Entrees

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Ribs

June 12, 2013 in Entrees, Recipes | 2 comments

Simple Clean and Homemade I Ribs 3

I have a confession. Up until about two weeks ago I had never tried ribs. For some reason, I thought they were just bones with a tiny bit of meat and some sauce on them. What really could be so special? But, people are talking about how much they love ribs all the time. I really was starting to feel left out. Had everyone else in the whole world really tried ribs? Was I the only person who was left? I decided that it was time to try ribs. I wanted to make my own so I could use my own flavor combinations.

Simple Clean and Homemade I Ribs 4

I started at the butcher counter. I asked about different kinds of ribs and how they work. After a few giggles, I was directed towards baby back pork ribs. They said that as long as I cook them at a low temperature and used a sauce that I liked, they would be good. Really they are no fail. I decided to use the oven then grill method that I read about on about a million websites. From there, I took all my knowledge from my research and created a rub to start cooking.

Simple Clean and Homemade I Ribs 2

So ribs are pretty delicious and they have a lot more meat than I thought. Plus, who doesn’t love caramelized barbecue sauce anyway?I have to say, I see what all the fuss is about. Sticky, sweet, tangy, meaty. A great grilled/oven meal. Perfect for father’s day. Plus, if you make the rub, you can use the leftover rub for the sauce. Easy.

Ribs with Homemade Rub and BBQ sauce

by Jessica

Prep Time: 20 minutes

Cook Time: 2-3 hours

Ingredients (4 servings)

    For the Rub

    • 1/2 cup brown sugar
    • 1 tablespoon salt
    • 1 teaspoon dry mustard
    • 1/2 teaspoon cumin
    • 1/2 teaspoon coriander
    • 1 teaspoon garlic powder
    • 1/2 teaspoon adobo
    • 1/2 teaspoon onion powder
    • 3 teaspoons smoked paprika
    • 2 teaspoons cayenne
    • 2 teaspoons chipotle powder

    For the BBQ Sauce

    • 1/2 cup rub
    • 3/4 cup ketchup
    • 8 drops Worcestershire sauce
    • 2 teaspoons molasses

    For the Ribs

    • 1 Rack Baby Back Ribs (about 2-2.5 pounds)
    • Rub
    • BBQ Sauce

    Instructions

    For the Rub

    Combine all ingredients in a bowl

    For the BBQ Sauce

    Combine all ingredients in a bowl

    For the Ribs

    Generously coat the ribs with rub. Wrap in a double layer of foil. Bake at 250 degrees for 2 hours.

    Grill on a hot grill, basting with BBQ sauce every few minutes until the ribs are caramelized. Serve immediately.

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    Polenta on the Table

    June 5, 2013 in Entrees, fresh, Recipes | 5 comments

    Simple Clean and Homemade I Polenta 8

    I have been so excited to share this with you since we made it. Just take a second and look at how pretty it is. Doesn’t it look like a fun table to sit down at and just play? After all the work of making bolognese and pesto, it was time for us to play with our food. I still can’t believe how pretty the colors are.

    Simple Clean and Homemade I Polenta

    I took my yummy sauces, put them on the table with some grated cheese as some toppings. We but some parchment paper for each of us (but you could use butcher paper) and got out a few spoons.

    Simple Clean and Homemade I Polenta 6

    I dumped some polenta on each of our pieces of parchment. We did individual sheets, but it would be fun to do a giant sheet of paper on the table at a party. We each spread our polenta out a bit.

    Simple Clean and Homemade I Polenta 7

    Then we topped our own polenta with pesto, bolognese, and some parmesan cheese.

    Simple Clean and Homemade I Polenta 4

    Then we just started eating. The mixture of colors and the fresh taste of the pesto mixed with rich flavors in bolognese make this over the top. It was hard to decide which part to eat first and what bite to take next.

    Simple Clean and Homemade I Polenta 9

    This could be very versatile and fun for everyone in the family or at a party. Everyone loves the opportunity to play with their food, right? Or is that just me and every 4 year old in the world?

    Polenta

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 15-20 minutes

    Keywords: simmer

     

    Ingredients (2 servings)

    • 2 cups water
    • pinch salt
    • 1/2 cup cornmeal
    • 2 teaspoons butter

    Instructions

    Bring the water to a boil in a small saucepan. Whisk in the salt and cornmeal. Reduce heat to medium low. Whisk every few minutes to avoid clumps and sticking. When thick and creamy, whisk in the butter. Serve with your favorite toppings.

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    Pesto

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 2 minutes

    Keywords: blender

     

    Ingredients (1 1/2 cup – 2 cups pesto)

    • 2 large handfuls basil
    • 2 cloves garlic
    • 1/3 cup pine nuts
    • 1/4 cup parmesan cheese
    • olive oil
    • juice of 1 lemon or lime
    • salt to taste

    Instructions

    Boil a large pot of water. Prepare an ice bath. Blanch the basil leaves by placing them in boiling water for about 1 minute. Remove immediately and place in an ice bath. When cool, remove as much water as possible by squeezing the basil in a towel.

    Place the basil, cheese, garlic, lemon or lime juice, and pine nuts in the food processor. With the food processor on, drizzle in the olive oil until the pesto is slightly liquid. Salt to taste. Serve with your favorite pasta, polenta, or protein.

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    Bolognese Sauce

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 3 hours

    Keywords: simmer entree

     

    Ingredients (6-10 servings)

    • Olive Oil
    • 1/4 pound pancetta, diced
    • 2/3 pound ground beef
    • 2/3 pound ground pork
    • 2/3 pound ground veal
    • 2 ribs celery, chopped
    • 2 carrots, chopped
    • 1/2 onion, diced
    • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
    • 4 cloves garlic, minced
    • 1 cup red wine
    • 1 small can tomato paste
    • 1 28 ounce can whole San Marzano tomatoes
    • 2 cups water
    • salt to taste
    • handful parmesan cheese
    • 15-20 leaves basil, chopped

    Instructions

    In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

    Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

    Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

    Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

    Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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    Bolognese Sauce With Bucatini

    June 4, 2013 in Entrees, Recipes | No comments

    Simple Clean and Homemade I Bolgonese 4

    There was a week a while back where it seemed like every time I turned on the t.v. someone was making or eating bolognese sauce. I had never really thought about making it before. Meat based sauces were never something we ate growing up. We always ate marinara sauce. In fact, when I think about meat sauce, I think about the disgusting school lunch concoction from my childhood.

    Simple Clean and Homemade I Bolgonese 7

    After seeing about 20 different variations of bolognese, I decided I should give it a try myself. I took what I learned and developed this recipe. Swoon with the first bite. I never thought I would like meat sauce, but this is so much more. It is hearty and meaty, and savory. It is actually a little adicting.

    Simple Clean and Homemade I Bolgonese 6

    I served it with bucatini. That’s the pasta that looks like spaghetti except it has a hole going down the center. There was once an Italian restaurant that used it as a straw. This pasta is perfect for the sauce because it gets absorbed into the center and goes in the nooks and crannies. Al dente bucatini really stands up to this hearty, rich sauce.

    Simple Clean and Homemade I Bolgonese

    I know that this does not seem like a summer dish, but it does not require the stove. Plus, when you see what I have in store for you tomorrow, you will see how much fun and how tasty this could be in the summer.

    Bolognese Sauce

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 3 hours

    Keywords: simmer entree

    Ingredients (6-10 servings)

    • Olive Oil
    • 1/4 pound pancetta, diced
    • 2/3 pound ground beef
    • 2/3 pound ground pork
    • 2/3 pound ground veal
    • 2 ribs celery, chopped
    • 2 carrots, chopped
    • 1/2 onion, diced
    • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
    • 4 cloves garlic, minced
    • 1 cup red wine
    • 1 small can tomato paste
    • 1 28 ounce can whole San Marzano tomatoes
    • 2 cups water
    • salt to taste
    • handful parmesan cheese
    • 15-20 leaves basil, chopped

    Instructions

    In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

    Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

    Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

    Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

    Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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    Curry Chicken Salad Sandwich with Toasted Walnuts and Grapes

    May 30, 2013 in Entrees, Recipes, Salad | No comments

    Simple Clean and Homemade I Curry Chicken Salad 3

    I am fairly certain I was one of the few 12 year olds that were willing to eat things like curry chicken salad, mushroom quesedillas with aioli, and jerk chicken. I was fortunate as a child to have a fantastic restaurant right down the street from my house. It was not your typical sit down restaurant. It was a grab and go place. You walked in, picked stuff from the cases, paid and ate there or took it home. I loved it there and went frequently.

    Simple Clean and Homemade I Curry Chicken Salad 2

    The restaurant was called the Golden Olive and it was located in New Wilmington, owned by Marla and Pat.They were only there for a few short years, but made a huge change to my palate over that time. I learned to discriminate tastes and enjoy quality ingredients with simple preparations. They really gave me my food style because I tasted things that otherwise would have been unavailable in my small town. I often ordered their chicken salad sandwich. It was curry chicken with grapes, toasted walnuts, and green onions. I loved it.

    Simple Clean and Homemade I Curry Chicken Salad

    The curry chicken salad is different than most chicken salads. The grapes offer a pop of sweetness while the walnuts add textural interest and a toasted flavor. They always have a perfectly toasted baguette. It added a crunch to the sandwich that made it irresistible. Since they moved away, I had to create my own recipe for my favorites that they created. This is one of them and I wanted to share this with you. I made a very small amount. It can be doubled, tripled, etc. I just like to make a little at a time.

    Curry Chicken Salad

    by Jessica

    Prep Time: 10 minutes

    Keywords: bake entree salad sandwich

    Ingredients (2 servings)

    • 1/3 pound cooked chicken, cut into bite-sized pieces (about 1 cup)
    • 2 tablespoons mayonaise
    • 1 tablespoon sour cream or Greek yogurt
    • 1/2 cup grapes, cut in half
    • 2 teaspoons diced green onions
    • 2 tablespoons toasted walnuts
    • 2 teaspoons curry powder
    • salt to taste

    Instructions

    Combine all ingredients in a bowl. Refrigerate for about 30 minutes before serving. Serve on lettuce or on a toasted baguette

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    Greek Salmon Salad

    May 29, 2013 in Entrees, Recipes, Salad, Summer | 4 comments

    Simple Clean and Homemade I Greek Salmon Salad

    May is my favorite time to start making big salads. Vegetables start to come from local farms which makes the salad taste better. I love to make a big salad and serve it with seared salmon. Now is the perfect time to do that because fresh salmon is in season. I love Copper River Salmon.

    Simple Clean and Homemade I Greek Salmon Salad

    I think the most important part of making a good salad is the salad dressing. If I don’t like the dressing, I am less likely to eat salad. I really like the spice combination in this Greek style dressing. It is zesty.

    Simple Clean and Homemade I Greek Salmon Salad

    This is a delicious dressing for pasta salad, too. It is versatile and stores well in the refrigerator.

    Greek Salmon Salad

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Keywords: blender saute

    Ingredients (2 servings)

      For the Dressing

      • 2 cloves garlic
      • 2 teaspoons grainy mustard
      • juice 1 lemon
      • 1 tablespoon honey
      • 1/3 cup red wine
      • 1 teaspoon dried basil
      • 1 teaspoon dried oregano
      • 1/4 cup extra virgin olive oil
      • salt to taste
      • 1/3 cup water

      For the Salmon

      • 1/2 pound salmon, cut into two pieces
      • lemon pepper
      • 1/2 tablespoon olive oil
      • 1/2 tablespoon butter
      • 2 cloves garlic, crushed
      • 2 tablespoons chopped cilantro
      • juice 1/2 lemon

      For the Salad

      • Spring Mix
      • green onion
      • marinated artichoke hearts
      • roasted red pepper
      • feta or cotija cheese
      • kalamata olives
      • cherry tomatoes
      • cucumbers

      Instructions

      For the Dressing

      Combine all of the ingredients in a blender except the olive oil. With the blender on, slowly drizzle in the olive oil. Store in an airtight container in the refrigerator.

      For the Salmon

      Heat a skillet on medium-high. Coat the top of the salmon with lemon pepper.

      Oil the hot pan and place the salmon lemon pepper side down. Cook without moving for a few minutes until a crust forms. Flip and add the remaining ingredients. Reduce the heat to medium low. Spoon the sauce over the salmon as it continues to cook. Cook until desired temperature.

      For the Salad

      Combine the ingredients. Top with the salmon and the dressing.

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      Crustless Chicken Supreme Pizzas

      May 23, 2013 in Entrees, Gluten Free, Recipes | No comments

      DSC 0166

      The other day I was driving home from work. It was hot outside, so I wanted something light. Not carbs, but something that was delicious and wouldn’t make me feel full. As I drove home from work, I thought about pizza. I am not a huge fan of pizza, but I like the taste combination of all of the toppings. So I decided to use a flattened piece of chicken instead of crust.

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      I pan fried the chicken and then topped it with our favorite supreme pizza toppings.

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      It was served over some spinach and mushrooms loaded with garlic. It was a great, lighter dinner with the same great flavors of pizza.

      Crustless Chicken Pizzas

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 20 minutes

      Keywords: fry bake entree

      Ingredients (serves 4)

      • 4 chicken breasts, smashed until thin
      • salt and pepper to taste
      • pizza sauce
      • pizza toppings
      • cheese

      Instructions

      Sautee the chicken breasts until browned on both sides. Salt and pepper to taste. Top with your favorite pizza toppings and bake until the cheese is melted.

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      Meatloaf Balls with Mushroom Gravy

      May 22, 2013 in Entrees, Recipes | 4 comments

      DSC 0331

      A few months ago, a friend from work had a baby shower for her son and daughter in law. It was so exciting getting ready for it and discussing all the details. She decided to have a mashed potato bar. So, we spent a lot of time discussing topping options. I suggested meatloaf meatballs. I had to try it almost immediately.

      DSC 0332

      This is my version of the meatloaf meatballs. I made them a few months ago and froze them in a zip top bag. It ended up being several meals for us of the course of a few months. Each time, I made mushroom gravy and then simmered the meatloaf meatballs in the gravy. I served them over mashed potatoes.

      DSC 0354

      The thing I like the most about this is that it is freezable and already in individual serving sizes. That makes it perfect for a quick dinner or a party. If you want to try a mashed potato bar, I highly recommend it. It was a genius idea.

      Meatloaf Meatballs

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 30-40 minutes

      Keywords: bake entree appetizer

       

      Ingredients (2-3 dozen meatballs)

        For the Meatloaf

        • 2 pounds ground meat (I use beef)
        • 1/2 onion diced
        • 2 eggs
        • 1/2 cup milk
        • 1 tablespoon parsley flakes
        • salt
        • pepper

        For the Gravy

        • 10-12 crimini mushrooms
        • 2 tablespoons olive oil
        • 2 tablespoons flour
        • 1 tablespoon beef better than bouillon
        • pepper to taste

        Instructions

        For the Meatloaf

        Combine all meatloaf ingredients in a large bowl. Roll into meatball shapes and place on an ungreased baking sheet. Bake for 30-40 minutes at 400 or until cooked through. Allow to cool. Serve or freeze in a zip top bag.

        For the Gravy

        In a medium skillet, cook the mushrooms until browned. Salt to taste. Add remaining oil and flour. Whisk in cups water. Add the beef bouillon and cook until thickened. Add the meatloaf and serve.

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        SRS Grilled Tandoori Chicken Skewers

        May 20, 2013 in Entrees, Gluten Free, Recipes, Salad, Summer | 11 comments

        SRS Logo

        Simple Clean and Homemade I Tandori Chicken 2

        Another month has past since my last surprise recipe swap post. This month, I was matched with Carol from No Reasons Needed. I read tons of her posts choosing the recipe that we would enjoy the most. There were plenty to choose from, but I finally settled on the Tandoori Chicken.

        Simple Clean and Homemade I Tandori Chicken 3

        The marinade was delicious. When I made the chicken, I did it a little differently.
        I used 6 chicken thighs instead of 4 chicken breasts. Then, I cut each thick into three long strips before marinading them.

        Simple Clean and Homemade I Tandori Chicken 8

        I soaked some small skewers in water for 20 minutes. It was not enough time, I will increase the time when I make it again because the skewers burned. Anyway, I skewered the chicken. Then, grilled it on both sides until cooked thoroughly.

        Simple Clean and Homemade I Tandori Chicken 7

        I garnished them with cilantro and sesame seeds. We ate them with some nonfat Greek yogurt mixed with some chopped cilantro and cucumber salad. These would be a great appetizer at a party or potluck. They also make a great snack or lunch for your lunchbox.

        Simple Clean and Homemade I Tandori Chicken

        If you would like to join the fun next month, click the link below.

        HungryLittleGirl

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        Veggie Frittata

        May 11, 2013 in Entrees, Recipes, Vegetables | 2 comments

        DSC 0234

        Warm weather in my book brings lighter food. I pack in the veggies as soon as the sun starts shining. It makes me want to have a sunny looking plate. While I was making this, I actually said out loud that vegetables are nature’s sprinkles. Think about it. We add sprinkles to dessert. They make it look so happy and fun. Don’t pretty vegetables do the same?

        DSC 0210

        To me, this is the ultimate mother’s day treat if you are looking for a last minute breakfast in bed or brunch option. The avocado and lime juice add a richness and acidity that pair well with the slightly crisp vegetables. I tried to eat this once without the lime juice and it really is not very good. The lime juice seems weird but trust me on this one. I know, lime juice on eggs?

        DSC 0219

        This plate will just make you happy. I serve it with a little salsa just for some added fun. You could use some leftover veggies in the fridge. Have a great weekend and Happy Mother’s Day!

        Veggie Frittata

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 10 minutes

        Keywords: breakfast

        Ingredients (2-3 servings)

        • 2 teaspoons olive oil
        • 1/4 pepper, thinly sliced (I use a mix of red, orange, and jalapeño)
        • 2 tablespoons diced onion
        • 3-4 mushrooms, sliced
        • 1 small potato, cooked and diced
        • salt and pepper to taste
        • 3 eggs
        • 2 tablespoons milk
        • 1 teaspoon flour
        • Jack cheese
        • avocado
        • juice 1/2 lime
        • chopped cilantro

        Instructions

        In a medium skillet, heat oil. Add the vegetables. Cook until tender. Salt and pepper to taste.

        In a medium bowl, whisk eggs, milk, and flour.

        Heat a medium skillet over medium heat. Spray with cooking spray. Mix the eggs with the vegetables and pour into the pan before while the pan is warm, not hot. Allow to cook without touching until the bottom is set up.

        Place the pan under the broiler. Cook until the top is no longer runny. Add the cheese and place under the broiler until it melts.

        Serve with avocado on top that has been salted and squirted with lime. Garnish with cilantro.

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        Salmon Cakes

        May 6, 2013 in Entrees, Recipes | 3 comments

        DSC 0147

        So, this meal was probably my least favorite thing that my grandma ever made. She made so many delicious things. I swooned for her chicken noodle soup and vegetable soup. I loved her meatloaf when I could have it as leftovers with mustard. She made the very best of basically everything she made. Anytime she said she was making salmon cakes, I was so disappointed and almost never ate them. Part of the reason that I despised them so much was because she served them with oyster stew. Oyster stew was basically oysters floating in some warm milk and butter with tons of oyster crackers thrown in the mix. With my childhood disdain for milk, there was nothing more cringeworthy than that stew. To make matters worse, it was my mom’s favorite meal.That means we ate it a lot.

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        I think the other part was the canned salmon and the inevitable bite of bones.
        As an adult, I started making salmon cakes because I had leftover seared salmon from dinner and really didn’t know what to do with it. I decided to stray from the recipe I remember as a childhood and reinvent it with my own favorite flavors. Oh, and definitely not serve it with oyster stew.

        DSC 0150

        I think these are best served hot and fresh, but they do make an excellent sandwich or can be served on top of a salad. You could probably even do this with the canned salmon. I just like to use the leftovers. Now, this is no longer my least favorite meal. In fact, they are delicious.Plus, I served it with a mini baked potato. Really, look at how cute that is. What was your least favorite childhood meal?

        Salmon Cakes

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 10 minutes

        Keywords: fry appetizer entree

        Ingredients (3 salmon cakes)

        • 1/2 pound cooked salmon (lemon pepper seared salmon or other cooked salmon
        • 2 tablespoons light sour cream
        • 1 egg
        • 2 teaspoons chopped cilantro or parsley
        • 1 teaspoon chopped green onion
        • 2 tablespoons diced red pepper
        • 1 tablespoon diced jalapeño if desired
        • bread crumbs
        • extra virgin olive oil

        Instructions

        Flake the cooked salmon into a medium-sized bowl. Add the sour cream, egg, cilantro, peppers, and green onion. Stir to combine. Add bread crumbs a little at a time until it comes together but is slightly sticky. Allow to rest for 10-20 minutes.

        In a medium-sized skillet, coat the bottom of the pan with olive oil. Heat on medium. Form the salmon mixture into three patties. When the pan is hot, place the patties in the pan. Cook until browned. Flip and cook until the other side is browned.

        Remove from the pan and serve.

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