Sunday, April 29, 2012

The Perfect Rainy Day BBQ Ribs

I wasn't even planning on posting this recipe, but it's so incredible that I have to share it.  I'd love for you to enjoy it as much as we do!  After trying ribs a hundred ways, these are the best we've ever made - the most flavorful and ridiculously tender.  I call them "rainy day ribs" because they don't involve a grill at all.  If you're thinking, "What's a rib without a grill?" - just try these one time!  Love.
Best dishes and yummy dreams!


Rainy Day BBQ Ribs
By:  Little Mommy

Printable recipe

Serves 2-4 people

1 rack of baby back pork ribs (2-3 pounds)

3 tbsp. water
1 sweet onion, chopped
1 garlic clove, sliced

3 tbsp. brown sugar
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. salt
1 tsp. cumin
1 tsp. black pepper
1 tsp. white pepper
1/2 tsp. oregano
1/2 tsp. cayenne

barbecue sauce

1.  Combine all of the dry ingredients (from brown sugar to cayenne) in a small bowl.
2.  Cut the slab of ribs into groups of 2-3.
3.  Rub the dry rub onto the meat side of the ribs. (You may want to do this the night before to get even more flavor.)
4.  Put the water, onions, and garlic into the slow cooker.
5.  Stand the ribs up in the slow cooker, with the meat side touching the sides of the slow cooker.
6.  Put the lid on the slow cooker and cook on low for 8 hours.
7.  After 8 hours, line a baking pan with aluminum foil and turn the broiler on low.
8.  Place the ribs on the pan, cover with barbecue sauce, and broil for a few minutes.

(*You may choose to put them on the grill instead of in the broiler...but, only if it isn't rainy!)

Thanks for reading! xo

Wednesday, April 25, 2012

Homemade Teriyaki Marinade

I'm slightly addicted to making my own sauces and spice mixes.  It's part of my very mild attempt to live with less preservatives.  Mentally, it really makes me feel like I've accomplished something... I'm not sure what, but let's just go with it! ;)
I found this yummy recipe on Pinterest and decided to re-create it at home, but I wanted to make the teriyaki instead of buying a pre-made bottle.  I never realized how easy it was to make ... and it's so versatile!  You can use this for marinating any meat/seafood, add it to rice, use it as a thin dipping sauce, or throw it in a stir fry!  I love it!  I have a bottle waiting in the fridge.
Best dishes and yummy dreams!


Teriyaki Sauce
Recipe adapted from:

1/2 c. soy sauce
2 c. unsweetened 100% pineapple juice 
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. dry mustard
1/2 tsp. white pepper
3 tbsp. brown sugar

1.  Mix all ingredients together.  
2. Refrigerate and then serve.
*Some reviewers suggested simmering the liquid in a pan to create a more syrupy consistency - its up to you!

I stored the teriyaki in a reusable glass salad dressing container.  Perfect!
Here's a look at the inspiration for making the teriyaki:

Thanks for reading!  Enjoy xoxo

Sunday, April 22, 2012

Grilled Pizza with Garlic Herb Crust

I could eat pizza every day.  Twice a day.  Homemade is...without a doubt...the best!  I've used this dough recipe for awhile and I have to say that it makes a decent crust in the oven.  However, we recently discovered that it's the BEST dough for the grill!  It is like having a crispy, crusty brick oven pizza.  I'm in love!  Cheesy, gooey, garlicky, pizza love.
Best dishes and yummy dreams!


Grilled Pizza with Garlic Herb Crust
Basic dough recipe adapted from- Emeril
Makes 4 personal-size pizzas

1 packet of active dry yeast
1 c. warm water (105-115 degrees F)
2 tbsp. olive oil, divided
1 tsp. honey
3 c. flour
1 tsp. salt

Garlic Herb Mix:
1/4 c. olive oil
2 cloves finely minced garlic
1/2 tbsp. Italian Seasoning
1/2 tsp. red pepper flakes

Aluminum foil
Desired pizza toppings and sauce

Making the Dough:
1.  Mix the warm water with the packet of yeast, 1 tbsp. oil, and honey.  Allow the yeast mixture to begin to foam.
2.  Mix the salt and flour in another bowl, then add the yeast mixture.  Knead together for a minute or so, and add more flour if the dough is too sticky.
3.  Add the last tbsp. of oil to a large bowl, roll the dough into a ball and place it in the bowl with the olive oil.  Roll the dough ball to coat with oil.  
4.  Cover the dough and allow to rise in a warm place for least an hour and a half. 

Preparing the Pizza:
Turn your grill on a low heat setting.

1.  Split the dough into 4 balls of equal size.
2.  Flour the counter and tear 4 pieces of aluminum foil to hold each pizza, stack the foil and set it aside.
3.  Spread a spoonful of corn meal on the first piece of foil.
4.  Take one ball of dough, place it on the floured counter and press/form into a pizza crust (as thin as desired).
5.  Place the dough on the foil.  Repeat the process for the three remaining balls of dough.

Preparing the Garlic Herb Mix:
1.  In a small bowl, combine the oil, garlic, and herbs.  
2.  Brush onto the tops of each pizza.

Grilling the Pizzas:
6.  Place the foil squares with dough on the grill for 5 minutes depending on thickness (you don't want it to cook all the way - just a little bit).  
7.  Remove them from the grill and add your desired pizza toppings (we usually add sauce, cheese, onion, spinach, and spices).
8.  Place the pizzas back on the grill and cover the grill so that the toppings cook and so the cheese melts (this will probably take 10-20 minutes depending on your grill - check often to be sure the bottom doesn't burn).  
9.  Remove from the grill when the bottom of the dough is crispy and the toppings appear "ready". 

I often use this dough recipe without the grill as well.  Just use a pizza stone and bake the dough (before toppings) for 10-15 minutes at 425, then add the toppings and bake for 5-10 more minutes.  

Thanks for reading! xoxo

Thursday, April 19, 2012

Fab Friday Finds #9: A Little of this... a little of that...

I'm theme-less this week.  I found so many yummy things, I couldn't help but share them all.  Pinterest is the perfect place to find a little inspiration ... so is the Crock Pot Ladies site - love them!  Enjoy!
Best dishes and yummy dreams!


Recipe and photo courtesy of: via Pinterest
You know I love to try and keep things healthy, but I couldn't help myself with this one.  I'll fry something for this.

Recipe and photo courtesy of Living Light via Pinterest
I love just about anything grilled.  These sandwiches look sooo good!  I think maybe I'd marinate my chicken in tiny pineapple pieces though - I don't know that I can handle a huge piece of pineapple on it!  You never know though...I'm willing to try anything once!

Recipe and photo courtesy of Lady Tara at Crock Pot Ladies 
I'm still loving my "Slow Cooker Sundays" - this one is definitely on my list!

Recipe and photo courtesy of More Than Burnt Toast via Pinterest
Being from the south, I'm assuming that I shouldn't admit I've never actually had one of these.  I can say though, that they look like something I would adore.

Recipe and photo courtesy of Slender Kitchen via Pinterest
I love a good homemade seasoning mix!

Thanks for reading! xoxo

Improv Cooking Challenge: Peanut Butter Banana and Strawberry Jelly Pops

This month's Improv Challenge is for my little lovebug.

She loves peanut butter more than the average person should ... I guess the apple doesn't fall far from the tree, right?

She's never been big on popsicles, but I got her to eat one when peanut butter was involved :)
This was such a simple recipe ... and it's creamy and delicious!  Love this twist on pb and j!
Best dishes and yummy dreams!

Peanut Butter Banana and Strawberry Jelly Pops
Recipe adapted from:

Make 4 popsicles

4 Dixie cups
4 popsicle sticks

1/2 c. smooth peanut butter
2 tbsp. honey
1 c. milk, divided
1/2 c. strawberry jelly or jam
1/2 diced banana
4 sliced strawberries

1.  Combine the peanut butter, honey, and 1/2 c. milk in a small bowl.  Whisk until smooth, then add bananas.

2.  Whisk the jelly and 1/2 c. milk in another small bowl until combined.  Add the strawberries when combined.
3.  Pour 2 tbsp. of peanut butter mixture into the Dixie cups.
4.  Add 3 tbsp. of the fruit mixture into the cups.  
5.  Put a popsicle stick into the middle of each Dixie cup and place the cups in the freezer for 30 minutes.
6.  Add the rest of the peanut butter mixture to the cups and then freeze overnight.

Thanks for reading!  Enjoy xoxo

Saturday, April 14, 2012

Crispy Baked BBQ Ancho Chile Chicken Bites

I adore these!  They are the sweeter, but still spicy "sibling" of this yummy recipe.  Every time I make these I can't believe how crispy they are ... absolutely no reason to fry these healthy little bites!  Enjoy!
Best dishes and yummy dreams!


Crispy Baked Ancho Chile Chicken Bites
Serves 4 people

2 lbs. of boneless, skinless chicken breast tenderloins chopped into bite-sized pieces
2 egg whites
1/2 c. barbecue sauce
1 c. panko bread crumbs
1 c. smashed Special K cereal
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ancho chile powder
1/2 tsp. salt
1/2 tsp. pepper

1.  Preheat the oven to 350 degrees and line a baking pan with parchment paper.
2.  In a small bowl mix the egg whites and barbecue sauce well.
3.  In another small bowl, mix the bread crumbs, cereal, and spices.
4.  Place a portion of the chicken pieces into the bowl of barbecue sauce and poke them with a fork as you toss them with the mixture.
5.  Then, place the chicken pieces in the other small bowl and coat them with the bread crumb mixture.
6.  Place the bites on the baking sheet.
7.  Repeat this process until all bites are prepared.
(It makes way more than this!)
8.  Bake on 350 degrees for 15-20 minutes.

Serve with extra barbecue sauce, or ranch for dipping!

If you enjoyed this recipe, I'd love for you to like my Facebook page, pin my pictures, follow me on GFC, or subscribe to my feed!  Thanks a million!  xoxo
Also, check out Torrie's blog:  Blessed Beyond Measure!

Monday, April 9, 2012

Jalapeno and Cheese Grilled Potatoes

As if I haven't posted enough potato recipes...  but this one's a "summer" recipe, so that's different, right?  When I say "summer" recipe, I'm not talking healthy ... I'm talking about the grill (which, in our case, is actually any time of the year).  This definitely isn't a healthy recipe.  I will say, however, that it's worth every ounce of butter!  I found this recipe a year (or more) ago in a Kroger booklet and we've been in love ever since!  I majorly cut down the amount of butter, and cheese - and it still has all of the great flavor!
Best dishes and yummy dreams!


Grilled Jalapeno and Cheese Potatoes
Recipe courtesy of Kroger and adapted by Little Mommy
Serves 4

4-5 medium russet potatoes
1 small sweet onion, sliced
1 red pepper, chopped
1 jalapeno, chopped
1/2 tsp. celery salt
1/2 tsp. seasoned salt
2 tbsp. butter (sliced thin)
1/2 c. cheddar cheese
1/2 c. pepper jack

1.  Wash and thinly slice 4-5 medium russet potatoes and place them into a bowl.
2.  Add the onions and peppers into the bowl.
3.  Add the spices and mix well.
4.  Spray a long piece of tin foil with nonstick spray.
5.  Spread the potato mixture onto the aluminum foil in a thin layer.
6.  Top with butter and cheeses (missing the cheese in the picture).
7.  Place another piece of tin foil over the top and roll the sides so that it is like a closed package.
8.  Place on the grill over medium heat for approximately 20 minutes.  Check to make sure they don't burn.  

If you enjoyed this recipe, I'd love for you to follow my Facebook page, subscribe to my feed, pin my pictures, or follow me on GFC.  Thanks a million!  xoxo