Three Sister Salad

Happy 60th Mom!! Hope you are having a tremulous day in England! We love you lots!!
Sharing a delicious recipe that I have been addicted to lately. It delicious warm, room temperature, or cold. Great the next day and the day after!! I pickled the red onion and then added to salad at serving.

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 2 cups fresh corn kernels

• 1/2 small red onion, sliced
• 1/2 cup chopped fresh basil
• Balsamic Vinaigrette
• 3 cups loosely packed arugula

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1. Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place

 in a single layer      in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just

tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).

2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with
arugula just before serving.

BEST-EVER STICKY ASIAN RIBS

I have made this a couple times when Country Style Pork Ribs are on sale. Super easy, and very very taste! Very adaptable for small or large parties.

 This first pic is after they have been boiled and marinated but not grilled. 

This is after grilling and ready for the plate!

BEST-EVER STICKY ASIAN RIBS

Serves: 4-6

INGREDIENTS

·         2½-3 lbs pork ribs

·         ¼ cup white vinegar

·         salt

·         Marinade/Sauce:

·         1 tbsp hoisin sauce

·         ½ cup soy sauce

·         ½ cup sugar

·         ½ cup ketchup

·         ¼ cup lemon juice

·         3 tbsp honey

·         1 tbsp ginger, diced

·         1 tbsp garlic, diced

·         Garnish: sesame seeds and chopped green onion

INSTRUCTIONS

1.    Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.

2.    In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.

3.    Place the cooked ribs in a large ziplock bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.

4.    Barbecue the ribs till slightly charred, reserving the marinade.

5.    In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.

6.    Serve hot!

Pulled pork chops!!

Family packs of pork chops were on sale this week but I didn't feel like doing normal pork chops. I had seen a pin using pork chops in the crock pot to make pulled pork. All I did was pour half a bottle of BBQ sauce in the crock pot and a can of beer. Cook on high until it falls apart. Pull apart and mix with extra sauce. That's it. 1st night we had taco salads using the meat. 2nd night I made stuffed buns. And 3rd night we had taquitos! Flour tortillas filled with the meat, corn, and cheese. Pan fried and topped with guacamole, sour cream, and we had some extra coleslaw. 

The meat was quick, cheap, and easy and we got 3 really yummy meals out of it. Thought I would share. Sorry no pictures. We are eating off paper plates these days and I can't bring myself to take pictures of our food on those! 

Quick and easy dinner

Tonight I roasted cauliflower with evoo and s&p, half way through added half a cup of walnuts to toast. After add to a food processer and pulse with 2 cloves of garlic, 1/2 cup of parm/asiago, 1 cup stock, and s&p. You might have to add a little pasta water to thin out the sauce to desired consistency. Toss with your favorite pasta (I did linguine for me and WW penne for Joe and Blake) Top with a little more cheese and dizzle of good evoo. Enjoy! 

Jamie's Killer Jerk Chicken

Make this! It's great! As always, I use what I have on hand and substitute things as needed. I used drumsticks again. Super easy again!

CHICKEN
• 4 x 180g chicken breasts
• 1 tablespoon runny honey
• a few sprigs of fresh rosemary
• a few sprigs of fresh coriander

RICE & BEANS
• 2 spring onions
• 1 cinnamon stick
• 250g long-grain rice
• 600ml organic chicken stock
• 1 x 400g carton of black beans

JERK SAUCE
• 4 spring onions
• a small bunch of fresh thyme
• 3 fresh bay leaves
• ground cloves
• ground nutmeg
• ground allspice
• 6 tablespoons golden rum
• 6 tablespoons white wine vinegar
• 1 tablespoon runny honey
• 1 Scotch bonnet chilli
• 4 cloves of garlic

SEASONINGS
• olive oil
• extra virgin olive oil
• sea salt & black pepper

YOGHURT
• 1 x 250g pot of natural yoghurt
• a few sprigs of fresh coriander
• 1 lime


TO START Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large griddle pan and a large saucepan on a high heat. Turn the oven on to 220°C/425°F/gas 7.

CHICKEN Put the chicken breasts on a plastic board and halve each one, leaving them joined at the top of the breast. Drizzle with olive oil, sprinkle with salt & pepper, then rub all over both sides of the chicken. Put into the hot griddle pan, skin side down, and leave to cook. Clear away the board and wash the knife and your hands.

JERK SAUCE Trim and roughly chop the onions and put into the liquidizer with the leaves from most of the bunch of thyme, 3 bay leaves (stalks removed), a large pinch each of ground cloves, nutmeg and allspice, 6 tablespoons each of rum and vinegar, 1 tablespoon of honey and 2 teaspoons of salt. Remove the stalks and seeds from the Scotch bonnet chilli and add the chilli to the liquidizer, then quickly crush in 4 unpeeled cloves of garlic and blitz with the lid on until you have a really smooth paste. Add a drizzle of extra virgin olive oil to loosen, if needed.

CHICKEN The undersides should be golden now, so turn the chicken over. Pour the jerk sauce into a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up. Drizzle over 1 tablespoon of runny honey and scatter over a few sprigs of rosemary and the remaining thyme sprigs. Put on the top shelf of the oven and cook for 15minutes, or until cooked through. Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then put back on a high heat.

RICE & BEANS Put a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and a big pinch of salt & pepper. Stir and let soften for a minute or so, then add the rice and chicken stock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to the boil, then reduce to a medium heat. Pop the lid on and leave for 12 minutes.

YOGHURT Tip the yoghurt into a small serving bowl. Finely chop a few sprigs of coriander and add to the bowl with a pinch of salt and a good lug of extra virgin olive oil. Finely grate over the zest of 1/2 the lime and squeeze in the juice. Stir in, then take to the table with the other lime half for squeezing over.

RICE & BEANS Take the lid off the rice after 12 minutes and give it a stir. All the liquid should have been absorbed. Taste and correct the seasoning if need be, then take to the table.

TO SERVE Take the chicken out of the oven, sprinkle over some coriander leaves and take straight to the table. When serving, spoon over the jerk sauce from the bottom of the baking dish. 

Jamie's Pukka Yellow Curry

This was super easy and yummy. I had everything on hand.
In a bowl combine 1 chopped onion, 2 minced cloves of garlic, 1 minced thumb piece of ginger, 1 chicken stock cube, 1 diced fresh chile, handful of chopped cilantro, tsp of honey, tsp of tumeric, 2 tsp curry powder, and 1/2 or so of hot water to melt the chicken cube (or just use hot stock)
Brown chicken (I used drumsticks because that is what I had on hand) in a little oil, once nicely browned, add a whole pepper (large chop) and any of veggies you might want (some cauliflower or chickpeas maybe), and a good dollop of tomato paste, cook for 3-4 minutes, add curry sauce, and cook until desired consistency. Around 10 minutes.
I served with rice and homemade tazaki (just plain yogurt, shredded cuke, garlic, lemon juice, s & p, and cilantro). Very yummy recipe, will definitely make again.

S'more bites

For dessert tonight I whipped up these. Graham cracker crust, a cut up Milky Way that I had in my work bag, and mini marshmallows. Broiled them(I toasted the graham cracker crust by themselves). Topped with toasted coconut and a drizzle of chocolate. Super fast and easy.