BBQ Ribs

• 1 cup water
• 1/2 cup soy sauce
• 3 lbs. baby back ribs
• 1/2 cup Shirley J BBQ sauce mix, plus extra to season ribs
• 1 1/3 cup root beer (just a little less than a can I used the MUG brand)

1. Season ribs with Shirley J BBQ seasoning. You want a good even coating. Place ribs in fridge for 2 hours.
2. In a broiler pan, place the water and soy sauce in the bottom of the pan. Place the insert of the boiler pan on the pan. Your gonna create a nice steam bath for this ribs.
3. Place ribs on the pan. Completely cover the ribs in the pan with aluminum foil. You want it nice and sealed to keep that steam in there. Cook in a 200 degree preheated oven for 4-6 hours. low and slow is the trick here folks.
4. Meanwhile in a saucepan, combine the root beer and 1/2 cup Shirley J BBQ Sauce Mix together and simmer for five minutes. Set aside until ribs finish in oven.
5. Remove ribs from pan and brush all over with about 2/3 cup of the bbq sauce.
6. Place the ribs on a preheated grill. We keep the temp in between high and sear. You want to get the sauce to coat the ribs and get a little charred. Cook for just a few minutes on each side. Serve with remaining sauce. Enjoy. Serves 4.

From: http://realmomkitchen.com/2133/shirley-j-bbq-ribs/

Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

From the Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/2010/04/cajun-chicken-pasta/

Chocolate Crinkle Cookies

2 cups sugar
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Breakfast Cookies

6 tbsp. unsalted butter
3/4 c. packed brown sugar
1/3 c. all-purpose flour
1/3 c. whole-wheat flour
3/4 tsp. baking soda
1 1/2 c. regular oats
1/2 tsp. salt
1 egg
1 tsp vanilla extract
1/2 c. chopped pitted dates
1/4 c. chopped almonds
1/4 c. sweetened coconut
1/4 c. dried cherries

1. Preheat oven to 350. Lightly spray two baking sheets with cooking spray, or cover sheets with silicone baking mats.

2. Melt the butter in a small saucepan over low heat.

3. Remove the saucepan from heat, and add the brown sugar, stirring until smooth.

4. Combine the dry ingredients - flours, baking soda, oats, salt - in a separate bowl.

5. Add the butter-sugar mixture to the dry ingredients.

6. Whisk the egg gently in a small bowl, and add to the mixture, along with the vanilla. Add the dates, almonds, coconut, and cherries, and mix well.

7. Spoon the mixture by tablespoonfuls onto the prepared pans. Bake for 12 minutes or until tops are lightly golden and dry to the touch. Remove from the oven, and allow to cool slightly. Attempt to eat just one at a time.

Hippie Chick Granola

1/2 c. oat bran flakes
2 c. old fashioned oats
1/4 c. slivered almonds
1/4. c. roasted pumpkin seeds
1/4 c. dried currants or raisins
1/4 c. dried carnberries
1/2 c. dried tart cherries
1/4 c. flax seed
1/2 c. honey
1/3 c. unsalted butter, melted

1. Preheat oven to 350F. Coat a baking sheet or jelly roll pan with cooking spray; set aside.

2. In a large mixing bowl, combine the bran flakes, oats, almonds, pumpkin seeds, currants, cranberries, cherries, and flax seeds. Set aside.

3. In a small bowl, combine the honey and melted butter, and pour over the oat and fruit mixture. Stir with a wooden spoon until combined.

4. Spread mixture onto the prepared pan, and bake for 23 minutes or until golden. Cool on the pan and break into pieces with a spatula. Store in an airtight container (glass jar) for up to a week.

B B Banana Bread

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1 tbsp dry milk powder
1/8 tsp. salt
1/2 c. brown sugar (optional)
1 1/2 tbsp ground flax seed
1 egg
1/2 c. organic 1% milk
2 tbsp unsalted butter, melted
1/4 c. low fat vanilla yogurt
1/2 tsp vanilla extract
3 ripe bananas
1 c. chopped almonds

1. Preheat oven to 350F. Coat an 8 1/2 x 4 1/2 inch pan with cooking spray.

2. Mix the dry ingredients (flours, baking soda, dry milk powder, salt, brown sugar, and ground flax seed) together in a medium bowl.

3. In a separate bowl, whisk the egg. To the egg, add the milk, melted butter, yogurt, and vanilla. Whisk until combined and mash in the bananas.

4. Stir the wet ingredients into the dry until just incorporated. Do not overmix.

5. Transfer batter into the prepared pan. Top with the chopped almonds, and bake for 40 minutes, or until golden brown. Cool for 10 minutes, then serve.

Deconstructed Apple Pie

1 apple (Fuji or Braeburn) seeded and diced
1 tsp. orange zest
1/2 c. walnut halves
1 tbsp orange juice
2 tsp honey
1/2 c. chopped pitted prunes
1/4 tsp. ground cinnamon

1. Combine all ingredients in a medium bowl. Enjoy now or store in an airtight container up to four days.

Good over yogurt as well.