Thursday, June 4, 2015

Country Ribs

Can cook in crock pot on low for 7 hours (3 lb pack) with an onion and 1 cup apple juice and 1 cup water (heat water and apple juice before pouring over ribs)

Then grill for 10 min or so with bbq sauce on them until they are ready.

Wednesday, June 3, 2015

Taste of Home - Granola Bars

I altered these a little bit and have written my alterations into the recipe below - next time try making them in an 8 x 8 pan because they fell apart in a 9 X 13. When I froze them they stuck together better.  Bake longer if putting in 8 x 8 pan but keep an eye on them.

1/2 cup peanut butter
1/3 cup honey
1 egg
1 tsp vanilla
3 1/2 cups old fashioned oats
1/3 cup brown sugar
3/4 tsp salt
1/3 cup mini chocolate chips

beat peanut butter, honey, egg and vanilla until blended.  Combine oats, sugar and salt.  Add to peanut mixture and mix well.  Stir in chips.  Transfer to baking dish coated with cooking spray.  Bake at 350 for 12 - 15 minutes until set and edges are slightly brown.  Cool on wire rack and cut into bars.

Fiction books that have a cooking theme

Affairs of Steak
Angelina's Bachelors
Crunch Time
The Kitchen Daughter
Julia's Child

Monday, June 1, 2015

Grilled Cherry Flatbread

1 lb purchased pizza dough
2 Tb olive oil
3 oz thinly sliced prosciutto, cut into strips
3 cups fresh sweet cherries, pitted
1 Tb snipped fresh rosemary
4 oz mixed baby greens
6 oz smoked gouda cheese, shredded (1 1/2 cups)

divide dough in half.  Roll each half to a 10 inch circle.  Brish with 1 Tb of the oil. Set aside

In a 12 in ch cast iron skillet heat remaining oil on the rack of a charcoal or gas grill directly over med heat.  Add prosciutto.  Cover - cook 2 min stirring once.

Add cherries and rosemary.  cover and cook 2 min more or until softened stirring once.  Remove from heat and stir in greens.

Place pizza dough directly on grill rack.  Cover; grill 2 min.  turn dough over; grill 2 min more.  Top with cheese, then cherry mixture.  Grill covered 1 - 2 min more or until cheese melts and crust is crisp.  Makes 8 servings

7 pts per serving

BHAG June 2015

Grilled Fruit Couscous Salad

2 fresh plums, pitted and halved
2 fresh nectarines, pitted and halved
1/4 c olive oil
1 1/2 cups chicken broth
1 cup couscous
2 green onions, thinly sliced
3 Tb lime juice
1 Tb honey
2 tsp snipped fresh cilantro
1 Tb snipped fresh mint

Brush cut sides of fruit with 1 Tb olive oil.  Grilled, covered, on each of grill directly over medium heat 3 - 5 minutes or until charred.  Remove cut into wedges or chunks.

Cook couscous in broth.  Add green onions at same time as couscous.

whisk oil, juice, honey, 1/4 tsp salt and 1/4 tsp pepper.  Add fruit, couscous, cilantro, and mint.

Makes 6 - 8 servings - each serving 7 pts (for 7 servings)

BHAG June 2015