Dry rubbed baby-back ribs

For dinner this evening, I pulled together a finger-lickin' meal that was a pure crowd pleaser.  Baby-back ribs and corn on the cob is always a delicious option if you don't mind getting your hands a little saucy.  So I put away the cloth napkins and pulled out the paper towels to serve up this recipe for you to enjoy right now.

All you need for this simple dish is:

4 cloves garlic, choped
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
2 racks baby-back ribs
4 cobs of corn, shucked and halved
4 tablespoons butter, melted
1/4 cup flat-leaf parsley, roughly chopped

Pre-heat the oven to 425 degrees.  In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and 3/4 teaspoon black pepper. 

Rub the spice on the ribs and let sit for 10 minutes.  Place on a baking sheet and cover with foil and pop in the oven.  Let cook for 25 minutes.  Remove from the oven and cut the ribs apart. Put back in the oven, uncovered, for 5 minutes. 

Meanwhile, to prepare the corn, bring a large pot of water to a rapid boil.  Add the corn ears and let cook for 5 minutes, until tender.  Drain and transfer to a serving dish.  Pour the melted butter over the corn and sprinkle with the parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Enjoy!!

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Spaghetti with bacon and eggs

I have been hearing from many of my friends that the dishes have been preparing lately are too complex and take too long for them to try. Since my stated purpose since the first day I logged into Blogger to take on my cooking challenge was to inspire my friends to cook, I have decided to do a series of simple and quick dishes so they can't say I only cook complicated dishes (even though I don't view them as such).  My 10 minute pizza was a big hit last week so tonight I prepared a dish that was equally as simple and delicious.

All you need for tonight's simple dish is:

12 ounces spaghetti
8 ounces bacon
4 large eggs
1/4 cup plus 2 tablespoons grated Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water to incorporate later into the dish.  Drain the pasta and return to the pot.

Meanwhile, cook the bacon in a nonstick or cast-iron skillet over medium heat until crisp and delicious (6 to 8 minutes).  Transfer to a paper towel-lined plate. Crumble when cooled.

Wipe out the skillet and return to medium heat. Crack the eggs into the skillet and cook until the egg whites are set but the yolks are still runny. 3 to 4 minutes. 

Toss the pasta with the bacon, the reserved pasta water, 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan and enjoy!!  What could be better than a quick meal that takes you back to breakfast before you doze off to sleep. 

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Sopressata canapes over an Italian red pepper salad

Tonight I went for a fresh salad made Italian style, topped with little bite sized sopressata ricotta canapes. This dish took shape pretty quickly from the random assortment of ingredients I had available to my in the fridge and was a delight to both create, and enjoy. 

All you need is:

Phyllo dough
1 egg, beaten
Sopressata meat, thinly sliced and cut in half moons
Ricotta cheese
Scallions, thinly sliced
Mixed greens
1 red bell pepper, sliced into thin strips
Grated parmesan cheese
1 tablespoon mayonaise
1 tablespoon Dijon mustard
1 slash of white wine
Fresh cracked pepper

Pre-heat the oven to 350 degrees and lightly grease a baking pan.  Cut your Phyllo dough into 1 1/2 inch squares and dip into the beaten egg, then lay flat on the pan evenly spaced out.  Layer on one folded piece of Sopressata meat and top with a ball of Ricotta cheese.  Sprinkle sliced scallions over top and pop in the oven for 15 minutes. 

To make a great salad at home, you can buy a pre-prepared mix of greens and add in a few fresh ingredients to make it your own.  Tonight I opted for crisp red bell peppers and scallions, and a homemade dressing. In a large bowl, toss the mixed greens with the remainder of your sliced scallions, the red bell peppers and the grated parmesan cheese. In a seperate small bowl, mix up a simple salad dressing by combining the mayonaise, mustard and enough wine to make a thin consistancy (just a quick pour). Whisk the dressing together and crack one twist of pepper corns over top.  Once your canapes are done baking, mix the salad dressing in with your snappy greens.  Serve with the canapes and enjoy!!  

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Chocolate pots

So, I was craving some chocolate and what better way to enjoy it than in an adorable teacup! Chocolate pots are so easy to make and I would say not all that bad for you.  You see, I just break down the ingredients and think to myself, "hey, that's not too bad for me".

All you need is:

2/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder

In a medium saucepan, combine the sugar, cornstarch, and salt.  Add 1/3 cup of the milk, stirring to form a smooth paste.  Whisk int he egg yolks and the remaining milk.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until thickened 12 - 15 minutes (do not let this boil). Remove from the heat.

Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.  Pour into eight 4-ounce ramekins, glasses or teacups. Refridgerate, covered, until chilled, at least 2 hours and up to 2 days.  Sprinkle with the cocoa powder before serving.

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Artichoke pizzas in under 10 minutes

Ok, so this is for all my friends who claim they don't have time to cook when they get home from work. Here is a family friendly (kid friendly -- at least I assume they would eat this) meal that can be whipped up in just a matter of minutes and is delicious! This meal will be on the table before you could find the number of your local pizzeria and place an order for delivery. 

All you need to pull these individual size pizzas together is:

2 pita breads, split horizontally (lay flat on a cutting board and press flat with your hand -- slice slowly with a long knife to make two circular pieces, not half moons)
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar arthchokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano

Heat the broiler and pop your pizza stone in the oven in the bottom third position to heat while prepping your ingredients.  Drizzle your pita halves, cut side up, with two tablespoons olive oil and pop in the oven on the pizza stone for just a couple minutes to crisp up.  Keep a close eye on this as they are done before you know it.

Pull your bread from the oven and top with the red peppers, artichokes, almonds, Cheddar, and oregano.  Broil until the cheese has melted, 2 to 3 minutes.  Serve with green beans (I like mine lemony) or a salad and enjoy!! See, less than 10 minutes!

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Caramelized pork with sweet potatoes

This week, I am focusing on dinners that are quick and easy with ingredients from the local grocery store instead of Whole Foods. It's amazing what a limited selection of meats, fish, cheeses, etc. you have at Albertsons but I must confess, the price tag is well worth it at times. Last night (sorry I didn't get to the computer after dinner) I made a delicious roasted pork tenderloin which I paired with sweet potatoes.

My ingredient list included:
1 medium sweet potato, scrubbed and thinly sliced
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 pork tenderloin
1/2 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Dijon mustard
3 tablespoons sugar
1 large orange

First off, heat the oven to 450 degrees.  You are going to need two baking pans lightly coated with vegetable oil.  In a large bowl, toss the sweet potatoes with the olive oil and arrange in a single layer on one of the baking pans. Sprinkle the potatoes with half your rosemary and place in the oven to cook until tender, about 30 minutes.

Meanwhile, in the large bowl you just used with olive oil, toss your pork tenderloin in the oil then season all over with salt and pepper.  Spread the mustard over the meat then sprinkle with the sugar and rosemary.  Arrange on the second banking pan and place in the oven to roast for 20-25 minutes, turning once, until cooked through.

Check the potatoes for tenderness and remove from the oven along with the pork tenderloin when done.  Transfer the potatoes to a plate and top with the uncut tenderloin and cover to keep the potatoes warm and let the meat rest. 

Place the baking pan used for the meat over medium heat on the stove and juice the orange to cook up a great pan sauce.  Cook, stirring, for a couple of minutes until the sugars and juices meld with the OJ and begin to thicken up a bit.  Add your pork tenderloin back into the pan with the sauce and slice, coating the meat in the orange pan sauce. 

Plate your sweet potatoes and pork tenderloin and serve with your choice of greens. Enjoy!!

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