WOWZER Baby Back Ribs

Ingredients:

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 TBS light brown sugar, tightly packed
• 3 TBS kosher salt
• 1 TBS chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp jalapeno seasoning
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp rubbed thyme
• 1/2 tsp onion powder

 Braising Liquid:

• 1 cup white wine
• 2 TBS white wine vinegar
• 2 TBS Worcestershire sauce
• 1 TBS honey
• 2 cloves garlic, chopped

Preparation:


Preheat oven to 250 degrees.


In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.


Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.


Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

The Famous iCarly Spaghetti Tacos

Ingredients:


Betty's Easy Marinara Sauce
1lb of browned ground turkey
1 package Angel hair pasta
Taco shells


Preperation:
Add browned meat to the Easy Marinara Sauce. Cook noodles. Put the noodles in the taco shells, and top with the meat sauce.

Eggs and Asparagus

Ingredients

• 1 lb asparagus spears (thick spears are best for roasting)
• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher Salt
• Freshly grated black pepper
• Lemon juice
• 4 Eggs

Preparation:

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.


Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice


Cook eggs to your preference. Plate asparagus and lay egg over top.
Serves 4.


*Now i thought it would be great with the bacon and maybe even some hollandaise sauce. Next time i will definately try those additions.

Chicago Style Hot Dogs - DROP THE KETCHUP

A true Chicago dog has an all beef frank, a poppy seed bun, all the ingredients listed below, and MOST IMPORTANT - NO KETCHUP!

Ingredients:

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Preparation:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Easy Shepherd's Pie

Ingredients:

• 1 lb ground turkey
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 TBS butter (1 stick)
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• salt, pepper, other seasonings of choice

Preparation:

Peel and quarter potatoes, boil in salted water until tender (about 20 min).

While the potatoes are cooking, melt 4 TBS butter (1/2 stick) in large frying pan

Saute onions in butter until tender over medium heat ( 10 mins). If adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and saute until no longer pink. Add salt and pepper. 
Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in a bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peak that will brown nicely. You can use the fork to make some designs in the potatoes as well.


Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Top with Gravy!!


Serves 4

Betty Cookers: Thai Sweet Chili Sauce

Betty Cookers: Thai Sweet Chili Sauce