Whiskey Glaze Ribs
Ingredients & Directions:
Rib Spice Rub:
(yields ~8.5 tablespoons of seasoning, use as needed.)
- 4 tablespoons kosher salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon dried onion
- 1 1/2 teaspoons dehydrated garlic
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons sweet or spicy paprika
- 1 1/2 teaspoons dried mustard seed.
Combine all ingredients, and crush with a mortar and pestle, or spice grinder. Season liberally, enough for four to six racks of ribs– adjust the recipe as needed, or save the rest in an airtight container for later.
(makes ~ 3 cups, enough for 2 large rib racks)
- 1 cup whiskey (I used Canadian Club… cook with your whiskey of choice; Jack Daniel’s works well too)
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons low sodium soy sauce (sub worcestershire sauce if preferred)
- 3 cloves garlic, minced (adjust to taste…heck, I used 5)
- 1 teaspoon yellow mustard
- salt and pepper to taste
Combine all of the ingredients in a sauce pan, and stir until incorporated. Simmer over medium-low heat for 20-30 minutes, stirring often, taking caution not to burn the sauce. Store in an airtight container in the refrigerator. You can make this sauce a few days ahead of time, giving flavors time to develop. Always use this sauce toward the end of the cooking, so it doesn’t burn.1. Pre-heat oven to 375′F. Line a baking sheet with foil, and fill 1/2 way up with warm water. Slice half a lemon, and place them on the bottom of the pan– use the juice of the other half to season the water.
2. Carefully lay your seasoned ribs, concave (bone) side down, in the water-citrus bath. Carefully wrap the baking pan in tin foil, creating a tent to allow for steam to build up. Bake for 30-45 minutes.
3. Remove from the oven, and allow to cool for 5 minutes. Carefully open the foil tent– steam will escape, so take caution, and gently unwrap the foil from the baking sheet. If there is water at the bottom of the baking sheet, carefully drain it out. Using a pastry brush, liberally glaze the ribs with the whiskey sauce on both sides.
4. Lower temperature to 325′F, return to the oven uncovered, and continue cooking for 8-10 minutes. Remove from the oven, and reglaze the ribs, returning them to the oven once again. I repeat this step 3 times, for a total of ~30 minutes, ensuring that the ribs are well glazed so they don’t dry out.
* If you are a barbeque master, you can finish the ribs on the grill instead of the oven.
Allow to cool slightly before portioning off the ribs. Enjoy
Western Omelet Potato Skins
- 2 medium russet potatoes
- olive oil spray
- 2 large eggs
- 3 egg whites
- 2 tbsp fat free milk
- 2 thin slices lean ham, chopped
- 2 tbsp chopped onion
- 1/2 cup bell pepper, chopped
- salt and fresh pepper
- 4 tbsp reduced fat cheddar cheese
Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.
Pizza Stuffed Potatoes
4 medium russet or Idaho potatoes
1 cup shredded mozzarella cheese
1/2 cup very finely chopped green peppers
1/2 cup very finely chopped mushrooms
a handful of pepperoni slices, sliced thin and then chopped
1/2 cup pizza sauce (or more, depending on your preference)
Preheat oven to 400 degrees.
Poke holes in potatoes with a fork and bake for about 40-45 minutes. Remove from the oven and let cool.
Once cool, slice around the inside of the potato and scoop out the flesh, be careful not to poke holes in the bottom (it’s okay if you do – it happens!). Put scooped potatoes in a bowl and mix with 1/2 cup mozzarella and 2 tablespoons each of peppers, mushrooms and pepperoni. Mix well. Scoop mixture back into potatoes and spoon pizza sauce over top. Add more toppings and cheese. Bake for 10-15 more minutes.
Christmas Gingerbread houses for cup rimming! (tutorial)
Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked? This sounds very tempting and dangerous. Oooh, I’ve been meaning to make a batch of rose or violet marshmallows, too …
That has to be a sin. A delicious sin.
Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked.
Learn more at our Bake It Better blog.
- 12 oz raw ground turkey
- ¼ tsp salt, divided
- ¼ tsp pepper
- 1 cup chopped onion
- ½ cup chopped mushrooms
- 14.5 oz can crushed tomatoes, or tomato sauce
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- ½ tsp dried basil
- 1 ½ cups part skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
- Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
- In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
- Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
- Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
- Gently press another wonton wrapper on top of the mozzarella layer.
- Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
- Bake for 10 minutes, or until the cheese has melted.
- Let the cups cool, remove them from the pan, and serve!
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g