil, red gel paste food coloring and vanilla 

extract and mix well.

In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 

minutes until creamy and light in color.

Incorporate eggs, one at a time, beating well. Reduce speed to low and slowly incorporate flour 

mixture and buttermilk mixture. Beat for 2 minutes or until well mixed.

Spoon half of the batter into plastic sandwich bag. Snip a ¼ inch corner from the bag and fill the 

liners two-thirds full. Repeat operation until all the batter has been used.

Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out 

clean.

Remove cupcakes from the baking pan and let cool on a wire rack. Set one aside for garnish.

Spoon vanilla cream cheese frosting into a piping bag or sandwich bag fitted with a large round 

tip. Pipe icing onto each cupcake, swirl the tip with your wrist as you pull up to form a peak.

Garnish cupcakes with white chocolate curls around the edges and sprinkle the tops with red 

velvet cupcake crumbs.

Waldorf Salad Updated

Picture from Bestestrecipes

Waldorf Salad Updated

The original version of this salad (apples, celery and mayonnaise) was created in 1980’s, at 

New York’s elegant Waldorf Astoria Hotel. Chopped walnuts later became a traditional 

ingredient in the salad. In this version we use a blend of new ingredients that we think they fit 

completely with the original spirit.

Ingredients:

8 ounces iceberg lettuce

8 ounces romaine lettuce

2 tablespoon candied walnuts and pecans

2 tablespoon dried fruits, as raisins and apples

Dash rosemary

Dash dill weed

Salt to taste

Poppy seed dressing

Preparation:

Using a large serving bowl place the lettuce.

Break the leaves with hands.

Add walnuts and pecans, dry fruits, rosemary, dill weed and poppy seed dressing.

Add salt to taste.

Toss everything to mix well.

You can combine this excellent recipe with some others of our collection.

Serve 4.

Tri-cheesy Mac

Picture from Bestestrecipes

Tri-cheesy Mac

Ingredients:

1 package (16 ounces) dry elbow macaroni

1 cup milk

8 ounces Velveeta cheese, cut into ½ -inch cubes

4 slices American pasteurized process cheese

4 tablespoon sharp cheddar cheese, shredded

8 tablespoon margarine

12 cups water

Dash garlic powder

Preparation:

Boil water in a large sauce pan.

When the water starts to boiling, add a dash garlic powder and stir in macaroni.

Cook 8 to 10 minutes, or until tender, stirring occasionally.  

Drain macaroni, do not rinse.

Return macaroni to pan and set heat to very-low.

Add milk, Velveeta, American cheese, cheddar cheese and margarine.

Mix everything well and stirring until mix is creamy and sticky.

Serve preferably hot.

You can combine this excellent recipe with some others from our collection.

Serve 4.

Braised Chicken with Mojo Sauce

Picture from Bestestrecipes

Braised Chicken with Mojo Sauce

Ingredients:

For the brine:

1 (4-5 pound) roasting chicken

1 gallon (16 cups) water, divided

1 cup kosher salt

3 lemons, halved

For the chicken:

1½ cups sour orange juice (I recommend “Goya”)

Juice of one lemon

1 large head of garlic (about 12-15 cloves), peeled

¼ teaspoon ground cumin

Kosher salt and freshly ground black pepper, to taste

2 tablespoons canola oil

Preparation:

To brine the chicken, cover the chicken with 12 cups of cold water in a large stock pot.

Heat the remaining 4 cups of water over the stove top or in the microwave until almost boiling.

Add the salt and stir until completely dissolved.

Add the salted water to the stock pot.

Squeeze the juice from the lemons into the water before adding the lemons.

Cover and refrigerate the chicken for 8-12 hours, but no longer.

To cook the chicken, combine sour orange juice, lemon juice, garlic, and cumin in a blender 

and season generously with salt and pepper.

Blend on medium to high power until the garlic is pureed and the marinade is foamy, about 1 

minute.

Place the chicken into a large zipper bag or a plastic with lid recipient and pour inside the marinade over the chicken.

Marinate at room temperature for two hours, flipping the bag occasionally to distribute the 

liquids.

Remove chicken, reserving the marinade for cooking, and thoroughly pat dry.

Season the chicken generously with salt and pepper.

Preheat oven to 350°F.

Heat the cooking oil in large cast iron skillet over medium-high to high heat.

Add the chicken and sear as you can, about 3-5 minutes. Pour off excess oil.

Pour the reserved chicken marinade into the cast iron skillet.

Place the chicken in the pan.

Cover with aluminum foil and braise in the oven until chicken is fork tender, about 40 to 55 

minutes.

Remove the chicken to a roasting pan and rest for 10 minutes. Meanwhile, bring the pan juices 

to a rolling boil over medium-high heat.

Cook mojo sauce until slightly reduced, about 8-10 minutes.

Pour the excess juices from the resting chicken back into the sauce and season with additional 

salt and pepper, if necessary.

Finish off the chicken under the broiler for 2-3 minutes to re-crisp the skin.

You can combine this excellent recipe with some others from our collection.

Serve 4.

Mango Sangria

Picture from palmbeachhappening 

Mango Sangria

This tropical spirit will light up your taste buds in true Spanish style.  Sangria’s roots are from 

Spain but are becoming increasingly popular around the world.  A refreshing beverage that is 

mostly served over ice can perfectly complement spicy foods as well as grilled meats.

The only problem with SANGRIA is there is never enough!  Cheers!

Ingredients:

1 sweet yellow mango

1 large orange

1 fresh lime

1 fresh lemon

1 bottle of Rioja or other red wine

1 shot of Bacardi Dark Rum

1 shot of Grand Marnier

1 liter pitcher of lemonade

Sugar to taste

Preparation:

Cut up the mango, orange, lime and lemon into small chunks and place in a large pitcher or 

bowl. 

Mix in the wine and the lemonade. 

Drop in the shot of Bacardi Dark Rum and Grand Marnier. 

Taste this.  

Add some sugar to taste if you think it needs it.

Let this mixture sit in the fridge overnight and soak in all of the fruity flavors. 

Serve the next day over ice with a garnish of an orange slice.

An added bonus is to slice extra fruit and freeze to use as ice cubes when serving.

Sangria can be paired well with appetizers such as Pepperjack Cheese served on a hefty 

wafer or Triscuit, Spicy Meatballs,  Fried Calamari or Shrimp to name a few.

Enjoy this recipe and many more at palmbeachhappening

Broccoli and Beef

Picture from mybakingaddiction
Image Credit: Jamie

Broccoli and Beef

“When looking for a recipe, I headed straight to the Steamy Kitchen site because I was pretty certain Jaden would have an amazing recipe for me to follow. My search at Steamy Kitchen led me a recipe that Jaden posted on Simply Recipes.”

Ingredients:

For the Stir Fry:

¾ pound flank or sirloin, sliced thinly across the grain

¾ pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smashed through garlic smasher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Beef Marinade:

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

½ teaspoon cornstarch

⅛ teaspoon freshly ground black pepper

1 teaspoon of Sriracha (is a Thai type of hot sauce)

For the Sauce:

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

¼ cup chicken broth (I used beef broth)

Preparation:

Marinate the beef.

Stir together the beef marinade ingredients in a medium bowl.

Add the beef slices and stir until coated.

Let stand for 10 minutes, better if is let marinate for 2 hours.

Prepare the sauce...

Read more and enjoy this amazing recipe and many more when visiting mybakingaddiction

Serve 4.

Twix Brownies

Picture from jaseyscrazydaisy

Twix Brownies

“Who'd have thought Twix could get any better?”

Ingredients:

Crust Layer

1 (12.8 oz.) package of Simply Sandies Shortbread Cookies

6 Tablespoons butter

Brownie Layer

1 box of brownie mix

Ingredients called for in directions on back of box

¼ cup hot fudge ice cream topping

Caramel Layer

1 (14 oz.) bag of caramels

2 tablespoons heavy cream

Chocolate Topping

1 (11.5 oz.) bag milk chocolate chips

2 tablespoons butter

¼ cup heavy cream

Preparation:

Grease bottom of 9x13-inch baking pan.

For easier cutting, line the pan with foil first.

Using a food processor, pulse cookies until they resemble sand.

 In a medium bowl, melt 6 tablespoons butter.

Add cookie crumbs, stirring until all crumbs are moist.

Press into bottom of prepared pan.

Prepare brownie batter as directed on the back of the box, mixing ¼ cup hot fudge ice cream 

topping into brownie batter (straight from the jar, unheated).

Pour batter on top of cookie crust and bake as directed.

If baking at a high altitude, don't forget to follow special instructions. Cool.

Place caramels and cream in a saucepan and cook over medium-low heat until caramels are 

melted smooth and creamy, stirring constantly.

Pour over cooled brownies.

Try to spread the caramel evenly across the brownie surface while pouring to make spreading 

easier.

Let cool until set.

You can quicken this by sticking the brownies in the freezer for about 15 minutes.

Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring 

occasionally until melted and creamy.

Pour over cooled caramel layer.

Cover as much of the brownies as possible while pouring to make spreading easier.

Cut and enjoy.

Enjoy this excellent recipe and many more at jaseyscrazydaisy

Note: If you don't have any cream on hand, and don't want to purchase for such a small amount, 

just use milk.