Rubbed Ribs

July 7, 2013

I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.

This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).

Here’s the recipe: Beth’s Melt in Your Mouth Ribs

What’s your favorite meat to grill in the summertime?

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Dry-rubbed Ribs

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After three and a half hours, time for bbq sauce!

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Pork candy

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Served with yellow rice and roasted acorn squash for a weeknight dinner

The Perfect Pickle

June 9, 2013

A nice, crisp pickle is the perfect accompaniment to your summer meal. That pickle tastes even better when it’s homemade.

I found this easy recipe on Allrecipes.com and was surprised how little salt it called for. I always think of pickles soaking in a salty brine, but this recipe brings together a mix of such fresh flavors that you don’t miss all the extra sodium. Next time, though, I’ll add less sugar (more like 1/8 cup) as I prefer a more savory pickle, than a sweet one. Play with the ingredients to make your perfect pickle and enjoy all summer long!

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Pickles ready for the fridge!

The topic we were given for this week’s #SundaySupper was inspired by the Labor Day Holiday…and the cookout that comes along with a three-day weekend.  I made these portabello paninis. Oh my God.  These sandwiches are so delicious, you’ll want to eat five.  And they are so easy, you won’t believe it. Simply whip up a quick batch of pesto, grill a few portabellos, place them on buns slathered with goat cheese and pesto…and WaLa! They’re ready to go back on the grill for about five minutes and dinner is served! To make them even easier, and so you can spend more time enjoying the long weekend, prepare the pesto ahead of time.

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A tasty sandwich hot off the grill

Portabello Paninis

printable recipe

  • 4 tbs pesto
  • Extra virgin olive oil
  • Salt and pepper
  • 4 medium portobello mushrooms, stemmed and wiped clean
  • 4 soft, round, whole wheat rolls
  • 8 tbs goat cheese

Heat the grill (or a panini maker, if making indoors).

Brush the mushrooms with olive oil and sprinkle with salt and pepper. Put them on the grill (or press) and grill for about four minutes.

Meanwhile, open the whole wheat rolls and spread pesto on the bottom half and dollap the goat cheese on the top half.

Once you pull the portabellos off the grill, place them on the pesto-smeared bun and place the goat cheese-smear bun on top.  Spray the top and bottom sides of the bun with olive oil (I love to use my Misto) and place back on the grill for about five minutes.  If grilling, flip the burger about halfway through so the buns get grill marks on both sides.Pull off the grill and serve!  (And try not to let everyone know how little effort it took to make such a delicious dish!

Check out all the Labor Day inspired recipes from the #SundaySupper community below!

 

Starters & Snacks

 

Main Dishes

 

 

Salads & Sides

 

 

Drinks

 

 

Desserts

 

 

Wine Pairings

 

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

Monday Menu Plan

May 30, 2011

Every week, I am impressed with The Pajama Chef’s ability to plan out a menu for the week, write it down and stick to it.  I’m attempting to do that myself.  Again. Let’s see if I can stay on schedule and share recipes throughout the week (only if they all come out as good as they sound)!

May 30th

Week of May 30th

Monday: Greek

Tuesday: Grabbing drinks {and a bite} at Leon’s Full Service

Wednesday: Summer Cookout

Thursday: Mexi-Seafood Night

  • Tilapia and Shrimp Ceviche with Mango and Avocado
  • Panko Crab Cake with Lime Aioli
  • Cilantro Rice

Friday: Leftovers

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