BBQ Western Ribs (in the oven)

I completely forgot about this recipe until I started seeing the Western ribs on sale.  I have no idea where I got this recipe or even how long I've had it...but I used to make it often enough that it should not have been forgotten!!

It's a nice recipe to pull out when you need to feed a small gathering; it makes it easy to be with your guests and not be stuck in the kitchen!!

This is the way I make them with the pans that I own.  I'm sure you can split it up if you don't have the same pans.  Also, I usually buy closer to six pounds but it depends on how bony and fatty the ribs are...use your eyes AND your fingers to judge!!

BBQ WESTERN RIBS (oven style)             Set oven to 325 degrees F.

5-6 pounds Western (or country) style ribs  -  Place ribs bone-side down, on                                                                   A RACK, in a shallow roasting pan.  (I use my jelly roll pan and it catches the drips just fine.)  Bake/roast for 1 hour and 20 minutes.  Make the sauce while the ribs are baking.  Then, transfer ribs to 10x15 pan/roaster (I have Pyrex that I use here.)  If you used a roaster, you can continue to use it but you MUST clean it out first.  Drain and wipe...  Once ribs are back in the pan, no rack, pour the sauce over the tops.  Cover the pan with a lid or foil and bake/roast 1 hour and 30 minutes.  Oven temp remains the same.  The ribs should fall apart very easily from slight fork pressure!!  (Your house will smell SO good!!)

For the BBQ sauce...

1 1/2 cups chopped onions         Heat pan to medium.  Add oil; swirl to coat.  Add
2 cloves garlic, minced                onions and garlic.  Cook til tender.
2 T oil 

2 - 8 ounce cans tomato sauce          Add remaining ingredients to onions/garlic.
1/2 cup (light) brown sugar                     Bring to boil.  Simmer 15 minutes; stir
3 T lemon juice (fresh is best!)                               occasionally.
2 T Worcestershire sauce
1 1/2 T prepared (yellow) mustard
1 tsp celery seed 
1/4 tsp freshly cracked pepper
1/2 cup water 

My Original Refried Bean Dip

I don't know why this isn't on here.  I make it about once a month.  I've made it for years and years. It always gets eaten.  I've wrapped it up in tortillas and shared it with sick friends.  As a dip, it will keep warmed in a small Crock Pot for gatherings.  It's easy, takes no time at all to make, and you can change up the ground meat.  Use whatever heat level of salsa you prefer.  And use your favorite refried beans, too!  Customize to suit yourself, your kids, your guests!  Sorry it's taken me so long to remember to get this on here.....

 My Original Refried Bean Dip

1 pound lean ground beef                 Brown beef and onion until beef is completely
1 medium onion, chopped              cooked.  Add the rest of the ingredients except
rounded T. chili powder                  beans and cheese; mix and simmer 10 minutes. 
1 tsp cumin                                Add beans, stir, and heat through.  Either sprinkle
2 tsp oregano, crushed           cheese on top or stir in completely.  (Extra cheese is 
1/2 tsp garlic powder               often added to individual servings here!)  Serve with
1 cup salsa                                     tortilla chips.  Garnish as desired.  (Or, roll up in
1/2 cup water                                                                tortillas with extra cheese!!)

1 can refried beans (15 or 16 ounce can)
1 cup (or more!) shredded Cheddar cheese (or Mexican blend)

If you use ground turkey, the texture won't be quite the same (obviously) but the difference isn't so great that anyone complains usually!!  

Baked Black Bean Chicken Filling (or Dip?)

I really don't know what to call this...except tasty!!  It was suggested that it looks like enchilada filling but it scoops up nicely with tortilla chips.  I dumped a pile on some leftover brown rice pasta.....so it would be at home on a pile of rice, too.  Regardless, it was easy and good so I thought I should post it!  Inspiration was taken from several ideas I found online while procrastinating.....  I'm sure you could use whatever ground meat you have.  Feel free to spice it up more; add some kick!  I'd like to add some minced jalapeno with the garlic next time!!

Baked Black Bean Chicken Whatever-you-want-to-call-it

1 pound ground chicken, cooked til no pink                                 Set oven to 350F.
1 large clove garlic, minced - added to chicken when nearly done

1 tsp cumin                          Add spices to pan; stir and cook a minute, til fragrant.
1 tsp chili powder
heavy 1/2 tsp oregano, crushed
1-8 ounce can tomato sauce                            Add sauce, salsa, and beans to pan.
1 cup salsa (I used chunky medium)                      Stir to combine.  Spread in 7x11
2 cans black beans, drained (15 ounces each)                       pan.  Top with cheese.
1-2 cups shredded Mexican cheese (your call)                  Bake til hot, ~30 minutes.

Shortcut "Not Baked" Baked Beans

I have a request to post this recipe so here it is!  I don't eat these things but I haven't met a man who won't!  I will often fix them while the Cheddar Meatloaf Blobs are in the oven; the similar flavor profile makes them a good match.  Also, when I make them, I always double the recipe.  I guess they're just as good cold as they are warm!

I can't give credit where credit is due because I've had this recipe for so long I can't remember where I got it.  Sorry...

SHORTCUT "NOT BAKED" BAKED BEANS

3 slices bacon, cooked til fairly crisp, then crumbled; set aside.

1/2 cup chopped onions, sauteed in a little bacon grease til soft         Combine
32 ounces pinto beans, drained                                                          remaining
1/2 cup ketchup                                                                                ingredients in
1/4 cup (mounded a bit!) brown sugar                                saucepan with onions.   
1/2 T. prepared yellow mustard                  Simmer over low at least 15 minutes or
2 tsp. Worcestershire sauce                      til desired consistency.  Stir frequently.
                                                                      Top with or stir in bacon to serve.

This dish is a pretty good one to take to potlucks, etc.  You can easily keep it warm in an appropriately sized slow cooker.

FYI:  I always use ketchup made with sugar.  As I use it sparingly, Worcestershire sauce is one of those rare things I allow in the house containing corn syrup.  I will continue to look for one that does NOT have it!  And NOW the caramel color in it is in question.  Even the FDA is looking into it.  ALL caramel colors are artificial and the findings show that they are a possible carcinogen.  Just what we need, right?  Who says Worcestershire needs to be brown anyway? 

 

Pumpkin Waffles...no gluten, of course!

I almost want to call these Pumpkin Bread Waffles...because they are heavier than regular waffles.  Several factors are at play here.  The pumpkin, by virtue of what pumpkin is and what waffles usually are, makes them heavier.  There is also the use of brown sugar instead of granulated.  The ratio of 'dry' to 'wet' also has a bit to do with the difference.  These are not your typical light and airy waffles!  But they are still quite tasty!  

What you choose to do with the spice combo is entirely up to you. If you prefer more ginger, go for it!  It's solidly spiced here without being overbearing, as far as I'm concerned, but you may feel differently so choose accordingly.

These are especially nice with toasted (chopped) pecans sprinkled over them right before you add your pure (warmed) maple syrup!  I also have at least one vote for a cream cheese topping!  You could always do ALL of those, though, right?!?!?

PUMPKIN WAFFLES 

1/2 cup sweet white sorghum flour     -Mix together all dry ingredients.  I whisk...
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
1 1/2 tsp cinnamon                                       
1/4 tsp (loaded) ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves

This is where I plug the waffle iron in.....but you will do what your iron suggests!

2 eggs                                              Whisk eggs til yolks are combined with whites.
1 cup pumpkin puree, I used canned                Add pumpkin, brown sugar, and
1/4 cup brown sugar                                                     buttermilk.
1 1/2 cups buttermilk (I use lowfat)
4 T butter, melted                    Add dry ingredients and butter; whisk til combined.
                                                        Allow batter to set til iron is ready.  Then follow the manufacturer's instructions for your waffle iron.  It's better to under-fill than to add too much.  Too much batter will result in gooey interiors and your goal is to not overbake the exteriors while giving the insides time to thoroughly bake!  It might take a little playtime to get the amount of batter, the heat level, and the bake time figured out.  It took me only two batches to figure it out...and the first batch was still quite edible!  

They will last several days in the frig and they're pretty tasty served with gluten-free maple/apple chicken sausages!  (But what do I know?  I eat them plain straight out of the frig cold!)  Happy eating!

Slow Cooker Ground Turkey Sloppy Joes

I messed with a few recipes and ended up with this one.  This is one of those recipes where you can take a few liberties and still end up with something incredibly edible, regardless!  This came out better than I'd hoped!  I don't eat regular Sloppy Joes but I definitely ate too much of this stuff!!  Grab the tortilla chips or just stuff some wraps!  You get to lick your fingers either way!!

SLOW COOKER GROUND TURKEY SLOPPY JOES - I used a 4 1/2 qt Crockpot

3 pounds 93% lean ground turkey           Cook meat and onion til turkey is NO
1 1/2 C. (more or less) chopped onion          LONGER PINK.  Place in Crockpot.

2 - 15 ounce cans tomato sauce
1 - 6 ounce can tomato paste                     Stir in remaining ingredients.
1/2 cup ketchup
3/4 cup packed brown sugar
1/2 cup + 1 T cider vinegar                            Cook 6-7 hours on low.
3 T Worcestershire sauce
2 T liquid smoke flavor (Mesquite here!)          It would probably hold another
loaded 1/2 tsp garlic powder                           hour just fine.....
1/4 tsp celery seed
25 cranks freshly ground black pepper
a good 5 shakes of Chipoltle powder (1/8 tsp?)

As always, make SURE you read your labels and know that everything is gluten-free before you add it.....Worcestershire comes to mind.  

This has kind of a barbecue flavor to it.....just so you know!

Refrigerator Pickles

When you find yourself with an abundance of cucumbers, make pickles!  SOME people find these addictive.  Just sayin'!!

Frig Pickles

1 C white vinegar
2 C white sugar
1 tsp celery seed
2 tsp pickling salt

Mix all in large bowl.  Add sliced cukes to equal 6-8 cups.  Sliced onion, optional.

Place in large jars with lids and stick them in the frig.  THAT'S IT!

Try to wait 24 hours before eating.  Do try!  So tasty if you can wait!!

I like to tip the jars around after 8-12 hours to make sure the brine gets to all the slices.  And I can never wait 24 hours.  I know, I'm bad.  What can I say?  ;-)