Grilled BBQ Country Style Ribs

Who says you have to pack up the grill once summer ends? I actually prefer to grill in the fall. The warmth from the grill adds some relief from that brisk air. What better way to warm up and feast than with grilled BBQ Country Style Ribs?!

I love country style ribs because they’re boneless. Sure they can have a bit of fat on ’em, but that’s what the grill is for! It gives the fat a nice crispy edge and melts most of it away.

Grilling makes everything better, especially meat (and corn on the cob – oh my goodness! There’s nothing like a flame grilled meat.

These Grilled BBQ Country Style Ribs are super simple too. All you really need to do is mix up the BBQ sauce, rub the meat with some salt and pepper and slap them on the hot grill. Open a beer, sit back and relax until it’s time to flip ’em.

The beauty is that you can use any sauce or rub you wish. It’s all personal preference. I’ll give you the recipe I use which is just a simple bbq sauce.

Just don’t expect there to be leftovers!

How to Cook Lamb Chops

How to Cook Lamb Chops

I originally had a version of this recipe while on a trip with my girl friends in New Mexico. I am a foodie when I am out with friends and a grab what you can before my kids touch it at home. I believe a good meal heals the soul and this was a yummy take on the Lamb I had. Don’t know How to Cook Lamb Chops? Don’t worry because Lamb is very easy to prepare.

How to Cook Lamb Chops

I find that I like to make a sweet marinate and then cook it over medium heat in the pan.

This is what I used for the marinate:

• 3 TBS of honey
• 1TBS of mint leaves you can also use a TBS of mint extract
• A cup of orange juice

Then I marinated the Lamb for 30 minutes prior to cooking because I can’t seem to plan ahead. I added salt and pepper to taste.

You will want to grill your lamb in the pan turning it over as it browns. I try not to over cook it. It doesn’t take long so make sure you pay attention.

The internal temperature should reach 135 for rare and 140-150 degrees for medium rare. I like mine on the medium rare side. You can also go to 160 degrees for medium.

Lamb is an easy and favorable dish to cook.

The perfect partner to this lamb is my Morraccan Carrot Sauce recipe. Check out the recipe here.

Did you like this How to Cook Lamb Chops recipe? Check out these other tips:

How to Glaze a Ham
How to Go Crabbing & Crab Alfredo Recipe
How to Roast a Beast: Roast Beef Made Simple

Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

In an attempt to find more recipes with eggplant since they grow in such abundance I came across this one and decided to give it a try since it is both gluten free and dairy free. This eggplant salad recipe with lentils is very easy and looks stunning on your table. It is supposed to be a side but I served it as dinner since it was filling and we often eat salads for dinner. You could add grilled chicken also marinated in the balsamic marinade.

Here’s how to make this Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils Continue reading

Strawberry Cake with Vanilla Cream Cheese Frosting

Spring has finally started to show it’s beautiful face around here. The birds are chirping and the smell of fresh cut grass is prominent  I adore that smell. We’re also seeing strawberries  plants blooming earlier than usual. Is there anything sweeter than fresh strawberries on a beautiful day? 

This weeks Food Blogger Challenge happens to be for strawberries so I was excited. Sadly we don’t have any fresh strawberries ready for the pickin’ just yet. I used the next best thing, frozen strawberries, for a delicious strawberry cake. Strawberry cake has to be my all time favorite cake.

I can’t think of much that makes me as happy. The frozen berries don’t quite do what I want them to, but they do bring it as close as I’m going to get until I can use some fresh picked berries. I used a simple vanilla cream cheese frosting topped with sliced strawberries to finish the cake and let me just say: “YUM!“

This is a fairly dense cake, but not in a bad way. I know most people use a preserve or puree when making a strawberry cake, but I have to have those strawberry bits so  just half mine. Check out the recipe and make sure you hop along to the other strawberry inspired recipes linked up below.

 

Early Spring Citrus Bars

Spring is in the air! I realized that when I woke up this morning to the sound of grass cutters and birds chirping. It would have been a better morning if I hadn’t woke up to my {male} dog strategically sitting on my hand. But I’m not going to go there; I’m just not.

I woke up craving citrus. I wanted something light and fruity and then I remembered I had a pomelo in the kitchen I needed to do something with. I’m not a fan of grapefruit but do enjoy the tartness on occasion; pomelo is a wonderful substitute. My goal was to find something light and fitting to the day; spring worthy. To do this I went on a hunt for pomelo recipes but was disappointed with my findings. Most what I found were recipes for salads – I wanted a dessert.

I did find a recipe for Pomelo Citrus Bars over at The Kitchn which looked fantastic so I knew it was possible. I decided I wanted to make a Early Spring Citrus Bars. I got busy making my crust, which was a basic shortbread crust. I used a 9×13 inch dish since I couldn’t find anything else (it’s a mess down there!) I put the crust in the oven for 20 minutes and went to work on the filling. Now, I know a lot of people prefer the no bake filling for lemon bars, but I absolutely love that little bit of crispness on the top of mine.

Once the crust had baked and the filling was ready it was time to put that baby in the oven. After about 5 minutes in the oven the entire kitchen had a beautiful yet light citrus aroma; oh it was divine! The next part was the hardest, letting them cool before cutting into them. I did make sure to put some powdered sugar on top before it cooled. This gives it a little more adhesiveness as opposed to putting it on there cold.  When I finally did get to cut into them they were absolutely perfect with just the right amount of chewiness. The orange zest helped enhance the pomelo flavor without overpowering it – that was the goal.