baby back ribs

Ok so technically we cheated, I bought ribs that were already cut up, partly due to price and partly due to convenience.  They were still easy to work with but maybe a bit drier than if we’d cooked a slab instead.  Whatever, they were delish in the end!  Great for a Saturday evening at home.  I served it with chipotle ranch pasta salad (from a box, heh), and grilled corn on the cob.  YUM but you definitely need to floss afterward!  This was our first time making ribs at home and I’m so glad we did!  They are surprisingly easy to make, just messy to eat.

Baby-Back Ribs with Honey-Mustard Glaze (from Real Simple)

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• kosher salt and black pepper
• 4 pounds baby-back ribs (2 to 3 racks)
• 1/2 cup Dijon mustard
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Directions

1. Heat oven to 275° F. Make the rub: In a small bowl, combine the sugar, paprika, dry mustard, oregano, 2 teaspoons salt, and ½ teaspoon pepper.
2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 to 2 ½ hours.
3. Meanwhile, make the sauce: In a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving.
4. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.

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Chicken Fajitas on the Grill

It was actually a little cold out tonight but we grilled up dinner anyway and just ate it inside while watching last week’s Top Chef Masters.  These were delicious, I devoured them!  Loved the texture of the grilled peppers and onions, and the chicken was really juicy and flavorful.  I liked that the marinade was quick to mix up and that you didn’t have to marinate the chicken for too long (this is great when you work all day but still want marinated chicken at dinner!)

Chicken Fajitas (as seen on The Way the Cookie Crumbles, originally from Cooks Illustrated)

Ingredients:

⅓ cup juice from 2 to 3 limes
6 tablespoons vegetable oil
3 medium garlic cloves, minced
1 tablespoon Worcestershire sauce
1½ teaspoons brown sugar
1 jalapeno, seeds and ribs removed, minced
1½ tablespoons minced fresh cilantro leaves
table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1½ pounds), trimmed of fat, tenderloins removed, pounded to ½-inch thickness
1 large red onion (about 14 ounces), peeled and cut into ½-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8-12 (6-inch) flour tortillas

Directions:

1. In a medium bowl, whisk together the lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Reserve ¼ cup marinade in a small bowl; set aside. Add another teaspoon salt to the remaining marinade. Place the chicken in the marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of the onion rounds and the peppers with the remaining 2 tablespoons oil and season with salt and pepper.

2. Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer; place an additional 20 unlit coals over the lit coals on one side of grill to create a two-level fire. Position the grill grate over the coals and heat the grate for 5 minutes; scrape clean with a grill brush. (For a gas grill, light all burners and turn to high, cover, and heat the grill until hot, about 15 minutes; scrape the grill grate clean with a grill brush. Leave one burner on high heat while turning the remaining burner(s) down to medium.)

3. Remove the chicken from the marinade and place it smooth side down on the hotter side of the grill; discard the remaining marinade. Place the onion rounds and peppers (skin side down) on the cooler side of the grill. Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife or an instant-read thermometer inserted into the thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes. When the chicken and vegetables are done, transfer them to a large plate; tent with foil to keep warm.

4. Working in 2 or 3 batches, place the tortillas in a single layer on the cooler side of the now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or the tortillas will become brittle). As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.

5. Separate the onions into rings and place them in a medium bowl; slice the bell peppers lengthwise into ¼-inch strips and place them in the bowl with the onions. Add 2 tablespoons reserved unused marinade to the vegetables and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons reserved marinade in another bowl; arrange the chicken and vegetables on a large platter and serve with the warmed tortillas.

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Jerk Chicken Skewers

Another great recipe from the Weber grilling cookbook!

Jerk Chicken Skewers with Honey Lime Cream (from Weber’s Way to Grill)

Paste:

1 habanera or Scotch chile pepper – I used a jalapeno – didn’t have anything else
1 cup tightly packed fresh cilantro leaves and tender stems
¼ cup extra virgin olive oil
4 scallions, white and light green parts, roughly chopped
6 medium garlic cloves
2 tbsp finely chopped fresh ginger
2 tbsp granulated sugar
1 tbsp ground allspice
2 tsp kosher salt
1 tsp freshly ground pepper

6 boneless skinless chicken breast halves

Sauce:

½ cup sour cream
½ tsp finely grated lime zest
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
2 tsp honey
¼ tsp kosher salt
1/8 tsp freshly ground pepper

Directions:

Wear rubber gloves when seeding and chopping the chile. Remove the seeds and put the rest of the chile in the food processor with the rest of the paste ingredients and process until smooth.

Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips ½ to ¾ strips. I bought chicken tenders as they were on sale.

Place the chicken onto a large resalable bag and spoon in the paste. Work the paste into the chicken, press out the air in the bag, and seal tightly. Place in the refrigerator and let marinate for 2-3 hours.

In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving. Prepare the grill for direct heating over high heat.

Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. If you don’t have rubber gloves, be sure to wash your hands thoroughly after this step.

Brush the cooking grates clean. Gill the skewers over direct high heat with the lid closed as much as possible until the meat is firm and the juices run clear – 6-8 minutes, turning once or twice. Serve warm with sauce.

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5 Ingredient Cooking

This chicken was delicious, and quick and easy to boot.  Pitting the olives took the most time, so I recommend you buy olives that are already pitted to make meal prep even easier!  Also, don’t forget to add the feta cheese like we did!

Chicken Breasts with Tomatoes and Olives (from Cooking Light)

Ingredients

4  (6-ounce) skinless, boneless chicken breast halves

1  cup  multicolored cherry or grape tomatoes, halved

3  tablespoons  oil and vinegar dressing, divided

20  olives, halved

1/2  cup  (2 ounces) crumbled feta cheese

Directions:

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Ingredients

THE 5 INGREDIENTS:

4  (6-ounce) skinless, boneless chicken breast halves

1  cup  multicolored cherry or grape tomatoes, halved

3  tablespoons  oil and vinegar dressing, divided

20  olives, halved

1/2  cup  (2 ounces) crumbled feta cheese

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Grilled Asparagus

Last week I was coping with horrible fall allergies, unable to smell or taste anything.  Of course Tyler had already planned the meals for the week and done the shopping.  He made several new recipes and while I gobbled the food up, I couldn’t actually taste it!  However, I’m pretty sure this asparagus was very good  At least that’s what Tyler tells me!

Asparagus and Prosciutto with Lemon Vinaigrette (from Weber’s Way to Grill)

Ingredients:

2 tablespoons apple cider vinegar
1 tablespoon finely diced shallot
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 1/2 pounds asparagus
1/2 teaspoon kosher salt
4 thin slices prosciutto, about 2 ounces total

Directions:

1. Prepare the grill for direct cooking over medium heat.

2. In a small bowl whisk the vinegar, shallot, lemon zest, and mustard. Slowly drizzle and whisk in the oil until it is emulsified. Season with the salt and pepper.

3. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. If desired, use a vegetable peeler to peel off the outer skin from the bottom half of each spear. Spread the asparagus on a large plate. Drizzle with a few tablespoons of the vinaigrette and season evenly with the salt.

4. Brush the cooking grates clean. Grill the asparagus and the prosciutto over direct medium heat, with the lid closed as much as possible, until the asparagus is tender and the prosciutto is crisp, turning once or twice. The asparagus will take 6 to 8 minutes and the prosciutto will take 1 to 2 minutes.

5. Arrange the asparagus on a platter, spoon on the vinaigrette, and crumble the crispy prosciutto on top.

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Grill Master (in training)

We purchased our first gas grill earlier this summer and Tyler has been learning the ropes.  Lots of burgers, some chicken, some steak (some burned…), and now pork!  I was not so sure about this recipe when he showed it to me but humored him and it was worth it!  The pork was tasty and the sauce had lots of great flavors that paired well with the pork.  Excuse my sloppy photo, I was quite excited to eat and my couscous was attempting to take over the plate!

Pork Tenderloins with Smoked Paprika Rouille (from Weber’s Way to Grill)

Ingredients:

Rouille
2 medium red bell peppers
2 to 3 small garlic cloves
3/4 teaspoon kosher salt
1 cup plain bread crumbs
3 tablespoons fresh lemon juice
3/4 teaspoon smoked paprika
1/2 to 3/4 cup extra virgin olive oil

2 pork tenderloins, about 1 pound each
Extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Grill the peppers over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the skins are evenly charred and blistered, 12 to 15 minutes, turning every 3 or 4 minutes. Place the peppers in a medium bowl, cover with plastic wrap, and let steam for 10 to 15 minutes. When the peppers are cool enough to handle, remove and discard the charred skins, stems, and seeds.

2. In a blender or food processor, mince the garlic first, and then add the roasted peppers, salt, and bread crumbs. Add the lemon juice and paprika and, with the motor running, slowly add the oil. Blend until very smooth and orangey-red in color. If rouille is too thick, add about 1 tablespoon of water. Season to taste with more salt, if needed.

3. Trim the tenderloins of any surface fat and silver skin. Lightly brush with oil and season evenly with the salt and pepper. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning about every 5 minutes. The internal temperature of the tenderloins should be 150°F when fully cooked. Cut the pork crosswise into thin slices. Serve warm or at room temperature with the rouille.

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INGREDIENTS (Nutrition)

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 ounce) Delmonico (rib-eye) steaks

DIRECTIONS

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

We celebrated our third anniversary with steaks grilled on our new gas grill.  They were so delicious no steak sauce was necessary!  KC Strip is not cheap but it was delicious!  We will definitely use this recipe again

Delmonico Steak Marinade (from allrecipes.com)

INGREDIENTS (Nutrition)

1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 ounce) Delmonico (rib-eye) steaks

DIRECTIONS

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

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