Month: September 2016

Sweet Carolina Rubbed Baked Pork Spareribs, Low and Slow

Published by

Rub 4 Tablespoons brown sugar 1/4 cup paprika 1 Tablespoon cumin 3 Tablespoons chile powder 2 Tablespoons black pepper 2 Tablespoons garlic powder  2 Tablespoons onion powder  (the salt comes in later)  Process Combine well all rub ingredients. Store extra rub in an air tight container for later use, you’ll use only about 2/4 tablespoons here. Ribs 5 pounds pork spareribs (for me this was one slab cut in half) dry rub, about a 1/2 tsp per side, per 1/2 slab piece (no worries you’ll have plenty with the recipe above)  Process Preheat oven to 250 Rub the ribs with the dry rub, both sides. I went liberal here, you may want to use a little less.  3. Take 2 fairly long sheets of foil (per slab piece) place the ribs meat side up on the foil and create a tight wrap around the ribs  4. Place the wrapped ribs in the oven and bake at 250 for 3 1/2 hours 5. Unwrap the ribs, brush them liberally with your fav BBQ sauce, season them …

Cheddar Hash Brown Casserole, Light Version 

Published by

So my sister’s mom in law left her with  her version, a most delicious and decadent version indeed.  Over the years I’ve morphed her recipe into a lighter yet still very delish Cheddar Hash Brown Casserole.  My secret? Well for 1, low fat cottage cheese. 2., parm cheese for flavor punch…  The rest is here, jot it down, I believe you’ll find this recipe to be a keeper.  By using a good amount of cottage cheese (2 cups here) you’ll use less butter and sourcream. The low cottage cheese does the trick, it adds the creaminess to this casserole dish that keeps it at a decadent and delish tasting level. I use less cheese than the original recipe too. Using a bit a parm cheese helps keep the yummy cheesy tasting factor up.  Ready…  Use your own fav brand  Got my casserole dish well sprayed. I like using an olive oil spray.  Here it is ready to cover with foil and bake    Ingredients… 26 oz frozen hash browns, defrosted 2 cup low fat cottage …

Goodbye To You My Love

Published by

Of this earth no more Yours a life here short Impactful, true and mighty Brave and loving warrior Boy Rest peacefully sweet grandson of mine Your Nanna will love you forever May we always honor your courageous and loving spirit and spread love like warm and comforting wisps of wind just as you did all the days of your precious life… Dylan James Martinez 7/11/2016 – 9/7/2016 ©️PoemsbyGina Miss you my love… Nanna

War Ton Soup, Sans Wontons 

Published by

My momma in law made this delicious version of War Ton soup. We topped our soup with Chinese crunchy noodles and siracha sauce. What a great meal it was. Here’s a recipe if you’d like to make it yourself.  I just know you will not be disappointed. Enjoy!  http://www.food.com/recipe/wor-wonton-soup-7780  My mother in law added tofu to hers, it worked well in this dish.   Happy weekend.  g. 

Bratwurst, Birdwatching and Kraut 

Published by

Some lazy Saturdays bird watching and bratwurst are a good match, add a little kraut and all things are good!  Birdwatching in your area? I do, why not. I try to find beauty where I’m at. It makes life that much more grand. Seeing the glorious in every day works wonders for keepin a good vibe outlook on life in general. 🙌🏻 If you’re interested in birdwatching look for a book (Amazon perhaps or your local book store) that covers the bird life in your local area.  If not, well that’s ok,  here’s my recipe for the brats and kraut…  Cook those brats Simply put, here’s what a bratwurst is… Thanks for that Freeonlinedictionary.com Brown the onions Heat the buns Ingredients Bratwurst  Cooking spray or oil 1/2 cup water Sauerkraut Sliced onion Mustard (I like spicy mustard) Monterey Jack cheese, shredded Buns of your choice (I used regular hot dog buns)  Process Spray or oil a skillet Heat to medium high Fry the brats for 5-7 minutes, turning as they brown Lower heat to medium …

Baked Salmon with Rosemary 

Published by

Hello again fresh and abundant Rosemary!  I love Rosemary, and I’ve missed having it around!  It grows so well here in the low desert, So. Cal.  Today I used a clipped sprig from our yard to star in my delicious salmon dish.  Here’s some info about Rosemary, so many varieties and they are all edible! http://pantrygardenherbs.com/shop-for-organic-herbs/rosemary-varieties/ Just before baking  13-20 minutes on 375  Oh my yummy Served it with a spinach salad and white rice  Nice end to a good meal!  and here is the original recipe I used… http://damndelicious.net/2016/05/23/garlic-butter-salmon-foil/ The only things I changed  I used a sprig of fresh rosemary cut into 6 equal pieces instead of the dried rosemary. I topped the salmon with the sprig pieces before baking.  I cut the salmon into serving size pieces before prepping, wrapping and baking.    I changed the the cooking time as well, depending on the thickness of your salmon cooking time should be between 13-20 minutes.  ps. 🙂  definitely scoop some of the warm buttery saucy goodness (left in the foil packet after cooking) over …