Search This Blog

Tuesday, June 8, 2010

Cucumber Dill Salad

Looking for a refreshing side for your cook out. This one is light and simple. Hope you like it!

2 English cucumbers (thinly sliced or shredded, your choice)
1 small red onion (diced)
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh


In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Thursday, June 3, 2010

Salsa and While Wheat Chips

Yum Salsa! Everyone has their favorites! With so much cilantro growing on my back deck, I felt inspired to make some! (And the pix was taken yesterday, but I keep forgetting to reset my date on the camera, it always defaults to 1/13/2007 when I change the batteries! Argh) I like to make my own chips as well. This salsa can be made mild or super spicy like I like it. To make yours mild, just avoid the hot habanero! Also, do not include the seeds in the jalapeno and banana pepper. I used a can tomato because the fresh tomatoes just do not taste juicy and sweet this time of year.



1 can of diced tomatoes
1 vidalia onion chopped
1 green pepper chopped
1 banana pepper chopped, seed included
1 jalapeno pepper chopped, seeds included
1 habanero pepper chopped, seeds included
1 can of diced chilies, including juice
1 handful of fresh cilantro chopped
1 juice of a line
1 Tbsp. of sea salt
2 garlic cloves, chopped



1 package of whole wheat tortillas cut in to triangles
2 Tbsp. olive oil
1 Tbsp. sea salt

Heat oven to 375. In a large bowl, place the tortillas. Drizzle olive oil and sea salt. Toss gently to be sure each tortilla is lightly covered. Place the tortillas in a single layer on a baking sheet. Bake for 6 minutes or until crisp. Stay close, they can burn easy. Repeat until all tortillas are cooked. Once cooled, place in an air tight bag.

Wednesday, June 2, 2010

BBQ Ribs

Barbecuing is a very popular American summer tradition with studies showing that as much as 90% of all Americans attend at least one barbecue party every summer. Most American families own some type of the grill or the other, depending on their own special needs and space or budget constraints. I love to grill out all year round. However, I do not own a smoker...YET! I only have a gas grill which is great to finish the ribs, but the ribs must be pre-cooked to ensure tenderness. I like to use a dry rub, place them in a bag, and allow to sit over night. Then, I use a slow cooker, on low for 8 hours. I finish the ribs off with sauce on the grill. I like Sweet Baby Ray's original barbecue sauce if I am using a bottle from the store. However, I do like to make my own as well.


2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Dry Rub:

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Dry Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

You can store any unused in an air tight container for 6 months.

Dry rub and sauce recipe courtesy of the Neely's.

Place the ribs in a slow cooker. Add a Tbsp. of liquid smoke.Cook on low for 8 hours or 4on high. Ribs should be fork tender. When cooked,brush the BBQ sauce on the ribs. Place ribs, meatier side down, on the grill, on medium high. Cook, with grill open, for 5-6 minutes each side. Remove from grill. Add additional BBQ sauce if desired.

Dry rub and sauce recipe courtesy of the Neely's.

Tuesday, June 1, 2010

Beer Can Chicken!

I have heard from many people how wonderful beer can chicken is. I decided to give it a try, After a search of various websites, I found one that I could make in the oven and seemed really easy. Let me tell you, it was AMAZING! This had to be the moistest chicken I have ever eaten! Yummy!!!

Recipe courtesy Guy Fieri, 2007

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon


Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.