Slow Cooker Honey Buffalo Ribs

Ok on dirait que je les sens jusqu'ici!!

INGREDIENTS

• 4-5 pounds baby back pork ribs membrane removed

Honey Buffalo Sauce

• 3/4 cup Frank’s BUFFALO WINGS Sauce not original
• 1/2 cup honey
• 3/4 cup apricot preserves
• 1 cup packed brown sugar
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons cornstarch

Spice Rub

• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons packed brown sugar
• 2 tsp EACH chili powder, garlic powder, salt
• 1 tsp EACH ground cumin, onion powder, pepper
• 1/2 teaspoon dried thyme

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Line a baking sheet with sides with parchment paper. Set aside.
2. Cut ribs into 6 sections then rinse and pat dry.
3. In a medium bowl, whisk together Spice Rub ingredients. Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
4. Meanwhile, whisk together all of the Honey Buffalo Sauce ingredients EXCEPT the cornstarch. Remove and reserve 1 cup Sauce to brush on cooked ribs. Whisk cornstarch into remaining Sauce (not the reserved sauce).
5. Spray slow cooker with nonstick cooking spray then add a thin layer of sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in sauce.
6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
7. When ribs are tender, remove from slow cooker and brush with Reserved Honey Buffalo Sauce. Serve the rest of the Sauce a dip if desired.

recette et photo ici

CHEESESTEAK EGG ROLLS

Le genre de recette que tu cherches pendant une demie heure pour la retrouver!

INGREDIENTS

For The Brisket:

• 1 tablespoon canola oil
• 1 ½ cups onion chopped
• 2 tablespoons tomato paste
• 2 cups dry red wine, such as merlot
• 3 14-ounce cans beef stock
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 2 pounds Certified Angus Beef brisket, trimmed of fat and cut into 3 inch cubes
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 12-ounce bottles root beer
• 8 whole black peppercorns
• 2 cinnamon sticks

For the Egg Roll Filling

• 1 tablespoon canola oil, divided
• 8 ounces button mushrooms diced
• ¼ teaspoon salt
• 1 cup onion diced
• 1½ tablespoons garlic minced
• ½ pound diced provolone cheese
• 1 1-pound package large eggroll wrappers (20 per package)
• 1 egg white with two tablespoons water to moisten wrapper edges
• Vegetable oil for frying

For the Queso Dip

• 4 tablespoons diced jarred jalapeno
• 1 pound white American cheese
• ¼ cup beer or ale

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a medium to large sauce pan, heat the one tablespoon of oil over medium high heat and add onions. Sauté for 3 minutes, reduce to medium and add tomato paste. Stir while cooking for one more minute.
3. Add wine to deglaze the pan and reduce by half.
4. Add beef stock, Worcestershire sauce and bay leaf and reduce to four cups. Set this mixture aside.
5. In a large Dutch oven over medium high to high heat, add oil.
6. Thoroughly pat the beef dry with paper towels and season all sides with salt and pepper.
7. Add pieces one at a time to the hot oil keeping the pieces from touching. Brown each piece on all sides, about 2-3 minutes per side. Let each side sit untouched until you are ready to turn so they get a nice crust.
8. Add root beer and deglaze the pan.
9. Add peppercorns, cinnamon stick and reserved reduced liquid.
10. Cover and place in oven and set timer for four hours. After four hours, check liquid and add more root beer if needed and continue to cook until tender, about another hour.
11. While brisket is cooking, prepare the filling.
12. In a medium skillet with a tight fitting lid, place the two teaspoons of the oil and heat over medium high.
13. Add mushrooms and salt and cook covered for about five minutes. Mushrooms should give up some liquid.
14. Uncover and cook for about five more minutes until liquid is gone and mushrooms become golden brown. Remove to a large bowl and hold.
15. In the same pan heat the last teaspoon of oil and add onions and garlic. Cook uncovered for three minutes or just until they start to brown. Add these to the bowl with the mushrooms and refrigerate for later.
16. Once the beef is cooked, remove from heat and let rest in the pan uncovered for 10 minutes.
17. Remove each piece to your cutting board and slice against the grain. (reserve pan sauce and place in refrigerator until later) Then with your fingers, crumble the slices and add to the now chilled bowl of mushrooms and onions.
18. Chill this mixture for at least an hour.
19. To the same bowl add the diced provolone and ½ cup of the reserved pan sauce (skim off any fat first). Mix this final mixture thoroughly.
20. In a small bowl, beat egg white with water.
21. To assemble, brush all four edges with the egg white mixture and place about 1 ½ ounces of filling in center spreading it out in a line from left to right, with one of the four corners pointing towards you. The amount of filling will exactly fill 20 wrappers.
22. Roll the corner closest to you over the line of filling and tuck under filling. Then fold each edge to the center, tucking under the roll you started. Finally roll forward until it ends with the opposite corner under the eggroll.
23. The queso is easy to make and better if you make it before frying so the eggrolls can be eaten hot and crispy. If the queso cools off, just microwave to melt again.
24. In a small sauce pan, place diced chilies and add all of the American cheese, breaking it up with your hands. Add 1/8 cup of any beer and heat over medium heat until melted. Only use another 1/8 cup or less of beer to get the queso to your desired consistency.
25. In a cast iron skillet or wok, heat enough oil to cover the cooking eggrolls. Once the oil is 350 degrees (use a candy thermometer), cook the eggrolls in three or four batches until crispy. They float so try and keep them submerged so all sides get crispy.
26. Remove to paper towels and serve with hot queso dip

Recette et photo ici

Maple Grilled Salmon

Le souper de ce soir....

1/4 cup maple syrup (the real stuff…not pancake syrup)
2 tablespoons soy sauce
2 cloves garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, lined with foil and coat with the maple syrup mixture. Wrap foil into a packet around the salmon. and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat grill (or oven) to 400 degrees F (200 degrees C).
4. Place the foil packet in the preheated oven, and bake salmon 15-20 minutes, or until easily flaked with a fork.

Recette et photo ici

HIGH PROTEIN ENERGY BALLS

Chut.... ne le dites pas à ma fille qu'il y a des pois chiches là-dedans, mais il y a du chocolat!!


INGREDIENTS

• ½ cup almonds
• 1 can chickpeas, rinsed and drained
• ¾ cup natural peanut butter
• ¼ cup honey
• ½ teaspoon vanilla
• ¼-1/2 cup chocolate chips (optional) (non pas optionnel voyons donc!!!!! hihi)

INSTRUCTIONS

1. Line a tray that will fit in your freezer with parchment paper. Set aside.
2. In a food processor, process the almonds until they are a fine crumb.
3. Add the chickpeas and process until they are fully broken down.
4. Next, add the peanut butter, honey, and vanilla and process until you have a smooth mixture.
5. Remove the blade from the processor and stir in the chocolate chips, if using.
6. Roll the mixture into small balls and place on your tray.
7. Continue until you use all the mixture; you should have 30 balls.
8. Freeze for at least 20 minutes before serving.

recette et photo ici

Flourless Double Chocolate Brownies

Le genre de recette qui se sauve de moi, je la perds toujours.

Ingredients

• 6 Tbsp (90 ml) coconut oil*
• 6 oz. (170g) Chipits semisweet chocolate chips
• 2 large eggs, room temperature
• 2/3 cup (130 g) coconut sugar**
• 2 tsp vanilla extract
• 1/4 cup (20 g) unsweetened cocoa powder
• 3 Tbsp (24 g) arrowroot powder***
• 1/4 tsp salt

Directions

1. Preheat oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
2. Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
3. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.

Notes

* Can sub with melted butter, but you might not get the crackly tops.

** Can sub with granulated sugar.

*** Can sub with cornstarch.

J'allais oublier recette et photo ici

Trois sauces pour pâtes faciles et rapides

Ingrédients

Base pour les trois sauces

2-3 gousses ail, hachées

1 oignon, haché

1 boîte de 796 ml tomates broyées

Version tomates et pancetta

1 à 2 tasse cubes de pancetta (ou de bacon coupé en morceaux)

Parmesan, râpé

Version thon-citron

1 ou 2 boîte(s) thon en conserve

Olives vertes et/ou noires, au goût

Zeste de citron, au goût

Persil frais, au goût, haché

Version rosée

3/4 tasse de crème à cuisson 15 %

1 tasse de champignons, sautés

1 tasse de fromage Parmesan, râpé

Préparation

Base

1. Faites sauter l'ail et l'oignon dans un peu d'huile.
2. Ajoutez la boîte de tomates.

Version tomates et pancetta

1. Faites sauter la pancetta (ou le bacon) dasn une poêle.
2. Ajoutez à la préparation de base.
3. Réchauffez.
4. Soupoudrez de Parmesan, au goût.

Version thon-citron

1. Ajoutez le thon à la préparation de base.
2. Ajoutez le reste des ingrédients, au goût.
3. Réchauffez.

Version rosée

1. Ajoutez tous les ingrédients à la préparation de base.
2. Réchauffez.

Recette et photo ici