Monday, July 29, 2013

Homemade Tamales!

I have always wanted to make my own tamales at home, but I didn't know where to begin! There are certain ingredients that are not easy to find in my area such as
assorted dried chili peppers and dried corn husks! Then one day I got a message saying I had a new follower on Twitter called Global Grub. As soon as I saw what that page was about I was intrigued! They make cooking kits for some really cool recipes like Jerk Chicken with Coconut Rice and Beans, Tangine with Couscous, Sushi Rolls and Red Chili Tamales.

Carley Sheehy, the owner of this brilliant new food item, was generous enough to let me try the tamale cooking kit! I was thrilled and couldn't wait to get started! This kit arrived with all those ingredients that I knew I would not easily find! And the kit also came with easy to follow, step by step instructions! Global Grub even has cooking videos on their website! I watched them over and over, to let me get familiar with the recipe! It was a huge help!

These tamales were absolutely delicious! I felt like I was transported to a fine Mexican restaurant! The flavors were so authentic! My family loved these and told me to make them more often!

Included in this kit are the dried chilies, 16 corn husks, the spice blend and masa mix.

All I needed to make the tamales was the cooking kit and...

1 lb. of meat, I used chicken cutlets
1 large white onion
6 large cloves garlic
1/2 cup vegetable shortening
Optional ingredients:
sour cream
shredded cheddar cheese - I added 1 tbls into each tamale
Cooking Tools:
large stock pot with lid
steamer basket for stock pot
These tasty cooking kits range from $11.99 - $19.99. This tamale kit was only $16.99.
And for every cooking kit purchased Global Grub will donate a meal to their local food bank! How cool is that! They will also donate a meal for every new Facebook 'Like' they receive(up to 300) until July 31st...So please stop by their Facebook page and give them a 'Like'...and tell them that My Recipe Journey sent you!

Sunday, July 28, 2013

Portuguese Pot Roast!

This is my first time making Portuguese food, but if all Portuguese recipes are as delicious as this one then I'll be making MANY more!

This pot roast had so much flavor from just basic ingredients! I love these kinds of recipes that don't require fancy ingredients but have TONS of flavor! The taste from the bay leaves comes through along with the onions, garlic and beer! All cooked down and tender! The pan juices are so rich in all these flavors and are perfect when poured over each slice before serving! I think next time I'll add some potatoes to the pan!

I found this recipe on a Facebook page called 'For the Love of Portuguese Food'...I'll be visiting that page many more times to find more Portuguese recipes to try!

Portuguese Pot Roast

4-5 lb. beef bottom round roast
1 large onion, sliced
2 cloves garlic, minced - I used 4
2 dried bay leaves
1 tsp. paprika ( optional) - I used the paprika
salt and pepper to taste - I used 1 tsp. kosher salt + 1/2 tsp. pepper
olive oil
1 cup beer or red wine - I used beer
1 cup water

Preheat oven to 400 degrees F.
Place the onions in the center of a 13" x 9" Pyrex baking dish and place the roast on top of the onions, with the fat facing up.
Pour the beer over the roast.
Mix together the salt and pepper, then rub it over the roast and sprinkle the roast with paprika. Sprinkle the minced garlic over the roast.
Place one bay leaf underneath the roast and one bay leaf on top.
Drizzle the roast with olive oil.
Add the water to the bottom of the baking dish.
Place the roast on the center rack uncover and bake for 30 minutes.
Then reduce the oven temp to 350 degrees F and bake uncovered for 2 and 1/2 hours.
If pan juices evaporate completely during baking add a little more water to the pan.
Remove from oven and let rest for 15 minutes before slicing.
Serve warm with pan juices poured over each slice.

Recipe from For the Love of Portuguese Food Facebook page.


Thursday, July 25, 2013

Egg in a Hole!

This is such a fun way to serve eggs and toast! And I love the fact that the eggs and toast are made at the same time in the same frying pan! So much easier that way! My family got a kick out of this egg dish! I've made it often. I like to make this when we're having breakfast for dinner!

I found this recipe here on

Egg in a Hole

1 large egg
1 Tbls. butter
 slice of bread - I used wheat bread

 To cut the circle into the bread, place bread on a flat surface and place an empty drinking glass upside down on top of the bread.
Slowly and firmly press down on the glass in a circular movement,

 until it cuts through the slice.
Use a knife to cut through where the glass may have missed.
Melt 1 Tbls. of butter in a non-stick frying pan on medium heat. Dip both sides of the bread pieces into the melted butter.
Place the slice of bread in the center of the pan with the center cut circle next to it.
Crack the egg into the open circle of the slice of bread.
Fry until egg is firm enough to flip over but make sure not to burn the bread.
Also flip the center circle to toast.

Fry until desired doneness is achived.
Cover pan with a lid if more cooking is desired.

Serve warm.


Wednesday, July 24, 2013

Scattered Chicken Tortilla Casserole!

We love Mexican food in our house, but sometimes I just don't feel like assembling a dozen tacos or burritos! That's why I decided to try this easier way! It tastes just as good but is so much quicker to make and less messy to eat! I made this in a chicken version, but this would be just as delicious if you used ground beef! My inspiration for this meal came from a recipe I found on Better Homes and Gardens. Check out their version also!

Scattered Chicken Tortilla Casserole

3 chicken cutlets, cut into very small bite sized pieces
2 Tbls. olive oil
1 Tbls. taco seasoning, I used my own spice blend for this.
1 tsp. salt
16 oz. sour cream, I used fat free
1 cup chicken broth
10 oz. can petite diced tomatoes, drained well
4 rings of jarred jalapenos, minced
12 small corn tortillas, stacked and cut into thin strips
1 can refried beans
2 cups shredded cheddar cheese
fresh chopped parsley garnish, optional

Preheat oven to 350 degrees F.
In a medium sized bowl combine sour cream, chicken broth,
drained diced tomatoes and minced jalapeno rings. Mix well and set aside.
Heat olive oil in a large oven safe skillet over med/hi heat.
Saute chicken pieces with the taco seasoning and salt
 until chicken is cooked, stirring often.
Remove chicken from skillet and remove skillet from heat.
Layer 1/3 of the tortilla strips in the bottom on the skillet.
Then add 1/3 of the cooked chicken evenly on top.
Pour 1/3 of the sour cream mixture over the chicken and dollop
the top of that with 1/3 can of refried bean, spacing the dollops evenly over the entire area.
Do this 2 more times but end with the sour cream mixture on top.
Bake on center rack uncovered for 30 minutes. Then sprinkle with the cheddar cheese and bake uncovered again for about 10 minutes to melt the cheese.
Sprinkle with fresh chopped parsley if desired.
Serve warm.
Serves 4 as a main dish or add a side salad to serve 6.

Monday, July 22, 2013

Homemade Taco Seasoning!

Whenever I make chili or any kind of Mexican dish, I always make sure to have this taco spice blend mixed and ready to add! No need to buy packets of taco seasoning when you probably already have all the ingredients needed to make your own! This is a salt free spice blend so you can control the amount of salt in your recipe! I usually triple this recipe and keep it in a small spice bottle in my spice cabinet!

Taco Spice Blend

1 Tbls. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried cilantro
1/8 tsp. cayenne pepper - add more if you want it spicy

Mix all ingredients together and add to any recipe that calls for 'taco seasoning'.
This is a salt free spice blend, so make sure to taste the recipe your using
 this for and add salt as needed.
This recipe can be doubled, tripled, quadrupled, etc.
Just keep in a small air tight container until needed.

Plum Peachy Seared Pork Chops!

Summertime is the best time to experiment with fruit recipes! I'm finding lots of fresh peaches and plums in every food store and farm stand! Lately I've been craving fruit with pork, so I figured now is the time to get creative!

This next recipe was one that I decided to play around with while I was searching for new  ways to prepare bone-in pork chops! I looked everywhere but couldn't find exactly what I wanted in a fruity pork recipe. I'm happy to say that my experiment worked out to be just what I wanted...the pan seared pork chops and the combination of the earthy sautéed garlic and green onions, tart plums, sweet peaches and acidic balsamic vinegar, all made for a very dark rich sauce that was perfectly delicious! I just wanted to drink it!

The title of my recipe came from my VERY helpful followers on Facebook! Thank you to everyone for your ideas!

Plum Peachy Seared Pork Chops

4 bone-in pork chops
2 Tbls. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1 ripe peach, pitted and chopped
1 plum, pitted and chopped
3 large cloves garlic, minced
4 green onions, sliced thin (save some for garnish)
1/4 cup balsamic vinegar
1/4 cup dry white wine (not cooking wine)

Preheat oven to 400 degrees.
Heat oil in a very large oven safe skillet on med/hi heat.
Mix together the salt and pepper and lightly sprinkle over the pork chops.
Sear the pork chops in the skillet for about 3-5 minutes per side. Make sure to get a nice dark brown color on both sides of the pork chops.
Then remove to a plate.
Reduce heat to medium and add the chopped peaches and plums along with the garlic. Stir and sauté for about 1 minute then add the green onions, balsamic vinegar and white wine.
Stir and cook for about 2-3 more minutes.
Then add back the seared pork chops and any drippings to the sautéed fruit.
Place in the oven on the center rack, uncovered for about 15 minutes or until pork is cooked through. Serve warm with the fruit and pan sauce spooned on top.
Garnish with extra chopped green onions.


Friday, July 19, 2013

Scalloped Eggplant Casserole!

This is a recipe I had saved in a folder for about 3 years. I found the recipe on the cooking site. It was posted by one of my favorite cooks from that site known as Dugger. I have tried a few of his recipes and was never disappointed!

This casserole is so easy to make and the flavor is just perfect! Oven roasted seasoned cubes of eggplant that are layered with pieces of white bread and cheddar cheese. Then it's coated in a egg/milk mixture, melted butter and baked until golden brown. This can be served as a side dish to any meat or fish. Or serve it as a main dish with a salad!

I'm writing the recipe as I made it, but go check out the original version here!

Scalloped Eggplant Casserole

1 large eggplant, peeled and sliced into 1/2 inch cubes
2 Tbls. extra virgin olive oil
7 slices white bread, cut into 1/2 inch cubes
1 and 1/2 cups shredded cheddar cheese
3 large eggs
1 and 1/2 cups milk - I used low fat
1 and 1/2 tsp. onion powder
1 tsp. salt and 1/2 tsp. black pepper, plus extra to season the eggplant cubes.
2 Tbls. melted butter

Preheat oven to 400 degrees F.
Whisk together the eggs, milk, onion powder, 1 tsp. salt, 1/2 tsp. black pepper. Set aside. 
Lightly grease a 13 x 9 inch casserole dish.
Place the cubed eggplant into the greased dish.
 Toss the cubes with the olive oil and lightly sprinkle with salt and pepper to taste.
Then spread out the seasoned eggplant in a single layer.
Bake on middle rack uncovered for 10 minutes.
Then toss and bake for another 10 minutes.
Then remove the eggplant from the dish and
spread 1/2 of the bread cubes evenly in the bottom of the dish.
Top the bread cubes with 1/2 the roasted eggplant and 1/2 the shredded cheddar.
Repeat these layers again and pour in the egg/milk mixture.
Press down slightly on the eggplant and bread cubes.
Lightly and evenly drizzle with the melted butter.
Bake on middle rack, uncovered for 25 minutes or until lightly browned.
Serve warm.
8-10 servings as a side dish


Tuesday, July 16, 2013

Simple Banana Split Pie!

I was given this recipe by a Facebook follower named Richard Allen Jernigan. This is what he said...
"I have a recipe for you. It is very easy, and you may even find other simple variations in addition to the ones I have listed. It actually tastes as if it has more calories than it has, and it is very good for the hot summer since it is so light. I got this from a fundraiser cookbook a group in my hometown in WV did back in 1978. It has always been a hit!"

Just by looking at the title, ingredients, easy of preparation and Richard's glowing review, I knew this was something I had to try! I was so tempted to tweak it! And I was a little worried that maybe there was a mistake in the ingredients and directions because I looked at other Banana Split Pie recipes on the Internet and couldn't find any that were as simple as this one! But I resisted the temptation and was extremely pleased with the results! This Banana Split Pie recipe was not only easy but it really does taste just like a banana split! Light, fluffy whipped cream mixed with bananas, Maraschino cherries and pineapple! Then topped with chopped peanuts and drizzled with chocolate syrup! My hubby requested this pie for his birthday! Everyone raved about how delicious this was! All plates were scraped clean...I love it when that happens!

Simple Banana Split Pie

3 large ripe bananas, peeled and chopped
8 oz. jar Maraschino cherries without stems, drained, chopped and squeezed dry of liquid
6oz. can crushed pineapples, drained and squeezed dry of liquid
12 oz. container frozen whipped topping, thawed ( I used fat free)
9 1/2" wide graham cracker pie crust (1 and 1/2 " deep)
 1/2 cup lightly salted dry roasted peanuts, crushed
chocolate syrup to drizzle on top of pie

Make sure the cherries and pineapple are thoroughly squeezed dry of excess liquid.
If that is not done the pie will become runny.
Then in a large bowl mix together all the fruit. Now fold in the whipped topping until it is well combined with the fruit. Pour the mixture into the graham cracker pie crust, evenly.
Top with the chopped peanuts. Cover and chill for at least 2 hours or overnight to allow the flavor of the fruits to blend together with the whipped topping.
Before serving drizzle the entire top of the pie with chocolate syrup.
Serves 8-10

Chocoholics: Use chocolate crumb shells instead of graham cracker shells, and chocolate whipped topping instead of regular

Nuts can be optional because there are people who don’t like nuts, as well as those who are allergic to nuts. You can also use other nuts such as pecans, walnuts, almonds, etc.

Thank you so much Richard Allen Jernigan for this perfect pie recipe!



Sunday, July 14, 2013

Easy Skillet Apple Pie!

I never thought to make an apple pie in a skillet, but it is truly a great idea because it's so quick and easy! I found this recipe here on a food blog called Lemon Sugar!

This is one of the best apple pies I have ever tasted! The brown sugar and butter form an almost caramel like sauce in this pie! You can make this with a scratch pie crust if you want, but I just used 2 sheets of refrigerator pie crust. You can usually find these kinds of pie crusts in the section of the grocery store where they sell refrigerator biscuit dough.

I slightly tweaked the recipe because I didn't have the same items mentioned in the original recipe. I used my new favorite Gastrolux  pan!  See those pans hereI was very happy with my results! I will be making this many more times in the future!

Easy Skillet Apple Pie

2  sheets of refrigerator pie dough - allow to come to room temperature for about 15 min.
6 Tbls. butter
1 cup packed brown sugar
1 and 1/2 tsp. cinnamon, divided
2 Tbls. granulated white sugar
5 apples peeled, cored and thinly sliced - I used Fuji apples
1/4 tsp. salt
1 tsp. fresh squeezed lemon juice

 Preheat oven to 425 degrees F.  In a 10-12 inch oven safe skillet, melt the butter over medium-high heat.  Add the brown sugar and 1 tsp. of cinnamon to the skillet, and mix well. Cook sugar mixture for about 2 minutes, then  add the apples, and mix well to coat the apples completely. 
Sprinkle the apple mixture with salt and lemon juice.
 Mix well and then remove from heat.
 Unroll the 2 room temp pie dough and cover the apples with crusts. The crusts will overlap. Push the edges of the dough into the skillet.  Do not pinch the pie dough on to the skillet, just tuck the edges down the inside of the skillet.  Sprinkle the entire top of the dough evenly with the white sugar and cinnamon. If using a shallow skillet, put the skillet on a foil-lined baking sheet to catch anything that might bubble over the edge of the skillet.
Bake for about 30 minutes or until the crust is nicely browned.
 Let cool before serving...if you can wait that long!
 Serves 10-12

Easy Skillet Chicken Parmesan

I know that chicken parmesan has been around for ages! There are so many recipes out there that it's mind boggling!

This technique, that I found on many Internet cooking sites, is just an easier version of chicken parmesan because you don't have to bread each piece of chicken! And you don't have to layer the sauce and mozzarella! Just pour the tomato sauce over the seasoned, sautéed chicken. Then add the cheese and bread crumbs on top and bake to brown!

Here are some more very similar versions of this technique that you might like from...Recipe Girl Food Network...Whole Foods Market...and Betty Crocker!

I'm showing this recipe the way I made it!

 Easy Skillet Chicken Parmesan

 1 lb. of pasta cooked according to package
3 boneless skinless chicken breasts, sliced thin and cut into bite sized pieces
3/4 cup of seasoned bread crumbs - I like 4C brand
1/3 cup fresh grated Parmesan cheese
4 Tbls. extra virgin olive oil
1/2 tsp. salt
1/4 tsp.  ground black pepper

1/4 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1/4 tsp. dried thyme
about 32 ounces homemade tomato sauce - jarred is fine also
1 and 1/2 cups shredded mozzarella cheese - I use part skim

Preheat oven to 450 degrees.
Mix together the bread crumbs and parmesan cheese
with about 2 tablespoon of olive oil and set aside.
Spread out the bite sized chicken pieces in a single layer.
Mix together the salt, pepper, crushed red pepper flakes, oregano and thyme.
Then sprinkle the seasoning mixture over the chicken pieces.
On the stove top, heat a large oven proof skillet to med/high heat with 1 tbls. of olive oil. Saute seasoned chicken pieces in 3 small batches until browned. Adding more olive oil as needed for each batch. When all the chicken pieces are browned, put all the pieces back into the skillet and pour some of the tomato sauce over the chicken. Just enough to cover the chicken completely, but save some to add to the pasta when serving. Sprinkle with shredded mozzarella. Then sprinkle with the bread crumb mixture. Bake on middle rack, uncovered, for 10-15 minutes or until cheese has melted, and bread crumb topping is nicely browned.
Place desired amount of cooked pasta in each dish and top with more tomato sauce.

Then add desired amount of the chicken parmesan on top and serve warm.
Serves 6

Friday, July 12, 2013

Skinny Chocolate Banana Souffle

I love it when I come across a chocolate dessert recipe that is not only easy, but low fat and low calorie! It's a dream come true! This dessert is so light, airy and creamy with just the right amount of chocolate/banana flavor!

I found this recipe here on a cooking blog called Skinny Taste! I made it as written except I baked my soufflés in 2 larger ramekins instead of 4 smaller ones. I sprinkled my soufflés with coconut powder instead of powdered sugar because I love anything that includes coconut, plus it was perfect with this dessert! This is a 'must try' recipe!

Skinny Chocolate Banana Souffle

2 ripe bananas peeled and mashed
2 tsp. cornstarch
1/4 cup unsweetened cocoa powder
1 tsp. pure vanilla extract
2 large egg whites
3 Tbls. sugar
powdered sugar or powdered coconut for garnish - optional

Preheat oven to 400 degrees F.
Grease 4 - 6oz. ramekins or 2 - 12oz. and place on a baking sheet.
In a medium bowl mix together mashed bananas and vanilla extract.
Then sift in the cornstarch and cocoa powder. Stir to combine.
In a separate bowl beat the egg white with the sugar using an electric hand mixer set on the highest setting. Keep beating until soft peaks form. This should take a few minutes.
After you reach the soft peaks stage, gently fold 1/3 of the whipped egg whites/sugar mixture into the banana mixture. Then do the same thing with the remaining egg white mixture, gently folding until well incorporated.
Pour this mixture into the greased ramekins in equal amounts.
Wipe the edge of the ramekins if any of the mixture dripped on the insides because this will keep the soufflé from rising properly.
Bake for 15 minutes if using the smaller ramekins,
or 18 minutes if using the larger ones.
When done baking remove immediately from the oven and
 garnish with powdered sugar or powdered coconut if desired.
This must be served quickly before it starts to deflate.
Serves 2-4


Thursday, July 11, 2013

Fried Pasta Stix

I came up with this recipe as a way of using up some leftover cooked lasagna noodles. I love the crunchy baked ends of lasagna! That is exactly what this tastes like when dipped into your favorite pasta sauce! So good and very easy to make!
Perfect for an appetizer or snack!

Fried Pasta Stix

3 cooked lasagna noodles
1/2 cup seasoned bread crumbs
1/2 tsp. garlic powder
3 Tbls, grated parmesan or romano cheese
1/2 cup pasta sauce
corn oil for pan frying

Pat the cooked lasagna noodles dry.
Then cut them in half crosswise.
Then cut them into 1 inch strips lengthwise. You should have strips that are about 5 1/2 inches long by 1 inch wide.
Heat about 1/2 inch of corn oil in a 9-10 inch diameter frying pan(non-stick if possible)
In a large flat plate, mix together the
 seasoned bread crumbs, garlic powder and grated cheese.
Press each side the noodle strips firmly into the bread crumb mixture and set aside.
When oil is hot, place 3 breaded strips into the hot oil and fry on each side for about 2 minutes or until nicely browned.
Remove from oil and blot on paper towels.
Continue until all the strips are fried.
Serve warm with warm pasta sauce for dipping.
Serves 2 people

Wednesday, July 10, 2013

Spicy Beer Bread

I have been looking for the perfect Beer Bread recipe for a long time! I definitely found it with this next recipe! I love how easy this is to make with just a few simple ingredients! This bread is nice and hearty with a slightly sweet and slightly spicy touch! The beer flavor comes through perfectly! This would also be amazing with some shredded cheddar cheese mixed into the batter or even just sprinkled on top! This recipe makes one loaf, but I think I'll have to double it from now on because one loaf disappears too quickly!

This recipe is from a fellow member named Paula. I tweaked it slightly to give it a little more spiciness! I'll show my changes in red.

Spicy Beer Bread

3 cups flour
1 tsp. kosher salt
4 1/2 tsp. baking powder
6 Tbls. sugar
12 oz. beer - I used 10 oz. and sipped the other 2 oz.
4 Tbls. Herdez Tomatillo Verde Cooking Sauce - I used 8 Tbls.
1/4 cup melted butter

Preheat oven to 375 degrees F.
Grease one loaf pan and place on a cookie sheet.
Mix together all the ingredients except for the melted butter.
Do not over mix. Just mix enough to combine it well.
Lumps are okay.
Pour into the greased loaf pan and pour the melted butter ontop.
Bake on center rack for 55-60 minutes.
You need to bake it until completely cooked through because this is a dense batter.
So let it brown really well or else the middle may still be slightly raw.
When done baking remove from oven and let cool completely before slicing.
I usually wait about 30 minutes.
Then try not to eat the entire loaf all by yourself like I did!

Recipe adapted from Paula @

Tuesday, July 9, 2013

S'mores Kiss Cups!

I love S'mores and have tried many different variations of this classic recipe! So why not try one more?

This recipe was shown to me by my childhood friend Kathleen Izzo. She knows that I'm a recipe feind, so she posted the recipe on my Facebook wall. And as soon as I saw it I knew I would be making them because they looked so heavenly and so easy to make! Well, I simplified it even more and it turned out great! These were sooooo good and very addicting! The cute tiny size makes them easy to pop in your mouth! Perfect with a cold glass of milk!

S'mores Kiss Cups

7 graham crackers, finely crushed
1/4 cup sugar
6 Tbls. butter, melted
10 marshmallows, cut in half
30 chocolate Hershey's Kisses, unwrapped

Preheat oven to 350 degrees F.
Combine the first three ingredients together and mix well.
Using a small melon baller scoop and press the graham cracker mixture
into each cup of a mini muffin pan. You should have enough to make 20 mini cups.
Bake the cups for 4-5 minutes or until lightly browned on edges.
Remove from oven and place 1 Hershey's kiss into each mini cup.
And place one half of each marshmallow, cut side down, on top of each kiss.
Press lightly to slightly flatten each kiss.
Place back into oven and bake for 1-2 more minutes to soften the marshmallows.
Then remove from oven and allow to cool completely for 15 minutes.
In the mean time melt the remaining 10 chocolate kisses
 in the microwave until spreadable.
Carefully remove cooled S'mores from the pan with a small spoon.
Place on a serving platter and frost the tops with the melted chocolate.
Serve warm or room temp!


Monday, July 8, 2013

Watermelon Dippers!

It's watermelon season so I'm always looking for ways to serve this naturally sweet fruit! I love serving it this way because it's fun to dip and I love the contrast of the creamy, tangy dip with the cold, sweet watermelon! It's just perfect!

I found this recipe here on the
National Watermelon Promotion Board website.
Go check out that site for lots of cool  ways to use watermelons in recipes!

Watermelon Dippers

8 oz. sour cream - I used fat free
4 Tbls. sugar
1 tsp. pure vanilla extract
8 servings of watermelon cut into thick sticks

In a small bowl mix together the first 3 ingredients.
Serve with the watermelon sticks for dipping.
Serves 8

Sunday, July 7, 2013

Easy Oven Luau Ribs!

This is one of those rare recipes that make you do a happy dance after you taste it! I was shown this recipe by a foodie friend named Michelle Conner! She found this recipe in an
old 1979 cookbook put out by the American Martyrs Catholic church in Manhattan Beach, Ca....called 'Recipes and Remembrances'.

I loved that this rib recipe had one unique ingredient...strained peaches baby food! I also loved that it is totally cooked in the oven! I did a very slight tweak by adding more garlic and omitting the ginger. But I'm writing the recipe the original way and showing my changes in red.

This rib sauce is so very tasty...I wanted to just drink it as soon as I tasted it! This sauce would be great if you wanted to use it just as a barbeque sauce! All you would need to do is cook it down on the stovetop to thicken it slightly! My hubby and I were licking our fingers clean as we ate these ribs. The sauce thicken up nicely as it baked on the ribs! It was so fruity, tangy, sweet and savory! I loved how easy this was to make and my hubby loved that he didn't have to turn on the barbeque!

Thank you Michelle Conner for this amazingly tasty rib recipe!

Easy Oven Luau Ribs

4 lbs. spareribs, cut into individual pieces & lightly sprinkled with salt and pepper
2 jars (4.5 oz each) strained peaches baby food
1/3 cup catsup
1/3 cup red wine vinegar
2 Tbls. soy sauce
1/2 cup brown sugar
2 cloves garlic, minced -I used 3 large cloves
2 tsp. ginger - I omitted this

Preheat oven to 450 degrees F.
Line a large baking dish with tin foil. The dish must be large
 enough to fit the ribs in a single layer. Place seasoned ribs in baking dish and
bake uncovered on center rack for 15 minutes.
Pour off liquid from baking dish and lower heat to 350 degrees F.
Mix remaining ingredients together in a bowl to create a basting sauce.
Baste ribs generously with the sauce mixture, then cover and bake for another one and a half hours, basting every 1/2 hour.
When ribs are done baking slide them around in the thickened rib sauce that forms on the bottom of the baking dish and place on a serving platter.
Serve warm.
Serves 4 people