Easy BBQ Ribs

Everybody loves ribs. But not everybody has a state of the art outdoor kitchen BBQ like this:

outdoor-kitchen-photos

Though, we really wish we had one. I mean, look at that. So beautiful. Anyway…so we love BBQ Ribs, especially baby back ribs. And every time we looked for a recipe it required a BBQ or a grill and we can be lazy so we looked for oven recipes.

So we found this awesome recipe and used a recipe on the back of a jar of BBQ sauce we found.

We kid you not, these are super easy to make, and the meat is literally falls off the bone. Some may say, these aren’t the prettiest ribs, but who cares if they taste great?  And who needs some fancy shmancy BBQ when you have an oven at your finger tips.

Easy BBQ Ribs


Easy BBQ Ribs 

Easy BBQ Ribs

What You Need

  • Baking Dish
  • Aluminum Foil

Ingredients

  • 16 oz good quality BBQ sauce
  • 10 oz liquid (orange juice, Dr. Pepper)
  • Juice of one lemon or lime
  • 1/4 cup of dry rub season
  • 5lbs baby ribs

 Step 1: 

The first thing you want to do, is try and remove the silver skin. If you can’t remove it, don’t fear, your ribs will still be delicious. Cut the ribs into separate pieces. You can cook them whole, but we prefer them cut before they’re cooked.

Easy BBQ Ribs

Easy BBQ Ribs

Easy BBQ Ribs

Step 2: 

Slice the lemon or lime and pour the juice all over the ribs. Liberally sprinkle the ribs with the dry rub until they are covered. Massage the ribs so the dry rub really gets in there.

Easy BBQ Ribs

Easy BBQ Ribs

Pace the ribs meat side up to get the rub EVERYWHERE.

Easy BBQ Ribs

Easy BBQ Ribs

Easy BBQ Ribs

Step 3: 

Preheat the oven to 250°. While the oven is heating mix your liquid and the BBQ sauce in a small bowl.

Easy BBQ Ribs

Today, we used Pineapple juice. Sweet and acidic to help tenderize.

Easy BBQ Ribs

Easy BBQ Ribs

Step 4: 

Place the ribs in a baking dish and pour the sauce over the ribs. Make sure the ribs are meat side down and cover the baking dish with aluminum foil.

Easy BBQ Ribs

Easy BBQ Ribs

Easy BBQ Ribs

Step 5: 

Put the ribs in the over for 2.5 to 3 hours. After the initial cook time is done, you have three options, you can finish them off on a grill or continue cooking for 20 to 30 minutes in the oven at 350°. Or you can turn the broiler to high and cook under there for about 5 minutes. Basting and watching them carefully, you don’t want them to durn. And remember if finishing off in the oven, remember to drain the liquid and place the ribs meat side up!

Easy BBQ Ribs

Easy BBQ Ribs

Easy BBQ Ribs

Sorry, for the blurry photos here. We got so excited by the ribs, that we couldn’t contain ourselves.

Easy BBQ Ribs

If you’re not using the ribs right away, after you season them put them in a vacuum sealed bag and really let the flavors soak in.

Easy BBQ Ribs


Chicken Curry Salad

Today’s recipe is a mix of two of our favorites, the Gelson’s Chicken Curry Salad and Queen Ina’s Chicken Curry Salad.

For years, we tried to figure out how to make Gelson’s Chicken Curry Salad, and it wasn’t until one day that we saw watched Ina make her variation on The Barefoot Contessa that we realized how similar the two recipes were.

Chicken Curry Salad


What You Need

  • Sheet Pan
  • Blender/Food Processor
  • Mixing Bowl
  • Mixing Spoon

Ingredients 

  • 4 chicken breasts
  • 1 cup Mayonaise
  • 1/3 cup white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon,)
  • 1/4 cup mango chutney (Mango Ginger from Trader Joe’s adds a nice bite)
  • 3 tablespoons curry powder
  • 1 1/4 cup celery (chopped)
  • 1/3 cup green onions (whole onion chopped)
  • 1/4 cup raisins (roughly chopped)
  • 1 granny smith (bite size pieces)
  • 1 red delicious (bite size pieces)
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup cashew cashews (optional)
  • Kosher Salt
  • Pepper
  • Olive Oil

**Don’t cut the apple until just before you mix everything together, otherwise it will oxidize**

Step 1: 

Preheat the oven to 350°. While the oven is heating up, place the chicken on a sheet pan and rub with olive oil. We use garlic olive for more flavor. Sprinkle generously with kosher salt and pepper. If you’re doing bone in chicken, cook for about 40 minutes.

If using boneless and skinless, cook for about 20 to 25 minutes. When chicken is cooked, let cool and then cut into bite sized pieces. Obviously, remove the bones and skin, if using bone in chicken.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Step 2: 

In a blender place mayonnaise, wine, chutney, curry and a sprinkle of salt. Blend until smooth.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

As usual, our kitchen helper Peaches was envious of all the food.

Step 3:

In a bowl, mix a little of the dressing with the chopped chicken. Chop the apples and mix them in. Add the celery, green onions and raisins. Mix together, adding a little more dressing. Dress to your liking, you don’t need to use all the dressing if you don’t want to.

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

Chicken Curry Salad

You can also use Golden Raisins (chopped slightly)

Chicken Curry Salad

Step 4: 

Refrigerate until chilled, this really allows the flavors to develop.

Chicken Curry Salad

“Crabby” Chicken Salad Sandwiches

We took our Classic Chicken Salad and our Chicken Curry Salad (recipe coming) and turned them into “crabs” for a family friends baby shower, whose theme was Under the Sea.

Classic Crabs

Try not to get into a staring contest with these little guys. Hypnocrabs!

hynotoadCurry

How cute are these? And super easy to make! Attach “googly” eyes to Q-tips, cut off the opposite end (at an angle, making it easier to poke through).

Place your chicken  salad in a pre-made croissant(cut almost all the way through) and attach googly eyes and bam! A crab! Insert Little Mermaid song here.

“Breakfast” Oatmeal Cookies

There’s nothing better than a simple oatmeal cookie. As you’ve kind of gathered, we love cookies, and are always finding the best cookie recipes, it’s an addiction!

We definitely like to “under bake” these cookies. When you try these warm, it’s like eating your morning oatmeal. Only better. So. Much. Better. Warm gooey, delicious oatmeal cookies.

Breakfast Oatmeal Cookies


What You Need

  • Cookie Sheet
  • Parchment Paper
  • Pam
  • Ice Cream Scoop

Ingredients

  • 1 cup butter (room temperature)  
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 2 eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon maple extract
  • 2 cups AP flour
  • 2  teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups old fashioned oats
  • 1 cup chocolate chips (optional)

Step 1: 

Preheat the oven to 375°.

Step 2:

In a stand mixer or using a hand mixer, mix together butter and sugars. Until smooth and creamy.

Step 3:

Beat in the eggs one at a time, and then the vanilla and maple.

Step 4: 

In a medium bowl swift together the flour, cinnamon, baking soda, and then stir in the salt.

Step 5: 

In a separate bowl mix together flour, cinnamon, baking soda, salt, and oats together. Once thoroughly mixed, add the dry ingredients to the wet mixture. If using chocolate chips, mix them in now.

Step 6: 

For best cookie results, we always recommend cooling the dough before using. If you’re in a hurry and want the cookie NOW, pop the dough in the freezer for about thirty minutes. If you have the time, stick the dough in the fridge for 2-3 hours.

Step 7: 

When the dough is nice and chilled, scoop out your dough into balls. Cook for 10 to 12 minutes. These cookies are best a little underdone, the gooeyness is very similar to your morning oatmeal, only better. Let cool on cookie sheet for 3 minutes, and then remove to cooling rack.

** Instead of large cookies, you can do teaspoons instead of scoops. If doing teaspoons, baking 8 to 10 minutes. That should yield waaaaay more cookies than what we made.

Breakfast Oatmeal Cookies

Breakfast Oatmeal Cookies


Classic Rosemary Chicken Salad

There’s nothing worse than a boring and flavorless chicken salad, but have no fear, you won’t find that here! This recipe is the perfect balance of chicken to mayonnaise, not to creamy but not to dry either. It’s the perfect balance.

Did you know that the first noteable chicken salad consisted of leftover chicken, mayo, tarragon and grapes? Yeah, we didn’t either, but it sounds good, except the tarragon, we’re rosemary girls ourselves.

Anyways, this first chicken salad was made by the owner of a meat market, Liam Gray in 1863. He was so successful that he turned his meat market into a deli.


What You Need

  • Sheet Pan
  • Mixing Bowl
  • Wooden Spoon

Ingredients 

  • 4 chicken breasts (boneless and skinless)
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 cup celery (chopped finely)
  • 1 whole shallot (chopped finely)
  • 1 1/2 tablespoons dijon mustard
  • 2 tablespoons rosemary (chopped)
  • 1 tablespoon parsley (chopped)
  • Kosher Salt
  • Pepper

Step 1:

Preheat oven to 350°. Place chicken on a sheet pan and drizzle with olive oil. Rub all over the chicken, then sprinkle generously with kosher salt and pepper. Bake for 20 to 25 minutes. Remove from oven. When chicken is cool enough to handle, cut into bite size pieces and set aside. You can put the chicken into the freezer for five minutes, or in the fridge until ready to use.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 2: 

In a mixing bowl, whisk the mayonnaise, mustard, and lemon juice together. Season with pepper.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Step 3: 

Add the chicken to the dressing, mix in the shallots, parsley, rosemary, and celery.  Mix until combined. Taste and season with salt and pepper to your liking.

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

Classic Rosemary Chicken Salad

DSC_0397

Peepers

Peaches is totally into this Chicken Salad.

Classic Coffee Cake

Today’s recipe is a classic coffee cake. No frills, no thrills, just plain old, delicious coffee cake. This recipe really is the perfect cake to eat with coffee in the morning or your cup in the afternoon. Or if you’re Christie, late at night, because caffeine doesn’t affect her!

Classic Coffee Cake


Classic Coffee Cake

What You Need: 

  • 2 9×9” Pans
  • Mixing Bowls
  • Electric Mixer
  • Glass Measuring Cup

Ingredients:

Cake Batter:

  • 30 oz AP flour
  • 4 oz+ 2 tablespoons dry milk
  • 1 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons white vinegar
  • 12 oz water
  • 8 oz+ 2 tablespoons vegetable oil
  • 1 1/4 cups brown sugar (packed)
  • 8 oz granulated sugar
  • 2 large eggs

Streusel Topping:

  • 6 oz + 3 tablespoons AP flour
  • 1/4 cup + 1 tablespoon brown sugar (packed)
  • 2 oz granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 2 oz vegetable oil

Step 1: 

Preheat your oven to 375° and grease your two 9×9” pans.

Step 2: 

In a medium bowl, mix together your flour, dry milk, salt, cinnamon, nutmeg, baking soda, and baking powder. Set aside.

Classic Coffee Cake

If you can, sift the flour first!

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 3: 

Combine together the vinegar and water in a glass measuring cup. Set aside.

Wall Peep

We don’t have pictures of this step because we took pictures of Peaches.

Step 4: 

In a large bowl, mix together the brown sugar, sugar, and oil on a low speed. About 1 minute.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 5:

Adding the eggs one at a time, and continue to blend on a low speed for another minute.

Classic Coffee Cake

Step 6: 

With the mixer on a low speed,  add the dry ingredients and alternate with the water and vinegar to the sugar and eggs mixture. Remember to always start and end with your dry ingredients. Also, don’t forget to scrape down the bowl.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 7: 

In a new bowl, combine flour, brown sugar, sugar, salt, cinnamon and nutmeg together. Mix on a low speed for about a minute.

Step 8: 

Gradually add the oil until the mixture is crumbly.

Step 9: 

Pour the batter between your two greased cake pans. Divide evenly. Sprinkle each cake with streusel topping. We say start with 3/4 cup on each cake and divide whatever is left over between the two cakes.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 10:

Bake the cakes for 45-55 minutes. These cakes can overcook really quickly so we always check around the 35 minute mark.

Classic Coffee Cake

Classic Coffee Cake

Christie’s Quick, Easy, and Healthy Turkey Burger

Like leftover rice, we sometimes buy too much of something. In this case, we were on a ground turkey kick (gobble gobble)  and this turkey needed to be cooked. So we made turkey burgers, and they were awesome! We obviously want to share our wonderful recipe with you!


Ingredients 

  • 1lb ground turkey
  • 1 half of a red onion
  • 2 tablespoons dijon mustard
  • worcestershire
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sprinkle of bread crumbs
  • salt
  • pepper
  • oil (coconut, olive, canola)

Step 1: 

Chop the red onion in fine dice and place in a mixing bowl. Add the turkey meat, and season with salt, pepper, garlic powder, and onion powder.

Step 2: 

Gently mix ground turkey meat, seasoning, mustard, a few sprinkles of worcestershire, and red onions together. Until the meat breaks down. But don’t overwork the meat. That tends to make the meat tough when cooking.

Step 3:

Sprinkle in some breadcrumbs, start with 1 tablespoon. This will help bind the burger together. You don’t want it too moist, or too dry.

Step 4: 

Dived the meat into four 4oz patties. Place a saute pan on the stove turn on heat to medium high. Coat the bottom of the pan with the oil of your choice, wait until the pan and oil are hot. Place the patties in the pan and cook for 3 to 4 minutes on the first side. Flip and repeat on the other side until internal temperature reads 165°.

Step 5: 

Serve over mixed greens with your favorite dressing (we used a honey mustard dressing…yum) and enjoy!


Christie's Quick, Easy, and Healthy Turkey Burger