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.

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.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken Recipe

From Life as A Lofthouse

Ingredients:
1 lb. chicken breasts
2 eggs, beaten
1 cup flour
1/4 cup vegetable oil
salt and pepper, to taste
3/4 cup sugar (or Splenda)
4 tbsp. ketchup
1/2 cup distilled white vinegar
1 tbsp. soy sauce
1 tsp. garlic salt

Preheat oven to 325 degrees. Cut chicken breasts into 1 inch cubes and season with salt and pepper. Dip chicken pieces into flour then into egg. Heat oil in a pan over medium-high heat. Add chicken to pan and cook until browned on all sides. Place chicken into a greased 9x13 glass pan. Whisk together remaining ingredients and pour over chicken. Bake for one hour. Turn the chicken every 15 minutes, tossing with the sauce to coat. Serve with steamed rice and broccoli.

Tip: Invest in a rice steamer to make perfect rice every time! I couldn't live without mine!

Bacon Wrapped Chicken

It's finally starting to feel like Spring is on the way and I'm getting very excited for summer! This sweet and spicy chicken is perfect for a summer barbecue or an easy weeknight dinner. It's really quick and has soo much flavor. Let's be honest...anything wrapped in bacon is pretty much amazing. Serve with some grilled veggies and a salad!

Bacon Wrapped Chicken Recipe

From Diary of a Recipe Addict

Ingredients:
3-4 chicken breasts, cut into thin strips
Salt and pepper
Garlic powder
Hot chili powder
1 lb. bacon
Brown sugar

 

Fire up your grill! Season chicken strips with spices, to taste. Wrap a piece of bacon around each chicken strip. Roll each bacon wrapped chicken strip in brown sugar, making sure they are well coated. Place chicken on grill and cook until done. 

Tip: If you're not up to grilling, try baking it at 400 degrees for about 35-45 minutes.

Cajun Chicken Pasta

I made this recipe last night for a family Sunday dinner. I prepped the veggies before the family came over which made it so much easier. It was quick to throw together and perfect to feed a crowd. The best part...it's healthy! It makes 8 servings and it's only about 375 calories for each portion. Just add a salad and some Italian bread!

Ingredients:
16 oz. linguine
1 pound chicken, cut into thin strips
1 tsp. Creole seasoning, divided
2 tbsp. extra virgin olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 cup red onion, thinly sliced
6 cloves garlic, chopped
8 oz. fresh mushrooms, thinly sliced
3 medium tomatoes, diced
2 1/2 cups chicken broth
2/3 cup milk
2 tbsp. flour
8 oz. light cream cheese, softened
1 1/2 tsp. garlic powder, divided
fresh cracked pepper, to taste
2 tsp. salt
3 green onions, chopped

Season chicken with 2 tsp. Creole seasoning, 1 tsp. garlic powder and 1 tsp. salt. Heat 1 tbsp. olive oil in a large skillet. Add chicken and sauté over medium-high heat for about 6 minutes on each side. Add 1/2 cup chicken broth and simmer for 5 minutes with lid on until chicken is cooked. Remove chicken from skillet and set aside. Add 1 tbsp. olive oil to skillet and reduce to medium heat. Add peppers, onions and garlic and sauté for 4 minutes. Add mushrooms and tomatoes and sauté for 4 minutes. The vegetables should be tender. Season with 1 tsp. salt, 1/2 tsp. garlic powder and pepper. Cook linguine according to package directions. In a blender, combine milk, flour and cream cheese. Blend until smooth. Add chicken broth and cream mixture to skillet and simmer for 2 minutes. Add cooked chicken and 1 tsp. Creole seasoning to skillet and simmer for 5 minutes. Toss with linguine and top with green onions. Serve with Parmesan cheese.

Tip: Try adding shrimp instead of chicken. If you like it spicier, add more Creole seasoning!

Primanti's Famous Sandwiches

 

I was hesitant to tackle this legendary sandwich, but the craving for this Pittsburgh favorite was overpowering. I was pleasantly surprised that this recipe was pretty close to the real thing! The secret to making amazing imitation Primanti's sandwiches is using the freshest ingredients you can find. You really can't replace any component of this sandwich with anything other than homemade or it just doesn't work. This recipe will feed a crowd, but can easily be modified for fewer people. You can really substitute any meat, but turkey and pastrami are a couple of our favorites. Make the coleslaw ahead, but the fries immediately before you assemble your sandwiches. You won't be disappointed!

 

Primanti Bros. Famous Sandwiches

From The Washington Post and The Brown Eyed Baker

 

Hand Cut French Fries

Ingredients:
2 1/2 lbs. Yukon Gold potatoes
6 cups vegetable oil
salt and pepper, to taste

Scrub the potatoes to remove any dirt and let dry. Cut the sides off to square the potatoes. Cut lengthwise. Heat the oil in a large pot until boiling. Drop fries into the oil and cook for about 20 to 25 minutes, carefully stirring often. The fries should be slightly crispy and golden brown. Use a slotted spoon to remove fries from the oil and place onto a baking sheet lined with paper towels. Season with salt and pepper.

Note: When using the fries for sandwiches, I put them into a warm oven while assembling the other ingredients.

 

Oil and Vinegar Coleslaw

Ingredients:
1 medium head green cabbage, shredded (about 6 cups)
1/2 cup sugar
2 tsp. salt
1/4 tsp. celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
pepper, to taste

Combine cabbage, sugar, salt and celery seed in a colander and toss to coat. Set colander over a large bowl. Place in refrigerator for about 4 hours. Discard the drained liquid from the bowl. Transfer the cabbage to a large bowl. Add the oil and vinegar and toss to coat. Add pepper. Cover and refrigerate until ready to serve.

 

Sandwiches

Ingredients:
Butter
1 loaf Italian bread, cut unto thick slices
1 lb. sliced deli pastrami
1 lb. sliced deli turkey
1 lb. provolone cheese
Hand Cut French Fries
Oil and Vinegar Coleslaw
Tomatoes, sliced

Heat about a tbsp. butter in a large skillet over medium heat. Carefully place pastrami (or turkey) into skillet, layering 2 to 3 slices, depending on thickness of the meat. Flip to heat both sides. You will need to add a bit more butter with each batch to prevent the meat from sticking to the pan. To assemble sandwiches, lay 2 slices of bread on a piece of wax paper. Using a spatula, remove meat and place on one slice of bread. add 2 slices of provolone cheese. Next add a large handful of fries followed by a large handful of coleslaw. Top off with 2 slices of tomato then the other slice of bread. Cut sandwich in half and wrap in the wax paper. Serve immediately. Repeat until desired number of sandwiches are made.

Note: No need to try to make these look pretty. These are sloppy to begin with, so don't be afraid to use your hands! The assembly goes pretty quickly, so you might want to enlist a helper.

 

 

Spicy Chicken Rigatoni

This recipe is perfect for a quick and hearty dinner. I usually serve this with garlic bread and an Italian salad.

Spicy Chicken Rigatoni Recipe

Adapted from Six Sisters' Stuff: Bucca di Beppo Spicy Chicken Rigatoni

Ingredients:
2 boneless chicken breasts
1 tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/2 tsp. course black pepper
1/4 tsp. salt
4 tbsp. extra virgin olive oil
2 cups light Alfredo sauce
2 cups marinara sauce
1 cup cooked peas
1 16 oz. box rigatoni
2 tbsp. butter
Parmesan cheese

Heat olive oil over medium heat. Add garlic, red pepper flakes and pepper and saute for about 3 minutes. Slice chicken into thin strips.

Add chicken and salt to pan. Cook with lid on over medium-high heat until chicken is thoroughly cooked (about 5-7 minutes). Add marinara and Alfredo sauces and stir until well mixed. Simmer for 10 minutes. Add butter and cooked peas and remove from heat. Stir to melt butter into sauce. Cook rigatoni until done. Pour sauce over pasta and mix until pasta is coated. Serve with Parmesan cheese.

Tip: I'll use leftover marinara or Alfredo sauce from another meal if I have it, but I usually just use store bought and it's still delicious! If you like a little more heat, sprinkle a bit more red pepper flakes on top.

Stuffed Peppers

My mother-in-law is a fabulous cook and she taught me how to make stuffed peppers a few years ago. I've made a few adjustments, but this is basically her recipe. It's great for a weeknight meal and is even easier when you throw it in a slow cooker!

Stuffed Peppers Recipe

Ingredients:
6-8 large green peppers
2 lbs. ground beef
1 lb. bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup Minute rice
2 28 oz. cans tomato sauce

Cut the tops off peppers. Remove and discard the ribs and seeds from inside the peppers. Place in a baking pan. Chop bacon into small pieces. Cook in pan over medium heat. When bacon is almost completely cooked, add onion and garlic. Saute with bacon until onions are transparent. Cook Minute rice according to package directions. Combine ground beef, bacon mixture and rice in bowl. Mix well with hands. Fill each pepper with beef mixture. Pour tomato sauce on top of peppers. Cover with foil and bake at 350 degrees for 2 hours or until peppers are soft. Serve with mashed potatoes.

 

Tips: I usually chop up the tops of the peppers and throw them in the beef mixture for extra flavor. I only make the stuffed peppers in the oven if I'm cooking for a crowd. I much prefer to put them in a slow cooker on low for 8 hours. I make them the night before and just turn the slow cooker on in the morning and they're ready to go when I get home from work.

 

 

Roasted Shrimp and Broccoli

My husband and I absolutely love this recipe and I usually make it once a week. It's my go to meal and perfect for nights when I don't feel like spending a lot of time in the kitchen. Our favorite part of this meal is the amazing sauce that we pour over steamed rice. Our rice steamer is one of the best gifts we've received (thanks Dad and Nancy!) and we use it all the time. If you don't have one, I would highly recommended it.

Roasted Shrimp and Broccoli

Adapted from The Amateur Gourmet

Ingredients:
2 lbs. broccoli (cut up into florets)
8 tbsp. extra virgin olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 tsp. salt
1 tsp. pepper
1/8 tsp. hot chili powder
1 lb. large shrimp, shelled and deveined
1/2 cup lemon juice

Preheat the oven to 425 degrees. In a small bowl, mix together 4 tbsp. extra virgin olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1 tsp. salt, 1/2 tsp. pepper, 1/8 tsp. hot chili pepper. On a large cookie sheet, toss mixture with broccoli. Arrange in a single layer. Roast broccoli in the oven for 10 minutes.

While the broccoli is roasting, combine 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup lemon juice, and shrimp in a small bowl.

Take the broccoli out of the oven, add shrimp, and lightly toss. Roast for another 10 minutes.

Serve on top of rice and pour remaining sauce on top.