BETTER THAN GRILLED RIBS

BETTER THAN GRILLED RIBS.

That's right, I said it! Better than grilled ribs. Prove me wrong, try this recipe.

As in anything preparation is the key. Do not use frozen ribs for this recipe.
You can use baby back, spare , or country style ribs.
Your biggest consideration is what size pan will fit your oven.
A large baking sheet works best.
To remove the membrane from back of ribs, just lift with a paring knife and peel off.

Select your ribs, 1 slab of spare ribs should help your measure of the other cuts.
Note: There is a fine membrane that covers the back(bony side) of ribs. Remove. 
1 Yellow Onion
1 Green Bell Pepper (OK to add other colors of peppers as well)
2 Tbsp. Lowery's Seasoning Salt
1 Tbsp. Lowery's Garlic Salt
1 Tsp.  McCormick's Black Pepper
1 Bottle of your favorite sauce. I like Kraft Honey Hickory Smoke.

Preheat oven to 350 F. Remove membrane from back of ribs.
Use wide heavy duty aluminum foil to completely wrap ribs.
Spread evenly on both sides, all of your seasonings, but do not add BBQ sauce.
Bake for 1 hour, then remove and brush BBQ sauce on both sides.

Replace aluminum foil and bake for 45 minutes more.

Remove top of foil, add more sauce,and bake uncovered for 15 

Minutes. If desired brush on more sauce and serve with your favorite side.

I suggest home made potato salad, southern style, or dirty rice.

Suggestions: If you have a large enough pan with a rack this works best but is not necessary. Experiment. Try your own variations of this recipe. Try different sauces, add brown sugar, more garlic, honey, there is on limit to your own creativity.
I have given you the basics.
Now carry on!

PIE OR PUDDING?

NO BAKE PUMPKIN VANILLA.

It is time for dessert.

Of all the recipes I have posted this one is going to probably be my biggest hit!

Jello Instant Vanilla Pudding and Pie Filling 4.6 oz. package.
Milk 2-1/2 cups cold. Whole or 2%. Whole tastes better.
One can of Libby's 100% pure pumpkin.
Sugar 3/4 cup.
Brown Sugar 2 tbsp (dark or light brown sugar work equally well).
McCormick Vanilla Butter Nut Flavor 1/2 teaspoon (pure vanilla works, but not as tasty).
McCormick Pure Lemon Extract (just try to pour 1 drop and whatever comes out will be enough).
McCormick Ground Cinnamon 1 tsp.
Butter or Margarine 3 tbsp melted.
Keebler Graham Cracker Crust. (for no crust, just use a plain glass or plastic container).

Mix Jello Instant Pudding and Pie Filling, the 2.5 cups of milk is for the pie recipe.
In a mixing bowl combine the Libby's 100% pure Pumpkin, the sugar and brown sugar, McCormick Vanilla Butter Nut Flavor and McCormick Lemon Extract, butter or margarine, McCormick Ground Cinnamon. Mix well.

If using Keebler Graham Cracker Crust, bottom layer is Jello Pie Filling topped with Libby's 100% pure Pumpkin mix. Get out a spoon and enjoy what's left of the pumpkin topping.

If no crust, put one layer of pie filling, one layer of pumpkin mix, another layer of pie filling and top with Pumpkin mix. Won't be much left in the pumpkin bowl so hand it to the kids and you won't even have to wash the bowl.

Now, I know this will be the hardest part. You have to let it sit in the refrigerator for at least
1 hour...or not. 

Until next time, enjoy :)

Alberta's Fish Stew

Alberta's Fish Stew

This is my Mother's recipe and you might as well take your shoes off, this will curl your toes.

As with most Cabinet Chef recipes, this one is simple.

Start with 5 or 6 red or golden potatoes, 1 medium yellow or vidalia onion, 6 slices of bacon, 2 lemons, and your choice of fish. The recipe works well with economy fish like Tilapia.

Marinate fish in juice of 2 lemons for 30 to 60 minutes.
Cook bacon until crispy.
After washing,  cut potatoes into bite sized chunks with skin on. Cut onions as if you are making skinny onion rings. Add 6 cups of water to a pot and boil.
Crumble bacon and add to potatoes and onions.
Cook for 30 to 45 minutes until potatoes are fork tender.
Add fish and lemon juice and cook another 10 minutes. Add salt and pepper to taste.
Allow to sit for 10 to 15 minutes, grab a bowl and some crackers and enjoy!

Adding other veggies that you like does not take away from this recipe.

This is one of several fish soup recipes. A couple are like gumbo and others are like chowder.
I will be glad to post more, and I do requests. Just send a message to this blog and I will get back to you. See you again soon =)

Alberta's Dirty Rice

Alberta's Dirty rice.

I guess you can tell I love my Mother's cooking. She might end me if she finds out I am giving away her recipes. If you are on a diet use this recipe in moderation or modify it to include your own healthy ingredients. All in all this is not too much calorically.

This recipe works best with Parboiled Rice. Follow 1 cup cooking instructions on your rice. Cook and set aside to cool.
Brown 1 roll of Jimmy Dean's Mild, Hot or Italian Sausage. Drain.
Add Sausage to Rice, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper, 1/8 cup Italian Seasoning.
Toss all ingredients together, cover and allow to settle for about 10 minutes.

The different flavors of Jimmy Dean's Sausage are for different main courses.
Use the Jimmy dean's Italian for baked Chicken, turkey, or pork entrees.
Use the Jimmy Dean's Mild or Hot for fried chicken, turkey or pork. Careful...Hot is Hot.
Use any of these products with any beef dishes.

For you fresh ingredient users Italian seasoning is: Marjoram, Thyme, Rosemary, Sage, Oregano, Basil.
The pre made shelf brand works well because all the ingredients are in ratio.

Now how simple is that!?

This recipe requires your favorite wine ;-)

Smokey Lima Beans

SMOKEY LIMA BEANS.

This bean recipe is easy and delicious. Once you learn these steps you can apply them to almost any legume (bean) dish.

I have made many different legumes with this recipe but my favorite is frozen green Baby Lima Beans. I always have to make a large pot of these beans, everyone that comes over can smell the delicious aroma of cooking beans and smoked meat. My favorite meat is smoked turkey wings or smoked turkey drumsticks.

Reduce this recipe to fit your portion preferences.

Add 4 cups of water to a pot, cut 1 medium onion and 2 stalks of celery, 1 tsp of salt and a couple shakes of black pepper.
Throw in 1 chicken bouillon cube or 1 cup of chicken broth. If adding chicken broth reduce water equal to broth.
Add smoked meat and boil for 20 minutes.
Carefully add 2 cups of beans and cook for another 40 minutes.
I like to add 2 tbsp I Can't Believe It's Not Butter. Stir in, cover, and allow about 10 minutes to cool and the flavor to settle.

For a little color and added flavor, add canned sliced carrots in the last 5 minutes of cooking.

Here is a little free advice on how to make a side dish of cornbread better. Use Self Rising Yellow Corn meal Mix. Follow the instructions on the package for cornbread and muffins with a couple of changes. Increase sugar from 1/4 cup to 1/2 cup and change vegetable oil to your favorite butter or margarine.

You can thank me in an email :-)

TUNA CAKES

TUNA CAKES.

Those of us that love them have searched, for the elusive best crab cake. Well, there are so many versions of that famed delicacy that no "one" has risen above the others. It's time we introduced some competition. The Tuna Cake!!

This simple recipe is easy and fun.

I use Bumble Bee Solid White Tuna 5 oz can in water, scallions, Lawry's Seasoning Salt, 1 stalk fresh chopped celery, 1  medium egg, black pepper, Pillsbury Self Rising Flour, 2 tbsp Crisco Pure Vegetable Oil.

Drain Bumble Bee Tuna and put into mixing bowl. Add the egg, 1/2 tsp Lawry's Seasoning Salt, the scallions and celery, a dash of black pepper, 1 tbsp Pillsbury Self Rising Flour. Mix all ingredients well. Scallions are personal so add more or less to your own tastes.

In a skillet add 2 tbsp. Crisco Vegetable Oil. Once Crisco is hot scoop out a heaping tbsp of your mix and gently put in skillet. Be careful oil is hot and will burn you if not careful. Press your mix into skillet to form a patty and brown on both sides.

After your cake is nice and brown, place on paper towel to drain off excess Crisco oil.
Allow to cool and enjoy with your favorite cocktail or tartar sauce (I like Ketchup).

Tip: If you want puffier Tuna Cakes add another egg to your mix.

I usually enjoy mine with some fresh cut melon either cantaloupe or honeydew.

If any questions or comments, send me a wave ;-)

ROTINI VEGETABLE SOUP

ROTINI VEGETABLE SOUP

It's truly amazing what you can pull out of your cabinet to make a meal. All of my friends look in the cabinet, then hop in the car and run out for fast food or make a trip to the grocery store.

Tonight for example I looked in my cabinet and found a box of whole wheat rotini, a can of rosemary and basil petite tomatoes, and a can of mixed vegetables. I always have some onions, celery and bell peppers in the fridge.

Cook  1/2 the box of pasta according to instructions on the box. Drain and rinse in cold water to stop the cooking process.
Pour  four cups of water in a stock pot, add chicken stock or bouillon in whatever you feel is most flavorful, If using chicken stock reduce water equally.
Add 1 small onion and two sticks of celery cut in any manner you choose. I like a little sea salt and black pepper in mine.
Bring to a boil and let cook 15 minutes. Add tomatoes and vegetables, A Tbsp of butter, margarine or olive oil, add pasta, turn off heat, stir and cover, then allow to sit for 10 minutes.

Options: If you want to add meat to this meal, I recommend chicken or turkey, cut into small pieces and added at the last 5 minutes of cooking. I left the bell peppers out of this recipe on purpose. Not everyone likes bell peppers. For those of us that do, add them at the last 5 minutes of cooking cut to any size you like. Serve with whatever bread you like "French".

Eat it while it's hot and enjoy!
If you want to know what product brands I use, post a message or send me an email.

Next time a quick and delicious desert.