Archives for category: Cooking

Oven Baked Baby Back Ribs

November 16, 2020 //
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Sundays in Fall are for football, friends and family dinners. And, what goes better with the pigskin being tossed around than good old fashion Oven-Baked Baby Back Ribs? The following recipe is super easy and finger-licking good!

Oven-Baked Baby Back Ribs

Ingredients:

One or more whole rack(s) of pork baby back ribs

Seasoning — Season Salt or Salt and Pepper or any store bought meat/rib rub (I use something called “Good Sh*t” that is made at one of our favorite meat stores in Lake Tahoe)

Foil to wrap the ribs

Purchased BBQ Sauce (such as Sweet Baby Rays, Stubs, Rufus Teague or Bull’s Eye) or you can make my recipe below

Directions:

  1. Season the pork ribs on both sides generously. Then, wrap the ribs completely in foil and place on a baking sheet. I make packets and pinch the foil around the meat to make it air tight.
  2. Bake in a 325 degree oven for 2 1/2 hours.
  3. Carefully, open the foil packet(s) and baste generously with the barbecue sauce (I warm the BBQ in a saucepan) and broil for about 3 to 5 minutes depending on your oven. Turn the ribs and baste the other side and continue broiling another 3 minutes.
  4. Remove from the oven to a cutting board. Let rest for 5 minutes and then slice the ribs.
  5. Serve with warm Corn Bread or Corn Muffins (recipe below). Other good side suggestions are coleslaw, buttered and seasoned corn or baked beans.

Barbecue Sauce Ingredients:

2 cups ketchup

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

3 TBSP honey

2 tsp Worcestershire Sauce

2 1/2 tsp smoked paprika

1 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 hot sauce, or more depending on your taste

Directions:

  1. Place all the ingredients in a pan over medium low heat. Stir well to combine as it begins to cook.
  2. Bring to a simmer and reduce to low heat for about 8 to 10 minutes until the sauce begins to thicken.
  3. This can be made ahead and stored in your refrigerator for one week or frozen for several months.

Cornbread or Corn Muffins

Ingredients:

1 cup Gold Medal or other all purpose flour

1 1/4 cup (I use Albers or Bob’s Red Mill) yellow cornmeal

1/2 cup sugar

1 TSP baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/4 cup butter (1/2 stick) melted

Directions:

  1. Preheat oven to 350 degrees
  2. Butter or spray (using Pam or other cooking spray) an 8×8 pan or muffin tin (I prefer making muffins)
  3. Whisk the dry ingredients — flour, cornmeal, sugar, baking powder and salt — together.
  4. In another bowl, whisk together the wet ingredients — egg, milk and melted butter.
  5. Combine the wet and dry ingredients and mix well.
  6. Pour into the prepared baking pan or muffin tin (fill halfway).
  7. Bake 35 minutes until a toothpick comes our clean.

Optional:

  • You can add 1 cup of frozen or fresh corn to the batter
  • If you want cornbread but not the hassle of completely making it from scratch, Jiffy, Krusteaz or Marie Callender’s make good box mix. You can also find pre-made store bought cornbread in the bakery section of most grocery stores.

Once baked, top with butter or honey and serve along side the Oven-Baked Baby Back Ribs.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Family Dinner, #Main Dish, #Recipe, BBQ Sauce, Cooking, Cornbread, Cornbread muffins, Fall Dinner, Food, Football Food, Oven Baked Ribs, Pork, Pork Baby Back Ribs, Recipe for a Crowd

Baked Brie with Blackberry Compote, Pomegranates and Candied Pecans

November 15, 2020 //
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This is one of my easy, go-to appetizer recipes that is perfect for any occasion. Recently, I made it for a bridal shower in August and friend’s birthday gathering in November. It is definitely festive for the upcoming holidays with its pomegranate and thyme garnishing. I will definitely be serving this again!

There are several steps but don’t be intimidated. You can do it!

Ingredients:

For the Candied Pecans

1 cup pecan halves

1/2 TBSP unsalted butter melted and cooled

1 1/2 TBSP brown sugar

2 tsp pure maple syrup

1/4 tsp cinnamon

3/4 tsp kosher salt

For the Blackberry Compote

2 cups blackberries, save a few for garnish

1 TBSP lemon juice

1 TBSP honey

1 tsp vanilla

For the Brie

2 8 ounce wheels of Brie or 1 16 ounce, room temperature

pomegranate seeds for garnish

thyme leaves for garnish

hardy crackers that do not break easily such as Mary’s Gone Crackers or Homemade Crostini (recipe below)

Instructions:

  1. Pre-heat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Place the pecans on the sheet and toast for 8-10 minutes (do not burn)
  4. Mix together the butter, brown sugar, maple syrup, cinnamon and salt in a bowl
  5. Carefully, pace the hot pecans into the mixture and evenly coat. Spread them on the baking sheet in a single layer. Bake for 10 minutes, stirring every 3-4 minutes. Remove from the oven and let cool completely.
  6. In a medium saucepan, heat the blackberries, lemon juice, honey and vanilla on medium heat, stirring occassionally. Turn up the heat to medium and continue to stir until the mixture is reduced to syrup consistency. Remove from heat and let cool.
  7. Slice off the top of the brie rinds and discard. Leave the sides intact. Bake the wheels of Brie for 15 minutes at 350 degrees until melted through
  8. Add Brie to a serving platter and top each with blackberry compote and the candied pecans.
  9. Garnish with the remaining blackberries, pomegranate seeds and fresh thyme leaves.
  10. Serve immediately with crackers or crostini.

Homemade Crostini

Baguette of choice, sliced into 1/8″ round toasts

5 TBSP olive oil, more as needed

Coarse Salt

  1. Heat oven to 375 degrees.
  2. Line a baking sheet with parchment paper and add the crostini in a single layer to fill the pan
  3. Using a pastry brush rub each round with olive oil
  4. Season each with coarse salt
  5. Bake for 4-5 minutes depending on your oven until they are slightly browned and crisp (do not burn)

Enjoy! XOXO Jill

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Categories #Elegant Cocktail Party, #Entertaining, #Recipe, Appetizer, Cooking, Easy Appetizer Recipe, Food, Hors-d'oeuvres, Recipe for a Crowd, Simple Appetizer, Uncategorized

Chicken Parmesan

November 10, 2020 //
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Chicken is probably one of the most versatile dishes to make. It is used in many American, Italian, Mexican, Spanish, Indian and Chinese recipes. Besides pasta, chicken is generally something that children and adults will eat without too much fuss. One of my go-to and our family’s all-time favorite is Chicken Parmesan.

I usually make Chicken Parmesan from memory, which means it isn’t always the same. No fear! I have my recipe binder with one I saved from Bon Appetit when my children were younger. The following is sure to be a family winner.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil

1 3/4 cup chopped onions

4 garlic cloves, minced

3/4 cup peeled, grated and coarsely chopped carrots (you can use a Cuisinart)

3 TBSP thyme

2 28 ounce cans peeled whole tomatoes in juice (I use Italbrand Italian Peeled, San Marzano Whole Peeled or Muir Glen Whole Peeled)

Chicken

10 skinless boneless chicken breasts halved to 1/3″ thickness (you can buy the thin cut chicken breasts or cut whole ones diagonally through the center. A butcher will cut and flatten them for you or you can use a mallet or rolling pin to do it yourself.)

3 cups breadcrumbs (you can purchase Progresso Italian Style or Italian Panko or I like using ALEIAs Original Real Panko that is gluten free)

2 large eggs, room temperature

1 cup all purpose flour

6 TBSP olive oil, divided

3 cups shredded mozzarella, divided

1 1/4 cups grated Parmesan cheese, divided

1 1/4 cups grated Pecorino Romano cheese, divided

2 TBSP chopped fresh Italian parsley

1 TBSP chopped fresh marjoram

5-6 Basil leaves torn

Preparation:

Step 1

Heat olive oil in large saucepan over medium high heat. Add onions and garlic; saute until onions are soft and translucent about 10 minutes. Add carrots and thyme; saute until the carrots are soft about 5 minutes. Add tomatoes with their juice; bring to a boil, coarsely mash the tomatoes as they cook. Reduce heat to medium low; simmer until the sauce begins to thicken and reduce to about 5 cups about 1 hour. Season sauce to taste with salt and pepper.

Step 2

Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then egg, then breadcrumbs.

Step 3

Preheat oven to 350 degrees F. Heat 2 TBSP oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed. Transfer chicken to a platter. Spread 1 cup sauce over bottom of a 15x10x12 inch glass baking dish. Arrange one layer of chicken over the sauce. Spoon 2 cups sauce over the chicken. Sprinkle with half of the mozzarella, Parmesan and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan and Pecorino. Bake until cheeses melt and chicken is cooked through about 20 minutes. Sprinkle with parsley, marjoram and basil leaves before serving.

Serve over angel hair or thin spaghetti pasta with a Caesar Salad and Garlic Bread.

Few notes:

  1. To save time, you can substitute the tomato sauce recipe for your favorite jarred pasta sauce. This isn’t something I do but it’ll save valuable time for a quick but delicious dinner.
  2. I sometimes buy the Belgioioso Fresh Mozzarella and slice it thinly. I place this on top of the chicken along with the Parmesan and Pecorino. I prefer it to the shredded mozzarella cheese but both work.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Recipe, Breadcrumbs, Chicken Recipes, Cooking, Elegant Main Course, Food, Italian, Mozzarella

Elegant, Pan-seared, Bone-in Pork Chops

November 9, 2020 //
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A few months ago, I finally decided to write a food blog since cooking has been my passion since I was 15 years old. Like many, I enjoy planning menus and shopping for ingredients. I often look in our (or someone else’s) refrigerator and cabinets and challenge myself to create something delicious with the items on hand. Or, I’ll read a cookbook or cooking magazine cover to cover to search for the perfect recipe(s).

I’m told that cooking and baking for a party is one of my super powers as it is something I do effortlessly. Chopping, measuring, mixing, folding, stirring, sautéing, roasting, frying, basting are all things that bring me great joy. I absolutely love being in the kitchen to create deliciousness for the people in my life.

Although, I do have a day job in a completely different industry, I have (and will) cater dinner parties, weddings, graduations and birthdays. Over the years, I’ve been asked countless times for recipes or suggestions from family and friends. My daughter calls or texts regularly from the East Coast to ask what she should make based upon the items in her refrigerator or pantry.

That’s when I go to work and search my extensive database of recipes accumulated over 35+ years. It is this scrumptious food library that is the impetuous of my nostalgic but modern food-lovers site!

My challenge for this first post was the recipe to share. I literally have hundreds and hope you enjoy my choice that was the main course for a recent dinner party with friends and my spouse’s favorite.

You’ll find that my recipes are easy and delicious. Bottom line, I want you to have confidence in the kitchen. And soon, you’ll realize there is no need to fear the pork chop as long as you follow the recipe below (and do not over cook them).

Simple but Elegant Pan-Seared Bone-In or Tomahawk Pork Chops (one of my favorite recipes I found a few years ago that my spouse loves)

2 TBSP olive oil

Two 12-oz bone-in or tomahawk pork chops (1″ thick)

1 TBSP each Pink Himalayan Sea Salt and Ground Black Pepper (I have both in grinders because I like them coarse but you can use your favorites)

6 TBSP unsalted butter

Thyme leaves from 4 sprigs

4 Garlic cloves, smashed

  1. Season pork chops on both sides with the salt and pepper
  2. In a large skillet (or I use a cast iron, grill pan), heat the olive oil over medium high heat and add the pork chops
  3. Sear the pork chops, flipping once for 4-5 minutes on each side. Then, remove from the pan to a plate
  4. Reduce the heat to medium and add the butter, thyme and garlic until melted and fragrant, about 1 minute
  5. Return the pork chops to the pan. Cook and flip once. Baste constantly with the butter sauce until the pork chops reach 140 degrees (do yourself a favor and purchase a good, quality meat thermometer. Pork is generally done at 145 degrees but will continue cooking when you remove them from the pan. Do not overcook them or you’ll have dry chops)
  6. Transfer to a cutting board and let rest for 5 minutes before serving or carving into thick slices

Serves two but you can double, triple or quadruple the recipe. I like to serve these with Spinach Sautéed with Lemon, Kale and Wild Mushrooms or Roasted Butternut Squash with Fresh Herbs. For a starch, you can add Garlic and Rice Pilaf, Brown Rice, Mashed Potatoes or polenta. These are all excellent choices!

Enjoy! XOXO Jill

T-Bone Chop with Roasted Zucchini and Squash with a Side of Rice
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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Recipe, Cooking, Elegant Main Course, Food, Keto, Uncategorized