Cherry-Barbecue Pork Ribs

I got this recipe from the June/July 2011 Taste of Home Simple and Delicious. It does call for pork ribs, but I had pork chops already in the freezer. Still tasted great. The only thing I did different was the first cooking process of the ribs.
My son devoured his pork tonight. A one point he had one had with a fork eating and the other hand holding onto the bowl with the barbecue sauce in it. I think that this will be great with chicken or fish too.

4 lbs bone in country style pork ribs (I used 6 pork chops)
1/2 cup orange juice
2 tsp. Liquid smoke, optional
1 tsp. garlic powder
1/4 tsp pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves
1 tbsp. molasses

Place the ribs in a 3-qt microwave safe dish. In a small bowl, combine orange juice, liquid smoke (if desired), garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 mins or until meat is tender. (I skipped this part since the pork chops where thin)
Meanwhile in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to boil. Reduce heat; simmer, uncovered fro 2 minutes, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat th grill rack. Grill ribs, covered, over medium heat for 8-10 mins or until browned, basting with sauce and turning occasionally. Serves 8

Red Lobster Cheddar Bay Biscuits

These where oh my so good. Taste just like the restaurant ones. My brother at 4 of them. They had to be the easiest biscuits to make, besides the pop open a can or bag ones. This recipe was found on the Top Secret Restaurant recipes 2.

Biscuit:
2 1/2 cups Bisquick mix
4 tablespoons cold butter (1/2 stick) I used unsalted
1 heaping cup of grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top:
2 tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch of salt

Preheat oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix too throughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, garlic powder. Mix by hand until combined, but don't over mix.
Drop about a 1/4 cup size on ungreased cookie sheet or stone. Bake 15-17 mins or until the tops are lightly browned.
After biscuits are cooked, melt 2 tbsp butter in a small bowl. Stir in garlic powder and parsley. Use a brush to spread mixture over the tops of all the biscuits, use all the butter mixture.
Makes a dozen biscuits.

Sloppy Joe Sliders

Found this recipe on the back of the French's mustard bottle. It was yet another hit. My son devoured it. My daughter didn't really care for it, but she never really like sloppy Joe's anyways. This is so simple to make.

1 cup chopped onion
1 1/2 pounds ground beef
1 cup barbecue sauce or ketchup
1/2 cup French's classic yellow mustard
1/4 cup Worcestershire sauce
Slider rolls

Cook onion in 1 tbsp hot oil in non stick skillet. Brown beef in skillet and drain. Stir in remaining ingredients; simmer 5 mins. Serve over rolls. Serves 6

Steak Salad

So I haven't posted any recipes in awhile. I made this a few weeks ago. It really hit the spot. So light but full of flavor.

1 pound flank steak
salt and pepper to taste
1 small can mandarin oranges, drained
1 pint raspberries
3/4 cup chopped onion
1/2 cup walnuts
2 bags chopped Romain lettuce
raspberry walnut vinaigrette

Season the steak with salt and pepper. Grill until med-rare, about 5-6 mins a side. Set aside for 5 mins to rest. Meanwhile one dinner plates layer the lettuce, oranges, raspberries, walnut and onion, divide among 4 plates. Top with steak and desired amount of dressing. Serves 4.
Also good with grilled Chicken

getting along

So we made it to Florida about 2 months ago. it was a big adventure to get here but we made it. Been going slow with finding work with only one car. we have been living with my mom and brother. Once we are back in our own place its back to making new meals.

Made the choice

We made the choice to move to Florida. We move the end of May. So until then we are going to be staying with my husbands brother for about 9 weeks. I wont have access to a computer as much. But after we get all settled into Florida I will be back to normal. The rest of this week I have to finish packing and by the end of the weekend we will be at his brothers. My daughter gets out for school at the end of May which is why we are moving then. She has a birthday coming up. She will be 6. Still have to plan that. So much to do so little time.. If anyone want to talk to me you can either email me at mareskssa@yahoo.com or text me at 316-347-4701.

Chicken and Pesto Pizza

If your like me you get tired of the same pizza over and over. I decided to try it a different way. Even my husband was in love with it. Said he could not believe how good it is. Very simple to make. Great for a fast meal night.

1 package Buitoni pre-made pizza crust- 2 in 1 package
1 7 oz Buitoni pesto with basil
2 packages of precooked grilled sliced chicken
1 tomato diced
half a med onion diced
1 package mozzarella cheese

Pre-heat oven 350.
Spread toppings evenly among the 2 crust. Bake about 20 mins or until cheese is starting to brown and heated through. Each pizza makes 6-8 slices. I served mince with a salad..

Cabbage Casserole

I had a, almost full, head of cabbage I needed to get used up. I happen to find this recipe online on the Taste of Homes website. I only had to buy 2 things for it since I had the Velveeta to use up to and I just happened to have just enough. Can you say it was ment to be :). My kids really didn't eat it. But I thought it was really good. Very cheesy. It all mixed together so well. It was very simple to make as well.

• 1 large head cabbage, shredded (about 12 cups)
• 1 onion, chopped
• 6 tablespoons butter, divided
• 1 can condensed cream of mushroom soup, undiluted
• 8 ounces process cheese (Velveeta), cubed
• Salt and pepper to taste
• 1/4 cup dry bread crumbs

Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Makes 6-8 servings.

Summer Garden Couscous Salad

The image is once again from taste of home. It was about gone by the time I remembered to take a picture.. This was only my second time making it and I can't figure out why I haven't made it more. It is just so good. I had it as a side dish with roasted marinaded chicken and bread sticks. This a must make dish..

3 medium ears sweet corn, husks removed- I used a can of corn instead it was just as good.

1 cup reduced-sodium chicken broth or vegetable broth

1 cup uncooked couscous

1 medium cucumber, halved and sliced

1-1/2 cups cherry tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

3 tablespoons minced fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Makes 9 servings.

Nutty Chicken Stir Fry

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• This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good.. 
• I forgot to take a picture so the picture is from the website. 
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• 1 lbs boneless skinless chicken breasts, chopped
• 1 tbsp canola oil
• 1 package frozen stir-fry vegetable blend
• 6 garlic cloves, minced
• 2 tbsp brown sugar
• 4 tsp cornstarch
• 3/4 tsp ground ginger
• 1/2 cup chicken broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup chunky peanut butter
• 5 to 6 drops hot pepper sauce
• 3 cups shredded cabbage
• 3/4 cup salted peanuts, chopped
• Hot cooked rice
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• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.