Ribs Cooked With a Dry Rub Low and Slow - Incredible!

 Hello, friends.  It was a beautiful day here in mid Tennessee.  We were busy painting furniture this morning, and then I did my afternoon canvas art.  There is always that proverbial "what's for dinner" question hanging in the air.  I wanted something really good, but easy.

Do you get tired of fixing the same things over and over for dinner?  I certainly do.  While grocery shopping at Aldi yesterday, I noticed they had some really nice looking baby back ribs that were super reasonable.  They were $9.00 for a rack of ribs.  I don't ordinarily buy ribs because I think they are way too expensive for what you get.  Sometimes it seems there is more bone than meat.  Well, these looked really good, so I bought some.  It was a wise decision.

While cleaning up my paint brushes from the furniture painting session, I decided it would be ribs for dinner.  Yesterday, I cooked a bit pot of fresh green beans with new potatoes and a big pan of fried corn.  Both were fresh from the farmer's market.  Can I say Yum?  Yum!  There was also a fabulous cantaloupe in the fridge that I had sliced.  Excellent!  All I had to do was cook the ribs and reheat the vegetables.  I LOVE when that happens.

To cook the ribs, I decided I would put a dry rub on them and cook them in the oven low and slow first.  Then, we would put them on the grill for a bit, just to get them good and brown.  I made up my rub using spices that I had on hand and I had to write it down tonight so I wouldn't forget it because I will be using it again.  These ribs were so juicy, tender, and flavorful that we could not stop talking about how good they were.  Fortunately, there are some left for tomorrow.  Yay!

Here is what I used in the dry rub.

2 tsps salt
1 tsps fresh cracked black pepper
2 tsps Mexene chili powder (use your favorite, Mexene is mine)
2 tsps paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

Mix all the dry ingredients thoroughly and rub on both sides of the rack of ribs.  (This was just enough for one rack of ribs.  Increase the amounts by doubling or tripling if you are planning to cook more than 1 rack.)  I let the ribs set out for about 30 minutes so they would come to room temperature before cooking.

Preheat your oven to 250 degrees F.  It's all about low and slow.  After the ribs have set out for about 30 minutes, place them on a baking pan with sides.  I used a sheet cake pan.  Cover the pan with aluminum foil and place the pan in the oven.  Cook the ribs for 2.5 - 3 hours on low heat.  They smelled so good while they were cooking I could hardly wait to eat them.   For the last half hour, remove the foil and let the ribs continue to cook.

When I removed the ribs from the oven, I cut the rack in half to make them easier to handle on the grill. Dan put them on the grill for about 10 minutes because I did not want them to dry out.  They were just perfect when he removed them from the grill.

Not only did they have beautiful color, they tasted amazing.  I cut the ribs apart and put them on a platter.  We were both picking at little pieces of the meat before everything else was ready.  Dan couldn't wait to dive in.  Oh my, they were so good - so tender and flavorful.

This post is mainly so I remember what I used in the rub, but I also wanted to share the recipe with  you.  This rub would be good on just about anything, but it made these ribs some of the best we have ever had.

Give it a try, I think you will certainly enjoy the end result.

Everyday Donna

Things to Remember:

Summertime bounty makes meals so enjoyable.  Support your local farmers!  donna

Enchilada Casserole With Home Made Red Sauce

Last night I wanted Mexican for dinner.  I was cooking, so it was my choice right?  Right!  If you follow this blog, you know my love for Mexican food and flavors.  They are my favorite, hands down anytime.

I had all the ingredients to make enchiladas which are also my favorite next to tamales.  I have never had the gumption to make tamales as they are quite a process, but one of these days I'ma gonna do it.  Really I am.  You will be the first to know if and when I do.

Enchiladas are also a process.  Have you ever tried to fill and roll corn tortillas?  They split unless you heat them in hot oil or you can dip them in the warm red sauce before you roll them.  It is messy and I am not very proficient at this technique or very patient. (Uh oh, cat's out of the bag).   If you don't do one of these two, then your enchiladas are cracked and all the filling is spilling out and they don't look very pretty.  Remember, I am not a chef nor have I ever worked in a Mexican restaurant, so I go for the easy way - better known as my way.  Hey, it works!  If you love enchiladas too, you are going to be SO happy I showed you my fake enchilada recipe.

I do make my red sauce from scratch.  It is a recipe from Allrecipes.com and it is easy, takes 10 minutes and is fabulous!  Doesn't take much longer than opening a can of prepared sauce and heating it up.

Here is what you need for the sauce:

1/4 cup vegetable oil
2 TBSP flour
1/4 cup chili powder (I use Mexene which is my personal favorite)
1 8 oz can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1 clove garlic, pressed or minced super fine
salt to taste

Heat oil in a skillet or deep saucepan over medium high heat.  Stir in flour and chili powder, reduce the heat to medium.  Cook until lightly browned, stirring constantly so the flour doesn't burn.

Gradually stir in tomato sauce, water, cumin, and garlic until smooth.  Cook over medium heat approximately 10 minutes or until thickened slightly.  Season with salt to taste.

This sauce is as good as any you will get in a restaurant.  We LOVE it.  Now, to make the enchilada casserole, here is what you need.

12 corn tortillas (use flour if that is your preference, but enchiladas are made with corn tortillas)
2 pounds ground beef
1 large onion, diced
2 cloves garlic, minced.
2 packages taco seasoning
1 8 oz block cheddar cheese, grated

Brown the ground beef and onions in a large skillet.  Add taco seasoning and garlic. Mix thoroughly.   Drain ground beef if necessary.  (I use grass fed local beef and there is nothing to drain.)

Now to assemble the casserole.  You need a 9x13 baking dish.  Line the bottom of the dish with 6 corn tortillas.

Cover the tortillas with the browned ground beef mix.

Cover the ground beef with 2/3s of the grated cheese.

Drizzle with some of the red sauce.  Now, cover this with 6 more corn tortillas.  (Forgot to take a picture, oops).

Pur the remaining red sauce over the corn tortillas.

Look how beautiful that red sauce is and it tastes absolutely divine!

Sprinkle the remaining grated cheese over the red sauce.  If you want more cheese, go for it!

Bake at 350 degrees for about 30 minutes, or until the cheese is melted and the sauce is bubbling.  Remove from oven and serve!

We had 4 grown men here for dinner last night and me.  This casserole got RAVE reviews.  Get that?  RAVE reviews!  Dan declared it better than our favorite Mexican restaurant's enchiladas which is quite a compliment.  We had this with black beans and Mexican rice.  Delicious.

Give this recipe a try the next time you are hungry for South of the border/Tex Mex flavors.  It will hit the spot.  You could easily halve this if you wanted, just use half the red sauce and refrigerate the rest for another meal.  Yum.  Yum.  Yum.  All I can say.

Everyday Donna

Things to Remember:

When cooking, sometimes it is okay to do things a little differently, especially if the end result is basically the same, takes less time and is easier to accomplish.  That's my philosophy.   donna

Pork Loin With Bacon and Brown Sugar Glaze - YUM!

You are looking at a picture of the very last piece of one of the best pork loins I have ever made.  I was in such a tizzy trying to get everything ready for dinner with starving grandsons running everywhere - some were crying they were so hungry - that I forgot to take a picture of that beautiful roast when it came out of the oven.  I was VERY sad.  Everyone had been served when I realized I didn't have one single picture of the finished product.  Fortunately, when I looked in the pan there was one glorious piece left, so that is what you are looking at.  See that glaze?  Amazingly delicious!

The grocery had a special on pork roasts and I got a 5 pound roast for the outstanding price of $9.00.  Wowza, I was excited.  I like to fix dinner for the "in town" family and sometimes it is a challenge to come up with something that will feed everyone without breaking the budget.  Do you ever have that problem?  We have 6 adults and 6 children eating, so it takes quite a bit to fill everyone up, especially the men.

Consider pork loin.  It is delicious, easy to prepare, feeds a lot of people and can be found at a good price if you watch the ads.  There are lots and lots of ways to fix it.  I happened upon this recipe online and didn't write down where I found it.  I think it was at AllGoodRecipes.com and let me tell you, it's a keeper.  First, you make a rub for the pork loin and then cover it with bacon.  I mean, that should be enough right?   But, you also make a wonderful brown sugar glaze to go over it and that just puts it over the top!  The meat was so tender and juicy, just heavenly.  And then the glaze, well you'll just have to make it to find out.  Yummmmmo!

Here is what you need:

1 5 pound pork loin (or somewhere close)
about 5/6 slices of bacon, cut in half
1 tsp. chili powder
1/2 tsp paprika
2 tsp salt
1/2 tsp fresh cracked black pepper
1/2 tsp cumin
1 tsp cinnamon

Let your pork loin set out for about 1/2 hour to come to room temperature.  Mix all the spices and rub over the entire pork loin.  Place in a 9x13 baking pan or dish, fat side up,  and cover the pork with the bacon slices.  Try not to overlap the bacon too much so it will cook.  Place in a 350 degree oven and cook for about 1.5 hours.

I did remember to take a picture of the roast just as I put it in the oven.  It was a crazy day.

While the pork is cooking, make the glaze.  Here is what you need:

1 cup light brown sugar, packed
1 TBSP flour (I used 1.5 tsp. corn starch so it is gluten free)
2 TBSP cider vinegar
1/2 tsp dijon mustard

Combine the ingredients in a saucepan and stir until the sugar has melted and everything is combined.  Simmer for one (1) minute.  Remove the loin from the oven after 1.5 hours.  Pour the glaze over the entire roast and return the pan to the oven.  Continue to cook for another 15 - 30 minutes until the internal temperature reaches 160 degrees F.

Remove the pan from the oven and let it sit for a few minutes before slicing and serving. (if you can wait that long)  One look at that crispy bacon on top and you will want to dig right in.

This dish is so fantastic that it could be served at the most elegant dinner party or for a simple family meal.  Oh my, it is so good.  It made me hungry just looking at the picture.  Everyone in the family loved it.  We will be having this again.

Add this recipe to your repertoire.  You will have requests to make it again.  I know if there had been any left, it would have made fantastic leftovers.  Maybe next time.

Everyday Donna

Things to Remember:

There is nothing like sitting around the dinner table with family enjoying good food, laughing, talking and making memories.   

donna                                                                          

Jicama Lime Tuna Salad - A New Twist On Tuna Salad

Friday was May Faire at our grandsons' school and parents, siblings and grandparents were invited to join in the festivities which included a picnic on the grounds, but you had to bring your own picnic.  Our second daughter and her sons were going to join in the fun also.  Since both daughter's have their hands full with small children, I told them I would make the picnic lunch to relieve them of the additional stress of preparing food.  Because, you know, I have lots of time now and I have been where they are.   Nothing like getting kids ready for school, getting there early, little ones to deal with AND having to prepare a picnic lunch.  That can put a stressful start on your day and Grandma likes to help them avoid that whenever possible.  It just makes life easier and the day more enjoyable for everyone.

The two older boys can be picky eaters and I knew I would have to prepare sandwiches for them that they would eat.  But, what about the adults?  I wanted something really good for us to eat.  There is a deli in our neighborhood that makes fantastic sandwiches and they are consistently voted best deli in Nashville.  One of the sandwiches they make is a jicama lime tuna salad and it is ever so good.  We all like that sandwich and I thought that I could replicate it.  

Do you like tuna salad?  I LOVE it and always have.  One of my fondest childhood memories is of riding the bus downtown with my mom and getting to eat at the Kresge's lunch counter.  It was really long and had stools that swiveled (awesome).  They were shiny chrome and had fancy decorative backs and red seats.  Everyone stood waiting for seats to open up and the lunch counter happened to be right next to the jewelry counter.  Now, if you don't know me well, you may not realize my great love and admiration for sparkly things - like cheap birthstone rings in all colors like they had at the Kresge's 5 and 10 jewelry counter.  We are not talking precious gems here, but costume jewelry that started at the cost of one thin dime back in the early to mid fifties.  There was nothing better than getting to peruse all the fabulous jewelry while you waited for a seat at the lunch counter.  I loved pressing my nose up against the glass, walking up and down taking in all the wonderful colors of the "glass" gems in that counter.  They could have been the crown jewels for all I knew.  Talk about a treat for a little girl with glitter in her veins, that was a great one!  Then, when seats opened up for all of us, we would get to sit at the counter and swivel back and forth while we waited for our toasted tuna fish salad sandwich - at least that is what I always ordered.  I can still see and taste it.

The sandwich came on square white sandwich bread (which we never had at home) and was toasted a lovely golden color and was sliced on the diagonal.   It was filled with wonderful tuna salad with a nice piece of leaf lettuce on it.  Don't ask me why tuna salad sandwiches at home were never quite as good as Kresge lunch counter tuna salad sandwiches, but I think it had something to do with the swivel seat and all that wonderful jewelry behind me.  Makes my heart swell just to think about it.

 I don't think kids today could ever understand the wonder of it all.  A trip downtown was so special, it was not like going to the mall.   We only went a few times a year, not every week.  We hardly ever ate out, so the Kresge's lunch counter was a really special treat and looking in all the windows of the stores downtown was unforgettable.   Riding the bus was the best ride ever, especially if I got to drop the money in.   How many of you have memories like that?  They are some of the best.

Anyway, I have always loved tuna salad and my goal was to replicate the jicama lime tuna salad they serve at Mitchell's.  It is not the tuna salad we grew up on, but it is so good with so many textures and flavors that are especially great for warm weather and a nice change from the "same old same old."

If you don't know what jicama is, it is a tuber that comes from Mexico and the taste and texture reminds me of a sweet water chestnut.  It has that awesome crunch that is a great alternative to celery.  You can find it in the produce section of your grocery store and it looks like a big brown turnip with white flesh inside.  I got one that was about the size of a big orange.  They can be quite big, just make sure they have a dry root and no soft spots.  You peel the jicama (pronounce the J like an H and the i like a short e - hecama), cut it into matchsticks and then dice so you have pieces of similar size.  I kept eating little pieces as I diced because it is so good.  Yum.

Here is what you need for this salad.  I  used 4 cans of albacore tuna because we had so many eating,  but you can reduce the amount to make less, just adjust the amounts of the other ingredients.

4 cans albacore tuna
1 medium/large jicama, peeled and diced
1 lime
chili powder
1 large shallot
cumin
mayonnaise  (I used mayonnaise with olive oil)
salt to taste

Dice the jicama and place in a bowl.  Squeeze the juice of one lime over the jicama.  It keeps it from turning brown and gives you some of the flavor for the tuna salad.  Sprinkle with chili powder and toss, making sure all the jicama pieces are coated with chili powder and lime.  Set aside.

Open and drain the cans of tuna.  Place in a bowl.  Dice the shallot in small pieces and add to the tuna.  Add the jicama.  Add 1/2 to 1 tsp of cumin.  I used about 3 heaping TBSPs of mayonnaise, use more if you want.  Mix all together.  Taste to see if you want to add more of any seasoning or salt.

I used whole grain pita pockets for our sandwiches because I have a thing about soggy bread - not a fan.  I put a couple of pieces of leaf lettuce in the pita pocket, filled it with tuna salad and added some chopped tomatoes and thinly sliced radishes to the top.  Just let me say, this is one fabulous sandwich!  What an awesome alternative to the tuna salad we grew up on.  There is a delicious depth of flavors that have a southwestern twist to them - chili powder, cumin, a hint of lime and crunchy, sweet jicama.  YUMMM!  Everyone agreed this salad was as good as Mitchell's!  Hooray!

Try this fabulous twist on a golden oldie, I think you will really like it.  I know we are going to eat a lot of it this summer.

Everyday Donna

Things to Remember:

A trip to nostalgia now and then is good for the spirit.  Unknown

 

Chile Relleno Casserole - It's Better Than Good!

It's Monday again and the gift making continues.  There seems to be no end in sight at the moment and I have got to get some things in the mail or they are not going to arrive in time for Christmas.  Also, our oldest daughter and her family are moving to Nashville this weekend and next week we will be busy helping them get settled along with -- yes -- Christmas.  This happens to me every year even though I intend to be finished by this time.  Oh well, don't know why I am even remotely surprised.  

Since today was busy, busy, busy I needed something for dinner that wouldn't take a  lot of time and this casserole certainly filled the bill.  It's a recipe I found on Pinterest and knew I would give it a try because it has ingredients that we love.  The "Pinterest poster" called it beef, cheddar and chile casserole.  I call it chile relleno casserole because that is what it tastes like and my husband and son called it fantastic! 

This is a good one if you like Tex/Mex food and it is easy.  It's one that we will be having often.  I can tell you that because it is that good.  Here is what you need.

Ingredients:

2 pounds ground beef (I use grass fed)

1 medium onion, chopped

2 garlic cloves, minced

1/2 jalapeno, seeded and chopped (I used canned)

2 teaspoons chili powder (I added more chili powder)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1 8 ounce can tomato sauce

3 cups water

1.5 cups corn meal

1 can creamed corn

1 egg

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded cheddar cheese

2  -4 ounce cans chopped chiles

Preheat oven to 350

Brown ground beef and onion until beef is just done.  Add garlic and the jalapenos and continue to cook for another minute.  Add the cumin, chili powder and salt - stir to combine.  Add the tomato sauce and stir to combine.  Remove pan from heat.

In a medium saucepan, bring three cups of water to a simmer.  Using a whisk, slowly add the corn meal and stir to remove lumps.  Remove the saucepan from the heat and stir in the creamed corn.  Stir in the egg, then stir in the baking powder, salt and grated cheese.  Mix well.

In a 9 x 13 casserole dish, layer the ingredients in the following order:

Spread green chiles evenly over the bottom of the casserole.  Spread cooked meat mixture over chiles.  Spread cornmeal mixture over meat, smoothing the surface.

Place the casserole dish in the oven and bake for 45 minutes.  Allow to rest for 10 minutes before serving.  This is how a serving looks -  full of meaty goodness topped with cheesy cornbread!

And this is how it tastes -- yummmmmmmmy!  Since Dan and Tyler declared it wonderful,  it will appear on the menu again (and again and again).

This casserole would be perfect for a crowd, holiday party, tailgate party, or family dinner.  It is easy and ever so tasty.  If you like chile relleno or tamales, you will love this recipe!  All you might need is a green salad and you are all set!  And maybe some guacamole or salsa and chips - yeah.  That sounds wonderful.  We also had black beans cooked with Rotel and Chiles, one of our favorites.  There are so many possibilities here.

With all the busy schedules in the coming days, this is a recipe that is tasty, quick and easy.  Give it a try. I think you are really going to like it.  Simply delicious.

Everyday Donna

Things to Remember:

It's beginning to look a lot like Christmas;
Soon the bells will start,
And the thing that will make them ring is the carol that you sing
Right within your heart.