Award Winning Caribbean Rum Ribs

The Rib Fest is an annual competition at our neighborhood Fourth of July party. I'm proud to say that my ribs won for the second year in a row! The ribs were critiqued by a three judge panel and scores were based on presentation, taste/flavor and tenderness/texture. Although the ribs were the center of attention, everyone also brought a few dishes to share. We ended up with a ton of delicious food and we were able to sample the competition's secret rib recipes. I also served my Italian Orzo Salad and the classic dirt for dessert recipe with a twist (made with vanilla cookies and mixed berries). This Caribbean Rum Rib recipe was packed full of flavor and just the right choice for a Fourth of July barbecue!

Award Winning Caribbean Rum Ribs Recipe

Adapted from Better Homes and Gardens

Ingredients:
2 racks baby back ribs
Dry rub
Mango mop sauce
Caribbean sauce

Dry Rub Ingredients:
1 tbsp. salt
1 tbsp. packed light brown sugar
1 1/2 tsp. dry mustard
1 1/2 tsp. hot chili powder
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground black pepper

Mango Mop Sauce Ingredients:
1/2 cup mango nectar (found in the international food aisle in a can)
1 tbsp. apple cider vinegar
1/2 tsp. reserved dry rub

Caribbean Sauce Ingredients:
1/2 cup onion, minced
1 tbsp. vegetable oil
1 cup Sweet Baby Ray's Original Barbecue Sauce
3/4 cup mango nectar
1/4 cup rum (I used Bacardi)
2 tbsp. honey
Remaining reserved dry rub

Remove the membrane from the back of the ribs. To make the dry rub, combine all dry rub ingredients in a small bowl. Set aside 2 1/2 tbsp. of mixture. Evenly sprinkle the dry rub over the ribs and rub into the meat with your fingers until well coated. Wrap tightly in plastic wrap and refrigerate overnight.

Preheat oven to 275 degrees. For the mango mop sauce, combine mango nectar, apple cider vinegar and 1/2 tsp. of the reserved rub in a small bowl and whisk together. Place the ribs on a foil lined baking sheet. Brush the mango mop sauce evenly over the ribs. Wrap aluminum foil tightly over baking sheet. Place in the oven and bake for 2 1/2 hours.

To prepare the Caribbean sauce, heat oil in a saucepan over medium heat. Add onions and sauté until tender. Stir in barbecue sauce, mango nectar, rum, honey and remaining reserved dry rub. Bring to a boil. Reduce heat and simmer for 20 minutes or until desired consistency is reached, stirring occasionally.

Remove ribs from oven and transfer to a medium-hot preheated grill. Brush with Caribbean Sauce and grill for 20 minutes. Serve ribs immediately with remaining Caribbean Sauce on the side.

Flank Steak with Chimichurri Sauce

Until a couple months ago I hadn't eaten a steak since I was about 5 years old. I know...crazy, right? My husband pointed out that if I'm going to have a blog about food, I have to expand my culinary horizons to include more than just chicken. He was right! I realized I'm secretly a steak lover and I've been trying to make up for lost time ever since. I came across this recipe for Flank Steak with Chimichurri Sauce and thought I'd give it a try. I served it to a couple of our good friends at a dinner party and everyone agreed it was fabulous! Try it with mashed potatoes and corn on the cob. I loved the Chimichurri sauce so much I ended up spooning it onto my potatoes. This is a must try recipe!

Flank Steak with Chimichurri Sauce Recipe

From Julia's Album

Chimichurri Sauce Ingredients:
1 large bunch parsley, washed and rinsed
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
5 cloves garlic
1 tsp. crushed red pepper flakes
1/2 tsp. cumin
1/ 4 tsp. salt

Combine all ingredients in food processor and blend until finely chopped. Spoon into a small bowl. Set aside to serve with flank steak.

Ingredients for Flank Steak:
1 lb. flank steak
1/4 tsp. parsley
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. paprika
1/4 tsp. basil
1/8 tsp. hot chili powder
1/4 tsp. salt
1/4 tsp. pepper
3 cloves garlic, minced
1/4 cup extra virgin olive oil

Combine spices together in a small bowl. Rub spice mixture on both sides of the flank steak. Cover and refrigerate for about an hour. Preheat oven to 425 degrees. Heat olive oil in a large cast iron skillet over medium-high heat or until oil is very hot. Sear flank steak on for about 4 minutes on each side. Place cast iron skillet into oven to continue cooking the flank steak for about 5-10 minutes or until cooked according to taste. Place flank steak onto large platter and slice across the grain into thin strips. Serve with Chimichurri sauce.

Bacon Apple Cider Slaw

I made this coleslaw recipe for my niece's sixth birthday party this weekend. It was delicious! My neighbor told me it was the best coleslaw she ever had. That's because it has BACON in it!!! Everything is better with bacon. It's perfect as a side dish or try it on top of a hot dog!

Bacon Apple Cider Slaw Recipe

Adapted from The Ghetto Foodie

Ingredients:
1 large head of cabbage, cored and shredded
1 lb. bacon, cooked until crispy and chopped
1 bunch green onions, thinly sliced
3 large granny smith apples, peeled and shredded
1/4 cup apple cider vinegar
1 cup mayonnaise
1/3 cup honey
3 tsp. salt
1/4 cup pulp free orange juice
1 1/2 tbsp. lemon juice
1 tsp. pepper
3/4 tsp. fennel seed

Toss cabbage with 1 tsp. salt. Place cabbage in a colander over a large bowl and refrigerate for about 2 hours. Discard the excess liquid remaining in the bowl. In a large bowl, combine green onion, shredded apples, apple cider vinegar, mayonnaise, honey, 2 tsp. salt, orange juice, lemon juice, pepper and fennel seed. Whisk together until well combined. Add cabbage and bacon and toss to coat. Refrigerate overnight to allow the favors to blend. Enjoy!

Awesome Artichoke Bread

Artichoke Bread Recipe

Adapted from Crumb

Ingredients:
2 tbsp. butter
2 cloves garlic, minced
1 shallot, minced
1 14 oz. can artichoke hearts, drained and chopped
1/2 cup reduced fat shredded cheddar cheese
1/2 cup reduced fat shredded mozzarella cheese
1/2 cup Parmesan cheese
1/4 cup light sour cream
Salt and pepper, to taste
6 ciabatta rolls, sliced

Preheat broiler. Place sliced ciabatta rolls on large foil lined baking sheet. In a large skillet, sauté garlic in butter over medium heat for about 1 minute. Remove from heat. Add remaining ingredients to the skillet and stir until combined. Spoon the mixture evenly over the ciabatta rolls. Broil until the tops are brown and crispy.

Tip: Substitute plain Greek yogurt for the sour cream!

 

Nancy's Spaghetti Casserole

 

Nancy's Spaghetti Casserole Recipe

Ingredients:
2 lbs. lean ground beef
1 16 oz. box vermicelli pasta
16 oz. Clamato tomato cocktail
2 28 oz. cans whole peeled tomatoes, cored and diced (reserve juice from 1 can)
1 1/2 cups onions, diced
3 cloves garlic, minced
1 tbsp. garlic salt
2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees. Cook pasta according to package directions. In a large skillet, brown ground beef until fully cooked and drain excess grease. Add onions and garlic and saute until onions are transparent. Stir in garlic salt and set aside. Add diced tomatoes, Clamato and the reserved tomato juice from 1 can. Toss this mixture with cooked pasta in a 9x13 baking dish. Top with cheddar cheese. Bake for 40 minutes uncovered. Enjoy!

Tip: Add some basil and oregano when you add the garlic salt for extra flavor. The pasta will soak up a lot of the juice. Just add more Clamato or leftover tomato juice if the mixture is too dry.

Best Ever Gorgonzola Salad

Manero's in Greenwich, Connecticut was probably my favorite Italian restaurant of all time. It was a small family owned Italian steakhouse with the best food I can remember eating. Everything on the menu was awesome, but my favorite was by far their Gorgonzola salad. Manero's closed several years ago and I've been dying to have another one of their amazing Gorgonzola salads. While I'll never be able to replicate it exactly, I think came pretty close! This salad pairs perfectly with almost any meal. Try it alongside a steak or with a big spaghetti dinner.

Best Ever Gorgonzola Salad

Salad Ingredients:
1 head iceberg lettuce, washed and torn into bite size pieces
1 large green pepper, diced
3 stalks celery, diced
4-5 tomatoes, diced (I used Campari tomatoes)
1 cup crumbled Gorgonzola cheese

Dressing Ingredients:
1 cup vegetable oil
2/3 cup apple cider vinegar
1 clove garlic, minced
Salt, to taste
Pepper, to taste

 Combine salad ingredients in a bowl. Whisk together dressing ingredients until well mixed and pour over salad. Toss to coat. Refrigerate any leftover dressing. Enjoy!

Homemade Carrot Cake

I wouldn't consider myself to be a great baker. I love to cook because I don't really have to measure exactly which allows me to get really creative in the kitchen. Of course, this doesn't fly with baking and I've had lots of disasters in the process. I've always played it safe and stuck with boxed cake mix, so this was my first attempt at a homemade cake. I was pleasantly surprised and it was much easier that I expected. If I can do it...then anyone can! This carrot cake was over the top delicious! The icing alone is to die for!!!

Homemade Carrot Cake Recipe

From I Kiss Better Than I Cook

Cake Ingredients:
2 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
1 1/2 cups vegetable oil
4 eggs

Icing Ingredients:
8 oz. cream cheese, softened
1/2 cup butter, softened
16 oz. confectioner's sugar
2 tsp. vanilla extract
1 cup pecans, chopped

Preheat oven to 350 degrees. Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Using a hand mixer, add oil and mix on low speed. Add carrots and continue mixing. Add eggs one at a time, beating after each addition. Pour into 2 greased round cake pans and bake for 40-45 minutes. Allow cake to cool. Using a hand mixer, mix cream cheese and butter. Add sugar and vanilla and mix until well combined. Spread icing on cake. Garnish with chopped pecans (I gently pressed them into the sides of the cake).

Italian Orzo Salad

 This colorful orzo salad feeds a crowd and is perfect for a summer party!

 

Italian Orzo Salad

Adapted from Midwest Living: Italian Rice Salad

Italian Orzo Salad Ingredients:
16 oz. orzo, cooked according to package
1 large yellow pepper, chopped
1 large orange pepper, chopped
1 large red pepper, chopped
1 medium red onion, chopped
2 6 oz. jars quartered marinated artichoke hearts, drained
2 tbsp. capers, drained
Mixed baby greens
Garlic Vinaigrette Dressing

Garlic Vinaigrette Dressing Ingredients:
1 cup vegetable oil
1/2 cup white wine vinegar
2/3 cup fresh flat leaf parsley
3 tbsp. fresh dill (or 2 tsp. dried dill)
3 cloves garlic, minced
1 tsp. fresh basil, torn into small pieces (or 1/4 tsp. dried basil)
1 tsp. fresh oregano, minced (or 1/4 tsp. dried oregano)
1 tsp. salt
1 tsp. pepper

Combine dressing ingredients in a small bowl. Whisk together and set aside. In a large bowl combine salad ingredients. Drizzle dressing over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve on a bed of mixed baby greens.

Oatmeal Lemon Bars

Oatmeal Lemon Cream Bars

From Just Call Me Maria

 

Ingredients:

½ cup butter, softened

1 pouch oatmeal cookie mix (I used Betty Crocker)

1 egg

1 14 oz. can sweetened condensed milk

2 tsp. lemon zest

¼ cup lemon juice

Preheat oven to 350 degrees. Coat an 8x8 glass pan with non-stick cooking spray. In a large mixing bowl, cut the butter into the cookie mix using a fork. Add the egg, stirring until mixture is soft and crumbly. Press half the dough into the bottom of the prepared pan and bake for 15 minutes. In a small mixing bowl, combine the sweetened condensed milk, lemon zest and lemon juice and stir until thick. Spread the lemon mixture evenly over the baked cookie and crumble the remaining cookie dough on top. Bake for an additional 25 minutes. When cool, place in the refrigerator for 30 minutes. Cut into bars and keep refrigerated.

Tip: Serve with fresh blueberries or strawberries!

Grandma Meg's Spinach Salad

My Grandmother shared this recipe with me years ago. Every time I make it, I still pull out the handwritten recipe card even though I know it by heart. There's something very special about cooking her recipes that were so much a part of my childhood. This salad pairs perfectly with any meal, whether it's an upscale steak dinner or a simple summer burger. We always traveled to Connecticut to spend Easter with Grandma and I plan to serve her recipe for Easter dinner just as she served it with hers.

Grandma Meg's Spinach Salad Recipe

For the salad:
11 oz. baby spinach
1/2 cup sliced fresh mushrooms
1 cup mandarin oranges, canned
1/4 cup red onion, thinly sliced

For the dressing:
1/2 cup mayonnaise
3 tbsp. bacon bits
2 tbsp. lemon juice
1 tbsp. honey
2 tsp. red onion, finely chopped
1/8 tsp. salt

Combine salad ingredients in a large bowl. Combine dressing ingredients in a jar and shake well. Pour dressing over salad. Toss to coat and serve. Store leftover dressing in refrigerator. Enjoy!

Tips: This recipe serves 3-4 people so you may want to double it if you plan to serve a crowd. The dressing goes a long way! Start with a small amount...you can always add more!

Lemon Blueberry Bread

 

This bread is so simple and fresh....it’s perfect for spring! I usually serve it for breakfast, but it would be a delicious snack or dessert too!
 

Lemon Blueberry Bread Recipe

From Eat Yourself Skinny

Ingredients:

1 ½ cups flour

1 tsp. baking powder

¼ tsp. salt

6 tbsp. unsalted butter, softened

¾ cup sugar (or 6 tbsp. Splenda)

2 eggs

½ tsp. vanilla extract

1 tbsp. lemon zest

½ cup milk

1 pint fresh blueberries

Lemon Glaze:

¾ cup confectioner’s sugar

2 tbsp. lemon juice

Preheat oven to 350 degrees. Coat the bottom and sides of a loaf pan (9x5x3 inch) with non-stick cooking spray. In a small mixing bowl, combine flour, baking powder and salt. Using a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in the vanilla extract and lemon zest. With your mixer on low speed, add ½ cup flour and mix. Add ½ cup milk and mix. Continue to add flour, milk, flour and mix until just combined. Gently fold in the blueberries. Pour into prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, whisk together the confectioner’s sugar and lemon juice until well blended. Allow bread to cool for about 10 minutes. Remove from pan and drizzle glaze evenly over the top.

 

Thin Mint Fudge Brownies

St. Patrick's Day is this weekend so I decided to whip something up to share at the office. Of course, my chocoholic husband snuck a few too! This recipe combines my love of brownies and girl scout cookies into one dessert. Enjoy!

 

Thin Mint Fudge Brownies

From Inside BruCrew Life

Ingredients:
1 box brownie mix
3 1/4 cups white chocolate
2 tbsp. unsalted butter
1 14 oz. can sweetened condensed milk
1 7 oz. container marshmallow fluff
2 packet Duncan Hines Mint Chocolate Frosting Creations
1 cup Thin Mints (or mint chocolate cookies), coarsely chopped

Bake the brownies according to the directions on the box (use the 2 egg recipe) in a 9x13 glass dish. Add white chocolate chips, butter and sweetened condensed milk to a large saucepan and heat over medium-low heat until smooth. Stir in the mint chocolate flavoring packets and marshmallow fluff, stirring until smooth. Pour the fudge mixture over the cooled brownies. Evenly sprinkle cookie crumbs on top. Refrigerate for at least 4 hours then cut into small squares.