Times have changed....

Myths:
1. Buying food at the store and preparing it at home is more expensive than getting take-out food.
2. Kids want simple foods like corn dogs, macaroni and cheese, and spahetti-o's.
3. No one has time to prepare food anymore in our fast-paced society.

All of the above are simply not true. With minimal training and some forethought, anyone can make a meal that is both healthy and satisfying, for very little money.

During a normal work day I get home from work, throw my jacket on the entry room table, be ignored by my kids, and prepare our family dinner. I've never been a "Top Chef," but cooking for my family is one of the most rewarding and relaxing things that I do. My kids may humor me with a friendly approval, but they are my harshest critics.
"I don't like it, Daddy!"
"It's too salty!"
"When are you cooking burgers?"
"What's for dessert?"

I love the Food Network and watching chefs prepare food. By using their ingredients and their passion for food, my aspiration is to expose great recipes to families and show that there are other practical solutions as compared to just buying takeout every night. A couple of my recipes actually use packet mixes, which to most families is fine, as long as the finished product is taken to a new level and leftovers are turned into meals that rival their original intention.
As I have spent the last few years exploring and testing the foods that make my kids happy. I have made many mistakes, but when I get it right they certainly let me know. I have a few recipes that take a mere 10 minutes to prepare.....plus, all is ready in the time it takes for me to take a shower and change for the evening in.

To save money, I imagine the dinner, the reaction from my kids, and even how I will use it to make leftovers. I buy meat when it's on sale, or reduced for "quick sale" and freeze it until I take it out in the morning for that night's dinner. It's a process and the process works....especially for the working Dad.

Cooking is relatively easy. Anyone can follow a simple recipe, but there are many things that are learned with practice and experience. Again, I have made many mistakes but it has only made me better and more comfortable around the kitchen.

To me, food is family, it brings us together and puts us all in a good mood. In my current lifestyle I spend much of my weekend watching my daughter play softball for a traveling team and because of that I like to call myself a "sideline chef." I pack the rolling cooler with foods that will survive on ice, or locked up safely in foil and I enjoy the challenge of coming up with something good each week that my family will like. There are thousands of families across America that attend community sporting events, tailgate in coliseum parking lots, or travel like I do to softball, baseball, soccer, football or lacrosse tournaments. I have learned to love cooking, to build flavor, try new things and never be afraid to fail. It has only brought us all closer together.

Marinated Beef Strips (Korea)

The good thing about this dish is that the meat you use is not the most expensive in the store.  In fact, you can use many different kinds since the marinade will do all the work.  I cook this dish on the kitchen counter on a portable gas stove along with a Korean cast iron "reverse wok."  This grill pan is dome shaped and lets the juices run down for an easy pour-off from a spout so you can do a reduction for a nice sauce for pouring over the rice.  It is 10 1/2" in diameter and can be used over any gas burner, or even over hot coals.  With the portable gas stove you can take it on picnics or even tailgating, which was my original intention.  The ridges give the meat the nice grill marks and it's fun to use for many different occasions.  This dish can be cooked on many different frying pans, but I would recommend cast iron if you have it.

Marinade:

3/4 cup rice vinegar
1/2 cup soy sauce
4T crushed garlic
1T minced ginger
1/2 cup minced white onion
1T white miso
3T olive oil for frying

Preparation:

Mix the marinade thoroughly and place the meat strips in a plastic container with a lid.  Refrigerate for at least two hours or even overnight.  When the pan is very hot, add the oil to the grill surface. Cook until the meat is medium-rare and sprinkle with sesame seeds.  Use any leftover meat for salads or noodle dishes.

Nasi Goreng (Malaysia)

A staple dish of Malaysia and Indonesia, Nasi Goreng means fried rice and it doesn't get much better than this.  I have been working on the perfect recipe to remind me of what I enjoyed so much in Kuala Lumpur that I just had to harness those flavors once and for all.  It is really very simple to make and the payoff is incredible!  Malaysians enjoy this dish so much that they even eat it for breakfast.

Ingredients:

2 cups long-grain rice, cooked
1/4 cup celery, sliced
1 red pepper, diced
1 onion, diced
1 carrot, boiled or steamed and then diced (or you can buy pre-frozen)
1/4 cup frozen green peas
1/4 cup frozen corn kernels
1 clove garlic, minced
1 cup chicken stock
1 t  chili powder
1T soy sauce
pepper to taste
oil for frying

Preparation:

In a wok, or deep frying pan, heat the oil on medium low. Saute garlic and onions until slightly brown. Add ground chili and fry for 2 minutes.  Add chicken stock and all the vegetables, and cook for about 5 minutes. Stir in rice and mix thoroughly. Add  the soy sauce (that will take care of the saltiness) and pepper to taste and mix it in. Cook for another 5-7 minutes then transfer to a serving dish.

Terong (Indonesia)

Another Indonesian favorite of mine, this side dish goes well with beef or chicken as a main course. "Terong" means cooked eggplant and the flavors really work well together.  Terong looks as good as it tastes...I just wish I could find it here in America without going too far, but to me it tastes better homemade anyway...

Ingredients:

2 lg. Eggplants (long and narrow work best)

2T crushed garlic
1/4 cup Onion, chopped
1 1/2 cups Tomatoes (fresh), ripe
1 t Sugar
1 t Salt
2 t Red hot chili peppers, (optional)
1/2 cup Water
2 T Vegetable oil

Preparation:

Cut the eggplant into long quarter-round strips. Bake them at 400 degrees for 20-25 minutes, or until they are soft but not mushy.

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately.

Three Kinds Of Cheese Bread

A great side dish and simple to make.  Kids love this bread, but adults like it, too!

Ingredients:

1/4 lb. Havarti cheese
1/4 lb. Cheddar cheese
1/4 lb. Mozzarella cheese
1/2 stick of butter
1 loaf San Francisco French bread, or equivalent

Preparation:

Heat up the oven to "Broil"
Cut up the bread in one inch slices and place the slices on a cookie sheet.  Melt the butter and spread it onto each piece before the cheese goes on.
Havarti on the bottom, Cheddar in the middle, and Mozzarella on top.  Broil until cheese melts and serve immediately.

Delicious Barbecue Ribs

I often times crave some real beef...and when I do, it's usually these beef ribs.  I don't spend a lot of time worrying about the barbecue sauce, but I do augment the Kraft original that I buy for occasions like this.  Bring plenty of napkins and maybe a wet washcloth...it's going to be a messy night at the table.

Ingredients:

2 racks beef ribs
2 T garlic salt
1T pepper
Kraft original barbecue sauce
1 onion
1T crushed garlic
1T minced ginger
1/2 bunch cilantro

Preparation:

Heat oven to 450 degrees.

In a bowl, combine the sauce, onion, garlic, ginger and chopped cilantro (mix well and let it sit).  While the oven is heating, sprinkle the raw ribs with garlic salt and pepper (both sides), but place in the oven meat side up. 

Cook 15 minutes, turn the ribs over, cook another 15 minutes.  If you have a convection/convert button on your oven, use it.  If not, it will be fine but you'll have to cook the ribs for 20 minute cycles instead.

After the ribs have cooked a half hour, baste them with the sauce.

Cook another 15-20 minutes.

Remove them from the oven and baste again.  Let the ribs sit for about 20 minutes at room temperature to finish the cooking.  Have lots of extra sauce nearby and bring it to the table as well.  It tastes great on the rice, too!

Spicy Thai Chicken Wings (Thailand)

I firmly believe that Thailand, with their spices and fresh herbs, have perfected chicken wings and boosted them to a new level. I had this dish many times in Bangkok and Phuket and pursued their recipe until I clearly understood it (language barrier...ever try to speak thai?). The leftovers, if there are any, are as great as you can imagine. I have adapted their recipe to what we can use in terms of ingredients here to keep it simple, but the taste is anything but simple.

Ingredients:

12 to 24 whole chicken wings

Marinade:

1/3 cup honey
3 T. soy sauce
2 t. dark soy sauce
3 T. fish sauce
juice of 1 lime
1 T. chili powder
1 thumb-size piece galangal (grated)
grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
1-3 fresh red chilies, minced, OR 1-3 tsp. red chili sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander

Preparation:

Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings).
Mix the wings in with the marinade, stirring well to coat the meat.
Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. (Allow the wings to marinate for several hours or overnight)
If baking in the oven: Place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
If barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear.
Serve wings hot from the grill or oven and don't forget the rice!

Soto Ayam (Indonesia)

This Indonesian style "chicken noodle soup" will cure all that ails you. I had this dish many times while visiting Indonesia and it is absolutely wonderful. Indonesians often have this soup for breakfast as it gives you a boost of energy before going about your day.
Tips: When using lemon grass, bang the back of your knife on the stalks to release the rich lemon flavor of the stalks. **Galangal, if you've never heard of it, is the thai cousin to the ginger we use in America. You can easily find it in any asian grocery store. It's not as pungent as our ginger, but yields an incredible taste when cooked in soups or used in salads.

Ingredients:

1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk1 can of chicken broth
1 (8 oz.) glass of water

Spice Paste:
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of **galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice

Other ingredients:

2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

Preparation:

Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a heated pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.
Blanch beansprouts, pre-soaked vermicelli / glass noddles and cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl.
Serve hot with lime wedges.

Beer Battered Fried Chicken

This recipe couldn't be easier to make. Sometimes you just plain crave some fried chicken. I like cutting the chicken into strips and serving them hot. I am working on a good dipping sauce, but thai sweet chili sauce seems to do the trick for now. Of course, kids will like ketchup...what can you do?

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast halves
1 cup all purpose flour
1t baking powder
1T salt
2 eggs, beaten
1/2 cup cold beer (drink the leftover beer...of course...)
3 cups of oil for frying

Preparation:
Rinse off the chicken and cut it into 1 inch strips. Mix the flour, salt and baking powder, then the beaten eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees and dredge the chicken in the batter before carefully placing in the hot oil. Fry the chicken pieces for 20 minutes, or until chicken is done, turning occasionally. Keep the finished chicken in a 200 degree oven until ready to serve.

Chicken Adobo (Phillipines)

It's hard not to like this dish. I tried it several times and made some mistakes at first, but the recipe below is what keeps me craving this vinegar based chicken sensation from the Phillipines. In asian markets you'll find "cane" vinegar, but cider vinegar works fine, too. Kids love this dish and the leftovers are a knockout as well...

Ingredients:
2-3lbs. of chicken (preferably thighs and drumsticks)
2T crushed garlic
2T olive oil
1/2 cup cane vinegar, or cider vinegar
1/4 cup soy sauce
1 bay leaf
1t black peppercorns

Preparation:
In a large non-stick skillet, heat oil on medium high heat and brown the chicken in 2 batches. Brown the chicken for 8 minutes and remove with tongs to a plate. Pour off all but 1 Tablespoon of the fat and cook the garlic on low heat. (You don't want to burn garlic, believe me...) Add the vinegar, soy sauce, peppercorns and the bayleaf along with the chicken. Be sure and keep the juices from the chicken that have accumulated and add as well. Cover and cook for 15 minutes, occasionally turning the chicken and basting it with the sauce.

Serve over hot rice.

Summer Salsa

Actually this salsa gives us year round joy....especially on long car trips! You can spice it up, or keep it simple and delicious. Use it to top your tacos, quesadillas or burritos. I happen to think it tastes better chilled. Don't forget the chips....

3 beefsteak tomatoes, diced
1 tablespoon crushed garlic
1/2 bunch cilantro
1T lemon juice
1/4 cup chopped red onion
1t cumin
1t red pepper or chili pepper seasoning
1T salt
1/4 cup frozen white corn

Stir together in a bowl and enjoy! Simple....

Red Rice (Guam)

Not the healthiest of rice dishes, but the flavor is excellent! Use this dish as a side for barbequed meats on a hot summer day. The flavor is very unique and the red color makes the dish that much more interesting. This is a staple dish on the island of Guam.

Ingredients:
2 T achiote seeds or 1T achiote powder
1/2 t. salt
2 cups onions
2 cups water or chicken stock
2 cups rice (must be short grained like Calrose rice)
1/2 cup pork fat back diced (or use bacon)
Soak achiote in 1/2 cup warm water use gloves rub seeds together strain to small bowl.
Saute pork fat and remove from pan. Saute onions in the fat and pour the rest of the water plus the achiote colored water & salt into a pot and add rice. Boil rice normally, or use a rice cooker. Enjoy...

Mediterranean Chicken Wraps With Sambal Mayonnaise

A great way to make lunch more healthy and taste a whole lot better. These can be made the night before you go off to work and will keep just fine. You can use either whole wheat tortillas, or flour tortillas depending on your taste. The great thing about this recipe is the way the Sumak (available in middle eastern stores) is combined with the fresh ingredients. If you don't like your food too spicy, just omit the Sambal.

1pkg whole wheat tortillas
1lb chicken breasts
1t cumin
1t garlic powder
1t salt
pepper to taste
2T Sumak
1T Sambal
1T mayonnaise
1 tomato (cut up into chunks)
1 head of lettuce
1 red onion
1T butter
1T olive oil

Directions:
On a plate, sprinkle the garlic powder, cumin, salt, and pepper on the chicken. Put the butter in the frying pan, on medium high heat, and when it sizzles put in the olive oil to prevent the butter from burning. Place the chicken into the pan and cook until done (approx. 8 min. per side). Once the chicken is done then drain on paper towels. Sprinkle Sumak onto the chicken and set aside to cool.
While the chicken is cooking you can get the other ingredients ready. Chop up the lettuce, cut the tomatoes and onions, etc. Combine the sambal and mayonnaise and spread it onto a tortilla.
place the lettuce, tomatoes and red onion in the center. Put some of the chicken on top and fold up the tortilla. Slice at an angle and wrap tightly in foil. Try to keep refrigerated until ready to eat.

Parmesan Butter Noodles

A simple dish that tastes great, time after time. Kids love it and it obviously makes a great side dish as well. It's really worth going to the store and picking up some real parmesan cheese. The jar stuff just won't do...

1 pkg. linguine or similar pasta
1/2 stick of butter (soft or melted)
1 cup of shaved parmesan cheese
(reserve a 1/2 cup of pasta water after boiling)

Boil the pasta per the package instructions. In the bowl you'll use for the pasta after cooking, place the melted butter in the bottom of the dish. Use a micro-planer or shredder for the cheese and place it on the pasta once it's transferred to the bowl. Before mixing the three ingredients together, place the pasta water you reserved into the dish, then mix. Serve immediately

Spice-Rubbed Chicken

Easy to prepare and fast, this dish is a family favorite. As you make this dish you can begin to experiment with the spices a bit. I recommend adding Sumak (from middle eastern stores), or smoked paprika as you get used to using dry rubs on poultry. Any way you slice it, this dish comes out wonderfully....


Dry ingredients:
2T ground ginger
2T ground garlic
2T ground onion powder
1T cumin
1T ground pepper
4T paprika
2T salt

1 whole chicken fryer

5 carrots
2 potatoes, peeled
1 can chicken stock (or diluted boullion cube)

Recipe:
Pre-heat oven to 425.
In a small bowl, combine the dry ingredients.
Put the chicken in a glass baking dish that has been buttered, or use cooking spray.
Make sure the chicken is not wet from thawing; if so, dry it with paper towels.
Rub the chicken with the dry mixture, paying attention to getting between the
Meat and the skin. Try to coat every part of the chicken.
Cut up the washed carrots and potatoes into small pieces and place in the glass dish around the chicken. Salt and pepper well.
Place the chicken into the oven and cook for 15 minutes.
Put the chicken stock into the glass baking dish and cook for 45 minutes more.
(1 hour total)
Let stand for 15-20 minutes before serving. After removing the vegetables and
Chicken from the dish, place the stock and juices into a frying pan.
Heat the pan to high heat and boil the mixture down for 3-4 minutes to reduce.
Pour over the chicken and serve.

"Chicken That Daddy Ate All"

Yes, this is what my kids call it. Definitely my favorite dish, but now I actually save some for them. There's just something about the combination of ginger and soy sauce that makes my mouth water. It takes me back to my first visit to a Beni-Hana restaurant with it's simple asian flavors and healthy ingredients. I would recommend building this recipe around fresh asparagus when the price comes down at the market....

Ingredients:

2T cooking oil
4 cloves garlic (minced)
¾ lb. green beans or asparagus
1 lb. boneless pork loin or chicken

Sauce:
½ cup sugar
½ cup soy sauce
1t fresh minced ginger or ½ t ground ginger
¼ cup sesame oil
¼ cup rice wine vinegar

Recipe:
Heat pan first to medium heat and add the oil once the pan is hot. Add
The garlic and stir until slightly browned.
Add vegetables and pork (or chicken) and cook until done. Push them
To the side of the pan or wok.
Blend the sugar, soy, ginger, sesame oil and vinegar before adding them
To the pan.
Add the sauce to the pork (or chicken) and vegetables and coat them
Thoroughly. Serve immediately over rice (or rice noodles)

Chicken Panini's

You'll need a panini maker for this one. This recipe works well with any leftover chicken in the refrigerator. There's nothing quite like a cheesey chicken sandwich, especially on a cold day...

Ingredients:
Panini bread or sliced French bread
1 pkg. grilled chicken breasts or 1 cooked rotisserie chicken
(leftover chicken works well, too)
1 stick butter
1 jar of pesto spread
1 onion
2 T cooking oil
1 pkg. Mozzerella cheese
1 pkg. Colby jack cheese or Monterey Jack cheese

Recipe:
Start by heating a frying pan to medium and cooking the onions
In the oil for 10 minutes, or until opaque. Set aside.
Heat the Panini maker.
Spread butter on the inside of each piece of bread, and a little on the
Outside of each piece as well.
Spread pesto on one of the slices.
To assemble, place chicken on the bread, cover with both cheeses.
Put some sautéed onions on top of the cheese and cover with the other slice of bread.
Place in the Panini maker and cook for 2 min., no matter when the “ready” light goes on.
Slice and serve.

Legendary Spaghetti

I use Lawry’s mix, but over the years have doctored it to
be unbelievably good. One myth: the longer the sauce sits,
the better. False! The sauce should be made no longer than
one hour ahead of time. When I make this dish I make a lot of extra sauce to freeze for a rainy day. I have played with this recipe for 20 years and I believe I have it just the way I love it best.  Don't forget to sprinkle some fresh grated parmesan cheese on top --

Ingredients:
Lawry’s spaghetti sauce mix
1 lb. ground beef
1 carton sliced mushrooms
1 onion, minced
3 T garlic, minced
1 T sugar
1 (6 oz). can tomato paste
2 (12 oz.) cans tomato sauce
2 cups water
½ stick of butter
2T cooking oil
1 pkg. linguine

pinch of sugar

Recipe:
Boil the water for the linguini, follow pkg. directions, but subtract 2 min.
From the recommended cooking time. Add 2 T oil and 1T salt to the water
And once cooked, drain the water.
Brown the ground meat, drain the fat and set aside.
In a large frying pan, or large sauce pan combine the following:
Tomato paste, tomato sauce, lawry’s mix, cooking oil, water.
Bring to a boil, but don’t let it overflow or get so hot that it pops.
At that high temperature, add the meat, mushrooms, onion, garlic
And sugar. (sugar cuts the acidity of the tomatoes)
Reduce heat to the lowest temperature to simmer slowly.
Simmer for 45 min. to one hour.

Follow the instructions for the pasta from the package. I recommend linguine if serving this to adults, or spaghetti if serving to children.

Street Tacos (Mexico)

My oldest daughter's favorite. Very quick and simple to make, this recipe was inspired by the carts in Ensenada, Mexico. The taco carts serve the most unique and delicious tacos, so I watched and learned how they put together such flavor. Bet you can't eat just one...

Ingredients:
Corn tortillas
Monterey Jack cheese 1lb. (sliced from deli, round)
Cilantro (fresh, 1 bunch)
Beef, chicken or pork (thinly sliced)
1T chili powder
1t cumin
1 can Pinto beans
1 jar (cheap Mexican salsa, or deli style salsa)
Lettuce (sliced thin to top the tacos)
1 cup olive oil (or canola oil)

Recipe:
Start by making the salsa. Use the existing salsa from the jar of the deli tub and
Add ¼ cup fresh cilantro. Refrigerate for at least a half hour. The cilantro will give your salsa the strong flavor for the tacos.
Fry the meat in 1T chili powder and 1t cumin. Make sure the meat has been drained of all juices before assembling in the tacos

Assembly:
Street tacos are assembled fast and should be eaten almost right out of the pan. I recommend that you use a frying pan just slightly larger than the corn tortilla.
Heat the pan on the highest heat. Put a little butter in the pan and wait for it to
Sizzle. Before it burns add a ¼ cup of oil and let the oil heat quickly.
Once the oil is hot, add the tortilla.
Turn the tortilla over after 15 seconds and once it is turned, add one slice of the
Cheese aiming for the middle of the tortilla.
While the tortilla and cheese is in the pan, use tongs to fold it in half so that the
Cheese is on the inside. After 15 more seconds, remove the tortilla for assembly.
Put your ingredients out and add the meat, the fresh cilantro (from remaining), the pinto beans, salsa and then top with lettuce and eat immediately.

Note**
If you have a gas stove, you can also roast the tortilla (instead of pan frying) directly on the burner. Just turn the gas on low and turn the tortilla every 15 seconds until it's hot enough to put the round cheese on. Then take it off and assemble once the cheese has melted.

Poolside Punch

I stumbled upon the flavor combinations of Sunny Delight and Kool-aid by accident. But it was a GOOD accident. This punch is for everyone, not just the kids.

Ingredients:
1 part* Sunny Delight
1 part* Cherry or Strawberry Kool-aid
1 can of Sprite

Cut up some strawberries and/or cherries along with some citrus fruit and top the ice in the glass with it. Pour in the punch and kids will love it.

*1 part can either mean 16 or 32 ounces, depending on how many you want to serve. Adjust the Sprite as necessary to the size you are making. 1 can of Sprite can do one full gallon of the mixture just fine.

Blackberry Ribs

Never a summer goes by without making this dish for eating out on the deck. The sweet flavor of blackberries only compliment spare ribs and we love eating them outdoors as it can be a bit messy...

Ingredients:
1 rack of pork ribs (serves 3 or 4)
1 ¼ cups rinsed blackberries
¼ cup each; ketchup, honey, firmly packed brown sugar, minced ginger
1t pepper
1/2t salt
1 or 2t hot sauce to taste (optional)

Recipe:
Pre-heat oven to 450.
Combine all of the ingredients in a blender, or mash with a potato masher.
Put sauce ingredients into a small saucepan and cook on low heat until the mixture reduces a bit. (5 min.)
Cook the ribs for 30min. and baste with sauce. Turn the rack over
after 15 more minutes and baste the other side. Ribs will cook for a total of one hour, basting every 15 minutes with sauce.
Serve the remainder of the sauce with the ribs on the side.

The taste? Absolutely dazzling…

Black Bean Salsa

Great salsa for a summer day. The flavors all put together make it incredibly refreshing without being too spicy. This one is very kid-friendly....

Ingredients:
2 cans black beans, drained and rinsed
2 ears of fresh corn or 1 ½ cups frozen corn
2 avocado’s (Haas only) sliced
1 bell pepper diced (red, green, orange or yellow)
2 tomatoes sliced
6 green onions sliced
2-4 T crushed garlic
½ cup cilantro chopped
1t salt

Mix ingredients below:
1/3 cup fresh lime juice
½ cup of olive oil
1t salt
1/8t cayenne pepper

Mix all the ingredients together and serve with tortilla chips
(I prefer unsalted)