Crockpot Barbeque Ribs

3lbs pork baby back ribs (I had the butcher cut them in half for me)

1.5 tbsp smoked paprika

1/3 cup dark brown sugar

1 tbsp chili powder

½ tbsp cayenne pepper

1 tsp black or mixed peppercorns, freshly ground

1 tsp salt

3/4 tsp ground oregano

1/4 tsp regular white sugar

Directions

In a small bowl, mix together paprika, sugars, chili powder, cayenne, oregano, s & p. You may have to pound the brown sugar to make sure it's not clumped and mixes with the other seasonings.

Rub the seasoning all over the ribs. Be sure to cover them completely.

Place rack of ribs on edge in crockpot, meat-side out. You want the ribs to stand upright. I curved the ribs into a circle, the ends touching.

Cook on low for 6-7 hours

A half hour before you are ready to serve, pour a bottle of your favorite barbeque sauce on the ribs, making sure to coat them completely. (I used Jack Daniels Honey Smokehouse.)

Enjoy!

Bruschetta Pomodoro

INGREDIENTS

1 8-inch loaf of Italian bread, cut in half crosswise and into 10 slices per side

3 tablespoons of extra-virgin olive oil

6 Roma tomatoes, cut into 1-inch dice

1/3 cup of fresh bail leaves, stacked in a pile, rolled and cut into a fine julienne

2 teaspoons coarse salt

Fresh ground pepper

1 pinch dried oregano

6 cloves of garlic, 3 crushed and 3 cut in half lengthwise

DIRECTIONS

1. Preheat oven to 450 degrees. Place the over rack on the top part of the oven.

2. Place sliced bread on rimmed baking sheets and cook until lightly toasted (about 10 minutes). Flip the bread and toast 5 more minutes.

3. Meanwhile in a medium sized bowl, sir to combine the olive oil, 3 crushed garlic cloves, tomatoes, basil, oregano, salt and pepper.

4. Rub each piece of toasted bread with the 3 halved garlic cloves, cut side down. Spoon a couple of teaspoons of tomato mixture of each piece of toast. Serve immediately.

Apple, Walnut and Arugula Salad

Prep Time:   30 min   Total Time:  30 Minutes  Yield:  Serves 8

INGREDIENTS

2/3 cups of coarsely chopped walnuts

4 teaspoons grainy mustard

6 tablespoons apple cider vinegar

Course salt and ground pepper

2 teaspoons honey

2 shallots, minced

1/2 cup extra-virgin olive oil

1/2 cup fresh mint leaves, coarsely chopped

4 ounces crumbled soft goat cheese

3-4 red apples cored, quartered and each quarter cut into 8 wedges

7 ounces of baby arugula

DIRECTIONS

1. Over medium-low heat in a small skillet, toast the walnuts about 7 minutes until fragrant and crisp.

2. In a large bowl whisk together the honey, vinegar, shallot and mustard until combined well. Whisk in the oil until thick. Season with salt and pepper.

3. Add arugula and apple and toss to coat. (Dressing can also be served on the side ) Sprinkle with cheese, mint and walnuts.

Chicken Milanese with Homemade Breadcrumbs

INGREDIENTS

2 baguettes

3 large eggs

2/3 cup all purpose flour

course salt and ground pepper

1 1/2 cup extra virgin olive oil

4 boneless skinless chicken breasts

1 lemon, quartered.

DIRECTIONS

1. Cut the crust from 2 baguettes (I like to use cracked wheat Italian bread). Cut bread into 1 inch cubes and pulse in a food processor in batches. This will form course crumbs. Spread the crumbs on a baking sheet and allow to dry at room temperature for at least an hour or as long as over night.

2. Preheat the oven to 200 and cook the bread crumbs in the oven being sure they don't burn by tossing them every few minutes or so.
Once bread crumbs are done to your liking (I usually leave them in for 5-10 minutes or so) remove from oven and allow breadcrumbs to to cool. Leave oven set at 200.

3. With the flat side of a meat pounder (you can use a heavy pot if you don't have one) pound the chicken between pieces of plastic wrap until about 1/4 inch thick.

4. Lightly beat 3 large eggs in a medium bowl and place the flour and breadcrumbs in separate shallow, wide dishes. Season the eggs, flour and chicken with course salt and ground pepper. One at a time, dip the cutlet into the flour, turn to coat and shake off the excess.Next dip into egg and remove letting the excess to drip off. Dip into breadcrumbs, pressing firmly allowing to adhere, Transfer to a plate, separate layers with parchment paper and refrigerate for at least 30 minutes. 

5.  Cooking 2 cutlets at a time, heat 1 cup extra virgin olive oil in a 12 inch skillet (oil should be between 1/4 and 1/2 inch deep) Be sure to make oil hot enough so the cutlets aren't greasy. Carefully place 2 cutlets into skillet and fry until both sides are golden brown, 3 1/2 to 4 minutes. Flip cutlets and fry until golden brown on other side.

6. Transfer chicken to a paper towel lined plate and pat off excess oil. Lightly sprinkle with course salt and ground pepper. Place in the over to keep warm. Repeat this with the remaining cutlets, skimming the brown bit from the bottom of the pan and adding more oil if needed.

7. Plate and serve with a fresh lemon wedge.

Gemelli Pasta Salad with Goat Cheese & Arugula

Prep time: 5 min   Total time: 25 min    Serves: 4

Ingredients

• 1 pound gemelli or other short pasta
• Course salt and ground pepper
• 1 pint cherry tomatos (halved)
• 1 cup crumbled fresh goat cheese (4 ounces)
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red-wine vinegar
• 3 teaspoons Dijon mustard
• 1 bunch arugula (10 ounces), torn
• 1 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with tomatoes and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. To serve, toss pasta mixture with dressing, arugula, tomato and onion. Sprinkle with the goat cheese. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.)

Chicken Paprikash

 

This dish can be made with skin-on and bone-in chicken legs and thighs but I like to use boneless, skinless chicken breasts. It all depends on what you prefer. Enjoy!

Prep Time: 5 min               Total Time: 1 hr 5 min        Servings: 4

INGREDIENTS

2 to 2 ½ chicken breasts

½ cup of flour

Salt

2 lbs of yellow onions (about 2-3 large onions, sliced lengthwise, top to root)

Black pepper to taste

2 tablespoons of extra virgin olive oil

2 tablespoons of sweet paprika (preferably Szeged)

1/8 teaspoon of hot paprika or ground red pepper (cayenne)

1 – 1 1/2cup chicken broth

½ cup sour cream

DIRECTIONS

1.      Combine flour, 1 tbsp of paprika, salt and pepper

2.      Dredge the chicken in the flour mixture

3.      Reserve left over flour

4.      In a dutch oven or a large sauté pan, heat oil over medium heat

5.      Add chicken and brown on both sides, about 10 minutes

6.      Remove chicken from pot

7.      Add a little oil to the pot (if bottom appears too dry)

8.      Add onion, red pepper, 1 tbsp of paprika and salt. Cook, stirring occasionally, scraping up the browned bits from the chicken. Cook until onion is lightly brown and tender

9.      Return chicken to pot and add enough chicken broth to almost cover

10.  Bring to a boil, reduce heat, cover and simmer for about 20-25 minutes (depending on the size of your pieces) Be sure chicken is cooked through.

11.  When the chicken is done to your taste, remove the chicken from the pan

12.  Remove the pan from heat and let cool down

13.  Combine reserved flour and ½ of the sour cream

14.  Add small amount of liquid from the pot into the flour mixture and stir with whisk until smooth

15.  Add mixture to pot, stirring constantly

16.  Simmer 5 minutes

17.  Let cool down again and add remaining sour cream, stirring constantly

18.  Add the chicken back to the pan and coat with sauce. Turn the heat back on just enough to warm it through

Serve with dumplings, egg noodles or potatoes. (I like to use extra-wide wheat egg noodles)

(When done, your sauce should be a very pale orange, although in the picture it came out looking more brownish)