Smokey BBQ “Boneless Ribs”

 

There are so many varieties of barbeque.  I prefer a sweet and tangy barbeque, but this smokey and slightly spicy barbeque recipe is really really good!

By making your own dry rub, you can cater it to your tastes.  Do you like extra spice?  Add a little kick or less, according to your whimsy.

Yes, I realize that these are not great pictures.  It was raining and I had to shoot fast over the cloud of the bbq and the drops of rain.  It was also windy……not the easiest conditions.

Look at these saucy ribs!  OH YUM!  Know knowing how easy and inexpensive it was to make “boneless ribs” from a flattened pork tenderloin, I may never go back.

Smokey BBQ “Boneless Ribs”

3 lbs pork tenderloin

1. Place tenderloin on a large cutting board. Trim off fat and discard.  Cover with saran and use a meat mallet to pound the tenderloin to about a 1 inch thickness.  Then cut in to 1 inch wide strips

Dry Rub

2 Tbsp smoked paprika

3 Tbsp paprika

1 tsp five spice powder

3 Tbsp powdered ginger

3 Tbsp dry mustard

1 tsp dry thyme

1 tsp black pepper

1 Tbsp garlic powder

2 tsp salt

3 Tbsp brown sugar

3 Tbsp chili powder

1 Tbsp crushed chili flakes

1. Mix all ingredients well and set aside 6 Tbsp of dry rub to use in the sauce later.

2. Place “ribs” in a ziplock bag and shake with dry rub.  Set in fridge for 4 hours or overnight.

Sauce

2 Tbsp olive oil

4 cloves finely minced garlic

*Combine these two items in a medium saucepan and heat over medium heat for 1 minute to soften the garlic. 

15 oz can tomato sauce

6 Tbsp reserved dry rub

1/4 cup molasses

1/4 cup brown sugar

1/4 cup apple cider vinegar

2 tsp smoked paprika

Add to olive oil and garlic and reduce hea to low.  Simmer for 15 minutes stirring well to combine.

When ready, grill ribs over high heat for 2 minutes on each side then brush with sauce and cook for another 2 minutes on each side.

Enjoy!!

Hawaiian Haystacks

 

I had never even heard of Hawaiian Haystacks until browsing Pinterest.  I looked at the recipe and as soon as I realized that the chicken gravy is made with the same base ingredients and the same method as the sour cream enchilada sauce that is on my famous White Chicken Enchiladas with Green Chili Sour Cream Sauce.  Just different seasonings….

I continued on in the recipe to realize that there are about a Bazillion toppings to put on this.  Whatever is in the fridge or pantry.  Whatever is your fancy.

My girls loved that after I dished up their rice and chicken gravy, they could serve themselves their favorite toppings.  Verity loaded up on cheese, pineapple, chow mein noodles, and cranberries.  Nora stuck with cheese and tomatoes.

Hawaiian Haystacks

8 Tbsp butter

1/2 cup flour

1 tsp Kosher salt (1/2 tsp if using regular salt)

1/2 cup sour cream

1/4 tsp ground black pepper

32 oz chicken broth or vegetable stock

2 tsp dry Ranch Dressing seasoning packet

1/4 tsp garlic salt

2 cups cooked shredded chicken

Steamed rice (enough for your family)

Topping Ideas

sliced green onions

black olives

pineapple

cranberries

almonds

tomatoes

cheese

sunflower seeds

mandarin oranges

chow mein crispy noodles

1. Cook chicken how you choose.  I love to toss a few frozen chicken breasts in the crock pot.  For this recipe I seasoned the chicken with dried minced onion, pepper, and dry ranch dressing mix.  Cook on low for 6-8 hours or on high for 3-4 hours.  Drain and shred.  Set aside.

2. Place butter into a large saucepan over medium heat.  Stir to melt.  Slowly whisk in flour, salt and pepper until smooth and thick, about 2 minutes.

3. Slowly whisk in broth until smooth.  Increase heat to high and whisk until thick, about 2 minutes.

4. Remove from heat and stir in sour cream, ranch seasoning, garlic salt, and cooked chicken breast.  Stir to combine well.  Serve over hot cooked rice and top with all the yummies you can find. 

Enjoy!!

Minnie Mouse Birthday Party {Success!}

 

We had a great party for Nora on Saturday.  She loves Minnie Mouse, so I knew right away what kind of theme we would have.

We had some Minnie Mouse balloons, a birthday banner, and some streamers on the banister.  It was perfect.  Few decorations and lots of fun.

These cupcakes were a cinch.  I made the Oreo Cupcakes with Whipped Marshmallow Frosting Frosting and just added mini Oreos for ears and folded a piece of Fruit-By-The-Foot to be a bow.  Really…..very quick.

The cake was nearly identical to the cake I made her last year.  I have a cupcake shaped cake pan and I just added laminated circles for ears and a laminated bow.  Nothing fancy here folks.

Nora was NOT shy.  She dove right in a licked the frosting as soon as the candles were blown out.

This little girl was all dressed up in a Minnie Mouse dress and ready to have some fun.

She didn’t quite understand how to blow out the candles.  However, she did make great “fish lips” and spit a little.

We have such beautiful little girls and each year that passes I am so thankful for my family.  And lets give a big “high five” to my husband to stayed up late in the night to build her fancy new tricycle.  He is the best.

New Recipes!

Wow, talk about a kitchen break.  I hope you all are ready for some new recipes.  Here is what's coming:

* A new method of making laundry soap

* Tips to make boxed cake mix amazing

* Copycat recipe for Applebee's Blondies

* Chicken Piccata

We had the best time in Seattle and I will have a post about our trip soon.  Thank you for being patient while I am slow with posting.