Memorial Weekend Slow Cooker Pork Spare Ribs

Very rainy weekend in South Florida which means no BBQing for Memorial weekend. So instead I settled on some slow cooking Pork Spare ribs….

Started off with 6lbs of some lovely Pork St. Louis spare ribs which I patted dry and then drenched each one individually with the below dry rub:

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  • 1 cup of dark brown sugar
  • 2 tsps of cumin
  • 2 tsps of black pepper
  • 1 1/2 tsps of ground ginger
  • 1 1/2 tsps of garlic powder
  • 2 tsps of salt
  • 2 tsps of ground red pepper
  • 2 tsps of oregano

Slice to large onions and once you have covered each rib with the rub, layer in a slow cooker/crockpot, and in between each layer place quite half the sliced onions and then top with the other half.

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Top it all off with 1 1/2 bottles of Green Apple Cider – I used Woodchuck this time round – Woodchuck

If you would rather stay away from anything with alcohol content, you can use regular apple juice 🙂

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Place lid on slow cooker/crockpot and set to slow cooking for 6 hrs.

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For the final steps, I removed all the ribs from the slow cooker/crockpot, dipped them in BBQ sauce ( I used Sweet Baby Rays – Sweet’n’Spicy) but you can either make your own or use your favourite of course. This batch turned out nice and spicy and full of flavour.

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And them baked them for 20 minutes in a 400 F deg oven. Whilst that was happening, I whipped up some mashed potatoes and there you go, Memorial Weekend dinner is ready ❤

Have a safe holiday everyone!

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Red Cabbage German style……..reminds me of home

When I was a kid, my mum used to make a delicious sweet and sour red cabbage that was just to die for.  This turned red cabbage into one of my favorite vegetables.

Glad to report that we are still on the wagon with our new healthy lifestyle, so after burning over 800 calories exercising today I decided we deserved a healthy, tasty and cozy dinner.

I had a whole red cabbage so I embarked on making my German Red Cabbage and here is how I made it.

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

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Put all ingredients into a large casserole and bring to a boil, once its boiling, reduce heat down to low and let it simmer for about 1 1/2 hrs.

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In the meantime I prepared my favorite snack ‘Kale Chips” with Lemon Pepper. These are simple and easy to make and oh so good!

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8 dinosaur kale leaves, stemmed, rip leaves off and break into 2 inch pieces
1 tablespoon Olive Oil
Lemon Pepper Seasoning
1 lemon, for zesting

Cover a baking sheet with aluminum foil, preheat oven to 375 deg F.

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Coat each leaf with olive oil and place on prepared baking sheet. Bake in oven for 8 to 12 minutes (until leaves and nice and crispy)

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And finally while the Kale chips were cooking, I poached some salmon in White Wine, Lemon and herbs which was the final touch to tonights meal. I had some leftover mashed potato for the hubby as I don’t think he is the greatest red cabbage fan (which means there is more red cabbage for me 🙂 )

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Nice Dinner = Happy Hubby = Happy Wifey ❤

Savory Cupcakes for lunch……

When one thinks of cupcakes, one immediately thinks of something sweet and rich……..but it doesn’t have to be 🙂

I just made some delicious Cornbread cupcakes,

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Some spicy Chili con Carne and…..

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Some creamy mashed potatoes……

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Then I made a hole in each cornbread cupcake and filled it with Chili con Carne….

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and then topped it off with some mashed potatoes, a sprinkle of parmesan cheese and some chopped parsley!

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And there you have it, savory cupcakes for lunch……

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Package of Love………Salmon En Croute

A few weeks ago I was watching a Gordon Ramsey cooking show where his daughter told the competitors that her favorite family meal made by her father Gordon was Salmon en Croute.

So I made a mental note to keep that idea in mind for a nice dinner with the hubby.

Tonights the night so…..

I started off by making the shortcrust pastry in my food processor :

  • 4oz plain flour
  • pinch of salt
  • 2oz butter, cubed
  • 3 tbsp cold water

Place flour, salt and cold butter cubed in the food processor, pulse till it looks like crumbles and then add the water whilst pulsing. Do not over knead. Wrap in cling film and place in fridge for at least 15 minutes.

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Whilst the dough is chilling out, I got my salmon, took the skin off, hunted for hidden bones and then sliced it in half.

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In a bowl I mixed 1/2 stick of butter with a handful of chopped basil and dill, a grating of lemon rind, salt and pepper until nice and creamy.

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Then I placed both salmon pieces side by side and topped one of them with the herb butter mixture and the other one with a tablespoon of wholegrain mustard and then stacked them together leaving the herb butter and mustard in the middle.

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I took out my dough and rolled it out into a rectangle, placed the salmon in the middle and wrapped it into a neat little parcel, cutting off the excess dough and sticking it together with egg wash.

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Carefully turned the package upside down so that the seams are at the bottom and then lightly egg washed the entire package. Lightly scored it with a cross-hatch pattern and I had a little dough leftover so I cut out a cute heart to decorate my package of love.

Into the fridge it went for 15 minutes. In the meantime I got my oven heated to 400 deg F, and into the oven it went for aprox 25 minutes. While it was cooking I mashed my potatoes, made some minted peas and a delicious hollandaise sauce (check out this quick and easy blender recipe).

Out of the oven it came, I let it rest for 5 minutes or so while I plated the mashed potatoes and peas and then sliced it with a serrated knife.

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The hubby ❤ made a comment that we should have the salmon made this way more often, which to me means it got a huge seal of approval :-).

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Saturday dinner followed by Sunday Brunch…..

Last night I made for my hubby and I, some super tasty Beef Wellington, served on some creamy mashed potatoes and asparagus with hollandaise sauce. Have to say this was a very well deserved dinner after lots of yard work……<3

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Sunday late morning, too late for breakfast, too early for lunch, so time to turn breakfast and lunch into brunch!

Available ingredients were:

  • Sun-dried Tomato Tortilla
  • Egg Beaters
  • Vine Tomatoes
  • Onions and Mushrooms
  • Cilantro and hot banana peppers
  • 1tsp pesto sauce
  • Shredded cheese

Slightly crisped up my sundried tomato tortilla in a pan with a little spray of pam. Once it was nice and golden I turned that off and spread my tsp of pesto sauce on it.

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In a separate pan I sautĂ©ed the onions and mushrooms, then threw in the eggs until they were nicely scrambled :-). Oh need to mention that I added a dash of tabasco sauce to the mix….

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Sliced some vine tomatoes……

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Topped my crispy tortilla with the scrambled eggs, then chopped up some hot banana peppers and fresh cilantro and sprinkled it on top.

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Finished it off with a handful of shredded cheddar cheese and placed it under the broiler till the cheese melted.

This was the perfect tasty and fullfiling light brunch to follow last nights heavy but delicious dinner :-).

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Comfort food with a healthier twist

It’s Wednesday aka “Hump Day” and time to think about dinner. I am not up to par today but I still have to feed the family right? This is the kind of day when comfort food comes into play.

I am making something I grew up with which my son happens to love. “Milanesa de Pollo”, which is also known as Chicken Milanese, or Breaded Chicken. It’s simply Chicken fillets, dipped in flour, then in an egg, milk, seasoning mix and then finally dipped in bread crumbs. For a crunchier texture I sometimes like using Panko bread crumbs.

After the fillets are breaded they are fried in a shallow pan in some vegetable oil.

In order to avoid the frying calories, I bake the chicken in the oven, an although you can’t replace the nice crunch from fried food, these oven baked Milanesas come out very good.

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Now for the side dish, once again down at home you get the Milanesas con fritas (with french fries). But, we are avoiding fried foods and going for potatoes with a twist. Sweet potatoes are also great for this recipe.

Garlic Smashed Potatoes.

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  • Boil New Potatoes under tender
  • Smash them with a heavy object but be a bit delicate as you want them to keep their shape
  • Brush with olive oil
  • Season with Salt, Pepper
  • Chop some fresh garlic and season potatoes (can also use Powdered Garlic instead)
  • Sprinkle some Oregano and fresh Thyme (or use your favorite herbs)
  • Finish off with a dusting of Parmesan cheese

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Bake in a 450 Deg preheated oven for aprox 20 minutes for a delicious crispy on the outside and soft on the inside potato treat.

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